Oops!!! The chicks hatched...

Was inspired by one of the bakers who has been doing this a few times.... Has also asked her for the recipe, but she just refused to share out... Well, maybe she is doing business that is why she refused to share it out...

So, I googled again, well, it's actually sponge cake in the egg shell.... Simple... I have it... The only problem is how to have so many egg shells???? Well, I have my way too... Collected 12 yesterday... Washed, boiled and freeze... Done and ready to use...

So, there it is.... For recipe, pls refer to my vanilla sponge cake recipe...

Happy baking....

My very very first handmade snowskin mooncake

Have been buying mooncakes every year... In singapore, nice mooncakes are always very expensive and too sweet for my taste.. Since I have been baking for a period of time, so I decided to try it on my own.... Ermmm..... Trying it on my own???? A very BIG challenge for me...  Google around for recipes, make sure buying the correct ingredients also a challenge.... Well, I always like challenge, I believe I can make it... I did it...

Ingredients :

(A)

95g Fried Glutinous Flour / Gao Fen (糕粉）

100g icing sugar

(B)

155ml of cold water (or any juices)

(C)

15g shortening

(D)

450g lotus paste

Some melon seeds, toasted (optional)

Method :

Toast melon seeds and leave it to cool.

Mix melon seeds with lotus paste and divide into portions of 25g each.

Mix ingredient (A) and (B) to form a dough.

Rub in shortening till get smooth dough.

Sprinkle some fried glutinous flour on working table.

Divide dough to portions of 20g each.

Wrap lotus paste with dough, till into a ball.

Lightly flour the mould.

Place mooncake in mould, flatten, dislodge the mooncake.

Chill in fridge before serving...

Happy making....

Topo Love Map Cake

Was reading some recipe recently, found that this recipe looks simple and the design of the cake is nice... 

After cutting the cake, you can see the line of the cocoa powder formed like the line of the map... Very very nice...

See the line?  It really looks like the map.... Very unique... The texture is so much softer than normal butter cake.... It taste yummy too....

 

Recipe of the cake

Ingredients : 

250gm butter
250gm sugar
5 medium eggs
300gm cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder for creating the topo lines (I used approximately 3 Tbsp)

Method : 
1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Sift half the flour into the butter mixture and beat on low speed until well combined.
4. Mix in the evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven to 160(fan)/180C. Prepare a 8 inch pan, lined at the base.
8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it. 
9. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.

Successful sponge cake

I think I have mastered the skill in baking sponge cake. 1 time done collapsed, 2 time done slightly collapsed and this time, didn't collapsed at all.... Yippee!!! I have master it very well... This is really what it called "practice makes prefect." 

Requested by my girl again, she wanted something to bring to school the next day, she actually requested some sponge cupcakes which I baked last week.  I wanted to try again on my pan sponge cake, so I decided to bake a whole sponge cake instead.

Adopted the recipe from "nasilemaklover.blogspot.sg" I tried her vanilla sponge cake.. Here are her ingredient and method...

Vanilla Sponge Cake香草海绵蛋糕

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes a 8”(width) x 3” (height) cake pan with removable bottom

5 egg yolks

25g sugar
1tsp vanilla extract
85g water
65g corn oil
135g Top flour (high ratio flour) or cake flour

5 egg whites

90g sugar
1/2tsp cream of Tartar

Method

1. Prepare one 8” round cake tin (Not a non-stick), Do not need to line paper at all.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two clean mixing bowls. Set aside to return to room temperature.
3. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).
4. Add in vanilla extract and corn oil, mix well. Then add in water, stir well to combine.
5. Sift in flour, stir till well combined.
6. Whisk egg whites and cream of tartar till foamy, gradually add in sugar in there batches and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7.Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8.Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into the cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 160C(fan forced) for another 40mins.
10.Once baked, turn your sponge cake upside down and cool completely before remove from the cake pan (Finished cake size is 8” x 2.5”).

