Sunday, May 21, 2017
This recipe source is from Youtube，【原味古早味蛋糕做法】【HOW TO BAKE CASTELLA CAKE】
I didn't smooth the cake batter properly before baking as a result rough surface. A must try recipe, thumbs up. :)
75g veg. oil
90g cake flour (sift)
6 egg yolk
1/4tsp vanilla paste
6 egg white
72g caster sugar
1/4tsp cream of tartar
1. Preheat oven to 150C.
2. Line base and sides of a 8 inches square pan with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in milk, egg yolk, salt and vanilla paste till mixture is smooth.
7. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for an hour. (Adjust oven temperature according to your oven heating power.)
13.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
14.Leave cake to cool on a wire rack.
Sunday, May 14, 2017
80g egg white
2 1/2tbsp raw sugar
40g cake flour
1/4tsp baking powder
30g ground almond
60g unsalted butter (melted)
6 whole almond
1. Preheat over to 190C.
2. Sift flour, baking powder, salt and ground almond together and set aside.
3. Whisk egg white in a clean big bowl until foamy.
4. Add in sugar and whisk till sugar dissolved.
5. Fold in flour mixture till well blended.
6. Lastly, fold in melted butter mixture till well blended.
7. Spoon batter into greased mould till 90% full.
8. Place an almond in the middle of cake batter.
9. Bake in preheated oven for 10-12mins or till cake is lightly browned.
10.Remove financiers from mould and cool it on wire rack.
Wednesday, May 10, 2017
110g unsalted butter
90g raw sugar
120g self-rising flour
20g cocoa powder
60g hazelnut/any type of nuts (chopped)
1. Preheat oven to 160C.
2. Line muffin tin with paper casing and set aside.
3. Spoon nutella into piping bag and set aside.
4. Sift flour, cocoa powder and salt together and set aside.
5. Cream butter and sugar together till light and fluffy.
6. Slowly beat in egg until well combined. (If batter curdle add in some flour.)
7. Fold in flour alternating with milk until well combined.
8. Lastly, fold in chopped nut.
9. Spoon cake batter into a big piping bag.
10.Pipe cake batter into muffin tin about 1/3 full.
11.Pipe nutella at the center of the batter.
12.Pipe cake batter over the nutella till 80% full.
13.Bake in the preheated oven for 25-30mins.
14.Remove cupcakes from tin and cool them on wire rack.
Sunday, May 7, 2017
125g unsalted butter
65g icing sugar
1/2tsp vanilla paste
150g self-rising flour (sifted)
60g Quaker oat
30g ground almond
1. Preheat oven to 170C.
2. Cream butter, salt and icing sugar until light and fluffy.
3. Slowly beat in egg and vanilla paste until well combined.
4. Mix flour and ground almond together.
5. Fold in flour, oat and raisins into Step 3 till if form soft dough.
6. Scoop cookies dough and drop it on greased tray.
7. Bake in a preheated oven for 15mins.
8. Cool on wire rack and store in an airtight containers.
Monday, May 1, 2017
50g bean curd
45g unsweetened soya bean drink
40g egg white
40g veg. oil
90g cake flour
180g egg white
1/4tsp cream of tartar
1. Line base and side of a 7" square tin with grease proof paper. (Sides of grease proof paper higher than tin.)
2. Double wrap tin base and surrounding with foil, set aside.
3. Blend bean curd and soya bean drink together.
4. Sift flour and salt together, set aside.
5. In a big mixing bowl pour in bean curd paste, egg white and oil.
6. With a hand whisk, whisk till well combined.
7. Add in flour and mix till smooth batter, set aside. (If batter is too thick add in some soya bean drink.)
8. Preheat oven to 150C.
9. With a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of the meringue into the bean curd batter until combined.
12.Then fold in the rest of the meringue lightly in two portions until well combined.
13.Tap tin on tabletop to burst air bubbles in cake batter.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (Adjust oven temperature according to your house oven heating power.)
16.Remove cake tin from oven, drop cake tin on tabletop to prevent shrinkage.
17.Lift up grease proof paper to remove cake from tin.
18.Cool cake on wire rack.
Sunday, April 16, 2017
160g bread flour
30g cake flour
1tsp instant yeast
30g caster sugar
40g warm milk
30g warm water
1thsp warm whipping cream
adequate roasted pork, chopped and mix with some roasted pork sauce
1. In a big mixing bowl mix both flours, yeast, sugar and salt together.
2. Pour all liquid and egg into dry ingredients.
3. With a spatula, mix ingredients together till it form a dough.
4. Lastly, add in butter and hand knead butter into dough.
5. Place dough on table top and hand knead till it achieve a smooth and elastic dough.
6. Put dough in a greased bowl, cover and let it proof for an hour.
7. Knock down proof dough, hand knead on tabletop for a while.
8. Divide dough into 6 equal portions and roll them into balls .
9. Cover and rest for another 10mins.
10.Flatten dough, with a rolling pin roll out dough into an oval.
11.Spoon some roasted pork and place it in the middle of dough.
12.Brush some water at the edges and fold in dough.
13.Pinch edges firmly to seal dough.
14.Arrange them in a tray lined with grease proof paper.
15.Cover and leave it proof for 45mins or till it doubled in size.
16.Arrange 3 doughs on a 'Happy Call' non-stick frying pan put on lid.
17.Cook over low heat for approximate 5-8mins for both sides or flip over once it brown.
18.Remove buns from pan and cool on wire rack.
Friday, April 14, 2017
200g Taiwan bread flour
1tsp instant yeast
2tsp raw sugar
40g gula meleka (chopped)
1 egg yolk
1 1/2tbsp coconut oil
1tsp desiccated coconut
1. Pour water and chopped gula meleka into a small pot.
2. Simmer over low heat till gula meleka melt.
3. Remove form heat and set aside.
4. In a big mixing bowl mix flour, yeast, sugar and salt together.
5. In a bowl mix syrup, milk, egg yolk and coconut oil together.
6. Pour the liquid mixture into dry ingredients.
7. With a spatula, mix ingredients together till it form a sticky dough.
9. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
10.Put dough in a greased bowl, cover and let it proof for an hour.
11.Knock down proof dough, hand knead on tabletop for a while.
12.Divide dough into 6pcs, roll each dough into ball .
13.Cover and rest for another 15mins.
14.Flatten dough, with a rolling pin roll out dough into thin piece.
15.Roll up dough just like rolling swiss roll.
16.Arrange them in a greased baking tray.
17.Cover and leave it proof for 45mins until it doubled in size.
18.Preheat oven to 170C.
19.Brush surface of dough with egg white and sprinkle desiccated coconut over it.
20.Bake in a preheated oven for 15-18mins till buns surface is browned.
21.Remove buns from pan and cool it on a wire rack.