Batik Cake

There was once I ate this cake and remembered it every year must go to this friend’s house for the cake during Chinese New Year.  No doubt Sarawakian can make a good cake without using an oven.

The very first time I made this cake was 12 years ago. That time, I was trying to make a cake for myself. However, the outcome was too sweet because I put too much condensed milk into it. 

I heard that my sister will come to visit me and want me to prepare some desserts for her. Suddenly think of I have been long time did not make this cake.

Here is the recipe.

Preparation Time: 1 hour

Mould: 8-inch with removable bottom

Ingredients:

500g    Marie Biscuits

5          Eggs

250g    Margarine (I use Buttercup)

½ Tin   Full Cream Condensed Milk (1 tin about 375g if not mistaken)

1 tsp     Vanilla Essence

1½ cups Superfine Flour

½ cup   Castor Sugar

5 tbsps Cocoa Powder

5 tbsps Milo Powder

½ cup   Boiling Water

Method:

1. Put all Marie Biscuits into a plastic bag and crush them into small pieces.
2. Dissolve cocoa powder and Milo powder with boiling water. Set aside to cool.
3. Grease the mould with baking paper.
4. In a mixing bowl, beat margarine with sugar until well mixed.
5. Add in eggs one by one. Add in Milo mixture, milk, flour and vanilla essence. Mix well.
6. Transfer the mixture into a saucepan and cook at the low heat until it becomes soft dough. You must stir it non-stop to prevent the bottom becomes burnt.
7. Add in crushed biscuits and stir well.
8. Transfer the cooked dough into the mould and press it till firm.
9. Leave it cool down then store it into the fridge for at least 5 hours.
10. Cut the cake into small pieces to serve.
11. Serve best when chilled.

Marble Chiffon Cake

Hooray … I just had my oven repaired. Now, the first pastry I want to try out from this oven is the simple chiffon cake. No no no, I want to have more than just a plain chiffon cake. Marble chiffon cake it is.

Baking Temperature: 200C without fan

Baking Time: 30 minutes

Mould: 8-inch chiffon mould

Ingredients:

(A)

150g     Superfine Flour

1 tsp     Baking Powder

1 tbsp   Milk Powder

½ tsp    Salt

(B)

45ml     Sunflower Oil

4          Egg Yolks

100ml   Water

1 tsp    Vanilla Essence

90g      Castor Sugar

(C)

4          Egg Whites

40g       Sugar

¼ tsp   Cream of Tartar

(D)

2 tbsps Cocoa Powder

2 tbsps Hot Water       

Method:

1. Dissolve cocoa powder in hot water. Set aside.
2. In a clean bowl, mix egg yolks with water. Then, add in 90g sugar until sugar is dissolved. Then, add in sunflower oil and mix till well-combined.
3. Sift in superfine flour, baking powder, milk powder and salt. Fold till well-balanced.
4. In another clean mixing bowl, beat egg whites. Add in sugar gradually when you see bubbles appear in egg whites. Then, add in cream of tartar.
5. Whisk until soft peaks is form.
6. Fold 1/2 of egg whites mixture into egg yolk mixture. Fold in the remaining egg whites mixture into egg yolk mixture. Mix well.
7. Roughly fold in cocoa mixture into the batter. (* I made a mistake which I only fold in cocoa mixture in ½ of the batter. It ended half of the cake with pattern and another half is totally plain.)
8. Bake at 200C for 30 minutes.

Pancakes

I made pancake for my kid as her breakfast this morning. She liked it very much. When it was hot, the surface was crispy. When it was cold, it was soft and fluffy. We spread Nutella on the pancake and it was delicious.

Recipe adapted from Food 4 Tots

Preparation and Cook Time: ~ 40 minutes

Make 8 pancakes.  

