Coffee Oreo Chiffon Cake

Ok.. I have been lying... Old habits die hard... Still looking for recipes to try over the weekends.. Hahaha... Am I the only one behaving in this manner? kekekeke....

I was browsing in the Baking Wonderland this morning and this recipe had once again caught my attention...

The Vanilla Oreo Chiffon Cake that June Lee had baked looked very tempting... So after thinking for the whole day, I finally decide to try a Coffee Oreo Chiffon Cake.

This Chiffon Cake seems to be a little dry texture... Hmmm, probably need to add in a little more milk and oil. Otherwise, it would had been an excellent chiffon. The cake rose well, without any sunken signs.

You might like to try this chiffon cake, but do remember to add more milk/oil to get a softer & moist texture.

Have fun:)

Recipe as adapted from June Lee, Baking Wonderland

(with slight modifications)

I had used about 1.5 tsp coffee powder & 6 (2x6) mashed oreo cookies. Could have used more coffee powder to get a stronger coffee flavour:-p

材料:

材料A： 蛋黄3个，砂糖50g，牛奶和植物油各3汤匙，香精1/2-1茶匙。

材料B： 自发面粉100g（过筛）
材料C： 蛋白3个，砂糖50g，塔塔粉1/4茶匙。

做法：
1） 把材料A全部放到一个较大的容器里（我用小面盆），用手提打蛋器（不是电动）拌匀至油，蛋黄和水完全混合，然后加入材料B拌均备用。
2） 一般做法把蛋白霜打至硬性发泡，最后将做法1+2混和均匀即可。
3） 面糊倒入烤模后在桌上轻丢几下震出大气泡，以180度最底层上下火烤50分钟。出炉后马上倒扣至凉才脱模。

 

A: 3 egg yolks, 50g sugar, 3 tbsp milk and 3 tbsp canola oil, 1/2-1 tsp vanilla essence

B: 100g self-raising flour (sifted)
C: 3 egg whites, 50g sugar, 1/4tsp cream of tar tar

Method:
1) Mix A,using a hand whisk, mixed untill well combined.Add in B and mix untill well blended. Set aside.

2) Beat the egg whites, cream of tar tar & sugar till stiff peaks. Taking 1/3 of the egg white meringue to mix into Step 1. Pour the mix batter into the remaining meringue & mix until well blended.

3) Pour the batter into the pan, knocking the pan to release bubbles, Bake at preheated oven of 180C for about 50 minutes. Unmould the cake upside down immediately to cool.

Durian Chiffon Cake

After trying the durian cupcakes, I had leftover durian puree.. So I decided to try baking a Durian Chiffon Cake. My friend Eileen had given me 2 durian recipes to be attempted, and this is the 2nd one... Let's see how we fair in this Durian Chiffon.

 I had added fresh durian puree, not too sure how much 1/2 cup of durian puree will be, I had used about 125g of them. The batter came out abit stiff, very difficult to combined, but after adding in the durian puree, it became more manageable.
There wasn't any durian smell after I added in the puree, so I was crossing my fingers to see how this chiffon will turn out to be....

Mmmmm, not too bad... While baking half way through, the fragrant of the durian came by... and the whole house was smelling of durian. Nic on the other hand was telling me that it was so smelly... whereas for me, I was waiting for the outcome of this chiffon...:))

The texture of the chiffon came out not too bad, soft & fluffly, but it was a little little dense. But overall of it, it was very tasty!

So if you like durian, you might like to give this a try too?

Recipe as adapted from My Kitchen,

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk (I used 40ml)¼ tsp salt
½ tsp durian essence (optional) (I omitted)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D½ cup durian flesh, pureed ( I used about 125g)

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Durian Cupcake 榴莲杯纸蛋糕

Again, my friend Eileen had given me another recipe to try. This time she say these durian cupcakes were delicious and I must try them. It was really so tempting... Durian.... Nat loves durian as well, so she was up for this recipe, and so did hubby. We had went to the market to buy some durian, but thinking the durian are made for baking, I did not buy those top quality ones. Perhaps the quality of the durian will somehow affect the taste of the durian cupcakes. I had previously baked a Durian Cake last year, this will be my 2nd attempt. This recipe came from Wokking Mum, and I made some modifications to the ingredients.

