tag:blogger.com,1999:blog-17771440715388859632024-03-07T16:12:51.985+08:00I Cook~I Bake~I LiveUnknownnoreply@blogger.comBlogger268125tag:blogger.com,1999:blog-1777144071538885963.post-89950399065302591522015-12-15T17:22:00.002+08:002015-12-15T17:22:18.793+08:00Wow.. look at the cobwebs!! Dust dust dust.<br />
Nearly a year without any updates.<br />
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I do still cook and bake but I posted mostly almost all on my Facebook instead. So lazy to sit in front of the computer and type out the recipes. Now that I got myself a new laptop, maybe I should. Must improve photography skills too.<br />
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A new camera for Christmas perhaps? Oh wait, I think I have one sitting nicely in my drawer. Ooops..I am a hoarder.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-30274867009718941032015-01-06T18:25:00.001+08:002015-01-06T18:25:11.457+08:00Encore: Yuzu Chiffon CakeSchool started since 02 Jan 2015 and I have been busy doing meal and snack planning for my dear boy who is in Primary 1 this year.<br />
Planning is okay, I enjoy doing it and without me realising it I have been planning our daily dinner menu for 27 weeks! That's almost 6 months. Repeats are rare and I gave myself a pat on the back for that. :)<br />
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Stayed home yesterday and baked us a Yuzu Chiffon Cake. Read online that yuzu can be used to marinate chicken wings so I bought a bottle of yuzu from our last trip to Takashimaya for S$8.<br />
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I used the same recipe that I used when I first baked this cake and this time round, the cake was really soft and fluffy. You can see how fine the cake crumbs are. Hopefully the boys love it too.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-33086755394770846702014-12-19T11:10:00.000+08:002014-12-19T11:10:29.545+08:00Homemade Mushroom SoupI decided to try my hands on mushroom soup last night, together with shrimp aglio olio. Actually, it is because I don't have any ideas on what to cook anymore. Having a helper don't' eat pork really limits the menu by 60%! Can't be having chicken everyday mah.<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBFbRio28abjMK-DKzhTrJvUJ7PPtPulzAdGM2a7Twr0udcbb5_7SuExK_kjIvPdZAIQrUbv3nOxNQHL0F5gp-MqsRNRv3Tb-bJ1vCbzZn8P4xE7eEUTzZKmQRjNOJHoa1Jk_fim7IEx2/s1600/IMG_20141219_102754.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBFbRio28abjMK-DKzhTrJvUJ7PPtPulzAdGM2a7Twr0udcbb5_7SuExK_kjIvPdZAIQrUbv3nOxNQHL0F5gp-MqsRNRv3Tb-bJ1vCbzZn8P4xE7eEUTzZKmQRjNOJHoa1Jk_fim7IEx2/s1600/IMG_20141219_102754.jpg" height="400" width="400" /></a></div>
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Cost of mushrooms is so low, can't believe I am paying S$9 per regular serving at The Soup Spoon. It is not difficult to make too.</div>
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Saute the garlic and onion, add in mushrooms and let it simmer until it is cooked. Blend it, add in the cream and voila.. Kieran loves mushrooms as much as me so he really loves the soup. Zach on the other hand feel yucky and giving me the I-want-to-throw-up look at each spoonful. Haha..</div>
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You will need a pack of mixed mushrooms, thyme (preferred to be fresh), thickened cream, garlic, onions, vegetable stock, flour, salt & butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5u8sAyCOz9agaobyTwBtNaVCArdkZWIRFl8WIOgIL5YQ09wrQUE7g3rZOO8hyphenhyphenCepg9xHgwj9Hi5Um9K9NfS0OMroo2A1xYSE26g3uANcnxi3Bc-GhQCNIlt0E2aLmhqS3MEkD3jmVb-T/s1600/CYMERA_20141218_174119.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5u8sAyCOz9agaobyTwBtNaVCArdkZWIRFl8WIOgIL5YQ09wrQUE7g3rZOO8hyphenhyphenCepg9xHgwj9Hi5Um9K9NfS0OMroo2A1xYSE26g3uANcnxi3Bc-GhQCNIlt0E2aLmhqS3MEkD3jmVb-T/s1600/CYMERA_20141218_174119.jpg" height="400" width="300" /></a></div>
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Melt about 25g of butter and saute garlic and onion until both are caramelised. This will take about 4-5 minutes.</div>
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Add in the flour and the butter mixture will thicken slightly.</div>
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Pour in half of the vegetable stock and all the mushrooms and thyme. It will look a massive amount of mushrooms but don't worry. After 15 minutes, the mushrooms will shrink.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGtLITd9mQkjMR3ISJGx3e4Q4S0LaVbsgNaimNdW3hoF6uaxciBu2tLL3rJ0c7R8ci9Fbmz_TwwoxNdNP8wWU58OA5dDVDWb2Y29pYUiJvmZyhuNo1Qt-ptFP9eeSLaqXS2thi3_ChBBU/s1600/CYMERA_20141218_175419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGtLITd9mQkjMR3ISJGx3e4Q4S0LaVbsgNaimNdW3hoF6uaxciBu2tLL3rJ0c7R8ci9Fbmz_TwwoxNdNP8wWU58OA5dDVDWb2Y29pYUiJvmZyhuNo1Qt-ptFP9eeSLaqXS2thi3_ChBBU/s1600/CYMERA_20141218_175419.jpg" height="400" width="300" /></a></div>
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Simmer it for 15 minutes and using a handheld blender, puree the mushrooms. Bring it to boil again, stir in salt and thickened cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBFbRio28abjMK-DKzhTrJvUJ7PPtPulzAdGM2a7Twr0udcbb5_7SuExK_kjIvPdZAIQrUbv3nOxNQHL0F5gp-MqsRNRv3Tb-bJ1vCbzZn8P4xE7eEUTzZKmQRjNOJHoa1Jk_fim7IEx2/s1600/IMG_20141219_102754.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBFbRio28abjMK-DKzhTrJvUJ7PPtPulzAdGM2a7Twr0udcbb5_7SuExK_kjIvPdZAIQrUbv3nOxNQHL0F5gp-MqsRNRv3Tb-bJ1vCbzZn8P4xE7eEUTzZKmQRjNOJHoa1Jk_fim7IEx2/s1600/IMG_20141219_102754.jpg" height="400" width="400" /></a></div>
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Serve the soup with croutons. Making this soup is relatively easy, all it takes is 30 minutes. I shall try making other soups next, broccoli, corn and cauliflower.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-91934266221389708172014-12-03T09:59:00.000+08:002014-12-22T11:09:00.876+08:00Hokkaido Chiffon Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dhi93-aNUEigGjDxRWTYoCHL4hACabKVx4SeZLC_lFzr5_V5hCFCSqzxZkyCUVDazHhS0Njznd9ItdUc2dccC2z2v4K3TffKHycVUSETuZLUa-Sox34SruP3C6Kk5eDgwiORhsuqA9mo/s1600/CYMERA_20141124_080542.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dhi93-aNUEigGjDxRWTYoCHL4hACabKVx4SeZLC_lFzr5_V5hCFCSqzxZkyCUVDazHhS0Njznd9ItdUc2dccC2z2v4K3TffKHycVUSETuZLUa-Sox34SruP3C6Kk5eDgwiORhsuqA9mo/s1600/CYMERA_20141124_080542.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>This got to be the easiest dessert to bake! 10 minutes of preparing, 20 minutes of baking and some minor decorating, voila! good looking cupcakes and not to mention yummy and soft too.<br />
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I baked these for a street party for LHNC (Lucky Heights Neighbourhood Committee). It's a potluck party so instead of the usual fried beehoon, nuggets etc, I contributed cupcakes. Everyone commented how pretty and yummy it was. Feeling very flattered.<br />
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Then, boss' secretary sent out invite saying there is a surprise birthday party the next day in office, I baked another batch of cupcakes, this time round I used some chocolate powder to make it into Chocolate Hokkaido Chiffon. Not sure if it is the paper cup that I used, some of the cupcakes were hard at the bottom. Since Korean strawberries are in season now, time to bake some strawberry shortcake. Was thinking of baking something for Zach's school teachers and friends. It is after all his final year in preschool. He will be embarking to primary education come 02 January 2015. Time flies...okay. I digress.<br />
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Hokkaido Chiffon Cupcakes (makes 9 cupcakes)<br />
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3 egg yolks<br />
20g castor sugar<br />
35g corn oil, or any other oil i.e. grapeseed oil, canola oil<br />
60g milk<br />
70g cake flour<br />
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3 egg whites<br />
25g castor sugar<br />
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Custard cream<br />
60g whipping cream (dairy)<br />
10g castor sugar<br />
1 tsp custard powder<br />
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<i>How?</i><br />
- Line your muffin pan with cupcake liners and preheat oven to 170C.<br />
- Using a hand whisk, beat egg yolks with sugar until pale in color.<br />
- Add in corn oil and milk, mix well.<br />
- Lastly, add in cake flour. Stir to combine.<br />
- In another clean bowl, beat egg whites until foamy.<br />
- Add in 25g sugar gradually and beat until soft peak forms.<br />
- Taking 1/3 of the meringue, mix well using the hand whisk to the egg yolk batter.<br />
- Fold the remaining meringue in and fold gently using a spatula.<br />
- Scoop batter into prepared liners.<br />
- Bake for 20 - 25 minutes or until inserted skewer comes out clean. Mine took 20 minutes to bake.<br />
- To prepare custard filling, beat whipping cream and sugar until firm and stiff. I beat them over a bowl of ice to speed things up. Placing the beater in freezer helps too.<br />
