Black Forest Yule Log for 2015 X'mas

Hi, I'm back (^^)"

Actually I'm here all the time, I'm still following the blogs I love dearly, reading my favourite blogger's posts whenever I have the time. 

Right, I'll like to post one of mine before it expired..haha! Yeah...2016 is just a few days ahead and my post today is the Christmas Yule Log that I've baked for our Christmas this year. 

Black Forest Yule Log

A black forest Swiss roll transformed into a log. Not much decoration this year, but I'm glad that everyone loves it.

The log..first coated with beaten whipping cream which mixed with some cocoa powder.
Then covered with a thick layer of chocolate ganache.....

Mixed some icing sugar with water and lemon juice to make some white frosting...slightly dripped some frosting here and there to look like melted snow.

Then decorated with some figurine (Santa) and others..all store bought...hehe!
Ta-Da...my Yule Log for this year's Christmas is done!!

A soft and fluffy log that everyone adored...yummy!!

Recipe for the Chocolate sponge:

6 egg yolks
20g fine sugar
60g fresh milk
45g corn oil
100g low gluten flour
15g corn flour
2 tbsps cocoa powder

6 egg whites
70g fine sugar

~ Beat egg yolks with 20g sugar until bubble forms
~ Add in oil and milk, mix well
~ Mix in both flours and cocoa powder and mix well. Set aside
~ Whisk egg whites wuth 70g sugar till form a soft peak
~ Mix the beaten egg whites with the egg yolks batter gently
~ Pour into a 10x14" lined tray
~ Bake at 180'C for 12-15 minutes
~ Remove from tray and remove the lined paper as well once the sponge is done
~ Cool the sponge completely and spread with prepared whipping cream, sprinkled some cocoa powder and placed pitted cherries
~ Gently roll the sponge up and let it stay at the shape for at least 10-15 minutes

**I've soaked the pitted cherries with some rum before I placed them on the sponge. This made the pitted cherries tastier if you like alcohol like me..haha!

&

2016

Pandan Sponge Cupcakes

It has been awhile since I last baked with Pandan Leaves and Fresh Coconut Milk! Love these two combinations, it gives a real aromatic fragrance and pretty colours. 

I've used these two wonderful ingredients for a simple bake yesterday, a pretty green soft sponge cupcake recipe! Happy with the outcome...pretty colors, lovely smell all over my kitchen and super soft texture..^^  

Pandan Sponge Cupcakes

Ingredients for 24 small cupcakes:

6 large egg yolks
20g fine sugar
100g fresh coconut milk
50g concentrated pandan juice (refer to Table for 2..or more for the step by step method)
100g low gluten flour
15g corn flour

6 large egg whites
70g fine sugar

Method:

~ Prepare paper cups on cupcake mould
~ Preheat oven at 180'C
~ Lightly whisk egg yolk and sugar with an egg whisk till bubble forms
~ Add in concentrated pandan juice and coconut milk. Blend well.
~ Add in flour and mix well.
~ Beat egg whites and sugar till a soft peak forms
~ Gently mix the meringue into the egg yolk batter until well blended.
~ Spoon into prepared paper cups and bake for 20 minutes at 180'C

The texture are really soft and its almost like a Pandan Chiffon Cake. Store these cutie greens in an airtight container and they can only be kept not more than 48 hours. The sponge may be too moist and sticky on top!

Enjoy!!!

Cream Cheese Chiffon

It's been awhile since my last post. I still bake and cook but with all repeated old recipes. Sometimes we need to taste something that we tried long time ago especially those we really like. 

Today, something new to add into my list here, a Cream Cheese Chiffon Cake. First try and it taste good and texture is really soft but.....as you can see my first picture here...all CRACKED!!!...hahaha!

Well, don't judge the book by it's cover right?!..(@@)"

Self-created recipe that I'm quite please with...hehe! It was a melt-in-the-mouth texture that I'm looking for. ^^

Recipe calls for a 9" tube pan.

