tag:blogger.com,1999:blog-70196278306811163962024-02-19T10:42:13.285+08:00My Baking RecipesI love to bake and this will be used to keep the recipes I have tested and like. Hope you like them too! I will keep adding recipes to the list, so please visit regularly!Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-7019627830681116396.post-34549798926956180812012-04-05T12:06:00.001+08:002012-05-11T11:52:20.699+08:00Homemade Wholemeal Bead<span style="font-family: 'Trebuchet MS', sans-serif;">Makes a 20cm round bread</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<div style="line-height: 19px;">
<span style="font-family: 'Trebuchet MS', sans-serif;">150g bread flour <span style="color: blue;">(I used 100g plain flour)</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">150g wholemeal flour <span style="color: blue;">(I used 200g organic wholemeal flour)</span><br />1 teaspoon instant yeast</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoon sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">10g butter, softened</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">170ml water</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /><b>Method:</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">From original recipe (for breadmaker machine):</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 19px;"></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Place bread flour and wholemeal flour in a mixing bowl and stir with a whisk to combine. I did this by measuring both types of flour in a plastic bag and then give a few shakes to mix the flours.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Place all ingredients (according to the sequence as stated in your bread machine manual) in the bread pan and set the machine to the Dough setting. You can either leave the dough to proof in the machine, or let it proof in room temperature. If you are proofing the dough in room temperature, place it in a big mixing bowl, and cover it with cling wrap. Let is rise till double in bulk, takes about 1 hour.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Remove dough from bread machine/mixing bowl. Knock out the dough and give a few light kneading. Gently flatten the dough and shape into a smooth ball. Place dough on a baking sheet lined with parchment paper. Cover with a damp towel or plastic bag and let it proof for another 30mins. Note that this time round, instead of cling wrap, you should cover the dough with plastic bag, as the cling wrap may stick onto the dough and prevent it from rising properly.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Preheat oven to 180 degC. Dust with some wholemeal flour and make 2 long slits on the dough with a sharp knife. Bake for 30mins until the crust turns golden brown. Remove from oven and let cool on a rack.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u><b><span style="color: blue;">My method (without breadmaker machine)</span></b></u></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Place both flours, sugar, yeast and salt into a mixing bowl and whisk evenly</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Gradually add in the water bit by bit. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Knead in the butter and knead the dough for about 15 minutes.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Put the dough in a lightly greased bowl, cover with cling wrap and let it proof in room temperature till double in size, or about 1 hour.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Remove dough from mixing bowl. Knock out the dough and knead lightly. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Gently flatten the dough and shape into a smooth ball. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Place dough in a loaf pan, silicon mat, or on a baking sheet lined with <span style="color: blue;">lightly</span> <span style="color: blue;">greased </span>parchment paper (depends on how you want it to turn out to be). Cover with a damp towel let it proof for another 30mins. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="line-height: 19px;">
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Preheat oven to 180 degC. Dust with some wholemeal flour and make 2 long slits on the dough with a sharp knife. Bake for 30mins until the crust turns golden brown. Remove from oven and let cool on a rack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYRqZ77ruxon0L-dhsWv37F2nKJgr0ldw-tcz8eRxcjYxjFkEZns29egFP00tgI0BtbzPQay5QEvtY2rb4ShfslVR9gT-NEVcIjncBI2oCLWEtracJk00-S_mF4ZQNqiQDHaxfWW4RH2I/s1600/DSC_8396a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYRqZ77ruxon0L-dhsWv37F2nKJgr0ldw-tcz8eRxcjYxjFkEZns29egFP00tgI0BtbzPQay5QEvtY2rb4ShfslVR9gT-NEVcIjncBI2oCLWEtracJk00-S_mF4ZQNqiQDHaxfWW4RH2I/s400/DSC_8396a.jpg" width="315" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">For the full write-up on this recipe, please <a href="http://sandyteo.com/homemadewholemealbread.html">go here</a> and <a href="http://sandyteo.com/homemade-wholemeal-bread-again.html" target="_blank">here</a>. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">* For the original recipe, please go <a href="http://happyhomebaking.blogspot.com/2007/05/wholemeal-bread.html">here</a>.</span><br />
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<br />Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-92119712808337988502011-10-07T12:37:00.002+08:002011-10-07T12:39:07.158+08:00Vanilla cupcakesFrom Planet Cakes Cupcakes<br />
<div><br />
</div><div>Makes 12-15 cupcakes</div><div><br />
</div><div>175g unsalted butter, room temperature</div><div>165g caster sugar</div><div>1/2 tsp natural vanilla extract</div><div>2 eggs, room temperature</div><div>110g self-raising flour</div><div>150g plain flour</div><div>160ml buttermilk</div><div><br />
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</div><div>Preheat oven to 180 degrees celsius. Line the holes of a 12-hole muffin tin with paper cases.</div><div><br />
</div><div>Beat the butter, sugar and vanilla extract in a medium bowl using an electric mixer until light and fluffy.</div><div><br />
</div><div>Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk. </div><div><br />
</div><div>Divide the mixture evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly). </div><div><br />
</div><div>Bake for 25-30 minutes or until lightly golden and cooked when tested with a skewer. Allow cupcakes to stand for 5 minutes in tin before transferring to a wire rack to cool. </div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_iOsWL76wylPhqxl5L9bRtlMK7o2mq2r5UwZklm8Ov8CbsMmiLyllibP3w93oirVssKIEDcRLGiv2uzTQZZPOlaLSyQXDP3bgOPiEdX9iQ0hzvmWJFrC8ppch8dgjYmneQ4mPMjTwJRX/s1600/DSC_7471+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_iOsWL76wylPhqxl5L9bRtlMK7o2mq2r5UwZklm8Ov8CbsMmiLyllibP3w93oirVssKIEDcRLGiv2uzTQZZPOlaLSyQXDP3bgOPiEdX9iQ0hzvmWJFrC8ppch8dgjYmneQ4mPMjTwJRX/s400/DSC_7471+%2528bakingblog%2529.jpg" width="287" /></a></div><div><br />
</div><div>Read<a href="http://mybakingblog.blogspot.com/2011/10/search-for-best-vanilla-cupcake.html"> complete post here</a>. </div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-30348582819138051222011-02-18T15:04:00.001+08:002012-05-11T11:52:56.687+08:00Lotus Root Soup 莲藕汤Serves 4<br />
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250g pork rib (or simply 1 pack from NTUC supermarket)<br />
