tag:blogger.com,1999:blog-6095779435948954342024-03-13T10:43:08.095+08:00Pax's Cooking AdventuresFor the love of cooking... To share is a joy... Happy Cooking!Unknownnoreply@blogger.comBlogger30125tag:blogger.com,1999:blog-609577943594895434.post-58125594943473862452008-08-25T00:24:00.004+08:002008-08-25T00:44:41.402+08:00Banana Bread in 10(+40) minutesi chanced upon this <a href="http://www.thefreshloaf.com/recipes/bananabread" target="_blank">website</a> while searching for different recipes for banana bread. modified their 10-minute Banana Bread slightly and baked 2 mini loaves. nice. <br /><br /><strong>Sandy's 10-minute Banana Bread</strong><br /><em>Wet mix</em><br />110g butter, softened<br />1 egg<br />50g milk<br />3 ripe bananas, mashed<br />90g brown sugar<br /><br /><em>Dry mix</em><br />150g plain flour<br />1/2 tsp cinnamon<br />1/2 tsp baking soda<br />1/4 tsp baking powder<br /><br />1. Preheat oven at 170oC.<br />2. Put together the wet mix ingredients into a bowl and blend well.<br />2. Similarly, put the dry mix ingredients into another bowl and blend well.<br />3. Fold the wet mixture into the dry mixture. <br />4. Place batter into regular 8"x4" loaf pan. Bake in preheated oven for approximately 40min or till a stick inserted in the centre comes out dry.<br />5. Remove from oven and cool on rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-33672068482335068272008-08-25T00:09:00.002+08:002008-08-25T00:24:49.140+08:00Simple Butter Cupcakes120g sugar<br />60g butter<br />1 egg, beaten<br />1 tsp vanilla essence<br />90g plain flour<br />1 tsp baking powder<br />60g milk<br /><br />1. Sift flour and baking powder into a bowl and set aside. Preheat oven at 175oC.<br />2. Cream sugar and butter till light and fluffy.<br />3. Beat in egg.<br />4. Fold in flour gently in 2 portions, alternating with milk.<br />5. Place batter in 6 cupcake tins or silicon muffin cups.<br />6. Bake in preheated oven for approximately 20-25min till golden brown.<br />7. Remove from oven and allow to cool on rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-29514013672993448262008-08-24T22:59:00.004+08:002008-08-24T23:27:42.326+08:00Homemade Tomato Saucejus realised i haven't posted for 4 months! i have been busy, completely stopped baking for almost 3 months! only started to pick up a little last month. let me start with my latest cook.<br /><br />i have always wanted to make pizza at home, but never got down to making it. then i also want to make my own tomato sauce for the pizza. i bought this can of whole peeled tomatoes for a few weeks now. Friday night, i finally got down to action, but never take any photos.. Here's the recipe anyway. <br /><br /><strong>Homemade Tomato Sauce</strong><br />4 tbsp olive oil <br />2 tbsp chopped onions <br />1 canned tomatoes <br />italian seasoning <br />parlsey <br /><br />1. heat oil in a pan. <br />2. add onions to oil and stir fry till transluent. <br />3. add tomatoes (incl juice), italian seasoning and parlsey. <br />4. allow to simmer for 30min on low heat. add sugar if too sour. pour into sterlised glass bottles. cap and allow to cool before storing. good in fridge for 1 week. <br /><br />Note: If using canned whole peeled tomatoes, note that the seeds are not removed and must puree / blend after cooking. Canned puree tomato or crushed tomatoes can also be used, then there's no need to puree. Fresh tomatoes can be used. For this recipe, approximately 5 big red ripe tomatoes. Immerse in hot water to remove the skins easily.<br /><br />The tomato sauce can be used for pizza, pasta. I made some pizza toast just now for supper. Just spread some sauce on sandwich bread, top with cheese and ham. Toast and serve. Yummy!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080824apizzatoast.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080824apizzatoast.jpg" border="0" alt="Photobucket" width=200></a> <a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080824bpizzatoast.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080824bpizzatoast.jpg" border="0" alt="Photobucket" width=200></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-16384246739461998252008-04-22T01:43:00.008+08:002008-04-22T12:09:51.777+08:00Banana Spice Loafi have this Philips HR 2833 food processor for a long long time. it can do a lot of things - chopping, shredding, slicing, whisking, dough kneading etc. i had put it aside for more than 2 years now. i decided to re-explore the usefulness of a food processor, so now it's out of cold storage. i used it to make my loaf tonight.<br /><br />now that i got my digital kitchen scale, i hate using cup measurements to measure out my ingredients, it took me 30min to measure the ingredients and prepare everything, when usually it would have only taken 15min. aiyo. terrible. <br /><br />also my oven is small and the heat distribution is uneven, the temperature in the original recipe and the time to bake, i cannot follow at all. in the end, the loaf was blackened on the top. *sigh* but it was yummy, which is more important. <br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080422cbananaspiceloaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080422cbananaspiceloaf.jpg" border="0" alt="Photobucket" height=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080422dbananaspiceloaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080422dbananaspiceloaf.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><strong>Banana Spice Loaf</strong><br />170g self raising flour<br />1 tsp ground allspice<br />a dash of ground cinnamon<br />140g brown sugar<br />125g unsalted butter, cold, cubed<br />2 eggs, lightly beaten<br />60g plain yogurt<br />2 medium sized ripe bananas, mashed<br /><br />1. grease and line a 8"x4" loaf pan; grease paper.<br />2. sift flour, allspice, cinnamon into the bowl of the food processor. Mix sugar into the flour mixture. Add butter cubes. process till the mixutre is fine and crumbly like fine breadcrumbs.