X'mas Log Cake

Wishing Everyone Merry Christmas & A Happy 2011

Moist Chocolate Cake

Recipe

Ingredients
210g self-raising flour
1tsp baking soda
45g cocoa powder
5g instant coffee powder
1/2tsp salt
180g caster sugar
70g demerara sugar
2 egg (lightly beaten)
1tsp vanilla paste
1cup buttermilk
75g milk
60g unsalted butter (melted and cool)

Steps:
1. Preheat oven to 180C.
2. Well greased a fluted ring with oil and set aside.
3. Sift flour, cocoa powder, coffee powder, baking soda and salt into the mixer bowl.
4. Add in sugar and mix well.
5. Mix buttermilk, milk, melted butter, eggs and vanilla paste together and pour into flour mixture.
6. Beat the mixture at low speed until well mix, about 2-3mins.
7. Increase speed to high and beat for another 5mins until free of lumps and increased in volume.
8. Pour batter into greased fluted ring.
9. Bake in a preheated oven for 35mins or until skewer comes out clean when inserted in centre of cake.
10.Leave cake in tin for 10mins before turning onto wire rack to cool.

X'mas Honey Cookies

This is my family all time favourite cookies. Recipe is from here. I brushed the surface of the cookies dough with egg white and sprinkle it with colourful X'mas sprinklers.

I am submitting this cookies to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking.

Chocolate Chips Marble Cupcake

My boys requested these cupcakes so I baked it again. :)

Just a Birthday Cake

This year my elder boy requested a simple chocolate birthday cake without any character on it. He claimed that those cartoon characters on the cake are 'lame' for kids. :o Hahaha... he may talk and act like a young teenager but to me he is always my little boy. :)

Although this cake may look simple but it is a very special to me and my boy as he played a part in the cake decoration. I must say he did a great job. :)

Cinnamon Chips Nutty Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g caster sugar
1/4tsp salt
35g veg. oil
55g milk
60g cake flour
20g ground hazelnut
3 egg white
60g caster sugar
1/4tsp cream of tartar

50g chopped nuts
adequate cinnamon chips

Steps:
1. Preheat oven to 175C.
2. Sift flour and ground halzelnut together, set aside.
3. Use a hand whisk mix egg yolk, salt and sugar together.
4. Add in the oils, milk and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly until well combined.
10.Pour batter into a 20cm tube pan.
11.Smooth the surface and sprinkle chopped nuts and cinnamon chips on it.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.

Cheese Puff

Recipe from Lily's Wai Sek Hong blog, Cheese Puff.

Oreo Chessecake (non-baked)

Recipe from Baking Mum blog, Non-baked Oreo Chessecake.

Orange Peel Chiffon Cake

Recipe is from here. I added in some orange peel to give the chiffon cake a stronger citrus taste.
I am submitting this chiffon cake to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker .

Chocolate Chips Marble Cupcake

Recipe from Aunty Yochana Blog, 'Marble Miffins'.

Strawberry Jam Bread

Recipe

Ingredients
300g bread flour
5g instant yeast
45g icing sugar
2tbsp milk powder
1/2tsp salt
110ml water
70g strawberry jam
50g butter

Topping:
strawberry jam
desiccated coconut

Steps:
1. Combine the dry ingredients in a mixer and mix well at low speed.
2. Add in water and jam, beat at medium speed until it form a dough.
3. Lastly add in the butter, continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Divide dough into 45g each portion and rest for another 10mins.
6. Shape into long dough and arrange it on a greased tray.
7. Cover and leave it to prove for 45mins until it doubled in size.
8. Preheat oven to 190C.
9. Brush surface with beaten egg.
10.Pipe strawberry jam on the surface and sprinkle with some desiccated coconut.
11.Bake in a preheated oven for 10-15mins until buns is brown.
12.Remove bread from tin and cool it on a wire rack.

Sweet Potato Fa Gao

Recipe from 'Nyonya Kuih Passions' by Andrew Kow.

