Victoria sponge sandwich

 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

One of my favorite recipe, revisited!






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Brioche

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

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

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

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

 

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

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)

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

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

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

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

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

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)

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

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)