Thursday, September 25, 2014

Chocolate Rice Flour Chiffon Cake




 


 



I baked one in 8" heart shape chiffon cake pan to give away, super love this heart shape chiffon pan given by my baking buddy I!

Pardon for the "disfigured" of the cake top, as I was not careful enough when removed the cake using bare hand method. And I also forgot to bang the cake pan before baking, thus a lot of holes in the cake.

I also shared some of the photos that I made it with custard cream to give away as well.

You may feel boring since I just posted the chocolate rice flour chiffon cupcakes not long ago but this post is to support the chocolate wonderland event heeheehee...

Recipe adapted from here.

Ingredients : for  8" chiffon cake pan 
5 egg yolks
8g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
40g cake flour
20g cocoa powder
30g rice flour 在来米粉/粘米粉
70g chocolate milk

5 egg whites

60g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture 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 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 150C at center rack for 25 mins and 160C for 15-20 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 cake is still delicious even without cream, my friend called and told me that the cake is so pretty, she and her family like it a lot.


This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Monday, September 22, 2014

Nutella Cheesecake Bar

 







After ate my cookie dough cheesecake bars, my sil fell in love with it, I was quite surprised as she is not a cheesecake person. After that, she will whatsapp me the cheesecake recipes when she spotted one that looks good. This one was sent by her as well and I promised to bake for her mid autumn party.


Recipe adapted with slight modification from The Moonlight Baker and Live Love Pasta


Ingredients: for 8" square cake pan
120g oreo biscuits, crushed
50g unsalted butter, melted
500g cream cheese, at room temperature
2 eggs, at room temperature
90g castor sugar
1/4 cup + 1 tablespoon dairy whipping cream
1 tsp homemade vanilla extract
1/4 cup Nutella

Method:
1. Preheat the oven to 170C. Line the cake pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)
2. Mix the melted butter and oreo biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 5 minutes. Remove pan to a cooling rack. (I prepared a few hours ahead and chilled in the fridge)
3. Cream sugar and cream cheese in the mixer until smooth. Add vanilla extra and mix until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add 1/4 cup whipping cream and cream until well combined.

6. Pour out 2/3 of the cream cheese mixture and set a side.
7. Add nutella and 1 tbsp of dairy whipping cream to the remaining 1/3 cream cheese mixture in mixer and mix until well combine.
8. Pour the plain cream cheese filling into the prepared biscuit base. 
9. Then pour the nutella cream cheese filling layer on top of the plain cream cheese filling and spread evenly.
10. Bake in the preheated oven at 170C at the center rack of the oven for about 35 mins, or until the center jiggles slightly.
11. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours,
12. Cut and serve.


Verdict?
This cheesecake is rich and creamy, with the nutella added, it tasted heavenly, I received a lot of compliments too. I prefer eating it when chilled than room temperature which the cheesecake will be soften. A keeper recipe!



This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Friday, September 19, 2014

Singapore Black Fried Carrot Cake Chai Tow Kway





After I made the radish cake, I decided to keep some to try out my favourite black fried chai tow kway. as I just aga aga (estimated) used the ingredients and churn out this dish, so I do not have the exact measurement, just adjust to individual liking. As I love black black chai tow kway, I added some dark soya sauce to enhance the color :D.

Ingredients :
radish cake, chopped into small pieces
1 tbsp garlic, chopped and minced
2 eggs
sweet preserved radish or chai po 甜菜脯 , rinsed and drained
dark soya sauce
fish sauce
mushroom sauce
sweet soya sauce (I used a lot lol)
pepper

Garnish :
spring onions, chopped


Method :
1. Heat up the wok with cooking oil, add in garlic and sautee until golden brown and fragrance.
2. Throw in the chopped radish cake and sweet preserved radish or chai po 甜菜脯 and stir fry for awhile.
3. Add in dark soya sauce, sweet soya sauce, mushroom sauce, fish sauce, pepper to your taste, mix well. Lastly pour in 2 beaten eggs, mix well and dish out.
4. Garnish with some spring onions and serve immediately.

