September | 2016 | Jeannietay's Blog

Archive for September, 2016

Condensed milk Chiffon Cake

September 29, 2016 at 3:44 pm · Filed under Anything about food, cakes ·Tagged Bake, castor sugar, chiffon/sponge, coffee, condensed milk, egg

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Condensed Milk Chiffon Cake

Ingredients:
6 eggs yolks (65g with shell)
100g corn oil
120g self raising flour
1/2 tsp salt
80g condensed milk + 50g water

6 eggs whites
90g sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice

1 tsp of coffee powder.

Line the base of an 8″ tube pan. Do not grease the sides.

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 smooth.
2. Lightly whisk the condensed milk, water and egg yolks together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. 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. Remove a 3-4 tablespoon and mix with the coffee powder.
5. Pour half the batter into prepared pan. Drop dollops of the coffee flavored batter on top and pour in the balance natural batter to cover the coffee batter. Use a chopstick to go round the batter a couple of times and gently tap a few times to remove big bubbles. and bake in water bath at 160C for 70-80mins or until the cake bounces back when you lightly press the top.
6. Remove from oven and invert immediately on top of a slim mug or bottle to cool completely before unmoulding.

5 Stars Soft White Bread

September 28, 2016 at 6:11 am · Filed under Anything about food, bread ·Tagged Bake, bread, butter, castor sugar, egg

Doubled recipe to bake this loaf

And six sausage buns

The lady who tried this recipe recommended this recipe over Wu Pao Chun‘s champion toast so I had to give it a try too. I followed the ingredients from her blog, The Fatty Rie and use my stand mixer to prepare the dough instead of bread machine.

Ingredients:
– 230g bread flour
– 25g butter
– 25g sugar
– 3g salt
– 3g yeast
– 25g egg, beaten
– 125g cold water

Method
1. In your mixing bowl with dough hook, put in flour then place sugar, salt and finally yeast on the top in a separate spot away from the salt.
2. Add in the egg and water and start to knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and divide into 3 equal parts and shape into a log and place into a 20 x 10 x 10cm pan. For sausage buns, weigh dough to 60g each, then roll into a long strip about 1 ft and twirl it around a sausage.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done. For sausage buns, bake at 160C for 20-25 minutes.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

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Carrot Cake with Cream cheese frosting

September 25, 2016 at 12:25 pm · Filed under Anything about food, cakes, cheese ·Tagged Bake, cakes, carrots, castor sugar, egg, pineapple

Largely adapted from Munira’s recipe

MOIST CARROT CAKE
Ingredients:
100 g Walnuts, roasted and chopped
340 g Carrots, finely grated
260 g All-purpose Flour
3/4 tsp Bicarbonate of Soda
1.5 tsp Baking Powder
1/2 tsp Salt
1.5 tsp Cinnamon Powder
4 Large Eggs
240 g Fine Sugar
240 ml Vegetable Oil
2 tsp Vanilla Extract
150 g Canned Pineapples, drained and blended

The ingredients…

Method:

1. Preheat oven at 180°C. Grease and flour your baking pan. I used two 6″ round and a small bundt cake pan.
2 Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon powder. Set aside.
3. In a mixing bowl, beat eggs and sugar on high speed until pale and thick. Lower the mixer speed and add oil slowly. Next add the vanilla extract.
4. Add the dry ingredients in 2-3 portions until just incorporated. Next fold in the pineapple paste.
5. Remove mixer and fold in carrot and walnut with a spatula until well incorporated. Pour into prepared pans.
6. Bake in the middle rack for 30-35 mins or until golden and skewer inserted comes clean.
7. Let it cool in the pan for 10 minutes before inverting onto a wired rack to cool completely.

Note: I baked with Smeg oven at 160C (fan mode).

CREAM CHEESE GLAZE
Ingredients:
125 g Cream Cheese, softened
1/2 tsp Vanilla Extract (I used 2 tsp lemon juice)
4 Tbsp Icing Sugar, sifted
Milk as needed (I used whipping cream)

Method:
1. Beat cream cheese until creamy. Add Lemon juice and icing sugar.
2. Slowly add cream a teaspoon at a time until you reach the desired consistency.
3. Frost cake when it is completely cooled. Garnish with extra walnuts.

Cream cheese frosting (for stiff frosting)

125g Cream Cheese (soften)
50g butter (soften)
50g icing sugar (sifted)
few drops of lemon juice

Method: Whip all the ingredients together until smooth.