The durian cupcakes had given a very nice fragrant while they are in the midst of baking. Cupcakes rosed very well, had a nice browning top. I had added more of the durian as I will prefer a heavy taste. Texture of the cupcakes were excellent, soft & fluffy, except that I find them abit dry and too dense at the bottom, probably I hadn't mashed the durian properly:-p I will think to add some milk to soften the texture in my next attempt. Let's see how it goes.

Ingredients:

(I have used half of the recipe, using 200g durian flesh, margarine, 2 eggs, self-raising flour)

250g Mashed Durian Flesh (original was using 170g)

250g Butter

150g Castor Sugar (original was using 180g)

5 Eggs

240g Flour, sifted (Plain/All purpose)

2 teaspoon Baking Powder, sifted

Method:

1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick).

Soft & Fluffy Banana Cake- Yummy!!!

My friend Eileen had passed me a great recipe for banana cake again... As long as it is any banana recipes, I guess it will be anybody's favourite as well.

Eileen had found this great recipe from Wen's Delight, and she told me that I must try this recipe as it was really soft & yummy... Having the basic fruit, banana, at home, I went off to bake this cake. And it was indeed delicious. It wasn't that oily, it was really soft... Hahaha, so I had baked this cake a couple of times as it was quite a hit. The gals liked it too. The 2nd time, I had tried baking with chocolate chip rice, and they were also delicious.. I even had a few pieces myself too...

A nicely baked top and a soft, fluffy texture banana cake...

YUMMY!!!!

Recipe as adapted from Wen's Delight:

Ingredients:2.5-3 Eggs (I used 3 eggs)130g Sugar (I used 125g)200g Banana (Ripe & cut into small pcs)
150g Top Flour (I use cake flour)1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (I use canola oil)

1/8 tsp Banana essense (optional)(I omitted)

Method:

*Preheat oven to 160 degree C.
*Grease & line a 8" round tin with paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage.

3. Fold in flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.

Passionfruit Ogura Cake白香果相思蛋糕

I tried baking this Passionfruit Ogura Cake白香果相思蛋糕 a couple of weeks back. Now I am posting up all the post-bakes recipes that I had baked before I had misplaced the recipes..

I had seen alot of people baking these Ogura Cake, and the texture of the cake looked extremely yummy, soft & spongey... But I am not sure if I had gotten my texture right...??

This cake had to be baked in a "steam-bake" method. Else, method wise will be quite similar to chiffon cake. Instead of using the pandan recipe that I had gotten from a lady, Teoh from Baking Wonderland, I had used passionfruit.

Her ogura cake was so tempting and they simply look so soft, moist & spongey...

Whereas for mine, I think it was a bit "wet", though it had a soft texture. Seems like unbaked to me...:-p
Perhaps, I will try again soon to get the right texture...hahahahaha...

Here is the recipe for those of you who are keen:

Ingredients:

(A)

45g Canola Oil

60ml milk

1/4 tsp salt

6 egg yolk

1 whole egg

65g plain flour

20g pandan juice (I used 20g passionfruit pulp)

(B)

6 egg white

75g sugar

1/2 tsp cream of tar tar

Method:

1. Beat the oil, milk, salt, egg yolk & whole egg until frothy.

2. Fold in the sieved flour until well blended. Mix in the pandan juice, mix well & set aside.

3. Whisk the egg white+cream of tar tar+sugar until stiff peak.

4. Mix the egg white meringue into the egg yolk batter, mix untill well combined. Pour into a 9" baking mould.

5. Steam-bake in a prehated oven of 170C for about 45mins

Steamed Pandan Peanut Cupcakes

I have a busy weekend... I had been to SG Popular Book Fair at the Expo Hall on Saturday. But it didn't thrill me much as the cookbooks were as cheap as they were supposed to be... So yesterday, I headed down to JB and I decided to go to thier Popular Fair at Danga City Mall. I did not know where it was, but luckily the lady boss of the nail shop was kind enough to let me use her wifi to check the location. It was pretty easy to find the mall in the end. And of course I had grabbed at least 7 books which were so valued for money!!! Needless to say, my gals & my niece bought their loot as well...

Adding another steamed cupcake to the November Aspiring Baker's theme, this is a Steamed Cupcake I had gotten from Alex Goh's Steamed Cake.

These cupcakes had caught my attention as it was pandan flavor and they looked very pretty. But of course, Alex Goh put red bean filling whereas hubby suggested to use peanuts instead.

