I am indeed fortunate to be given this opportunity to bake these Cranberry Cookies for a huge event. It was a great challenge and achievement for me.
BeautyMe Love Recipes
Wednesday, May 24, 2017
Saturday, May 20, 2017
Cranberry Sponge Cake
Cranberries are always my favourite in baking as they blend so well with cake and cookies. I love this Sponge Cake Recipe as not only the texture is soft it can even yield a tall nice top cake. The cranberries added a special flavour and some moist to the cake. I am sure to bake this cake more often.
With modifications :
Ingredients
320g self raising flour
280g caster sugar
280g butter
5 eggs
3 tbsp milk
Dried cranberries
280g caster sugar
280g butter
5 eggs
3 tbsp milk
Dried cranberries
Directions
1. Sieve flour into a large mixing bowl, add all other ingredients and mix on slow speed till well mix.
2. Increase speed to fast speed for another 2 mins, when you have a smooth batter (it will be quite thick/stiff).
3. Pour into 8" baking tin and baked in 150 Deg C for 1.5 hrs till brown or test with skewer if it comes out clean.
2. Increase speed to fast speed for another 2 mins, when you have a smooth batter (it will be quite thick/stiff).
3. Pour into 8" baking tin and baked in 150 Deg C for 1.5 hrs till brown or test with skewer if it comes out clean.
Sunday, May 14, 2017
Sago Gula Melaka
Nothing will go wrong with Gula Melaka. Cooking Gula Melaka with pandan leaves really adds a beautiful fragrance to Sago. I always cooked Sago wrongly and this time I made it. Eating this dessert chilled is definitely cooling and the sweetness indeed makes one happy!
Recipe with modification
Ingredients
200g large pearl sago
2 litres water
200ml coconut milk
½ tsp salt
200g gula Melaka (palm sugar)
2 pandan leaves knotted
100 ml water
2 litres water
200ml coconut milk
½ tsp salt
200g gula Melaka (palm sugar)
2 pandan leaves knotted
100 ml water
Directions
1. Bring 2 litres of water to boil in a pot. Add 200g large pearl sago and stir to prevent it from sticking together. Let it cook until sago becomes transparent.
2. Strain cooked sago and transfer to cold water. Strain after sago cools down. Refrigerate for 1 hour to let it set.
3. Cut and crush 200g gula Melaka. Heat 100ml water to pot. Add gula Melaka and 2 knotted pandan leaves. Bring to boil and let it thicken slightly. Remove from heat and set aside.
4. Add 200ml coconut milk and ½ tsp salt. Stir and bring to boil, remove from heat and set aside.
5. Flip sago onto a bigger serving bowl once it sets.Add gula Melaka syrup and coconut milk.
2. Strain cooked sago and transfer to cold water. Strain after sago cools down. Refrigerate for 1 hour to let it set.
3. Cut and crush 200g gula Melaka. Heat 100ml water to pot. Add gula Melaka and 2 knotted pandan leaves. Bring to boil and let it thicken slightly. Remove from heat and set aside.
4. Add 200ml coconut milk and ½ tsp salt. Stir and bring to boil, remove from heat and set aside.
5. Flip sago onto a bigger serving bowl once it sets.Add gula Melaka syrup and coconut milk.
Thursday, May 11, 2017
Banana Chocolate Muffins
Cannot wait to use my Hello Kitty baking stuff, so I baked these Banana Chocolate Muffins for my colleagues. I am so delighted that they love the Muffins as well as the Hello Kitty stuff.
Hershey Chocolate Cake
I baked this Hershey Chocolate cake for my colleague's birthday. Considering that our office fridge is too small to keep the cake, I decided to bake a cake without cream. I was glad that the decor and icing sugar turned out so beautiful and my colleague loved the cake as much as I do.
Sunday, May 7, 2017
Cranberry Butter Cake
I always love butter cake and with added cranberries, it makes it so perfect! Folding meringue is also a challenge to me and I think I did well for this cake, nicely risen and a smooth brown top. Feeling motivated to bake more of this cake.
Recipe with modification
Ingredients
250g Salted Butter (room temperature)
4 egg yolks
120g caster sugar
180g self-raising flour (sifted)
Dried cranberries
60g fresh milk
1 teaspoon vanilla extract
4 egg whites
50g caster sugar
4 egg yolks
120g caster sugar
180g self-raising flour (sifted)
Dried cranberries
60g fresh milk
1 teaspoon vanilla extract
4 egg whites
50g caster sugar
Directions
1. In the bowl of a mixer, beat together butter and sugar until the mixture turns pale and fluffy. Add the egg yolks, one at a time, and continue beating until incorporated. Add the vanilla extract and mix.
2. Fold in the dry ingredients and milk in the sequence flour-milk-flour. Add dried cranberries and mix until just incorporated. Set this aside.
3. In a clean mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking all the while until stiff peaks form.
4. Transfer 1/3 of the meringue into the yolk mixture and mix.Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
5. Pour the batter into a lined and lightly greased 8-inch round pan. Smooth the top with a spatula. Sprinkle some dried cranberries on top.
6. Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
2. Fold in the dry ingredients and milk in the sequence flour-milk-flour. Add dried cranberries and mix until just incorporated. Set this aside.
3. In a clean mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking all the while until stiff peaks form.
4. Transfer 1/3 of the meringue into the yolk mixture and mix.Gently fold in the remaining meringue in 2 batches, until no white streaks remain.
5. Pour the batter into a lined and lightly greased 8-inch round pan. Smooth the top with a spatula. Sprinkle some dried cranberries on top.
6. Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
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