Saturday, November 27, 2010

Sakura Chiffon Cake













Number two chiffon cake to join Aspiring Bakers before the month ends. Something rather rare and usually happens around March to April of each year. Since I still have some preserve Cherry Blossom left the the fridge, I thought I should make try out how this cake would taste like. The main ingredient that give the taste to the cake is the Sakura leaves's powder. If you have tasted the traditional Japanese cake/mochi, that wrapped with Sakura leave, that is how this cake taste like. The preserved Sakura sitting on top of the cake  merely give the look of how what a Sakura chiffon cake should be, and well, it makes the cake look rather pretty I think. From the same book of  福田涥子, I picked this cake to share with those who love chiffon cakes! 

Ingredients:

Yolks    3
Sugar    70g
Oil    50ml
Water    50ml
Cake Flour    80g
Sakura Leave Powder     1tsp

Egg Whites    4


Method:

1. Soak and drain the sakura flowers, then place them at the bottom of a 17cm Chiffon cake tin.

2. Beat yolk and 1/3 of sugar in a bowl, add in oil followed by water. Mix well till the sugar is dissolved. Add in flour and sakura leave powder.

3. Beat egg whites till foamy then add in the remaining sugar slowly. Beat the egg white till it's stiff.

4. Mix 1/3 of the egg white to the yolk batter till well blended. Fold in the rest of the white and blend them well. Pour batter in to the prepared tin and bake at pre heated oven for 30 minutes at 180'c.

5 When the cake is cooked, invert the cake tin to let the cake cool completely before cutting the cake.

Too early for Xmas? - Cranberry and Raisin Loaves






                                                                        Raisin loaf



                                                                     Cranberry loaf




In the mood of Christmas..... First thing came to me was Cranberry and raisin, and remembered that I have a great raisin loaf recipe from a friend's Japanese bread book. The full recipe needs 400g flour, and I went with it knowing it will definitely be gone in less than two days. Instead of making two loaves of raisin's, I did one with cranberry. This recipe I give it a big thumbs up!


Ingredients:

Bread Flour   400g
Yeast     5g
Salt     5g
Black Sugar   40g
Unsalted Butter   20g
Warm Water  250ml
Raisin    120g


Method:

1. Except raisin, mix all ingredients with a stand mixer/ by hands till all come together, continue to knead to get a smooth and springy dough. Wrap in raisin and knead them all well together.

2. Form a ball shape and cover the dough. Let it raise till double the volume is a warm place.

3. Release the air from the well risen dough, and form them into a ball shape, and cover the doughs again to give 10 minutes rest.

4. Roll the dough flat and roll them up like a Swiss roll shape. Put dough in the bread tins and bake in a pre heated oven at 200'c for 30 minutes.

5. Cool the bread on wire rack after baking. Brush the loaves with milted butter to keep the crumb soft and a glossy look.

Wednesday, November 24, 2010

Mango Coconut Chiffon







 
Coconut and mango go together give me a Hawaiian feel.... Been wanting to make this chiffon cake for a long time, and now I have a good reason to make it happen. Because I wanna join Aspiring Bakers#1:
Chiffon Cakes organized by Small Small Baker.


One of the recipes I got it from the book by 福田涥子. All the recipes she has in there give beautiful results. No wonder so many home bakers love her works. This cake has very mild coconut flavour and the dried mango bits give the biting texture to this soft and fluffy cake.What a multi texture and taste chiffon cake!



Ingredients:

Yolk    3
Sugar   70g
Veg Oil    50ml
Water   50ml
Desiccated Coconut   4Tbsp
Cake Flour    80g
Egg White    4
Dried Mango   60g
Small amount of flour to coat the mango.


Method:

1. Coat the mango bits with flour.

2. Whisk egg yolks,1/3 of  sugar together, add in oil and followed by water.

3. Add in coconut, then sift in the flour, and mix well.

4. Beat the eggs white till foamy then slowly add in the remaining sugar. Beat till stiff.

5. Add 1/3 portion of egg white to the flour batter, and blend them well. Add in the rest of the egg white, and fold in gently till well blended. Lastly add in the mango bits to the batter.

6 Pour the cake batter to a 17cm chiffon cake tin, and bake it for 30 minutes at 180'c.

7. When it's cooked, invert the cake and let it cool completely.

Sunday, November 21, 2010

White Christmas





I'm dreaming of a white Christmas.......  Has anyone driven into Christmas mode yet??