Clear Water Cake ( Sponge Cakes in Cups)

Managed to squeeze out a little time for myself to bake some cakes for the kids at home... Wanted to do something very simple, was flipping thru some recipes online, found this recipe from "thelittleteochew.com" very interesting and decided to try it out today...

The cake is so soft and surprising, it didn't really sinks that much compare to my previous sponge cake... The method and recipe is actually the same... (I'm still wondering why the previous sponge cake sinks that much)

The cake will actually separate from the cups when it's cool down... It didn't sinks still... After like 20mins, it still maintains the same.... Yes!!!! I made it...

This is one of the last 3 made on the second tray... With some chocolate chips on it... Cute right???!!!!

Recipe & method as follow : -

Recipe : 

(A)

- 3 eggs yolks

- 1 whole egg

- 50g corn oil (I used vegetable oil)

(B)

- 50g cake flour (I used top flour)

(C)

- 3 egg whites 

(D)

- 50g sugar 

- Dash of salt (I omitted)

Method : -

1.  Beat (A) till well with an egg beater. 

2.  Shift in (B), mix well.

3.  Whisk (C) till fronthy, add (D) and beat till stiff peaks.

4.  Fold in the egg white mixture to egg yolk mixture in 3 additions, mix well till well combined.  

5.  Scoop the batter into the paper cups till 60% full.

6.  Bake in preheated oven at 150'c for about 18-20mins.

Happy Baking....

My very first Sponge Cake

Every time I saw someone bake a sponge cake so successfully, I envious so much... I have been wanting to bake a sponge cake for so long, but just didn't really have the courage to do it cause baking sponge cake is really a test.

On Thursday, I finally have the courage to bake it... The aroma of the cake while baking is so nice and you can actually smell it from far.  When baking, I was so happy because the cake rinse so high and I really see the cake beautifully bake.

When the cake is ready, I leave it to cool and before I can do anything, it shrink.... I didn't know what to do, so I decided to slice into 2 and spread some cream with peach chunks... And it become  another "birthday cake".... The texture of the cake is really soft and fine... I will try it again one of these day... Wish me luck the next time...

Rainbow cookies

IWas so so busy helping up in the family business recently... Been working from morning till at least 9pm at night... I am really very tired to bake... All I know is to sleep and rest the moment I have time...

Starting from 14 July, my gal will be very busy with her "o" level preparations and she has to stay in school for night lessons till 9pm... As promised, if I have the time, I'll still bake and also bring her dinner...  

Inspired by the "flour box" recipe, I tried baking "Rainbow Cookies"... 

It suppose to be like this, but I failed stacking it up layer by layer, and I mixed all the colours up and it cut into flower shape using cookies cutter... And it become like this : 

Aren't they beautiful??? Become the sugar level was a bit too low, I decided to put a piece of chocolate chips on top to decorate it, at the same time, it will be slightly sweeter... The texture of the cookies are so crispy... My kids love it so much... 

Will try again next time when I'm free... Recipe as follow :

Ingredients : 

(A)

320g of butter ( room temperature)

180g of icing sugar

1 egg

(B)

440g of flour

40g of cornflour

30g of milk 

(C)

1/2 tsp each of the color

Rose pink

Violet blue

Egg yellow

Green

Method:

1. Combine ingredient (A) and beat till smooth.  Mixed in ingredient (B) and form into a dough.

2. Divide dough into 4 portions.  Colour each portion with different color from ingredient (C)

3. Place each portion of the dough between 2 plastic sheets and roll in it out flat.  Chill dough in fridge for 20mins.

4. Remove plastic sheets and stack the chilled dough on top of another.  Roll out the stacked dough slightly.

5. Cut the stacked dough into four parts and stack one on top of another again.  Roll out lightly.  Cut into long strips.  Cover with cling film and chill in the fridge till firm.

6.  Slice chilled dough into thin slice and bake in a preheated oven of 150'c for 20-25 mins or till well baked.