Hearty Bakes

Everyday Cake

2011-11-17T09:20:00.000+08:00

Slice after slice.
Its the Light & citrusy sponge, an everyday cake along with a pot of english tea.

Life is great!

Orange Sponge

Recipe reference: Alex Goh Baking Codes

The making of sponge adapted into * Orange Sponge

4 yolks

16g sugar

1/2 tsp vanilla essence (i omitted this & let the star ingredient, Orange takes the lead)

*3 tbsp of fresh orange juice

*Orange zest from 1 big navel orange

100g Plain Flour (i used Cake Flour)

50g Corn Oil

4 whites

100g sugar (reduced to 80g)

Method:

1.Whisk yolks and sugar till light and fluffy. Add in the orange zest and juice, continue whisk till pale in colour, ribbony stage.

2.In another bowl, whisk whites to soft peak and in the sugar, continue whisk until stiff.

3.Gently fold in the whites mixture with the yolks mixture until well-blended.

4.Sieve in the flour and gently fold it using a whisk or spatula until batter is well-combined.

5.Lastly, fold in the corn oil until well incorporated.

6.Pour batter into a 7" Square tin. Bake at 180deg C for about 30minutes.

7.Remove cake when baked to cool.

Enjoy~

The apple of my eye

2011-11-16T09:06:00.001+08:00

Yesterday was my boy2, Jun's 9th birthday.

As per his request, i made him a Mango Mousse Cake.

Happy Birthday Son! You are always the apple of my eye ;)

Lapis 风

2011-11-11T11:29:00.000+08:00

一股强大的lapis风从珀斯好友家飘至我家。相信会在我这待好一阵子。
我们都做得兴起! 一起分享喜悦，使烘焙的路上倍增勉励和乐趣；）
一起加入我们的乐趣吧！

Recipe reference: 茄子

Jane's Corner

Labor of lotsa LOVE

2011-11-09T13:36:00.002+08:00

I normally bake Kek Lapis once or the most twice in a year during special occasions like Christmas & Chinese New Year. Its way too time consuming, requires effort and certainly a test of patience. Hence, the name Labor of LOVE derived from my previous Kek Lapis.
Recently my baking buddy, Jane has been into baking Cake Lapis 1, 2, 3, 4. Take a look at hers and tell me how can i not be tempted, drooling over her pretty kek lapis without joining in the fun?!
So, yes i did! First thing first, right after my boy's exam! A great way to destress.
With the success of my previous lapis, i made some adaption to the recipe with the addition of cocoa instead of using Spekkoek Lapis powder. We had this for tea on a Sunday afternoon at our cosy 'tea-corner' after a few hours of my hard work and sweat-it-out. The cake was gone within the day ;)
This will be in my Christmas party menu this year.

Chocolate Kek Lapis

Recipe adapted from: Agnes Chang Baking Made Easy

Indonesian Kue Lapis

Ingredients A:

450g tinned butter (Golden Churn)

11/2 tbsp condensed milk

270g icing sugar - sieved (reduced to 200g)

Ingredients B:

15 egg yolks mixed with 1 tsp vanilla essence

Ingredients C:

120g Cake flour

15g Cocoa Powder

Ingredients D:

5 egg whites

Ingredients E:

50g mini choc-chips

Method:

1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy. Add Condensed milk and beat to combine. Set aside.

2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved cake flour.

3. Whisk whites till stiff. Gently fold whites into step 2. Divide batter into 2 portion. Add sieved cocoa powder into one of them, mixed to combine.

4. Spread 1 thin layer of plain cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick and press. Spread another thin layer of cocoa batter, sprinkle some chocolate chips on it, bake on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.

5. Remove and leave to cool. This cake tastes better after keeping for one day.

Note:

While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass or lapis presser. This is to ensure all the layers are flat and nice. You can also brush a little melted butter over each baked layer to keep the cake moist.

If you want the layers to be even and neat, weigh the same amount of batter before spreading.

FUNderful time of the year!

2011-11-03T08:34:00.000+08:00

Its time of the year again with exams over, exciting plans line up for the forthcoming holiday. Time of the year when u see me less in the kitchen but out there having fun, fun but fun. Just when i thought i can close the kitchen and head out for more ~~sun~~ splish, splash taking a paddle & fun, this month Aspiring Bakers theme is Enjoying Cupcakes! As fun as it sounds, its too good to miss! So very often, you will still see around churning cupcakes and have my share of fun in the blogosphere too.

