Showing posts with label baked cake. Show all posts
Showing posts with label baked cake. Show all posts
Tuesday, April 22, 2008
Friday, April 4, 2008
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.
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.
CHIFFON CREAM CHEESE
CHIFFON CREAM CHEESE – PINK’s version
Ingredients
(A)
50g Milk
200g Cream cheese
50g Butter
(B)
180g Flour
1 tsp baking powder
1 tsp baking powder
(C)
5 Large egg yolks
1 Large egg whites
80g Milk
1 Large egg whites
80g Milk
(D)
4 Large egg whites
180g Sugar
Pinch of salt
1/8 tsp Cream of tartar
Method:
1. Preheat oven 180C.
2. Sift (B) and set aside.
3. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
4. Add (C) into cooled down cheese mixture and mix until well combined.
5. Fold in sifted flour (B) and mix until smooth.
6. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.
7. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
8. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
9. Put batter into a 9 inch chiffon cake pan, bake at 180C for 45 minutes or till cooked, use toothpick test method.
Gula Melaka Chiffon Cake
Contributed by HWEE
Ladies, here is my Gula Melaka Chiffon recipe
150gm Gula Melaka
120ml Coconut Milk
4 tbsp cooking oil
7 egg yolks
150gm plain flour
7 egg white
40g sugar
1/4 tsp cream of tartar
1) melt gula melaka in coconut milk over low heat and let it cool down
2) add in cooking oil and egg yolks and mix well
3) sift flour into mixture and mix well
4) beat egg white and sugar with cream of tartar until soft peaks form
5) slowly fold in egg white mixture into flour mixture.
6) Bake in preheated oven 170C for 30-40 minutes
Ladies, here is my Gula Melaka Chiffon recipe
150gm Gula Melaka
120ml Coconut Milk
4 tbsp cooking oil
7 egg yolks
150gm plain flour
7 egg white
40g sugar
1/4 tsp cream of tartar
1) melt gula melaka in coconut milk over low heat and let it cool down
2) add in cooking oil and egg yolks and mix well
3) sift flour into mixture and mix well
4) beat egg white and sugar with cream of tartar until soft peaks form
5) slowly fold in egg white mixture into flour mixture.
6) Bake in preheated oven 170C for 30-40 minutes
Traditional Sponge Cake
Contributed by Pink
Adopted from Yochana cake delight
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm.
Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
Adopted from Yochana cake delight
Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil
Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.
For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm.
Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.
Simple Sponge Cake
Contributed by Pink
Adopted from Yochana's cake delight
Simple Sponge Cake
Ingredients:
4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted buter or cornoil
1 tsp. vanilla essence
Method:
(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.
** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.
Adopted from Yochana's cake delight
Simple Sponge Cake
Ingredients:
4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted buter or cornoil
1 tsp. vanilla essence
Method:
(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.
** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.
Thursday, April 3, 2008
ORANGE CHIFFON CAKE - Step By Step Method
Contributed by PINK
ORANGE CHIFFON CAKE - with Step By Step Method
Method#1, eggs + orange juice + oil + essense
Method#1, after all the liquid ingredients mixed well, add in flour.
can stir, any directions, no specific method to combine this ingredients.
No lump and smooth
Method#2: firm and stiff peak texture
Method#3: use FOLDING method and stick to one direction.
Method#4: do not grease the pan with anything...
ORANGE CHIFFON CAKE - with Step By Step Method
Ingredients:
Egg Yolk Batter:
6 egg yolks
1 egg white
110 ml orange juice
110 ml vegetable oil
1 tsp orange paste (optional, to enhance the orange flavour)
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, except flour & baking powder. 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.
ORANGE CHIFFON CAKE - with Step By Step Method
Method#1, eggs + orange juice + oil + essense
Method#1, after all the liquid ingredients mixed well, add in flour.
can stir, any directions, no specific method to combine this ingredients.
No lump and smooth
Method#2: firm and stiff peak texture
Method#3: use FOLDING method and stick to one direction.
Method#4: do not grease the pan with anything...
