Orange Swiss Roll

It was suppose to be a printed swiss roll but the print didn't turn out well. The printed pattern stick onto the greaseproof paper rather than on the sponge so I just have to hide the print in the roll instead. :(

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.

Recipe

Ingredients
Swiss Roll:
(A)
3 egg yolks
15g sugar
2tbsp veg. oil
40g orange juice
pinch of salt

(B)
60g cake flour
1tbsp corn flour

(C)
3 egg whites
50g sugar
1/8tsp cream of tartar

Orange butter cream:
80g unsalted butter
20g icing sugar
40g orange juice.

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (A).
4. Stir till well combined and set aside.
5. With a cake mixer, whisk egg whites and cream of tartar 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 meringue in 2 portions until well combined.
9. Pour batter into a lined and greased 10" by 13" tray.
10.Put in the preheated oven and bake for 15-18mins.
11.Remove tray from oven, immediately flip sponge onto a greaseproof paper and peel off paper.
12.Flip it back onto a wire rack, this time with crust facing up and leave it to cool.

Orange butter cream:
1. Cream butter and icing sugar together till pale.
2. Slowly pour orange juice a small amount at a time into butter and cream till smooth.
3. Butter cream is ready to be use.

Assemble the cake:
1. Flip sponge over onto a greaseproof paper with crust facing down.
2. Spread orange butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest roll in fridge to stabilize it shape.
5. Remove, slice and serve.

Bread Pudding

This is my morning breakfast, home baked bread pudding. Simple yet delicious. :)

Recipe

Ingredients
3slices  square sandwich bread
2        egg
40g caster sugar
1/8tsp     vanilla paste
175ml milk
pinch of ground cinnamon
raisins

Steps:
1. Preheat oven to 180C.
2. Lightly butter 2 small baking dishes.
3. Spread butter on both side of bread.
4. Cut bread into small pieces.
5. Scatter raisins and bread in baking dish, set it aside.
6. Use a hand whisk, whisk eggs, sugar, milk and vanilla paste till well blended.
7. Strain egg batter.
8. Slowly pour egg batter over the bread.
9. Sprinkle some ground cinnamon over the pudding.
10.Place baking dishes on baking tray and pour hot water on tray about reached 2cm high of the baking dish.
11.Steam-baked in a preheated oven for 20-25mins till surface is lightly browned.
12.Remove from oven and serve it warm.

Mocha Financiers

Recipe

Ingredients (yield 11 financiers)
80g egg white
2tbsp caster sugar
1tbsp icing sugar
2tsp honey
30g cake flour
1/4tsp baking powder
pinch salt
30g ground almond
70g unsalted butter
1tsp coffee powder
1/4tsp chocolate paste

walnut for decor

Steps:
1. Preheat over to 190C.
2. Melt butter, stir in coffee powder and chocolate paste, set aside.
3. Sift flour, baking powder, salt and ground almond together and set aside.
4. Whisk egg white in a clean big bowl until foamy.
5. Add in sugar and icing sugar, continue to whisk till sugar dissolved.
6. Add in honey and whisk till combined.
7. Fold in flour mixture until well blended.
8. Lastly, fold in melted butter mixture till well blended.
9. Spoon batter into greased mould till 90% full.
10.Place walnut on surface of batter.
11.Bake in preheated oven for 10-12mins or till it is lightly browned.
12.Remove financiers from mould and cool it on wire rack.

Cranberry Madeleines

Recipe

Ingredients
2 egg
50g caster sugar
60g butter
80g cake flour
1/4tsp baking powder
1/4tsp salt
1/2tsp vanilla paste
1tbsp milk

40g cranberry

Steps:
1. Preheat oven to 180C.
2. Grease and lightly flour madeleine mold, knock off excess flour and set it aside.
3. Sift cake flour, salt and baking powder together, set aside.
4. Melt butter over low fire until slightly brown and gives off a nutty aroma.
5. Strain and set aside to cool.
6. With a cake mixer, whisk eggs and sugar till light and fluffy.
7. Fold flour into egg batter till well blended.
8. Mix milk into melted butter.
9. Pour it into cake batter and mix till well blended.
10.Lastly fold in cranberry.
11.Fill each madeleine well with batter till full.
12.Bake in preheated oven for 12mins till golden brown.
13.Remove madeleines from mold and cool it on a wire rack.

Vanilla Chiffon Cupcakes

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.

Recipe

Ingredients (yield 7cupcakes)
2 egg yolk
20g caster sugar
1/4tsp salt
1tbsp veg. oil
1/2tsp vanilla paste
2tbsp milk
50g cake flour

2 egg white
25g caster sugar
1/8tsp cream of tartar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
4. With a hand whisk, whisk egg yolk, salt and sugar together till it turn pale.
5. Add oil, milk, vanilla paste and follow by flour into egg yolk batter.
6. Whisk until well combined.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/4 of the meringue into egg yolk mixture until combined.
10.Then fold in the rest of the meringue in two portions lightly until well combined.
11.Fill piping bag with cake batter.
12.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
13.Arrange cups on tray and bake in a preheated oven for 20-25mins.
14.Remove cupcakes from oven, invert cake and leave it to cool.

Curry Puff

This pastry recipe is share by my Malay neighbour. I love this pastry skin, it is easy to manage not sticky, stretchable and can be re-roll. Most important it taste exactly from those which I bought from the malay store. Even my hubby gave a good compliment. I was in a rush so I just took a few shoots with my handphone.

Recipe

Ingredients
Pastry:
500g plain flour
2tbsp rice flour
2tbsp margarine
2tbsp veg. old
1/2tsp salt
220ml warm water

Filling:
650g potato (boiled,peeled and diced)
1 onion (diced)
3tbsp curry powder
2tsp curry paste
3/4cup water
salt to taste

Steps:
Filling:
1. Heat up some oil in frying pan, fry onion till tender.
2. Add in curry paste and powder stir fry till fragrant.
3. Add in potato, salt and water continue stir fry till well mix and thick.
4. Dish out and set aside to cool.

Pastry:
1. Pour plain flour and rice flour into a big bowl.
2. Mix in margarine, oil and salt.
3. Slowly add in warm water into flour mixture and mix till it form a dough. (You may need to add more or less water.)
4. Dough should not be sticky, just knead the dough till the bowl and your hand is clean from flour.

Shaping of dough:
1. Roll out dough on work surface till thin sheet.
2. Use a 10-11cm ring cut out circle dough.
3. Scoop some filling and place it in the center of dough.
4. Damp edge, fold in the other end.
5. Seal it by pinching the edge and fold in, press half the folded and fold in again.
6. Fry puffs in moderate hot oil till golden brown. (do not over fry the puff as skin will turn hard rather then crispy.)
7. Place puffs on kitchen paper to soak excess oil and serve.

Bubur Cha Cha

Milo Chocolate Roll

June school holiday has started and here I start it off with a roll for my long lost touch baking blog.
Happy baking! :)

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.


Swiss Roll:
Ingredients
(A)
3 egg yolks
15g sugar
3tbsp veg. oil
50g warm milk/water
3tbsp milo
pinch of salt

(B)
65g cake flour
1tbsp corn flour

(C)
3 egg whites
50g sugar
1/8tsp cream of tartar

Filling:
chocolate butter cream

Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and set aside.
5.With a cake mixer, whisk egg whites and cream of tartar 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 meringue in 2 portions until well combined.
9.Pour batter into a lined and greased 10" by 13" tray.
10.Put in the oven and bake for 15-20mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble the cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust.)
2. Spread chocolate butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.