November 30, 2012

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D

This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious.
My apologize for this is not a very handsome looking layer cake..:p

Lapis Bumi/ Coffee layer cake
recipe from : my sister connie
450g butter

10 eggs

388g condensed milk (i reduced to 300g)
300g Kaya (i used Glory brand)
270g plain flour
200g Horlick

5 tsp instant coffee powder add 2 tbsp warm water to diluted
(i added 6 tsp with 3 tsp warm water)

To do:
1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well.
2) Add in C and D beat  till all combine.
3) Divide batter into two portions. one plain and the other one add in dilute coffee.

4) Steam in a 8x8 inches square pan layer by layer( each layer is 170g of  batter). Each layer I steam for 5 minutes. Do not steam too long as the surface of this cake will wrinkle and causes uneven layers.

I packed it nicely to give to a friend..:D

Small Small Baker/Aspiring Bakers

I am submitting this post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Tomatoes in Sour Gravy ~ Air Asam Tomato

I went to visit Vivian blog today. I saw this very appetizing salad, that is called Tomatoes in Sour Gravy (Air Asam Tomato). This looks like salsa to me and i love salsa. 
It is a side dish for eating together with Nasi Dagang Kedah.

Adapted from Wendy and Vivian
Ingredients:1 red onion, sliced
1 tsp finely sliced bird’s eye chilli
3 Tbsp lime juice
2 Tbsp sugar
½ -3/4 tsp salt
1 Tbsp fish sauce ( i omitted this)
1-2 Tbsp vinegar (or more lime juice)
1 tsp finely minced torch ginger bud(i omitted this)
2.5 cups diced tomatoes  

Methods:1. Mix sliced red onion with lime juice, sugar, salt, chilli and fish sauce. Let it sit for 1 hour.

2. Taste it and adjust with vinegar and more salt if needed. It should be sourish, spicy and a saltiness level that is just right (not oversalted).

3. Just before serving, mix in minced torch ginger and diced tomatoes. Serve!
This is main side dish to go with nasi daging/Beef rice here 

 This is very appetitzing and refreshing!! It is easy and simple to prepare and i definitely will make it again and again.

I am submitting this post to MFF Kedah Perlis Month hosted by Wendy, Table for Two.

Another Happy Anniversary :D

Another Happy Wedding Anniversary, wishing a very special woman that i admire for her talent in cooking and baking.  She is my idol..heehee I came to know her in one of the blogger comment box. Her 'Quay Po Cooks' title attracts me. I then go over to her blog to have a peep.:p Then i understand why it is 'Quay Po Cooks'..Do you want to know why??  Go over to her blog and have a peep too..LOL (Quay Po Cooks)

Yesterday, is her 16th Anniversary. I hope this is not too late to congratulate her (Quay Po and her Quay Lo). I specially made this for them and i also hope she will like this..:D

Here is to the beautiful couple ,
May your life be filled with lots of
Happy Anniversary to 
Quay Lo & Quay Po,
Enjoy your each and every day !

Will share the making of these cake pop in my next next next post..:p
together with my strawberry in  wedding gown and tuxedo.. Stay tune!!

November 29, 2012

Pandan Chiffon . 班兰戚风蛋糕

Chiffon cake is a winner in my house. My boys could finish the whole chiffon in a jippy !! ;o..Pandan and orange are two most welcome flavour.  
班兰戚风是我家最受欢迎的蛋糕呢!! 除了香橙的以外噢..:D 宝贝们回吃了片再片又一片..;p

My heart shape chiffon  pan is a small pan. I like this recipe very much (this  recipe in chinese the authour is a Japanese - volume 7) which normally i use my round 7 inches chiffon pan to baked this. But in order for me to use the same recipe but baked in my heart shape chiffon pan i have to divide the batter to other pan. I put the divided batter into square cupcakes casing instead. 

我很喜欢菓子学堂的戚风蛋糕& 泡芙(volume 7)的一本书. 食简单,分量不太大而图片多有清楚是一本好书. 重要是价钱是一般也不太贵..:p 我试过书里的香草戚风,好柔软,好好吃~
我就把书里面的香草戚做了一点改变, 就变成班兰戚风了. 可是这分量给我的心形的模还是有点太多,..因为太喜欢这个食谱那我只好做了一些方形的小杯戚风.

