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

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.
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.

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
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.

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.

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

Monday, May 16, 2016

Perfect Butter Cake 完美牛油蛋糕

This is the recipe that I had promised to post the recipe up ASAP but was on hold due to my busy schedule.

I always think that Mrs Ngsk Butter Cake is the best, I won't be fell in love with another butter cake until I met this Perfect Butter Cake. This recipe really lives up with its name, it is really PERFECT! I have not tried yet bake these 2 recipes together to have a taste test but base on my memory, I am hands down on this perfect butter cake. If not of this recipe requires additional egg yolks, which making the left over of eggwhites (which I have a lot of stock in the freezer) and also the extra steps to bake the cake, I will definitely go after this cake when I am craving of butter cake. So for now, Mrs Ngsk butter cake still also my favorite heehee...

Recipe adapted from 星厨房

Ingredients : for 7" square cake pan
3 eggs
3 egg yolks
1.5 tsp milk / water
225g unsalted butter
150 caster sugar
 1/2 tsp salt
180 top / cake flour (sifted with baking powder for 3 times)
3/4 tsp baking powder

Method :
1. Whisk eggs, egg yolks and water/milk in medium speed for about 5 mins until thick and pale, double to triple volume. Set aside.
2. Cream the butter (I used hard butter, straight from fridge) and sugar until pale and fluffy, about 10 mins.
3. Add no. 1 in a few additional to no. 2, beat for 10 mins.
4. Add in salt and beat for awhile.
5. Add in the flour and baking power in 3 additional and mix until well incorporated.
6. Pour the batter into the baking pan and bake in pre-heated oven at 150C for 35-40 mins or the skewer come out clean.
7. Cool the cake at the wire rack.

Tips :
1. after done with  the step 1, do not need to clean/wash the mixing bowl, use it straight to cream the butter.
2. if afraid of eggy smell, you may add in 1 tsp vanilla extract in step 1.
3. the method of beating eggs separately before mix into the butter, is more easier to incorporate both the mixtures.
4. must sift the flour for 3 times so that the cake will be soft, will not be dried and crumbly.
5. the cake taste even better the next day.

The cake is moist, buttery and very soft with very fine texture and a fragrance (is it due to the additional of egg yolks or the method of beating the mixture?). This cake is very addictive to my family, we can easily gobble down a few slices at one go (this is why my waistline keep expanding lol). If you are a butter cake lover, it is a must to try this out! Please use a good butter to maximize the taste, I used President Butter which is one of my favourite butter.

Thursday, May 5, 2016

Gula Melaka Butter Cake 椰糖牛油蛋糕 - Bake Along Final Post : Bundt Cake

When I was informed by Irene that the event of  Baking Along - Bundt Cake organise by Zoe of Baking for Happy Kids will be the final theme, and invited us to join in the post-it-together. Without hesitation, I immediately agreed to join in.

I am so unlucky or if positive side, so lucky cos my oven dead after baking this cake lol, if not I will not be able to join in this event.

Baking this bundt cake gave me obstacles too. Initially I wanna bake a passion fruit bundt cake, however the passion fruits that I bought are not ripe enough so I have to forgo the idea. So I changed to orange bundt cake using this recipe, I only realised the orange has not much of liquid after I blend it and I dun have any spare orange at home (which is unusual cos my MIL normally will stock up a lot of oranges) so that's it. Finally, I decided to bake a gula melaka cake since my colleagues just hinted me they want a gula melaka cake as recently they ate a very nice cream cake that I will post it up soon.

Recipe adapted here.

Ingredients :
250g butter
200g gula melaka aka palm sugar
100ml coconut milk
40g brown sugar
5 eggs (my eggs are small)
200g top flour
20g coconut powder
5g baking powder
1/8 tsp baking soda
adequate shredded coconut 

Method :
1. Cook coconut milk and gula melaka until melt, set aside.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at each time, beat thoroughly after each addition.
4. Fold in sifted flour, baking powder and baking soda, alternate with melted gula melaka, well mixed.
5. Sprinkle dessicated coconut on the baking pan.
6. Pour the batter into the cake pan.
8. Bake in pre-heated oven at 170C for about 35-40 mins or until the skewer come out clean.

This cake is moist and soft, full of coconut fragrant, yummy.


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