My 'Not So' Angry Bird Cake

I wanted to do an angry bird cake long time ago, but I got too many bakes on my list queuing (I'm sure this sounds familiar to you as well?). Well, this is just a normal chocolate cake & I am using my left over cream cheese to do the frosting. My angry bird seems not angry enough! Hahaha.. but I think it looks kinda cute, what's your opinion?

Tortoise Buns

 

Bun recipe here 

*Red bean paste as fillings

Polo skin (adapted & modify from here) 

Ingredients:

100g butter
100g icing sugar 

1 egg, lightly beaten
5g milk powder
200g plain flour, sifted
5g green tea powder
 

Method:

1. Sift icing sugar & milk powder into a mixing bowl. Add butter.
2. Beat mixture until light & fluffy. Add beaten egg gradually, a little at a time.
3. Fold in flour until a smooth polo skin dough is obtained.
4. Refrigerate skin dough in fridge until ready to use.

 

Happily Ever After

 

 

Happy 5th Anniversary Red Velvet Cake for my friend *^_^*

Almond Jelly

Almond Jelly

Ingredients:

1 packet Rose brand jelly powder

650ml Almond syrup

1 can evaporation milk

1 can logan in syrup 

Method

1. Pour 2000mls water into a pot & stir in the jelly powder.

2. Pour in almond syrup once there are bubbles & is boil.

3. Pour in evaporation milk. Stir & off the stove when there are bubbles.

4.  Cool slightly before pouring into moulds.

 

I am submitting this to Aspiring Bakers #20 - Asian Dessert Buffet! (June 2012), hosted by Moon of Food Playground.

Topo map Love Cake

Topo Map Love Cake

(Recipe adapted & modify from Table for 2)

Ingredients:

250g buttter

230g sugar

5 eggs

300g plain flour

1 tsp baking powder

125ml UHT milk

zest from 1 orange

10g green tea powder

Cocoa powder for creating the topo lines 

Method:
1. With an electric mixer, cream butter & sugar until pale & fluffy.

2.Beat in eggs, one by one, beating well after each addition.

3. Sift 1/2 the flour into the butter mixture & beat on low speed until combined.

4. Mix in milk & sift the balance flour into the mixture. Beat until combined.

5. Divide batter into two. Mix in orange zest in one & green tea powder to the other.

6. Spread 1/2 of green tea batter into a 8" pan & level it. Sift a layer of cocoa powder over.

7. Gently dollop 1/2 of the other colour over & level it. Repeat the sifting of cocoa powder.

8. Repeat layering with both colours, with final layer clean (no cocoa powder on top).

9. Bake in a preheat oven @ 170 degrees for 35mins.

Cornmeal Raisin Cookies

 Cornmeal Raisin Cookies

(Recipe adapted & modify from Cook With No Books)

Ingredients:

1 cup plain flour

1/4 cup yellow cornmeal

1/4 cup wholemeal flour

1/2 tsp baking powder

1/8 tsp salt

85g salted butter, room temperature

1/4 cup sugar

1 egg

1 tsp lime juice

1/2 cup raisins, chopped

Method:

1. In a medium bowl, sift together flour, cornmeal, wholemeal, baking powder & salt.

2. With an electric mixer, cream butter & sugar until light & fluffy.

3. Add in lime juice & egg. With mixer on low, gradually add flour mixture & beat until just combined. Stir in raisins.

4. Using a tablespoon, measure level scoops of cookie dough & arrange on baking paper.

5. Bake in a preheat oven @ 170 degrees for 15mins.

Verdict: Crunchy & addictive cookies. I juz can't stop at one *^_^*

Castella Craze

Matcha Marble Castella Cake 

(Recipe adapted from Anncoo Journal & My Kitchen Snippets )

Ingredients:

5 egg yolks
5 egg whites
110g sugar
115g Bread flour 

1 tsp matcha powder diluted with 2 tbsp hot water
50g honey + 2 -3 Tbsp hot water (stir to dilute) 

Method:

1. Place egg whites in a mix bowl & whisk until foamy. Add in sugar slowly & continue to whisk until firm peaks. 

2. Add in yolks one at a time. Whisk until well combined. Add in the sifted flour & continue to mix until just combined. Drizzle in the honey mixture & continue to mix.

3. Pour batter through a sieve & divide batter into 2 equal portions. Add in the matcha mixture into one of the batter & blend well.

4. Bake in preheated oven @ 160 degrees for 30mins or until top is evenly browned.

5. Get ready a large piece of parchment paper. When the cake is cool enough to handle, lift cake up by holding the edge of the foil. Turn cake upside down onto the parchment paper. 

6. Peel off the foil & wrap the cake up with the parchment paper. Leave the cake overnight in the refrigerator to preserve moisture in the cake & flavour to develop.

My cake are not as pretty compared to Anncoo & Gert. Do hop over to their lovely blog to see their great masterpiece ;)

Sweet Potato Swirl Bread

Sweet Potato Swirl Bread
(recipe modify from basic bread)

Ingredients

Plain dough

140g Bread Flour 

15g wholemeal flour

1/2tsp Instant yeast

10g Sugar
1/8 tsp Salt
70g whipping cream
Shortening 10g

Sweet potato dough
150g Bread Flour 

20g wholemeal flour 
100g sweet potato

1/2tsp Instant yeast

10g Sugar
1/8 tsp Salt
70g whipping cream
Shortening 10g

Oats (optional)

Method:
1. Combine all ingredients together (except shortening) in a mixer (do separately for plain dough & sweet potato dough). Beat until a dough is formed & add in shortening.

2. Proof both doughs for 1hr.
 

3. Punch out air from the doughs. Roll both doughs out to 1 inch thickness, stack 2 flattened pieces of dough together & roll up tightly to form a roulade. Place the dough into the greased loaf tin & proof for 1hr.  

4. Bake in a preheated oven @ 160°C for 45mins.

Creamy Banana Ice Cream

Creamy Banana Ice Cream (recipe here)

• Peel your bananas first

• Cut them into small pieces

• Freeze for just 2 hrs on a plate
• Blend, blend, blend - scraping down the bowl when they stick.

• Add in Cinnamon or Peanut Butter Chips & blend
• Enjoy the magic moment when they turn into ice cream!

Cinnamon Loaf

 

Cinnamon Loaf (basic bread recipe adapted & modify from here)

 I love the light cinnamon taste in the bread. The loaf on left has a few raisins added while the bread do not. But both were still yummy! ;)

A Thousand Layered pastry

Wedding Pia (Recipe adapted from Yochana)

Ingredients:

Water Dough:

100g Plain flour
20g icing sugar
50g shortening
40g water + some red colouring (mix together)

Oily Dough:

80g Plain flour
40g shortening

Filling:
Red bean paste

Method:
1. Mix water dough together till smooth & then rest for 20mins.
2. Mix oily together & divide into 8 portions.
3. Divide water dough into 8 portions.
4. Wrap oily dough with the water dough. Oily dough inside & outside is the water dough.
5. Roll out into a tongue / oval shape and roll like a swiss roll. Repeat this process another time. Then let it rest for 5mins.
6. Roll out the dough into a round shape, wrap up with red bean paste & seal tightly. Place on the table & flatten it using your palm slightly.
7. Sprinkle some sesame seeds on top.
8. Bake at 180C for about 25 mins.