Archive for Anything about food

Blueberries Cupcakes


Blueberries Cupcakes

Ingredients

125g softened butter (omit salt if using salted butter)
80g castor sugar
50g soft brown sugar
1/2 tsp vanilla extract
2 Medium sized eggs
160g all purpose or cake flour
1 tsp baking powder
1/4 tsp salt
185g butter milk
250g blueberries (can be fresh or frozen)

Method:

Preheat oven to 180C. Line Muffin pan with 12 cupcakes liners. Sift flour with baking powder and salt if using.

1. Cream sugar and butter together until creamy, about 2-3 minutes. Add eggs one at time, beating well before adding another.

2. Add 1/3 flour mixture followed by half the buttermilk and repeat until the last portion of flour is added in. Scrape the sides and use a spatula to mix until well combined.

3. Scoop batter into prepared cupcakes liners and insert 5-6 fresh or frozen blueberries into each cupcake.

4. Bake in preheated oven at 180C for 25-30 minutes or until golden brown.

5. Remove from muffin pan and cool on wire rack.

Advertisements

Leave a Comment

Orange chiffon (slitted top)

IMG_4478

Orange Chiffon (slitted top)

Ingredients:
5 yolks (average size: 58g)
65g corn oil
20g sugar
75g freshly squeezed orange juice
90g cake flour
1/4 tsp salt

5 whites
60g castor sugar (reduce this if your orange juice is sweet)
1/4 tsp cream of tartar

17cm tube pan

IMG_4487

Method:

Preheat oven to 170C.

1. In a large bowl, mix together yolks, oil, juice, 20g sugar and salt until combined. Add in sifted flour, mix until smooth and set aside.
2. In a clean dry bowl, add the egg whites and whip until foamy before adding the cream of tartar. Continue to beat while gradually adding 60g sugar until very firm, almost stiff but not dry.
3. Add a third of the meringue into the yolk batter and mix with a hand whisk to lighten the batter before adding the next third portion. FOr the final portion, switch to a spatula and fold gently from bottom to the top using cutting motion to minimize deflation. Mix until no streaks can be seen.
4. Transfer into tube pan and run a skewer around the batter to remove big bubbles and even the top.
5. Place the tube pan into another slightly bigger pan and stand this into a another pan holding a shallow water bath.
6. Bake with top heat only for 20-25 mins or until to crust is slightly brown. Carefully take the cake out and cut the slits with a sharp knife. Place the cake back and continue to bake with top/bottom heat at 160C for 60-70 mins or until cooked. Remove the water pan at the last 20 mins of baking. Oven temperature and timing is a guide only, please know your oven and adjust accordingly.
7. Once done, remove cake from oven and immediately invert to cool completely before unmoulding.

IMG_4473

Comments (6)

Double Chocolate Butter Chiffon

53633585_10156427927245000_6567332452480581632_n
Double Chocolate Butter Chiffon
Recipe adapted from Enne Ty’s cocoa butter sponge
Ingredients:
————
6 yolks (average 65g with shell)
80g unsalted butter
100g milk
20g castor sugar
90g cake flour
15g cocoa
Pinch of soda bicarbonate
Pinch of salt
50g cooking chocolate

6 whites
80g castor sugar
1/4 tsp cream of tartar

Tube Pan size 20cm or 8″
53459156_10156427925660000_3854359687868710912_n.jpg
Method
——–
1) Preheat oven to 160C. Sift flour and cocoa powder together with soda and salt.
2) Melt chocolate in the microwave.
3) Next melt butter in microwave for 40 seconds with half the milk.
4) Pour hot melted butter/milk into sifted flour/cocoa mixture
5) Mix with spatula and add balance milk followed by yolks, 25g sugar and melted chocolate. Set aside.
6) Beat the whites till foamy before adding cream of tartar and then gradually add the balance 80g sugar. Beat till firm peaks.
7) Fold meringue into yolks batter in 3 portions till well incorporated.
8)Slowly pour batter pan from a height. This will help to break bigger bubbles as they flow into the pan. Place the tube pan into another seamless pan of slightly bigger size and place this into a shallow tray holding about a cup of hot water. The water will help to prevent cracks on the cake. If you are not particular about this, just bake without the water.
9) Bake at 160deg for 90 mins top n bottom heat on the lowest rack.
10) When cake is done remove and invert immediately to cool.