<br />3. add eggs, yogurt and banana and process till just combined. do not overbeat.<br />4. spoon mixture into the loaf pan; smoothen the surface. bake in preheated 160oC oven for 40min or till cake tester comes out clean when inserted in centre of loaf.<br />5. leave loaf in pan for 5min before turning over onto wire rack to cool completely for storing.<br /><br /><em>original recipe from Periplus Mini Cookbooks series - fabulous fast cakes</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-25990498851627156732008-04-15T00:19:00.005+08:002008-04-15T00:46:28.019+08:00Banana Madnessi bought an extra bunch of bananas on Saturday, just so that i can make banana muffins and steamed banana cakes. the batch of banana muffins i made last night got rave feedback from everybody. i had 4 bananas left, so i decided to make steamed banana cakes and banana muffins.<br /><br />i must say the steamed banana cakes are ok, not sweet enough. i reduced the sugar qty to 90g. does 10g make such a big difference? i haven't tried tonight's banana muffins. hope it turns out as well as last night. <br /><br />with all these bakings and tasting, it's no surprise that i'm putting on lots of weight. this is bad; Jo is 13mths now and i really need to work hard to lose the spare tyre.... all these baking adventures are not helping.. HELP!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080414steamedbananacakes.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080414steamedbananacakes.jpg" border="0" alt="Photobucket" height=200></a> <a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080414bbananamuffins.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080414bbananamuffins.jpg" border="0" alt="Photobucket" height=200></a><br />>> Steamed Banana Cake >> JoJo's Banana Muffins<br /><br /><strong>Steamed Banana Cake</strong><br />150g self raising flour<br />1/4g baking soda (1g)<br />2 Eggs<br />100g sugar<br />2 ripe bananas, mashed<br />75g oil (any flavorless oil) <br /><br />1. Sift the flour and baking soda in a bowl and set aside. Line muffin tins with paper cups.<br />2. Whisk the eggs and sugar till light and fluffy. Add the mashed bananas and mix well.<br />3. Gently fold in flour mixture in 3 batches, alternating with oil. <br />4. Spoon batter into muffin tins, 2/3 full. Steam for 10min or till a cake tester comes up clean when poked into the muffins.<br />5. Remove from tin and allow muffins to cool on rack before serving.<br /><br /><em>original recipe - Amanda: Held by Love, Baked from scratch > <a href=" http://amandalwh.wordpress.com/2008/03/26/steam-banana-cake/" target="_blank"> Steam Banana Cake </a></em>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-609577943594895434.post-72010076089946265482008-04-14T12:30:00.005+08:002015-05-11T22:32:40.727+08:00JoJo's Banana Muffinsbare with me.. i'm going through a muffin craze and baked banana muffins last night. decided to name my version of banana muffins after my baby daughter who loves banana. hopefully she loves the banana muffins i baked. <br>
<br>
again, i'm been lazy with the camera, so no pictures :p<br>
<br>
<strong>Banana muffins</strong><br>
120g plain flour<br>
1/2 tsp baking soda<br>
1 tsp baking powder<br>
55g sugar<br>
60g oil<br>
10g milk<br>
1 egg, beaten<br>
2 medium sized bananas, mashed<br>
<br>
1. Mix all the dry ingredients in a bowl and set aside.<br>
2. In another bowl, blend all the wet ingredients and mashed bananas together. Stir the wet mixture into the dry mixture, till just combine.<br>
3. Fill muffin cups 2/3 full and bake in pre-heated 160oC oven for 15min. Remove from oven and cool on rack.<br>
<br>
<u>Update 3 Mar 2014:</u> <div>It has been a long while since I post on this blog. The kids have grown up, both in primary school now. I have been baking on and off. Today I came back to this good trusty recipe and made banana muffins again (photo below). This time with a slight variation, I added mini chocolate chips for Joanne. And now we are staying with my parents, using a different oven, the temperature was also adjusted to 175oC.<br>
<br>
With this update, perhaps it's time I picked up my blog where I last left it.<br>
<br>
In the meanwhile, you can also add raisins, walnuts. Have fun with the recipe.<div><br></div><div>Updated 3 April 2015:</div><div>I increased the amount of flour to 140g. Instead of 60g oil, I used 30g yogurt and 30g coconut oil. The texture is much better and my son had 3 blueberry ones for dinner. Yummy! </div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN72SA6g-moEdvKgA0-5SNWu-7sZShOOhtQobbSIeZdU3OUdtBTqp6hYcXQorxMJQvBsKeov6zOMYXMfxYAHMVnC9iXexgDSfvWcumQB8urDswuyerTw26UWAz3qVJuu59Ql6iG0zelUZv/s1600/20140303_204310.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN72SA6g-moEdvKgA0-5SNWu-7sZShOOhtQobbSIeZdU3OUdtBTqp6hYcXQorxMJQvBsKeov6zOMYXMfxYAHMVnC9iXexgDSfvWcumQB8urDswuyerTw26UWAz3qVJuu59Ql6iG0zelUZv/s200/20140303_204310.jpg" height="240" width="320"></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-42782528847585112952008-04-12T15:47:00.006+08:002008-04-14T12:57:08.331+08:00Orange Muffins with mixed berriesi love to make muffins. it's so simple. just need to mix the wet ingredients into the dry ingredients and blend to combine. i can put the muffins into the oven and clean up within 30min. one bowl. no mess no fuss. the easiest bake to do for any 1st timers.<br /><br />i've made different types of muffins and found my own perfect proportion for the muffin mixture. 120g plain flour : 60g oil : 80g milk+other liquids : 1 egg. this ratio is meant for plain muffins with dry additions, like chocolate chips, raisins, blueberries, cheese etc. it won't work for wetter additions like bananas. it's important to keep the flour to oil ratio, as the oil is the component that gives the muffins moisture. :)<br /><br /><strong>Orange Muffins with mixed berries</strong><br />120g plain flour<br />1/2 tsp baking soda<br />1 tsp baking powder<br />60g sugar<br />60g oil<br />60g orange juice (juice from half orange)<br />20g milk<br />1 egg, beaten<br />zest from one orange<br />1/2 cup mixed berries<br /><br />1. Mix all the dry ingredients in a bowl and set aside.