Recipe

Ingredients
(A)
1tbsp instant yeast
1tsp sugar
2tbsp flour
60ml water (about 55g)

(B)
200g mashed sweet potato
200ml coconut milk
300g plain flour/ cake flour/ Hong Kong flour
2tsp double action baking powder
1 egg
180g caster sugar
(adjust sugar amount according to the sweetness of the sweet potato)

Steps:
1. Mix (A) together until well combined, cover and set aside to prove for 30mins.
2. Sift flour and baking powder together into a big bowl.
3. Add in sugar, coconut milk, egg and yeast dough into the sifted flour and mix until well combined.
4. Lastly add in the mashed sweet potato and mix well.
5. Cover and set aside to prove for 60-90mins until double in size.
6. Spoon dough batter into a lined mould until full.
7. Steam in a preheated steamer for 20-25mins.
8. Remove fa gao from mould and cool it on a wire rack.

Sweet Potato Miso Sponge Cake

A very interesting recipe from '孟老师的100道小蛋糕'. When I saw this recipe, I can only think of Miso soup. This recipe used Miso in cake??? I'm curious how the cake will taste like and I have to try this out. I used instant miso soup paste instead of miso paste as I seldom cook miso soup. I do like the taste of this savoury cake, it has a light miso flavor. :)

Recipe

Ingredients
4 egg
70g caster sugar
1tsp ovalette
120g cake flour
1/2tsp baking powder
30g veg. oil
60g milk
40g miso paste (I didn't weigh the miso, I used 4 sachets.)
200g(without skin) sweet potato (steamed and mashed)

Steps:
1. Preheat oven to 180C.
2. Lined base and side of an 8inches square tin with greaseproof paper and set aside.
3. Mix milk, miso and oil together until well blended, strain and set aside.
4. Use a cake mixer to whisk the eggs, sugar and ovalette until thick and fluffy.
5. Sift cake flour into the cake batter in 3 portions and fold in.
6. Fold in miso mixture until well blended.
7. Pour some batter into the mashed sweet potato and mix well.
8. Pour the sweet potato batter back into the batter and mix well. (Do not over fold.)
9. Pour batter into the square tin.
10.Bake in preheated oven for 30-35mins.
11.Remove cakes from tin and cool on a wire rack.

Cinnamon Chips Cookies

Recipe

Ingredients
80g butter
50g light brown sugar/ caster sugar
1/4tsp salt
1 egg yolk
90g plain flour
1/4tsp baking soda
1tbsp corn flour
1tbsp milk powder
1/4tsp ground cinnamon

50g Nestum
100g cinnamon chips

Steps:
1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Add in egg yolk and beat till well blended.
4. Sift flour, milk powder, ground cinnamon, corn flour and baking soda together.
5. Beat in flour into Step 3 and mix well to form soft dough.
6. Lastly add in Nestum and cinnamon chips.
7. Wrap up the dough and rest in the fridge for 15mins.
8. Pinch some dough and shape into round ball.
9. Flatten the dough and place it on a greased tray.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Raisins Butter Cake

Recipe

Ingredients
150g butter
145g icing sugar
1/4tsp salt
3 egg (about 170g)
150g cake flour
1/2tsp baking powder
15g ground almond/ ground hazelnut
65g milk
1tsp vanilla paste

100g raisins

Steps:
1. Preheat oven to 175C.
2. Sift flour, ground almond and baking powder together, set aside.
3. Cream butter, salt and icing sugar until light and fluffy.
4. Slowly beat in egg and vanilla paste until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in raisins and pour batter into a lined and greased loaf pan.
7. Bake for 45mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from tin and cool on a wire rack.

Honey Buckwheat Flour Chiffon Cake

Today, I'm in a good mood to bake again after a long hazy and humid week. I had bought a packet of buckwheat flour from Coldstorage and had been sitting in the kitchen cabinet for months. I had read from blogs and bakery books which described that this flour give a nice nutty taste and flavor to bakes. Check out here if you like to learn more about buckwheat flour.

However we are not used to the taste of this gluten free flour. The cake has a bitter nutty taste. After my son first bite of the cake, he commented that I baked a 'burnt cake'. :0 Aiyo...yo! I have to explain to him that the taste came from the buckwheat flour. The flour may appear very fine but the texture of the cake turned out to be rough, each bite you can feel that there are small bit of grain in it.

