Time to bake again?

The first time i tasted meringue-based dessert is at Delicious cafe. The dessert is called Berrilicious Chocolate Pavlova. First bite into my mouth, gosh, i like it! It's so light and not creamy! But, Straits Quay (where Delicious Cafe located)is almost an hour drive from my house and it's not possible for me to sit down enjoy a piece of cake with 1 toddler + 1 infant. So, i googled, and i found few recipes and it seems not difficult. Should i try with my mini oven?


Berrilicious Chocolate Pavlova @ Delicious Cafe


This is Nigella's recipe:
http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-raspberry-pavlova-recipe/index.html

Ingredients
For the Meringue Base:
6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped
For the Toppings:
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate
Directions
Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.

Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.

Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.

Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

Brownie - 2nd attempt!

Life has been busy - this is a very back-dated post.

I did my 2nd attempt baking the brownie, and it's fail AGAIN!
It's all OVEN fault!

First attempt - over-baked b'coz i follow the exact temperature to be used as per the recipe. But my oven is too small so overheated.

Second attempt - i thought i learn from mistake therefore i adjusted lower temperature, unfortunately, i am still wrong, its still over-baked outside, and worst thing is, inside is not cook!

I will not have 3rd attempt until i got a new bigger oven which have upper & lower temperature controls *hinting*

Let's have a look at the fail creature.

Outside - cracked. Sign of over-baked.


Inside - still wet. Sign of under-baked. (Pic is not clear coz my hp's camera lousy)

Brownie!

This is a back-dated post as the brownie already went to dustbin & indah water. Haha.

Well... finally i baked my first ever brownie. But it's not really a successful one because it's kinda over-baked, inside is not moist and fudgy, and the brownie is not high (in fact it's sinked down). I would say IT'S OVEN FAULT. LOL.

Anyway i guess the other reason the cake is not high coz i didn't use whisk when beating the egg into the chocolate batter. Hmm...

BUT, it's still taste YUMMY!

Next target - Brownies

Started to like Brownies since tasted the birthday cake on colleague's son birthday party (It's a whole Brownies cake underneath the sugar paste).

Found this recipe when google-ing just now. U hv any better recipe?

From Joy of Baking

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.


Brownies:
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

S'mores - 2nd attempt

After my first trial on baking S'mores, i always wanted to try to bake again as the first attempt was not-so-success.

My personal food critic, Mr Phua, commented the S'mores is too junky. He suggested to make the S'mores (base) thinner and cut into smaller piece (bite size).

So, i listen to 'customer' feedback. But the outcome really disappointed me.

The baking time is perfect now (no more oven fault). All marshmallow are baked equally and melted in just nice way (see pic 1). I took it out from the baking tray, put on chopping board and cut, gosh, the S'mores (base)become crust. Why? b'coz its too thin!

My 2nd attempt turn out to be "Crustsmore" instead of "S'mores".

Conclusion, customer not always right. Agree?

Pic 1


"Crustsmore" top view


"Crustsmore" side view - the S'mores is crust

My not-so-success S'mores!

Came across this recipe from Joy of Baking and decided to give a try as it's only required few ingredients and less steps (and less washing also :P)

I couldn't found the KRAFT brand miniature marshmallow in Jusco, Giant and Sunshine. Sis helped me to check out in Cold Storage and don't have as well. So, ended up bought the colorful marshmallow from Famous Amos.

Ingredients:
S'Mores:
1 1/2 cups (150 grams) graham cracker crumbs
2 tablespoons (25 grams) granulated white sugar
6 tablespoons (3 ounces) (84 grams) unsalted butter, melted

Topping:
1 cup (170 grams) semisweet or milk chocolate chips or chunks
2 cups (130 grams) miniature marshmallows or homemade marshmallows cut into bite sized pieces

Method:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil.

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown.

Remove from oven and evenly sprinkle with the chocolate chips and marshmallows. Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together.

Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

Makes about 16 - 2 inch squares.


Well, Tadaa... this is the "outcome". Hmm, look not-so-yummy but it keep my big monster mouth full.

1. The S'mores (After baked)


2. Sprinkle marshmallows & chocolate chips


3. Baking in process


4. A bit overbaked :P Oven fault.


5. Cute into small pieces & put inside container.

My first baking

Guess what it is? it's a chiffon cake! Hahahahahahahahahaha. The cake did not raise very well. It's collapse after took out from the mould. But my monster & i also enjoying it very much since it's my very first creation!!!!!