Monday, December 14, 2009
Preheat oven at 180C.
1. Cream butter, shortening, sugar till light and fluffy.
Monday, December 07, 2009
Made this Brownie Steamed Cake from a recipe I found from Reas Küche . This recipe proved to be a success. The cake was soft and nice. I put chocolate rice at the centre but it didn't taste like what I expected it to be. In future, I will steam it without the chocolate rice at the center and then top it up with chocolate ganache after it is cooked. I believe it will taste better that way.
I thought the cake was rather dense as well. Maybe I should have added more milk to have a fluffier and lighter sponge. On the whole it tasted good. Nice eggy fragrance.
Tuesday, November 03, 2009
This brownie had an additional step of whipping the eggs and sugar till fluffy instead of just mixing it into the chocolate mixture. The brownie turned out to be light and spongy but it could have been baked a bit too dry. Overall, the cake was delicious though the base could be a bit thinner and the brownie a bit more fudgier.
200g brown sugar (this has been reduced from 2cups to 1cup)
Recipe for No Baked Cheesecake:
Tuesday, September 29, 2009
After doing stock taking of my baking ingredients last week, I am quite glad that my stocks of all sorts were almost used up. Not baking for about 3 months had rendered 2 new bags of floor useless due to bugs infesting in it.
I used up the last bag of sponge cake mix and also some canned fruits to make this cake up. Got to get rid of the carton of whipping cream in the freezer as well. Quite please with the outcome of the cake. The fruits looked a bit dry though as this cake was in the fridge for 2 days before it was taken out to cut and I did not have any glazing jel at home, so I didn't do any glazing on the fruit.
Last week I was very happy as CH brought back 13 baking books from Taiwan on his business trip for me. It resulted in a 3kg excess baggage and he was fined $50. Thus, there was very little savings for the books bought due to the fine.
Tuesday, September 01, 2009
It hasn't been good past 2 months. Basically wasn't feeling too well and not up to bake anything at all. I only felt better 1-2weeks back and was more or less back to my usual self. I had been looking at making a Banana Chiffon Cake few weeks back and last weekend, the opportunity came when there was a bunch of overripped bananas setting on the dining table screaming 'Use me! Use me!'
I have modified the recipe to make this low sugar and banana filled chiffon cake. The original recipe called for 1 cup of bananas but I threw in all 6 large bananas I had which was about 2.5cups to 3 cups of bananas in total. The cake still baked into a beautiful chiffon cake, soft and full of bananas.
Banana Chiffon Cake
- Mix all (A) ingredients together to form a thick batter.
- Whisk egg white and cream of tartar till 'soapy' stage.
- Slowly add in castor sugar
- Whisk till egg white becomes medium peaks.
- Mix egg whites to (A), mix well but with a light hand.
- Pour into a 25cm/10" chiffon tin
- Bake at 160C for about 1hr or till cooked.
Monday, June 29, 2009
The cake has a grainy texture due to the semolia flour and almond powder. I guess this is a cake that you will either love or hate. I personally do not really like the cake. I would prefer blueberry cupcakes or butter cakes to this.
Here is the recipe (reduced sugar version):
Tuesday, June 23, 2009
Pardon me for the messy handwriting. Doing writings on cakes is something that I need to definitely improve on.
I bought a new recipe book - Bit Size Desserts by Carole Bloom over the weekends at Kinokuniya since there was 20% storewide for members. Initially, I thought I would wait till this book was available at the library to see what the book was like before buying. But after waiting for 2 months, still no sign of it being available at the library and the thought of the book keeps appearing in my mind. In the end, I decide to take the risk and just buy the book.
Well, no regrets buying the book. The recipes were interesting and it included weights of ingredients in ounces instead of just cup measurements. There were also pictures includes for many of the recipes so you actually get to see how the outcome of the recipes would be like.
A good book to add to my collection.
Monday, June 08, 2009
1. Orginal Flavour (ie the plain ones with red sugar coating)
In order for it not to be too sweet, I actually reduced the sugar content and forgot that cocoa powder is bitter. As a result, the Chocolate and Marbled flavour cookies tasted 'non sweet'.
My son and niece was so excited when the cookies came out and as the chocolate ones were not sweet, I would think that the kids won't like it. To my surprised, the 2 rascals said that the chocolate cookies where yummy... .... ...
Well, glad they liked them!
The egg yolk smell is very strong in biscotti made in the way even though I have added grated orange peel into it. Reviews from people who have eaten the egg white version and this version all preferred the egg white version one.
My personal preference is also the egg white biscottis.
The taste was pleasant but due to the fact that I did not soak the dried flowers, the flowers tasted grainy on the jelly and that was not very pleasant to eat. I will try again next time by soaking the flowers first before putting it in the jelly.
