I won this bottle of Macadamia oil recently from 'Sugar Inc' contest. It is the non-volatile oil expressed from the nut meat of of the macadamia. It is written on the bottle label - cholesterol free & is suitable for salad dressings, stir fries, baking & pan frying.
These are my final bakes of this month as I am going away for a short holiday before school reopens in late Oct. I cleared the last few eggs by baking two 7" cake & tried out my chocolate cartoon piping. I also added some macadamia oil into my batter hoping that it will add a nutty flavour to the sponge cake (but it didn't ! ;P). My piping skills is extremely bad today.. kekeke, shall practice more when I'm back in late Oct. *^_^*
Thursday, September 23, 2010
Special thanks to Anna who helped me captured such nice pics (as above) which I couldn't achieve as an amateur (Those pics which I took were not as sharp compared to hers). Thanks for your patience & guidance as well. *^_^*
I gave the teddy bear cake to my mum & made another similar cake without the cartoon print for myself instead. This chocolate cake is moist & soft, a perfect combination with the slightly salted buttercream frosting.
Wednesday, September 22, 2010
Tuesday, September 21, 2010
Monday, September 20, 2010
'A financier is a small French cake. It is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour. Financiers are often served topped with whipped cream, berries, or other fruit, and served accompanied by ice cream or other frozen confections ' (Fr Wikipedia)
I wanted to top my financier with a cherry, but I'm not sure why I can't find any fresh cherries in Giant, NTUC or cold storage. I had not choice but to use peaches instead. I stuff in a piece of peach in the middle of my cake & that explained why there is a small 'depression'.
This cake is really soft & moist, best eaten when out from oven.
Sunday, September 19, 2010
Thursday, September 16, 2010
I love the combination of matcha & red bean & decided to make a bread loaf today. Sad to say that I do not own a proper loaf tin & thus resulted in an irregular shape loaf. I baked it for a good 40mins before it became a nice even brown colour. I was quite happy with my loaf until I sliced it into half.
I was dismayed to see a 'tunnel' formed just underneath the crust. Probably I did not roll it tight enough & therefore resulted in those air pockets? Nevertheless, the bread tasted very soft with a light matcha taste.
Well, what could be nicer to eat than your own home made bread over a cup of matcha tea? *^_^*
Monday, September 13, 2010
I am not really a fan of bananas. Just because my hubby was sick for the past few days & had poor appetite, he did not touched any of those bananas given by his mum. This morning, I noticed that the bananas are overripe with black spots on their skin. Hmm... I was wondering what should I do with them? Banana milkshake? Nah, I had already tried that before.
I remembered 'Bakertan' (from baking libary) did a banana chocolate cake recently. Oh well, it sounds great since I wanted to finish up my chocolates too. I did some modifications to his recipe.
My end product was totally different from his - I added chocolates into my batter instead & placed some sliced bananas in between the layers of batter & the top.
I checked for the doneness of my bake after 1hr. I sliced & sampled my bake after sometime later. I guess I wouldn't call my bake a cake as the texture was soft & moist just like pudding on top while the bottom was like the bread crust. It really resembles bread pudding except that mine was exceptional black due to the dark chocolates which I had added in. On the whole, it still tasted good with a strong banana fragrance with the rich chocolate.
Sunday, September 12, 2010
Saturday, September 11, 2010
It had been a month since I last baked swiss roll - not because they are difficult to bake but because there is no promise that I can 'roll' them up nicely everytime.
My technique of rolling was not quite successful today. I admitted being the culprit as I am too liberal when spreading my whipped cream onto the cake. I did not spread red bean paste all over the cake as I thought it will be too sweet together with the whipped cream. Instead, I only rolled the red bean paste into 3 long strips & added on top of the cream. It resulted in a thick layer of fillings & made my rolling a challenge.
Though the swiss roll may not be pretty in physical, they tasted really good. Matcha & red bean do make a good couple *^_^*
Thursday, September 9, 2010
Tuesday, September 7, 2010
Sunday, September 5, 2010
Saturday, September 4, 2010
'The Sunday Times' published a SDP recipe some weeks ago. I had never tried SDP before & was really curious to find out how it actually taste. I headed down to 'Giant' & bought a small box of dates last week but was too busy with other stuffs & forgot totally about it.
Finally, I bake this SDP this morning. My hubby & I love this pudding with the butterscotch sauce. This SDP is soft & best eaten when it is warm.