Orange buttermilk cake - 23.08.13

Upon finished making the muffin, i had make this cake using aunty yochana recipe. This was supposed to be a cupcake, but i baked it in a two pound cake tin. Save my cup.

Ingredient:
250g butter
200g sugar, (reduced to 180g)
125 butter milk
3 eggs
217.5g cake flour
1 1/2 tsp baking powder
1 tbsp grind orange skin
1 tsp vanilla essence

Method:
Cream butter, sugar till creamy
add egg one by one
Add butter milk
Bake at 170C for 45 mins or till cooked.

Chocolate chip muffin - 23.08.13

I had some spare time and decided to make some muffin to clear off my packet of buttermilk.

This is a recipe from Valerie which i remember someone put it up in the blog. I had tried in two years back. Verdict shows that this is a sure keeper. A moist and nice muffin.

Ingredient:
170g self raising flour
70g cocoa powder
1/2 tsp baking soda

180g chocolate chip
200g sugar ( i cut down to 100g which is not too sweet for me)

2 eggs
240g buttermilk
120g melted butter
1 tsp vanilla paste

Method:
1. Sift A into a bowl, stir in B
2. Whisk C and pour into 1. Mix with a ballon whisk
3. Scoop mixture into a muffin cup and top with chocolate chips if your want
4. Baked a 180deg for 20 mins.

Chocolate Macaroons - 09.08.13

Finally, i had some spare time to try out the item as i got all the ingredient for quite some time. It was a request by my girl whom tasted at science centre exhibition's buffet session, she loves it so much and keep asking me to make for her.

After i got difficulties in removing the baked macaroon from my silap, i understand why is it so costly to buy from retail. Is quite fragile in handling it.

I follow from Aunty Yochana recipe and believe need some more practice to get a perfect Macaroon that is very tempting and delicious.

Overall, all my macaroon has been eaten up by two mins as our family members has all come for gathering for today.

Ingredient:

140gm finely ground almond
250gm icing sugar
25gm cocoa powder
100gm egg white - at room temperature

Method:

1. Blend ground almond, cocoa powder and icing sugar in a food processor till fine

2. Whisk egg white till white and foamy. Tuen the speed up to high and whip them just until they are firm but still glossy and supple, when you lift the whisk, the white should form a peak that droops just as a little. Leave the whites in the mixer bowl or transfer them to large bowl and working with a rubber spatula. Fold in the dry ingredeients gently into the white in three or dour additons. It will seem like a lot of dry ingredients to go into a relatively small amount of whites,, but keep folding and you will get everything in. The batter looks a little runny that just what's supposed to happen. When all the dry ingredient are incorpoated, the mixture will look like a cake batter,if you lifting with your finger, it should form a gentle, quickly falling peak.

3. Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" diameter onto parchment paper, leaving about an inch between each round. Rest macaroon for about 20 mins.

4. Bake at 180c for 10-12 mins

5. Remove the macaroon from the parchment as soon as they come from the overn.

6. Sandwich them with ganach, nutella.

Ang Ku Kueh

These are the ang ku kueh made for prayer. It consist of green bean paste and peanut. The full recipe kindly refer to my previous post.

Blueberry Chiffon - 01.08.13

I am very excited to show this post as i am very pleased with the reuslt.
A spongy, creamy and nice cake. The recipe was adapted from Kitchen Corner which i was attracted by her post, her's is very well decorated.

Ingredient:
Egg white mixture
180g egg white
90g castor sugar ( i used 80g and is just nice)
corn flour 10g

Egg Yolk Mixture
70g yolk
water 20g
vegetable oil 60g
blueberry sauce 80g
lemon juice 10g
plain flour 90g
caster sugar 20g

Decorating:
250 ml of whipping cream

Method:
1. Mix all egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then filnally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg white mixutures should be peak foam, smooth and shiny.
3. Gently fold the egg white mixture into the egg yolks mixture into 2 process. i used to fold in 1/3 of egg white into yolk mixture and transfer the whole thing to the white remaining till well blended.
4. Bake at 180c for 10 mins, 170c for 10mins , 160c for 30mins till cooked.
5. Let the baked cake turn upside down for cooling before unmold it.
6. Unmold the cake and frost with whipped cream.

Birthday Cake

This evening, my hubby has bought an longan and peach fruit cake from Prima Deli. The cake is spongy and the cream is light and fresh. My son has requested his cake for this October must be from this shop.