6 egg yolks
150ml fresh milk
4 tbsps cornoil
1/4 tsp salt
150g cream cheese (lightly beaten)
2 tsps lemon juice
140g cake flour
50g castor sugar

6 egg whites
100g castor sugar

Method:
~ Preheat oven at 170'C
~ In a mixing bowl lightly beat the 50g sugar and salt with egg yolks until bubbles formed.
~ Add in corn oil and milk, mix well
~ Add in beaten cream cheese and lightly whisk until all well blended.
~ Add in flour and mix well. Set aside.
~ Beat egg whites with 100g sugar until soft peaks formed.
~ Gently fold beaten egg whites into the egg yolk batter until blended.
~ Pour batter into a 9" tube pan and bake at 170'C for 40 minutes.
~ Remove from oven and invert the cake onto the table until completely cool.

Cheers!

Cotton Cake 棉花蛋糕

Another simple recipe founded. This recipe was shared by my youngest sister from the web few days ago. Well, since my house is out of bread and cakes today so I've decided to give it a try this morning. During the process I'm a little nervous because lately whenever I bake or steam a cake, the outcome is terrible! So this recipe was handle with careful hands and I've been reading the ingredients again and again just to make sure I don't miss out anything...haha!

Carefully transferred the cake out from the oven and patiently waited for the cake to cool before cutting...oh the whole process is killing me! Guess I'm too tense after all...;p

Oh the result is wonderful....I'm speechless after giving it the first bite. I just LOVE it!!

Cotton Cake

Please refer to the original recipe which also in Mandarin here. 
Btw, I've make some changes in the recipe and posted here for my own reference..^^

Recipe for a 9" round ring pan

Ingredients:
60g butter
80g superfine cake flour
1 whole egg (grade A)
4 egg yolks (grade A)
80ml full cream milk
1 tsp lemon juice

4 egg whites (grade A)
85g fine sugar

Method:
* Wrap the cake pan (outside) with aluminium foil to prevent water going in while baking.
* Prepare a tray of hot water for double bake
* Melt the butter over a double boiler. Remove from heat and cool slightly.
* Sift in flour and mix well with an egg whisk.
* Add in 1 (whole) egg and mix well. Then add in the egg yolks one at a time, mix well.
* Add in milk and lemon juice and mix well. Keep aside.
* Whisk the egg whites with sugar till soft peaks formed.
* Gently mix well the egg whites mixture with the egg yolks batter and pour into prepared pan.
* Steam bake at 150'C for 1 hour then increase temperature to 160'C for another 5 minutes.
* Remove from the oven and let sit for 5 minutes before removing the cake from the pan.
* Cool completely before cutting.

Here, have a look how soft and light is the cake! The texture is moist and fluffy and I think it's good to have it plain without any cream or jam. If you like the Japanese Cotton Cheese Cake, then I'm sure you'll love this! Give it a try and let me know about it...:))

Happy Baking!!!

Cotton Cheese Cake

Cotton Cheese Cake also known as Japanese or Sakura Cheese Cake was popular in Malaysia more than 15 years ago, at that time emulsifier was used to give a better texture for the surface. There are lots of recipes posted in the web about this cake, and I just love it my way as adapted from one of my favourite books..."The Joy Of Baking by Bake with Yen"

Japanese Cotton Cheese Cake

I didn't share this recipe when I first baked this long long time ago because at that time I have not started to blog yet. So just imagine how long was that be....I can't recall too!
With little adjustment on the sugar and some changes of the recipe, here is the recipe to share with you and also for my own reference.

Ingredients:

135g fine sugar
6 egg whites (size B)

50g butter
250g Philadelphia Cream Cheese
6 egg yolks (size B)
100ml fresh milk
1 tbsp fresh lemon juice

60g Superfine Cake flour
20g Cornflour

Method:
~ Line a 9" round pan with parchment paper and wrap the outside of the pan with aluminium foil.
~ Preheat oven at 160'C and place a slightly bigger tray filled with hot water for steam-bake.
~ Sieve both flours and set aside.
~ Melt cream cheese, butter and milk over a double boiler. Slightly cool down and add in egg yolks and lemon juice. Use a egg whisker to mix gently until well mix. Set aside.
~ Whisk egg whites with sugar until slightly stiff (don't over whisk)
~ Mix in flour mixture into egg yolk batter and stir until well combined.
~ Mix in the whisked egg whites slowly until well combined.
~ Pour batter into the prepared cake pan and place the pan into the prepared tray of hot water.
~ Steam-bake at 160'C for 1 hour and 10 minutes.

