Archive for September, 2015

Pandan Sponge cake

Latest @9/11/2016

Latest @7/3/2016

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Pandan Sponge cake (adapted from Neo Sook Bee’s recipe)

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g pandan juice
50g coconut milk

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Grease sides for easier unmoulding.

Preheat oven to 190C.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in the coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. 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.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
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Perfect crumbs!

Perfect crumbs!

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@9/11/2016

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Comments (288)

Coconut Butter Cookies ~ EnneTy’s recipe

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Wilton 1M Nozzle design

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Using Wilton 6B tip to pipe these

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Using no. 853 nozzle

Ingredients:
Yields 2 Large tubs

250g Butter
130g Sugar – use icing sugar for melt in texture or castor sugar for crunchy texture.
1 egg
1 Tbsp Vanilla extract
300g Plain flour
60g Corn starch + 20g custard powder (If do not like custard powder, just use 80g of corn starch)
50g Coconut powder
1/2 tsp Salt

Method:
1. Beat butter and sugar. Use low speed to beat for 30 seconds before turning to high speed for about 4 mins then add in the egg and vanilla and continue to beat at medium speed till well combined.
2. Add in all the sieved dry ingredients and beat at low speed for approximately 30 seconds. Don’t over mix. Use spatula or hand to knead until fully incorporated.
3. Pipe out desired design on to ungreased baking pan.
4. Bake at 160C for 25-30 minutes or till golden brown.
5. Cool completely on rack before storing in air tight containers.

Variation: Use Pandan flavored coconut powder for that extra fragrance.
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This is the pandan variation

This is the pandan variation

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Comments (17)

Pandan Huat Kuih

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Pandan Huat Kuih

Ingredients:
250 g AP flour
150 g castor sugar
1 tsp of double acting baking powder
1 tsp baking powder – if you are using self raising flour, please omit this
1 egg, lightly beaten
200 g pandan juice – blend 7-8 pandan leaves with 200g of water and squeeze out the juice then measure out 200g
50 g melted butter
1/2 tsp salt

Instructions:-

1. Melt the butter and allow to cool before mixing in the egg. Add sugar into the pandan juice and heat up to dilute the sugar (or you can just keep stirring without heating up which will take longer). If you are heating the juice, allow it to cool first.
2. Place sifted flour, baking powder and double acting baking powder into a large mixing bowl. Add 1/2 tsp salt and give it a few whisk to mix.
3. Make a well in the middle of the flour mixture and slowly add the pandan juice. Mix with a hand whisk until lump free.
4. Add the butter/eggs mixture and mix until batter is smooth.
5. Divide into 6 cups and steam on high heat for 20 minutes.

Notes: make sure the cover of the steamer is wiped dry before steaming the cakes.
Do not open the steamer until the time is up.

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Comments (10)

Pandan Hokkaido Cuppies

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Pandan Hokkaido Cuppies

Ingredients:

6 large egg yolks
70g oil
60g natural pandan juice
40g coconut milk (Santan)
90g cake flour
1/2 salt
6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Prepare 15 square cupcakes liners. Preheat oven to 150C.
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding pandan juice and santan.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared liners, arrange on a baking tray and bake at 150C for 50 minutes or until cooked.
8. Remove from oven, wait until cuppies are completely cooled before pumping in whipped cream.
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Comments (8)

Custard filled Greentea Snowskin Mooncakes

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Green Tea Custard Snowskin Mooncakes Recipe
By Christine’s Recipes
Yield: 8 mooncakes (each 65 grams, size 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:

40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

Method:
To prepare the filling:

Sieve all flours in a large mixing bowl. Add sugar. Whisk together the egg, condensed milk and coconut cream until combined before adding melted butter. Pour into flour and mix until a smooth. Strain into  a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Once firm remove and let it cool down, give it a few kneads until smooth then wrap in cling film and chill in fridge for later use. Divide into 8 portions of 32g each and roll into balls.

Rolled into balls and keep chilled until needed for easier wrapping

Rolled into balls and keep chilled until needed for easier wrapping

To prepare the snowskin:

Sieve all flours in a large mixing bowl then add sugar and stir with a whisk to mix.  Mix milk and condensed milk together before pouring into the flour mixture. Mix until combine then stir in vegetable oil.  Strain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down before transfering to your mixing bowl and add greentea powder. Knead until you get an even green dough. Divide into 8 portions of 33g each. Roll each piece into a flat circle, keeping the centre thicker.

