Saturday, April 30, 2011

Blueberry & Cheese Chiffon Cake










My last minutes post to join our current month's Aspiring Bakers #6: Say Cheese! (April 2011)

I have been very occupied with some baking lately and been wanting to find a time to bake this so that I could join the rest to say CHEESE!! Mini chiffon cakes seems very cute and yet great to eat by just peeling of the paper cup. Less mess and really convenient to bring out as one of picnic food!


Ingredients:

Cottage Cheese   80g
Lemon Juice  30ml
Yolk  4
Veg oil   30ml
Caster Sugar  30g
Vanilla Essence  1/4 tsp

Egg White   4
Caster Sugar    50g

Frozen Blueberry  100g ( I used dried berry)
Caster Sugar   1/2 tbsp
Lemon Juice   1/2 tsp

Method;

1. In a glass bowl, in with blueberry, sugar and lemon juice. Heat them up using microwave for about 2 minutes. Drain the juice, and coat the berries with flour and set them aside.

2. In a mixing bowl, whisk cottage cheese and lemon juice till creamy, then add in oil and whisk.

3. In another bowl, whisk egg yolks and sugar until it's pale.

4. Mix in yolk mixture to cheese batter in 2-3 additions, add in salt and vanilla and mix till well combined.

5. With a stand mixer whisk egg whites til foamy, then slowly add in sugar and continue to beat till soft peak. Add into cheese mixture in 3 additions. Fold them gentle and pour 1/2 the portion to a 20cm chiffon tin , add in coated berries and pour in the remaining batter. Bake the cake in pre heated oven 180'c for 30 minutes. Invert the cake tin after baked to let the cake col completely before serving.

Wednesday, April 27, 2011

Baby Gal's Big Cake for Her Big Party














After the sugar free baby cake, this is the big cake for baby Gracie's birthday party. A green tea red bean double cream cake accompanied by four different flavours of cuppies. It was indeed a challenge for me to do a cake using both sugar paste and cream combo. With our hot and humid weather, it was pretty tough to please both ingredients before the whole cake was completed. However, I was very glad it turned out well and the guests liked the cakes!!



Thursday, April 21, 2011

Baby Sugar Free Birthday Cake


Who says baby foods are not nice?? A sugar free baby birthday cake may not be as tasty as the adult's. But it is definitely healthier.

A cake for a baby girl who turned one yesterday, and her mommy requested this special cake for her so that she could enjoy her very first birthday cake without the worry of sugar!

When the cake first came out from the oven, I could smell the sweet smell of banana and raisins. It's absolutely smells great! The texture of the cake was little dry compared to the usual birthday cake, it's something like muffin with very little sweetness. I frost it with cream cheese maple syrup which is another recipe meant for babies. However, the frosting was rather tricky to handle. It needed quite a few rounds of chill and frost before I complete the decoration. According to The mommy, baby gal like birds and butterflies, so I made the birds with fondant and some sugar butterflies. :)

What could be better to know baby Gracie loved the cake!!

Monday, April 18, 2011

Dried Fruits and Cheese Muffins with Crumble Top










Who doesn't like crumble top?? I loooove crumble top. The sweet smell while baking in the oven is absolutely heaven.

Again, I was in the mood of trying out new recipes of muffins from books that I have. Though this is not my first time making muffins, there are still a few more recipes I have yet to 'cheek them out' ! ;)


There was one using bread flour, but I didn't quite like it as I find the texture was rather heavy, though it tastes very good. It is much like the versions of The US, Australia as well as New Zealand. And they are not quite my cup of tea and not for a person who prefers something light and fluffy, so, that was out! Next come to this which uses cake flour or low protein flour. It is soft and lighter, together it is very yummy! Hubby said it is just like the usual cupcakes I baked. Whether cup cakes or muffins, it doesn't really matter. As long as it suits my liking. The crumble top is a + + point of course. :)


I brought both the muffins to my cake decorating class and the feed backs were good! And as expected, the one using cake flour has got better texture. The the joke came from our teacher, '' What is the difference between muffins and cupcakes??''   And the answer is, cupcakes are pretty muffins, and muffins are ugly cupcakes!


Ingredients:

Unsalted butter. 50g
Caster sugar. 70g
Egg. 1
Pinch of salt
Milk. 60ml
Cake flour. 100g
Baking powder. 1tsp
Dried Cranberries and dried blueberry 30g each.
Cream cheese 20g


Crumble top:
Butter 20g
Sugar. 20g
Pinch of cinnamon powder
Plain flour. 30g

Method:

1. Cream butter in a bowl, add in sugar and beat till fluffy and pale.

2. Add in egg and mix well, then add in salt. Pour in half the milk and mix again. Sift in half the flour and baking powder ,mix well. Pour in the rest of the milk , mix, and followed by flour and baking powder.

3. Scoop a table spoon of batter in muffin cups and fill with dried furies and cream cheese, then top another table spoon of batter followed by nuts(optional) and crumble.

