Butter Cookies

Recently this cookies was very popular on facebook. Everybody was crazy of this copycat Jenny Bakery Butter Cookies which is very famous in Hong Kong. I was tempted to try too but there are difference version of recipes. My sister-in-law recommended me a recipe and I tried it out. My family loved them so much, it has the melt-in-mouth texture. This was the second batch which I had baked for this week. I'm using SCS unsalted butter so it was not too buttery for my family and me. Next round I will be trying chocolate butter cookies which I had promised my boys. Following recipe which I had tried and adjust to my prefer.

Recipe

Ingredients
225g SCS unsalted butter
80g icing sugar
100g plain flour
100g bread flour
55g corn flour
2tbsp rice flour
1/2tsp salt

Steps:
1. Preheat oven at 160C.
2. Sift plain flour, bread flour, corn flour, rice flour and salt together.
3. Cream butter and icing sugar until light and fluffy. (Semi-hard butter work well but not room temperature butter as it cause sticky dough.)
4. Fold in flour mixture into Step 3 and mix to form soft dough. (Add some flour if your dough is sticky but do not add too much as the cookies will lost the melt-in-mouth texture.)
5. Put some dough into cookies presser and fix in disc and cover. (You can use nozzle too.)
6. Pipe dough onto a baking tray, leave gap in between dough.
7. Bake in a preheated oven for 15mins.
8. Cool on wire rack and store in an airtight containers.

Mango Pudding

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients (yield 5cups)
250g mango puree (sweetened)
70g sugar
180g water
125g evaporated milk

4tsp gelatine powder
2tbsp hot water

Steps:
1. Dissolve gelatin powder in hot water.
2. Boil water and sugar together until dissolved.
3. Remove from heat and stir in gelatin mixture.
4. Stir in evaporated milk and mango puree till well mix.
5. Strain mixture and pour it into moulds.
6. Chill in fridge and serve.

Pandan Cotton Sponge Cake

Recipe source from 爱橱房的幸福之味：班兰棉花蛋糕. I had halved the original recipe and replaced milk with coconut milk. For my oven grilling mode can't adjust it temperature therefore the top was over browned, I should say burnt. The texture of this cake is as fine and soft as Ogura cake. Thumbs up :)

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Gula Melaka Ogura Cake

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Recipe

Ingredients
4 egg yolk
1 egg (about 50g)
2tbsp coconut milk
60g gula melaka (chopped)
1/4tsp salt
1tbsp veg. oil
70g cake flour

4 egg white
30g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper, greased sides of tin and dust with flour, shake off excess flour.
3. Wrap tin base and surrounding with foil, set aside.
4. Simmer gula melaka and coconut milk together till gula melaka dissolved.
5. Strain and set aside to cool.
6. Sift flour and salt together, set aside.
7. With a hand whisk, whisk egg yolks and one whole egg together.
8. Add in gula melaka syrup and whisk till combined.
9. Add in flour and stir till batter is smooth.
10.With a cake mixer, whisk egg whites and cream of tartar till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
13.Then fold in the rest of the meringue lightly in two portions until well combined.
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.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Toffee Square Cakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Cake batter:
2 large egg
35g caster sugar

60g unsalted butter
30g toffee syrup
1/4tsp vanilla paste

85g cake flour
1/4tsp baking powder
1/4tsp salt
2tbsp ground almond

adequate roasted diced almond

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Cake batter:
1. Preheat oven to 180C.
2. Grease baking tray and set aside.
3. Sift cake flour, salt, baking powder and ground almond together.
4. Melt butter and stir in toffee syrup and vanilla paste till well mix.
5. With a cake mixer, whisk eggs and sugar together till thick and fluffy.
6. Fold in flour in 3 portions till well blended.
7. Spoon some egg batter into butter mixture and stir till well mix.
8. Pour butter batter into egg batter and mix well.
9. Spoon batter into baking tray about half filled and scatter some diced almond on it.
10.Lightly tap baking tray on counter top to burst air bubbles.
11.Bake for 15-20mins till golden brown.
12.Remove cake and cool on wire rack.

Molasses Sugar Chiffon Cupcakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
40g egg yolk
2tbsp molasses sugar/brown sugar

30g veg. oil
55g milk

70g cake flour
1/4tsp salt

135g egg white
30g caster sugar
1/4tsp cream of tartar

adequate vanilla butter cream

Steps:
1. Preheat oven to 175C.
2. Sift flour and salt together, set aside.
3. With a hand whisk, whisk egg yolk till pale and whisk in molasses sugar.
4. Add oil and milk, whisk till well blended.
5. Add in flour into egg yolk batter and whisk till well blended.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of the meringue into egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Fill piping bag with cake batter.
11.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
12.Tap cupcake on table top to burst air bubbles.
13.Arrange cups on tray and bake in a preheated oven for 25mins.
14.Remove from oven, invert cake and leave it cool.
15.Pipe butter cream into cupcakes, chill and serve.

Toffee Roll

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Sponge:
3 egg white
2tbsp castor sugar
45g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)

adequate buttercream

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in castor sugar first then gradually add in molasses sugar and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack.

Assemble the sponge:
1. Carefully transfer sponge onto a greaseproof paper with the skin facing up.
2. Spread buttercream onto sponge.
3. Pour toffee syrup into piping bag and pipe stripe of syrup along sponge.
3. Gently roll sponge by using paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.