ORANGE CHIFFON CAKE - with Step By Step Method
Ingredients:
Egg Yolk Batter:
6 egg yolks
1 egg white
110 ml orange juice
110 ml vegetable oil
1 tsp orange paste (optional, to enhance the orange flavour)
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, except flour & baking powder. 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.
Mango swiss roll
Contributed by Pink
Adopted from Aunt Yo's recipe
Mango swiss roll
Ingredients for swiss roll:
4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted
butterFilling:
100 gm. fresh cream
1 mango - cut into cubes
some mango puree
methods:
(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10" x 14") and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.
Adopted from Aunt Yo's recipe
Mango swiss roll
Ingredients for swiss roll:
4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted
butterFilling:
100 gm. fresh cream
1 mango - cut into cubes
some mango puree
methods:
(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10" x 14") and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.
Light Cheesecake
Contributed by realityBytes (tanwawas)
Light Cheesecake
Ingredients
Butter diced - 60gm
Cream cheese diced - 250g
Whipping cream 100ml
Plain flour - 60g sifted
Cornflour - 60g sifted
Egg yolks - 10
Eggs - 2
Egg whites - 10
Cream of tartar - 1/2 tsp
Castor sugar - 180g
Method
Whisk butter, cream cheese and cream until smooth over simmering water. Remove from heat and add sifted ingredients, egg yolks and eggs. Mix till smooth and set aside. Whisk egg whites until soft peaks form. Whisk in cream of tartar and sugar. Fold in egg white into cheese mixture. Pour into cake pan (do not grease pan) and bake in pre-heated oven (180 degrees) for five minutes and lower heat to 160 degrees. Bake for an hour. Remove from oven and invert cake pans onto a cooling rack. Leave to cool for 30 minutes before releasing cake from pan.
Light Cheesecake
Ingredients
Butter diced - 60gm
Cream cheese diced - 250g
Whipping cream 100ml
Plain flour - 60g sifted
Cornflour - 60g sifted
Egg yolks - 10
Eggs - 2
Egg whites - 10
Cream of tartar - 1/2 tsp
Castor sugar - 180g
Method
Whisk butter, cream cheese and cream until smooth over simmering water. Remove from heat and add sifted ingredients, egg yolks and eggs. Mix till smooth and set aside. Whisk egg whites until soft peaks form. Whisk in cream of tartar and sugar. Fold in egg white into cheese mixture. Pour into cake pan (do not grease pan) and bake in pre-heated oven (180 degrees) for five minutes and lower heat to 160 degrees. Bake for an hour. Remove from oven and invert cake pans onto a cooling rack. Leave to cool for 30 minutes before releasing cake from pan.
fruit tarts
Contributed by sweetie_hamster
fruit tarts recipe
Tart pastry:
250g butter
100g sugar
1 egg
500g plain flour
Method
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown
Custard Ingredients
500g water
150g sugar (I reduce the sugar becos I find it too sweet)
50g butter
50g fresh milk
100g custard powder
1 egg
Method
(A). Boil water, sugar and butter together
(B). Mix milk, custard powder and egg together and pour into no. (A) Cook over gentle fire until mixture thickens. (add the custard powder slowly else it will have lots of lumps just like mine Then scoop into baked tart shells and top with fruits. Lastly the glazing: Boil together 1/2 tbsp agar agar powder, 150 ml water and 30g sugar until dissolved. Brush onto fruits. (must do it fast cos the agar agar will harden, then not nice liao)
fruit tarts recipe
Tart pastry:
250g butter
100g sugar
1 egg
500g plain flour
Method
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown
Custard Ingredients
500g water
150g sugar (I reduce the sugar becos I find it too sweet)
50g butter
50g fresh milk
100g custard powder
1 egg
Method
(A). Boil water, sugar and butter together
(B). Mix milk, custard powder and egg together and pour into no. (A) Cook over gentle fire until mixture thickens. (add the custard powder slowly else it will have lots of lumps just like mine Then scoop into baked tart shells and top with fruits. Lastly the glazing: Boil together 1/2 tbsp agar agar powder, 150 ml water and 30g sugar until dissolved. Brush onto fruits. (must do it fast cos the agar agar will harden, then not nice liao)
Blueberry Muffins
Contributed by PENG (veronicachia)
Blueberry Muffins
Makes 12 muffins
(A)
180g all purpose flour
60g bran
3 tbsp sugar
1/2 tp salt
1 tsp baking poweder
(B)
120ml milk
2 eggs beaten
90g butter melted
1. Preheat oven 200 degrees
2. mix ingredient A together
3. make a well in centre of mixture A and mix in ingredient B unitl combined
4. Fold in 80g blueberries
5. spoon into greased moulded muffin tin
6. bake on convec mix low for 20 mins.
