Eggless Choc Chip Cupcakes

When you look at the above picture, are you thinking exactly like what I am thinking? To me, it looks like chocolate cookies hehehehe …..
Too bad, they are not but cupcakes. :)

It never rise completely that I suspect maybe I spoon out too much to the cup liners, resulting the batter overflowed from the cup instead of form a domed-shaped. :(

But most important, this cupcakes came out soft and tasty.

Thanks to The Batter Baker for sharing this simple and easy recipe.

Ingredients:

WET:

125 gr Milk

1 tbsp Cocoa Powder

50 gr Oil

1/2 tsp Vanilla Essence (I used Rum essence)

DRY:

110 gr Flour

1-1/2 tsp Baking Powder

70 gr Sugar

90 gr Choc Chips

Method:

- Preheat oven to 190C

- Warm the milk and dissolve the cocoa to release its flavour (Do not need to wait until it boil, switch off the fire)

- Add in oil and rum essence.

- Combine all dry ingredients into a separate bowl.

- Pour the wet ingredients into dry ingredients, stir till just combined (do not overmix). Batter will be lumpy.

- Scoop into cup liners.

- Bake for 15 mins or until cook.

Yields : 10 Mini Cupcakes

Assorted Mini Snowskin Mooncakes

Ingredients for skin:
75 gr Kao fen (fried glutinous rice flour)
75 gr Icing Sugar
30 gr Shortening
75 - 85 gr Cold drinking water
1/8 tsp Colour/Flavour paste (optional) **

Method:
- Sift kao fen and icing sugar together
- Add shortening by rubbing method until the mixture turns into crumb-like texture.
- Pour the cold water and mix till it form a soft dough (Do not ovemix)
- Cover the dough and let it rest for 10 mins.
- Divide dough into small portion according to the size of your mould.

With the mould dia 4.6cm, I use 20 gr for skin and 25 gr for filling.
The above skin recipe yields around 12-13 pcs.

NOTE:
** Colour or flavour paste can be diluted with cold drinking water before pour into the flour.

Pandan flavour snowskin with pandan lotus paste.

Oreo filling paste, recipe adapted from here

Chocolate Paste Filling, recipe adapted from here

Mango flavour snowskin with lotus paste.

Feather Light Cheese Cake

Actually this is my second attempt on trying this recipe, where as the first time I baked (long time ago) totally FAIL, the cake cannot be consumed at all – to dense and wet, only the side part alright. Recently, after seeing Jessie and Wendyywy’s cheesecakes, I was encouraged by them to bake it again. You may also see Wen's too. From the past experience, so for this time I reduced the amount of milk and sugar. Although I still cannot get the cake texture as feather light as theirs, but quite satisfied with the end result :) The sweetness is just right for my liking and the cake texture is light, super soft and easily melt-in-your-mouth.

Recipe adapted from Alex Goh - Fantastic Cheesecake

Ingredients:
A.
250 gr Milk (I used 230 gr)
20 gr Butter

B.
125 gr Cream Cheese

C.
50 gr Flour (I used Cake flour)

D.
3 Egg yolks
1 tsp Vanilla Essence

E.
3 Egg whites
1/8 tsp Cream of tartar
80 gr Sugar (I used 60 gr)

F.
1 tsp chocolate paste

Method:
- Preheat oven 160C
- Cook A until boils.
- Cream B until smooth.
- Pour A into B and mix until well blended.
- Add C and mix until well combined. Place it over double-boiler. Mix until thickens. Remove.
- Add D and mix until well blended.
- Whisk E until soft peak.
- Take 1/3 of egg whites batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Mix 100 gr of the mixture with chocolate paste.
- Pour into 10x30x4cm pan or 7” pan, wrapped with aluminum foil. Then drip in choc mixture on top and swirl to make marble effect.
- Bake in water bath for 50-60 minutes (I baked for 70 mins) or golden brown.
- Leave cake in oven with oven switch off and leave door open jar to cool
- Remove cake when cooled.

Chocolate Muffins

Recipe adapted from DailyDelicious

Pandan Butter Cake

The original recipe from Aunty Yochana, which here I chose the one without ovallete and omitted the kaya. I never expected the cake a bit dense, maybe it's due to over folding, as I could still see lots of tiny lump flour in the final batter. Eventhough the cake a bit compact, but still nice to eat :)

Moist Chocolate Cake

The taste of this cake is heavenly chocolate, delicious and moist. Especially, best serve it the next day. I baked into cupcakes. The original tested recipe can be found at My Kitchen.

