Cuen's Love

Basic Golden Cupcake

2010-09-05T22:27:00.000+08:00

I saw this recipe a few weeks ago on How to Eat a Cupcake, but I didn't take down the recipe. This weekend, I wanted to try a new vanilla cupcake recipe. I tried to recall the recipe that I saw and start baking. In and out the oven, they went. Results is the best vanilla cupcake that I ever made/had. I simply love the texture and aroma of this cupcake. It just taste heavenly. =D

Must try recipe.

Basic Golden Cupcake

160g sifted cake flour
1/2tbsp baking powder
1/4tsp salt
113g unsalted butter, room temperature
130g sugar
100g eggs (about 2 medium eggs)
1 egg yolk
1tsp vanilla extract
160ml milk

Makes 12-13 cupcakes.

1. Preheat oven to 160 degree.
2. Beat butter until creamy. Add in sugar gradually and beat on high speed for about 2 mins.
3. Reduce speed and add in 1 egg at a time, followed by the yolk.
3. Add in the vanilla extract and beat.
4. Sieve flour, baking powder and salt together. Add flour and milk in 3 alternate portion.
5. Fill cupcake liner to 3/4 filled and bake for 18-20 mins.
6. Remove and cool on rack. Enjoy.

Dark Chocolate Brownies Cookies

2010-08-01T22:41:00.000+08:00

This is one of the best chocolate recipe that I ever have. :)

I used Valrhona 70% chocolate for this recipe. It is really good, almost melt in my mouth immediately. I love it very much personally. Recipe was from Chubby Hubby with minor tweaks. Must try recipe!

Dark Chocolate Brownies Cookies
Makes about 30 pieces

35g plain flour
1/4tsp baking powder
1/8tsp salt
2 large eggs
110g sugar
1tsp vanilla extract
30g unsalted butter
200g 70% dark chocolate
3/4 cup mini chocolate chips.

1. Preheat oven to 190 degree. Line trays with parchment paper.
2. Combine flour, baking powder and salt together.
3. Using mixer, whisk eggs briefly and add in sugar and vanilla. Beat on high until thick.
4. Melt butter and chocolate over double boiler.
5. Gently fold the chocolate mixture into egg mixture till almost combined (It's okay to have streaks remaining.)
6. Add flour mixture to the batter and fold in carefully. Add in chocolate chips and fold in briefly.
7. Scoop about tablespoonful of batter on the parchement paper leaving 1 inch space between.
8. Bake for about 10mins. Cook on wired rach before removing for the trays.

Chocolate Velvet Fudge Cake

2010-07-29T22:49:00.000+08:00

This is the other recipe that I've tried using only cocoa powder but hit to the maximum of chocolate taste. It is really rich. Every bite actually just melts in your mouth, this was the feedback that I have got. It is definitely a keeper for me. I am gonna to bake this over again and again. It was really moist and flavorful. Would be great with some chocolate fudge toppings or ice-cream. =)

I have tried using the silicon Church mould (big) that I have bought. However, I didn't let it cool enough. Hence it "broke" when I unmould it. It needs to be cool completely and I only wait for 2 hours which is not good enough. Nevertheless, it was a satisfactory attempt.

Hope you will enjoy it too. =D

Chocolate Velvet Fudge Cake

63g cocoa powder

118g boiling water

3 large eggs

118g water

2tsp vanilla extract

235g cake flour

250g sugar

3tsp baking powder

1/2tsp salt

250g unsalted butter, room temperature

1. Preheat oven to 165 degree. Prepare a 10 cup bundt or silicone tube pan, greased and floured.

2. Whisk cocoa and boiling water until smooth. Cover with plastic and put in fridge to cool faster.

3. Whisk eggs, 1/2 cup water and vanilla till combined.

4. In a mixer bowl, mix flour, sugar and baking powder and salt on low speed for 30 seconds.

5. Add butter and cocoa mixture to the flour mixture. Beat on low speed till dry ingredients are moistened. Raise speed to medium and beat for about 1 1/2 mins.

6. On medium-low speed, add egg mixture in 2 parts. Each part for about 30 seconds/just combined.

7. Pour in prepared pan, smooth top and bake for 50-60mins.

Best Chocolate Cupcake Ever

2010-07-29T22:40:00.000+08:00

I saw this recipe from Frosted Cakes and Cookies. She took the recipe off from Pioneer Woman website. Initially, I was quite skeptical about the recipe as it uses only cocoa powder. I thought how could cocoa powder be able to bring out the richness of chocolate. I was wrong.

Through a few recipes I've tried using only cocoa powder, with the correct method, its chocolate flavor is even more intense than to using melted chocolate. From Rose's book, I've learnt that in order to bring out the intensity of the cocoa flavor, you should mix the cocoa with hot boiling water. And it works! I was very please with the results.

Sharing with you this recipe that I tried with you. The cake texture was dense but very fine and very chocolatey. It stay moist for a few days in fact.

Makes 12 cupcakes

Ingredient A
125g plain flour
160g sugar
1/4tsp salt

Ingredient B
2 heaping tbsp of cocoa powder
115g unsalted butter
125ml (1/2cup) boiling water

Ingredient C
60ml (1/4cup) buttermilk milk
1 egg, beaten lightly
1/2 tsp baking soda
1//2 tsp vanilla

1. Preheat oven to 170 degree. Prepare 12 cupcakes liner in muffin tray.
2. Combine flour, sugar and salt together
3. Melt butter in saucepan, add in cocoa powder and stir to combine (low-medium heat).Add boiling water into the mixture. Off the heat once you see bubbles forming.
4. Pour chocolate mixture into flour mixture (ingredient A)
5. Combined the ingredient C together. Stir into the chocolate/flour mixture.
6. Pour into the prepare liners and bake for 20 mins.

Pineapple Cupcakes

2010-07-29T22:34:00.000+08:00

I adapted this recipe from Oi Lin's Lychee Cupcakes. The results was good. The bits of pineapple are more visible, as I cut them into chunks.

Pineapple Muffins
Makes 12

120g cake Flour
120g plain Flour
2tsp baking powder
1/2tsp salt
260g canned pineapple, chopped and pat dried
2 eggs
170g sugar
1tsp vanilla extract
40ml pineapple syrup/juice
160g oil

1. Preheat oven to 170 degree.
2. Sift flour, baking powder and salt together
3. Add 3/4 of the pineapple into the flour mixture.
4. Beat egg & sugar at high speed for about 3 mins.
5. Add vanilla, juice and oil. Stir gently.
6. Fold in the flour mixture and let rest for 10-15mins.
7. Fill the mixture to almost full. Sprinkle remaining pineapply on top and bake for about 20-25 mins.

She loves me cake

2010-07-05T23:45:00.001+08:00

This is a recipe from Rose Levy B. I just bought her "Rose's Heavenly Bakes". I must say this is one of the best baking books I have ever owned by far. Her details written down in the book has really impressed me greatly. (I am someone that will take time to read through the entire book everytime when I have gotten a new one, from the introduction, baking tools, ingredients, etc.) Most books would most likely cover the same things, but hers was of extreme details and more details! I love details.

I have got to learn so much from her book. Her mixing method is different from the usual methods you would use or see. It is simple and best thing is that it doesn't require sifting of flours. =D Less things to wash. She has this 2-steps mixing method, whereby you will combined all dry ingredient together and using a electric mixer to mix till combine follow by adding in of the butter and then egg/milk etc.

This is the very first recipe I have tried out, it uses only egg yolks. The texture was very soft, light and tender. For those who is interested in the recipe, please send me a message. =)

Below are the pictures of the bakes with my new bakewares from Pantry Magic and Shermay's.

Vanilla Bean Chiffon Cake

2010-07-05T23:29:00.001+08:00

Adapted this recipe from Alex Goh's recipe. Using his basic chiffon cake recipe and added in vanilla bean paste and change the flour. I love it very much. Bake them in 3 x 6" chiffon cake tin and I finished 1 6" on my own. Do try it out.

The browning. - Could have been better if it stayed in the oven 1-2 mins more.

Look at the speckles of the vanilla bean paste.

Vanilla Bean Chiffon Cake

(A)
4 egg yolks
20g sugar
1/4 tsp salt
60g corn oil
70g milk
1tsp vanilla bean paste

(B)
100g Cake flour
1/2tsp baking powder
(sift together)

(C)
4 egg whites
1/4tsp cream of tartar
75g sugar

1. Preheat oven to 170 degree. Prepare 1 x 21cm chiffon pan or 3 x 6" chiffon pan.
2. Using hand whisk (A) till combined. Add in (B) and mix well using hand whisk.
3. Whisk egg white till foamy and add in cream of tartar. Continue to whisk at medium speed till soft peak.
4. Add in the sugar and whisk till stiff peak.
5. Take 1/3 of the egg white mixture and mix into the egg yolks mixture. Fold in till combined. Add in the remaining egg white and fold in till just combined. Do not over mixed.
6. Pour in the batter to the prepare pan and bake.
For 6" pan, bake for 25-30mins
For 21cm pan, bake for 40-45mins.
7. Once baked, invert to cool.

Favorite Butter Cupcakes

2010-07-05T23:15:00.000+08:00

I used my all-time favorite butter cake recipe again. This time, I added the butternut Loran flavoring. It is indeed flavorful. =D

Thanks to Audrey for the moulds. She bought extras mould - Canele, brioches and madelines from her France trip. Love them lots. It is very useful for me.

Very super delicious Cranberry Cream Scones

2010-06-20T20:57:00.000+08:00

This is a very yummlicious scone recipe, slightly tweaked from Chubby Hubby. Would strongly recommend you to tried it.

1 medium/large egg
160ml whipping cream
2 cups plain flour
2 tbsp sugar
1 tbsp baking powder
1/4 tbsp salt
80g butter, chilled and cubes
1/2 cup cranberry

1. Preheat oven to 200 degree.
2. Combine egg and whipping cream together.
3. Whisk flour, sugar, baking powder and salt together.
4. Rub in the chilled butter to the flour mixture till it resembles bread crumble. Got to do this fast enough before the butter melt.
5. Add in the egg mixture into the flour mixture. Use CHOPSTICK to mix till just combine, knead a little.
6. Transfer to a flour surface and roll out to about 2cm thick. Cut out with cutter.
7. Brush surface with some milk and bake for about 20 mins. The surface will be golden brown and firm to touch when cooked.

Pandan Chiffon Cake

2010-06-20T18:27:00.001+08:00

Another yummlicious recipe by Anna Chan. =D

Yellow Buttermilk Cupcakes

2010-05-20T17:13:00.001+08:00

It has been a long time since I posted recipes. It is not that I stopped sharing but need some time to load them up. I will continue to share my recipes as long as it is "allow".

This is an adapted or slightly tweaked recipes from Martha Steward - Cupcake book. It is very soft and light, flavorful as well due to the fact that it uses buttermilk. Do give it a try.

