Sunday, May 31, 2020

Yuan Zhu Zhu Pumpkin Whipping Cream Bread




 




Recipe adapted from 圆猪猪的小厨房

Ingredients:
250g pumpkin puree
570g bread flour
40g sugar
6g salt
6g instant yeast
140g milk
60g whipping cream

20g butter


Method:
1. Place all main ingredients, except butter in a big mixing bowl. With low speed, knead until a smooth and slightly elastic dough is formed.

2. When the dough looks smooth and slightly 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 until double in size, about 60 mins.

4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough evenly.

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

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

7. Spray with some water and let to proof until double in size, about 45 - 60 mins.

8. Brush some egg wash on top, follow by sprinkle desire topping.

9. Bake in a 180C preheated oven until golden, about 15-17 minutes.

10. Remove from oven and place on the wire rack to cool down.

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

Green Tea Macarons with Rum & Raisins Buttercream









Recipe from here

Ingredients for macaron shells : yield about 50 shells for the size of 35mm
74g ground almond (I used superfine almond powder from Phoon Huat)
6g green tea powder
80g icing sugar

60g egg white
80g icing sugar


Ingredients for Rum & Raisins Buttercream :
homemade buttercream mixed with rum and raisins (the raisins that soaked in rums for 1 week(



Method:
1. Sieve ground almond, strawberry powder 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 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. (while typing, I know why my batter is so thick hahaha... the problem of me that always didn't read the instruction carefully :p, I whisked the egg whites till very stiff)

3.   Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula. (I skip the sieve, too lazy to do that :P)

4. 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). (mine didn't as the batter is too thick, difficult to pipe)

5.  Once piped use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature.

6. Preheat oven at 150 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.

7. Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 5-8 minutes. (I need to bake another 2-3 mins longer, probably till to the thick batter)

8. 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.  

9. Leave the macaron shells to cool on the cooling rack. You can store them in an airtight container and refrigerate it until you're ready to use them.

10. Pipe cream of your choice onto one macaron shell and sandwich with another half.

5 Thousand Dollars Starter Dough Bear Bear Bread 五千元的老式面包









Recipe adapted from 爱和自由 and Victoria Bakes

Starter dough
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder
90g egg
54g water
72g unsalted butter, softened


Methods:

1.     Mix all starter dough ingredients together. Allow it to sit in a warm place to rise till it looks like “honeycomb” (it took about 2 hours)
2.     Mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. Add in butter and knead till it is shiny and pliable
3.     Rest the dough till it rises to double size, about 60 mins.
4.     Punch the dough down and divide it into equal portions and shape accordingly and place in lightly greased baking pan.
5.     Proof the shaped buns for about 45-60 mins.
6.     Brush the buns with egg wash and bake in pre-heated oven at 180C for about 15-20 mins.
7.     Cool the buns on tray, decorate the buns as desire.


notes :
1.     I usually will bake in early morning so I prepared the starter dough at the night and placed it in the fridge and used it next day morning.
2. The dough was very sticky so I need to dust more flour when shaping the buns.



Verdict?
I still can remember the buns were very soft even the next day.

Saturday, May 30, 2020

Gula Melaka Oatmeal Butter Cake








Recipe from here

Ingredients :
250g butter
200g gula melaka aka palm sugar
100ml coconut milk
50g brown sugar
4 eggs
200g cake flour
50g roll oats
20g coconut powder
5g baking powder
1/8 tsp baking soda
adequate dessicated 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. Add in oatmeal and mix well.
6. Scoop batter into the cupcake case and fill up 80% full.
7. Sprinkle dessicated coconut on top of the batter.
8. Bake in pre-heated oven at 160C, 20-25 mins for cupcakes or 50 mins for cake pan or until skewer come out clean.

Strawberry Jam Muffins







Ingredients A:
100g cake flour
1tsp baking powder

Ingredients B:
1 egg
25g caster sugar
60g milk
30g sunflower oil
¼ tsp salt

Ingredients C:
4 tbsp strawberry jam (homemade)

Topping:
1 tsp strawberry jam for each muffins


Method :
1. Sift (A) into a mixing bowl, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Pour (C ) into batter and fold a few times will do.
4. Fill up the muffin cases 60% full with the mixture and scope 1 tsp strawberry jam on top.
5. Bake in pre-heated oven at 180C for 20-25 mins.




Strawberry Jam






Ingredients:
300g strawberry
120g sugar
1 tsp lemon juice

Methods:

  1. Wash and dry the strawberries, cut into cubes.
  2. Place all the ingredients in the saucepan or pot and cook in low heat till the sugar has dissolved.
  3. Stir constantly and cook until thicken.
  4. Pour the strawberry jam immediately into the sterilizes glass bottle (boil the glass bottle in hot water, removed from hot water and let it dry competed before use).
  5. close the glass bottle tightly with lid and turn the bottle upside down for vacuum purpose to be able to store the jam longer.
  6. Keep the jam in the fridge once open.