If you want to have a cheese cake but a lighter one, this is what you should try.
Love the soft texture, the light taste of cream cheese and a tinge of lemon, perfect for afternoon tea or supper...hehe!

Cheers!

Baked Mini Sponge Cakes/Kueh Bahulu (小小鸡蛋糕)

Feeling great when you got things done at the first time. I've wanted to try this cake long time ago but never have the gut to do it until my mom gave me the mold weeks ago. Actually I've bookmarked this recipe from my collection of books long long time ago..haha! Yeah...finally I get to to it. And yay! I've got it right in my first attempt. 

My mom used to make this Mini Sponge Cake / Kueh Bahulu every year for us during Chinese New Year. She has been using many different kinds of recipe (mostly her own recipe..haha!) and sometimes she just couldn't get it right. You know, when she refused to follow the proper recipe and go with her own instinct instead...hmm, I should make this for her to try..;p

All the simple ingredients required (no emulsifier or any artificial ingredients) and you can have some soft and fluffy mini cakes for tea or breakfast. Love it!

Baked Mini Sponge Cakes

Ingredients:
200g cake flour
1 tsp baking powder
300g eggs (without shell)
250g castor sugar
1 tsp pure vanilla essence
50g corn oil

小小鸡蛋糕

Method:
* Dry-fry cake flour in a clean wok till light. (the lighter you feel the better). Cool.
* Sieve cooled flour together with baking powder.
* In an electric mixer beat eggs and sugar till very light and fluffy. Add in vanilla.
* At low speed fold in flour and corn oil alternatively. (starts and ends with dry ingredients)
* Preheat oven at 180'C. Heat and grease molds.
* Spoon in batter into molds (3/4 full) and bake at 180'C for 15 minutes or till golden brown.
* Remove and cool completely before storing in an air tight container.
（use a tooth pick to remove the cakes from the mold if you are using the stainless steel mold like mine)

Did some with small round cake molds (about 2" width) and they look beautiful.
Maybe you can try with other flavors by adding pandan juice or cocoa powder for chocolate lovers. I think I'll try some with coffee next time...hehe!

Have a look in the inside of the cake, does it looks soft to you? Maybe you have a better one...please do share with me ya. Thanks in advance..(^_^)

Happy Baking!!!

Beetroot Cupcakes with Cream Cheese Topping

This is a fine cake that you must try. Highly recommended for the texture and the delicious taste. I never thought they would taste that good because I'm not a fan for beetroot but surprisingly there were good. Trust me, they were really good! Texture were soft and fluffy, goes really well with the cream cheese icing.

By the way I was expecting the outcome will be pinkish red but they were brownish instead, maybe I'll reduce the cocoa powder the next round when I try. 

 Beetroot Cupcakes with Cream Cheese Topping

(Makes 12)
Ingredients:
2 cups cake flour
1 tsp baking powder
1 tsp salt
1 tbsp cocoa powder (has been reduced to maintain the red colour from the beet)
1.5 cups sugar
1 cup corn oil
2 eggs
1/2 cup fresh milk
1 cup beetroot (cooked & blended)
2 tsps vanilla essence
1 tsp white vinegar

Method:
* Preheat oven to 170'C
* Lined paper cups on cupcake mold
* Mix together cake flour, cocoa powder, baking powder and salt in a bowl.
* Whisk sugar and corn oil in a mixer, add in eggs, milk, blended beetroot and vanilla until combined.
* Stir in white vinegar.
* Combine the wet ingredients with the dry ingredients a little at a time until well combined.
* Spoon the batter into prepared cups.
* bake at 170'C for 20-25 minutes. Cool completely before topping with the cream cheese icing.

Cream Cheese Topping:
125g Cream Cheese
60g Butter
60g Icing sugar

* Beat them all together in a mixing bowl until creamy.
* Using a piping bag with a flower nozzle, pipe the icing onto the cooled cupcakes and top with some toasted walnuts if desire.

Cheers!

Peanut Butter Chiffon Cake

Baking something that my family doesn't adore much was really a challenge. Trying to make them eat something they don't like was really difficult. They will give you lots of reasons and at the end I'm the only one who finish up the food. Anyway that does not stop me from trying something new, something they really dislike like this cake! Yeah, they are not the fans of peanut butter especially when I twist it with something else instead of spreading onto the bread.

