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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Peach and Blueberries Cake

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Peach and Blueberries Cake
Ingredients:-

145gm all purpose flour
½ tsp baking powder
100gm sugar
140gm butter
2 eggs
2 tablespoons yoghurt
3-4 canned peach halves, sliced thinly into wedges
Some frozen blueberries

Utensil: 9″ removal tart pan, greased

Preheat oven to 165C

Method:

1. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one by one, beating well to combine.
2. Add half of the flour mixture followed by yoghurt and then the remaining flour, mix till a smooth batter forms.
3. Spread batter into the pan. Arrange the peach slices over the dough. Scatter frozen blueberries in between the slices.
4. Bake for 45-50 minutes or until lightly golden and firm.
5. Cool completely, dust with some icing sugar before slicing to serve.

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Red Velvet Cheese Cake Brownies

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Red Velvet Cheese Cake Brownies

Adapted from here

113g unsalted butter
60g dark chocolate, coarsely chopped
100g castor sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tso red food coloring
100g all purpose flour
1/4 tsp salt

For Cheese layer:
250g cream cheese, room temperature
50g castor sugar
1 large egg
1 tsp lemon juice

Method:

Preheat oven to 170C. Grease the sides and line the bottom of an 8 inch brownies baking pan. Let the parchment paper to over hang on two sides of the pan for easy unmoulding later.Grease the paper as well.
1. In a small pan, melt butter and chocolate together until smooth. Allow to cool slightly.

2. In a large bowl, whisk sugar, eggs, vanilla and red coloring together until combined. Pour in the chocolate mixture and stir until well blended.

3. Add the flour and salt to the mixture and mix with a hand whisk until just combined.

4. Transfer the batter into the prepared baking pan and spread until even. Set aside.

5. Cream the cheese and sugar until smooth before adding the eggs and lemon juice. Cream for a couple of minutes until smooth.

6. Transfer dollops of the cream cheese mixture on to the brownies batter. Use a bread knife to swirl the batters together.

7. Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out with a few crumbs sticking to it.

8. Allow to cool completely in pan before unmoulding by lifting the parchment paper. Cut into squares and serve.

 

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Light Chocolate cotton cheese cake

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Light Chocolate Cotton Cheese Cake

Ingredients:
125g cream cheese
50g Chocolate either semi sweet or dark
40g butter (salted)
60g milk
30g corn flour (sifted)
20g castor sugar
3 eggs (separate yolks and whites)
1tsp lemon juice
50g castor sugar

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Method:

1. First preheat oven at 150 degree C and line bottom of an 7″ round cake pan. Grease the sides.
2. Melt cheese with 20g sugar, chocolate and butter in a double boiler, whisking until u get a smooth batter. Remove from heat. Add in cold milk and whisk until smooth.
3. Whisk in the egg yolks. Add corn flour and whisk again until well combined.
4. Next beat up egg whites on high speed and add lemon juice and spoonfuls of the 50g castor sugar until u get firm peaks meringue.
5. Add 1/3 of the meringue into the cheese mixture and gently fold until combined. Repeat with another 1/3 until all is used up.
6. Transfer batter into prepared pan.
7. Bake the cakes in water bath for 70-80 minutes or until cooked.
8. Remove from oven, leave to cool a few minutes before unmoulding. Chill well before cutting with serrated knife to get neat slices.

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Sweet Potato Chiffon

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Sweet Potato Chiffon
Ingredients:-
5 egg yolk
75g self raising flour
10g Sweet potato powder (Yam Powder)
20g castor sugar
70g milk
1/4 tsp of salt
1 tsp lemon juice
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

Method:-
1. Preheat oven to 160C.
2. Sieve flour and Yam powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, lemon juice, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Super Fine Butter Cake

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img_7108Super Fine Butter Cake

Ingredients

113g unsalted butter
100g sugar
3 eggs
120g cake flour (mixed 100g plain flour with 20g corn flour)
2 tablespoons dry powdered milk
1 tablespoon corn syrup (you may replace with honey or maple syrup)
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder

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Directions:

Preheat oven to 170C degrees. Line  the bottom and grease a 8 x 4″ loaf pan.

  1. Beat room temperature butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add corn syrup, lemon juice, salt, vanilla and mix with low speed until combine.  Add the balance flour and beat on low speed until evenly mixed.
  4. Transfer into prepared pan and bake for 45 minutes or until evenly brown.
  5. Allow to cool for 5 minutes before unmoulding and cool on the rack.

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Banana Pandan Chiffon

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Banana Pandan Chiffon

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana
70g pandan juice
100g corn oil
5 yolks
1/2 salt

6 whites
1/2 tsp cream of tartar
120g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Blend banana with pandan juice and then measure out 150g.

In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.

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Cream Cheese Tarts

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Cream Cheese Tarts

Original recipe from here

shared by Wan Norazila from Face Book

For the crust pastry:

160g butter
40g icing sugar
1/2 tsp vanilla extract
1/2 a large egg
250g all purpose flour (may need more if dough is too soft)

Method: Mix all ingredients together until a soft dough forms, adding more flour (a teaspoonful at a time) if dough is too soft to handle.

Press into tart moulds and bake at 170C for 20 minutes until lightly browned.

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For filling:

250g cream cheese
15g butter
50g icing sugar
1/2 egg lightly beaten
10g whipping cream (optional)
1/2 tsp vanilla extract

Method:

Cream the cheese with butter and sugar until soft and fluffy. Add the egg, a tablespoon at a time (maximum 1.5 tablespoon , not more than that)

Beat for few seconds only. If batter is too thick add some of the whipping cream and fold in with a spatula, do not use an electric mixer or batter will be too soft to pipe!

Put the filling into piping bag with a round nozzle and pipe in an upright position into the tart shells. [First place some fruits or nutella or nuts into the tart shell before piping the cheese in.]

Bake for 10-15 minutest (top and bottom heat) at 170C. Tarts are done if not sticking to finger when touched.

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