Saturday, May 28, 2011

Mini Yoghurt Popper











Here i am submitting this post to:  Aspiring Bakers #7- Chocolate Delight (May 2011) hosted by DG from Tested and Tasted http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html

Please excuses me for the poor photo taken, these popper was done on a last minutes decision and was bake on the day before my 2nd tooth extraction. The baking itch bugs me and was afraid that i might be too painful to bake after my tooth extraction. Moo!!! I hate dentist.

INGREDIENTS:

130g plain flour, sifted
30g corn flour, sifted
1 tsp baking powder
1/4 tsp salt
150g strawberry yoghurt, ( i use marigold low fat 1 small tub)
50g caster sugar
1 grade A egg
43g unsalted butter, melted and cool
1 zest of lemon
80g white chocolate
80g dark chocolate
some deco for sprinkle (individual preference)

METHODS
  1. Mix lemon zest and sugar until combined. Set aside. (at least 20 minutes, to allow sugar to absorb the lemon fragrant)
  2. Preheat oven 180C and put the butter in the microwave until melted.
  3. Add egg into the sugar mixture and whisk till combined.
  4. Add yoghurt and mix well.
  5. Sieve in the flour, baking powder, salt and whisk well. Lastly add in melted butter mix until combined.
  6. Scoop or pipe mixture into the well greased mould at 80% full.
  7. Bake for 10-15 minutes or until the donuts spring bake when touched. (depending on the mini mould used) Leave it on the tray for 3 second before remove and cool it completely.
  8. Poke toothpick in the middle of the donuts when cool.
  9. Melt chocolate, dip the popper face down and tap lightly to remove excessive chocolate and quickly sprinkle any deco of your choice on it and put it on the wire rack to harden.
For a clearer instruction. Please go to the link below, it has the step-by-step shown.
Adapted from: http://ellenaguan.blogspot.com/2011/02/valentines-dessert-heart-poppers.html with some changes.

Thursday, May 26, 2011

Dulce De Leche


Sorry for MIA for quite sometime and not replying any comments. My son was down with high fever again and this time was even worse. I have to rush him to hospital early in the morning on the eve of Vesak day. As scary enough my thermometer was down exactly on the day he was having a fever and he was murmuring early in the morning 4 am. Upon reaching hospital,l the doctor told me that he had reach 41C and was hush into the bathroom to shower. What was even worse was that i am having a bad toothache and my gums was all swollen badly on my right side. I have to bear with it until Wednesday. Only god knows how many pain killer, i took. :(

The dental told me that my gums was badly swollen and they could only have my wisdom tooth extract until the swollen gone down. But finally it was remove on Friday and today i just have another minor surgery on my lower part to remove another wisdom tooth. Ouch! It hurts alot and i always have phobia of going to the dentist. It really freak the hell out of me. Now still had another appointment on this Friday to remove the nerve on another tooth affected by the wisdom tooth. It seems like forever non ending with the dental.

I saw this Dulce De Leche from http://wendyinkk.blogspot.com/2010/04/making-dulce-de-leche-from-sweetened.html and it was on my make to do list until i tried my hand on it. Do hop on to  wendyinkk.blogspot.com for more info or good recipes share by her.

It was easy just 4 steps :
- Peel the label wash the can clean.
- Put in the crockery pot (slow cooker), pour hot water till the brim .(hot water must cover the whole can)
- Turn mode hot and leave it for 3 hours.(after 45mins-1 hr turn low or auto, remember to line the bottom with a steaming rack or the pot with be stain from the can)
- Remove and open it, when the can had completely cooled.( you won't want it to burst out on your face).

Notes: I forgot and left it on hot mode on 2 hrs and turn to low mode. Again forgot after 4 -5 hrs, i switch off and went to sleep. I make 3 cans at a time gave one to my friend mum to try.