It was a little difficult to put the peanut fillings in the centre as "it" will "run" everywhere else in the cupcakes... So I had actually "dug" a hole in the centre and put in the peanut fillings, and fill them up with the remaining batter.

So, what do you think of them?

Recipe as adapted from Magic Steamed Cake by Alex Goh
(slight modifications)

Ingredients:

(A)

4 eggs

250g sugar

1/2 tsp salt

120ml canola oil

(B)

2 tsps pandan juice

few drops of green coloring

200g coconut milk

(I had used 2 tsp pandan paste instead of the pandan juice & green coloring)

(C)

400g flour

1 tsp baking soda

1 tsp baking powder

(I had omitted all and used self raising flour instead)

Method:

1. Whip A until sugar dissolves and slightly thicken. Add in B, mix until well blended.

2. Fold in sieved C, mix until well blended.

3. Pour the batter about 1/3 of the 7cm cupcake mould lined with paper cup. Steam for about 2-4mins.

4. Remove from heat and place the peanut fillings in the centre & press lightly.

5. Top with the remaining batter and steam for another 15-20mins over high heat.

Fillings can be omitted or changed to your preferred fillings like red bean paste, etc.

Have Fun:))

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Steamed Chocolate Cupcakes

Yes, Steam Cakes are indeed in trend this month in my home... And I am enjoying it very much. I had given alot of steamed cakes to my friend, and her hubby mentioned that I seemed to be enjoying doing so... So I told my friend, this month onwards my daughter will be starting her school vacations, plus my boss is not in SG, so taking all these time available to bake again...

I had bought this "Steamed Cakes" recipe book when I was in Penang last October, but I had never tried any of the recipes since I bought it till today.

From this book, I had selected the Steamed Chocolate Cupcakes as the ingredients were rather basic. Some of the other recipes required evaporated milk and condensed milk, which I wasn't too keen in them.

A full ingredients could actually fetch quite a number of cupcakes, depending on the size of your paper cups.

*Note: It is better to use those "paper" cupcake cases as compared to the other cupcake cases as the paper cups will "opened" up during steaming.

These steamed chocolate cupcakes were not too bad. I had modified some of the ingredients. Cutting down a huge amount of the icing sugar, using margarine instead of butter, and replacing the hot water with milk too. The cupcakes did turned out well, soft and moist, but a little not so sweet.. So perhaps I should increase a little more sugar...hehehehe...
The gals loved these cupcakes too. I was glad that they liked it. Mimi had 2 of them and she said it was yummy. My friend who tried the cupcakes said they were delicious as well.

Would you like to try one as well?

Recipe as adapted from the Steamed Cakes by Mdm Zubaidah Bte Chepa

Ingredients:

Yields about 16 medium size cups & 16 mini size cups

250g superfine flour (I use self raising flour)

1 tsp baking soda (omitted)

75g cocoa powder

350g icing sugar (I used 200g)

250g butter (I used margarine)

3 eggs

1 bowl of hot water (I used 250ml cold milk)

Method:

1. Beat butter & sugar until smooth.

2. Add in the egg one at a time, mix well at each addition.

3. Add in the flour+cocoa powder, alternating with the milk. Mix until well blended.

4. Pour batter into the paper cup cases and steam over high heat for about 10mins.

(If you are using my ingredients, you can fill the batter till full as the cupcakes will shrink a little after removing from heat)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Eggless Passionfruit Cupcakes无蛋百香果蒸蛋糕

 Actually I am having so much fun with Aspiring Bakers theme this month. This "steaming" theme had made me digged for my recipes, of which some are "fun with colors", while the rest are healthy versions.

I had bought the recipe book in JB last weekend, and this book caught my attention, Eggless Cakes & Cookies,  无蛋糕饼, by Chef Jamie Jong. I flipped through the pages and found the recipes quite interesting... So "it" came back home with me...

 Sharing this wonderful recipe I had found inside, it was actually a Green Tea Steamed Cupcake, but I do not have green tea powder at the moment. So I had subsituted with Passionfruit and added a tsp of vanilla essence to enhance the cupcakes flavor.

 These steamed Passionfruit Cupcakes were excellent. No eggs used, plus margarine, it made these cupcakes so healthy... The cupcakes texture was very soft and spongey. Some of the top "huated" part almost dropped out when I was taking them out of the steamer... hehehehe...

 If you could see the fluffiness in this picture...

We all liked it very much.. mostly importantly, it is a healthy cupcake:-D

Recipe as adapted by Jamie Jong, 无蛋糕饼.