Yellow Buttermilk Cupcakes
Makes 12

95g cake flour
60g plain flour
1/4tsp baking soda
1tsp baking powder
1/2tsp salt
90g unsalted butter (omit salt if using salted butter)
140g sugar
2 eggs + 1 egg yolk
160ml buttermilk (if not, add 1tsp of vinegar to milk and stand for 30mins before using)
1tsp vanilla essence

1. Preheat over to 175 degree.
2. Cream butter and sugar till light and fluffy
3. Add in whole eggs one at a time, follow by then yolk.
4. Add flour and milk in 2 batches, alternating
5. Lastly the vanilla.
6. Fill cupcake liners to about 3/4 full and bake for 20 mins.

Gula Melaka Chiffon Cake

2010-04-26T22:22:00.001+08:00

Got the recipe from Anna, Sugar Inc. It was really good. Tried the Pandan Chiffon and now this. Both recipes taste really good. If you are keen in learning how to make chiffon cake. Can try attending her class. =D

I bought the 4" chiffon tin from Daiso. Cheap and good. For 21cm chiffon tin recipe = 5 x 4" chiffon tin.

Happy Birthday Yah Lan

2010-04-26T22:19:00.000+08:00

A steam moist chocolate cake specially for Yah Lan's birthday. =)

No Fail Cut-Out cookies

2010-03-17T09:17:00.001+08:00

This is the best and easiest recipe that I have done so far for cut-out cookies. I am not sure is it also because experience counts, hee. Cos it is so easy and effortless, at least in my opinion. The taste wise, it is quite good too, considering the usual cut-out cookies that doesn't crumble easily will usually be hard like stone. This still has a crunchy texture and good for icing decorations. Do note that the cookies do puff up a little bit.

I forget to credit the recipe creater, its taken off from Cookie Madness. I reduced the sugar amount.

It's a keeper for me.

380g plain flour
1tsp baking powder
230g butter, room temperature
170g sugar
1/2tsp salt (omit salt if you are using salted butter)
1tsp vanilla extract
1 egg

1. Combined flour and baking powder together.
2. Beat butter and sugar with mixer until light and fluffy
3. Add in salt and vanilla. Follow by egg, beat till just combined.
4. Add in the flour gradually and stir until incorporated, dought is formed.
5. This is what I would usually do. Scoop the dough onto parchment paper, cover with another layer of parchment paper on top. Use a rolling pin to roll to 1cm thickness, with the dough in between the parchment paper.Then put in fridge for about 1/2 hour.
(you can separate into 2-3 batches, so when you are cutting out the dough, it will not turn soft so fast.)
6. Remove from fridge, take out the top layer of parchment and cut out desired shapes.
7. Lay the cut-out dough on baking tray lined with parchment paper and bake in preheat oven 180 degree, for 10 mins or till the sides are turning golden brown.
8. Remove from oven, leave it in the tray for 5-10mins before transfering to rack to cool completely.

Lavendar Tea Cake

2010-03-17T09:03:00.000+08:00

Been busy with baking orders this couple of weeks.

Baked this quite some time ago. Sharing with you the recipe here. It is nice when it is fresh from the oven but gotten a little dry after half a day. It could be that original recipe calls for drizzling of sugar syrup but I didn't. I adpated the recipe from the book Okashi - Earl grey tea cake. Mine is lavendar tea cake

150g hong kong flour

1/8tsp baking powder

150g butter, room temperature

130g icing sugar

15g glucose

3 eggs

1tsp lavendar flower, grinded

1tbsp milk

Sugar syrup for drizzling

100g water + 50g sugar (Warm it till sugar totally dissolves)

Makes 24 mini cakes

1. Preheat oven to 170 degree.
2. Sift flour and baking powder twice.
3. Beat butter, icing sugar and glucose together till light and fluffy.
4. Add in the eggs one at a time till well mixed, follow by the lavendar flower and milk. Fold in well.
5. Add the flour mixture and fold in well. The batter should be glossy and smooth.
6. Scoop batter into the cupcakes liner till about 3/4 gull and bake for about 15 mins.
7. When it cools, use a toothpick and poke a few holes, drizzle 1tsp of sugar syrup over to keep it moist or you may just chose to brush over the cakes.

Chocolate Cupcakes with Chocolate Fillings

2010-02-07T09:10:00.001+08:00

I did some bakes for the last cg last Sunday. The recipe was really quick and easy to make. However, the chocolate that I used didn't manage to created the "oozing:" effect. I used our usual milk chocolate. It turn out to be more cakey. But nevertheless, it is still nice with the extra chocolate in the centre. Too busy, hence didn't take any photo of the center portion.

Warm molten centered chocolate cake

Recipe from Yochana

(I've tripled the recipe to get 18 standard size muffins, below is the recipe for 12)

120g unsalted butter
120g sugar

2 eggs
180g self-raising flour
2tbsp cocoa powder

Fillings: any chocolate or Ganache

1. Preheat oven to 180 degree.
2. Cream butter and sugar till creamy.
3. Add in one egg at a time and beat till well combined.
4. Add in the sifted flour and cocoa and fold in well,
5. Sppon 1 tablespoon of batter into the liners and add in the chocolate/ganache, follow by another tablespoon of batter.
6. Bake them for about 25 mins.

Atalie =)

2010-02-06T15:11:00.000+08:00

Effects via iPhone apps.

iPhone camera apps

2010-02-06T15:09:00.000+08:00

Had so much fun with the camera app from iPhone. Like the effects of it. =)

White Butter Cake

2010-02-05T11:08:00.000+08:00

This is definitely a keeper recipe. Another fantastic recipe by Aunty Yochana again. I made them into cupcakes and cakes. It was easy to make and taste delicious. It help me to use up the leftover egg whites from the Kueh Lapis that I've experiment a few days back. It is soft, light, moist!

With the full recipe, I made them into 1 x 4", 1 x 5", 6 cupcakes.

225g. butter
1 3/4 cup sugar
1/2 tsp salt (if you used salted butter, omit salt)
3 1/4 cup cake flour
1 1/2tbsp baking powder
1 cup milk
1 tsp vanilla extract
5 large egg white

1. Preheat oven to 180 degree. Lined a 9" square tin.

2. Sift cake flour with baking powder.
3. Cream butter, salt and sugar till creamy.
4. Add milk and flour alternately into butter mixture by 3 . Add in vanilla extract.
5. Whisk egg white still stiff peak and then fold into the butter mixture.
6. Pour into a 9" square tin and bake at about 60 mins. or till cooked.
7. Cool on wire rack.

Victoria sponge sandwich

2010-01-27T23:04:00.004+08:00

An easy no fail recipe for me. I made them for a family gathering and everyone loves it. Now my mum "ordered" 8 of them for her to distribute to the relatives and some friends during CNY.

The texture and taste is some where in between butter cake and sponge cake. It is not exactly as rich as butter cake neither it is light as sponge. It has the buttery aroma but not too heavy for your taste bud. Love it with the strawberry jam. It will definitely be better if only I can make my only strawberry jam, perhaps next time.

Victoria Sponge Sandwich
Adapted from Women's Weekly Australia

250g butter, softened
1sp vanilla extract
200g sugar
4 eggs
1/2cup milk
300g self-raising flour
Strawberry jam
Icing sugar

1. Preheat oven to 170 degree. Grease two 8" round tin and line with baking paper.
2. Beat butter, vanilla and sugar until light and fluffy.
3. Beat in egg, one at a time, follow by the milk.
4. Sift in the flour in 2 batches and fold in till just combined.
5. Divide equally into the 2 prepared tin and bake for about 30 mins.
6. Turn the tin top-side up on the wire rack to cool. After cooled, sandwich the sponge with strawberry jam and just with icing sugar.

Brownie muffins

2010-01-27T22:27:00.001+08:00

One of my favorite recipe, revisited!

- Posted using BlogPress from my iPhone

Brioche

2010-01-27T20:40:00.000+08:00

Recipe was taken from Delicious Days long long time ago. It was orange brioche. The picture posted on the blog just simply looked captivating. I didn't try it out until now, as I didn't venture into bread baking then.

I didn't have any orange at home, hence I replace with apricot, chocolate chips. I made 3 version in total. 1 with apricot, it taste WERID. The chocolate was nice. The plain taste just as good. And most importantly Atalie always loves to eat my bread. hehe.

Here is the adapted recipe.Make 6 standard muffin size.

125 ml lukewarm milk

10g instant yeast

250g flour

35g white sugar

a pinch of salt

1/2 egg

35g melted butter

1. Sieve the flour into a bowl and make a little depression in the middle. Pour the lukewarm milk into the well, add the instant yeast and one teaspoon of sugar. Carefully stir the milk mixture once or twice.

2.Cover bowl with a kitchen towel and let the pre-dough rise for about 15 minutes, the surface will start to look bubbly.

3. Add the remaining ingredients (sugar, egg, pinch of salt, cooled down melted butter) and use a mixer to knead till it is elastic enough. Add more flour if necessary.

4. Cover and let proof for about 1 hour or till dough double.

5. Knead dough one more time to release the air.

6. Cut in equal pieces and form little snow ball sized dumplings. Each ball is bout 72g.

7. Place little paper cups in the holes of a muffin tray. Let rest for 10 mins.

8. Bake at 200°C for about 15 minutes or until the tops turns golden brown. Cover with foil if the tops get too dark too fast.

Durian Mousse Cake

2010-01-25T23:08:00.001+08:00

This was the birthday cake made for my mother. Recipe is adapted from Aunty Yochana. I love how easy it was to make the sponge cake. It was literally effortless and turn out beautifully.

The texture of the mousse was great. It was just nice, not too creamy. But mum said could have been more generous with the durian. I told her the durian used was the "mao shan" durian, which is very expensive, cost more than the D24.

After topping up with another layer of whipping cream, I laid the sides with sponge fingers. Easy and pretty to make!

My mum was really glad for the cake. =)

Here is the adapted recipe.

Vanilla Sponge Cake

100g cake flour
30g. cornflour
25g water
1 tsp baking powder
5 eggs
1 tsp vanilla extract
100g sugar
10g. ovalette (cake stabilizer)
50g corn oil

1. Preheat oven at 175 degree. Line two 8" round tin. (Don't need to grease)

2. Whisk all the ingredients together (except for the corn oil) till thick and fluffy.

3. Add in corn oil and mix till well blended. (I just use the mixed and give it a few good mixed instead of trying fold it carefully.)

4. Pour mixture into two 8" round tin. Bake for about 15 to 20 mins.Remove, turn it top side down and leave it to cool. The sponge will just come off on its own.

Durian Mousse

250 gm. Durian flesh
125 gm. fresh milk
30 gm. sugar
1 pinch of salt
2 eggs
10 gm. Gelatine Powder
20 gm. water
200 gm. whipping cream

1.Boil milk with sugar till sugar dissolves.

2. Whisk eggs and salt lightly and pour in the hot milk mixture. Add in durian flesh and mix till smooth. Off the heat and let it cool completely.
3. Mix gelatine powder with water and let it sit for 5 mins. Microwave for 20 secs. then add into the durian mixture.
4. Whisk whip cream till fluffy. Fold into the durian mixture. Divide mixture into 2 portions.
5. Spread 1 portion of durian mousse onto 1 slice of sponge cake. Then spread the durian mousse again and then top up with the second slice of sponge cake and spread the balance durian mousse on top. Chill in the fridge till set.
6. Decorate cake as desired.