- Add in custard powder and mix well.<br />
- Pipe custard cream into cooled cupcakes and place your favorite fruits on top.<br />
- Dust with icing sugar.<br />
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This cupcake is best consumed when cold.<br />
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Before piping in custard cream</div>
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Soft and moist cupcakes</div>
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<i style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18.200000762939453px; text-align: start;">This post is linked to Best Recipes for Everyone #5 December 2014 Event Theme: <a href="http://xuanhommama.blogspot.sg/2014/12/best-recipes-for-everyone-5-dec-14-my.html" target="_blank">My Little Cupcakes</a> by Fion of <a href="http://xuanhommama.blogspot.com/" style="color: #6a908c; text-decoration: none;" target="_blank">XuanHom's Mom</a>.</i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-16446301027563012772014-10-31T10:10:00.002+08:002014-11-03T12:32:21.374+08:00Japanese Cheesecake - only 3 ingredients!<div class="separator" style="clear: both; text-align: center;">
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I bought a block of Philadelphia cheese and some white chocolate from Paris quite some time ago and the expiry date is nearing. What better to use them up than the 3 ingredients Souffle Cheesecake by Ochikeron. View the YouTube video <a href="https://www.youtube.com/watch?v=dVvPOE-C7AE" target="_blank">here</a>.<br />
It is really simple to prepare but I think the baking is a tad too tricky. Wrong temperature or timing will make the cake sink..So I am going to watch it like a hawk (it's baking as I am typing this entry).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZGeXrCVG1Mq5MCQBCADFgULwjjxwquYtKojCGXWd9BApaUdww778wtBheW5kunhGrCgD_W-MmbXz9tDXF_jS8FXK6Fo4ucwVGC56his_Et7FVeg5M1MY4VGLjliADc89lRzmnlGsaS0b/s1600/Cheesecake_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZGeXrCVG1Mq5MCQBCADFgULwjjxwquYtKojCGXWd9BApaUdww778wtBheW5kunhGrCgD_W-MmbXz9tDXF_jS8FXK6Fo4ucwVGC56his_Et7FVeg5M1MY4VGLjliADc89lRzmnlGsaS0b/s1600/Cheesecake_02.jpg" height="200" width="150" /></a><b></b><br />
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<b>Souffle Cheesecake</b> (by Ochikeron)<br />
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3 cold eggs (70g each), separated<br />
120g white chocolate<br />
125g cream cheese<br />
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<i>How?</i><br />
- Line a 6" or 7" round pan, grease the side with butter. Line the side higher than the pan's height.<br />
- Preheat oven to 170 degree Celcius.<br />
- While you are preparing the pan and chocolate cheese mixture, put egg white into fridge.<br />
- Using bain marie, melt white chocolate, becareful not to over do it. You do not want the chocolates to be separated.<br />
- Remove pot from heat and add in cream cheese. Mix well until all combined.<br />
- Remove the bowl from pot and add in egg yolks. Mix until well combined. Set aside.<br />
- Whisk egg white until firm peak forms.<br />
- Take 1/3 of meringue and mix with chocolate cheese mixture.<br />
- Pour in remaining meringue and using the whisk, combine gently, careful not to deflate the egg white.<br />
- Pour batter into lined pan.<br />
- Steam bake at 170 degree for 15 minutes, followed by 160 degree for 15 minutes and then turn off the heat and bake for another 15 minutes.<br />
- Leave the cake to cool completely before removing from pan.<br />
- Cake is best served chilled<br />
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<span style="color: #cc0000; font-size: large;">Bon appetit!</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-62284931976084264482014-10-16T11:51:00.002+08:002014-10-16T11:54:30.212+08:00Pandan CakeThis cake is the latest craze in the baking world.. pair this cake with gula melaka swiss meringue buttercream, heavenly! Lazy me do not want to go through the trouble of preparing the cream and piping and worrying about ants. The ants in my house are commando-trained..even sealed in ziploc bag or tupperware they can sneak in. Tsk tsk tsk<br />
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I prepared the pandan extract over the weekend and bake this cake on Tuesday for the boys breakkie. The fragrance of the pandan extract with coconut juice lingering in the kitchen and living room makes the hub took 2 cuppies the moment they are out of the oven.<br />
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I would strongly urge everyone using this recipe to reduce the sugar further because it is too sweet in my opinion even after I reduced the sugar by 50g. Cringing if it was to be paired with gula melaka SMB how sweet this cake will turn out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyUzjbnIRI9SJtQCHPI1tlzyFSdVb-Exv4tLOau3TzsKx0g_ft3wE4VgbiX5_gYle4mMekpZav7UynZXFY77vcMc9da_61LrsOxzvHDWl96rio-uxt5ldzcIonIfUoZDx3Q9pPq_tI111/s1600/Pandan+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyUzjbnIRI9SJtQCHPI1tlzyFSdVb-Exv4tLOau3TzsKx0g_ft3wE4VgbiX5_gYle4mMekpZav7UynZXFY77vcMc9da_61LrsOxzvHDWl96rio-uxt5ldzcIonIfUoZDx3Q9pPq_tI111/s1600/Pandan+cake.jpg" height="320" width="239" /></a><b></b><br />
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<b>Pandan Cupcakes </b><span style="font-size: x-small;">(yield 12 cupcakes)</span> (adapted from <a href="http://fuzzymazing.blogspot.sg/2014/03/pandan-cupcakes-with-gula-melaka-swiss.html" target="_blank">Bitter Sweet Spicy</a>)<br />
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200g cake flour<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
125g unsalted butter, softened<br />
1/2 tsp vanilla extract<br />
200g castor sugar (I reduced this to 150g and it is still sweet)<br />
2 large eggs, room temperature<br />
75g coconut milk mix with 25g water (I used 25g pandan water)<br />
2 tbsp pandan extract*<br />
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<i>How?</i><br />
- Line your cupcake pan with cupcake cups. Preheat oven to 180C.<br />
- Combine and sift cake flour with baking powder and salt. Set aside.<br />
- In your mixing bowl, beat butter with vanilla extract until it is creamy.<br />
- Add in sugar gradually and beat until light and fluffy, it will take approximately 3 - 4 minutes.<br />
- Beat in 1 egg at a time, ensuring it is combined well after each.<br />
- Alternating between flour and pandan coconut mixture (flour-pandan coconut mixture-flour), add in to the butter mixture, mixing well each time.<br />
- At the final flour addition, I use a hand whisk to combine the mixture so as not to overmix my batter.<br />
- Fill cupcake liner to 3/4 full and bake for 25 minutes or until inserted skewers come out clean.<br />
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* To make your own pandan extract, use about 20 leaves of pandan, snip into small pieces. Add in 1/4 cup of water and using a food processor, blend until fine. Squeeze out the juice and let it sit in the fridge overnight. 2 layers will form, the light clear green is what I refer as pandan water and the darker green that sink at the bottom is pandan extract that gives you the nice green color to your bakes.<br />
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See how fine the crumbs of this cake is. Gone within a day..nothing left! Yay...<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-40747562713761850202014-10-02T14:33:00.001+08:002014-10-02T14:34:18.480+08:00Next holidayLorong Selamat, Siam Road, Macalister Road, char kuay teow, char kuay kak, apam manis, chee cheong fun, hae mee, assam laksa... does these terms sound familiar??<br />
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This is where I will be flying on Saturday with my 2 monsters!! Whoopie... I can't wait. We will be staying at Hard Rock Hotel so that they kids can have some fun.<br />
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This trip is planned together with my family because there is a public holiday on Monday, 06 Oct 2014 for Hari Raya Haji. This time round all 6 of us with our respective kids, hb and wife will be going. Sure fun la.<br />
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I shall do up a post when I am back to Singapore on Tuesday. Stay tune..Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-42573171721393254182014-08-29T11:43:00.004+08:002014-08-29T11:44:17.995+08:00Moist Blueberry MuffinsBlueberries are in season! S$10 for 4 punnets. Very good deal and the berries are very plump and juicy too. What best to do with 4 punnets than using it for muffins.<br />
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When I told boys mummy baking Blueberry Muffins, they were happy! Zach even took 2 muffins to school today I am lazy to use my beater not that I have to wash them but just feeling bleah. You know.. I get these moments more lately. Hate it.. been slacking.<br />