Ingredients:

320g self raising flour

1 tsp baking powder (can be omitted)

150g sugar

160ml water

130g margarine

1 passionfruit pulp, about 50g-100g

(1 tsp vanilla essence optional)

Method:

1. Combine sugar, water & margarine in a sauce pan, stir over simmering water till smooth. Set aside and let it cool.

2. Make a well in the centre of the sieved flour+baking powder, pour the liquid mixture slowly and mix till well blended.

3. Pour mixture into paper cups about 80%, steam for 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Steamed Huat Kueh 蒸发糕

Not alot of people these days like to eat Huat Kueh. I know it will probably be the older folks whom will like this kueh. For me, I do quite like it. What about you? Well, in fact, I found out that some of my colleagues and friends actually do like this Huat Kueh as well. What a surprise...:))

I used to have an excellent recipe for Huat Kueh too, but I seemed to have misplaced it when I moved house couple of years back... So I was waiting to see if I will ever come across a similar recipe which I vividly remembered what are the ingredients that were being used. Browsing in FB in the Baking Wonderland, I finally saw this recipe, and I decided to give it a try...

Yes, this recipe was excellent. It has given the Huat Kueh a very smooth and moist texture. We all liked it very much. Homemade Huat Kueh, or rather should I say, homemades will always be the best:-D

Steamed Huat Kueh 蒸发糕
食谱来自黄薇瑜
250g 黑糖 palm sugar
400g 自发面粉 self raising flour
300ml 椰浆奶 coconut milk
100ml 水 water

Method:

1。将黑糖和面粉过筛混合 Sift the palm sugar and flour together。
2。把椰浆和水倒入混合。Mix coconut milk and water together。
3。把第2步骤加入第1步骤混合均匀。Pour coconut mixture into the flour mixture,mix until well combined。
4。把面糊倒入纸杯 80%满，切个＂X＂在面糊上，蒸15-20分钟。Pour batter into cupcake case, cut a "X" on the batter and steam for 15-20 mins。

For better fragrant, I think we can boiled the coconut milk, water & palm sugar over low heat to enhance the taste.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Orange Cheesecake (Non-Baked)

I have never fancied adding orange essence into my cakes somehow as I do not like the taste of it. It seems to make me feel like as if I was taking those very bitter medicine when I was young... Hahaha... But to others, this orange essence was rather pleasant to them and in fact they do quite like it. How about you?

Reason of baking this cheesecake was because I have a pack of whipping cream which is due to expire soon. So I found this cheesecake using whipping cream... Hmmm but all ended up quite a mess as the whipping cream that I bought, did not whipped up as my top whipping cream...

In fact, being a non-baked cheesecake, this cheesecake is very easy to prepare and it should be ready by 15-30mins time.

I probably had exceeded the amount of whipped cream and I put in 250g of cheese instead of 200g. Thus the texture of the cheesecake was abit soft, more of like a mousse texture. Overall, it was quite yummy. My hubby had taken 2 slices of it, and my friend say it was delicious too. And she said she like the "orangey" taste of it:)

Ingredients as adapted from Kevin Chai.

Base:

140g crushed chocolate marie biscuits

70g melted Butter

Combine all ingredients. Press into a 7" square tin.

Cheese Filling:

200g cream cheese

70g sugar

2 tsp gelatine

2 tbsp water

200g fresh whipped cream

3 tbsp orange compound

Beat cream cheese and sugar until smooth.

Melt gelatine with water over simmering water. Add into cheese mixture until blended.

Fold in whipped cream, add in orange compound, mix well.

Spread cheese filling into prepared tin.

Topping:

80g crushed marie biscuits

40g melted butter

Combine all ingredients and sprinkle over the top.

Wrap well and refrigerate until set.

小叮当来咯 Doraemon is here...!!!

How about having Doraemon now???

Using the same recipe as the LadyBugs & Angry Bird Steamed Cupcakes, this time round I had "drawn" Doraemon on them. Still look OK?

And also, this time I had taken more pictures, so that it will or might be clearer or helpful to you.

^^

Below are the batter mixed in 3 colors, blue, black & red for the main colors need for Doraemon, plus the original batter. So total you will require 4 different colored batter.

This is the picture I gotten from the internet.

This is how I started the "drawing"... All in 4 easy sticks this time..:-p

Step 1: Filling the cupcake case about 70-80% full with the blue batter.