Blueberry Muffins
Makes 12 muffins
(A)
180g all purpose flour
60g bran
3 tbsp sugar
1/2 tp salt
1 tsp baking poweder
(B)
120ml milk
2 eggs beaten
90g butter melted
1. Preheat oven 200 degrees
2. mix ingredient A together
3. make a well in centre of mixture A and mix in ingredient B unitl combined
4. Fold in 80g blueberries
5. spoon into greased moulded muffin tin
6. bake on convec mix low for 20 mins.
Vanilla Cupcakes - SHOOK
Contributed by Foreverfriends Honey (shook)
Vanilla Cupcakes
Ingredients:
2 cups sifted all purpose flour
1 cup granulated sugar (I use 3/4 cup-don't like too sweet; or may reduce to 1/2 cup)
2 teaspoons baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 x eggs
1 tsp vanilla
Directions:
- In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely.
Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients
Vanilla Cupcakes
Ingredients:
2 cups sifted all purpose flour
1 cup granulated sugar (I use 3/4 cup-don't like too sweet; or may reduce to 1/2 cup)
2 teaspoons baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 x eggs
1 tsp vanilla
Directions:
- In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely.
Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients
Cupakes by Nigella
Contributed by Sally Ng (sallyngsj)
Cupakes by Nigella:
Ingredients:
125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
Preheat the oven to 200C and line the tin with the muffin cases.
It couldn't be simpler to make cup cakes:
just put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before. I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course. Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
Cupakes by Nigella:
Ingredients:
125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
Preheat the oven to 200C and line the tin with the muffin cases.
It couldn't be simpler to make cup cakes:
just put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before. I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course. Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
pineapple tarts
Contributed by sweetie hamster
found this recipe on pineapple tarts but I hv not tried myself.
Filling:
1 Kg. Pineapple
300 gm. sugar
pinch of salt
6 gm. cinnamon stick
1 tsp. of cloves
Pastry:
250 gm. Butter
90 gm. icing sugar
1/2 tsp. salt
1 egg
1/2 tsp. vanilla essence
380 gm. Plain Flour
2 Tbsp. milk powder
a drop of egg yolk colouring
For glazing:
1 egg yolk + a little water + a drop of egg yolk colour
Method:
(1) For filling: Peel pineapples , cut into pieces and blend till fine.
(2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
(3) For pastry: Cream butter and sugar then add in egg,egg yolk colour, salt and vanilla essence and blend till well combined.
(4) Add in flour and milk powder and mix till a dough is formed.
(5) Roll out the dough to 5 mm. thick. cut it out witha fluted round cutter.
(6) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
(7) Roll put small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
(8) Brush with egg glaze and bake at 170C for about 15 - 20 mins. or till pastry is golden.
(9) Leave pineapple tarts to cool on wire rack before storing in cookie containers.
found this recipe on pineapple tarts but I hv not tried myself.
Filling:
1 Kg. Pineapple
300 gm. sugar
pinch of salt
6 gm. cinnamon stick
1 tsp. of cloves
Pastry:
250 gm. Butter
90 gm. icing sugar
1/2 tsp. salt
1 egg
1/2 tsp. vanilla essence
380 gm. Plain Flour
2 Tbsp. milk powder
a drop of egg yolk colouring
For glazing:
1 egg yolk + a little water + a drop of egg yolk colour
Method:
(1) For filling: Peel pineapples , cut into pieces and blend till fine.
(2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
(3) For pastry: Cream butter and sugar then add in egg,egg yolk colour, salt and vanilla essence and blend till well combined.