First on the go, Black Bottom Cupcakes.
Moist chocolate cake with a dallop of creamy cheese filling. Simply irresistible! Make yours today!

Deck the hall.

Take a peep our home sweet home as we count down to Christmas with the tree first to put up, ornaments next! More coming up!

Black Bottom Cupcakes

recipe reference: The Great Book of Chocolate, David Lebovitz

adapted from Joy of Baking

Watch Video here

Cream Cheese Filling:

227g cream cheese at room temperature

65g granulated sugar

1 large egg

1/2 tsp pure vanilla extract

Chocolate Cupcakes:

195g all purpose Flour

200g granulated sugar
30g unsweetened cocoa powder
1 tsp baking soda

1/4 tsp salt

240 ml water

80 ml corn or canola oil

1 tsp pure vanilla extract

Cream Cheese Filling:
1. Using a electric mixer or with a hand mixer, beat the cream cheese until smooth.
2. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes:
Makes 12 large cupcakes

1. Preheat oven to 175 degrees C and line 12 muffin cups with paper liners. Set aside.
2. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In another separate bowl mix the wet ingredients water, oil and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
3. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

4. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog

Ang Ku Kueh

2011-10-30T09:41:00.001+08:00

i think it should name it PINKu Kueh instead ;)
As i din't want to add too much colouring, hence the colour look pretty pale here. Since i'm a kueh newbie, i will settle for something manageable to start with. Secondly, the lazy me want a fuss free ang gu with just mix and knead kinda. Where do i source for recipe? No where else but ask my Sifu Jane's. True enough, ask and you will receive. Thanks Jane, you have always make it easier for me to follow yet yields wonderful results following your recipe. Thanks for your sharing ;)

Ang Ku Kueh
recipe courtesy of Jane

Ingredients:

(A) 50g rice flour
     110ml water
(B) 250g glutinous rice flour
      30g sugar
      220ml water

(C) 3tbsp oil

*food colouring

fillings: 300g mung beans, 200g sugar

Method:

1. Soak mung beans for 2hrs, steam the beans until soft. Mash the beans.
2. Fry mashed bean with sugar until dry and non stick to wok.
3. Mix ingredient (B) and set aside.
4. Cook ingredient (A) until thick.
5. Mix (A) & (B) and add in (C) to form a soft dough. Colour your dough.
6. Divide dough into small portions, wrap in fillings and mould it out.
7. Place the "ang ku" on lightly greased banana leaves steam for 7-8 minutes over medium heat. Greased some oil on the surface of "angku" and serve.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Tricks or Treats? Spooky or Cute?

2011-10-28T11:40:00.002+08:00

Have a ghoulishly good time this Halloween with these meringue ghosts canvassing round your neighborhood. Happy spookiest weekend!

Meringue Ghosts

please refer methods & video reference at Joy of Baking

Ingredients:

4 large whites (120 grams)

1/2 tsp cream of tartar

200 grams superfine or caster sugar

*Note from Joy of Baking: If you don't have superfine sugar, simply take 1 cup (200 grams) granulated white sugar and process it for about 30 seconds in a food processor.

1/2 tsp pure vanilla extract

handful of mini chocolate chips

Jessie's note: these meringue ghosts taste very much like cotton candy, crisp from outside and chewy in the inside. I find it too sweet for my liking, i would suggest reduce the sugar a little without affecting too much of the whites volume.

Classic Chocolate Cupcakes:

adapted from: Fergal Connolly 500 cupcakes & muffins

Ingredients:

225g Unsalted butter (soften)

225g Caster sugar

225g Self-raising flour

1 tsp baking powder

4 tbsp Dutch-process cocoa powder

4 eggs

1 tsp Vanilla essence

Method:

1. Preheat oven to 175deg C

2. Line paper cases in muffin tin

3. Combine all the ingredients in a large bowl, whisk with an electric until smooth, about 5 minutes.

4. Spoon the batter into the cases.

5. Bake about 20mins

6. Remove cupcakes and cool on rack

Have Fun!