<br />2. In another bowl, blend all the wet ingredients and orange zest together. Stir the wet mixture into the dry mixture, till just combine. Add mixed berries and mix well.<br />3. Fill muffin cups 2/3 full and bake in pre-heated 160oC oven for 15min. Remove from oven and cool on rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-27659293453164159332008-04-10T01:26:00.002+08:002008-04-10T01:54:38.546+08:00Muffins galore!i made 2 batches of muffins tonite. mixed berries muffins for the kids, double choco chip muffins for me and hubby!<br /><br />i used my trusty raisin muffin recipe, instead of adding raisins, i added mixed berries which i bought at a health store in Parkway Parade. i modified the same recipe for the chocolate one.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080409dmixedberriesmuffin.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080409dmixedberriesmuffin.jpg" border="0" alt="Photobucket" width=200></a><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080409bmixedberriesmuffin.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080409bmixedberriesmuffin.jpg" border="0" alt="Photobucket" width=200></a><br />>> mixed berries muffins<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080409edoublechocochipmuffin.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080409edoublechocochipmuffin.jpg" border="0" alt="Photobucket" width=200></a><br />>> double chocolate chip muffins<br /><br /><strong>Double Chocolate Chip Muffins</strong><br />100g plain flour<br />20g cocoa powder<br />1 tsp baking powder<br />1/2 tsp baking soda<br />50g brown sugar<br />1 egg, beaten<br />60g olive oil<br />90g milk<br /><br />1/2 cup chocolate chips<br /><br />1. Mix the dry ingredients in a mixing bowl, set aside.<br />2. Add egg, oil and milk into the bowl, mix till just combined. Add chocolate chips.<br />3. Spoon into muffin cups 2/3 full and bake in preheated 160oC oven for 15min (depending on cup size) or till cake tester comes out clean. Remove from oven and cool on wire rack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-53708073558049941722008-04-10T01:06:00.004+08:002008-04-10T01:24:12.336+08:00Chocolate Chocolate Puddingi managed to borrow <a href="http://www.amazon.com/Cake-Book-Tish-Boyle/dp/0471469335" target="_blank">The Cake Book</a> from the library. i wanted to make something chocolaty for hubby while the dough was proofing, decided on this one called Saucy Chocolate Pudding Cake. it's so simple. i made a small portion, half the original recipe, as it's meant for hubby and myself only.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080402gsaucychocolatepudding.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080402gsaucychocolatepudding.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><strong>Saucy Chocolate Pudding Cake</strong><br />for pudding:<br />60g cake flour<br />75g caster sugar<br />1 tbsp cocoa powder<br />1 tsp baking powder<br />pinch of salt<br />60ml milk<br />14g unsalted butter, melted<br />1/2 tsp vanila essence<br /><br />for chocolate sauce:<br />50g brown sugar<br />2 tbsp cocoa powder<br />180ml boiling water<br /><br />1. Mix the dry ingredients for the pudding together in a bowl. Set aside.<br />2. In a small bowl, mix the wet ingredients together. Add the mixture to the flour mixture. Stir till blended. Pour into a greased 5" ceramic square dish. <br />3. In another small bowl, mix the brown sugar and cocoa powder for the chocolate sauce. Sprinkly the mixture evenly on top of the batter. Slowly pour the boiling water over the top (don't stir, just let stand).<br />4. Bake the cake for 20min, until the top is set. Cool the cake in pan on a wire rack for 15min.<br />5. Serve warm into cups / bowls, drizzling a generous amount of the sauce over the cake. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-79169353912902966072008-04-10T00:37:00.003+08:002008-04-10T01:25:20.392+08:00Milk Loaf 2my first attempt on the milk loaf, i added fillings in the loaf. this time i decided to bake a plain milk loaf for breakfast. i used my usual method of proofing by placing my dough in a mixing bowl, covered with cling wrap, in the microwave oven with a bowl of hot water. did this for both 1st and 2nd proofing. i was so pleased that the loaf came out square and it was soft! <br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080402bMilkLoaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080402bMilkLoaf.jpg" border="0" alt="Photobucket" width=300></a><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080402dMilkLoaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080402dMilkLoaf.jpg" border="0" alt="Photobucket" width=300></a><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080402fMilkLoaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080402fMilkLoaf.jpg" border="0" alt="Photobucket" width=300></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-21569764116014652008-04-10T00:20:00.004+08:002008-04-10T00:47:25.791+08:00Papa's birthday cakei decided to bake a carrot-apple cake for hubby's birthday. i was physically and mentally drained that night, couldn't do proper frosting. luckily the cake tasted good.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080328aPapabdaycake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080328aPapabdaycake.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080328carrotcake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080328carrotcake.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080328ecarrotcake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080328ecarrotcake.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><strong>Carrot-Apple Cake</strong><br />4 eggs<br />2 cups sugar<br />1 cup vege oil<br />1 tsp vanilla essence<br />2.5 cup plain flour<br />1 tbsp cinnamon<br />1 tsp baking soda<br />1/2 tsp salt<br />1.5 cups finely grated carrots<br />1 cup finely grated green apples<br />1.5 cup raisins<br /><br />1. Sift flour, cinnamon, baking soda and salt. Set aside.