Posted on by Bembum Kitchen · 3 Comments

Baby Eeyore Spiral Mantou

Hey Guys, today we are making these adorable “Baby Eeyore Spiral Mantou”.
They are fun to make with a super soft fluffy texture and pretty spiral patterns.

The pattern is created by using doughs with two different colors; one plain dough and the other soft blue has been coloured with this natural Blue Butterfly Pea Flower powder.

It’s more expensive but healthier and a great way to add more visual and to infuse flavors.
You will only need a small amount to achive the right colour tone, add the powder gradually until the desired colour is reached.

If you not keen to buy this kind of natural colour powder, kindly substitute it with standard food colouring.

And to cut the dough, you can use serrated knife if you want.
For me, the best way to do this is to use unflavoured dental floss, where as a knife kind of pushes from the top down and squished the slices.

When attaching small details, make sure to apply just a bit of water, coz the dough will not stick firmly if too much water is used.

Please do remember always cover them with a plastic wrap to prevent the dough dry while they are waiting working on the details.

These buns are favorites from kids to adults and it’s super easy to make at home. I grew up eating it a lot.
I remember having that for breakfast and great options for snack too.

Mantou was my childhood favorite and still is. I fell in love with this swirls since the first time I saw them, it looks beautiful and so tempting. And I know you’ve gonna love them too.

The texture so soft and fluffy, you won’t be able to resist them. If you keep them at room temperature in an airtight container, they even will stay soft moist on the next day.

These buns are great for whatever you’d like to fill them.
It can be eaten on its own or with some sweet spread like jams, condensed milk or to accompany savory dishes like your favorite floss.
I hope that you will enjoy making mantou as much as I do, and I really love to see what creations that you have been made from this recipe. Love you Guys!


BABY EEYORE SPIRAL MANTOU
Yield: 5 pieces
Active time: 1 hour
Total time: 1 1/2 hour

INGREDIENTS

  • 315 grams Cake Flour
  • 2 1/2 tablespoons Granulated Sugar
  • 1 1/4 teaspoons Instant Yeast
  • 1/2 + 1/8 teaspoon Baking Powder
  • 165 grams Cold Water
  • 16 grams Shortening
  • 1/2 + 1/8 teaspoon Salt
  • Food Colouring (Blue Pea Flower Powder for blue, Cocoa Powder for brown, standard food colouring for pink and black)


INSTRUCTIONS

  1. In a large bowl, mix in the flour, sugar, yeast and baking powder.
  2. Pour in the cold water and mix until just combined. By using cold water yeast becomes less active, so it give us more time to create the dough details.
  3. Add in the shortening and salt (you can use your hands to mix this or a stand mixer) keep on going until it’s create a dough ball.
    Place the dough onto a work surface, continue kneading it for 5-10 minutes until it create a smooth ball (sometimes different brand flour can have different moisture level, so if it’s too dry add a tablespoon of water, if it’s too wet add a bit of flour).
  4. After the dough is ready, spare some dough for the details; 30 gr for white; 10 gr each for brown, pink and black.
    And for the rest dough, divide it into 2 equal portions for the spiral dough.
    Cover all dough with a cling wrap to prevent it from drying out while waiting the rest of the dough to be coloured.
  5. Colouring
    – Take one portion of the spiral dough, add about 1/2 teaspoon Blue Pea powder, knead it to even the colour. You’ll only need a small amount to achive the right colour tone, add the powder gradually until the desired colour is reached.
    It will be much harder to color the dough evenly this way (be patient), should the dough become dry when kneading, spray it with some water and continue kneading it.
    * Please note that the colour will be darker after steaming so be mindful with the colour.
    If you not keen to buy this kind of natural colour powder, kindly substitute it with food colouring.
    Spare 30 gr of blue dough for the ears.
    – Add some cocoa powder for the brown colour
    – Using standard food colouring for pink and black.
    After finish with the colouring, let all the coloured dough covered and rest for about 10 minutes so the gluten can relax a bit.
  6. Rolling
    Using rolling pin roll both white and blue spiral dough into about a same size thin rectangle.
    Brush a thin layer of water as a glue on top of the blue dough, and then place the white dough on top of the blue dough.
    Using rolling pin, roll the stack dough one more time to make sure that they are stick well and the surface is even.
    Cut the edges of the dough to make it more tidy, brush a little water on top of the white dough.|
    Starting from the side near you, roll them up tightly into a log.
    Mark the dough into 5 equal pieces (you will have 2 extra ends).
  7. Cutting
    The best way to do this is to use unflavoured dental floss, where as a knife kind of pushes from the top down and squished the slices. You can also use serrated knife to do this.
  8. Detailing
    Place each cut spiral mantou on each parchment paper.
    Always cover all the dough with a plastic wrap to prevent the dough dry while they are waiting working on the details.
    When attaching small details, make sure to apply just a bit of water, coz the dough will not stick firmly if too much water is used.
    – Face: roll some white dough thinly, cut with oval shape cutter ,apply a thin layer of water as a glue, stick it to the front side of the mantou.
    – Ears: roll some blue and small pink dough into a teardrop shaped, stick and press the pink dough on top of the blue dough. Cut the sides of the dough and stick them each side of the head.
    – Eyes, nose and eyebrows: roll some black dough, place and stick it according to position.
    – For the Hair: cut some brown dough with star shape cutter and stick it on top of the head.
    – Mark his face line verticaly from hair down to face with blade tool.
  9. Final Proof
    After finish with all the details, cover mantou with a clear container or cling wrap and set it aside to proof.
  10. Prepare steamer
    Preheat the steamer (the water level should be no more than 3 cm deep as excessive steam will ruin the look of the buns).
    Wrap the lid with kitchen towel to prevent the water drops to the buns.
  11. To check if the dough has been optimally proofed
    The dough should look larger in size. rounded and airy, they also feel soft and spring back slowly when the surface is touched.
  12. Steaming
    Arrange the buns in the steamer and place the lid. Place a chopstick under the lid to create a small gap to allow the steam to escape. Steam over a medium heat for about 10-12 minutes.
  13. Turn off the heat, let the buns rest in the steamer for 3 minutes and then remove the buns, serve them immediately or place on a wire rack to cool completely before you store them (this will prevent the bottom of the steamed buns from getting soggy).


NOTE

  1. If you keep them at room temperature in an airtight container, they will stay soft moist on the next day.
  2. You may keep them in the fridge for up to 4 days or in the freezer for up to 2 months.
  3. You may make lots of these mantou ahead of time and freeze it. To serve fridge or freeze mantou; steam for 10 minutes or wrap mantou with cling film and microwave on high for 1 minute.
Posted on by Bembum Kitchen

Fluffy Banana Cinnamon Rolls|No Egg

Hey Guys, today I’m gonna show you how to make my signature “Fluffy Banana Cinnamon Rolls”. These gorgeous cinnamon buns are filled with Buttery Brown Sugar Cinnamon and covered in gooey Cream Cheese Frosting.
They’re incredibly  fluffy and soft, the smell of Cinnamon Rolls is heavenly, these fluffy buns are definitely perfect treat for any occasion.

Unbaked Buns

And as an egg-free recipe, we will be use banana puree as an eggs substitute. The result is amazingly moist and fluffy; and the banana slices in the centers, even makes this buns more delightful.

They are tender, warm, gooey, perfectly sweet, and so comforting… They are just gorgeous!

Look at that icing on those rolls. These wonderful icing is not too cream cheesy; it’s really creamy, buttery, a bit tangy but not overly sweet.
If you are the type of person that really loves icing, you could make double of this.

