Friday, November 30, 2012

Mini Chocolate Rice Roll


3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

butter cream
chocolate rice

Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Cut sponge into two pieces.
2. Carefully transfer one piece onto a greaseproof paper.
3. Spread butter cream on the cake.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Wrap up the swiss roll in a greaseproof paper.
6. Repeat steps no.2-5 for the other sponge.
7. Rest both rolls in the fridge to stabilize it shape.
8. Pour chocolate rice on a tray.
9. Spread some butter cream on the surface of the rolls and roll it in the chocolate rice.
10.Slice and serve.

Wednesday, November 28, 2012

Friday, November 23, 2012

Pandan Kaya and Cinnamon Roll Steamed Buns


30g warm water
1 1/2tsp instant yeast
250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
80g pandan water (Boil few blades of pandan leaves with 150ml of water for 10mins.)
1/4tsp pandan paste
15g shortening

1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Mix pandan paste and pandan water together.
4. Pour yeast mixture, pandan water and shortening into the centre of the well.
5. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
6. Cover and set aside to rest for 30mins.
7. Place dough on a floured surface and knead for a while.
8. Divide dough into two portions.

Pandan Kaya Steamed buns:
1. Divide one portion of dough into 8 to 9 small doughs.
2. Wrap 3/4tsp of kaya into dough and seal opening.
3. Roll dough into ball and place it on a square(6x6cm) grease proof paper.
4. Flatten it, with a sharp knife cut 4 slits on dough and draw a line on each petal.
5. Brush centre of flower with water and sprinkle some black sesame seeds.
6. Cover and let it rest for 30mins.

Cinnamon Rolls Steamed buns:
1. Roll out another portion of dough into rectangular.
2. Trim 4 edges to get straight lines.
3. Mix 1/2tsp of ground cinnamon with 2tsp of brown sugar.
4. Brush surface of dough with vegetable oil, scatter cinnamon sugar around it.
5. Roll up dough just like swiss roll.
6. Divide dough into equal portions.
7. Place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.

1. Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
2.Arrange buns on steaming rack with some gap in between buns for expansion.
3.Steam buns over medium heat for 10mins.

Monday, November 19, 2012

Paper Sponge Cake

It School Holiday and it great that I'm having a long break till next year. Sign...I still have a lot of stuffs to prepare and a long list to do for this holiday. :( Although it was very busy and tiring, coping with both my work and family but I felt good going back to work again.

Hehehe... my three gentlemen had been craving for my bakes. They had listed out quite a few bakes which they hoped I could bake during this holiday. So here I started it off with this simple paper sponge cake as a warm up exercise.

I forgotten that the paper cups is not waxed so the cake tend to stick to the paper cups and difficult to remove.

Recipe from here.