<br />2. Combine oil, sugar and vanilla, beat until light and fluffy. Add eggs one at a time, beating well with each addition.<br />3. Add flour to the oil mixture. Mix well.<br />4. Stir in apple, carrots and raisins.<br />5. Pour batter into a greased 8" springform pan. Bake at 170oC for 1hour.<br />6. Cool in pain for 10min before removing from pan and cool on wire rack.<br />7. Cool completely before frosting.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-23205188614729938262008-03-28T02:50:00.002+08:002008-03-28T02:55:13.476+08:00More Raisin MuffinsWanted to make bread last night, but slept with Jo and did not wake up till early this morning. Then discovered that we did not have bread at home. I made the easiest thing I could think of. Raisin muffins. This time I used 60g unsalted butter, melted, instead of olive oil. The taste is better and more moist. hmmm... :) I used mini cupcake cases. Smaller muffins need less baking time. I did mine at 160oC in 12min. Also added some chocolate chips in the last 7 minis for hubby, he loves chocolate.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-22058255954573024182008-03-28T02:11:00.006+08:002008-03-28T02:56:43.024+08:00Milk Loaf with FillingsTwice, the <a href="http://happyhomebaker.blogspot.com" target="_blank">Happy Home Baker</a> left comments on my blog, urging me to try the milk loaf recipe. I finally did. 2 nights ago. I took note of HHB's comments that her dough took 2 hours to rise during the 2nd proofing. As I usually make bread at night, I found a good way to proof my dough. I placed the dough into a stainless steel mixing bowl, greased and covered with cling wrap. I would then place a cup of boiling water into the microwave oven, together with the dough in the bowl. It cut the proofing time. For the 2nd proofing, I did the same and the dough almost touched the cover of the pullman tin after 40min.<br /><br />For milk, I hardly have fresh milk at home these days. For my breads so far, I've used a mixture of UHT milk and whipping cream. The whipping cream was balance from decorating Jo's birthday cake. I finally finished using the whipping cream in this bread.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080326bestlookingcorner.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080326bestlookingcorner.jpg" border="0" alt="Photobucket" width=300></a><br />> The best looking corner<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080326cheeseraisin.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080326cheeseraisin.jpg" border="0" alt="Photobucket" height=300></a><br />> L- Cheese slice, R- Raisin slice<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080326tausar.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080326tausar.jpg" border="0" alt="Photobucket" width=300></a><br />> Tau sar slice<br /><br /><strong>Milk Loaf</strong><br />130g milk (I used a mixture of whipping cream and UHT)<br />50g egg<br />25g caster sugar<br />5g salt<br />250g bread flour<br />4g instant yeast<br />38g butter (unsalted, cubed)<br /><br />Assorted fillings - red bean paste, grated cheddar cheese, raisins (soaked in hot water and drained)<br /><br />1. Place all the dry ingredients in a bowl (be careful not to put yeast with salt). Mix well. Add all the wet ingredients and make a dough.<br />2. Turn the dough out on a clean smooth work-table. Add the butter and knead the butter into the dough. The dough would be sticky at first, but don't worry, continue kneading till you get a smooth elastic dough.<br />3. Place the dough in a greased mixing bowl. Cover the dough with cling wrap and allow the dough to rise (approximately 1 hour). <br />4. The dough should rise 2x the original size. Give the dough a light punch to deflate. Turn the dough out onto the table and lightly knead the dough. Divide the dough into 3 portions and allow the dough to rest 10minutes.<br />5. Flatten 1 potion and spread filling on the flattened dough. Roll up the dough with the filling like a swiss roll, making as many rounds as possible. Tuck the ends under and place in the pullman tin. Do the same for the other 2 portions.<br />6. Allow the dough in the pullman tin to rise till almost 2x its original size.<br />7. Bake in a preheated 160oC oven for 30min. De-mould immediately and allow to cool before slicing. <br /><br />YUMMY! The bread was so soft that I had problems slicing. We loved the texture. The kids simply loved the cheese slices.<br /><br /><em>Original recipe - Happy Home Baker > <a href="http://happyhomebaking.blogspot.com/2007/08/almost-square.html" target="_blank">Almost a Square</a> </em>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-609577943594895434.post-41695971640380362912008-03-18T02:06:00.005+08:002008-03-28T02:45:42.863+08:00Sweet sweet bunsI'm getting good at making bread. Since I got the hang of kneading dough, feeling it and knowing when it is kneaded just right, elastic and smooth, I have fallen in love with making bread! Happy Homebaker mentioned somewhere in her blog that she got a can of red bean paste from Daiso, so I kept a lookout for it when we were there last Saturday. I bought a can and couldn't wait to try it. Tonight I made some sweet buns.<br /><br />Using the same <a href="http://happyhomebaking.blogspot.com/2007/01/sweet-buns.html" target="_blank">sweet bun </a>recipe, after the 1st proofing, I divided the dough into 16 equal portions by weight. The crucial part to shaping the dough is to rest the divided portions for 10min. This is something I learned from Alex Goh's book on bread making. True enough, I was able to shape the dough more properly and not worry abt the 1st few doughs which I shaped would rise faster than the later batch, if you get what I mean.