Besides our fluffy Banana Bread, this is another our original recipe that we are really love and have become a family favorite here at Bembum Kitchen.
You even can make this lovely buns in advance and freeze them. So you could still have them fresh whenever you are ready to bake them. Does it make everybody quite happy?

Is there anything better than a fresh Cinnamon Roll, dripping with frosting, hot from the oven? I just wish you Guys can smell this, they are really smell amazing!
I hope you enjoy them as much as we did, stay healthy and safe Guys! Love you all!!

BANANA CINNAMON ROLLS
Yield: One 8×6-inch rectangle pan (6 pieces)
Active time: 1/2 hour
Total time: 2 1/2 hour

INGREDIENTS
Buns Dough:

  • 60 grams Milk
  • 10 grams Unsalted Butter
  • 1 teaspoon Granulated Sugar
  • 1/2 + 1/8 teaspoon Instant Yeast
  • 40 grams Mashed Bananas
  • 125 grams All Purpose Flour
  • 1/8 teaspoon Salt

Filling:

  • 30 grams Unsalted Butter (softened)
  • 40 grams Brown Sugar
  • 1 tablespoon Cinnamon Powder
  • Thinly Banana Slices
  • 1/6 cup Chopped Walnuts (optional)

Icing:

  • 30 grams Cream Cheese (softenend)
  • 55 grams Unsalted Butter
  • 1 tablespoon Milk
  • 1/2 teaspoon Vanilla Extract
  • 40 grams Icing Sugar


INSTRUCTIONS

  1. Prepare the pan, grease it with butter, set aside.
  2. Bloom the yeast; In a small pan, mix the butter and milk. Place over a medium low heat until the butter melted, let it warm.
    Warm means if you put your finger into the milk, It shouldn’t feel like anything. It should feel like your body temperature (could be a little bit warmer than that, but not too hot, coz it will kill the yeast).
    Sprinkle on sugar and yeast, stir well. Let it sit for about 5-10 minutes until the yeast has activated.
  3. Once it has bloomed, add mashed bananas to the milk mixture, mix well.
    Pour in the flour and salt, mix until just combined (doesn’t need to be totally smooth at this point, it just needs to be brought together and homogenous).
    It’s gonna make a really wet, messy dough. No worries, that’s exactly what we are looking for.
  4. Transfer to a lightly floured surface and start kneading the dough. The dough will be sticky, knead the dough for at least 10 minutes until the dough just loses its stickiness and does not stick to the surface or your hands.
  5. Roll the dough into a big ball, grease mixing bowl with a bit of oil and then place the dough inside the bowl. Cover it with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  6. To make the filling; Combine very softened butter, brown sugar and cinnamon. Mix until smooth.
  7. To roll; After 1 hour, the dough will be rise (it almost double in size). Place it onto a clean surface (sprinkle a little bit of flour, we don’t want the dough sticking on the mat).
    Roll the dough out into a large rectangle, spread the filling evenly over the dough.
    Add thinly banana slices on top of the filling (remember, not too thick otherwise will be hard to roll later).
    Starting from one short end, roll up the dough into a log and pinch the seam closed.
    Using unflavored dental floss, cut the log into 6 evenly pieces, place them in the prepared pans.
  8. Preheat the oven to 180˚C. Cover the rolls with a plastic wrap and let rise in a warm place for about 20 minutes, until expanded by about half of their original volume.
  9. Bake the cinnamon rolls for 20 minutes, until golden brown. Let cool for about 10 minutes.
  10. To make the frosting; In a medium bowl, whisk together the Cream Cheese, softened butter, milk, and vanilla extract until smooth.
    Gradually add the powdered sugar and mix until smooth. Drizzle the frosting over the cinnamon rolls.

NOTE:

  1. After baking, leave them to cool at least 10 minutes, before you put the icing on, coz when it’s too warm the icing is just gonna completely melt and it’s not gonna be that really nice glaze on top.
  2. Best serve on the day it’s made or you can store left over baked Cinnamon Rolls (airtight container) in the fridge for 5 days and up to 2-3 months in the freezer.
  3. To reheat; remove the roll from the container, preheat the oven or toaster to 180˚C. Put the cinnamon buns on a baking sheet and cover with aluminium foil and let the rolls heat up for about 10-15 minutes.
    Another option is using the microwave for about 30 to 60 seconds. Check on them to ensure they don’t become soggy.
  4. How to freeze unbake Cinnamon Rolls; If you have plan to make the cinnamon rolls in advance and bake later, kindly follow instructions until number 7, and then cover the pan with plastic wrap and freeze for up to 3 months.
    And when you are ready for them, you can defrost them in the fridge overnight or you can leave them out for a few hours at room temperature and throw them in the oven. They might take a little bit longer to bake, just keep an eye of them.
Posted on by Bembum Kitchen

Martabak (Indonesian Thick Pancake)

Hey Guys, today we are making these “Indonesian Thick Pancake”. These thick sweet pancakes are known as Martabak, it was one of the most famous street food in Indonesia.
They are usually lining up on the street at night to get this Martabak as a midnight snack.

These thick yummy pancake characterized by its honeycomb textures and the sweet decadent stuff like chocolates, condensed milk, butter, cheese, peanuts, Nutella, etc.
It really doesn’t require any fancy ingredients to make it.

There are many recipes to make Martabak, some of them used Baking Soda as a leavening agent.
I personally not prefer to use Baking Soda in the recipe, coz it’s a base or alkaline ingredient, which naturally has a bitter taste.

A popular and indulgent choice of toppings for Martabak in Indonesia includes butter, condensed milk, chocolate rice and shredded cheese -which is my favorite!

I love this martabak so much because they are so soft, spongy, the rich of the butter and sweet mild savory combination was truly amazing!!!

The sides and bottom of the pancake should be nicely brown and the middle of the pancake is lightly springy when you touch it.

Crispy and golden brown on the out side, but moist in the inside. It’s really easy and comforting, especially for us who stay at home 24/7.

Making Martabak is about patience and many many trial and errors. Never give up, keep practice Guys! And once get the hang of it, you will always want to make and crave it! Enjoy the recipe!!

MARTABAK (INDONESIAN THICK PANCAKE)
Yield: One 8-inch round pan
Active time: 1/2 hour
Total time: 1 hour

INGREDIENTS
Batter:

  • 1 teaspoon Instant Yeast
  • 1 teaspoon Granulated Sugar
  • 25 grams Slightly Warm Milk (too hot will kill the yeast)
  • 100 grams Cake Flour
  • 1 tablespoon Granulated Sugar
  • 1/4 teaspoon Vanilla Extract (optional)
  • 25 grams Eggs
  • 100 grams Water
  • 45 grams Salted Butter (melted)
  • 1/4 teaspoon Baking Powder

Filling:

  • Pure Creamy Butter (butter in a can)
  • Condensed Milk
  • 100 grams Cheddar Processed Cheese Block
  • Chocolate Rice Sprinkles

