Cream Cheese Pound Cake

i know! the picture is does not quite tally with the title, and technically i did the cupcake version of the original recipe.
no matter what, it all taste great!!!

Ingredients...

- 195g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150g unsalted butter, room temperature
- 140g package cream cheese, room temperature
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange



How to...

1. Preheat oven to 175°C and place rack in center of oven.

2. In a large bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.

4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.

6. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)

7. This cake will keep several days at room temperature and one week when
refrigerated. Can also be frozen.

If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

for easier consumption, i made it into cupcakes and a loaf of cream cheese chocolate pound cake; jusr mix 3tbsp of cocoa powder + 3 tbsp hot water and mix into batter.

Chendol Jelly

Chendol Layer...

- 500ml water
- 170gm sugar
- 250ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml
- small pinch of salt
- 30gm corn starch
- 500gm cendol (2 cups, drained)

1) Mix agar powder with 250ml water, set aside.

2) Mix cornstarch, salt and coconut extract together, set aside.

3) Bring 500ml water and sugar to a boil. When solution has come to a boil, pour in agar mixture.

4) Bring a a boil again, lower heat and pour in cornstarch mixture, stirring all the while.

5) On medium heat , bring back to a boil. Remove from heat and put in drained cendol. Mix well.

6) Pour into a 10 inch square pan.



While the cendol layer is cooling down, do the brown layer.


Brown Layer...
- 200gm gula Melaka
- 500ml water
- 2 blades pandan, shredded and knotted
- 250ml water
- 1.5 Tbsp agar-agar powder (12.5gm)
- extract from 1 coconut mixed with water totaling 250ml + small pinch of salt

1. Bring 500ml water, palm sugar and pandan knot to a boil and simmer until palm sugar has totally dissolved.

2. Mix agar powder with 250ml water and pour into the pot. Bring to a boil again.

3. Lower heat and pour in coconut extract, stirring all the while. When there are small bubbles on the side of the pot, remove pot from heat.

4. Test cendol layer by touching surface. It should have slightly cooled and developed a film on top that does not stick to ur fingers, but should be wobbly. Pour in brown layer slowly, carefully using a sieve(there might be unwanted stuff in the palm sugar) and let it set and cool down.

5. Chill in fridge before cutting.

Hor Fun

Ingredients...
- 300g or usually 1 packet of hor fun (flat noodles)
- 10g chopped garlic
- marinated meat or seafood
- 4 stalks chye sim (cut into 6cm length)

Sauce...
- 1 egg lightly beaten
- 500ml stock (or a mixture of stock and water)
- 1 or 2 tbsp oyster sauce
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce
- 1/2 tsp sugar
- salt and pepper to tase

Thickening Glaze...
Mix 3 tbsp corn flour with 4 tbsp water. some would use tapioca flour instead.



How to...

1. Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the noodles and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until lightly burned or charred.
Dish up and set aside.

2. Add some oil in a wok and stir-fry the minced garlic until fragrant Do a quick stir of the meat or seafood.

3. Pour in stock, add seasoning and bring it to boil. Add in the starch mixture then egg mixture, to thicken the gravy.



YUMMY YUMMY!!

Steamed Chicken with Lup Cheong & Chinese Mushroom

Ingredients:

- 1 lb of chicken, cut into small pieces - I used chicken wings (flat)
- 4 or 5 dried shitake mushrooms
- 1 pair of Chinese sausage

Marinade:

- 1 tbsp ginger, minced
- 1 tbsp green onions, minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp of sugar
- 1 tbsp cornstarch
- 1 tsp of sesame oil
- 1/2 tsp of ground white pepper



How to...

1.Soak the mushrooms in a bowl of boiling water until soft. Cut off the hard stem, slice the mushrooms and set aside.

2. Strain the soaking water into a bowl. Slice the mushrooms and sausage diagonally.

3. Marinate the chicken with the ingredients except the cornstarch for 15 to 30 minutes.

4. Put the cornstarch in a small bowl and pour a bit of the mushroom soaking water to make a thin paste.

5. Mix well with the marinated chicken wings.

6.Put the chicken wings in a glass or ceramic pie plate or similar type of dish.