My square cupcakes chiffons. It is nice too to make into little square cups. Looks like hokkaido chiffon just without the custard cream..:D
戚风蛋糕是个蛮欺负人的一种蛋糕. 打蛋白就是那蛋糕美不美的关键了.有以为朋友说这种地叫"气疯"蛋糕..让她有爱又恨..呵呵!! 爱因为超好吃,油不多也不让腰围加太厉害; 恨就是时做很美时又不美会沉..你说呢???  XD

1 heart shape pan and 5 square cupcakes cases ; 1个心形模和5个方形小纸杯

 Left is the chiffons after inverted.
1-  i hand whisked my egg whites till medium soft peak.
2- Filled my batter in, about 75% full.
3- the chiffons from the oven.

Pandan Chiffon..班兰戚风
recipe source: Ecole de patisserie . tsuji
(with a little changes)
菓子学堂..volume 7
Basic chiffon 
A: egg yolk batter
3 eggs (60g each)
20g castor sugar
2 tbsp (30ml) water (i used coconut milk + pandan juice) Note..1
30g canola oil
1/2 tsp vanilla essence/  1/2  stick of vanilla bean Note...2
50g plain flour 

Egg white meringue:
3 egg whites (90g)
50g castor sugar
(i added 1/4 tsp lemon juice)

To do yolk batter:
  1. In a mixing bowl add egg yolks. Stir in castor sugar, coconut and pandan milk  and canola oil to combine. Fold in flour and mixed well. Set aside.
To do the meringue:
  1. Whisk egg white till frothy, add in lemon juice continue beating until mixture form soft peak. Gradually add in sugar, beating at high speed until medium stiff peak.
  2. Gently fold in meringue into egg yolk batter until blended.
  3.  Pour batter into a ungreased 7 inches (18cm) tube pan. Bake in a preheated oven at 170c on low rack for 30-35 minutes. ( i baked mine in a heart shape tube pan and 5 square cupcake case and i baked mine at 170c for 30 minutes)
  4. Once cake is cooked remove from oven and invert cake until it is cooled. Slice and serve..:D
Hope you will ENJOY this as much as i do!!
Note 1...i used pestle and mortar to sort of gound my 3 pieces of pandan leaves (cause my blender break down..LOL) and add into coconut milk to extract the pandan juice and strain and take 2 tbsp of coconut pandan milk
 just add pandan leaves and coconut milk into a blender to blend. Then strain and take 2 tbsp.

Note 2..If you are making pandan flavour you may omit the vanilla flavor.

This is another pandan red bean cake that i baked on the following day.

I take out quarter of the batter to mix with 1 tbsp of honey red bean. Pour pandan batter first and top with the honey red bean batter.

November 27, 2012

Another Wedding Anniversary . 结婚周年

This is again not my wedding anniversary heehee..:D
I would like to wish a new blogging friend 'Jess from Bakericious a Happy Belated Anniversary. Since i just knew her i like to make a little something to Congratulate her on her special day. Although this is a belated one, i hope she will like it too. She is celebration her 12th anniversary. Yeah!! we are the same.. this year is my 12th anniversary too..:D

Happy 12th Anniversary 
Jess & her dear husband,
May your years to come are
happily ever after.


Now lets share this Coffee Chiffon cake. HERE!!

Coffee Chiffon Cake . 咖啡戚风蛋糕

Do you like coffee?? If you love coffee, you will love this Coffee Chiffon cake.
It is a very small chiffon cake with only 2 eggs but 1 tbsp of coffee granules is added in..:p 
你喜欢咖啡吗?? 如果你喜欢咖啡你就会爱上这咖啡戚风蛋糕噢!!
这是个小戚风, 才用了2粒蛋, 不过加了1大匙的咖啡精..:D

Coffee Chiffon Cake
recipe source: Chiffon Cake is done by Kevin Chai
Egg yolk batter:
1 tbsp instant coffee powder
20ml milk
2 egg yolks
20g caster sugar
20ml cooking oil(i used canola oil)
40g self raising flour

egg white meringue:
2 egg whites
1/4 tsp cream of tartar(i used 1/4 tsp lemon juice)
50g castor sugar

To do yolk batter:
  1. Melt the instant coffee powder with milk. Set aside.
  2. Add egg yolks into a mixing bowl. Stir in melted coffee, sugar, oil to combine. Fold in flour and mixed well.
To do the meringue:
  1. Whisk egg white till forthy, add in lemon juice continue beating until mixture form soft peak. Gradually add in sugar, beating at high speed until stiff peaks.