INSTRUCTIONS

  1. To activate the yeast; In a medium bowl, combine warm milk, 1 teaspoon of sugar and the yeast. Allow to stand for about 5-10 minutes until the mixture begins to foam.
  2. In a large bowl combine the flour, sugar, eggs, water. Mix until just combined. Stir in the activated yeast, mix well. Pour in the melted butter, mix until smooth and no lumps remains (you will have a thin, shiny batter.
    Cover the bowl and set aside for about 30 minutes (the volume of batter will increase and have air bubbles all over the surface).
    In the meanwhile, you can prepare your favorite fillings.
  3. Prepare 8 inch non-stick pan, make sure the pan has a glass lid so that you can check the pancake while cooking it.
    Heat the pan over medium high heat (it’s really important to preheat the skillet fully before you add the batter, or it won’t rise and get those honeycomb textures).
    To test whether the pan is hot enough; a drop of water thrown into the pan should sizzle right away.
  4. Once the pan is hot and ready, add baking powder into the batter. Mix it well and pour the batter immediately into the pan, don’t let the batter sit around for too long after the baking powder is in.
    Very gently slightly turn the pan around in circular motion so the batter thinly coat the side of the pan (this will form a nice crust later and that’s one of the best part of martabak).
  5. Let it cook on medium high heat until the bubbles came out into the entire surface and then reduce the heat immediately to the lowest setting.
    Please note, never use high heat because it could burn the bottom of pancake while cooking.
  6. When the edges of the pancake begin to look dry, sprinkle the top with 1 tablespoon of sugar and then cover the pan with the lid. Let it cook for about 5 minutes or until the center of pancake surface is fully dry and cooked.
  7. Remove pancake from the pan and place it on a cutting board. Spread a generous amount of pure creamy butter on top of the pancake. Cut them into half before you start adding the filling.
  8. Add your favourite fillings (grated cheese, chocolate rice, etc).
  9. Drizzle with some condensed milk.
  10. Gently fold half of the pancake to the other half to form a sandwich.
  11. Spread with some more pure creamy butter on top (you don’t have to do this if you feel it’s too oily, but actually it’s the main thing that makes the martabak more appealing and delicious)
  12. Cut them into pieces according to your preference’s size, traditionally, they will cut them into these square shapes. Don’t forget to wipe your knife with a clean damp kitchen towel between each cut, so the filling doesn’t stick everywhere.

    NOTES
  1. Making Martabak is about patience and many many trial and errors. Pay more attention to the heat, it’s very critical.
    Never use high heat to cook Martabak, because it could burn the bottom of the pancake before it’s completely cooked. Once the entire top surface of the pancake has bubbles, reduce the heat to the lowest setting to continue cooking.
  2. I will recommend to use heavy thick high quality non-stick skillets if possible.
    If you use non-stick regular pans, apply a thin layer of oil might be needed and you will need to peek the bottom part occasionally as they generally burn more easily.
  3. After mixing the batter with baking powder, immediately pour the batter to the heated pan for optimum results. So make sure by this time, the heated pan is ready. 
  4. Instead of using Pure Creamy Butter, you can substitute it with regular salted butter.
  5. Best serve immediately while still warm. You can store left over in the fridge for 3-4 days.
  6. To reheat; 200° C oven for 10-15 minutes or 1000 W microwave for 1 minute (most of the fillings will be melt).

Posted on by Bembum Kitchen

Purin Steamed Birthday Brownie

Hey Guys, today I’m gonna show you how to make my signature “Steamed Brownie Birthday Cake”. It is the moistest steamed brownie possible, filled with melted dark sweet chocolate, cover with fluffy classic steamed buttercream, and then decorate as a Purin, my favorite Sanrio character.

Brownie Batter

Have you ever steamed your brownies batter? Or you always bake your brownies? Have you ever tried steamed brownies?
The texture of steamed brownie is different than a baked brownie. It is very soft and moist, light and cakey. It is more like a chocolate cake and it’s so tasty.

Look at all those layers, melted chocolate and fluffy buttercream! This cake is soft and moist, and the taste of chocolate is just gorgeous.

I’m sure most of you have heard the method “steam buttercream”. More appropriate would be sort of, “melted or poured buttercream”.

Steamed Buttercream

To cover the cake with steamed buttercream start by fill a medium sized saucepan about a quarter full with boiling water, and then place a heatproof bowl with a yellow buttercream on top.
You need to stir the buttercream, keep stirring until the buttercream is softened to a pouring consistency.

As it doesn’t need an oven to make it, it is suitable for anyone who wants to make a good quality dessert without an oven.
I’m pretty sure you can already see why I love this recipe and the method of decorating and you don’t have to be a perfect cake decorator to be able to do this!

PURIN STEAMED BIRTHDAY BROWNIE
Yield: One 16-inch round pan
Active time: 1 1/2 hours
Total time: 3 hours

INGREDIENTS
Brownie Batter

  • 120 grams Salted Butter
  • 80 grams Dark Sweet Baking Chocolate
  • 200 grams Eggs
  • 150 grams Granulated Sugar
  • 1 teaspoons Vanilla Extract/ Paste
  • 80 grams All Purpose Flour
  • 35 grams Cocoa Powder
  • 1 teaspoon Baking Powder

Chocolate Filling
40 grams Dark Sweet Baking Chocolate (melted)

Buttercream

  • 200 grams Shortening
  • 20 grams Salted Butter
  • 40 grams Condensed Milk
  • Yellow Food Colouring

Purin Hat Covering
100 grams Dark Sweet Baking Chocolate (melted)


Details Decoration

  • 50 grams Dark Sweet Baking Chocolate (melted)
  • 80 grams White Baking Chocolate (melted)
  • Candy Colouring/ Colouring Powder (Yellow, Pink)


INSTRUCTIONS
Details Decoration

  1. Prepare the template, tape some greaseproof paper right on top, make sure it doesn’t budge.
  2. Melt some white and dark chocolate (using microwave or a double boiler). Colour them as needed (you can use candy or powder colouring). Pour each colour into a piping bag.
  3. Start create the details (according to the template): Dark chocolate for the nose, mouth and eyes (using toothpick to remove any air bubbles); yellow for ears; soft pink for cheeks and tongue.
  4. Allow them to chill and sets hard in the fridge.

Brownie Batter

  1. Preheat steamer.
  2. Prepare pans; 6-inch stainless steel bowl for the face and 4-inch round plate for the hat. Grease them (brush with butter and spinkle some flour) or use baking pan grease kindly find the recipe in this link https://www.youtube.com/watch?v=ilWe6…
  3. Melt butter and dark chocolate in a double boiler, set aside until slightly warm.
  4. In a large bowl, mix eggs, sugar and Vanilla Extract. Whip them until the mixture is pale yellow, thick and forms a ribbon. Sift in flour, cocoa powder and baking powder; mix well. Pour in butter chocolate mixture. Mix until well combined. Using spatula, gently folding the bottom over the top to make sure there’s no butter mixture left underneath.
  5. Pour about 4 tablespoons batter into the hat pan and half of the left over mixture into the bowl.
  6. Tap it and place them in the steamer that has been pre heated (don’t forget to cover the steamer lid with a kitchen towel so the water doesn’t drip into the brownie). Steam on a medium high heat for about 20 minutes.
  7. After 20 minutes, take both pans off the heat. Set aside the hat. And for the face, pour the 40 gr melted chocolate as a brownie filling, spread it evenly. And then pour another half part or the rest of the batter on top of the first batch. Put it back to a steamer and steam for another 35-40 minutes
  8. Take it off from the heat (it’s done when a skewer inserted in the center comes out clean). Remove it from the pan and let it cool completely on the cooling rack.

Buttercream
In a large bowl, mix shortening, salted butter and condensed milk. Whisk for about 5 minutes or until it’s really light and fluffy. Split the buttercream into 2 batches; colour 2/3 of the buttercream with yellow food colouring and the rest will remains bright white. Set aside.