Ingredients:

65g      Superfine Flour

1tsp     Double Action Baking Powder

100ml   Milk

1tbsp   Castor Sugar

½ tbsp Sunflower Oil

1          Egg, separated (at room temperature)

Pinch of Salt

Method:

1. In a bowl, sieve flour and baking powder. Set aside.
2. In another bowl, whisk egg yolk, sugar and milk together until thoroughly combined. Then stir in oil and mix well.
3. Gradually stir in the sifted dry ingredients and mix till a smooth batter is formed.
4. In a clean bowl, whisk egg white with salt till they form soft peaks.
5. Gently fold the egg white mixture into batter with wire balloon whisk to roughly incorporate.
6. Heat a non-stick pan on medium low heat.
7. Pour little oil onto the pan and wipe with kitchen paper.
8. Change the heat to low.
9. Pour 2 tbsp pancake batter onto the pan and pan fry. Cook until air bubbles form and the edges are dry. Loosen and flip over. Fry till the surface turns golden colour. Once it is done, remove from pan.
10. Serve warm with your favourite dressing sauce.

Apple Muffins with Sunflower Seeds

I was trying to make an easy yet nice to eat little muffin. I tried this apple muffin with sunflower seeds. I am not sure is the texture used to be like soggy type or should it be a dry texture?! Anyway, I will share the recipe because this is the last baked cake from my oven. After I had finished baking the muffins, my oven’s door was sliding down and one of the screws dropped out. I need to send it to the service centre and not sure when I can get back my lovely oven.

This recipe is adapted from Food Lovers: Cupcakes & Delicious Bakes.

Oven Temperature: 200C

Baking Time: 20-30 minutes

Yield: 24 muffins (2.5 Oz each)

Ingredients:

30g      Sunflower Oil

4          Small Green Apples

225g    Superfine Flour

2tsp     Baking Powder

60g      Brown Sugar

1tsp     Mixed Spice

1          Egg

150ml   Plain Yoghurt

Topping: Sunflower Seeds

Method:

1. Preheat the oven to 200C.
2. Peel, core and finely chop the apples.
3. Sift the flour and baking powder into a large bowl.
4. Stir in the sugar, mixed spice and apples.
5. Put the egg, yoghurt and oil in a jug and mix together.
6. Pour the liquid ingredients into flour mixture and stir for a few seconds until just combined.
7. Spoon the mixture equally into muffin cups. Sprinkle over the sunflower seeds.
8. Bake in the oven for 20-30 minutes until the muffins are well risen and firm. Leave to cool on a wire rack.

Basic Swiss Roll

This is my first Swiss Roll after seeing my friend baked so many Swiss Rolls. First time to bake the cake and I found the cake baked with bubbles. I might need to shake the batter next time before I bake it.  

The steps are pretty simple and easy except the egg white mixture must be whisked till it forms a soft peak. The method is just similar to the chiffon cake method. I would say this is the basic Swiss Roll recipe and I still have rooms to improve. So, I will update the improvement methods for my next Swiss Roll.

Here is the recipe I baked for my first Swiss Roll.

Oven Temperature: 200C

Baking Time: 15 minutes

Mould: 10” x 14” x 1”

Ingredients:

For Sponge Cake:

(A)

4          Egg Yolks

25g      Castor Sugar

45g      Sunflower Oil

45g      Milk

85g      Superfine Flour

(B)

4          Egg Whites

85g      Castor Sugar

Filling: Strawberry Jam

Methods:

1. In a mixing bowl, mix well egg yolks and castor sugar.
2. Add in milk and oil. Mix well.
3. Fold in superfine flour and mix well.
4. In another clean mixing bowl, beat egg whites at low speed for 1 minute. Change the speed to higher. Add in sugar gradually when you see bubbles. Beat till soft peak is formed.
5. Fold the egg whites mixture into egg yolks mixture gently and mix well (not to overmix).
6. Pour the batter into greased mould. Use spatula to smoothen the batter surface.
7. Bake in preheated oven at 200C for 15 minutes or until you press the surface and it springs back.
8. Remove the cake from mould and cool at rack.
9. After 1 hour or the cake is fully cooled down, remove the cake from the baking paper.
10. Spread the jam on the cake.
11. Start to roll …. (I rolled the cake by mistake and it looks not round in the middle.)
12. Wrap and seal the cake with clean baking paper. Keep it in the fridge at least 1 hour to hold the shape.