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I used recipe from Sally's Baking Addiction. Very good muffin and naturally I reduced the sugar by almost half. It is also very easy to bake. Less than an hour including baking and you get moist muffins.<br />
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<span style="font-size: x-small;">Banana flavored milk</span></div>
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<b>Moist Blueberry Muffins</b> (makes 6 medium sized muffins) - recipe adapted from <a href="http://sallysbakingaddiction.com/2013/01/07/sparkling-jumbo-blueberry-muffins-2/" target="_blank">here</a><br />
<span style="font-size: x-small;">*I have tweaked the recipe slightly to suit my taste and ingredients availability</span><br />
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1 1/2 cup cake flour (I used cake flour instead)<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
1 egg, room temperature<br />
1/4 cup granulated sugar<br />
1/2 cup banana milk (I used the famous Korean brand banana milk)<br />
1/4 cup coconut oil<br />
1/2 tsp vanilla extract<br />
2 punnets of blueberries<br />
some coarse sugar for sprinkling (optional)<br />
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<i>How?</i><br />
- Preheat oven to 210C and line muffin pan with cupcake liners<br />
- Whisk all the dry ingredients; flour, baking powder and salt<br />
- In a separate bowl, whisk egg and sugar until combined.<br />
- Add in the remaining wet ingredients; coconut oil, milk & vanilla extract<br />
- Create a well in the flour and pour the wet mixture into the flour.<br />
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This is the part where we need to be careful not to overmix. You want moist and soft muffins and not dense.<br />
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- Mix until no visible pockets of flour can be seen.<br />
- Add in blueberries and give it a few quick stir<br />
- Pour batter into prepared tin, sprinkle coarse sugar on top.<br />
- Bake at 210C for 5 minutes before lowering temperature to 180C and bake for additional 20 minutes<br />
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Try it.. definitely a keeper!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-7379530905165096842014-08-26T16:42:00.000+08:002014-08-26T16:42:02.626+08:00Homemade Fish PasteA check with most of my friends with kids confirmed my conclusion that kids loves fishballs. No one understood why.. both Zachary and Kieran loves fishballs. Everytime you ask them what they like to have for lunch or dinner the answer will be standard answer: Noodles with soup and fishballs. :|<br />
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My mom always tell us that fishballs sold outside have an added ingredients which when taken in large quantity is not good for health. I decided to be more hardworking than usual (tsk tsk) and make my own fish paste over the weekend. Googled alot of method to prepare fish paste and most of it used corn flour but I omitted them.<br />
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It was fairly easy to make fish paste. I bought mackarel or batang from wet market and get the uncle to cut it into fillet. Using ceramic spoon (Chinese soup spoon) scrape off the flesh, becareful of small bones. You can use back of the cleaver or food processor (I used the latter because I don't own a cleaver). Much much faster.<br />
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Mince the fish paste and add the same time add salted water (1 tsp salt and half cup of water) bit by bit. The fish paste should be sticky. That is the consistency that we are looking for.<br />
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Scrape the paste into a bowl and do the 'throwing' exercise. Haha.. think about someone that you dislike, pick up the paste and throw it back to the bowl. Do that several times. Doing this throwing will give your fish paste the springy texture; 'QQ' and 'boing boing'. Hee<br />
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Shape the paste into fishballs and I used balance to make beancurd to be air-fried.<br />
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Boys love it and it is healthy too. I may choose to lower the salt content as I find it on the salty side.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-20203009076705234352014-08-18T12:49:00.001+08:002014-08-18T12:49:26.517+08:00Easy One Pot PastaAgain, I repeat myself, being a full time working mom (FTWM), I am always on a constant lookout for yummilicious one pot meal where my boys and husband can get all the right nutrients in one dish; carbs, proteins, vitamins, irons etc etc<div>
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I came across in IG where a fellow IG-ers shared a one pot pasta. It looks delish! Replicated the same dish over the weekend, knowing Zachary loves pasta with his cheese. In my attempt to fatten him up, he needed more carbs and proteins for muscle built up. Since the last bout of hospitalisation, he is now at 15.6kg which is too too too light for a 6 year old.</div>
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It is really easy! Throw everything in a pot, pour in sufficient water, depending on how much broth you want for your pasta. Let it boil/cook for 15 minutes. Voila > good looking and delicious meal.</div>
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Don't you love the colors of it? I used smoked duck (bought from Mmmm), tomatoes on vines, basil leaves and mushrooms. You can add other ingredients of your choice, i.e chorizo, meats like chicken, pork. Basil gives the dish the extra oompphh.<br />
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Dish out and serve with grated parmesan!<br />
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On top of the pasta dish we had, I bought these bamboo clams from Sheng Siong for $18. It was way cheaper from what we usually eat at seafood places like Jumbo or Seafood Paradise. I split the batch to two; one steamed with mirin, garlic and ginger and another stir fry with chilli paste.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-36770919900678795302014-08-16T08:39:00.001+08:002014-08-16T08:39:45.644+08:00Hakka Fried Pork Belly with Fermented Red Beancurd & Easy Fried ChickenThis Hakka dish is a personal favorite of mine and I am sure it is amongst my family members as well. Mom made it so well that I am having a hard time replicating this dish from her. Could be the different brand of fermented beancurd used. Mom's slightly orangey in color whilst mine looks 'normal' in color. Haha.. nevertheless it is still yummy. Kieran, being a meatlover ate 3 pieces which is not bad for a 3 year old kid. Zach did not take any, he's a non-meat eater except for mince pork. Such hard brood to please.<br />
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When I was at the wet market, I was contemplating between using 'wu hua rou' or pork shoulder butt or 'san zhen rou' or pork belly. Decided to go with pork belly cut as I remembered sinking into crunchy layers of fats when my mom made this dish.<br />
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Hakka Fried Pork Belly with Fermented Red Beancurd<br />
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500g pork belly or pork shoulder butt<br />
2 cubes of fermented red beancurd<br />
1/2 tbsp light soy sacue<br />
1 tsp sesame oil<br />
1/2 tsp sugar<br />
2 tsp yellow glutinuous wine or shaoxing wine or hua tiao wine (I used hua tiao)<br />
1/2 tsp of five spice powder<br />
dash of white pepper<br />
1 egg, beaten<br />
2 tbsp corn flour<br />
3 tbsp plain flour<br />
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How?<br />
- Wash pork belly and pat dry. Cut into pieces about 1.5 inch wide<br />
- Combine all the ingredients above with pork belly.<br />
- Leave in fridge for at least 4 hours, preferably overnight.<br />
- 30 minutes before frying, take out marinated meat from fridge to set it to room temperature.<br />
- Combine cornflour and plain flour together.<br />
- Heat oil in wok; I used just enough oil that covers half of the pork belly (not submerging them in oil)<br />
- Put pieces of pork into beaten egg, coat well. Dredge pork in flour, dusting excess flour off.<br />
- Fry until golden or when meat is cooked.<br />
- Drain in oil-absorbent paper<br />
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Bon appetit!<br />
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The other day, I was craving for fried chicken and remembered I bought 4 pieces of quarter chicken from market. This is so simple to make with my Philips Air Fryer XL version. No oil splatters and no smokey kitchen! Just what is needed for a busy full time working mom like me.<br />
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Wash chicken and pat dry with kitchen towel. I skipped all seasoning because I am using Kentucky flour for this chicken. The seasoning in the flour is good enough.<br />
Preheat air fryer to 160C. Coat chicken with Kentucky flour and dust off excess.<br />
