February | 2016 | Jeannietay's Blog

Archive for February, 2016

Semolina Butter Cake

February 28, 2016 at 7:49 am · Filed under Anything about food, cakes ·Tagged almond meal, Bake, butter, cakes, castor sugar, egg, milk, semolina

Semolina Butter Cake adapted from here

Ingredients:
250g Butter (salted)
160g Caster sugar
100ml milk
5 large eggs, separated
140g flour
1 tsp baking powder
100g semolina, lightly toasted
50g almond meal, lightly toasted
1 tsp vanilla essence

Separate the yolks!

Method:

1. Cream butter with 120g sugar until light and creamy. Add the cooled semolina followed by the milk. Mix well and let it soak for at least an hour.

2. At the end of the hour, add in the yolk one by one until fully incorporated. Add in vanilla, flour and almond meal and mixed until combined.

3. Beat egg white until frothy then gradually add the remaining 40g of sugar and beat till stiff peaks.

4. Fold in the meringue to the yolk batter in 3 portions until fully incorporated.

5. Transfer batter into a lined 7″ square tin and bake at 160C for 50-55 minutes or until cooked.

6. Remove from oven and cooled slightly before unmould and cooled completely on rack.

chocolate chip cookies

February 27, 2016 at 7:03 am · Filed under Anything about food, Bake Along, cookies ·Tagged Bake, castor sugar, chocolate, egg

These are the first batch without rolled oats

The one on the left are with rolled oats and shaped into smaller cookies

Chocolate Chip Cookies (Back in the Day Bakery)
Adapted from Zoe of Bake for Happy Kids
Make 30 medium size cookies
1 1/4 cups (185g) unbleached all-purpose flour
3/4 tsp baking powder (original was baking soda) I used 1/2 tsp baking soda and
1/4 tsp Clabber Girl Double Acting Baking Powder
3/4 tsp fine salt (omitted)
125g unsalted butter, soften at room temperature – I used salted butter
1/2 tsp vanilla paste or extract (I used 1 tsp vanilla extract)
1/2 cup (100g) caster sugar
1/2 cup packed (100g) light brown sugar – I used only 50g
1 large egg, at room temperature
50g lightly toasted almond meal (ground almond)
1/4 cup rolled oats
1 cup dark chocolate chips or chunks (I used Callebaut dark chocolate callets with 54.5% cocoa)

fleur de sel for sprinkling (omitted)

Position two baking racks in the lower middle of the oven. Preheat oven to 350°F or 180°C. (I preheat my oven to 160C). Line two baking tray with baking paper.

Combine flour, almond meal, baking powder, baking soda and fine salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream butter, vanilla, and both sugars on medium speed until creamy and smooth. Takes about 3 to 5 mins.

Add the egg and whisk about 1 min just to roughly mix in then reduce the speed to low and slowly add the flour mixture in 3 portions, until just combined (takes about 1 – 2 mins). Finally pour in the chocolate chips and oats and mix on low speed until just combined.

Use a small ice cream scoop or a tablespoon to scoop about 2 tablespoonful of dough and place on the prepared baking trays, leaving 2 inches (5 cm) between as the dough will spread.

Bake the cookies, for 12-14 mins in total, switch the trays position if baking two trays at once and also rotating the tray in every 3 mins until done. This is to ensure cookies are evenly cooked. Leave the cookies to cool slightly before transferring to a cooling rack until completely cool.

Serve and enjoy or store the cookies in an airtight container.

Eat it on it’s own for a chocolatey treat….or….

dunk into cold milk …. tasted equally good!

Leave plenty of space in between as these cookies spread a lot!

I am linking this post to the Bake Along #92 organized by Zoe, Joyce and Lena.

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Frangipane Tart

February 26, 2016 at 5:31 am · Filed under Anything about food, Tarts, Tarts/Pies ·Tagged almond meal, Bake, castor sugar, pears

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Frangipane Tart
Crust adapted from David Lebovitz

Prebaked Tart Shell (makes one 9 inch/23cm tart)

85g unsalted butter, at room temperature
50g sugar
1 large egg yolk
140g plain flour
1/8 teaspoon salt

In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until just smooth, about 1 minute.
Add the egg yolk and mix for 30 seconds on low speed. Add the flour and salt and mix just until the dough comes together in a smooth, homogeneous mass. Don’t over mix. Pinch off a jelly bean–size piece of dough, wrap it in cling film, and set aside.
Place the remaining dough in the centre of a 23cm tart tin with a removable bottom (I do not have a removable bottom tart pan so I use the regular one). Use the heel of your hand to press the dough evenly across the bottom of the tin; try to get the dough as smooth as possible. Use your fingers to press the dough up the sides and to the rim of the tin; make sure that the dough is not too thick in the corners.
Freeze the dough-lined tart tin until the dough is firm, at least 1 hour. (I only freeze for 30 minutes)
Preheat the oven to 190C.
Set the tart tin on a baking tray and prick the frozen tart dough with a fork or skewer. Bake the tart shell on the baking tray for 7 minutes, then check if the bottom has puffed up; if it has, gently press it down with the back of a metal spatula. Continue baking until deep golden brown, 15 minutes more. Please check to make sure it’s not overbaked.
Remove from the oven. While the tart shell is hot, if there are any large fissures, pinch off small pieces of the reserved unbaked dough, and use your fingertip to gently smooth them into the cracks until the cracks are filled. (There’s no need to bake longer as the heat from the still-warm tart shell will firm it up.)
Storage: Tart dough can be frozen for 1 month, either formed into a disc or pressed into the tart tin. The tart shell needs to be used the day that it’s prebaked, so don’t bake it until you need it.

