Announcement!

Hi folks! Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left and still contemplating whether to upgrade!  So if you see no more activities here,  please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page). So head over to our brand new club (group😝) at Bake the Talk! and hope we can help each other to be better bakers as we learn through exchanging ideas, techniques and of course recipes…see you there!

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Blueberries Cupcakes


Blueberries Cupcakes

Ingredients

125g softened butter (omit salt if using salted butter)
80g castor sugar
50g soft brown sugar
1/2 tsp vanilla extract
2 Medium sized eggs
160g all purpose or cake flour
1 tsp baking powder
1/4 tsp salt
185g butter milk
250g blueberries (can be fresh or frozen)

Method:

Preheat oven to 180C. Line Muffin pan with 12 cupcakes liners. Sift flour with baking powder and salt if using.

1. Cream sugar and butter together until creamy, about 2-3 minutes. Add eggs one at time, beating well before adding another.

2. Add 1/3 flour mixture followed by half the buttermilk and repeat until the last portion of flour is added in. Scrape the sides and use a spatula to mix until well combined.

3. Scoop batter into prepared cupcakes liners and insert 5-6 fresh or frozen blueberries into each cupcake.

4. Bake in preheated oven at 180C for 25-30 minutes or until golden brown.

5. Remove from muffin pan and cool on wire rack.

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Orange chiffon (slitted top)

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Orange Chiffon (slitted top)

Ingredients:
5 yolks (average size: 58g)
65g corn oil
20g sugar
75g freshly squeezed orange juice
90g cake flour
1/4 tsp salt

5 whites
60g castor sugar (reduce this if your orange juice is sweet)
1/4 tsp cream of tartar

17cm tube pan

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Method:

Preheat oven to 170C.

1. In a large bowl, mix together yolks, oil, juice, 20g sugar and salt until combined. Add in sifted flour, mix until smooth and set aside.
2. In a clean dry bowl, add the egg whites and whip until foamy before adding the cream of tartar. Continue to beat while gradually adding 60g sugar until very firm, almost stiff but not dry.
3. Add a third of the meringue into the yolk batter and mix with a hand whisk to lighten the batter before adding the next third portion. FOr the final portion, switch to a spatula and fold gently from bottom to the top using cutting motion to minimize deflation. Mix until no streaks can be seen.
4. Transfer into tube pan and run a skewer around the batter to remove big bubbles and even the top.
5. Place the tube pan into another slightly bigger pan and stand this into a another pan holding a shallow water bath.
6. Bake with top heat only for 20-25 mins or until to crust is slightly brown. Carefully take the cake out and cut the slits with a sharp knife. Place the cake back and continue to bake with top/bottom heat at 160C for 60-70 mins or until cooked. Remove the water pan at the last 20 mins of baking. Oven temperature and timing is a guide only, please know your oven and adjust accordingly.
7. Once done, remove cake from oven and immediately invert to cool completely before unmoulding.

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Comments (6)

Double Chocolate Butter Chiffon

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Double Chocolate Butter Chiffon
Recipe adapted from Enne Ty’s cocoa butter sponge
Ingredients:
————
6 yolks (average 65g with shell)
80g unsalted butter
100g milk
20g castor sugar
90g cake flour
15g cocoa
Pinch of soda bicarbonate
Pinch of salt
50g cooking chocolate

6 whites
80g castor sugar
1/4 tsp cream of tartar

Tube Pan size 20cm or 8″
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Method
——–
1) Preheat oven to 160C. Sift flour and cocoa powder together with soda and salt.
2) Melt chocolate in the microwave.
3) Next melt butter in microwave for 40 seconds with half the milk.
4) Pour hot melted butter/milk into sifted flour/cocoa mixture
5) Mix with spatula and add balance milk followed by yolks, 25g sugar and melted chocolate. Set aside.
6) Beat the whites till foamy before adding cream of tartar and then gradually add the balance 80g sugar. Beat till firm peaks.
7) Fold meringue into yolks batter in 3 portions till well incorporated.
8)Slowly pour batter pan from a height. This will help to break bigger bubbles as they flow into the pan. Place the tube pan into another seamless pan of slightly bigger size and place this into a shallow tray holding about a cup of hot water. The water will help to prevent cracks on the cake. If you are not particular about this, just bake without the water.
9) Bake at 160deg for 90 mins top n bottom heat on the lowest rack.
10) When cake is done remove and invert immediately to cool.