Air fry at 160C for 15 minutes before flipping and continue with 180C for 10 minutes (may be longer depending on the size of the chickens)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-16447475244293187412014-07-23T16:35:00.000+08:002014-07-23T16:37:04.400+08:00Meal Planning & Air Fried Pork ChopSorry for the lack of updates. Being a FTWM (Full Time Working Mum) is no mean feat! Now that my boys stopped going to my trusted babysitter's place, my MIL came to my house on a daily basis (weekdays) to help look see look see my boys as well as cook/monitor my helper to cook dinner. Planning what to cook on a daily basis falls on my shoulder. The first 2 weeks my MIL will lug daily groceries to my place and I guess it is pretty tiring for her to walk under the hot sun everyday lugging heavy stuff. So I will head to the wet market every Sunday and buy a week worth of groceries to store. So planning daily meal need to be done by Saturday evening. Eh.. it's no easy task hor. I have to make sure there are variety in the meals, my sons get balanced carbs, proteins and vitamins during dinner time. Not to mention, them being soup junkie, just like me, need to have different soup on a daily basis. I rotate the soup every 2 weeks so it is still okay.<br />
Thankfully there is this website, NoobCook that is a great source of inspiration for me!<br />
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This is how my weekly meal planning looks like. I started updating the amount I spent per week on dinner. I find it really useful to track how much we actually spend on food. Hehe..<br />
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I bought some pork chop over the weekend from my trusted butcher at the wet market. I marinated it with the similar recipe my mom always used, maybe with some tweaks on my own.<br />
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<b>Air Fried Pork Chops (serving size: 5)</b><br />
Ingredients<br />
10 slices of pork chop<br />
1 egg<br />
1 tablespoon of corn starch<br />
1 tablespoon of Hua Tiao wine<br />
1 tablespoon of oyster sauce<br />
1 teaspoon of salt<br />
dash of white pepper<br />
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<i>How?</i><br />
- Clean the chops and using the back of the cleaver, pound each chops to loosen up the meat. This is an alternative to using meat tenderizer.<br />
- Marinade the pork chops with all the ingredients above for an hour, preferably overnight. I marinated mine since Sunday until Tuesday. Yummy..<br />
- Preheat air fryer to 190C. I lined my air fryer with baking paper to collect the dripping marinade.<br />
- Arrange the pork nicely on the basket. Set timer to 5 minutes.<br />
- Flip the pork chop and air fry for another 5 minutes.<br />
- To get charred edges, I increase the temperature to 200C, and air fry for 2 minutes<br />
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The result, yummy pork chop that is healthy too!<br />
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This dish takes less than 20 minutes to prepare and less than 30 minutes to cook and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-80209742656956346612014-06-16T10:55:00.001+08:002014-06-27T11:03:30.103+08:00Littlest Baby turn 3<span style="color: red;"><b>~ Edited ~</b></span><br />
It is a big affair for Kieran turning 3! Weeks leading to his actual day he kept asking when is his birthday, where will we be going, he wanted a rainbow cake, will we sing to him etc etc etc...imagine me having to answer the same questions over and over again. At least a hundred times.. haha<br />
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I promised him that I will bake him a rainbow cake but since it is for kids at school, I rather they not eat too much food coloring. Instead, I baked him a Chocolate Fudge Cake - which kids do not like chocolates? So I set out to work with fondant, creating a rainbow, cutting out the letters on Wednesday so that it can dry up properly by Friday. I am quite satisfied with the outcome of the fondant this time round except when covering the cake. I never seem to be able to roll out a big piece of fondant to cover the cake properly. Boo..<br />
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Kieran is as usual very forgiving when it comes to mummy. The cake is not very satisfactory, the rainbow broke (my guess is that it is too big and thin), the covering of cake was messy, because of the humid weather, the buttercream melted faster than usual, creating a mess. Another boo boo<br />
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See how I have to 'pou' those area that cannot be covered fully by the fondant. And because the buttercream created such a mess at the bottom of the cake, I put in pearl pops (bought from Candylicious). Kids love it..haha </div>
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My vision for the cake was like the above but but but the rainbow broke. So I had to improvise by placing the rainbow flat on the cake.. ok lar, still look good. I especially love the white clouds. Personally felt adding some tylose into fondant makes it so much easier to shape.</div>
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Joy to Kieran during birthday is the singing, blowing of candle and cake cutting. Poor rainbow was 'mutilated'. Well, as long as he is happy, what else matters?</div>
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I did not manage to capture a picture of the cake after it was cut. It was chaotic with the kids hoarding the balloonist. Special mention to Balloon Blasters for such awesome arrangement.<br />
The cake was awesome, fudgy and moist. Yummy! Kieran ate them all.. which is pretty rare for him.<br />
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Chocolate Fudge Cake (recipe from <a href="http://www.nigella.com/recipes/view/chocolate-fudge-cake-168" target="_blank">Nigella's site</a>)<br />
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400g plain flour<br />
250g* golden castor sugar (I do not know what is this so I used white castor sugar)<br />
100g light muscovado sugar<br />
50g best-quality cocoa powder (Valrhona is the best imo)<br />
2 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
1/2 tsp salt<br />
3 large eggs<br />
142ml sour cream (I used light sour cream)<br />
1 tbsp vanilla extract<br />
175g unsalted butter (melted and cooled)<br />
125g corn oil<br />
300ml chilled water<br />
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<i>How?</i><br />
- Preheat oven to 180C, butter and line 2 8" round pan. I used 1 8" round pan and slice the cake into 3 layers. Whichever suit your preferences.<br />
- In a large bowl, mix all the dry ingredients, flour, castor sugar, muscovado sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.<br />
- Using a measuring jug, whisk together eggs, vanilla extract and sour cream until well mixed.<br />
- Beat cooled melted butter with corn oil until blended. Add in chilled water. Give it a quick stir.<br />
- Add in the dry ingredients all at once and mix at low speed. Finally, add in the egg mixture and mix until all combined.<br />
- Pour into the prepared tin.<br />
- Bake for 55 - 60 minutes or until skewers comes out clean.<br />
- Once baked, cool the cake for 15 minutes before removing it to cool completely.<br />
- Decorate as per your liking.<br />
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*I reduce sugar from 250g to 180g<br />
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p/s: I did not use mixer be it machine or handheld for this cake. Everything is done using a whisk which I felt is good enough. This prevents us from over mixing the batter. Also I am lazy in washing so I only used minimum utensils - 1 mixing bowl, 2 small bowls, whisk and a measuring scoop. Lazy me..<br />
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We continued Kieran's birthday celebration at USS - and this time round we make it a point to go for all rides which are applicable for the kids of course! The boys enjoyed themselves tremendously.<br />
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To celebrate with family members and close friends, we had a BBQ session on Saturday night. Food was great.. I ordered majority cooked food so that everyone get to eat quickly. Just heat it up and good to go. Chicken wings were good too. Yummy yummy..I must say this BBQ session is the best I had so far.<br />
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Using the same recipe above, I made them into cupcakes (original intention was rainbow cake but unfortunately the cake flopped big time). I used Sally's Baking Addiction's White Chocolate Buttercream as frosting. Yummilicious..<br />
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I find that using 1M tip for frosting really makes a lot of difference on the cupcakes. So beautiful..<br />
