Sunday, 22 September 2013

Passionfruit & mango meringue roulade

A tropical pavlova all rolled up!!!!!!!

  • 5 large egg whites
  • 150g castor sugar
  • 2 tsp cornflour
  • 25g icing sugar, to dust
  • 400ml double cream
  • 175g mango, chopped
  • 3-4 passion fruits, seed scooped out
  • 10g desiccated coconut, to garnish

Preheat oven to 150C/130C for fan oven. Line a 30cm x 20cm swiss roll tin with greaseproof paper.

Using an electric whisk, whisk the egg whites to stiff peaks, then gradually whisk in the castor sugar until the mixture is stiff and glossy. Whisk the cornflour in.

Spread out the meringue evenly in the prepared swiss roll tin and then transfer to the oven to bake for 1 hour. leave to cool completely in the tin.

Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flipback over.

Using the electric whisk, whip the cream to soft peaks then spread over the meringue, leaving 1cm border round the edge. Scatter over the mango and passion fruit then spoon over the passion fruit pulp.

With one of the short ends of the meringue closest to you use the greaseproof paper carefully roll up into a roulade. Dust with icing sugar  and scatter with the desiccated coconut to serve.

Teowchew Mooncake or Thousand Layers Pastry

These spiral pastries ( also know as Teowchew mooncakes) are really wonderfully flaky and so light and delicious. It might look like quiet a bit of work but if you follow the instructions carefully, they are not difficult at all. And considering how beautiful they look, people will be so impressed.


For the yam filling:
  • 1kg yam peeled, cut into chunks
  • 150g castor sugar
  • 60g butter

Steam the yam chunks at high heat until soft. While still hot, add in sugar and butter and continue to mash until the yam is creamy. Set aside to cool.

Weight 50g each and shape into a ball.

For the pastry:

Oil dough:
  • 250g plain flour
  • 120g shortening ( can use ghee too)
  • a few drop of purple food colouring

Mix the flour and shortening together until is soft and pliable. Then add in the purple food colouring and knead untill the colour is uniform. Cover and rest the dough for about 20 minutes. If you wish to use the food processor for this, you may do so.

Water dough:
  • 300g plain flour
  • 25g icing sugar
  • 100g shortening (or ghee)
  • 115g cold water
  • Mix all the ingredients together and knead until the dough is pliable and soft. Cover and rest for min 20 minutes. Again you may use the food processor for this stage.
To make flaky swirl yam mooncake:

  1. Weight water dough 60g each ball and oil dough 40g each, shape the dough into ball each.
  2. Flatten water dough and wrap oil dough inside.
  3. Roll out into long shape and roll up like swiss roll.
  4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side.
  5. Cut the dough into 2 portions and repeat the rest of the dough until finished.
  6. Flatten the dough start from the swirl side and roll out into a round disc.
  7. Flip over and wrap in yam filling and seal it tightly, seal edge facing downwards.
  8. Place on baking tray and bake in preheated oven 170C /150C for fan oven for 25-30 minutes.
  9. Cool well before cutting


White Rustic Loaf

This basic loaf  is a cinch  to make. It's best eaten on the same day or used for toasting the following day.

  • 500g strong bread flour, plus extra for dusting
  • 1 tsp fine salt
  • 7g sachet fast-action dried yeast
  • 1tbsp olive oil, plus extra for greasing
  • 300ml warm water

Sift the flour and salt into a large bowl. Stir in the yeast.  Make a well in the centre and gradually mix in  300ml warm water and the oil until the dough comes together, add a dash more water if it seems dry.

Tip out onto a lightly floured surface and knead the dough for 5 minutes until smooth. Shape like a rugby ball and put onto a oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is know as proving or rising.

Preheat oven to 220C or 200C for fan oven.. make a deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test id its's ready, tap the base of the loaf. It should sound hollow. Cool on a wire rack and slice to serve.