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.

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

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.

Friday, August 14, 2020

Muah Chee 麻糍

When I saw the muah chee pix sent by my friend during CB period  that made  by his wife, I immediately asked dear daughter whether she want to eat and her replied was yes!

Recipe adapted from Anncoo Journal

Sticky Dough
250g glutinous rice flour
3 tbsp caster sugar
375g water (about 1½ cup)

30g sugar & 80g ground or crushed roasted peanuts – mix together (add more sugar if you prefer)

1.    Grease some vegetable oil on a 7” or 8” round cake tin.
2.    Bring water to boil in a wok or steaming pot and steam the greased cake tin over high heat. (I only pre-steamed the greased cake tin during 1st time of making, subsequently I skipped this step)
3.    Mix glutinous rice flour and 3 tbsp sugar together in a large bowl and gradually add water into it.
4.    Stir batter till smooth and pour batter into the prepared cake tin.
5.    Cover lid and steam for 40 minutes over medium low heat.
6.    Leave cooked sticky dough to cool.
7.    Grease your teaspoon with little oil, scoop sticky dough and drop it on the mixed sugar and peanuts, coat well and serve.

·        keep the unfinished portion of the cooked dough in the fridge (without coating with the peanuts) – cover with foil. The sticky dough is still very soft and chewy even for a day or two. (I kept the unfinished portion in the fridge, steamed the portion I wanted, waited till cool then coated with ground peanuts, still taste very good.)

·        If you are buying the ready-made ground peanut from supermarket, pls read the ingredients as there are 2 options, pure peanuts or mixed with sugar.

The muah chee is so good that I made several times during CB period.


Friday, August 7, 2020

Blueberry Butter Cake

250g plain flour
250g butter
140g caster sugar
5 eggs
1 tsp baking powder
20g milk
1 tsp vanilla extract

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.

1. Preheat the oven to 170°C.
2. Beat the butter with the castor sugar at high speed for about 10 mins until white and fluffy.
3. Add in egg one at a time, mix well.
4. Fold in half portion of the sieved flour and baking powder and mix well.
5. Then add in milk and vanilla extract and mix well.
6. Fold the balance flour and mix well.
7. Pour 3/4 of the batter into a greased cake pan.
8. Spread the blueberry compote evenly on the batter.
9. Pour the balance batter to cover the blueberry compote.
10. Bake for about 35-40 mins.
11. Cool the cake at wire rack.

                                     cooking of blueberries             drop the blueberries compote on the cake batter

Dear husband and dear brother kept praising this cake, moist and soft, refreshing with the blueberries compote.


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