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!  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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Basic Swissroll with Jam

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Basic Swissroll with Jam

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Cake flour
20g castor sugar

5 Egg whites
60g Castor Sugar

IMG_4093.JPGMethod:

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

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

Add flour 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 (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack  above the centre rack, at 185C 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.

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Blue Lagoon Chiffon

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Blue Lagoon Chiffon

Ingredients:

110g plain flour
10g corn flour
25g coconut powder
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g corn oil
20g concentrated bluepea flower juice
80g water

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

a few drops of ocean blue gel colour

 

Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix egg yolks together with bluepea juice, oil and water until well blended. Sift in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Remove 1/3 portion of the batter and a few drops of color. Mix until blended in and pour back into the main batter.
6. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
7. Bang the cake pan on the kitchen bench to remove large air bubbles.
Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Tutti Frutti Chiffon

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Tutti Frutti Chiffon
Ingredients:

6 Egg Yolks (65g eggs with shell)
40g Sunflower/corn Oil
30g unsalted Butter, melted
100g Full cream Milk
120g Self Raising Flour
25g Almond meal
50g finely chopped candied cherries, coated with flour
30g Caster sugar
1/4 tsp salt

6 Egg Whites
80g Caster Sugar
1/4 tsp Cream of Tartar

Method:

Preheat oven to 160C lowest rack.

1. Mix yolks, melted butter, oil, milk and 30g sugar in a bowl, stirring with a whisk until sugar has dissolved. Set aside.
2. Mix together almond meal, self raising flour and salt.  Set aside.
3. Whisk egg whites until foamy then add in cream of tartar and whisk while gradually adding in the sugar until glossy and firm. Set aside.
4. To the yolk batter, add the flour mixture and stir gently until just mixed.
5. Fold 1/3 of the meringue to the egg yolk batter and mix until batter is lightened. Add in the remaining meringue in 2 portions and fold until no streaks of batter can be seen.
6. Pour batter into 20cm tube pan and bake in preheated oven at 160*C for 60 minutes or until cooked.
7. Remove from oven and immediately invert to cool completely before unmoulding.

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Cream Cheese Wholemeal loaf

img_3765Cream Cheese Wholemeal loaf

Ingredients:

400g Bread flour
50g Plain flour
50g Wholemeal flour
2 tablespoons Chia Seeds
30g Sugar
120g Cream cheese
5g Salt
8g Dry yeast
200ml full cream Milk
40g Unsalted Butter

Method :

1. Put all ingredients into the mixer bowl except for butter. Knead for 5 minutes before adding butter and continue kneading until you passed the window pane test.

2. Remove from bowl and shape into desired shapes. Leave it to proof until double before baking in preheated oven at 170C for 35-40 minutes. Time and temperature must be adjusted according to your oven and size of your loaves or buns.

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Jenny Butter Cookies Copycat

This is the original recipe without the matcha, using Pamplie salted butter thus salt is omitted from the ingredients list too. Awesomeness!

img_3699This version is copycatted from Ms Tam Chiak😛

Ingredients
200g butter (I used La Belle unsalted)
50g icing sugar, sifted
50g plain flour
100g wheat flour (or top flour) [I used low protein flour or superfine flour]
50g corn flour
5g matcha powder
1/2 tsp fine salt

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Instructions:

Preheat oven to 160C.

Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.

Sift plain flour, superfine flour, salt, matcha and corn flour twice.

Add flours all at once into the creamed butter and using low speed, mix until a soft dough is formed.  Do not over mix or the dough would be too soft and you will end up with flat cookies!

Put the dough into a piping bag with a piping nozzle and pipe directly on to the baking sheet lined with baking paper or silicon mat.

Bake for 30 minutes or until the cookies turn light golden brown at the bottom.

Leave it to cool on a cooling rack before storing them in air-tight container.

 

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Chocolate Flakes Wholemeal Chiffon

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Chocolate Flakes Wholemeal Chiffon
Got the idea to add wholemeal flour from Ann Tan (FB Member)

Ingredients:

6 Egg Yolks (65g eggs with shell)
70g Sunflower Oil
100g Full cream Milk
110g Self Raising Flour
25g Wholemeal flour
70g finely chopped chocolate (I used dark chocolate)
30g Caster sugar
1/4 tsp salt

6 Egg Whites
80g Caster Sugar
1/4 tsp Cream of Tartar

Method:

Preheat oven to 160C lowest rack.

1. Mix yolks, oil, milk and 30g sugar in a bowl, stirring with a whisk until sugar has dissolved. Set aside.
2. Mix together wholemeal flour, self raising flour and salt. Stir in the chocolate flakes. Set aside.
3. Whisk egg whites until foamy then add in cream of tartar and whisk while gradually adding in the sugar until glossy and firm. Set aside.
4. To the yolk batter, add the flour mixture and stir gently until just mixed.
5. Fold 1/3 of the meringue to the egg yolk batter and mix until batter is lightened. Add in the remaining meringue in 2 portions and fold until no streaks of batter can be seen.
6. Pour batter into 20 or 21cm tube pan and bake in preheated oven at 160*C for 60 minutes or until cooked.
7. Remove from oven and immediately invert to cool completely before unmoulding.

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Orange Chiffon with Cranberries

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Orange Chiffon with Cranberries

Ingredients:

110g plain flour
10g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g Corn oil
100g orange juice
zest of the oranges
20g dried cranberries, chopped finely

6 egg whites
1/4 tsp cream of tartar
110g caster sugar

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Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix together cranberries, oil, zest and orange juice until well blended. (Do this before preparing other ingredients to give time for the cranberries to soak in some moisture). Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
7. Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, Immediately invert to cool completely before unmoulding.

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