Back again

I'm back. I'm not being fickle but wordpress is not friendly in my opinion. It takes so much efforts to just upload a picture. Templates are so limited. Blogger is better for now.

Chocolate Chips Ginger Muffins

I got this recipe from Audrey. This is definitely a keeper for me. I love love love ginger. The muffin is soft and moist. The ginger and chocolate are perfect combination.





Makes 10 regular size muffins.

175g self-raising flour
1/4tsp salt
1tsp baking soda
100g dark brown sugar
1/4cup maple syrup
1 egg
50g young ginger minced finely
85g unsalted butter
110ml water
100g chocolate chips

1. Preheat oven to 180 degree.
2. Sift flour, baking soda and salt together. Take 1 tbsp of flour and mix it with the chocolate chips. (for coating so the chocolate chips won't sink to the bottom)
3. Melt the butter and water together.
4. Whisk the brown sugar and maple syrup together till the color becomes lighter.
5. Whisk in the egg. Follow by the ginger.
6. Whisk in the warm butter mixture.
7. Whisk in the flour gradually. Continue to whisk for a while to incorporate more air. Finally fold in the chocolate chips.
8. Scoop the batter and fill the liner till about 4/5 full. Bake for about 20-25mins or till skewer comes out clean.
9. Cool on rack.

Nuts & Chocolate Chips Brownies

[gallery columns="2"]This recipe is from Happy Home Baking. It is Fudgy and Crispy. The top is crispy and the inside is moist and fudgy. I ate it on the 3rd day and it still stays very nice. This recipe is good as it don't call for so much sugar and don't need to get the "more expensive" chocolate. And I love the way the brownies looks, so tempting.

150g semi-sweet chocolate
120ml sunflower oil
200g light brown sugar
2 eggs
1tsp vanilla extract
65g self-raising flour
4tbsp cocoa powder
4tbsp milk chocolate chips
75g chopped walnuts

1. Preheat oven to 180 degree. Grease a 8 inch square pan.
2.Melt the semi-sweet chocolate
3. Beat oil, sugar, eggs and vanilla together
4. Sift flour and cocoa powder into the batter and fold well.
5. Stir in the chocolate chips and nuts.
6. Pour into the tin and bake for 25-30mins.
7. Cool completely and cut to serve.

Favorite Fudgy Brownies

This is one of my favorite recipe. This time round I changed it slightly and it turn out to be better, of course. I use better quality chocolate and some sugar replacement. Below is the keeper's recipe. =)



250g unsalted butter
200g 70% dark chocolate
80g Coca poder
65g plain flour
1tsp baking podwer
200g caster sugar
100g brown sugar
4 large eggs
100g walnuts

1. Line 10" square baking tin with greaseproof paper
2. Add nut melted chocolate.
3. Sift the flour, baking powder and cocoa powder together. Fold into the chocolate mixture.
4. Beat in the egg into the mixture one at a time. Sikly consistency will be achieve.
5. Bake for about 15-20mins.
6. Cool and cut.

Note:
1. I used silicon muffins tray instead. It will approximately make 18, 2" size brownies. Fill it up to half full.
2. To test, when you put a skewer to test, there will be crumbs when pull out.

Snow Skin Mooncake

Recipe from Yochana. Quite good, it stays soft for 3 days. But I think I will prefer the one that I used in the past by She Bakes.

Traditional baked mooncake

Little piggy biscuit


This was done a few weeks back to celebrate the Mid-Autumn festival. It was rather last minute. Didn't want to do it initially but was encourage by Tricia and Audrey. Did about 1 kg of paste in the end.

After the first 10 minutes.


The final product








This is adapted from Baking Mum and Florence.

100g plain flour
100g hong kong flour
130g golden syrup
60g vegetable oil (Peanut oil is strongly recommended)
1tsp alkaine water

Egg glace: 1 egg yolk + 1tsp water (beaten and strained)

1. Mix oil, syrup and alkaline water in bowl over boiling water. Keep warm
2. Sieve flour into mixing bowl. Make a well and pour in the warm syrup.
3. Mix till dough is form. Let rest for 30-45mins
4. Use as per desired.
5. Bake at 180 degree for 10 mins. Bring out to cool for about 10 mins, then apply the egg glace and continue to bake for another 10-15 mins.
6. SERVE only after 3 DAYS. This is for the oil from the paste to seep into the skin for the fragrance and texture. Else the skin will be very dry.

For the cartoon moulds, the proportion is 27g of paste with about 14g of skin.

Chocolate Souffle

I had baked probably 1 month or more back. Keep sitting on it, didn't post it up. I can't remember if I did any changes to the original recipe. I took it from dessert magazine online. That's the problem, if I delay in posting, I will tend to have forget it. Anyway here is the version that I used. It was airy and not overly rich. "Doesn't make you feel fat." Haha. I ate it with ice-cream, nice!

60g bittersweet chocolate
30g unsalted butter
2 large egg separated
3tbsp sugar
1/8tsp salt
1/4cup icing sugar

1. Preheat oven to 190 degree. Grease 4 ramekin(small) with butter and dust with granulated sugar.
2. Melt butter and chocolate together. Whisk till smooth.
3. Stir in salt.
4. Beat egg yolk till thick and pale. Beat in the chocolate mixture.
5. Beat egg whites till soft peaks. Add in the icing sugar and continue to beat till stiff peak.
6. Fold in 1/4 of the egg whites, mix slight and then add int the remainging of the egg white.
7. Divide equally in the ramekins and bake for about 18 mins. It will puffed up and exterior will look set.

Pandan Chiffon Cupcakes

Photos first. Recipe later.

(Marbled) Cuen's Butter Cake

After baking quite a few butter cake recipe, this is the version that I came up with. I shall call it Cuen's butter cake. This is soft, moist and rich but not oily. Shall not keep you waiting. You can Marbled it or just keep it plain. Don't have my camera with me now, will post the pic later.

(Marbled) Butter Cake

250g butter (I used SCS creamy butter)
1 tsp vanilla extract
180g caster sugar
3 eggs + 1 egg yolk
335g self-raising flour
130ml milk
50ml evaporated milk

Marbled effect
Pink food colouring
2tbsp cocoa powder + 2tbsp hot milk

1. Preheat oven to 160 degree. Grease 22cm-round tin, line with baking paper.
2. Beat butter , vanilla extract and sugar till light and fluffy.
3. Beat in egg one at a time, last followed by the yolk.
4. Sift the flour for 2 times. Mix in the flour and milk alternately in 2 batches.
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5. Divide batter into 3 batches. Tint one with pink and the other with the cocoa mixture. (for marbled effect)
6. Pour in to the tin and bake for about 60mins. Stand for 5 mins and overturn onto wire rack to cool.

Ps: As I am typing this out, I realise I could have try to use HK flour to achieve a finer texture. Shall try it out now and update later. =)