comfort food

2011-10-27T15:20:00.001+08:00

Hubby and me are big fan of chwee kueh. We would often travel the extra mile and join the snake queue for this simple hawker delight. I have never thought I would ever get to make and eat this comfort food right at the comfort our home until i saw Anncoo's Chwee Kueh post with steps-to-steps pictorial and detailed recipe that yields very soft kueh that topped with fragrant chai-po, minus the oil from store-bought ones along with home-made sambal chili paste. We had this for lunch yesterday. Hubby and children like it and i can proudly says, we no longer need to travel just to have this. Thanks Ann for your sharing ;)

Recipe reference: Anncoo Journal Chwee Kueh

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

psst...as i explore and experiment into kuehs making under this month Aspiring Bakers Challenge, i am intrigue with all the assortment kuehs posting by fellow bloggers. Looks like i have to buy more moulds, bigger steamer with more kueh posting here with my new found love. Tho my niche is still baking but, one can always learn and improve ;)
Next on the list, Ang Gu Kueh!

kitchen mishap

2011-10-24T14:46:00.002+08:00

My initial plan was to bake mini marble cake like this, from Wen's Delight.
But why oh why there ain't any marble effect on my cakes!?
You see, when you have all your children at home 'chanting' mummy seeking attention, you'll understand my state of focus then. At times, i wish i can clone many me to devote my attention for all. Yes, 24x7 is never enough!
So, instead of dividing the batter into two to create the marbling effect, in split second i poured the cocoa right into the batter. oh my goodness! NO WAY to salvage! hmph...
Grreeat! Now it turned into a full chocolate cake! but, i wanted something more than just a plain o'chocolate cake :(
Forget about the beautiful swirls! I stood still, stared at my batter for couple of minutes and finally, took a turn with little adaption. That, I transformed it into 'chocolate buttons' instead. Don't they look cute, kinda like buttons?
Luckily, It was kitchen mishap turned pleasant suprise, these buttons were tasty. The credit goes to the versatile recipe, not forgetting the ever rich cocoa i used.

Chocolate Buttons

adapted from Sonia's Marble Chocolate Cupcakes

and Wen's Mini Marble Mocha Cakes

yields 26 buttons

Ingredients:
150g Butter (softened)
135g sugar
3 eggs
200g Self-raising flour
*Alternatively, you can use plain flour sieve with 1 tsp of baking powder.
6tbsp milk
* Wen's marble cakes asked for 2 tbsp of milk, however, the batter was rather dry with all the cocoa powder thrown in, hence i adjusted the milk to 6tbsp instead for moisture.
55g cocoa powder
*some melted chocolate

Method:
1. Preheat oven at 180deg c, grease the donut trays.
2. Whisk butter, sugar, eggs, milk and flour and cocoa until smooth and well-mixed. Easy peasy!
*alert! alert! please do not repeat my mistake and pour the cocoa if you want to make marble cakes.
3. Transfer batter into piping bag. Pipes batter onto donut trays till full and bake for about 18 to 20 minutes or until well risen and springy to the touch.
4. Transfer to a wire rack and let cool.
5. Double-boil some chocolate. Pipe into the hole in each donut-shaped cakes.

What an eventful morning! All i want now is head back to my massage chair. Peace at last, before they are back.

Hokkaido Chiffon - Encore

2011-10-20T11:20:00.003+08:00

Hokkaido Chiffon is one of my favourite. I reckoned that it is also one of the popular cake among the baking community. I'm not sure its origin but one certainly need not travel there for a taste of it.
The recipe, as versatile as the cake, see here & here, is the sort that you can whip up if you are running short of time. If you have 30 minutes to spare, this IS the cake!
Simple is beauty~

Hokkaido Chiffon

Ingredients:

4 Yolks

70g Sugar

1 tsp of Vanilla Essence

80ml Fresh Milk

60ml Corn oil

135g Cake Flour

4g Baking powder

6 Whites

50g Sugar

Method:

♥ Preheat oven 180°C

♥ Arrange paper liners on baking tray

♥ Hand whisk yolks with sugar untill pale in colour.

♥ Add drops of vanilla essence

♥ Add in Milk, follow by oil, manually whisk till combined.

♥ Sieve in Cake flour and baking powder. Stir till well-mixed.

♥ Whisk whites till foamy, add sugar. Whisk till medium peak.

♥ Take 1/3 whites fold in with yolk mixture.

