Wheat-Free Sponge Cupcakes

Recipe source from Anncoo Journal- Wheat-Free Sponge Cake.

Coffee Marble Cake

Recipe

Ingredients
185g unsalted butter
130g caster sugar
3 eggs (about 240g)
60g coffee drink
1/2tsp coffee paste
185g cake flour
1tsp baking powder
20g ground hazelnut
1/2tsp salt

1/2tsp cocoa powder

Steps:
1. Preheat oven to 175C.
2. Lined base and side of a 7 inches round tin and set aside.
3. Sift cake flour, baking powder, salt and ground hazelnut together, set aside.
4. Stir coffee paste into coffee and set aside.
5. Cream butter and sugar until light and fluffy.
6. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
7. Fold in flour and coffee alternately until well combined.
8. Scoop 1/4 of the cake batter into a small bowl and mix in cocoa powder.
9. Pour 1/2 of the plain batter into cake tin, drop some of chocolate batter on the plain batter.
10.Repeat the step again, use a knife and swirl it to make marble effects.
11.Bake in preheated oven for 45-50mins, if skewer comes out clean when inserted into cake then it done.
12.Leave cake to cool in tin for 10mins then remove it and cool on a wire rack.

Chocolate Chips Cookies

Recipe

Ingredients
120g butter
100g demerara sugar
1/4tsp salt
1 egg
1/2tsp vanilla essence
150g plain flour
2tbsp potato flour
1/4tsp baking soda
1/4tsp baking powder

100g chocolate chips

Steps:
1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Sift the flour, photo flour, baking powder and baking soda together.
5. Fold in flour mixture into Step 3 and mix to form a soft dough.
6. Add in chocolate chips and mix till combined, wrap dough up and rest in the fridge for 1/2 hour.
7. With two small spoons, scoop small amount of dough and place them on a greased tray.
8. Bake in a preheated oven for 15mins until slightly firm.
9. Cool on wire rack and keep in an airtight containers.

Pumpkin Brown Rice Congee

Recipe (1-2 serving)

Ingredients
50g brown rice (washed)
50g minced meat
100g pumpkin (without skin)
2 dried mushroom (soaked)
3cup water
soy sauce
salt
sesame oil

Steps:
1. Pour brown rice and water into a small pot and bring it to a boil.
2. Put on lid, off the heat and let it sit for half an hour.
3. Cut off stalk of mushroom and diced it.
4. Cut pumpkin into small cubes.
5. With medium low heat, bring the pot of brown rice to a boil again.
6. Remove lid add in diced mushroom, stir and cook for 5mins.
7. Add in pumpkin cubes and cook for another 7-8mins.
8. Add in minced meat, stir and let it cook for further 12mins till pumpkin is soften and meat is cook though.
9. Lastly add in soy sauce and salt to taste.
10.Cover with lid, off heat and let it sit for a while for congee to thicken.
11.Serve in a bowl with dash of sesame oil.

Pandan Coconut Madeleins

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.


Recipe

Ingredients
60g butter (melted)
75g cake flour
1/4tsp baking powder
2tbsp dessicated coconut
2 egg
50g caster sugar
1/4tsp salt
1/2tbsp pandan juice
1tbsp milk

Steps:
1. Preheat oven to 180C.
2. Sift cake flour, salt and baking powder together, set aside.
3. With a cake mixer, whisk eggs and sugar till light and fluffy.
4. Fold in sifted flour and dessicated coconut till well blended.
5. Mix melted butter, milk and pandan juice together.
6. Spoon some egg batter into pandan mixture and mix well.
7. Pour pandan batter into plain batter and mix till well blended.
8. Grease and lightly flour madeleine mold.
9. Fill each madeleine well with batter till full.
10.Bake in preheated oven for 12-15mins till golden brown.
11.Immediately use a toothpick remove madeleines from mold and cool on a wire rack.

Pandan Castella Cake

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Recipe

Ingredients
3 egg
50g caster sugar
80g bread flour
1tbsp honey
1tbsp milk
1tbsp pandan juice
1/2tbsp mirin (sweet cooking rice wine)
1tbsp veg. oil

Steps:
1. Double lined a 18cm x 8cm base loaf pan and with excess grease proof paper dangling over the pan and set aside.
2. Preheat oven to 175C.
3. Sift bread flour and set aside.
4. Mix honey, mirin, milk, pandan juice and oil together and set aside.
5. With a hand whisk, whisk eggs and sugar till sugar dissolved.
6. Place mixing bowl over a pot of hot water.
7. Whisk at high speed till it increase in volume and turn pale yellow.
8. Reduce speed to low and continue to whisk till it thick and stable, where you pull out the whisk you can see a soft peak like hook at the tip.
9. Remove mixing bowl from pot of hot water.
10.Sift bread flour in 3 batches into egg batter and fold in till well blended.
11.Warm up pandan mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
12.Spoon some egg batter into pandan mixture and mix well.
13.Pour pandan batter into plain batter and mix till well blended.
14.Pour batter into prepared pan.
15.Either tap pan on counter top or use a skewer to stir the batter around to burst any air bubbles.
16.Bake in preheated oven for 8mins then lower temperature to 150C and bake for another 25-30mins.
17.Once it out from the oven, remove cake from pan.
18.Fold in grease proof paper which is dangling over the pan to cover the cake.
19.Flip it over resting cake up-side-down on a flat hard board.
20.Put it in a big plastic bag and rest in fridge overnight.
21.Slice cake with sharp knife and serve.


-Place mixing bowl over a pot of hot water while whisking the egg batter.


-Egg batter at a thick and stable stage, a soft peak like hook at the tip of the egg batter.


-Wrap up cake and rest in fridge.

Nutella Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
30g veg. oil
3tbsp nutella
50g milk (warm)
65g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
50g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and nutella together, set aside.
3. Use a hand whisk, whisk egg yolk and sugar together.
4. Add in nutella mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove cake from pan, slice and serve.