7. Spread the mushrooms and pieces of sausage on top. Put a steamer rack in the wok, add water to cover the rack and place the dish on the rack. Cover wok and steam on high heat for about 15 minutes. Check the water hasn't boiled dry. Check that the chicken is cooked. If not, steam another 5 minutes.

8. Splash a bit of sesame oil on top of the meat once cooked.


you can reduce the chinese sausage to 1 stick for a slightly "healthier" version.

bring the usual lazy me, i marinated the meat overnight for more flaovur and added in the cornstarch together as well.
i steamed the vegetables in the same plate as it can also absorb the sauce at the same time.
(actually is less pots/pans to wash!)

中秋节: Baked Mooncake with Sesame & Almond Lotus Filling

Today is 中秋节!
Also known as Mid-Autumn Festival, and sometimes referred to as the Lantern Festival or Mooncake Festival.

The Mid-Autumn Festival is held on the 15th day of the eighth month in the Chinese calendar, which is in September or early October in the Gregorian calendar. It is a date that parallels the autumnal equinox of the solar calendar, when the moon is at its fullest and roundest. The traditional food of this festival is the mooncake, of which there are many different varieties.



Traditionally on this day, Chinese family members and friends will gather to admire the bright mid-autumn harvest moon, and eat moon cakes and pomelos under the moon together.



so what are your plans for tonight?
=)

Cinnamon Sugar Pull-Apart Bread

as you can see, bread "fell apart" cause i didn't proof it in the correct tin.
=p

http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/

For the Dough:

- 344g plus 2 tablespoons all-purpose flour
- 1/4 cup (56g) granulated sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/2 teaspoon salt
- 57g unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract

For the Filling:

- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 56.7g unsalted butter, melted until browned



How to...

1. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

2. Whisk together eggs and set aside.

3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two.

4. Pour the milk mixture into the dry ingredients and mix with a spatula.
Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring.
Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

5. Place the dough is a large, greased bowl.
Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

6. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.
Melt 2 ounces of butter until browned. Set aside.
Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go.
Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

8. Slice the dough vertically, into six equal-sized strips.
Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

9. Place a rack in the center of the oven and preheat to 170-180 degrees C. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

10. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.


definately not the prettiest.
looks messy(& unappetising) eh?


but makes eating super convenient!
just pull and a slice will tear out easily!!

Sour Cream Marble Cake with Chocolate Chips

i always mess up the kitchen real bad on every single occasion i bake.

this time, while trying to cream butter and sugar, all the sugar crystals flew out when i switch on the mixer!!!

AAARRGGGHGHHHH!!!

tiny bits of butter-sugar lumps and sugar crystal were all over the floor, work top and well basically ALL OVER THE PLACE LAAAAA!!!

then i forgot to put back the sour cream into the fridge after measurements. when it went into the mixer, i think it curdle.

*bbbaaaahhhhhhh*

was supposed to be a marble cake, but after all the cleaning up i have done while preparing the batter, lazy me just dump the whole chocolate paste in and stir it up.

hope my next 猫王 cake wont have so much mopping and wiping.


=========================================================================



Ingredients...

Chocolate Paste:
- 3 tbsp cocoa powder
- 3 tbsp hot water

Cake Batter:
- 250g unsalted butter, room temperature
- 350g caster sugar
- 4 large eggs
- 2 & 1/2 tsp vanilla extract
- 210g sour cream
- 420g all purpose flour
- 2 & 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100g miniature chocolate chips



How to...

1. Preheat the oven to 180C. The generously grease a 12 cup bundt pan.
In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.

2. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.

3. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
Remove 1/3 of the batter and mix in the chocolate paste in to it.
Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.

4. Place in the oven to bake for 40 to 50 minutes, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.

Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.

it's sooooo soft and fluffy and crumbly! the top was slightly crispy and yet not burnt!
in fact i might consider this as my basic cupcake recipe!!

老鼠粉/ Loh Shi Fun/ Bee Tai Mak/ Mee Tai Mak/ Ngan Chum Fun/ Silver Needle Noodles

many many names for this particular noodles eh.
was never a fan of this noodles, until the hormones (and hub) asked me to try cooking this dish.
in fact, this became one of the few little choices of noodles that my body can accept!
=)


Ingredients...

