Pandan Sponge Cake

** i add in some dessicated coconut to batter, the result turn out not bad :)yummy crunchy cake

Ingredients
90 gm coconut milk
1tsp pandan paste
100 gm caster sugar
100 gm cake flour
4 eggs
20 gm water
12 gm spongecake stablilizer

Method
Preheat the oven to 200°C. Pour everything into a mixing. Beat on high until mixture is smooth and creamy. Pour into a 8 inch baking tray and bake for 20 mins.

Cupcakes

Today i prepare some cupcakes for 2moro breakfast:)

Chocolate Swirl cupcake =P

Raisin cupcake

Sausage & Raisin Bread

i trying out what i had learn from the class last 2weeks, i think i still prefer making cake, haha.. really tired to preparing the dough... but i appreciate with the outcome..:)

here is some to share with u all..

more than a hr to prepare this dough >.<















Raisin & Cinnamon Bread















i use some left over dough to make "hotdog" sausage bread.















Freshly out from oven..























Sweet bread dough
300g warm Meiji milk
11g Bake King instant yeast
500g Bake King bread flour
10d salt
80g caster sugar
50g egg. lightly beaten
15g Bake King bread flour for dusting
80g SCS unsalted pure creamery butter, cubed, softened

1 small egg, for egg wash
Extra softened butter for brushing
Sugar for sprinkling
Cinnamon for sprinkling
raisins (optional)

*Lemon Glaze*
Mix 50g of icing sugar with a few drop of lemon juice until the glaze is slightly runny.

*Proofing*
Proofing can be done in an oven that has beed preheated for 1-2mins and then switched off.

1) Remove 1 tbsp of sugar from the 80g of sugar and dissolve it in the warm milk. stir in the instant yeast and allow to stand for 5-10mins, until there is a layer of froth on top of the milk.

2) Whisk 500g of bread flour, salt and the remaining sugar together until evenly mixed.

3) Make a well in the centre of the flour mixture. Add the milk-and-yeast mixture and the egg into the well. Mix on low speed for 10mins, using the dough attachment of a hand-mixer or stand mixer.

4) Dust the work surface with 15g of bread flour. Turn the dough out onto the floured surface and knead by hand for 2-3mins. Check for windowpane stage, where a small piece of dough can be stretched so thinly that light can be seen through it.

** At this stage, the dough should feel slack and tacky.

5) Knead in the softened butter until the butter is completely absorbeb into the dough, the dough should no longer feel greasy.
( u can check for "windowpane" again.)

6) Round up the dough with your hands, place the dough in a large bowl and cover with a towel. Proof in a warm, enclosed space for 20mins, until it doubless in size.

7) Roll out the dough into a large thin rectangle. Brush the surface with softened butter and sprinkle sugar and cinnamon generously and evenly over the surface. Add Raisins.

8) Roll up the dough tightly into a log and cut into 12 pieces. Place the pieces on cupcake cases. Arrange on a baking tray, allowing some space between each piece.

9) Proof for 40mins in a warm, enclosed space.

10) Preheat the oven to 200C. Brush the rolls with diluted egg wash and bake for 12mins until golden brown. Allow to cool slightly before serving. Best served on the same day of baking.

**** If u wish, drizzle the rolls with lemon glaze.

Pandan Chiffon Cake

Finally, I successfully in making Pandan Chiffon Cake after several failed =P

before entering oven :)

freshly baked chiffon cake >.<

yeah.... finally my chiffon cake no collap :)

yummy yummy.. ready to serve

Pandan Chiffon Cake
Ingredients
(A)
4 Egg Yolks
30g Fine Sugar
1/4 Tsp Salt
40g Corn Oil (*edited*)
140g Coconut Milk + Pandan Juice

*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves to get the above

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.

2) Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.

3) Fold in sifted flour and mix well.

4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.

5) Add in Cream of Tartar and beat till stiff peaks.

6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.

8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.

9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.

10) Turn down the temperature to 160 deg.C and bake for 20mins.

11) Reduce the temperature to 150 deg.C and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.

12) Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.

