tag:blogger.com,1999:blog-69916707807889331792024-03-01T23:58:19.804+08:00LuvswesavoryLuvswesavory.blogspot.sgKaren Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.comBlogger332125tag:blogger.com,1999:blog-6991670780788933179.post-72159907497313577452020-10-31T23:42:00.006+08:002021-05-10T07:34:08.637+08:00Garlic Butter Cheese Buns<p><span style="font-family: times;">Recently tried out this new bread dough recipe and received many good feedback and thumbs up. While the garlic butter fillings can the chilled and wrap inside the dough, I preferred to spread the filling on dough buns. Yes, it taste good with any choice of filling like luncheon meat, sausage etc. in any shapes. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv96sU6sV0mgbPKxXYaB-7ZDO1UKjYnPqm_PdQoFURKcOz8H8HCZEVHg-AJS4MnDA8A-tm8f4VBE-egxxYzH6X6Ea5TUEKInjh5YX8jkBnqoLeliThGrfIvzRYQ34WSbBYVU2-lZ7riXY/s750/F68F770A-8889-426A-8548-3B190A75F61B.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv96sU6sV0mgbPKxXYaB-7ZDO1UKjYnPqm_PdQoFURKcOz8H8HCZEVHg-AJS4MnDA8A-tm8f4VBE-egxxYzH6X6Ea5TUEKInjh5YX8jkBnqoLeliThGrfIvzRYQ34WSbBYVU2-lZ7riXY/s320/F68F770A-8889-426A-8548-3B190A75F61B.png" /></a></div><p></p><p><span style="font-family: times;">Here’s the recipe sharing</span></p><p><span style="font-family: times;">Ingredients:</span></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p></p><ul style="text-align: left;"><li><span style="font-family: times;">335g bread flour</span></li><li><span style="font-family: times;">60g caster sugar</span></li><li><span style="font-family: times;">1 tsp instant yeast</span></li><li><span style="font-family: times;">2/3 tsp salt</span></li><li><span style="font-family: times;">40g unsalted butter (softened)</span></li><li><span style="font-family: times;">180ml water (can use milk, cold or room temperature)</span></li></ul></blockquote><p> 1 egg for egg wash [can add 1 tablespoon of water or milk to dilute it]</p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">To prepare the filling while dough in final proofing:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;">100g Butter (salted) soften</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">4 - 5 cloves garlic</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">40g grated cheddar cheese (to sprinkle)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">2 - 3 tablespoons of chopped spring onions or parsley (reserved some for garnishing)</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.8px;"><span style="font-family: times;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.8px;"><span style="font-family: times;">Chop the garlic and some spring onions finely.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">In a bowl, mix the softened butter, chopped garlic and spring onions.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: times;">Set aside.</span></span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: times;"><br /></span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: times;">Instructions :<br />1) Attach the dough hook to the stand mixer. In a mixing bowl, add the flour, salt, caster sugar and yeast (note: do not mix yeast & salt directly together).<br /><br />2) Mix all the dry ingredients for 30 seconds at low speed. Continue with low speed, pour in the water in 4 additions over 2 - 3 minutes till the dough combined.<br />Once the ingredients have come together, add the butter and increase the mixer speed to medium-high and continue kneading for another 10 - 15 minutes till an elastic dough (window pane).<br /><br />3) Turn the dough on lightly floured tabletop, knead and shape the dough in big smooth round. Place in a big bowl and cover with cling wrap or cloth and let rise in a warm place until double in size (about 1 to 1.5 hours).<br /><br />4) Turn the dough on tabletop and give some punches on the whole dough to remove the gas pockets. Punching down helps to even out the dough’s temperature and relaxes the gluten.<br /><br />5) Divide the dough into 12 equal portions (or 50g each). Make into rounds. Cover and rest it for about 15 mins.</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br />6) Lay the baking tray with parchment paper.