Ingredients (5" x 8" loaf pan):
1 cup cake flour
1 tsp baking powder
1 cup caster sugar

2 large eggs
125g unsalted butter
1 tsp vanilla essence

Chocolate Paste:½ cup cocoa powder
½ tsp instant coffee
¼ cup sugar
½ cup hot water
¼ cup evaporated/fresh milk
Pinch of salt

Methods:- Preheat the oven to 180 degree C. Grease the loaf pan and line the bottom with baking paper.
- Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use.
- Sift together flour with baking powder for 2-3 times. Set aside.
- In a large mixing bowl, beat butter together with sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.
- Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.
- Bake for 45-50 minutes (I baked the cupcakes around 25-30 minutes).

Yields : 8 pcs

Variety of Buns

After I realized that I put wrong amount of ingredient (I pour all the 65c 汤种 into the bun ingredients) last week, out of curiosity, then I tried to do it again and very happy with the result. This time round I separated into two parts, one part I made it ham and cheese bun and the others I made it into raisin buns. If you would like to try to bake it, you can check here for the recipe .... :)

Sausage and Otah Buns

I tried to bake 65C bread/bun recipe shared by Fatmumbaking during weekend. So dissappointed with my results, which was not as soft or flubby as hers. I found it quite difficult handling the dough, very soft and sticky. Even I kept adding the flour, still cannot get the right texture. Anyway, above was my buns' result, it looks like Pao bun to me ... hahahahaaa I need to practice more.

Marshmallow, Choc & Choc Muffins

Tested recipe by : Aunty Yochana

I was only did half recipe and made about 6 big cupcakes.

Mandarin Orange Pudding

Tried recipe from Happyflour
Tasted : nice but more like agar agar

Lapis Surabaya Irit Telur

Tested recipe from Everything4sweets

Tasted : Soft

Ingredients:
Yellow Layer:
5 eggs yolk
2 eggs white
70 gr sugar
20 gr plain flour
10 gr custard powder
20 gr maizena/corn flour
20 gr margarine, melted
70 ml vegetable oil
3 egg white, beat until stiff

Chocolate Layer:4 eggs yolk
2 eggs white
60 gr sugar
20 gr chocolate powder
10 gr custard powder
10 gr maizena
1/4 tsp chocolate paste
20 gr margarine, melted
60 ml vegetable oil
2 eggs white, beat until stiff
Strawberry jam (optional) for the spread

Method:- Preheat oven at 200C
- Beat eggs, sugar until light and pale in colour.
- Fold in sieve flours, stir well.
- Add melted margarine and oil, and stir well.
- Bake 10 minutes with 200C, then bake another 10 minutes with 150C or until cooked.
- Remove from oven and let it cool onto wire rack

Cake assembly:Put the layer by layer with the strawberry jam.

PS : Use 1.5 yellow recipe for the three layers

Yields : 20x20 cm

Donat Week NCC

Found out from NCC-Indonesia website, made myself interested to join the group at Donut Week NCC.


Donat Kentang - Potato DonutsOriginal recipe by : Fatmah Bahalwan

Ingredients:
500 gr high protein flour ( I use plain flour )
50 gr milk powder
11 gr instant yeast
200 gr potato, steamed, mashed and let it cool
100 gr caster sugar
75 gr butter
½ tsp salt
4 nos egg yolk
100 ml lukewarm water

Coating : icing sugar (optional)

Method:
1. Mixed together : flour, sugar, milk powder, yeast,
2. Add mashed potato, then eggs & water, mixed or rub with hand until made a dough.
3. Add butter & salt, mixed until the dough elastic & soft. Leave it aside to rest for 15 minutes.
4. Divide the dough at 50 gr each, and leave it rest again for another 20 minutes.
5. Heat Oil in a pan. Make a hole in the middle of the dough, fried till golden brown.
6. Coat with icing sugar and ready to serve.

Tested : Only use half of the recipe.

Tasted : Nice to eat on the same day, eventually hard on next day.

PS : Actually, this recipe had been tried out & had a good recommended by others. Maybe because I only use plain flour instead of bread flour. Or anyone can enlighten me.

Yields : 15 donuts

Horlicks Doggie Cookies

Tested recipe from Florence

Tasted : yummy and the kids sure like it

Ingredients:
180 gr Butter
80 gr Horlicks
100 gr Chocolate chips
200 gr Top flour (Hong Kong flour)
15 gr Sugar
25 gr Cornflour
25 gr Milk powder
Koko Krunch

Method:
- Sift the flour, cornflour and milk powder.
- Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.
- Add the sifted flour and beat for about one minute to form a dough.
- Divide dough into 10g each. Fill 3 chocolate chips into each piece of dough and roll into a ball.
- Upon finished the dough, then you take out the chocolate chips (from the fridge in case it melt) and add on the nose, then the eyes and lastly the ears.
- Bake at 140 degC for about 25 minutes. (depend on the oven, if still not ok, bake for another 5-10 minutes.
- Cool before storing.

Yields : 57 cookies

Oreo Cookies Cupcakes

Tested recipe from Happyflour.

Tasted : Soft and Delicious, good combination butter & oreo

Yields : 8 medium + 12 mini cupcakes