Buttercake

I tried baking this butter cake yesterday and yes, it was a success!! :)

The buttercake turned out to be presentable in terms of appearance and taste.

My cake tin was not enough to fill in the batter and I have resorted to using mini chiffon pans to bake the rest of the batter, hahaha...but overall it does not affect the taste

This is a rather easy recipe to follow and Im sure if i can bake this cake, so can you! :)

Next on my agenda will be Fruits Cake...yummy my favourite cake! Will try to bake this cake in the next few days if possible







Recipe:

Ingredients
250 gm butter
200 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm self-raising flour (sifted)
½ to 3/4 cup of evaporated milk

Method
1. Preheat the oven to 160°C.
2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add is vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour.

Ingredients
185gm butter softened
1 cup caster sugar
1 teaspoon vanilla essence
3 large eggs
2 cups self-raising flour
1/4 cup milk

Method
1. Preheat oven to 180 deg and grease a 20cm cake tin well
2. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
3. Add the eggs one at a time and beat well after each addition.
4. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
5. Spoon batter into prepared tin and bake for 50-60 minutes or until a skewer pulls clean from the middle of the cake.
6. Cool cake in tin for a few minutes before turning out onto a wire rack.
7. Cake can be iced or dusted with icing sugar if desired.

Strawberry Jelly Hearts Cheesecake

Zann and I make this cheesecake during one of the weekend. Actually Zann does most of the job, im just there to learn and to help out, kekeke

Overall, I would say it's a very nice cake and I would give it a rating of 7/10 for the taste. The only hitch about this cake is the cheese layer is too thin while the biscuit base is too thick. Besides that, the jelly did not cover the whole strawberries. I think the mistake is due to having a big square tin. The recipe calls for a 10 x 10 inch square tin but I use a 11 x 11 one instead. As the result, the ingredients used are not enough to cover the tin. For a 11 x 11 square tin, the ingredients for the cheese layer have to be doubled. The jelly will have to be 2 boxes instead of 1

Nevertheless, we learn from mistakes and Im very happy that this cheesecake turns out to be presentable in taste and appearance :)

Will definately try to do this cake in the near future. Maybe not using strawberries but replacing strawberries with kiwi instead :)




Recipe:

Cream Puffs

Recipe:

Ingredients: (8 puffs)
Choux Pastry:
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Creme Patisserie:
240ml skim milk
5 tbsp castor sugar
1/2 tsp vanilla essence
1 egg + 2 yolks
2 tbsp cornstarch

Method:
Choux Pastry
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

Notes:
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

Pandan Chiffon Cake

Recipe:

PANDAN CHIFFON CAKE

Ingredients
100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) use about 1 tsp of pandan paste instead of pandan juice. Can also use Koepoe Koepoe brand of pandan essence

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.

Turn tin over on a cake rack to cool before loosening cake.

Oven Baked Donuts

OVEN BAKED DONUTS

Ingredients :

1 cup all-purpose flour (1 cup flour = 125gm)
1/2 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tub (150 gm ) plain yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract (vanilla essence)

Method :

1. In a small bowl, combine the dry ingredients.
2. Combine the egg, yogurt, oil, lemon juice and vanilla and mix well.
3. Stir into dry ingredients just until moistened.
4. Coat the tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
5. Bake at 200�C for 10 minutes or until a toothpick inserted near the center comes out clean.

(1 Recipe is good to make 24 mini donuts)

My interesting passion

I really must blog all the recipes down!!

Recently im so into baking, cooking etc...i wanted to bake things which my family and friends will enjoy, make bento sets for my kids, design interesting meals for them :)

Im so happy to have started this blog and I will keep this blog going with recipes and photos :)

Shall start off with some recipes first and hopefully more pics will follow. Yippee!