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.

Pandan Cotton Sponge Cake

Recipe source from 爱橱房的幸福之味：班兰棉花蛋糕. I had halved the original recipe and replaced milk with coconut milk. For my oven grilling mode can't adjust it temperature therefore the top was over browned, I should say burnt. The texture of this cake is as fine and soft as Ogura cake. Thumbs up :)

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Gula Melaka Ogura Cake

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Recipe

Ingredients
4 egg yolk
1 egg (about 50g)
2tbsp coconut milk
60g gula melaka (chopped)
1/4tsp salt
1tbsp veg. oil
70g cake flour

4 egg white
30g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper, greased sides of tin and dust with flour, shake off excess flour.
3. Wrap tin base and surrounding with foil, set aside.
4. Simmer gula melaka and coconut milk together till gula melaka dissolved.
5. Strain and set aside to cool.
6. Sift flour and salt together, set aside.
7. With a hand whisk, whisk egg yolks and one whole egg together.
8. Add in gula melaka syrup and whisk till combined.
9. Add in flour and stir till batter is smooth.
10.With a cake mixer, whisk egg whites and cream of tartar till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
13.Then fold in the rest of the meringue lightly in two portions until well combined.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (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.