Pandan Slice Cheese Cakes

 

 

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.



  

 

Source : Hanamemories with modification

Ingredients:

150 gr Milk

4-5 pcs Pandan leaves

50 gr Butter

4 pcs Sliced cheddar cheese (cut into smaller pieces)

Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

Method:

- Preheated oven to 170C

- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.

- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.

- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.

- Sieve the egg yolks and flour batter into another clean bowl.

- Take 1/3 of white eggs batter to the cheese mixture, mix well.

- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.

- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.

- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.

- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.

- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.

 

Yields : 22 pcs cupcakes size

 

Chocolate Ice-cream Mini Mooncakes

Quick and easy mooncakes to make, what you need only 2 ingredients : chocolate and ice cream. :)

 

Ingredients:

200 gr Dark Cooking Chocolate
100 gr your favourite ice cream (here I used Oreo ice cream)

Method:

- Let the ice cream sit at room temperature so that it become soft.
- Melt the chocolate in double boil method, using small heat, until it completely melted.
- Spread thinly the chocolate into the mooncake mould, and make sure the chocolate completely covering the surface of the mould.
- Put the mould in the freezer for 5 minutes or until the chocolate harden.
- Take the chocolate mould out of the freezer. Finish filling 80% with the melted ice cream, remain with some room left at the top.
- Put the tray back into the freezer for 30 minutes or until the ice cream harden. Spread the remaining melted chocolate over the top and smooth with back spoon. Put it back to the freezer for 30 minutes.
- Then, turn the mould over and press or tap gently to remove the mooncakes.

Please note the below ingredients only for the below size of mooncake plastic mould, you may change slightly depend on the size of your mould.

Wishing All Happy Mid-Autumn Festival!

Old Fashioned Butter Cake

When I saw Catherine baked her old fashion butter cake in an unique pattern way, I bookmarked her recipe and finally got chance to bake it last weekend. Although the recipe uses a lot of eggs, you won’t really feel like you’re eating eggs :)  ... in fact it taste nice and has soft texture, moist and not too rich.

I baked half into marble, so the kids had more choices :)

 

Source : Tigg3r's Delectable Fare

 

Ingredients:

250 gr  Chilled butter

130 gr  Castor sugar (I used 140 gr)

8 Egg yolks

1 tsp Vanilla extract

240 gr  Cake flour (sifted together with baking powder)

1 tsp  Baking powder

40 ml  Milk

 

8 Egg white

1/8 tsp Cream of tartar

60 gr Sugar

 

Optional (for marble effect)

1 tsp Cocoa powder + 1 drop chocolate paste

 

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 140g of 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 with Cream of tartar until foamy. Gradually add the remainder 60g of sugar and whisk until stiff peak.

- Fold butter mixture into the white eggs until well-blended. Do not over fold or the egg will deflate.

- If you would like to make marble effect, get ¼ portions of the batter and mix with the cocoa powder and chocolate paste.

- Bake for 45 mins at 170C and lower to 150 C for another 15 mins or until a skewer inserted in the center of the cake turns out clean. ( As I baked 30 mins 170C and continue with 160C for another 30 mins) (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.



 

Chocolate Swiss Roll - Revisited

 

 

Recipe can be found here. However this time, I just used chocolate whip cream for the filling.



Super Fudgy Brownies

Try few brownies so far, in fact this will be the BEST brownies I have ever made. A good blend of fudgy and chewy, it is just the way I like them to be :). Be sure to use a good quality of dark chocolate then it definitely will satisfy your craving :)

Source : Martha Stewart via Ricke's Ordinary Kitchen

Ingredients

120 gr Unsalted butter, cut into pieces, plus more for pan
225 gr Semisweet or bittersweet chocolate, chopped
200 gr Sugar (original 280 gr)
3 large eggs
1 tsp Vanilla Extract
130 gr All-purpose flour
30 gr Cocoa powder
1/2 tsp Baking powder
1/2 tsp Salt

50 gr chocolate converture droplet / chocolate chips (optional)

Method:

- Using double boil method, melt the butter and chocolate, stir together until melted and mixed. Add sugar, stir awhile and switch off fire, mix to combine ( worry if the sugar not melted ). Set aside.
- Preheat your oven to 180C
- Add eggs and vanilla, mix to combine. ( I modify a bit, since I don’t like my brownies to be gooey texture, instead I beat the eggs by hand mixer (non-machine) until incorporated (not so long), then add the melted chocolate in 3 times until well incorporated ).
- Add in the shifted flour, cocoa powder, BP, salt and chocolate droplet, mix just until moistened ( do not overmix ).
- Transfer batter to 8 or 9 inch pan, smooth top.
- Bake for 50 mins (check below update) or until a toothpick inserted in center comes out with a few moist crumbs attached.
- Cool in pan for at least 30 mins ( I just leave it to cool in a pan and transfer out before cutting ).

