Wednesday, November 24, 2021

Mango Chiffon Cupcakes


2        egg yolk
20g    veg. oil
10g     milk
30g     mango puree
40g     cake flour
5g       corn starch
1/4tsp  salt

2         egg white
30g     sugar

1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, corn starch and salt together, set aside.
4. With a hand whisk, mix oil and egg yolk together till well blended.
5. Add in milk and mango puree, whisk till combined.
6. Add in sifted flour and stir till batter is smooth.
7. With a cake mixer, whisk egg whites till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Wednesday, October 13, 2021

Pandan Kaya Pocket Cake


55g       egg yolk
10g       caster sugar
1/4tsp   salt
15g       veg. oil
20g       coconut milk/ milk
1/4tsp   pandan paste
40g       cake flour
25g       corn flour
1/4tsp   baking powder

90g       egg white
35g       caster sugar
1/4tsp   cream of tartar

adequate kaya

1. Prepare 2pcs 28cm x 35cm baking paper.
2. Draw 8 circle about 8cm in diameter on each of the baking paper, allow spacing in between circles. (You may draw circles directly on parchment paper instead.)
3. Place prepared baking paper on a 11" x 14" baking tray, lined parchment paper over it and set aside.
4. Preheat oven to 180C.
5. Sift cake flour, corn flour and baking powder together, set aside.
6. With a hand whisk, whisk egg yolk, sugar and salt together till blended.
7. Add in oil, pandan paste and coconut milk, whisk till blended.
8. Add in flour and stir till batter is smooth.
9. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till very stiff peaks form but not dry.
11.Fold in 1/3 of the meringue into egg yolk batter until blended.
12.Pour egg yolk batter into meringue and mix till well blended.
13.Pour batter into piping bag.
14.Pipe batter in center of each circle and allow batter slowly spread within the ring.
15.Used toothpick to burst air bubbles in cake batter.
16.Bake in preheated oven for 12mins.
17.Place balance cake batter in fridge, repeat step no.14 and 15 after first tray is baked.
18.Remove tray from oven and cool on wire rack.
19.With a palette knife slowly remove cake from parchment paper.
20.Spread cake with kaya, fold it up and served.

Monday, September 13, 2021

Moist Chocolate Chip Muffins



Ingredients (yield 6 cupcakes)

70g      egg
45g      demerara sugar
1/4tsp  salt
15g      honey
70g      unsalted butter (melted)
70g      milk
1/2tsp  vanilla paste
100g    cake flour
30g      cocoa powder
1tsp     baking powder
70g      chocolate chip

1. Preheat oven to 160C.
2. Sift flour, cocoa powder and baking powder together, set aside.
3. With a hand whisk mix egg, sugar, salt, vanilla paste and honey together till well mixed.
4. Mix in melted butter follow by milk, mix till well combined.
5. Mix in sifted flour mixture into batter till smooth.
6. Lastly mix in chocolate chips.
7. Spoon batter into a lined muffin tin until 70% full.
8. Sprinkle some more chocolate chips on surface. 
9. Bake in preheated oven for 20-25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Monday, July 26, 2021

Purple Sweet Potato Buns


150g     bread flour
1/2tsp   instant yeast
20g       sugar
65-70g  milk (warm)
28g       egg
1/2tsp   salt
50g       cooked purple sweet potato (mashed)
8g         butter

1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar, mashed purple sweet potato and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. (dough will be sticky)
7. Put dough in a bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 6 portions about 52g each, cover and rest for another 20mins.
10.Shape each dough into round ball and arrange them in a greased pan 21cm x 16cm.
11.Cover and leave it to proof for an hour until it doubled in size.
12.Preheat oven to 170C.
13.Brush surface with milk and bake in a preheated oven for 14mins until buns surface is browned.
14.Remove buns from pan and cool it on wire rack.