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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Gula Melaka Chiffon

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Gula Melaka Chiffon

Ingredients:-

6 eggs yolks – I used grade A eggs (65g)
60g corn oil
100g plain flour
1/4 tsp salt
50g coconut milk
50g pure gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
60g sugar

 

Method:

1. Melt gula melaka with coconut milk and a piece of pandas leave. Strain into a large mixing bowl. Add the oil and yolks and mix well.
2. Add sifted flour and mix with a hand whisk until combined. Set aside.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into an 8″ (20cm) tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 90 mins. Water bath should dry up towards the end of the baking time. If not, then remove the water pan and continue to bake until cooked.
6. Invert immediately to cool completely before unmolding.

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Raisins Bread (Sponge Dough)

 

Raisins Bread (sponge dough)

Yields 1 loaf of 20x10x10cm pan

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
15g milk powder
2g yeast
20g sugar
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added as needed – I used all of it)
30g unsalted butter, softened to room temperature
100g of black currants

 

 

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test. Finally add the currants and mix well.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches 1 cm (1/2 inch) above the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.6A086B4B-D660-46B0-8927-2CCE06A71FC5.jpeg

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Limoncello Chiffon

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Limoncello Chiffon

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
25g Limoncello Liqueur
75g Water or milk
Optional: zest from 1 lemon

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, Limoncello and water until well blended. 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. Lightly incorporate the meringue into the batters using a hand whisk and for the final part,switch to a spatula to scoop from bottom and fold on to the batter to ensure even mixing.
5. Pour in the batter into an 8″ (20cm) tube pan. Use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm or less in height.
7. Bake the cake on the lowest rack at 160C for 88-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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Bandung Ombre Chiffon

 

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Bandung (rose flavour fruit tea) Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g rose fruit tea
1 drop of tutti frutti oil

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

 

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, tutti frutti oil and rose fruit tea until well blended. Mix well before sifting in flour mixture and mix until combined.  Divide into 3 portions and add some rose red color for the ombre effect. 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. Divide into 3 equal portions for the 3 divided yolk batter.
4. Lightly incorporate the meringue into all the batters.
5. Pour in the lightest batter first into an 8″ tube pan. Even out the sides before gently scoop in the second bowl of batter. Repeat with the last bowl and use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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Comments (6)

Semperit Cookies (Custard Cookies)

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There are many names for this cookie but I’ll stick to the original name of Semperit Cookies

Ingredients:-

125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder

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Ready to bake

Method:-

1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.

 

Comments (4)

Banana Loaf Bread Sponge (Dough Method)

 

 

Banana Loaf Bread (Sponge Dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
120g Bread flour
60g All purpose flour
15g milk powder
100g mashed banana (preferably very ripe)
3g yeast
20g sugar
4g salt
50g full cream milk (liquid)
30g unsalted butter, softened to room temperature

 

 

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except milk and butter. Knead until a smooth dough forms. If dough is too dry, add a tablespoon of the milk at a time. You may not need to add all. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 20 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

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Tomato/thyme bread

Tomato/thyme bread (sponge dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
110g Bread flour
60g All purpose flour
15g milk powder
60g Tomato paste (canned paste)
3g yeast
20g sugar (may reduce to 10g for more savory taste)
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added if needed)
30g unsalted butter, softened to room temperature
1 tsp of dried thyme

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

 

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