Banana Cake

There's 2 left over bananas at home, so i turn them into delicious banana cake.

Ingredients:

• 225g plain flour
• 150g sugar
• 170g butter,softened
• 2 eggs
• 50ml milk
• 3 medium size bananas
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda

• 1 teaspoon vanilla essence

Method:

1. Sift flour, baking powder and bicarbonate of soda then set aside.
2. Beat butter and sugar with electric mixer till fluffy.
3. Add in eggs, one at a time.
4. Then add milk, bananas and vanilla essence. The batter will look abit lumpy + watery.
5. Fold in the flour in 3 batches, do not overmix.
6. Pour the batter into a lined baking tin.
7. Bang the baking tin a little to even out the batter.
8. Bake in a preheated oven at 180°C for 30 minutes.
9. Leave in tin for 10 minutes before removing to cool on rack.
10. Serve when cooled.

*I used 1 loaf tin + 6 cupcake liners.

Ref: http://www.dequeenkitchen.blogspot.com/2012/04/banana-cake.html

"YinYang" Chiffon Swissroll

My "YinYang" Chiffon swissroll adopted from my fren's recipe.

mine is Tea + Coffee series...muahhahahah

(A1)

50g cake flour

5g sugar

Small pinch baking powder

A pinch of salt

25ml oil

40ml hot water + 1 tbsp tea leaves

2 egg yolks

(A2)

50g cake flour

5g sugar

Small pinch baking powder

A pinch of salt

25ml oil

40ml hot water + coffee granules + coffee emulco

2 egg yolks

(B)

4 egg whites

80g sugar

Small pinch of cream of tartar

(C)

Non dairy whipping cream - beat with electric mixer till stiff peak

Method:

1. Add tea leaves to hot water,set aside to cool. Repeat the same for coffee granules & coffee emulco.

2. Sift flour, set aside.

3. Whisk the yolks lightly and add in the wet ingredients in (A1) followed by sugar till well mixed. Repeat step 1 & 2 with A2.

4. Fold flour till well mixed for A1 and A2.

5. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.

6. Divide meringue into 2 portion, one for A1 and one for A2.

7. Fold in 1/3 of egg white mixture into A1 yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture. Repeat the same for A2.

8. Pour into lined tin. 

9. Smoothen the surface and tap the tin lightly.

10. Bake in a preheated oven at 180°C for 20 minutes.

11. Remove from oven and unmould

12. Leave on rack for 10 minutes and tear off the baking paper.

13. When cake is completely cooled,spread (C) then roll into a swiss roll.

Adopted from:

http://www.dequeenkitchen.blogspot.com/2012/09/earl-grey-tea-chiffon-cake.html

Dragonfruit Chiffon (also known as pitaya)

Recipe: Kevin Chai's Chiffon Cake is Done recipe book

Method: swirl in by Caryn (BW)

Photography Technique: Keiko Wen

1*15cm chiffon tin and 6 large cupcakes

Ingredients:

4 egg yolks

80gm dragonfruit flesh

2 tbsp lemon juice

40ml oil

40gm sugar (i used 30gm)

80gm flour

4 egg whites

80gm sugar

Method:

1. Separate egg whites n yolks. I used cold eggs and after separation, i leave them in room temp for bout 30mins. Read some article that room temp eggs can rise better. So i gave it a try.

2. Blend dragonfruit flesh with lemon juice till fine.

3. Beat egg yolks and sugar with spatula till sugar dissolved completely.

4. Add in dragonfruit puree follow by oil. Mix well.

5. Sift in flour and mix till just combined. Set yolk batter aside.

6. In a separate bowl, beat egg whites with electric mixer till fluffy. Add in sugar gradually in 3 batches. Beat till stiff peak.

7. Pour 1/3 yolk batter to meringue and swirl it till combine. Pour the 2nd 1/3 and repeat the last 1/3 till just combined. Do not overstir.