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This is the cake I made as a trial for Kieran's birthday. Spiderman themed which I think was really nice but Kieran insisted that he wanted a rainbow cake. Pretty adamant about it. Plan changed hence the cake shown above.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-92021072951356572732014-03-31T12:02:00.002+08:002014-03-31T12:02:53.564+08:00Fruit Tart with Lemon CurdI have been reading a lot about Meyer lemons being made into lemon curd. All the photos found on blogger's site that I have visited looks yummy. Being a fan of anything that taste sourish, I wonder why it took me so long to take the plunge and make my own lemon curd. Hehe.. it is so yummy! I can't stop licking the remains off the bowl. It is even better after storing overnight. I am sure it will taste better with macarons. Maybe I should attempt macarons again.<br />
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Got a pack of 8 meyer lemons from NTUC and I cooked a portion of lemon curd using Joy of Baking's recipe found <a href="http://www.joyofbaking.com/LemonCurd.html" target="_blank">here</a>.<br />
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I use 3/4 of the lemon curd for making fruit tart for hubby's birthday. It was an impromptu decision to make a fruit tart for his birthday celebration with his family. Lemon curd pair so well with the sweet fruits that I got.. gotten praises for that as well. *happy*<br />
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I made the lemon curd on Saturday and the pie crust on Sunday so as not to rush and assemble the fruit tart two hours before leaving for dinner. :)<br />
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Again, the sweet pie crust recipe is from <a href="http://www.joyofbaking.com/LemonCurdTart.html" target="_blank">Joy of Baking</a>. I need to improve on the pie crust though. It is too thick at some part and I find the crust is not savory enough. Not 'pang'. I will Google more and hopefully the next pie will be better.<br />
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Now to think about what to do with the balance lemon curd.<br />
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<span style="font-size: x-small;">Assorted berries for the fruit tart</span></div>
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<span style="font-size: x-small;">Assembled tart</span></div>
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<span style="font-size: x-small;">Another angle</span></div>
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<span style="font-size: x-small;">Singing birthday song but Kieran was eyeing at the candle instead</span></div>
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<span style="font-size: x-small;">Hilarious!</span></div>
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<span style="font-size: x-small;">Glad the fruit tart turns out well. Dinner was great too. Boys were cooperative with their dinner so I am all smiles</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1777144071538885963.post-20602444575860991072014-03-05T16:43:00.002+08:002014-03-05T16:43:52.743+08:00Rainbow CakeI decided since January that Kieran's 3rd birthday celebration will carry the theme of Rainbow! Yep..my happy cheery boy loves rainbow, so does Zachary. It is such a fun theme to work on and I have already done several bookmarked from Pinterest (don't you just love Pinterest for having everything and anything you need under the sun; party ideas, deco ideas, food ideas etc etc etc. the list is limitless)<br />
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Last year, I tried baking rainbow cupcakes and it was disaster. I attempted it again over the last weekend and I am glad I had the courage to bake it once more. The result was great.. it receives great reviews from both my boys and colleagues of myself and hb's. Happy happy.. instead of the usual cream cheese or whipped cream, I used my favorite peanut butter frosting but something went wrong (I tried a new recipe) and it was a tad too sweet to my liking. Ugh.. i really have no sweet tooth I must say.<br />
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Baking a rainbow cake will require a white cake as base.. I refuse to bake one from ready made box you buy off the shelf so I start to source for recipes; Nigella, Joy of Baking etc etc etc.. then I saw this lady, BakingTaiTai baked her rainbow cake..looks good! I shall try her butter cake recipe. Her recipe calls for high content of sugar. I reduced them drastically but still sweet to my liking. I will definitely use her recipe again. The cake was moist and soft, mainly due to the egg white and milk that was used.<br />
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Assembling the cake was a messy affair. Instead of the usual stacked rainbow cake, I ventured out to try checkered board rainbow cake. I googled on how to assemble it. Looks pretty easy. Obviously I underestimated the effort. The moment I cut out the shape, my cake broke. Some broke by few pieces. I was sad of course but luckily it will not be noticed.<br />
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Rainbow Cake (recipe adapted from <a href="http://bakingtaitai.blogspot.sg/2013/09/rainbow-cupcake-cake-recipe.html" target="_blank">BakingTaiTai</a>)<br />
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- 150g unsalted butter<br />
- 250g castor sugar (I reduced to 180g; I will reduce it further)<br />
- 3 large egg whites<br />
- 1 1/2 tsp vanilla extract<br />
- 280g cake flour<br />
- 2 1/2 baking powder<br />
- 240ml fresh milk<br />
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Food coloring: Red, Yellow, Green, Blue, Violet, Orange<br />
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<i>How?</i><br />
- Preheat oven to 180C and prepare 6 (I use 5) 6" round baking pan. I use disposables cake pan from Phoon Huat.<br />
- In a clean bowl, beat butter and sugar until light and fluffy. This will take about 5 minutes.<br />
- Add in egg whites few additions at a time, making sure it is well incorporated.<br />
- Mix in the vanilla extract next.<br />
- Alternating between cake flour + baking powder and milk, mix them in 3 additions, starting with flour followed by milk.<br />
- Continue beating the batter for additional 1 minute.<br />
- Divide the cake batter into equal bowls (roughly 270g each) and mix it with food coloring. The trick is to mix a little food coloring at a time to make sure the color is not too intense. I am using Wilton gel coloring.<br />
- Bake in oven for 15 minutes or until inserted skewer comes out clean.<br />
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<i>Assembling the cake</i><br />
- Once the cake is cooled, wrapped them in cling wrap and pop them into the fridge. This will help when cutting out the round shapes.<br />
- In the mean time, prepare the frosting (you can use any frosting that you like).<br />
- Starting with violet as the base, cut out the round shape using cookie cutter/cake ring. Do the same for blue, using the 2nd smallest round shape cutter.<br />
- Frost the inner part of the cake, and place them nicely surrounding the violet cake. Repeat for the other colors.<br />
- Crumb coat the cake (mine came up to almost 8" tall!) and let it set in the fridge. Cover the remaining of the cake with frosting and decorate as you wish.<br />
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Steps to assemble the cake<br />
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<span style="font-size: x-small;">Batter before baking - love the bright colors</span></div>
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<span style="font-size: x-small;">After baking. The colors of the baked cakes is the same as the batter</span></div>
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Using cake rings, cut the cake - some of my cake split. Too soft.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4xmMY3YUhK-jAzTc6PgSphCmHhMQtjNVsgmZaT80bFZNFv2RrwQDCFkW5tL1WNoyRuCER1QKQpGIXFOv8wL9uHvXBFUaOA5woSPxwoJEdJvCR1nCHTVGDUFZHTYKcrFV-vSVvyLvQ8PEn/s1600/CYMERA_20140223_135752.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-size: x-small;">Putting together the first layer</span></div>
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<span style="font-size: x-small;">A very very tall cake and I frosted it with peanut butter buttercream. The boys love it!</span></div>
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<span style="font-size: x-small;">After cutting the cake.. need to improve on the color arrangement though</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-64113870525175691002014-01-28T10:37:00.000+08:002014-01-28T14:52:11.805+08:00CNY Bakes: Melt in your mouth Pineapple TartsI am eagerly counting down to Chinese New Year.. another 3 more days before we shout HUAT AH! HUAT AH! My eldest, Zachary kept asking me when will we huat ah huat ah..hahaha. Cutest little thing.<br />
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As with all Chinese worldwide, this festive season marks the start of cleaning extensively, baking frenzy and changing new notes. I am no different. I started cleaning since Dec 2013, bit by bit since I don't have a helper. I couldn't finish cleaning of course but manage to do the necessary. I went an extra mile this year to put up some peonies and blossoms at home too. It makes the house looks better albeit my house is still very cluttered with toys! </div>