Design Cake

  1. The Hat
    Cover the hat cake with 100 gr melted dark chocolate. Place them in the fridge so the chocolate will sets hard.
  2. The face
    Place the face cake onto 6-inch cake board. Cover entire surface with white buttercream (just a thin coat of buttercream to protect the cake from any crumbiness). Use elastic scraper to help the smoothing process.
  3. To cover the face cake with steamed buttercream; Fill a medium sized saucepan about a quarter full with boiling water, and then place a heatproof bowl with a yellow buttercream on top (make sure it isn’t touching the water).
    Stir continuously until the buttercream is liquidy. You’ll see some of the oil comes out and separate from the buttercream. Don’t worry, keep on stirring until the mixture incorporated. After reach the right consistency, pour it onto our crumb coated cake. Allow them to set up a bit before continue to decorate it
  4. Using medium star tip, pipe some white buttercream on top of the face cake, place the hat on it. Decorate the gap between hat and face with some more white buttercream.
  5. Stick and insert the ears on each sides of the face.
  6. Using small round tip pipe a tiny pearls around the bottom part of the face.
  7. Stick the details (nose, mouth, eyes and cheeks).


NOTES

  1. You can use candy melts for the details decoration.
  2. Store cake 1 day at room temperature, 3 days in the fridge.

Posted on by Bembum Kitchen

One Hour Bomboloni (Vanilla Rum Custard Cream Donuts)

Hi Everyone, today we are making these “One Hour Bomboloni” irresistibly light and delicious Italian donuts that are fried, coated in sugar, and traditionally stuffed with a pastry cream.

Usually you will find these either stuffed with Nutella, fruit jam or with cream like custard.
I’m gonna do Vanilla Rum Custard today and they are so good! The donuts itself so soft and fluffy.
These are completely homemade and easier than you’d imagine!

And the great thing about this recipe is you even don’t need to rise the dough twice!

If you never made bread before you have to try it sometime. It really so much fun and fresh homemade bread taste amazing.

And while they are still warm, pour some granulated sugar in a container.
I like to mix them with some Cinnamon Powder here to add more delightful taste. Roll them around until completely coated in the Cinnamon Sugar.

Look how soft and fluffy those are! These look and smell amazing!

They are absolutely incredible, and you’ll fall in love with them! Make Bomboloni at home and bring a little taste of Italy to you! 🙂

BOMBOLONI (VANILLA RUM CUSTARD CREAM DONUTS)
Yield: 6 pieces
Active time: 1 hour
Total time: 2 hours

INGREDIENTS
Custard

  • 66 grams Granulated Sugar
  • 36 grams Egg Yolks
  • 30 grams Corn Starch
  • 320 grams Milk
  • 2/3 teaspoon Vanilla Extact/ Paste
  • 2 tablespoons Rum Liquor (optional)


Donuts Dough

  • 150 grams Bread Flour
  • 38 grams Cake Flour
  • 1/2 + 1/4 teaspoon Instant Yeast
  • 1/4 teaspoon Baking Powder
  • 23 grams Granulated Sugar
  • 1/3 teaspoon Salt
  • 77 grams Water
  • 25 grams Milk
  • 18 grams Egg Yolks
  • 12 grams Margarine
  • 10 grams Pure Creamy Butter/ Salted Butter


Coating:

  • 3 tablespoons Granulated Sugar
  • 1 tablespoons Cinnamon Powder


INSTRUCTIONS
Custard

  1. In a bowl combine sugar, egg yolks and corn starch. Whisk until the color lightens and the texture thickens, set aside.
  2. In a medium saucepan pour in milk and Vanilla Extract. Place over medium heat until boil, take it off from the heat.
  3. Whisk in 1/4 cup of the hot milk mixture into the eggyolks mixture until it’s incorporated then slowly drizzle in the remaining hot milk mixture while whisking.
    Strain the mixture back into the saucepan, and then place over medium-high heat and cook while whisking continuously until the mixture thickened and slowly boiling.
  4. Remove from the heat, strain the mixture to remove tiny lumps, add in rum. Mix well.
  5. Let the custard cool slightly and then pour it into the piping bag fitted with a medium size round tip. Set aside.


Donuts Dough

  1. Combine all the dry ingredients; bread flour, cake flour, instant yeast, baking powder and granulated sugar, mix well.
  2. Add in salt, mix well.
    Please note that never let the yeast and salt touch one another without mixing fist, coz it will kill the yeast.
  3. Pour in water, milk and egg yolks. Mix until just combined.
  4. Add in margarine and creamy butter. Spread and fold the butter into the dough until just combined.
  5. Pour the mixture onto a work surface and start kneading the dough.
    You will know the dough is done mixing if you touch the dough, it doesn’t leave a lot if residue on your fingers.
    And you can also do the windowpane test by taking a piece of dough gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane.
    If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready.
    But if it tears when you stretching it out, that’s mean it’s not ready and you need to knead it a little bit longer.
  6. After the dough is ready, roll them into a big smooth ball.
    Let it sit on the counter for about 10 minutes so the gluten can relax a little bit.
  7. While our gluten is chilling out, preheat the oven to 90 degress C to create warm environment for proofing the dough later.
  8. Cut some greaseproof paper and grease them with a little bit of oil for the donuts base. This paper will make us easier to handle the proofed dough, which is very soft after rising.
  9. To Form
    Divide the dough into 6 equal protions, it’s about 58 grams each.
    Roll each pieces into a smooth ball. Hold and roll the dough
    with our hands in C shape, give a little pressure to it, keep rolling until it create a smooth ball.
    After finished with all the dough, cover and let the dough rest for about 15 minutes.
  10. Place each dough ball onto a greaseproof paper. Using round flat surface, press the ball gently into a thick flat disk, about 3 inches diameter each. 
  11. To Proof
    Place them in the preheated 90° C oven that has been turned off for about 20 minutes.
    If you do not keen to use this method, you also can proof them at room temperature. Just make sure to covered them with a plastic wrap to prevent the dough dry and they might need more time to rise (depends on the room condition).
  12. Let all the donuts rise until noticeably puffy, they should look pretty darn fat and happy. If you simply touch them lightly with your fingertip and the indentation remains, that’s means they are ready to fried. Do not overfproof.
  13. To Fried
    Heat about 2-3 inches of vegetable oil in a heavy pot on the stove, wait until it reaches between 350-360° F (175-180° C).
    Feel free to use electric deep fryer according to manufacturer directions.
  14. Gently pick Proofed donuts up off the baking sheets and carefully place the top sides facing down into the hot oil.
    Cook for about 60-90 seconds per side until they’ve got beautiful golden colour on both sides.
    Drain off the excess oil, and transfer them to a lined baking sheet 
  15. To Coat
    While they are still warm, mix granulated sugar and cinnamon powder in a container. Roll donuts around until completely coated in the cinnamon sugar.
  16. To Fill
    Poke a hole on the side, create empty space inside the donuts. You can use chopstick or small knife.
    Push the custard fillings piping bag tip into the small hole and squeeze to fill. Allow a little bit of the filling to spill out and show through the hole.


NOTES

  1. The best oils for frying is a neutral flavour oil; like peanut oil and canola oil because of their high smoke points. Although sunflower and corn oil work well too. 
  2. It is always best to eat the Bomboloni immediately. You could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.
  3. To Reheat
    Place the cold Bomboloni in a pan (uncovered), reheat in preheated 300°F/ 150°C oven until warm for about 4 to 5 minutes.
Posted on by Bembum Kitchen

Lovely Taiwanese Pineapple Cakes/ Tarts

Hi Everyone, today we are making these “Lovely Taiwanese Pineapple Cakes”.
It is a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling inside.

The difference with the Singaporean/ Malaysian pineapple tart is they are typically larger and made in square or rectangle shape.

I personally prefer the Taiwanese version coz the pastries have a rich distinctively crumbly milky taste and filled with a generous portion of sweet sticky chewy pineapple filling inside.