frangipane2

For the frangipane filling (adapted from Anncoo‘s Journal)

100g unsalted Butter, softened
90g Caster sugar (original was 110g)
1 Egg
1 Egg yolk
120g Almond meal (lightly toasted)
35g Plain flour
1/2 tsp salt
3 pears (use soft ones, peel and quartered and then slice thin)

Method:

1. Beat butter and sugar until light and creamy.

2. Gradually add the egg and egg yolk and beat until just combined.

3. Use a rubber spatula to fold in almond meal and plain flour into egg mixture until just combined.

4. Spoon mixture into the pastry case and arrange pear slices over the top.

5. Bake at preheated oven 180C for about 30 minutes or until the frangipane has set.

frangipane3

Would be so lovely enjoyed with a scoop of vanilla ice cream:)

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Steamed Moist Chocolate Cake

February 26, 2016 at 4:55 am · Filed under Anything about food, cakes, steamed ·Tagged butter, castor sugar, chocolate, egg, evaporated milk

Steamed Moist Chocolate Cake

120g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs lightly beaten
200g fine granulated sugar
187g butter, melted or you can use corn oil
200 ml evaporated milk
1/2 tsp vanilla extract Read the rest of this entry »

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Marble Loaf Cake

February 25, 2016 at 4:56 am · Filed under Anything about food, cakes ·Tagged Bake, butter, cakes, castor sugar, heavy cream, sour cream

Variation 1 – Chocolate Marble

Variation 2 – using Greentea

Yum!

Marble Loaf

Ingredients:

120g All purpose
20g Almond flour
2g Clabber Girl Double Acting Baking Powder
100g unsalted Butter
40g Sour cream
120g castor sugar
2 Large eggs
1/2 tsp salt

Variation 1: 5g Cocoa Powder
10g Heavy cream/whipping cream (can replace with evaporated milk)

Variation 2: 5g greentea powder + 10g heavy cream ( can replace with evaporated milk)

Method:

Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 150°C fan mode. Grease an 8″ loaf pan (7″ if you want a taller cake)
Beat butter, sour cream, and sugar in mixer until creamy and pale. Add lightly beaten eggs gradually until well blended.
Add in sifted dry ingredients in 2-3 portions and mix until incorporated.
Remove about 100g of batter and add in cocoa powder and heavy cream and mix to combine.
Randomly add both batters into prepared pan and swirl with a chopstick for marble effect.
Bake in a preheated 150°C oven for about 40 minutes. Cover with aluminium foil for the last 10 minutes if cake is browning too fast.
Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Preferably let it rest overnight before serving. I only rest it for a couple of hours before cutting.

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Hanjuku Durian Cheesecake

February 16, 2016 at 6:01 am · Filed under Anything about food, cakes, cheese, chiffon/sponge ·Tagged Bake, cakes, castor sugar, cheese, durian, egg

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Hanjuku Durian Cheesecake

Ingredients:

150g Cream Cheese, softened to room temperature
150g durian flesh
40g Unsalted Butter
3 Eggs yolks (60g)
20g Corn Starch
80g Sour Cream
50g Milk
1/2 tsp salt
1 tsp vanilla extract

3 egg whites (90g)
75g Sugar

Method:

Melt the butter in the microwave. Beat the cream cheese and durian in a stand mixer then add the melted butter and whisk until well blended. Set aside. (You can also use the hand whisk to do this part, just thaw the cream cheese until really soft to make it easier.)

In a separate bowl, using the hand whisk, mix together the egg yolks and sifted cornstarch until smooth. Add sour cream and mix well. Next add in the milk and mix until combined. (Again, thaw the sour cream to make it easier on the elbow:P)

Add the egg mixture into the cheese mixture and mix until fully incorporated. Strain the mixture and set aside.

Whip the egg whites until foamy then gradually add sugar and beat until just reached soft peaks.

Gently fold the meringue into the cheese mixture.

Pour into an 18cm (7″) round pan (line the bottom and grease the sides well). If using removable bottom pan, make sure you wrap it with several layers of aluminium foil.

Preheat oven to 170C. Bring temperature down to 150C and put in your batter to bake in water bath for 60 minutes, bottom rack.

Chill it over night before serving.

Served well chilled, super yummy!

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Pumpkin Angku Kuih

February 15, 2016 at 6:26 am · Filed under Anything about food, Kuih/Kueh, steamed ·Tagged castor sugar, coconut milk, glutinous rice, steamed

for the dough:-
400 g glutinous rice flour
4 tbsp oil
200 g steamed pumpkin
2 tbsp sugar
200 ml thick coconut milk

Ingredients for the filling:

300 g split green beans (mung beans), soaked overnight or at least 4 hours

100 g castor sugar

1 tsp salt

6 tbsp corn oil

To prepare the filling, soak the beans at least 4 hours then steam on high heat until soft. Use a food processor to blend until fine. Can use fork if do not have food processor.
Cook the blended beans with the rest of the ingredients until a soft paste forms. Cool and roll into tiny balls of about 8-10g each.

Before steaming

Method to prepare the angku dough and shaping:

Mix all the ingredients together until you get a smooth dough. Divide dough into two portion and add a few drops of red colouring into one portion and knead until smooth. Pinch about 15g of dough (or depending on the size of your mould), flatten it with your palm, add a ball of mung beans filling and wrap it up. Insert wrapped dough into well floured mould, and knocked it out and place on a piece of oiled banana leaf.
Repeat until all the dough and filling is used up.
Steam in medium fire for 10 minutes, brush with oil to prevent sticking.
Served warm or at room temperature.