Noms I Must

Old-School Muffins (Chocolate Chip)

2011-09-12T07:00:00.001+08:00

What happens when you only have a spare hour left and you need a baking fix?

Muffins! Yay!!

Like all muffins they taste the best fresh from the oven. Crispy golden brown tops with moist insides. Leave them inside a container for a day, they will taste like your grandma's old socks.

Old-School Muffins (adapted from Alton Brown's I'm Just Here for More Food)
(makes 12 standard muffins, 16 for me)

303g cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
a pinch salt
100g sugar
120ml vegetable oil
1 egg
1 egg yolk
240ml plain yogurt
1-2 cups ‘bits and pieces’ (nuts, berries, chocolate chips, or any combination thereof – but no more than 1 cup of chocolate chips) - I use 175g mini chocolate chips

Method:

1. Place an oven rack in position C and preheat oven to 190°C.
2. Prepare a muffin tin and set aside.
3. Sift together all your dry goods.
4. Combine all your liquid ingredients.
5. Add the wet ingredients to the dry and stir until just combined. Do not overmix.
6. Using the disher, drop the batter into the prepared tin. The cups should be full.
7. Bake for 18 to 20 minutes, or until the muffin interior hits 100°C or a toothpick inserted into the bottom of a muffin comes out clean.
8. Remove from the oven and immediately turn the muffins on their sides so that steam can escape the pan. Skip this step and you'll have mushy bottoms, which is okay if you like that kind of thing.
9. Serve immediately or store in an airtight container for up to a week or until they taste gross, smell bad, or grow fur.

Strawberry Shortcake II

2011-09-06T07:00:00.007+08:00

Combined ideas from Happy Home Baking and La Fuji Mama this time round and got a perfect match. A tiny yay! to my frosting efforts. Think it looks neater this time round though not perfect.

The last minute layered cake practice was meant for boyfriend's birthday. How can I pride myself a baker if I don't bake something for my loved one's birthday? That joker is a fan of strawberries, so a classic strawberry shortcake would deem fit for his birthday cake.

Happy Birthday you crazy boy!

Strawberry Shortcake

Ingredients:

Cake:
165g cake flour
5 eggs, room temperature
150g caster sugar
35g unsalted butter, melted
3 tablespoons fresh milk
1 1/2 teaspoons vanilla extract

Syrup:
50g sugar
60ml water
1 tsp Grand Marnier

Whipped Cream:
2 tsps unflavored gelatin
8 tsps cold water
480ml cold heavy whipping cream
60g confectioners’ sugar
1/2 tsp vanilla extract

125g strawberries, sliced plus 8 whole strawberries for decoration

Method:

To make the cake:

1. Sift cake flour for 3 times, set aside. Line bottom and sides of 9"round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter turns pale, becomes thick, double/triple in volume and is ribbon-like (the beater should leave a ribbon-like trail when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Sift over cake flour into the batter in 3 separate additions. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
4. Add the melted butter, fold in gently with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula until well blended.
6. Pour the batter into the prepared pan and bake for 38 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely.

To make syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool, then stir in Grand Marnier.

To make whipped cream:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until stiff.

To assemble the cake:
1. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the strawberries over the surface. Spread an additional layer of whipped cream over the berries. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate as desired and garnish with the remaining berries.

Blueberry Whipped Cream Cake

2011-09-04T12:48:00.002+08:00

A sad blueberry cake weeping (its cream) away.

Combined ideas from Aunty Yochana and La Fuji Mama, along with my own twist to assemble the cake together. Wasn't the most satisfied with the result, but bahhh...practice makes perfect.

Blueberry Whipped Cream Cake

Ingredients:

Cake:
180g cake flour
1/2 tsp baking powder
75g sugar
75g melted butter
75g corn oil
6 egg yolks
1 tsp vanilla essence

6 egg whites (240g for me)
100g caster sugar

Syrup:
50g sugar
60ml water
1 tsp Grand Marnier

Whipped Cream:
1 1/2 tsp unflavored gelatin
6 tsp cold water
360ml cold heavy whipping cream
45g confectioners’ sugar
1/2 tsp vanilla extract

300g fresh blueberries for decoration

Method:

To make the cake:
1. Sift cake flour, baking powder and 75g of sugar into a bowl and mix thoroughly.
2. Mix egg yolk, butter and cornoil together and then pour into flour mixture and stir till smooth.
3. Whisk egg whites till slightly frothy, then pour in 100g caster sugar gradually and whisk till medium peak.
4. Fold egg white with egg yolk mixture and then pour into a prepared 9" round cake tin and bake in preheated oven at 175°C for about 45 mins or till cooked.
5. Leave cake to cool on wire rack and then slice cake into 3 slices.

To make syrup:
1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved. Remove from the heat and allow to cool, then stir in Grand Marnier.

To make whipped cream:
1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until stiff.

To assemble the cake:
1. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the blueberries over the surface. Spread an additional layer of whipped cream over the berries. Brush the cut-side of the second layer with the simple syrup and place it over the first layer. Frost the sides and top of the cake with the remaining whipped cream. Decorate as desired and garnish with the remaining berries.

Black Sesame Brownies

2011-08-29T07:00:00.001+08:00

Original recipe is here, from Pig Pig's Corner. Don't be intimidated by the soya sauce...well, I was. It actually turned out to be really fragrant and almost non detectable. I was expecting the texture to be fudgy, it turned out pretty cakey though.

We're so hungry

Adorable pup at CTC market

Godly Krispy Kreme!!!

A quick update on my recent Bangkok trip. It was fun!! ...I guess it was enjoyable because I had the right company. Some of you may know that I've recently started seeing someone new. The trip was initially a wreck because it was booked way early last year with my not-worth-mentioning-ex. Somewhere along the way he died, so I initially decided to proceed with the trip alone, then my boyfriend decided to join me impromptu. We hit it off straight away, we never run out of topics and laugh at the same gags. The chemistry is superb and he dotes on me a lot. And of all places, we met at a Workers' Party rally hahahah Will fill you guys in on the details when I'm feeling more romantic.

Black Sesame Brownies (adapted from Pig Pig's Corner)

Ingredients:
150g unsalted butter, melted
100g black sesame seeds
125 g caster sugar
1/2 tsp light soy sauce
2 eggs
100g plain flour
1/2 tsp baking powder
1 tbsp black sesame seeds, for sprinkling

Method:

1. Pre-heat oven to 160°C (fan).
2. Combine melted butter and sesame seeds in a food processor or blender and blend until a paste is formed.
3. Add sesame paste to a pan, add sugar and soy sauce, fry for a few mins until fragrant (oil will start to separate). Remove from heat and leave this to cool.
4. When sesame mixture is cool to touch (warm is fine), mix in eggs one by one.
5. Gently fold in plain flour until just combined.
6. Pour batter into a lightly greased and lined square tin.
7. Sprinkle black sesame seeds on top. [Don't omit this step, as the sesame seeds add a nice crunch to the cake!]
8. Bake for about 25 mins or until a toothpick comes out clean.

Peanut Butter Pie with Cookie Crust

2011-08-19T22:57:00.002+08:00

My heart cringed after reading this heartbreaking yet inspiring blog entry on In Jennie's Kitchen. It's a post tribute to the loss of her dear husband. I'm kinda late for this, but better late than never. It was meaningful cutting this particular pie and sharing it with the others, knowing that it's made for a special reason. It also gives a new meaning to our baking doesn't it?

Random thought - If you pass away one day, what would you like to be made in commemoration of you?

Knowing the typical Baked recipe will be superbly flavorful and heavy-handed on the sugar, I reduce the sugar a little. And since this is a no bake recipe, I don't think it's going to affect the texture or lightness of the cake in any way. Ultra creamy and smooth, it reminds me of a Hershey's Sundae Pie, in peanut butter form. I love the cookie crust, but it's pretty crumbly so it shatters everywhere, can use a bit more butter to bind every crumb together.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Peanut Butter Pie with Cookie Crust (adapted from Matt Lewis & Renato Poliafito's Baked: New Frontiers in Baking)

Ingredients:
For the chocolate cookie crust:
170g chocolate wafer cookies (I use chocolate Marie biscuits)
1 tablesp sugar
85g unsalted butter, melted

For the peanut butter filing with chocolate bottom:
85g semisweet chocolate chips
1/2 teaspoon light corn syrup (skipped this)
225g cream cheese, at room temperature (250g for me)
240ml creamy peanut butter
2 tablespoons pure vanilla extract
163g firmly packed dark brown sugar (125g for me)
360ml heavy cream

Method:

Make the Chocolate Cookie Crust:
1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
2. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
3. Put the crust in the refrigerator while you make the filling.

Make the Peanut butter filling with Chocolate Bottom
1. Melt the chocolate chips in a microwave oven or in a double boiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust.
2. Put the crust back in the refrigerator while you make the peanut butter filling. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
3. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
4. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

One-Bowl Chocolate Cupcakes

2011-08-16T07:00:00.000+08:00

An ice cream sundae version in cupcake form! Frosted them with my usual swiss meringue buttercream and topped them off with a cherry. Think they look really cute and pretty standing next to one another hehe.

Mom commented the cakes taste tad alkaline-ish. Must be the dutch processed cocoa I guess. But nevertheless they're fluffy and soft, and good for those who hate washing up...all you need is just one bowl ya.

One-Bowl Chocolate Cupcakes (adapted from Martha Stewart's Martha Stewart's Baking Handbook)
(Makes 24 standard cupcakes, 60 mini for me)

Ingredients:
350g all-purpose flour
115g unsweetened cocoa powder
500g sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
2 large whole eggs plus 1 large egg yolk
300ml milk
120ml plus 2 tablespoons vegetable oil
1 1/4 teaspoon pure vanilla extract
300ml warm water

Method:

1. Preheat oven to 180°C. Line two standard 12-cup muffin pans with paper liners.
2. Into a bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to a mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
3. Divide batter evenly among the muffin cups, filling each about two-thirds full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto rackl then reinvert and let them cool completely, top sides up.

Tres Leches (Three Milk Cake)

2011-08-12T07:00:00.000+08:00

My close friends will know I like anything milkish tasting, from vanilla being my favorite ice cream flavor to savory cream pasta. Needless to say reading up about this cake caught my attention.

THREE GODLY TYPES OF MILK! Four actually, with whole milk making up part of the cake. I really like the milkiness! The bottom part of the cake was so well soaked that it almost resembles pudding like texture. Received feedback that it was too sweet, but I thought the sweetness level was just right for me.

Was kinda sad because I only had a bite of it to taste in the morning before storming out of the house to work. When I got home, there was none of it left. Mom took the whole tray to work and it was wolved down by her colleagues. Original recipe is here, for those who would like to incorporate icing and fruits.

Tres Leches (Three Milk Cake) (adapted from Emeril Lagasse's Emeril's Live)

Ingredients:

Cake:
6 large eggs, separated
400g granulated sugar (I use 350g)
280g all-purpose flour
2 teaspoons baking powder
120ml whole milk
1 teaspoon vanilla extract

Cream topping:
398ml can evaporated milk (I use 350ml)
240ml heavy cream

Method:

1. To make the cake: Preheat the oven to 180°C. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
2. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
3. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
4. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
5. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Red Velvet Cupcakes III

2011-08-08T07:00:00.001+08:00

Check out the cupcakes sediya-ing in attention to our nation's special day tomorrow.

A tribute to our lovely country. Happy 46th Birthday!

A comparison between the 3 velvet cupcakes I've made. I think I still like Hummingbird's best. Though moist, and I wash the least bowls for this one, I think I still prefer butter in my cupcakes. I replaced the frosting with sprinkles, original recipe is here, so you can check out the original zesty cream cheese frosting.

Red Velvet Cupcakes (adapted from Chuck Hughes' Chuck's Day Off)
(makes 24 standard cupcakes)

Ingredients:
300g sugar
2 eggs
360ml canola oil
240ml plain yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon vanilla extract
350g flour
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt

Method:

1. For the cake: Preheat the oven to180°C.
2. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
3. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.

Durian Muffins

2011-08-01T08:40:00.000+08:00

Hey all! Am back from my little getaway. Kinda sick from all that eating and shopping now hahah Back to work and school :(

Got this from a magazine Mama bought me last year during durian season when I randomly chirped that I want to bake durian goods. But it became just a read because I was too lazy to do anything.

So a year later, I dug it out from the book shelf and didn't regret making them. Honestly this is really good. Luxurious durian filling oozing out in the middle. What more can I say?

Durian Muffins (adapted from Oriental Cuisine Issue No. 95 August 2010)

Ingredients:
(A)
160g cake/plain flour, sifted
1 1/2 tsp baking powder, sifted
1/2 tsp salt
90g butter, cold
40g margarine, cold
100g caster sugar

(B)
1 egg, lightly beaten with a fork
50ml evaporated milk
50ml water
1 tsp vanilla essence

(C)
250g durian flesh mixed with 1/2 tbsp sugar

Method:
1. Preheat oven to 180°C. Line 12 paper cups on cupcake tray.
2. Combine (A) into an electric food processor & pulse until it forms bread crumbs
3. Pour in all ingredients of (A) into (B) and stir until just mixed. Do not worry if there are lumps as if beaten too much the muffin will become hard.
4. Spoon a tablespoon of the mixture into paper cups, top up with a teaspoon of durian meat and then top up with another tablespoon of batter. Remember to place the durian meat in the centre of the batter. Repeat till process finish.
5. Bake in pre-heated oven for 20 to 25 mins or until cooked tester inserted in the centre of the muffin comes out clean.

Strawberry Swiss Roll

2011-07-28T01:14:00.000+08:00

Even though I have not been leaving comments at your blog, rest assured that I'm religiously catching up on the wonderful entries all of you have been posting! Been seeing a surge of beautiful swiss rolls posts from you talented ladies!

After my previous Sahara-Dessert-dry swiss roll, I took a dive for one of the popular swiss roll books that was sitting patiently in my shelf waiting to serve its purpose. The result was great, I only saw the swiss roll in the morning for photo taking and it vanished.

The rolling isn't ideal, but it's still so pretty to look at.

Will be leaving for Bangkok in a bit. Happy long weekend to me! hehehe

Am submitting this entry to Aspiring Bakers # 9 - Swiss Rolling Good Times! hosted by {L}.

Strawberry Swiss Roll (adapted from 孟老师的美味蛋糕卷)

Ingredients:

Separated eggs method sponge cake:
35g unsalted butter, melted
100g egg yolks (about 5)
25g caster sugar
160g egg whites (about 4)
75g caster sugar
55g cake flour
1 tsp red powder (I use 1/2 tsp strawberry emulco)

Filling:
180g dairy whipping cream
20g sugar
10 fresh strawberries

Method:
Sponge Cake:
1. Whisk egg yolks with 25g caster sugar over a pot of simmering water. Beat till all sugar dissolves and mixture become thick and pale.
2. Place egg whites and 75g caster sugar in a medium bowl and beat on high speed. Once reached stiff peak, beat on low speed for 1 minute.
3. Add one third of meringue into egg yolk mixture and fold in with a spatula.
4. Add in the remaining meringue into the egg yolk mixture and fold in gently.
5. Sift in cake flour into the mixture in 3 batches, each time folding in gently.
6. Add a scoop of batter into the bowl with melted butter and stir vigorously until the mixture is smooth. Add the batter and butter mixture back into the rest of the batter and fold in gently.
7. Retrieve 100g of the batter into a small bowl and add in the red powder (or emulco) and fold in under well mixed. Pour the pink batter back into the mixing bowl and create marbled swirl patterns.
8. Pour the batter into a lined 14" x 11" tray and smoothen it out with a scraper
9. Bake for 180°C for 12 mins until the cake is golden brown and springs back to touch.
10. Remove cake from oven and peel off the parchment paper from the 4 edges to let it cool.
11. Let it cool for 2 - 3 mins then cover the cake up with a bigger piece of parchment paper and slowly invert it and peel off the parchment on the other side. Place another piece of parchment paper on the peeled side and invert the cake again, so that the golden brown side faces up.

Filling:
1. Put whipping cream in a bowl and place over another big bowl filled with ice cubes. Beat cream until thick.
2. Add in sugar and beat until stiff.