<br /><br />To wrap the red-bean paste, flatten the dough using a lightly-floured rolling pin (I skipped this and used my palm, resulting in the fillings not in the centre), put the filling, gather the sides and pinching to seal. Round the dough.<br /><br />For the cheese fillings, similarly, flatten the dough and spread grated cheddar cheese and roll up like a swiss roll and tugging the ends under, pinching the opened sides and round the dough. <br /><br />Here's the final product!<br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080318sweetbuns.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080318sweetbuns.jpg" border="0" alt="Photobucket" width=300></a><br />> Fresh and hot from the oven, hubby couldn't wait and took one even before I could take a photo!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080318cheesebuns.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080318cheesebuns.jpg" border="0" alt="Photobucket" width=300></a><br />> Cheese bun<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080318tausarbuns.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080318tausarbuns.jpg" border="0" alt="Photobucket" width=300></a><br />>> Tau Sar bun, see what I mean when I used my palms to flatten the dough. The tau sar is not in the centre... the bread was soft and fluffy.. yummmm....Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-609577943594895434.post-78196143499197121012008-03-16T21:16:00.007+08:002009-12-01T22:15:59.506+08:00Cheese BunsFriday night, I decided to make sweet buns, using the recipe from Happy Home Baker. Since my kids love cheese, I decided to add cheddar cheese to the dough to make cheese buns. It was yummy, fluffy and the kids loved it. We finished it on Saturday!<br /><br />Today, we had a farm tour with the SMH Feb/Mar05 gang. I made sponge cups and cheese buns! Everybody loved the cheese buns, even the picky YiXuan. <br /><br />I need to work on the shaping of the dough, all different shapes and sizes. If I'm baking buns, I have to put the tray in the lower top rack level.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080316afarmtourtreats.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080316afarmtourtreats.jpg" border="0" alt="Photobucket" height=300></a><br /><br /><strong>Cheese Buns</strong><br />150g bread flour<br />150g cake flour<br />60g caster sugar<br />5g instant yeast<br />3g salt<br />50g butter, cut into small cubes<br />125g milk<br />1 egg, lightly beaten<br />100g cheddar cheese, grated.<br /><br />1. Mix all the dry ingredients in a bowl. Add milk, butter and egg. Using a fork, mix the ingredients together (mashing the butter) to make a dough.<br />2. Place dough on a lightly-floured smooth work table. Using a plastic scrapper, scrap the sticky dough together. Knead the dough - fold, press heals of palms into the dough, then give the dough a 1/4 turn - till a smooth elastic dough is achieved (approx 10min).<br />4. Grease the dough and place in a large greased mixing bowl. Cover. Takes approximately 60min for the dough to double in size.<br />5. Remove from bowl and give the dough a few quick kneads. <br />6. Cut into equal portions. Flatten the dough into a rectangle and spread grated cheese on the dough. Roll up like a swiss roll, tucking the ends under. Place on baking tray and cover, while working on the other dough portions. Once all the dough have been shaped, let the dough rest for 20min.<br />7. Brush dough with beaten egg. Bake in a preheated 160oC oven for 15min. Remove from oven and allow to cool on rack before slicing. Yummy Bread!<br /><br /><em>Original recipe - Happy Home Baker > <a href="http://happyhomebaking.blogspot.com/2007/01/sweet-buns.html" target="_blank">Sweet Buns</a> </em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-16802590368813929272008-03-13T02:04:00.002+08:002008-03-13T02:31:35.116+08:00Hokkaido Milky Loaf - SuccessI did it! Sick, but still had some energy tonight. Maybe because I took a 2-hr nap this afternoon. I decided to try my hand on the Hokkaido Milky Loaf recipe again. This time, I decided to mix the dough on my work table. Prepared the dry ingredients and made a well in the centre. Then I attempted to pour the egg and milk and the liquids started to go everywhere and onto the floor. I "dumped" flour onto the liquids on the table and scraped it up, managed to salvage. <br /><br />The ambient room temperature has been lower than usual for the past one week due to the prolonged wet weather, so I left the dough to proof for longer time, about 1.5hr. After the 1st proof, I gave the dough some quick kneads, flattened the dough into a rectangle and rolled the dough up like a swiss roll, tucking the ends under. 2nd proof was twice longer, abt 40min. Baked 40min in 170oC, turned my bread a little too brown on all sides. Hubby said that was because my oven's too small. Next time I should turn the temperature down to 160oC. Verdict: Soft, Fluffy and Yummy!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080312bhokkaidomilkyloaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080312bhokkaidomilkyloaf.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080312chokkaidomilkyloaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080312chokkaidomilkyloaf.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080312dhokkaidomilkyloaf.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080312dhokkaidomilkyloaf.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><br /><strong>Hokkaido Milky Loaf</strong><br />270g bread flour<br />30g cake flour<br />5g instant yeast <br />15g milk powder<br />40g sugar<br />5g salt<br />30ml beaten egg<br />120g fresh milk<br />80g whipping cream<br /><br />1. Place all the dry ingredients on a clean smooth work table, be careful not to place the salt with the yeast. Mix well. <br />2. Create a well in the centre of the dry ingredients. Add the wet ingredients. Mix well to get a sticky dough.<br />3. Using a plastic scrapper, scrap the sticky dough together. Knead the dough - fold, press heals of palms into the dough, then give the dough a 1/4 turn - till a smooth elastic dough is achieved.