Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..
This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.
Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients for the yeast coffee cake dough
Ingredients for the meringue
Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips
Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts
And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)
Assemble the Coffee Cakes:
For the month of March, my articles for CintaDapur.com are all about the relationship about the two most used ingredients in Malaysian cooking. Please feel free to wander through and have a read of each article.. some of which are old traditions and others have a fusion flare to it.. enjoy!
Article #1: Mr Pandan and Mrs Coconut
Article #2: Fusion – Pandan Peanut Scones
Article #3: Traditional – Ondeh-Ondeh
There will be three more articles coming.. stay tuned!
I can finally reveal that this is the other project that I was talking about but couldn’t say anything about until the “reveal date”, 27th of each month.
The Daring Kitchen (Daring Bakers and Cooks) Food Bloggers from all over the world, log onto this website at the beginning of each month to find out what the monthly challenge is. They share ideas, recipes and post of their results at the end of the month. The trick is that we can’t reveal anything publicly or talk about it until the reveal date. One of the other “rules” is that you cannot miss two challenges in a row. However, on the website, members can discuss and post up pics of their results and discuss alternate (eg. gluten-free, lactose-free) ideas too.
I am grateful to MS for getting me onto this website, as now I have another thing to look forward to each month and am learning so much from other Bakers around the world.
The February 2011 Daring Bakers’ challenge was hosted by Miss Mallory of A Sofa In The Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
It was her first time hosting and I was very very lucky to get Pannacotta and Florentine Biscuit as my First Challenge. As most of you know, I’ve made many other Pannacottas, however, this was the first time I made Florentines.. loved the challenge and hope that I did her proud!!
So here it is, I present to you my Ginger infused Pannacotta with a Cointreau Mandarin Syrup
Basic Recipe taken from this Food Network website and my amendements as follows:
and Rolled Oats, Roasted Coconut and Chocolate Chip Florentines with a Dark Chocolate Coating.
Basic Recipe taken from Nestle Classic Recipes and my amendments as follows:
As promised, revealing a new weekly commitment, a long time friend Ivan invited me to be part of his website CintaDapur (Gastronomic Memoirs of a Malaysian Living Abroad) and my first article has now been published. Adding to the fact that I’ve also started selling an item once a month, other than my other orders for baked goods..
The first article is about Pineapple tarts, a Chinese New Year favourite.. The article is on his website, so be sure to link up to it.. CintaDapur is also on Facebook, so you can catch updates there too.
Stay tuned for the next round of items I’m selling.. March March.. maybe Macadamia? Mars? Melting moments?..
While I was in Malaysia for 2 months on a “school break”, a friend invited me along to a newly opened Academy Pastry Arts in Petaling Jaya. Being out of the kitchen for a couple of months, I began to have slight withdrawal syndromes from baking, so I took the opportunity to sign up for the 2-day ‘Art of Modern French Pastries’ short course. I was introduced to Chef Niklesh Sharma (Managing Director & Executive Pastry Chef at Academy of Pastry Arts Malaysia and Head Pastry Chef at Renaissance Kuala Lumpur Hotel), Chef Guillaume Lejeune (Director of Pastry studies at Academy of Pastry Arts Malaysia) and Chef Wei Loon Tan.
When I first walked in, I noticed the wide open spaces, the shiny new benches and equipment, cake displays and friendly atmosphere, they even have a dedicated chocolate room!! I felt very at home when I put a freshly ironed chef’s jacket and white apron on. The course was 2 full days and we managed to get through quite a lot… Vanilla mousse cake with mixed berry jelly, Cerise sur le gateau, Chocolate brownie cake, Chocolate tarts and Macarons. The chefs were friendly and helpful to students and even though I had learnt a lot more over the last year at school, there were still a few tips and tricks that I picked up from them.
First day: Almond sponge, vanilla mousse, mixed berry jelly, chocolate fondant, chocolate walnut brownie, rice crispies with chocolate (croquetine), hazelnut dacquoise, chocolate ganache and some pictures of the yeast goods prepared by the other class.
Second day: Chocolate mousse, shiny chocolate glaze, macarons, chocolate tarts, glaze for the vanilla mousse cake, chocolate chantilly AND of course finishing all the cakes with the decoration.
And the last prac class for the year, gosh.. it’s gone so quick!!
Presenting my Chocolate Banana pudding with chocolate parfait and some decoration.. oh, and I got an ‘A’ for this too..