Pineapple cakes filling from commercial manufactures usually made of winter melon and Maltose Syrup so that the filling is extra sweet, heavy and sticky, which is not healthy.

They usually substitute all or part of the pineapple with winter melon, a vegetable in the squash family that is much cheaper than pineapple.

Since winter melon has little flavour, artificial flavours and colours are added to the pastries to make them attractive to consumer, and then Maltose syrup has been added to stiffen the fillling.

For this reason, I would like to show you how to make the healthier style of Taiwanese Pineapple Cakes which is hold up pretty well, so adorable and taste much fresher.

A lot of research went into perfecting these treats. But the end result was wonderful.
The key is the exterior, that’s how it will remain even after it is baked so you want the dough to be as smooth as possible. 

Pineapple Cakes before baking

So I actually found two versions of the crust that I liked, and there’s no need to put them in the fridge at all.

The first one I called a “basic dough” for the character’s body. It’s buttery, soft, yet also malleable and sturdy enough to hold its form.
And the second dough that I called the “colouring dough”. It’s soft and easy to work with, even for small details and also colour well with any kind of edible food colouring.

Is there anybody that wouldn’t want to box these as a present ? They are so cute, tasty, photogenic, everthing you could ever want!

They taste amazing when served slightly warm and paired with a cup of hot tea.
The buttery crust is rich and crumbly, filled with fruity sweet sour, chewy and sticky pineapple filling, they are absolutely delicious.

I really hope you Guys give it a try, they are a lot of fun to put together and they are pretty simple too! Love you all!!

LOVELY TAIWANESE PINEAPPLE CAKES
Yield: 10 pieces
Active time: 1 hour
Total time: 2 1/2 hours

INGREDIENTS
Pineapple Filling

  • 500 grams Pineapple (Chopped)
  • 120 grams Granulated Sugar
  • 20 grams Unsalted Butter
  • 30 grams Glutinous Rice Flour

Basic Dough

  • 100 grams Salted Butter (Cold)
  • 12 grams Icing Sugar
  • 22 grams Egg Yolks
  • 152 grams All-Purpose Flour
  • 24 grams Milk Powder

Colouring Dough

  • 25 grams Salted Butter (Cold)
  • 7 grams Condensed Milk
  • 3 grams Egg Yolks
  • 38 grams All-Purpose Flour
  • Food Colouring (Red, Soft Pink, Black, White)

INSTRUCTIONS
Pineapple Filling

  1. Cut off the pineapple skin, took off the core and coarsely cut them into chunks (if you use canned pineapple, make sure to adjust the sugar level. They will take longer to cook coz the heavy water content in the canned pineapple).
  2. Transfer the chunks into a non-stick pan, add in the sugar (since the sweetness of each pineapple is different, feel free to adjust the amount of the sugar accordingly). Cook over medium high heat. Stirring constantly until most of the moisture has evaporated. Don’t forget to adjust the heat level based on the water content that was left in the pan.
    *I suggest using a non-stick pan as it is sticky after when it becomes concentrated.
  3. When the pineapple is about to dry, looks translucent and a bit brownish, lower the heat, add in the butter. Stir continously until the butter melted and incorporated in the pineapple (the butter makes the pineapple fillings smoother and easier to handle during wrapping).
  4. For the binder, sprinkle in some of the glutinous rice flour. Add it gradually, to make sure that the flour are distribute evenly. Mix until well combined.
  5. Take it off from the heat, spread the fillings thinly on a large plate to cool completely.


Basic Dough

  1. In a large bowl, cream the butter and icing sugar until light and smooth.
  2. Add in the egg yolks, mix well 
  3. Pour in All-Purpose Flour and milk powder, mix until all the ingredients just combined and create a dough ball (do not overmix to avoid the formation of gluten, which will make the pastry less flaky).
  4. Cover them with a plastic wrap to prevent the dough dry. Set aside


Colouring Dough

  1. Combine the butter, condensed milk and egg yolks, mix well.
  2. Pour in the all-purpose flour, mix until it’s form a smooth dough.
  3. Colour it as needed (remember to always cover the dough with a plastic wrap to keep their moisture).


Wrapping, Decorating and Baking

  1. Divide pineapple filling into portions of 20 grams each, and basic dough 25 grams each.
  2. Roll each portion of pineapple filling into a ball.
  3. Flatten a portion of basic dough (you can do this in your palm or with a small rolling pin).
  4. And then place a portion of filling into the centre of the flattened dough. 
  5. Gently wrap the dough around the filling, pinching away and setting aside excess dough at the top and where the edges meet. 
  6. Gently roll the filled dough between your palms to form a smooth oval ball. 
  7. Using some basic dough and white colouring dough for the ears.
    Apply some white colouring dough for the face.
    Black dough for the nose, mouth and eyes.
    Soft pink for the cheeks and tounge.
    Using love shape plunger cutter to create the heart shape.
    And finally, use some basic dough to create her hands and legs.
    *Make sure the details sticks really well otherwise it will tilted or fall down while baking.
  8. Bake in the preheat 160°C oven for 20 minutes.
    Remove from the oven, allow  to cool slightly on the pan for about 20-25 minutes, and then transfer them onto a cooling rack to cool completely.


NOTES

  1. The dough will expand a bit when baked in the oven.
  2. You can use any food colouring for the “Colouring Dough” (powder, gel, liquid).
  3. Store the cakes at room temperature in an airtight container, the crust will have become more tender.
  4. Pineapple cakes turning mouldy even when stored in an airtight containers is due to the presence of too much moisture.
    Store pineapple cakes which are cooled to room temperature in an airtight container away from the sunlight for 3-4 days.
    Keep them refrigerated for up to 1 months.


Posted on by Bembum Kitchen

Dalgona Boba Coffee (Homemade Tapioca Pearls and Dalgona Candy)

Hi Guys, we are making these Dalgona Boba Coffee which has been very popular lately not only in South Korea but also in everyone’s kitchen.

Dalgona coffee is pretty much just equal part of instant coffee, sugar and water that mix together. It’s actually really easy to make at home and just simple as that. The beauty of it is the fluffy coffee whip that sits atop a bed of milk.

I will take these lovely drink to the next level, pair them with my homemade Tapioca Pearls (Boba) and homemade Dalgona Candy that I really love.

Dalgona Candy

The sweet caramel, lightly crunchy melt in your mouth Dalgona Candy even makes these drinks more interesting.
Brown sugar drinks itself are irresistible as they are addictive. When caramelised into a syrup has toasty, nutty nuances that make the drink so delicious

Uncooked Boba Pearls

Making homemade Boba is definitely the most time consuming process, but I think it’s really worthed in the end.
Try to make them as even in size as possible and should be small enough to pass through your straw.

The Boba is super goopy and perfectly chewy. It really just smells like caramel pudding. It was just so good!

Place boba pearls inside your favorite glass, pour in ice cubes and cold fresh milk, finish with fluffy cloud Dalgona Coffee on top. And don’t forget your beautiful garnish, sweet crunchy Dalgona Candy.

The layers of sweet chewy Boba, ice cold milk and fluffy Dalgona whip create a super rich, soothing, refreshing drink! Shake or stirring before enjoy.

When putting the drink together, you can adjust the amount of the Boba syrup, milk and the whipped Dalgona Coffee to suit your preference.

I hope you can enjoy it in the comfort of your own home like what I did. I will continue enjoy my beautiful cloud coffee now 😇! Love you all!!

