Earl Grey Milk Tea Steamed Cake in Cups

How about a cuppa of Earl Grey Milk Tea Steamed Cake???

These milk tea cakes goes with with chocolates though...hehehehe...

Unfortunately, those chocolate chips were excellent for baking in the oven but not for steaming as they totally melt as the heat rises...:-p Nevertheless, these cakes tasted excellent.

Do not have too much expectations of these cakes though. These steamed cakes are very simple, plain ones. It is excellent for people who prefer a slightly bland taste, not so sweet steamed cake.

As most of you would have realised, most of the steamed cakes that I had attempted are rather healthy I would say:-D

For me, I do enjoyed these steamed cakes very well. What about you?

For Earl Grey Tea lovers, you might wish to try them???

Ingredients:

1 egg

40g sugar

1 earl grey tea bag

50ml hot water

100ml milk

100g plain flour

1 tsp baking powder

1 tbsp canola oil

Method:

1. Soak the tea bag in the hot water for about 3 mins. Add in the milk, and boil over low heat for about 5 mins. Set aside to cool for latter use.

2. Lightly coat the cups with oil, and set aside.

3. Mix egg & sugar until sugar had dissolved. Add in the cool milk tea, mix well.

4. Add in the sieved flour+baking powder, mix until well blended. Add in the oil and mix until well combined.

5. Pour the batter into the cups and steam over medium high heat for about 12-15 mins.

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

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).

Oh dear!!! I found little chicks on my egg tray!!!!

Check your egg tray too!!! Have you found any little chicks hatched just like mine???

I had saw these little egg cakes baked in Baking Wonderland. I was pretty amazed by them as they were so adorable. I decided to try baking them myself. Keeping the egg shells for a couple of weeks, I finally tried this recipe on Monday after I got back home from work. Mimi was so cute, she went to the egg tray and told me, "Mummy, the chicks come out already"

Here is how I baked my "eggs". Cracking the top corner of the shell. Washed them thoroughly, and make sure the inner white "lining" of the shell were being removed. Before using them, it is best to boiled them over boiling water for about 5 mins to kill any bacteria.

Here we have, after baking... The tedious part was peeling off the egg shells... which I detest... hehehe...

My niece was here over the week, so she got a chance to try all the bakery that I had attempted these past few days. Nat on the other hand was very keen on the "egg cake". She loved them so much, and had 4 of them. She told Mimi not to eat the balance 4 eggs as she would like to keep them for her breakfast tomorrow, and she did:-D

Ain't these little chickys so adorable.... Do try them, they are really quite fun & interesting. And the kids will be so thrilled as well. Even my hubby had said the "egg" look so cute after putting on the "eyes" & "beak", and its "hair... hahahaha

Here is the recipe as adapted from YeeWennie Yap from Baking Wonderland.

Recipe yields about 12-15 eggs, depending on the size of the egg shells

Ingredients:

2 eggs(room temperature)

39g sugar

35g plain flour(sifted 3x)

18g canola oil

1 tsp vanilla essence

Method:

1. Beat the eggs & sugar until white and fluffy, using high speed.

2. Add in vanilla essence and continue beating for another 2 mins.

3. Fold in the sifted flour, mix well.

4. Add in the oil and mix until well-blended.

5. Pour the batter into a piping bag and pipe the batter into the egg shells about 3/4 full. Gently knock on the egg 2-3 times.

6. Bake in a preheated oven of 180C for about 20mins or until "egg" is baked.

7. Remove from oven, set aside to cool. Once cool, gently peeled off the shells.

8. Decorate the "chicks". I used chocolate emulco for the eyes and strawberry paste for the beak.

Catch these little chicks before they run away.....

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

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.

Apple Bread Pudding苹果面包布丁

Hahahaha... sometimes when I think back, I might be outdated... Reason being.. I am always late.. Regardless being the Aspiring Bakers Theme I hosted for October, I didn't even posted any entry for myself, being late for Bake Along, THB, and many others.... hahaha, till sometimes I also can't remembered which recipe I had used...

Today I had an Apple Bread Pudding, topped with raisins & chocolate chips....

I have gotten this recipe from one of the cookbook I had bought from Taipei... Regretted not doing my "homework" in SG to see what books I could have gotten from there... I shall do my "homework" and buy more books when I am in Taipei next March... Hehehehe...

This apple bread pudding was surprisingly easy to prepare and bake.

I hadn't baked bread pudding before, so I wasn't too sure of how I should go about it. Plus the cookbook are in chinese, so taking my time to read and making sure I had followed and gotten the steps and ingredients correct:-p

Well, pudding turned out well and delicious. I was glad that I had added some chocolate chips in the pudding, and I should hve added more as it would really turned out very tempting with a combination of the apple & chocolate chips... I will omit the raisins next time or lessen them as they are not my favourite...:))

It was delicious indeed, and I couldn't help myself finishing one pudding after my photo-takings...

Here, have one too and enjoy....:)

Ingredients:

2 pcs of diced bread

1 apple, cored, peeled & diced

5g butter

1 tbsp sugar

30g raisins soaked in 1 tbsp of Rum

2 eggs

200ml milk (i use lo-fat milk)

40ml whipping cream

20g sugar

Method:

1. Cook the diced apple with the butter under low heat. Add in the sugar and cook for awhile.

2. Put the apples, bread, raisins into the ramekins. Set aside.

3. Prepare the egg mixture. Beat the eggs, milk & whipping cream until well combined. Add in the sugar and mix until the sugar had dissolved.

4. Pour the egg mixture into the ramekins and baked at 190C for about 35-40mins.