Orange Muffins

These days the weather is not so good. We are encouraged to drink more water and eat more fruits to keep our body hydrated. To have some fruits in my pastries, I found I still have some Valencia oranges in my fridge. Something has just clicked in my mind! Orange muffins, here I go!

Oven Temperature: 180C

Baking Time: 15-20 minutes

Yield:  24 big muffins or (12 big muffins and 24 small muffins)

Ingredients:

(A)

250g    Butter (melted at room temperature)

(B)

180g    Castor Sugar

¼ tsp    Sugar

(C)

300g    Superfine Flour

1tsp     Baking Powder

10g      Milk Powder

50g      Ground Almonds

(D)

4          Eggs

(E)

50ml     Orange Juice

1tbsp    Orange Zest

Method:

1. Beat butter on slow speed for 30 seconds. Add in ingredients (B) gradually and beat on high speed for 3 minutes till creamy.
2. Change the speed to low speed and add in eggs one at a time. Mix well.
3. Fold in ingredients (C) and mix well.
4. Blend in Ingredients (E).
5. Spoon the batter into muffin cups and bake in preheated oven at 180C for 15 – 20 minutes.

Orange Chiffon Cake

I never bake a good chiffon cake after I changed my oven. This time, I tried my luck to back another chiffon cake. Surprisingly, I have a baked chiffon cake. It is not soggy like previous one. I am glad that I finally get to know my oven better. Although my cake's outlook is a bit not up-to-standard.  :P

Baking Temperature: 200C (This is my oven temperature for the chiffon cake.)

Baking Time: 30-35 minutes

Mould Size: 9”

Ingredients:

(A)

150g    Superfine Flour

1tsp      Baking Powder

80g      Castor Sugar

1/4tsp   Salt

(B)

45g      Sunflower Oil

4          Egg Yolks

100ml   Orange Juice

1tsp      Orange Zest (I put ½ tsp which caused my cake has less orange aroma)

(C)

4          Egg Whites

60g      Castor Sugar

1/4tsp   Cream of Tartar

Method:

1. For ingredients (A): Sift superfine flour and baking powder into a mixing bowl. Add in sugar and salt. Mix well. Set aside.
2. For ingredients (B): In another bowl, combine orange juice, orange zest, egg yolk and sunflower oil in sequence.
3. Add flour mixture into egg yolk mixture. Mix well. Set aside.
4. In a clean bowl, whisk egg whites. When you see the bubbles, add in sugar gradually then followed by cream of tartar.
5. Whisk the egg white mixture till a soft peak is formed.
6.  Fold egg white mixture into egg yolk mixture.
7. Bake at preheated oven 200C for 30-35 minutes.

  

Mini Honey Cake

Honey has been widely used in cooking and as a food decades ago. Historically, honey has been used by humans to treat a variety of ailments through topical application. However, children less than one year old should not be given honey due to their digestive system is still weak.

I tried the easiest way to make honey cake with only 6 ingredients. The texture of the cake is soft and spongy. It is sweet as my honey is sweeter than those sold in hypermarket. Please note that different honey will have different sweetness level. You might need to cut or maintain the honey ratio.  

Recipe adapted from 孟老師的100道小蛋糕（page 84）

Baking Temperature: 160C

Baking Time: 15-20 minutes

Yield: 14 muffin cups (38x30mm)

Ingredients:

20g      Cooking Oil

30g      Honey

2          Eggs

20g      Castor Sugar

50g      Superfine Flour

1/4tsp   Baking Powder

Methods:

(1)  Double boil cooking oil and honey until well mixed.

(2)  In a mixing bowl, beat eggs and add in sugar gradually. Beat the egg mixture till the  color turns from yellowish to creamy light yellow. Beat at high speed until it becomes creamy white color. The mixture is done when you take out the beater and dripping line does not immediately disappeared. Then beat at low speed for 1 minute.

(3)  Sieve in flour and baking powder. Then, add in ingredients from step (1). Fold the batter until no trace of flour.

(4)  Pour the batter into muffin cups and set aside for 5 minutes.

(5)  Bake at preheated oven at 160C for 15-20 minutes.

(6)  Once done, invert the cake immediately on the rack and let it cool down. (I forgot to invert it immediately and you can see all my mini cakes shrink down.)  

Note:

• Set the batter aside for 5 minutes to make the cake denser. 
• Please beware of the oven temperature (should not use high heat) due to honey will cause the cake to be over baked.

Cranberry Orange Muffins

Today is International Woman’s Day. It is an official holiday in Afghanistan, Armenia, Belarus, Burkina Faso, Cambodia, China (for women only), Cuba, Georgia, Guinea-Bissau, Eritrea, Kazakhstan, Kyrgyzstan, Laos, Macedonia (for women only), Madagascar (for women only), Moldova, Mongolia, Montenegro, Nepal (for women only), Russia, Tajikistan, Turkmenistan, Uganda, Ukraine, Uzbekistan, Vietnam and Zambia.

Unfortunately, Malaysia does not declare this as an official holiday. Anyway, today we deserve to do what we want and take a good rest.

After a long fighting with my fever, finally I have recovered 80% i.e. no more fever but cough and flu still remain.

Anyway, I decided to bake all my lady friends’ lovely muffins as a gift for the day. Hopefully, they will like it.

Recipe adapted from Food 4 Tots

Baking Temperature: 175C

Baking Time: 20-30 minutes

Yield: 24 muffins (38 x 30mm)

Ingredients: 

250g   Superfine Flour

3 tsp   Baking Powder

1 tsp   Salt

120g   Castor Sugar

2        Eggs (at room temperature, then lightly beaten)

4 tbsp Fresh Orange Juice

2 tsp  Orange Zest

180ml Sunflower Oil

1 tsp  Vanilla Extract

160g   Plain Yoghurt

100g   Dried Cranberries 

Methods: 

1. Put the dried cranberries in a plastic bag. Pour drinking water inside the bag and immediately pour it out. Retaining a little bit of water inside. Leave the plastic bag overnight at room temperature. Pat dry any excess water before use it. 
2. In a mixing bowl, sieve flour and baking powder. Add in sugar and salt. Mix well. Set aside. 
3. In another bowl, whisk together the lightly beaten eggs, oil, yoghurt, vanilla extract, orange juice and orange zest until it becomes creamer. it will be a bit cuddled. DO NOT over-beat the mixture.  
4. Fold the wet mixture into the dry ingredients by using spatula until they are well combined and no traces of flour. 
5. Stir in cranberries and mix well. 
6. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
7. Spoon the batter into muffin cups or you can use piping bag to put the batter until 80% full. 
8. Bake at 175C for 30 minutes. (This is the temperature and time for my muffins. Different oven might have vary temperature and time). 

Pork Floss Buns

Today I try to make sweet buns again as I was not making a good bun last Thursday.

This time, I use KA mixer to knead the dough at speed 2 for 20 minutes. Then, I knead the dough by hand for about 1 hour till the dough does not stick to my hands and I can stretch it till it becomes a thin mask.

I follow the steps from 周老師的美食教室 as she has explains clearly how to make a good dough with steps by steps photo. This is a very useful website!

Recipe adapted from 周老師的美食教室第127篇

Baking Time: 15-20 minutes

Baking Temperature: 175C

Yield: 12

Ingredients:

(A)

180g                Water

1/2tbsp            Instant Dry Yeast

320g                High Protein Flour

80g                  Superfine Flour

80g                  Castor Sugar

1tsp                 Salt

16g                  Milk Powder

1                      Egg

(B)

40g                  Unsalted Butter (at room temperature)

(C) Mixed Well

1                      Egg Yolk

1/2tbsp             water               

(D)

Mayonnaise

Pork Floss

Method:

(1)   In a mixing bowl, put all ingredients (A) and use the lowest speed to knead the mixture. Change to higher speed when the mixture is well combined.

(2)   Add in unsalted butter and continue knead at higher speed. (Different mixer needs different speed and time. I use KA mixer at speed 2 for 20 minutes and knead the dough by hand for 1 hour).

(3)   The dough is done when you knead it till you feels it is no more sticky and it can be stretched to become a thin mask (please do not add flour when you knead the dough).  

(4)   Put the dough in a big bowl and cover it tightly. Let it proof for 2 ½ hours.

(5)   Wait until the dough becomes double in size. Test the doneness of the dough: Use one finger to poke the dough, if it holds the indentation, then it’s ready.

(6)   Use your hand to knead out the air from the dough.

(7)   Divide the dough into 12 pieces, each at 45g.

(8)   Round it and let it rest for 15 minutes.

(9)   Roll the dough into your favorite shape. Brush with ingredients (C).

(10)Put the ready dough in oven with a bowl of hot water at the bottom of the oven for final proof, approximately 55 minutes.
(11)Brush the dough with egg yolk mixture. Bake the dough at preheated the oven at 175C for 15-20 minutes. 

(12)Remove the buns from the mould and let it cool on a rack. 

(13)Put some mayonnaise on the top of the buns and sprinkle some pork floss. 

Passion Fruit Cake

Fresh passion fruit is high in beta carotene, potassium and dietary fiber. Passion fruit juice is a good source of Vitamin C and good for people who have high blood pressure. It is a good start to give it a try on a cake.

I bought the passion fruits from night market at RM10 per packet and only used 4 passion fruits for 80ml fresh juice.

Well, since this is my first time to use combination of passion fruit juice and dried apricot, some of my mini cakes got burn on the apricot surface as I put the apricot as topping of the cake batter. I should not use 180C for baking this cake. It might be reduced to 170C.

Anyway, the taste still good and the burn did not spoil my cake. I can smell the fresh passion fruit fragrant from my oven. If you like to eat a fresh fragrant cake, you should give it a try!

Recipe adapted from 孟老師的100 道小蛋糕.

Baking Duration: 20-25 minutes

Baking Temperature: Upper heat 180C, lower heat 160C 

(My oven does not have upper and lower temperatures, so I use 180C. Suggest you change it to 170C as I burnt my apricot when I use 180C).

Yield: 12 mini cakes

Ingredients:

150g     Dried Apricots   

60g       Unsalted Butter

70g       Icing Sugar

180g     Egg

80g       Pure Passion Fruit Juice (I use only 80ml)

50g       Superfine Flour

1/2tsp   Baking Powder

120g     Ground Almond

Method:

(1)   Cut dried apricots into thin slices. Melt the butter in double boil method. Set aside.

(2)   In a mixing bowl, beat together icing sugar and egg until light and fluffy. Then, add in passion fruit juice and beat until well mixed.

(3)   Sift in superfine flour and baking powder, followed by ground almond and melted butter. Fold the mixture well.

(4)   Pour the mixture into small cup. Top with sliced dried apricots.

(5)   Bake in preheated oven at upper heat 180C, lower heat 160C for 20-25 minutes. (If the oven is using only one temperature, the temperature will be around 165-170C). 

Apple Muffins

I have promised a friend to bake apple muffins. I was searching a good and easy recipe to prepare it. I try my luck with the recipe from a book called "Something Sweet". The muffin is just like the book title ~ sweet!  


As a conclusion, the taste is not so nice and I could still find the cinnamon "fragrant" in my mouth after I have eaten the muffin 5 minutes ago. 

Baking Time: 25 - 30 minutes
Baking Temperature: 180C
Yield: 24 small muffins / 12 big muffins

Ingredients:

250g    Superfine Flour

150g    Castor Sugar

1tbsp    Baking Powder

1tsp      Ground Cinnamon

110ml   Sunflower Oil

2        Eggs

175ml   Milk

1        Apple, peeled and diced (should put more instead)

Methods:

(1)   Preheat the oven to 180C.

(2)   Sift the flour, sugar, baking powder and cinnamon powder into a mixing bowl.

(3)   Mix together the oil, eggs and milk until combined. Stir into the dry ingredients until only just combined but still lumpy.

(4)   Gently fold in the apple.

(5)   Spoon into the paper cups and bake for 25-30 minutes until golden and risen. 