<br /><br />7) Roll out 1 dough in oval shape not too thin, gently stretch the 2 sides of one end outward, gently roll up towards the stretched ends, pinched to seal and place sealed sides down on baking tray. Score or slit the top.</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br />8) 2nd proofing for about 45 minutes (double in size)</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br />9) Towards the last 15 mins of 2nd proofing </span><span style="font-family: times;">stage, preheat oven to 170°C and position the rack in the center of the oven. (Note: The temperature of the oven varies, do adjust accordingly).</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br />10) Brush with egg wash thinly on dough, spread about 1 teaspoon of garlic butter filling and sprinkle with some cheddar cheese and spring onions.</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br />11) Bake for 15 minutes or until the bread has turned golden brown.</span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br /></span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kj515Z4cNEImskXvJJYeOoJmn0X0QtBUrpumIdl2EMWAfUMcaCF8nitThTOtGfh3QgdPtiAL5iWREcTbyIJOliHNRPeiadMX5xmPNQRUtUg8lAV14PA8V5an5c2-24N5L1Fr0ljRLno/s750/78A5912A-65BE-4191-9793-C713B5F37F0C.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kj515Z4cNEImskXvJJYeOoJmn0X0QtBUrpumIdl2EMWAfUMcaCF8nitThTOtGfh3QgdPtiAL5iWREcTbyIJOliHNRPeiadMX5xmPNQRUtUg8lAV14PA8V5an5c2-24N5L1Fr0ljRLno/s320/78A5912A-65BE-4191-9793-C713B5F37F0C.png" width="320" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;">12) Remove tray from the oven and transfer the buns onto wire rack to cool before storage. </span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;"><br /></span></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: times;">I love the warm fragrance buns ... Enjoy!<br /></span><br /></p><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;">Here’s some other shapes using the same dough recipe baked with my friends.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2FAa09ZSxTKGE2nPfcdLRWRI6UFNmzdOUiic1_fJWViSJI_aZrA5A6elqhfvQ3dAMbQwBKMkdfu_CBvsbV9tlXHmiTBviPKBOVeH0JEgcP5pZ-SOxHaOK5yFkJfdLLqASvoQnDiidms/s960/AAF15A75-F39F-4C45-9A84-C25B5AD35908.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2FAa09ZSxTKGE2nPfcdLRWRI6UFNmzdOUiic1_fJWViSJI_aZrA5A6elqhfvQ3dAMbQwBKMkdfu_CBvsbV9tlXHmiTBviPKBOVeH0JEgcP5pZ-SOxHaOK5yFkJfdLLqASvoQnDiidms/s320/AAF15A75-F39F-4C45-9A84-C25B5AD35908.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE25rl4Atuzmw1-5sBXQ1FgATFzHE6fd1p7lzNsm9WaYJ5_y_Cgi7QKwY7lQpiMq4vkzA2yMMAkiY0qPdQWWGGUJWJxMfLfFoLkIkbvT6UX28cIRFpyN1W10CeeRiv4Zjj8MG1BHfaMg0/s4032/IMG_7960.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE25rl4Atuzmw1-5sBXQ1FgATFzHE6fd1p7lzNsm9WaYJ5_y_Cgi7QKwY7lQpiMq4vkzA2yMMAkiY0qPdQWWGGUJWJxMfLfFoLkIkbvT6UX28cIRFpyN1W10CeeRiv4Zjj8MG1BHfaMg0/s320/IMG_7960.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8OnOQIU8ut2nSSx_PRJD_E1Q_bwP3Tr7dxYcvllXylyW7d4AqROShMlYwFBeqat48mqVES5-z151qnKuIqfrZ7d7zODvE8MAMOpw1CIydAZ9IiFLEAQY5W9lXHsnpMCpxJ2v13D0bwQ/s4032/IMG_7961.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8OnOQIU8ut2nSSx_PRJD_E1Q_bwP3Tr7dxYcvllXylyW7d4AqROShMlYwFBeqat48mqVES5-z151qnKuIqfrZ7d7zODvE8MAMOpw1CIydAZ9IiFLEAQY5W9lXHsnpMCpxJ2v13D0bwQ/s320/IMG_7961.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r0iUR7slNjCnWYRhDOGq75VbKxhg9Ey0Hw_JgRHU33DPzNovTNMMLR8aIa9e91UULIA7pdcit3QhIHdEG3vlaGV_iUCy05OG1YBD-ugOct3qGFN7S9bECZJSu4Fv3_G0OftXD6oKJ8I/s2048/497ED733-0A0B-4C98-9E0E-62A79862BC8D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r0iUR7slNjCnWYRhDOGq75VbKxhg9Ey0Hw_JgRHU33DPzNovTNMMLR8aIa9e91UULIA7pdcit3QhIHdEG3vlaGV_iUCy05OG1YBD-ugOct3qGFN7S9bECZJSu4Fv3_G0OftXD6oKJ8I/s320/497ED733-0A0B-4C98-9E0E-62A79862BC8D.jpeg" /></a></div><br /><p class="p1" style="font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com0tag:blogger.com,1999:blog-6991670780788933179.post-55255950206989026492020-04-25T23:36:00.001+08:002020-04-26T13:19:26.677+08:00Windsor bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeM3juuSSwyVsODhnt2GsKteqvw9YaOi-bpfdoTuZ8mPyuBRBHV_E4H3BwU2d6oKKqKG_ii90511huYQVdCDnf0PN_kmEZF38dHr3Cd3VajcT5GqhpzmKS41j7uzbImtpgHOW9zzshgA/s1600/B1547D38-7350-4F14-8A33-0FD5C19953E8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeM3juuSSwyVsODhnt2GsKteqvw9YaOi-bpfdoTuZ8mPyuBRBHV_E4H3BwU2d6oKKqKG_ii90511huYQVdCDnf0PN_kmEZF38dHr3Cd3VajcT5GqhpzmKS41j7uzbImtpgHOW9zzshgA/s320/B1547D38-7350-4F14-8A33-0FD5C19953E8.png" width="320" /></a></div>