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I started baking mid-Jan, so that I can have freshest bake for CNY! I left the baking of pineapple tarts to the last. As much as I would love to make my own pineapple paste, I decided not to burden myself with that tedious task but purchase ready made paste from Ailin Bakery. Their paste is slightly on the tangy side and not sweet at all. Just to my liking. Maybe I will try mixing it with paste from Sun Lik (another one of my fave). There are many ways to present pineapple tarts, open faced, enclosed version, nastar and recently peach blossom design (which is very very nice). I go with the easy way out, enclosed version. Hee</div>
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Having tried recipe from <a href="http://nasilemaklover.blogspot.sg/2013/02/my-best-melt-in-mouth-pineapple-tarts.html" target="_blank">Nasi Lemak Lover</a> last year, I love her version very much. Simple ingredients, melt in your mouth effect; not surprisingly I turn to her recipe again this year. I crimped my pineapple balls into rose-shaped.. slightly time consuming but rewarding because it turned out so beautiful and dainty.</div>
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Rose-shaped Pineapple Tarts (recipe adapted from Nasi Lemak Lover)</div>
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<span style="font-size: x-small;"><i>Yields approx 100 pcs</i></span></div>
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510g plain flour/ all-purpose flour</div>
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350g butter (I use 300g butter + 50g cream cheese) - bring both to room temperature</div>
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100g condensed milk</div>
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2 egg yolks</div>
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For glaze:</div>
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1 egg yolk</div>
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1 tsp milk</div>
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<i>How?</i></div>
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- Cream softened butter and condensed milk until light</div>
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- Add in egg yolks one at a time and beat until well incorporated.</div>
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- Mix in flour using beater or spatula until soft dough is formed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VQuREcg8YZlt8pYirGuUwbGjy74WLNZHQVsRF-iIrQ3teMLT2LUi43o9aA0PrUGIVjVvzdAEE92jI5Mu2-DTJepNoKG9qTgvw84Tzjydo1U3rjzChTD6j70sGWNzUuqjJhPO_MIzOfdU/s1600/CYMERA_20140125_144531.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VQuREcg8YZlt8pYirGuUwbGjy74WLNZHQVsRF-iIrQ3teMLT2LUi43o9aA0PrUGIVjVvzdAEE92jI5Mu2-DTJepNoKG9qTgvw84Tzjydo1U3rjzChTD6j70sGWNzUuqjJhPO_MIzOfdU/s1600/CYMERA_20140125_144531.jpg" height="320" width="240" /></a>To shape rose-shaped pineapple tarts</div>
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- Shape pineapple paste into 8g - 9g balls (I did this step the night before)</div>
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- Flatten a piece of dough, 10g (I use a small ice cream scoop) and place pineapple paste on the dough. Roll it to the shape of a round ball.</div>
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- Using a crimper make a 'triangle' shape in the middle of the pineapple ball followed by a 5 crimps on the outer side.</div>
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- In order not to spoil the shaped tarts, I use a spray to fill with egg yolk and spray it on the tarts. This provides an even coating of egg glaze on the tarts. :)</div>
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- Bake at 165C (fan forced) for 20 - 23 minutes or until tarts are slightly brown.</div>
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- Store in air tight container when cooled.<br />
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I am linking this post to a Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by <a href="http://herfrozenwings.blogspot.sg/" target="_blank">Lena of Frozen Wing</a>, <a href="http://www.bakeforhappykids.com/" target="_blank">Zoe of Bake for Happy Kids</a> and <a href="http://mycookinggallery.blogspot.sg/" target="_blank">Joyce of Kitchen Flavors</a>.<br />
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<!-- end InLinkz script -->Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1777144071538885963.post-86559835972351447102013-12-12T15:27:00.002+08:002013-12-12T15:27:19.460+08:00Simple Butter CookiesI have been baking and blogging for almost a year plus now and I can't believe that I've never attempted butter cookies. It is the simplest dessert to be made with just butter, sugar, flour and egg. So what is stopping me? Well, I don't really like baking stuff that requires me to roll, cut etc.. I have no confidence in that. Example of rolling fondant, I can't seem to master them. My fondant end up cracked, too thin, color run etc.. *pull hair moment*<br />
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The test came when I need to prepare party packs for Zach's birthday celebration in school. Being a mummy, I dislike giving junk food as party goodies, so what is better than homemade goodness? A good friend bought me a cookie press that I have been keeping for months. Finally I can open them up and use it. Whoop whoop..<br />
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<span style="font-size: x-small;">It was jiffy using the cookie press and the pattern turned out great!</span></div>
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As usual I Google-d on which recipe I want to use. The one that I referred to is simple and pretty. It is slightly different because she piped icing on top of the cookies which made them prettier.<br />
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Image from http://addapinch.com/cooking/2013/07/01/butter-cookies-recipe/#.UqljKeS1FFo<br />
With lazy me, I opted out of piping icing - I do not know how to pack them without smudging the icing. Haha..excuses excuses.<br />
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Using her recipe (see blog URL above), I used Isigny butter that I bulk purchased from a lady. Cookies turned out fragrant with good buttery taste! Exactly how I love my butter cookies. It made me happier to know that the decision to bake butter cookies is the right one because both my boys loves them very much that Zach kept asking for more - that's rare.<br />
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<span style="font-size: x-small;">These were before sent to the oven</span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-29854125926442560662013-11-26T10:59:00.001+08:002013-11-26T10:59:12.807+08:00Banana Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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Baked this Chocolate Banana Cake for my boss using Nigella's Old Fashioned Chocolate Cake recipe.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-83055682799499754042013-11-25T16:21:00.001+08:002013-11-25T16:21:20.554+08:00New York Times Chocolate Chip CookiesWhat do you do when you have an opened pack of brown sugar, chocolate chips and sea salt? Knowing that my boys love cookies, I tried out the ever famous New York Times Chocolate Chip Cookies. The recipe was first published in the New York Times in 2008 and since then it has took the internet by storm. Many food bloggers that I read have tried out this recipe.<br />
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I took this recipe from <a href="http://www.recipegirl.com/2012/05/14/new-york-times-chocolate-chip-cookies/" target="_blank">Brown Eyed Baker</a>. I frequent her blog very very frequently. She has really beautiful pictures and her recipes are always very simple.<br />
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Note that I tweaked the original recipe as the amount of sugar is too much! I reduced it drastically and the cookies still turned out fine and still sweet in my opinion. I shall wait for Zachary's comment tonight. I prepared the dough on Saturday afternoon and baked it on Sunday night - more than 24 hours of chilling in the fridge. The dough can be kept in the fridge for up to 72 hours and I've read that chilling it longer will yield crispier edge cookies.<br />
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New York Times Chocolate Chip Cookies (adapted from Brown Eyed Baker)<br />
<span style="font-size: x-small;">yield more than 48 pieces</span><br />
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- 2 cups minus 2 tablespoons (8 1/2 oz) cake flour<br />
- 1 2/3 cups (8.5 oz) bread flour<br />
- 1 1/4 tsp baking soda<br />
- 1 1/2 tsp baking powder<br />
- 1 1/2 tsp kosher salt (I used fleur del sel)<br />
- 1 1/4 cups (10 oz) unsalted butter, softened at room temperature<br />
