Monday, July 6, 2015

Cotton Cake 棉花蛋糕

Another simple recipe founded. This recipe was shared by my youngest sister from the web few days ago. Well, since my house is out of bread and cakes today so I've decided to give it a try this morning. During the process I'm a little nervous because lately whenever I bake or steam a cake, the outcome is terrible! So this recipe was handle with careful hands and I've been reading the ingredients again and again just to make sure I don't miss out anything...haha!
Carefully transferred the cake out from the oven and patiently waited for the cake to cool before cutting...oh the whole process is killing me! Guess I'm too tense after all...;p

Oh the result is wonderful....I'm speechless after giving it the first bite. I just LOVE it!!

Please refer to the original recipe which also in Mandarin here
Btw, I've make some changes in the recipe and posted here for my own reference..^^

Recipe for a 9" round ring pan

60g butter
80g superfine cake flour
1 whole egg (grade A)
4 egg yolks (grade A)
80ml full cream milk
1 tsp lemon juice

4 egg whites (grade A)
85g fine sugar

* Wrap the cake pan (outside) with aluminium foil to prevent water going in while baking.
* Prepare a tray of hot water for double bake
* Melt the butter over a double boiler. Remove from heat and cool slightly.
* Sift in flour and mix well with an egg whisk.
* Add in 1 (whole) egg and mix well. Then add in the egg yolks one at a time, mix well.
* Add in milk and lemon juice and mix well. Keep aside.
* Whisk the egg whites with sugar till soft peaks formed.
* Gently mix well the egg whites mixture with the egg yolks batter and pour into prepared pan.
* Steam bake at 150'C for 1 hour then increase temperature to 160'C for another 5 minutes.
* Remove from the oven and let sit for 5 minutes before removing the cake from the pan.
* Cool completely before cutting.

Here, have a look how soft and light is the cake! The texture is moist and fluffy and I think it's good to have it plain without any cream or jam. If you like the Japanese Cotton Cheese Cake, then I'm sure you'll love this! Give it a try and let me know about it...:))

Happy Baking!!!

Tuesday, June 30, 2015

Purple Sweet Potatoes Loaf

What's your favourite color? Mine is always purple and red. Ever since I'm a little girl I always like the color of red. Well, at that time I just find that red is pretty sharp and when we wear something red, we really stands out. Then, when I slowly grow up, I find that purple is nice too. I'll like my parents to paint my room purple, buy me purple towels, a purple bag etc...haha! I just find it's a romantic color. Don't you think so? (^o^)

So, when comes to baking, color is also very important. (this is what I think so lah..;p) Refer back to my older post, I usually have sharp colors in my bakings! And today, a warm and romantic one, Purple Sweet Potatoes Loaf with dried Cranberries.

An easy "quick" bread recipe founded! And of course it has a super soft texture until the next day!
This recipe does not need any pre-fermented dough or Tang-zhong. Scroll down to have a look at the ingredients..:))

(Recipe calls for a 7.5"x3.5" loaf tin)

200g bread flour
10g milk powder

20g castor sugar
2g fine salt
1/2 tsp honey
65g purple sweet potatoes (cooked & mashed)
85g cold water
25g beaten egg
4g instant yeast

25g butter (room temperature)

some dried cranberries or raisins

* Mix together all ingredients (B) in a bowl. Slightly whisk with a whisker.
* Transfer the mixture into a mixing bowl and add in ingredients (A)
* At high speed mix them all together into a dough then add in butter (C). 
* Continue to beat at high speed until you get an elastic dough, until you can pull the dough to almost see through texture without breaking it.
* Add in dried cranberries or raisins (D). Mix well.
* Cover and let prove for 3 minutes.
* Punch the air out from the dough and divide into 3 equal portions
* Slightly roll out the 3 portions with a rolling pin and roll up like a swissroll.
* Place into the prepared greased loaf tin (7.5x3.5")
* Let prove till 80% of the tin (about 45 minutes)
* Bake at 180'C for 30 minutes
* Remove the loaf from the tin once done and let cool completely before slicing.

Oh, don't you like the color? Beautiful!!
Happy Baking!

Friday, June 19, 2015

Homemade Beef Burger

Nothing beats homemade food! This was my first attempt on making our very own burger buns and the result is awesome. And that I have to share this recipe with you, a very easy and thumbs up recipe indeed! 
We had this for dinner yesterday and everyone thought that the buns were store bought...hehe! *so proud of my self* (thick skin ^^)
Alright, dinner was served....Homemade Beef Burger, yeah! all homemade except the salad lah...I have no courage to plant them yet..LOL!!

Ingredients for the Buns:
60g condensed milk
15g beaten egg
170g cold water
2g salt
5g instant yeast
300g bread flour
5g milk powder
20g softened butter

* a little white sesame seed

~ Mix well condensed milk, egg, cold water and salt in a mixer. (just mix them at medium speed for 2-3 minutes)
~ Add in flour and milk powder and mix them into a dough
~ Finally add in the butter and knead into a fine dough until you can pull the dough to almost see through texture without breaking it. (Note that the dough is a little soft here)
~ Cover and let prove for 30 minutes
~ Dust some flour on the work surface and hands. Transfer the dough to the work surface.
~ Press down the dough to let the air out. Divide the dough into 60g each or smaller it you prefer.
~ Round them up. Spray some water and dust with some white sesame seeds.
~ Place them onto the prepared pan lined with parchment paper. Let prove for 1 hour.
~ Bake at 180'C for 10-13 minutes (please adjust to your own oven's temperature) 

Well, as you can see below here (before and after) the buns were done. If you want to make mini buns, you should divide the dough into 30g each instead. 

Ingredients for the Beef Patty:
500g minced beef (90% lean meat)
1 beaten egg
1 large onion (finely chopped)
1/2 cup Crushed Soda Biscuits
3 tbsps Worcestershire Sauce
a little salt and black pepper to taste

~ Mix all ingredients above in a large bowl
~ Make into patty about 0.5" thick (size depends)
~ Use a wax paper in between each patty when chilling for easier separation.
~ Keep chill for at least 30 minutes before frying with some olive oil.

** The patty can be store in freezer for a week in an airtight container.

Hope you like this recipe!


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