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

烫出面包香

chocolate chip bread Pumpkin bread

chocolate marble bread

wholemeal bread

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.

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.

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

Method: 1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes. 2. Add eggs, one at a time, beating until incorporated. 3. In a medium bowl, whisk together flour, baking powder, and salt. 4. Measure out milk, lime juice, and lime zest. 5. Add flour mixture and milk alternatively, beginning and ending with flour mixture. 6. Spoon batter over biscuit crust until just under 1/2 full - after they are backed you want about a 1/4 inch at the top for the pastry cream. 7. Bake at 350 for 20 minutes until a cake tester comes out clean. Lime Pastry Cream 1 cup Whole milk 1/4 cup sugar pinch of salt 2 egg yolks 2 tablespoons cornstarch 1 tablespoon butter, room temperature lime juice from 2 limes (~1/4 cup) zest of one lime Method: 1. Heat milk, half of the sugar and salt in a pan over medium until it reaches a simmer, 2. Whisk egg yolks, cornstarch, and remaining half of the sugar in a medium sized bowl until combined. 3. Slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking continuously. 4. Add remaining milk mixture slowly while whisking. 5. Transfer back into the pan and heat over medium-high heat, whisking constantly until it thickens. It will thicken all of a sudden, give it a good whisk then take it off the heat. 6. Transfer to the bowl of an electric mixer and with the paddle attachment on medium speed start to beat the mixture. 7. After a minute or so, slowly add the soft butter in small chunks beating until incorporated. Continue to beat on medium speed for a couple more minutes. 8. While beating on medium speed, slowly add the lime juice and zest. Taste occasionally and add more or less lime juice depending on how tart you want it. I like the pastry cream to be very tart to balance the sweet meringue. 9. Transfer to a bowl, cover with plastic wrap pressing down so it touches the cream directly, and refrigerate until cool, hour or so. This can be made a day in advance.

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.

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.