Noted: My mousse turned out to be quite watery. Hence I used a 8" round cake ring to assemble the cake. The sponge shrink slightly after it cooled off. Hence, it is just nice for everything.

- I laid 1 layer of sponge in the cake ring. Pour in the mousse, follow by the 2nd layer, then the remaining mousse. Then I chill till it firm up.

What could possibly went wrong? My durian mixture wasn't cooled completely.

A safe method... Ensure the durian mixture is cooled completely. Chill it in the fridge for 5-10 mins (not longer than that, as it might harden due to the gelatine) before folding into the whipping cream. When folding in, put the mixing bowl over ice water to ensure the temperature is maintain, so that it won't "melt".

Blueberry Mini Cupcakes

2010-01-20T22:36:00.002+08:00

I had some leftover blueberries and decided to try out one of the recipe that I had for the longest time (it happens all the time). I tried to add in some sweetcorn in replace of the blueberries but it did not turn out nice. Blueberries somehow give the cupcakes an enhanced taste and make it very flavorful.

Here's the source and below is adapted recipe.
Makes 16 mini muffins.

1-1/2 cups cake flour

1/2 cup sugar
1 /2 tsp baking soda
1 tsp baking powder
1 pinch salt
1/2 tsp vanilla
1 egg
1/2 cup sour cream

1/4 cup vegetable oil
1 cups blueberries, (1 pint)

1. Preheat oven to 175 degree.
2. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside.
3. Whisk all wet ingredients together and mix well.
4. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. add blueberries and mix lightly. Do not over mix.
5. With an ice cream scoop fill muffin pan almost all the way to the top. Bake for 20 minutes or until golden brown.

65°C Bread Loaf

2010-01-20T13:20:00.000+08:00

This was made using the Water Roux ingredient. The bread was soft and good when eaten on the first day, thereafter you need to toast it before eating. =)

This recipe was taken from Florence. My color somewhat turn our to be different from hers.

65°C Bread Loaf

250g bread flour
1 tbsp milk powder
80g TangZhong
105ml warm water
4g salt
25g sugar
5g dry yeast
25g butter

Method:
1. Put all the ingredients in together. (Please ensure the salt and butter stays away from the yeast)
2. By hand or mixer, knead till it is smooth and elastic. Cover and proof for 45 mins or till it double in size.
3. Knead slightly to release the air. Divide dough into 2 pieces, shape into a long rectangular shape and roll it up swiss-roll style.
4. Place dough pieces into loaf pan and let it prove till about 85% full.

5. Cover the loaf pan with its lid and bake at 175 - 180°C for about 25 - 30 minutes.

Hokkaido Milky Loaf

2010-01-17T22:46:00.000+08:00

Recipe from Imperial Kitchen.

Ingredients:

270 g Bread flour
30 g Cake flour
5 g Dry active yeast
15 g Milk powder
40 g Sugar
4 g Salt
1 pc Egg
125 g Fresh milk
75 g Whipping cream (heavy cream)

Method:

1. Put all ingredient in the mixing bowl. (make sure the salt and yeast are not put together). Use a dough hook and knead till dough form.
2. Continue to knead dough till elastic and smooth.

3. Cover with cloth/cling wrap and proof for 450mins or till double.

4. After that, knead slightly to release the air.

5. Roll dough from top down into a longish shape (like swiss roll). Put into a well greased baking tin (7" x 4" x4") and proof for another 45 mins or until double.

6. Brush with milk and bake in preheated oven 170 degree for 40 mins.

Note: I covered the tin to get a square loaf. I think the bread will be even softer if I didn't cover it, so it can raise higher and more air.

Happy 2010

2010-01-13T23:00:00.001+08:00

A happy new year too all! I am really believing this year will be really good. I'm going to complete my studies in July this year, follow by a BKK trip with family. It will be the first time that Atalie is travelling and get to see the relatives over there.

This is my baking goals for 2010
1. More recipe creations and try out more different types of bakes
2. To find time to take in more orders for those who have been asking for the longest time.( Do drop me a comment/email for enquiries. =))
3. To be able to do baking for every single of my loved ones' birthday
4. Continous improvement in my baking skills especially in terms of decor

Bread sticks (Pai pau)

2009-12-31T14:35:00.000+08:00

I wanted to prepare some bread as snack for Atalie. This is suppose to be cheese stick. But when I am preparing the dough, I realise my cheese had expired, then it became plain bread. It reminds me of the "pai pau" that I saw somewhere before. This recipe is taken from Kitchen Corner. It was very good. Soft and light. I am definitely going to make them again and again. But the next time, I must roll it thinner. Mine becomes a loaf.

Bread stick

195g bread flour
90g plain flour
12g milk powder
30g caster sugar
6g salt
6g yeast
60g beaten eggs
65g water
45g unsalted butter
75g water roux**
Egg wash and cheese

Water Roux**
250g water + 50g bread flour.
Combined water and bread flour in pot over low medium heat. Keep stirring till there is not lumps and resembles baby porridge. Transfer to bowl and cover top with cling wrap to prevent skin from forming. Remaining water roux can be kept in fridge for up to 2 days. If you see grey spots forming, please discard.

1. Put all ingredients (except salt and butter) into mixing bowl and knead. When dough is form, add in salt and butter. Knead till dough is elastic and smooth (about 15 mins).
2. Cover and stand for 40 mins or double in size.
3. Afer 1st proofing, remove from bowl and knead slight. Divide into 9 portion and roll into smooth ball shap. Rest for 10 mins.
4. Flatten dough and roll into longish shape. (if you want a stick type, roll thinner. Else it will become like mine)
5. Place in greased baking tin and proof for another 40 mins. Then brush egg wash over and sprinkle with cheese.
6. Bake in the preheat oven, 180 degree for 15 mins.

2nd Attempt on Bread - Dinner Roll

2009-12-31T14:17:00.001+08:00

This is my 2nd attempt on the next day after the white bread roll. It was much successful. It is quite soft. But doesn't keep well on next day.

This will be best served within the day with butter/jam/soups.

Recipe adapted from Women's Weekly Australia.

1tsp instant yeast
1tsp caster sugar
1cup (250ml) warm water
100g plain flour
220g bread flour
1tsp salt

1. Whisk yeast, sugar and water till yeast is dissolve. Cover and stand for abt 15 mins or till mixture is frothy.
2. Sift flour and salt into large bowl. Add in the yeast mixuture.
3. I used my kenwood mixer dough hook to knead. Knead till dough is smooth and elastic (abt 15 mins)
4. Place dough in large greased bowl. Cover and stand for about 1 hour or till dough is double in size.
5. Prepare greased tray. After 1st proofing is done, knead on flour surfact slight. Divide dough into 40g each and shape into balls.
6. Place dough on tray and cut a cross in top and grease the dough lightly.
7. Stand for 20 mins or double.
8. Bake in preheat oven for 15 mins.

1st Attempt on Bread - White Bread Roll

2009-12-31T14:08:00.000+08:00

Finally, I embark on the journey of making bread. It is quite easy but time consuming. Have to wait for it to proof.

Below is the bread that I made. I used the recipe from Happy Home Baking. You can find the recipe here.

The bread dough didn't manage to become smooth. Thou the proof works. After baking, it was still soft when its warm but after awhile it become very chewy. The taste of yeast is also very strong.

After kneading.

Finished product.

Atalie's 1st Birthday

2009-12-28T00:02:00.001+08:00

The day has finally come and IT is finally out and completed. Yes, Cuen is satisfied with the work. thou there is quite a few hipcups along the way. I think IT has scored 99 marks. I'm talking about the birthday cake for my darling, Atalie. It is her 1st birthday party. I have planned over a period of 2 months on just the cake itself and made it over 3 days. It was really tiring but worth every single bit of effort.

My sketches

I want to thank Lee Lee and Ginny for helping me out on the birthday cake. Thanks so much for sharing with me your precious knowledge. And not to forget my Daddy Hubby who help to take care of Atalie while I'm busy preparing the cake.

Caihui has helped me to prepare a montage but the projector is not working. Hope to post it up on youtube or facebook for viewing.

Process of making the cake.
Day 1, I had to mould all the figurines to ensure it drys on time.

Day 2, I baked the cake and frosted it with chocolate ganache.

Top tier: 6 inch cranberry butter cake. Bottom tier: 8 inch steam moist chocolate cake.

Day 3, assembling of the cake with fondant.

The figurine was tough as the joints of the girl refuses to stick, keep coming on. If you notice closely, as the end of the day, the girl has got no more nose. It dropped off and I'm too tiring to doing anything about it. The sugar paste recipe calls for gelatine foil but I couldn't get it then, hence I replace with gelatine powder. The effect turn out bad, as I was rolling the fondant, I could see the un-dissolve gelatin still there. It was somehow patchy. As my based fondant is white, I had to be very careful as I've used chocolate ganache.

This is the finished and final product.

Cupcakes for Mummies

2009-12-27T23:07:00.000+08:00

This is the cupcakes made for the mummies. Used my favorite chocolate cupcake recipes. With the help of Shan and Caihui, these are the finished products.

Mixed fruits Butter Cupcakes

2009-12-21T22:30:00.002+08:00

Updated with recipes. Almost forgot about it.

Week after week, my schedules are very packed! From weekdays to weekends, with lotsa things and agenda going on. Last Sunday, we have the leaders' thanksgiving party at Regency House, followed by thanksgiving service. In between Saturday and Sunday, I gotta prepare desserts for the party and cupcakes as Xmas gifts for colleagues and friends. Thank God for the capacity and wisdom to manage everything.

I modified my buttercake recipe slightly and add in mixed fruits and baked them into small cupcakes. The cupcakes are dense yet soft and moist. The mixed fruits goes very well with it. I decorated them with some fondant.and packed them into the decorated containers.

Makes 30 small cupcakes (Base diameter is abt 4cm)

Mixed fruits Butter Cupcakes

250g butter
1 tsp vanilla extract
180g caster sugar
4 eggs
335g self-raising flour
90ml milk
60ml whipping cream
250g dried mixed fruits

1. Preheat oven to 170 degree.Prepare the cupcake liners.
2. Beat butter, vanilla extract and sugar till light and fluffy.
3. Beat in egg one at a time
4. Sift the flour for 2 times. Mix in the flour and milk alternately in 2 batches.
5. Fold in the mixed fruits. And fill the liners with batter till about 3/4 full.
6. Bake in the preheated oven 170 degree for about 15-20mins.

Steam Moist Chocolate Cake (updated the recipe)

2009-12-06T00:36:00.001+08:00

I've previously baked this before. But here is the recipe. Please refer to here for the pics and "story"

Recipe for Steam moist chocolate cake
180g corn oil
1 cup castor sugar (225g)
1/2 can evaporated milk (200g)
2 eggs, lightly beaten with a folk
1 cups plain flour (110g)
1/2 cup Cocoa powder (45g)
1/2 tsp baking powder
1/2 tsp baking soda
1 /2tsp vanilla extract

Method:
1. Combine castor sugar, evaporated milk, vanilla extract or essence and oil in a saucepan.
2. Stir over low heat until sugar is dissolved, off fire and keep warm.
3. Add the beaten eggs into the slightly cooled oil mixture and stir well
4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny, I used whisk to mix)
5. Heat up the steamer.
6. Lined and greased a 6 inch round cake tin.
7. Pour the batter into prepared pan and place the tin into the steamer and cover the top of the pan loosely with a piece of aluminum foil.
8. Steam over medium heat for 45mins. Cool the cake in pan before turning out for further decoration.

