蒸鸡蛋糕 (Steamed egg sponge cake)

This is my childhood favourite and as a child I used to see my dad using those spiral wire whisk and whisk until hand tired and once during trial he made a stone cake. If accidentally hit people can die one. Hahahha... oh well... its eventually he doesn't make it anymore and I just got from outside stalls to eat. Even so, nowadays there seldom sell this outside. So I suddenly feel like eating and decided to try making it. After 3 failed attempts, I finally got to the nearest taste I remember. The old school steamed 鸡蛋糕!

蒸鸡蛋糕 (Steamed egg sponge cake)

Ingredients

2 Medium eggs (55g)

150g fine sugar

150g Sprite

Pinch of salt

½ tsp vanilla extract

225g plain flour

2 tsp baking powder

10g vegetable oil

Method

Beat eggs with sugar for about 2 mins. Add carbonated drink, vanilla, pinch of salt. Sift plain flour with baking powder and add to batter. Finally add vegetable oil. Put into paper cups. Steam on medium high for 15mins.

Polka Dotty Dots

A year plus into housemaker life, life has been blissful though can be tiring and stressful at times but I am mostly in control of my own time and can plan work as I wish.

Now... towards the end of the year, Lele suddenly came down with chicken pox, few days before she had slight fever but we brushed it off with a few doses of paracetamol as there was no other major symptoms. However, the following Monday she started having dots here and there, took a look and instantly knew she had the pox. Went to clinic and took a 2 week mc, a bottle of paracetamol and a bottle of calamine lotion home. As Dr Chong said if we want to keep the rest whom have not got it from getting the virus, we will have to completely quarantine her, they still got chance. But after talking to mum, seems like its.

(Post not completed)

My Girl is grown up

So she Xuan Xuan has her first period today. Still can be so 镇定 and if not for us discovering by the stain on her bedsheet she still not bothered by it! Ask her liao she can tell me maybe its a scratch. 😆😆😆 ask her isit painful she say No. So confirm lah... how can a scratch be so much bleeding. Aiyoh this girl ah.... so its quite early eh... she is 10 years 2 months old only.

25 Jul 17 Tuesday

Garlic Bread 蒜香面包

Sweet Milk Buns 牛奶甜餐包

This is the best sweet loaf I tried... Thanks for baking kakhi whom introduced to this recipe! Original recipe is from My Mind Patch.

A lightly sweetened, milk-rich soft buns baked in low temperature to keep it light in color. 

Yield : 9 buns in 18cm square pan

Ingredients 
150g whole milk 全脂牛奶 
20g condensed milk 炼乳

25g beaten egg 蛋液

225g bread flour 高筋面粉
25g top/cake flour 低筋面粉

3/4 tsp instant dry yeast 即发干酵母
40g fine sugar 细糖
1/4 tsp salt 盐

30g unsalted butter 无盐奶油

Some flour for sprinkling on bread top

些许面粉撒做表面装饰

Direction

1. If you are using cold milk, warm up the milk and condensed milk (mix together) in the microwave for abt 20 seconds until lukewarm body temperature. 

The temperature should not exceed 38 degree Celsius in order not to affect the yeast.

2. Mix all the dry ingredients together and then add in the milk and egg. Stir untill all the flour is moistened and come together into a ball. Cover and let it sit for abt 10 mins for the flour to absorb the water so that the dough will be easier to work with. 

3. Knead the dough. Please see My Mind Patch for detailed pictures on how to do it. Until it's elastic and then add in the softened butter. Continue stretching and kneading until you get window pane membrane stage. 

4. Put into a clean and lightly greased bowl double the size of the dough and cover it to proof for about 1 hour or until the dough is double the size and leaves an indention when you press a finger into it. 

5. Turn it out into floured board and divide equally into 9 pieces (I usually measure with weighing scale). Roll it out and wrap it into little balls and put into pan lined with greaseproof baking paper (this is the facilitate removal later). Put into closed oven to proof for about 45mins until the balls touch each other. Take them out of the oven and preheat the oven to 180 degrees celsius. 

6. Sprinkle some flour on top of the bread before sending it into the oven. Turn down the temperature to 160 degrees once the bread goes in and bake for 10 minutes before turning down the temperature to 150 degrees and bake for another 10-15 mins until the tops are lightly browned. Remove from oven and remove bread from pan (with the help of the paper to cool on rack immediately.

Spread some butter and enjoy!

Oatmeal Almond Flour Cowboy Cookies {Gluten-Free}

Finally, a healthier and gluten free cookie that is worth the calories! From Meaningful Eats



I addedd dried blueberries and omitted coconut flakes as I do not have any at the moment and over-baked for another 10mins or so as I prefer super crunchy.... these are amazing!