Rolling the cake:
1. Spread filling on cake and line strawberries at the edge.
2. Roll the swiss roll and use parchment paper to secure its shape and chill for 30 to 60 mins. Trim the edges off and you're done.

Strawberry Roll

2011-07-24T23:48:00.002+08:00

Took a quick snap of this recipe off one of BakerTan's recipe books while we were baking together some time ago. No idea what's the name of the book, so I'm going to leave it blank.

Made some adjustments to the recipe according to my pan size. Method is pretty straight forward, but the roll did not turn out as awesome. It was kinda dry for me. But I had fun rolling it hahah. Got greedy on the cream filling and they started vomitting out. Oops.

Anyway I got started on my Masters this weekend. Already starting to feel the stress with the group assignment due next week. Gaahhhh.

Am submitting this entry to Aspiring Bakers # 9 - Swiss Rolling Good Times! hosted by {L}.

Strawberry Roll

Ingredients:

Cake:
3 eggs
65g caster sugar
1/2 tsp strawberry emulco
65g plan flour, sifted

Strawberry Cream:
200g whipped cream
200g strawberries, chopped

Method:

1. Whisk eggs until frothy, add sugar slowly and whisk until very thick. Add strawberry emulco and whisk until even. Flour in flour in 3 batches. Divide and pour into a 11" x 11" lined swiss roll tin. Bake in a preheated oven at 220°C for 10 mins till cooked and springy. Remove, turn onto a big piece of greased proof paper sprinkled with 1 tbsp of caster sugar. Trim the crusty edges. Firmly roll up the sponge from one side, with paper inside. Leave to cool before spreading the filling.
2. Unroll the sponge and remove the paper. Spread cream over the sponge and sprinkle with chopped strawberries. Cover strawberries with some whipped cream. Carefully roll up the cake.
3. Chill in fridge for at least 2 hours before serving.

Durian Cheesecake

2011-07-21T07:00:00.000+08:00

OMG I love July - August. We have awesome blueberries, cherries and durians!! Last year, while I was still taking my on sweet time deciding on what to make for a durian bake, the season was already over. No more procrastination this year

Glad to join the durian league this year. This cake is the product of my sheer determination. HAHAH.

The durian aroma filled the kitchen when I removed it from the fridge, got both mom and I excited. Very creamy and smooth. The little durian fibres sticking out of the cheesecake makes it look even irresistible. Not too happy with the amateur cocoa web I did though, not too much of an artist myself, I failed my Art in secondary school you know.

Guaranteed to make your nose bleed (literally) with all the heat waves from the durian and chocolate. I need a glass of liang teh now.

Durian Cheesecake (adapted from Kevin Chai's我和芝士蛋糕的秘密)

Ingredients:

Base:
160g crushed chocolate marie biscuits (I use 210g oreo cookies)
80g melted butter (I use 105g)

Cheese layer:
450g cream cheese (I use 500g)
80g caster sugar
170g durian flesh (I use 220g)
3 eggs
80g milk (I use 85g)
1 tbsp cornstarch

Topping:
1 tsp cocoa powder, 2 tsp water

Method:

1. To make base, stir all ingredients until combined. Press mixture into base of 18cm (7-inches) cake tin. (I use 8")
2. To make filling, beat cream cheese, sugar and durian flesh until smooth. Beat in eggs, one at a time, beating well after each addition.
3. Beat in milk and cornstarch until blended. Reserve 1 tbsp cheese mixture for topping, pour the rest of the mixture into tin.
4. To make topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until well blended. Pipe on top of the surface of cheese mixture and draw net pattern with skewer.
5. Bake in oven at 170°C for 40-45 mins (I use water bath @ 150°C for 50mins) or until light brown. Remove from heat and leave to cool. Chill in fridge.

All-Occasion Downy Yellow Butter Cake with Mousseline Buttercream

2011-07-16T10:17:00.000+08:00

I've mentioned that I'll do a layered cake before my school term starts. Mission accomplished! Ding!

Bookmarked this for the longest time. Like how the burnt sugar gave the buttercream a hint of caramel. Though the buttercream was ultra smooth and creamy, I think people around me aren't really crazy about buttercream. My mom and her auntie friends aren't fans, one of my colleagues even said buttercream tastes like 'cheap confectionery cake'. Boooo.

Maybe it was something that I did, but the cake wasn't as moist for me as Rose has described it to be. It was good for the first day, then it started to dry out quickly. By the third day, it was like shrivelled slices of stale bread. The buttercream stayed awesome though. The alcohol was overwhelming at the beginning, but it kinda "evaporated" away after sitting for a day.

Well I had fun assembling the cake and playing with the buttercream though haha.

All-Occasion Downy Yellow Butter Cake with Mousseline Buttercream (adapted from Rose Levy Beranbaum's The Cake Bible)
Makes 2 9-inch cake layers

Ingredients:

Cake:
6 large egg yolks (112g)
242g milk
2 1/4 teaspoons vanilla
300g sifted cake flour
300g cups sugar
1 tablespoon + teaspoon baking powder
3/4 teaspoon salt
170g unsalted butter (must be softened)

Method:

1. Preheat the oven to 180°C.
2. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.
4. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
5. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
6. Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Mousseline Buttercream:
454g unsalted butter, softened but cool
200g sugar
60g water
5 large egg whites (150g)
1/2 + 1/8 tsp cream of tartar
90g liqueur such as Mandarine Napoleon, Grand Marnier, or an eau-de-vie

Method:
1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
2. Have ready a heatproof glass measure near the range.
3. In a small heavy saucepan (preferably with a nonstick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.
4. In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly. Increase the heat and boil the syrup until the firm ball stage. Immediately transfer the syrup to the glass measure to stop the cooking.
5. If using a hand-held mixer beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.
6. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
7. Lower the speed slightly and drizzle in the liqueur. Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture. Buttercream becomes spongy on standing.

Blueberry Muffins II

2011-07-12T22:18:00.000+08:00

Sigh. Apologies for the hiatus. I'm afraid this is going to be reoccurring though I hope not. Think it's going to get worse once my school starts next weekend.

Baking fix yeah, you just gotta squeeze time out for this hobby. The crumble topping makes the muffin look like it has a case of skin infection, but trust me, it's good. So crunchy! Provided extra crisp to the tender cake. But taste wise, I still prefer sweet cake-like Martha Stewart style.

Blueberry Muffins (adapted from Keiko Ishida's Okashi)

Ingredients:

Crumble Topping:
20g unsalted butter, softened
20g caster sugar
20g pastry flour, sifted
10g ground almonds

Muffins:
120g pastry flour
1 tsp baking powder
100g fresh blueberries
50g unsalted butter, softened
40g brown sugar
30g caster sugar
1 egg
60g cold fresh milk

Method:

1. To make crumble topping, combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180°C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with an electric mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.

Cream Scones

2011-06-30T07:00:00.000+08:00

Ahh....a little sad that I didn't manage to squeeze out the time to look through bread recipes to support dearest Sweetylicious' Aspiring Bakers this month. Baked scones instead for breakfast.

They look awfully beautiful, like works of pastry shops eh?

The downside is though...My bad. I used bleached all purpose flour instead. I think the lower protein content caused the insides to be softer and more crumbly. Plus I underbaked them a little, so it resulted in scones that are made for old people without teeth.

Cream Scones (adapted from Sur La Table's The Art & Soul of Baking)

Ingredients:
280g unbleached all-purpose flour
50g sugar
2 1/2 tsps baking powder
1/4 tsp salt
113g cold unsalted butter, cut into 1/2 inches cubes
(Toss in 70g raisins before adding cream)
240ml chilled heavy whipping cream
1 egg, lightly beaten
1 tbsp sugar, or for more crunch and a touch of brown sugar flavor, 2 tablespoons turbinado or raw sugar

Method:

1. Preheat the oven to 220°C and position an oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.
2. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
3. Brush the tops with a thin coating of the lightly beaten egg (you will not use all the egg). Sprinkle evenly with the sugar. Bake the scones for 14 to 16 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve the scones warm or at room temperature.

Storing: Once baked, serve the scones within 2 hours, when they are at their freshest and most appealing. Keep them uncovered at room temperature until serving time.

Blueberry Muffins

2011-06-23T07:00:00.000+08:00

Am going back to school this coming July! Will be juggling with work and part time studies, looks like I'll have even less time for baking than I already have currently. Promised myself to do a proper layered cake before my programme starts...I better!!

Had a tight week, didn't had time to whip up something extravagant, so just bought a box of blueberries randomly, hoping that I'll find something for my baking fix. This recipe is surprisingly rewarding. The ingredients list look humbly normal, no fanciful walnuts or streusel toppings but it tastes really good. The texture is cake-like tender despite being a muffin. The blueberries I bought were kinda sour but I'm cool about it, complements the sweet cake really well.

Blueberry Muffins (adapted from Martha Stewart's Martha Stewart's Baking Handbook)
(makes 12 standard size muffins)

Ingredients:
You will need:
113g unsalted butter, room temperature plus more for the pan
280g all-purpose flour
1 1/2 tsps of baking powder
1/2 tsp of salt
2 cups of blueberries, fresh or thawed if frozen (270g for me)
200g sugar
2 eggs
2 tsps pure vanilla extract
120ml milk

Method:
1. Preheat oven to 190°C. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss with blueberries in a fine sieve with about 1 1/2 tsps of the flour mixture to lightly coat; set aside the flour mixture and blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 mins. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Transfer the pan to a wire rack to cool 10 mins. Turn the muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Red Velvet Cupcakes II

2011-06-18T07:00:00.000+08:00

They don't look shocking red anymore because my red food coloring ran out and tahdahh, a reddish brown "velvet cupcake". They're softer than the previous recipe, but tastes pretty flat to me somehow. I guess the difference in taste comes from using vegetable oil instead of butter.

Hmm. Think I'm favoring HummingBird's recipe more.

Red Velvet Cupcakes (adapted from Martha Stewart's Cupcakes)
(makes 24 cupcakes)

Ingredients:
324g cake flour (not self- rising), sifted
2 tbsps unsweetened Dutch-process cocoa powder
1 tsp salt
300g sugar
360ml vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color (I use 2 tsp red food coloring)
1 tsp pure vanilla extract
240ml buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Method:

1. Preheat oven to 175°C. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 mins. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.

Tall and Creamy Cheesecake

2011-06-14T07:00:00.002+08:00

When I first put a bite of this cheesecake into my mouth, I was totally won over. Remember how I was raving about the awesome cheesecake from Cheesecake Factory I had when I was in States, this one has 80% resemblance to it!

The texture is light and fluffy...surprising huh? I guess it has got to do with beating the cream cheese excessively according to the recipe's instructions. I'm not really a New York Cheesecake fan, so...WOW. I'm so happy that I've made this hahahah!

P.S. 3 of my friends asked me if the specks are black pepper? EPIC FAIL.

Tall and Creamy Cheesecake (adapted from Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the crust:
175g graham cracker crumbs (I use digestive biscuits)
3 tbsps sugar (I use 1 tbsp)
Pinch of salt
56.5g unsalted butter, melted

For the cheesecake:
900g cream cheese, at room temperature
266g sugar
1/2 tsp salt
2 tsps pure vanilla extract
(I also top it off with 2 vanilla pods)
4 large eggs, at room temperature
320ml sour cream or heavy cream, or a combination of the two (I use heavy cream)

Method:

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.
3. Center a rack in the oven, preheat the oven to 180°C and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
4. Reduce the oven temperature to 160°C.

To make the cheesecake:
1. Put a kettle of water on to boil.
2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
3. Put the foil-wrapped springform pan in the roaster pan.
4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
8. At serving time, remove the sides of the springform pan - I use a hairdryer to do this - and set the cake on a serving platter.

Red Velvet Cupcakes

2011-06-06T07:00:00.002+08:00

Don't get turned off by its shocking red. You gotta try at least one red velvet cupcake in your lifetime to understand why the Southerners love it so much.

Satisfied my curiosity over the red velvet cake frenzy. Have seen many rave how it's their favorite cake. Though a little intimidated by the in-your-face red, am always game for an American classic try-out. With a hint of chocolate, this soft babycake will get you swooning away. The fluffy tangy cream cheese frosting complements the sweet cake really well. It's a pretty apt treat to make for your Valentine.

Red Velvet Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes, 16 for me)

Ingredients:
60g unsalted butter, at room temperature
150g caster sugar
1 egg
1 tbsp unsweetened cocoa powder
2 tbsps red food colouring (preferably Dr. Oetker's)
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp white vinegar

Method:

1. Preheat the oven to 170°C.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.

Japanese Milky Madeleines

2011-06-01T07:00:00.004+08:00

Sorry that I've not been going around leaving comments in your blogs. There's something wrong with the browser which refuses to let me log into my google account. So now I'm back in old school IE which allows me to log into my blogger, but I'm still not allowed to post with my google account. ARRRGH.

This recipe has been popular with many home bakers, you can check them out at frozenwings, j3sskitch3n and TheSweetylicious. And I totally know why now haha. It's tender and fluffy on the insides with a nice golden brown crust to boot. It's very fragrant as well. It's a really "safe" recipe which everyone will enjoy!

Japanese Milky Madeleines (adapted from Keiko Ishida's Okashi)
makes 18 cakes

Ingredients:
120g pastry flour
20g rice flour or corn flour
15g milk powder
1/2 tsp baking powder
15g honey
1 tbsp hot water
100g unsalted butter
50g double (heavy) cream (at least 45% milk fat)
140g eggs (about 3 eggs)
a pinch of salt
150g Japanese sugar( jo haku tou) or caster sugar

Method:
1.Preheat oven to 170°C. Sift together flours, milk powder and baking powder. Combine honey and hot water in a bowl.
2. Place butter, cream and vanilla in a heatproof bowl. Place over a pot of simmering water and heat, stirring until butter has melted. Set aside.
3. In another heatproof bowl, beat eggs and salt with a whisk until yolks break. dd sugar and place the bowl over a pot of simmering water and mix well. When egg mixture is warm, use an electric mixer to beat on high speed unti light and fluffy, about 5 mins. Reduce speed to medium and continue beating for abt 1 minute. Add honey and mix well.
4.Gently flod in flour mixture with a spatula. Add cream and butter mixture and fold until just incorporated.
5.Spoon batter into a piping bag and pipe into paper cups or greased madeleine pans. Bake for about 25mins until madeleines are light golden in colour . Cool on a wire rack . Store them in an airtight container at room temperature for up to 5 days.

Black Bottom Cupcakes

2011-05-24T07:00:00.001+08:00

Venturing into the world of black bottom cupcakes. Never had one myself before, so tried out one recipe since I have leftover cream cheese. Was comparing this one and Magnolia's, decided to go for this as it makes a smaller batch. Urm. Not too satisfied with it. I wonder if black bottom cupcakes are supposed to have this texture?

Though packed with deep chocolate flavor, the chocolate sponge cake is pretty dense, I guess it's supposed be like that to keep the cream cheese portion in check. Will do a comparison once I try Magnolia's one.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Black Bottom Cupcakes (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

For the chocolate sponge base:
190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
1/2 tsp bicarbonate of soda
40 ml sunflower oil
1/2 tsp vanilla extract
125ml water

For the cheesecake filling:
140g cream cheese
1/2 tsp vanilla extract
A pinch of salt
100g chocolate chips (I use 60g)

Method:

1. Preheat the oven to 170°C.
2. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
3. Put the oil, vinegar, vanilla extract and water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Line a 12 hole cupcake tray with paper cases. Spoon the mixture into the paper cases until two-thirds full and set aside.
5. For the cheesecake filling beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
6. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.
7. Scoop about 1 tbsp of the cheesecake filling on top of the cupcake mixture and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don’t overcook as the cheesecake will become very dry and crumbly.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
9. For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
10. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.

Vanilla Bean Chiffon Cake

2011-05-20T07:00:00.000+08:00

Officially declaring that I'm going on a diet. Gaining weight isn't such a good idea when you want to gain some of that lost confidence in life back.

Hello running! Byebye tummy!

On a side note, I'm honestly very touched by all the care and concern that my family and friends have shown for me during this period. Thinking about the little things they do makes me want to cry more than when I think about what I've lost. HA.

A relatively healthy bake to celebrate the self-declared-and-possibly-unsuccessful weight loss journey...Chiffon! Soft like pillows, and they literally melt in your mouth! A hot favorite among my mama and her auntie friends heehee.

