Friday, October 2, 2020

Oil-less Strawberry Yogurt Chiffon Cake












Baked this to clear the frozen strawberries that occupied my freezer space. I forgot to add in the oil, but I know the cake will turn out nothing much different as this was not the 1st time I forgot to add the oil into batter lol.


Ingredients :
5 egg yolks
100g cake flour
20g rice flour
150g strawberry puree
50g strawberry yogurt drink/smoothie
1/4 salt

5 egg whites
70g caster sugar
a few drop lemon juice



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, strawberry puree, strawberry yoghurt drinks 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.
  6. 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.
  7. 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.
  8. Bake at pre-heated oven at 100C 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)
  9. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
  10. Turn the cake pan upside down and cool completely before remove from the cake pan.



Verdict?
The batter filled up about 80% of the cake pan and rise very high that yield a tall cake. The cake is soft, fluffy and very moist (may be should extend the baking for another 5 mins). The strawberry taste very mild but dear brother like it, it tasted nice when chilled.

Blueberries Butter Cake










Another blueberry butter cake to clear the blueberries that stored in freezer.
Recipe adapted from Jeannie Tay 


Ingredients : for 8" cake pan
225g butter
180g caster sugar
5 eggs
240g cake flour
2 tbsp milk powder
40g milk
1 tbsp honey
1/4 tsp salt
1 tsp vanilla extract
1 tsp baking powder


Blueberry Compote :
200g fresh or frozen blueberries + 4 tbsp sugar + 2 tsp lemon juice cook in a saucepan at low heat. Stir constantly and cook until the blueberries have burst and oozed out the juices. Once it thicken, remove from fire and let cool for later use.



Method :
  1. Beat butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add honey, lemon juice, salt, vanilla and mix with low speed


Verdict?
The cake is soft and moist, however dear husband and brother prefer this more.

Friday, September 18, 2020

Famous Amos Chocolate Chips Cookies Copycat








Recipe modified from Mothership 



Ingredients: yield about 56-60 cookies
250g butter
150g muscovado sugar
70g caster sugar
280g plain flour
1/2 cup corn flour
2 cup chocolate chips and chocolate buttons (can add more if you prefer more chocolate)
1 tsp vanilla paste
1 tsp baking powder
1 tsp baking soda
4 tbsp sunflower oil
2 tbsp coconut oil
1 egg


Ingredients: yield about 30 cookies
125g butter
60g muscovado sugar
50g caster sugar
140g plain flour
¼ cup corn flour
1 cup chocolate chips and chocolate buttons (can add more if you prefer more chocolate)
½ tsp vanilla paste
½ tsp baking powder
½ tsp baking soda
3 tbsp sunflower oil
25g or ½ egg




Method :
  1. Beat butter and sugar until pale and fluffy
  2. Add beaten egg bit by bit, mix well then add in vanilla paste and oil, beat till well combined.
  3. Fold in sifted flour, corn flour, baking soda and baking powder, mix well.
  4. Pour in the chocolate chips and chocolate buttons and mix well.
  5. Chill the dough in the fridge for at least 30 mins.
  6. Drop 1 teaspoonful of dough onto the prepared baking trays, about 5 cm / 2 inches apart.
  7. Bake in pre-heated oven at 150C for about 18-20 mins or until cookies turn golden brown.



Verdict?
dear daughter said these cookies taste more like Famous Amos due to the crispiness, the kids love the cookies.

Friday, September 11, 2020

5 Star Pumpkin Bread Straight Forward Method











Recipe adapted from here 

Ingredients : yield about 890g dough

460g bread flour
50g butter
50g sugar
4g salt
6g instant yeast
50g or 1 egg, beaten
130g milk
150g pumpkin puree



Method :
  1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
  2. Add in the butter and continue to knead until reach windowpane stage.
  3. Shape into a ball, cover to rest dough for about 1 hour or double in size. 
  4. Punch down, divide the dough evenly and roll each small dough into balls. Spray with some water, cover with cling wrap and let to 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 50-60 mins.
  7. Brush some egg wash on top.
  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.



Verdict?

The dough is sticky but easy to manage. Bread is very soft and nice. Another keeper recipe for straight forward method.


Friday, September 4, 2020

Butter Cake


















After stick to Mr Ng SK butter cake for the longest period, I started to find whole egg method for butter, sometimes too lazy to do egg separation method.


Recipe modified from here.


Ingredients :
230g cake flour
2.5  tsp baking powder
250g butter
175g caster sugar
1 tsp vanilla paste
5 eggs
60g milk


Method :
  1. Cream butter and sugar until pale and fluffy.
  2. Put in egg yolks one by one and beat well after each addition.
  3. Add in vanilla paste and mix well.
  4. Put in half the flour and mix on low speed until incorporated.
  5. Put in milk in 2 additions and mix until well incorporated.
  6. Fold in the balance of flour.
  7. Pour the batter into greased pan and level.
  8. Bake at pre-heated oven at 160C for 35 to 40 mins or until skewer comes out clean.
  9. Remove from oven and invert to cool completely before unmoulding



Verdict?

The cake is soft, moist and fragrance, a keeper for whole egg method.

Friday, August 28, 2020

Pumpkin Donut Balls









Recipe adapted from here 


Ingredients : about 15g each, total 31 balls
220g bread flour
80g pumpkin puree
30g caster sugar
15g milk powder
1 tsp instant yeast
1 egg
40g water
adequate salt

20g butter


Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

2. When the dough looks smooth and elastic, add butter. Continue kneading until the dough is  smooth, glossy 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 for 30 mins.

4. Gently press the dough to remove air bubble. 

5. Roll each small dough into balls, 15g each, Spray with some water, cover with cling wrap and let to proof for 10 minutes.

6. Heat up the oil, deep fry the donut balls in medium-low fire till golden brown, dish out and coat with caster sugar or cinnamon sugar (mix adequate cinnamon powder with caster sugar) immediately.



Verdict?
Made for the kids during CB period, yummy as our memory.

Friday, August 21, 2020

Marble Butter Cake











Butter cake is the cake that I always will bake, not only cos I love it, and also that is the cake that dear husband will always eat. I used to stick to Mrs NgSK butter cake  but now I am searching for alternative on whole eggs recipe when I am too lazy to bake using eggs separation method.


Recipe modified from Gracious Treatz 

Ingredients :
230g cake flour
1/2 tsp baking powder
250g butter
200g caster sugar
1 tsp vanilla paste
5 eggs
50g milk

10g cocoa powder 




Method :
  1. Cream butter and sugar until pale and fluffy.
  2. Put in egg yolks one by one and beat well after each addition.
  3. Add in vanilla paste and mix well.
  4. Put in half the flour and mix on low speed until incorporated.
  5. Put in milk in 2 additions and mix until well incorporated.
  6. Fold in the balance of flour.
  7. Take 1/3 of the batter, mix well with cocoa powder.
  8. Scoop the plain and chocolate batter alternately into greased pan and level.
  9. Bake at pre-heated oven at 180C for 35 to 45 mins or until skewer comes out clean.
  10. Remove from oven and invert to cool completely before unmoulding



Verdict?
The cake is soft and fragrance, a bit dry at the outer layer probably I had over baked the cake slightly but overall still taste good. The recipe called to use 7" square pan but I didnt read the recipe properly so I used 8" square pan so it required shorter baking time. I checked the cake at 40 mins and it was done. I will definitely try to bake again.

LinkWithin

Related Posts with Thumbnails