~Plain Sponge Recipe~

PLAIN SPONGE RECIPE

~Makes: 1 Round Sponge

Egg 1no
Caster Sugar 220g
Vanilla Essence 1drop
Plain Flour 220g
Baking Powder 1tbsp
Melted Butter 10g

~Method:

1. Whisk egg and sugar with wire whisk for approximately 5 - 10minutes until mixture is soft, bubbly and when you lift off with finger, it doesn't drip.

2. Add Vanilla Essence while whisking.

3. Sift together Plain flour and Baking Powder. ( to make your mixture smooth and no lump ).

4. Flour and baking powder, fold gently to mixture (1) with hand slowly.

5. Last add melted butter and continue folding gently. Be careful not to fold until all the bubbles flatten.

6. Pour into mould on greaseproof sheet and bake for 20minutes.


~Chef Jay~

~Marzipan Recipe,2nd Choice~

MARZIPAN 2ND CHOICE RECIPE

~Makes: 750g (1 1/2 lb)

Ground almonds 125g
Water 250ml
good pinch CREAM of TARTAR
Caster Sugar 500g
Beaten Egg 1no
Ratafia or Almond Ass. 1tsp


~Method:

1. Dissolve the sugar in the water over low heat.

2. Do not allow it to boil until the sugar has completely dissolved. Wash down the side of the saucepan with a wet pastry brush.

3. Allow the mixture to boil to 120celcius without stirring. Remove from the heat and leave to cool for exactly 20 minutes.

4. Add the cream of tartar, almonds, egg and essence and beat with wooden spoon until thick and creamy. Leave to cool.

5. Place the Marzipan on a board and knead until smooth. Use immediately.



~Chef Jay~

~Marzipan Recipe,1st Choice~

MARZIPAN 1st CHOICE RECIPE

~Makes: 1kg (2lb)

Ground Almonds 500g
Icing Sugar 250g
Castor Sugar 250g
Brandy 10ml
Egg Yolks 8 nos

~Method:

1. Mix all the dry ingredients together.

2. Add the brandy and sufficient egg yolk to make a paste. Do not knead too much as the Marzipan will become oily.

3. Use Immediately.


~Chef Jay~

~21st September 2009,any Request Recipe~

~.......hye all blogger, am doing well with my life. Nearly end of year, thre's a lot of things happen in our lifes and circumstances we been thru all this passess months. But sure we still keep on going strong, day by day..... Hoping so much life should be better when 2010 come.
Anyway, i got lots of requested recipe and i took this chance's to apologize if they any of delay and late update on my blog. Cause am lil bit busy doing stuff, preparing all the desserts and cake for seasons to come.
And for sure, i already update some of the recipe that keep on requesting, and if anyone out there wanna have some tips or some simple recipe for any of party. Buzz me in here noviebenggon@yahoo.com or add me Facebook jay.mich@hotmail.com. I am sure, i will get to you back a.s.a.p and share any of the tips and recipe that u been request.
So,this is it........ be open & share is care.~

~Chef Jay~

~Marzipan Recipe by Request~

MARZIPAN RECIPE

~Makes: 450g (1lb)


Ground Almonds = 225g

Caster Sugar (Superfine) = 125g

Icing Sugar (Confectioner's) = 125g

Lemon Juice = 1tsp

Few drops of almond flavouring

Egg White = 1no


~Method:

1. Place the ground almonds and the sugars in a bowl. Stir until evenly mixed.

2. Make a 'well' in the centre and add the Lemon Juice, almond flavouring and

enough egg white to mix to a soft but firm dough, using a wooden spoon.

3. Lightly dust the work surface with sieved icing sugar and knead the marzipan

until smooth and free from cracks.


~important message~

Storing Wrap in clingfilm (plastic wrap) or store in a plastic bag until ready for use.
Use the homemade marzipan for covering cakes before applying sugar paste or royal icing.
Alternatively, use to make moulded or modelled decorations, tint with food colouring, if required.

~Chef Jay~

~Creme Brulee Recipe by Request~

MARACAIBO DARK CHOCOLATE CREME BRULEE

~Makes: 8pcs of Ramekin

(A)~

UHT Cream (Heavy or Double Cream) = 450ml

Fine Sugar = 60g

Dark Chocolate (any type of Choc.) = 90g
_________________________________________

(B)~

UHT Cream (Heavy or Double Cream) = 300ml

Fresh Milk (any brand) = 30ml

Egg (yolk only) = 6no's


~Method:

(A)
1. All together cook warm/slightly boil.
2. Add (1) to Dark chocolate, leave about 1min.
3. Stir slowly using wooden spoon, until the mixture, well mixed.

(B)

1. Mix together with the egg yolk.

2. Pour mixture (A) to mixture (B)
3. Stir slowly till all the mixture in well mixed.
4. Pour the filling into 8pcs of Ramekin Mould.

~important message~

Steam Bake 150 c/ 15 to 20mins
Make sure don't over baked,causes rough texture.
To ensure it bake, top of the filling will be slightly brown & when u shake it,all will follow in 1
direction.


~Chef Jay~