I like it though, it goes well with my usual long black. Served with a dallop of extra peanut butter makes the flavors stronger in each bite. YumZ!

Peanut Butter Chiffon Cake

As I know there will not be any fans for this fluffy cake, I just made this into a 4" paper mold for myself..;p

Recipe calls for an 4" tube pan (I used a paper mold from Daiso)

Egg yolk batter:
2 egg yolks
40g peanut butter
2 tbsps peanut oil
4 tbsps full cream milk
18g fine sugar
60g self raising flour

Egg white foam:
2 egg whites
1/4 tsp cream of tartar
40g fine sugar

* Preheat oven at 170'C.
* To make the egg yolk batter, melt peanut butter and oil in a pot over low heat. Set aside to cool slightly.
* Beat egg yolks with sugar till the sugar melted slightly then add in the peanut butter mixture. Mix well.
* Add in milk then fold in flour until forms batter.
* Beat the egg whites and cream of tartar until mixture forms soft peaks.
* Gradually add in sugar beating at high speed until frothy and stiff peaks formed.
* Divide the egg whites foam into 2 portion, gently fold the egg whites into the egg yolk batter.
* Pour batter into prepared mold / tube pan.
* Bake at 170'C for 30 minutes or until cooked.
* Remove from oven, invert cake onto table (if using tube pan) until completely cooled.

** if using a paper mold like mine, invert the cake is not necessary.

Happy Baking!

Coffee Walnut Cake

I'm craving for cakes lately. Thinking to make this coffee walnut cake weeks ago, and finally I made it...haha! Somehow eating alone if no fun, will bring some to my friend later to share...hehe!

Well, well....there's still a lot to learn for my piping skills. (there were untidy...I know) 

Anyway, they taste good!!! 

Walnut sponge with Coffee cream...fantastic! Who will resist such heavenly combo..huh?!

Ingredients for Walnut Sponge:
5 large egg yolks
20g sugar
80g fresh milk
45g corn oil
100g cake flour
15g corn flour
120g walnuts (pounded)

5 egg whites
70g sugar

* approx. 10 walnut halves (toasted~ to decorate)

Ingredients for Coffee Cream:
250g icing sugar
100g soft unsalted butter
1 tbsp espresso powder dissolved in 1 tbsp boiling water

 Method:
~ Prepare a 9" round pan lined with parchment paper. Preheat oven at 180'C.
~ Whisk egg yolks and 20g sugar with by hands then add in oil and milk, stir well.
~ Add in flour and pounded walnuts and mix well. Set aside.
~ Beat the egg whites and sugar at high speed till soft peak forms.
~ Divide beaten egg whites to 2-3 portions to mix into the egg yolk mixture.
~ Fold in 1 direction until all egg whites are well mix with the egg yolk mixture.
~ Pour into prepared tin and bake at 180'C for 30-40 minutes.
~ Cool for 5 mintes then remove sponge from the tin and let cool completely.
~ While cooling the sponge, prepare the cream by beating the icing sugar with butter till smooth then add in coffee liquid and mix well.
~ Halved the sponge then cut into shapes with a round cutter (or any cutter you desire)
~ Sandwich the sponge with some cream, then cover the cake with cream.
(I covered the cake by piping the cream with nozzle no.21)
~ Decorate with toasted walnuts.
~ Keep in fridge before serving.

It's so nice to have something that you like and yet you can bake it by yourself. I am bless with my little skills that I can bake anytime anywhere I want to...:))
Hope you'll like this too!!

Happy Baking!!

Steamed Tiramisu

Another simple and delicious recipe adapted from the web. I've always wanted to try anything that is simple and nice. And of course most important is that recipe really works and tastes good!

I've done some changes with the original recipe which you can find here. 

This recipe has caught my attention once I read the title of it....STEAMED TIRAMISU!! It's so special right? Anyway I've never done this before and it worth a try.

