Steamed Zebra Cake

On Saturday morning 27.11.10, i have adapted Ms Rima recipe to steamed a zebra cake. This is quite an easy item to stir and steamed, the texture is soft and is a very nice cake which within a day the cake has gone. All my children love my baking and cake, they are my good supporter.

Ingredient:

A.

8 eggs

250g sugar

1tbsp emulsifier

1/2 tsp salt

B.

250g flour

50g milk powder

C.

50g butter, melted

50g fresh milk

D.

75g butter, melted

2 tbsp of instant coffeemix mix with a little hot water

1tbsp of mocca paste

Method:

1. Heat steamer.. Greased a 24cm round pan or 9"inch pan

2. Beat ingredients A until thick and fluffy

3. Add in Sifted B.

4. Mix well. Weigh and divide batter into two equal part

5. Add C to one part, mix well, set aside

6. Add D to another part, mix well, set aside.

7. Pour plain and mocca batter alternately till finish

8. Steam on medium high fire for abt an hour or till set

Recipe Source: Ms Rima

Vanilla Swissroll

Immediately i have done for the green tea, i continue with the vanilla swissroll which were taught by valaries also. Today is my very first time bake swissroll, it was sucessful and make me so happy and was thinking to bake more in the future.

Green Tea Swissroll

After this morning, i have baked for the marble chiffon, i brought my children to causeway point to look for marsaphone cheese as i need it for my green tea swissroll. This was taught by Valaries on 3rd Nov 2010 at cairnhill CC.

I was so eager to try out this as my daughter love it so much. She has tasted my teacher demo piece.

Marble chiffon

Today is a public holiday, i wake up at 7.30am and start my baking for this chiffon. The recipe was adapted from Ms Rima, i lover her chiffon.

A.

7 egg white

1/2 tsp cream of tartar

100g sugar

B.

7 egg yolks

100g sugar

175g flour

1/2 tsp baking powder

75ml cooking oil

150ml of full cream milk

1/2 tsp salt

1tbsp cocoa powder ( i used valrhona)

1tsp chocolate paste

Method:

1. Stir (B) until blended, set aside - (whisk egg yolks and sugar first, then add oil and milk. I then fold in sifted flour, baking powder and salt gently and put it aside).

2. Beat the whites and cream of tartar until bubbly, add sugar a little at a time and continue to whip until soft peak.

3. Take 1/3 of egg white mixture and add into egg yolk mixture. Fold in gently before pouring the rest of egg yolk mixture into egg white. Divide batter equally into two portions and add cocoa powder and paste into one portion.

4. Spoon white batter and chococlate batter alternately into a 22cm chiffon pan. Bake it at 170C for 45mins.

5. Lift, turn the pan on the neck of the bottle, let stand until cold. Once cool, remove cake from pan with the help of a knife.

Recipe Source: Ms Rima

Tri-color Marble Cake

This morning while waiting for my children to come back from Sunday School, i have adapted My Kitchen Snippet's recipe to this cake and i decided to bake x2 recipe for bringing home for my mum and my cousin. Although, mine is not the perfect swirl might be due to i m using a rectangular pan instead of round tin. But, the taste is good.

Ingredients:

226grm butter

220gm sugar ( i used 200 gm)

6 eggs

260 gram flour

4 tbsp of milk

1 tsp of baking powder

1/4 tsp salt

flavoring - chocolate paste and strawberry paste

Method:

1. Prepared a baking pan. Line the bottom with parchment paper and greased with some butter. Beat butter and sugar until light and fluffy. Add in eggs one at a time and beat until well combined.

2. sift flour with baking powder and salt. Slow down the speed of the mixer and slowly add in the flour. Lastly add in the milk.

3. Divide the batter into 3 portions. Add one portion with 1tbsp of chocolate paste. In another portion add a few drop of strawberry emluco and pink coloring. The last portion as plain and add in a few drop of vanilla to it.

4. The most important part is assembling the batter in the paking pan. Drop about 3tbsp of the batter to the middle of the baking pan. Follow by the other color mix on top of each other. Proceed to do the same to the rest of the batter. Do not stir, swirl or shake the pan. The batter will spread on it own.

