Sunday, October 15, 2017

Lemon Sponge Cupcakes



Recipe

Ingredients (yield 7 cupcakes)
2 eggs
50g caster sugar
65g cake flour
1/4tsp salt
2tbsp lemon juice
1tbsp veg. oil
zest of a lemon

40g dried cranberries (chopped and dust with some flour)


Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. Mix lemon juice, zest and oil together and set aside.
4. Sift flour and salt together twice and set aside.
5. Use a cake mixer whisk eggs and sugar until thick and fluffy.
6. Pour flour into cake batter in 3 portions and fold in till well combined. (I used hand whisk for folding in.)
7. Pour in liquid mixture into cake batter and mix till well combined.
8. Lastly add in dried cranberries and mix well.
9. Spoon batter into cupcake tray until 80% full.
10.Lightly tap tray on table top to burst air bubbles in the batter.
11.Bake in preheated oven for 15-18mins.
12.Remove cakes from tin and cool them on a wire rack.

Sunday, September 24, 2017

Chocolate Cotton Sponge Cake



Recipe

Ingredients
50g veg. oil
55g cake flour (sift)
5g cocoa powder
4 egg yolk
40g chocolate milk
1/4tsp salt
1/4tsp chocolate paste

4 egg white
50g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 110C.
2. Line base and sides of a rectangular pan (16cm x 21cm x 4cm) with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in chocolate milk, salt and chocolate paste till mixture is smooth.
7. Lastly, stir in egg yolk and mix till smooth, set aside.
8. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 50mins. (Adjust oven temperature and baking time according to your oven heating power.)
14.Then increase oven temperature to 130C and bake for another 20mins.
15.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
16.Leave cake to cool on a wire rack.

Sunday, August 20, 2017

Orange Cranberry Butter Cupcakes



Recipe

Ingredients (9 cupcakes)
120g unsalted butter
80g caster sugar
1/4tsp salt
2 eggs
130g cake flour
1tsp baking powder
juice of 1 orange (about 50g)
zest of 1 orange

65g dried cranberry

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Slowly add egg and orange zest, beat until well combined.
6. Fold in flour and orange juice alternately until well combined.
7. Lastly fold in dried cranberry.
8. Spoon batter into paper casing until 3/4 full.
9. Bake in preheated oven for 20-25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Sunday, July 30, 2017

Pandan Cotton Sponge Cake




Recipe

Ingredients
50g coconut oil
60g cake flour (sift)
4 egg yolk
20g pandan juice
20g milk
1/4tsp salt
1/4tsp pandan paste

4 egg white
48g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 110C.
2. Line base and sides of a rectangular pan (16cm x 21cm x 4cm) with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in milk, pandan juice, salt and vanilla paste till mixture is smooth.
7. Lastly, stir in egg yolk and mix till smooth, set aside.
8. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 50mins. (Adjust oven temperature and baking time according to your oven heating power.)
14.Then increase oven temperature to 130C and bake for another 20mins.
15.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
16.Leave cake to cool on a wire rack.

Wednesday, June 21, 2017

Orange Cranberry Flower Buns



Recipe

Ingredients
180g bread flour
25g raw sugar
1tsp instant yeast
1/4tsp salt
50g orange juice
50g milk/water
1 egg yolk (about 20g)
15g butter

zest of an orange
50g cranberry

Steps:
1. In a big mixing bowl mix flour, yeast, sugar and salt together.
2. Make a well in the center and pour in orange juice, egg yolk and milk.
3. With a spatula, mix ingredients together till it form a dough.
4. Lastly, add in butter and hand knead butter into dough.
5. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
6. Add orange zest and cranberry into dough and knead till well mixed.
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proofed dough, hand knead on tabletop for a while.
9. Divide dough into 8 equal portions about 50g each, roll into balls .
10.Cover and rest for another 10mins.
11.Roll dough into ball again place it on a greased tray.
12.Slightly flatten dough, with a plastic knife press 5 deep slits on surface of dough.
13.Cover and leave it proof for 45mins until it doubled in size.
14.Preheat oven to 170C.
15.Spray water on surface of proofed dough.
16.Bake in preheated oven for 12-15mins until buns surface is browned.
17.Remove buns from oven, brush surface with butter and cool it on a wire rack.




Monday, June 19, 2017

Chocolate Paper Sponge Cake




Recipe

Ingredients
2 egg yolk
15g veg. oil
1/4tsp salt
40g chocolate milk
40g cake flour
1tsp cocoa powder
1/4tsp baking powder
1/4tsp salt

2 egg white
40g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour, cocoa powder, baking powder and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till combined.
6. Lastly, add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter till combined.
10.Lastly, fold in the rest of the meringue lightly in two portions till combined.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Sunday, June 11, 2017