It only took me only about 40 minutes to complete the whole process. (including washing of course)

The texture is super soft and I'm very satisfied with the outcome. Love this tiramisu..^^

 
Ingredients:
4 large eggs
140g castor sugar
1 tbsp baking powder
150g low gluten flour (pau flour)
100ml cornoil (I used olive oil as I've forgotten to buy the cornoil..lol)
200ml coconut milk
2 in 1 coffee pack (15g) + 1 tbsp hot water
2 tbsps cocoa powder + 1 tbsp hot water
1 tsp pure vanilla essence

Method:
~ Prepare an 8" round or quare pan lined with parchment paper.
~ Prepare a wok with hot water for steaming.
~ Beat eggs and sugar till light and fluffy
~ Sift flour and baking powder together and add in slowly into the egg mixture at low speed.
~ Add in cornoil and coconut milk alternately.
~ Divide the batter into 3 equal portions.
(a) with cocoa powder
(b) with coffee
(c) with pure vanilla essence
~ Pour the cocoa powder batter into the prepared cake tin and steamed for 8 minutes at high heat.
~ Then pour in the coffee batter and steamed for another 8 minutes.
~ Lastly pour in the vanilla batter and further steam for 20 minutes.
~ Remove from the steamer when done, cool and remove the parchment paper.

Mocha Butter Cupcakes

Hi my fellow readers...I'm back! There were quite a lot things happened the past few weeks! My mother-in-law has passed away peacefully 2 weeks ago and we were all back in hometown for almost a week for her funeral. And finally when everything was settled and what's more....I have to start doing revisions with my daughter's coming school term exams. 

Well, no matter how busy I am, I will not forget to bake or cook for my family. And here is a simple and quick mocha marble butter cupcakes for our afternoon tea yesterday.

Ingredients:
6 eggs
200g butter
180g castor sugar
250g self raising flour
1/4 tsp baking powder
1/2 cup full cream milk
2 tbsps mocha paste
2 tbsps melted chocolate

How to make mocha paste:
1 tbsp cocoa powder
1/2 tbsp espresso
1 tbsp instant coffee powder (i used nescafe)
~ Mix together to make a smooth paste

Method:
~ Preheat oven at 170'C
~ Melt the chocolate in a double boiler then remove from heat and add in mocha paste. Mix well and set aside.
~ Beat butter and sugar till light and fluffy then add in eggs one at a time.
~ At low speed add in flour and milk alternately, always starts and ends with dry ingredients: (this is to get a smooth texture of the cake)
~ Take out 1/4 portion or less of the batter and mix well the mocha mixture. Mix well.
~ Spoon a tablespoonful butter batter into prepared paper cups then another tablespoonful of mocha batter then cover the top with alittle more butter batter. (remember only filled up 3/4 full of the paper cups) 
~ Use a fork and make a swirl from the bottom of the cupcake.
~ Bake at 170'C for 25 minutes.

I enjoyed this with a cup of my favourite Long Black!

Cheers!

Wedding Cake & Valentine Chocolates

This was what I've been working for...a 3 tiers wedding cake for my dear cousin. Not quite satisfied with the final touched but it was all going quite well with the right taste..;p

The recipe of the cakes I've used here was my favourite Chocolate moist cake that is in my top list!

Please refer to the cake recipe here!

I've added fillings to the cake too (scroll down for the fillings recipe) Then the coating was just a simple Chocolate ganache ( Chocolate & cream)

 The flowers was done earlier and were packed (as shown below) for her to keep as souvenir.

Recipe for the cake fillings:
4 tbsps cornflour
1.5 cups evaporated milk
1 cup condensed milk
1/2 cup cocoa powder
2 tbps butter

~ Cook the above ingredients in a pot over double boiler till spreading consistency.My next project,,,,tthe Valentine Chocolates for friends!!

Googled this recipe and I love it so much! It's so simple and it can be done even though you don't even know how to cook!!

Fillings:
100g icing sugar
2 tbsps rapsberry flavors (any flavors you desire)
1 tbsp butter
~ Mix all ingredients together and make into small little balls, set aside.

Coating:
~ Melt 300g good quality dark chocolates over double boiler (I used Beryl's dark chocolate)

Making the Chocolates:
~ Brush alittle melted chocolate at the bottom of each mold to avoid any bubbles.
~ Spoon a small amount of melted chocolate into the mould then put the fillings in the middle
~ Spoon more melted chocolate to cover the mould.
~ Keep in the fridge for about 10-15 mins. Remove the set chocolates from the mould and you'll have a pretty yummy chocolates!!

Happy Valentine!!!