Oreo expressos~

First week in the kitchen and my arms are aching.. When they say they do mass production, they really mean MASS. Weighing ingredients changed from 2-3 digits to 4-5 digits! Just yesterday I had to do 8 trays of brownies which means 42kg of batter! Gosh.

Everyday I've got to do Oreo expresso custards. They use Instant vanilla flan which is a instant vanilla cream caramel custard. All you had to do is boil milk then add it in!

Oreo Expresso (8 cups)
810 gm Milk
3 gm Trablit Coffee Extract
7 gm. Nescafe Powder
67 gm. Vanilla Flan
40 gm. Oreo black biscuit (blended)

Trablit is a premium coffee extract. You could replace it with coffee essence. I've reduced the recipe so that it makes 8 dessert cups.

Method Of Preparation
1. Boil the milk and Trablit to above 85C.
2. Add in flan and Nescafe. Stir well till Nescafe has completely dissolved.
3. Using a scoop or funnel, pour to the cups filling it 3/4 full.
4. Chill.
5. Once custard has set, top with half tablespoon of Oreo crumbs. Oreo should just be the black biscuit without the cream as the cream might make the crumbs soggy.

You could try different flavors like just plain milk with vanilla flan and top with caramel sauce.

Mum's Coconut cake

It's my mum's birthday today and I've decided to bake her a coconut cake because the gardener just plucked 6 coconuts from my coconut tree. The tree's exactly the same age as me! To incorporate the coconut taste to the cake, I used the muffin sponge method. I extracted the coconut milk and shavings from the coconut's flesh.

Coconut sponge Recipe
80g Sugar
80g Brown Sugar
160g Butter
3 Eggs
Pinch of salt
250g Flour (sifted)
12g Baking Powder (sifted)
200ml Coconut Milk
250gm Shaved Coconut

Coconut Cream
150ml Topping Cream
150ml Whipping Cream
Dash of coconut essence (Option 1)
15g Instant coconut cream powder (Option 2)
30ml Malibu(Optional)

Method of Preparation
1. Whip butter and sugars till light and fluffy for about 6-10mins.
2. Slowly add in egg one at a time
3. Sift flour, baking powder and salt together.
4. Add in rest of the ingredients. Alternating 1/3 flour, 1/2 coconut milk.
5. Add in shaved coconut.
6. Bake at 170C for 45-55 minutes.

Coconut cream
1. Whip topping cream till stiff peak.
2. Add in whipping cream. Whip till stiff peak.
3. Change to low speed. Add in either coconut essence or powder. If you're adding the powder, mix it with a little unwhipped cream till it becomes a paste before adding in.

4. Add in malibu. This is optional.

Assemble
1. Slice into 3 layers.
2. Pipe coconut cream between each layer.
3. Coat cake with a layer of cream.
4. Cover with decimated coconut.
5. Pipe 8 rosettes around the cake and put a white chocolate on top each rosette.