Zebra Castella Cake

I'm linking this post to the Little Thumbs Up event, theme for this month, May is 'Milk', organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Tze of Awayofmind Bakery House.

Recipe

Ingredients:
4 large eggs (about 250g)
50g caster sugar
50g Honey
60g milk (warm)
10g cake emulsifier/ovalette/SP
55g bread flour
90g plain flour
1/2tsp salt
10g mirin
45g unsalted butter (melted)

2tsp cocoa powder (sifted)

Method:
1. Preheat oven to 170C.
2. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
3. Sieve bread flour, plain flour and salt together twice.
4. Dissolve honey in warm milk.
5. Add sugar, eggs, ovalette, milk mixture and flour mixture into mixing bowl.
6. Whisk at low speed till well mixed, scrap side and bottom of mixing bowl.
7. Increase speed to high and whisk for 5mins.
8. Reduce to medium speed and continue to whisk for another 6-8mins or until batter is thick and creamy white.
9. Mix melted butter and mirin together.
10.Stop mixer, remove mixing bowl and fold in butter mixture till well mixed.
11.Divide cake batter into two portions.
12.Mix one portion with cocoa powder and leave another portion plain.
13.With a dinner spoon, scoop two spoons of plain batter and pour it into prepared wooden mould.
14.With another dinner spoon, scoop one spoon of cocoa batter and gently pour it over the plain batter.
15.Now scoop one spoon of plain batter and gently pour it over the cocoa batter.
16.Repeat steps 14 and 15 till all the batter was used up.
17.Tap mould on counter top to burst any air bubbles.
18.Bake in preheated oven for 50-55mins.
19.Once cake is out of the oven, remove wooden mould and a piece of grease proof paper.
20.Fold in the other piece to cover cake, invert cake onto a flat hard board and leave it to cool.

Note: I find that this recipe yield a moist cake so this time I omit the part, wrapping and cooling cake in the fridge. You may do the same if you try out my previous Orange Castella Cake.

Orange Castella Cake

Last weekend I spare some time trying out my new wooden castella cake mould. I had played around with castella cake ingredients to fix into 'Little Thumbs Up April 2014 Event - Orange'. It turn out very well. :)

Original recipe from Nasi Lemak Lover- Castella cake 长崎蛋糕.

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal.


Recipe

Ingredients:
4 large eggs (about 250g)
50g caster sugar
50g Honey
30g milk (warm)
40g orange juice
10g cake emulsifier/ovalette/SP
55g bread flour
90g plain flour
1/2tsp salt
45g unsalted butter (melted)
zest of 1 orange

Method:
1. Preheat oven to 170C.
2. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
3. Sieve bread flour, plain flour and salt together twice.
4. Dissolve honey in warm milk.
5. Add sugar, eggs, ovalette, milk mixture and flour mixture into mixing bowl.
6. Whisk at low speed till well mixed, scrap side and bottom of mixing bowl.
7. Increase speed to high and whisk for another 5mins.
8. Reduce to medium speed and continue to whisk for another 6-8mins or until batter is thick and creamy white.
9. Mix orange juice and orange zest together.
10.Slowly pour into cake batter and whisk till well mixed.
11.Stop mixer, remove mixing bowl and fold in melted warm butter till well mixed.
12.Pour batter into prepared wooden mould.
13.Either tap it on counter top or use a skewer to stir the batter around to burst any air bubbles.
14.Bake in preheated oven for 50-55mins.
15.Remove cake from oven and let it rest on counter top for 10mins.
16.Fold in grease proof paper which is dangling over the pan to cover the cake.
17.Flip it over resting cake up-side-down on a flat hard board.
18.Put it in a big plastic bag and rest in fridge for few hours.
19.With sharp knife trim sides of the cake, slice into serving size and serve.

Oreo Malted Cake

Recipe

Ingredients
115g unsalted butter (room temperature)
75g caster sugar
2 eggs
1/4tsp salt
115g cake flour
1tsp baking powder
10g malted milk powder (Horlicks/Ovaltine)
2tbsp milk
50g Oreo cookies (remove cream and crushed)

extra Oreo cookies

Steps:
1. Preheat oven to 175C.
2. Line base of an oval pan and set aside.
3. Sift flour, malted milk powder and baking powder together, set aside.
4. Cream butter, salt and sugar together till light and fluffy.
5. Gradually add in beaten egg into creamed mixture.
6. Fold in flour and milk till smooth.
7. Fold in crushed oreo cookies.
8. Pour batter into prepared pan and arrange oreo cookies on the surface.
9. Bake in the preheated oven for 30-35mins.
10.Leave cake cool in pan for 5-10mins then remove cake and let it cool on a wire rack.

Cinnamon Raisins Cookies

Recipe

Ingredients
120g butter
100g demerara sugar/raw sugar
1/4tsp salt
1 egg
150g plain flour
2tbsp potato flour
1/4tsp baking soda
1/4tsp baking powder
3/4tsp ground cinnamon

100g raisins

Steps:
1. Cream butter, salt and sugar until light and fluffy.
2. Slowly beat in egg until well combined.
3. Sift flour, photo flour, ground cinnamon, baking powder and baking soda together.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Add in raisins and mix till combined, wrap dough up and rest in the fridge for 1/2 hour.
6. Preheat oven at 175C.
7. With two small spoons, scoop small amount of dough and place them on a greased tray.
8. Bake in a preheated oven for 15mins until slightly firm.
9. Cool on wire rack and keep in an airtight containers.

Crab Filament Buns

Bread dough recipe from here.

祝大家马年身体建康, 马到功成。

Received Special Gifts

This evening I had received this set of special gifts from Wei Wei of 'The Sweetylicious'. She is a kind girl and it very nice to meet her. Thank you so much for the gifts. :)