Forgetting that there was a Han's near my workplace, I resorted to buying a cake at a neighbourhood bakery shop - Sweet Ring at Bukit Merah Central. This neighbourhood cake shop has been around for many years and I thought that the cake quality won't be that bad. Thus I chose this cake that looked the best out of all the cakes in the display fridge. However, maybe due to tiredness or maybe due to the glaring 2 red cherries, I have failed to spot the dried up fresh grape that was lying at the centre of the 2 red cherries behind Garfield. The fresh grape was all wrinkled and almost rotten. It was only when I got home, took out the cake that I noticed the grape. The cake shop had got the cheek to charge me $12 for this 4" cake which to our extreme dismay, it turned out that the cake was extremely stale. Base on my experience, this cake could have been in their display fridge for at least 3 weeks to 1 month!
The sponge cake was extremely dry. Stale should be the more correct word to use. After taking 1 mouth of it, we decided to throw it away. Don't think we want to risk food poisioning and have to spend further money to see a doctor.
Anyway, lesson learnt, never to buy cakes off the shelf from this Sweet Ring Cake shop. In fact, the bread they baked didn't look nice as well and they aren't cheap. I really wonder how they can survive so long at Bukit Merah.
Monday, May 25, 2009
This cheesecake has a digestive biscuit crust which I laid the crust higher at the sides so that there was more biscuits to eat with the cheesecake.
Besides this cheesecake, I made dumplings for this Thursday dumpling festival - 端午节. This was of course with the help of my Mother-IL who did the cutting and cooking of the filling. Cooking the fillings is a lot of work having to cut up all the meat, and other ingredients are cooking them. The Hokkien dumplings needed more effort as each item had to be cooked seperately whereas the Nonya dumplings only needed to cook 1 filling which had all the ingredients in it.
There were quite a lot of ingredients for the Nonya dumpling left as we ran out of rice. So that means that we could do dumplings again pretty soon!
Thursday, May 07, 2009
Last Saturaday morning, I went to the market to get some water chestnuts. Though my inital intention was only $1 of water chestnut from the vegetable store, I ended up buying $10 of vegetables and fruits from the store owner. He recommended snake beans (蛇豆）to me and told me it was 10 times better tasting than the normal long beans and that I will love it. They looked like long beans but was slightly broader and grossly ugly, with very rough skin. No pictures though as my mom-in-law eagerly broke the long beans into shorter stems ready for cooking. She said that she was looking for this for a long while and also commented that it tasted better than normal long beans. I fried it with sambal chilli and I thought it tasted almost similar to normal long beans and frankly speaking I don't fancy them. I was never a fan of long beans and would prefer french beans to long beans.
Besides the long beans, the store owner recommended mangoes to me. He said that he bought it for own consumption and sold some of the extras. I was septical as the mangoes didn't smell frangrant. But he assured me that they were sweet. So all in all, I spent $10 at the vegetable store instead of $1.
So with the mangoes bought, I made the mango mousse cake and used the recipe I learnt at Creative Culnaire. One quantity of the cake recipe could make about 15 mini mango mousse cakes. These mini mango mousse cakes are easier to manage and decorate as compared to a regular 9" cake.
Tuesday, April 21, 2009
Some vegetarian dishes after all the hearty meals over the weekends. Broccoli is one of SY's favourite vegetable. There are 3 varieties of mushroom at the centre stir fried with oysters sauce.
The other dish is called Vegetarian Mayo Prawns. Notice the yellow little sunny side up eggs at the side of the plate? I fried little sunny side up quail's eggs.
The vegetarian prawns can be bought from NTUC chilled section. It is actually made of konnyaku which is suppose to be high in fibre and good for health.
Mayonnaise Dressing (Mix together):
What do you think of these? I made these using some left over cheesecake batter from the Oreo Cheesecake. These little cups of oreo are very pretty to look and eat as well. More work to decorate but is worth the effort.
So instead of baking a big cake, the cheesecakes can be made into little cups like these for ease of consumption and no hassle to cut it. The baking time is also reduced since it is so small.
I managed to purchase some Philadelphia cream cheese at $5 for 2 blocks from Carrefour last weekend. This is really a good buy as the blocks are usually sold at $5 each.
Notice the strawberry hearts round the cake? I cut those using a cookie cutter. I thought they looked nice. I wanted to do more decoration but with my limited skill, I figured out that it would be better just to leave it like this in case I ruin the whole cake in theh process of trying to be creative.
This cake managed to feed 15 people and there were some leftovers for some folks to bring home. My brother mentioned that he would setup a bakery shop for me if he had the money. Well, I too hope he will one day have the money to setup a shop for me. hahaha...
Wednesday, April 15, 2009
This method gives the cheesecake a volume and is lighter and fluffier. I baked a high 7" round cake that needed only 250g of cream cheese. For making cheesecake, it is still best to use quality Philadelphia Brand® despite the cost of it. Quality of ingredients results in a quality end product.
I gave some slices of cakes away for testing and the rest was for hub's consumption since he said he liked it well.
Verdict: Most testers thought the combination of mint and cheese was kind of strange and I thought it was like eating cheesecake with toothpaste. YL's friend liked it as well as she is a fan of mint stuff. So I guess if you are a mint lover, you might like it else it may not appeal at all.
Monday, April 06, 2009
My son asked for Oreo Cheesecake for his birthday. I found a recipe on the internet and decided to do a trial run. The outcome was pretty good. Well my son liked it and YL reserved 3 slices.