Comments (6)

Honey/lemon Butter Cake

49947530_10156309766115000_2995348962900180992_n.jpg
Honey/lemon Butter Cake
Recipe adapted from Barry Apek

Ingredients:

250g butter
4 egg yolks
200g self raising flour (I used cake flour with 1 tsp of baking powder)
150g sugar (I used 120g)
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

5 egg whites (I used 4 only)
50g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 170C. Line the bottom of an 8″ round or 7″ square pan. Grease and flour the sides.

1. Cream butter with 150g sugar until pale and creamy. Add in yolks one by one, beating well to combine.
2. Add 1/3 of the flour followed by half the honey lemon juice, then another 1/3 flour and the balance of juice. Add in the last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with your mixer. Scrap down as needed to get a smooth batter. Set aside.
3. In a clean, dry bowl, whip up the egg whites until frothy before adding the cream of tartar and continue to whip while gradually adding the sugar, until firm peaks formed.
4. Add 1/4 portion of the meringue into the yolk batter and mix with lowest speed to lighten the batter. Switch to a spatula and continue to fold in the balance of the meringue into the yolk batter until evenly mixed.
5. Pour into prepared pan and place the cake pan into another bigger pan. Bake at 170C for 50-55 minutes on lowest level. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time.

Comments (10)

Oat bread with cranberries/raisins

Ingredients:-
Sponge Dough:
150 g Bread flour
100 ml water
1 tsp instant yeast

Main Dough:
50g Bread Flour
50g Plain Flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
1 Tablespoon Chia Seeds
50g Dried cranberries
50g Golden raisins
20g butter

Method:-

Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.

At the same time, soak the oats and chia seeds with milk and water. Leave it to absorb all the moisture.

Once sponge dough is ready, add in the rest of the ingredients from main dough except cranberries and raisins (if using). When the mixture is well mixed, add in the butter and knead till a soft dough is formed. Add in the dried fruits and continue to knead until smooth and pliable.

Shape the dough into a round piece and let it rest for 15 minutes.
Punch out the air and shape into a rectangular shape and roll it up swiss-roll style. Let it rest for 10 minutes.
Punch out the air again and roll up swiss-roll style and put into a greased 20 x 10 x 10cm loaf pan. Proof for 45 minutes or until it rises about an inch above the rim of the loaf pan. Once proved, brush the top gently with egg white and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes. (Use your fingers to lightly press the oats on to the dough so that they stick even after baking.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.

Comments (4)

Pandan Sponge Cake

IMG_8414

Pandan Sponge Cake

Ingredients:

3 eggs yolks
30g oil
20g coconut milk
35g concentrated pandan juice (blend pandan leaves with some water and let it sit for an hour or two and pour away the clear part on the top. Use the residue dark liquid)
1/8 tsp salt
60g cake flour

3 egg whites
40-50g caster sugar (depends how sweet you want it)
1/8 tsp cream of tartar or a tsp of lemon juice

IMG_8412

invert on to a non stick surface to prevent the crust sticking

Method:

Preheat oven to 170C. I am using a removal bottom pan here so I did not grease or line the pan.

1. In a mixing bowl whisk together first 5 ingredients until well combined. Add in the flour and mix until smooth. Set aside.

2. In a separate clean and dry bowl, whisk the egg whites until frothy before adding the cream of tartar (or lemon juice) and continue to whisk while gradually adding the sugar, until firm peaks.

3. Add the meringue into the yolk batter in 3 portions using the handwhisk to fold it in. After the final portion is added in, switch to a spatula to fold from bottom to the top until no streaks of yolk batter can be seen.

4. Pour into pan and shake gently to even out the top. Place this into a water proofed pan and place these into another larger pan. Pour hot water into the largest pan to about 1/2 cm height and bake with upper heat at 170C for 40 mins. Switch to top and bottom heat, reduce temperature to 150C and continue to bake another 40-50 minutes or until cooked through. Remove the water pan for the last 10 minutes of baking to dry the sides of the cake.