My second fondant deco ever.... Followed the idea of a friend's book. I have yet to attend any fondant course but has been always attracted to the beautiful results from others' works. Thinking I should pick the skill some day. Well, SOME DAY!!

Sunday, November 14, 2010

Tiramisu Cuppies












A friend of mine ordered these cupcakes for her friend's art exhibition to be served as one of the hi-tea snacks. I was so glad to know they were very well liked! Nothing beat a good comment after all my love and hard work to make these cuppies.

Soft and light Japanese sponge filled with coffee, hazelnut chocolate.....

Saturday, November 6, 2010

Old Fashion Butter Cream Cuppies


                                                 The little daisies brighten up the day!


                                                        Happy flowers................












Cousin and I was in the mood of making cupcakes. We always like the old fashion taste of real butter cream that brought back lots of memories.... The perfect match of these moist, fluffy, buttery sponge and butter cream was such a treat! Though the butter cream needed some time and effort, but the cup cakes were whipped up in no time!

We were both brought up by our grandma who was a very capable lady. She could cook anything from Teo Chew dishes to baking delicious Pandan chiffon cake..... We happened to live just right next to a cakery cum coffee shop. I get to enjoy cakes and cookies so often, and best of all I could go to the kitchen to look at the lady boss who did lots of birthday cakes decorations. May be from there I cultivated the interest of baking! I think?? he he..... We love the butter cream especially it's the REAL thing. It is worth the effort to whip up the egg whites and butter from scratch.

Thursday, November 4, 2010

Wholemeal Loaf ( Natural Leavening)





                                          A jar that has some magic living in there......


       With a little twist from the original recipe, I am thrilled to get a loaf of soft and smooth wholemeal bread.





                             The milky paste in the jar does look 'Nothing Much'. But it is full of 'Live' !



I hope reader here are not getting sick of my post since my very first post about natural leavening loaf. As well as wholemeal loaves!! I realized using natural leavening for bread loaf, there isn't much fancy and interesting recipe. Well, at least in my collections. However, I still very fond of making bread using this magical ingredient. The taste of the loaf simply so NATURAL. May be the crust of the loaf may not be soft enough ( but my son loves it) but the crumb is nothing less than one that is made of the normal commercial dried yeast. Turn the slices into toast that was heaven!! It would not turn soggy as soon as it turns cool. That is another reason why I find it worth the effort to make the loaf.


Original Recipe for a white loaf:
( Take away 30g of bread flour , add in 30g of wholemeal flour to make wholemeal loaf)


Ingredients:
Bread Flour    300g
Salt      5g
Sugar    10g
Warm water       160ml
Natural leavening    27g

Method:

1. Simply mix all ingredients together and knead to get a smooth and springy dough.

2. Let the dough prove for 3 to 4 hours, till it gets to double the volume.

3. Punch out the air and give the dough a gentle knead. Form to a ball shape and cover with cloth . Let dough rest for 15 minutes.

4. After resting, roll the dough flat and shape it like a Swiss roll and seal the edge. Put in a 600g loaf tin and rise till 2 1/2 size bigger. Bake in Pre heated oven at 190'c for 50 minutes.

5. When bread if cooked. Cool it on the wire rack.

Melbourne, Victoria Market..





The Cupcake Bakery just a block away from our hotel. Halloween it is!!


Flinder's street station


Our hotel.....



The cake shop I love along China town. It has a new look since I last visited couple years ago.


Best garlic bread ever had!

Loved this braid beef in red wine.





Had very good beef steak at our hotel restaurant.



                                         







This is the doughnut that we queued from Apparently it's not nice!!




                                       Italian sausages, cheeses, dried meat......




                                      Another Italian deli that sells my favourite Italian pasta- Matelli


Honey stall


Pasta shops


Love this tea and coffee shop. Every time even I don't buy their teas nor coffee, I will definitely buy some other things like tea strainer...





                                        This doughnut stall has very long queue, so we thought it must be nice....







Had a short trip to Melbourne last week. I was hopping to do some baking tools shopping this trip but.... Instead, we bought lots of food stuff. Went to Victoria market which is a must go place for me every time I travel to Melbourne. It's like a toy shop for me. Really love to walk around there and enjoy looking at food stuff and others. We can get everything and anything basically. Also I always like a Chinese bakery at Melbourne China Town.  They have all the delicious old fashion cakes and pastries which I can no longer find in Singapore. Their Vanilla Swiss roll is my all time must eat item from there. Something so simple and delicious. Other than these, we visited places like Melbourne zoo and aquarium. My son's most looking forward to. Though the trip was short, but it was sweet. :)

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