Monday, August 8, 2011
When I saw this Oreo Chiffon Cake at Table for Two or More, I know I need to lay my fingers on it. Firstly cos I always wanna try baking chiffon cake again. Secondly is Oreo, one of my favourite baking ingredient (Wendy ever teased me that I should get sponsorship from Oreo heeheehee...). Especially when looking at Wendy's photos making me drooling, and of course also her comment on the cake.
Recipe adapted from Table for Two or More and Cherry Potato
65gm oreo (half a regular tube), lightly pulverized together with cream
5 egg yolks
60gm corn oil
100gm cake flour, sifted
5 egg whites
½ tsp cream of tartar or 1 tsp lemon/lime juice
1. Preheat oven at 160/180C.
2. Mix yolks and sugar together. Then put in the oil and milk. Then the sifted flour. Combine with a whisk until smooth. (Do not whisk or beat but just combine)
3. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
4. Fold ¼ of egg whites into (2) and then another ¼ of egg whites.
5. Pour egg yolk batter into the remaining egg whites and fold (no need to be too thorough).
6. Put in pulverized oreos and fold until well combined.
7. Pour into a clean ungreased tube pan (22 or 25cm will be fine) and bake for 45 minutes.
8. Invert immediately upon removal from oven. Wait for it to cool down totally before removing cake from pan.
I need to improve my folding skill, guess I over folded the batter again that caused the bottom part of the cake to become compact. However the upper part is soft and fluffy, indeed very nice.
Monday, August 1, 2011
I am getting tire easily, everyday back to home from work, I will just want to lie on the bed to rest and do nothing, I have stopped baking for nearly 6 months. I will even feel sleepy in the mid of working during the past 2 month, sometimes as early as 11am that I will need a nap for 20 - 60 mins. Luckily my boss and colleagues are very understanding, they are so receptive on my napping that no one will come and disturb me :P.
I am feeling especially guilty towards dear daughter, I have been neglected her during this period. Although she understands due to my tiredness, I cannot provide her my full attention and she is very welcome and look forward for the new member that is joining our family on October. But no matter what, she is still just a 7 year old kid, it is not easy for her to adapt to the changes. She started to behave like a baby, talk like a baby, even her tuiton teacher noticed her changes. She always forgot to do home works and recently, I even received a call from her form teacher that she didn't bring her work book to school for almost a week :(. Had a good talk with her and I will also trying to pay more attention on her, hope things will be back to track soon.
I still have some baking backlogs done before CNY that I will be updating in the blog when I am available. I am definitely still be inactive for the next few months but I will try my best to keep this blog "alive" :P.
Recipe adapted from '爱'生活 My Life with modifications since I want to get rid of the lemon chocolate and strawberry chocolate chips.
Ingredients : Makes 6 big muffins
120g unsalted butter
125g lemon chocolate
10g castor sugar
2 tsp vanilla extract
200g self raising flour
60g strawberry chocolate chips
Method :1. Cream butter and sugar with electric beater till light and fluffy.
2. Melt the lemon chocolate and add into (1) and mix well.
3. Add in milk, eggs and vanilla extract, mix well in high speed.
4. Fold in the Sifted flour and mix well. Lastly stir in the strawberry chocolate chips.
5. Scoop the batter in to the muffin paper liners to about 3/4 full.
6. Bake in the preheated oven 180C for 25 minutes or till the tester comes out clean.
The muffin is soft, moist and fluffy, taste more like a cake. It is full of the lemon chocolate fragrant and not too sweet. The pink chocolate chips complement the muffin so well, although a bit sweet when you bite into it. Definitely a keeper.
Monday, April 25, 2011
I had very ripe bananas at home that no one is eating, so I decided to bake my favourite banana butter cake. As I still have some sour cream to clear off, I replaced it with milk to see will there be any taste and texture difference. I added in some walnuts on the top of the cake to decorate but the walnuts created some obstacles during slicing of the cake.