Recipe for Chocolate Gananche (1st try, successful)
170g semi sweet chocolate, chopped
1 cup milac whipping cream

1. Pour whipping cream into a saucepan and heat it up.
2. Add in the chocolate chopped and stir till it melt completely in the cream
3. Remove from heat and pour into a bowl.
4. Stir frequently and try to incorporate some air till it is almost cooled.
5. Use as desired when it is completely cooled.

You may keep leftovers in fridge. Take it out half an hour before you want to use the next time.

Recipe for Chocolate Gananche (2nd try, unsuccessful)

170g semi sweet chocolate, chopped
1 cup milac whipping cream

1. Pour whipping cream into a saucepan and heat it up. When bubbles forming, remove from heat.
2. Pour in the chopped chocolates and sit for 1 minutes. Then stir till the chocolate completely dissolves.
3. Leave it to cool with minimal stirring. Just occassionally.
--> When it cools completely the gananche is still very watery. I try to whisk it slightly, it did helps a little.

For Caihui & Ivy's birthday

2009-12-06T00:20:00.001+08:00

I specially made for the cake for Caihui's and Ivy's birthday.

Shan, Eileen and Caihui came over for steamboat on Sunday evening. The steamboat was good and yummy except with a few hipcups along the way. Thank God, everything still went on well. I've used the steamed moist chocolate cake recipe and cover with chocolate gananche and some fondant decor.

Today, I baked another one for Ivy's birthday using the exact same recipe. However the chocolate gananche didn't turn out the same it was rather watery. I will indicate the methods in detail that I used to make in the next post. First chocolate gananche work very well, it didn't melt even thou it was put outside for a long while..

Hence, I had to redo the fondant for Ivy's birthday. Thank God, there is enough time and it actually turn out even better. I use the chocolate favor fondant from Bakels and my own made sugar paste for the rest of the decor.

For IVY

For Ivy (1st try)

For Ivy (2nd try)

Marble Butter Cake (Lee Lee)

2009-12-05T23:52:00.000+08:00

I tried out this recipe from Baking Mum. I could have over baked slightly, it turn out to be slightly dry.

Ingredients

250g butter, room temperature
200g caster sugar
6 eggs
1 tsp vanilla essence
300g self-raising flour (sifted)
½ to 3/4 cup of evaporated milk

1. Preheat the oven to 160°C. Line and grease an 8" round cake tin.
2. Beat the butter with the caster sugar until pale and fluffy. Add in eggs one at a time and mix well. Then add in vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into the prepare cake tin and bake for about an hour.
(I add some cocoa powder for the marble effect.)

Chocolate Pound cake

2009-11-30T23:00:00.000+08:00

The texture of the pound cake was very fine. However, it turn quite dry on the 2nd day. Wondering why?

Recipe later.

Brownies

2009-11-28T13:00:00.000+08:00

Some pictures of the brownies that I made using the Wilton Brownies silicon cube for brownies. I used my favorite brownie recipe.

Darren and Rachel's Wedding

2009-11-27T00:26:00.000+08:00

Exams finally finished but it is not over yet. I've got assignment to rush, going back to school on PH.

Anyway, just came back from Darren and Rachel's wedding at Regent Hotel. I specially made these for this lovely couple. When I know Rachel, she was still a school girl and now she is somebody's wife. How time really flies?

I've made some of my favorite vanilla cupcakes for Rachel. Covered with chocolate ganache and fondant.

Fluffy Chocolate Sponge Cake

2009-11-27T00:13:00.003+08:00

I saw from a Taiwan program from TV about how there's a sponge cake that even when you presses it, it still kinda maintain it's shape. Recently I saw this on Kitchen Corner blog. Got the recipe form the video that she posted. It was really interesting. I did the test too and it works for me. Please see here.

It was really soft and fluffy. But mine is not as fluffy as Grace's. Nevertheless, it is a keeper's recipe for the texture. I didn't have glucose and milk, hence I use honey and water. It didn't work out that well. The taste is little dry and bitter. Probably due to the honey.

I've just bought the glucose and milk, will try it out very soon. I will post the recipe later, cos it is late already.

Ingredients

4 whole eggs

2 egg yolks

135g caster sugar (do not reduce further)

106g cake flour

1g baking soda

1g salt

21g gluccose

21ml milk

21g cocoa poder

32g vegetable oil

Preheat oven to 170 degree.

1. Warm up the oil and add in sifted cocoa powder. Stir till combined.

2. Meanwhile, combined whole eggs, yolks, sugar and salt. Beat at high speed till the color turn lighter and volume increased. (I used paddle attachement)

3. Add in the glucose and continue to beat further for volume to increase.

4. Sift flour and baking soda into the egg mixture. Beat at low speed for about 5-10 seconds, then switch to medium speed and beat for another 20-30 seconds.

5. Add in 1/3 of the egg mixture into the chocolate mixture. Mix well, add milk and pour back the chocolate mixture into the remaining egg mixture. Mix well with spatula.

6. Pour mixture into 8" round tin (with removable base) and bake for about 35mins.

7. Cool competely before removing. Please look at the video instruction on how to remove the cake from tin.

Fondant Cake learning with Lee Lee for Atalie's Birthday

2009-11-16T08:05:00.000+08:00

I was so blessed to be able to learn from Lee Lee over the weekend. I approached her to teach me how to make a 2 tier fondant cake for Atalie's birthday. As a baker myself, I must feel the birthday for Atalie myself instead of buying. Lee Lee was so generous to teach me a lot of things and give me a lot of tips and ideas.

Thanks so much Lee Lee for the lovely scones, I am coming to your class on 12 Dec ya. =) So thankful, your maid even help me to take care of Atalie while I am learning with you. I even got a ride home. How blessed can that be.

Talking about the cake, it was really a lot of work to do. Lee Lee had already prepare 1 x 6inch and 1 x 8 inch steam moist chocolate cake, sandwich and cover them with chocolate ganache. And not to forget the marshmallow fondant and sugar paste. We spend 4 hours together just making figures and decorating the cake itself.

These are the figurines that we have made. They are all made using sugarpaste. They hold better in humid weather like this. And dry much faster as well.

I love this. I always think that these cupcakes faces look great. I made the girl and the baby and boy were done by Lee Lee. Girl is me, baby is Atalie and boy is Ricky. Hee, my family.

This is the star for today. As there are 2 layers of cakes, Lee Lee covered 1 with marshmallow (pink layer), and 1 with sugarpaste (yellow layer). You can see from the picture, the yellow layer was matt, smooth and nice, while the pink layer was glossy/sweating. Marshmallow will definitely taste better but doesn't holds well. So see what is your objective then?

Lavendar Shortbread

2009-11-16T07:36:00.000+08:00

Delayed post of this recipe for almost 1 month. This is very nice, just the way I love it. The texture is a little crispy but melts immediately in your mouth with a aroma of the lavendar flowers. It's a must try and a keeper for me.

I looked at a few recipe and created this.

80g butter (I used scs creamy salted butter)
70g plain flour
10g rice flour
40g icing sugar
1 tsp lavendar flowers

1. Preheat oven to 165 degree. Line baking sheet with parchment paper.
2. Sift both flours together, set aside.
3. Cream butter and sugar till creamy.
4. Add flour and mix till combine.
5. Add in the lavendar flowers into the flour mixture.
6. Make dough into a log shape, cover with cling wrap and chill it for an 1 hour. When ready, slice them about 0.8cm thick (thickness up to you).
7. Bake for about 18 mins or till sides turn golden brown. Leave it to cool in tray.

Note:
I did quite a few batches to experienment. Parchment paper will help the dough to hold it shapes very well.
For plain shortbread, you may omit the lavendar and use 1 tsp of vanilla extract instead. Add the vanilla extract together with the sugar and butter (step 3).

Back again

2009-10-28T23:59:00.000+08:00

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

2009-10-19T21:02:00.000+08:00

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

2009-10-19T20:49:00.000+08:00

[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

2009-10-19T20:39:00.000+08:00

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

2009-10-19T20:31:00.000+08:00

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

2009-10-19T20:30:00.000+08:00

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

2009-10-12T02:31:00.000+08:00

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

2009-10-05T06:05:00.001+08:00

Photos first. Recipe later.

(Marbled) Cuen's Butter Cake

2009-10-05T00:48:00.000+08:00

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.
------------------------------------------------------------------------
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. =)

Marina Barrage

2009-09-08T21:12:00.000+08:00

I finally manage to catch up a little on my post. Upload the pictures for orange chiffon cake as well. =)

We brought Atalie to Marina Barrage. It was nice place for photos taking. We will try to go here again in the night time. I specially borrow the camera from my brother for nice photo taking. hehe.

It was late morning, hence a bit hot. Atalie is not so willing to look into the camera and didn't want to smile. Nevertheless, we manage to take a few nice pics. Let the picture do the talking.

Banana Chiffon Cake (Favourite)

2009-09-08T06:38:00.000+08:00

This is also shared with me by Xinying. Very very good. I simply loved it. It was very soft and moist. Thou felt that the banana taste was a little lacking. This can be solved easily. I have also change the recipe slightly to suit my chiffon pan size and for my convenient. I will be doing a durian version with this base recipe. =D

Basic Butter Cake

2009-09-08T06:36:00.001+08:00

I got them from Xinying. She attended some baking classes and generously offered to share them with me. =D So thankful to her. But I am not able to share the recipe here, thou I have tweaked them slightly. You can ask me for my version if you want ya.

This butter cake is very nice, I just give "phoon huat" butter but the cake is already with very rich buttery aroma. The taste was just nice, soft and not too dense either. Thumbs up.

Banana Chiffon Cake

2009-09-08T06:33:00.000+08:00

I had tried this recipe quite many years ago when I first start attempting to bake. It wasn't very successful then, the bottom was like "kuek". Now using the same recipe, it is much easier now, hee. This is not bad, but a bit dry. Think its my oven again.

Recipe will follow later

Scones

2009-09-08T06:21:00.000+08:00

I decided to do some scones for my dad, so he can have them for this tea break. Easy to do and can simply add some fruits like raisins, cranberries, etc for variation. Lemon or orange zest are good too! Recipe from Australian Women's Weekly.

Sultana Scones
375g Self-raising flour
1 tbsp caster sugar
30g butter
80g sultana (raisins)
2 tsp lemon zest (optional)
3/4 cup milk
1/2 cup water (approx)

1. Preheat oven to 200 degree. Grease a 19cm square pan.
2. Sift flour and sugar in large bowl. Rub in the butter.
3. Stir in the sultanas.
4. Make a well in the centre and add in milk and almost all the water.
5. Use a rubbe spatula and mix. Knead on a floured surface till smooth. If it is too dry, add in more water till you get the consistency. (for me, i didn't have to add all the water.)
6. Press doughto about 2 cm thick and cut with round cutter.
7. Brush top with milk. And bake for about 15 mins. You can tap on the scones to check, if they are cooked, it should sound a little hollow.