Vanilla Bean Chiffon Cake (modified from Keiko Ishida's Okashi)
makes 4 10cm chiffon

Ingredients:
2 egg yolks
8g caster sugar
1/2 vanilla bean, split length wise and scraped for seeds (I use 1)
24g water
24g canola oil
32g cake flour

2 egg whites (weighed mine to be 81g)
36g caster sugar
4g corn flour

Method:
1. Preheat oven to 160°C. Sift flour twice
2. Place egg yolks and sugar in a bowl and beat well. Add water, canola oil, vanilla seeds and stir to incorporate. Add flour and mix well until the batter becomes sticky.
3. To make meringue, combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake tube pan. Bake for 20 mins.
6. When cake is done, remove from oven and turn it over, leaving it to cool.
7. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Rich Chocolate Cheesecake

2011-05-17T09:41:00.001+08:00

A tribute to Mr Chiam See Tong. Pictures and captions credits to AsiaOne.

Independent candidate for Cairnhill, Mr Chiam See Tong (2R) in the 1976 general elections. It was a strictly one-man show when lawyer Chiam See Tong went campaigning at Newton Court. All he had was his Volkswagen atop which a loud speaker was attached.

Independent candidate for Cairnhill, Mr Chiam See Tong in the 1976 general elections. It was a strictly one-man show when lawyer Chiam See Tong went campaining at Newton Court. All he had was his Volkswagen atop which a loud speaker was attached. The highlight of his first election rally was a lively question-and-answer session with a crowd of about a 100 people. He was also responsible for one of Singapore's famous political icons: Herbie - his maroon-coloured Volkswagen Beetle which has been a staple at every election he has contested since 1976.

Mr Chiam See Tong (garland), an Independent Party candidate contesting in Potong Pasir, surrounded by his supporters at the counting centre in Victoria School in 1979.

Polling Day 1984 - A victorious Mr Chiam See Tong after he was declared winner in Potong Pasir in 1984.

General election 1991: Singapore Democratic Party (SDP) election rally at Yishun. SDP secretary-general Chiam See Tong (garlanded) and his party members get overwhelming support from their supporters.

Mr Chiam fulfilled his residents' wish for an MRT at Potong Pasir.

Veteran opposition MP, Mr Chiam See Tong, posing at a new amphitheatre and pavilion area. His town council has just completed in July 2000, in Potong Pasir. Mr Chiam has been MP there since 1984.

Mr Chiam with residents. The drawing represented the Potong Pasir MRT line that was built.

Mr Chiam during a Meet The People session.

Potong Pasir MP Chiam See Tong in his maroon Volkswagen Beetle which he had been using as his election campaign vehicle. He recently described it to The Sunday Times thus: 'It is my warhorse and I never go to battle without it.'

Chiam See Tong speaking at the party's rally at Tampines Stadium. At the General Election 2006, he was the chairman of the Singapore Democratic Alliance.

Chiam See Tong carrying a little girl who was chanting together with the crowd, "Potong Pasir, Chiam See Tong!" during the 2006 General Election.

Two weeks after he suffered a stroke in 2008, he was back at his makeshift void deck cubicle in Potong Pasir for his weekly Meet-the-People Sessions.

Mr Chiam See Tong (centre) assisted to his seat by Hougang MP Low Thia Khiang (second from right) and Dr Mohamad Maliki Osman after his arrival at the Padang for the National Day Parade (NDP) 2010.

Mr Chiam See Tong petting a jack russell terrier Xiao Lian, who belongs to a Potong Pasir resident known only as Alan, after a meeting with reporters at a Meet-the-People session.

*****

I'm honored to say that I've finally got to meet up with Mr Chiam face to face in the weekend. It was awesome. Feel very, very fortunate to be able to do so. Not going to flaunt my photos here. I ran from my place in Kim Keat Link estate to Bishan Park for the meetup, so you can imagine what kind of messed up state I was in by the time I get to see Mr Chiam hehe

So...I'm having a chocolate streak lately. Baked this awfully chocolatey cheesecake. It's uber dense and rich as its name promised. Carries a good load of chocolate which will intrigue dark chocolate loving fans. I might have overbaked it a little because 180°C sounds tad high for a water bath cheesecake bake. It's not as wet as I like my cheesecakes to be, so the search for the perfect cheesecake continues.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Rich Chocolate Cheesecake (adapted from Tish Boyle's The Cake Book)

Ingredients:

Chocolate Crumb Crust:
180g Nabisco's Famous Chocolate Wafer crumbs (These are practically not available over here. I make my own, recipe from here)
57g unsalted butter, melted

Chocolate Filling:
340g bittersweet chocolate, coarsely chopped (I use 200g 45% and 140g 70%)
680 g cream cheese, softened
200 g granulated sugar, divided
3 tbsp natural (not Dutch-processed) cocoa powder
4 large eggs, at room temperature
180 ml heavy cream (cool but not cold)
2 tsp vanilla extract
2 tbsp Kahlua or Cognac (I use Baileys)

Method:

Make the crust:
1. Position a rack in the center of the oven and preheat the oven to 180°C. Grease the bottom and sides of a 9x3-inch springform pan. Cut an 18 inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. In a medium bowl, combine the Oreo crumbs and melted butter. Pat the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes, until set.
3. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

Make the filling:
4. Melt the chocolate in the top of a double boiler over barely simmering water, stirring occasionally. Remove the pan from the heat, leaving the chocolate over the hot water.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and lump-free, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add 1/4 cup of the sugar and beat until blended. Add the cocoa powder and mix until blended. Remove the bowl from the mixer stand.
6. In a clean mixer bowl, using the whisk attachment, beat the eggs at medium speed until blended, about 1 minute. Gradually add the remaining 3/4 cup sugar and beat at high speed until tripled in volume, about 2 minutes. Remove the bowl and whisk from the mixer stand and replace them with the bowl containing the cream cheese mixture and the paddle attachment. Mixing at low speed, gradually add the egg mixture to the cream cheese mixture, scraping down the sides of the bowl as necessary to ensure that the mixture is even-textured. Mix in the melted chocolate. Add the heavy cream, vanilla extract, and Kahlua (or Cognac) and mix until blended. Remove the bowl from the mixer stand and stir the filling several times to ensure that it is evenly blended.
7. Scrap the filling over the baked crust in the pan. Place the pan in a roasting pan or large baking pan. Place the roasting pan in the oven and pour enough hot water into the pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 65 to 75 minutes, until the center of the cake is set but slightly wobbly (the cake will set completely as it cools).
8. Remove the cake pan from the water bath. Place the pan on a wire rack and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
9. Refrigerate the cheesecake for at least 4 hours before serving.
10. To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut.

The Chewy

2011-05-12T07:00:00.003+08:00

*Arggghh. Blogspot screwed up. Reposting this*

What happens when you have to get rid of your expiring bread flour and your dough hooker is down.

You make cookies!

Am a big fan of Alton Brown. Yes, I like geeks. A cooking/baking geek is even more appealing. If you have not watched his shows before, he basically explains how science works in cooking/baking. That's enough to get me swooning.

And err, if you're going to google on how he looks...don't expect a good looking dude like Chuck Hughes.

Gooey in the middle, crispy on the edges. Could be more more chewy, but not complaining. Cookie's a little too tall for my liking, was aiming for the flat slappy kind like Subway. No overnight chilling or any of that 24-36 hour chilling-in-fridge marathon which I like.

The Chewy turned out more popular than I think they were. One intern at Mom's workplace asked if they're Subway cookies. Mom said, nope, it's my daughter's No-Way cookies.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

The Chewy (adapted from Alton Brown's Good Eats)
Makes 17 cookies using my #40 disher & halving the recipe. Recipe shown below is the original recipe. Makes 30.

Ingredients:
227g unsalted butter
360g bread flour
1 tsp kosher salt
1 tsp baking soda
50g sugar
270g brown sugar
1 egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
340g semisweet chocolate chips

Method:

1. Heat oven to 190°C.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
5. Stir in the chocolate chips.
6. Chill the dough, then scoop (#20 disher) onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Chocolate Fudge Cake with Light Whipped Ganache

2011-05-09T07:00:00.001+08:00

A bitter aftertaste after knowing the results of General Elections 2011.

1. Tin Pei Ling, who cannot distinguished a chicken's head from a pig's head has been elected into the parliament.
2. Wong Kan Seng got away with letting a limping terrorist escape while a fine minister like George Yeo was voted out.
3. The death of the Potong Pasir legacy.

But I know this opens a brand new chapter...and I look forward to the future. Mr Chiam, we will uphold your spirit as the Father of Democracy. You will, always be my Chiampion! :)

Awaiting for the GE2011 results!
So we have PAP, WP, SPP, NSP supporters! Rojak fan club hahah

My facebook wall is now roaring with resentment for Tin Pei Ling's entry into the parliament. Ahh well.

And I also want to say that I'm very proud of my parents, they did the right thing and voted wisely despite they were initially afraid. My sister and I have been actively participating in rally hopping and we have a lot of dialogues on how we feel about national issues. From this general elections, I felt my family getting even more closely knitted.

I also discussed this election fever with ZY during our baking session hahah! After that day, I felt a little more confident to do layered cakes, seeing how he assembled everything together. Butbutbut I screwed up mine. It was basically falling apart with the ganache sweating in the hot weather. I managed to save it and it didn't look too bad afterall. Definitely need more practice.

The chocolate cake has an insanely fine texture yet has the right amount of chocolate, accompanied by whipped ganache that is so light that it literally disappears into your mouth like cloud. I'm really looking forward to my next bake from this book.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Chocolate Fudge Cake (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
85 unsweetened cocoa (Dutch-processed)
354g boiling water
3 large eggs
1 1/2 tsp vanilla
300g sifted cake flour
434g light brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
227g unsalted butter

Method:
1. Grease two 9 x 1.5" cake pans, line the bottoms with parchment or wax paper, and then regrease and flour. (If you only have 2"-high pans, either do 2/3 the recipe for 1 layer or 1 1/3 the recipe for 2 layers.)
2. Preheat the oven to 175°C.
3. In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.
4. In another bowl, lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla.
5. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
6. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 20-30 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
7. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that tops are up and cool completely before wrapping airtight.

Light Whipped Ganache Filling and Frosting (adapted from Rose Levy Beranbaum's Cake Bible)

Ingredients:
227g bittersweet chocolate (I use 138g 55% & 89g 70% Valrhona chocolate)
464g heavy cream
1/2 tsp vanilla

Method:
1. Break the chocolate into pieces and process in a food processor until very fine.Heat cream to the boiling point and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
2. Transfer to a large bowl of electric mixer refrigerate until cold, stirring once or twice. Do not allow the mixture to get too cold or it will be too stiff to incorporate air.
3. Add the vanilla and beat the mixture just until very soft peaks form when the beater is raised. It will continue to thicken after a few minutes at room temperature. If the mixture gets overbeaten and grainy, it can be restored by remelting, chilling, and rebeating.

Banana and Cinnamon Muffins

2011-05-05T07:00:00.004+08:00

Using a handheld mixer for muffins seem kinda unbelievable to me. & trust me, you shouldn't. The overmixing yield a rubbery texture, and tell me how do I not overmix when the electric hand mixer was roaring in circles whenever the switch is on. I'm not sure if 75g reduction of banana compromise the taste, but it wasn't really banana-ish. No stamp of approval for this recipe.

Friend says: george yeo asked for young people to write to him
Friend says: i did
Friend says: lol
Jean says: LOL
Jean says: what did u say
Friend says: i wrote like 1 page long
Friend says: I care more about formulating of national policies, for Singaporeans. And for the sake of a free future, the Opposition must win.
Friend says: thats how i ended it
Jean says: LOL
Jean says: ok good luck
Jean says: u will be fixed
Jean says: LOL
Friend says: =[
Jean says: ok kidding
Friend says: If i go missing
Friend says: let the people know
Jean says: LOL
Jean says: ok hero
Friend says: i send the letter to ur facebook
Jean says: -.-
Friend says: i let george yeo know u also read it before
Jean says: WTF
Friend says: okay u better tell someone to tell someone if you're gone missing
Jean says: ...

On a serious note, 7 May is approaching. Do give good thought about your votes, and which party aligns most with your values. Is getting a splash of new paint over your own walls more important or the nation wide issues as whole.

"The test of our progress as a nation is not whether we add more to those who already have much, but whether we provide enough to those who have less."

- Chen Show Mao, Workers' Party

Banana and Cinnamon Muffins (adapted from The Hummingbird Bakery Cookbook)

Ingredients:
350g all purpose flour
3/4 tsp salt
1 1/2 baking powder
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon plus extra to sprinkle
160g caster sugar plus extra to sprinkle
375ml buttermilk
1 egg
1/2 tsp pure vanilla extract
70g unsalted butter, melted
400g mashed banana (325g for me, because I ran out of bananas)

Method:

1. Preheat the oven to 170°C.
2. Put the flour, sugar, salt, baking powder, bicarbonate of soda & cinnamon into a large bowl and beat with a handheld electric whisk until combed.
3. Put the buttermilk, egg & vanilla extract in a bowl and mix to combine. Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.
4. Pour in the melted butter and beat until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed.
5. Spoon the mixture into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops. Bake in the preheated oven for 20-30 mins, or until golden brown and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Devil's Food Cupcakes

2011-05-03T07:00:00.007+08:00

"There’s a scarecrow, and he wanted a new brain. When we vote, we should use our heads. We should think about what is good for us, what is good for our children.

Second, there’s a Tin Woodsman who wanted a heart. So when you vote, also think about the Singaporeans who are worse off than you, having a harder time to make a good living in Singapore.

Third, there’s a cowardly lion who wanted some courage. So after you know what’s right to do, have the courage to do what’s right even if it means some changes from what you’re used to. Singapore, don’t be a cowardly lion!”

- Chen Show Mao, Workers' Party

Workers' Party Rally @ Serangoon Stadium 29 April 2011

"Mr Lee Kuan Yew once asked who is this man Chiam See Tong, he is like a shooting star. Shooting across the sky. And he took the trouble to examine my 'O' level results. And he went through the results very carefully and counted very carefully also. 1...2...3...4...5. He said and looked again, only 5. But I'm not ashamed of my 'O' level results. How many of you got 5 'O' levels? Put up your hands please. So you and I are the same. But don't be afraid, that's not the end of the world for you. I have 5 'O' levels, but I am a lawyer now."

"I am actually not a brave man, but I love Singapore, and I love Singaporeans..."

- Mr Chiam See Tong, Singapore's People Party

Singapore's People Party's Rally @ Bishan Stadium 2 May 2011

To all fellow Singaporeans...

These cupcakes have something to say to you.

.
.
.

Devil's Food Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows 2/3 of the original recipe, makes 25 small cupcakes for me

Ingredients:
173g cake flour
61g unsweetened Dutch process cocoa
1 tsp baking soda
1/3 tsp salt
113g unsalted butter, softened
218g light brown sugar (I use 184g as I ran out of it)
66g sugar
2 large eggs, room temperature
240ml buttermilk
1 1/3 tsp vanilla extract

Method:
1. Preheat the oven to 180°C.
2. Line muffin tin with cupcake papers.
3. In a small bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 25 to 30 mins (17 mins for me). Remove from the tins and cool completely on a wire rack before icing.
9. Decorate as desired.

Am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011).

Aspiring Bakers #6: Say Cheese! (April 2011) - Round Up

2011-05-01T05:09:00.001+08:00

Thanks all for your participation and support. The beautiful pictures of the cheesy bakes which greeted my mailbox were all so irresistible! I hope everyone had fun participating in April's theme...Say Cheese! Hope it brought smiles to everyone who had the luxury to enjoy your bakes a smile as well :) We received a total of 105 entries for the April Aspiring Bakers.