Recipe adapted from Jthorge's Kitchen with modifications.
Ingredients: ( for one 8" x 3.5" x 3")
125g salted butter
150g caster sugar
1/2 tsp vanilla extract
2 tbsp sour cream
3 banana, mashed (I used Malaysian pisang belangan)
110g plain flour (sift together with 1/2 tsp bicarbonate of soda and 1/2 tsp baking powder)
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence / extract and sour cream and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Sprinkle some walnut on the cake top.
6. Bake in preheated oven at 160 deg C for 50 to 60 mins or until a skewer inserted into the center of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminum foil.
7. Cool cakes in the pan then remove.
The cake is moist and soft, tasted a bit sweet due to the bananas but still as delicious. I cannot detect much difference on the texture between milk and sour cream, probably need to taste both at the same time to spot the differences?
Monday, April 18, 2011
Time flies, I have not been baking for about 3 months, luckily I have some backlogs so still can keep this blog alive :P.
I am feeling much better now but still not good enough to go back to kitchen, my family and friends have been missing my bakes hahaha.... I miss it myself too :). I am missing my days of baking, cooking and blog hopping, wish I have more engery now.... Well hope this day will arrive soon!
This cake was baked before I am unwell when dear daughter made her requested for a pandan cake. Even I wasn't in mood of baking but still have to fullfil her wish since she never ask for cake for a long period (except talking about her birthday cake). So I looked through my recipes folders trying to find one easy recipe and found this.
Recipe adapted from Jane's Corner with modification.
Ingredients : (8" x 3.5" x 3" cake pan)
40g cake flour
40g fresh milk
3 egg yolks
3 egg whites
35g caster sugar
4 pcs pandan leaves - cut into small pieces, blend and squeeze out the juice (mix well with fresh milk)
1. Melt the butter, mixed in the sifted flour while the butter still warm.
2. Beat the egg yolks lightly and add in pandan juice + fresh milk slowly, mix well.
3. Add in 1/3 of egg yolk mixture to the butter mixture and mix well, pour in the remaining egg yolk mixture and mix well.
4. Whisk egg whites until frothy, add in sugar, continue to whisk till stiff stage.
5. Fold 1/3 of the egg whites to the egg yolk mixture till incorporated, pour in the remaining and mix well.
6. Pour in the batter to the cake pan, lightly bang the cake pan on the table to reduce air bubbles.
7. Bake in pre-heat oven at 170C for 8 mins using water bath, reduce to 150C and continue to bake for another 20C.
8. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.
Like the name, the cake is as soft as cotton, moist and light with hint of pandan taste As what Jane had described, this cake tasted like light cheesecake without cheesy taste, you will like it if you are the fan of light cheesecake. Dear daughter happily ate 3 slices at one go, she told me the cake is very nice. The cake was finised within 2 days, mostly by her.
Tuesday, April 12, 2011
Wanted to make some cheese cupcakes for my department gals so looked through my To Bake List and decided to bake this oreo mini cheesecake. Why? Because one of the ingredient caught my attention, condensed milk, yes I can replace it with dulce de leche since I have a few cans in stock :).
Recipe modified from Table for 2 or more.
Ingredients : (for 6 big muffin casing)
250gm cream cheese
150gm sweetened condensed milk (I changed to dulce de leche)
2 eggs, separated
1 small pinch of cream of tartar
1 Tbsp sugar 18 pcs oreo cookies
*everything be at room temperature when u're ready to start.
I am submitting this to Aspiring Bakers #6 : Say Cheese! (April 2011) hosted by Jean of Need More Noms.
1. Separate Oreos, leaving 12 pcs w/o cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse til fine. Remember to preheat ur oven (150C) and boil water after this.
2. Line big muffin tin with paper cups. Place 1 heaped teaspoon of oreo crumbs onto paper cups and smooth out with a teaspoon, lightly press the crumbs to flatten.
