Strawberry Mousse Cake

I love Alex Goh baking class recipe books. It's easy to follow for amateur bakers and almost fail proof. I strongly recommend his cook book for amateurs. :)Yesterday made a lovely strawerry Mousse cake successfully and felt so happy when I ate the fruit of my labour this morning :) Even my kids give the thumbs up and mind u, they will usually give me good criticism haha.

A basic 7" sponge cake

Sponge cake

Ingredients

(A)

60g sugar

9g ovalette (cake emulsifier)

(B)

2 eggs (medium)

50g cake flour/top flour

1/2 tsp baking powder

(C)

1 tbsp water

(D)

30g melted butter/corn oil

1/2 tsp vanilla essence

Method

1) Pour (A) into mixing bowl and mix well.

2) Add (B) and whip till thick.

3) Stir in (C) with the batter.

4) Whip batter till light and fluffy.

5) Mix (D) till well blended. Pour into a 7" round mould.

6) Bake immediately at 180C for 30 mins.

7) Once baked, remove from mould immediately.

Strawberry Mousse

(A)

200g strawberry puree( around 7 big strawberries)

30g sugar

(B)

2 tbsp gelatine powder mix with 2 tbsp boiling hot water.

(C)

200g whipped cream(beaten to soft peak)

(D)

Strawberries

Method

1) When sponge cake cool, cut it into 2 horizontal layers with serrated knife.

2)Cook (A) till it boils, when sugar dissolved, switch off flame.

3)Pour (B) into (A) and stir well.

4) Cool mixture over ice water or wait till room temperature.

5) Immediately add (C) and blend well.

6) Cut strawberries into thin slices, about 2mm thick and place around side of 8" round ring mould.

7) Place 1st layer of sponge cake on the bottom of the ring. Put some 1/2 cut strawberries onto it and pour 1/2 of filling over it.

8) Top with 2nd layer of sponge cake and pour remaining 1/2 of filling over it and smooth it.

9) Refrigerate overnight or till firm.

10) Remove the cake ring, decorate as desired and arrange strawberries on top.

11) Serve.

Adapted from Alex Goh Baking Class "Creative Making of Cakes"

Meat Floss Bun/ Cheddar Cheese bun

Made some meat floss bun and cheddar cheese bun yesterday. This is the basic recipe from Alex Goh Baking Class, "The World of Bread". I used half the portion and it yield around 9 buns in total.









Basic Sweet Bun dough
Ingredients
(A)
240g Bread Flour
60g plain flour
55g sugar
5g salt
10g milk powder
2 tsp yeast

(B)
1/2 egg
150g cold water

(C)
30g butter or shortening

Topping (Meat floss bun)
Mayonaise
Meat floss

Topping (Cheddar cheese bun)
Grated Cheddar cheese
Sugar

Method

1) Mix (A) till well blended

2)Add (B) and knead to form a dough

3)Add (C), continue to knead for around 10 to 15 min to form a smooth and elastic dough.

4) Cover dough with clear film or moist towel. Let it prove for 50-60min or till double in size.

5) Divide basic sweet bun dough into 60g portions. shape into balls and rest for 10mins.

6) Dhape dough into long shape and put them on a greased baking tray to prove for 45mins.

7) Brush with egg wash and bake in the middle of the oven at 190C for 12 mins.

8) For cheddar cheese bun, after putting egg wash put grated cheddar cheese and sprinkle sugar on top before baking.

9) When cool, for meat floss bun, put mayonaise and meat floss on top.