Wednesday, November 30, 2016

Chocolate Oreo Muffins











Need to bake for give-away and it was during weekday so naturally, will choose the easy recipe :).


Recipe adapted from here with modification.

Ingredients (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
100g brown sugar

75g muscovado sugar
6 packets of oreo cookies, crushed
1 cup milk
90ml vegetable oil
1 egg
1 tsp vanilla extract


Method
1. Preheat the oven at 180C.
2. In a mixing bowl, add in the flour, baking powder, baking soda, cocoa powder, sugar, and crushed oreo cookies and mix well.
3. Pour all the liquid ingredients into a measuring jug and mix well.
4. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5.
Fill up the muffin cases 70% full with the mixture.
5. Bake for about 20 mins or until the muffins are dark, risen and springy.




Verdict?
Same like the chocolate chips version, this muffin is soft and moist, I prefer to heat it up a bit before consume.



Monday, November 14, 2016

Pandan Desiccated Coconut Rice Flour Chiffon Cake 班兰椰丝米粉戚风蛋糕









I did not stop baking during this period, however the passion of blogging seem die off, even I used to enjoy photo shoot on my bakes, now is kind of hassle to me as I will need to move out the props and pack them back lol. Probably due to the hectic of work, some changes in my house etc, I am left with limited energy.

This is the recipe that I will use when baking chiffon cake, especially Pandan chiffon which is most people's favorite.

Ingredients :
5 egg yolks
10g caster sugar
40g coconut oil  
1/8 tsp salt
50g cake flour
10g coconut powder
30g rice flour
在来米粉/粘米粉
30g homemade pandan extract *
70g coconut milk
10g desiccated coconut

5 egg whites

50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/2)


* blend 15 blades of pandan leaves with some water, squeeze out the juice. Chill the pandan juice overnight and use the bottom thick layer


Method :

1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, homemade pandan extract, coconut milk, koepoe brand pandan extract, and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and desiccated coconut and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 100C at center rack for 20 mins and 160C for 20 mins+. (I off the top heat element and on it back during the last 15 mins.)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan.


Verdict?
The pandan rice flour pandan is soft, moist, fluffy and yummy as usual but with the coconut oil, it enhance the favor further. With the adding of desiccated coconut, some like it some prefer without lol.

Friday, September 16, 2016

Pumpkin Coconut Micro Buns 微波南瓜椰香面包











Recipe adapted from here.

Ingredients :
Sponge Dough :
600g bread flour
12g or 3 tsp instant yeast
48g milk powder
1 egg about 50g
200g pumpkin puree

Main Dough :
200g bread flour
90g sugar
12g salt
105g coconut milk
90g butter

Method :
1. Mix the starter dough ingredients together until a dough is formed. Cover and proof for 1 hour or double the size.
2. Tear the starter dough into small pieces. Mix with all the main dough ingredients (except butter) until a smooth dough is formed. Add in butter and continue to knead until the dough is elastic and can be stretch into a thin membrane without tearing.
3. Divide the dough into in equal portions. Roll them round and rest for 10 minutes.
4. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
5. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
6. Place them on a baking tray and proof for 50 minutes.
7. Brush the bread with egg.
8. Bake in preheated oven at 170C for 15-20 minutes or until golden brown.


* Yield 1630g dough.
* The dough is too big for my KA mixer, so when beating the dough actually a bit overflow to the mixer hook.
* The dough initially is sticky but continue to knead and it will become smooth and a bit sticky. The dough is easy to knead and manage.



Verdict?
The buns are very soft with hint of pumpkin sweetness and coconut fragrance, very nice to eat. It stays soft till 3rd day.



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