3. With a mixer, beat egg whites until frothy, add in cream of tartar continue to beat until soft peaks. Add in sugar and beat til stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff). Set aside, and quickly do the next step.
4. Cream cream cheese on low speed until smooth (a minute or 2), put in condensed milk (or DDL) and egg yolks and continue to beat on low speed for another minute until well combined. Fold in egg whites.
5. Spoon (4) into prepared paper cups. Top with an oreo biscuit or u can break it up and put it where ever u like (middle, top)
6. Bake for 20 minutes in a waterbath.
7. Leave to cool in oven, door ajar. Cool completely before chilling.
8. Best chilled for 3 hours or more before serving.
This cheesecake is cheesy and creamy with nice fragrant of dulce de leche, yummy. My department gals like the cheesecake a lot, they wished to have more but I only made 6 cupcakes :P.
I had received surprises recently, there are 5 bloggers shared this lovely award with me during almost the same period:). Thank you Baking Library, Cherry Potato, Cosy Bake, Muimui25 and Yummy Bakes , I am very happy and honored to receive it and your kind gesture has given me a lot of motivations and encourgements. Once agin, thank you very much!
Friday, April 1, 2011
For the base : 200g digestive biscuits 100g butter, melted
For the Base 1. Place biscuits in a zip-lock bag, roll over with a rolling pin 2. Mix the biscuit crumbs with melted butter. 3. Press it firmly with the back of a spoon onto a 8" loose-bottom tart pan. Refrigerate it for use later.
For the Custard : (recipe adapted from rhid-baked.blogspot) 2 cups whole milk 6 large egg yolks 1/2 cup sugar 1/3 cup corn starch (sifted) 1.5 tsp. vanilla extract 3.5 Tbs unsalted butter at room temp and cut into bits
For the Custard 1. Bring the milk to boil in a small saucepan. 2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick. 3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly - always adding a small bit whilst you whisk). 4. Keep whisking and pour in the rest of the boiling milk. 5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking. 6. Keep boiling for around 1 min, then remove from the heat. 7. Whisk in the vanilla extract. 8. Let sit for 5 min. 9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).
To Assembly 1. Pour the custard onto the biscuit base. Smooth the top with a rubber spatula 2. Decorate with desired fruits 3. Keep refrigerated until serving time
Peach Swiss Roll by Cathy of Cathy's Joy
Strawberry Ice Pop 最适合炎炎夏日的草莓冰棒 by Angel of Cook Bake Love
Fruit Tarts from Alice of I Love I Cook I Bake
金柑甘露煮 Candied Kinkan by Alan of Travelling Foodies
Seok Cheng do not have any blog so I shall help her to post her modified recipe here.
Original Recipe taken from: Hand-formed chocolates [videorecording] / Culinary Institute of America ; produced by Philip E. Mill; Originally produced in 2002
Ingredients: 516ml Cream 1020g Dark Chocolate 85g Butter 4 Dried Golden Orange(金橘) [which i bought from Taiwan]
Method: 1. Boil cream together with the dried golden orange (split open into half or more). when boiled, cover and let the cream absorb the orange flavor. 2. Repeat boiling the cream with orange twice or even 3 times depending on how much you would like the chocolate to carry the orange taste. 3. Strain over the finely chopped chocolate. Cover and let sit for 2 to 3 minutes. 4. Whisk gently until cream and chocolate combine (cannot see trace of the cream) 5. Add room temperature, softened butter and whisk to combine. 6. Let the mixture cool in bowl for some time. 7. Using a small size ice-cream scope or melon baller to make small balls of chocolate truffle. 8. You can coat the chocolate balls in some cocoa powder or melt/temper some chocolate and dip the truffle balls in for a hard coating (you can use dark chocolate or milk and white chocolate for a sweeter taste, which will balance the bitterness of the truffle). allow the truffles coating to solidify (if coating with melted chocolate) before storing in air tight containers. 9. Store in cool dry place or in the refrigerator (do not freeze).