Verdict?
Dear daughter and husband commented that the tasted is near to the store-bought. However as my radish cake was a bit hard to begin, although the radish cake is soften a bit after cooking, but still a bit too hard but taste wise they gave high marks hahaha... 






I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple

Wednesday, September 17, 2014

Cookie Dough Cheesecake Bar II


 




This was prepared when my SIL and family coming over to my place, and so nice of her and BIL in order not to trouble us, they ordered catering food to my house. Since they already prepared the food, I decided to make some beverages and desserts for them. My nieces and nephew love to eat cheesecake and I believes they will like this cookie dough cheesecake bar since I received a lot of double thumbs up when I prepared for my previous party and also to my colleagues.

Recipe from here with modification and "The Essential Chocolate Chip Cookbook".

Ingredients :
Crust :
1 1/2 cups digestive biscuits (crushed)
5 tbsp or 70g unsalted butter, melted

Chocolate Chip Cookie Dough :

70g salted butter, room temperature
50g light brown sugar
3 tbsp granulated sugar
1/4 tsp salt (I omit since used salted butter)
1/2 tsp vanilla extract

 85g plain flour
1 cup chocolate chips
 

Cheesecake Filling :
285g cream cheese, room temperature (I used only 250g as I do not want to open another pack just to use 35g)
50g sugar
1 large egg, room temperature
1 tsp homemade vanilla extract

 
Methods :
1. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)


2. Mix the melted butter and digestive biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. 

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake at preheated oven at 160C for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature


Verdict?
Everyone loves this cookie dough cheesecake bar, my sil who don't really like cheesecake even gives a thumb up, my bil who seldom sound out also praised it, my nieces and nephew of course like it too as they had multiple servings. When I bite into it, then I realised how much I miss it :P.


 I'm linking this post to Cook-Your-Books #16 organised by Joyce from Kitchen Flavours.




This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Monday, September 15, 2014

Dry Laksa








I ate this dry laksa at one the eatery at Westgate shopping mall, so impressed by it taste, equally nice as the soup base laksa which is my all time favourite, even my 10 yr old year love laksa too. After that, I kept thinking about it and decided to give it a try since I had a small pack of pre-mix laksa paste at home to clear stock.

While I was typing this post, I was salivating while looking at the pix lol. But can't eat now, need to wait till fully recover from my cough and sore throat.

Recipe adapted from Extra Virgin Chef with modification

Ingredients : (for 7-8 pax)
1 kg thick vermicelli
3 tbsp dried prawns (hay-bee), chopped into small pieces
300g laksa paste (I mixed 2 kind of paste, one is Prima brand and the other one is from a famous local caterer as my mil's best friend so nice to supply her)
laksa Leaves (for cook coarsely chopped and garnish, finely chopped)
1 tbsp sugar or to taste
300ml coconut milk
2 big fried fish cakes, julienned or sliced (I used those one selling for S$1.50)
beansprouts (I bought for S$0.50)
10 square fried bean curd (taupok)
200g medium sized Prawns, deshelled and sliced in horizontal halves 
200g chicken breast, sliced


Method
1. Boil pot of water, add vermicelli and cook for about 1 mins, drained and set aside.
2. In a large pan under medium to high heat, add some oil and stir fry dried prawns till fragrant.
3. Reduce heat and pour laksa paste and laksa leaves in. Stir fry occasionally till fragrant and oil is released from the paste. 
4. Add sugar and stir well. Be careful not to burn the paste. 
5. Add coconut milk and put back to medium heat.
6. Add all other ingredients - bean curd, beansprout, chicken meat,  fishcake, except the prawns, and stir fry with the paste. When well incorporated, add prawns. 
7. Add in vermicelli, add fish sauce to taste, mix well.
8. Add water or more coconut milk (if you prefer more coconutty) if is too dry or if you prefer wetter version.
9. Dish out, garnish with chopped laksa leaves and serve.


Verdict?
This is so so delicious, I received so much compliments for it. This is the dish that I definitely recommend to Laksa lover, and I am planning that this is definitely gonna appear in my next party heeheehee...

