Friday, April 27, 2012

酥菠萝苹果蛋糕

 
酥菠萝苹果蛋糕 (Recipe adapted & modify from here & 方形模的60堂创意糕点课)

Ingredients:
Crust
50g butter
100g plain flour
1 egg yolk
25g sugar

Cake layer
80g butter
80g icing sugar 
60g eggs 
60g almond powder
30g plain flour 
20g dessicated coconut

Apple Fillings
2 apples, peeled, cored & cut into cubes
1 tsp Cinnamon powder 
2 Tbsp sugar
some water
some cornflour
*Cook everything together until apples are soft. Add cornflour to thicken 

Toppings
60g butter
2 Tbsp sugar
80g plain flour
*Gently rub the butter & flour to form into crumbs & add sugar & mix well. 

Method
1. Crust: Sift the plain flour in a mixing bowl. Add in sugar. Rub in the butter until small crumbs are formed. Add the egg yolk & knead to form a dough. Roll & press dough onto 8x8" square pan.

2. Spread the cake batter onto the crust, add in apple fillings & add toppings.

3. Bake in a preheated oven @ 170 degrees for 40mins.

Tuesday, April 24, 2012

西瓜戚风蛋糕


 WaterMelon Chiffon~  西瓜戚风蛋糕
(Recipe adapted & modify from
)

Ingredients: 
85g Plain flour
6 egg yolks
40g caster sugar
60g milk
40g corn oil

watermelon batter:
5g strawberry powder
1 Tbsp poppy seeds

skin batter:
3g matcha powder

Meringue
60g caster sugar
6 egg whites

Method:
1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil & milk. Add in sifted flour.

2. Divide the yolk batter into 2 portions (2/3 for watermelon & 1/3 for skin). Add in strawberry powder & poppy seeds into one portion & green tea powder into another.


3. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

4. Divide the meringues into 2 portions & fold in to the yolk batter to combine.

5. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

6. Bake in pre-heated oven at 160 degrees for 40mins.


Sunday, April 22, 2012

Wholemeal Buns


Wholemeal Buns
(Recipe adapted & modify from Wen's Delight

Ingredients:
(A)
62g Salted butter (softened)
32g Sugar
1/2 tsp Salt
1/2 Egg 
8g Instant yeast
105g milk
25g Instant oat

(B)

75g Wholemeal flour
150g Bread flour
50g Plain flour

Method:
1. Using the mixer hook, mix (A) together for 2mins till well mix.

2. Add in (B) at slow speed to blend into a dough & beat into a smooth & elastic dough. Proof the dough for 30mins.

3. Divide the dough into 50g portion & roll into the shapes of your choice. Proof for 1 hour.

4. Bake the buns in a preheated oven at 200 degrees till golden brown.



Saturday, April 21, 2012

C is for cookies


Do you want a double scoop ice cream on a  hot day?
 Flower basket

Wednesday, April 18, 2012

Saturday, April 14, 2012

An early Mother's Day Celebration


Traditional Butter Cake
(Recipe adapted & modify from 星厨房)
 
Ingredients 
500g butter
280g sugar
370g flour
1.5 tsp Baking powder
1 tsp vanilla essence
7 eggs
½ tsp salt 

Method
1. Cream together butter, sugar & salt in a mixing bowl till light & fluffy.
2. Add eggs one at a time & combine well. Add in essence.
3. Sift in flour & baking powder & blend thoroughly.
4. Pour into an 8" tin & bake in a preheated oven at 160c for 60mins.

 
Happy Mother's Day *^_^*

Thursday, April 12, 2012

天然酵母玉米土司


天然酵母玉米土司
(basic recipe adapted & modify from Carol)


Monday, April 9, 2012

Corn Muffins


Corn Muffins
(Recipe adapted & modify from Nasi Lemak Lover)
 
Ingredients
125g butter, softened  
115g caster sugar
2 eggs

1/2 teaspoon salt

200g plain flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder 

1/2 cup milk
 
1 cup frozen yellow corn 

Method
1. Cream together butter, sugar & salt in a mixing bowl till light & creamy.

2. Add eggs one at a time & combine well.

3. Add flour, cornmeal & baking powder & blend thoroughly.

4. Add milk while mixing.

5. Add corn to the mixture & combine until corn is worked in.
 
6. Bake at pre-heated oven at 180c for 25mins.

Thursday, April 5, 2012

Crazy about Swiss Roll


Alan (from travellingfoodies) left a comment recently in my blog asking if I had caught the swiss roll bug again? Hehehe, well, if you have been following my blog, you will notice that I had made quite a few swiss rolls during last year Aspiring Bakers, 'Rolling good times'. Since then, I got a phobia of baking & eating swiss rolls ;P

Last month when my hubby was out stationed in Taiwan, I asked him to get a copy of the patterned swiss roll book by Junko. The swiss rolls in the book are all so pretty & sweet. I knew that I got to give them a try ;)

(recipe here)
I made this specially for a close friend whose birthday is just round the corner *^_^*

Tuesday, April 3, 2012

Strawberry Print Swiss Roll

 Strawberry Print Swiss Roll
(recipe here)
Opps.. I piped my strawberries a little too big ;P

Sunday, April 1, 2012

椰子面包


*Basic Water Roux recipe adapted & modify from Kokken69

Water Roux

Bread Flour 50g
Boiling water 75g

Bread Dough
1 tsp Instant yeast
200g Bread Flour
100g Wholemeal flour
50g Sugar
50g Milk  
Egg 1
30g butter

Coconut fillings (recipe from carol)
70g butter, soften
100g dessicated coconut
60g icing sugar
30g milk powder
25g egg
*Mix all together

Method:
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.   
4. Wrap coconut fillings & shape into patterns you desired. Proof for 1hr. 
5. Bake in a preheated oven @ 180°C for 15mins.


Make a super mini plain loaf