<br />4. Grease the dough and place in a large greased mixing bowl. Cover. Takes approximately 60min for the dough to double in size.<br />5. Remove from bowl and give the dough a few quick kneads. Shape and place in a 4"x8" loaf pan. Rest for 20min.<br />6. Brush dough with beaten egg. Bake in a preheated 160oC oven for 30min. Remove from oven and allow to cool on rack before slicing. Yummy Bread!<br /><br />Notes<br />** I think I over-kneaded on my 1st attempt on this recipe. This time I kept checking the dough, by stretching a small piece of dough. Took 10min to knead the dough.<br />** 1 egg is approximately 1/4 cup or 60ml. <br />** The bread is still a little yellowish. Perhaps the next time I should replace the 30ml beaten egg with 30ml milk.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-609577943594895434.post-16626558460692905242008-03-13T01:31:00.002+08:002015-01-30T20:23:40.205+08:00Raisin MuffinsIt's the 1 week March holidays. So unfortunately that both kids and I are sick, so is my mom who takes care of my kids. I took urgent leave today, so that I could rest and help my mom take care of them. Matthew has always helped his godmother (who's my younger sis) to make muffins and has been pestering me to do the same. <br><br>I didn't have my own trusty muffin recipe with me, I had to surf the net to come up with something. I did find something, but I kind of abandoned it while I was measuring the ingredients, because I was all mixed up. Furthermore, I wasn't on home ground, so I screwed up... BUT I used my baking instincts and managed to come up with something. Matthew helped to prepare the muffin cups, sift the flour and mix the batter. The result was fantastic! I quickly wrote down the modified recipe. It's definitely for keeps.<br><br>No photos, they were all gone before dinner time!<br><br><strong>Matthew's Raisin Muffins</strong> - makes 9 std size<br>120g self raising flour<br>1/2 tsp baking powder<br>50g brown sugar<br>1 egg, beaten<br>60g olive oil<br>80g milk<br>1/2 cup raisins<br><br>1. Sift flour and baking powder in a large bowl. Add sugar to the flour and mix well.<br>2. Add egg, oil and milk into the large bowl. Stir till just combine. Add raisins and mix well.<br>3. Fill muffin cups 2/3 full and bake in pre-heated 170oC oven for 20min. Remove from oven and cool on rack.<br><br>Notes<br>** If using plain flour, add additional 1 tsp baking powder.<div><br></div><div>Updated on 30 Jan 2015</div><div>Milk and oil qty adjusted as below: </div><div>30g oil (coconut or canola or olive)</div><div>30g milk </div><div>80g Greek yogurt </div><div><br></div><div>This adjustment yields a much finer crumb. Yummy! This recipe can be used as a base for other variants like chocolate chips, blueberries or nut but not banana due to the additional moisture content.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-45456548576177360012008-03-07T01:26:00.003+08:002008-03-07T02:05:01.882+08:00Layered cakesThe ambient temperature at night for the past few days has been lower than usual, making it so comfortable to sleep. I have itching to bake again. It has been cold, so I had to shelf my plans to make bread. Today I baked sponge cake in a 8" square pan. I used the <a href="http://pax-recipe.blogspot.com/2008/02/joannes-1st-birthday.html" target="_blank">same basic recipe</a>, but replaced milk with yogurt and added a tbsp orange juice because I ran out of vanilla essence!<br /><br />I cut the cake into half and layered the two halves differently. One half is a jam and cream sponge, completely frosted all round; the other has just a simple peach and cream sandwiched. <br /><br />Hubby's comments: The peach is not very sweet, doesn't seem to go well with the cake sponge.. hmmm... The jam and cream sponge is YUMMY! <br /><br />My comments: The perfect texture for a sponge cake.. I'm so proud of myself! But the sponge is just a little too sweet. I need to learn how to frost with the whipped cream. It's so damn difficult! In the end I just mix the cream with grape jelly jam and pour over the cake!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080306aspongewithcreamjam.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080306aspongewithcreamjam.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080306bspongewithcreamjam.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080306bspongewithcreamjam.jpg" border="0" alt="Photobucket" width=300></a><br />Jam and cream sponge<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080306cspongelayerpeach.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080306cspongelayerpeach.jpg" border="0" alt="Photobucket" width=300></a><br />A simple peach and cream spongeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-5864386933355062882008-03-04T01:04:00.003+08:002008-03-04T02:30:41.162+08:00Sponge CupsLast night, I made Sponge Tarts. We were at Vivocity for lunch this afternoon and were having coffee at Toast Box when I saw those sponge cakes wrapped with paper. I was just wondering aloud to hubby whether I could bake something similar. <br /><br />I made a batch just now and wow, I did it. <br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080303aspongecups.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080303aspongecups.jpg" border="0" alt="Photobucket" height=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080303gspongecups.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080303gspongecups.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080303hspongecups.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080303hspongecups.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><strong>Sponge Cups</strong> - makes 10 muffin cups<br />4 eggs<br />90g caster sugar<br />100g cake flour<br />25g plain yogurt<br />90g butter, melted<br /><br />1. Sift cake flour and set aside. Line muffin tins or paper cups with baking paper.