Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

Ingredients:

(A)

3 Egg yolks

1/8 tsp Salt

25 gr Oil

25 gr Milk

1/2 tsp vanilla extract

32 gr Cake flour

8 gr Green tea powder

1/8 tsp baking powder (sift together with flour & green tea powder)

(B)

3 egg white

1/4 tsp cream of tartar

50 gr Caster sugar

(C)

150 gr Non-dairy whipping cream

75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

Method:

- Preheat oven to 175℃。

- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.

- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Three Ingredients Chocolate Mousse

Love this recipe very much, so easy to prepare and taste super delicious.

Source : Annabel-Langbein

Ingredients :

200 gr Dark chocolate ( at least 70% cocoa solids), chopped

500 ml cream (half use for chocolate & half whipped)

100 gr Marshmallow

Optional : Chocolate sponge cake (I put it in between the mouse)

Method:

- Melt chocolate, half the cream (250ml) and the marshmallows using double boil method, stir until melted and incorporated. Remove from heat, set aside and leave to cool.

- Beat remaining cream to soft peaks and fold through chocolate mixture.

- Pour into the mould and chill in refrigerator till set ( at least 6 hours before serving )

I’m submitting this post to the Best Recipes for Everyone May 2015 Event  Theme : My Favourite Desserts organized by Fion of XuanHom’s Mom and co-hosted by Aunty Young

Bak Kwa Cookies

Source : Passionate about Baking via Anncoo Journal

Ingredients:

125 gr Butter, soften

35 gr Icing Sugar

40 gr small Egg

½ tsp Vanilla Extract

200 gr Plain Flour

65 gr Bak Kwa, mini diced

Method:

- Cream butter and sugar till light and fluffy.

- Add the egg and beat till well incorporated.

-  Add Vanilla and mix.

 - Add the flour and bak kwa, and mix thoroughly.

- Put the dough in a plastic bag, roll it out evenly.

- Refrigerate it for at least 30 minutes until firm.

- Use a scraper dessert spoon to cut scrape dough into small sizes and shape it accordingly.

- Place it on a baking tray, spacing out evenly.

- Bake at 180C for 16-18 minutes, or until it turned slightly brown.

 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Best Recipes for Everyone Jan & Feb 2015 Event Theme“My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

#   Cook & Celebrate: CNY organised by organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Chocolate Malt Cookies with Chocolate Chips

Very chocolatey cookies, with or without nuts, I just love  these cookies in everything :)

I am submitting this post to 

Best Recipes for Everyone Jan & Feb 2015 Event Theme “My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

and also to 

My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery.

Source : ChocolateChocolateandmore.com

Ingredients: ( half recipe with modification )

125 gr Butter

75 gr Brown Sugar

75 gr Sugar

1 Egg

1 tsp Vanilla extract

20 gr Cocoa powder

50 gr Chocolate malted milk powder

150 gr Plain Flour

20 gr Corn Flour

1 tsp Baking soda

1/2 tsp Salt

150 gr Chocolate chips

Methods:

-  Cream butter and sugars together, about 2 minutes, until fluffy.

-  Add in eggs and vanilla, beat again.

-  Whisk together in a separate bowl, flour, baking soda, salt, cocoa and malted milk powder. Gradually add flour mixture to butter mixture blending till all combined.

- Stir in chocolate chips.

- Refrigerate dough for 1 hour to overnight.

- Spoon out dough onto parchment lined cookie sheets, bake in a preheated 180 degree oven for 10 minutes. Remove from oven and let rest on cookie sheet for 5 minutes. Remove to racks to cool completely.

Steamed Moist Chocolate Cake

Source : Cooking Crave via Vivian Pang Kitchen

Ingredients:

Chocolate Cake:

 (A)

180 gr Butter

60 gr Caster sugar

60 gr Light brown sugar

200 gr Full cream evaporated milk

½ tsp Vanilla extract

1 tbsp of Rum (optional)

(B)

2 eggs, slightly beaten with fork

(C)

100 gr All-purpose flour

50 gr cocoa powder

1 tsp Baking powder

½ tsp Baking soda

Method:

- Prepare a steamer.

- Put all (A) ingredients into a saucepan and stir over low heat until sugar has dissolved and butter has melted. Remove from heat and allow to cold completely.

- Add beaten eggs into (A) and stir till well mix.

- Sift dry ingredients from (C) into a mixing bowl. Pour in batter mixture and whisk to combine.

- Pour batter into a greased and lined 8 inch square baking pan and cover the pan loosely with a piece of aluminium foil (to avoid the water drip to the cake while steaming).

- Place the pan into the steamer and steam over medium heat for about 45 minutes.

- Cool cake in pan before turning out for decoration.

Chocolate Ganache Topping :

200gr Dark chocolate

170gr Whipping cream

20 gr Butter

Method:

Heat up whipping cream until hot (but not boil) over double boiler method. Pour in the chocolate and stir until chocolate melt, then add in the butter. Stir till smooth and let it set or easily spreading.

To assemble the cake:

Slice the chocolate cake into 2 layers. Spread ganache on the layer cake and cream the whole and decorate as desire.

I am submitting this post to Best Recipes for Everyone #2 (Sept 2014 Event :Chocolate) hosted by Xuan Hom’s Mom Kitchen Diary.

Baked this quite sometimes ago but no chance to post it yet.