♥ follow by folding in the rest of white

♥ scope batter into pre-arranged paper cups about three-quarter filled.

*Jessie's note: this cake will shrink after cooled. However, do not over-filled up the liners as batter will over flow.

♥ baking time est. 20-25mins.

Recipe adapted from : 不用模型做点心

Spiral Curry Puffs

2011-10-18T09:59:00.000+08:00

After my maiden attempt in making kuih, let's try spiral curry puffs.

Recipe reference: Jane's Corner

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

I'm no longer just a Cake Lady

2011-10-17T09:40:00.000+08:00

wow... wow...WOW!!!...was what my family responded when i told them i'm gonna make some kuih!
In the family, i'm known as the cake lady. Eversince i started baking, any events or birthday, you'll see me with my cake along. Hence, the nick given. Of course, i'm more than honour as no one bakes in my family, more so for one who once work in the corporate world who knew nuts about cooking to one who cooks and bakes, not very well tho but learning and improving. Hey! that's little achievement for me k ;)
With the blogosphere flooded with all the kuih kuih posts, now tell me how can i not be tempted to try?
i shall call myself a kuih amateurish cum newbie ;)
Kudos to many of you, i shall continue to explore and learn from all. Till then, happy dance!

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Kuih Dadar

Filling:

80g Gula Melaka

40ml water

200g Grated coconut

1/3tsp salt

2tsp glutinous rice flour (sieved)

Batter:

100g Plain flour (sieved)

1 egg

1/3tsp salt

1tbsp pandan juice

(to make pandan juice, blend 4 to 5 pieces of pandan leaves with water. Strain the mixture)

150ml water

Method:

1. Prepare the filling first. Boil gula melaka with water till it dissolves. Add grated coconut and salt and stir till mixture is fairly dry. Add in the glutinous rice flour and stir to mix well. Remove and set aside to cool.

2. For the batter, mix all the ingredients using a hand-whisk till smooth and set aside for about half an hour.

3. Heat up a non-stick frying pan and wipe a little oil on it. Scoop batter onto pan and lightly swirl pan to let batter spread into a thin pancake. Heat until pancake is cooked then remove and let cool. Repeat steps till all batter used up.

4. Spoon the grated coconut filling on the pancake and roll up like a spring roll.

Recipe adapted from: Local Kueh - Joy of Cooking

My Helper's Birthday

2011-10-13T19:26:00.000+08:00

Coffee cream birthday cake for our Phil' helper who has been with us 5 years.

Chocolate & Vanilla Cupcakes for her to celebrate with her friends during her off days.

Craving for a little cake

2011-10-12T10:58:00.000+08:00

Quick and easy to prepare and it tastes divine!

Lemon Cupcakes

adapted from 500 cupcakes & muffins

Lemon Buttercream

Cupcakes Ingredients:

225g unsalted butter (softened)

225g caster sugar

225g self-raising flour

4 eggs

1 tsp vanilla essence

* i added 1tbsp lemon juice & 1 lemon rind

Method:

1. Preheat the oven 175degC

2. Place paper liners in muffin tins.

3. Place all the ingredients in a large bowl and beat using an electric whisk until batter turned smooth and pale, takes about 2 to 3 minutes.

4. Spoon the batter into the cases. Bake for about 20minutes

5. Remove cakes from oven and let cool on cooling racks. Frost your lemon cupcakes with lemon buttercream.

2 buns 1 dough

2011-10-10T12:19:00.000+08:00

I have the caught the contagious bug lately, right here at the blogosphere.
I have one long to-bake list but often, my ~~attention~~ crave changes when i'm greeted with mouth-watering bakes during my blog hop middle of the night. Next morning, you see me baking those.
Thus, you"ll see bakes that have been going around in blogospere recently over here too for the upcoming posts. Meanwhile for this particular one, i have to agree with HHB & her bake friend, magically soft indeed!

I was so tempted to give it a go after seeing how magical these rolls HHB & her bake friend described. And when HHB says it's good, it gotta be good ;)

Then, next came Edith, showcasing her piping hot cinnamon rolls with pecans in our Facebook exchange and gave her all thumbs up for those rolls. Can you imagine me drooling infront of my ipad?! Now, tell me can I not be tempted anymore?!