Friday, May 29, 2020

Moist Chocolate and Chocolate Chips Chiffon Cake













Recipe adapted from here

 Egg Yolk Batter :
4 eggs  (80g)
30g brown sugar
1/4 tsp fine salt
50g vegetable oil
50g milk
1 tsp vanilla extract
30g cocoa powder } cocoa powder mixed well with hot water
100g hot water}
100g cake flour
1/2 tsp baking powder


White Egg Meringue :
4 egg white (165g)
60g caster sugar

some chocolate chips


Egg Yolk Batter :
1. Add egg yolk, brown sugar and salt, mix well using a hand whisk.
2. Add in oil, whisk in clockwise and mix well. Add in milk, mix well.
3. Add in vanilla extract and chocolate paste, mix well.
4. Sift in flour and baking powder and mix well.


Egg White Meringue :

1. Place egg whites in another clean bowl, beat with high speed until you can see big bubbles. 
2. Gradually add in sugar and beat until soft peak.

** You can add in a few drops of lemon juice or white vinegar and beat until can see big bubbles then gradually add in sugar and beat till soft peak.

Mix Batter :
1. Fold 1/3 of the egg whites meringue into egg yolk batter, gently fold with a rubber spatula until just blended. 
2. Then pour the batter back to the balance 2/3 of egg whites meringue and fold until mixture is well blended.
3. Pour 3/4 of the batter evenly into the chiffon cake pan. 

4. Drop the chocolate chips evenly on the cake batter.
5. Pour the balance batter evenly to cover the chocolate chips. Gently bang the pan on the table top to release air bubbles.
6. Bake in pre-heated oven at 165C for 45 mins.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.



* I doubled the recipe to have 1 round chiffon cake and 14 cupcakes.

Butter Cake










Recipe adapted from here 

Ingredients: for two 8" x 3.5" x 3"
300g butter, soften
7 eggs
195g castor sugar
230g cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla essence
1 1/2 tbsp milk

Methods:
1. Preheat the oven to 160°C.
2. Beat the butter with the castor sugar at high speed for about 10 mins until white and fluffy.
3. Beat eggs with fork in a bowl, add in eggs a bit by bit at a time and mix well in medium speed.
4. Fold in sieved flour and baking powder and mix well.
5. Then add in milk and vanilla essence and mix well.
6. Pour into a greased cake pan and bake for about 45 mins, then leave in the oven for 5 mi
ns.

Steamed Moist Chocolate Cake






Recipe adapted from here 


For Cake : 8" round cake pan
Ingredients :
180g butter
180g caster sugar
200g full cream evaporated milk
2 eggs, slightly beaten with fork
100g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum (optional)

Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
4. Heat up the steamer.
5. Lined and greased a round cak epan.
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
7. Cover the steamer and steam over medium heat for 45 mins. (I steamed for nearly 55 mins, until skewer came out clean)
8. Cool the cake in pan before turning out for further decoration. 

For Frosting :
200g chocolate, chopped into small pieces
50g milk

Method :
1. Double boil the chocolate and milk until chocolate is melt.
2. Pour onto the cake and chill the cake.


Wednesday, May 27, 2020

Pandan Fudge Cake




 



Recipe from here and here


Ingredients :

Pandan Chiffon Cake : for 8" chiffon cake pan
 5 egg yolks
10g caster sugar
40g coconut oil  
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉
30g homemade pandan extract *
70g coconut milk

5 egg whites
50g caster sugar
A few drop of lemon juice or vinegar


* blend 20 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, coconut oil 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 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 25 mins and 160C for 15-20 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.


Kaya filling
250g pandan water*
250g water
50g butter 
150g caster sugar
150g water
250g coconut milk 
80g hoen kwe flour
2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1)
2 to 3 drops of green and yellow food colouring, optional

* After washing the pandan leaves (I used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

Method:
1. Combine 250g of pandan water, 250g water, butter, sugar in a pot and bring to boil.
2. Mix coconut milk, 150g water, hoen kwe flour and the colouring together.  
3. Pour this mixture to (1), stir and cook till mixture is thicken.
4. Remove from heat and let the mixture cool slightly before pouring onto the chiffon cake.


To assemble:
1.  Place a slice of cake into a cake ring or cake pan with removable base and pour 1/3 of the kaya filling onto the cake.  Repeat layering of cake and kaya filling, finish with pouring the filling.
2. Cool the cake first before placing in the fridge to set.
3. Remove cake from cake ring or cake pan and coat the sides with desiccated coconut.
4. Service the cake when is chilled.

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