5. Once cooked, immediately remove the cake from oven and invert it to cool completely before unmoulding.

IMG_8443

Comments (4)

Christmas Fruit Cake by Mrs Rose Eng

IMG_6976

Recipe adapted from here

For the cake in the photo,  I followed the ingredients in blue and baked in a 7″ square pan

INGREDIENTS for 4 x 6″ round or 1 x 6″ round (ingredients in red) or 1 x 8″ round or 7″ square pan (in blue)

1.3kg dried fruit mix (325g) (650g)
250ml rum, plus more for drizzling (63ml) (125ml-I use more to cover the fruits)
6 Tbs white sugar (1.5 Tbs) (3 T)
12 Tbs evaporated milk (3 Tbs) (6T – I used UHT milk)
560g plain flour (140g(280g) 
2 tsp baking powder (1/2 tsp(1 tsp)
3 tsp mixed spice (rempah kueh) (3/4 tsp(1.5 tsp – 1 used 1 tsp cinnamon powder)
1/2 tsp salt (1/8 tsp)  (1/4 tsp)
300g walnuts, coarsely chopped (75g(150g – only threw in leftover pine nuts and walnut about 50g)
500g unsalted butter, softened at room temperature (125g(250g)
350g brown sugar (85g) (175g – I reduce it to 140g)
8 large eggs (2 eggs(4 eggs)
1 Tbs vanilla extract (1 tsp ) (2 tsp)

For decorating:

125g green glazed cherries, halved (30g) – I use as needed
125g red glazed cherries, halved (30g) – use as needed 
100g whole almonds (25g) – as needed

For glazing: 2 Tbs apricot jam (1/2 Tbs) – omitted

IMG_6973

METHOD

1. Combine the dried fruit and  rum in a bowl and set aside to soak for at least two days at room temperature. (I soaked it  for a couple of months until rum dries up (reason simply because I was procrastinating!) then top up with Limoncello to soak a few days. Drain out extra liquid before used. Left over liquid can be used to soak another batch or use it for other baking needs or add into other cakes for flavor)

2. Preheat oven to 150 deg C and line cake pan with parchment paper. Prepare another slightly bigger pan together with enough cardboards to insert around the cake pan.

3. In a small sauce pan, add white sugar and 4/(1)/(2) Tablespoons of water . Bring to a boil and once sugar has started to caramelize, remove from heat and let it cool for a minute before pouring in the evaporated milk (UHT full cream also works). Place the pan back on low heat and stir until small bubbles appear. Remove from heat and set aside to cool.

4. Sift flour, baking powder, mixed spice (rempah kueh) (I used only cinnamon powder and nutmeg powder) and salt into a large bowl. Set aside.

5. Add the nuts to  the soaked fruits together with 9 Tbs/ (3T)/(5T) of the flour mixture and give it a good stir until evenly distributed. Set aside.

6. In a stand mixer with paddle attachment, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Slowly drizzle in the caramel sauce and the vanilla extract.  Add in flour mixture in a few portions and mix on low speed until just combined. 

7. Remove the stand mixer bowl with the cake batter and add the fruits mixture. Use a sturdy spatula to fold in the fruits until evenly distributed.

8. Transfer the batter into the cake pan and level the top. Decorate as desired with cherries and almonds.  Line the bottom of the bigger pan with a layer of cardboard. Place the cake pan in and insert two layers of cardboards in between the pans. You can wrap the cardboards with wrapping paper if it bothers you.

9. Bake for 2.5 hours at 150C. (I baked on the 2nd lower rack for 2 hours, switched off the oven then tent the cake and left it in the oven until almost cooled because I had to go out) The cake is cooked when a skewer inserted into the center of the cake comes out clean.

10. Cool the cake slightly before unmoulding  (top facing down) onto a baking paper placed on a wire rack. Using a skewer, poke holes into the bottom (now facing up) of the cakes and drizzle 5 to 6 tsp of rum over each cake. Flip them over (now top side up) onto a serving place or cake board. (I omitted this part as I have soaked the fruits for a few months before use).

11. Mix the apricot jam with 1/2 Tbs of water in a bowl and microwave it for 30-40 seconds. Stir in 1 tea spoon of rum or Limoncello and use this to glaze the cake if you wish.

12. Chill in fridge over night before slicing and wrap it well to prevent the cake from drying up. I cling wrapped mine in individual slices and take out a piece to enjoy whenever I want. This way, your cake can last for months in the fridge!

IMG_6961

Comments (10)

Older Posts »