Orders (2017)

It was a fulfilling exposure to have this opportunity to bake for a 21st Birthday party. All my bakes were well presented on the Desserts Table. Feeling great accomplishment and motivation!

Milo Sponge Cake

I super love this recipe (No Fail Sponge Cake) with only 5 ingredients and mix (use K beater) everything together and yield such a tall and firm cake. I have added Milo to get the additional Milo flavour and it was indeed yummy! A good recipe to keep and I will experiment with other flavours as well.

With modifications :

Ingredients

320g self raising flour
280g caster sugar
280g butter
5 eggs
3 tbsp milk
2 pkts 3-in-one Milo

Directions

1. Sieve flour into a large mixing bowl, all other ingredients and mix with K beater 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.

* Note: for waxy fillers 6cm (diameter) X 3.5cm (height), 30g each, 38pcs.

Softest Bread Ever

  

Baked on 21 March 2017

Baled on 27 Feb 2017

Another round of Bread making using The Stay At Home Chef recipe with Pork Floss and sugar buns. Will try to make more types of bread using this recipe!

I chanced upon this recipe in Facebook from The Stay At Home Chef and gave it a try. Wow, it is such a simple and easy recipe I ever came across so far, just adding all ingredients together and mix with dough hook (no hand kneading required at all). The only downside is the waiting time for it to rise ie 90 mins + 60 mins in total but worth the wait. I am falling in love with bread making, enjoy looking at them rise and bake to perfection. Great satisfaction and motivation!

I have halved the quantity for the ingredients as stated below since it is able to yield a lot already. The bread can be kept for more than 3 days and it is still soft.

With modifications :

Ingredients

250ml warm milk
1 tbsp instant dry yeast
30g sugar
1 tsp salt
45g butter (softened)
1 large egg
400g plain flour or bread flour
1 small cube butter (for brushing)

Optional
2 tsp pandan paste
2 tbsp cocoa powder  

Directions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
2. Add 3/4 of flour and using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range and add the remaining 1/4 of flour. The dough mixture should be slightly sticky and soft. Add more flour until the dough pulls away from the sides of the bowl. (The amount of flour you add in bread making is always an approximation and you should go by feel).
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking tray. Punch down the dough and form into rolls. Cover and let rise 1 hour.
5. Preheat oven to 180 - 190 Deg C (depending on your oven) and bake the rolls for 12 to 14 minutes, until lightly browned.
6. Remove rolls from oven and brush with melted butter.

Non Bake Jelly Cheesecake

I am honored to have my 2nd recipe done up professionally by Share Food Singapore. 

Great achievement to me!

Orange Craberry Cake

This was my recent attempt to work on my Egg White folding method by making this Orange Cranberry Cake. However, I over whisked the egg white and the cake did not rise as expected but the relieving thing was that it did not have a thick "kaya" layer at the bottom as compared to my previous bakes. The cake was quite compact like pound cake and  it was surprisingly well accepted by my kids. I guess practice makes perfect and I must continue to improve on this.

Ingredients

180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g Orange juice

210g egg whites
70g sugar

Orange Zest
Dried cranberries

Directions

1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. Pour half the batter, sprinkle dried cranberries and orange zest, follow by pouring the rest of batter over it.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Pineapple Crumbles

I still had a small amount of pineapple fillings which were left after making CNY pineapple tarts, so I decided to experiment making something like apple crumbles but replaced apple with pineapple fillings. Surprisingly, it turned out to be a nice combination, crusty for the base and crunchy with the crumbles on top. Good to play around with ingredients and you never know the final product might be fantastic.

Ingredients

Biscuit Base (A)
180g plain flour (sifted)
125g butter (softened)
60g castor sugar

Pineapple fillings (B)
Ready made Pineapple Fillings (from Phoon Huat)

Crumble topping (C)
100g plain flour (sifted)
100g walnut (chopped)
65g butter (softened)
50g caster sugar

Directions

1.Biscuit Base : Preheat oven to 180 deg C. Mix (A) into dough and pour into a 9" square baking pan, press dough evenly. Poke with fork and bake for 20 mins.
2.Spread pineapple fillings onto baked biscuit base.
3.Crumble topping : Use finger to mix (C) till crumble and sprinkle on the top of pineapple fillings, then bake at 150 deg C for 60 mins.

Banana Walnut Cake

My neighbour given me a bag of roasted walnut and so I decided to make this Banana Walnut Cake for kids's breakfast tomorrow.