Tuesday we went Downtown east for a break. Look my dd enjoying himself.
Dancing with the balls..
Thursday, June 17, 2010
Pardon me for the large hole, I forgot to tap the cake tin lightly before bake.
4 large egg yolks
50g veg oil
150g strawberry yogurt
1 tsp of strawberry essence
120g cake flour
1 tsp baking powder
1/8 baking soda
5 large egg whites
1/4 cream of tartar
- Whisk yolks and sugar until dissolves.
- Add oil and salt, whisk and add strawberry yogurt. Mix well.
- Add in sifted flour and mix until no lump.
- Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
- Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
- Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
- When it cool, remove it from the mould.
Supermarket having sales on blueberries and i bought 8 packet in a row. I used some to do jams, muffins and chiffons. Then i kept the rest and frozen them. Haaa i super kasui type, Cos usually they are selling $4+ or $5+ per mini packet. Using recipes from this super mummy site happyhomebaking.blogspot.com. Do visit her website for more marvellous recipes.
(yields about 1 cup of jam)
100g bananas (1 large very riped), mashed
200g frozen blueberries, thaw
230g granulated sugar*
juice from 1/2 a lemon
- Rinse and thaw frozen berries. With a fork, crush the berries so that some berries are mushed up leaving others only lightly crushed.
- Place mashed bananas, lemon juice, sugar and blueberries in a pot or a large saucepan. Mix well.
- On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
- Keep at a rolling boil for another 5 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams). The entire cooking time should be around 10 ~ 15 mins.
- Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
- Ladle hot jam into hot sterilised jars leaving a gap of about 1~2cm from the top. (Since I do not have an appropriate ladle or funnel, I poured the jam into my measuring cup before filling the jars. The sprout on the cup helps easy and clean filling.) Secure lids. Let cool. Jam will keep up to 3 months if stored in fridge or in a cool, dark cupboard. Once opened, store in fridge and best consumed within 3~ 4 weeks.
Tuesday, June 15, 2010
(makes 12 small muffins)
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
60ml vegetable oil
125g granulated sugar
1 teaspoon vanilla extract
125g (about 1 cup) blueberries
Pre-heat oven to 180degC (350 degF).
Wash and drain blueberries. Dry with paper towels and toss them in a tablespoon of flour.
Place egg, oil, milk, sugar and vanilla extract in a bowl. With a manual whisk, whisk until thoroughly combined.
Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the centre.
Pour the liquid mixture into the dry mixture. With a spatula, gently fold all the ingredients to form a wet batter. Mix until the flour is just incorporate into the batter. Add the blueberries and fold in gently. DO NOT over mix. The batter should appear lumpy.
Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
Let cool on a wire rack. Serve warm.
Adopted from happyhomebaking.blogspot.com Classic blueberry muffins.
Saturday, June 12, 2010
2 Large eggs (beaten lightly)
1 tsp baking powder
1/2 tsp baking soda
220g banana or up to 400g- mashed
2 tbsp evaporated milk
1/2 tsp banana essence (optional)
2 banana slice for deco on the cake
Cream butter and sugar till light and creamy.
Pour in eggs gradually and beat till creamy.
Add in milk, mashed bananas and banana essence and mix well.
Add in flour, baking powder and soda and beat for a while only.
Pour into an 8 round tray and arrange sliced bananas on top.
Bake at 180c for 60 mins, remove foil bake at 170c for 15 mins to brown the surface.
For those who like moist cake used 400g of bananas. It was very tasty and yummy from the feed back of my friends and relatives. I also add in 20g of chocolate chip.
Sunday, June 6, 2010
220g self raising flour
250ml UHT chocolate milk
100g melted butter
1 egg (beaten)
1 tsp vanilla essence or coffee essence
2 tbsp cocoa powder
100g chocolate chips
- In a mixing bowl, add butter and sugar cream with a whisk.
- Add beaten egg and mix well.
- Add flour and milk, vanilla essence, cocoa powder and chocolate chips. Do not over-mix.
- Spoon mixture into muffin tray lined with paper muffin cups up to 1/3 full.
- Drop some chocolate chips on the middle part.
- Baked at 170c for 25 mins.
NotesPut in the middle rack. Preheated oven at 170c for 20 mins, bake 170c for 25 mins.