Butter Chocolate Cheese Cake

Source : Kitchen Capers via Enne Tay FB Baking’s Corner

250 gr Butter, softened
160 gr Caster sugar
4 Eggs - Large (about 70g each)
1 tsp Vanilla extract
170 gr Self-raising flour
30 gr Cocoa powder, sift together
5 Tbsp Milk (Original Evaporated milk)

250 gr Cream cheese, room temperature
60 gr Caster sugar
1 Egg – Large (about 70g)
1 Tbsp Milk(optional)
1 Tbsp Corn Flour (optional)

Colourful chocolate Rice (optional for the cheese)

- Preheat oven to 160C
- Beat ingredients (B) till fluffy and set aside.
- From ingredients A, beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla and milk, mix well.
- Fold in shifted flour and cocoa powder using spatula, mix well. Divide in 2 portions.
- Pour the first chocolate batter portion into 8 inch square pan, continue with the cheese batter, lastly pour in the remaining chocolate batter (Total will be in 3 layers).
- Bake for 50-60 mins or until cooked.

Brownies Keduts

Source : Paty's Kitchen 

Ingredients: ( half recipe )
75 gr Butter
200 gr Dark Chocolate Converture (chopped)

2 eggs
40 gr Brown Sugar (original 50 gr)
40 gr Sugar (original 50 gr)
1 tsp Vanilla Extract

15 gr Choco Powder
50 gr Self-raising flour (I used 50 gr Plain Flour + 1/4 tsp BP)

Melted chocolate drizzling (optional)

- Using double boil method, melt the dark chocolate and butter, stir together until mix. Leave it cool and set aside.
- Preheat your oven to 160C
- Mix and stir the eggs, sugar and vanilla. While stirring, pour the chocolate batter slowly and mix well.
- Add in the flour and cocoa powder, stir well.
- Pour into 8 inch square baking tin with greaseproof paper.
- Bake it for 25-30 minutes.
- Let the brownies cool inside the oven with door ajar for 15 mins (I only put 10mins).
- Leave it cool in a pan and transfer out before cutting.

Oil-less Pandan Chiffon Cake

5 Egg Yolks
50 gr Sugar (original 100 gr)
180 gr Thick coconut milk + pinch of salt
70 gr Concentrated pandan juice **
150 gr Cake flour
Optional – green colouring or pandan paste for greener colour

5 nos Egg white
¼ tsp cream of tartar
50 gr Sugar (original 100 gr)

- Preheat oven at 170 deg C
- Combine coconut milk and pandan juice together, add in sifted flour and mix well. Set aside.
- Beat egg yolks and 50g sugar until thick and pale.
- Fold egg yolks with the coconut milk pandan batter and mix well. Set aside.
- Whisk egg whites and cream of tartar till foamy and add in sugar whisk till medium peaks.
- Add in 1/3 meringue into the egg yolk batter and fold well.
- Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
- If you want to make marble look, scoop 50 gr of the batter, add colouring or pandan paste for darker green colour.
- Pour into 25cm chiffon mould, bake at 170 deg C for 45 mins or until cooked
- Invert the cake to cool, un-mould when completely cooled.

** Concentrated pandan juice : Blend fresh pandan leave 25 gr with 200 ml water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant, collect for 70 gr.

I am submitting this post to “Coconut” hosted by Jess of Bakericious, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Nutella Chiffon Cake

Source : Table of Two … or more via IGer @mybakinghub

Ingredients :
85 gr Milk (original 100gr) **
180 gr Nutella
80 gr Cake flour
5 Egg yolks
½ tsp Vanilla extract

5 Egg whites
80 gr Sugar
¼ tsp cream of tartar (optional)

Decoration : Nutella + Giotto (optional)

Method :
- Melt Nutella in hot milk, stir until smooth, let it cool.
- Preheat oven to 160C
- Combine the cooling Nutella mixture with egg yolks and vanilla in a mixing bowl. Fold in flour until forms batter, set aside.
- Beat egg whites, cream of tartar until foamy, gradually add in sugar, beat at high speed until stiff or medium peaks form.
- Fold gently 1/3 whites with Nutella batter mixture, then fold it back to balance egg whites.
- Pour the batter mixture into ungreased 22 or 23cm tube pan.
- Bake for 50 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely cooled.

 PS : ** As Wendy mentioned her chiffon turned out on moist side, and I forgot to reduce it as I already mixed 100gr of milk with Nutella, therefore I took out 20gr from Nutella Milk mixture aside. Don’t waste it, then I mixed it with 1tsp Chocolate powder + 3Tbsp of chiffon mixture to make marble effect.

Watermelon Steamcakes (Huat Kueh)

Source : IGer’s @stellakam76

Here is the recipe with modification:
2 Egg
200 gr Sugar
125 ml Sprite (or other carbonated drinks)
1 tsp Emulsifier (or sponge gel)
1 tsp Vanilla Extract
200 gr Plain Flour

Colouring : Red, Yellow and Green

- Prepare the steamer until hot
- Beat egg, sugar, sprite, sponge gel and vanilla using high speed until slightly thick, while beating slowly add flour, and beat until batter thick (around 15-20 mins for whole process)
- Pour the batter until 90% full in the cupcakes mould for the main colour (red or yellow), then pipe white batter in the small circle (see picture no.1), then pipe the green colour cover the whole circle (see below picture no. 2&3), final : with the help of tooth picks using green colouring to make the lines (see picture no.4).
- Place it on the steamer and steam with high fire for 15 minutes. (Do not open the lid during the steamed process).

Yields : 12 pcs

Notes :
- Make sure cover the steamer lid with the napkin cloth, just to prevent the water drip into the cake (see my previous post).
- Use new bottle of carbonated drinks (not the one that had opened before)

Here is the youtube link, I find it quite useful :

Almost Famous Amos Cookies

1 Large egg
1/2 tsp coffee oil / coffee emulco
1 tsp vanilla paste

250 gr Unsalted butter, softened
150 gr Dark brown sugar
100 gr Fine sugar
1/2 tsp salt

25 gr Instant oats, grind into powder
25 gr Ground almond
300 gr Self-raising Flour (I used Plain flour + 1 tsp BP + ½ tsp BS)
240 gr Hershey mini chocolate chips

- Make earlier (at least 2 hours or overnight in fridge) : Whisk egg with coffee oil and vanilla in a small bowl, cover and let it infuse.
- Whisk cream butter, sugar and salt in a large mixing bowl until light and fluffy.
- Add in egg mixture and beat in well. Beat in ground oats and almonds.
- Stir in chocolate chips.
- Lastly, sift the flour over the mixture and fold in till well incorporated.
- Chill the dough (min.15 mins, normally I will wrap individually the dough into 4 or 5 division) before use to firm it up slightly (this will reduce the cookie batter from spreading out too much)
- To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet.
- Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.
- Cool the cookies on wire rack before storing in an air-tight container.

Yields : 100-120 small cookies

PS : I baked 1/3 into double choc, substitute the flour 10 gr to cocoa powder. I baked full recipe, mix everything, except choc chip & flour portion, then divided 2/3 and 1/3.

Sponge Cupcakes (Hongkong Style Cake)

It supposed to bake this into paper wrapped style, but I was too lazy to do it and baked it just in normal cupcake size. The cake is soft and very light.

Source : Chendawati - 500 Resep Kue & Masakan Koleksi Kursus Masak Ny Liem

105 gr Egg yolks
40 gr Sugar (original 50 gr)
60 gr Milk
50 gr Oil
100 gr Cake flour
1 tsp  Baking powder
1 tsp  Vanilla extract
pinch of salt

175 gr Egg whites
1/2 tsp Cream of tartar
50 gr Sugar (original 80 gr)

- Preheat oven at 180C
- Mix all the A ingredients in a large bowl and whisk well. Set aside
- Beat egg whites, cream of tartar until the bubbles appear, add sugar and beat till stiff peak.
- Fold half portion of egg whites to egg yolks until blend well. Then pour back the batter to the remaining egg whites, fold until well incorporated.
- Spoon batter into the cupcakes mould upto 80% full.
- Bake for 20 mins or till golden brown.