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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Chocolate Custard buns

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Chocolate Custard buns
Chocolate dough (good for 12 buns)
Shared by Barry Apek on Facebook

370 gm bread flour (Japanese Prima)
30 gm cocoa powder (valrhona)
70 gm caster sugar
3 gm salt
1 large egg
1.5 tsp yeast
213 gm milk (1 used 220g)
40 gm butter

Method:-
1. Put all ingredients (except butter) into a mixing bowl, using the hook attachment, knead until smooth before adding the butter and continue to knead until window pane.
2. Remove from bowl, hand knead briefly to smoothen then shape into a ball and return to lightly floured mixing bowl to proof.
3. Remove from bowl and punch down to de-gas. Divide dough into 12 portions (about 65g)
4. Take a piece and roll flat, keeping the center thicker, place a heaped tablespoon of custard into the center and seal up. Repeat with the rest of the dough.
5. Cover the buns with a damn cloth and allowe to proof until the doughs are really puffed up.
6. Apply egg wash and pipe on the swirls before baking at 170C (2nd lowest rack) for 20 minutes, turn inside out and continue to bake another 10 minutes or until golden.

 

Custard Filling:

80g Sugar
100g Egg (I lightly beat up 2 eggs and measure out 100g)
30g All Purpose Flour
20g Corn Starch
10g Custard flour (Use 30g custard flour and omit the corn starch if you want more yellow custard)
400g Milk
80g Butter (salted)
¼ tsp salt (omit if using salted butter)
1 tsp of vanilla extract (optional)

To make the filling:
1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.

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Hurricane Swissroll

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These are all from one swiss roll

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for this design, remove 1/3 batter and add 1.5 tsp of bamboo charcoal powder, mix and set aside. Divide balance into 3 portions and add different colors to mix. Gently scoop in to form 3 line side by side then scoop in the charcoal layer to cover before drawing the lines, starting from long side followed by shorter side and roll up from the short side in order to get this effect.

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Two cakes prepared exactly the same except drawing of the lines started in different directions. See the first picture for result. Always roll  parallel to the last drawn lines.

Hurricane Swissroll

Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″

 

Method:

Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part), draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.

Enjoy!

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Banana Loaf Cake

IMG_1772Banana Loaf Cake

200g self-raising flour (sifted)
1/8 tsp baking soda
85g unsalted butter, bring room temperature
120g caster sugar
2 eggs
165g sour cream
165g mashed over-ripe banana
1/2 tsp salt
2-3 tablespoons of nutella

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Method:

Line and grease a 20cm x 10cm x 10cm loaf pan. Sift flour with salt and baking soda. Preheat oven to 160C.

1. Cream butter with sugar until creamy and light. Add eggs one at a time, beating well after each addition.
2. Add sour cream and using low speed, mix it in.
3. Add 1/2 of the sifted flour/baking soda/salt. Mix well with a spatula.
4. Pour in the mashed bananas and mix thoroughly.
5. Finally add the balance of the flour and stir well to combine.
6. Pour into prepared pan and level it even.
7. Drop small dollops of nutella on the top of the batter and try to swirl as best you can to create some resemblance of a marble effect.
8. Bake in preheated oven for 1 hour or so, until golden brown and skewer comes out clean when inserted into the centre of the cake.
9. Remove from oven and allow to cool for 10 minutes before attempting to unfold.
10. Slice and serve.

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Tau sah Bao

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Tau sah Bao

Ingredients for the skin:

300g bao flour
1/2 tsp baking powder
1/2 tsp yeast
1/4 tsp salt
170 ml water
30g sugar
15g shortening

390g of red bean paste (divided into 30g x 13 portions)

13 pieces of parchment paper (9 x 9 cm) Read the rest of this entry »

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Cheddar Cheese Chiffon Cake

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Cheddar Cheese Chiffon Cake

Ingredients for Egg Yolk Mixture:
80 gm superfine flour – sifted
1/4 tsp salt
6 egg yolks
60 ml melted butter (omit the salt if using salted butter)
3 slices of cheddar cheese
20g sugar
60 ml milk

6 egg whites
1/4 tsp cream of tartar
60 gm castor sugar Read the rest of this entry »

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Double Chocolate Chiffon

Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here

Ingredients:

5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)

5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar Read the rest of this entry »

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Butter Sponge Cake

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BUTTER SPONGE by Enne Ty

Ingredients
Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

(A)
6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

(B)
6 egg whites
120g castor sugar
1/4tsp cream of tar tar

(C)
160g SRF
1/4tsp salt
– sift together Read the rest of this entry »

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