Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

Ingredients
6 Egg yolks

100 gr Caster sugar (I used 60 gr)

3 gr or a pinch of Salt
100 gr Blueberry yogurt

100 gr Oil
150 gr Cake flour
4 gr Baking powder

Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

Method

- Preheat oven to 150C.

-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.

 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

Moist Chocolate Muffins

Moist and delicious muffins,  thanks to IGer @Kashkuisine that now I can share with you this simple good and easy recipe :)

Ingredients:

WET:

2 Eggs

125 gr Unsalted butter, melted

½ Tbsp Rum (original Vanilla)

¼ tsp Salt

½ Cup Buttermilk (I used ½ Cup Milk /120ml + ½ Tbsp Lemon Juice … let it set for 10 mins)

DRY:

140 gr Sugar (original 1 Cup)

50 gr Brown Sugar (original ¼ Cup)

150 gr All Purpose Flour (original 1-1/4 Cup)

40 gr Choco powder (original ½ Cup)

1 Tbsp Baking Powder

¼ tsp Baking Soda (optional)

Topping : 50 gr White Choc Chips (optional)

Method:

- Preheat oven to 180C

- Combine all Wet ingredients into a separate bowl.

- 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. Decorate with some topping if you like.

- Bake for 20-25 mins or until cook.

Yields : 12 Medium Cupcakes

Steamed Meat Paus (Sang Yoke Paus)

When I saw Kimmy’s post, I straight away bookmarked it. Finally, I got chance to try it and  just realised that she also used my all-time favourite Bao skin too (see previous post), which shared by Cheah. Thanks Kimmy, the Paos are very yummy and I hope I can wrap as perfect as yours one day :)

Recipe adapted from Agnes’s book – Let’s Eat (slightly modified) via Cooking Pleasure

Ingredients for filling :

200 gm chicken or pork – coarsely minced (I used chicken meat)

80 gm yam bean or bengkuang

2 shallots – peeled and grated (I omit)

½ inch ginger – skinned and grated

1 stalk spring onions – diced (I omit)

1 tbsp water

Seasoning

1 Tbsp light soy sauce

1 Tbsp oyster sauce

1 tsp wine (I omit)

1 tsp each of sugar and sesame oil

½ tsp of salt and msg

¼ tsp pepper

1 Tbsp cornflour

Method:

- Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.

Source : No-Frills Recipe (half-recipe)

Ingredients for Bao or Paus skin :

(A) Starter Dough:

70 gr Pau flour or Hong Kong flour

1-1/4 tsp Instant yeast

50 ml Lukewarm water

(B) Main Dough:

180 gr Pau flour or Hong Kong flour

65 gm Caster sugar

20 gr Crisco shortening

1 tsp Baking powder

1/4 tsp Salt 

55 ml water

Method:

A - Starter Dough

- Mix the instant yeast with lukewarm water, stir well.

- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough

- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.

- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr or till double in size.

- Punch  down dough to expel some air, transfer to a lightly floured surface and knead for a while.

- Divide into 10 pieces equal portion (weigh dough around @ 35 gr each)  and roughly shape into a ball.

- Flatten and roll out the dough into a circle. Place filling in the center, gather the edges and shape into pleated paus or roundballs.

- Place the pau onto a piece of greaseproof paper. Proof it for another 30-45 mins.

- Steam the pau over high heat for about 10 to 12 mins.

- Remove from steamer and serve while hot.

Yields : 10 mini Paus

Butter Chocolate Cheese Cake

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

Ingredients: 

(A)

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)

(B)

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)

Method:

- 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)

Method:
- 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

Source : Table of Two or more

Ingredients:

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)

Method:

- 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.