Christmas Tree Pandan Butter Cake 圣诞树班兰牛油蛋糕

 Trying hard but still not able to make it to post all my Christmas theme project before Christmas day :(. 
This Christmas Tree cake used the recipe of pandan butter cake which modified from Mrs Ngsk butter cake, my top favourite of butter cake. Just spend a little effort and here are the cakes that full with festive feels.

Ingredients : for 8"x 3" x 3.5"

For Cake :

115g salted hard butter
100g eggs, no shell (2 large eggs)
25g + 30g sugar
90g self raising flour, sifted 

10g coconut cream powder

15g coconut milk

20g homemade pandan extract

 
Method :
1. Preheat oven at 180C. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 25g sugar and and beat until stiff. Set aside.
3. Cream butter and 30g sugar until pale and fluffy. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in pandan extract + coconut milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level. Bake for about 25 to 30 mins or skewer come out clean.

7. Cool the cake at wire rack.

To make a Christmas, simple trim the butter cake into triangle.

Melt some chocolate with milk and make into chocolate ganache, dip the Redondo cream waffer in the chocolate ganache and insert into the trimmed pandan butter cake to make it into tree trunk.

Scoop some chocolate ganache into pipping bag, cut a small hole and drizzle on the trimmed pandan butter cake.

Drizzle some colorful hundreds and thousands or colorful chocolate rice on the cakes.

These are some photos on the pandan butter before decorated.

  

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

Santa Claus Pumpkin Bread Buns 圣诞老公公南瓜面包

Recipe adapted from here

Ingredients : yield about 990g dough
260g pumpkin puree
400g bread flour
80g cake flour
80g milk
12g instant yeast
60g brown sugar
2g salt
60g egg

80g butter, , soften at room temperature

Method :

1. Combine all ingredients except butter and half portion of the milk in the mixer and beat until form the dough, slowly add in the balance of milk and continue to knead until the dough is not sticky.

2. Add in the butter and continue to knead until the dough become smooth and elastic, until reach windowpane stage.

3. Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 45-60 mins.

4. Divide dough into the desire portions in same weight (I weighed at about 50g each). Rest for 10 minutes.

5. Shaped the dough, wrap with desire filling and place in the greased baking pan. Repeat for the rest of the dough.

6. Spray with some water and let to proof until double in size, about 40 minutes.

7. Brush some egg wash on top, follow by sprinkle with desire topping, if necessary.

8. Bake in a 180C preheated oven until golden, about 15-17 minutes.
9. Remove from oven and place on the wire rack to cool down.

10. Keep in air-tight container after completely cool.

To Decorate, apply ketchap or tomato sauce on the Santa's nose and hat, mayonnaise for the eye brow and draw the lining of the hat, black coloring edible ink for the eyes, very thin layer of mayonnaise on the bottom of the face and drizzle with desiccated coconut as beard.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

This post is linked to  Bake - Along # 89 Theme ChristmasYeasted Bread 
hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids 
and Lena from Frozen Wings .

Snowman Steamed Milk Mantou 雪人牛奶馒头

Have fun making these cute snowman mantou :D.

Ingredients (yield 940g dough)

500g plain flour
130g caster sugar (can reduce 10-15g if you have no sweet tooth)

4g or 1 tsp instant dry yeast
15g organic coconut oil or any vegetable oil

300g milk

Method :

1.   Mix all the ingredients in the mixing bowl and knead till well combine.

2.   Knead till become a soft and smooth dough, and do not stick to the mixing bowl. Proceed with first proofing for about 50 mins or double of the original size

3.   After proofing, punch dough down the dough and divide into equal portions. Shape into balls and place onto baking papers. Or shape to the desire patterns.

4.   Proof for another 30 mins or till 1.5 times of the original size

5.   Turn on fire to high heat and steam buns / mantou for 20 mins

6.   After steaming, turn off fire. Do not open the lid immediately. Lift the lid up very slightly and keep it ajar for 5 mins before removing steamed buns/ mantou.

7.   Cool buns / mantou.

Notes :

·      Use Kitchenaid mixer beat the dough about 15 mins, using 2-4 speed, occasionally speed 6

·      The dough is sticky and soft.

·      Proofing time is for reference only and should be adjusted according to room temperature

·      Take note of the water, dun let it dry

·      Steamed buns / mantou are soft and sweet, chewy kind of texture.

To make snowman :

40g body

15g head

50g red color – 2  tsp red yeast color + red coloring

30g green – 2 tsp green tea powder

20g brown – 2tsp cocoa powder

Notes :

·      Not sure why the snowmans cannot secure and sit still, probably too fat.