1 dried cuttlefish or octopus* <br />
1 honey date/ <span class="short_text" id="result_box" lang="zh-CN"><span class="" title="Click for alternate translations">蜜枣</span></span> (or add a few more red dates if you do not have this)<br />
5 red dates/ <span class="short_text" id="result_box" lang="zh-CN"><span class="" title="Click for alternate translations">红枣</span></span><br />
A handful of dried scallops <span class="short_text" id="result_box" lang="zh-CN"><span class="" title="Click for alternate translations">干贝</span></span><br />
<span class="short_text" id="result_box" lang="zh-CN"><span class="" title="Click for alternate translations"></span></span>(about 6 big ones or 10 small ones. They are optional, but add great flavour to the soup)<br />
1.5-1.8 litres of water (in a big pot, for soup)<br />
0.5 litres of water (in a small pot, for blanching pork ribs)<br />
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250g lotus root/ 莲藕* <br />
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1. Prepare 2 pots. One bigger pot with 1.5L of water and the other smaller pot with 0.5L. Turn on both flames and wait for water to boil.<br />
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2. When water in the smaller pot has boiled, put in the pork ribs and let them boil for 5 minutes. This cleans out the "yucky" stuff in the pork and removes the porky smell, so that your soup will be nice and clear later on.<br />
At the end of 5 minutes, the bigger pot should have come to boil too. Take out the pork ribs and transfer them into the big pot. Discard the water used for blanching the pork.<br />
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3. Add all other ingredients (dried cuttlefish, red dates, honey date and dried scallops) to the big pot and let it boil in the covered pot over a medium high flame for 20-30 minutes.<br />
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4. Add lotus root and turn down the flame to <i>low</i>. Let the soup slowly continue boiling over the small flame (in the <i>covered </i>pot) for at least another 1 - 1.5 hours. I like mine richer, so I let them boil for up to 4 hours (there is a significant difference in taste with longer cooking time).<br />
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<span style="font-size: small;">*Notes on preparation:</span></div>
<span style="color: #cc0000;">- Dried cuttlefish/ octopus</span><br />
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Dried cuttlefish is available at supermarkets in dried food section. They are sold about 10 in a pack. Dried octopus can be purchased at chinese medicinal halls. Their flavour is a little richer than cuttlefish. Try both separately and see which you prefer!<br />
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Preparation: Bend the dried cuttlefish. In the middle (I call it its "spine") is a plasticky piece of thing. Remove it and then rinse with water to remove some of its salt. Cut into strips. <br />
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- Lotus Root/ 莲藕</div>
Preparation: Wash and scrub lotus root clean. Cut into small pieces of about 1cm thick.<br />
Alternatively, you can cut them into big pieces of about 10-15cm thick. After they have been softened in the boiling process 2 hours later, remove them and cut them into thin slices. Both ways work fine for me.<br />
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<span style="color: blue; font-size: large;">Variations</span>:<br />
<span style="color: #cc0000;">- Old cucumber soup/ </span><span class="short_text" id="result_box" lang="zh-CN" style="color: #cc0000;"><span class="" title="Click for alternate translations">老</span><span class="" title="Click for alternate translations">黄瓜</span></span><span class="short_text" id="result_box" lang="zh-CN" style="color: #cc0000;"><span class="" title="Click for alternate translations">汤</span></span>:<br />
Replace lotus root with 1 old cucumber, cut into slices, with skin intact. Put in the old cucumber at Step 4 above.<br />
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<span style="color: #cc0000;">- Watercress soup/ </span><span class="short_text" id="result_box" lang="zh-CN" style="color: #cc0000;"><span class="" title="Click for alternate translations">西洋菜</span><span class="" title="Click for alternate translations">汤</span></span>:<br />
Soak a handful of chinese wolfberries/<span class="short_text" id="result_box" lang="zh-CN"><span class="" title="Click for alternate translations">枸杞</span></span> in warm water for 15 minutes and add them at step 3. Replace lotus root with a bunch of water cress and add them in step 4 above. <br />
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(Wolfberries are believed to be good for eyes. I loved to eat every single wolfberry from my soup when I was young. I also loved to read lying down, hoping I would get myopia because I <i>thought </i>wearing glasses was cool! But 32 years later, my eyesight is still perfect, while my sister, who ate much less wolfberries than me, is myopic and has astigmatism. Coincidence or what!)<br />
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Read my blog post <a href="http://mybakingblog.blogspot.com/2011/02/lotus-root-soup.html">here </a>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-67560734296759927562011-01-08T01:12:00.002+08:002011-01-08T01:17:17.615+08:00Perfect (and easy) Mashed PotatoesFrom Grandma's Best Recipes - Traditional comfort food just like Grandma used to make<br />
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Serves 4<br />
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900g/ 2 lb floury potatoes e.g. King Edwards, Maris Piper or Desiree <span style="color: blue;">(honestly I have no idea what these names are...there's only russet in my supermarket, so I used those)</span><br />
4 Tbsp butter<br />
3 Tbsp hot milk<br />
salt and pepper to taste<br />
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1. Peel the potatoes, placing them in cold water as you prepare the others to prevent them from going brown.<br />
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2. Cut the potatoes into even-sized chunks and cook in a large saucepan of boiling salted water over a medium heat, covered, for 20-25 minutes until they are tender. Test with the point of a knife, but make sure you test right in the middle to avoid lumps.<br />
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3. Remove the pan from the heat and drain the potatoes. Return the potatoes to the hot pan and mash with a potato masher until smooth.<br />
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4. Add the butter and continue to mash until it is all mixed in, then add the milk (it is better hot because the potatoes absorb it more quickly to produce a creamier mash).<br />
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5. Taste the mashed potatoes and season with salt and pepper as necessary. Serve at once.<br />
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Well, you can add a sprinkle of your favourite herbs or a little gravy if you like. I did not, since I'm the lazy one. Check out the <a href="http://mybakingblog.blogspot.com/2011/01/perfectly-easy-mashed-potatoes.html">rest of my blog post here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7yAOmqCpE4ZBtuk-h4juS-OdNUgDuyruRT1ZAoRUl7afhDjm0t0cyRuRvPaIXiZBV0pM-vhg9l94G-M4I51OCBNalCxHQ_aYcF4XsIJP6l4o2jpIHneXLJmFtQn4k29PwIqme65zvLeq/s1600/DSC_5588+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7yAOmqCpE4ZBtuk-h4juS-OdNUgDuyruRT1ZAoRUl7afhDjm0t0cyRuRvPaIXiZBV0pM-vhg9l94G-M4I51OCBNalCxHQ_aYcF4XsIJP6l4o2jpIHneXLJmFtQn4k29PwIqme65zvLeq/s320/DSC_5588+%2528bakingblog%2529.jpg" width="320" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-69737688460938799312010-09-18T22:56:00.001+08:002012-05-11T11:53:39.432+08:00Green Tea Souffle Swiss RollRecipe from Okashi by Keiko Ishida<br />
Makes one 28cm x 28cm (11") flat square pan<br />
<br />
1 egg<br />
3 egg yolks<br />
35g unsalted butter<br />
60g pastry flour, sifted twice <span style="color: #0b5394;">(I used cake flour)</span><br />
60g milk<br />
3 egg whites<br />
85g castor sugar<br />
1tsp vanilla extract <span style="background-color: magenta; color: blue;"></span> <span style="color: #0b5394;">(optional if using green tea powder)</span><br />
5g green tea powder, sifted together with the flour <span style="color: #0b5394;">(omit if making vanilla swiss roll)</span><br />
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Filling:<br />
120g red bean paste<br />
100g (single) whipping cream<br />
2tsp icing sugar<br />
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1. Preheat oven to 180 degrees celsius. Line cake pan with parchment paper.<br />
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2. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.<br />
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3. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture into a bowl, then add egg mixture from (2), a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside. <br />
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4. To make meringue, place egg whites in a clean and dry bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.<br />
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5. Add 1/3 of the meringue into the egg mixture and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly. Place cake pan on a tray and bake for 20 minutes.<br />
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6. When souffle roll sponge is done, remove from pan and let it cool. <br />
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7. To make filling, whip the whipping cream with icing sugar in a chilled bowl until stiff peaks form.<br />
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8. Turn cooled souffle sponge onto a clean work surface. Peel off parchment paper. Spread an even layer of whipped cream over the sponge, then top with a layer of red bean paste.<br />
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9. Gently roll up sponge to make a swiss roll. Place in the fridge to chill and set before serving.<br />
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Read about my <a href="http://mybakingblog.blogspot.com/2010/09/green-tea-swiss-roll.html">post </a>here </div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com1tag:blogger.com,1999:blog-7019627830681116396.post-22268055925143051682010-08-17T14:24:00.000+08:002010-08-17T14:24:56.926+08:00Japanese Souffle CheesecakeRecipe from Alex Goh's Fantastic Cheesecakes<br />
Makes one 9" cake <br />
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<div class="ingredients"><div class="list"><span class="fullpost">160g cream cheese</span><br />
<span class="fullpost">25g butter</span><br />
<span class="fullpost">120ml milk</span><br />
<span class="fullpost">40g flour</span><br />
<span class="fullpost">30g corn flour</span><br />
<span class="fullpost">4 eggs, separated</span><br />
<span class="fullpost">100g caster sugar</span><br />
<span class="fullpost">pinch of salt</span><br />
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<span class="fullpost"><b><br />
</b></span><br />
<div class="directions"><span class="fullpost">1. Grease and line the bottom a 9" pan and wrap the outside of the pans with foil. <span style="color: #0b5394;">(I omitted the greasing and lining since I was using a springform pan)</span></span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">2. Place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick. Remove and set aside.</span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">3. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well.</span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">4. Whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks.</span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">5. Add 1/3 of egg whites into the yolk/flour mixture, followed by the rest of the whites. Fold in gently.</span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">6. Pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean.</span><br />
<span class="fullpost"><br />
</span><br />
<span class="fullpost">7. Cool completely before refrigerating.</span></div></div></div><span class="fullpost"></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8iTlalfd1K5ewPv8nDzJORodJ9HxyliA4of5IaYWRUu_jnA0Y-yvyZX0sXNRhYKF_ftAurOtmf-5GFp7JUzshEChAZz5wwdSoxG2kIPYTUI2Du54vn2c5uK5O7R5SY-uT6ijpxDDo3Yp/s1600/DSC_4620+%28bakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8iTlalfd1K5ewPv8nDzJORodJ9HxyliA4of5IaYWRUu_jnA0Y-yvyZX0sXNRhYKF_ftAurOtmf-5GFp7JUzshEChAZz5wwdSoxG2kIPYTUI2Du54vn2c5uK5O7R5SY-uT6ijpxDDo3Yp/s400/DSC_4620+%28bakingblog%29.jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com2tag:blogger.com,1999:blog-7019627830681116396.post-34365685685356412912010-07-22T20:38:00.003+08:002010-07-22T20:47:37.793+08:00Chicken PieRecipe from Donna Hay's Modern Classics Book 1<br />
Makes a 91/2 inch pie or 3 8-inch pies<br />
Serves 6<br />
<br />
<br />
1 quantity (350g) shortcrust pastry (recipe <a href="http://mybakingrecipes.blogspot.com/2010/07/basic-shortcrust-pastry.html">here</a>)<br />
375g puff pastry<br />
<br />
1 tablespoon oil<br />
2 leeks, chopped<br />
1kg chicken thigh fillets, cut into 2cm cubes<br />
3 cups chicken stock<br />
3/4 cup dry white wine<br />
250g small button mushrooms, halved<br />
2 tablespoons chopped parsley<br />
2 tablespoons cornflour<br />
1/4 cup water<br />
sea salt and cracked pepper<br />
1 egg, lightly beaten<br />
<br />
1) To make the filling, cook the oil and leek in a saucepan over medium high heat for 3 minutes or until soft. Add the chicken, stock and wine. Simmer, uncovered for 45 minutes or until tender.<br />
<br />
2) Add the mushrooms and parsley to the pan and cook for 5 minutes. Blend the cornflour and water to a smooth paste, add to the pan and cook, stirring for 5 minutes or until the mixture thickens and returns to a mixture.<br />
<br />
3) Add the salt and pepper. Set aside to cool.<br />
<br />
4) Preheat oven to 180 degrees Celsius.<br />
<br />
5) Roll out the shortcrust pastry on a lightly floured surface to 3mm thick and line the base of a deep 24cm pie tin. Spoon in the cooled filling.<br />
<br />
6) Roll out the puff pastry to 3-4 mm thick. Cut a shape from the middle of the pastry as an air hole. Place the pastry top on the pie. <span style="color: #0b5394;">(I use the shortcrust pastry to cover the top of the pies)</span><br />
<br />
7) Trim and press the edges to seal and brush the top with a little egg. <br />
<br />
8) Bake at 180 degrees Celsius for 40 minutes or until golden and crisp. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaE812tqw2TYj0AilTldqRuEgSH1gx6jXMKPr8CxZH4nxbmSqtquml0x1Lz6Z2DOUQVniY7P6F05FglQD6ZI_pB8OOadN-jX6bnlWo2yoaF0iSiWLvn8gxHrDt_ZxioF6IXpa0mPtK5X3/s1600/chicken+pie+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaE812tqw2TYj0AilTldqRuEgSH1gx6jXMKPr8CxZH4nxbmSqtquml0x1Lz6Z2DOUQVniY7P6F05FglQD6ZI_pB8OOadN-jX6bnlWo2yoaF0iSiWLvn8gxHrDt_ZxioF6IXpa0mPtK5X3/s400/chicken+pie+collage.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-24796492652059229072010-07-22T16:10:00.001+08:002010-07-22T20:44:48.486+08:00Basic Shortcrust PastryRecipe from Donna Hay's Modern Classic Book 1<br />
<br />
250g (2 cups) plain flour<br />
145g (5oz) cold butter <br />
2 - 3 tablespoons iced water<br />
<br />
1. Process the butter and flour in a food processor until the mixture resembles fine breadcrumbs. <span style="color: #0b5394;">(I use rubbing-in method with my fingers)</span><br />
<br />
2. While the motor is running, add enough iced water to form a smooth dough. <span style="color: #0b5394;">(Add water gradually according to the consistency)</span><br />
<br />
3. Knead very lightly then wrap the dough in plastuic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface until 3mm (1/8 inch) thick. Makes 350g (12 oz), which will line up to a 25cm (10 inch) pie dish or tart tin.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoytLWNFI1X_VdjA6UwYmKJTV0H13vXZBGYMjUCWF-NPKoPKyJerHW9j_aI8un6VwlSrHidyCmNLb12p0BQUQz6aLkc4UueFTyYP-qOeA9MeEjTZ9bM2XpPv-nFDwvWwkMHHihpXKmmpr/s1600/DSC_4525+%28bakingblog%29a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoytLWNFI1X_VdjA6UwYmKJTV0H13vXZBGYMjUCWF-NPKoPKyJerHW9j_aI8un6VwlSrHidyCmNLb12p0BQUQz6aLkc4UueFTyYP-qOeA9MeEjTZ9bM2XpPv-nFDwvWwkMHHihpXKmmpr/s400/DSC_4525+%28bakingblog%29a.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<br />
<div style="color: #a64d79;">To bake blind to produce a crisp tart shell ready to be filled with wet ingredients, top the pastry-lined tart tin or tins with a piece of non-stick baking paper that extends past the edges of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated 180 degrees Celsius oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden brown.</div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-79287969894630826942010-06-13T09:26:00.000+08:002010-06-13T09:26:28.403+08:00Vanilla Sponge CakeMakes one 8" cake. Half quantities for 6".<br />
<br />
55g water<br />
50g vegetable oil<br />
20g caster sugar<br />
4 egg yolks<br />
80g cake flour (I substituted with 64g plain flour and 16g cornflour, mixed well)<br />
2g baking powder (I did not bother weighing, I used 1/2 tsp)<br />
1 tsp vanilla paste<br />
<br />
4 egg whites<br />
65g caster sugar<br />
Pinch of cream of tartar<br />
<br />
<br />
1. Preheat oven to 180 degree celsius (I found it worked better at 170 for me) and line bottom of tin with greaseproof paper.<br />
<br />
2. Separate egg whites and egg yolks into 2 mixing bowls<br />
<br />
3. Sift flour and baking powder together.<br />
<br />
4. In another bowl, beat egg yolks and vanilla paste with the sugar (20g) until sugar dissolves. Slowly mix in the oil and water, stirring till well mixed.<br />
<br />
5. Stir in flour gently till the mixture is well mixed.<br />
<br />
<u>Egg white portion</u><br />
6. In a clean and dry bowl, whisk egg whites till frothy and add in cream of tartar. Whisk till almost soft peak.<br />
<br />
7. Add sugar gradually and whisk till firm peaks.<br />
<br />
8. Fold 1/3 of meringue into the egg yolk mixture. Then pour the lightened egg yolk mixture into the remaining egg white and gently fold till well-incorporated. <br />
<br />
9. Pour the batter into the cake tin. Smoothen the surface and gently tap the tin on the tabletop to release the air bubbles inside. <br />
<br />
10. Bake on the middle shelf for about 35-40 minutes. Cake is done when inserted skewer comes out clean. <br />
(Try not to open the oven door during the first 20 min otherwise the cake will deflate. If cake top browns, cover with aluminium foil)<br />
<br />
11. Remove cake from the oven and immediately leave it inverted on cooling rack till it is cool. <br />
<br />
12. When cake is cooled, frost the cake and sandwich layers with whipped non-dairy whipping cream. Decorate as you wish. Keep refrigerated.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjtt6kLZzHWWajjIPC2-B_Qi3W8em_Nb7_tPUf81nnIwujarYThfcnHXImWH09endu9tZeqKxAezwn45AnffC9TEnAnuVuJ2hPovDnvwFGke4Cy90lnon0o6pVJemj2YNm4QjGbPF6SLa/s1600/DSC_4362+%28mybakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjtt6kLZzHWWajjIPC2-B_Qi3W8em_Nb7_tPUf81nnIwujarYThfcnHXImWH09endu9tZeqKxAezwn45AnffC9TEnAnuVuJ2hPovDnvwFGke4Cy90lnon0o6pVJemj2YNm4QjGbPF6SLa/s400/DSC_4362+%28mybakingblog%29.jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com1tag:blogger.com,1999:blog-7019627830681116396.post-11636502980513851912010-05-28T22:48:00.003+08:002010-05-28T22:52:46.765+08:00Cheesecake-Marbled Brownie<style>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Makes 1 8" square pan</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Recipe from <a href="http://www.epicurious.com/recipes/food/views/Cheesecake-Marbled-Brownies-238672">Epicurious</a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
<b>For brownie batter</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">113g (1 stick or 1/2 cup) unsalted butter, cut into pieces</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">56g (2 ounce) unsweetened chocolate, chopped</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">200g (1 cup) sugar</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2 large eggs</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1/2 teaspoon pure vanilla extract</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">83g (2/3 cup) all-purpose flour</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Pinch of salt </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>For cheesecake batter</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">226g (8 ounces) cream cheese, well softened</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">66g (1/3 cup) sugar</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1 large egg yolk</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1/4 teaspoon pure vanilla extract</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Make brownie batter:</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1. Put oven rack in middle position and preheat oven to 180 degrees celsius. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2. Butter an 8-inch square baking pan.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. </div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">4. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5. In another bowl, whisk together cheesecake batter ingredients until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">6. Bake until edges are slightly puffed and center is just set, about 35 minutes.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">7. Serve warm or at room temperature.<br />
<br />
Read my blog post <a href="http://mybakingblog.blogspot.com/2010/05/cheesecake-brownie.html">here</a>. </div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ9gmI5Rol9G48p0RNgVGNuEYlI3iZGRp_9o1wLNiiV7gKPVa4AXGRP62QEmYvIa9HQFBg75Ttwriil_7Ra1jK6NwkfUPI-2URp3NP0EWFIQbjdeEB2cdn5iwEoFSRnm_SS0jcS7qfZU/s1600/DSC_4256+%28bakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ9gmI5Rol9G48p0RNgVGNuEYlI3iZGRp_9o1wLNiiV7gKPVa4AXGRP62QEmYvIa9HQFBg75Ttwriil_7Ra1jK6NwkfUPI-2URp3NP0EWFIQbjdeEB2cdn5iwEoFSRnm_SS0jcS7qfZU/s400/DSC_4256+%28bakingblog%29.jpg" width="400" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-79864683565051608052010-05-27T16:28:00.002+08:002010-05-28T22:53:33.488+08:00Oreo cheesecakeTaken from <a href="http://www.blogger.com/%20http://www.kraftfoods.com/kf/recipes/philadelphia-oreo-no-bake-cheesecake-105197.aspx">Kraft</a><br />
Makes 1 8" cake.<br />
<br />
Half the recipe to make a 6" cake<br />
<br />
<span style="color: #000066;"><span style="color: black;">1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided</span><br style="color: black;" /><span style="color: black;">1/4 cup (1/2 stick) butter, melted</span><br style="color: black;" /><span style="color: black;">4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened</span><br style="color: black;" /><span style="color: black;">3/4 cup sugar</span><br style="color: black;" /><span style="color: black;">1 tsp. vanilla</span><br style="color: black;" /><span style="color: black;">1 tub (8 oz.) COOL WHIP Whipped Topping, thawed</span> <span style="color: #073763;">( I left this out, it's fattening enough!)</span></span><br />
<span style="color: #000066;"></span><br />
<br />
<div style="color: black;">1. Coarsely chop 15 of the cookies; set aside. <span style="color: #073763;">(I coursely chop about 4 cookies for my 6" cake, you can add more if you want)</span></div><div style="color: black;"><br />
</div><div style="color: black;">2. Finely crush remaining cookies; mix with butter. <span style="color: #073763;">(I put 1 tube package of cookies, sans the cream, in the food blender)</span></div><div style="color: black;"><br />
</div><div style="color: black;">3. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.</div><div style="color: black;">4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. </div><div style="color: black;"><br />
</div><div style="color: black;">5. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.</div><div style="color: black;"><br />
</div><div style="color: black;">6. Refrigerate for 4 hours or until firm.<br />
<br />
Read my blog post <a href="http://mybakingblog.blogspot.com/2010/05/oreo-cheesecake-revisited.html">here</a>. </div><div style="color: black;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva-Es3LufrXl3_Ag_DpQ938P4CYEicx8cSvMC2aiV2IEajWYsU0SGdvZWQBEjYNyXY9e2ijU_akuMgWwKDQtqF4u0kGo3_7z3XXHIF0f54l0YxhgC5wrh-0SChvPtwj2EovMIa9HJumF6/s1600/DSC_4246+%28bakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva-Es3LufrXl3_Ag_DpQ938P4CYEicx8cSvMC2aiV2IEajWYsU0SGdvZWQBEjYNyXY9e2ijU_akuMgWwKDQtqF4u0kGo3_7z3XXHIF0f54l0YxhgC5wrh-0SChvPtwj2EovMIa9HJumF6/s400/DSC_4246+%28bakingblog%29.jpg" width="400" /></a></div><div style="color: black;"><br />
</div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-32181522755076330992010-05-11T23:19:00.003+08:002010-05-15T10:27:10.624+08:00Carrot CakeRecipe taken from Mich Turner's Spectacular Cakes <br />
Makes 1 6" round or square pan<br />
<br />
25ml dark rum<br />
100g sultanas<br />
175g plain flour<br />
2tsp ground cinnamon<br />
1tsp ground nutmeg<br />
1tsp bicarbonate of soda<br />
150ml sunflower oil <span style="color: #073763;">(I use canola oil)</span><br />
75g golden caster sugar <span style="color: #073763;">(I use white fine sugar)</span><br />
75g light brown sugar<br />
2 medium eggs, beaten<br />
Zest of 1 lemon<br />
Zest of 1 orange<br />
175g carrots, peeled and grated <span style="color: #073763;">(I use about 80g of grated carrots and found it just nice for a cake this size)</span><br />
55g dessicated coconut<br />
55g chopped walnuts<br />
1tsp vanilla extract <span style="color: #073763;">(I omitted this because I reckon the cinnamon and nutmeg would overpower the vanilla anyway)</span><br />
1tsp glace ginger (optional)<br />
<br />
For syrup:<br />
75g light brown sugar<br />
Juice of 1 lemon<br />
Juice of 1 orange<br />
<br />
<br />
1. Pour rum over sultanas and infuse for 1 hour.<br />
<br />
2. Preheat oven to 150 degree celsius (140 degrees celsius for fan-forced).<br />
<br />
3. Have all ingredients prepared at room temperature. Grease and line cake tin.<br />
<br />
4. Sieve flour together with ground cinnamon, nutmeg and bicarbonate of soda.<br />
<br />
5. Beat together the sunflower oil, both sugars and eggs until smooth.<br />
<br />
6. Stir the flour mixture into the smooth batter. Add lemon zest, orange zest, carrots, dessicated coconut, walnuts, sultanas, vanilla extract and chopped glace ginger, and stir well to combine.<br />
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7. Spoon mixture into prepared tin and bake for 1 hour 30min or until skewer comes out clean. <span style="color: #073763;">(I suggest checking the cake at 45min. Mine was done at about 50 minutes)</span><br />
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8. While the cake is baking, prepare the syrup. Place the sugar in a jug and add the sieved orange and lemon juices. Stir well.<br />
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9. Once the cake is baked, remove from oven and immediately pierce it with a skewer several times. Carefully spoon or pour over the citrus syrup then leave the cake to cool before removing from the tin. <span style="color: #073763;">(I pour about 2/3 of the syrup and found it sufficiently moist. You can pour all if you want yours to be more moist)</span><br />
<br />
<div style="color: black;"><span style="color: #073763;">Optional: You can spread a layer of cream cheese frosting if you like. </span><br />
</div><br />
Read my blog post <a href="http://mybakingblog.blogspot.com/2010/05/cakes-for-mothers-day.html">here</a><br />
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<a href="http://mybakingblog.blogspot.com/2010/05/cakes-for-mothers-day.html"></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com7tag:blogger.com,1999:blog-7019627830681116396.post-46295870205175855012010-02-19T17:04:00.000+08:002010-02-19T17:04:23.115+08:00Chocolate Chip Cookie (chewy)Recipe makes 24 pieces of 3-3.5 inch cookie<br />
<br />
113g unsalted butter, softened<br />
50g fine sugar<br />
160g brown sugar<br />
1 egg<br />
1 1/4 tsp vanilla paste<br />
188g plain flour<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
125g semi-sweet chocolate chip<br />
<br />
1. Preheat oven to 175 degree celsius and line baking sheet with greaseproof paper.<br />
<br />
2. Cream butter, sugars, eggs and vanilla. Scrap sides and bottom of mixing bowl halfway to make sure sugars are well beaten.<br />
<br />
3. In another bowl, mix together flour, salt, baking powder and baking soda.<br />
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4. Add the flour mixture to the butter mixture.<br />
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5. Stir in chocolate chips.<br />
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6. Using an ice-cream scoop, place golf ball sized balls 2 inch apart onto baking sheet. <span style="color: #0b5394;">(I slightly press the balls flatter before baking)</span><br />
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7. Bake for 9-10 minutes or until edges are light brown. Cookie continue to cook a little when they are out of the oven, so take them out when they are still light brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3f_GsbEv2LFBD33qFp3bdCbmAq-iiPG_YFiwbOYpapbUEwI3Esc5v2kOwd0WvL0D_iPLcz2o12p2prLSdXL4Su1qm12ToKevIdJ_cjkMQwQAxBiPV5Jhie7W8nw-jHGZmA-Zdf_Nv6li/s1600-h/DSC_2879+%28bakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3f_GsbEv2LFBD33qFp3bdCbmAq-iiPG_YFiwbOYpapbUEwI3Esc5v2kOwd0WvL0D_iPLcz2o12p2prLSdXL4Su1qm12ToKevIdJ_cjkMQwQAxBiPV5Jhie7W8nw-jHGZmA-Zdf_Nv6li/s400/DSC_2879+%28bakingblog%29.jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com2tag:blogger.com,1999:blog-7019627830681116396.post-21328617148538962862010-02-19T16:43:00.001+08:002010-02-19T16:52:11.966+08:00Chocolate Chip Cookie (Crunchy)Recipe taken from back of Nestle Toll House Semi-sweet Chocolate Chips<br />
<br />
2 1/4 cups (281g) all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup (225g) butter, softened<br />
3/4 cup (170g) granulated sugar<br />
3/4 cup (150g) packed brown sugar<br />
1 teaspoon vanilla extract<br />
2 large eggs<br />
2 cups (336g) semi-sweet chocolate chips<br />
1 cup (125g) chopped nuts<br />
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<span id="lblSteps">1. Prehear oven to 190 degree celsius.<span style="color: #0b5394;"> (I baked at 180 degrees. 190 degrees would burn the cookies in my oven)</span><br />
<b> </b></span><br />
<span id="lblSteps">2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. </span><br />
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<span id="lblSteps">3. Gradually beat in flour mixture. </span><br />
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<span id="lblSteps">4. Stir in morsels and nuts. </span><br />
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<span id="lblSteps">5. Drop by rounded tablespoon onto ungreased baking sheets. <br />
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6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. </span><br />
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<span id="lblIngredients"></span>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-55875666867428959352009-12-26T15:19:00.001+08:002010-02-19T16:46:46.681+08:00Decorated Sugar CookiesMakes about 20 3-inch cookies<br />
<br />
340g of plain flour, unsifted<br />
230g of unsalted butter, softened<br />
220g of caster sugar<br />
1 egg<br />
1/4 tsp vanilla paste<br />
1/2 tsp salt<br />
<br />
<br />
1. Whisk flour and salt in a mixing bowl till well combined. Set aside.<br />
<br />
2. Cream butter and sugar till sugar dissolves, about 2-3 minutes on medium speed on electric mixer.<br />
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3. Add the egg and vanilla paste and beat till well combined.<br />
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4. Slowly add in flour mixture in 3-4 additions and beat on low speed, scraping down the sides of the bowl after each addition. Beat till just combined. The dough will be stiff.<br />
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5. Divide the dough into 2 or 3 balls and place each ball of dough between 2 sheets of parchment paper or plastic sheet. <br />
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6. Roll each ball of dough till about 5mm thick sheets and place in the refrigerator to chill for at least an hour. <br />
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7. Preheat oven to 175 degree celsius. <br />
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8. Cut cookies with your favourite cookie cutters and place on a parchment-lined baking tray to bake for about 12-15 minutes (depending on the size of the cookies) until sides of cookies are brown. The cookies may feel a little soft but will harden as they cool.<br />
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9. Collect the remaining dough scraps and roll them into sheets and repeat steps 5 and 6.<br />
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10. Decorate with royal icing or sugar sprinkles as you wish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25gxNJcq14JzKZ0t5CFUWv-_ZE8nDq32JAobmcdTpvsUxDjH00xfUDPe3HsXRxGP6o6XMTCKxdDO-UPMC4emwcyMYzS7rKVLSxxctXq0t8F5ukOvEgdB1LdVTco1h07NpltOOhfysHedT/s1600-h/DSC_2426+%28bakingblog%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25gxNJcq14JzKZ0t5CFUWv-_ZE8nDq32JAobmcdTpvsUxDjH00xfUDPe3HsXRxGP6o6XMTCKxdDO-UPMC4emwcyMYzS7rKVLSxxctXq0t8F5ukOvEgdB1LdVTco1h07NpltOOhfysHedT/s400/DSC_2426+%28bakingblog%29.jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-24377951827920104882009-11-12T23:35:00.001+08:002010-02-19T16:47:12.118+08:00Organic Oatmeal BreadRecipe taken from Baking Cookbook by Alan Ooi <br />
Makes 1 loaf<br />
<br />
190ml water<br />
3 grams instant yeast<br />
<br />
220g high protein flour<br />
40g oatmeal<br />
40g wholemeal flour (I used organic)<br />
35g caster sugar<br />
6g salt<br />
15g cooking oil (I used canola)<br />
<br />
100g oatmeal for coating<br />
<br />
1. Mix water and instant yeast and set aside.<br />
<br />
2. Mix high protein flour, oatmeal, wholemeal flour, caster sugar, salt and cooking oil in a mixer and add yeast mixture from (1).<br />
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3. Cover dough with a damp cloth and leave it to rise in a warm place for about 40 minutes or until double in size.<br />
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4. Knead dough and shape it round, and leave it to prove for another 10 minutes.<br />
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5. Flatten the dough and roll into a loaf.<br />
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6. Sprinkle the dough with water and coat with oatmeal.<br />
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7. Grease a loaf pan and place the dough in the tray for another 45 minutes.<br />
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8. Bake in preheated oven at 200 degree celsius for 30-35 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhas0gyEwkzn4D4eLL88XaQwfsM8kuO0k-fPPiYu-Yd_-ZED6DaYc09z7-ZcghODtvUGQQdrZFRj9Pv9fLwtJC6T0V0brx6baRh8b-m61hXEItW7PLDLZxwgego4hhznzR1UFsD57jNUTK/s1600-h/DSC_2206(bakingblog).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhas0gyEwkzn4D4eLL88XaQwfsM8kuO0k-fPPiYu-Yd_-ZED6DaYc09z7-ZcghODtvUGQQdrZFRj9Pv9fLwtJC6T0V0brx6baRh8b-m61hXEItW7PLDLZxwgego4hhznzR1UFsD57jNUTK/s400/DSC_2206(bakingblog).jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-86707256361636267322009-11-04T16:00:00.000+08:002009-11-04T16:00:32.567+08:00Old-Fashioned Vanilla Ice-Cream<div><br />
(Recipe taken from "Ice-Cream" published by Hamlyn)<br />
<br />
Serves 6 (about 1.5 litres)<br />
<br />
300ml single cream<br />
1 vanilla pod<br />
4 egg yolks<br />
50g castor sugar<br />
300ml double or whipping cream<br />
<br />
<br />
1. Put the single cream and vanilla pod into a heavy-based saucepan, set over a low heat and bring to just below boiling point. Remove from heat and leave to infuse.<br />
<br />
2. Meanwhile, put the egg yolks and sugar into a heatproof bowl and set over a pan of gently simmering water. Stir with a wooden spoon until thick and creamy, then gradually stir in the scalded single cream, discarding the vanilla pod. <span style="color: #0b5394;">(I dried the vanilla pod and put it into my sugar container)</span>. Continue stirring for 15 minutes until the custard coats the back of the spoon. Remove the bowl from the heat and leave to cool.<br />
<br />
3. Pour the vanilla mixture into a freezer container, cover and transfer to the freezer for about 45 minutes or until slushy. Whip the cream until it just holds its shape <span style="color: #0b5394;">(I whipped whipping cream to soft peaks)</span>. Remove the vanilla mixture from the freezer, beat thoroughly, then fold in the cream. Return the mixture to the container, cover and freeze for a further 45 minutes, then beat again until smooth. <span style="color: #0b5394;">(I added mashed Oreo cookies at this stage)</span><br />
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4. Freeze the ice-cream for at least 1-2 hours. Transfer to the refrigerator for about 30 minutes to soften slightly before serving.<br />
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* If using ice-cream machine, follow the recipe till end of step 2. Pour the vanilla mixture into the machine, add the cream and churn and freeze. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3FU2ANl8A60kin2jn3jiok-VJX3Dcc1vUyU2HvosIswKSWwD99a7M5VuK81f_BbNb3jrwnvXFUwscqVHQWw2AhstLdCvnYfTWSVjenRQPXHLt3VJZc7qV9g7pfGii1x6Wox-8J3oxiJJ/s1600-h/DSC_2154(bakingblog)small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3FU2ANl8A60kin2jn3jiok-VJX3Dcc1vUyU2HvosIswKSWwD99a7M5VuK81f_BbNb3jrwnvXFUwscqVHQWw2AhstLdCvnYfTWSVjenRQPXHLt3VJZc7qV9g7pfGii1x6Wox-8J3oxiJJ/s400/DSC_2154(bakingblog)small.jpg" /></a><br />
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<div></div></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com3tag:blogger.com,1999:blog-7019627830681116396.post-3705558012723583172009-09-28T12:00:00.000+08:002009-09-28T12:00:01.808+08:00Cream Cheese MuffinUse <a href="http://mybakingrecipes.blogspot.com/2008/09/basic-muffins-creaming-method.html">Basic Muffin Recipe </a>and add a small cube of cream cheese inside<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5385810737692537986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 309px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKZtNoS_qPakAjAvaf_mfk5wehPKJa42tx3YUOKZ1dgRuediLbFRHTnPKDfGHT5isKsXdbNYCre2sXA0Fcbkwl7SkTdTmMhBFRtoc3b6MhFIbncJgSMNE2LUAZc4uUqJQYme_OWoyboQY/s400/DSC_1204(bakingblog).jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5385810750101260370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 345px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7e13PtaRAIhj6vJEum5hByGboy0wLa0bHrYjBSYJzRy-LEit1J6Z3KZdo7Eq0TK4_Q3Shq7mKUxkIw01kMtLgo5OHtXxF5s4kcmjHrBRJcqXuW61b5J79rP8WPVjqehyphenhyphen2Ci-OzHg2mtW/s400/DSC_1214(bakingblog).jpg" border="0" /><a href="http://mybakingrecipes.blogspot.com/2008/09/basic-muffins-creaming-method.html"></a>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-70302889104602186592009-09-26T22:56:00.002+08:002009-09-27T00:13:12.184+08:00Banana Muffin - Muffin Method<p>(Recipe taken from <a href="http://allrecipes.com/Recipe/Banana-Muffins-II/Detail.aspx">All Recipes</a>)</p><p>Makes 12 muffins</p><p>1 1/2 cups (187g) all-purpose flour<br />1 teaspoon baking powder <span style="color:#330099;">- I used double-acting and reduced to 1/2 tsp</span><br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />3 large bananas, mashed<br />3/4 cup (150g) white sugar -<span style="color:#6600cc;"> </span><span style="color:#333399;"><span style="color:#330099;">I reduced to 125g due to the sweetness of the bananas</span><br /></span>1 egg<br />1/3 cup butter (75g), melted</p><br /><p></p><p align="justify">1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. </p><p align="justify">2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. </p><p align="justify">3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. </p><br /><br /><p align="justify"></p><img id="BLOGGER_PHOTO_ID_5385809533728025906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 280px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDxRNT0D8BYfDjzeMRlsQwnr7ZTa9bFMlp1tpqzpsqIfAifyK1_z3FwjhJRt5VB-lkZWZldq1d1HPogRqFjg8UlP2Rur07zN27-6vSP1TcGb4DRHnVh1FynwSCmVGQSIU_Gzcw0SODrQ-/s400/DSC_1223(bakingblog).jpg" border="0" /><br /><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0SIFLFDNO6JHCnjiOMm5gQnoaQF8pRMXJcxQhGniX18kIsx96b4F8MBq1hafjDnlVLn0mO6zQIY47NWqivhySwLhC_v4XKI1HSPkOLpdfUE0D-tCKjijHDcY14LOavMh70HvINzJcnRZ/s1600-h/DSC_1223a(compressed).jpg"></a>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-21843480914763695492009-09-01T18:59:00.007+08:002009-09-01T19:11:26.173+08:00Jammy Doughnut Muffin(from <a href="http://sweetsimplebakesrecipes.blogspot.com/2009/08/jammy-doughnut-muffins.html">Sweet and Simple Bake</a>)<br /><br />Makes 12<br /><br />275g plain flour<br />3 tsp baking powder (this is correct!)<br />Pinch of salt<br />100g caster (superfine) sugar<br />2 eggs<br />200ml milk<br />75g unsalted (sweet) butter, melted and cooled<br />1 tsp vanilla extract<br />12 tsp strawberry or raspberry jam<br /><br />Topping:<br />100g unsalted (sweet) butter<br />150g granulated sugar<br />½ tsp ground cinnamon (optional)<br /><br /><br />1. Preheat the oven to 190°C/375°F/Gas mark 5.<br /><br /><div align="justify">2. Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.</div><br /><div align="justify">3. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) </div><br /><div align="justify">4. Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. </div><br /><div align="justify">5. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.</div><br /><br />If adding topping:<br /><br /><div align="justify">6. Melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using</div><br /><div align="justify">7. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. </div><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5376453521050018562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 255px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgo0ecHabGHJ20Q64A2FJs8a-Uurl9LoFPjLemIp6edmB7n76WTErOrclC4Jiz7SimH4yh8YFtqxLxbcf3yhk9UVSMa4W23ezN1VjR8XWaiQC7SHP7GzHjrcN7h7gkZ1I2EhPAjpfLnmb/s320/DSC_0974a.jpg" border="0" />Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-89224545460656472752009-04-05T12:11:00.006+08:002009-04-05T12:28:16.817+08:00Chocolate Truffle Icing(Recipe from Donna Hay's Simple Essentials - Chocolate)<br /><br />400g dark chocolate, chopped<br />125ml single or pouring cream<br /><br />1. Place the chocolate and cream in a small saucepan over low heat and stir till melted and smooth.<br /><br />2. Cool for 10 minutes.<br /><br />3. Use a palette knife to spread the icing over cooled cake<br /><br /><span style="color:#333399;">(After cooling, I placed the icing in the refrigertor for 15-20 minutes so that it is slightly firmer to spread)</span><br /><br /><span style="color:#333399;"></span>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com1tag:blogger.com,1999:blog-7019627830681116396.post-34031265830781525992009-04-05T12:10:00.002+08:002009-04-05T12:27:39.161+08:00Chocolate Sponge CakeRecipe for one 8" round tin<br /><br />80g cake flour, sifted<br />66g vegetable oil or melted butter<br />32g castor sugar<br />4 egg yolks<br />2g baking powder<br />1 pinch of baking soda<br />1tsp vanilla paste (optional)<br />12g cocoa powder<br />60g hot water (for dissolving cocoa powder)<br /><br />4 egg whites<br />62g castor sugar<br />1 pinch cream of tartar<br /><br /><br /><br />1. Preheat oven to 180 degrees celsius<br /><br />2. Dissolve the cocoa powder and baking soda together in the hot water.