- 3 tbsp cooking oil
- 2 small cloves garlic, chopped
- 80g minced prawns (I used whole prawns instead)
- 80g minced pork
- 1/2 tsp salt and pepper
- 300g Loh Shi Fun, rinsed in hot water and drained
* u can use any poultry/ fish/ veggies!

Seasoning...
- 1 to 1 1/2 tbsp dark soya sauce
- 2 tablespoon oyster sauce
- 1 tbsp light soya sauce (I reduced this to just a dash, and used fish sauce instead)
- 1/2 cup water
- 1/2 tsp Chinese wine (or just a dash)
- Salt to taste

Garnishing...
- 1 egg
- Spring onions
- Shallot crisps
- Sliced red chillies with soya sauce (optional)



How to...

1. Marinate minced prawns and pork with salt and pepper, set aside. If you are using whole prawns or other types of seafood, marinate them for about 10 mins in a little bit of light soya sauce, and a dash of Chinese wine.

2. In a bowl, combine seasoning ingredients and set aside.

3. Heat claypot with oil and sauté garlic until light browned. Then add in marinated meat/minced prawns/squids/fish chunks etc and give it a stir. Now, add Loh Shi Fun and seasoning ingredients.
* If using whole prawns, cook them first, remove and set aside. Then cook the rest of the meat/seafood.

4. Bring to a boil. Once the raw ingredients are cooked and the noodles are soft, adjust seasonings to taste.

5. Turn off heat, crack an egg and cover pot with its lid.

6. Stir the half cooked egg around just before serving. Top the dish with whole prawns (if using) and garnish with spring onions and shallot crisps.

Walnut & Melon Baked Mooncake

so addicted with the crumbly, pick-up-will-fall-apart crust!!

Strawberry Yogurt with Mango Jelly Mooncake

Chicken Adobo

Ingredients...

- approximately 2 pounds of chicken
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup rice or cider vinegar
- 1 cup of water
- 1 tablespoon packed brown sugar
- 5 garlic cloves, smashed with the side of a knife
- 2 bay leaves
- 1/2 teaspoon coarsely ground black pepper
- small yellow onion, thickly sliced



How to...

1. Combine everything in a large bowl and marinate for 1 hour, up to overnight.

2. Bring everything up to a boil then lower the heat and simmer for 30 minutes. Turn the chicken halfway through the cooking process.

3. Remove the chicken and bring the sauce back to a boil and continue to boil the sauce until it reduces by about half to a slightly thickened syrup.

4. Serve the chicken over rice and spoon the sauce on top.


a tangy mix that whets the appetite!
*slurpz!!*

G.M. strawberry

love the vibrant contrast of red and green!



huge a** strawberry!!!
0_0 !!

Flourless Chocolate & Almond Cake

Ingredients...

- 200g dark, bitter chocolate
- 1 tbsp strong espresso coffee
- 1 tbsp rum or brandy
- 150g caster sugar
- 150g butter (I used unsalted)
- 100g ground almonds
- 5 eggs, separated
- Icing sugar for dusting
- Pinch of salt (optional, but I feel salt enhances the flavour of chocolate or any bakes)



How to...

1. Melt the chocolate, coffee, rum or brandy, sugar and butter (and salt, if using) in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed.

2. Add the ground almonds and mix well. Beat in the egg yolks, one by one.

3. Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
*add whites to chocolate! not the other way around.

4. Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C for 40 to 50 mins (less if you like it fudgey, more if you like it cakey).

5. Leave to cool before removing gently from the tin, and dust with icing sugar to serve.


this flourless cake taste mousse-y, so don't think that it is under cook!

Lychee & Kirsch Snow Skin Mooncake

today is the first day of the eighth month in the Chinese calendar!



so do you prefer the traditional kind, or the mordern variations?

Strawberry & Raspberry Almond with Streusel Topping

Red Tea Roll with Macadamia & Chocolate filling

Profiteroles/ Cream Puff with Crème Pâtissière

choux dough!
made in a pan!!