(4) Add in flour and milk powder and mix till a dough is formed.
(5) Roll out the dough to 5 mm. thick. cut it out witha fluted round cutter.
(6) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
(7) Roll put small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
(8) Brush with egg glaze and bake at 170C for about 15 - 20 mins. or till pastry is golden.
(9) Leave pineapple tarts to cool on wire rack before storing in cookie containers.
pineapple tarts
Contributed by sweetie hamster
found this recipe on pineapple tarts but I hv not tried myself.
Filling:
1 Kg. Pineapple
300 gm. sugar
pinch of salt
6 gm. cinnamon stick
1 tsp. of cloves
Pastry:
250 gm. Butter
90 gm. icing sugar
1/2 tsp. salt
1 egg
1/2 tsp. vanilla essence
380 gm. Plain Flour
2 Tbsp. milk powder
a drop of egg yolk colouring
For glazing:
1 egg yolk + a little water + a drop of egg yolk colour
Method:
(1) For filling: Peel pineapples , cut into pieces and blend till fine.
(2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
(3) For pastry: Cream butter and sugar then add in egg,egg yolk colour, salt and vanilla essence and blend till well combined.
(4) Add in flour and milk powder and mix till a dough is formed.
(5) Roll out the dough to 5 mm. thick. cut it out witha fluted round cutter.
(6) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
(7) Roll put small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
(8) Brush with egg glaze and bake at 170C for about 15 - 20 mins. or till pastry is golden.
(9) Leave pineapple tarts to cool on wire rack before storing in cookie containers.
found this recipe on pineapple tarts but I hv not tried myself.
Filling:
1 Kg. Pineapple
300 gm. sugar
pinch of salt
6 gm. cinnamon stick
1 tsp. of cloves
Pastry:
250 gm. Butter
90 gm. icing sugar
1/2 tsp. salt
1 egg
1/2 tsp. vanilla essence
380 gm. Plain Flour
2 Tbsp. milk powder
a drop of egg yolk colouring
For glazing:
1 egg yolk + a little water + a drop of egg yolk colour
Method:
(1) For filling: Peel pineapples , cut into pieces and blend till fine.
(2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
(3) For pastry: Cream butter and sugar then add in egg,egg yolk colour, salt and vanilla essence and blend till well combined.
(4) Add in flour and milk powder and mix till a dough is formed.
(5) Roll out the dough to 5 mm. thick. cut it out witha fluted round cutter.
(6) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
(7) Roll put small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
(8) Brush with egg glaze and bake at 170C for about 15 - 20 mins. or till pastry is golden.
(9) Leave pineapple tarts to cool on wire rack before storing in cookie containers.
prune cake recipe
Contributed by Eileen Tan (bktan02)
prune cake recipe
Ingredient:
225g butter (hard)
200g fine sugar
4(60g) eggs
200g plain flour - sieve together with baking powder
1/2tsp baking powder
1tsp rum
150g dried prune (chopped) - add into the flour
Method:
Preheat oven at 160degree, grease & line paper on a 9" round baking tin.
1. Cream buter & sugar till pale white (for mixer -used slow speed first then turn to medium speed, about 15min) & add in eggs one at a time (medium speed).
2. Add in rum, flour & baking powder
3. Bake at 160degree till golden brown
prune cake recipe
Ingredient:
225g butter (hard)
200g fine sugar
4(60g) eggs
200g plain flour - sieve together with baking powder
1/2tsp baking powder
1tsp rum
150g dried prune (chopped) - add into the flour
Method:
Preheat oven at 160degree, grease & line paper on a 9" round baking tin.
1. Cream buter & sugar till pale white (for mixer -used slow speed first then turn to medium speed, about 15min) & add in eggs one at a time (medium speed).
2. Add in rum, flour & baking powder
3. Bake at 160degree till golden brown
Log cake
Contributed by Pink
Log cake
Ingredients:
Sponge:
5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
5 Tbsp. brandy
60 gm. cornoil
Cream for filling and creaming:
150 gm. Non-Dairy whip cream ( RED MAN or TOPPIN Pride)
1 to 2 Tbsp. brandy 3
tbs Chocolate emulco
Methods:
(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10" x 14" tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Spread a layer of fresh cream on top of the swiss roll and roll it up.