2.                            Gently fold the meringue into egg yolk batter until blended.
3.                               Pour batter into a ungreased 6' (16cm) tube pan.Bake in a preheated oven at 170c, on low rack for 30 minutes.
 (I baked mine in a heart shape tube pan and 1 square cupcake case)
4.                  Once cake is cooked remove from oven and invert cake until it is cooled. Serve with a cuppa of latte..:p

After inverted and cold.

 My three year old can't wait for me to cut after i took some pictures. He grab and tear a piece of the chiffon..XD
我的老幺等不紧了, 我拍好照, 他就抓了一角来吃..晕~~

Hope you ENJOY this lovely cake as much as we do..:D

November 25, 2012

DDMT Horlick Cupcakes ~ 必试好立克小杯单糕

I would like to thanks Ms B for leading me to this DDMT Horlick Cupcakes recipe. She is so kind to invite me to try out this recipe on her behalf. I am glad that i have try out this wonderful recipe. Below is part of her email to me. 
Since you have Horlicks, would you like to try out this recipe on my behalf. It is called DDMT Horlick Cup Cakes from Violet Fenying's facebook. Fenying is a very famous chinese radio DJ in Singapore, she used to have a very popular recipe blog, but it was closed down, now she writes all her recipes on her FB page.
通过参与部落格的Aspiring Baker, 认识了Ms B. 想想也是缘分吧! 她分享了一个好食谱给我, 也问我是否有兴趣帮她试试这个好食谱..我答应了:D
食谱是来自'林粉樱'. 她是位新加坡著名的广播电台的主播. 她曾经有个部落格不过现在已经关了. 现在都把的食谱分享在她的'面书'里.

 The name of this cupcake is DDMT Horlick cupcakes. Want to know what does DDMT means?? It means 'Die Die Must Try' ..can you imagine that??
小蛋糕是命名为'DDMT好立克小蛋糕. Die Die Must Try -' 死都要试', 那这个小蛋糕肯定是超棒了! '死都要试' 死不很好听, 就把食谱称为'必试好立克小蛋糕'吧!!

After i have tried this recipe i am impression by the outcome. The texture of the cupcake is moist, soft and most of all it is not too sweet. Most cakes with condensed milk or horlick will be really sweet but not this one. Making this cupcakes simple. All i have to do is melted the ingredients, stir, mixed and steamed. Done! ENJOY the delicious cupcakes.

不试还好, 试了就爱上了. 小蛋糕真的很赞. 蛋糕柔软,很香好立克的味道, 重要是不甜. 我家的小宝贝都爱呢!! 做法..只需把才料溶化, 再打均, 再拌均, 再倒入小纸杯, 送进蒸笼. 好了..就可以享用了. 
是不是也很吸引你呢??? 那就DDMT吧..:D

This cupcakes taste even divine with the horlick cream...:)
After reading about and looking at these cupcake, does this sound DDMT for you??
I am sharing this post at Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.
Small Small Baker/Aspiring Bakers

(食谱提供: Aunty Irene 和 陈粉樱)
牛油: 100g   
糖: 50g                    
炼奶: 50g
鲜奶: 100g
好立克: 100g

材料B (打均)
全蛋: 2粒 (100g)
Vanilla oil: ¼ tsp (我用vanillin)

材料C (过筛)
面粉: 100g
发粉: 2 tsp        

牛油: 50g                     
炼奶: 50g
鲜奶: 50g
好立克: 50g
(我的好立克只剩下40g 我就把所有的都改去40g 还加了2大匙鲜奶)

1) 把材料A全部放进小锅内, 以小火搅煮至糖溶,熄火,待冷
2) 加入材料B拌均
3) 加入材料C充分拌均成粉糊
4) 将粉糊倒入已铺上纸杯的小铁杯内,3/4满
5) 送入蒸笼, 蒸20分钟至熟
6) 把所有好立克酱的材料放进小锅内, 以小火搅煮至细滑即可.配搭蛋糕一起享用,口感极佳.