DALGONA BOBA COFFEE (HOMEMADE TAPIOCA PEARLS AND DALGONA CANDY)
Yield: 4 Cups
Active time: 1 hour
Total time: 1 1/2 hours

INGREDIENTS
Dalgona Candy:

  • Greaseproof Paper
  • Mould Cutter
  • 3 tablespoons Granulated Sugar
  • 1/8 teaspoons Baking Soda

Tapioca Pearls (Boba):

  • 85 grams Tapioca Starch
  • 7 grams Rice Flour
  • 40 grams Brown Sugar
  • 4 grams Tapioca Starch
  • 50 grams Water
  • 1 teaspoon Instant Coffee

Boba Syrup:

  • 35 grams Brown Sugar
  • 55 grams Water

Dalgona Coffee:

  • 4 tablespoons Instant Coffee
  • 4 tablespoons Brown Sugar
  • 4 tablespoons Hot Water

Assembly:

  • 1 liter Milk
  • Ice cubes


INSTRUCTIONS
Dalgona Candy

  1. Brush mould cutter with some vegetable oil (to prevent stickiness) and place them on top of greaseproof paper.
  2. Prepare baking soda before you start melting the sugar.
  3. Pour some sugar into the pan and cook slowly over medium low heat. Keep stirring with a chopstick (or skewer) until the sugar melted. Lower the heat if necessary.
    It will looking semi-transparant, has to be still clear, a bit yellowish and not brown.
    Try not to caramelize the sugar else the candy will be bitter.
  4. Once the sugar is melted, add baking soda and mix immediately. Stir until well combined.
  5. Turn off the heat, pour the mixture into the cutter immediately (it will sets hard pretty quickly). Set aside and let it cool completely.
  6. Once the Candy sets, take it off from the mould. Store it in an airtight container.

Tapioca Pearls (Boba)

  1. In a small bowl, combine the 85 grams Tapioca Starch and Rice Flour, mix until well combined. Set aside.
  2. In a medium saucepan mix Brown Sugar, 4 grams Tapioca Starch, water and instant coffee, stir well until no lumps remain.
    Cook over medium low heat until it boils and the mixture thicken. Turn off the heat, pour in the tapioca rice mixture, and mix that all through.
  3. After the mixture is just combined, transfer the hot cooked boba dough onto a clean flat surface and then start kneeding the dough (be careful to knead the dough in the beginning as it is quite hot).
  4. Knead it until the dough becomes completely smooth. Cover it with plastic wrap (to prevent the dough dry), let it sit at room temperature to cool down for about 10 minutes.
  5. Roll dough; Sift some tapioca starch into the dish
    * First Method: Divide the dough into portions, roll it out into a thin log of 1 cm thickness. Divide and cut log into small pieces (try to make them as even in size as possible or should be small enough to pass through bubble straw). Roll each piece into a ball.
    * Second Method: Pinch a bit by bit dough and roll it into a ball.
    Finally, sift some tapioca starch to coat all the balls.
  6. Bring 1 liter of water to a rolling boil. Toss the boba into the boiling water and let it cook for 20 minutes. After 5 minutes, stir the boba with a rubber spatula, make sure that there’s nothing stick to the bottom of the pan. Stir occasionally to prevent the boba from sticking together.
  7. When it’s done, cover the pan, remove from the heat and let it rest for about 30 minutes.
  8. After 30 minutes, stir the boba and strain the water.
  9. Transfer the boba into a clean saucepan, add the 35 grams brown sugar and 55 grams of water. Cook in a medium low heat for about 5 minutes until the mixture is thicken and becomes a beautiful syrup.
  10. Take it off from the heat, transfer into the bowl and let it cool down a bit.

Dalgona Coffee
In a large bowl, combine equal parts of instant coffee, brown sugar and boiling water. Whip together until it becomes frothy and cloud like.

Assembly
Place some Tapioca Pearls (BoBa) into the glass, add some ice cubes, pour the milk and cover with Dalgona Coffee cloud on top. Serve and enjoy it with beautiful Dalgona Candy.

NOTES

  1. when forming the Boba Dough, the black sugar mixture must be boiling hot when you pour in the tapioca rice starch. So you have to work fast or else you will get a weird texture that is wet but powdery at the same time and will never form into a dough.
  2. Remember to always cover the unfinished Boba Dough to retain their moisture.
  3. Dalgona Coffee that has been whipped will be flat and turn liquid again in about half hour. Don’t throw them, you can re whip them again.
  4. Cooked Boba Pearls are best serve on the day it’s made. Do not store them in the fridge else will gets hard and not chewy anymore.
Posted on by Bembum Kitchen

Puffy Bear Ichigo Daifuku (Strawberry Mochi)

Hi Guys, I miss you Guys so much. Hope you and your family are healthy and safe during these uncertain and unprecedented times.

Today we are making these Puffy Bear Ichigo Daifuku or commonly known as Strawberry Mochi.

Daifuku is a popular traditional Japanese sweet and there are many varieties of Daifuku. They usually come with the same soft and chewy mochi exterior with different stuffing.  

During the springtime, Japanese confectionery shops sell a seasonal Strawberry Mochi called Ichigo Daifuku with a whole strawberry as the filling. 
The combination of fresh juicy strawberry, sweet bean paste and soft chewy mochi is a match in heaven.

They are smooth and springy, a nostalgic reminder of my childhood and all the happy memories in Japan.

Instead of sweet bean paste as a filling, I’m gonna show you how to make my homemade chocolate paste, which is very delicious and match perfectly with these lovely strawberry mochi.

The chocolate paste has supper deep rich chocolaty flavor, it’s really easy to make and tastes great on everything specially for bread filling.

Making daifuku is very much like a craft. The process can be fun and Soothing.
When working with mochi dough, make sure that you do not stretch it too thin to prevent tearing.

Sweet Treat Showcases

Pick fresh strawberries and also choose medium small round ones, because they are easy to handle and look cute when wrapped with bean paste and mochi.

You can use any type of strawberries which is available in your country. I personally fall in love with Korean Strawberry, because wherever I eat strawberry; the taste is never be so great like this, it’s light yet smooth juicy texture gives an excellent balance with unique berry fragrance and sweetness.

Japanese sweets “Daifuku” are best served with green tea, matcha green tea, or you could try matcha latte and hojicha as well.
I hope you enjoy making Strawberry Mochi. Take care and stay safe everyone! Love you all!!

PUFFY BEAR ICHIGO DAIFUKU (STRAWBERRY MOCHI)
Yield: 6 pieces
Active time: 1 hours
Total time: 3 hours

INGREDIENTS
Chocolate Paste:

  • 60 grams Granulated Sugar
  • 1 1/2 tablespoons Milk Powder
  • 20 grams Unsalted Butter
  • 25 grams Cocoa Powder
  • 75 grams Eggs
  • 1 teaspoon Vanilla Extract (optional)

Mochi Dough:

  • 100 grams Glutinous Rice Flour
  • 10 grams Tapioca Starch
  • 20 grams Corn Starch
  • 200 grams Milk
  • 80 grams Granulated Sugar
  • 5 grams Vegetable Oil
  • A pinch of Salt
  • Food Colouring (Brown and Red)

Assembly:

  • 6 Pieces Medium Strawberry
  • Potato or Corn Starch
  • Melted White Chocolate or White Food Colouring


INSTRUCTIONS
Strawberry Chocolate Filling

  1. In a small saucepan, combine sugar, milk powder, unsalted butter, cocoa powder, eggs, and vanilla extract. Mix it all through until no lumps remain.
  2. Cook over medium low heat, stirring constantly until the mixture thickens and it’s forms a smooth paste. 
  3. Take it off from the heat, pour it into a bowl, cover it with plastic wrap and store it in the fridge for about 1 hour.
  4. After 1 hour, divide the chocolate paste into 25 grams balls. Flatten the chocolate paste and place a strawberry on the center.
    Wrap the strawberry with the chocolate paste and shape it back into an oval shape, cover each strawberry chocolate with a cling wrap (like a piece of candy).
    Store them in a fridge to set for 1 hour.