X'MAS HOLIDAY BAKING CLASS

I joined baking class last sunday :) a very enjoyable and fulfilling time kneading bread dough, mixing cake batter and making cookies, during this hands-on baking session =P here is what i had learn:)
1) Cinnamon rolls with lemon glaze
2) Banana cake with crunchy almond streusal
3) Crisp Gingerbread biscuits



>.< Yummy Cinnamon rolls.. ***so call "爱心面包".. bcos we really hardwork on kneading the bread dough & train our muscle at the same time :D


Banana cake with crunchy almond streusal

Pandan Kaya Fudge Cake

Ingredients:

Pandan Chiffon Cake:

A:
4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour
100 ml water
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Pandan Kaya:
900 ml. Coconut milk
9 Tbsp. Hoen kwee flour / green pea flour
1 Tbsp. agar agar powder
1/2 tsp. salt
a little pandan paste
180 gm. sugar
50 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan
Bake at a preheated over at 350 deg F(175C) for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool.

When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:
(1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.
(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.
(4) Leave aside to cool and set before chilling in the fridge.
(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.
(6) Serve chilled.

Chocolate Chips Chiffon Cake

Today i try chocolate chiffon cake. In fact, I found that is not easy to do, even though it seems very common & simple in market.

ready to enter oven...


after 45mins baked..


>.< might be some wrong step,i got a failed chiffon cake, all the chocolate chip sink at bottom




Ingredients

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil

(B)
140g Warmed Fresh Milk
25g Cocoa Powder

*Mix well

(C)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking Soda

*Sift 2x

(D)
4 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

80g Chocolate Chips

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.

2) Add oil and salt, whisk and add chocolate milk. Stir well.

3) Fold in sifted flour and mix well.

4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.

5) Add in sugar gradually and beat till stiff peaks.

6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

7) Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.

8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.

9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 180 deg.C for 10mins.

10) Turn down the temperature to 170 deg.C and bake for 20mins.

11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.

12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Hot Chocolate Sauce Pudding

trying something new today =P

ready to freeze..:=P

Bake 8-10mins (after 24hrs freezed)
*** Overbaking dries the pudding and make it more like a cake. Reduce baking time if there is no chocolate sauce in the pudding.

Ingredients

(A)
100g Dark Chocolate, chopped
100g Butter
1 tbsp Orange juice
1/2 Orange zest, finely grated

(B)
2 Eggs
50g Sugar

(C)
50g Flour


1. Grease and line the bottom of six pudding moulds, 3-inch diameter and 2 1/2-inch in height.
2. Place (A) over a pot of boiling water. Stir until melted.
3. Whip (B) until light and fluffy. Fold in sieved (C) and mix until well blended.
4. Add in (A). Mix until well combined. Pour it onto the prepared moulds. Wrap them with cling film. Freeze for 24hrs.
5. Remove them from the Freezer. Place them at lower rack of the oven. Bake at 210c for 8-10mins. Remove it from the moulds. Serve immediately.

Marble Cake

Ingredients:
100g butter (room temperature)
80g castor sugar
1/4 tsp salt
1/2 - 1 tsp vanilla essence or 1 tsp rum
2 eggs (room temperature)
2 tbsp milk
100g cake flour
30g corn starch
1 tsp baking powder

10g cocoa powder
5g icing sugar
2 tbsp warm milk

Method:
1. Line a loaf pan (17cm x 6.5cm) with baking paper. Preheat oven to 170C.
2. Sieve cocoa powder and icing sugar, then stir in the milk to get a smooth chocolate paste.
3. Cream butter, sugar, vanilla essence/rum and salt with electric egg beater till light and fluffy.
4. Beat in the eggs one at a time till well combined.
5. Stir in the milk.
6. Cream in the sieved flour mixture (cake flour, corn starch and baking powder) till smooth and well combined. I use my electric egg beater at lowest speed to do this part.
7. Divide batter into 2 portions and stir the chocolate paste into one of the portion.
8. Spoon the butter batter and chocolate batter alternatively into the loaf pan and bake at 170C for 40 - 50 minutes or till cooked.

Almond Sponge Cupcake

today is my baking day :)


** Before entering the oven.....




**Freshly baked sponge cup cake out of the oven :)

i try sponge cake.. searching for recipe online.. quite a good trying :) the result is stunning good, the cake is so soft & moist... my family like it ... i feel happy & very satisfied with the outcome :)

Ingredients:
4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

** Almond flake (optional)
*** i add in some baked almond flake in batter too

Methods:
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an "8" on the batter won't sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some muffin cups & pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins.