Archive for the ‘Baking’ Category

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Buttermilk Country Cake

October 12, 2008

Ran out of cereals this week, and yet to purchase more for breakfast 😛 with a 2Litre bottle of fresh milk sitting in the fridge, i decided to make use of it to make something~ *wink*  Ran through the list, and set my heart to bake this cake by Aunty Yochana! 😀 the name of this cake makes me hungry~ country-style cake? must be something traditional and yummy! 😛

Supposed to bake this in round cake pan, however with my chiffon pan just within reach, i decide to be lazy for now. 😛 Comparing mine and aunty yochana’s, mine seems to have a darker crust. same temperature and time, i guess either my oven temperature is higher than it supposed to be or baking in a chiffon pan caused the cake to brown ahead of time. :X But surprisingly, the cake turned out really soft and moist! love it this way, nice crumbs on the outside, soft and moist on the inside. DELICIOUS!

Made my own buttermilk, by adding 1 tablespoon of freshly squeeze lemon juice to the milk. added the lemon zest to the cake as well 😛 gives a refreshing taste in every bite. Interested in getting the recipe? Visit <aunty yochana’s> wonderful blog! or here~ 😛

Ingredients:
80g egg yolks (about 4 small sized egg yolks)
160g buttermilk (i used, 160g low fat fresh milk + 1 tablespoon of fresh lemon juice, set it aside for 10mins before use)
5g vanilla (1 tsp) (replaced with 1 tsp of vanilla extract)
200g sifted cake flour
200g sugar (reduced to 100g)
15g baking powder
1/8 tsp. salt
120g butter

1 whole lemon zest (optional)


Steps:

  1. Preheat the oven to 175 Degree C.
  2. In a bowl, lightly combine the yolks with 40 ml. of the buttermilk.
  3. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
  4. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins. to aerate and develop the cake’s structure.
  5. Gradually add in the egg yolk mixture and beat for another min.
  6. Pour batter into an 8″ round pan and bake for about 50 to 60 mins. or till skewer inserted comes out clean.
  7. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.

Verdict?
GOooooooood! I am so satisfied after baking this cake~ 😛 Thanks Aunty Yochana!  *munch* i am glad i tried this recipe + adding the lemon zest makes this cake so refreshing~ KEEPER!

– .: Baker Lee :.

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Paper-Lined Sponge Cake

October 12, 2008

Typically found in traditional Chinese bakery, paper-Lined sponge cake is a Chinese style sponge cake which have a rich egg taste, baked in a paper cup/ muffin cup lined with baking/greaseproof paper.

Spotted this wonderful Recipe from Baking Mum/HugBear’s Blog and has been on my to-do list for a long time 😛 For this period of time, i’m in a “Retro/oldies” mood, been doing alot of traditional bakes, kuehs and all… Therefore i decided to make these…. I’m really AMAZED by the results! such simple ingredients…. simple steps…. and best of all AMAZING results! Check out the texture of the cake!

*float around* i love the texture of this cake! so yummy, taste really good on its own. Lined in paper makes it really easy for consumption as well. U should all try this! 😛 Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

Ingredients:
4 eggs
100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter (reduced to 50g, As i ran out of butter :P)

Steps:

  1. Put all the ingredients except the melted butter into a mixing bowl.
  2. Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  3. Add in melted butter at this stage and mix in thoroughly.
  4. Line some waxed papercups with baking paper.
  5. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Verdict?
Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! 😛 Loved it!

– .: Baker Lee :.

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Tau Sar Piah

September 13, 2008

This recipe was posted in Kitchen Capers a year and a half ago, finally i “gathered” the courage to try this 😛 After my success with lao po bing/wife biscuits, i am now more adventurous and keen to try out traditional chinese pastries. Preparation for the pastry skin is the same as lao po bing’s, wrap, flatten, roll, flatten, roll. (>.<) imagine doing tat for 100 pieces! *gasp* tiring!! But however, it is all worth the effort! =)

The above are the fillings for the tau sar piah, i added in toasted sesame seeds for some extra bite and fragrance. Did the tau sar piah 2 weeks back, a total of 100 pieces, specially for my mum’s friends, the adults loved it! brother took 18 pieces to school to share with his mates and mentioned that they are craving for more! *ponder* These folks are too polite! 😛 But all the credits should go to tthksy for sharing this recipe! Recipe as follows…

Ingredients:

Dough A
230g Flour
130g oil (reduced it to 100g)

Dough B
460 g Flour
250g Oil (reduced to 200g)
180g water
1 tsp vinegar

Filling
180g oil
10 – 15 shallots – thinly sliced
300g sugar (reduced to 200g)
3 tsp salt
3 tsp white pepper
600g mung beans

Steps:

Fillings

  1. Soak the beans for at least 2 hours, steamed and mashed.
  2. Add sugar, salt & white pepper to the mashed beans.
  3. Heat oil, fry the shallots till brown and fragrant
  4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
  5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

Pastry Skin

  1. Mix ingredients for dough A together.
  2. Wrap dough with cling wrap and set it aside for 30mins.
  3. Divide into 100 pieces
  4. Mix Ingredients for dough B together
  5. Wrap dough with cling wrap and set it aside for 30mins.
  6. Divide into 100 pieces

Assemble

  1. Take a portion of Dough B and wrap it around Dough A.
  2. Flatten it and roll it up. (same steps as lao po bing/wife biscuits, for step by step visual instructions refer to <<Florence’s guide>>)
  3. Flatten again and roll up.
  4. Flatten and wrap the filling in it.
  5. Brush with egg wash and top with sesame seed.
  6. Bake for 25-30mins in 175 degrees oven or till golden brown.

Verdict?
Delicious! but tedious! =X I am so exhausted after repeating the rolling and flatten for 100 pieces! (-_-||) and they are so small… bite size.

– .:Baker Lee:.

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Lao Po Bing / Wife’s Biscuit

August 12, 2008

YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? 😛 oh, and i Used the mooncake mould’s plates to do the prints on the pastries.

I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! 😀 This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. 😛 for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!

*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.

– .: Baker Lee :.