The most compliment came from dear daughter, who 1st heard is dry laksa, pull down her face. She love laksa cos she likes to drink the gravy, when she knew that I cooked dry version she wasn't happy about it. However after she tried, she asked twice for refill, she ate 3 plates in total. Another one from my friend, who ate the dry laksa at Westgate with me, she tried and said is even better than the Westgate one. Isn't it the best compliment hahahaha....

I wouldn't say that all credits come to me, I must said that with the good laksa paste, this dish definitely gonna impress a lot of people :D. Next time I am going to challenge myself to make my own laksa paste. 




I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple

Thursday, September 11, 2014

Simple Moist Chocolate Oreo Muffins

 




Dear son has a viral cough since Sunday and he has been spreading the virus to almost everyone in the family. I am now having cough, sore throat and running nose, so wish that I am able to lay on my bed now.... to bad I still need to be in my office to clear urgent stuff :(

I was looking for recipes that simple and easy to bake as give-away so when spotted this recipe definitely gonna try it out.

Recipe adapted from Butter, Flour and Me.

Ingredients :
2 eggs
90g brown sugar
75g milk
125g butter, melted

150g self raising flour
1/8 tsp baking soda
25g cocoa powder
20g chocolate chips
6 oreo cookies, crushed

Method :
1. Sift flour, cocoa powder and baking soda.
2. Mix melted butter, eggs, sugar and milk and whisk until well combine.
3. Sift in the flour mixture and follow by chocolate chips and oreo cookies and fold gentle, do not over mix. 4. Fill up the muffin cases 70% full with the mixture.
5. Bake in pre-heated oven at 170C for 15-20 mins. 

Verdict?
The muffins are soft and moist, quite nice to eat but I still much prefer this double chocolate muffins recipe, that is my all-time favourite!




This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland



Monday, September 1, 2014

Chocolate Hokkaido Rice Flour Chiffon Cupcakes with Chocolate Cream 北海道可可米粉戚风杯子蛋糕 - 巧克力鲜奶油馅



 



Recipe adapted from Orange Rice Flour Chiffon Cake with modification.

For Cake 
Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm

5 egg yolks
8g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
40g cake flour
20g cocoa powder
30g rice flour 在来米粉/粘米粉
70g chocolate milk

5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

*eggs about total 310-315g with shells

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture 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 gently fold till well combined.
8. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles.

9. Bake at pre-heated oven at 160C at center rack for 20-25 mins.

10. Knock the cupcake on table top once and set aside to cool completely.


For Chocolate Cream Filling
Ingredients  :
80g 65% dark chocolate, chop to small pieces
20g chocolate milk
20g dairy whipping cream
1 tsp homemade vanilla extract

50g fresh topping cream
100g dairy whipping cream
1 tbsp icing sugar

* this amount of cream is just nice for me as my cupcakes are full of cream. 
Method :
1. Boil 10g chocolate milk + 20g dairy whipping cream and pour in the chopped chocolate, stir until chocolate melted and smooth.
2. Add in the vanilla extract and mix well, set aside to cool.
3. Whisk 50g fresh topping cream, whipping cream and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
4. Pour the melted chocolate into the whipped cream and fold until mix well.
5. Chill the chocolate cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  

1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!


Verdict?
I am so fall in love with these lovely Hokkaido chiffon cupcakes, the sweetness of both cupcakes and cream are just nice. The cake is cottony soft and moist, with the ice cream alike cream, heavenly! Those have tasted the cupcakes, none has given negative comments. A lot of them after eaten the cupcakes, came to me with impressive look and sing a lot of praises. My boss even kept asking me, at last thrice that are these cupcakes really made by me lol. Dear husband also requested me to bake for him to bring to office. He feedback that all of them were so impressed and some even wanna make order. A few of them kept saying that I should sell it instead hahaha... I shared this recipe with my buddy M and she had baked for her friends and colleagues, all given thumbs up as well. This is one of the recipes that I feel so "proud" of it and came out with a few varieties.. A definite keeper!

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