 (Recipe by Aunty Irene and Violet Fenying)
Ingredients A
Butter: 100g  
Sugar: 50g                    
Condense Milk: 50g
Fresh Milk: 100g
Horlick: 100g

Ingredients B (Beat well)
Whole Egg: 2 nos. (100g)
Vanilla oil: ¼ tsp (i used vanillin)

Ingredients C (Sieved)
Plain Flour: 100g
Baking Powder: 2 tsp        

Horlick Cream
Butter: 50g                     
Condense Milk: 50g
Fresh Milk: 50g
Horlick: 50g
(my horlick only left 40g so i adjust the rest of the ingredients to 40g and added 2 tbsp o fresh milk)

1) Place all Ingredients A in a small pot, stir cook over low flame till sugar melted, switch off flame, leave to cool
2) Mix well with Ingredients B
3) Stir in Ingredients C till well incorporated to form batter
4) Pour batter into prepared paper cup in mould, ¾ full
5) Steam in a steamer for 20 min till cooked
6) Place all horlick cream ingredients in a small pot, stir cook over low flame to a smooth consistency, served together with cup cake for best taste.

**I make 9 cupcakes with this recipe.

I hope you ENJOY this as much as i do !!

November 24, 2012

Pineapple (Polo) Buns and Polo Tortoise Buns ~ 菠萝清和菠萝乌龟面包

Guess who is coming?? Heehee is a kind of popular bun from a recipe book from Taiwan.
They are cute little green tea crunchy top tortoise buns.
The version you are looking at now is the cute version..:D

这几支 '抹茶菠萝乌龟' 是来自台湾的....

A dialogue started between this two tortoise;  L the left tortoise and R the right tortoise
L: Hey!  Nice green shell you have there!!
R: Yeah!!  You're not too bad yourself.
    This is called 'POLO' green tea crunchy TOP!! ..LOL
The third tortoise came, heard their conversation and he laughed until he was
upside down..:D

有两支乌龟(左边的叫L; 右边的叫R)
L说: 哇! 哇!哇! 好时尚的绿壳.. 赞哦! 
R说: 晔!! 你的也不错哦!
       这个他们叫做 '抹茶菠萝壳'...超赞呢!! :p
第三支乌龟(叫T)刚好走过听到他们的对话, 可笑的翻天了... ><

Helping the third tortoise to get back in place..!! Oops!! he is going the wrong way...
快快..帮个忙把T翻回来吧!! 不过又走错方向了..

Get back in line...归队了!!

This is taken with a smart phone by Shawn while he is enjoying the polo tortoise bun once it is out of the oven..sorry it is not so clear..:p 
Shawn told me this is extremely good. He love the crunchy top and the soft and fluffy inside ;D
当面包刚出炉大宝贝就在吃和享受面包时, 他用手机拍的...不好意思不很清楚哦!! 宝贝说他超喜欢脆脆的菠萝层和里面松软的面包 :D

The plain Polo is famous in Hong Kong and Taiwan. Why it is called Polo?? In Cantonese 'Polo' means pineapple. The crunchy top of this buns resembles the look of a pineapple skin so it is called 'POLO BAO' mean ' pineapple buns' Regardless of its name there is no pineapple in the buns. It is basically a soft bun with a crunchy buttery sweet pastry top which is extremely delicious when it is freshly baked.

Soft and fluffy inside..i am so happy how it turn out!!

Making these yourself allows you to enjoy your 'polo buns' as soon as it is out of your oven. You just can't resist that sinfully fragrant butter sweet crunchy topping on the soft buns... One bite! enjoying the savor of the soft bun and the buttery crunchy top together. It is best to go with a cuppa of latte or green tea. Enjoy!!
菠萝面包最好吃的时刻是刚出炉的那一刻哦! 柔软的面包贴着香浓的奶油脆皮..太难抗拒了!!(不肥都很难:p)
香浓和脆脆的菠萝层配上柔软的面包..在来杯'拿铁' 或抹茶~好享受咯..(^^)

 I bake them into group of 6 (40g each) into a flower shape. This recipe yields 4 plates and 4 green tea tortoise crunchy top buns..i brought some home to my mum...they all loves it and ask for more the next day. 
人气非凡菠萝清面包..以小尺寸组合成花样, 没内馅, 好吃依然不减.
做了4组; 每组6粒..拿了点回妈妈家..老弟吃了还问明天还有吗?? 呵呵..

