April | 2016 | Jeannietay's Blog

Archive for April, 2016

Walnut Butter Sponge Cake

April 27, 2016 at 9:08 am · Filed under Anything about food, cakes ·Tagged Bake, butter, cakes, castor sugar, egg

Walnut Butter Sponge Cake – adapted from Enne Ty’s Almond version
Yields a 6″ square/7″ round cake

Ingredients:
(A)
3 yolks (65g eggs with shell)
20g castor sugar
113g Butter, melted n cooled
1 tsp Vanilla Extract
(B)
3 egg whites
70g castor sugar
1/4 tsp cream of tartar
(C)
70g Plain flour
56g Walnuts, roasted and blend finely
1/2 tsp Clabber Girl Double Acting Baking Powder

Method:

Line the bottom of a 6″ square pan. Preheat oven to 160C.

Whisk yolks and sugar from A till fluffy. Add melted butter, and vanilla extract. Set aside.

Whisk egg whites in B until frothy before adding cream of tartar and continue to whisk, while gradually adding sugar, till firm peaks.

Sift flour into mixture A and mix. Add in blended walnut. Batter will be sticky at this stage. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. Pour into baking pan slowly from a height to break large bubbles. Shake gently from side to side to level the batter.

Baked at 160 degrees at lowest rack for 50-60 minutes or till golden brown. Test with a skewer for doneness before removing from oven to cool slightly. THen unmould and continue to cool on rack.

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Gula Melaka Sponge Cake

April 26, 2016 at 1:07 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, chiffon/sponge, coconut milk, gula melaka

Baked@8/6/2016

Just unmoulded

Completely cooled

Gula Melaka Sponge cake

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g coconut milk
50g melted gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
50g sugar

Line the base of an 8″ round pan and grease the sides.

Variation: Add a tablespoon of cocoa powder to 1/3 of final batter, fold in gently to mix and pour in randomly to do the marbling effect.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until a smooth paste is obtained.
2. Add in the gula melaka and coconut milk and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins. Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.

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Egg Tarts

April 24, 2016 at 9:14 am · Filed under Anything about food, Tarts, Tarts/Pies ·Tagged Bake, castor sugar, egg, milk

Egg Tarts Recipe adapted from here

Pastry Crust:

– 230g cake flour (sifted) I used AP Flour
– 140g butter (room temperature)
– 40g powdered sugar
– 20g evaporated milk
– 1 large egg yolk (room temperature)

Egg Custard:

– 4 large eggs (room temperature)
– 90g sugar
– 80g evaporated milk
– 290ml water
– knotted pandan leaves

Directions:

For the pastry crust, in a large mixing bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy. Add egg yolk and mix together, followed by the evaporated milk. Next add the flour. Mix until the dough starts to come together. Remove and let it rest covered while you prepare the next step.

For the egg custard, in a small saucepan, add water, some pandan knotted pandan leave and sugar and bring to a boil. Turn the heat down and simmer a few minutes. Remove from heat and let it cool completely. Discard the pandan leaves.

Back to the crust, divide the dough into 14 portions. (I managed to get 19 tarts). Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. Chill in the fridge while you prepare the custard.

In a medium bowl, beat the 4 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.

Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture and bake for 18 – 22 minutes at 190C until the egg custard is puffed up a little, and the crust is golden brown. Watch carefully during the last few minutes and do not allow the custard to puff up. Some will bake faster so once, it’s starting to puff, remove them. Continue to bake the rest until done.

Allow to cool for 5 – 10 minutes then unmould. Gently push the sides of the pastry until it’s released then invert the tart tin over and remove the egg tarts carefully. Serve immediately.

Notes: If you prefer darker crust, please pre-bake until pale golden before filling in the custard and continue baking as per instructions.

To get more custard into your tarts, mold the crust slightly above the rim.

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Pumpkin Sponge Cake

April 22, 2016 at 3:44 am · Filed under Anything about food, cakes, chiffon/sponge, pumpkin ·Tagged Bake, cakes, castor sugar, chiffon/sponge, coconut milk

Pumpkin Sponge Cake

100 gm pumpkin puree (roast/steam pumpkin until soft and scrap out the flesh and mash with a fork)
35 gm Coconut milk (santan)
35 gm vegetable oil
1 tsp vanilla extract
100 gm cake flour
100 gm egg yolks (6 eggs – grade B)
200 gm egg whites (6 egg whites)
100 gm castor sugar

Instructions:

Preheat oven to 170C. Line the bottom of an 8″ round pan and grease the sides.

1. In a big mixing bowl, add pumpkin puree, egg yolks, coconut milk, vanilla extract and oil. Use a hand whisk to blend together before adding flour. Whisk to combine and set aside.