Wednesday, May 18, 2011

Pomegranate Tea cupcake


The pomegranate itself is an anti-oxidant and can help to fight cancer as well as being high in vitamin C, which will help to boost immunities. Pomegranate tea and juice has been useful in treating urinary tract disorders, diarrhea and reduce fever. This taste very much like a fruit cake to me very mild and refreshing, but lots of health benefits.

Ingredients: (Makes 8 pcs)
100g butter
50g icing sugar
2 medium eggs
120g self-raising flour
20g corn flour
100g pomegranate tea

Method:
  1. In a bowl whisk butter and icing sugar until smooth.
  2. Add in the eggs gradually.
  3. Mix in the sifted flour until just combined
  4. Lastly, add the pomegranate tea and mix well.
  5. Scoop the batter 80% full  and bake in a preheated oven 180C for 25 mins.


                                                                      clip art

Monday, May 16, 2011

Matcha and chocolate cake


Here i am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html
Ingredient: (makes a 9 inch square tin)
- 160g cake flour
- 1 Tbsp baking powder
- 75 ml milk (divide into two portion)
- 2 Tbsp cocoa powder
- 2 Tbsp matcha
- 200g unsalted butter (room temperature)
- 1/4 tsp salt
- 190g icing sugar
- 4 eggs
- 150g ground almonds

Methods:
  1. Preheat oven to 180C.
  2. Sift all flour together in a medium mixing bowl and set aside.
  3. Divide the milk into two portion and warm it. Add the cocoa powder in portion one and add the matcha in portion two mix well.
  4. In another large bowl beat the butter with the icing sugar until creamy.
  5. Slowly add eggs one by one and whisk till well combined.
  6. Mix in the sifted flour and ground almonds.
  7. Divide the batter into two portion. Mix portion one with the cocoa mixture and portion two with matcha mixture.
  8. Pour half portion of the chocolate batter in the well greased cake tin, cover with the matcha batter and finish with the remaining chocolate batter.
  9. Bake for 50 -60 mins or till cooked.

Notes:
  • I baked it in two oval cake tin.
  • Must line and grease the cake tin well.
  • Next time must add cream cheese frosting on the cake. It helps to enhance the taste.
  • Tips: Can add some chopped walnuts, almond flake, chocolate chip & etc.
  • I add 100g white chocolate chips to the chocolate batter.
Source from: Chocolate Basics by Guillaumont Nikolcic with some changes.

Thursday, May 12, 2011

Double chocolate chips cookies





















A easy cookies bake by my dear boy. My dear boy recently develop a interest in baking, he always pester me to let him bake on his own. One morning he woke my DH holding the hp and ask him to take video of him. My DH was still wondering what he's up to until he saw my DB had already took out my baking stuff and preparing to do a demo on baking for his dad. Haa! A short video of him playing with my stuff :) I gave the cookies to share with his teacher and friends. The feedback was really good.

Here i am submitting this post to: Aspiring Bakers #7- Chocolate Delight (May 2011) hosted by DG from Tested and Tasted http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html
Ingredients:
220g plain flour
1/2 tsp baking powder
1/2 baking soda
125g butter
125g brown sugar
100g caster sugar
1 egg
1 tsp vanilla essence
80 g chocolate chips
80g white chocolate chips
100g macadamia (roasted and chopped)

Methods:
  1. In a bowl, sift all flour and set aside.
  2. using another bowl cream the butter and the sugar until light.
  3. Add the egg and vanilla essence mix until well blended.
  4. Add in the flour mixture and mix until just combined.
  5. Stir in the chocolate chips and chopped macadamia
  6. Shaped the dough into balls and place them on the baking sheet.
  7. Bake in a preheated oven for 180C 15 mins or until the edges are golden brown.
Notes:
  • The cookies will spread alot must leave spacing about 2 inches apart.
  • Use melon scoop and flatten them on the baking sheet.
  • It yield about 50 pcs large and thin cookies.
Source: From my neighbour

video