Here are your entries:

蔓越莓奶酥面包 by Siew Hwei of 简单生活，随心所欲，快乐充实

 Parmesan Cheese Chiffon Cake by Joceline Lor of My Life ~ ‘爱’生活

Chocolate Cupcakes with Cream Cheese Frosting by Jean of Need More Noms

Carrot Cake with Cream Cheese Frosting by DG of Tested And Tasted

香浓芝士牛油蛋糕 Cheese Butter Cake by Esther of 我的厨房乐园

Parmesan Cream Crackers by Reena of Blessed Home Maker

Raspberry Cheesecake Slice by Wendy Han/Wen of Wen’s Delight

Matcha Buns with Cream Cheese & Red Bean Paste by BeeBee of HoneyBeeSweets

Pizza with Tuna Topping by Vivian Pang of Vivian Pang Kitchen

Cream Cheese Stick with Dry Nuts by Ah Tze of Awayofmind

Easy Cheese Pasta by Ching of Little Corner of Mine

Japanese Cotton Cheese Cake by Jessie of Hearty Bakes

I Can't Believe it's Prata (Leek, Sausage & Cheese Hat) by Wai Fong of Fong's Kitchen Journal

起司约克夏布丁Cheese Yorkshire Pudding) by abbymonster of Abbymonsterの歇息站

Cream cheese layered crepes by Nancy of Bake for A Queen

Steamed Cheese Cake by Veronica Chia of Peng's Kitchen

Mini cream cheese pumpkin tart by experimental cook of cookwithnobooks.blogspot.com

Mini Quiche by Treat and Trick

Oreo Banana Cheesecake and Sausage Cheese Rolls by Joyce of Chunky Cooky

blueberry cheese tarts by lena of frozen wings

Blueberry Cream Cheese Tarts by Janine of Not the Kitchen Sink!

Reduced Fat Salmon and Pea Quiche by Zoe of Bake for happy kids

Brazilian Cheese Bread (Pão de Queijo) by Agnes

Chocolate Swirl Cheesecake by Veronica Chia of Peng's Kitchen

Sausage Cheese Rolls by Vivian Pang of Vivian Pang Kitchen

草莓乳酪芝士蛋糕 by Tracylow11111

Bacon cheddar cheese mini pie by Quay Po of Quay Po Cooks

Coffee Cheese Cake by joceline lor of My Life ~ ‘爱’生活

Easy Strawberry Pie by Kristy of My Little Space

Lemon Cheese Cup Cake by joceline lor of My Life ~ ‘爱’生活

Macaron Satine by Alan of TravellingFoodies

Feather Light cheesecake by Nancy of Bake for a Queen

大理石纹乳酪条 by abbymonster of Abbymonsterの歇息站

Almost Instant Cheesy Baked Rice by Coraine of Life is Like a Long Journey

Mini Lemon Meringue Cheesecakes by Jean of Need More Noms

Japanese cotton cheesecake by Sonia of Nasi Lemak Lover

The Ugly and The Beautiful by Jess of j3ss kitch3n

芋泥芝士蛋糕 (Yam Cheesecake) by Esther of 我的厨房乐园

Cream Cheese Chocolate Chip Cookie by Sherlyn Lui of Sherlyn's hobbies blog

Sausage and Vegetable Quiche by Lisa H. of From My Lemony Kitchen...

Yam Layer Cheesecake by Cynthia of my-sweet-hut

Chilled Mango Cheesecake by Sotong of Sotong Cooks

Green Tea Cheesecake by Cathy of Cathy's Joy

Cheese Loaf by Alice of I Love. I Cook. I Bake

Parmesan Raisin Scone by Vivian Pang of Vivian Pang Kitchen

Feather Light Fromage Blanc Cheesecake by Alan Goh of TravellingFoodies

Cappuccino Cheesecake by Gertrude of My Kitchen Snippets

Lemon Curd Soft Cheesecake by Wai Fong of Fong's Kitchen Journal

红茶苹果乳酪雪藏蛋糕 by abbymonster of Abbymonsterの歇息站

Cheesecake by Cathy of Cathy's Joy

Cream Cheese Minicakes by Alice of I Love. I Cook. I Bake

Baked Ricotta with Grapes and Black Olives by Lisa H. of From My Lemony Kitchen...

Caramel Cheesecake by Li Ying of Happy Flour

Yuja (Korean Citron Tea) Cheesecake by Ann of Anncoo Journal

Chocolate Cream Cheese Muffin by Ah Tze of Awayofmind

Black Bottom Cupcakes by Agnes of Agnes Bakes

Mango Cheesecake by Jean of Need More Noms

Cream Cheese Sponge Cake by Vivian Pang of Vivian Pang Kitchen

罗宋面包 by abbymonster of Abbymonsterの歇息站

Cheesecake Pops by Cathy of Cathy's Joy

栗子芝士蒙布朗 (Mont Blanc Cheesecake) by Esther of 我的厨房乐园

Cheddar Cheese Loaf by Wendy Han/Wen of Wen’s Delight

Tofu Cheesecake (Non-Baked) by Eileen of Hundred Eighty Degrees

Mini Baked Cheesecake by Eileen of Hundred Eighty Degrees

Bailey Cheesecake by Eileen of Hundred Eighty Degrees

Strawberry Cheese Cake (Non-baked) by Eileen of Hundred Eighty Degrees

Souffle cheese cupcakes by quizzine of bakingoncloud9

No Bake Strawberry Yogurt Cheesecake by Ching of Little Corner of Mine

Blueberry & Apple Cheese Tart by Siew Hwei of 简单生活，随心所欲，快乐充实

Cheesy Savoury Muffins by Coraine of Life is Like a Long Journey

Cheesy Orzo Frittata by Gertrude of My Kitchen Snippets

Oreo Cheesecake by Olivia Stephens of Food Love Passion

Cheese Envelopes (Topfengolatschen) by Alice of I Love. I Cook. I Bake

Quick and Easy Pizza by Peihwa of love melody, love baking

Mango and Oreo no bake cheesecake by love melody, love baking

Cheesecake 'cubes' by {L} of Obsessedly Involved with Food

大理石乳酪条 by 茄子 of eggplant10

伯爵乳酪条 by 茄子 of eggplant10

苹果乳酪蛋糕 by 茄子 of eggplant10

牛油芝士蛋糕 by 茄子 of eggplant10

蓝莓芝士蛋糕（烘烤） by 茄子 of eggplant10

Vanilla cheesecake by SCP of Love to cook and cook to be loved

Assorted Cream Cheese Cake Pops by Ellena of Cuisine Paradise

Japanese Cheesecake by Janice of homecookbaker

New York Cheesecake Coffee BeanN by Eileen of hundredeightydegrees

Japanese Cheese Cake by DG of Tested and Tasted

cream cheese tart by Juliana of HorneAndo Algo

Philly Cheesecake by Sotong of Sotong Cooks

savoury ham and cheese scones by lena of frozen wings

Oreo cheese pops by Yvonne Lee of Muimui25

Kamquat ricotta cheese tart by Quay Po of Quay Po Cooks

Banana Chocolate Cream Cheese Chiffon Cake by BeeBee of HoneyBeeSweets

Steamed Cheesy Brownies With Chocolate Chips by Alice of I Love. I Cook. I Bake

Pizza Napoletana by Janine of Not the Kitchen Sink!

Chestnut & Sweet Potato Cheesecake with White Chocolate by Sherie of Maameemoomoo

Japanese Cotton Cheesecake by Jessica of Jesdelicorner

Ice-cream cone cupcakes by Yvonne Lee of Muimui25

Cheesy Snowballs by Li Ying of Happy Flour

Something White Something Black by Jess of j3ss kitch3n

Blueberry and Cheese Chiffon cake by Honey Boy of cosy bake

Yuzu Curd and Mascarpone Ice-cream on Soft Meringue by Alan Goh of TravellingFoodies

Fromage Melon by Alan Goh of TravellingFoodies

Garlic Cheddar Rolls by Lina of Crustabakes

New York Cheesecake by Lina of Crustabakes

Thank you for your support and participation once again. For May's theme, we have Doris of Tested & Tasted hosting the Aspiring Bakers #7 - Chocolate Delight. So head down to her blog for the details and we shall see you there :)

P.S. If you have submitted an entry and it's not being reflected here, please drop me an email at needmorenoms@gmail.com

Karmel Cake

2011-04-27T23:09:00.000+08:00

Today has been dramatic with all the hoohas for Nomination Day. Pretty excited about what's going to come for the nation.

Today is also the day I decided to move on. Boyfriend and I - our relationship has been rocky for the past few months. It was stressful and depressing hanging onto a relationship like that. It must been so for him as well. The breakup is for the better. Everything happens for a reason. We learn a lot and will emerge stronger and better.

Bookmarked this in my book for a while now. Been procrastinating enough, so there you go. I was half expecting the cake to turn stale the next day, but nope. Rose Beranbaum's cakes never fail to impress. The cake remains soft and fresh the next day, and the caramel developed further to delight our tastebuds.

Karmel Cake (adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes)

Ingredients:

Caramel:
217g light brown sugar, preferably Muscovado
302g milk, divided
28g unsalted butter, room temperature

Cake:
2 large eggs, at room temperature
1 1/4 tsp pure vanilla extract
200g cake flour or bleached all-purpose flour, sifted into measuring cup
3 tsp baking powder
1/2 tsp salt
85g unsalted butter

Method:

1. Set oven rack in lower third of oven. Preheat oven to 175°C.
2. Butter and flour the inside of a 9 by 2-inch round cake pan. You also could line the bottom with parchment paper that also has been coated with baking spray and flour.
3. To make the caramel, have ready a 2-cup or larger heatproof glass measure, coated with nonstick cooking spray. In a medium heavy saucepan, with a silicone spatula, stir together the brown sugar, 181g of milk and the butter. Bring the mixture to a boil over medium-low heat, stirring constantly. Stop stirring and boil until an instant-read thermometer registers 114°C, the soft ball stage. Tilt the pan to get enough depth for an accurate reading. It will take about 10 mins or more to reach this stage, and the mixture will look slightly curdled. (To make burnt caramel, continue past this stage, till mixture looks dark brown. When dropped into a glass of cold water, the caramel should become a hard bead). When the sugar reaches temperature, immediately remove the pan from the heat and pour the mixture into a prepared glass measure to stop the cooking. You should have 1 cup. If less, add hot cream or boiling water to equal 1 cup.
4. Scrape the mixture into a medium bowl and gently whisk in the remaining milk. Don't worry if some of the liquid crystalizes on the bottom, it will dissolve during baking. Place the bowl on a wire rack and allow the mixture to cool until is is no longer warm to the touch. It will take about an hour, but to speed cooling, it's fine to set the glass measure in a bowl of ice water. If desired, stir the mixture a few times while cooling in order to equalize the temperature.
5. To make the batter: In a medium bowl, whisk the eggs and vanilla until just lightly combined.
6. In the bowl of a standing mixer fitted with the flat beater, mix the flour, baking powder and salt on low speed for 30 seconds. Add the butter and cooled caramel. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
7. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan, and smooth surface evenly with a small offset spatula.
8. Bake for 25 to 35 mins or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
9. Let the cake cool on a wire rack for 10 mins. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so the top side is up. Cool completely.

Magnolia Vanilla Cupcakes

2011-04-25T07:00:00.000+08:00

Honestly if you ask me to compare the results of various cupcake recipes from the famous bakeries, Magnolia, HummingBird and Primrose. The difference between its cupcakes is marginal. Magnolia is significantly sweeter. HummingBird is softer and lighter probably due to the higher amount of milk. Only made chocolate cupcakes from Primrose before, so would be fair if I compare apples to apples.

But nevertheless I love making cupcakes! They're like the vanity princesses of bakery world. Totally pretty and screams girlie. It's convenient for distribution. No one has to fight for who gets the bigger slice and everyone is happy.

Top it with my favorite usual swiss meringue buttercream with an oddball blue color.

Choosing the piping tip was fun.

Even more fun was giving everyone in the office a blue moustache.

Magnolia Vanilla Cupcakes (adapted from Allysa Torey & Jennifer Appel's The Complete Magnolia Bakery Cookbook)
the recipe below shows half the original recipe, makes 16 cupcakes for me

Ingredients:
105g self raising flour
87g all purpose flour
113g unsalted butter, softened
200g sugar
2 large eggs, room temperature
120ml milk
1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180°C.
2. Line one 12-cup muffin tin with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, abt 3 mins.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
7. Carefully spoon the batter into the cupcake liners, filling them abt three-quarters full. Bake for 20-25mins, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 15mins. Remove from the tins and cool completely on a wire rack before icing.
9. Ice the cupcake with your favorite frosting.

Mango Cheesecake

2011-04-21T07:00:00.001+08:00

Hey mango, be proud! You're my official first dense cheesecake in baked water bath.

I know I'm slow in this Mango frenzy, but better late than never. Added an impromptu self invented mango gelee layer to cover up the not-so-pretty cheesecake surface.

Think the cheesecake looks pretty hohoho. Mom was really impressed by it. The mango fragrance could be stronger from the cheesecake probably because my mangoes ain't exactly of the best quality. But refreshing and fruity enough, dense, rich and creamy, totally thrilled eating it. I suggest chilling it over a day because the flavors infused better and the texture becomes creamier as well. Still reminiscing my cheesecake experience at Cheesecake Factory when I was in States. Hopefully I'll reach the standards one day :)

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Mango Cheesecake (adapted from Alex Goh's Fantastic Cheesecakes)

Ingredients:

Cake Base:
200g digestive biscuit crumbs
100g unsalted butter, melted

Cheesecake:
500g cream cheese, room temperature
120g sugar
30g cornflour
1 tbsp lemon juice
1 lemon zest, grated
150g mango
3 eggs
150g whipping cream

Method:

1. Press digestive biscuit base onto the bottom of a greased 20-cm springform tin. Refrigerate for 15 mins.
2. Cream cream cheese, sugar and cornflour until light and smooth.
3. Place lemon juice, zest and mango in the blender and blend until smooth. Add puree mixture into cream cheese mixture and mix until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add whipping cream & cream until well combined. Pour the cheese filling over the prepare biscuit base.
6. Bake in water bath at 160°C for 60-70mins or until firm.
7. Remove the cake from the oven and set aside to cool. Refrigerate cake for 5h.
8. Decorate as desired.

Gelee Layer:
200g mango
1 tsp gelatin powder
20ml water

Method:

1. Puree mango until smooth.
2. Sprinkle gelatin over water and let it sit for 5 mins. Warm the mixture over simmering water until gelatin powder melts thoroughly.
3. Stir warm gelatin mixture into pureed mango and pour over cheesecake. Chill for >2h.

Black Pepper Bread

2011-04-18T07:00:00.004+08:00

This bread is a MURDERER.

It killed my dough hooker while I was kneading the dough! Captain Hook snapped into half. Rest in peace left hooker. Right hooker shall proceed to continue its mission to make bellies happy.

For sweet revenge, I'll tear them apart and swallow them alive.

Pepper-ish and tasty! You can swap the pork fillings for spicy tuna or any of your preference. Pulling out the bun from its conjoint siblings is pretty fun as well. Need more fillings though.

Black Pepper Bread (adapted from孟老师的 100道面包)

Ingredients:
250g bread flour
25g fine sugar
1/2 tsp salt
10g milk powder
3g (1/2 tsp +1/4 tsp) instant dry yeast
15 g whole egg
140 g plain water

20 g unsalted butter
1 tsp black pepper

Filling:
minced pork, 40 g
chopped onion 30 g (sub with 1 clove of garlic due to malfunction grocery shopping list -_-)
salt, black pepper 1/8 teaspoon each (1/4 tsp for me, also added 1 tsp of soya sauce & a dash of sesame oil)

Egg for egg wash
1 tbsp black sesame seed (skipped this)

Method:

1. Combine flour, sugar, salt, milk powder, instant dry yeast, egg and water and beat at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough.
2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Add in black pepper and beat at low speed.
4. Place the dough into a big bowl, cover with clingwrap and let it proof for 80mins.
5. Filling: Using low heat, stir fry minced pork, then add onion and stir fry until cooked. Remove from heat, add in salt and pepper. Leave aside to cool.
6. Divide dough into 6 equal portions. Roll into balls, and leave to rest for 5 mins, then wrap the filling in, and place them into a greased 8" round cake tin. Cover with clingwrap and let it prove for 50 mins.
7. Brush with egg wash and sprinkle sesame seeds on top.
8. Bake in a preheated oven at 180°C for 28 mins.