Totally Home Made Crème Pâtissière

- 1 cup milk (236ml)
- 2 egg yolks
- 1/4 cup caster sugar (55g)
- 1 drop vanilla extract
- 2 tbsp cornflour
- 1 pinch salt (only if not adding butter, or using unsalted butter)
- 1/2 tsp unsalted butter, for additional shine and firmness

1. Whisk together egg yolks, 1/4 cup milk (60ml), sugar and vanilla beans. Mix in cornflour and salt (if using).

2. Bring the remaining milk to a scald* in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
* To scald is to heat to just below the boiling point.

3. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter.

4. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally.
- I just continued whisking in the same saucepan until it cooled down.

5. Once it reaches room temperature, scoop the crème pâtissière into a piping bag (twist the open end to seal up the custard) or into a ketchup bottle. Keep in the refrigerator until ready to use.


♥♥♥
~~ bbbwweeaauuttiifffuulll ~~
lovely golden choux puff!

- 1 cup water
- 55g unsalted butter
- 1/2 teaspoon salt
- 120g plain flour
- 3 large eggs + 1 large egg (beaten lightly)

1. Place the water, butter and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from the heat and add the flour all at once.

2. Mix rapidly with a spatula until fully combined.

3. Place the mixture on the stove over a low heat and dry mix for about 5-6 mins. The dough should be soft and but not sticky. If there is a thin white crust at the bottom of the pan, it means the dough is sufficiently dried.

4. Transfer to a bowl and spread to cool. Let the dough cool slightly.

5. Add the 3 eggs one at a time, incorporating each fully before adding the next.

6. Add the last egg a little at the time to control consistency. You do not want a mixture that is too runny, else the choux puff will not hold its shape. If the mixture looks right to you, stop adding the egg. The dough should be smooth, shiny and as thick and heavy as mayonnaise.

7. Preheat oven to 190 degree celsius. Cover a large baking tray with parchment paper. Fill a pastry bag with the dough with a piping nozzle.

8. Pipe the dough into balls - depends how big you want your cream puffs to be. Press down any peaks gently with your finger (dipped in water). Otherwise, the peaks will burn as they bake.

9. Brush the top with the egg wash (I mix some egg and with water). Some recipes call for giving the puffs a quick spritz of water before baking, as steam helps the puffs rise better.

10. Bake for about 30-35 minutes or until well puffed and golden. The drier, the crustier, the better. Turn off the heat, leave the oven door slightly ajar, and let the puffs cool slowly. The puffs may collapse if they are cooled too fast


...and a few rebellious ones...


stuffed & puffed


Choux Box!! =))

Opera Caramel Gateau

mini version.
cute eh!!


abit of over zealous sprayed bronzing.


big + small = weighing scale number going up
but so worth it!!!
=)

Crusty Village Farmers Bread

rugby balls!!


jiam tau lor ti!!
i made curry to go with it.
if not, the bread will mould within these couple of days 'cause there's no preservatives plus the horrid weather.

Apple Strudel (with some raspberry & blueberry)

i thought all strudel pastry will puff up.
apparently not.
some tops came out dead flat and unappetizing.
some puff beautifully like mountain double peaks.
mine?
average lor. at least my top still can rock.
no puns intended!
=p

Baked Chicago Cheese Cake (cracked top)

i kept this in the freezer.
it's just like eating cheese cake ice cream.
=p

Spinach & Carrot Bread with Cheese Topping

soft, fluffy, healthy!!

Japanese Sweet Polo Bun

spot the correctly made bun.
i didn't listen well, and thus all the open a** buns.
...bbbaaahhhhh...

Blueberry Pie with Almond Cake Filling, topped with Almond Meringue

crop circle? UFO??


nnaaahhh...
it's just a pie!


bleeding blueberry!!

Almond Hazelnut Cake with Pastry Cream & Cocoa Crunch

...to die for...
both in preparation and taste!

it's a helluva work involved to bake and "construct" this cake.
but the end result is totally worth it.

Portuguese Egg Tart

can u see the layering of the crust?
this tart is hard work!

Pandan Chiffon Cake