2. Beat egg whites with an electric mixer until foaming before gradually adding castor sugar. Continue to beat until firm peaks form.

3. Add 1/3 of the meringue and mix into the pumpkin batter. Fold with hand whisk to combine before adding another 1/3 portion. Repeat with remaining meringue and fold until no streaks of yolk batter can be seen.

4. Transfer batter into baking pan and tap a few times on counter top to remove big air bubbles and also helps to even out the batter.

5. Bake with water bath (bain marie) at 170C for 15 minutes, then reduce to 140C for 50 minutes. Remove water and reduce temperature to 100C and continue to bake for another 10 minutes.

6. Unmould when cake has pulled away from the side of cake pan and cool completely on a rack before serving.

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Banana Bread

April 20, 2016 at 4:31 pm · Filed under Uncategorized

Cinnamon Banana Bread adapted from Sally’s Baking Addiction

Ingredients:

200g All Purpose Flour
50g Wholemeal Flour
1/4 teaspoon baking soda
1/2 teaspoon Clabber Girl Double Acting Baking Powder
1/2 teaspoon salt
1 teaspoon cinnamon powder
100g brown sugar
60g slightly softened butter, (omit salt if using salted)
2 large eggs
200g mashed very ripe banana (about 3 medium size bananas)
80g sour cream (or yoghurt)
1 teaspoon vanilla extract

For the cinnamon swirl, mix together:

50g fine sugar
1 teaspoon ground cinnamon

For the glaze:

60g icing sugar, sifted
1 Tablespoon milk
1/4 tsp cinnamon powder

Directions:

Preheat oven to 170C. Line and grease a 9 x 5 inch loaf pan. Set aside.
1. Sift together the flours, baking soda, double acting baking powder, salt, and cinnamon.
2. In a stand mixer, beat the brown sugar and butter until well blended before adding the eggs one at a time, beating well after each addition.
3. With mixer on low speed, add in the mashed banana, yogurt, and vanilla.
4. Stop the machine, add the dry ingredients all at once and mix on low speed for 30 seconds. Do NOT overmix. Batter will be thick.
5. Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients then top with remaining batter.
6. Bake in preheated over at 170C for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool for few minutes then unmould and continue cooling on rack.
7. Once completely cool, prepare the glaze by mixing all ingredients together until smooth then drizzle all over the loaf.

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Copycat Butter Cookies

April 19, 2016 at 3:52 pm · Filed under Anything about food, cookies ·Tagged Bake, butter, Cookies

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Before

After

Copycat Butter Cookies
largely adapted from Zoe of Bake for Happy Kids

Ingredients:

100g salted butter, preferably the canned kind (I used french butter Elle)
30g icing sugar
85g bread flour (recommended with 12.5% protein)
15g corn flour
1 tsp vanilla extract (my addition)

The way I did mine using my Kenwood stand mixer:

1. Beat slightly softened but still cold butter with icing sugar for 1 minutes on medium speed. Add in vanilla extract half way through.
2. Add in sifted flours all at once and beat on low until fully incorporated (about 30 seconds).
3. Remove mixing bowl and use a spatula to mix batter until smooth.
4. Transfer to piping bag fixed with star nozzle and pipe out cookies.
5. Bake at 160C on middle rack until cookies are no longer shiny before reducing temperature to 140C and continue baking until golden brown. Mine cookies too about 30 minutes to bake.

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Molasses Chiffon Cake

April 19, 2016 at 1:58 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged Bake, castor sugar, egg, Molasses

Molasses Chiffon Cake

3 large eggs yolk
113g flour
40g caster sugar
1/2 tsp Clabber Girl Double Acting Baking Powder (or 3/4 tsp baking powder)
1/4 tsp salt
60g vegetable oil
80 g home made liquid molasses (made my own by melting molasses with some water)

3 large eggs white
40g caster sugar
1/4 teaspoon cream of tartar

Instructions:

1. Prepare your molasses if making your own. Add 50g of molasses and 30-40g of water and cook on low heat; stir until molasses has melted and allow to cool completely. Measure out required weight.

2. Sift together the flour, salt and baking powder. Set aside.

3. In a large mixing bowl, place the yolks, oil, salt, molasses and beat with a hand whisk until all ingredients are incorporated.

4. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 40g of sugar. Beat to stiff peaks but not dry.

5. When the meringue is almost done, add the flour to the yolk batter and whisk quickly to incorporate until mixed.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.

7. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.

8. Bake at 150C for 50 minutes. Remove from oven and invert immediately to cool.