Friday, January 31, 2014

Matcha Azuki Chocolate Entremet

Happy Lunar New Year everyone! 

For some reason, I'm beginning to find a renewed interest and excitement over Chinese New Year since I got married. Somehow it's fresher and more interesting for me this year compared to the last.

I'm not posting a New Year bake today, rather I am sharing a Matcha Azuki Chocolate Entrement I made for my beloved hubby's birthday. I used the same recipe here, added more azuki beans this time round and swapped the matcha powder amount around (10g for the whipped cream and 5g for the mousse), and it turned out beautifully well. The texture of the mouse was lovely, and my hubby and family loved the strong matcha taste coupled with the slight sweetness of dark chocolate and azuki beans. 

I was heartened as they don't normally enjoy the cakes this much, but they definitely did this time round. If you're looking for a good and easy matcha entremet to put together within a day, this would be one recipe for keeps :).

Thursday, January 9, 2014

Matcha Rolled Cake

Happy New Year everyone! How has 2014 been so far?

For me, it's been pretty eventful. I have 2 work trips lined up for the next 3 months and I'm partially hesitant about going cause of the freezing cold temperatures in other parts of the world. But nonetheless, it's exciting as I get to travel to places I've never been to before. I'm feeling pretty positive about the New Year and hope yours will be good as well :).

Following the last rolled cake I made here, I was inspired to improve on it and make an even better one. Hence here it is, a simple variation made with matcha and filled with vanilla bean creme chantilly and peach slices. The result was delicious, I loved it myself and hope my friends who shared it with me enjoyed it too.

As usual, I'm pretty bad at cake decor hence I just piped creme chantilly on top of the cake and sprinkled it with snow sugar and matcha powder.

Matcha Rolled Cake


For the rolled sponge
Part A- egg yolk mixture:
3 egg yolks
30g castor sugar
60ml milk
1 tsp vanilla bean paste
40ml vegetable oil
70g cake flour
10g matcha powder

Part B- meringue:

3 egg whites
30g castor sugar
1 tsp cornstarch

For the sugar syrup

10g castor sugar
20ml hot water

For the creme chantilly

150ml whipping cream, chilled
18g icing sugar
1/2 tsp vanilla bean paste
Fresh fruits of your choice (I used peach)

To make Part A- egg yolk mixture:
Preheat the oven to 170 degrees celsius (or 150 degrees celsius fan-forced). Grease and line a 28cm x 28cm flat square cake pan with baking paper.
Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.Combine milk, vanilla bean paste and oil in a small bowl. Add to beaten egg yolk mixture and whisk at low speed until just combined. Sift flour and matcha powder over egg mixture, and whisk at low speed until smooth and well-combined. 

To make Part B- meringue:

Combine sugar and cornstarch. Clean and dry the whisk thoroughly, and in a clean bowl, whisk the egg whites until foamy. Add half the sugar-cornstarch mixture and continue beating for a few minutes, then add remaining sugar-cornstarch mixture and beat until egg whites are glossy and stiff peak form.Add one-third of meringue into egg yolk mixture from Part A. Fold in lightly with a spatula to loosen the mixture a little. Then add the rest of the meringue and fold to incorporate completely.Pour batter into the prepared pan, spreading the mixture evenly and smoothing the top with a spatula. Lightly tap the bottom of the tray on the work surface.Bake for 14 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a damp tea towel. Set aside to cool completely.

To make sugar syrup:
Dissolve sugar in hot water. Set aside to cool.

To make creme chantilly:

Combine cream, icing sugar and vanilla bean paste in a clean bowl. Place bowl over a larger bowl filled with ice cubes and water. Using an electric mixer, whip cream at medium speed until stiff peaks form but cream is still smooth.

To assemble:

When the cake is completely cool, brush sugar syrup over the cake, followed by the creme chantilly and fresh fruits. Roll up the cake around the filling. Wrap the cake and refrigerate for at least 1 hour.


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