Saturday, December 26, 2009

Pandan Sponge Cake

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

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

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.

Wednesday, December 16, 2009


Today i prepare some cupcakes for 2moro breakfast:)

Chocolate Swirl cupcake =P
Raisin cupcake

Monday, December 14, 2009

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 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.

Saturday, December 5, 2009

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
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

120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

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

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.
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