Batik Deco Cake

First time doing this, tried to copycat the drawing from my batik selendang (Batik piece that I used to carry my baby boys hahhahaaha) Although the result not too perfect, but at least I am quite satisfy with the colours and the end results :)

Source : IG @elsaelwin

Tools : for 18x18x4 cm baking pan, your favourite drawing picture

Ingredients A (batter for decoration):

2 Egg whites

20 gr Caster Sugar

20 gr Corn flour

20 gr Plain flour

Colouring (optional)

Ingredients B (batter for cake):

3 Egg yolks

30 gr Sugar

30 cc Oil

50 cc Fresh milk

60 gr Plain flour (for chocolate cake: 30 gr cocoa powder + 30 gr plain flour ) or add chocolate paste

1/4 tsp Vanilla

Ingredients C (batter for cake):

2 Egg whites

20 gr Sugar

12,5 gr Corn Flour

Filling:

Strawberry jam or your favorite fillings

Method:

Ingredients A (Decoration):

- Whisk egg whites until frothy, add caster sugar until stiff peak, fold in the corn and plain flour.

- Divide into few portion as you need for colouring. Fill into piping bag and ready to pipe.

- Prepare the picture that you want to draw on your cake, put int the base of 18x18cm baking pan. Lay the baking paper on top of it.

- Start drawing on top of baking paper by using ingredients A

- Once ready, bake in preheat oven with 180C for 4 mins ( watch carefully, don’t let it burn) Take out from oven.

Ingredients B:

Whisk egg yolks and sugar until pale and thick, using low speed, add oil and fresh milk until mixture incorporated. Add in shifted flour, whisk until batter thick.

Ingredients C:

- Whisk egg whites until frothy, add in sugar slowly, add in corn flour, and beat until stiff.

- Mix B to C partially until batter finish, mix. Slowly pour in to the pan with drawing in it. Don’t forget softly tap the pan few times to let the air out.

- Bake in preheated oven 180C for 20 mins or cook.

- Let it cool and slowly open the baking paper.

Notes :

For chocolate cake, the step almost the same, except add cocoa powder or chocolate paste.

 

Layers Swissroll ( Lapis Gulung )

Source : @eliz_willyam

Ingredients for Lapis rolls:

A:

5 Egg yolks

40 gr Icing sugar

B:

80 gr Chilled Salted Butter

C:

4 gr Cake flour

4 gr Milk powder

Optional : filling rolling - condensed milk or jam

Method:

- Preheat oven to 200C

- Cream butter (B) until pale and fluffy. set aside.

- Beat Ingredients (A) until thick & fluffy. While keep beating, fold in slowly the creamy butter (in small amount until finish)

- Fold in Ingredients (C) with spatula until the mixture is well incorporated.

- Place the baking paper on the preheated 20x20 cm tin. Spread thinly approx. 40 gr for he first layer. Bake at the centre rack with top-bottom heat at 200C. It should take 5-10 mins until brown.

- Then bake the next layer approx. 55 gr until the fourth layer using top heat. Try to bake it each layer not more than 5 mins or else, the cake will turn hard.

- Use back spoon to press lightly to flatten each layer while you mixed the batter in the tray.

- Remove from oven, leave to cool for 5 mins, cut into half and start rolling into 2 rolls then set aside.

Ingredients for Swissroll: ( you need to bake two sets )

4 Egg yolks

40 gr Icing sugar

20 gr Cake flour

50 gr Melted butter

Method:

- Preheat oven to 200C

- Beat egg yolks and icing sugar until thick or ribbon stage.

- Add flour, then fold in the melted butter, mixed until incorporated.

- Pour in 20x20 cm tin and bake for 10 mins.

Final Assembly:

Use swissroll cake to cover up the lapis roll with Nutella filling (or you can put any of your favourite filling)

Yields : 2 rolls

Kuih Bangkit II

Source : Sonia - Nasi Lemak Lover

Ingredients:

200 gr Tapioca flour

60 gr Sago flour 

4 screwpine (pandan) leaves, cut into small pieces

1 egg yok

85 gr Icing sugar 

70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk by not adding any water

A pinch of salt

Red food colouring (for decoration)

Method :

- Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins over low flame (I only fried it around 30 mins) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight should be around 210-225 gr.

- Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .

- Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.-. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.

-  Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, knead about 5mins).

- Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.

- Bake in preheated oven at 160c for 25mins.

Yields : 50-60 pcs

Snowball Cookies with Peanut filling

Source : IG @Nurijati_tan  with modification

Ingredients :

140 gr Salted Butter

20 gr Icing sugar

1 no. salted egg yolk (steamed)

1 no. egg yolk (steamed)

100 gr Plain flour

20 gr Corn flour

25 gr Cashew ground ( original milk powder )

Filling :

150 gr nuts (as per your preference)

2 Tbsp caster sugar

10 gr butter (soft)

Icing Sugar for coating

Method:

- Filling : mix all the ingredients, and divide into small size dough for filling, set aside

- In a large bowl, cream butter and icing sugar until light and fluffy, add in salted egg  and egg yolk. Combine flour and cashew ground; gradually fold in to creamed mixture and mix well. 

- Shape into 6 gr balls, flatten and place a piece of the filling in the middle, press to seal and roll to a ball. Place 1 in. apart on baking sheets. 

- Bake in preheated oven at 160C for 20-25 minutes or until lightly browned. Remove to wire racks to cool completely.

- Place icing sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container. 

Yields : 72 pcs

Nastar

Source : IG @eliz_willyam

Ingredients:
125 gr Butter
25 gr Icing Sugar
1 Egg yolk
140 gr Plain flour
40 gr Corn flour
20 gr Milk powder

1 Egg yolk + 1tsp milk, for egg wash

Pineapple filling (homemade or store-bought)

Method:
- Cream butter and icing sugar for 2 minutes.
- Add in egg yolk one,beat until combine.
- Mix in the shifted plain flour, corn flour and milk powder, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into an oval roll.
- Use pincher to make few pinches on the roll to create the vein of leaf. Apply egg wash with a brush.
- Bake in preheated oven at 150C for 25-30mins or till golden brown.
- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Melt-in-the-mouth Pineapple Tarts

Source : Sonia a.k.a Nasi Lemak Lover

Ingredients:

350 gr Butter

100 gr Condensed milk or sweetened creamer

510 gr Plain flour / all purpose flour

2 Egg yolks

1 Egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:

- Cream butter and condensed milk till light.

- Add in egg yolk one at a time, and beat until combine.

- Mix in flour, mix till become a soft and not sticky dough.

- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).

- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

- Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

- Bake in preheated oven at 160C for 25-30 mins or till golden brown.

- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Zebra Cake

Source : IG @juw1t4_ling

Ingredients:

250 gr  Butter

150 gr  Castor sugar (Original 200 gr)

8 Egg yolks

1 tsp Vanilla extract (optional)

240 gr  Plain flour

2 Tbsp Fresh Milk (optional)

4 Egg white

75 gr Sugar

for zebra effect

3 tsp Cocoa powder + 1 Tbsp Hot water

Methods:

- Preheat oven at 160 C to 170 C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.

- Cream butter and sugar until light and fluffy

- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.

- Fold in the flour mixture and milk in 2 or 3 batches.

- In a separate bowl, whisk the egg whites until foamy. Gradually add the 75g of sugar and whisk until stiff peak.

- Fold 1/3 white eggs mixture into butter batter, slowly pour the rest of the egg whites until well-blended, then  Do not over fold or the egg will deflate.

- If you would like to make zebra effect, get 1/3 portions of the batter and mix with the cocoa powder mixture. Pour alternately plain & chocolate portion at the same point into 8 inch greased tin.

- Bake for 45-50 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)

 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack. 

Blueberry Streusel Cake

Source : Yasa Boga

Streusel Ingredients :

50 gr Butter

75 gr Plain flour (I used 25 gr almond ground + 50 gr plain flour)

50 gr Castor sugar

Cake Ingredients :

125 gr Butter

200 gr Castor sugar (I used 125 gr)

1 tsp Lemon zest

2 Eggs

170 gr Cake flour + 1/4tsp Baking Powder + 1/4tsp Baking Soda (shifted)

100 ml Fresh milk

100 gr Blueberry jam (I used fresh blueberry)

Methods:

- Prepare Streusel in advance, Using a fork, mix all ingredients for streusel in a bowl until resemble coarse bread crumbs. Refrigerate until needed.

- Preheat oven to 175C.

- Cake : Whisk all ingrediens for cake, except jam or blueberry, using mixer at low speed until well combined. Incresase mixer speed and whisk for about 3 minutes until mixture is thick and pale in colour. Pour mixture into greased 24x24x4 cm baking tin.

- Sprinkle blueberry on top batter, and sprinkle streusel crumbs over it. (as original recipe using jam, bake the cake for 15 mins or until the cake is half done. Remove cake from oven and spread blueberry jam on top cake, then sprinkle streusel crumbs over it then bake another 15-20 mins or cook)

- Bake the cake in the oven for 25-30 mins or until a skewer inserted into the centre of cake comes out clean. Leave cake in tin for about 10 minutes before removing to a wire rack to cool.

- Slice and serve as desired.