Mochi Dough

  1. In a microwave proof bowl, combine the glutinous rice flour, tapioca starch, corn starch, along with milk and sugar. Mix that all through.
    Add in the vegetable oil, mix well until well combined and completely smooth.
  2. Cover the bowl loosely with cling wrap and microwave it on 1000 Watt for 1 minute. After one minute, removed the bowl from the microwave and stir (you can see the mixture will be still runny and floury). 
  3. Once you’ve stirred well, put the bowl back into microwave for another 1 minute. Take the bowl out of the microwave and stir again (by now, it should look partly floury and partly should be starting to resemble mochi texture).
  4. Cover again and microwave it for the last time, for about 45 seconds to 1 minute. The colour of the mochi should change from white to almost translucent.
    Stir well with a spatula (temperatures may vary, if centers still runny and undercooking, add cooking time for a few second). If the mochi has a translucent texture, that’s means it’s done.
  5. Mochi pounding; cover the work surface with large cling wrap and brush some vegetable oil to prevent stickiness, apply some oil to all areas that will contact with the hot dough and then transfer the hot cooked mochi on top, cover it with plastic wrap.
    Gently use tapping and rolling method with a rolling pin to even out the thickness, fold it into thirds (it’s very similar to folding on a letter that goes in an envelope or laminated dough process in making pastry).
    Repeat the tapping rolling and folding action for about 9 more times to create a smooth dough.
    To finish the process, I just wrap the dough, roll into a log, and then transfer it into the fridge (2 hours) or freezer (45 minutes). 


Assembly and Decoration

  1. Prepare some potato or corn starch for coating purpose (if you are worried about eating raw starch, you can heat the starch in the pan for about 5 minutes). 
  2. Cover the work surface with large cling wrap and brush some vegetable oil to the surface and scraper to prevent stickiness. Don’t forget to also put some oil and starch on your hands to prevent the dough from sticking.
  3. Divide mochi dough into 60 grams each, round it into a ball. Using rolling pin and place a piece of cling wrap on top of the dough, gently flatten and roll it into 3-inch diameter disc, make sure that the middle is slightly thicker that the edge of the dough (please note that the smooth surface underneath will be the outer skin of the head). 
  4. Place one portion of the strawberry chocolate paste filling at the center of the mochi disc, start covering the strawberry from all sides and use your thumb to hold the mochi on top, gather the mochi and pinch together to complete seal the filling.
    Gently shape the mochi as oval as possible, and then cut off the excess mochi dough underneath. Repeat this process for the rest of Daifuku.
    *You can dust off the excess potato or corn starch with a pastry brush, or if you find some sticky part, cover the area with starch first and then dust off.
  5. For decorations and details; colour some dough with dark brown, soft pink and deep pink.
    – Roll some white and soft pink dough for the ears, 2 pieces each and stick it together, cut the edge of the ears, brush some water and stick it to the head.
    – For the cheek, cut some soft pink dough with small round cutter.
    – For the nose, cut some deep pink dough with my tiny small heart cutter.
    – Using dark brown dough to create the eyes and mouth expression.
    – Add the spark of the eyes and teeth with some melted white chocolate or white food colouring. 


NOTES

  1. Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 20-30 minutes. Half way cooking, stir with spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
  2. The daifuku keep well for a day or two in the refrigerator.
Posted on by Bembum Kitchen

Giant Gingerbread Man Cake (Bonus Snowman Cake Pops)

Hi Guys, I’m back here with another Christmas treats ideas.
Today we are making these cute giant Gingerbread Man Cake along with Snowman Gingerbread Cake Pops.

They are great for a Christmas party which is never complete without loads of gingerbread around.

As you can see, They all look so adorable and they are really great for Christmas showstopper cakes.

This moist cakes is laced with all the best spices and it’s brimming with robust flavors.

The flavors are so rich and just layers upon layers of spice are to be found in so many sweet delights.

I am not sure if I said this before, but I love winter time baking. I had so much fun with this one and I know you will too! Enjoy Guys!

GIANT GINGERBREAD MAN CAKE (BONUS CAKE POPS)
Yield: One 8 x 11 inch Square Pan Cake & 10 pieces Cake Pops
Active time: 2 1/5 hours
Total time: 3 hours

INGREDIENTS
Fondant:

  • 200 grams Marshmallow
  • 2-3 tablespoons Water
  • 400 grams Icing Sugar
  • 50 grams Vegetable Shortening

Frosting:

  • 180 grams Milk
  • 3 tablespoons All-Purpose Flour
  • 80 grams Brown Sugar
  • 180 grams Unsalted Butter
  • 1/4 teaspoon Salt
  • 2 teaspoons Ginger Powder
  • 1 teaspoon Cinnamon Powder
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Vanilla Extract

Cake Batter:

  • 290 grams All-Purpose Flour
  • 2 2/3 teaspoon Ginger Powder
  • 1 1/3 teaspoon Cinnamon Powder
  • 1/3 teaspoon Nutmeg
  • 1/6 teapoon Cloves
  • 2/3 teaspoon Baking Powder
  • 1/3 teaspoon Salt
  • 240 grams Boiling Water
  • 2/3 teaspoon Baking Soda
  • 265 grams Unsulphured Molasses
  • 200 grams Granulated Sugar
  • 96 grams Vegetable Oil
  • 133 grams Whole Eggs
  • 15 grams Mixed Peel

Cake Pops: White and Dark Chocolate Lolipop Stick


INSTRUCTIONS
Marshmallow Fondant

  1. Mix marshmallows and water, microwave it in 30 seconds intervals (or in double boiler), stirring in between, until the marshmallows completely melted.
  2. Add in ¾ of the icing sugar and mix (you can add any flavouring extract if you want).
  3. After the fondant comes together, turn marshmallow mixture onto the counter. Add some more left over icing sugar, and continue kneading until it’s form a firm nice and smooth elastic ball (if it starts to feel a bit dry, add 1/2 tablespoon of water at a time and knead it again until it feels soft and pliable).
  4. Once it’s kneaded, grease the outside of the ball with shortening to prevent dryness and then store them in a ziplock bag to keep it moist.
  5. Colour it as needed.

Cake Batter

  1. Preheat the oven to 180 C.
  2. Grease the pan, line bottom with a parchment paper, and grease it again.
  3. In a large bowl, combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt. Mix well.
  4. For molasses mixture, mix the baking soda, boiling water, molasses and the granulated sugar, mix it all through (it’s gonna fizz up a bit, keep on stiring until the sugar dissolved).
  5. Add in the vegetable oil and eggs, mix well.
  6. Then whisk in the dry ingredients into molasses mixture 1/3 at a time, mixing well after each addition.
  7. Strain the batter to remove any lumps.
  8. Pour mixture into a prepared pan, sprinkle some mixed peel and sink them into cake mixture.
  9. Bake it in the preheated 180 C oven for about 30-35 minutes until toothpick inserted into center comes out clean. After baking, remove it from the pan, let it cool completely on the cooling rack.

