Banana Chiffon

Ingredients:

3 yolks

85g banana puree

30g oil

50g plain flour

5g corn flour

3 whites

50g sugar

Method:

Slightly whisk yolk

Stir in banana puree

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: http://www.rotinrice.com/2012/02/honey-kasutera-%E3%82%AB%E3%82%B9%E3%83%86%E3%83%A9-honey-castella/

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/

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

Chiffons (Strawberry Yoghurt, Orange and Chocolate

Lazy me...put 3 chiffons in the same post as they shared the same recipe..just that flavours are different... Thanks to my baking frens who have shared the recipe and guide me how to make consistent chiffon...pray hard!

1st attempt: Strawberry Yoghurt Chiffon

2nd attempt: Orange Chiffon

3rd attempt: Chocolate Chiffon

Here goes the recipe:

Marble Cappucino Butter Cake

Thanks buddies for the yummy cake recipe..super like it!

• 167g plain flour
• 2 tsp baking powder
• 1/8 tsp salt
• 167g butter
• 93g sugar
• 20g icing sugar
• 2 eggs
• 1/2 teaspoon vanilla essence
• 72g milk
• 1/2tsp cappucino emulco/paste

1. Sift flour, salt and baking powder in a bowl.
2. Cream butter and sugar till pale and creamy.
3. Add eggs,one at a time.
4. Add vanilla essence.
5. Add dry ingredients and milk in alternate batches.
6. Separate batter into two portion.
7. One portion to be added cappucino paste.
8. Pour batter alternately into cake tin.
9. Bake in a preheated oven at 170°C for 40-45 minutes.

Original recipe from:Serene Sim
Adapted from: Keiko Wen

Aspiring Bakers #36: Choc-a-Cookie (Nigella's Totally Chocolate)

Another bake for Aspiring Bakers #36.

Wanted to make something chocolatey for my colleagues, so i searched around for my notes and decided to bake this.
Coincidentally, my friend shared the youtube link in FB too.

So here we go:

 

Aspiring Bakers #36 : Choc-a-cookie (October 2013)

Yo yo yo!!!
Hello to all Aspiring Bakers members!
This is my very first time hosting Aspiring Bakers!

Seriously, I would like to take this opportunity to thank SSB for allowing me to host though I have no experience at all.
So here you go, enjoy October to the fullest.
The theme for this month is "Choc-a-cookie! Basically, any type of cookies, be it crunchy, crispy or chewy but it is a must to include chocolate.

Have fun creating great recipes. Do make some and share your recipes with us.
I look forward to your active participation and support for this event!

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)

How to join?
Step 1 :
Bake cookies that contains chocolate ingredient (chocolate chips, cocoa powder) in the month of October 2013.

Step 2 :
Post it on your blog between 01 October 2013 and 31 October 2013.
Your post must include the recipe or link to the original recipe.
If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted. 
Any entries that do not include a recipe or link to the original recipe will not be accepted too. 

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #36: Choc-a-Cookie (October 2013) hosted by Genie of Honeybee916food and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 

Step 4 :
Email to honeybee916memories@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).
Please use "Aspiring Bakers #36"as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 November 2013.

***If you are interested to find out what's on the previous Aspiring Bakers #35: A Palate for Pizza (September 2013)entries, hosted by Joey of Little Accidents in the Kitchen, see the roundup HERE.

Cheers~~!!

Orange Japanese Cotton Cheesecake

Thanks shifu for the wonderful idea.
We can always substitute the milk portion with juice now.
So refreshing and yummy.
And I did this to celebrate my colleagues birthday.
Love it to the max...but do watch out if you are on diet like me! Cheese is very very fattening.

Recipe from:
http://honeybee916food.blogspot.com/2013/04/japanese-cotton-cheesecake-marble.html

Orange Chiffon

Having eggs and orange at home, I've decided to try chiffon again..so here you go...so happy on the result as for the past 2 months, chiffon has been a failure to me..

Ingredients:
4 egg yolks
50ml oil (i used canola)
60ml orange juice

Cranberry Cheesecake

Planning to do a cake for jiejie's birthday and father's day celebration..since she likes cheecake, i took the courage to try new recipe...took out Alex Goh's book and saw this recipe which seems to be interesting..so gave it a try...Alex rated the complexity of this cake as difficult..erm..i think i've partially succeeded...need to improve further though..

I halved the recipe and used yoghurt instead of sour cream...

Ingredients:
(A)
Cream Cheese 250g
Sugar 60g
Butter 25g


(B)
Orange Zest from 1 Orange
Orange Juice 1 tbsp
Corn Flour 18g
Plain Flour 18g

(C)
Yolks 2

(D)
Plain Yoghurt 63g (you can use sour cream as mentioned in recipe book)

(E)
Whites 2
Sugar 35g

(F) pre-soak the berries in juice for an hour
Dried Cranberries 75g (cut smaller pieces)
Orange Juice 40g

Method:

1. Grease and line tin. I used 7" removable base tin. (I think can use 5") Wrap the outside of the pan with aluminium foil.
2. Cream (A) until light. Add (B) and cream till smooth.
3. Add (C) one at a time, cream till well blended in eaach addition. Add (D) and mix till well combined. Set aside.
4. Whip (E) till soft peak. Make sure utensils are dry and clean before whipping.
5. Add whites to cheese batter and mix till well incorporated. Add in (F), mix till well combined.
6. Pour batter to lined tin. Bake in water bath at preheated oven at 160'C for 50 minutes.
7. Remove cake from pan and set aside to cool. Keep refrigerated overnight.

Recipe from Alex Goh's Baking Craft Series 1010 : Fabulous Cake Business