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<span style="font-size: large;">This Windsor bread recipe was very popular shared in FB and I’ve bookmarked it for quite awhile. Finally had a fun bake-together session to bake Windsor bread with my friends a month ago.</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Recipe adapted from :<a href="https://oladybakes.com/2018/10/11/windsor-bread-%E6%B8%A9%E8%8E%8E%E9%9D%A2%E5%8C%85/">Olady Bakes</a></span><br />
<div class="p1" style="-webkit-text-size-adjust: auto; font-size: 23.3px; font-stretch: normal; line-height: normal;">
<span class="s1" style="font-size: 23.29px;">Windsor Bread</span></div>
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<span class="s1" style="font-size: 23.29px;">Ingredients:</span></div>
<div class="p1" style="-webkit-text-size-adjust: auto; font-size: 23.3px; font-stretch: normal; line-height: normal;">
<span class="s1" style="font-size: 23.29px;">225g bread flour</span></div>
<div class="p1" style="-webkit-text-size-adjust: auto; font-size: 23.3px; font-stretch: normal; line-height: normal;">
<span class="s1" style="font-size: 23.29px;">25g cake flour</span></div>
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<span class="s2" style="font-size: 23.29px;">8g milk powder (optional)</span></div>
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<span class="s2" style="font-size: 23.29px;">1 egg yolk</span></div>
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<span class="s2" style="font-size: 23.29px;">25g caster sugar</span></div>
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<span class="s2" style="font-size: 23.29px;">140g – 150g water or milk</span></div>
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<span class="s2" style="font-size: 23.29px;">1/2 tsp salt</span></div>
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<span class="s2" style="font-size: 23.29px;">3/4 tsp yeast</span></div>
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<span class="s2" style="font-size: 23.29px;">25g unsalted butter at room temperature</span><br />
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<span class="s1" style="font-size: 23.29px; font-weight: bold;"><br /></span></div>
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<span class="s1" style="font-size: 23.29px; font-weight: bold;">Instructions </span></div>
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<span class="s2" style="font-size: 23.29px;">1. Lay the baking tray with parchment paper.</span></div>
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<span class="s2" style="font-size: 23.29px;"></span><br /></div>
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<span class="s2" style="font-size: 23.29px;">2. Attach the dough hook to the stand mixer. <span class="Apple-converted-space"> </span>In a mixing bowl, add the flours, egg yolk, sugar, salt and water and knead for a few minutes till the dough combined.</span></div>
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<span class="s2" style="font-size: 23.29px;"></span><br /></div>
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<span class="s2" style="font-size: 23.29px;">3. Add in yeast and knead for another 5 minutes.</span></div>
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<span class="s2" style="font-size: 23.29px;"></span><br /></div>
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<span class="s2" style="font-size: 23.29px;">4. Once the ingredients have come together, add the butter and continue to knead till an elastic dough, about 10-15 minutes.</span></div>
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<span class="s2" style="font-size: 23.29px;"></span><br /></div>
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<span class="s2" style="font-size: 23.29px;">5. Turn the dough on lightly floured tabletop, knead and shape the dough in big round, rest the dough </span><span style="font-size: 23.29px;">for 10 minutes. </span> <span style="font-size: 23.29px;">Divide into the dough into 8 equal pieces and roll into balls, then rest another 10 minutes.</span></div>