Serving Size: 2 dozen cookies

Ingredients

• 1 3/4 cup oats
• 1/2 cup butter, softened (or palm shortening/vegan butter)
• 1/4 cup coconut oil, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar (I use organic evaporated cane juice)
• 2 teaspoons vanilla
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups almond flour (blanched almond flour or almond meal will work here)
• 1 cup crispy brown rice cereal (The brands Ewenhon and Nature's Path are gluten-free)
• 1 cup chocolate chips (I added another half cup dried blueberries)
• 1/2 cup coconut flakes (either unsweetened or sweetened will work)

Instructions

1. Preheat the oven to 375F. Place the oats on a rimmed baking sheet. Bake the oats for 10 minutes, until toasted and golden, stirring once halfway through. Measure out 1 cup of the oats and place in a blender or food processor. Process into a fine flour, place in a bowl.
2. Add the baking soda, salt, and almond flour to the oat flour and stir to combine. Set aside.
3. In the bowl of a stand mixer, cream together the butter, coconut oil, white sugar, and brown sugar. Add the vanilla and eggs, mix on high until light and fluffy, 2-3 minutes.
4. Add the flour mixture 1 cup at a time, beating well after each addition. Stir in the remaining 3/4 cup toasted oats, crispy brown rice cereal, chocolate chips, and coconut flakes until well combined.
5. Refridgerate the dough for at least 30 minutes and up to overnight.
6. Line 2 baking sheets with parchment paper. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-14 minutes, or until golden brown around edges. Cool and enjoy!

Notes

*Though it isn't necessary, you can add 1/2 teaspoon xanthan gum to these if you like. The cookies will hold together a little better after they cool.

Pandan Chocolate Swirl Chiffon Cake

Pandan Chocolate Swirl Chiffon Cake

Ingredients 10 inch tin:

9 Large (60g)eggs

200g cake flour

185g caster sugar (Half for egg yolk half for egg white)

1/2 tsp baking powder (optional)

1/2 tsp salt

120ml thick coconut milk (blend with Pandan leaves)

5 stalks pandan leaves

2 drops green food colouring

100g oil

1/2 tsp vanilla essence

1 tsp Pandan essence

1-2 tbsp cocoa powder (*optional, for swirling)

Method:

1. Rinse pandan leaves and blend together with the coconut milk. Separate pulp with sieve. Add green food colouring. Separate egg yolks and egg whites. Sift cake flour, salt and baking powder together.

2. Add 1/2 of the sugar to the egg yolks and beat till fluffy.

3. Add coconut pandan milk, pandan essence, green colouring and vegetable oil to the egg yolk mixture and mix well.

4. Add in flour and mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Split batter into half and sift in cocoa powder to one of the half, fold in gently and mix well with spatula/whisk. Pour the batter slowly from a height into chiffon cake mould to break big bubbles. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 170 deg cel for about 50 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

American Mud Cake (The best chocolate cake yet!)

This is the most versatile and amazing chocolate cake recipe that I have ever tried. Halved the sugar and it is perfect for our community of too-scared-of-sweet-stuff. It is highly sculptable... and taste Ahhhhmmmaazzzinnggg...... Its gonna be the to-go-to recipe for a very long time yet. :)

American Mud Cake with Sour Cream Chocolate Frosting ( to decrease sugar corn syrup n icing sugar to less than half)

Source from: http://www.cakepaperparty.com/2014/02/american-mud-cake/

Ingredients

1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams)

7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely

2 cups (14 ounces, or 397 grams) granulated sugar (HALF THIS!)

½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder

1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder

1 tablespoon (15 ml) vanilla extract

3 large eggs

2 cups (10 ounces, or 284 grams) all-purpose flour

1 teaspoon (5 grams) baking powder

1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)

½ teaspoon (4 grams) salt

For the Sour Cream Chocolate Frosting

½ cup (4 ½ ounces, or 128 grams by weight) sour cream

½ cup (3 ½ ounces, or 100 grams) granulated sugar

½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup

1 tablespoon (15 ml) vanilla extract

1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened

1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder

4 cups (16 ounces, or 454 grams) powdered sugar

Instructions

Preheat oven to 350 F. Spray two 8-inch round cake pans* with Baker’s Joy or grease and flour.In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. Enjoy! *This makes 2 thick layers that can be torted but could also be baked in 3 8-inch pans.

For the Frosting

Combine sour cream, granulated sugar and corn syrup in a microwave safe bowl and heat on high power for 30 seconds to aid dissolving of sugar. Stir in vanilla. Set asideIn a mixer bowl beat butter with a paddle attachment until creamy. Mix in cocoa powder on low speed until smooth and creamy. With mixer on low gradually add in sour cream mixture; beat for 30 seconds to incorporate. Add powdered sugar and mix on low speed until smooth and blended. Note: beating the mixture at a higher speed with result in a lighter, fluffier frosting.Use to frost and fill American Mud Cake or cake or cupcakes of your choice.

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!