Recipe

Ingredients
3 egg yolk
40g honey
25g veg oil
1/4tsp salt
55g milk
70g buckwheat flour (sifted)

3 egg white
65g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil, salt and honey together, set aside.
3. Use a hand whisk, whisk the egg yolk.
4. Add in the honey mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.

Note: For those who like to try out this recipe, I suggested that you can add 1tsp of vanilla paste to enhance the taste or replace 1/2 portion of the buckwheat flour with cake flour.

Tollhouse Cookies

Recipe from 'Baking Code' by Alex Goh. I made some changes to the recipe.

Recipe

Ingredients
70g butter
50g shortening
50g fine sugar
75g brown sugar
1/4tsp salt
1 egg
1/2tsp vanilla essence
155g plain flour
1/4tsp baking soda
1/2tsp baking powder
20g ground hazelnut
50g chopped nuts
80g chocolate chips

Steps:
1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Sift the flour, baking powder, baking soda and ground hazelnut together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. Add in chopped nuts and chocolate chips, wrap dough up and rest in the fridge for 1 hour.
7. Divide dough about 20-25g each, roll into balls.
8. Arrange them on a greased tray and leave a wide gap in between the cookies dough.
9. Flatten the dough and arrange some chocolate chips on it.
10.Bake in a preheated oven for 15mins until slightly firm.
11.Cool on wire rack and keep in an airtight containers.

Chcoclate Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g caster sugar
40g veg oil
1/4tsp salt
60g chocolate milk
2tbsp cocoa powder
60g cake flour

3 egg white
65g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Heat up the oil, remove from fire and stir in the cocoa powder.(This way the warm oil will bring out the aroma of the cocoa powder.)
4. Use a hand whisk mix egg yolk, salt and sugar together.
5. Add in cocoa oil mixture and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm tube pan.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.

Sri Melaka Cupcake

Recipe from 'Magic Steamed Cake' by Alex Goh. Following is half portion of the original recipe.

Recipe

Ingredients
100g gula melaka
60g water

2 egg
40g sugar
1/4tsp salt

70g corn oil
75g thick coconut milk

200g plain flour
1/2tsp baking soda
2tsp double action baking powder (I used 1tsp.)

Steps:
1. Boil gula melaka with water until it dissolved, set aside to cool.
2. Sift flour, double action baking powder and baking soda together and set aside.
3. With a hand whisk, whisk eggs, salt and sugar together until slightly thicken.
4. Stir in the gula melaka syrup, coconut milk and oil until well blended.
5. Lightly fold in the flour until well combined.
6. Spoon batter into lined moulds till 90% full.
7. Steam in a preheated steamer at medium heat for 25mins till done.
8. Remove from moulds and cool on a wire rack.

Steamed Rice Cake

Recipe is from 'Magic Steamed Cake' by Alex Goh.

Hehehe...just give me a 'cheese'(small crack on the suface of the cake), not a big one, please. :) Don't you find that these Wan Goh Kueh has a small smile instead.

A simple Steamed Rice Cake without yeast, 'Eno'(fruit salt) or rice fermentation(tapai). The texture may not be as soft and fluffy as my last post on Wan Goh Kueh but its acceptable for my boys and myself. My boys do enjoyed the cakes, I think it was properly they are colourful. :)

Recipe

Ingredients
200g rice flour
75g cake flour
330g water
130g sugar
3tsp double-action baking powder

any food colouring of your choice

Steps:
1. Mix all the ingredients together until well blended and sugar dissolved.
2. Add in colouring and stir until well mix.
3. Pour batter into a lined cupcake mould till 90% full.
4. Steam in a preheated steamer for 25mins.
5. Remove from mould and cool it on a wire rack.

Crystal Jelly Cup

I made this again for my younger son to bring to the kindergarten, Children's Day party. This time I made it into individual cup which is convenience for the children. The kids were delighted when they saw cups of colourful jelly. :)

祝大家中秋节快乐

Pandan Snow Skin Mooncake with Lotus Paste

Lotus Paste Jelly Mooncake