***After the last proofing the plain crunchy top buns will look like this.

Making the green tea crunchy top tortoise is fun. Its like play with play doh..:D But the crunchy top is quite messy to handle as it is a bit too soft. The crunchy topping or polo topping have to put into the fridge to let it firm up a little for better handling.

pic 1                       pic 2
 Pic 1 - Rolled a 5g dough into  oval shape, place on top for tortoise head; rolled 4 piece of 3g dough into round shape for the tortoise legs and rolled another 3g dough into a corn shape for the tortoise tail. Repeat the same to make the others.
Pic 2 - Rolled a 40g dough round. Rolled a 15g green tea crunchy topping/polo topping and flatten into a 5mm thickness and place on top of the dough. Place the dough on top of pic 1.

pic 3                  pic 4
Pic 3 - Use a plastic knife to press against the pastry to make the lines on the green tea crunchy top.
Pic 4 - Make 4 lines .
Pic 5
 Pic 5 - Make the same line the opposite side to create the criss-cross look. ***notes: Only put on the eyes after the baking is done.
Melted both white and dark chocolate. Filled in different piping bags.
Piped the white chocolate on the head where the eye should be then piped the dark chocolate onto the white to create the eye ball. Done!!

Green tea tortoise polo Buns and Plain polo buns
Recipe source: Handmade Bread (with a little my own adjustment)
Method: Straight dough

Dough ingredients:
500g bread flour
120g castor sugar
5g salt
10g milk powder
6g/2 tsp instant yeast
100g whole eggs
200g water

50g butter

To do:
  1. Place all ingredient (A) in a mixing bowl. Use a stand mixer with medium speed to mix and knead into a dough. Part of the dough might stick at the side or base of the bowl. 
  2. Once a smooth dough is formed. Turn stand mixer speed to low, add in (B) continue to knead until the butter is complete mixed in. Turn to medium speed and knead dough until it is smooth and elastic.
  3. Rolled the dough round and place in a greased(with olive oil or canola oil) mixing bowl. Covered with cling wrap, proof for 60 minutes or double its size. While dough is proofing prepare the pastry crust topping. (i am using a bread machine knead and rise my dough)
  4. Take out the proofed dough. Take out 1 part of 230g set aside for Green Tea Tortoise buns. The other parts divided into small dough of 40g each. You can get about 16 small doughs.  Roll them round and cover with cling wrap. 
  5. Take a piece of the 15g plain pastry crust (polo topping) flatten it and place on the rolled round dough and place on a greased round baking pan. (i used aluminium reusable plate, size 7' bottom and 8' towards the top. After placing a flat piece of crunchy topping each dough; arrange neatly; a pan of 6 buns into the greased baking pan. Repeat doing the same to the rest of the dough. Cover with a piece o plastic wrap or cloth.
  6. Last proofing time is 50-60 minutes or until each dough double its size and the topping crack. (the topping is smoot when it is first place on the dough. After proofing the topping will crack nicely. pic***)
  7. When the proofing is done, glaze the top with some egg liquid. I baked in a preheated oven at 170c, low rack for 20 minutes.
For green tea tortoise buns, please follow to do from pic 1-5. Just use the green tea mixed topping in (C). Baking time is the same as plain polo buns.

Pastry crust/polo topping
200g unsalted butter
200g icing sugar (i used 170g)
2 eggs
20g milk powder

 some flour (In the recipe book it is only written some flour. I use 140g flour)

To do:
  1. Beat butter and sieved icing sugar till light.
  2. Add eggs.
  3. Add flour and milk powder.
  4. Wrapped in a cling foil and refrigerator the dough in the fridge for 20-25 minutes for easy handling.
C (this is for the green tea crunchy topping)
1 tsp green tea powder mixed with 80g of plain polo crunchy topping.
D some white cooking chocolate and dark cooking chocolate (decoration for the tortoise eyes)***notes

I hope you will ENJOY these green tea tortoise buns and plain pineapple buns as much as i do..^^

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