Coffee Chiffon Cake

Ingredients (8" chiffon mould):

(A)
4 egg yolks
15g brown or castor sugar

(B)
1 pack instant coffee powder melt in hot water to make up 70ml coffee
1 tsp coffee essence or vanilla extract
60ml canola oil

(C)
85g cake flour
15g corn flour
A pinch of salt

(D)
4 egg whites
75g brown or castor sugar

Method:

Whisk (A) until well combined, add in (B), mix well. Sift C together and mix into (A) and (B). Mix until no lumps are seen. Set aside.

Whisk egg whites in (D) with electric mixer until foamy, add in sugar and whisk till stiff peaks form. Fold D into main batter in 2 or 3 steps. Fold with whisk and/or rubber/silicon spatula until well combined. Do not deflate the mixture! It depends on the beaten whites to rise. Pour batter into ungreased chiffon tin from a height slowly so that large air bubbles can pop off. Tap on countertop a few times before baking in a 170 degree celsius preheated oven for about 30 minutes, top is browned and cake springs back to touch. Immediately overturn onto cooling rack or bottle top and let it cool for about an hour before unmoulding.

Original recipe is from here: http://closeto-u.blogspot.sg/2011/10/do-re-me.html I modified into coffee chiffon.

Overnight Yeast Waffles

I tried the yeast waffle recipe from Krups recipe book, kown as "German Waffle" but it was very dense and tough... I didn't like that... just as I brushed it aside and decided not to ever make another yeast waffle again, I saw this on alllrecipes. It was this Overnight Waffle recipe that makes me want to try it again... at least once more to confirm my preference.

 

However, I was surprised at the texture after having it in the fridge overnight. It has a bread-like structure, but nowhere as tough as the one I had the other day, with a 1hr rise time. I had made some adjustments to the recipe to my liking and added chia seeds. I made half the recipe from the website and it gave me 4 slices of waffle exactly.

 

 

 

Ingredients (Makes 8 x 4 inch waffles)

• 2 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups milk or buttermilk
• 2 eggs
• 1/3 cup cooking oil or butter, melted
 

Directions

In a large bowl stir together sifted flour, sugar, yeast, vanilla and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

 

Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 8 (4-inch) waffles.

 

Variation

• Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

"Normal" Yeast Waffles

"Normal" Yeast Waffles

From Krups

 

 

 

Ingredients:
250g flour
2 eggs
½ vanilla pod (or 1tsp vanilla extract)
30g sugar
1 pinch of salt
60 g butter
150 ml of milk
15 g yeast
100 ml of cream
1 teaspoon kirsch or rum

Method:
Pour the yeast in the warm milk. Add this to the sifted flour. Beat the eggs with the sugar, salt and vanilla. Add the egg batter into the flour, then the cream and melted butter. Mix well and add the kirsch or rum, and beat until the mixture is smooth and cover allowing to stand at room temperature 1 hour 30minutes.

Cook the waffles, 3 to 4 minutes in the pre-set thermostat 6.

Matcha Waffles with Whipped Cream

Waffle Madness

Ever since I gotten my Krups Waffle iron... I cannot stop trying out all the new recipes out there! Right now I think for 3 weeks now? I have tried about 10 recipes! Muscovado Waffles, Sour cream waffles, yoghurt waffles, wholemeal waffles, oatmeal waffles, waffle toast bread, crispy waffle, German yeast waffle etc... and I kept going back to this Muscovado waffle. And after some trying out and testing and putting on some 2kg, I finally came up with this revised Muscovado waffle recipe, which originally came from the recipe book provided with the machine. It is tailored to the way I like it. It is very light, fluffy, crispy, and firm at the same time and has this slight caramelish flavour which comes from the brown/dark sugar... and I want to share it with you!!!

Some photos of the creations... no artsy fartsy photos... sigh... I always envy those whom have the talent to take very nice photos... these photos totally cannot justify its yummy-ness!!!! Yah, also, I like to replace a couple tablespoons of the plain flour with wholemeal flour... just to reduce the sinful-ness and put in some healthy fibre into the product...

 

Black Forest Waffles

Black Forest Waffles

Recipe reference from Krups

 

 
Ingredients:

Waffle batter 240 g flour
20 g bitter cocoa powder
1 large pinch of salt
4 medium eggs
75 g butter
12 g baking powder
300 ml whole milk
60g caster sugar 
1 tsp vanilla extract
 
Cream
500g sour cherries in syrup (or red cherries in syrup)
5 cl kirsch
2 vanilla pods
35 cl of liquid cream
100 g dark chocolate 70% chipped or shredded
25g icing sugar

Method:
1. Sift flour, baking powder, salt and cocoa powder together. Mix eggs with milk with melted butter and vanilla extract. Make a well in the dry ingredients and mix in the wet ingredients till well combined. Cover with plastic wrap and stand at room temperature for at least 30minutes.
2. Preheat waffle iron to thermostat 7 for Krups, spray with cooking spray before baking and spoon batter into waffle iron. Cook for 4-5minutes.

Whipping cream preparation:
Drain the cherries in syrup and place in a bowl. Drizzle with a small ladle and kirsch syrup cherries, marinate 1 hour. Whip the cream. Stir in sugar and vanilla.

Assembling the cake waffles:
Place a square of 4 waffles in a round or square dish, drizzle with juice macerated cherries.
Coat the surface of whipped cream, place a layer of drained cherries. Cover with a second square waffles, drizzle with macerated cherries juice. Garnish as above with whipped cream and cherries.
Take the baked waffle sole, cut into small squares, garnish with a dollop of whipped cream and a cherry.

Spread the dark chocolate chips and square waffle on the cake, refrigerate 2-3 hours before serving.