Lagging

2009-09-07T07:36:00.000+08:00

Been behind in post and pictures. Getting a little lazy. Behind are a list of my recent bakes that I have yet to post them up. Will do it soon. Listing those I can remember down first. I think I should have more but can't recall what else have I baked.

Atalie was sick for the past week. Hence, Ricky and I were busy taking care of her. Thank God now she has recovered. Brought her to Marina Barrage over the weekend for photos taking, will post up the pictures soon too. =)

- Scones

- Banana Chiffon Cake

- Butter Cake

- Banana Chiffon Cake (another source)

Perfect Carrot Cake

2009-08-15T17:39:00.000+08:00

This is one of the longest time to try cake. I have always wanted to try baking a carrot cake. Finally after years, I did it! I love this carrot cake. It is quite unlike the ones sold outside. This is kinda light, soft and moist. The texture is more in-between light and dense. This recipes is taken from Yochana's site again. =) It contributed by Stephanie. Below is the adapted recipe for the carrot cake. Shall not post the cream cheese frosting here since I am not please with it yet.

Ingredient (1)
125g softened butter
1/2cup corn oil or vegetable oil
1cup dark brown sugar
1/2cup golden syrup-maple flavor

Ingredient (2)
2 eggs
pinch of salt
2tsp of ground cinnamon
1tsp vanilla extract

Ingredient (3)
1/2cup rasins
1/2cup chopped walnuts

Ingredient (4)
1/2tsp baking powder
1/2tsp baking soda
1 2/3cup self raising flour

Ingredient (5)
200g grated carrot soak in 1/2 cup milk for 10 mins

1. Line two 8inch tins with paper and grease lightly. Preheat oven to 180 degree.
2. Beat Ingredient (1) together till smooth.
3. Beat in Ingredient (2) together.
4. Gently stir in Ingredient (3).
5. Sift ingredient (4) and fold in gently.
6. Lastly, gently fold in Ingredient (5).
7. Divide the batter between 2 tins, bake for about 35 to 40 mins or until skewer comes out clean. Cool completely before unmoulding.

Brownie Cookies

2009-08-09T22:45:00.000+08:00

Found this recipe while I was looking for brownie recipe. Had waited till now then I make them. I'm always very hestitant to make cookies, as Ricky doesn't really like cookies. This is very rich and chocolate very intense, slightly crispy on the outside and soft in the centre. Delicious. Look at them you'll know =)

Makes 36 cookies.

200g butter
60g cocoa powder
1 1/2 cp brown sugar
30g unsweetened chocolate
1 egg and 1 egg yoik
1tsp vanilla extract
1 cup semi-sweet chocolate chips

1. Preheat oven to 175 degree.
2. Melt butter and chocolate together
3. Add in brown sugar and cocoa powder. Let to cool slightly.
4. Add in the egg and yolk, whisk well. Then add in the vanilla.
5. Add the dry ingredients in 4 portion. Use a whisk. After the mixture get thicker, you might want to use a wooden spoon.
6. drop about 1 tablespoon size of mixture on the parchemtn paper.
7. Bake for 8-9mins. The cookie will be dry on the sides and slightly soft in the center.

Buttermilk Vanilla Cupcake

2009-08-09T22:40:00.000+08:00

I modify the recipe from my favorite vanilla cupcake recipe. The taste actually turn out to be very different. It is very flavorful in fact. I added in some lemon juice and replace milk with buttermilk. However the texture was different, it is now more dense and crumbly compared to the original. I quite like it, goes well with a cup of tea!

Here's the receipe.

Makes 10 regular size cupcake
110g unsalted butter, softened
140g sugar
2 eggs, room temperature
85g self-raising flour
70g plain flour
1/2 cup buttermilk
1tsp vanilla paste

1. Preheat oven to 175degree.
2. Sieve the 2 flours together.
3. Combined milk and vanilla together.
4. At medium speed, cream butter till smooth. Add in sugar and beat till light and fluffy for about 3 mins.
5. Add in 1 egg at a time. Beating well each time.
6. Add the flour and milk mixture in 3 alterante parts.
7. Fill to about 3/4 full. Bake for 20-25mins.

Orange Chiffon Cake

2009-08-09T22:34:00.000+08:00

Recipe taken from Florence, always trusted. My chiffon fever is not over yet. Will be making more variety in time to come.

I had overbaked the cake a little, hence it actually turn out to be quite dry. Original uses a 20cm chiffon tube pan, but I only got 21cm. Hence actually need to reduce the baking time by about 5-10mins and I forget about it. I am not a big fan of orange chiffon, hence in terms of taste wise, I find it so so only. I can't remember if I did take any picture. Will post the pictures if I find them.

115g cake flour
3/4tsp baking powder
(Sift together twice)

5 egg yolks + 30g caster sugar + 1/4tsp salt
60ml corn oil
80ml warm orange juice
1/2tsp vanilla essence
Zest of 1 orange
5 egg whites + 50g caster sugar + 1/2tsp cream of tartar

1. Preheat oven to 175 degree.
2. Use had whisk to whisk egg yolk until creamy in color
3. Add in corn oil, mix well, follow by warm orange juice and vanilla, mix well.
4. Add in the flour mixture into the yolk mixture. Fold in gently. Then add in zest.
5. Beat egg white till frothy, add in cream of tartar. After awhile, add in the sugar gradually.
6. Pour in 1/2 the egg white into flour mixture, mix well.
7. Pour back the mixture into the remaining egg white and fold in gently.
8. Bake for 45 mins in 20cm chiffon tube pan.
9. Invert and cool to remove.

Meringue

2009-07-25T19:20:00.000+08:00

Leftover egg whites = Meringue

After baking the country cake, I am left with 3 egg whites still. So just decided to make them into Meringue, a "sugar cookie". It very very easy. The proportion is always the same. 1egg white:50g caster sugar.

I add some coloring, its pink now before baking

After baking, no more pink

Bagful of sweets and loves

Makes 70 mini cases

Ingredient
3 egg whites
150 caster sugar
1/2 tsp of vanilla extract

1. Preheat oven to 140 degree.
2. Put egg whites int clean bowl and whisk till soft peaks.
3. Sprinkle sugar into the egg white in tablespoonful.
4. Continue to whisk till stiff peak. It will look thick and glossy.
5. Put into piping bag and pipe them into the mini cases. You can pipe them directly on baking tray with baking paper.
6. Bake for 45mins, off the oven and leave it in the oven to cool for about an hour.

Buttermilk Country Cake

2009-07-25T19:08:00.000+08:00

This recipe is also taken from Aunty Yochana's website. This is very very delicious. Sorry, I didn't have any pictures to show. My oven went hay-wired. The temperature shot up to 200 degree suddenly. =( causing my cake to crack. The texture was dense but very very soft. Nice!

Ingredients
80g egg yolks
160g buttermilk
1tsp vanilla extract
120g butter, room temperature
------------------------------
Ingredient(A)
200g sifted cake flour
150g sugar
3tsp baking powder
1/8tsp salt

1. Preheat oven at 175 degree. Line and grease a 8" round tin.
2. Combine all Ingredient (A).
3. Add butter and buttermilk into Ingredient (A). Mix at low speed until moistened. Increase speed and beat for another 2min
4. Gradually add in the egg yolk and beat till just combined.
5. Pour batter into the bake pan. Bake for about 50-60 mins.
6. Let cake cool for 10 mins, then unmould to cool completely

Pandan Chiffon Cupcake

2009-07-25T18:57:00.000+08:00

Baked this pandan chiffon cupcake quite some time ago. Recipe is taken from Aunty Yochana's site. It was rather simple to make and taste nice too. As it wasn't mention to fill up to how full nor make how many. Hence, I only fill it to 3/4 full and 16 cupcakes. But its was too mini. My father in-law took 8 at a go.

Overbaked => center sinked in

Makes 12.

Ingredients (A)
35g coconut cream
30g water
1tbsp pandan paste
1tbsp cornoil
(Combine everything together)
-----------------------
80g cake flour
1/4tsp baking powder
3 egg yolks
3 egg whites
1/8tsp cream of tartar
75g caster sugar

1. Preheat ovne to 175 degree.
2. Whisk egg whites till frothy, add in cream of tartar. Then gradually add in sugar and continue to whisk to soft peak.
3. Whisk egg yolks slightly and pour into the beating egg whites.
4. Pour in Ingredient (A) in a slow steady stream.
5. Gently fold in the cake flour and baking powder in 3 batches.
6. Spoon the batter till almost full and bake for about 15-20mins.
7. Leave to cool on rack

Lemon Yoghurt Cranberry Chiffon Cake

2009-07-16T01:47:00.000+08:00

Recipe taken from All the matters => Rei. Chanced upon this recipe that was posted in Kitchen Capers. This is really good. The cake was soft, moist and light. Love the combination of the flavors. A tinge of yoghurt with flavorful lemon and cranberry. Nice! I will reduced the lemon juice by half that next time, prefer to have a lighter taste. I used cranberry from First Choice, it is too sweet. Will buy those counters type the next time. For the yoghurt, I used Magnolia low fat plain yoghurt, it worked very well. =)

As for my baking time, I was to kiasu, afriad that I will overbaked, hence the timing too short or maybe temperature too low. Will adjust the temperature slightly higher the next time. But at the end of the day, you should know your oven the best.

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt (Magnolia low-fat plain yoghurt)
2 tbsp lemon juice ( I will reduce to 1tbsp next time)
80g dried cranberries (used one that is not too sweet)
zest of 1 lemon

(B)
120g Cake flour
1/2 tbsp Baking powder
(Sieve 2 times)

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Preheat oven to 170 degree. Prepare a 21cm chiffon pan.

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk lightly and add yoghurt, lemon zest and lemon juice. Stir well with a rubber spatula.
3. Fold in sifted flour, cranberries and mix well. (Coat the cranberries with flour first)
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in cream of tartar and beat till soft peaks. Add in sugar gradually and beat till stiff peaks.
5. Fold in gently 1/3 of the whites into the yolk mixture using a rubber spatula till well mixed. Add in another 1/2 of the whites in the yolk mixture, fold well.
6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
7. Pour the batter into a 21cm chiffon tube pan. Level the batter. Bang the pan on the table to get rid of bubbles.
8. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 15mins.
9. Turn down the temperature to 160 degree and bake for 10mins.
10. Reduced temperatire to 150 degree, remove the foil and bake for another 10-15mins, till cooked.
11. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Blueberry Buttermilk Cupcake

2009-07-12T20:46:00.000+08:00

Yes, I had leftover of buttermilk. So found this delicious recipe from Nosh With Me. Her original was strawberry buttermilk cake. I baked them into cupcakes instead. But I think I was too generous with the blueberries, throw in the whole packet. Hence can't really taste the cake.

Makes 10.