I wonder if the cake would be lighter if I were to whip the egg whites seperately before mixing it into the cheese mixture. Should I risk a failed birthday cake by attempting to whip the egg whites before mixing into the cheese or should just follow the instructions of the original recipe.
Besides this YL bought some tiny magnets that is shaped in cakes and ice cream for me. Thank you YL.
Thursday, April 02, 2009
This one is from the Cheesecake book - Junior's Cheesecake to Die For. Interesting combination which was well liked by people who tried it. My sis friend took a 2nd helping for this cake and some other testers loved it as well.
I personally cannot really accept the combination though. This cake is very rich and the chocolate is sweet while the cheesecake had a tinge of saltiness in it, making this a sweet and salty cake. Hub said the same too!
After a trip to Malacca in the earlier part of March, my mind was full of Kuih Koci, a Kuih Koci which I tried at Malacca that has a greyish skin and a not very sweet cocount filling. It was made from a resident home and sold at a Pasa Malam. Baba CharAli is the store's name if I am not wrong. The kuihs are snapped up quicky at the home as well as the pasa malam at night. You have to be there early if you want to get a variety of kuehs.
I regretted not staying overnight in Malacca. The next time I go, I will stay over for at least a night so that we have more time to explore the place.
Till my next trip, I started exploring making kuihs on my own. I went through my recipe books and found a recipe from Debbie Toh's - Underwraps and tried it. It was nice and my MIL loved it. I used some of the coconut to make kuih dadar. The first round of kuih dadar that I made was not successful. Too many eggs and smelt like egg crepe. I did a second time the following day. This time round another recipe with less eggs and also added a spoonful of tapicca flour to make it slightly chewy. It was a success. These kuihs are laddened with coconut and not advisable to eat in large quantities.
Babi Ponteh is the next dish in line but have not thought of when I should be making it though.
Wednesday, April 01, 2009
I did this a second time and tried adding more water to the fondant topping that I prepared, the result was horrenous as the fondant topping melted when these little eclairs were put in the fridge to chill. I got feedback that just normal chocolate topping with less mess was preferred. If that is what was preferred, it would be even easier to do...ie to melt compound chocolate and coat the top of these little puffies.
This is also 1 month late, but nevertheless, better late than never. This is the New York Cheesecake that I baked for my sis birthday. This has a vanilla sponge base instead of the biscuit crumb base that we usually see from cafes outside. The cheesecake itself is pleasant tasting. I have tried many cheesecake recipes and never fancied those that uses sour cream in them. This one uses dairy cream which I personally prefer to those that uses sour cream.
I took the recipe from this book - Junior's Cheesecake Cookbook that I came across in the library. I like the book so much that I decided to buy a copy from Amazon. I bought the other book from Junior's as well - Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant. This book has favourite recipes like Clam Chowder, Broiled Burgers, waffle, onion rings, corn muffin, etc.
I have also tried baking the carrot cake from Junior's Cheesecake Cookbook but have forgotten to take a picture of that.
In the mist of weighing so many ingredients all at the same time and the bottle of the baking powder and bread improver looked similar, I didn't check the label and added bread improver into the walnut loaf cakes that I made. I didn't realise the mistake till weeks later. The walnut cake looked normal after it was baked, tasted soft and moist but the taste was not quite right but I couldn't put my finger to it till weeks after Chinese New Year that I realised that I have used up 3/4 of a bottle of bread improver when I didn't bake a single loaf of bread for a long while. It was only then that I realised that I have used it for the walnut cakes and no wonder they tasted kind of strange.
Besides that walnut cakes, the pandan cake and cupcakes turned out all right. I guess I must have only used bread improver for the walnut cakes I made.
The chocolate cupcakes was nice, but to prevent the cupcakes from turning messy while transporting them to Bro's birthday BBQ, I used compound chocolate to ice the tops instead of ganache. It didn't taste very impressvie when cold but by warming the cupcakes slightly in a microwave, it turned soft and tasted good and you can even eat it with a scoop of ice cream.
I used marzipan to make the sun on the cupcakes. I like the taste of marizpan. Eating this makes me think of my favourite chocolate - Reber Mozart ... Yummy...
- Almond Flortines
- Pineapple Tarts
- Tutti Frutti Cookies
- Almond Biscottis
I did not take pictures of the other goodies as they are repeated bakes that I have done through different times of the year. This Tutti Frutti Cookies was a recipe given by a colleague. She made crispy cookies while mine was a bit soft. There was a step to chill the dough before baking which I missed out due to time constrain. I wonder if that had cause my cookies to turned out soft and not crispy. On the whole, it is still nice to eat.
I made 2 cakes for last Christmas. One for my family and one for my hubby's uncle's family who celebrates Christmas. I made a Cottage House for my family and a Christmas log cake for hub's uncle's family.
The biscuit rolls on top of the Cottage House turned soft after a while but it was still nice.
We didn't have a Christmas dinner at home like 2007, instead we were at my parent's place for Christmas last year round.