·      Do not need to proof again, can steam immediately after shaping as it take quite a bit of times to do the shaping. 

·      I accidentally knocked the steaming tray and unaware of it, thus the snowmen came out in funny positions.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids.

This post is linked to  Bake - Along # 89 Theme ChristmasYeasted Bread 
hosted by Joyce from Kitchen Flavours , Zoe from Bake For Happy Kids 
and Lena from Frozen Wings .

Christmas Tree Macarons 圣诞树马卡龙

The macarons before sprinkles.

I have so many ideas on the Christmas theme food and deco, managed to make a few but way to little compare to what I had scheduled to do due to my tight schedule. I had just tasked a job that only given me a month period to organise a big event which is on mid Jan, so my Christmas theme project will need to end.... :( Hope I able to post those I had made soon,

Recipe adapted from Induige with MiMi

Ingredients :

65g almond flour

65g icing sugar

45g caster sugar

50g aged egg whites (app. 2 medium egg whites)

A few drops of green gel color (Do not use liquid color)

* I used green tea powder initially wanting to use natural ingredients, however the color came out did not achieve the color we wanted. You can scroll down to the bottom to view those baked with green tea powder.

Method:

1. Sieve ground almond and icing sugar twice. (the sieving takes a bit more patience for almond powder as it is not easy to sieve, sometimes need to use spoon to stir or press to let it go through the sieve) 
2. Beat egg white until foamy and sieve icing sugar in batches, add a few drop of green gel color,  then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron. 
3. Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula. 
4. Place the Christmas tree template on the baking tray, then place the baking sheet on top of it.
5. Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle). 
6. Remove the paper template from underneath the baking sheet.
7. Rap the baking trays on the counter a few times to release air bubbles, use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature or until the skin has developed, to test by touching lightly on the surface of the macaron shells, if no batter stick to your finger means is ready for baking.
8. Preheat oven at 160 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes.
9. Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 8-11 minutes. 
10. You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.  
11. Leave the macaron shells to cool on the cooling rack. 
12. Pipe cream of your choice onto one macaron shell and sandwich with another half.

This is the Christmas Tree Macarons template that I have created.

These are the macarons used green tea powder.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, 

a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids

Reindeer Magnolia Bakery Vanilla Cupcakes

Another Christmas theme project, everyone so impressed when seeing these cute little reindeer cupcakes :D. I am falling in love with turning the bakes with cute adorable outlook lol.

Cupcakes Recipe adapted from The Little Teochew's Magnolia Bakery Vanilla Cupcakes

Ingredients : Yields 25-26 cupcakes 5cm diameter
170g self-raising flour *
140g all-purpose plain flour
220g unsalted butter, softened
280g caster sugar
4 large eggs, at room temperature
1 cup milk
1 tsp pure vanilla extract (or vanilla bean for even more intensity)

½ tsp vanilla powder
* if you do not have self raising flour, you can substitute with these estimates: 170g plain flour + 2 1/2tsp baking powder + 1/2tsp (scant) baking soda + 1/4 tsp salt

Method :

1. Preheat oven to 170°C (350°F).

2. Line muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

5. 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 over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

6. Carefully spoon the batter into the cupcake liners, filling them about slightly more than 2/3 full.

7. Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.

To decorate as reindeer cupcakes, we had prepared the following :

• Mini pretzel biscuits from Redman Gourmet Studio at Clementi
• Mini mentos from NTUC Supermarket
• M&M chocolates from NTUC Supermarket
• Egg cookies from Daiso Singapore
• Thick chocolate ganache (heat up 30g milk, remove from heat and add in150g couverture chocolate, stir till the chocolate is melted and smooth.), set aside for about 10-15 mins to cool a bit.

To assembly :

1. Scoop one tablespoon of the chocolate ganache and apply on the top of the cupcakes.
2. Take one egg cookie and place at the center bottom of the cupcake.
3. Use a chopstick to dip a bit of chocolate ganache, put on the center of the 2 mini mentos, then place the 2 mini mentos side by side above the egg cookie.
4. Take one brown color M&M cookies, dip some melted chocolate and place at the center of egg cookie
5. Take 2 mini pretzel and place side by side at the upper position of cupcake.
6. Chill in the fridge for 10-15 mins to set.
7.  

Notes :

• 150g of the couverture chocolate is just nice to make 12-15 reindeer cupcakes 

Naked cupcakes before decoration.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, 

a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids