Tuesday, June 30, 2020

Cream of Mushroom and Chicken Pumpkin Pizza







Ingredients:

For Pizza : make 3 x 10"-12" pizza dough from here 
250g bread flour
50g plain flour
200g mashed pumpkin
50ml lukewarm milk

1/2 teaspoon salt
1 1/2 teaspoons instant yeast
1 tablespoon olive oil

Method:
1.Place bread flour, plain flour, salt, yeast in a mixing bowl. Mix well and make a well in the center and add olive oil, mashed pumpkin and water. Mix the ingredients gradually to form a soft dough, continue to mix until the dough become smooth and elastic.
2. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3.Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 3 equal portions. Shape into 3 balls, cover loosely with cling wrap and let the doughs rest for about 10mins.
4.Roll or press out each portion to a round, about 10"-12" in size. Place dough on baking tray lined with parchment paper or on a greased pan.
5.Spread some pizza sauce over the dough to within 1 cm (0.5 inch) of the edge, followed by your preferred toppings. Sprinkle the top all over with grated mozzarella and cheddar cheese.
6.Bake in a preheat oven at 220C for 15-20mins or until the crust has turned golden and the cheese has melted. Serve warm.



For Cream of Mushroom Filling : from here
200g white mushrooms, sliced
5 cloves garlic
2 stripes bacon, chopped
1 big onion, chopped
5 tbsp whipping cream
5 tbsp milk
adequate dried oregano or Italian herbs

Method :
1. Saute garlic until fragrant.
2. Add in chopped onion and chopped bacon.
3. Pan fry in low heat until bacon caramelized with the onions.
4. Stir in mushrooms for about 2 mins or so.
5. Season with salt and pepper and add in cream and milk.
6. Add in some dried herbs and cook for another 2 mins.


For Cream of Chicken & Mushroom Filling :
100g white mushrooms, sliced
200g chicken thigh, cubed
5 cloves garlic
1 big onion, chopped
5 tbsp whipping cream
5 tbsp milk
adequate dried oregano or Italian herbs

Method :
1. Saute garlic until fragrant.
2. Add in chopped onion and cubed chicken thigh.
3. Pan fry in low heat until chicken caramelized with the onions.
4. Stir in mushrooms for about 2 mins or so.
5. Season with salt and pepper and add in cream and milk.
6. Add in some dried herbs and cook for another 2 mins.

Passion Fruits Yogurt Butter Cake







Ingredients :
300g plain flour
215g caster sugar
2 tsp baking powder
1/2 tsp baking soda
220g unsalted butter
4 eggs
170g plain yogurt
50g passion fruit juice, 4 fruits
pinch of salt



Method:
  1. Cream butter and sugar till pale and fluffy.
  2. Beat in eggs one at time, beat well after each addition.
  3. Add in salt, passion fruits juice and plain yogurt and mix well.
  4. Add in flour and mix at low speed till well blended.
  5. Pour batter into a lined cake pan and bake at pre-heated oven at 180C for about 60 mins or till cooked.


Oil-Less Pandan Gula Melaka Chiffon Cake












Ingredients :
6 egg yolks
100g cake flour
1/4 tsp salt
45g pandan extract
80g coconut milk
120 gula melaka

6 egg whites
20g brown sugar



Method
  1. Melt the chopped gula Melaka with coconut milk in a saucepan with low heat.
  2. Remove from heat and add in the sifted flour immediately, quickly stir to mix well and form a soft dough.
  3. Add in pandan extract and salt to mix well, then add in egg yolks one by one and mix well.
  4. Beat egg whites and lemon juice till frothy. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
  5. Loosen the egg yolk batter and 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 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 30- mins. Then adjust to 160C for 15-20 mins. (I off the top heat element and on it back during the last 20-30 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.



Monday, June 29, 2020

Devil's Food Cupcakes with Chocolate Frosting









Cupcake recipe adapted from Anncoo Journal 

Ingredients: makes 8-10 cupcakes
25g cocoa powder
30g couverture chocolate, chopped to pieces
1/4 cup boiling water
1/4 cup buttermilk
75g plain flour
1/2 tsp baking soda
1/4 tsp salt
60g brown sugar
50g caster sugar
45g canola oil
1 large egg
1/2 tsp vanilla extract

Methods:
  1. Preheat oven to 170C and line muffin cup with paper liners.
  2. Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. 
  3. Whisk in the buttermilk.
  4. In a separate bowl, mix flour, baking soda, salt together. Set aside.
  5. Using electric mixer, beat brown sugar, oil, sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
  6. Scoop batter evenly among paper liners. Bake for about 18 to 25 mins or until tester inserted comes out clean.
  7. Let cupcakes cool in the pan and cool completely before frosting it.



Frosting :

- Plain buttercream with lemon ganache
- Chocolate buttercream with chocolate ganache 

Birthday Cakes














Happened to find these birthday cakes photos from my old phone memory, wow some as long as 5-6 years ago lol. Just upload here for reference.

Chocolate Chiffon with Chocolate Chips












Recipe  modified from Baking for Happy Kids

Ingredients :

6 egg yolks
45g sunflower oil
180g chocolate milk
80g cake flour
20g cornflour
25g cocoa powder
1/4 tsp salt

6 egg whites
100g caster sugar
A few drop of lemon juice/vinegar

1 cup chocolate chips (some for toppings)


Method :
  1. Beat egg yolks, oil and milk in a large mixing bowl until well combined. Sift in flour, corn flour, cocoa powder and salt and whisk gently until the batter is smooth and combined. Add in chocolate chips and mix well. Set aside.
  2. In another bowl, whisk egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Mixture will be creamy type of foamy. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form. With the adequate amount of sugar added, this meringue should be stable and smooth too with tiny bubbles. Do not over-beat the mixture.
  3. Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
  4. Pour batter into the cake pan and give the pan a gentle tap and use a skewer to draw a zigzag to remove air bubbles only on the surface in the batter. 
  5. Drizzle a handful of chocolate chips on the batter.
  6. Bake for at least 60 mins in pre-heated oven at 170C in total or until it is thoroughly baked. Tip: To avoid the top of the cake from browning too quickly, cover the top of the cake very loosely with a piece of foil after 40 mins of baking and continue to bake for at least 60 mins in total.
  7. Remove from oven and invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan.


Sunday, June 28, 2020

Banana Sponge Cake








Recipe from here

Ingredients:
3 eggs (medium)
130g sugar
200g banana (ripe & cut into small pcs)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g vegetable oil
1/8 tsp vanilla extract

Method :
1. Preheat oven to 160 degree C.
2. Grease and line a 8" round tin with paper.
3. Sieve flour, baking powder and soda together. Sieve twice and set aside.
4. Whisk eggs, sugar and banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
5. Fold in flour and mix well. (Can use spatular or hand to mix)
6. Add in oil and mix well till batter is shiny and flowing.

Butter Cake










Recipe adapted from Katherine Kwa


Ingredients : 7" square cake pan or 8" x 3" cake pan x 2
250g salted butter
230g caster sugar (reduced to 180g)
5 eggs
230g plain flour (or can use cake flour)
1/2 tsp baking powder
50g milk
1/2 tsp vanilla extract


Method

  1. Beat the butter with the caster sugar until white and fluffy.
  2. Add in eggs one at a time and mix well.
  3. Then add is vanilla extract and mix well.
  4. Fold in half portion of sifted flour into the butter mixture and mix well.
  5. Pour in the milk slowly and mix well.
  6. Fold in the balance flour and mix well.
  7. Pour into a greased and lined cake tray.
  8. Bake in pre-heated oven at 180C for 45mins. 



LinkWithin

Related Posts with Thumbnails