1cup plain flour
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt
60g unsalted butter, softened
120g plus additional sugar for sprinkling
1/2tsp vanilla extract
1 large egg
1/2cup buttermilk
1/2-2/3 pack of blueberry (corrected amt)

1. Preheata oven to 190 degree.
2. Combine flour, salt, baking powder and soda together. Sieve.
3. Beat butter and sugar together till pale and fluffy. Add in vanilla
4. Add in the egg and beat well
5. Add in flour and buttermilk in 3 separate alternate sequence
6. Spoon batter till about 2/3 full and sprinkle some sugar on top.
7. Bake fpr about 15-20 minutes.

Sour Cream Chocolate Muffins

2009-07-12T20:35:00.000+08:00

I still had leftover sour cream from making the peach pastry. And Florence posted this recipe just in time for me to use up the sour cream. The muffins is indeed soft, moist and fluffy. Will love to enhance the chocolate taste more the next time.

Makes 10. (I followed the recipe exactly)

Ingredient A
120g plain flour
15g cocoa powder
1/2tsp baking soda
(Sieve the above 3 ingredients together 2 times)
1/4tsp salt
35g sugar
60g semi-chocolate chips

Ingredient B
75ml sour cream
45ml milk
1 egg
55g melted butter
50g brown sugar

1. Preheat oven to 190 degree.
2. Mixed ingredient A together
3. Whisk ingredient B together till combined
4. Pour B into A, using hand whisk, mix till combined. Do not overmixed, as the muffins will be dry.
5. Fill the batter till abot 2/3 full. Bake for 25mins or till skewer comes out clean.

Peach Pastry Cake

2009-07-11T20:59:00.000+08:00

I had this recipe for a very long time, been wanting to bake it but somehow just procrastinated. It very nice and easy to make. Good for gatherings. I brought this for my cg bbq. =) You can add variety to it by adding any fruits you like. Original recipe from from Imperial Kitchen. =)

210g cake flour
170g caster sugar
100g butter
50g sour cream
1tsp baking powder
1tsp vanilla
1tsp orange peel
3 eggs
Fruits of your choice

1. Preheat oven 180 degree.
2. Beat butter, sugar and sour cream togther
3. Add in the eggs, one at a time
4. Add in vanilla and orange peel
5. Sieve the flour and baking powder together and fold in until everything is combined
6. Grease a 7" x 11" square baking pan
7. Pour the batter in and level it
8. Place the fruits on top, DO NOT press in.
9. Bake for about 50-60mins. Let cool on rack.

Pandan Chiffon Cake

2009-06-27T21:37:00.000+08:00

Thanks to Ivy, my sis-in-law who share this recipes with me. It was indeed very nice, soft and moist. She has also contributed to my chiffon baking fever. My attempt was considerably successful except that it sank a little when it cools and also crack a little.

Changed the recipe to fit into a 21cm chiffon pan.

75g cake flour
1/4tsp baking powder
1pinch salt
4 egg yolks
150ml coconut cream
2 tbsp pandan juice*
80g castor sugar
1tsp pandan essence flavor paste
5 egg whites (crack open and rest for at least 30mins to 1 hour)
1tbsp castor sugar
1/4tsp cream of tartar

*I used about 8 stalks of pandan leave, and grind it, put it in a damp cloth and squeeze out the juice.

1. Preheat oven to 175 degree
2. Combine coconut cream, castor sugar and salt over a small heat till sugar and salt is dissolve.
3. Sieve the cake flour and baking powder.
4. Combine the yolks, coconut mixture, pandan juice and essence. Hand whisk slightly.
5. Sieve (2nd time) in the flour mixture to the yolk mixture. Whisk in till just combine.
6. Whisk the egg whites, add in cream of tartar when there are slight bubbles, followed by adding in of the castor sugar gradually. Whish till stiff peak.
7. Fold in 1/3 of egg white into the yolk mixture gently. Ensure it is well mix. Fold in gently the remaining 1/2 of the mixture. Pour back the yolk mixture back into the remaining egg white. Continue to fold in gently till no streaks of whites present.
8. Pour into a 21 cm chiffon pan. Tap the sides slightly, use a knife, run through the batter in a cirrcular movement aroudn the mould especially the sides.
9. Level and bake for about 45 mins, until golden brown.
10. Remove cake from oven and invert mould immediately. Let it cool completely. Use a long palatte knife to lossen the sides and botton of the cake pan to remove.

Earl Grey Chiffon Cake

2009-06-23T07:39:00.000+08:00

Finally, I baked a chiffon cake. Been procrastinating about it for the longest time. Till recently my sis-in-law and colleague have been talking about chiffon cakes, so here I go. My first official attempt was consider quite successful, though it didn't rise as high as I hope it would. Not sure is it because of the quantity, as original recipe is for 18cm (I increased the portion already, maybe not enough) or my egg white is not stiff enough as 1 of the yolk broke, hence didn't manage to beat the egg white properly.

But still the cake was very light and soft, nice surely. I am really pleased with the results. Oh recipe is from Happy Home Baking. Thanks alot for such nice recipe.

Makes a 21cm chiffon cake pan.

1tbsp Earl Grey tea powder
150g cake flour
2tsp baking powder
1/2tsp salt
5 egg yolks
80g caster sugar
70ml vegetable oil
110ml earl grey tea (water + 1tsp earl grey)

5 egg whites
80g caster sugar

1. Preheat oven to 180degree.
2. Sieve flour, bakng powder and salt together.
3. Whisk egg with sugar manually till color is pale and slightly fluffy. (Add sugar in 2 portions)
4. Add in oil gradually, continue to whisk. Repeat steps for water.
5. Sieve in the flour into the egg yolk mixture, whisk to combined. Add in the earl grey powder, stir to mix evenly.
6. Beat egg whites and sugar together till stiff peak.
7. Fold in gently 1/3 of egg white into the yolk mixture, follow by 1/2 of remaining mixture and then the rest.
8. Pour the mixture into the 21cm chiffon pan (do not need to grease). Tap the side slightly to remove any trapped air bubbles.
9. Bake for about 45 minutes.

Bring out from oven and invert immediately once cooked. Let cool completely before removing. Use a knife to run through the sides and bottom to remove. Enjoy. =)

VERY GOOD Lychee Cupcakes

2009-06-22T07:27:00.000+08:00

This is the other cupcake that I had baked for parents' day. Personally, I like this very much. It is so simple to make and really soft, moist and delicious. I got it from my colleague, Tricia. Had reduced the sugar and slight changes. Will definitely make it again. Try it out.

Makes 12.

160g unsalted butter, melted
120g cake flour
120g hong kong flour
1/4tsp salt
2tsp baking powder
1 canned lychees (about 250g)
2 eggs
150g caster sugar
1tsp vanilla essence
120ml lychee juice

1. Preheat oven to 180degree.
2. Sieve flours, baking powder and salt together.
3. Cut the lychees into small sizes and pat dry with paper towel
4. Put in about 3/4 of the lychess in the flour mixture, coat even with flour.
5. Combined eggs and sugar, beat at medium high speed till pale and fluffy.
6. Add in lychee juice, melted butter and vanilla essence, stir in gently.
7. Pour in the flour mixture into the egg mixture. Fold in till combined.
8. Set aside for 30 mins for the mixture to thicken.
9. Fill the batter till about full to the rim for each cupcake liner.
10. Bake for about 20-25 mins, till golden brown or skewer comes out clean.

Banana Chocolate Chips Muffins

2009-06-22T03:02:00.000+08:00

Adapted this recipe from Florence. The texture is rather dense and a little bit on the dry side. Anyway, below is my version. I had baked this for parents' day, a whole lot of more than 70 muffins/cupcakes in total. Had done another version which is lychee, that is very very yummy, a must try recipe.

Makes 12.

Ingredient (A):
100g cake flour
100g hongkong flour
1/2tsp baking soda
1/2tsp baking powder
1/4tsp salt
40g caster sugar
40g brown sugar

Ingredients (B):
185g banana, mashed
2tbsp honey
70g plain yogurt
50ml milk
2 eggs
40ml butter, melted

Chocolate covetures

1. Preheat oven to 180 degree.
2. Sieve flours, baking powder and baking soda together. Combine ingredients (A) together.
3. Combine ingredient (B) together.
4. Pour (A) into (B), mix till just combined.
5. Spoon batter to about half full, sprinkle some chocolate covetures in and add in some more batter to about almost 90% full
6. Bake for 20 - 30 mins till golden brown or skewer comes out clean.

Low-fat Cherry Muffins

2009-06-15T06:17:00.000+08:00

I adapted this recipe from She Bakes and She Cooks. Originally was known as Blueberry muffins but I don't have blueberry, hence I replace with fresh cherries. Ricky said it was quite different from my usual ones. Yes, this is a muffin not cupcake. The look itself is already very delicious. But the selling point is that it is very healthy too. It calls for quite little butter.

This will be better with fruits that has stronger flavor, like blueberries, rasberries, etc. The muffins was soft and quite dense but feel its a little bit dry side. I think by changing the fruits used will enhance it further.

I love polka dot (regular size)

Mini size - My favorite checkered

Topping
45g plain flour
1tbsp caster sugar
1tbsp brown sugar
¼ teaspoon ground cinnamon
25g cold unsalted butter, cut into small pieces.

For the muffins:
115g salted butter, at room temperature
100g caster sugar
50g brown sugar
2 eggs
360g plain flour
4tsp baking powder
1 cup milk
1½tsp vanilla extract
cherries

Preheat the oven to 190 degree. Line 12 muffins liners.

Topping:
To make the topping, stir together the flour, sugar, brown sugar, and cinnamon in a small bowl. Using rubbing in method, rub the butter with fingertips into the dry ingredients just until coarse crumbs form.

Muffins:
1. Using electric mixer, cream butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. Combine and sieve together the flour, baking powder.
5. Add vanilla to milk.
4. Add the dry ingredients to the butter mixture in 3 increments, alternating with the milk. Stir just until evenly moistened.
6. Using a large rubber spatula, gently fold in the cherries just until evenly distributed, no more than a few strokes. Do not overmix.
7. Spoon the batter into each muffin cup, filling it to almost full cup. Sprinkle each muffin with some topping.
8. Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack.

Makes 12 muffins.

Doremon Doriyaki

2009-06-13T21:43:00.000+08:00

My sis-in-law, Ivy shared with me this recipe. Very fun and easy to make too. The pancake is a little on the dry side, not sure is it because I replaced water with milk, hmm.

Ingredients
2 eggs
100 sugar
1tbsp honey
50ml water (I used milk)
120g cake flour, sieved
Red bean paste

Whisk the eggs and sugar together till thick and fluffy.
Add in honey and water, mixed well.
Whisk in the flour. Let rest for half an hour.
Use a little oil for the pan. I used the smallest heat on my stove. Pour appropriate amount of batter to pan fried it.
Flip over when you see bubbles starts to form on the surface.

For red bean paste, you can make your own or buy it off the shelf.

