Orange Cake

My neighbour has 2 adorable kids and they love my bakes. My initial plan was to experiment on this cake on Sunday but when the 2 kids asked if there were cakes for them (on Friday night), my heart melted and so I decided to get up to bake this Orange Cake for them. I saw someone posted a Japanese Cotton Cheesecake with beautiful pattern on top, I was so eager to give it a try. I used Orange Cake instead of Japanese Cotton Cheesecake as I felt the pattern (I used melting chocolate) should not sink on heavy batter but part of it still sank. I have to further beautified it with melting chocolate after baked. 

After further discussion with my group of passion bakers, I have concluded that I should just add cocoa powder to some batter for the pattern and it should not sink. Will give it a try soon.

Old Fashion Pull Apart Buns

I came across this bread from Guai Shu Shu's blog and it seemed quite easy with all the clear pictures and directions. The only thing in bread making is to wait for proofing time and kneading it correctly to get the right texture. However, my bread turned out soft straight from the oven but less soft and no tear off texture when cooled down, not sure if it was due to cornflour that I have missed out. I will give it another try again.  

Ingredients

420g plain flour
6g instant yeast
20g corn flour 
50g sugar
50g butter
1.5 tsp salt
265g lukewarm fresh milk
Additional 20g melted butter for brushing

Directions

1. Lightly greased a 9 inches round baking tin (I used Square baking tin)
2. In a mixing bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook (I used my mixer as I do not have dough hook) to beat the dough till it leave the side of mixing bowl. (I used my hand to form a dough)
3. Transfer the dough out to a lightly flour surface. Lightly knead for 1-2 mins and let it proof until it double in size. Cover the dough with some clean wrap.
4. After the first proofing, transfer the dough out and divided equally into 18 portions (each portion about 50g). Shape the dough into a round ball and arrange in the baking tin. Cover the tin and let it proof until double in size (about 40 mins).
5. When the dough is almost ready, pre-heat the oven to 180 deg C. Once it is ready, bake in the oven for 20 - 25 mins or when the aroma of the bread starts to permeates the house and top turn golden brown. 
6. While the buns are hot, brush with melted butter sparingly. Transfer out to a cooling rack. Cooled completely before serving.

* Note: I sprinkled white sugar on top of the proof dough before baking. 

Tapas Lunch

I was scratching my head what to cook for every Sunday lunch and when I came across some pictures of Tapas with various toppings, I knew I had the right stuff for lunch this Sunday. I bought country loaves, whipped up some egg mayo, cut hams and mozzarella cheese. I also baked some mushrooms with olive oil and seasoned with Garlic & Spices (stored bought). Not forgetting to have hot creamy chicken soup to add perfection to our Sunday Lunch.

Blueberry Crumble Cupcakes

A great Sunday morning and I decided to wake up early to make these Blueberry Crumble Cupacakes which my kids have been craving for sometimes. It was a quick whip up recipe and in no time, my kids were smiling away with the crumbs all over their mouth. Glad to see that they love my bakes!

Beary Cheesecakes

I was amazed to come across this recipe with such cute beary design and wanted to surprise my kids. It was indeed an easy yet fun recipe and delighted that it came out well. What a Beary Happy Day!

Ingredients

250g cream cheese(cubed and softened)
65g castor sugar
15 oreo cookies( separate 5 pieces and remove cream, 10 pieces original form)
1 egg
1/2 tsp vanilla essence

For decor
15 Ritz Bits biscuits (separate all and remove cheese)
30 pieces of chocolate chips

*Yield 10pcs of Beary Cheesecake

Directions

1. Line cupcake cases with 1 (original form) + 1/2 (cream removed) oreo cookies. Set aside.
2.  Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture, causing the cake to crack easily during baking.
3. Scoop and distribute the mixture evenly into cup fillers and bake in preheated oven at 150C for 20 mins.
4. Leave baked cheesecake to cool at room temperature prior to refrigerating for at least 4 hours before consuming.

