Tang Zhong Doughnut - 08.05.13

I had made the tang zhong on 29.04.13, and only on 08.05.13 then i got free time to made it to doughnut. I realised the tang zhong dough has become more watery and casued my doughnut dough is too wet and was out of shape. This has made me decided to attend doughnut class from valerie workshop in cairnhill cc this month end.

Orange Chiffon - 26.04.13

Today, i had made this orange chiffon using Florence's recipe.

Vanilla Cup Cake - 18.04.13

This afternoon, i decided to make some vanilla cup cake with buttercream frosting. Overall, i dont quite like the sweetness of the frosting. Perhaps, i should have reduced the icing sugar the next round.

The recipe was adapted from the Humble Home Baker.

Ingredient of the cupcake: (Approximately makes 13 cupcake)
110gm cake flour

80gm Plain Flour

1 level tablespoon of baking powder

175gm fine sugar

1/2 tsp of salt

115gm butter

2 large egg at about 65gm with shell

100gm full cream milk

1 tsp vanilla extract


Preheat oven to 170C

Line cupcake pans with paper liner and set aside

Combine full cream milk, eggs and vanilla extract into a bowl or measuring jug. Whisk this liquid mixture lightly with a small balloon whisk until just combined.

Combine flour, sugar, baking powder and salt on a large bowl


To avoid overmixing the batter.

Step 1. all the milk into flour, whisk on lowest speed until the mixture just combined. Increase the mixer speed to 2 and continue to whisk until smooth and slightly fluffy.
Step 2. Whisk on speed 2 until the flours just incorpoated with the milk mixture. Take few seconds.
Step 3. Scrape down the sides of the bowl and pour in the milk mixture and continue to whisk on the same speed until mixture become smooth and slightly fluffy.
Step 4. Divide batter evenly among liners, filling about 1/2 full.
Step 5. Bake for 25 min or until surface just slightly brown and cooked

Vanilla frosting:

170gm icing sugar, sifted, (I suggest to used on 80gm)
225gm butter at room temperature
1 tsp vanilla extract or lemon extract + zest of large lemon
2 tablespoon whipping cream

Mix together icing sugar and soften butter

With a handheld mixer, mix on lowest speed until well blended and then increase to medium speed and beat for another 3 minutes.

Add vanilla or lemon extract continue to beat at medium speed for 1 minute until a spreadable consistency.

Walnut and chocolate chip butter cake - 18.03.13

I had followed this recipe from Y3K Delicious cake recipe today.

Tiramisu - Revisit on 14.03.13

This morning, i have re-visit on the recipe of tiramisu after i managed to buy a tub of whipping cream from Sun Lik Trading last week.

Yes, this round my cream is more steady not like the first time which is very runny.

Chocolate Lembab cake - 06/03/2013

This receipe is one of my make list which adapted from Aunty Yochana, i had double up the following recipe and baked into a bundt pan. After i tried to apply my fudge topping, i realised that i should had used a 9" square pan as the curved in pattern are difficult to apply the fudge on it.

Ingredient:
(A)
60gm cocoa powder
125gm hot water
180gm fine sugar ( i reduce it to 120 gm)

(B)
130gm unslated butter
35gm sugar
130 gm self raising flour
3 eggs
1/8 tsp salt
1/2 vanilla essence

Method:
(1) Mix ingredients (A) and let it cool
(2) Cream butter with sugar till creamy. Add in salt and vanilla essence
(3) Add in eggs one at a time till evenly blending before the next addition
(4) Pour in cocoa powder mixture gradually then add in the self raising flour
(5) Pour into a 7" round tray and bake till cooked at 175C for 60 mins
(6) for topping, spread some ganache on top.

I decided to used chocolate fudge topping as requested by my son.

Ingredient: - topping
550ml water
1 tsp instant jelly
150g fine sugar
1/2 tsp salt
2tbsp cocoa powder
60g hoen kwe flour
100g cooking chocolate (chopped)
2 tbsp chocolate emulco

Method for chocolate fudge:
1. Boil water, sugar, instant jelly, salt and chocolate emulco
2. In s separate bowl, combine hoen kwe flour and cocoa powder with a little water (extract from 550ml water). Mix well
3. When water boils, remove from heat. Pour hoen kwe mixture into water and mix well with a whisk
4. Return the whole combination to the stove (slow fire). Keep whisking until it's bubbly (boiling), thick and shinny for about 2-3 minutes.
5. Remove from heat. Pour inthe cooking chocolate and whisk well. Done. Use almost immediately
6. Spread a layer of chocolate fudge topping on top of one layer of cake. Cover with second layer of cake. Coat the whole cake with the topping. Let it cool before refrigerate for 2 hours.

Pandan Chiffon - 28/02/13

Pandan Chiffon again! yes, is one of my favourite. I used to plucked fresh pandan in our garden and grind with coconut milk and squeeze out the pandan juice. This is without artificial coloring, very fresh, tender and fragrant.