Still, my children dislike cinnamon buns the last time i baked for them. So how am i going to finish ten over rolls on my own??? A puzzle to ponder...then came the solution!!!
Why not i make half recipe into cinnamon rolls for myself to satisfy my crave while the other half, make into chocolate rolls? Bingo!
The rest is history...

Out of my surprise, my children like these cinnamon as much as the chocolate rolls too!

Great! I can simply make all into cinnamon rolls next time for all to share!

Cinnamon & Chocolate Rolls

yields 6 cinnamon rolls & 6 chocolate rolls

Dough Ingredients:

250ml milk

50g Caster sugar

62.5ml corn oil

1 tsp Instant Yeast

250g Plain flour

Sieve & set aside:

30g Plain flour

1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt

Chocolate filling:

1/2tbsp Varlhona Cocoa powder

25g caster sugar

25g Unsalted butter (melted)

40g Dark chocolate droplets

chocolate sauce for drizzling

Cinnamon filling:
1/2 tbsp cinnamon powder

25g caster sugar

25g unsalted butter (melted)

40g rasins (soaked & tap dry)

handful of walnuts

sugar icing for drizzling (I couldnt wait any longer to eat the piping hot rolls, i just simply scoop some icing sugar dissolved with a some warm water)

Method:

1. Mix milk, sugar and oil in a pan. Heat up the mixture, remove it just before it boils. Set mixture

aside to cool.

2. Place 250g plain flour with instant yeast in a mixing bowl. Make a well in the center and slowly add the above mixture. You can stir using a spatula or a wooden spoon until the mixture comes together to form a thick batter. Cover the bowl with clingwrap and sit for at least an hour.

3. Remove the clingwrap, add in the sieved 30g plain flour, baking powder, baking soda, salt. Slowing stir until the mixture comes together. You can either go ahead to make the rolls or as Happy Home Baking did, leave to chill in fridge over night or until needed. HHB mentioned dough will be more firm and easier to work if left to chill in fridge. I couldnt wait to experience that magical moment. hence i went ahead.

4. Divide the dough into two. One is for the cinnamon rolls and the other, for chocolate rolls.

5. Lets start with the chocolate rolls first. Dust your work station and dough with flour. Roll out the dough into a rectangular shape. It was rather difficult to work on the sticky dough. I had a hard time rolling out the dough as it was sticky. The next time i shall follow HHB's note to leave the dough overnight to firm up the dough.

6. Brush the rolled out dough with the melted butter. Sieve the cocoa powder over it. Sprinkle evenly the sugar and chocolate droplets over the surface.

7. Starting from the opposite end of the dough, roll it neatly in towards you ( similar to rolling up swiss roll). Roll as tightly as possible. Pinch the seams to seal.

8. Cut the roll equally into 6 pieces and arrange on greased baking tray. (Note: i dint want to place the two different rolls together as i'm afraid the cinnamon smell may be too empowering if place along with the chocolate rolls. So i placed both flavors in two different trays instead.) You can place the rolls close together almost touching like HHB did which i find it neat and nice or like mine, placed them separately.

9. Cover and leave to rise for about 30 minutes.

Taken from HHB's note: 1 hour if dough was left to chill over night or until the rolls double in size. The rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.

10. Next, lets work on the cinnamon rolls. Mix the ground cinnamon and sugar in a small bowl.

11. Dust your work station and the remaining dough with flour. Roll out the dough into a rectangular shape. Brush the rolled out dough with the melted butter. Sprinkle evenly the cinnamon sugar and raisins over the surface.

12. Starting from the opposite end of the dough, roll it neatly in towards you ( similar to rolling up swiss roll). Roll as tightly as possible. Pinch the seams to seal.

13. Cut the roll equally into 6 pieces and arrange on another greased baking tray. Sprinkle chopped walnuts on top of the cinnamon rolls. Cover and leave to rise for about 30 minutes.

14. Bake in preheated oven at 180degC for 15 to 20minutes or untill golden brown.

15. Clearing up the mess while waiting for the rolls to be ready.

Recipe originated from Pioneer Woman's Cinnamon Rolls

Recipe adapted from Happy Home Baking Magical Rolls

Check out Cinnamon rolls from The Little Teochew and Precious Moments

Personalised Gift of Love

2011-10-08T08:34:00.000+08:00

A 10" Coffee birthday cake for a friend who adores Chip & Dale along with a box of personalised butter cookies with imprinted messages.

