Mango Yogurt Cake

It was supposed to have a cute little hello kitty picture on the crust but I mess it up so just left a big brown patch on the surface. :(

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
125g mango yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 160C.
2. Line base of a 7 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 20mins, reduce temperature to 130C and bake for another 30mins. (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.

Pineapple Filling for Tarts (Using Bread Maker)

This is what I had made during the weekend, pineapple filling with the help of my long...forgotten bread maker. I had read from some blogs that bread maker was useful in cooking delicious jams and I also came across a blog which used bread maker to cook pineapple jam for pineapple tart too. So during this holiday I must give it a try. I was hoping bread maker can ease the cooking process.

After this testing, bread maker do help the initial cooking process of reducing the liquid but it take a longer...time. I had to cook the pineapple puree 3 times using the 'Jam' mode (total about 3 hours++) in order to reduce the liquid and lastly cooked it on stove over low fire for another 1/2hour or so. I don't mind the long cooking time as I don't have to watch over the fire.

Recipe

Ingredients
2 pineapple (without skin around 1.5kg to 1.6kg)
190g sugar (adjust according to the sweetness which you preferred)

Steps:
1. Cut off pineapple core and cut it into chunks.
2. Put them into food processor and process it into puree. (I used the purse button as I prefer to have some fiber in the jam.)
3. Pour puree and sugar into bread maker container.
4. Press menu, choose 'Jam' mode and press 'start'. (1 cycle is 1hr and 5mins)
5. After the first cooking cycle, stir and restart for 2nd cycle.
6. 2nd cycle completed, stir and restart for 3rd cycle again. (You may skip 3rd cycle if you think the liquid is reduced and you can finished it up on stove.)
7. After the 3rd cycle, pour the pineapple puree into a wok.
8. Cook over low fire stirring till it caramelize and thicken. (slightly dry)
8. Dish out and set aside to cool.
9. Transfer jam into an air tight container and store in fridge.

Mango Chiffon Cake

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
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
65g mango puree (sweetened)
60g cake flour (sifted)

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 160C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and mango puree, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 19cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put into a preheated oven and bake for 35mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Ji Dan Gao（鸡蛋糕）

Recipe

Ingredients
2 egg (about 125g without shell)
65g caster sugar
75g plain flour
1tsp rice flour
1/4tsp baking powder
25g veg. oil

Steps:
1. Preheat oven to 200C.
2. Grease kueh bahulu mould and preheat mould in the oven.
3. Sift flour, rice flour and baking powder together, set aside.
4. Whisk egg in a cake mixer, slowly add in sugar and whisk till thick and fluffy.
5. With a big hand whisk, fold in flour in 3 portions till well blended. (This way there will not have lump in the batter.)
6. Change to a spatula and fold oil into batter till well blended.
7. Remove preheat mould from oven and spoon batter into each cavity of mould.
8. Lightly tap mould on table top to brust the air bubbles in batter.
9. Bake for 9-10mins or until golden brown.
10.Slowly loosen the side of cake and remove it.
11.Cool cakes on wire rack.
12.With a brush or fork, remove cake stain on mould. (you may wash the mould)
13.Grease mould and preheat in oven again.
14.Repeat step no.7 to 14 till batter is used up.

Chocolate Butter Cookies

Recipe

Ingredients
225g SCS unsalted butter
95g icing sugar
100g plain flour
100g bread flour
50g corn flour
1tbsp cocoa powder
2tbsp rice flour
1/2tsp salt

Steps:
1. Preheat oven at 160C.
2. Sift plain flour, bread flour, cocoa powder, 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 a piping bag fit with a nozzle.
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.

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.