Phoenix Kueh (Honey Comb Cake)

When I was a kid, I liked to eat Phoenix Kueh (a.k.a honey comb cake). Every year during Chinese New Year, my mom would buy me this cake from the wet market. The traditional aroma is still fresh in my mind.

I try to bake this cake today. However, the outlook is not as beautiful as I expected. I might have over-stirred the egg mixture which has caused it did not raise as high as it could.

Baking Time: 45 – 50 minutes

Oven Temperature: 180C

Mould: 9”

Ingredients:

250g    Sugar

225ml   Warm Water

90g      Butter

65ml     Condensed Milk (should be reduced to 50ml)

6          Eggs

160g    Superfine Flour

1tsp      Sodium Bicarbonate

1/4tsp   Vanilla Essence

1tsp      Cocoa Powder (dissolved in 10ml warm water)

Method:

(1)   In a stainless steel saucepan, stir fry sugar until golden brown, then pour in water to cook become thick syrup. Leave cool.

(2)   In a clean bowl, beat butter and add in condensed milk gradually. Beat till well combined.

(3)   In another clean bowl, whisk eggs until light and fluffy.

(4)   Fold in sifted superfine flour and sodium bicarbonate into thick syrup. Add in vanilla essence and cocoa mixture. Mix well.

(5)   Fold in butter mixture and egg mixture. Mix well.

(6)   Pour the batter into cake mould.

(7)   Bake in preheated oven at 180C for 45 – 50 minutes.

Mini Sponge Cake

I'm back! I have been 5 weeks never touch my blog. Long vacation just gave me enough rest and more time spent with my little girl till I have forgotten my little corner. ^^

I made some mini sponge cakes for my girl where the recipe adapted from 美味糕點新主張 - 妃娟.

Baking Time: 20 minutes

Baking Temperature: 180C

Yield: 24 small cupcakes / 12 big cupcakes

Ingredients:

(A)

35g  Fresh Milk

45g  Butter

(B)

90g  Egg Yolk

20g  Castor Sugar

(C)

120g Egg White

60g   Castor Sugar

(D)

90g  Superfine Flour

Method:

(1)   Pour ingredients (A) into a mixing bowl, and double boil it till well mixed.

(2)   Pour ingredients (B) into another clean mixing bowl, and double boil till 40-42C. Whisk ingredients (B) till light and fluffy.

(3)   In another clean mixing bowl, whisk egg whites and adding castor sugar gradually. Whisk till soft peaks form.

(4)   Fold egg yolk mixture into egg white mixture evenly.

(5)   Sift in superfine flour gradually and fold till well mixed.

(6)   Pour some of the flour mixture into butter mixture till well combined.

(7)   Fold in the mixture from step (6) into the leftover flour mixture. Mix well.

(8)   Scope the batter into the cups.

(9)   Bake in preheated oven at 180C for 20 minutes.

Pineapple Rolls

This year I am not going to buy pineapple rolls from outside. I would like to make my own pineapple rolls for the first time.

I bought the ready made pineapple filling from BWY and will make my own pastry for the pineapple rolls. :D

Here is the recipe shared by my hometown friend.

Baking Temperature: 170C
Baking Time: 20 minutes
Yield: 75 pcs

Ingredients:
1kg    Ready Made Pineapple Filling (* I have 1/3 of the package left)

For Pastry:
250g  Butter
40g    Icing Sugar
360g  Superfine Flour
60g    Milk Powder
2 tbsp Fresh Milk
1        Egg Yolk
1        Egg White (for glazing)


Method:
(1) Beat butter and icing sugar till light and fluffy.
(2) Add in egg yolk and beat well.
(3) Fold in superfine flour and milk powder. Mix well.
(4) Add in milk and mix to form a soft dough.
(5) Roll the pineapple filling at 7g each.
(6) Roll the dough into small ball at 8g each and flatten it to wrap each pineapple filling.  Roll up into oval size.  Leave rolls on lined baking tray. Glaze the surfaces with egg white.
(7) Bake at 170C for 20-25 minutes. Cool well and store in airtight container.

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.