Rich Chocolate Brownies

Recipe from here.

Prune Sponge Cake

Recipe

Ingredients
2 egg yolk
15g caster sugar
1/4tsp salt
65g egg white
40g caster sugar
30g cake flour
25g corn flour
1/4tsp vanilla paste
1tsp rum (optional)

adequate prunes (cut into small pieces)

Steps:
1. Grease and dust moulds with flour, shake off excess flour and set aside.
2. Sift flour and corn flour together, set aside.
3. Preheat oven to 165C.
4. In a bowl, whisk egg yolk and 15g of sugar till smooth and pale.
5. Add in vanilla paste and rum, continue to whisk for a minute.
6. In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and whisk till soft peak form.
7. Fold in half of the flour into egg yolk batter, follow by half of the meringue.
8. Fold in the balance flour and follow by the rest of the meringue till well blended.
9. Fill batter into a piping bag.
10.Place prunes at the bottom of moulds and fill it with batter till 80% full.
11.Bake in a preheated oven for 20mins.
12.Remove from oven and cool it on a wire rack.
13.With a thin sharp knife slowly remove cake from mould.
14.Dust cakes with icing sugar and serve.

Blueberry Jam Muffins

Recipe

Ingredients (yield 6 muffins)
1 egg
65g caster sugar
1/4tsp salt
1/4tsp vanilla paste
85g unsalted butter
45g milk
120g cake flour
30g ground almond
1tsp baking powder

adequate blueberry jam


Steps:
1. Preheat oven to 180C.
2. Sift flour, ground almond and baking powder together and set aside.
3. Melt butter over low heat and remove from heat.
4. With a hand whisk, stir in sugar, salt, milk and egg into melted butter till smooth.
5. Stir in flour mixture till just combined.
6. Scoop 1tbsp of batter into a lined muffins tin.
7. Drop 1/2tsp of blueberry jam into batter and cover with batter.
8. Drop some jam on surface of batter and bake in a preheated oven for 25mins.
9. Cool muffins on a wire rack.

Mini Chocolate Rice Roll

Recipe

Ingredients
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

Steps:
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.

Gula Melaka Chiffon Cake

Recipe from here.

Pandan Kaya and Cinnamon Roll Steamed Buns

Recipe

Ingredients
Dough:
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

Steps:
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:
Steps:
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:
Steps:
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.

Steaming:
Steps:
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.

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.