<br />2. Whisk eggs and sugar at high speed till light and fluffy, ribbon state (approx 5min). Reduce to low speed and continue to whisk at low speed for 1-2min.<br />3. Gently fold in cake flour in batches.<br />4. Fold in yogurt, followed by melted butter.<br />5. Spoon into cups and bake in preheated 160oC oven for 20min.<br />6. Cool completely on rack, before storing.<br /><br />Notes<br />** changes to original recipe: omit sponge gel/stabiliser and replace milk with yogurt <br />** variation: add some raisins.<br /><br /><em>Original recipe > <a href="http://bakingmum.blogspot.com/2007/04/spongecake.html" target="_blank">Baking Mum: Sponge Cake</a> </em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-10065336185416906032008-03-03T00:29:00.006+08:002008-03-03T12:04:35.177+08:00Sponge tartsI don't know why I bought those aluminium foil cups that are meant for tarts. They were sitting there, an eyesore. I came across this Spongecake recipe and thought I should just bake a very small batch to get rid of the foil cups. I shall call them sponge tarts. <br /><br />** no photos, because I'm lazy to compose the picture.. hahahaah **<br /><br /><strong>Sponge Tarts</strong> - makes 8<br />2 eggs<br />50g caster sugar<br />50g cake flour <br />1/2 tsp vanilla essence<br />12.5g milk<br />45g melted butter<br /><br />1. Sift cake flour and set aside. Grease foil cups.<br />2. Whisk eggs, sugar and vanilla essence together at high speed till light and fluffy, ribbon state (about 3min). Continue to whisk for 1min at low speed to stabilise the batter.<br />3. Gently fold in flour into batter. <br />4. Add milk into the batter by the side. Blend well. Similarly, add melted butter.<br />5. Pour batter into cups. Bake in preheated 150oC oven for 20min, till a cake tester inserted in the centre comes out clean.<br />6. Allow to cool on rack before storing.<br /><br />Notes<br />** Too sweet, can reduce the sugar content.<br />** Reduce or omit milk. Batter too runny.<br /><br />Taste notes<br />** The sponge tarts remained soft when we took it for breakfast. I have slightly overbeaten the eggs again, but this time, the effect was great. It tasted like the baked brown 鸡蛋糕 my mom used to buy from the market. Yummy! All gone! I couldn't resist! Looks like I got to bake more tonight, if I have the energy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-18914163725024079672008-03-02T22:27:00.010+08:002008-03-18T10:12:04.769+08:00Hokkaido Milky LoafI made bread last night. From scratch, it took me 30 min to knead a proper bread dough, stretching it to a thin film without tearing it. Even before I placed in the mixing bowl, grease and cover it to proof, it was getting bigger by the second. 60min, I poked my finger into the expanded dough and the hole stayed there and the dough was not deflated. Took it out, gave it a few quick kneads, shaped it and let it to rest in the loaf pan for 20min. Forgot to brush with water. The pan was placed too high, I had to cover it with aluminium foil. After 30min, it was done! We took it out and hubby couldn't wait to try. Cut a small slice and spread some butter on it. Yummy! The crust was crisp and the interior was soft but a little too dense. We finished the whole loaf today. <br /><br />Actually I'm not quite pleased with my bread. It doesn't have the same kind of texture as what Happy Home Baker has photographed in her food blog. I realised why - I "accidentally added" too much flour, by dusting too much flour on my working table while kneading. <em>after note: I also suspect that I overkneaded?</em>.. never mind, will do a better job next time. <br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080302hokkaidomilkyloaf-1.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080302hokkaidomilkyloaf-1.jpg" border="0" alt="Photobucket" width=300></a><br /><br /><em>original recipe > <a href="http://schneiderchen.de/237Hokkaido-Milky-Loaf.html" target="_blank">Angie's Recipes: Hokkaido Milky Loaf</a></em><br /><em>My inspiration - Happy Home Baker > <a href="http://happyhomebaking.blogspot.com/2007/04/hokkaido-milky-loaf.html" target="_blank">Hokkaido Milky Loaf</a> </em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-20372226849182437632008-02-29T02:18:00.003+08:002008-02-29T02:35:09.796+08:00More steamed spongeInspired by my "success" 2 nights ago, I decided to bake something tonight. Matthew came home with 4 muffins he helped his godma to bake, I was deciding not to bake, but hubby said go ahead. I decided to do steamed sponge again, but with some variations. This time I baked the full quantity, but left out the ovalette (or sponge gel) and used yogurt instead of fresh milk or coconut milk. <br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080228Steamedspongecake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080228Steamedspongecake.jpg" border="0" alt="Photobucket" width=300></a><br /><br />Yummy! Hubby said, "Not bad!"Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-609577943594895434.post-41139058247838424232008-02-29T00:58:00.007+08:002008-02-29T02:35:04.415+08:00Joanne's 1st BirthdayI decided to take up hubby's challenge to bake a birthday cake for Joanne's 1st birthday. 2 things to note: I have never baked a sponge cake successfully and I have never decorated a cake before. <br /><br />I researched on the internet and picked up tips on decorating. I finally came across this food blog: <a href="http://happyhomebaking.blogspot.com" target="_blank">Happy Home Baking</a>. This mommy has so many recipes and ideas. I was totally inspired!<br /><br /><strong>Creamy Peachy Sponge</strong><br />4 eggs<br />150g caster sugar<br />140g cake flour<br />30g olive oil<br />30g fresh milk<br />1/2 tsp vanilla essence<br /><br />Canned peach slices<br />Whipping cream<br /><br /><strong>Cake</strong><br />1. Line a deep 8" cake pan with greaseproof paper. Preheat oven at 180oC. Sift flour and set aside.