Snowskin mooncake

Finally i puck up my courage and laid my hand on moon cake. Due to time constraint, i only do snowskin and did not bake any moon cake. But i will definitely do it next year!!! Really had so much fun shaping them using my jelly mould, muffin tray and of course moon cake mould.  There are polka milk green tea, pandan, green tea powder, Meiji chocolate milk with chocolate lotus filing and etc....  So many flavour to play with

Recipe source: adapted from http://blessedhomemaker.blogspot.com/2009/10/more-snow-skin-mooncakes.html  with some change.

Mayonnaise Meat Floss cupcakes

Makes 8-9 pieces



Ingredient

A

 120g butter

80g icing sugar

2 eggs (beaten)

60g mayonnaise

B

140g self-raising flour

1 tsp baking powder

C

30g Fish meat floss

For decoration

Some mayonnaise (spoon into a piping bag)

Some fish meat floss

Method

1. Beat butter and sugar og ingredient (A) until smooth. Add eggs in a slow stream. Add in mayonnaise, beat well.
2. Add in ingredient (B), mix well. Then add in ingredient (C), spoon into paper cups three-quarters of the way up. Arrange on a baking tray.
3. Bake no. (2) in a preheated oven at 175c for 15-20 mins. Once removed, decorate the top with mayonnaise and meat floss.

Notes: You can use 4 pieces of triangular shaped paper cups (4"X6"X4"). I bake in the middle rack.

This is a very delicious cupcake which taste like the type of bread we ate outside, but it more softer than bread. I will surely do this again, but of course increase the portion. Coz it finish up quickly before, i can grap a second helping. ^^^ And of course deco it in a more presentatable way, as it was a last minute decision to bake this cupcake. 

Cheese and chocolate chips chiffon

While reading through my recipes book, i saw this cheesecake chiffon from Alex Goh fantastic cheesecake book and decided to give it try. As a cheesecake lover myself i could not resist this temptation to bake myself one. Happily to say my family all comment that it was very soft and tasty. It was gone within one day.

Sorry i did not manage to take the photo after slicing, coz my hubby and son was happily helping themselves on it.

Ingredients

(A)

60g milk

40g cream cheese

25g butter

(B)

65 g flour

(C)

4 egg yolks

(D)

4 egg whites

100g sugar

pinch of salt

1/8 tsp cream of tartar

80g of chocolate chips

Method

1. Cook (A) over double-boiler until well blended and it thickens.
2. Remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.
5. Pour it into 21cm chiffon pan. Bake at 180C for 45 mins, remove foil and continue to bake for 5 mins. Remove it and invert the pan upside down.

Yogurt Blueberries chiffon

My first daring fruits chiffon, look they are so scary like cat eyes to me. The huge holes scares me off, i think i better try dry blueberries instead of fresh berries. My friends all comment that i was too harsh on my chiffon and got blue black all over its bodies.

Ingredients

4 egg yolks
40g Castor sugar
1/4 tsp salt

50g vegetable oil
150g blueberries yogurt

120g flour
1/2 baking powder

5 egg whites
40g Castor sugar
1/4 tsp cream of tartar
80g blueberries


Method

1. Whisk yolks and sugar until dissolves.
2. Add oil and salt, whisk and add Blueberries yogurt. Mix well.
3. Add in sifted flour and mix until no lump.
4. 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. Add in blueberries gently.
5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm cake tin. Bake at 180C for 45 mins. Remove the foil and bake for 10 mins.
7. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Notes:  Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Tuesday we went Downtown east for a break. Look my dd enjoying himself.

He was surrounded by balls, which is his most happiest moment. Oops that was my hand.

Dancing with the balls..

 

 

He fell asleep shortly, once we reach home.

Strawberry yogurt chiffon cake

Pardon me for the large hole, I forgot to tap the cake tin lightly before bake.

Ingredients

4 large egg yolks
40g sugar
1/4 salt
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
40g sugar
1/4 cream of tartar


Method

1. Whisk yolks and sugar until dissolves.
2. Add oil and salt, whisk and add strawberry yogurt. Mix well.
3. Add in sifted flour and mix until no lump.
4. 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.
5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
7. When it cool, remove it from the mould.

Notes Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Banana Blueberry jam

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.

Ingredient

(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

Method

1. Rinse and thaw frozen berries. With a fork, crush the berries so that some berries are mushed up leaving others only lightly crushed.
2. Place mashed bananas, lemon juice, sugar and blueberries in a pot or a large saucepan. Mix well.
3. 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.
4. 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.
5. Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
6. 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.

Note: *Do not reduce the sugar, as the amount is required to preserve the jam.

Blueberry muffins

Ingredients:


(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

175ml milk

125g granulated sugar

1 teaspoon vanilla extract

125g (about 1 cup) blueberries
 

Method:



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.

Notes Put muffin tray in the middle rack and bake for 25 mins. Using bottom heat for 20 mins and 5 mins top heat.

Adopted from happyhomebaking.blogspot.com Classic blueberry muffins.