<br /><br />3. Separate egg whites and egg yolks into 2 separate bowls.<br /><br />4. Beat the egg yolks with sugar (32g) until sugar dissolves. Slowing mix in vegetable oil, and liquid cocoa mixture from Step 2.<br /><br />5. Stir in flour mixture till even.<br /><br />6. In separate mixing bowl (make sure it is greaseless and clean), whisk the egg whites till frothy, add in the pinch of cream of tartar and beat till almost soft peak.<br /><br />7. Add in sugar (62g) in 3 batches and whisk till pale white with firm peaks.<br /><br />8. Fold 1/3 of the egg white meringue into the egg yolk mixture. Then pour the lightened egg yolk mixture back into the remaining meringue and fold lightly till even. Be careful not to overfold.<br /><br />9. Pour sponge cake batter into (ungreased) cake tin, smoothen the surface and lightly tap to release air bubbles.<br /><br />10. Bake in the center shelf of oven (cake must be in center of oven) for 35-40 minutes.<br /><br /><span style="color:#333399;">* Try not to open the oven door during the first 30 minutes or cake will deflat. </span><br /><br /><span style="color:#333399;">If the top browns, quickly cover a piece of aluminium foil over it at 30 minutes and continue to bake.</span><br /><br />11. Test doneness with a skewer, it should come out clean if cake is ready.<br /><br />12. Remove sponge cake from oven and immediately invert of cooling rack to cool. Remove from tin only when cake is completely cool.Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com4tag:blogger.com,1999:blog-7019627830681116396.post-29616280756593725792009-01-28T11:04:00.007+08:002009-01-28T11:26:00.185+08:00Pineapple Tarts (Crust Only)<span >(Recipe from </span><a href="http://wlteef.blogspot.com/search/label/CNY%20Goodies"><span >Do What I Like</span></a><span >) </span><br /><br /><div><span >340g plain flour<br />2 tbsp icing sugar<br />1/2 tsp salt<br />200g cold butter<br />1 egg yolk<br />1/2 tsp vanilla essence or brandy<br />5 tsp ice cold water<br />1/2 tsp baking powder<br /><br />Egg glaze: Lightly beat 1 yolk with 1 tsp water</span></div><br /><br /><div><span >1. Lightly beat egg yolk with vanilla essence.</span></div><div><br /><span >2. Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.</span></div><div><br /><span >3. Put all butter into flour mixture and cut up butter into small pieces with a knife in the flour.</span></div><div><br /><span >4. Use rubbing-in method to rub in butter into the flour until it is bread crumbs like.</span></div><div><br /><span >5. Add egg yolk and ice water into flour and use a fork to blend well to form a dough.</span></div><div><br /><span >6. Put dough into freezer bag and refrigerate for 1 hour. (Not in the ice-box)</span></div><div><br /><span >7. Remove dough from fridge and use a rolling pin to roll out dough into 7 mm thick and use tart cutter to cut out the dough. Place tart onto baking tray lined with baking sheet.</span></div><div><br /><span >8. Bake at 180C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.</span><br /></div><div><span style="color:#330099;">(By not putting in the pineapple from the beginning, it prevents the pineapple from drying out)</span></div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5296179272685460194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ks8j6AKCEwMJvCcOFtHskPFsm-8fTUJUpemJDgQndWu1vdoU2bPvfn6wRhtGqSsVJjsfhYOjsR3EtSQGQMVWOE9Q-AGCaBVKzYBRQc7EtLmtvma78AQCtLWbiZGnLlEdhbITdf8IEqs2/s400/DSC03069(cropped)2.jpg" border="0" /></div><br /><p> </p>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com3tag:blogger.com,1999:blog-7019627830681116396.post-66707046121119193422009-01-01T23:56:00.004+08:002010-05-11T23:24:10.544+08:00Chocolate Yule Log(from <a href="http://allrecipes.com/Recipe/Chocolate-Yule-Log/Detail.aspx">All Recipes</a>)<br />
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5 eggs, separated<br />
1 cup sugar, divided<br />
1/2 cup cake flour<br />
1/4 cup baking cocoa<br />
1/4 teaspoon salt<br />
1/2 teaspoon cream of tartar<br />
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MOCHA CREAM FILLING:<br />
1 cup whipping cream<br />
1/2 cup confectioners' sugar<br />
1 1/2 teaspoons instant coffee granules<br />
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1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.<br />
<span style="color: #663366;"><span style="color: #333399;">( I doubled recipe proportions and got 3 trays measuring 13" x 10" x 1" each)</span><br />
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2. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.<br />
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3. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.<br />
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4. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.<br />
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5. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake).<br />
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6. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.<br />
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7. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.<br />
<div align="justify"><span style="color: #333399;">( I omitted this step and spread swiss meringue buttercream instead)</span></div><br />
8. Frost cake. Using a fork, make lines resembling tree bark.<br />
<span style="color: #333399;">( I used swiss meringue buttercream. Click <a href="http://mybakingrecipes.blogspot.com/2009/01/swiss-meringue-buttercream.html">here</a> for recipe)</span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5286353103553229810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSSvnRs7aMcaqkXkUKwP2Lw2ZLwCcSGkX2SJoWfYbGDT4AKts82n_RSDSHcOQbiTYVaCNvGCKYh9oxi3DbDOaonqRn_a10oOBx1a5tVnaH94XPB6Ih7WEEMeO4LndYOuSXHEVrrNW2fOR/s400/DSC03030a.jpg" style="display: block; height: 262px; margin: 0px auto 10px; text-align: center; width: 400px;" />Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-7019627830681116396.post-27513880059428355872009-01-01T23:51:00.002+08:002009-01-01T23:54:29.225+08:00Swiss Meringue Buttercream(taken from <a href="http://www.dyannbakes.com/">www.Dyannbakes.com</a>)<br /><br />4 oz (1/2 cup) egg whites<br />8 oz ( 1 cup) granulated sugar<br />12 oz (3 sticks) unsalted butter, cut into cubes<br />Pinch of salt<br /><br />1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.<br /><div align="justify"><br />2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!</div><div align="justify"><br />3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!</div><div align="justify"><br />4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.</div><div align="justify"><br />5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!</div><br />6. Increase speed to high, and beat until smooth.<br /><br />7. Add flavorings of your choice and tint with coloring pasteBimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0