Panna Cotta

2011-04-14T07:00:00.000+08:00

Sorry that I've not been visiting your blogs this week or taking ages to respond to your Aspiring Bakers submissions. Been mad ass busy with work. Sigh. I'll respond to you guys asap when this peak is over :)

Made these babies last weekend while I was still a free being. They're awesome. Insanely creamy and pudding-ish, almost like ice cream. Not too happy that the vanilla beans end up sinking to the bottom, but the taste and texture makes up for it. And lots of improvement needed for the unmolding. hurhur.
Recipe is from here, where David Lebovitz in turn took it from Secrets From My Tuscan Kitchen by Judy Witts.

Mini Lemon Meringue Cheesecakes

2011-04-11T07:00:00.004+08:00

Before going to my bakes. A little cat adventure. Promised to share a bit more on my cat loving. So Boyfriend and I went round on a cat hunt around my neighborhood and here are some of the adorable kitties.

Mixed feelings there from a combination of abused cats and the well fed chubby ones. Pictures credit to I'll Snap That!. That's Boyfriend's photo blog haha. He's into animal and scenary (?) photography. Do show him your support ya.

Now attention back to me ya. HAHAH. Honestly these bite sized cakes can pass off as egg tarts if you don't warn your guests that it's actually a cheesecake. Full of zesty lemon but I'm not too crazy about the relatively dry cheesecake. Consequence of not having a water bath recipe. The slightly charred meringue looks uber cool in the recipe book but mine look like dollops of burnt poop. Urmmmmmm.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Mini Lemon Meringue Cheesecakes (adapted from Anna Olson's Fresh with Anna Olson)
Recipe below is the full recipe, I halved mine.

Ingredients:

Crust:
150g graham cracker crumbs (this is like non existent in local supermarkets, replaced with digestive biscuits)
56g unsalted butter, melted
1 1/2 tbsp sugar

Cheesecake:
450g cream cheese, room temperature
133g sugar
2 tbsp cornstarch
1 tbsp finely grated lemon zest
2 tbsp lemon juice
2 tsp vanilla extract
2 large eggs, room temperature

Meringue:
2 large egg whites
1/4 tsp lemon juice
3 tbsp sugar
1 1/2 tsp cornstarch

Method:

1. Preheat oven to 180°C. Line four 12-cup mini muffin tins (48 cups) with paper liners.
2. For the crust, combine all the ingredients until evenly blended and crumbly. Press the crumbs into the bottom of the mini muffins cups. Bake for 8 mins, then cool.
3. For the cheesecake, reduce oven to 160°C.
4. Beat the cream cheese until smooth and fluffy, then gradually add sugar while still beating, scraping the sides of the bowl often. Beat in the cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition.
5. Spoon or pipe cheesecake filling into the cooled mini muffin tins and bake for about 18 mins, until cheesecake still moves a little when pan is shaken gently.
6. Let cheesecakes cool to room temperature, then chill for at least 2 hours.
7. For the meringue, preheat oven to190°C.
8. With an electric mixer, whip the egg whites with the lemon juice until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until the whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in the cornstarch. Fill a piping bag fitted with a large star or plain tip and pipe on top of each cheesecake.
9. Bake for about 6 mins, just until meringue browns lightly. Allow the cheesecakes to chill for at least an hour and up to a day before serving.

Bread Pudding

2011-04-08T07:00:00.012+08:00

Would like to say a big thank you to Alice from I Love. I Cook. I Bake. for presenting this award to me. Is a pleasant surprise! Love how our cosy baking community has been sharing the appreciation between one another. It's encouragement like these which keep us motivated in coming up with more creative ideas for our bakes.

Sister has been bugging me to make bread pudding for ages. Never had time to research for a good recipe, so I randomly came up with this. Not the best in my opinion. I thought it tasted a little too "eggy" for my liking. But bread-pudding loving Sister was thrilled about it though. One man's meat is another's poison I guess.

Bread Pudding

Ingredients:
3 slices of stale white bread, cut into squares
Sprinkle of raisins
240ml whole milk
3 tbsp granulated sugar
1 large whole egg, room temperature
1 large egg yolk, room temperature
1 tsp pure vanilla extract

Method:

1. Preheat the oven to 160°C.
2. Arrange the bread and raisins in 3 ramekins. Be sure to tuck the raisins underneath the bread unless you like charred raisins.
3. In a large mixing bowl, whisk milk, sugar, eggs and vanilla until it is well mixed.
4. Pour the milk mixture into the prepared ramekins, ensuring that the bread is well soaked. Leave the bread to soak in the milk bath for 20 mins.
5. Bake the ramekins for 40mins until the custard is set. Leave bread pudding to cool on a cooling rack. Serve warm.

Chocolate Cupcakes with Cream Cheese Frosting

2011-04-05T07:00:00.002+08:00

I'm a little embarrassed to say that I've indulged in 3 out of from the batch I've made...they are that good.

These cupcakes are not sinfully rich on chocolate, but carry the right amount of cocoa goodness. The extra dash of Valrhona cocoa powder balances the sweet tangy cream cheese frosting and it might just be able to pass off the cupcakes as coffee-less Tiramisu.

On a side note, I need to break out of this cupcake-chiffon-cupcake streak and bake something else.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Chocolate Cupcakes with Cream Cheese Frosting (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:
1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.

2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
100g all purpose flour
2 1/2 tbsp cocoa powder
140g caster sugar (I use 130g)
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/2 tsp vanilla extract

Method:
1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.2. Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

3. Whisk milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more mins until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.

Chocolate-Orange Cupcakes

2011-04-03T00:08:00.001+08:00

The last time I did my swiss meringue buttercream, I got impatient and did not beat enough. I just had to redo to get a hang of it. And I'm a satisfied girl now.

And duh, I'm not too fond of my available piping tip options. This calls for a good reason to shop for new tips :)

Light on the chocolate, pronounced citrus-y orange flavor. Let them sit overnight and interesting things happen. The flavors seem to develop overtime and it screams orange the next day. If you like chocolate cupcakes but do not wish to be overwhelmed by its richness and depth, these cupcakes are for you. And if you are on the other side of the fence, frost it with chocolate buttercream or ganache instead and we'll have a happy ending.

Chocolate-Orange Cupcakes (adapted from Cupcakes from the Primrose Bakery)
(makes 12 regular sized cupcakes, 24 smaller ones for me)

Ingredients:
115g good-quality dark chocolate (70% cocoa solids)
90g unsalted butter, room temperature
175g caster sugar, preferably golden (I use 150g)
1 orange's zest (1 tsp for me)
2 large eggs, free range or organic
185g plain flour, sifted (125g top flour, 60g plain flour - no rocket science here, I ran out of top flour)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
75ml freshly squeezed orange juice
1 tbsp semi-skimmed milk, at room temperature (I use whole)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30-seconds bursts until completely melted. Stir well between each session. Alternatively, place the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set the bowl aside to cool.
3. In a large mixing bowl cream the butter, sugar and orange zest until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs and beat again briefly.
4. Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Mix the milk and orange juice in a jug.
5. Add the chocolate to the creamed mixture and beat on low speed until the mixture is just combined. The batter will still be streaky. Add 1/3 of the flour and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. Repeat these steps until all the ingredients have been incorporated.
6. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 28-30mins (17mins for me). To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
7. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool. Once they are completely cool, ice the cupcakes with buttercream.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 tsp orange zest
few drops of food coloring (optional)

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cooled completely and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Pipe as you like.

Aspiring Bakers #6: Say Cheese! (April 2011)

2011-04-01T00:01:00.023+08:00

April is a month for cheese lovers, or at least over here in Aspiring Bakers community hehe. For the lactose intolerant, apologies!

The theme for the month is Say Cheese!.

Who can join? Everyone!(if you do not have a blog, just send me a photo and recipe of your bake)

How to join?
Step 1: Make any cheese related bakes/frozen desserts in the month of April 2011. You can submit more than 1 post.

Step 2: Post it on your blog between 01 April 2011 to 30 April 2011. All entries will be compiled and post by 01 May 2011. Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too. Any entries that are posted outside the date range will not be accepted. Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3: Please mention in your blog that you are submitting your post to Aspiring Bakers #6: Say Cheese! (April 2011) and provide a link to the announcement of the theme by the host of the month HERE. Entries will not be accepted if the above is not included.

Step 4: Email to needmorenoms@gmail.com in the following format:

Your name or nickname:
Your blog name:
Name of your bake:
URL of your post:
Attachment of your photo in your email (one photo for each entry, preferably less than 500kb) by 30 April 2011.

Please email for each and every entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.

Lemon Chiffon Cake

2011-03-29T07:00:00.021+08:00

First of all I would like to thank Cosy Bake for giving me this award. Have received it before from Lena before, but this is like the Oscars, it's an honor to receive it more than once. Because of our participation in Chingay, Boyfriend and I were given 2 free tickets to go to the Flyer which expires in March. Since it's FOC and me being keen on a been-there-done-that kind of person, I was game. Alright, it had more to do with the fact that it was a freebie.

Bad ass luck. The day before our anticipated ride, I discovered that it's closed. Flyer's website claimed that it's closed for routine maintenance from 21 to 31 March. Sigh. I guess I had to postpone the idea of a perfect date being locked up in a capsule stranded in midair.

Guess what, today is National Lemon Chiffon Cake Day! A little celebration to offset the disappointment. A little lacking on the lemony fragrance, but still tangy enough. The usual cloud-like, melt in your mouth texture as per the chiffons I've made from this book. Have been chiffon-recipe hopping and I still find Keiko's recipes the most reliable and yields the lightest cakes. No wonder it's a popular book amongst home bakers.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011). Lemon Chiffon Cake (modified from Keiko Ishida's Okashi)
Ingredients:
90g cake flour
5 egg yolks
20g caster sugar
60g canola oil
50g water
1 tbsp lemon juice
1 lemon's zest

5 egg whites (weighed mine to be 194g)
90g caster sugar
10g corn flour

Method:

1. Preheat oven to 160°C. Sift flour twice
2. Place egg yolks and sugar in a bowl and beat well. Add water, canola oil, lemon juice and zest and stir to incorporate. Add flour and mix well until the batter becomes sticky.
3. To make meringue, combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake tube pan. Bake for 40 mins.
6. When cake is done, remove from oven and turn it over, leaving it to cool.
7. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Coffee Chiffon Cake

2011-03-27T01:10:00.005+08:00

I'm so going to dieeeee. Somehow all the recipes I've tried from Kevin Chai's book has failed so far...till now.

The failed chiffon...grrr...

Have seen other bloggers using his recipes and turning out fine. Seems like I'm the only one who kept tripping. Consulted ZY and we came to the conclusion - my eggs. My eggs are XXL in size thanks to my resourceful mom, each weighing from 65g to 75g. That explains why my chiffon cakes has been adhering to Newton's Law. Too much liquid.

Re-did the cake. Used less eggs this time round while maintaining the other ingredients' portion. Finally my chiffon cake finally hung onto the mold for its dear life, emerging tall and proud like a real man. The coffee is a little too acidic for my liking, but am relieved that I finally got my chiffon baking ego up and rolling again.

Guess I have to moderate my eggs for his future recipes. Have upped his ingredients ratio to suit my 21cm chiffon tin.

True blue chiffon, standing tall and proud

Coffee Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)

Ingredients:
Egg Yolk Batter:
20ml (50ml) milk
1 (2) tbsp instant coffee powder
2 (4) egg yolks
20g (50g) caster sugar
20ml (50ml) cooking oil
40g self raising flour (100g top flour with 1 tsp baking powder)
(pinch of salt)

Egg Whites Foam:
2 (161g-4 egg whites) egg whites
1/4 tsp cream of tartar
50g (100g) caster sugar

Method:

1. Preheat the oven to 170°C .
2. To make egg yolk batter, stir instant coffee powder with milk until melted. Combine with egg yolks, sugar, and oil in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 6" (16cm) tube pan. Bake for 30mins (40mins for 21cm) or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.

Crispy Fried Soft Boiled Eggs

2011-03-24T07:00:00.003+08:00

Last Saturday, NASA reported the moon would be closer to Earth than it had been in 18 years. Experts termed it the 'Super Moon'. Gave the excuse for photoshoot loving boyfriend to whip out his lens for a beauty shot for the moon.

Here's his take for the shiny egg of the sky.

And here's my take for the awesome eggs of my kitchen. Taah daaahh! Tasty crispy panko-crusted eggs with oozing gooey yolk.

Crispy Fried Soft Boiled Eggs

Ingredients:
Eggs (Up to 8 for the batter amount), cold
25g all-purpose flour
1 tsp salt
1 tsp ground black pepper
1/4 tsp Bolognese blend spices
1 egg, beaten
40g panko breadcrumbs

Method:
1. Boil water in a saucepan, enough to cover the eggs
2. Put eggs into boiling water, & let it boil for 5-7 mins (I boil 2 at a time, did 5 mins 30 secs gives a runny yolk like mine. Will do 6 mins 30 secs for a more cooked yolk)
3. Remove eggs from boiling water & soak it in an iced water bath for >15mins
4. Prepare 3 bowls - First bowl: combination of flour, salt, pepper and spices blend. Second bowl: beaten egg. Third bowl: panko breadcrumbs.
5. Gently peel off cooled eggs' shells and coat them with flour mixture, then dip them into beaten egg, then finally rolling them in the breadcrumbs.
6. Heat a saucepan on medium high heat with cooking oil reaching up to the midway of the eggs' height.
7. Place coated eggs into the heated oil for about 15 to 20 seconds. Turning quickly just to brown both sides of the eggs. Remove eggs from oil as soon as it becomes golden brown.

Orange Cupcakes

2011-03-20T17:53:00.001+08:00

Fancy having a younger sister who is much more mature than I am. Lucky me.

Then again all my close friends agree that I don't act my age. Pffftt.

My sister is the one who's always advising me and inspiring me. In fact she is the one who planted the seed in me that I should take up a Masters. ~~Inception eh.~~ We are pretty different in terms of character. She's frugal, I'm spendthrift. She's the cool cucumber, I'm the itchy backside. She listens to symphonic bands, I listen to rock bands. She drinks Vitagen, I drink alcohol. But yet we're equally cranky.

Her idea. I swear!

On a random note, one of our favorite past times is to talk to each other while one of us is pooping in the toilet, i.e. leave the toilet door open and spread some 'chocolate' baking love. Sisterhood banzai!!

So it's her special day this weekend. Am not able to catch her because she was out of the house the whole weekend. But here you go: Happy Birthday to sista! I'll do something with her favorite white chocolate when I'm a more able baker. Next year, next year. :P

Primrose cupcakes are wholesome, flavorful and more filling. Comparing their cupcakes to HummingBird, I prefer the latter because I have a weak spot for light fluffy cakes. My swiss meringue didn't turn out smooth and pretty this time, not sure what's wrong. It was weeping badly after a while. Ahh well.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Orange Cupcakes (adapted from Cupcakes frm the Primrose Bakery)
(makes 12 regular sized cupcakes, 20 for me)

Ingredients:
110g unsalted butter, room temperature
225g caster sugar, preferably golden (I use 200g)
2 large eggs, free range or organic
150g self raising flour, sifted
125g plain flour, sifted
90ml semi-skimmed milk, at room temperature (I use whole)
2 tbsp freshly squeezed orange juice
Grated zest of 1 orange (you need 1 tsp)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few mins after each addition.
3. Combine the 2 flours in a separate bowl. Add 1/3 of the flours to the creamed mixture and beat well. Pour in half the milk and beat well. Add another third of the flour and bet again. Beat in the reminder of the milk and all the orange juice. Finish by adding the last third of the flour and the orange zest and beat well. If the mixture looks like it is curdling slightly, don't panic - simply add another spoonful of plain flour and beat well.
4. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 25mins (17mins for me) until lightly golden brown. To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
5. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 1/2 tsp orange zest
few drops of food coloring (optional)
6 tbsp icing sugar

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cool .completed and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Add icing sugar to thicken the meringue.
7. Pipe as you like.

Irish Soda Bread Muffins

2011-03-17T18:33:00.003+08:00

First of all I will like to thank Lena for this award! Really an honor to receive this. It's my first award ever, and I want to thank my papa and my mama and my sista and my smelly puppy.

Here are the rules to abide in order to accept this award and they are:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.

