Wednesday, December 17, 2014

Bubble Rice Cookies


My boys enjoying this cookies. They loved the crispiness of the bubble rice. I already bookmark this recipe for next year Chinese New Year, hoping to find time to bake it.

Recipe source from Anncoo Journal-Bubble Rice Cookies.

Sunday, December 14, 2014

Bisquick Steamed Cake




Recipe source from Peng's Kitchen- Puto (Filipino Steamed Cakes).

Recipe

Ingredients (yield 4cupcakes)
100g bisquick
45g castor sugar
70g milk
1 egg
a drop of food colouring of your choice

Steps:
1. Stir bisquick powder and sugar together.
2. Add eggs and milk into flour mixture.
3. With a hand whisk, mix till smooth batter.
4. Divide batter into 2 portions add in food colourings and mix well.
5. Lined muffin cups with casing and fill with batter.
6. Arrange cups in preheated steamer and steam over high heat for 15 mins.
7. Remove cakes from muffin cups and cool on wire rack.

Wednesday, December 10, 2014

Cocoa Toyko Banana Cake (Chocolate custard filling)




This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Recipe

Ingredients
Filling:
45g cooking chocolate (melted)
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
70g chocolate milk

Print batter:
1 small egg (separated)
1tbsp caster sugar
1tbsp cake flour
1tbsp corn starch
2tsp veg. oil
brown food colouring

Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil

Steps:
Filling:
1. Mix all the ingredients except melted chocolate into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in melted chocolate and set aside to cool.
4. Spoon custard into piping bag and chill in fridge. (Can prepare a day ahead.)

Print batter:
1. Preheat oven to 170C.
2. Lined and greased a 10" by 13" tray, set aside.
3. With a hand held electric whisk, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and add in egg yolk, whisk for another minute until well combined.
6. Sift flour and corn starch into meringue, fold in lightly till blended.
7. Lastly fold in oil till blended.
8. Scoop 4tbsp batter into a small bowl, mix in a drop of brown food colouring.
9. Spoon batter into piping bag and pipe big dots on prepared tray.
10.Scoop 3tbsp batter into a small bowl, mix in two drops of brown food colouring to make darker brown.
11.Spoon batter into another piping bag and pipe two small dots on both side of the big dot.
12.Bake in preheated oven for 1-2mins.
13.Remove tray from oven to cool.
Note: For balance batter either make extra trays of difference prints or mix it into sponge batter for roll.

Sponge:
1. Preheat oven to 190C.
2. Sift flour and salt together, set aside.
3. With a cake mixer, whisk egg whites till frothy.
4. Gradually add in sugar and whisk till stiff peaks form.
5. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
6. Fold flour into meringue lightly in 3 portions until well blended.
7. Mix milk and oil together and fold into batter until well combined.
8. Pour batter into printed tray and smooth surface.
9. Bake in preheated oven for 10mins.
10.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
11.Peel off grease proof paper and leave it to cool on wire rack.

Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust. I didn't bother to remove the crust.)
2. Cut sponge into 6 equal pieces.
3. Tear a piece of plastic cling wrap and place it on table top.
4. Place one piece of sponge on it, pipe custard onto sponge and roll it up.
5. Twist both ends to secure roll. Do not roll too tight as sponge will be flattened.
6. Arrange cake into a semi-circle/half round loaf pan.
7. Rest cake in fridge to stabilize it shape.
8. Remove plastic wrap and serve.

Sunday, December 7, 2014

Pumpkin Chiffon Cupcakes (Rice flour)




I'm joining Best Recipes for Everyone December 2014 Event Theme - My Little Cupcakes by Fion of XuanHom's Mom.

Recipe

Ingredients (yield 5cupcakes)
38g egg yolk
1/4tsp salt
20g veg. oil
20g milk
50g mashed pumpkin
50g rice flour (sifted)

80g egg white
35g caster sugar

Steps:
1. Preheat oven to 155C.
2. Warm milk and oil together, set aside.
3. In a big bowl whisk egg yolk, salt, warm milk mixture and mashed pumpkin together till combined.
4. Add in flour and mix till combined.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the rest of the meringue in two portions lightly until well combined.
9. Fill piping bag with cake batter.
10.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
11.Arrange cups on tray and bake in a preheated oven for 25mins.
12.Remove from oven, invert cake and leave it cool.

Thursday, December 4, 2014

Mini Oreo Square Cake



Recipe

Ingredients
120g unsalted butter (room temperature)
75g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla paste
3tbsp milk
50g mini oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 175C.
2. Grease baking tray and set aside.
3. Sift flour into a mixer bowl.
4. Add in sugar, butter, eggs, milk and vanilla paste.
5. Beat at low speed till well mixed.
6. Switch speed to medium high and beat mixture until smooth and pale, about 2-3mins.
7. Fold in crushed oreo cookies.
8. Spoon batter into baking tray about half filled and place an oreo cookies on it.
9. Bake in preheated oven for 20mins.
10.Remove cakes from tray and cool it on wire rack.

Monday, December 1, 2014

Cotton Soft Sponge Cake




Recipe

Ingredients

40g unsalted butter
60g plain flour (sift twice)
60g milk
3 egg yolk (about 58g)
28g egg
1/4tsp vanilla paste

3 egg white (about 140g)
55g caster sugar

Steps:

1. Preheat oven to 140C.
2. Line base of a 7 inches round loose base pan with grease proof paper and set aside.
3. Melt butter in a small saucepan over low heat.
4. Remove from heat and quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Mix egg yolk, 28g beaten egg and vanilla paste together.
7. Add in egg mixture a little at a time, with a spatula and beat till smooth.
8. Add in milk and mix till well blended.
9. Strain batter and set it aside.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till stiff peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan into an 8 inches round pan and steam-bake in preheated oven for 45-50mins.
16.Remove cake pan from oven, invert pan onto another loose base cake pan (remove base) and cool it on wire rack.

Sunday, November 30, 2014

Apricot Mango Yogurt Buns




I'm joining Best Recipes for Everyone November 2014 Event Theme: Fresh from Oven ~ My Bread Storyhosted by Fion of XuanHom's Mom.

Recipe

Ingredients
Bread dough:
250g bread flour
1tsp instant yeast
45g sugar
75g milk
100g mango yogurt
1/3tsp salt
25g butter

70g apricot (cut into small pieces)

Topping:
75g milk
30g instant custard powder

Steps:
1. Combine all ingredients in a mixer, except butter and apricot.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Add in apricot and beat till well mix.
5. Put dough in a big bowl, cover bowl and let it prove for an hour.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 12 equal portions about 48g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it proof for 45mins until it doubled in size.
10.Preheat oven to 180C.
11.Mix instant custard powder and milk together till smooth.
12.Spoon custard into piping bag and pipe it on each proved buns.
13.Bake in a preheated oven for 15mins until buns is browned.
14.Remove buns from tray, brush surface with butter and cool it on a wire rack.