I gotten a chance recently to order this waffle pan which is used above the stove fire and absolutely no regrets getting it. Homemade waffles are good and you could have it anytime. This recipe yields about 6 slices, I would say it’s good to eat on it’s own too! The texture is slightly crispy when warm and a little chewy when cool.

And top with store bought Cookies and Cream ice-cream = yummy!

150g eggs (approximately 3)
65g caster sugar
100g milk
160g low protein flour e.g. Hong Kong or Top Flour
40g corn flour
6g baking powder
60g melted butter

1. Whisk eggs and caster sugar well (just a normal hand whisk will do)
2. Add in milk and whisk well.
3. Add in low protein flour, corn flour and baking powder and whisk well.
4. Whisk in melted butter.
5. Pour a scoopful into the pre-heated waffle pan and cook for 2 mins before turning the other side.

This chiffon is prepared using the cooked dough method by heating up the coconut milk and oil first then using the heat to “cook” the flour. This method gives the chiffon a more sturdier structure however personally I prefer a more pillow soft texture so will be going back to the traditional method

Meringue
3 egg white
70g caster sugar

Egg Yolk Mixture
3 egg yolks
30ml coconut milk
50ml corn oil
2 tsp Pandan essence
70g Hong Kong Flour

Method :
1. Preheat oven to 160 degrees.
2. Heat up coconut milk, corn oil till about 40 degrees.
3. Whisk in sifted flour followed by egg yolk, leave aside.
4. Whisk egg white and gradually add in caster sugar till stiff peak.
5. Bring 1/3 portion of the egg white to the egg yolk mixture and fold in *this is to lighten the egg yolk mixture*.
6. Fold in the egg yolk + egg white mixture to the rest of the egg white mixture.
7. Transfer the batter to a 7″ chiffon tin and bake for 40 mins.
8. Invert to cool completely before removing from tin.

After not baking for the weekend, I can’t wait to pick up the spatula today and seeing the increasing interest in this Magic Custard Cake, it shall be on the-bake list! So wat’s the magical part about this cake? The cake batter split into two beautiful layers – top as the cake and custard on the bottom.

The top is a fluffier cake texture while the bottom is a nice custard layer, probably due to the high proportion of milk? The cake will look wobbly even after baking 50 mins in the oven, after leaving to cool for about an hour outside, I brought the cake to the fridge for another 2 hrs so that it set really well. It taste better when you serve it chill thou.

I will also suggest cutting the cake in the tin before attempting to remove. I can’t imagine if the cake will break apart when you try to flip over. I believe lining the cake tin will help to lift the cake out.

Recipe is adapted from http://whiteonricecouple.com/recipes/magic-custard-cake/

Ingredients:
113g unsalted Butter
480ml Milk (I use Meiji Low Fat Milk)
4 Eggs, separated
150g icing sugar
15ml Water
115g Plain Flour
1 tbsp vanilla paste (original recipe ask for 1 tsp vanilla extract)
extra icing sugar for dusting

Method :
1. Preheat the oven to 160°C. Lightly butter or grease a 8″x 8″ baking dish.
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites to stiff peaks.
4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
8. Allow cake to completely cool before cutting and then dust with icing sugar.

I gotten some strawberry powder from Hong Kong recently. Aside from the strong pink color, it’s really fragrant so much so that I wonder how much artificial scent is added.

The shells are strawberry flavoured, I merely added 3g to 1 egg white proportion but I did color the shell with Sugar Flair Dusky Pink slightly worrying that it may not be pink enough. The shell does have a nice fragrant of Strawberry in it.

The buttercream is also added with the strawberry powder which taste like Strawberry Milk when the buttercream is soften!

I bought a packet of buttermilk for scones and I need to use up before I travel so after googling around, most of the recipes goes to Blueberry Buttermilk Muffins. My nephew isn’t a fan of berries so I replace it with chocolate chip instead. And … isn’t the pink muffin liner pretty?

Adapted from The Australian Women’s Weekly Best Food Cookbook

325g all-purpose flour
150g caster sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
1/2 cup (120 ml) safflower or canola oil
1 teaspoon pure vanilla extract

Method :
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.

2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

4. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Makes 16 regular sized muffins.

Using the round macaron mat I’m selling, here is a batch of macarons bake!

Doing pre-order for these lovely gift bags!

Comes in 10 pcs per design. Minimum order of 30 pcs (or 3 designs)
@ S$6 (inclusive of normal postage)

Email to shopbake@yahoo.com!

If you ask me which tool (aside from rolling pin!) that I can’t do without making cookies, it will be the evendough bands! I love that they keep me stress free of trying to guess if they are even thickness, just have to roll them with the help of the different thickness. I’ve been using the 1/4 inch thickness for all my cookies.

I’m taking orders for these evendough bands that comes in a set of 4 sizes in 3/8 inch, 1/4 inch, 1/8 inch, 1/16 inch. The diameter of the band is 4cm so your rolling pin has to be of this dimension in order to fit the ring. Alternatively, it’s 6.5cm if you run a tape around the rolling pin.

This is a pre-order and stock is expected to arrive mid april. Please email to shopbake@yahoo.com to order!

Earl Grey Macaron Shell with Valrhona Araguani 72% ganache filling

I’ve a small packet of 50g Black Sesame Powder that I bought from Hong Kong from my last trip. Have always try to visit baking supplies shop when I’m overseas to check out the interesting ingredients and gadgets that they may have. I do like Hong Kong baking supplies shop, there is a lot of ingredients they repack to smaller quantity which is great for a one-time bake.

I wasn’t able to imagine how the cake will taste like and so here is the conclusion – nutty flavour that well balance with the “butter flavor”.

Ingredients :
50g salted butter
50g icing sugar, sifted
1 egg
70g cake flour
30g black sesame powder
1/2 tsp baking powder
50g milk

Method :
1. Cream butter and icing sugar well.
2. Add in egg a little at time and ensure it’s well beaten after each addition.
3. Sift together cake flour, baking powder and black sesame powder and fold in lightly.
4. Fold in milk
5. Bake in a pre-heated oven at 170 degrees for 20-25 mins.

Recipe adapted from 新手也会做的磅蛋糕