Fine Butter Cake

2009-06-13T20:54:00.000+08:00

I have taken this off from Florence's blog. Something went wrong when I make it, think due to the extremely hot weather, the butter was too soft. Hence the cake did not rise properly. Nevertheless, it is a very yummy cake. =)

White chocolate and chocolate chip caramel mudcake

2009-05-30T23:14:00.000+08:00

I adapted this receipe from Women Weekly magazine. This is so simple to make and yummy too. Texture is dense but yet soft and nice. Try it out.

Makes 10 regular size cupcakes.

Ingredients
90g white chocolate
90g salted butter
110g brown sugar
125ml milk
2tbsp golden syrup
1 egg
110g plain flour
35g self-raising flour
2tbsp of chocolate chips
icing sugar for dusting

1. Preheat oven to 140 degree.
2. Grease the muffin pan. ( I used silicon muffins pan, no need to grease)
3. Combine white chocolate, butter, sugar, milk and golden syrup together. Put it over a water bath to melt all the ingredients. Leave aside to cool.
4. Sieve both flours together.
5. Once the liquid mixture is cooled, whisk in egg and flour till combined well.
6. Stir in chocolate chips.
7. Bake for 25 minutes.
8. Dust with icing sugar before serving. =)

Ricky's favourite Vanilla cupcakes

2009-05-26T05:04:00.000+08:00

This is Ricky's favourite. Been a long time since I bake it. This time I bake it for my cg botanical gardens outing. Replace some white sugar with brown sugar.

And not to forget my pretty darling at botanical gardens that day. Look! So pretty, hee. Despite the hot weather, it was so much fun. Great for photo taking! =)

Chocolate Swirls Cheese Cupcakes

2009-05-17T16:47:00.000+08:00

I had this recipe for a very long time, till I can't remember when was it. It was a Sat morning and I just feel like baking something. Looking through my list of recipes I found this. As I had bought quite a few packs of cream cheese, so its a good chance to use them up.

Taste is rather rich and taste really nice with the addition of the chocolate on top. Not too sweet..

Adapted from Table Bread

2 x 8oz packages kraft cream cheese (room temperature)
2/3 cup sugar
2tbsp cornstarch
1tbsp pure vanilla extract
3 small eggs (room temperature)
1/2 cup sour cream
1 1/2tbsp unsweetened cocoa powder

Preheat the oven to 175degree. Makes 12 standard size muffins

1. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. 2. Blend in the remaining package of cream cheese.
3. Increase the mixer speed to medium and beat in the remaining 1/3 cup sugar, then the vanilla.
4. Blend in the eggs, one at a time, beating well after each addition
5. Beat in the sour cream just until it's completely blended. Be careful not to over mix!
6. Scoop the batter in the cupcake liners and leaving about 3/4 cup of batter.
7. Mix in the cocoa powder into the remaining 3/4 cup batter and mix well.
8. Drop a heaping teaspoon of chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 45 minutes.

Remove the cakes from the water bath, transfer the tin to a wore rack, and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out with your hands and peel off the liners. Place the cakes, top side up, on a serving platter or individual desserts plates. Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

Banana (Cup)cakes

2009-05-17T16:36:00.000+08:00

This is a recipe from Cake Journal. It had the details for the cake version. This is more different from the ones that I had baked before. This is more dense but yet still moist and soft. I had added in some chocolate rice as I specially baked this for the YL mothers' gathering at Children botanic garden (Jacob Ballas Children's Garden)outing.

The outing was really fun. It's amazing at the children that we have in our zone. The kids totally enjoyed themselves. Le Xuan is still too young, probably have to wait for at least 1 year before she can play over there. The enviroment is very condusive and with various facilities available.

I had baked this after my friday night class, hence was too tired to take any pictures for this.

125g butter
140g sugar
2 eggs
3 medium size bananas (180g) (mashed)
1tsp baking soda
2tbsp hot water
1tsp baking powder
225g plain flour
Chocolate rice

Preheat oven till 175 degree. Makes 12 standard size cupcakes.

1. Cream butter and sugar till light and fluffy.
2. Add in 1 egg at a time and beat till just blended.
3. Mixed in the mashed banana.
4. Add in the water mixture.
5. Sift the flour and baking powder together. Fold them in the butter mixture.
6. Stir in the desired amount of chocolate rice.
7. Scoop batter into the cupcake liners till about 2/3 full (60g of batter). Bake for 18-20 minutes.

My loves - Atalie

2009-05-09T07:55:00.000+08:00

ill been baking here and there but didn't really have the chance to post up the recipes. Will do it in the next few post.

Mothers' Day is coming. Being a mother myself since end last year, I finally realise how great sacrifice and love that every mother had for her child is. It was really challenging. Everyday you will learn new things, it's an adventure. I have come to understand that with just the head knowledge it is not enough but the experience that really counts. And again by God's grace, I came out of the challenges strong. I know more is to come but I'm prepared.

All things is possible with God. I have a lot of people asking me, telling me, how do you cope with so many things. Working full-time, studying 3-4 days after work every week and having to take care of a baby now. I have really learn alot, learning how to even abased and abound even more, depending on God, seeking Him, trusting Him. God's timing is always PERFECT! I've always believe that I can do it, it's tough but it will be all worthwhile for the glory of God. The thing that keep me on was really to be a living example to all those around me. :)

Le Xuan is now 4 months and 1 week old. She has mastered the skills of flipping over like 2 weeks back. It's such a joy to be able to see how every little progress she makes. I just felt very bless to be able to go through with her the growing up journey. And last Sunday, I started feeding her cereal and she enjoys it very much. (Guess next time she will be a 小贪吃) I really enjoy every bit of motherhood.

Shall stop here, do something nice for your mothers this week ya.

Super brownies

2009-04-26T23:01:00.000+08:00

Nice brownie from Rusti (My cooking escapades). She generously emailed me her recipe quickly after requesting it from her. It is cakey and fudgy at the same time. Super overdose of chocolate for chocolate craves.

Will post the recipe later..

Banana Cake

2009-04-14T07:26:00.000+08:00

A very nice and easy to do Banana Cake. Adapted from Yochana's website. =)

180g unsalted butter, room temperature
100g fine sugar
50g brown sugar (Orginal yields for 180g sugar, mine is the not so sweet version)
2 eggs, lightly beaten
250g cake flour
1tsp baking powder
1tsp baking soda
220g banana - mashed
50g milk
1tbsp yoghurt
1/2tsp vanilla essence
sliced banana

1. Preheat oven to 175 degree.
2. Cream butter and sugar together till light and fluffy.
3. Beat in the eggs gradually and beat till creamy.
4. Add in yoghurt and milk and mix well. (*The mixture will be curdled, this is normal)
5. Sieve flour, baking powder and baking soda together. Add into the mixture and beat till just combined.
6. Pour into an 8" lined ckae pan and arrange the sliced banana on top.
7. Bake for about 50-60mins, or till cooked.

Chocolatey Cupcakes

2009-04-11T18:25:00.000+08:00

Oh this is nice nice nice. Soft, moist, chocolatey and yummy... I adapted this from I love Cupcakes blog. A very simple and easy recipe. You don't need to use mixer, just a mixing bowl and wooden spatula will do. Which means less washing... =P And you don't have to take out your butter out to the room temperature in advance, which is something I don't like to do. As sometimes, I might forget to take out the butter first or put too long and the butter get too soft.

Tips: To quickly bring the eggs to room temperature, you can always soak it in slightly warm water first while preparing the rest of the items.

Makes about 8 cupcakes for the below cupake size.

75g plain flour
30g coca powder
3/4tsp baking powder
1/4tsp salt
85g of semi-sweet chocolate
160g unsalted butter
130g fine sugar
50g brown sugar
3 eggs
1tsp vanilla extract

1. Preheat oven to 175 degree.
2. Melt semi-sweet chocolate and butter together. Let cool to room temperature. (You may start preparing the rest of the items while allowing it to cool)
3. Sieve flour, cocoa powder, baking powder and salt together.
4. Stir in sugars into the melted chocolate mixture till combined.
5. Add in 1 egg at a time and stirring till combined each time.
6. Add in vanilla extract.
7. Fold in the flour mixture gradually. Do not overmixed.
8. Scoop the cupcakes into the prepared liners till 3/4 full (this will give you a nice dome)
9. Bake for 20 minutes or till skewer comes out clean.

(For the above cupcake liner, I filled it with about 80g of batter each.)

Coming up

2009-04-10T08:11:00.000+08:00

I'll be posting up a few recent bakes: Chocolaty cupcakes, banana cake, butter cake, brownies...

Sugarcraft making class

2009-04-09T00:48:00.001+08:00

I had attended another sugarcraft (fondant) making class yesterday at BIY. Thank God I manage to do it just before I start work next week. The session was very fun. The class taught us how to make bear and bunny. My bear turn out to be very nice but my bunny doesn't look like a bunny, haha.

I will loading quite a few recipes up soon. Trying to bake as much as I can before I go back to work and my class has started yesterday already...

I love the roses...

You see what I mean...

Vanilla Sugar Cookies

2009-04-08T07:45:00.000+08:00

I adapted the recipe from CakeJournal. This is indeed a very simple and easy to make recipe. However, the taste is somewhat lacking, quite bland. It's good to try out this recipe for those who want to do cut-out cookies for the first time, I would say it's quite no fail. The dough is easy to manage and the cookie keeps its shape and doesn't break easily.

200g sugar (I used powered sugar)
3 eggs
1 tsp vanilla extract
200g unsalted butter, diced (Slightly softened)
450g plain flour (I sifted the flour)

1. With paddles attachment, mix sugar, eggs and vanilla together
2. Add in flour and and butter and mix till dough form
3. Keep in an airtight container or cling wrap, chilled for at least 2 hours.
4. Roll out dough and cut into desired shapes.
5. Bake at preheat ove of 170 degree for about 15 mins or till sides turn brown.

Simple Chocolate cupcake

2009-04-01T17:36:00.000+08:00

After having a basic cupcake recipes, thought to do a simple chocolate cupcake. Results was better than what I expected, it was quite chocolaty, texture is light and bouncy.

Makes 16 cupcakes

125g unsalted butter
30g cocoa powder
1 cup chocolate milk
2 eggs (room temperature)
280g caster sugar

170g cake flour
1tsp baking powder
1/2tsp baking soda

Preheat oven to 180 degree.
Melt butter in microwave.
Add the cocoa powder to the melted butter and mix well.
Combine, cocoa mixture, eggs, sugar and milk together using either a whisk or electric beater.
Sift cake flour, baking powder and baking soda together.
Add in the flour mixture in 2-3 portions to the cocoa mixture and mix well.
Scoop the batter into the cupcake liners. (I did weigh them which is about 50g of batter each)
Bake for about 20mins or till the skewer comes out clean.

Basic Cupcake

2009-03-30T23:41:00.000+08:00

Nothing fancy. This is just a very basic and simple cupcake to make. You are able to add in different flavorings, chocolates, fruits and nuts, etc, for variation. Don't expect the taste and texture to be fantastic, it is really very normal. It is not too sweet, just nice to go along with frosting. I did this so that I can "play" with the fondant decorations.

*Tips: In order to get even height for the cupcakes and you are not good in your estimation, you can weight the batter first. =)

I made this specially for Shan.

