Archive for December, 2015

Pineapple Tarts

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This recipe is adapted from Sonia’s recipe. Original can be seen here

Ingredients:

400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
1 tbs of vanilla extract

note: if using unsalted butter, add 2/3 tsp salt

Pineapple Filling (make your own or use store bought if lazy) ~ weigh out 8g and roll into balls.

Prepare egg wash in a bowl. Use egg yolk only for more yellow colour. Mix with some oil for more shine.

Cream the butter, salt and condensed milk together until light and creamy. Add in the egg yolks and vanilla extract and beat until well combined.

Next add the sifted flour and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands. Use a presser to press out strips of dough, add a piece of pineapple jam and roll up. Cut off extra dough. Repeat until all jam balls and dough are used up.

Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Note: New method is to bake for 15 mins, allow to cool for about 5 minutes then only apply egg wash then bake another 3 minutes.

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This is the contraption I used to pipe out the pastry

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From the quantity as stated in recipe

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This shape yields less

 

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Light Fruit Cake

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This recipe is adapted from Lucinda Lau’s Recipe

Original can be seen here

Ingredients:

300gm mixed fruits of your choice (I used 100g premix, 50g each of red and green cherries and a few pieces of crystalized ginger and a handful of cranberries) – soaked these overnight in 3 tablespoons of dark rum or other alcohol or orange juice if you can’t take alcohol)
230gms plain flour
60gms self raising flour
230gm butter
100gms light brown sugar
70g castor sugar
1 tbsp dark jam or marmalade (I used strawberry jam)
4 eggs
2 tsps vanilla extract
Zest from one orange or lemon

Method:

Prepare a 7″ square tin by lining the bottom. Prepare an 8″ square tin and some paper wrapped in aluminium foil for inserting between the tins.
Cream butter and sugars till light and creamy before adding jam and vanilla extract. Blend in properly before adding eggs slowly. I usually beat all the eggs together and slowly pour into the running mixer.
Add in flour and fruit mixture alternatively, starting and ending with flour until both are used. Place mixture into the prepared 7″inch square tin. Put the baking tin into the 8″ square and insert aluminium foil between the two tin. This is to minimize the crack on the cake.
Bake the cake at 160C for 1 hour or more depending on your oven until cooked. Removed and allow to cool on rack.

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Cut Out Butter Cookies

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Cut Out Butter Cookies

INGREDIENTS:

130g rice flour
113g unsalted butter, room temperature
60g Icing Sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

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INSTRUCTIONS

1. Heat oven to 150C. Sift flour with salt.
2. Place sugar, butter and vanilla extract in your mixer bowl and beat on medium high until smooth, scrapping down the bowl when necessary.
3.  Mix in flour until all is blended and shaggy dough forms.
4. Remove mixer bowl from machine and gently knead dough into a ball. Wrap dough in cling film and refrigerate for 30 minutes.
5. Take a portion of dough. Keep remaining portion of dough in the refrigerator until needed.
6. Roll out dough to desired thickness and cut out your shapes. Place cut out dough onto a parchment paper covered cookie sheet and bake for 15-20 minutes, depending on the size and thickness of cookies, rotating halfway through the bake time.
7. Remove from the oven. While still soft and hot use a smaller, flat baking pan to lightly press down and flatten the cookies. This prevents buckling and creates a flat surface for decorating.
8. Transfer to a wire cooling rack. Let cool completely before decorating.

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Gula Melaka Kaya Cake

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Ingredients:

90g plain flour
12g corn flour
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

Method:-

Preheat oven to 160C, adjust rack to the bottom level.  Line the bottom of an 8″ round pan.

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. Pour into prepared pan. Shake from side to side to even out the top. Bake the cake at 160C for 90 minutes in water bath, or until cake is done.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding. Cool completely before slicing into 3 layers.

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Prepare the kaya:-

Ingredients:
600 g water
1.5 to 2 tsp white agar-agar powder
50 g unsalted butter
30g brown sugar
80 g gula melaka in liquid form (cook your own by using 100g of gula and add just enough  water to melt the gula and measure the required weight)
1/4 tsp salt

240 g fresh coconut milk
70 g white hoen kwe flour

Utensil: An  8″ round cake pan

1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then butter, gula melaka and salt and using a spatula, stir until combined. Set aside for at least 30 minutes.

2. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

3. Once cake is ready, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated.

4. Return the pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.

5. To assemble cake, place a piece of the cake into the prepared cake ring. Pour 1/3 portion of the kaya into the pan. Use a spatula to even out the kaya, making sure it flows into the sides as well. Place another piece of cake on the top of the kaya and pour another 1/3 portion into the pan. Repeat for the final layer.

6. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould.

 

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Butter Cookies

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Add a bit more flour to make a firmer dough to shape these cuties.

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Nozzle no. 853

 

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These are piped using Wilton 6B

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Addictive!

Butter Cookies – improved formula

Ingredients: (quantity in pink yields exactly 1 large tub)

250g unsalted butter, softened to really soft but still cold  (200g) 
215g Potato Starch                                                    (180g)
150g All Purpose Flour                                             (120g)
75g Icing Sugar                                                           (60g)
3/4 tsp salt                                                                 (1/2 tsp)

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Method:

Use a stand mixer to cream butter and icing sugar until just blended, about a minute. Add the whole lot of sifted flours and mix for another minute with mixer before switching to spatula mixed until dough is evenly combined.

Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.

Baked at 145C for 40 minutes or according to your preference on the color of your cookies.

These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Yum!

Note: Modified to icing sugar as some feedback find it too crumbly when using caster sugar.

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Red Velvet Cake

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Red Velvet Cake

Ingredients:

80g plain flour
10g Cocoa powder
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tsp bright red food color
70g Corn oil
100g full cream milk

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

Method:-

1. Sift both flours, cocoa powder,baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Add the 2 tsp of red food color, followed by apple cider vinegar. Stir with a whisk to blend. 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. Pour into prepared pan, shaking the pan from side to side to smoothen the top. Bake the cake at 150C for 70-80 minutes in water bath or until cake is done. 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.
6. Allow to cool completely before slicing into two pieces. I remove the top crust and reserve it for ganache.

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I dry it in the oven

Cream Cheese Frosting:

226g (8 oz) cream cheese softened
80g icing sugar
1.5 cup Bettercreme topping cream – whip up until stiff
1 tsp vanilla extract

Place cream cheese, vanilla and icing sugar in the stand mixer bowl and beat until creamy. Add the whipped cream and whisk to combine.

Use it to decorate the cake.

Munira’s version if you are not into so much cream cheese in your frosting:-

Ingredients: 
240ml Rich Bettercreme 
70g Cream Cheese, softened 
1/4 cup Icing Sugar
A few drops of Vanilla Extract

Method:

1. Combine cream cheese, vanilla and icing sugar together until smooth.

2. Whip the cream in another bowl until thick, add the cream cheese mixture and continue to whip until stiff.

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Done! This is an order so no cutting!

Quantity for 11″ Square pan:

192g flour
24 gms cocoa powder
29 g corn flour
1/2 tsp baking soda
1/2 tsp salt
14 eggs
2 tsp vanilla
2 tsp cider vinegar
4.5 red food colouring
170 g corn oil
240g milk

15 egg white
1/2 tsp tartar
240g caster sugar

For Cream cheese frosting, need to increase to double the quantity

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Chocolate chips cookies

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More puffy with CGDAPP

 

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Recipe reference: Passion 4 Baking

1 cup (225 g) unsalted butter
100 g granulated sugar
100 g  light brown soft sugar
1 teaspoon vanilla extract
1 large egg
2 large egg yolks
350 g all-purpose flour
1 tablespoon (10 g) corn starch
1 teaspoon baking powder
1 teaspoon baking soda (I only add 1/2 tsp)
1/2 teaspoon ground cinnamon
1 1/2 teaspoon sea salt (for sprinkling on the top of cookies dough after you have place on baking sheet) (I added 1/2 teaspoon into the dough mixture)
400 g dark or milk chocolate chips (I used 54.5% dark chocolate chips)

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Allow lots of space for the cookies to spread

Preheat the oven to 350 °F (180 °C). Recipe recommended fan mode but I prefer top and bottom heat without fan.
Put the butter, sugar and brown sugar into a mixing bowl and beat until creamy and smooth. This takes about 3 minutes.
Add the egg and beat until well blended. Then add the yolks one by one, followed by the vanilla extract. This will take  another 2 minutes.
Slowly add the sifted flour, corn starch, baking powder, cinnamon powder and baking soda.
Beat on low speed until everything is incorporated.   Set aside about 1/3 cup of chocolate chips and fold in the rest.
Using a small ice cream scoop,  scoop out balls of dough onto lined baking trays about 2 inches apart and sprinkle with a little sea salt.
Bake for 10-13 minutes or until slightly golden brown at the edges. Remove from the oven and  while still hot, arrange a few of the reserved chocolate chips on top. Cool completely on rack before storing in an air tight container.

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