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.

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.....

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. 

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.

Banana, Macadamia Nut, And Coconut CupCakes

I was browsing my blog this morning and I had saw the THB was on.. I had missed a couple of the THB bakes and I didn't want to miss this again...I had gotten ready the conversion for this bake and I had quickly prepared all the ingredients.

 For those of you whom are unaware of this THB (The Home Bakers), it is a baking club set up by Joyce of Kitchen Flavours. For Bakers whom owned a "Coffee Cakes" by Lou Seibert Pappas, and we will all be baking the same cake in each theme, sharing our experience & tips. 

If you will liked to join us along in this THB bakes, please CLICK HERE for more information.

This time round, Kit has chosen this bake, and it was really delicious...

Fresh from oven today, I had made them into cupcakes instead of cake as cupcakes are easily managed(eaten), and for my small little oven, it would be definitely better as my cupcakes will be easily "cooked" rather than cake form...:-p

 Followed all stated in the recipe, I had blended all the wet ingredients using my blender. Mixing everything in with the flour, and oh, I have used dessicated coconut instead of the flakes. Just before pouring the batter into the cupcake cases, I realised I had forgotten to add in my oil with the wet ingredients...!!! Oh my... Thank goodness, the cucpakes were still edible... hehehehe, silly me...:))

As you can see, I was still able to get a very moist nice texture of the cupcakes. The best part of the cupcakes, were of course the macadamia nuts topped with the cinnamon sugar... So crunchy & yummy:))

Would you like to have one too?

Please visit Kit from I-Lost-In-Austen for the full recipe.

To view the others members bake on this cake, do drop by The Home Bakers (THB).

Swan Cream Puffs / Cream Puffs

I know I am always late... late for my postings...

Seeing my fellow baking friends whom had already baked cream puffs in September for the Bake-Along theme, Lena  and Mui, both of them had also attempted on the swan puffs. When I saw their puffs, I was envy, admiring how beautifully their swan puffs had been baked.

Recently, I had also saw some FB bakers, baking these swan puffs too... So pulled up my socks and started my challenge once again!!!!

These swan puffs recipes were adapted from Kevin Chai's. His recipe had stated 3-4eggs..., so I had used only 3eggs. I guess it would have been better to use 4eggs instead, as my batter was rather thick and it did not had the smooth, sateen feel...  Ended up the cream puff texture was abit tough, but overall was quite alright... :-D

So let me try 4 eggs in future...:-D

As I couldn't buy the instant custard cream, I had use the vanilla cream that I had used for the Hokkaido Cupcakes.

So how did I fare for these swan puffs?

Recipe as adapted from Kevin Chai's Dainty Desserts

Puff Ingredients:

200ml water

25ml fresh milk

80g butter

1/4 tsp salt

1 tbsp sugar

170g high protein flour(cake flour)

3-4 eggs

Method:

1. Combine water, milk, butter, salt and sugar. Bring to boil.

2. Add in flour, use a wooden spoon, vigorously stir over medium heat until mixture leaves side of pan. Remove from heat.

3. Beat the dough in a mixer until cool completely. Add in eggs, one at a time, beating well after each addition until smooth and satiny.

4. Spoon dough into piping bag and pipe out a big rosette and swan's head & neck. Bake in a preheated oven at 180C(200C) for 25mins. Leave to cool.

Custard Ingredients:

100g instand custard powder

120ml fresh milk

200g fresh whipped cream

1/2tsp vanilla essence

Method:

Stir instant custard powder with milk, then combine with the whipped cream and vanilla essence until well-combined.

To assemble, cut the puff into half, trim the top layer to form wing shape and fill the bottom layer with custard.

Garnish with fruits, wings and head.

Dust with icing sugar.

Have fun:-D

Eggless Peach Cake ( Vegetarian)

I came across this eggless cake recipe yesterday, and I thought, this is quite interesting...

No eggs... And I thought, perhaps I can also change the butter to margarine instead. Making this cake, an eggless one, no cholestrol, and low-fat... How about that? A healthier choice for now???

I have used a 20cm cake tin to bake this cake. The texture of the cake while it was being baked, does not seems to be that pleasant. I was wondering, how would this cake turned out, since it's eggless plus using margarine...

Well, in fact, my worries are rather uncalled for, as this cake was suprisingly delicious!!!

Despite being eggless, the cake texture was quite good, you can get the crumbly cake texture, sweetness was just nice. And Mimi had a slice herself. She said it was yummy:-D

Here is the recipe as adapted from Alex Goh:

Ingredients:

(A)

200g butter

160g sugar (150g)

(B)

200g milk

1 tsp vanilla essence

(C)

240g plain flour

1 3/4 tsp baking powder

Method:

1. Cream (A) until light.

2. Add in (B) in graduation, whip till light and smooth.

3. Add in (C), mix well until well-blend.

4. Pour it into 20cm round mould.

5. Bake at 180C for 50 mins. Set aside to cool. (I use 200C)

Decorate as desired:)

Have fun!!!