UPDATED (29/06/15): I baked it again, however, this time, I'm not too sure, it's a bit dry for 50 mins. So, next time I will bake for 25 mins.

Steamed Sweet Potato Mantou

With additional sweet potato into the recipe, it really make the mantous taste even nicer & fragrant than the standard white mantou.

And instead of normal mantou roll shape, just for fun, I made it into donut shape :) Here are the look of healthy donuts :))



Source : Wendyywy - Table of Two or more

Ingredients: - recipe in half

A

5.5 gr Instant yeast

¼ tsp Sugar

75 ml Water

B

250 gr Pau flour

125 gr Steamed Orange Sweet Potato

50 gr Sugar

½ Tbsp Double action baking powder

¼ tsp Salt

20 gr Shortening, melted

Filling – chocolate chips & salted egg yolks custard (optional)

Method: (Using a Dough Mixer or Hand Knead)
- Proof A until it froths.
- Mix B, knead it until the mixture will look crumbly
- Pour in yeast mixture (A), knead until it smooth and no longer sticky.
- Add in the melted shortening, knead until dough no longer feels oily.
- Shape into a ball and cover dough with a damp cloth and let it rest for about an hour or until double in size (My dough rest around 30 mins).
- Knock down dough to expel some air, transfer to a lightly floured surface. Here, half dough, I roll and use donut cutter to make donut shape and the other half, I divide into 25 gr each and wrap each piece with filling.
- Place the pau onto a piece of greaseproof paper or muffin case. Proof it for another 15 mins or until the shaped mantou has double.
- Stean the mantou over the high heat for about 10 mins (adjust the timing based on the pau size)

- Best serve while it hot.

Yields : 17 pcs

I am submitting this post to Aspiring Bakers #31: BaoHo-Chiak 包好吃(May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Salted Egg Yolks Custard Pau

I just cannot resist to try it, when I saw this lau sar pau at Jeannie’s blog. The pau is indeed soft & fluffy and quite satisfy with the taste the filling too. However, the filling were all leaking out during the steaming. It happened to all my pau :(  I’m not too sure, maybe it could be that I put too much filling.

I have a hard time during the photo snapping, for the first picture, I stacked up the pau (cover up the leaking part) so you can see the beauty side part only. :) And .... here is the ugliest side of pau below :(

Here, I am submitting this post to Aspiring Bakers #31: BaoHo-Chiak 包好吃(May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

For the filling - recipe in half with modification

(adapted from Foodmanna via Jeannie Tay – Baking Diary)

Ingredients:            

55 gr Butter, room temperature

40 gr Salted egg yolks (around 3 yolks)

55 gr Caster sugar
1 tsp Vanilla extract

20 gr Corn flour

20 gr Full cream milk powder
40 gr Whipped Cream

Method:
- Start by steaming the egg yolk for 8-10 minutes or until cooked, let it cool and mash.
- Cream the butter, sugar, vanilla and salted egg yolks slightly and mix in the rest ingredients. Refrigerate the mixture until firm.
- Portion into balls. Keep refrigerated until needed.

Pau Dough – reduced size of recipe
(adapted from Cooking Pleasure)

Ingredients:

250 gr Pau flour

1 tsp Instant yeast

3/4 tsp Double action baking powder

30 gr Caster sugar

140 ml lukewarm water

30 gr caster sugar

1/4 tsp vinegar (I omitted)

1 tbsp shortening

Method: (Using a Dough Mixer or Hand Knead)
- Combine all the ingredients (except shortening) in a mixing bowl. Knead until soft about 5-10 minutes. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover dough with a damp cloth and let it rest for about 20-30 mins or until double in size.

- Knock down dough to expel some air, transfer to a lightly floured surface and cut into 25 gr each.

-Shape each into a ball, flatten it, wrap each piece with filling dough and seal the bun with round on top.

- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.

- Steam the pau over the high heat for about 10 mins (** it is advisable to adjust the steaming based on the pau size - updated 02/06/13).

- Switch off and leave paus for a further 3 minutes before uncovering to cool on rack. (This is to prevent wrinkle, rough skin).

- Best serve while it hot.

Yields : 16 pcs

I am definitely making this again but will reduce the amount filling, hopefully the filling will not ooze out on its own, and get a perfect shape of pau too :)