No. 6 Restaurant @ Patong Beach, Phuket, Thailand

 

 

Coffee, 40 THB

 

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Red Bean Angel Cake

Ingredients for cake:

12 egg white - at room temperature
1 tsp. salt

1 tsp. vanilla powder

1/2 tsp. cream of tartar
260 gm. castor sugar - sifted
140 gm. cake flour - sifted
80gm red bean – cooked

 

Method:

(1) Whisk egg white with cream of tartar until frothy then gradually pour in castor sugar and whisk till thick.

(2) Add in half of the sugar when foams develop. Continue to whisk until foam is stable. Add in the rest of the sugar together with salt and continue to whisk till soft peak.

(3) Fold in sifted flour and vanilla powder. Mix well.

(4) Add in red bean into a rectangular tray. Pour  the batter on top of it.

(5) Bake at 160C for about 20 mins. or till top is brown and when inserted with a skewer, comes out clean.

 

 

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Banana Cake

 

Ingredients:
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas – slice

Method:
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.

 

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Challah

 

Step 1:

You will need

• 500 g cups flour
• 40 g sugar
• 1 tbsp honey
• 1 egg
• 25 g instant yeast
• 200 ml lukewarm water
• 60 g butter, room temperature
• 7 g salt
• 1 egg beaten with 1 tbsp of milk
• some sesame seeds , or poppy seeds
• a little flour for dusting
• 1 large bowl
• 1 knife
• 1 baking tray lined with parchment paper
• 1 plastic bag
• 1 brush

Step 2:

Begin the dough

To the mixing bowl, add the flour, sugar, salt, honey, yeast, butter, egg and water. Mix it together, first with the spoon and then with your hands. Use a damp towel under the bowl to prevent it from moving.
Continue to knead the dough using the heel of your hand for about 7 minutes. If you like, you can remove it from the bowl to knead on a table.

 

Step 3:

Let dough rise

The dough will change its texture, becoming smooth and shiny with a medium-soft consistency.
After this occurs, form it into a ball and put it back into the bowl. Cover the bowl with a plastic bag and allow the dough to rise for 1.5 to 2 hours or until the dough has doubled in size.

 

Step 4:

Portion the dough

Once the dough is ready, "punch" the air out while it is still in the bowl. Next, carefully collect the dough, separating it from the sides of the bowl.
Sprinkle your work space with a little flour before working more with the dough. Now, shape the dough into one log and let it rest for a minute or two. Finally, cut it into six even portions using the knife.

 

Step 5:

Roll and shape

Take one portion of the dough and roll it into one long, snake-like log, starting at the middle and working outwards. Repeat with all 6 portions. Lay 3 of the logs beside each other and join them together at one end. Take one of the outside logs and carefully twist it, placing it into the middle. Take the other outside strand and place that one into the middle, making a braided knot. Make sure it is tight but not tight enough to stretch the dough. Continue this braiding motion until you reach the end of the logs. Trim each of the ends and place it onto the baking tray.
Repeat the same thing with the remaining 3 logs until you have second challah loaf. Also place this one on the baking tray. Next, cover the dough again in a plastic bag and allow it to rise until it doubles in size, or about 30 minutes.

 

Step 6:

Preheat the oven

Set the oven to 180°C (350ºF/ gas mark 4).

 

Step 7:

Brush with egg wash

Using the brush, coat the surface of the challah and sprinkle them with sesame seeds or poppy seeds.

 

Step 8:

Bake

Place the challah in the oven and bake for 20-30 minutes.

 

Step 9:

Remove and serve

Remove from the oven when golden brown, slice and serve. Some people add raisins to the recipe as well for that extra hint of sweetness.

 

Bread & Buns:
How To Make Challah

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Japanese Chiffon Cheesecake

 

 

Ingredients:

200g Cream cheese

100g Milk

60g Butter

20g Corn flour, sifted

25gCake flour, sifted

5 Egg yolks

5 Egg whites

 

Method:

1. Put cream cheese and milk in a double boiler. Double boil till cream cheese and milk melted. Add in butter and stir until its smooth. Add in egg yolks (do not let it boil). Add in sifted corn flour and cake flour. Stir until its smooth. Remove from heat and set aside.

2. Prepare a 8" baking pan, line the bottom with parchment paper

3.  Whisk egg whites till thick and glossy (soft peaks form), sugar is added .

fold into cream cheese mixture till well combined.

4.  Put baking tin into a large roasting pan half filled with hot water and steam bake at 160 degree C for an hour or till golden brown and cooked.
5. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

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