So here's the randomness:

1. I was an avid gamer. Used to be a hardcore raider in World of Warcraft. It was like my 2nd job. Practically eat and sleep in front of the computer. Then I decided that I needed a life after 2 years, and I tendered resignation to my Raid Leader.
2. Flew to US alone during Winter '08 to meet my American friends. Had the best vacation ever. Road trip to LA, Vegas, SF. While they're at work, I wander around the suburbans by myself, talk to strangers on the streets. That explains why I'm so into American TV and their food.
3. Wanderlust me! Thrilled by the idea of travelling, even to exotic places like India or Peru. Rather backpack by foot than go for packaged tours.
4. One of the proudest moments in my life was completing a full marathon.
5. My weight fluctuates like a woman's pms mood swing. Was at 63kg at my heaviest and 46kg at my lightest.
6. Am furthering my studies this July, because I want to put myself to challenge of time management. Considered doing it overseas but that will put a strain to the pockets, so nope.
7. I like dogs, cats...and virtually all kinds of animals. Feel a lot of sympathy for them. Maybe I'll do up a stray cat blog post soon when I have the time :D

Will like to forward the award to the below lovely bloggers! Sorry if some of you have already received this award before, that's just cos you're simply awesome.
1. Busygran from A Busy Gran's Kitchen
2. Cathy from Cathy's Joy
3. Edith from Precious Moments
4. Jasmine from The Sweetylicious
5. Jess from J3ss kitch3n
6. Jane from Passionate Abt Baking
7. Jo from Sugar & Everything Nice
8. Johnson from I'll Snap That
9. Joyce from Chunky Cooky
10. Nancy from Bake for a Queen
11. Vivienne from Green Cilantro
12. Wen from Wen's Delight
13. Wendy from Table for 2...or more
14. Zoe from Bake for Happy Kids
15. ZY from Baking Library

It's Irish soda bread muffins for St Patrick's Day! It's fun to have a reason to bake something festive for a holiday when it's almost non existent over here haha. The four-leave clover and lotsa lotsa green are considered the most symbolic of this festive holiday.

I was really intrigued by how the original soda bread works. It's a bread, but it does not require any yeast to work. It's made of the simplest ingredients with no add-ins...not even sugar! Probably because of how poor the people were back then, and sugar was a luxury. Now here's a little more fanciful version with butter, sugar and some raisins.

The quick bread portion is tender and isn't as sweet as our usual cake-like muffins. The natural sweetness of raisins makes up for the lack of flavor. Honestly I think they're not much different from normal muffins. Now I'm even more curious to try how the original Irish soda bread tastes like. But I do hope I get some of the said Irish luck eating these muffins!

Irish Soda Bread Muffins (adapted from Nick Malgieri's Modern Baker)
(makes 12 muffins)

Ingredients:
280g all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp caraway seeds, optional
113g unsalted butter, melted
1 large egg
300ml buttermilk
105g raisins tossed with 1 tbsp flour

Method:

1. Set a rack in the middle level of the oven and preheat to 180°C.
2. Combine the flour, baking powder, baking soda, salt and caraway seeds, if using, in a mixing bowl and stir well to combine.
3. In a large mixing bowl, whisk together the butter and sugar. Whisk in the egg and half the buttermilk. Use a large rubber spatula to gently stir half the flour mixture into the liquid. Stir in the remaining buttermilk.
4. Stir in the raisins followed by the remaining flour mixture.
5. Divide the batter equally among the cavities in the muffin pan. Bake the muffins until they are well risen and feel firm to the touch, abt 30 mins. Cool the muffins in the pan on a rack.

Matcha Cupcakes

2011-03-14T00:12:00.000+08:00

Friend wanted to get a DSLR, so we went to the IT Show during the weekend. It was a crowd pushing frenzy. There were a few moments where the crowd literally got stuck in the human traffic where we couldn't even move an inch for a good 10 seconds or so. Thankfully the Canon booth was situated outside the show itself.

Photoshoot-loving friends were psycho-ing me to get a better camera too but I chickened out in the end haha. Think I'll pass for the time being. I don't even know how to fully maximise the capabilities of my current point-and-shoot camera, needless to handle a professional camera. Clicking a DSLR in auto mode is such a shame, and that's what's gonna happen if I own one.

So we went to the Barrage and the photographers played with their cameras.

Light painting!

Cool. I feel like a super hero now.

Made matcha cupcakes the next morning. I thought the green looks pretty mutant-ish as I didn't use the best quality matcha powder. But ahh well. Love the earthy green tea fragrance emitting from these little cakes. If you're a fan of green tea, you'll love these little bite sized darlings.

Matcha Cupcakes (modified from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes)

Ingredients:

Matcha Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature (Used 40g)
1 1/2 tsp matcha powder
125g cream cheese, cold

Method:

1. Beat the icing sugar, butter and matcha powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
110g all purpose flour
120g caster sugar
10g matcha powder
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg

Method:

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.
2. Put the flour, sugar, matcha powder, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Add the egg and beat well for a few mins.
5. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
6. When the cupcakes are cold, pipe the matcha cream cheese frosting on top and decorate as desired.

Strawberry Cheesecake Cupcakes

2011-03-10T19:00:00.001+08:00

I'm kind of puzzled as to why this book got negative ratings on Amazon.com. Yes, the frostings are crazily sweet, but don't most American cupcake books have insanely sweet frostings? Other than that, the ideas and mixing method is innovative and totally unique. I was thrilled to dig my fork into the cupcakes when I finished decorating them and was swooning away when I had a bite.

I think to truly enjoy this book is to follow the steps with a bit of your instinct and discretion on the description on how the batter/cupcakes should turn out to be. The ingredients proportion may not be entirely accurate, but it's a refreshing change from the usual high-flour-ratio/lots-of-butter cupcake recipes. Highly recommend this book to all you baking book librarians out there.

The cupcakes are awesome! The cake is moist and tender. A little on the sweet side, but not that I'm complaining. The digestive biscuit crumbs add a crunch to the soft cake. Rich tangy cream cheese frosting adds a fuller body to the whole taste experience. Lastly, a little strawberry surprise awaits you when your fork hits the bottom of the cupcake. My favorite cupcake so far.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Strawberry Cheesecake Cupcakes (adapted from The Hummingbird Bakery Cookbook)
(makes 12 cupcakes)

Ingredients:

Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

Method:

1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

Cupcakes:
120g all purpose flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1/2 tsp vanilla extract
1 egg
12 large strawberries, chopped (165g for me)
200g digestive biscuits (25g for me. 200g is way off)

Method:

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Add the egg and beat well for a few mins.
5. Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
6. Roughly break the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.

German Bread Roll

2011-03-08T07:00:00.003+08:00

I told ya you'll be seeing more bread bakes from me. Kneading this bread really manhandled my hand mixer, the latter was roaring hot air from the motor and the dough hooker was so warm that it sort of heated up the dough as well.

But before that, let me share with you my first paintball experience hehe.

I think we look like terrorists -_-

Visited Johor Bahru with my friends the past weekend for paintball, and of course for food and shopping. The girls were freaking out when we hear the impactful popping from the air gun and contemplated opting out. Been scared by multiple dimension-ed bruises we see on our friends' Facebook photos as well. Turns out that the pellets don't hurt as much, that means the bruises look much more painful than it really seems. It's not really that painful...more of like a mosquito bite. So do try it if you have the chance to. It's an experience! Pain is temporary, Glory is forever. HAHAHHAHA

Battle scar

Happy bellies...burp!

Back to the bread which almost killed my hand mixer. There's nothing German-ish looking about it. In fact my boyfriend thinks it looks more like a pineapple bun. Honestly I don't know what this bread is, until I made it. It has a hard crust and soft chewy insides, reminds me of the warm bread I'll eat with butter in fine dining restaurants. And from the looks of it, looks like I need to practise more on rolling my bread dough.

German Bread Roll (adapted from孟老师的 100道面包)

Ingredients:
250g bread flour
1 tsp caster sugar
1/2 tsp salt
3g instant dry yeast
150g water
10g unsalted butter, room temperature

750g water
1 1/2 tsp salt
1/2 tsp baking soda

1 tsp Parmesan cheese powder for sprinkling

Method:
1. Combine flours, sugar, salt, yeast and water and beat at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough

2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Cover dough with shrink wrap and let it proof for 80mins.
4. Divide proof-ed dough into 5 portions and roll them into balls. Place each ball on top of a square of parchment paper. Let them rest for 20mins.
5. Boil 750g water with salt and baking soda.
6. Add the dough balls along with its attached parchment paper into the boiling water. Ensure that the water level covers the entire ball and let each ball boil for 5 secs before placing it on a baking tray.
7. Sprinkle cheese powder over each ball. Bake bread in a 180°C preheated oven for 18mins.

Coconut Vanilla Bean Muffins

2011-03-06T08:17:00.003+08:00

Have had a hectic week. Been so long since I'm able to go home straight after work. Honestly I've been feeling kinda cranky lately. Kinda down and disappointed with the way certain things are turning out. Also feel bad that I was unable to attend some of the gatherings which my friends whom I've not seen for ages, had organised. Sheesh. Sometimes I really wonder if I'm trying to do much more than I can handle. Moreover I'm planning to further my studies this coming July which I was initially all enthusiastic about. Now I'm kinda worried if it means giving up some time on the activities I'm engaged in now.

But it's a challenge ain't it? Have to motivate myself more. Sigh. Maybe I'm experiencing some kind of crossroad-in-life crisis or something heh.

My previous posts were actually post dated bakes from a week or two back. Wanted to bake for 'real' but can't find the time to. What I mean by 'real' baking, is making whole cakes haha. Had to make do with quickie bakes like these. But engaging myself into baking relieves me of the frustration momentarily.

Was kinda anxious to see how the muffins turn out because the batter looks different from my usual lumpy muffin mix. It was gritty instead and relatively less wet. Was excited when vanilla fragrance filled the kitchen by the time they are due to be out from the oven. The muffins came out with little jagged golden brown crusted tops, totally rustic looking. The coconut milk gave it a different undernote from normal muffins. Makes it scoring a perfect ten on the aroma department. Though a little on the dry side, nothing like good ol' strawberry jam to moisten up the little fellow. For me, I like it warm with a spoonful of honey.

Coconut Vanilla Bean Muffins
(makes 12 muffins)

Ingredients:
210g plain flour
100g sugar
2 tsp baking powder
1/4 tsp salt
75g unsalted butter, melted
50ml coconut milk
10ml milk
1 large egg
1 tsp vanilla powder
Vanilla pod seeds, scraped from 1 pod
2 tbsp vanilla yogurt

Method:

1. Preheat oven to 200°C. Line 15 medium sized muffin paper cups on the muffin tray.
2. Whisk together flour, sugar, baking powder and salt, set aside.
3. In a separate bowl, combine butter, coconut milk, milk, egg, vanilla pod and yogurt.
4. Make a well in the middle of the flour mixture and fold in wet mixture into it. Stir until just combined. It's okay to have a few floury lumps here and there.
5. Bake for 14 mins and transfer to wire rack to cool

Parsley Milk Bread

2011-03-04T07:00:00.001+08:00

Got addicted to this bread baking business. Kinda excited to home-bake what I usually buy from the local bakery. Baking bread is not hard, but it is very time consuming waiting for the bread to proof.

It was fun letting people guess what the green bits on the bread are. Seaweed was a popular guess, but nope, it's parsley! Bread was light and fluffy, but I would think my previous bread was softer for some unknown reason, maybe it's my kneading time? The parsley filling was really tasty - smooth fragrant sweet butter backed with a hint of saltiness. I had some leftover parsley butter which I used them to make scrambled eggs and it tastes really delicious!

Parsley Milk Bread (adapted from 孟老师的 100 道面包)

Ingredients:

Bread:
150g bread flour
50g low protein flour (I use top flour)
15g caster sugar
1/4 tsp salt
2g instant dry yeast
130g milk
15g unsalted butter, room temperature

Parsley filling:
30 unsalted butter, room temperature
10g sugar
1/2 tsp salt
1 tsp milk
1 tsp dried parsley

Beaten egg for egg wash

Method:

1. Combine flours, sugar, salt, yeast, and milk at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough
2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Cover dough with shrink wrap and let it proof for 80mins.
4. Divide proof-ed dough into 6 portions then roll them into balls. Cover with shrink wrap and let them rest for 10mins.
5. Shape into 15cm oval shaped dough and place them on the baking tray. Cover baking tray and let them proof for another 30mins.
6. For parsley filling, combine butter, sugar, salt and milk and beat until smooth, then add in dried parsley and stir till well combined.
7. Cut a slit in the middle of the dough, then let it proof for the last 10mins.
8. Brush dough with egg wash and pipe the prepared parsley filling into the slits on the bread.
9. Bake bread in a 175°C preheated oven for 18mins.

Crispy Sugar Topped Buns

2011-03-01T07:00:00.004+08:00

This is my very first time baking bread and it is a success! Hooray! Bought a pack of bread flour last year when it was on sale, thinking I'll have good use for it some day. And the day never really quite came until I did a stock check to find that the flour will be expiring in a few months to come.

Found this really good book where the author is highly raved by many bloggers. My only qualm is the book is in Mandarin, so I have to guess what some of the words mean. It can be pretty frightening for a baker to translate the name of an ingredient wrongly too. So much for being a Chinese. Even the name of the bread is loosely translated by me, but never mind you get the idea. Am going to translate the recipe into English, apologies if the directions sound weird.

The bread is soft and fluffy on the inside and crispy on the outside with the sugar coated top. The texture dampened down the next morning but it taste as good as freshly baked once you warm it up.

Crispy Sugar Topped Buns (adapted from孟老师的 100道面包)

Ingredients:

Bread:
200g bread flour
20g low protein flour (I use top flour)
30g caster sugar
1/4 tsp salt
3g instant dry yeast
5g cheese powder
15g egg
120g water
20g unsalted butter, room temperature

Sugar Topping Paste:
40g unsalted butter, room temperature
25g sugar
20g low protein flour (I use top flour)

Beaten egg for egg wash

Method:

1. Combine flours, sugar, salt, yeast, cheese powder, egg and water and beat at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough
2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Cover dough with shrink wrap and let it proof for 60mins.
4. Divide proof-ed dough into 8 portions then roll them into balls. Cover with shrink wrap and let them rest for 10mins.
5. Shape into 15cm oval shaped dough and place them on the baking tray. Cover baking tray with shrink wrap, let them proof for another 30mins.
6. For sugar topping paste, combine butter and sugar and beat until fluffy. Add in flour and stir until you get a paste consistency.

7. Brush egg wash over the bread dough and pipe the sugar topping paste over them.

8. Bake bread in a 175°C preheated oven for 18mins.

Meatballs

2011-02-27T23:07:00.002+08:00

A random note - Panko is such a cute name for Japanese breadcrumbs.

Made these meatballs for the bloggers meetup at Edith's place. Prepared them the night before as I had a really tight schedule on Saturday, shuffling between Mom's birthday lunch and a friend's birthday dinner cum gathering. Hope everyone enjoyed it! I thought a little savory will be good among the wonderful sweets prepared by everyone.

They taste really delicious fresh from the pan. Texture wise, they were awesome. Crispy on the outside, tender and juicy on the inside due to the milk-soaked bread crumbs. I could go a little more heavy on the seasoning though. Was a little disappointed when condensation sets in when I covered the warm meatballs with foil for transportation and it turned cold and mashy when I reach Edith's place. Ahh well.

Meatballs

Ingredients:
120ml milk
40g panko breadcrumbs
350g ground beef
150g ground pork
1 onion, chopped finely
2 garlic cloves, chopped finely
1 egg
1/4 tsp Bolognese blend spices
1/4 tsp chopped parsley
1/4 ground black pepper
Pinch of nutmeg
Pinch of chopped parsley
1/2 tsp salt
Dash of white pepper
Cooking oil

Method:

1. Combine breadcrumbs and milk in a small bowl. Stir to combine then set aside till the crumbs have absorbed all the milk.
2. Place the ground beef into a large bowl and add onion, garlic and egg.
3. Add the breadcrumb mixture, Bolognese spices, parsley, black pepper and nutmeg. Season with salt, pepper and mix well.
4. Divide them into 35 (abt 20g each) meatballs.
5. Pre heat a large frying pan and add cooking oil. Add meatballs into the pan and stir them around and cook for 8 to 10 mins until golden brown.
6. Serve as desired.

