Archive for October, 2015

Red Velvet Cupcakes with Nutella filling

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RED VELVET CUPCAKES ~ shared by Munira Bamadhaj

Ingredients:

10g Cocoa Powder
150g Plain Flour
½ tsp Salt
60g Unsalted Butter, at room temperature
150g Caster Sugar
1 Egg, lightly beaten
20ml Red Food Colouring
½ tsp Vanilla Extract
120ml Buttermilk – make your own by measuring out 120ml of milk and add a tsp of lemon
juice or vinegar, stir and let it stand for few minutes
½ tsp Bicarbonate of Soda
1½ tsp White Vinegar

Method:

1. Preheat the oven to 170°C. Middle rack.

2. In a bowl, sift together the first 3 ingredients. Set aside.

3. In the stand mixer bowl, place the butter and the sugar in a bowl and cream until light and fluffy.

4. Increase speed to high and slowly add the egg and beat until well combined. Add red food colouring and vanilla extract and reduce speed to low as soon as the batter is evenly mixed.

5. Add in 1/3 of flour, followed by 1/2 of buttermilk, then another 1/3 flour and the balance buttermilk and finally ending with flour. Quickly mix vinegar and bicarbonate of soda together and immediately add to the batter as it sizzles. Switch off the Mix it in quickly until fully incorporated.

6. Pour the batter into greased tins and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cake to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

CREAM CHEESE FROSTING:

Ingredients:
56g Unsalted Butter
49g Crisco (Shortening) or any other vegetable shortening
125g Cream Cheese
400g Icing Sugar (sifted)
1/2 Tbsp Vanilla Extract
1/4 tsp Salt
1/4 tsp Lemon Extract (optional)

Method:
Cream softened butter and Crisco until smooth. Add softened cream cheese and beat till fully incorporated. Add vanilla extract and salt before gradually adding icing sugar while beating until smooth.

I used my version:

50g softened cream cheese
50g softened unsalted butter
pinch of salt
25g sifted icing sugar
1/2 tsp vanilla
1 tsp lemon juice
Method:
Cream butter and cheese together until soft and fluffy. Add icing sugar and the rest of the ingredients and beat until smooth. Place into piping bag with nozzle and pipe out rosettes on cupcakes.

Reminder to self: put only 1/2 full so cupcakes will be level

Reminder to self: put only 1/2 full so cupcakes will be level

Reminder to self: get an apple corer to do the holes!

Reminder to self: get an apple corer to do the holes!

Reminder to self: pipe to cover the whole surface of the cupcakes!

Reminder to self: pipe to cover the whole surface of the cupcakes!

Final reminder: do not eat more than 1!

Final reminder: do not eat more than 1!

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Comments (1)

Neapolitan Sponge cake

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2nd attempt, no cracks using waterbath method to bake

2nd attempt, no cracks using waterbath method to bake

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Just to show how soft it is!

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Replace strawberry paste with mint

Nice crumbs! Tender, moist and delicious

Nice crumbs! Tender, moist and delicious

Pity it has to crack. Using steam baking method while original recipe called for direct baking.

Pity it has to crack. Using steam baking method while original recipe called for direct baking. Next try would be water bath or reduce temperature a bit.

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Neapolitan Sponge cake adapted from Minty’s Kitchen

Ingredients:

90g plain flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Few drops pink food colouring and 1 tsp of strawberry paste
1/2 tbsp cocoa powder

Method:-

1. Sift both flours, baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Sift in flour and mix until combined.
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. 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. Divide the batter into 3 portions. Add in food colouring and strawberry paste into one portion of the batter. Sift cocoa powder into the second portion and fold gently to combine. Leave the third portion plain.
6. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
Bake the cake at 155C for 70-80 minutes (steam bake method) or until cake is done. As you can see, the cake cracked so please adjust your temperature accordingly or use the method that works best for your oven.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.
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If bottom still wet, do this...put into the off oven for 5-10 minutes
If bottom still wet, do this…put into the off oven for 5-10 minutes

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This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious

Comments (23)

Gula Melaka Coconut sponge cake with Chocolate Ganache

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Gula Melaka Coconut Sponge Cake

Sponge cake
Ingredients:
100g Oil
50g Coconut paste (if you can’t find this paste, just replace with coconut cream)
150g Cake Flour, sifted
6 egg yolks
1 tsp Vanilla extract
70g gula melaka, grated
50g water
1/2 tsp salt

6 egg whites
100g castor sugar
1/2 tsp cream of tartar

Utensil: 2 6″ pan, lined the bottom.

Method:

1. Heat up water in a sauce pan and add gula melaka and coconut paste to melt.Set aside to cool while you prepare the rest of the ingredients.
2. Once cooled, add yolks, oil and salt and mix well. Set aside.
3. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to firm peaks.
4. Add half the flour into the yolk batter and mix until just incorporated. Next add a scoop of meringue and mix to lighten the batter. Pour in the remaining flour and mix until combined.
5. Add the rest of the meringue in 2 portions and mix until well combined.
6. Pour into prepared tin and steam bake at 150C for 60 minutes or until golden brown and springs back when lightly pressed.
7. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing.