8. Pour into chiffon tin. Bang lightly on tabletop to release air.

9. Bake in preheated oven at 170'C for 40 mins. (Better be 45 mins for my oven)

10. Invert to cool once ready. Slice and serve when it's completely cool.

Orange Peach Yoghurt Chiffon

Did this chiffon because i have homemade yoghurt in fridge. And also colleagues voted for this as they have neva try before. So here we go.

Ingredients:

(A)

4 egg yolks

50ml oil

85ml peach yoghurt (i used homemade)

Added 1/2 tsp orange emulco

70g cake flour

(B)

4 egg whites

70g sugar

Method:

1. Sift flour and set aside.

2. Whisk the yolks and add oil and yoghurt (mix in orange emulco) followed by flour till well mixed.

3. Beat egg whites till foamy and add in sugar gradually in 3 batches,beat till stiff peaks formed.

4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the another 1/3 until well mixed,do not deflate the egg white mixture.

5. Pour the yolk mixture to the last portion of egg white. Fold until well mixed.

6. Pour into ungreased tube tin.

7. Bake in preheated oven at 180'C for 30 mins. (*should add on 5-10mins)

8. Once done, remove from oven and invert to cool immediately.

9. Unmould when completely cool and slice to serve.

This is also my first time to unmould using hand. ^_^

Ref: http://www.dequeenkitchen.blogspot.com/2012/08/mango-yoghurt-chiffon.html?m=1

Egg Tart III (Oven vs HCPan)

Ingredients:

Egg Filling:
3 Eggs
70g Sugar
220ml Water
80ml Full cream evaporated milk

(A)Pastry
I used left over pastry i did previously and kept them in freezer. Thaw to room temp before using. 

(B) Egg filling

1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.

Baking Method (using oven):

1. Bake for about 20 minutes at 200°C till custard puffs up.

2. Remove from oven and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Baking Method (using HappyCall Pan):

1. Bake for about 20 minutes at medium low heat till custard puffs up. Shift the pan once a while for even heat.

2. Remove from pan and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Kuih Bahulu

wahhahaa...1st attempt successful..bee's grandma like to eat this, next day i'm going to bake for her!

i use 2/3 of the recipe...so following is the one i used.

yields about 26 mini kuih

Ingredients:

2 eggs

50g sugar

60g cake flour

1/2 tsp Vanilla Essence

1/4tsp Baking Powder

Method:

1. Beat eggs and sugar til fluffy and creamy (ribbon stage)

2. Add in vanilla essence and fold in flour

3. Scoop batter to moulds and fill 3/4

4. Bake at 200'C for about 20 mins.

Ref: 

http://www.priscillarecipes.blogspot.sg/2012/09/kueh-bolu-attempt-ii.html

http://www.anncoojournal.com/2010/01/kuih-bahlu_28.html

Egg tarts (2nd attempt)

Ingredients:

(A)Pastry
125g cold butter

55g icing sugar

225g plain flour

1 egg,whisked slightly

1/2 teaspoon vanilla essence

(B)Custard

140g milk

80g sugar

2 eggs

1 teaspoon vanilla essence

Method:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

Remove the dough from the fridge and cut into equal portion.

Press the dough into the moulds.(No need to grease.)

Pour the custard mixture into the moulds.

Bake for about 15-20 minutes at 200°C till custard puffs up.

Remove from oven and leave on cooling rack.

Unmould with care when slightly cooled.

Serve warm or chilled.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup
*some with added pandan paste
1st attempt: http://honeybee916food.blogspot.com/2012/10/egg-tart.html
Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Fruit Jelly Pandan Sponge Cake (My self baked birthday cake)

 

Fruits Jelly

Ingredients:

10gm jelly powder ( i used whole pack of swallow globe brand)

500ml water

250ml syrup from canned fruits

50gm sugar

mixed fruits from can

Method:

1. Mix jelly powder and sugar

2. Drain fruits from can

3. Pour in water and syrup

4. Bring to boil and mix well

5. Pour in tray (i used my swissroll pan)

6. Leave cool before refrigerating.

Basic Sponge Cake

Ingredients:

150g plain flour

150g sugar

4 eggs

1 teaspoon pandan paste

40g butter (melted)

Method:

1. Sift the flour and set aside

2. Whisk eggs and sugar till thick and white until it leaves a ribbon trail.

3. Fold in flour gently.

4. Fold in melted butter and pandan paste.

5. Pour into a lined baking tin (i used square tin).

6. Baked in a preheated oven at 170°C for about 25 minutes.

7. Leave in tin for 10 minutes before removing from tin.

8. Leave on wire rack to let cool completely.

Cream

Ingredients:

250ml topping cream/ non dairy whipping cream

Method:

1. Whipped topping cream/ non dairy whipping cream till stiff peak

2. Keep refrigerated if you are not using it after whipping (for my case, i whipped it right before using)

Assembly of cake

1. Divide the cake to 2 portions. Make sure it's completely cool.

2. Trim off excess crumbs.

3. Put the bottom layer on cake board and place the cake board on turn table.

4. Apply a layer of cream, then spread drained fruits.

5. Next, apply another layer of cream then put on the jelly.

6. Put the 2nd layer of cake on top of the jelly.

7. Cover with cream and do proper frosting.

8. Decorate the cake as desired.

9. Keep the cake in fridge before serving. (best served cool)

Ref: http://www.dequeenkitchen.blogspot.com/2012/04/basic-sponge-cake.html

Egg Tart

my 1st attempt on egg tart..neva thought i would be doing this! OMG!

bee likes them very much though i think there's still lots to be improved

crust bit too sweet and could be thinner, filling overbaked..hahhaha

Thanks to darling keiko for the advise!

Ingredients:

(A)Pastry
125g cold butter

55g icing sugar

225g plain flour

1 egg,whisked slightly

1/2 teaspoon vanilla essence

(B)Custard

140g milk

80g sugar

2 eggs

1 teaspoon vanilla essence

Method:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

Remove the dough from the fridge and cut into equal portion.

Press the dough into the moulds.(No need to grease.)

Pour the custard mixture into the moulds.

Bake for about 15-20 minutes at 200°C till custard puffs up.

Remove from oven and leave on cooling rack.

Unmould with care when slightly cooled.

Serve warm or chilled.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Wholemeal Bread Loaf

this week, i added wholemeal mix to my bread loaf using Soh Pin Tee's recipe

• 300g bread flour
• 40g wholemeal mix
• 50g sugar
• 1/2 tsp salt
• 200g cold milk
• 1/2 tbsp yeast
• 40g butter

Method:

1. i put all ingredients into my bread machine and set as dough
2. after 1hr 30 mins, i'll remove the dough from bread machine and give it a punch
3. let it rest for another 5 mins before dividing them into 2 round balls
4. shape as desired
5. let the shaped dough rest for 45mins (today tested 1 hour)
6. *brush with egg or milk (i skip this nowadays)
7. bake them in preheated oven at 185'C for 30 mins

Cocoa Hokkaido Cupcake

Hokkaido Cupcake (Master Chef Alex Goh's class)

(A)

Egg yolk ---- 4

Sugar --- 15g

Oil --- 40g

Milk --- 40g i used water

Flour (superfine/plain) --- 65g i used superfine

Added 2 teaspoon cocoa powder

(B)

Egg white --- 4

sugar --- 60g

salt --- 1/8 tsp

cream of tartar --- 1/4tsp

Method:

1. Mix (A) will well blended

2. Whisk egg whites in (B) till soft peak then add in sugar in batches and whipped till soft peak (don't need to stiff peak)

3. Mix whites with egg yolk to combine in 2 batches

4. Pour to mould and bake for 25mins in 170C pre heated oven

5. Pipe in filling into cupcake. (i used leftover buttercream, re-whipped with added peppermint emulco)

Simple Bread Loaf

Using same SPT's recipe. But this time round 100% done by bread machine. Texture is slightly harder. Still prefer to do only the dough with machine. Then bring out for 2nd proofing and bake in oven. Texture will be softer.

• 340g bread flour
• 50g sugar
• 1/2 tsp salt
• 200g cold milk
• 1/2 tbsp yeast
• 40g butter

Put all ingredients in BM and set to Medium Crust and 500gm setting.