Jelly Hearts

2011-02-26T19:16:00.000+08:00

Am submitting this entry to Aspiring Bakers #4: Love in the Air (Feb 2011)! Super duper late entry for this month's theme, glad I made it though, so I don't break my AB streak since SSB started it.

Saw many making these dainty desserts quite a while ago but had been procrastinating to make them. Had many questions initially and finally got them answered at the recent bloggers meetup. Thanks to Jasmine who provided me lotsa useful tips to make them! She even texted me later on to check on my progress, to see everything turns out well. Touched ok. :P

An unfortunate accident happened. The jelly water was leaking out of the aluminium tray pan as I did not shrink wrap it, so the jelly layer thinned by a lot. So lesson learnt, use a good leak proof pan for jelly hearts. Nevertheless, these little cheesecake slices are not only pretty to look at, they taste delicious too.

Jelly Hearts

Ingredients:

Biscuit Base:
300g digestive biscuits, processed in a food blender
140g melted butter

Cheesecake filling:
250g cream cheese, room temperature
50g sugar
1/2 tsp vanilla essence (I use vanilla powder)
10g gelatine powder
120ml hot water
16 strawberry halves, cut into heart shapes

Jelly Topping:
1 box of Strawberry Jello
240ml boiling hot water
240ml cold water

Method:
1. Mix biscuit crumbs & melted butter together and press firmly onto the base of a 8"x8" square cake tin. Put cake tin in fridge for later use.

2. In a mixing bowl, beat cream cheese, sugar and vanilla till thick and smooth.
3. Soak gelatin powder in water and transfer to double boiler.
4. Slowly add dissolved gelatin to cream cheese mixture and mix well.
5. Pour cheese filling onto prepared cake tin and spread evenly.
6. Lay the strawberries on the cream cheese mixture and chill for abt 3h.

7. Dissolve strawberry jello in boiling water. Add in the cold water after jelly dissolves.

8. Pour the jelly onto the chilled cheesecake. Chill in the fridge until jelly is set before removing from the cake tin. Serve as desire.

Pandan Chiffon Cake II

2011-02-22T19:30:00.006+08:00

My mom is the one who got me interested in food. During my childhood, I would sit in the kitchen and watch her prepare dinner. She never lets me help out with the food because she thinks I'll end up playing.

And she's right.

I would mess around with the unwashed dishes, adding salt and pepper to the dirty sink water as if I were cooking.

This is my second time baking from this book. I'm starting to doubt that the recipe ratio is kinda off for my 21cm chiffon tin. Both times yield dense though soft cakes. The batter seem a little too much for my tin as well, I figured that it had to be due to that. Upon checking with ZY, it seems like 6 egg-ed recipes should be meant for 23cm tins though the recipe book states 22cm. Looks like I've got to portion the recipe to 5 eggs to suit my tin the next time. Will give one of its recipes another shot soon.

One last chance for this book, hope it doesn't disappoint again.

Thankfully my mom actually likes the cake. Weird huh. She said the cake is very fragrant, she can smell the coconut milk and sweetness level is just right. And I presented the cake to her in the most unromantic way - unmold the cake when she passed by the kitchen and exclaimed, HAPPY BIRTHDAY! Proceeded to cut a slice of the cake and pops into her opened jaws. HAHAH

Pandan Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)

Ingredients:

Egg Yolk Batter:
6 egg yolks
80g caster sugar
150g coconut milk
4 tbsp cooking oil (I use canola oil)
2 tbsp pandan juice (I use 1 1/2 tsp of panda essence & topped up the rest to make 2 tbsp water)
1/4 tsp pandan essence (see above)
1/4 tsp salt
1-2 drops green food colouring (skipped this)
140g plain flour

Egg Whites Foam:
6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Method:

1. Preheat the oven to 170°C .

2. To make egg yolk batter, combine egg yolks, sugar, coconut milk, pandan juice, pandan essence, salt, food colouring in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 9" (22cm) tube pan. Bake for 30 to 40 mins or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.

Bloggers Meetup

2011-02-20T10:53:00.004+08:00

Was really surprised when Jasmine dropped me a mail inviting me to a gathering at Edith's place. Despite the tight schedule planned for the day, I decided to squeeze out a few hours for the meetup. It was kinda awkward for me at first because I've never seen anyone before. HAH. But we soon warmed up because of the same passion we have for baking.

There were so much good food to eat! Had a buffet lunch for mom's birthday earlier on, so I was already filled to the brim but definitely have to squeeze out space for all the delights prepared.

By Edith of Precious Moments

Lemon Curd Meringue Tart

Chocolate Mayonnaise Cupcake with Caramel Butterscotch Buttercream

By ZY of Baking Library

Brownies

Lemon Cream Cheese Cupcakes

From Wendy of Wen's Delight

Durian Swiss Roll

Durian Chiffon Cake

From Jo of Sugar & Everything Nice

Pomelo Salad

From Cathy of Cathy's Joy

Chocolate Madeleines

Chocolate Macarons with Lemon Curd

Dulce De Leche cupcakes

From Jess of J3ss Kitchen

Lemon Squares

From Jasmine of The Sweetylicious

Jelly Hearts

Mango Cheesecake

Fried Nian Gao Spring Rolls

& lastly from me. Forgotten to take a picture of my own, so had to steal the picture from Edith.

Meatballs

Apologies for the poor quality pictures as I stepped out of the house in a hurry and left my camera on the table. Had to borrow some of the pictures from you ladies.

It was wonderful meeting up with all of you. We can go on and on about our passion which we may not be able to do so even with my closest friends and thanks Jasmine for the lift to the MRT! Also thanks to Edith for offering her lovely place to host the meetup! Looking forward for our next gathering :)

Strawberry Chiffon Cake II

2011-02-17T07:00:00.007+08:00

Today is the last day of Chinese New Year celebrations as well as the oriental Valentine's Day. I hope everyone had spent a lovely day earlier on with your loved ones including family and friends.

Sometimes my boyfriend can be really silly. He got flowers for me. Last week he texted me for my office address out of the blue. Being the oh-so-predictable him, I knew what he's up to. So I asked him why was he asking for it. He was like, just give it to me. So I got busy with work and stopped replying, he started spamming my phone with "Helloooooo".

So on Valentine's Day, he insisted on meeting up despite we're fine to postpone the celebrations to the weekend. And he was so anxious that he kept texting me to see if the flowers have reached my office. Ahh well, so much for the surprise. He's such a silly donkey sometimes.

On a side note, carrying a bulky bouquet of flowers on public transport is pretty embarrassing.

Favorite white flowers!

and yes I'm a happy girl

Anyway, I've baked a chiffon cake to ease my baking craves. Not one of my best chiffon bakes, but I like how fruity the cake tastes due to the large quantity of fresh strawberries. It's relatively dense compared to the lighter cottony cakes I've baked due to the large ratio of flour, but still soft and gives the melt-in-your-mouth sensation. Looking forward to try out more recipes from this book.

Strawberry Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)

Ingredients:

Egg Yolk Batter:
200g strawberries
6 egg yolks
50g caster sugar
60ml cooking oil
1 tbsp strawberry paste (I use 1/4 tsp strawberry emulco)
few drops pink colouring (skipped this)
120g plain flour

Egg Whites Foam:
6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Method:

1. Preheat the oven to 170°C .
2. Blend strawberries until puree.
2. To make egg yolk batter, combine strawberry puree with egg yolks, sugar, oil, strawberry paste and coloring in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 9" (22cm) tube pan. Bake for 30 to 40 mins (baked mine for 40 mins) or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.

Crowning Glory Mini Madeleine Muffins

2011-02-14T07:00:00.013+08:00

Chingay is finally over. Did you catch us on TV? Many of us had one second shot at fame on national television. hahahah!!

Was great victory for many of us and I hope you guys enjoyed the show as much as we do. The joy I got from going around making the audience smile and shriek is really undescribeable. I think all of us are still feeling the ecstasy from the performance and wished it didn't end so soon.

I also see the growth and change in my boyfriend. We didn't exactly celebrate Valentine's, but going through the training together these 3 months, and him attending the trainings despite his temperamental work schedule and finally reaching finishing line together was a lot more valuable than a day of celebration. I also saw how he changed from being skeptical of his giraffe (yup! he's a giraffe hahah!) stint, to doing his best to bring joy and smiles to everyone.

Go you go! :)

Behind the scenes

with the gorgeous ladies

adorable auntie who bought an ikea zebra hand puppet to engage the audience

bulky heavy giraffe props strapped to the participants

On the day before the actual performance, I googled for a last minute recipe to bake for my Flying Birds group - Yeah, we're called Flying Birds as we wave 4 to 7 meters long poles with bird-kites attached to them. Felt that I've procrastinated long enough to make something for them and it was already the final performance.

Flying Birds

Flying Birds with my muffins..and a NTUC plastic bag LOL

When freshly baked, these little madeleine muffins have a crispy crusty top with a surprise tang from the blueberry in the middle. You may wish to wait at least half a day before dunking them into your mouth as I find that it has an "eggy" taste which kinda vanish after a while. But either way they are cute little bite sized snack cakes good for serving your guests.

Happy Valentines Day everyone! :)

Crowning Glory Mini Madeleine Muffins (adapted from Passion for Eating)
makes 36 mini muffins

Ingredients:
169g unsalted butter, melted
200g sugar (preferably unrefined)
4 large eggs
1/2 tsp vanilla or cognac
1 lime's zest (I replace it with 1/2 tsp Grand Marnier)
210g flour (I use pastry flour)
Pinch of fine sea salt
1 blueberry or cherry per mini muffin

Method:
1. In the bowl of a mixer blend the sugar and eggs with a whisk until blended and fluffy. You can do this by hand but it will take a while to get it light and fluffy.
2. Mix in the vanilla and lime zest until completely combined.
3. Add the flour and salt by hand until no traces of it are left. Do not over mix but there should be little to no lumps.
4. Then pour in the slightly cooled melted butter and stir by hand until you have a nice thick batter.
5. Refrigerate for at least an hour but up to a day is fine.
6. Preheat the oven to 220°C and grease the mini muffin tins. Using two spoons scoop enough to fill the tin two thirds of the way full. A little more for the blueberry ones and a little less for the cherries if they are larger. Top each one with a piece of fruit and push it down in without completely submerging it.
7. Bake for 10-12 mins, until starting to get golden brown. Dump in a basket and enjoy with a cup of tea or coffee!

Summer Berries Cheesecake

2011-02-12T10:46:00.007+08:00

Chinese New Year has been eventful for me with the countless celebrations and visitings. And of course one of the highlights would be receiving red packets from the elders. yoohoo! Few more days till its end, aww.

I know I'm not the best biscuit crust cutter. This was done right before I stormed out of the house for work, so pardon me, I had to make do with a cheesecake that looks like it was being nibbled. But the creamy moussey texture wins me over. Am a big fan of vanilla, so the rich vanilla flavor got me going crazy, plus the tiny black speckles pods look so pretty in the cake. Combine these flavors with fruity berries, you've got yourself a great summer indulgence.

And if you're from Singapore, be sure to catch Chingay on TV tomorrow night! hehe

Summer Berries Cheesecake

Ingredients:

Biscuit Base:
80g digestive biscuit crumbs
30g unsalted butter, melted

Cheesecake Filling:
150ml whipping cream
250g cream cheese, room temperature
45ml milk
80g icing sugar
Vanilla pod seeds, scraped from 1 pod
1/4 tsp vanilla powder
2 tsp Grand Marnier
1 tbsp gelatine powder
3 tbsp boiling water
150g strawberries, cut into halves
80g blueberries

Method:

1. Mix biscuit crumbs & melted butter together and press firmly onto the base of a 6" cake tin. Chill for 30 mins.
2. Beat whipping cream with electric beaters until 70% stiff or until mousse-like. Refrigerate for later use.
3. Double-boil gelatine & boiling water until totally dissolved. Keep warm.
4. Beat cream cheese, icing sugar, milk, vanilla pod seeds and vanilla powder until smooth & creamy.
5. Blend in gelatine solution until well combined.
6. Fold in whipped cream.
7. Lay strawberries and blueberries on chilled biscuit base, and pour cream cheese mixture over it.
8. Chill for 3 to 4 hours before serving. Decorate as desired.

Rum-Drenched Lemon Vanilla Cake

2011-02-08T07:00:00.002+08:00

Chinese New Year has been a blast for me so far. Also love the long break which comes along with it as it means I can bake! Other than baking some CNY cookies which I've already made before, I've also made a loaf cake with the extra lemons I was left with from previous bakes.

These cakes carry rich vanilla flavors and zesty lemon brings the flavor up to the next level. The lemon rum syrup which the cake is soaked in adds an extra tangy oomph to these moist slices. And rum is awesome for the oh-so-alcoholic me. You can use good quality pure vanilla extract if you do not have vanilla beans at home. Think I've overmixed them a little though, they are not as fine crumbed as they can be in my opinion. The flavors develop overnight, so you can prepare them a day ahead if you wish to serve them to your guests. For me, it doesn't matter, I just dig into them the moment they're done.

Rum-Drenched Lemon Vanilla Cake (adapted from Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the Cakes:
373g all-purpose flour
2 1/2 tsp baking powder
Pinch of salt
466g of sugar
2 lemons' grated zest
1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 3/4 tbsp pure vanilla extract
6 large eggs, preferably at room temperature
160ml heavy cream
2 1/2 tbsp dark rum
212g unsalted butter, melted and cooled

For the Syrup:
80ml water
50g sugar
60ml dark rum (I use 40ml lemon juice & 20ml dark rum)

Method:

1. Center a rack in the oven and preheat the oven to 180°C. Butter two 8 1/2-x-4 1/2-x-2 1/2 -inch loaf pans, dust the insides with flour and tap out the excess. (Even if the pans are nonstick, it’s a good idea to butter and flour them.) Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
2. Sift the flour, baking powder and salt together.
3. Put the sugar, lemon zest and the pulp from the vanilla beans , if using them, in a large bowl and, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla.
4. Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated.
5. Whisk in the extract, if you are using it, then whisk in the cream, followed by the rum.
6. Continuing with the whisk or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick.
7. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing the tops with a rubber spatula.
8. Bake for 55 to 60 mins, or until a knife inserted into the center of the cakes comes out clean. (As soon as the cakes go into the oven, make the syrup.) After about 30 mins in the oven, check the cakes for color–if they are browning too quickly, cover them lightly with foil tents.
8. Meanwhile, make the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
9. Remove the pan from the heat and stir in the rum. Pour the syrup into a heatproof bowl and let cool.
10. When the cakes test done, transfer them to a wire rack to cool for 5 mins before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-blade sharp knife, poke holes all over the cakes.
11. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

Oreo Cheesecake

2011-02-04T11:58:00.004+08:00

The past 365 days was a blast.

Our first run!

Sunset @ Bali

a year older, a year wiser you (I hope! hehe)

The first thing my boyfriend made for me was a chilled oreo cheesecake. When we first started out, he had a day off then, and I casually said that he should make good use of his day off doing something constructive. He ripped a random oreo cheesecake recipe off the internet because I once said I like to eat cheesecake. Then he appeared at my place out of the blue and brought me the cheesecake. It was pretty good despite having the agaragar like texture :P

bf's then oreo cheesecake being maliciously torn apart by me

Anyway here's my version of our oreo cheesecake to celebrate that special you who created so many positive changes in my life. Looking back at our past year, looks like we've accomplished a lot together. More good years ahead, Happy 1st year anniversary Hun!