4. Bake in pre heat oven 170'c for 25 minutes. Cool baked muffins on wire rack.

Friday, April 15, 2011

Nutty Moist Banana Cake















A new recipe from my latest addition of recipe book. I love soft and light cakes and even for banana cake I would source for the recipe that gives the soft and light texture. So I found my second love from my new book. However, I still love the old recipe as much.

There are sooo many different recipes for banana cake, which I have tried out but.... I am not a nutty person neither do my family. Till recently my son started to like eating raw mixed nuts and dried fruit that comes in a packet. I stolen some of the mixed nuts from the packet and added into this banana cake which called for walnuts. What really makes me pick this recipe is all because the picture on the recipe book! I could see the cake is moist and soft although some time the pictures in some books could be deceiving, but this one proved it right! The cake is soft, moist and not oily at all.  And I never knew that eating banana cake with the mixed nuts is such a wonderful joy. I am glad I gave this a try.


Ingredients:

Unsalted butter   60g
Caster sugar   100g ( I used 80g)
Egg   1
Cake flour  120g
Baking soda   1/2 tsp
Baking powder  1/4 tsp
Pinch of salt
Plain yogurt  80g ( I used sour cream)
Ripe banana  100g (mashed)
Walnut   30g ( I used mixed nuts)

Method:

1. In a bowl, cream butter will hand whisk then add in sugar, and mix well till it's pale and creamy.

2. Add in egg and mix well. Followed by baking soda, baking powder , salt and beat well.

3. Add in mashed bananas mix well.

4. Sift in 1/3 of the flour and quickly mix well.

5. add in yogurt, mix well, then sift the remaining flour and mix well.

6. Add in nuts and give it a quick mix, then pit batter into a baking tin 18x9x8cm(H) bake at pre heated oven at 180'c for 50 minutes.

7. After it's baked, cool the cake on wire rack.

Friday, April 8, 2011

Haiji Loaf




The crumb is as soft as cotton wool. Every time I portion the bread, my fingers will dent the loaf.








Ever since I discovered Haiji White Bun, I have been making it most often than any other bread. So I was thinking what would it be like if I turn it from bun to a big loaf?  Verdict: Ultra soft and smooth bread! The loaf is so soft till it actually have that wobbling effect when handling the loaf!! When I slice the loaf I got to be extra gentle. As my son said it is a baby's butt!

Tuesday, April 5, 2011

Matcha Red Bean Layer Cream Cake

 
 The messy looking of the red bean sandwich in between the layers plays an important roll in the whole cake. Without the red bean, it'd not be the same. So please bear with the not so pretty looking layers.... It's the taste of the cake that will win your heart.







I wish I could share a slice with my readers so that you would know how soft and light the cake is.




Yes, it's Japanese layer cake time AGAIN!! Was craving for this, so I made it for our tea. If you were to be my reader long enough, you would probably realize that most of my cakes are very much of the sponge base and could hardly see mousse cake, heavy baked cheese, creme brulee... That is because my family only into sponge cakes. Even butter cake, I would have to make as like as possible to my hubby's liking.

Green tea + red bean = perfect match. Top with smooth and milky Organic heavy whipping cream = Heaven! The cake texture is so good that hubby and son had 3 slices each at one go, so = 6 slices! Wow, since when my cake has became some form of equation??  Love it as it doesn't have any rising agent in it, and that is something so satisfying to see my cake turned out to be so wonderful just by my own afford (beating the eggs and sugar). It needs say no more........

I have some readers are interested to know how to make this cake....
The recipe is from my previous Japanese Strawberry Short Cake. I added 1/2 tsp of green tea powder to the sponge recipe. Happy baking!!

Award

                             

My second surprise from Alice of I love. I cook. I bake. Thanks so much for sharing this award with me. It is indeed very honored to be given two awards in just two weeks.

Monday, April 4, 2011

English Muffin





If you know what I mean.................


























Personally I don't think these look very much like a traditional English muffin, besides the corn meal coated layer. The crumb is actually a white bread recipe and transformed to a roll with corn meal coated outside. I guess I would call it a Cheating English muffin! But I must say I love it! It's another extremely soft bread roll from a simple white bread recipe. The master's 狄山和也  recipe is one of the simplest to do , and the best result you can achieve. Now I can forget about going through some small steps to make water doux to achieve that super soft bread crumb. His is just right for a perfect soft bread!


Ingredients:

Bread Flour   150g
Salt   2g
Sugar    8g
Unsalted Butter   8g
Instant Dried Yeast   3g
Warm Water  105ml
Corn Meal for coating

Method:

1. Simply mix everything up using a stand mixer or by hands. Knead for good 15 minutes till you get a smooth and springy dough. Cover dough and let it rise in a warm place.

2. When dough rise up to double in size, bring dough to work top and give the dough a light kneading, then portion to 5 equal portions. Roll up to a ball, and cover it and rest for 10 minutes.

3. Flatten the dough and re roll them to a ball shape, and give the top and bottom a press to create the English muffin look. Use a dam cloth give the surface a little moisture then coat the dough with corn meal. place them on a baking tray line with parchment. Let dough rise for 30 minutes in warm place, then bake in pre heated oven 180'c for 6 minutes.

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