Homemade Muah Chee

Got this recipe from my friend and decided to give it a try if it's the same as what we bought from Pasar Malam. Indeed, they are as yummy and easy to make. No need to hunt for Pasar Malam for our favourite snacks anymore, it can be homemade now! 

   

Ingredients

120g glutinous rice flour

180ml water
2 tbsp cooking oil
ground peanuts & sugar (mix)

Directions

1. Mix the glutinous rice flour, water and oil in a microwavable bowl and microware for 3.5mins. Keep stiring and the outcome is a sticky paste.

2. Stir the paste and mix well. Cut the sticky paste into small cubes and coat them well with the peanut mix.

Soy Milk Marble Ogura Cake

I just love the color pattern in this cake and I am satisfied that I have done well on the folding method to yield a well risen cake. My hubby and kids love this cake as it is soft with a little pinch of soya milk taste.

Ingredients

80g soy milk (cut two pieces of pandan leaf into small pieces and microwave with soy milk)
4 egg yolks
1 whole egg
75g cake flour
45g canola oil
a pinch of salt

70g sugar

4 egg whites

Pandan Coloring

Directions

1.  Preheat oven to 190C. Grease and line a parchment paper at the bottom of a 7 inch square baking tin.
2. Sift cake flour, add salt and set aside. Mix oil, soy milk, egg yolks, whole eggs, sugar and whisk well. Add in flour into the mixture in 2 batches.
3.  Beat the egg whites until soft peak form. Gradually add in castor sugar, a tbsp at a time and continue to beeat until it is almost stiff peak form.
4.  Fold 1/3 of the beatened egg whites into the flour mixture first, then repeat 2 more times with the remaining egg whites. Take out 5 tbsp of the mixture and fold in the extracted thick pandan juice.
5.  Pour half of the plain batter into the prepared cake tin, then spoon in the pandan batter. Scatter onto the plain batter then pour in the remaining plain batter. Use a paring knife to make a few swirls. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in water-bath at 190C for 15 mins and turn to 135C for 45 mins.
6. Remove cake tin from the oven. Carefully turn out onto a tray and let it cool completely before slicing.

Happy Mother's Day 2014

I was tasked to bake a Mother's Day cake for our Family dinner and I felt that Amercian Carrot Cake would be great for this occasion. On top of the regular 1 whole cake (which I felt will not be enough for a group of 20), I added these specially packed "Cake in a Cup" to complement it. Indeed, it turned out fantastic and everyone was astonished with the special creation. Thump ups for the yummy Carrot Cake and cream cheese combination. Felt great accomplishment with this task completed.

 

Wishing all mothers a Happy Mother's Day! 

 

 

Souffle Japanese Cheesecake

I was attracted by this recipe with only 4 ingredients and so I gave it a shot. This recipe required egg separation and folding method, another training session for me too. 

The cake turned out nice without the top being deflated, the texture was indeed soft and smooth. I love this cheesecake and I will add more lemon juice the next time to have a more refreshing taste. 

Note : this cake is best eaten chilled.    

Ingredients

125g cream cheese, room temperature
120g white chocolate
3 cold eggs, 70g each
1.5 tbsp lemon juice & zest

Directions

1. Line baking tin with parchment paper at the bottom and grease the sides with butter, set aside. 
2. Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
3. Preheat oven 170 deg C.
4. Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
5. Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk. set aside.
6. Whisk egg whites with an electric mixer until firm peak form. If it's thick enough, you can turn the bowl upside down without it sliding out.
7. Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
8. Pour into baking pan and drop the pan lightly on the counter top to release the air bubbles out of the batter.
9. Steam bake the cake for 15 mins then lower the temperature of 160 deg C for 15 mins. Turn off the oven temperature and leave the cake inside the over for another 15 mins.
10. Leave the cake to cool completely before removing from the baking pan.
11. Chill the cake before consuming (about 2-3 hours) and dust with powdered sugar (optional).

Cavan 12th Birthday Cake

I  felt so accomplished baking this birthday cake for my son, Cavan's 12th birthday. Managed to put in all his favourite stuff on this cake and seeing him so surprised and happy, it was definitely a great achievement to me.