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Almond Chiffon Cake

September 25, 2016 at 3:21 am · Filed under Anything about food, cakes, chiffon/sponge, Uncategorized ·Tagged almond meal, Bake, cakes, castor sugar, chiffon/sponge, egg, milk

Almond Chiffon Cake

Ingredients: A

6 egg yolks (65g eggs with shell)
1/2 tsp salt
60g corn oil
70g milk
60g superfine flour or cake flour
1/2 tsp baking powder
60g ground almond (almond meal)
2 drops of almond extract

Ingredients: B

6 egg white
100g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 160C. Lowest rack. Blend flour and almond meal until fine. Mix in the baking powder.

1. Beat the egg yolks, salt, corn oil and milk until creamy before adding the flour mixture. Mix until thoroughly combined before setting aside and prepare the meringue.

2. Beat egg whites until foamy before adding the cream of tartar. Gradually add the sugar once the foam became fine. Continue beating to firm peaks.

3. Mix the meringue into the yolk batter in 3 additions, using a hand whisk or a spatula, folding until the batter is well combined.

4. Pour into a 20cm tube pan and tap gently to remove big bubbles and level up the top. Bake in preheated oven at 160C for 80 mins or until cooked. Please adjust temperature and timing according to your oven.

5. Invert to cool completely before unmoulding and slice.

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Pandan Chiffon (cooked dough)

September 23, 2016 at 2:29 am · Filed under Anything about food, chiffon/sponge ·Tagged Bake, castor sugar, chiffon/sponge, coconut milk, egg, Pandan

pcc

Bake this without cooking the dough but beat meringue to stiff peaks. Result is open crumbs, with lots more batter

Enough extra batter to bake 7 cuppies!

with equally open crumbs

pcc7 Pandan Chiffon (Cooked dough)

Ingredients:

140g Self raising flour, sifted
105g oil
120g pandan juice
30g santan (coconut milk)
6 egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
140g sugar

Utensil: used 20cm but recommend to use 21-22cm

Method:

1. Preheat oven to 160C.
2. Combine Pandan juice and coconut milk. Set aside. Separate your eggs.
3. Heat oil in a saucepan, using low heat about 70C then add the sifted flour (mix the salt into the flour)and mix with a spatula or hand whisk. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool completely before unmoulding.

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Banana Chiffon Cake (cooked dough)

September 22, 2016 at 4:55 am · Filed under Anything about food ·Tagged Bake, Bananas, castor sugar, chiffon/sponge, egg whites, egg yolk

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Recipe Credit goes to Enne Ty

Banana chiffon cake ( cook dough method )

Ingredients:

220g banana purée
5 egg yolks (65g eggs)
60 g oil
140 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
85 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Utensil used: 20cm Tube Pan

Method:

Sift all dry ingredients and place in the bowl.
Heat oil to 70C (estimation is fine) and add in the flour. Remove from heat and stir until combined.
Add in banana purée and yolks and mix till well incorporated. Set aside.
Whisk egg white to firm peaks.
Add meringue in 3 portions into the yolk batter and pour into prepared pan.
Bake in the preheated oven at 160 C for about 70-80 mins. or until cooked.
Remove from oven and immediately invert it to cool completely before unmolding.

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Banana Streusel Muffins

September 21, 2016 at 3:22 am · Filed under Muffins/Cupcakes ·Tagged Bake, Bananas, butter, cakes, castor sugar, cinnamon, egg

Banana Streusel Muffins

Ingredients
190g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

2 large bananas, mashed
150g castor sugar
1 egg, lightly beaten
75g butter, melted

50g brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 180C. Line with muffin pan with muffin paper cups.
1. In a small bowl, prepare the streusel by mixing together the brown sugar, 2 tablespoons flour and cinnamon. Rub the tablespoon of butter until mixture resembles coarse crumbs. Keep in fridge until needed.
2. Sift flour, baking soda, baking powder and salt into a large mixing bowl.
3. In another bowl, place mashed bananas, sugar, egg and melted butter.
4. Pour the banana mixture into the flour mixture and gently stir with a spatula until just until combined. Do not over mix or you will end up with tough muffins! Spoon batter into prepared muffin cups up to 90% full. Sprinkle the prepared streusel over muffins.
5.Bake in preheated oven for 18-20 minutes, until a skewer inserted into centre of a muffin comes out clean.
6. Remove from the muffin pans to cool on rack. Best to enjoy these muffins while still warm.