Comments (6)

Honey/lemon Butter Cake

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Honey/lemon Butter Cake
Recipe adapted from Barry Apek

Ingredients:

250g butter
4 egg yolks
200g self raising flour (I used cake flour with 1 tsp of baking powder)
150g sugar (I used 120g)
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

5 egg whites (I used 4 only)
50g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 170C. Line the bottom of an 8″ round or 7″ square pan. Grease and flour the sides.

1. Cream butter with 150g sugar until pale and creamy. Add in yolks one by one, beating well to combine.
2. Add 1/3 of the flour followed by half the honey lemon juice, then another 1/3 flour and the balance of juice. Add in the last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with your mixer. Scrap down as needed to get a smooth batter. Set aside.
3. In a clean, dry bowl, whip up the egg whites until frothy before adding the cream of tartar and continue to whip while gradually adding the sugar, until firm peaks formed.
4. Add 1/4 portion of the meringue into the yolk batter and mix with lowest speed to lighten the batter. Switch to a spatula and continue to fold in the balance of the meringue into the yolk batter until evenly mixed.
5. Pour into prepared pan and place the cake pan into another bigger pan. Bake at 170C for 50-55 minutes on lowest level. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time.

Comments (10)

Oat bread with cranberries/raisins

Ingredients:-
Sponge Dough:
150 g Bread flour
100 ml water
1 tsp instant yeast

Main Dough:
50g Bread Flour
50g Plain Flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
1 Tablespoon Chia Seeds
50g Dried cranberries
50g Golden raisins
20g butter

Method:-

Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.

At the same time, soak the oats and chia seeds with milk and water. Leave it to absorb all the moisture.

Once sponge dough is ready, add in the rest of the ingredients from main dough except cranberries and raisins (if using). When the mixture is well mixed, add in the butter and knead till a soft dough is formed. Add in the dried fruits and continue to knead until smooth and pliable.

Shape the dough into a round piece and let it rest for 15 minutes.
Punch out the air and shape into a rectangular shape and roll it up swiss-roll style. Let it rest for 10 minutes.
Punch out the air again and roll up swiss-roll style and put into a greased 20 x 10 x 10cm loaf pan. Proof for 45 minutes or until it rises about an inch above the rim of the loaf pan. Once proved, brush the top gently with egg white and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes. (Use your fingers to lightly press the oats on to the dough so that they stick even after baking.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.

Comments (4)

Tartine Sourdough fortified with anti-oxidant bluepea juice

Ingredients:

230g bluepea juice (prepare ahead by boiling a big bunch of fresh flowers and strain the juice then allow to cool) (78% hydration)

60g active sour dough starter (20%)

225g cold water (or bluepea juice if you have it) (77%)  (the amount of liquid used is according to your ability to handle wet dough)

30g whole meal flour (10%)

270g King Arthur Bread Flour (90%)

6g salt (2%)

a handful of poppy seeds

Method:

  1.  Mix all ingredients into a large mixer and mix with spatula until a dough forms. Cover and autolyse in fridge for 1-2 hours.
  2. Remove from fridge, and do a stretch and fold. Cover and rest 1 hour and repeat.
  3. Rest for 1-2 hours (bulk fermentation) until dough increased volume by 50%.
  4. Pour onto lightly floured surface and shape. Bench rest 20 mins.
  5. Shape and place into banetton and wrap well and allow to proof at room temperature if dough is not puffy enough.  When ready, place into fridge for final proof overnight or more.
  6. Once ready to bake, transfer to freezer and heat up baking vessel in oven for 30 mins.
  7. Remove from freezer, gently unmould and score before baking covered for 20 mins at 260C, uncovered another 10 mins at 200C.

Comments (2)

Matcha Swiss roll with cream cheese filling

Matcha Swiss roll with Cream Cheese Filling

  • 5 egg yolks
  • 1tsp vanilla extract
  • 30g Oil
  • 50g milk
  • 75g Cake flour + 5g matcha powder
  • 20g castor sugar
  • 5 Egg whites
  • 50g Castor Sugar

Variation:  use 70g flour + 10g cocoa powder for chocolate flavor

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and matcha powder  together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour mixture into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (26cmx 26cm pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the one level above centre rack, at 170C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Filling: Cream 60g creamcheese with 30g of icing sugar until creamy, add 20g butter and continue to beat until smooth. Set aside. In a separate bowl, whip up 50g of non-dairy whipping cream until stiff.  Fold this with a spatula into the cream cheese until well combined. May not need not use all the whipped cream. Use this as the filling for this swiss roll.

Comments (2)

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