- 1 1/4 cups (10 oz) light brown sugar (I used Muscovado Brown Sugar)<br />
- 1 cup plus 2 tbsp (8 oz) granulated sugar (I omitted this)<br />
- 2 eggs<br />
- 2 tsp vanilla extract<br />
- 3 1/3 cups (20 oz) dark chocolate chips, at least 60% cacao content (I used Hershey's semi-sweet, and that is part of the reason why I omitted the granulated sugar)<br />
- sea salt, for sprinkling<br />
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<i>How?</i><br />
- Sift together cake flour, bread flour, baking soda, baking powder and salt into a large bowl. Set aside.<br />
- Cream together butter and sugar at medium speed until light. This will take about 5 minutes.<br />
- Add in eggs, one at a time, mixing well after each addition.<br />
- Add in vanilla extract.<br />
- Reduce the mixer speed, gradually add in the sifted dry ingredients and mix until just combined.<br />
- Fold in chocolate chips.<br />
- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.<br />
- Preheat oven to 180 degrees C, line a baking sheet with parchment paper or non-stick baking mat.<br />
- Scoop 3 1/2 oz of dough, roughly a size of a golf ball. * I used my small ice-cream scoop instead.<br />
- Ensure that each dough has enough space as it will expand during baking time.<br />
- Sprinkle some sea salt and bake until golden brown, approximately 18 to 20 minutes. I baked for 20 minutes and it was crunchy.<br />
- Let it cool at a cooling rack and store in air tight containers.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-90463870317870439752013-09-11T15:28:00.005+08:002013-09-11T15:31:59.458+08:00Finally a well-tested recipe!I have stopped blogging for few weeks but not gone for sure. I definitely did not stop baking.. that will never happen. From my last post, I was very very eager to have a good bread recipe that I can constantly fall back on. I have a few recipe books on bread and unfortunately they are all in Chinese. Don't ask me why I bought them all in Chinese but I love flipping the pages just looking at the lovely buns.<br />
I plucked up the courage to explore one of the recipe from Carol's Second Book for Beginners and following Gene's step by step tutorial on how to shape buns, I made the buns and it was good! So good that I encored the recipe twice with different shaping techniques.<br />
Yay!!! I am a happy because my boy loves it and we get to eat healthy home-made bread every morning.<br />
Next up is to attempt to succeed in TZ bread/buns and then yogurt buns. :)<br />
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Bread (recipe from Carol's Second Book for Beginners)<br />
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270g bread flour<br />
30g cake flour (this is the secret to soft bread)<br />
30g sugar<br />
1/2 tsp instant yeast<br />
1/4 tsp salt<br />
1 egg (50g without shell)<br />
30g butter<br />
150ml milk<br />
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<i>How?</i><br />
- Put in all the wet ingredients first; milk, egg (lightly beaten).<br />
- Add in bread flour and cake flour (covering the wet ingredients) followed by sugar.<br />
- Make a small hole in the flour and put in the yeast. Cover it with flour.<br />
- Press the 'Dough' function and let the machine do the work. It took my BM250 1hr 30 minutes to finish the dough (including proofing time).<br />
- Remove the dough from the BM, give it a few punches to release the air.<br />
- Divide the dough equally into 50g - 60g and roll them into smooth ball.<br />
- Cover with clingwrap or clean towel and let it rest for 15 minutes.<br />
- Shape accordingly. I sprayed my shaped buns with some water and then let it proof (uncovered) for 45 minutes.<br />
- Preheat oven to 170C. Before placing the buns into the oven, brush egg wash over them. Bake the buns for 12 - 15 minutes.<br />
- Cool before storing them in airtight container. Buns will remain soft for up to 2 days.<br />
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The last bread that I made, I used my loaf pan and cover the top with a baking sheet (like Pullman tin) to make it a loaf. Teehee..make do with what I have at home.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-90193032210655539872013-08-14T17:35:00.000+08:002013-08-15T09:13:19.902+08:00Breads, breads and more breads<br />
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<i>“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
―
<a href="http://www.goodreads.com/author/show/175556.James_Beard">James Beard</a></i></div>
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Truth to be told, I have failed countless time in bread making BUT I WILL NOT GIVE UP! Sometimes the result is good, sometimes using the same recipe it will be really really bad. When I say bad, it means really bad. Hard and taste weird. Is it too much to ask for a bread recipe that can yield soft-textured bread that can last 2 days, max?!?</div>
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I've tried tangzhong method - the dough turn out to be too sticky to be handled by hand so only loaf bread can be produced. Recently I am using a new bread recipe that uses bread flour with some cake flour. Surprisingly, the result was good. However, there could be problem with proofing because the bread turns out soft but taste weird. I could still taste yeast in them. Is it normal?</div>
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2 days ago, I tried a recipe from Carol's Book 1. Pretty similar to what I have been using but as usual with me, I added 30g of wholemeal flour that could be one of the factor my bread was super hard! Another factor was that the bread was done baking at 12am and I was very tired that night. I decided not to wait for them to cool down so I popped them right back to the oven, which is still hot and not cooled down yet. You've guessed it right..the bread came out hard as rock next morning! Regretted big time..give myself a kick at the back. Psshh..</div>
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Nevertheless, I will be trying again tonight. Am determine to succeed shaping buns.</div>
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Psst.. I have also recently read up on making sourdough bread. The need to cultivate my own started prompted me to start one last night. I can't wait to go back tonight to see if it is alive! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-16468841278596652992013-08-06T10:00:00.000+08:002013-08-15T09:14:28.362+08:00Deeply Dark Devil's Food Cake<div class="separator" style="clear: both; text-align: center;">
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I bought this book off Amazon some time ago and been flipping the pages on a daily basis, making mental bookmark on what I wanted to bake from this book. I have heard rave reviews on all Tish's cake and saw a few recipes that call for sour creams! That will be later.</div>
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Decided to go with a simple and quick chocolate cake so I chose Deeply Dark Devil's Food Cake as my maiden cake from Tish Boyle's The Cake Book! No regrets..the cake was extremely soft due to the amount of liquid used.<br />
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However, I made a boo boo when I converted the temperature wrongly and before I realise it, the cake 'exploded' on top. My heart sank and broke. I used my bought-long-time-never-used heart shaped pan for this cake. Ahh.. I shall attempt this cake again next time.<br />
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Note that the recipe below is for half portion as the full recipe will yield a pretty tall cake - family of 2 adults and 2 kids cannot finish such big cake. =)<br />
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Deeply Dark Devil's Food Cake by Tish Boyle<br />
(half recipe)<br />
<br />
- 106g all-purpose flour*<br />
- 1 tsp baking powder<br />
- 1/4 tsp + 1/8 tsp bicarbonate of soda<br />
- 1/4 tsp + 1/8 tsp of salt<br />
- 78g unsalted butter, room temperature<br />
- 150g sugar (I reduced it to 120g)<br />
- 31g cocoa powder (I used Valrhona cocoa powder)<br />
- 1 large egg<br />
- 1/2 tsp vanilla extract<br />
- 160ml warm water<br />
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* I do not have all-purpose flour, so I substituted it with self-raising flour and I omitted baking powder and salt.<br />
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<i>How?</i><br />
- Grease the bottom and side of your cake pan generously and dust with flour.<br />
- Preheat oven to 325F or 160C.<br />
- Sift flour and bicarbonate of soda together and whisk till well blended. Set aside.<br />
- In a clean bowl, beat butter at medium speed until creamy, about 1 minute.<br />
- Gradually add the sugar and beat at high speed until the mixture is pale and we; blended, about 3 minutes.<br />
- Add cocoa powder and beat at medium speed for 1 minute. using a spatula, scrape down the sides of the bowl as necessary.<br />
- Beat in the egg followed by vanilla extract.<br />