Step 2: You might wanna outline the eye & face area first before piping them with the original batter.

Step 3: Outline the eye area, mouth & whiskers with the black batter using a skewer stick.

Step 4: Lastly, for the nose, put a drop of red batter, using the skewer stick.

Step 5: Steam for about 15 mins.

Step 6: Remove from heat and set aside to cool.

Step 7: Let's enjoyed & EAT THEM!!!

Hope all these methods are cleared enough:-p

A closer view...

Nat was pretty excited with these Doraemon this time too. After the Angry Birds steamed cupcakes, she was very keen when she heard me mentioned about making Doraemon. She kept asking me if the cupcakes were ready as she wanted to try them. Even when I was photo-taking them, she asked if I'm done...
So I quickly snap-shots these cupcakes and gave one to her. She was enjoying them...

Mimi, on the other hand, told me she preferred 蜡笔小新. :-p

So should I or not attempt this challenge soon??? hahaha....

Aren't they adorable...???

For these Doraemon Steamed Cupcakes, I had used 2/3 of the original ingredients and they could fetch about 10 normal size cupcakes.

(Credit going back to MuiMui, from My Little Favourite DIY for her great steamed cupcakes recipe:))

Ingredients:

2 cold eggs

180g plain flour

2 tsp baking powder

100ml fresh milk

2/3 tsp ovalette

125g castor sugar

1 tsp vanilla essence

Method will be as stated in the above part.

So Doraemon fans, have fun!!! :)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.

Beware of these birds!!! ANGRY BIRDS are back in town!!!!

How does the Angry Birds look to you? Angry enough? Fierce enough?

But I though the black ones looked like Penguins instead... hahaha...I think I forgotten about their eyebrows huh???

 The 1st couple of birds were still quite like Angry Birds but not till Mimi came by into the kitchen and started tugging my arms, my shorts... almost lost my patience with her cos she was "destroying" my "works", so I quickly finished up the balance...

 Passable as Angry Birds???

What say you???

 I had googled for some pictures and I saw this one, so I followed the pictures and piped the batter into angry birds... Preparing yellow, red, blue, orange, black and the original colors to be "drawn".

 These are the batter before steaming....

Hmmm, they do look better at this current state rather than being steamed isn't it??? :-p

Sorry, I hadn't had any step by step pictures but I hope the method mentioned below will be cleared.^^

 Let's take a closer look at them....

The Blue Bird.

 The Red Bird.

 The Yellow Bird.

 And my 2 "Penguins", if you can noticed them... hehehehee!!!!

 My noti Mimi, can't wait to set her hands on them... She has been pestering me since the moment I told her about making Angry Birds cupcakes....

So she grabbed the Blue Bird and told me she wanted to eat the orange beak...-_-"

After I peeled the orange part for her, she just threw the rest of the bird cupcake and ran away@_@"

 Nic and Nat, trying to take pictures of the Angr Birds... They both said the cupcakes looked so pretty...

Nic didn't dare to eat any of them though, whereas Nat ate the Black Bird and she said it was delicious.

 After that, we headed off for our dinner where Mimi was caught dozing off by the window...^^

I had used the same recipe as the LadyBird Cupcakes.

Ingredients:

3 cold eggs

275g plain flour

3 tsp baking powder

150ml fresh milk

1 tsp ovalette

220g castor sugar

1 tsp vanilla essence

Method:

1. Put all the ingredients in a mixing bowl and beat with medium high speed for 6 minutes.

2. Set aside colors into piping bags:

(*amount are estimated, and can make up to 12-14 Angry Birds of the normal cupcake size)
(*as too much coloring are not too good, I have piped only the top part, leaving the base part the original flavour.)

• Orange - 1 tbsp of batter - Beak
• Yellow - 3 tbsp of batter - Yellow Bird
• Blue - 3 tbsp of batter - Blue Bird
• Black - 3 tbsp of batter - Black Bird, Eyes, Brows
• Red of batter - 3 tbsp - Red Bird
• Original - 2 tbsp of batter - Eye, Tummy

1st: Color the body, shape out the eye and tummy area, using either red, black, blue or yellow batter.

2nd: Color the eye area & tummy area with the original batter.

3rd: Color the beak with orange batter.

4th: Color the eye and brows with black batter.

5th: Get ready to steam at medium high heat for about 15mins.



You may wish to use my picture below as a guide to "color" the Angry Birds.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.