...And wishing all a Happy Chinese New Year! :D

Oreo Cheesecake (adapted from Evan's Kitchen Ramblings)

Makes 7" cake (Mine is a taller 6")

Ingredients:

Biscuit Base:
110g (80g) digestive biscuit crumbs (I use Oreo crumbs)
40g (30g) unsalted butter, melted

Cheesecake Filling:
250ml whipping cream
250g cream cheese, room temperature
45ml milk
50g icing sugar
1 tbsp vanilla essence or rum (I use 1 tsp vanilla powder)
1 tbsp gelatine powder
10ml lemon juice
3 tbsp boiling water
8 oreo cookies (coarsely chopped)
4 oreo cookies (finely chopped)

Method:
1. Mix biscuit crumbs & melted butter together and press firmly onto the base of cake tin. Chill for 30 mins.
2. Beat whipping cream with electric beaters until 70% stiff or until mousse-like. Refrigerate for later use.
3. Double-boil gelatine, lemon juice & boiling water until totally dissolved. Keep warm.
4. Beat cream cheese, icing sugar, milk and vanilla essence until smooth & creamy.
5. Blend in gelatine solution until well combined.
6. Fold in whipped cream.
7. Pour 1/2 the cheese mixture onto the base. Chill for 15 mins.
8. Stir in finely chopped cookies into the other half of the mixture. Mix well.
9. Sprinkle coarsely chopped cookies on top of the first half of cheese mixture.
10. Pour in the other half of the cheese mixture.
11. Chill for 3 to 4 hours before serving. Decorate as desired.

Chocolate-Chocolate Chunk Muffins

2011-01-29T11:08:00.002+08:00

The week has been mad hectic. Been working till 9+pm this week, was seeing double by the time my day ends. Took a breather today by making some muffins. I noticed how I've been falling back on muffins for my baking fix as they are really simple to make.

These muffins served themselves as my sister and my breakfast this morning. Contrary to most sugary-filled chocolate bakes, these chocolatey muffins are only slightly sweet yet filled with rich chocolatey goodness. The buttermilk contributed to the muffins' moist and tender texture. If you can get away with calling chocolate as breakfast, then these muffins are for you!

Chocolate-Chocolate Chunk Muffins (adapted from Dorie Greenspan's Baking: From My Home to Yours)
Makes 12 muffins

Ingredients:
84g unsalted butter
113g bittersweet chocolate, coarsely chopped (I use half 70% dark chocolate and half 55% semisweet chocolate)
280g all-purpose flour
133g cup granulated sugar
30g cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
300ml buttermilk
1 large egg
1 teaspoon pure vanilla extract

Method:
1. Center a rack in the oven and preheat the oven to 190°C. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter.
6. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
7. Bake for about 20 mins, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 mins before carefully removing each muffin from its mold.

Strawberry Shortcake

2011-01-27T07:00:00.006+08:00

Given the current massive influx of strawberries in our local supermarkets, I'm gonna include them in this week's bake. Most american recipes calls for strawberries and cream sandwiched between 2 sweet biscuits, which is not too similar to the local version of a Strawberry Shortcake - sponge cake smeared with generous serving of whipped cream and strawberries. And Tish Boyle's take of this lovely cake happens to what I'm looking for.

This is the biggest baking flop I've ever had. The cream was bleeding itself to death. It was too runny and honestly in my opinion, 720ml (unwhipped, to boot) is a lot of cream to have on a cake. My cake was threatening to collapse any moment with the cream sweating all over the place. I ended up cutting it and storing it as if it was a trifle.

Kinda pissed off as I spent a good amount of time and money on this. Bleah. Tastes good though! It's like the Ugly Betty of all strawberry shortcakes. The strawberries plus moderate amount of zesty orange cream, accompanied by fluffy génoise is awesome.

Strawberry Shortcake (adapted from Tish Boyle's The Cake Book)

Ingredients:

Classic Génoise (baked in a 9" springform pan):
100g cake flour, sifted
1/2 tsp salt
6 large eggs
150g granulated sugar
1/2 tsp finely grated lemon zest (I omitted this)
1 1/2 tsp vanilla extract
85 unsalted butter, melted and cooled

Method:

1. Position the rack to the center of the oven and preheat to 180°C. Grease the bottom and sides of one 9x3-inch springform pan or two 9x2 round cake pans. Dust the pan(s) with flour and set aside.

2. Sift together the flour and salt in a medium bowl. Whisk to combine, and set aside.
3. In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water, making sure that the water does not touch the bottom of the mixing bowl. Constantly stir the mixture and heat until the eggs are warm. Transfer to the bowl to the electric mixer and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and beat in lemon zest and vanilla extract.
4. Sift 1/3 of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat sifting and folding in flour two more times.
5. Transfer about 3/4 cup of the batter into the melted butter. Stir until blended. Return to batter and fold in. Transfer batter to the prepared pan(s).
6. If using 9-inch springform pan, bake for 25 to 30 mins and if using two 9-inch cake pans, bake for 12 to 15 mins, until the tops spring back when lightly touched and cake tester inserted into center comes out clean.
7. Cool the cake(s) in the pan(s) on a wire rack for 15 minutes.
8. Invert cake(s) onto the wire rack and cool completely.

Strawberry Filling:
680g fresh strawberries, washed and hulled (total amt needed)
2 tbsp granulated sugar

Strawberry Syrup:
66g granulated sugar
80ml water
165g sliced reserved strawberries (from above)

Whipped Cream Filling and Frosting:
57g confectioners' sugar
2 1/2 tsp cornstarch
720ml heavy cream, divided
1 tsp vanilla extract
1 tsp finely grated orange zest
1 tbsp Grand Marnier or Cointreau

Method:

1. Choose 8 of the nicest looking strawberries and reserve them for the top of the cake. Slice the remaining strawberries 1/8" thick. Measure out 165g of the slice stawberries and reserve them for the syrup.

2. In a medium bowl, toss the remaining sliced strawberries with the sugar. Cover the bowl and set the strawberries aside to macerate for 2 hours or until they have released their juices.
3. In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove the pan from the heat.
4. Place the 165g sliced strawberries in the bowl of a food processor or a blender, add the sugar syrup, and process until smooth. Let the syrup cool completely.
5. In a small saucepan, whisk together the confectioners' sugar, cornstarch and 120ml heavy cream until smooth. Place the pan over medium-high heat and, whisking constantly, bring to a boil. Allow to boil for abt 15 secs. Remove the pan from the heat and let cool completely.
6. In the bowl of an electric mixer, using the whisk attachment, beat the remaining heavy cream with the vanilla extract, orange zest, and Grand Marnier at medium high speed until cream just begins to thicken and the whisk leaves a trail in the cream. Add the cooled cornstarch mixture and beat until the cream forms stiff peaks.
7. Using a long serrated knife, slice the génoise horizontally into 2 layers. Place one of the layers cut side up on a cardboard cake round or serving plate. Brush half of the strawberry syrup. Spoon the macerated strawberries, with all their juices, on top of the layer. Spread 2 cups of whipped cream over the berries in an even layer. Top with the other cake layer, cut side up. Brush the layer with the remaining syrup. Frost the top of the sides of the cake with the remaining whipped cream.
8. Garnish the top of the cake with reserved whole strawberries. Serve the cake immediately or refrigerate until ready to serve.

Honey Corn Muffins

2011-01-23T11:34:00.005+08:00

Other than work, this is what I've been busy with and will be occupied with it till mid Feb - Chingay! Practices are so frequent that I no longer have time to run and bake as much as I wil like to. But nevertheless, I thought this show creates a lot of value for the public, and also for my personal growth.

Was encouraged greatly by many participants, they shared with me the their struggles and how they overcome it. You hear stories on how people's parents are battling cancer yet they show up for the practices. One of the admin uncles was admitted into ICU, fell into coma after getting knocked down by a bus during the course of our training. When he finally woke up from the coma, he showed us the "V" victory sign while on hospital bed, captured on video to encourage all of us Soka Chingay participates. Deeply touched and I'm even more determined to do my human revolution.

Am in an item showcased by Singapore Soka Association supported by the Singapore Zoological Gardens and its 'animalistic' counterparts. That explains the Tarzan-and-Jane costumes we were in. Honestly I think we look more like mutated Tinkerbells than Janes.
As promised, a little Chingay preview.

Our float! *proud*

The finale - lanterns lighting up by the Flyer

these little girls are so cute!!

Me: *waving over zealously to everyone on the streets*

Boyfriend: You're suitable to be in a circus.
Me: Try doing this when you are not covered in face paint and wearing crazy costumes like these.
Boyfriend: *grins*

Woke up in the morning, still feeling the ecstasy from last night's rehearsal. Gotta reunite with my oven for a bit, it must have felt lonely for the past week. Baked some corn muffins for breakfast. Tender crumbed corn muffins with a crusty top, buddying up with the floral goodness of sweet honey, they taste really good served warm!

Honey Corn Muffins (adapted from Matt Lewis & Renato Poliafito's Baked Explorations)
Makes 12 muffins

Ingredients:
2 large eggs
240ml buttermilk
60ml honey
113g unsalted butter, melted and cooled
163g yellow cornmeal
105g all purpose flour
1 tbsp baking powder
55g light brown sugar
2 tbsp sugar (I use 4 tbsp)
1 tsp kosher salt (I use table salt)

Method:

1. Preheat oven to 200°C. Lightly butter or spray each cup of a standard 12 cup muffin pan – and wipe out any excess with a paper towel. You can also line with paper.
2. In a medium bowl, lightly whisk the eggs, add the buttermilk, honey and butter, and whisk again. Set aside.
3. In a larger bowl, whisk together the cornmeal, flour, baking powder, brown sugar, sugar and salt.
4. Make a little well in the dry ingredients and then pour the wet into the well, and fold together until just combined. Try not to over-mix.
5. Fill each muffin about 3/4’s full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick comes out just clean.
6. Place on a rack and let cool for 10 minutes. Then pop muffins out while still warm and serve with butter (and honey or fruit).

Enjoy-

Oh, if they sit for days (they shouldn’t!) – just toast and spread a little butter or jam on – honey or just plain. Toasting will refresh the flavor.

Marie-Hélène’s Apple Cake

2011-01-16T12:58:00.002+08:00

Following my little resolution to try to make seasonal bakes, I went on an apple (apple varieties are actually in abundance now if you check out the supermarkets) hunt to bake this cake. Had to locate 4 different kinds of baking apples from various supermarkets. It's kinda nerdy, but I actually enjoyed the process of researching on good baking apples. Was kinda disappointed that I didn't manage to find Honeycrisp and had to replace it with Braeburn, but nevertheless I was thrilled when I completed my set of 4. It also garnered curiosity from friends and boyfriend, "What cake is it? Why do you need so many apples?" So ladies and gentlemen, presenting Marie-Hélène’s Apple Cake!

On a side note, I HAVEEE to mention this. The cake was rising in a centre for a fair bit in the oven and I was like, woops, forgotten to encircle a cake strip around the pan and felt a bit deflated for a while. When I took the cake out and inserted a knife to check if it comes out clean, the cake went pffffffffffttt like a balloon, sank down and levelled itself out. WOW.

I ripped this recipe off one of my favorite bakers' book. True enough Ms Greenspan's recipes never fail to impress. It's uber moist and rich, yet refreshing with tarty apple chunks with each bite. The caramel under note of dark rum goes perfectly with apples. You can also eat it warm with a scoop of vanilla ice cream, yumm!
Marie-Hélène’s Apple Cake (adapted from Dorie Greenspan's Around My French Table)

Ingredients:
105g all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds-I used Braeburn, Golden Delicious, Granny Smith, and Pink Lady)
2 large eggs
150g sugar
3 tbsp dark rum
1/2 tsp pure vanilla extract
113g unsalted butter, melted and cooled

Method:
1. Preheat the oven to 180°C and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
2. Whisk the flour, baking powder, and salt together in a small bowl.
3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.
5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.
6. Slide the pan in the oven and bake 50-60 mins, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.
7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

Cashew Nut Cookies

2011-01-12T22:44:00.001+08:00

I know it's strange but I'm actually not a big fan of Chinese New Year snacks despite having a sweet tooth. Not into bak gwa or any candy as well. But wanted to bake something festive just to feel like I'm part of the celebrations hahah! Am submitting this entry to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011).

Was kinda grinning to myself when I packed the cookies in the jars, as they look similar to those which are commercially sold. These buttery melt-in-your-mouth cookies are packed with rich cashew nut flavor and are delicious. My only qualm is they can be tad sweeter, will add more sugar in the future. 恭喜发财！！

Cashew Nut Cookies (adapted from My Kitchen Snippets)

Ingredients:
250g all purpose flour
60g corn flour
1/2 tsp baking powder
210g butter (I use unsalted)
100g powdered sugar (to increase to 120g)
1 egg yolk
1/2 tsp vanilla essence
200g ground cashew nuts
1 egg (beaten for eggwash)
Extra cashew nuts, cut into halves for decoration

Method:

1. Pre-heat oven to 180 °C. Sift all the dry ingredients and set aside.
2. Cream butter with powder sugar until light. Add in egg yolk and vanilla essence. Mix well.
3. Stir in the dry ingredients and ground cashew nuts. Mix well. Chill dough in fridge for 40 min.
4. Shape the dough into small balls (11g for me) or roll it out and cut into desire shapes. Arrange on a lined baking tray. Brush with beaten egg and place half cashew nut on top of cookies and press slightly to flatten it.
5. Bake for 15 mins (16 mins for me) or until it is nicely brown. Cool and keep in airtight container.

Oolong Tea Chiffon Cake

2011-01-09T15:33:00.002+08:00

The start of 2011 has been mad busy for me. Spent the weekend at my crazy friends' chalet, drawing only 3 to 4 hours of sleep per night and had activities lined up back to back. Am also involved in Chingay practices as well since Chinese New Year is approaching. I'll try to sneak in a few pictures of the awesome floats in my next few posts. On top of that I have to work. But there's this intricate sense of satisfaction and happiness derived from being so busy and tired hehe :)

BBQ again~ Pigging out time :/

See what I mean by my friends are crazy

Did a stock take recently on my baking ingredients, discovered that I have a load of threatening-to-expire goods. Boooo. Bought a pack of tea early last year when I was figuring out how to make bubble milk tea at home, turns out that the Oolong tea bags were a little too light for my fancy, so they were chucked aside, long forgotten at the corner of the cabinet until recent discovery.

Adjusted the recipe to fit a 21cm pan. I've actually tried another Oolong Tea chiffon cake recipe before this one and it didn't turn out too well, so was kinda of discouraged. Fortunately, my chiffon cake didn't fall off the pan this time. The tea-ish taste is kinda lacking, but the cake carries a relatively higher water content than other chiffons that I've made, contributing to a moist yet fluffy texture.

Oolong Tea Chiffon Cake (adapted from Sarah Marx Feldner's A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens)

Ingredients:
3 (2) tbsp of loose leaf oolong tea, or 4 (3) tea bags), divided
160ml (112ml) water
4 (3) egg yolks
100g (70g) sugar (I use superfine)
65ml (45ml) vegetable oil
1/2 (1/3) tsp salt
140g (99g) cake flour

6 (4) egg whites
Pinch of salt
50g (35g) sugar (I use superfine)

Method:

1. Preheat the oven to 160°C with the rack in the middle position.
2. Using a mortar and pestle or an electric coffee grinder, grind 1 tbsp of the loose leaf tea until fine. Set aside. If you’re using tea bags, skip this step.
3. Bring the water to a boil in a small saucepan. Add the remaining 2 tablespoons of loose leaf tea or, if using, the 4 tea bags. Cover and let steep according to packaged instructions, about 5 minutes. Strain if using loose leaf tea. Let cool to room temperature. If necessary, add additional water to measure 160 ml.
4. Whisk together the egg yolks, 100 g of the sugar, oil, salt, ground tea leaves and steeped tea in a large bowl.
5. Add the flour and gently whisk just until smooth. Set aside.
6. Beat the egg whites in another large bowl with an electric mixer on medium speed. When the whites become frothy, add the salt. When the whites begin to increase in volume and lose their opaqueness, gradually add the remaining 50 g sugar. Beat until whites are stiff and glossy, but not dry.
7. Fold ¼ of the whites into the egg yolk-tea mixture to loosen the batter, then gently fold in the remaining whites just until fully incorporated, being careful not to deflate.
8. Pour batter into an ungreased 25-cm (I use 21cm) tube pan with removable bottom. Gently run a knife or spatula through the batter to break up any large air pockets – be sure to reach the bottom.
9. Bake for 30-35 (29 for me) minutes, or until a toothpick inserted in the middle comes out clean. Let cool upside down – suspended over the neck of a wine bottle works best.
10. Once the cake is completely cooked, remove it from the pan by running a knife around the sides and carefully pushing the bottom out. To release the tube portion from the cake, carefully run a knife between the cake and bottom of the pan.