Happy Winter Solstice

Early morning felt very cold under the ceiling fan. Looked outside, the sky was still dark and could feel the fresh air. Oh no, the sky was still crying. No wonder I felt lazy to work.

After I sent my daughter to the day center, I started preparing glutinous rice balls soup for sister who would be coming to my house for the celebration. I was trying to make the soup as same as mother's one. However, the taste was still not the same.

The funnies part was we celebrated Winter Solstice at a western restaurant by having lamb chops set lunch.  :D

Happy Winter Solstice to everyone!

Banana Muffins

My kitchen has some ripe bananas and now they become main actors to my muffins. I followed the recipe from Allrecipes. Again, I cut the sugar from the original recipe. However, my muffins are still not really taste good. Maybe I put too much baking soda into it. Next time I should reduce baking soda to 1/2 tsp.

Oven Temperature: 180C
Baking Time: 15 - 20 minutes
Yields: 13 muffins (38 x 33 mm)


Ingredients:

(A)  200g    Superfine Flour
      1tsp     Baking Powder
      1tsp     Baking Soda (should be reduced to 1/2 tsp)
      1/2tsp  Salt

(B)  6         Small Bananas, mashed
      80g      Castor Sugar
      1         Egg, lightly beaten
      50g      Vegetable oil

(C)  30g     Brown Sugar
      15g     Superfine Flour
      1/8tsp  Ground Cinnamon
       1tbsp  butter


Methods:

(1) Preheat oven to 180C.
(2) In a large bowl, mix together ingredients (A).
(3) In another bowl, mix together ingredients (B).
(4) Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
(5) In a small bowl, mix together brown sugar, flour and ground cinnamon. Cut in 1 tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
(6) Bake in preheated oven for 15 to 20 minutes.

Cotton Cheese Cake

I baked cotton cheese cake on last Thurday and had been busy with my work till forgotten to update my blog. I love to eat this cheesecake as it melts so gently inside my mouth and makes me wanted to have a second piece of it. Some of my friends said it is too "cheesy". It's true that I put more cream cheese than the original recipe as I like to eat cheese. You may follow the original recipe that I post over here.

Oven Temperature: 150C
Baking Time:  70 minutes
Mould Size: 9 inch

Ingredients:

(A)  60ml  Fresh Milk
      160g   Cream Cheese (* I put 200g Cream Cheese)
      30g     Butter

(B)  4        Egg yolks
      10ml   Lemon juice

(C)  30g   Superfine flour
      30g    Corn flour

(D)  4       Egg whites
      90g    Sugar
      1tsp   Salt


Methods: 

(1) Double boil ingredients (A). Whisk till it is smooth and set it aside. 
(2) Add in ingredients (B).  Stir well, then fold in ingredients (C) and mix till evenly blended.
(3) Use medium speed to beat ingredients (D) till soft peaks are formed. Fold lightly into (2) batter.
(4) Preheat the oven to 150C. Steam bake for 60-70 minutes.
(5) When cake is done, invert it for 5 minutes before unmoulding the cake.

Chocolate Muffins

I just upgraded my oven from 18L to 42L. Now, I have difficulty to handle this new oven. She is totally different from my previous oven. All the timing and temperature are not the same. I baked the first cake by using this new oven, and it is only cooked after 2 hours. :`|

I was trying to bake some nice muffins for tomorrow's charity sales but ended up all burnt. First all 20s were totally not edible and thrown into dustbin.

For the second attempt, luckily I managed to get 20 edible and cooked chocolate muffins.

Oven Temperature:  180C
Baking Time: 35 minutes
Yield: 20 muffin cups (38x30mm)


Ingredients:
(A) 100g   Butter

(B) 80g       Castor Sugar
      1/2 tsp  salt

(C) 120g     Superfine Flour
       1 tsp    Baking Powder
       1/2 tsp Baking Soda
       60g      Ground Almonds

(D) 80ml     Fresh Milk
      20g      Cocoa Powder
      100g    Chocolate Chips
      1 tsp    Vanilla Essence

(E) 2  Eggs (lightly beaten by folk)


Methods:
(1) Beat butter for about 30 seconds, and then add in ingredients (B) and beat for 3 minutes on high speed until it becomes light and fluffy.
(2) Add eggs one at a time. Beat well after each addition.
(3) Fold ingredients (C) and stir well. Add ingredients (D) and mix till well combined.
(4) Pour batter into paper cups and bake at 180C for 15-20 minutes.

Choco Chiffon Cake

I made one choco chiffon cake for today's breakfast which is made from dark cocoa powder and unsweetened cocoa powder. Not everyone likes dark chocolate because it is bitter and not sweet. Luckily, my daughter likes it.

Oven Temperature: 180C
Baking Time: 45 minutes
Mould Size: 9"

Ingredients:
(A) 4           Egg Whites
      1/2 tsp  Cream of Tartar
      100g     Castor Sugar

(B) 1 tbsp   Dark Cocoa Powder
      30g      Cocoa Powder
      60ml    Warm Water

(C) 50g       Castor Sugar
      1/2 tsp  Salt
      100g     Superfine Flour
      1/2 tsp  Sodium Bicarbonate
      1/2 tsp  Baking Powder

(D) 50ml     Cooking Oil
      1 tsp     Vanilla Essence
      4           Egg Yolks
      50ml      Fresh Milk


Methods:
(1) Whisk ingredients (A) till stiff peaks form.
(2) Mix ingredients (B) till well combined.
(3) Pour dry ingredients (C) into the big bowl. Mix thoroughly with an egg whisk. Gradually add in ingredients (D) and ingredients (B), mix till well combined.
(4) Fold in 1/3 (1) into the egg yolk mixture, blend gently. Then pour in the balance 2/3. Blend in the mixture with a plastic spatula so as not to over-mix.
(5) Bake at 180C for 30-35 minutes.

Sweet Potato Steamed Buns

Today, I felt a strong urge for some "mantou" (馒头). I browsed thru 孟老师 recipe book and found the easiest way to use my leftover sweet potato. In addition, I have added some of my daughter's cereal for extra flavour which she just loves instead of just normal "mantou". 

Yield:    8 Pieces

Ingredients:

(A) 100g    Water

      3g         Instant Dry Yeast (1/2tsp + 1/4tsp)

(B) 3 tsp    Cerelac (Rice Flavor)

      250g    Medium Protein Flour (sifted)

      25g      Castor Sugar

80g      Sweet Potato (skinned)

10g      Canola Oil

Methods:

(1)  Steam the sweet potato until cooked. Press it until it becomes puree while it is still hot.

(2)  Mix well ingredient (A) and set aside.

(3)  Mix well ingredient (B).

(4)  Make a well in the middle of ingredient (B) and add in ingredient (A). Mix well.

(5)  Add in sweet potato puree and canola oil. Mix well and knead the dough until it becomes soft and smooth. Cover the bowl and set aside for 5 minutes.

(6)  Roll the dough into 30cm x 20 cm rectangular size.

(7)  Wipe the dough surface with clean water evenly.

(8)  Roll it into rope size 85 cm long. Cut the rope into 8 pieces.

(9)  Place on a greased paper, cover and leave in a warm place approximately 1 hour.

(10) Steam at high heat for 10-15 minutes.

Fruit Cake

Thanksgiving day is just around the corner. I was thinking of baking x'mas fruit cake for a pilot run. I never had a chance to bake this cake mainly because it is too rich and full of fruits and nuts which I do not really like.

Anyway, I baked one yesterday as the "trial version". The look was not so bad. However, the mixed fruits I bought from the hypermarket way too sweet. Maybe, next time I need to find unsweetened mixed fruits.

I found this recipe from the book which I bought in year 2004 and only just started reading the book recently. >.<

Oven Temperature: 190c
Baking Time: 60 minutes or until cooked
Mould Size: 9"


Ingredients:
(A) 170g     Brown Sugar
     1/2tsp   Salt

(B) 120g     Margarine
     100g     Butter
       7g       Ovelette

(C) 250g    High Protein Flour
     1/2tsp  Baking Powder

(D) 240g   Eggs (approx. 4 eggs)

(E) 20ml    Fresh Milk

(F) 400g   Mixed Fruit
     150g   Walnuts (roasted & chopped) (** I omitted this ingredient)

Methods:
(1) Mix ingredients (B) and ingredients (C) together, and beat at low speed for 30 seconds. Change to high speed for 3 minutes.
(2) Add ingredients (A) and beat for 3 minutes at high speed.
(3) Add eggs one by one slowly. Blend until well mixed.
(4) Pour in milk and mix well.
(5) Add ingredients (F). Mix well and steam bake for 60 minutes or until cooked.