Friday, November 30, 2012

For a dear friend from KL

Finally had the chance to meet up with another member from MFWL who stays and work in KL. how glad I was as she is a close friend in MFWL who is selfless and always ready to help. Simply love the platform MFWL has provided that allows me to connect with many ppl who loves to bake as much as I do.
So what shall I make for her since she is always so far away to try my baking... Finally settled on something I would like to challenge as it is a bit different from Kueh Bahlu - Madeline! So, gotten tis recipe from Joyofbaking. Find that it is quite straight forward as it doesn't require to leave batter overnight in fridge, and jus need a mere 30mins.
I added a tsp of lime extract to have that buttery, lemony feel. It is indeed yummy that my kids, including my hubby who couldn't stop eating. I sincerely hope my friend will love it.

Madelines (adapted from Joyofbaking)
1/2 cup (113 grams) unsaltedbutter
1 cup (130 grams) all-purposeflour
1/2 teaspoonbaking powder
1/8 teaspoon salt
3 largeeggs, at room temperature
2/3 cup (133 grams) granulated whitesugar
1 teaspoon purevanillaextract

1) Melt butter and leave aside
2) Beat eggs and sugar til ribbon stage. Add in vanilla extract and lime juice.
3) Fold in 1/3 of sifted flour (with salt and baking powder) gently. Then add in remaining flour.
4) Add in melted butter in 3 additions
5) Cover and leave in fridge for at least 30mins, or til batter is firm
6) Preheat oven to 190deg. Put a tablespoon of batter into greased Madeline mould and bake for 8-10mins til top is browned.

Thursday, November 22, 2012

Butter Cupcakes (Melted Butter Method)

Saw this recipe from Kitchen 70's and been wanting to try. But I do wonder how come it is called mini lemon butter cupcakes when there is no addition of lemon juice? Anyway, I modified slightly and added vanilla essence and lime juice. Indeed it taste very nice with the citrus and butter fragrance. Really nice.
Instead of resting it for 30mins as per recipe call for, I only rested for 15mins as I can't wait as I was running thru my usual house routine. Texture is still great, soft yet filling and it is so fragrance that I think I won't mind making them again. I made them into mini bite sized again so it is easy for my toddlers at home to eat it with ease and less mess for lazy mummy.
Nxt round, I might try it in a bigger cupcake cases to see if it is still the same texture. Yummy..

Mini Butter Cupcake (adapted from Kitchen 70s)
150g Butter, melted
150g Eggs (I used 3x55g eggs)
150g Sugar (I used 100g and it's just nice for me)
125g Cake Flour
5g Baking Powder
**added 1tsp of vanilla essence and 2tsp lime juice**

1) Put eggs, sugar, vanilla essence & lime juice in mixing bowl. Mix well
2) Add in flour & baking powder. Mix til batter is airy and smooth
*almost ribbon stage*
3) Add in melted butter in 3 additions
4) Leave to rest for 30mins
*I rested mine for 15mins and the top seems a bit 'pimple-ly'*
5) Preheat oven to 225deg and bake for 10mins or til skewer comes out clean

Wednesday, November 21, 2012

Random search

Did a random search from Goggle as I want to finish up the yogurt before my tris tis weekend. Didnt want them expired after my trip and waste the 3 tubs of yogurt. I ended up using Emi - 2x Blueberries and 1x Strawberry yogurt.
End results is a kind of healthy cupcake 'texture'. Why I say that? First, there is no butter so dont expect a buttery fragrant as this recipe uses canola/vegetable oil. Secondly, it taste like steamed cake texture. But overall, my kids enjoyed it and whopped up 10 mini cupcakes once it cooled down. I managed to come up with about 40 mini bite-sized cupcakes. I would recommend it when you are lazy, rushing to make last min breakfast or snacks for tea break. If not, I would still prefer the usual butter recipe for cupcakes. (my own preference la)

Mixed Berries Cupcakes (adapted & modified from Story of Bing)
1 1/2 cups plain flour (sifted)
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 cup whole-milk yogurt (plain or lemon or any flavour that you like)
1 cup caster sugar
4 eggs
Grated lemon zest from 2 lemons (about 2 teaspoons worth)
1 teaspoon vanilla extract
1/2 cup vegetable oil

1) Preheat oven to 170deg
2) Put eggs, vanilla essence, sugar and lemon zest* into mixing bowl, mix well
3) Add yogurt, oil and salt, mix
4) Add in flour and mix til smooth batter
5) Fill cupcake liners 2/3 full, or full to a erupted dome like Story of bing.

