Triple chocolate mousse cake

Chocolate is our family favourite especially the kids and is time to celebrate shark birthday then I'm start to search something new for them and me as well....new challenge for me to make this new birthday cake. Lot of searching and when I'm see this beautiful three layer of different texture/taste of chocolate.....this is the one. But I'm also need to search for the chocolate decorate on the top. At last I'm choosing the ribbon chocolate and some heart shape decorate. First time for me, I'm try my best the result not too satisfy, will try to make it again next time with more confident and try more different decorate pattern.

Adapted from : Annie's Eats

9 inch springform pan

Bottom layer:

6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)

7 oz. bittersweet chocolate, finely chopped(around 200 gm)

¾ tsp. instant espresso powder

1½ tsp. vanilla extract

4 large eggs, separated

Pinch of salt

1/3 cup light brown sugar

Middle layer:

2 tbsp. cocoa powder, preferably Dutch-processed

5 tbsp. hot water

7 oz. bittersweet chocolate, finely chopped(around 200 gm)

1½ cups heavy cream

1 tbsp. granulated sugar

Pinch of salt

Top layer:

¾ tsp. powdered gelatin

1 tbsp.  hot water

6 oz. white chocolate, finely chopped(around 180 gm)

1½ cups heavy cream

For decorate:

Chocolate curls or cocoa powder (own design or favourite )

Method for bottom layer:

1. Butter the bottom and sides of a 9 inch springform pan. Center a rack in the oven and preheat at 160C. 
2.  Combine the butter, chocolate and espresso powder in a large heatproof bowl set over simmering water.  Stir occasionally until the mixture is smooth.  
3. Remove from the heat and let cool slightly, about 5 minutes.  Whisk in the vanilla and egg yolks.  Set aside.
4.  Using electric whisk, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds.  Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more.  Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it.  Fold in the remaining egg whites gently with a rubber spatula until no streaks remain.  Pour the batter into the prepared springform pan and smooth the top with a spatula.
5. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes or more.  Transfer the cake to a wire rack to cool completely, at least 1 hour.  Do not remove the cake from the pan.  (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)

Method for second layer:

1. Whisk together the cocoa powder and hot water in a small bowl; set aside.  Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth.  Once melted, remove from the heat and let cool slightly, 2-5 minutes.
2. Using electric whisk, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds.  Increase the speed to high and whip until soft peaks form when the whisk is lifted 30-60 seconds.  Whisk in the cocoa powder mixture until smooth.  Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. 
3. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.  Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles.  Gently smooth the top with a spatula.  Wipe the inside edge of the pan to remove any drips.  Refrigerate for at least 15 minutes while preparing the top layer.

Method for top layer:

1. Sprinkle the gelatin over the  hot water in a small bowl and let stand at least 5 minutes to soften.  
2. Place the white chocolate in a medium bowl.  
3. Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved.  Pour the hot cream mixture over the white chocolate and let stand about 1 minute.  Whisk until the mixture is smooth.  Cool to room temperature, about 5-8 minutes, stirring occasionally.
4. Using electric whisk, whip the remaining 1 cup of cream at medium speed until it begins to thicken.  Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.  Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it.  Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.  
5. Spoon the white chocolate mousse into the pan over the middle layer.  Smooth the top with an offset spatula.  Return the cake to the refrigerator and chill until set, at least 2½ hours or overnight.

Note : Every layer must be patient and follow all the instruction carefully, and from Annie's experience Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal.  If it does touch the cake, it will smudge the perfectly pristine top, forcing you to make an excessive amount of chocolate curls.  

Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice. 

  

Portuguese tart

Portuguese tart is so delicious, crispy outer with soft and tasty inner. thanks for my friend for this easy and delicious recipe. All of the family members like it and just finish in a second.

For the pastry dough:

(Make 24 tarts)

Two roll of ready make puff pastry (can get it from any supermarket)

(keep it in the fridge until get ready for the egg mixture because the pastry will melt)

For the egg custard:

8 egg yolks

180 ml  fresh milk

8 tablespoon icing sugar

450 ml whipping cream

Method:

1. Prepare two muffin tray, mix all the egg custard ingredients about 10 minutes or until the bubble is form on top (refer to picture below).
2. When the mixture is ready get one of the ready make pastry out from fridge and use a cup to stamp the round shape. One pastry roll can make 12 circle. (finish one tray and continue for the second, don't take two roll of pastry out at the same time)
3. Slowly put the pastry to the muffin tray. Pour the egg mixture to the tray, not too full because if too full all the mixture will coming out when baking.
4. Bake at a pre-heated 160C(fan) oven for 30 to 35 minutes or until the egg custard start to have bubble on top and turn golden brown colour.

Sausage bread

When we going to buy some bread at the shop is around £1.00 to £1.50 each, and is so soft and tasty. Have try many time using different recipe but can't get the result as same or similiar to shop because if do it homemade more save and we can have it whenever time we like. 

I'm not give up, keep searching for good recipe and at last I'm found this recipe with tangzhong method is new to me. Then I'm give a try the result is good and the bun still soft for next two days. Not for the third day because been finish in between two days time by my shark and two monster. 

Adapted from : Christine's Recipes

Tangzhong 

50 gm bread flour

250 ml water (could replaced by milk, or 50/50 water and milk)

(can use for two time of bun recipe)

Method for tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

Makes 6 to 8

350 gm bread flour

55 gm caster sugar

5 gm salt

56 gm egg

7 gm milk powder (to increase fragrance, optional)

125 ml milk

120 gm tangzhong 

5 to 6 gm instant yeast

30 gm butter (cut into small pieces, softened at room temperature)

Method for bread:

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture.  The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.)
3. Transfer to a clean floured surface. Deflate and divide the dough into six or eight equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Knead each part into a long tube, it depends on how long your sausage. Roll to enclose the sausage, with seals facing down . Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size
5. Brush whisked egg on surface of rolls and spread some cheese on top. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Note: I'm bake in a pre-heated 160C(fan) oven for 25 minutes.