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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Vanilla/Chocolate Sponge Cake

 

Vanilla/chocolate Sponge Cake

Ingredients:

6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
60g full cream milk
1 tsp vanilla extract
110g cake flour
25g corn starch
1/4 tsp baking powder (can omit if you wish)

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

1 tablespoon cocoa powder, sifted and blended with 2 tablespoons of hot water

Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder (if using) and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 60g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add cocoa paste into one portion and gently mix with spatula. Holding the two bowls of batter in each hand, pour the batter simultaneously into the baking pan side by side. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired. Place the baking pan into another bigger pan; this will act as an insulator to help to regulate the temperature and produce smooth and crack-free cake.

4. I used water bath bake method with top/bottom no fan mode at 160C for 90 minutes. Adjust the temperature and time according to your oven.

5. Remove from pan as soon as possible and cool on rack.

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Christmas Mince Pie

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Christmas Mince Pie
adapted from here

Ingredients for mince meat:

55g sultanas
55g raisins
55g dates
55g dried apricots
1 small apple – peeled and chopped
1/2 tablespoon strawberries jam
45g brown sugar
1/8 teaspoon ground clove
1/4 teaspoon cinnamon powder

Ingredients for pastry: 
275g plain flour
25g almond meal
175g cold butter- cubed
75g icing sugar-sifted
zest of 1/2 lemon
1 egg yolk
15ml milk

Instructions for mince meat:

1. Place sultanas, raisins, dates, apricots and apple in food processor and process until coarsely chopped.
2. Transfer to a bowl and mix in the rest of the ingredients. Cover and store in the fridge until ready to use.

Instructions for Pastry:

1.Mix flour and almond meal in a mixing bowl.
2.Add cold butter and rub into the flour/almond meal until it resembled breadcrumbs.
3.Add icing sugar, lemon zest, egg yolks and milk and mix well until a dough forms. Wrap with cling film and chill in fridge for 20 minutes.

To assemble the pies:

Preheat oven to 180C.
1. Roll out pastry, cut out rounds to fit your pie moulds. Line the mould with the cut out pastry.
2. Fill each pie with the prepared mince meat until full. Cover with another piece of pastry dough artistically.
3. Bake for 15-20 minutes until golden brown.

 

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Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
100g cake flour
6 egg yolks
65g corn oil
100g Thai Milk Tea – see below for preparation
pinch of salt

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

Thai Milk Tea preparation ~ you only need 100g:-
100ml hot water
2 Thai Tea Bags
1 tbsp condensed milk 

Method to prepare Thai Milk Tea:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk. Stir to dissolve then remove the bags. Cool before use.

Method for preparing Cake:

Preheat oven to 160C.

1. Sift flour with salt.
2. Mix egg yolks together with oil, cooled tea and stir until well blended. Add 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 the 50g 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. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake on to another shallow leak proof pan. Place this into another bigger cake pan and pour hot water into the largest pan to about 1 cm deep.
Bake at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown.  Remove the water at the last 10 minutes of baking. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here

INGREDIENTS:

265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt

INSTRUCTIONS:

1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.

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Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon

Ingredients:

90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

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

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Marble Butter Cake

 

Marble Butter Cake
Recipe adapted from Barry Apek’s Batik Butter Cake

Ingredients:

230 gm salted butter
100 gm caster sugar
200 gm self raising flour (sifted)
4 egg yolks

4 whites
70g caster sugar
½ tsp salt
¼ tsp cream of tartar

liquid:
45 gm milk for vanilla batter
45 gm cocoa liquid (dissolve 10gm of cocoa powder in 35gm of warm water)

Instructions:

1. Beat butter and the 100gm of sugar until light & fluffy. Add in egg yolks, one at a time, beating well until incorporated before adding the next one. Add vanilla extract. Add sifted flour in 3 additions, mix until fully incorporated.
2. Divide the batter in (1) into 2 equal portions.
3. Add the 2 liquids into each of the 2 batters; mix well until combined. Set aside.
4. Whisk the egg white until frothy before adding the cream of tartar. Continue to whisk and gradually adding the sugar, to firm peaks. Divide equally into the two prepared butter batter and gently fold in using a spatula.
5. Spoon the batters randomly into the prepared baking pan.
6. Bake in preheated oven at 165C for 55-60 minutes or until golden brown. I wrap the cake pan with several strips of baking paper wrapped with foil to achieve an even and crackless top.

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Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration

Method:

1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice

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Method:

1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.

 

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