Monday, November 19, 2012

Rayshon 2nd Bash


It's finally my boy's Big 2 and I have so many ideas for his cake. From creamed cake, fondant cake then finally ice cream cake. Hahaa.. As for the design, i also went from cake toppers, tiered cake with ice cream below and a creamed car cake on top, fondant as toppers etc. I seriously have so many ideas. Ended up, edible icing with his fav - Thomas Train. LOL
So, I used the Strawberry Oreo ice cream & Oreo ice cream that I did previously, coupled with another Chocolate ice cream I took from Browneyed Baker too. I baked a Chocolate Chiffon to go with it too.
As my oven is only big enough for a max of 8" to go in. I baked a 4-eggs 8" Chocolate Chiffon. Cut into 2 layers, used 1 for my 8" and carve out a 6" to make 2 cakes. 1 for cake cutting and 1 for spare for just in case.
I made it in the combination of Chocolate-Oreo-Chocolate and Strawberry Oreo-Chocolate-Strawberry Oreo, both with Chocolate Chiffon as base. And guess what, both 8" & 6" gone aldy!! I managed to feed 30 people with some who dont eat ice cream cake. Lucky me.
As for the food, dear mummy decided to take the plunge and go ahead with her own cooking since I want to make the food on my own with some varieties. Here is the compliation of what I have. And i put my Ikea 3-tier into use for my pastries - Cream Puffs, Mini Chocolate Cupcakes & Mini Marble Butter Cake. Nice!!
Thanks for all the well-wishes and pressie and hongbaos!! 
Chocolate Ice Cream (reference to Browneyed Baker)
For the Chocolate Ice Cream:
8 ounces semisweet chocolate, finely chopped
1½ cups heavy cream
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
2 teaspoons vanilla extract

1. Prepare the Ice Cream Custard: Combine the chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
2. Warm the milk, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar is dissolved. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula (it should reach 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer into the chocolate mixture and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally until the mixture has cooled to room temperature. Cover and chill in the refrigerator overnight.

Friday, November 16, 2012

Decided to make mini waygu beef burgers for dinner tonight. Bought this really nice waygu beef patties from Mmm.. at Changi Point. $6+ for 2 normal sized patties and I managed to make 4 mini patties from each patties. So a total of 8 mini patties.
I paired it with lettuce and tomato and topped with mayonaise. I use SPT bread recipe and make the mini burgers, topped with cheese strips. It is 35g dough before 2nd proof.
I also bought some white mushrooms, chopped into quarters from each mushroom. Season with a bit of pepper and black pepper and added 1-2tbsp of water while frying them. It's nice.. Pls try it out.
Stir fry mushrooms (western style)
1 box white mushrooms
dash of pepper and salt
1-2Tbsp water
1Tbsp butter
1) Put butter on pan, stir fry til melt
2) Add in mushroom, fry til soften
3) Sprinkle dash of pepper and black pepper. Add 1 Tbsp water first.
4) If not soften yet, add 1 more Tbsp water
5) Serve warm

Sumptuous Dinner for Hubby

Didnt know what to cook as was very busy thru the week cos preparing the ice cream and cake and down to assembling the cakes. Ended up with something soupy and simple for this so-unpredictable weather.. Wanted to share the recipes as it is really simple to prepare as hubby kept raving about the dinner.
Was it due to he was away in BKK for 3D2N or is it really a very yummy dinner? Haha, I also dont know. But I do like the combination tonight. Else than the otah tt is bought from outside, the rest was prepared and cooked with lots of love.
Bittergourd Soup w/Fishball & Pork
1/3 Chix Stock Cube
1litre water
Dash of pepper, sesame oil and fish gravy to taste
Fishballs, sliced pork, thinly sliced bittergourd and carrots
Bring water and chix stock to boil
Add in ingredients, then add seasoning to taste
Bring everything to boil
Serve warm
Spicy Beans Bittergourd w/Shark Fish
1 plate of shark fish (from NTUC)
1/2 bittergourd, sliced in strips
sliced ginger
dried preserved black beans
2Tbsp dark soy sauce
3 small chilli padi, chopped
1tbsp sambal chilli
1) Heat oil, add garlic, chilli padi, black beans and sambal chilli. Fry fragrant
2) Add in bittergourd, 1/2 cup water
3) Once boil, add in 2Tbsp dark soy sauce
4) Simmer a bit and add in fish slices
5) Add a dash of fish gravy. Bring to boil
6) Can dish up once bittergourd is soften and fish is cooked

A small help to a dear friend

One of my GF is holding her gal's 1st birthday under the void deck. She asked me for help to cater something for the little boys and girls. She ordered something from a buffet caterer for the adults and want something more for children's palate. LOL~
So, after discussing a little, we decided on mini burgers, cup corns, chix strips, sotong balls, mango pudding and pkt ribena. Didnt managed to have time to take pic of the burgers but do have some pics on the other food. Here it goes:

Cream Puffs

Trial 1

Trial 1
trial 2

Trial 2

Ok, I failed miserably many times. Not in the taste of the puffs but rather to keep the puffs 'pong pong' thru the duration of baking and also after baking. Finally my 'mentor' tell me hers is definetely a no-fail so long I follow closely. So once again, I take the plunge even after many 'treats' to Mr Bin!!
Tis recipe is very easy and yummy. Pair very well with frosty whip. I am definetely making it again on sat for my boy's birthday party on sun. So many to do and I seriously hope things goes well.. =)
Cream Puffs (adapted from Dequeenkitchen, reference to Mykitch3n)
60g butter,diced
60g flour,sifted
125ml water
1/8 teaspoon salt
2 eggs