<br />2. Whisk eggs, sugar and vanilla essence in a big mixing bowl, at high speed for 5-7min, till light and fluffy, pale colour (ribbon state), do not overbeat. Then continue to whisk at low speed for 1-2min to stabilise the air bubbles in the batter. <br />3. Gently fold in sifted flour in batches. The batter will be slighty lumpy.<br />4. Spoon some batter in a small bowl and gently stir in milk and oil. This will help to blend in the denser liquids into the sponge batter. Fold in this mix into the batter. The batter should be smooth now.<br />5. Pour the batter into the pan. Give the pan a few bangs to release any big bubbles in the batter. Bake for 30min or till a skewer inserted in the centre comes out clean. *while baking, place a dry mixing bowl into the fridge.*<br />6. Remove the cake and let it cool upside down. <br /><br /><strong>Frosting the cake</strong><br />7. While the cake cools, prepare to frost the cake. Drain and cut up the peach slices, set aside. Whisk 1 cup of whipping cream into the cold mixing bowl till it peaks.<br />8. After the cake has cooled completely, using a long serrated knife, slice the cake into 2.<br />9. For the bottom layer, place the bottom side up for a smooth surface. <br />10. Place 2 spoons of whipped cream on the bottom layer. Spread it. Arrange the peaches. Spread more cream to cover the peach.<br />11. Place the top cake layer. Spread whipped cream over the top, then followed by the sides.<br />12. Decorate. :)<br /><br />Here's mommy's effort. <br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080227Josbdaycake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080227Josbdaycake.jpg" border="0" alt="Photobucket" width=400></a><br /><br />Hubby loved the cake and had 2 slices for breakfast after we sang Happy Birthday to Joanne Wednesday morning. My mom gave me the best compliment: 像蛋糕店的一样. My mom even teased me about my cake because I really couldn't bake previously and always fail in home econs.<br /><br />Now hubby encourages me to bake, because he could see that I really love to do it. It was such a joy to see the kids' delighted faces when they saw the cake. :)<br /><br /><em>original recipe from Happy Home Baking > <a href="http://happyhomebaking.blogspot.com/2007/04/strawberry-sponge-cake.html" target="_blank">Strawberry Sponge Cake </a></em>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-609577943594895434.post-5245294264607598692008-02-20T04:00:00.012+08:002008-02-20T04:53:19.032+08:00Steamed Mini Sponge CakesI chanced upon this book <em>Steamed Cake & Kuih Muih</em> at Popular Bookstore. It contained recipes for traditional Nonya/Malaysian/Singaporean cakes and kuehs which I used to eat when I was young. Here's one which I adapted from Steamed Mini Pandan Cakes recipe in the book and it's definitely for keeps! I made these cute mini cakes 2 nights ago, Hubby had 3-4 with coffee for supper (so did I) and we had them for breakfast too. Yummy!<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080218Steamedspongecake.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080218Steamedspongecake.jpg" border="0" alt="Photobucket" width=400></a><br /><br /><strong>Steamed Mini Sponge Cakes</strong><br /><em>Ingredients A</em><br />2 eggs<br />2/3 tsp ovalette or sponge gel (optional)<br />100g caster sugar (which I had reduced to 75g in my version)<br />1 tsp vanilla essence<br /><br /><em>Ingredients B</em><br />100g plain flour<br />1/2 tsp baking powder<br />50ml milk<br />1/4 cup rasins<br /><br />1. Prepare the equipment and water for steaming. Sift plain flour and baking powder, set aside.<br />2. Whisk ingredients A in a clean bowl, till light and fluffy, reaching the ribbon state.<br />3. Gently fold in sifted flour into the egg-sugar batter, alternating with milk, in 3 batches. Complete the folding-in with rasins.<br />4. Spoon batter into plastic molds, filling up to 80%. <br />5. Steam for 5-7 minutes or till done. Remove, allow to cool before serving.<br /> <br />Changes to original recipe<br />* This recipe is 2/3 the original.<br />* 100ml thick coconut milk replaced with 50ml UHT milk<br />* 1 tbsp pandan juice replaced with 1 tsp vanilla essence<br />* Self raising flour replaced with plain flour with baking powder<br />* Added 1/4 cup rasins<br /><br />Notes<br />* For steaming, the water must be boiling vigorously.<br />* Plastic molds can be found at baking supplies stores, such as Phoon Huat.<br /><br /><a href="http://s17.photobucket.com/albums/b89/paxeng/?action=view¤t=080220plasticmolds.jpg" target="_blank"><img src="http://i17.photobucket.com/albums/b89/paxeng/080220plasticmolds.jpg" border="0" alt="Photobucket" width=300></a><br />I found the green oval molds in a houseware store at the market. The other smaller bundt-like molds were bought from Phoon Huat.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-609577943594895434.post-38218465400059719762008-01-30T01:41:00.001+08:002008-02-20T02:53:02.848+08:00Creamy Macaroni Cheesewe went to the Alexandra Fire Station two Saturdays ago with some friends and their kids. lunch was nearby at the Disney Cafe in Anchorpoint. everything there is Disney theme. the pizza came in mickey shape. Matthew had macaroni cheese and we gave Jo some. Both of them loved it, so i decided to try and make it last weekend. Not bad, but a little too creamy. M even ate all the vege i added.<br /><br /><strong>Creamy Macaroni Cheese</strong><br />1/2 cup macaroni<br />1 tbsp butter<br />1/2 tbsp flour<br />broccoli<br />cauliflower<br />button mushroom<br />1 cup milk<br />60g cheddar cheese, grated<br /><br />1. Cook macaroni, following directions on packaging. Add broccoli and cauliflower to cook in the same pot. Drain and put aside.<br />2. Melt butter in a oven-proof pot on a stove. Quick-fry the mushroom. <br />3. Add flour, stirring, creating a roux. Stir in milk to create a creamy base.<br />4. Add macaroni and vege, stirring well. <br />5. Add 2/3 of the grated cheese. Mix well. <br />6. Place in 180oC oven for 20min. Sprinkle remaining cheese over the top. Serve hot.Unknownnoreply@blogger.com0