Wishing her a wonderful year ahead!

Happy Birthday!

Spiritual Uplift

2011-10-04T10:21:00.000+08:00

I. Love. Cupcakes.
Cupcake, always a treat and a crowd pleaser.
I get my caffeine fix in the morning as a cuppa is a must for me to kick start the day. Alongside with a coffee cupcake is a double-booster.
And when i want a quick fix of cake, i go for cupcakes. I made mine with luxurious coffee buttercream.
No slicing and best of all, i can have the whole cake by myself. It never fails to give me an spiritual uplift running a hectic day.
Have you had your coffee today?

Some for friends to bring home for tea.

Coffee Buttercream Cupcakes

Recipe source: Cupcake Bakeshop by Chokylit

Cupcakes ingredients:

1-1/2 sticks unsalted butter, (i used 170g) @ room temperature
1-1/2 cups sugar (i used 1 cup)3 large eggs @ room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk

Method:
1. Preheat oven at 180deg C. Sieve plain flour, baking powder, salt, coffee grounds and set aside.
2. Cream butter on high speed until soft, takes about 30 seconds.
3. Slowly add sugar. Beat on medium-high speed, takes about 3 minutes until light and fluffy.
4. Add eggs one at a time, beating until incorporated.
5. Whisk in the sieved flour, baking powder, salt, and coffee grounds, alternate with milk with brewed coffee. Beat until combined. Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
6. Scoop into cupcake liner, filled about two-thirds full.
*Note that these cupcakes will shrink slightly when they cool.7. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean.
8. Cool cupcakes, set aside. Prepare coffee buttercream. Frost it when cupcakes are cool.

Coffee Buttercream:

adapted from here

Butter 120g
Icing Sugar 45g
Milk 75g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)

Prepare butter cream for frosting
1. Beat butter and sugar till fluffy and pale in colour
2. Add in milk continue beat
3. Add coffee mixture
4. Ready to frost cupcakes.

Enjoy a cake! Enjoy your cupcakes!

Chocolate Wassant

2011-10-03T16:12:00.001+08:00

Yes, its bread again.
If you have noticed for the last few posts. There are a couple more coming up. Please just say you don't mind. I will sandwich a couple of cake posts or even macaroons in between, alright?

My children are fans of chocolate wassant, absolutely!
I wanted to make for the longest longest time for them. Truth be told, I wasn't quite confident as the steps look complicated to me, so i always opt for the easy way. Buy. I used to buy from Four Leaves and BreadTalk till i tried Provence which i'm sold! These days, i still grab few packs from them but that is when i'm in town.

Lately, my children have been bugging me for some and i knew the time has come.
No more excuses, no more procrastination. Isn't that what we always tell them?
Needless to say, i did my homework right away and replicate the best i can.

Check these out. My children gave me two thumbs up :)

Jessie's note:

If possible, do use Dutch cocoa. For me, it has always been Valrhona!

For recipe and steps, please refer to Chocolate Wassant from Do What I Like

Nostalgia

2011-09-30T17:09:00.002+08:00

I like this series of pictures. Probably my better half loves it more.
It has the soft vintage effect that brings out the feel, a walk down the memory lane back to the 70's.
As washed out as the picture, this was his school bag he carried for school, way back when he was a student in St. Stephen.
Comparing it with my boy's ergonomic haversack, this sure looks kinda... retro.
A treasure to unfold, it turned into my props today.

Look at those stickers he sticked on his bag. duh!

treasures unfold: his badges, ties, NCC beret bearing the crest, watch & more which he kept neatly.

classical cupcake with splash of good vanilla, topped with blueberry whipped cream.

