Pandan Fatt Goa

Tonight while waiting my mango yorhurt cake to be baked, i have make some pandan fatt goa from the famous cusine cook book. The aroma of the used of fresh pandan juice were so good till in the process of steaming around 10 min, i open the lid and peep that my fatt goa has a little smile. So happy to see that, but i knew some where is wrong as the picture of my book, has a blossom smile. I will try again.

Banana Choc Muffin

I have try out this item since i came back from work has found that we have some banana from our uncle. My children dont really like it as they dont like the banana. Perhaps, i will make the plain choc. muffin in future. Overall, the muffin is moist.

Recipe is adapted from Honey Bee Sweets as follows:

250g unsalted butter

200g caster sugar

5 eggs

1 tsp vanilla extract

300g cake flour

1.5 tsp baking powder

1 tsp salt

80g unsweetened cocoa powder

200ml fresh milk

300g very ripe banana flesh, mashed

1 cup semisweet chocolate chips

2 ripe bananas, peeled and cut into 2 cm in length, dust in 1 tbsp of all purpose flour

Method:

- Cream the butter and sugar together till light and fluffy

- Then crack in one egg at a time and mix well before adding

- Add vanilla extract and stir well

- Sift the cake flour, baking powder and salt into a bowl. Then add in 1/4 of this flour mixture into the egg mixture and mix well. Then add 1/3 of the milk in. Repeat this until all the flour and milk has been added in and mixed in.

- Add in the mashed bananas and stir well. Then sift in the cocoa powder and again blend well.

- Lastly stir in the chocolate chips.

- Preheat the oven to 180c

- scoop the batter in to muffin paper liners to about 3/4 full. Then insert a banana wedge into the middle of the muffin. Repeat till all the batter has been used.

- Bake in the oven for 25 minutes or till the tester comes out clean.

Mango Yogurt Cake

I have found a simple and easy recipe from Wen Delight and have a try on the item, it was very soft and every one in the house love it. this recipe is a sure keeper.

Due to my camera is out of battery, i never took a picture when it came out from oven.

On 23.03.10, i have make a second try on this cake, i follow exactly the recipe and i have add on top some of the flake almond from the cny balance. the texture is very moist and soft. But i guess is too soft for decorating with cream.

Wen delight mentioned that this recipe is adapted from Alex Goh's Fruity Cake:

3 eggs (60ea)

280g Sponge mix (optima)

100g mango yogurt drink

120g melted butter

Method:

- Whip egg and flour until light.

- Add in Yogurt and whip till light and fluffly at max speed

- Fold in butter and mix well blended

- Four the batter into a greased mini mould at 180deg C for 20mins.

I modify mine as 230g of optima flour with 50g of cake flour and add in a teaspoon of ovelette and the sweetnes is just fine.

Tang Zhong 65C Assorted Bun

This round i have adapt Florence's Tang Zhong 65C method to make this wonderful assorted bun, the filling were red bean, pork floss, choc chip and coffee bun etc. The bun is really soft even till next day.

My childred all love it and have request me to make some more especially for the coffee bun. Finally i have make it to frosted the coffee butter cream nicely on top and it spread very nicely after baked. Unfortunately, my camera's battery was low and could not snap it.

Method of making 65c Tang Zhong:

mix well 250ml water with 50g of bread flour in a small saucepan, cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disapear, you will see streatks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65c tang zhong.

Ingredients:

250g bread four

1 tbsp skim milk powder

80g Tang zhong

105ml warm water

4g salt

25g sugar

5g dry yeast

25g butter

Methods:

1. Dump all ingredients into the bread machine and start the dough cycle.

2. Once the dough cycle is completed which is 80 minutes for my bread machine, remove dough and punch out the air from it. Rest the dough for 15 minutes.

3. Divide dough into 60gram each.

4. We rolled up the dough and seal with the desired filling and prove for about 75 minutes as the room temperature.

5. bake at 175-180C for about 15 minutes