Thursday, December 17, 2009
Sunday, September 27, 2009
Carrot Cake with cream cheese frosting
Bake carrot cake today (27/Sept/09), with cream cheese frosting:
Ingredients:
255g grated carrots (about 3-4 carrots)
75g walnut, toasted and chopped coarsely
(A) – wet ingredients
3 eggs
225g castor ugar (reduce to 210g)
180ml vegetable oil (I use Naturel sunflower oil)
1tsp vanilla essence
(B) – dry ingredients - whisk together till combine
210g Cake flour
1tsp baking soda
1tsp baking powder
¼ tsp salt
1tsp cinnamon powder
Method:
1.Preheat oven to 180 C
2.beat eggs until frothy (about 1 min)
3. add sugar, continue to beat till thick and pale in colour (about 3-4 min)
4. add oil in a steady stream, and beat in the vanilla essense
5. add dry ingredients (B), use plastic spatula to mix till incorporated.
6. fold in carrots and walnuts
7. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
Cream cheese frosting:
25g butter, room temp.
115g cream cheese, room temp
250g icing sugar, sifted
1tbsp lemon/orange zest
1tbsp lemon/orange juice
Cream all till smooth and frost the cooled cake.
Note:
Do not add too much lemon/orange juice, the filling will become runny.
Do not overmix the batter after adding carrot and walnut
Add oil from side of mixing bowl, slowly bit by bit while beating
Ingredients:
255g grated carrots (about 3-4 carrots)
75g walnut, toasted and chopped coarsely
(A) – wet ingredients
3 eggs
225g castor ugar (reduce to 210g)
180ml vegetable oil (I use Naturel sunflower oil)
1tsp vanilla essence
(B) – dry ingredients - whisk together till combine
210g Cake flour
1tsp baking soda
1tsp baking powder
¼ tsp salt
1tsp cinnamon powder
Method:
1.Preheat oven to 180 C
2.beat eggs until frothy (about 1 min)
3. add sugar, continue to beat till thick and pale in colour (about 3-4 min)
4. add oil in a steady stream, and beat in the vanilla essense
5. add dry ingredients (B), use plastic spatula to mix till incorporated.
6. fold in carrots and walnuts
7. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
Cream cheese frosting:
25g butter, room temp.
115g cream cheese, room temp
250g icing sugar, sifted
1tbsp lemon/orange zest
1tbsp lemon/orange juice
Cream all till smooth and frost the cooled cake.
Note:
Do not add too much lemon/orange juice, the filling will become runny.
Do not overmix the batter after adding carrot and walnut
Add oil from side of mixing bowl, slowly bit by bit while beating
Tuesday, September 22, 2009
Sunday, August 9, 2009
Cempedak Butter cake
Ingredients:
225g butter
175g sugar
4 eggs
200g cempedak flesh (use kitchen scissors to cut into small pcs)
250g self raising flour
3tbsp milk
Method:
1. Cream butter and sugar till light and fluffy
2. Add in egg, one by one, mix well
3. Add sifted flour, alternating with milk.
4. Add cempedak flesh (do not overmix the batter once the cempedak is added)
5. Bake at preheated oven 180 C for 50min to 1 hour.
225g butter
175g sugar
4 eggs
200g cempedak flesh (use kitchen scissors to cut into small pcs)
250g self raising flour
3tbsp milk
Method:
1. Cream butter and sugar till light and fluffy
2. Add in egg, one by one, mix well
3. Add sifted flour, alternating with milk.
4. Add cempedak flesh (do not overmix the batter once the cempedak is added)
5. Bake at preheated oven 180 C for 50min to 1 hour.
Tuesday, June 30, 2009
Durian Cake
Ingredients:
175g butter
140 sugar
4 eggs (separate yolk and white)
1/4tsp vanilla
115g or more Durian flesh
155g self raising flour
50ml milk
Method:
1. Beat egg white + part of sugar till stiff peak, put aside.
2. Cream butter and another half of sugar till light and fluffy
3. Add in egg yolk, one by one, mix well
4. Add vanilla essence
5. Add in beaten egg white
6. Add durian flesh
7. Add sifted flour, alternating with milk.
8. Bake at preheated oven 180 C for 50min to 1 hour.
175g butter
140 sugar
4 eggs (separate yolk and white)
1/4tsp vanilla
115g or more Durian flesh
155g self raising flour
50ml milk
Method:
1. Beat egg white + part of sugar till stiff peak, put aside.
2. Cream butter and another half of sugar till light and fluffy
3. Add in egg yolk, one by one, mix well
4. Add vanilla essence
5. Add in beaten egg white
6. Add durian flesh
7. Add sifted flour, alternating with milk.
8. Bake at preheated oven 180 C for 50min to 1 hour.
Wednesday, April 29, 2009
Lime Cupcakes
~12 regular cupcakes / 350 degree oven
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch salt
- 1/3 cup milk
- 2 tablespoons fresh lime juice
- zest of one lime
Wednesday, January 7, 2009
Brioche Bread
INGREDIENTS:
• 2 envelopes dry active yeast (about 16 g)
• 6 tbsp warm water or milk
• 1-1/2 tsps salt
• 2 tbsp sugar
• 4 cups flour
• 6 large eggs, lightly beaten
• 3/4 cup butter
• 1 x egg yolk
• Milk for wash
Yield: 2 Loaves
DIRECTIONS:
• Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
• Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours.
• Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread; let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425ºF/220°C for 40 to 45 minutes.
• 2 envelopes dry active yeast (about 16 g)
• 6 tbsp warm water or milk
• 1-1/2 tsps salt
• 2 tbsp sugar
• 4 cups flour
• 6 large eggs, lightly beaten
• 3/4 cup butter
• 1 x egg yolk
• Milk for wash
Yield: 2 Loaves
DIRECTIONS:
• Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
• Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours.
• Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread; let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425ºF/220°C for 40 to 45 minutes.
Butter Cookies
Cook Time: 20 minutes Ingredients: · 1 cup butter · 1 cup sugar · 1 teaspoon vanilla extract · 2 cups all-purpose flour, sifted or stirred before measuring · dash salt · 1 teaspoon baking powder · blanched almond halves Preparation: Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls. Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.
PIZZA dough
- 100g High protein flour
- 50g low protein flour
- 100ml warm water
- 1tsp yeast
- 1/4 tsp sugar
- 1/4 tsp salt
- 12g butter Cover dough with clip wrap and let it rise to double in size. Keep in frigde at least few hours to 1 night. 面的口感会更松软。
Pistachio Biscotti
Ingredients 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
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