Oven Baked Donuts - VIDEO

Beat the egg & oil til frothy, for about 2 mnts.
add in yoghurt, then stir gently till combine.
add in sugar, stir gently.
add in dry ingredients ( flour + baking soda + baking powder)

Cake Recipes for FONDANT

Strawberry Yoghurt CHIFFON CAKE

Contributed by PINK

Strawberry Yoghurt CHIFFON CAKE

Ingredients:

Egg Yolk Batter:

6 egg yolks

1 egg white

150 gr strawberry yorhurt

110 ml vegetable oil
50 ml milk

1 tsp strawberry paste (optional, to enhance the strawberry flavour)

Shieve together:
1 tsp baking powder

200 gm plain flour

Egg White Foam:

5 egg whites

200 gm fine Sugar

Method:

(1) Mix all the egg yolk batter ingredient together. mix till those liquids well combine, then put in flour & baking powder. Stir till smooth and no lump.

(2) Whisk egg white till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.

(3) Gently fold beaten egg white into egg yolk batter.

(4) Pour batter into a 25 cm. chiffon cake pan. Bake at 180C for about 45 mins. or until cooked.

(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.

(6) Remove cake from pan and serve.

cream puff - PPP

Contributed by PPP

The recipe of cream puff:

125ml water

50g chilled unsalted butter

65g plain flour, sifted

Pinch of salt

2 eggs lightly beaten

1. Put water n butter in saucepan n heat gently until the butter has melted. Bring to boil.

2. Remove from heat n immediately beat in the flour n salt until evenly combined

3. Return the pan to a gently heat n cook, stirring until the mixture come together n white film form on the base of pan.

4. Remove from heat n leave the dough cool briefly

5. Beat in the eggs with wooden spoon or dough hook a little at a time

6. Beating well after each addition until the eggs is incorporated n the mixture is smooth n shiny. 7. Line a baking sheet n spoon dough into a piping bag fitted with a 2.5cm plain nozzle or star nozzle and pipe 12 mounds on to the baking sheet.

8. Leave 3cm between each one

9. Bake in preheat oven, 200c for 25min or until puffed up n golden. Leave to cool.

Optional:

1 egg yolk n 2 teaspoon cream - brush over before bake

Cream filling

90ml cream for whipping

1 ½ tbsp icing sugar

½ teaspoon vanilla essence

Whip cream until stiff Stir 1 tbsp icing n vanilla Fill the profiterole n dust with remaining icing sugar

Best Ever Chocolate Cutout Cookies

Contributed by Angi_wee

Best Ever Chocolate Cutout Cookies

INGREDIENTS

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/8 teaspoon salt

3/4 cup butter, softened

1 1/4 cups white sugar

1 egg

+++OR+++

INGREDIENTS

190 g all-purpose flour

65 g unsweetened cocoa powder

4 g baking powder

0.8 g salt

170 g butter, softened

250 g white sugar

1 egg

DIRECTIONS

Sift together the flour, cocoa, baking powder and salt; set aside.

In a medium bowl, cream together the butter and sugar until smooth.

Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough.

Divide dough into 2 pieces, flatten and wrap in plastic wrap.

Refrigerate for 2 hours.

Preheat the oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll the dough out to 1/8 inch in thickness.

Cut into desired shapes with cookie cutters.

Dough is sticky so be sure to add more flour to the rolling surface as needed.

Place cookies 1 1/2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COOKIES - hammie

Contributed by hammie

COOKIES

100g butter, softened at room temperature
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour

Method:
1. Sift cake flour and corn flour together and set aside.
2. mix sugar to the butter and cream till the mixture turns pale and fluffy.
3. Add in egg yolk and mix well.
4. Add sifted flour mixture in 2 ~ 3 additions, stir w/ spatula to form a soft dough.
5. Place dough in a plastic bag and flatten with rolling pin.
6. Refrigerate the dough for about half an hour.
7. Remove dough from fridge. Roll out dough on slightly floured work surface (at this moment the dough may crack) If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.
8. cut out with slightly floured cookie cutters.
9. Bake at pre-heated oven at 175 degC for 15 ~ 20mins.
10. Let cool and store in air-tight container.

Pineapple Tarts

Contributed by PENG

Pineapple Tarts
Pineapple Jam (using microwave)
4 pineapples (net wgt 2kg)
320 gm sugar (can cut down sugar 280g if dun one too sweet)
2-3 cloves

1) grate pineapples and squeeze out juice. Do not squeeze too dry.
2) Add in cloves and cook on high 40-50 minutes uncover till it is almost dry. Stir occasionally. After 40 minutes add sugar and cook on high till the jam become rollable. Cool and store in airtight container in fridge for further use.

Note : if baking 'outside' jam tarts, do not cook the jam too dry or else final results wiil be too hard..

Pastry Ingredients (inside)
A)
360g shifted plain flour
250g salted butter
40g milk poweder
50g sugar

B)
1 egg
1 egg yolk
1/2 tsp vanilla
2-3 drops yellow colouring

C)
for glazing
1 egg yolk + 1 tbp egg white
1-2 drop yellow colouring

Method
1. beat butter and sugar together. Add in egg yoik mixture (B) and beat again.
2. add in milk powder and flour, mix well. place dough in fridge for 1/2 hour.
3. divide dough into small pcs and wrap dough with pineapple jam and form into shape.
4. place on cookies tray, glaze with egg yoik. bake at preheated oven 200 degrees for 20-22 minutes.

Pastry Ingredients (outside)
340g flour
1/4 tsp salt
1 tbp sugar
250g unsalted butter mix together 1/2 egg,
1/2 tp vanilla and 1-2 drops yellow colouring

method
1. shift flour, add in salt and sugar. mix well
2. cut butter into small cubes, rub butter into flour till mixture resembles breadcrumbs.
3. add in beaten egg mixture to the flour to form a pastry dough, chill for 1/2 hour.
4. roll pastry to 0.5cm thickness, cut with a special tart cutter.
5. fill tart with pineapple jam
6. place tarts on a greased tray and bake at 180 degree for 20-25 minutes.