- Turn your mixer to low speed, add the flour mixture in three additions, alternating it with warm water in two additions. That is flour, water, flour, water and flour.<br />
- Scrape down the side of the bowl and mix at low speed for 30 seconds.<br />
- Pour the batter into prepared pan and smooth the top.<br />
- Bake for 25 - 30 minutes, until a cake tester inserted into the center of the cake comes out clean.<br />
- Cool the cake in the pan on a wire rack for 20 minutes.<br />
- Remove the side of the pan and invert the cake onto the rack. Let it cool completely. <br />
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Bon appetit!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-53968685231570967462013-07-30T14:03:00.004+08:002013-07-30T14:08:59.385+08:00Chocolate Durian SwissrollDurian season is back! I am always the happiest when it is in season. I love love love durians..words cannot explain how I love the smell of this fruit lingering around the house. Haha..<br />
Dad used to buy like half a dozen of durians for all of us to eat and we will skipped dinner just to have this fruit.<br />
Durian prices in Singapore is very high.. Mao Shan Wang can go up to S$22/kg! Crazy..if that happens, I will buy D24, which imo is just as good and more filling too. Heh..<br />
I bought extra durian and decided to make something out of it.. Always wanted to try swissroll and a friend recommended me this blog, <a href="http://fatmumbaking.blogspot.sg/2010/05/chocolate-roll.html" target="_blank">Fatmum Baking</a>, giving me a thumbs up for her chocolate swissroll recipe. Why not? Durian with chocolate. Ok..the combi sounds weird but hey my colleagues said it was really good.<br />
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Chocolate Durian Swissroll (swissroll adapted from <a href="http://fatmumbaking.blogspot.sg/2010/05/chocolate-roll.html" target="_blank">Fatmum Baking</a>)<br />
(A)<br />
- 20g cocoa powder<br />
- 40g warm water<br />
(B)<br />
- 3 egg yolks<br />
- 50g sugar<br />
- 50g corn oil/canola oil<br />
- 30g chocolate milk<br />
- 75g cake flour<br />
(C)<br />
- 3 egg whites<br />
- 65g sugar<br />
<br />
Durian puree<br />
- Durian flesh from the whole fruit<br />
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How?<br />
- Line your baking sheet with parchment paper. I don't recall what is the size of my pan but it should be about 16" x 16".<br />
- Preheat your oven to 190C. <br />
- Mix (A) together to form chocolate paste.<br />
- Whisk egg yolks with sugar until pale and fluffy. Add milk and oil. Mix well.<br />
- Add in (A) to the egg yolk batter. Mix well.<br />
- Add in flour and fold gently. Do not overmix.<br />
- In a clean bowl, beat egg whites until frothy.<br />
- Gradually add in sugar and beat until just before stiff peak is reached.<br />
- Take 1/3 of the egg whites and mix into the chocolate egg yolk batter. Repeat for the next 1/3 of egg white.<br />
- Fold in the remaining egg whites gently, careful not to deflate them.<br />
- Carefully pour the batter into your baking sheet. Give it a few taps to remove air bubble.<br />
- Bake for 12 - 15 minutes.<br />
- Remove cake from tray immediately once it is out from the oven. Let it cool completely.<br />
- Spread generous amount of durian puree on the cake. Using the parchment paper to assist, roll it up tightly. Keep the swissroll refrigerated.<br />
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I am submitting this post to <a href="http://mimibakeryhouse.blogspot.sg/2013/07/aspiring-bakers-33-july-2013-tropical.html" target="_blank">Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House</a>.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1777144071538885963.post-20745918199874719652013-07-30T11:15:00.000+08:002013-07-30T11:15:21.565+08:00Yuzu Chiffon CakeMany of my colleagues visited Seoul, Korea this year. Everytime one of them announced that she is going Korea, I will ask them to help look for Yuzu jam. You see, there was a Yuzu or Honey Citron craze for the past months. Alot of posts on Yuzu cakes on blogs etc. Well, they couldn't find it in Korea. So one day when I was at Tampines One, I bought myself a super huge jar of concentrated Yuzu jam. Heh..but but but I did not start my project immediately. I waited and procrastinated. <br />
Finally..I got bored and decided to stop procrastinating. After all, chiffon cake is pretty fast and simple to bake. Recipe is adapted from Kevin Chai's book (you can choose any chiffon recipe and tweak them accordingly).<br />
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<span style="color: orange;">Yuzu / Honey Citron Tea Chiffon Cake</span><br />
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<em>Egg Batter</em></div>
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- 5 egg yolks (65g each)</div>
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- 55g yuzu tea mixture</div>
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- 80ml corn oil</div>
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- 80ml yuzu juice (I use 2 tsp of yuzu mixture and top up water to 80ml)<br />
- 130g cake flour</div>
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<em>Meringue</em></div>
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- 5 egg whites</div>
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- 1/4 tsp cream of tartar</div>
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- 75g caster sugar</div>
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<em>How?</em></div>
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- Preheat oven at 160C</div>
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- Whisk egg yolk and yuzu tea mixture until well combined</div>
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- Add in corn oil and yuzu juice. Mix well.</div>
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- Sift in cake flour. Mix till all flour combined. Put aside.</div>
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- In a clean bowl, beat egg whites with cream of tartar until frothy.</div>
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- Add in sugar gradually.</div>
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- Continue to beat until just before stiff peak.</div>
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- Take 1/3 of egg whites and mix well with yuzu batter (use whisk).</div>
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- Repeat the above step with remaining egg whites. Fold gently.</div>
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- Pour into a 20cm tube pan. Give it a few knock.</div>
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- Bake for 50 - 60 mins or until inserted skewer comes out clean.</div>
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Can you see how fine and soft the chiffon texture is? Awesome!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1777144071538885963.post-17541645079360826022013-07-02T15:55:00.000+08:002013-07-02T15:56:17.199+08:00Homemade GranolaI am a fan of frozen yoghurt and thankful that Red Mango is within my work vicinity. I had it almost twice a week and sometimes more frequent. They recently increased their price of the muesli. It used to be S$5 and now its S$5.80!! To add on, the portion of sides were much less. Felt rip-off at times when I am at my poorest week. Haha..I digress, to go with my yoghurt I must have mixed nuts and granola. Healthy healthy healthy. It set me thinking, why pay so much when I can make my own?<br />
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All the ingredients that I need for a yummy in my tummy granola.</div>
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Homemade Granola</div>
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2 cup of rolled oats</div>
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Fruits/ nuts of your choice</div>
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1 egg white </div>
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1/2 cup of honey</div>
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Pinch of salt</div>
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How?</div>
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- In a clean bowl, whisk egg white with salt until frothy.</div>
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- Add in honey and mix well.</div>
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- Pour the mixture into combination of rolled oats and mixed fruits and nuts. * If I were to do it again, I will not bake the fruits and nuts together because it actually dries them up. </div>
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- Spread it evenly on a lined baking sheet.</div>
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- Bake it at 170 degree for 35 minutes or until it turns brown.</div>
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- Let it cool before breaking them into clusters. Store in airtight container up to a week.</div>
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Love it with Greek yoghurt and fresh fruits..</div>
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