Fairy and Butterfly Cupcakes

I was going through the library last weekend and because my girl was there, I have no time to waste before going back to her after leaving her at the kids level of the library, I quickly grabbed a few books, erh... in fact, like 8 large books... all baking and recipe books. And in this Home Baking book, I saw these beautiful cupcakes... which rose nicely with a flat top... this kind of cupcakes is best for decorating... in anyway you want.

 

I tested out the recipe for Butterfly cupcakes. (The recipes below are revised... reduced sugar etc... which I think is more suitable for Asian tastebuds) It is also super simple and taste absolutely great.

 

 

Marble Cake

This is perhaps the BEST marble cake that I have tasted. Original recipe is from Cuisine Paradise. I have reduced the sugar, used plain flour and baking powder and added salt and nutella. I think I will never ever buy another marble cake from commercial bakeries anymore. I am sold to this! However, a note worth mentioning... use good quality butter and cocoa powder. It really reflects on the final product's quality. I am using Isigny french butter, which I find has the best qualities. You can always use your favourite!

Brown Sugar Oat Wholemeal Muffins

These were amazing muffins! They cook quickly and were superbly easy to make... best of all, they are extremely healthy and at the same time taste so good! Mama mia!!!! Sedap!!! I was at a loss of what to prepare for breakfast and found this online at Taste of Home. This Brown Sugar Oat Wholemeal Muffins Rock! I reduced the sugar amounts of the recipe and they taste just nice! Oh yah, and I added Chia seeds! Recipe after the jump!

Brown Sugar Oat Wholemeal Muffins

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 12 servings

Ingredients

• 1 cup old-fashioned/rolled oats
• 1 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Chopped nuts or dried fruits (if you prefer) 
• 2 large eggs
• 3/4 cup wholemilk (or use 1/2 cup milk and 1/4 cup yoghurt)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, sift flour with salt and baking powder. Combine the first seven ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. 

Nutritional Facts

1 serving equals 192 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Brown Sugar Oat Muffins in Country February/March 2002, p49 

Thousand Layered Butter Toast (奶油千层土司）

I tried out this recipe yesterday afternooonn

Original Recipe is from Carol's Easy Life

This is such a tasty recipe! Straight dough method. Guarantee it won't need to last that long as it will be finished in 1 day. BTW, you might want to double it and make 2 loaves... I will! :Þ

Ingredients: 

Bread Flour            270g
Cake/Plain flour     30g
Instant Yeast           6g (abt 1 flat tsp)
Salt                         1/4 tsp
Fine sugar               30-40g (if you like it sweeter use 40g)
Milk                        200ml
Butter                      20g (softened at room temperature)

For Decoration: 
Butter                      30g (softened at room temperature)
Egg wash (use whole egg)

Method:

1. Sift flour into a large mixing bowl and add in all the rest of the dry ingredients except butter.
2. Make a well in the middle of the dry ingredients and add in milk, reserving about 20-30ml to be added along the way as you knead. Use hand to mix all the ingredients together. Follow this Method on how to mix and knead.
3. After thorough kneading and all the liquid has been added and the dough is elastic, knead in 20g softened butter. Knead until dough is no longer sticky and keep stretching and hitting against work surface until window pane stage (Can stretch to a thin membrane without breaking), put in a pre-greased large bowl to proof in a warm area, slighting spritzing the dough with a bit of water to prevent drying and cover it with cling wrap or damp cloth for about 1hr until dough has doubled in size.
4. With a floured finger, poke into the dough at about 1hr. If the hole remains sunken, it is ready. Turn out on floured board and punch out all the air. Let it rest on the work surface for about 15mins covered before rolling out into a large rectangle piece. Spread the rest of the decoration butter on and roll up the dough like a swiss room tightly, sealing off the edges at the end by pinching and pressing. Fold the roll of dough up on top of the other end and cut through the middle. Then twist like a braid and place into a greased loaf pan, covering it with cling wrap or damp cloth and leave it in a warm place to rise for another hour, until the bread fills the pan totally. Preheat oven to 170 degrees celsius and brush egg wash on the top of the bread. Bake for about 30mins until top is nice golden brown (to your liking). Turn out on wire rack to cool immediately once out of the oven. Enjoy!

Japanese Cotton Cheesecake

I made this recipe last night. However, after prepping everything, mixing and seeing mixture and beating egg whites by hand and finally baking it... I found my flour mixture in another mixing bowl! I have forgotten to put in the flour! However,  the cheesecake still rise and browned nicely... and I chilled it overnight. When I cut it the next day, it was very light and tender and had a foamy and melt in the mouth texture! I can't remember where I got this recipe from... but I have made some changes to it, mainly reducing the sugar as the original is too sweet. I will do it again soon. This time, remind myself to put in the flour.

Japanese Cotton Cheesecake

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g plain or cake flour
20g corn flour
6 egg yolks
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
120g fine granulated / caster sugar

Method:-
1) Melt cream cheese, butter and milk in a bowl over a pot of water and let the mixture cool down. Then beat in egg yolks.
2) Sift flour and salt together. Fold flour into wet mixture and mix well. If mixture looks lumpy, run it through a sieve.
3) Whisk egg white with cream of tartar until foamy, then add in sugar gradually and beat till soft peaks.
4) FOLD egg white batter in to cream cheese batter in 2 steps.
5) Pour into 9 inch tin lined bottom and sides with parchment paper and wrap a layer of aluminum foil on the outside to prevent water from seeping in.
6) Bake in a water bath for 45 mins or until set or golden brown at 160 degree C.
7) Open the oven a crack slightly to slowly cool before removing from oven to cool. Chill before serving (best chilled overnight).