Sunday, May 13, 2018

Mao Shan Wang cake at ToTT (13 May 18)

Recipe by Chef Philia Ng

Sponge Cake

Eggs (4 complete eggs and 2 yolks, 65g each)
Castor sugar
1 tsp
Vanilla essence (optional)
Plain flour
Corn flour
Melted butter (unsalted)

  1. Whip eggs and sugar (at high speed) until thick and fold (at low speed) in gently the sifted flour.
  2. Fold in melted butter and vanilla essence and combine the batter well gently. Since the butter is heavy, you may mix some batter to the butter first before combining them together.
  3. Pour the batter into the 11”x14” pan/tray (with baking paper) and bake at 180 degree for 14min.
  4. Remove the cake from the tray immediately and allow it to cool. Cover with damp cloth if you are not using it immediately to keep it moist.

Pure Mao Shan Wang Cream

Pure MSW durian flesh (can purchase the frozen pack from “Ah Seng Durian” at Blk 20 #01-119 to #01-122, Ghim Moh Market, Singapore 270020)
*Frozen pack is recommended because for hand peel, there will be too much moist in the mix.
1 tbsp
Milk (Full cream/UHT)
Dairy cream whipped (It is recommended to whip first before weighing) The fat content of the dairy cream should be at least 35% .
3g gelatin with 15g of water
The ratio of gelatin and water is 1:5

  1. Bring MSW durian flesh, milk and sugar to slow heat of 50 to 60 degree. Do not over cook it because the durian will lose its smell and taste. Cooking is only to increase its shelf life to approx 3 days compared to raw durian is only 1 day.
  2. Add the gelatin mixture in and continue to stir until all gelatin has dissolved. Leave it aside to cool.
  3. Fold in whipped cream and leave it chilled untill ready to use.

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