Note: My oven is 72L built in and has 5 racks. I baked this cake on the second rack counting from bottom.

Ganache: Ratio is 1:1 chocolate and pouring cream or whipping cream
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Comments (2)

Orange Cotton Cheesecake

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Ingredients:

250g cream cheese (1 block)

5 egg yolks (use 65-70g eggs)

70g castor sugar

60g butter (can reduce to 50g)

100g full Orange Juice

1 tablespoon or zest from 1 large orange

1 Tbsp lemon juice

60g cake flour

20g cornflour

1/4 tsp salt

2 tsp Vanilla extract

5 egg whites

1/4 tsp cream of tartar

70g castor sugar

Method:

1. Pre-heat oven to 155°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (70g) and butter till smooth on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add orange juice and whisk until combined. The orange juice helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add vanilla, salt, lemon juice, zest and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

10. Gradually add sugar (70g) and beat till soft peaks.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same handwhisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 155C (no fan) for 1hr 10 minutes. Test by pressing lightly on the surface, if still soft and did not spring back, bake another 5-10 minutes.

15. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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Comments (23)

Coconut Butter Sponge cake

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Coconut Butter Sponge cake
Ingredients:
150g Butter
50g Coconut paste (if you can’t find this paste, just replace with butter)
150g Cake Flour, sifted
6 egg yolks
1 tsp Vanilla extract
70g milk or water
1/2 tsp salt

6 egg whites
100g castor sugar
1/2 tsp cream of tartar

Utensil: 7″ square pan, lined the bottom and sides.

Method:

1. Melt the butter and coconut paste. Set aside to cool while you prepare the rest of the ingredients.
2. Once cooled, add yolks, milk (or water), vanilla and salt and mix well. Set aside.
3. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to firm peaks.
4. Add half the flour into the yolk batter and mix until just incorporated. Next add a scoop of meringue and mix to lighten the batter. Pour in the remaining flour and mix until combined.
5. Add the rest of the meringue in 2 portions and mix until well combined.
6. Pour into prepared tin and steam bake at 155C for 80 minutes or until golden brown and springs back when lightly pressed.
7. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing.

Note: My oven is 72L built in and has 5 racks. I baked this cake on the second rack counting from bottom.

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Love the crumbs!

Love the crumbs!

littlethumbups1-1 This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious

Comments (23)

Pandan sponge cake with coconut paste

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Pandan juice using fresh leaves from garden

Pandan juice using fresh leaves from garden

This is the coconut paste I used. Son brought back so used it. Very fragrant!

This is the coconut paste I used. Son brought back so used it. Very fragrant!

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Really soft and delicious!

Really soft and delicious!

Pandan Sponge cake – using coconut paste instead of oil

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
50g coconut paste
90g plain flour
Pinch of salt
50g pandan juice
50g milk

6 eggs whites
100g sugar

Line the base of an 7″ square pan. Do not grease the sides.

Method:

1. Put coconut paste in a mixing bowl and add in egg yolks, salt, pandan juice and milk. Stir to combine. Then add in the flour, mix until smooth then set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. 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.
4. Pour into prepared pan and bake in water bath at 150C for 80 minutes or until the cake bounces back when you lightly press the top.
5. Remove from oven and unmould when the cake pulls away from the side. Allow to cool completely before slicing. Keep lett overs in air tight container, in the fridge.

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This post is linked to the event, Little Thumbs up (Oct 2015 : Coconut) hosted by Jess, Bakericious, organised by Zoe, Bake for Happy Kids by Doreen from My Little Favourite DIY

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Comments (17)

Butter sugar buns

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After knead, shape into a round boule and let it proof till double in size

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Test by pressing a finger into the dough after doubled in size. If the indent stays, it’s good to go.

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Recipe source: Jaslin Yoke 海绵团 – (Sponge dough)
I double up the ingredients

Starter dough:
430g bread flour / strong flour
260g cold water or milk ( I used milk)
4g yeast

Main dough:
185 g bread flour / strong flour
25 g full cream milk

1 pc egg (60g)
10g yeast
6g salt
50g Sugar
25g Milk Powder
90g Butter (room temperature)

Method for the starter dough:
Mix all the ingredients together with the stand mixer (dough hook) until a rough dough is formed. Place in a large container and put in fridge to rest for 4-5 hours or overnight.
Remove from fridge to thaw for 30 minutes before preparing your bread dough.

For the bread dough:
1. Place the starter dough (break into pieces) in the stand mixer bowl together with the rest of the ingredients (except butter) and start kneading with the dough hook.
2. When dough has come together, add the butter and continue kneading until the dough passed window pane test. Always use low speed for kneading bread dough.
3. Allow the dough to proof for around 10 mins (I let it proof until almost doubled), then weigh out about 60g and shape as desired and place onto grease tray, proof again until doubled in size.
4. Bake in preheated oven at 180 degrees for about 15-20 mins, depending on the size of your buns.

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Add a small slice of butter on top of the bread once it’s nicely puffed up

Comments (4)

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