5. Bake the cake in a pre-heated 350deg oven for an hour or until golden brown. Stand cake 10 mins in pan then turn onto wire rack to cool.

Tang Zhong bun

Last night, i have used Tang Zhong method to make some buns straight from work. I ended baking at 10.30 pm. They have filling of mayonnise with pork floss, valrohna chocolate pearl with salted butter and the green teas with red bean.

My children and niece have waited for the bread to be ready and all three of them eaten 2 pcs before they turn in.

The pastry recipe were adapted from "DO WHAT I LIKE" florence as hers is easy to follow.

Ingredient:

50g of bread flour mix with 250ml of water and cook under low fire and keep stirring till u see some bubble. Keep aside to cool for use later

250g bread flour

25g sugar

1 tbsp of milk powder

4g salt

5g of yeast

105ml of water

25g butter
80g tang zhong

Method:

1. Mix the above ingredient ino mixing bowl except butter for 10 mins

2. Add in butter when the dough is almost 80% done

3. Cover with a cling film and let it raise for double

4. Punch in to let go the air and rest for a further 10 mins

5. Weigh 60g of dough and use rolling pin to roll out and add in the filling and put in to the baking tin. Let it raise to double size and baked for 20mins at 180-190deg

Valaries Green tea and vanilla swissroll

On 03.11.10, i went to cairnhill cc to attend valarie's swissroll.

i take some of the picture of hers. The green tea swissroll has been shared by me and my mil's maid, we both like it. The vanilla was tried by my daughter whom is a strawberry lovers. Over the weekend, she has pestered me to make this roll. However, i m still looking for the cheese cream which ntuc is not selling it.

Steamed pastachio egg cake

This is the second item that i have steamed immediatey after i finished steaming my egg white cake. This is a just an traditional steamed egg cake and i just added in 2tbsp of pastachio paste and with raisin on topping.

Egg white Steam Rainbow Cake

It has been a stressful 2 weeks in Mid Nov 2010. On 20.11.10, my daughter has a fell in playground's monkey bar and has got a 3rd degree fracture on her right hand elbow. I was worried that she might need for an operation to join it back. But, thank god. The specialist in KKH has sucessfully push it in to the correct position.

However, on the 26.11.10, my eldest brother has admitted to A&E again as he is bleeding non stop on the 3rd stage pile problem. He got operation take place on 29.11.10 and was discharged from hospital on 31.11.10. He suffered a lot of pains. Poor brother, hope that he will be fine after this.

Last friday was an public holiday for Deepavali, i have went to my mum home and am happy to see my whole family members were back for dinner. On sunday, i have indeed baked 3 types of steam cake. Only the steamed moist chocolate cake i did not snap the photo as i have steamed in the night time after i came back from my mum place. I noticed that my camera can only snap in the day time to have a better picture.

I am inspired by Rima's steamed cake, so tempting. This is the second steamed cake i have used. Yes, it was a very soft, spongy and light cake. My nephew love it so much. This has been included CNY list as i will for sure got a lot of egg white left from making of pineapple cookies.

Ingrident:

500ml egg white

325g caster sugar

1tbsp of ovalette

1/2 tsp of salt

100ml evaporated milk

50g melted butter or oil

1tsp of baking powder

200g flour

50g corn flour

25g milk powder

1tsp vanilla essence

1tsp strawberry paste

1tsp lemon paste

1tsp mocca paste

1stp pandan paste

Method:

1. Whisk egg white, sugar, salt , ovalette till light and fluffy (abt 10 mins)

2. Sift flour, corn flour, milk powder, baking powder and put it aside

3. Mix melted butter and evaporated milk and put it aside

4. Add in vanilla essence

5. Add in siged flour a litte at a time

6. Divide batter into 4 parts ( 320g each) and add each paste to each part

7. Prepare steamer ., greased a 8x8inch square tin

8. Steam 7 mins for each layer, come to the last layer, steamed for 15mins , let it cool, unmould and slice.