Orange Chiffon

Orange Chiffon

Ingredients:

• 2 yolks
• 20g orange juice
• zest of 1 orange
• 20g oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in orange juice
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

Pandan Chiffon

Pandan Chiffon

Ingredients:

• 2 yolks
• 20g milk
• 1 tsp pandan paste
• 20g coconut oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in milk
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

Lychee Chiffon

Ingredients:

• 2 yolks
• 20g lychee juice (i blended fresh lychee)
• 20g oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in lychee juice
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

*recipe adapted from coffee chiffon is done by kevin chai

Castella Cake in Rice Cooker

It has been a long time since I last use my "big" rice cooker. Since I have some time, i took it out to bake cake. The texture is abit too dry for my liking, i think with this rice cooker setting, it could be done by 35mins instead of 45mins.

Ingredients:

• 3 eggs
• 90g sugar
• 45g cake flour
• 45g bread flour
• 2tbsp milk
• 1tbsp honey

Method:

1. Warm the milk then stir in honey till all dissolved.
2. Beat eggs with sugar till fluffy.
3. Add in honey mixture.
4. Place bowl over a pot of warm water, beat the batter till ribbon stage.
5. Sift in flour, fold till combined.
6. Grease the inner pot of rice cooker, then pour in batter.
7. Set to "Cake" setting and set 45mins.
8. Once done, remove from rice cooker, let cool until warm, then store in airtight container to keep it moisture.

Recipe from : http://everybodyeatswell.blogspot.com/2013/06/rcc-7-japanese-castella-kasutera-cake.html

Orange Sponge Cake

125gm sponge mix

2 eggs

30ml freshly squeezed orange juice

30ml oil

1 lemon zest + 1 orange zest

1. Beat egg and sponge mix for 8 mins on high speed.

2. Add in orange juice gradually. Mix well

3. Then add in oil slowly and mix well. 

4. Pour batter in pan and bake at 170'C for 15 mins.

2 Ingredients Pizza

Thanks gals for sharing the recipe.
Quick breakfast at home.

Only 2 ingredients are needed. Quick and easy.

• 135ml of greek yogurt
• 154g self raising flour
• Toppings of your choice ( I did one side with garlic butter, the other side using Jamie Oliver's Bruschetta sauce)

Method:

1. Place the ingredients into bread machine, select dough function and knead for 10 minutes.
2. Roll out the dough into the desired size.
3. Place onto lightly greased tin.
4. Spread the sauce, sprinkle cheese and top with your favourite toppings.
5. Add a generous amount of cheese on top.
6. Bake in a preheated oven at 200°C for 20 minutes.

Adapted from: http://dequeenkitchen.blogspot.com/2014/05/homemade-pizza-2-ingredients-dough.html

Cranberry Yogurt Cake

Recipe from : http://honeybee916food.blogspot.com/2014/05/banana-yogurt-cake.html

I've changed the banana yogurt to homemade cranberry yogurt.

Banana Yogurt Cake

Inspired and tempted by my baking lover. Since I have some bananas at home, i thought this could replace the blueberries, indeed, it's great. I added some choc chips too. But it's bit sweet for my liking. Should reduce sugar if i were to use flavoured yogurt.

I baked 2 eggs recipe in 6" square pan. For 3 eggs recipe, refer to my baking lover's blog.

http://dequeenkitchen.blogspot.sg/2014/05/blueberries-yoghurt-cake.html

• 87g plain flour
• 93 self raising flour
• 133g sugar
• 2 eggs
• 122g banana yoghurt
• 83g butter
• 1/4 tsp vanilla essence
• Sliced banana

Method:

1. Sift both flour and set aside.
2. Cream butter and sugar till pale and creamy.
3. Add eggs,one at a time.
4. Add vanilla essence. 
5. Add flour and yoghurt alternately. 
6. Pour into cake pan. 
7. Top with banana. 
8. Bake in a preheated oven at 180°C for 50 mins. 
9. Leave in tin for 10 minutes before removing to cool on rack.
10. Serve when cooled.

Banana Chocolate Muffin

Ingredients:

• 2 eggs
• 120g self raising flour 
• 3 tsp self raising flour 
• 100g cooking oil 
• 100g milk 
• 100g sugar 
• 2 1/2 banana (mashed and also sliced)
• 1/8 teaspoon of baking soda (optional)
• 1/2 teaspoon of banana essence (optional) 

Method:

1. Preheat the oven to 175'C. 
2. Hand whisk eggs, put oil, milk and sugar until well combined. 
3. Add in banana essence and sift in self raising flour. 
4. Add in banana, mix well. 
5. Pour into lines cups. 
6. Bake at 175'C for 15-20 minutes.

Recipe from:  http://kwgls.wordpress.com/2014/02/24/easy-peasy-basic-muffin-recipe/

RMB$5K Bread

5 thousand renminbi starter dough bread recipe by Victoria Moon Kua

Ingredients
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

Method
- prepare a pan with base measuring 26.5 x 19.5cm, and top measuring 29.5 x 23cm. if you do not have this, you can use an 18cm square cake pan for this but utilising only 2/3 of the above recipe (I use big bowl)

- mix all starter dough ingredients dough together and allow to sit in a warm environment to rise till it looks like “honeycomb”

- mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. incorporate butter and knead till it is shiny and pliable

- allow dough to rise till it doubles in size

- after dough has risen, punch dough down and WITHOUT RESTING dough, divide znd shape accordingly.