Brown Sugar Buttercream Frosting

  1. Mix the flour and milk together, strain the mixture to remove any lumps. Cook on the stove or just microwave it in 20 seconds intervals until it just become a paste. Set aside and cool completely.
  2. In a large bowl, cream the butter, brown sugar, and salt together until it gets a really smooth consistency. Add in the cooled flour paste, beat for about 5 minutes on medium-high to high until it looks like whipped cream. Add in all the spices, ginger, cinnamon, cloves, nutmeg along with Vanilla Extract. Mix until well combined.


ASSEMBLE
Gingerbread Man Cake

  1. Slice the cake into 2 layers, top with a layer of frosting. Smooth it out. Place the second layer of cake on top.
  2. Using gingerbread man template cutting the cake layers with a serated knife.
  3. Cover the cake with frosting; using small spatula, apply a thin layer all over the cake (this is just going to lock in all of those little crumbs). Smooth it out , put it in the fridge for about 25 minutes to firm up a bit.
  4. Rolling out the fondant on a corn starch surface to about 3 mm thick. Draping it over chilled cake. Working quickly with my hands just to get all the air pushed out from underneath that fondant (going around the head and the arms and the legs, gently press in the fondant). Using serated knife cut around the excess fondant.
  5. Decorate them with gingerbread man fondant details.

Snowman Gingerbread Cake Pops

  1. Crush left over cakes into fine crumbs. Take about 25 grams for the body, 10 grams for the head, roll it into a ball. Put the cake balls in the freezer for about 15 minutes (you don’t want them to be frozen), so after about 15 minutes put them in the fridge and let them stay chilled there. 2.
  2. Dip the lollipop stick it into the melted chocolate just about a half inch, take it out and insert it straight into the large cake ball (insert it until past the cake ball). And then dip it into melted chocolate again, insert it into the small cake ball.
  3. Dip all into the melted chocolate, tap it off with a gentle motion to remove any excess. Place it in your Styrofoam block to dry.
  4. Decorate them with fondant and melted chocolate.

Posted on by Bembum Kitchen

Blackforest Mousse Christmas Bombe Cakes

Hi Guys, Christmas is coming soon and today we are making some Blackforest Mousse Christmas Bombe Cakes. It’s really a special dessert. They have a Chocolate Sponge on the bottom, filled with Dark Sweet Cherries and White Chocolate Mousse. And it’s all covered with a chocolate shell and of course decorated with different Christmas characters.

These are so perfect for holiday season, because we are all so busy around this time of year. You can make these ahead of time for a stress free dessert at Christmas, just keep them in the fridge for up to three days before servings.

It’s glamorous and gorgeous and definitely centerpiece-worthy. The bombe looks seriously complicated and I love that about it, but is easier to make than it looks. 
I have to admit, this are kind of a lot of work but there’s no step that’s really difficult. It’s just a lot of small easy steps.

The cake is super soft and moist, a hint of Rum from Cherries and White Chocolate Mousse is so flavourfull, the modelling chocolate for decoration is really yummy, it’s really good Guys!

These showstopping bombe desserts are perfect for special occasions, I hope you can impress your friends and family over the festive season. Have fun with it!

BLACKFOREST MOUSSE CHRISTMAS BOMBE CAKES
Yield: 5 pieces (4 oz each)
Active time: 2 hour
Total time: 4 hours

INGREDIENTS
Modeling Chocolate (Using Candy Melts):

  • 200 grams White Candy Melts
  • 50 grams Corn Syrup
  • Food Colouring

Modeling Chocolate (Using Real Chocolate):

  • 200 grams White Chocolate
  • 75 grams Corn Syrup
  • Food Colouring

Chocolate Mousse:

  • 1 teaspoon Gelatine Powder
  • 30 grams Water
  • 108 grams White Baking Chocolate
  • 40 grams Milk
  • 238 grams Heavy Cream
  • 8 grams Icing Sugar
  • 1 tablespoon Rum (optional)

Chocolate Sponge Cake:

  • 23 grams Vegetable Oil
  • 8 grams Cocoa Powder
  • 23 grams Granulated Sugar
  • 45 grams Water
  • A Pinch of Salt
  • 3/4 teaspoon Vanilla Extract
  • 45 grams Egg Yolks
  • 53 grams Cake Flour
  • 120 grams Egg Whites
  • 30 grams Granulated Sugar

Cake Shells: Candy Melts or White Chocolate Compound with Candy Colouring
Assembly: Dark Sweet Cherry, Rum

INSTRUCTIONS
Modeling Chocolate:

  1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.
  2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).
  3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage,if the paper sits too long it will get stuck in it).
  4. Once patted dry, wrap it tightly in plastic. Store in an airtight container. Allow the dough to sit 8-10 hours at room temperature or in the fridge to set faster.

Cherries
Strain the cherries, soak it with a generous amount of rum, let it sit for about 1-2 hours.

Chocolate Mousse:

  1. Sprinkle the gelatine over cold water, let it stand for 5 minutes. Then gently melt it in the microwave or in a small pot on the stove (do not boil).
  2. Heat the milk and chocolate until the chocolate melted.
    Combine the gelatin with the chocolate mixture, mix well. Let it cool so it’s no longer hot.
  3. Whip the heavy cream and the icing sugar until firm peaks. Fold 1/3 of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream. Add in the rhum. Cover and let them set in the fridge for about 2 hours (it’s very liquidy like soup now, but it will firm up as the gelatine and chocolate sets).

Cake Shell
Melted some chocolate candy melts, use a pastry brush and brush mould on some thin layers of chocolate (let it set in between each layer), 3 coats in total.

Chocolate Sponge Cake

  1. Preheat the oven to 170 degress C.
  2. Grease the pan (10 inch square), place the parchment paper at the bottom of the pan.
  3. Heat the oil until warm, add in to the cocoa powder, mix.
    Add in the sugar, mix. Pour in the water, mix. Add in salt, vanilla, the egg yolks, mix well.
    Sift half of the cake flour into the mixture, mix. Sift in the remaining flour, mix until well combined.
  4. Whisk egg whites until forthy, gradually add sugar, continue whisk until stiff peaks.
  5. Combine the egg whites to the cake mixture (in 2 batches), whisk after each addition, using spatula scrape down and fold it (make sure the batter is well combined).
  6. Pour the batter into the pan. Spread with spatula, Jjggle vigorously till the batter even, tap pan against work surface twice, bake for about 20 minutes.
  7. Once come out off the oven, drop the pan from 2 inch high for about 3 times. Unmould the cake from the pan, peel the parchment paper from sides of the cake and let it cool completely.

Decoration
Knead and colour the Modeling Chocolate as needed. Using template as guide, create the details.

Assembly

  1. Cut the cake (using 2 size of round cookie cutters, one is that the same size as the hemisphere mold and other size is half size of the mold).
  2. Pipe a little bit of mousse into each chocolate shell. Sink in the dark sweet cherries to the mousse. Cover it with some mousse. Place small cake on top of the mousse. Pipe mousse to cover all the inner part. Place the large cake on top.
  3. Store in the fridge for about 30-60 minutes to firm up.
  4. Unmold cakes, decorate them.

NOTES

  1. You can store the cakes in the fridge for up to 3 days before servings.
  2. You can use Candy Melts or real white chocolate to make Modeling Chocolate. Find the recipe in the description above.
  3. There is no special food colouring required to colour Modeling Chocolate.
    Modeling Chocolate already has liquid in it (corn syrup) so adding more won’t hurt. I like to use regular gel food colours like Americolor.
  4. If Modeling Chocolate is too soft and sticky while shaping, you can add add a little bit of cornstach.
  5. Modeling Chocolate Dough will last a very long time (at least a few months). But as it sits, it continues to harden and may require more kneading to return it to a nice workable consistency.