Hokkaido Cupcakes 北海道蛋糕

I had finally made my Hokkaido Cupcakes today... These Hokkaido Cupcakes had always been a to-bake list. And I saw this recipe from Baking Wonderland, one of this baker, Ann Chin, had this Hokkaido Cupcakes, and they were so pretty... So I decided I should try this recipe asap... And here we have, my freshly baked Hokkaido Cupcakes:-D

These Hokkaido Cupcakes were simply so delicious. Thumbs up!!!!

Cake texture was really excellent, soft and it melts-in-your-mouth texture.

As for the vanilla custard cream, it was really tasty too. I have used about 1.5 tsp of the vanilla essence and it gave the custard cream a very nice fragrant.

My girls, Nic wasn't keen, whereas Nat & Mimi tried the Hokkaido Cupcakes... So what were they reactions??? Nat liked the cupcake, but her favourite was the strawberry & especially the custard cream, and Mimi, she just ate the strawberry... -_-"

So here as originated from Ann Chin from Baking Wonderland:

(I have stated the English Version, not sure if they are correctly translated... hehehehe... pardon me...:-p)

北海道蛋糕食谱～Hokkaido Cupcakes Ingredients:

A = 牛奶(Milk) 135克，植物油(Canola Oil) 45克，幼糖(Sugar) 30克。
B = 低筋面粉(Cake) 135克。
C=蛋黄(Egg Yolk) 135克。
D= 蛋白(Egg White) 270克，幼糖(Sugar) 60克，塔塔粉(Cream of Tar Tar) 1/2tsp。

做法：[METHOD]1.将A煮至热（不需要滚），把低筋面粉加入拌匀，待凉后再加入蛋黄，要一边搅拌一边加入, 然后放一边待用。(Cook A in low fire(warm-do not need to be boiling stage), add in the B and mix well. After the batter has cooled, add in the egg yolks while whisking. Leave it aside for later use.)2. 把蛋白打至发泡加入半份白糖和塔塔粉，继续搅拌至蛋白呈现细腻才加入剩余白糖，
继续打至硬性发泡即可。(Beat egg white with cream of tar tar & sugar till stiff peak forms)
3. 把2/4蛋白加入蛋黄糊里搅拌均匀，再倒回剩余蛋白里，轻轻拌匀即可。(Add 2/4 of the meringue into the egg yolk batter, mix well. Pour mixed batter into the remaining meringue and mix until well combined)
4. 把面糊舀入纸杯里，7/8分满就好，然后以预先预热上下火180度的烤炉里，烤约15 分钟或至熟即可！(Pipe the batter into the cupcake cases till 7/8 full. Bake in a preheated oven of 180C for about 15 mins)
5. 待凉后才挤入香草奶油馅和装饰，然后冷藏才好吃的！(Once cooled, pipe in the vanilla custard cream into the Hokkaido Cupcakes and decorate as desired. Dust with icing sugar for the finishing touch. Chilled the Hokkaido Cupcakes as they are best eaten chilled:-D)
分量可做19个 (Recipe can yeilds about 18-19 cupcakes) 

自制卡仕达酱（香草奶油馅）(Vanilla Custard Cream)材料A:
蛋黄(Egg yolk) 45克
幼糖(Sugar) 40克
材料B:
低筋面粉(Cake Flour)10克
玉蜀黍粉(Corn Flour) 10克
材料C:
牛奶(Milk) 250克
幼糖(Sugar) 10克
香草精(Vanilla Essence) 适量(I use about 1.5 tsp)
材料D:
牛油(Butter) 20克
材料E:
Topping cream 100克

做法：[METHOD] 1. 将材料A打至浓稠（蛋黄颜色变白 ） (Beat egg yolks & sugar until white & creamy)
2. 加入材料B拌匀，备用。 (Add in B until well combined. Keep aside)
3. 将材料C煮滚，熄火，在把一半份量倒入2里，要一边搅拌一边倒入，
然后把以上混合物筛过后倒入剩余的热牛奶里搅拌均匀 (Boil C. Pour half of the boiling milk mixture into the egg yolk batter. Mix well and pour it back into the balance milk and mix well.
4. 继续用小火把以上混合物煮至浓稠即可，熄火后趁热加入牛油拌匀。(Continue to boil the milk mixture over low fire, stir till you get a thick consistant texture. Turn off the fire and stir in the butter till melted.)
5. 用保鲜膜盖在蛋奶酱上面防止表层结皮。待凉备用。(Use a cling wrap to cover the custard cream to prevent surface from skinning. Keep aside)
6. 最后，把材料E搅拌至看见纹路（类似湿性发泡）后，把它加入蛋奶
酱里拌匀再冷藏，就变成美味的自制卡仕达酱。(Lastly, whipped the topping cream till peak forms. Mix it together with the custard cream. Keep chilled before piping it into the cupcakes)

  

 So try these Hokkaido Cupcakes now!!!!