1) melt butter and water in pot
2) once boil, remove frm heat and stir in flour and salt
3) bring back to heat again, contd to stir til mixture doesn't stick to side of pots and forms a soft dough
4) cooled a while, add in the eggs and whisked well
5) Piped onto tray and bake at 200deg for 10mins then 180deg for another 20mins
6) cool on rack

I use 50g frosty + 40ml water for filling. (beat to stiff peaks)

Mmmmm....... Orange Chiffon

My hands were itching from trying out new recipes as well as chiffon, esp since my khakis in MFWL has been baking so many chiffons. Since I don't have any breakfast for the kids, so I finally shifted my lazy butt to the kitchen. Haha~
My 2 oranges has been waiting for me in the fridge patiently, as Orange chiffon is on my to-do that I haven bring it to action yet. I think it has been in the fridge for almost 2 months. Luckily it didn't spoil or dry up.. Was wondering if its sweet or sour, but decided to take the plunge and added 1Tbsp of the concentrated lime extract to make it more 'cirtrus' feel.. Yumm.. 
Google for a new chiffon recipe, and this came up first. So ok, my choice. And why I don't want to modify frm my previous chiffon? Reason is I am always itching to try different variation of the same bakes to experiment. So tis one, texture wise, I find slightly heavier and compressed in texture whereas my usual recipe yields a lighter and 'spongier' texture. But overall, still nice as my gal whipped up 2 slices once its out frm oven and cut. Try it. 
Orange Chiffon (adapted from Wendyinkk)

115ml fresh orange juice
4 egg yolks
75ml corn oil
100gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest

4 egg whites
90gm sugar
1/8 tsp cream of tartar

1) I slightly whisked up (A) and leave aside
2) Beat egg whites til foamy, add in cream of tartar
3) Add sugar gradually and beat til stiff peaks
4) Whisk in 1/3 egg whites well, pour mixture into remaining egg whites and whisked gently
5) Bake for 180deg for 40-50mins or til top browned

*I am using cake flour, added 1Tbsp lime juice
**I baked for about an hour til top browned
***I am using the whisking of egg whites into batter method, instead of folding.

Thursday, November 8, 2012

Chocolate Cheddar Cheese Cupcakes

Rested for a while without baking much as kept on feeling very lethargic and falling sick on and off for the past weeks. Finally decided to go to the doc to get antibiotics since I wasn't recovering well in my own. So restless that I didn't even baked the usual supply of bread for daily breakfast and only surviving enough to managed at least 2 meals a day.
So since I am feeling way better now, the antibiotics does help a bit, and left with my sinus to tackle, I am back to my baking craze. Tis time, cheddar cheese cupcakes. 
Kinda worried it will be too overwhelming so I added cocoa powder and a tsp of chocolate essence to complement the cheddar. Indeed it was yummy. Taste like chocolate jap cheesecake to me. And will definetely make them again. My kids love it so so much...
Chocolate Cheddar Cheese Cupcake (adapted from Facebook Baking Wonderland's member but I can't recall who)
3 egg yolks
3 Cheddar Cheese (I used Fairprice brand Processed Cheddar and cut out 150g)
50g Butter
50g Milk
50g Plain Flour (10g Cocoa powder + 40g Plain Flour)
3 egg whites
1/4tsp Cream of Tartar
50g Caster Sugar

1) Melt Butter, Cheddar and Milk using double-boil method. (I use microwave at 20-30sec interval, stirring) Cool
2) Beat egg white til foamy, add cream of tartar and sugar gradually til stiff peaks
3) Pour yolk to cheddar mixture
4) Fold in 1/3 whites to above mixture then fold in flour
5) Pour mixture into remaining whites and fold gently
6) Bake for 170 deg, water bath for 30-40mins, or til skewer comes out clean
Bake for 10-15mins for my mini cupcakes

Strawberry Ice Cream with Oreos

Had a hard time finding nice strawberries as I desperately want to try the Strawberry Ice Cream for Rayshon's Big 2. So when Cold Storage have a special offer for $8.99 for a box, I grab 1 nicest box and paid for it. Made them and was kinda disappointed. 
Why disappointed, taste wise it is good, but then I don't know why, strawberry fruit taste is very strong. Strong as in the raw fruit taste, I dunno how to get rid of it. Could it be due to the top white portion tt causes it? Or what could be the reason? S I added loads of Oreo to cover. Kinda help but didn't elimate the problem. But I am still sharing the recipe, maybe someone will make it and share with me how to do it without the strawberry raw taste?
Strawberry Ice Cream (adapted from Browneyedbaker)
1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
¾ teaspoon vanilla extract


1. Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.
2. In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.
3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).

Dad's Birthday Cake

Last min decision to invite my parents over to celebrate my day's birthday. Cooked a simple home-cooked meal, coupled with a Coffee Chiffon with Baileys Buttercream Cake. Dad says it is nice and soft, hubby says exactly like store-bought, my mum was like, it is so nice... Happy...