Designer Caihui

Taken from Su Yin's recipe. (Makes 12 cupcakes)
130g unsalted butter
3/4 cup caster sugar
2 large eggs
1tsp vamilla extract
170g self-raising flour
1tsp baking powder
1/3 cup fresh milk

Preheat oven to 180 degree/
1. Beat butter and sugar together till pale and fluffy which will usually take about 5 mins.
2. Add in the vanilla extract, follow by 1 egg at a time, beating well between each addition.
3. Add in the sifted flour and baking powder alternaltey with the milk.
4. Spoon into the cupcake liners and bake for 15-18mins.
(50g of batter per cupcake)

Vanilla Sugar Cookies

2009-03-29T07:43:00.000+08:00

This is taken from Bake at 350. Although in the recipe it doesn't requires any chilling but I did. The dough is much easier to handle after chilling for about 1/2 hour. Not sure is it because of this, the cookies puff up alittle. The sweetness is just nice with crisp texture, good to go with royal icing.

Oh yes, I almost forgot about it. This is done with my new gadget, the lettering imprint set from Germany. =)

3cup plain flour
2tsp baking powder
1cup sugar
225g butter
1 egg
1/2tsp vanilla extract

Preheat oven to 175 degree.
Line parchment paper on baking sheet.

Combine flour and baking powder, set aside.
Cream butter and sugar together till pale and fluffy. Add eggs and vanilla extract and mix well.
Add in the flour mixture gradually and beat till just combined.

(I chilled for half an hour first)
Roll onto a floured surface and cut into shapes. Bake for 10-12mins.

Fondant making class

2009-03-27T15:53:00.000+08:00

Finally finally, I've attended a baking class. I've never attended any classes on baking before. This is the first class that I have managed to attend. This is a cupcake fondant making class organise by BIY. It's quite hard to get a slot, as it is always full. But thank God, I manage to!

Overall, I will say the class is pretty useful. And I have lots of fun too. Each of us get to decorate 4 cupcakes. Below are some of the pictures =)

Done by me. Forget to take nicer pictures nad the actual completed piece, took these in a hurry.

A Cardigan for Atalie

2009-03-26T15:35:00.000+08:00

Did I tell you that I love love love to crochet too? What is crochet? It is actually similar to knitting except that it uses only one needle instead of two. I have learnt crochet for like 10 years or more. I used to crochet alot alot alot and do all kinds of things like bags, dress, skirts, blouses, scrunchie, etc. I have quite a huge collection of designs as well, hee. Now, I only do it occasionally when I have the time. =D

Anyway, I am very happy with this top that I have made for Atalie, it is so sweet. She wore it last week to service with a dress. I will take some picture with her wearing it the next time.

Past bakes

2009-03-14T00:17:00.000+08:00

A few pictures taken during last year for the bakes that I've done using marshmallow fondant and icing to decorate. Improvement in progress.

White Chocolate Chip Macademia Cookies

2009-03-13T04:20:00.000+08:00

Had baked this last year as I was craving Subway cookies and its really good. Adaption from Cookie Madness, had tweak the proportions to get the texture I want.

White Chocolate Macadamia Cookies

140g plain flour
1/2tsp baking soda
1/2tsp salt
115g unsalted butter
80g brown sugar
75g caster sugar
1 egg
1tsp vanilla extract
3/4cup white chocolate
1 cup macademia nuts

Preheat oven to 190degree.
Beat butter, sugars, vanilla and salt till creamy.
Add egg and beat well.
Add in flour and baking soda gradually, beat till blended.
Stir in white chocolate and nutes.
Drop a dollop tablespoon on ungreased cookie sheet. Make sure you leave at least 2 inches apart, as the cookies will really spread.
Bake for about 8-10 mins, till edge golden brown.
Leave to cool slightly and remove from tray, then to the rack.

Chocolate Blueberry Cupcake

2009-03-13T04:11:00.000+08:00

Last weekend, I had hubby to take care of Atalie so that I can do some baking. Been sourcing around, with ideas from here and there, I came up with this. Sorry, I didn't take any pictures as I was too tired after a few hours of baking.

The cupcake was good and refreshing. Something different from what I would usually bake. Texture wise, it's soft and crumbly. Will definately bake this again. Probably will try out a few other more blueberry recipes, so I can quickly use up the blueberry filling that I have. I bought the blueberry filling from Phoon Huat, I must say that it is quite good. Not too sweet, taste is just right.

If you see from my to-bake-list, I'm going to also attempt to bake some cut-out cookies/shortbread. I have some recipes that I have baked before, but it's good to try more recipes. And as I've just bought a new gadget, a lettering imprint set from Germany, suppose it will turn out to be interesting. =) Will update soon ya.

Ps: Some time last year, I had baked some white chocolate cookies. After trying out, I had the combination that I like which I find it close to Subway cookie, will post the recipe here soon too.

Chocolate Blueberry Cupcake

Makes 12 regular
100g Self-raising flour
1/2 tsp Baking soda
25g cocoa powder
75g chocolate, chopped
100g unsalted butter, at room temperature
60g caster sugar
40g brown sugar
2 eggs, at room temperature
12 tsp of blueberry jam/filling

Preheat oven to 180 degree.

Melt chocolate block, either microwave or water bath and leave to cool.
Beat butter and sugars together till pale and fluffy. Then beat in 1 egg at a time.
Sift flour, soda and cocoa powder into the mixture and fold well.
Stir in melted chocolate.
Scoop mixture in the cups, add in the blueberry, follow by another scoop of mixture to about 3/4 full.
Bake for about 20 minutes or till skewer comes out clean.

Shifted

2009-03-12T11:17:00.001+08:00

Shifted to

http://cuenloves.wordpress.com

Donut Muffins

2008-05-10T12:18:00.002+08:00

Taken from Amanda blog. Please go to her blog for the original recipe. I have half the recipe. Have yet to taste it. Will update later.

Make 5 muffins

Ingredients:
30g shortening
55g sugar
1 egg
95g flour
1 tsp baking powder
1/4 tsp salt
90g milk

Steps:
1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.

Double Chocolate Muffins with Yoghurt

2008-05-10T12:12:00.002+08:00

This is very yummy. The muffins is very very soft. Except the chocolate taste could be slightly richer. If the owner of this recipe saw this, please let me know, so that I can give credits. I have taken this recipe from IK quite a while a go but think it was removed, can't seems to find it. I have half the recipe which make nice muffins.

7/8 cup Plain Flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
3/8 cup castor sugar
1/8 cup cocoa powder
50g butter, melted
1 egg
1/2 cup plain yoghurt (1 used 125ml of the marigold natural low fat yoghurt)
1/4 cup milk
1/2 tsp vanilla essence
1/4 chocolate chips

Method

1 Preheat oven at 180C
2 Sieve flour, bicarbonate soda, baking powder and cocoa powder together. Stir in sugar.
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together until the flour is dampened, but not smooth.
5. Spoon mixture evenly into lined or greased muffin tray.
6. Bake for 20 mins or until the until skewer comes out clean.

Healthy Buttermilk Pancakes

2008-05-10T12:06:00.005+08:00

Made this as breakfast for Ricky. Sorry got no pictures, lend my camera to my uncle.

This is so simple to make and tasty too. Taken the recipe from Sugar Inc. Cakes. She conduct classes for small group of 3. Looks quite interesting.

Makes 4 pancakes.

80 g self raising flour
20 g fine white sugar
100 g buttermilk
50 g egg
1 tsp corn oil

1. Whisk self-raising flour and sugar together.

2. Add the buttermilk, egg and canola oil and whisk the batter until it is smooth.

3. Pour the batter into a frying pan. Cook over low fire for a minute or two, until bubbles cover the surface of the pancake.

4. Flip the pancake.

5. Cook for another minute or so.

Crème Brulee

2008-05-05T23:05:00.002+08:00

I have been quite lazy to post anything. Even though I am taking a break from my studies, yet my life is still so busy every single day. But nevertheless this is definitely more fruitful this way than to live a life without life.

Was enthu about creme brulee for a while. It was only the 2nd attempt then I got it right. During the first attempt, I was trying to be smart, thinking probably I can sift the mixture a few more times to get a smoother texture but the mixture started to clump up. Hence, failed! (-.-'')

2nd attempt was not completely successful either, I was too greedy then. I filled up the ramekins till completely FULL to the brim. End up the bottom was not so cooked and top was a little overcooked. But its still tasty. Find it a little on the sweet side, will be reducing the sugar the next time. Am looking forward to have an occassion to make this soon. As nobody at home will know how to appreciate this. Hubby don't like... he's a typical chin-na guy. Hmm...

Anyway this is actually very easy to make, you need to have the temperature and baking right and that is, the delicious creme brulee is out. I got this recipe from Chubby Hubby. He adapted from Justin Quek book. Thanks thanks thanks.

This is for 2 portion of ramekins.

2 egg yolks
150 millilitres fresh cream (I used whipping cream)
25 millilitres milk
25 grams sugar ( I will reduced to 15 grams)
Fine brown sugar (for caramelizing)

Preheat the oven to 100 degrees Celsius.

Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into ramekins.

Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.

Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.

Meringue Buttercream

2008-04-20T23:55:00.004+08:00

This is quite good. Like the idea of have egg white in the buttercream. Recipe taken from Taste Goblet.

Ingredients:
(this makes enough to cover and decorate a 8″ or 9″ cake, and about 15 reg cupcakes)

3 egg whites
1/2 cup sugar (use white sugar for traditional buttercream, or brown for a caramel version)
150g butter, softened to room temperature (I used salted butter)
It is important that the butter be very soft but not melting.
1/2 tsp pure vanilla or any flavoring you want
food coloring, if desired

1. Whisk the egg whites over a double boiler. Ensure bowl is grease-free. Add the sugar and whisk lightly to combine. The idea here is to give the whites and sugar gentle heat from the steam of the simmering water, to dissolve the sugar.

2. Stir the contents of the bowl lightly with the whisk. Stir continously because you do NOT want the whites to get cooked.

3. Once the whites are ready, remove the bowl from the saucepan. While the whites are still warm, start whisking them, first at a low speed to allow them to froth up and then slowly moving up to high speed.

4. Whisk the whites until they have tripled in volume, are glossy and hold stiff peaks when you lift the beaters up.

5. Add the softened butter in tablespoonfuls. Beat until thoroughly combined before adding the next tablespoonful. The previously shiny and stiff meringue may now look disastrously soupy. This is normal.

6. Continue to beat the mixture on medium-high speed until it thickens. This can take anywhwere from 7 to 15 minutes, sometimes even longer. Ever so often, scrape down the bowl with your spatula.

7. After the buttercream thicken. Now, at this stage, you can add vanilla, flavoring and/or food coloring to the buttercream. Add in small amounts and blend in with the beaters on low speed. The frosting can be used immediately.

If the weather is very very hot and humid, bung the bowl in the fridge for a few minutes to stiffen up the buttercream before using. It also can be refridgerated for 4-5 days in a clean, airtight container.

If storing in the fridge, let the buttercream soften at room temperature for about an hour, and then whisk or beat until it becomes fluffy again before using.