- place shaped buns into baking pan and allow to rise

- bake in preheated oven of 180 degrees C on lower rack for 12-14 mins (for buns)

Original link: http://culinarykitchenette.blogspot.com/2014/03/5-thousanddollar-starter-dough-bread.html

Soft Milk Bun

• 470g bread flour
• 63g plain flour
• 250g milk
• 200g whipping cream
• 1 egg
• 2 tbsp milk powder
• 4 tbsp sugar
• 3 tsp dry yeast
• 1/2 salt

Method:

- dump all ingredients into bread machine following the bread machine instruction. Choose dough selection and start

- after 1.5hrs, dough will be ready. Pour dough out from bread machine, form a round ball and punch out the air. Roll dough to a long strip. 

- cut into small pieces and form small balls of dough

- place them into baking tray and let it proof for 2nd time till it doubles. 

- bake in preheated oven at 175C for 25-30mins. 

*recipe from 

https://kwgls.wordpress.com/2013/11/08/creams-and-milk-make-these-buns-worth-to-try-hokkaido-soft-milk-buns/

Moist Chocolate Cupcake

Ingredients:

• 60gm softened butter
• 60gm sugar
• 80gm plain flour
• 10gm cocoa powder
• 1/4 tsp coffee emulco
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 60ml milk
• 9 pieces chocolate (omitted this round)

Method:
1. Beat butter and sugar till light and fluffy.
2. Add in egg then mix well.
3. Add milk and coffee emulco, mix well.
4. Stir in sifted flour, cocoa powder, baking powder and baking soda. Mix well.
5. Fill cupcake liners till 2/3 full.
6. Bake in preheated oven at 180'C for 25 mins.
7. Leave on wire rack to cool completely.
8. Optional: Sift snow powder before serving.

Previous bake: http://honeybee916food.blogspot.com/2012/11/moist-chocolate-cupcake-with-hidden.html
Adopted from: http://www.dequeenkitchen.blogspot.com/2012/10/moist-chocolate-cupcakes.html

Variety German Cookies

Ingredients:
125g butter
40g icing sugar, sifted
125g potato starch
80g plain flour

For Chocolate version - added 2 tbsp cocoa powder + 1tbsp water
For coffee version - added 2tsp coffee extract
For yuzu version - roughly added 2 tbsp honey yuzu (forgotten exact measurement)

Method
1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough. Divide dough to 2 parts. One part added with dark cocoa powder.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork). Else, can fill in piping bag and pipe accordingly.
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Recipe adapted from: http://smallsmallbaker.blogspot.com/2011/01/aspiring-bakers-3-melt-in-mouth-german.html

Melt in Mouth German Cookies

 

Ingredients:

125g butter
40g icing sugar, sifted
125g potato starch
80g plain flour

Method
1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough. Divide dough to 2 parts. One part added with dark cocoa powder.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Recipe adapted from: http://smallsmallbaker.blogspot.com/2011/01/aspiring-bakers-3-melt-in-mouth-german.html

White Lovers Shiroi Koibito (白い恋人)

Thanks my baking friend who have introduced this to me..love it...i should bake slightly longer as i pipe quite thick...if thinner better..should taste crunchy..very easy to make

Adapted from Ochikeron: http://www.youtube.com/watch?v=WG5odG7SgaE

Shiroi Koibito (白い恋人), literally means "White Lovers", also called Chocolat Blanc et Langue de Chat, is the best and well-known souvenir sweet from Hokkaido which consists of two thin butter cookies and a layer of white chocolate in between.

Ingredients:
100g (3.5oz.) butter
100g cake flour
1 egg
60g granulated sugar
240g white chocolate (i used normal chocolate instead)

Directions:
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, I added vanilla extract to taste.
3. Preheat the oven to 180C.
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C for 8 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

No Knead Bread

A friend shared a youtube link in one of the baking group...got curious so I've tested it out.

Not bad...my 1st time baking with my cast iron pot...love it...so easy..just that i find the texture is a bit densed, maybe I've overworked it.

So here you go:

3 cups bread flour, more for dusting (bout 420gm)
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.

4. At least a half-hour before dough is ready, heat oven to 200 degrees. Put the cast iron pot in oven. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. 

Adapted from: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0

Pork Floss Steamed Cake

Feel like making a cake but don't feel like using the oven...went to dig my books and found the Magic Steamed Cake recipe book by Alex Goh...so here we go...original recipe is chicken floss..I used pork floss instead...

(A)
Eggs 2
Sugar 83g
Salt pinch

(B)
Chicken granules 1/4tbsp
Corn oil 33g

(C)
Flour 93g
Double action baking powder 1/2tbsp

(D)
Pork floss as desired

1. Whip (A) till double the volume. Add in (B) and mix well.
2. Fold in (C). [*Note to self, don't over mix]
3. Pour into mould. Sprinkle top with (D).
4. Steam for 30mins. [*Can try 25mins]

Cream Cake

Bought the apollo pandan layer cake last week as hubby would like to eat. After eating one, we felt it's a bit too sweet. Since i'm home, i baked my own pandan layer cake with sponge mix. Followed the recipe and instructions on pack, but forgotten to record before throwing. And also i put frosty whip in between.

And today, i did the coffee cream cake. 

Recipe as follow:

125gm sponge mix

2 eggs

30ml coffee

30ml oil

1. Beat egg and sponge mix for 8 mins on high speed.

2. Add in coffee gradually. Mix well

3. Then add in oil slowly and mix well. 

4. Pour batter in pan and bake at 170'C for 15 mins. 

I've make cream using frosty whip and coffee to sandwich between the cake.