♥ ♥ ♥

Next to share my joy is dslr with another set of wide aperture prime lens, hubby bought for me recently as a surprise pressie. My dslr dream finally realised. Along with my love for food, i'm gonna take more pictures. Not forgetting shots of my bundle of blessings. Will be attending the classes to learn more indepth into photography. Yes, those ISO, aperture are technically confusing, for a right-brainer me. But, that's not gonna stop me from baking more with so many things to do with so little time ~

Classic Vanilla Cupcakes

~~~~~~~~~~~~~~~~~~~

Ingredients:

225g Unsalted Butter (softened)

*225g caster sugar (reduced to 200g)

225g Self-raising flour

1 tsp Baking powder

4 eggs

1 tsp vanilla essence

topping: Blueberry Whipped Cream

*If you have vanillar sugar, use half caster and half vanilla caster.

Method:

1. Preheat oven to 175deg.

2. Place paper baking liners in muffin tins.

3. Place all ingredients in mixing bowl and whisk until smooth & pale.

4. Spoon mixture into the liners.

5. Bake about 20mins

6. Remove cakes from oven and let it cool on rack.

7. Decorate cupcakes as per preference.

Recipe reference: 500 cupcakes & muffins

Can't get enough!

2011-09-29T14:10:00.001+08:00

I just love my buns in croissant shape.
Right after my croissant-shaped butter roll is yet, another.
Adapted from the butter roll with the addition of cocoa powder, wrapped with choc-chips are these chocolatey rolls. The kids love the most!

* have put up the ingredients list for butter rolls, will update the method & adapted recipe for these chocolate rolls at later time. Stay tuned!

Butter Rolls

2011-09-28T09:02:00.003+08:00

Croissant-shaped butter rolls.

Sandwich with a slice of cold salted butter, sprinkle with sugar and a hot cuppa.

Some drizzle with chocolate sauce for my kiddos.

Ingredients:

高筋面粉260g
低筋面粉40g
酵母粉4g
砂糖20g
盐5g
蛋黄2个加牛奶…拌匀 (210~220g)
无盐奶油30g

egg wash：蛋半个加一小匙水

*i put up the ingredients first, will update the method at later.

Recipe reference: 简单又好做小烤箱面包

I'm having the macaroon fever now as high as my boys who are having their exam fever! Will post it up real soon and follow up with recipes for my past entries and not forgetting my backlogs. Please bear with me. I'm buzy busy but happy ;)

I just can't get you outta my head!

2011-09-19T16:33:00.001+08:00

As i shared earlier, i have couple of backlogs.
In the mood of Aspiring Bakers Mid-Autumn Treats challenge, allow me to jump post.
I need to rave this as fast as my cravings curbed on the very same night. I was like a preggie crazy over food cravings!
You see, i have decided to just settled with snow skin for this year Mid-Autumn. Period!
Well well well, not until I went Taka Mooncake Fiesta. I was intrigued with the moonies galore.
Not tough guess, you knew what came next yah?!
Was out in town running errands the whole day till i reached home past 7pm on Friday. Somehow, there's just this one thing that kept running in my head! Yes, i was singing Kylie Minogue "I just can’t get you out of my head...!" and lala the whole day! Hey! Stop that music in my head and lets get working, i thought!
There i was, all geared up with Nike famous slogan "Just Do It!"
I'm glad i did. A good pot of chinese tea and fresh from oven flaky mooncake within two hours. It was a marvelous night romancing under moonlight with my better half. Cravings curbed! What's next? i shall leave you in your own imagination *cheeky smile*

Thanks Jane! I always find confident with my first trial working with your guide. Will certainly make this again irregardless if the moon is round ;)

Recipe reference: Jane's Corner

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September) hosted by

Happy Home Baking.

面包超人來了!

2011-09-15T09:52:00.002+08:00

食谱取自: 爱和自由

Rolling Good Time ~

2011-09-14T13:34:00.000+08:00

Busy busy! Many backlogs to clear, I'm gonna speed up with my posts. More bread and cakes coming up next. Recipe following up soon. Stay around!

思念

2011-09-12T13:54:00.000+08:00

时间已逝，事物变千，人已改变。
如今我已是你三个孙子的妈妈，有个疼爱我既照顾家庭的好丈夫。你离开时的孙子也个个长大成人。
唯一不变的是。。。我对你的思念和爱。时间越久，那痛越深。
怀念，那曾经牵着我的小手，对我疼爱有加的你。。。
不时都会在夜晚哭泣，希望能在梦中见你一面，心如刀割。
每逢月圆时，遥望天空，仿佛看到你慈祥的微笑。
亲爱的爸爸，你过得好吗? 我，好想你，好想你。
如果牛郎织女能在中秋圆梦见面，那能否就在这月圆的忌日来探望那思念你已久的女儿？

爸爸我爱你。

今夜，我等你。。。

在此祝大家中秋节快乐！