(7) Spread fresh cream on the swiss roll and decorate with anything you like.
(8) Slice & Serve chilled.
Vanilla Cupcakes - Hwee
Contributed by Hwee
Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk (i use fresh milk)
Buttercream Frosting:
2 cups confectioners sugar, sifted
1/2 cup butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
For the Cupcakes:
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture, along with the milk, and beat until combined. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes (180 degrees) or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
For the Frosting:
cream the butter until smooth and well blended. Add the vanilla extract. gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color. and yes, i leave them at room temp for max 24 hrs. if i intend to eat them the next day, i put them in the fridge. guess if you dun use fresh milk you can leve them in room temp for longer.
Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk (i use fresh milk)
Buttercream Frosting:
2 cups confectioners sugar, sifted
1/2 cup butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
For the Cupcakes:
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture, along with the milk, and beat until combined. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes (180 degrees) or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
For the Frosting:
cream the butter until smooth and well blended. Add the vanilla extract. gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color. and yes, i leave them at room temp for max 24 hrs. if i intend to eat them the next day, i put them in the fridge. guess if you dun use fresh milk you can leve them in room temp for longer.
choco sponge cake
choco sponge cake
Set A
90gm sugar
85g cake flour
5g baking powder
3 eggs @180g
35g milk
1/2tsp coffee oil ( i replace with vanilla essence)
8g SP
Set B (mixed both)
30g melted butter
10g coco powder
1) Start mixing A in low speed, increase speed to high and beat for 5mins, reduced to low speed for another 1 min
2) Add B & mixed till well combined
3) Poured into 20cm pre-lined baking mould
4) bake at 180c over 40mins in pre warm oven. Tray should be abt 2-3 cm from the bottom of the oven and baked with both top & bottom heat.
5) Remove from mould & allow it to cool
Set A
90gm sugar
85g cake flour
5g baking powder
3 eggs @180g
35g milk
1/2tsp coffee oil ( i replace with vanilla essence)
8g SP
Set B (mixed both)
30g melted butter
10g coco powder
1) Start mixing A in low speed, increase speed to high and beat for 5mins, reduced to low speed for another 1 min
2) Add B & mixed till well combined
3) Poured into 20cm pre-lined baking mould
4) bake at 180c over 40mins in pre warm oven. Tray should be abt 2-3 cm from the bottom of the oven and baked with both top & bottom heat.
5) Remove from mould & allow it to cool
Banana Crumb Muffins
Contributed by Dearie_e (dearie_e)
Banana Crumb Muffins
INGREDIENTS
? 9 Muffins
? 1-1/3 cups or 170g all-purpose flour
? 1 teaspoon or 4g baking soda
? 1 teaspoon or 4g baking powder
? 1/2 teaspoon or 3g salt
? 2-3/4 bananas, mashed
? 2/3 cup or 135g white sugar
? 7/8 egg, lightly beaten
? 1/4 cup and 2 teaspoons or 70g butter, melted
? 1/4 cup and 2 teaspoons or 65g packed brown sugar
? 1 tablespoon and 2-1/2 teaspoons or 15g all-purpose flour
? 1/8 teaspoon or 0.3g ground cinnamon
? 2-3/4 or 15g teaspoons butter
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Banana Crumb Muffins
INGREDIENTS
? 9 Muffins
? 1-1/3 cups or 170g all-purpose flour
? 1 teaspoon or 4g baking soda
? 1 teaspoon or 4g baking powder
? 1/2 teaspoon or 3g salt
? 2-3/4 bananas, mashed
? 2/3 cup or 135g white sugar
? 7/8 egg, lightly beaten
? 1/4 cup and 2 teaspoons or 70g butter, melted
? 1/4 cup and 2 teaspoons or 65g packed brown sugar
? 1 tablespoon and 2-1/2 teaspoons or 15g all-purpose flour
? 1/8 teaspoon or 0.3g ground cinnamon
? 2-3/4 or 15g teaspoons butter
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Subscribe to:
Posts (Atom)