It's easier to roll between two sheets of cling film or plastic

It’s easier to roll between two sheets of cling film or plastic

To ensemble mooncakes:

Wrap the filling with the snowskin dough firmly and seal the edges well. Coat with cooked glutinous rice flour. Shake away the excess then press in a floured mooncake mould firmly then press it out to unmould. Store in an air-tight container covered with a kitchen paper in the fridge for a couple of hours before cutting and serve. These mooncakes are really soft and need to be handled gently. If you like, you can freeze first in order to cut them into neat slices.

Mooncakes can be kept for a few weeks in the chiller. Just thaw it before serving.

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

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Comments (8)

Milo/Cocoa Ogura

My Milo Cocoa Ogura cracked!

My Milo Cocoa Ogura cracked! Hmmm…

Cracked along the milo batter…could it be the extra liquid that causes it?

Cracked along the milo batter…could it be the extra liquid that caused it?

The crumbs ….not bad at all!

The crumbs ….not bad at all! This is the 2nd attempt with more cocoa powder

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Milo Zebra Ogura
Ingredients:
50g Corn oil
60g milk
Pinch of salt
5 yolks (large eggs)
1 large egg
70g Cake flour

5 egg whites
65g castor sugar
1/2 tsp cream of tartar

3 tbsp Milo and 1 tsp cocoa powder mixed with 2 tbsp hot water to dilute

Method:

1 .In a large mixing bowl, whisk with a hand whisk, corn oil, milk, salt, egg and egg yolk until well blended. Add flour and whisk until just combined. Set aside.
2. In a stand mixer bowl, whisk egg whites until frothy before adding cream of tartar. Continue beating while adding the sugar gradually and beat till firm peaks form.
3. Add 1/2 meringue into the egg yolk batter, using a whisk mixed until combined before adding the balance and mix with hand whisk briefly before switching to a spatula to scoop the batter from bottom of the bowl and fold up. Make sure no more streaks of yolk batter can be seen.
4. Divided batter into two equal portions, and add the prepared Milo mixture into one portion.
5. Pour about a ladleful of each batter into baking pan alternatively until complete. Tap gently on tabletop to remove air bubbles.
6. Bake in a preheated oven with the water bath method at 150C for 70-75 mins or until cooked.
7. Remove from oven, wait till cake has pulled away from pan before unmoulding and allow to cool on a rack.

Note: 1) Second attempt I used the whole packet of 3-in-1 milo and added a heap teaspoonful of cocoa powder and 2 tablespoons of hot water to mix into paste.

2)  Would try to bake at 140C next time since the 2nd bake at 145C still cracked.

This is the first attempt using even less flour only 70g

This was the first attempt using even less flour only 70g baked at 155C

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It’s really soft!

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Like identical twins! 😀

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I am linking this post to Little Thumbs Up September 2015 (Milo) event organised and hosted by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY

Comments (17)

Traditional Mooncakes

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After baking for 20 minutes

After baking for 20 minutes, remove from oven and allow to cool for 15 minutes before applying egg glaze

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after applying glaze, put back to bake another 10 minutes or until golden brown

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@2016

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@2016 with single yolk

Traditional Mooncakes – makes 16 large and 4 mini mooncakes

Ingredients:

for dough: (multiply by 5 for more mooncakes)
100g plain flour  (500g)
70g golden syrup (350g) (I have used 300g before as I ran out of syrup)
2ml alkaline water (10 g) 2.5 tsp
25ml peanut oil (125g)

for filling:

Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.

Mini mooncakes: 20g/50g (dough:filling) = 70g
Large mooncakes: 50g/130g (dough:filling) = 180g

Note: if you are using salted egg yolks, weigh the yolk and reduce the filling accordingly

Method:

1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.

2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.

3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable.

4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour if the dough is sticky.

5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.

6. Spray some water on the mooncakes; this helps to minimize cracking while baking.
Bake at preheated oven at 170C for 20 mins on higher level of your oven. Remove from oven and leave to cool for about 15 mins before glazing with egg wash. Return to oven to bake for another 10-15 mins or until nicely golden. (keep watch the last few minutes to avoid over browning)

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After 20 minutest at 170C, this is how the cakes look

6. Leave mooncake to cool completely and store in air tight containers.  Keep for2 ~ 3 days before serving.

After the second bake, which is nicer? I personally think without glaze look better:P

After the second bake, which is nicer? I personally think without glaze look better:P

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@2016

Comments (16)

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