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<span class="s2" style="font-size: 23.29px;"></span><br /></div>
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<span class="s2" style="font-size: 23.29px;">6. Lightly dust some all-purpose flour on the surface. <span class="Apple-converted-space"> </span>Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MfxJY_Qud8JY7hywVhScMWU-0wvhh_xwm-KEH7OhKCltKnvP9ICjZP2afpn5-IeaNof0kIlpnFNUvH92a-47Pyc1JkjfvjOBFjYeLDzhKB2JAP_ZCOvQqiUz310dHIVV-R2n7y8_6Bk/s1600/83E48B91-E37E-437C-A120-CE096D1BBF06.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MfxJY_Qud8JY7hywVhScMWU-0wvhh_xwm-KEH7OhKCltKnvP9ICjZP2afpn5-IeaNof0kIlpnFNUvH92a-47Pyc1JkjfvjOBFjYeLDzhKB2JAP_ZCOvQqiUz310dHIVV-R2n7y8_6Bk/s320/83E48B91-E37E-437C-A120-CE096D1BBF06.png" width="320" /></a></div>
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<span class="s2" style="font-size: 23.29px;">7. Gently roll up from the longest side, pinched to seal and place on baking tray. Don’t roll too tight. Repeat for all other doughs.</span></div>
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<span class="s2" style="font-size: 23.29px;">8. Place the tray (cover with damp cloth) in a *warm place to allow the dough to proof for about 1 hour, or until the dough has doubled in size (*alternatively, turn on the oven to the lowest temperature (35°C) for 1 minute, turn it off and place the tray in the oven to proof. Do not cover with damp cloth, close the oven door for proofing).</span></div>
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<span class="s2" style="font-size: 23.29px;">9. Lightly sprinkle some flour or powder sugar on top of the dough or brush egg wash on the bread doughs.</span></div>
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<span class="s2" style="font-size: 23.29px;">10. Preheat the oven to 170°C and position the rack at the lowest of the oven. </span><span class="s2" style="font-size: 23.29px;">Bake for 15 minutes or until the bread has turned golden brown.</span><span style="-webkit-text-size-adjust: auto; font-size: 23.290000915527344px;"> (The temperature of the oven varies, do adjust accordingly).</span><br />
<span class="s2" style="font-size: 23.29px;"><br /></span><span class="s2" style="font-size: 23.29px;">11. Remove tray from the oven and transfer the breads on to a wire rack to cool.</span><br />
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<span class="s2" style="font-size: 23.29px;">Here’s some of the variations ... adding some cheese and shaped in round buns. This recipe is really a keeper.</span><br />
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Enjoy!</div>
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Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-11767621429885090302020-03-05T22:32:00.002+08:002020-03-05T22:35:52.043+08:00Macadamia Nutella Brownies<div class="separator" style="clear: both; text-align: left;">
<span style="-webkit-text-size-adjust: auto; font-size: 23.29px;">I simply couldn’t find anymore excuses not to bake such easy fuss free 3-ingredient brownies. </span> <span style="-webkit-text-size-adjust: auto; font-size: 23.29px;">Oh! Found a pack of macadamia nuts in my pantry ! To provide a balance to the sweetness and chocolaty of these fudgy crunchy macadamia nuts brownies, I sprinkled a little of flaky sea salt.</span><span style="-webkit-text-size-adjust: auto; font-size: 23.29px;"> </span> <span style="-webkit-text-size-adjust: auto; font-size: 23.29px;">Taste really</span> <span style="-webkit-text-size-adjust: auto; font-size: 23.29px;">amazing.</span><span style="-webkit-text-size-adjust: auto; font-size: 23.29px;"> </span></div>
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<span class="s1" style="font-size: 23.29px;">Recipe adapted from <a href="https://marshasbakingaddiction.com/easy-3-ingredient-nutella-brownies/">here</a> with slight adjustments made.</span></div>
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<span style="-webkit-text-size-adjust: auto; font-size: 23.29px;"><b>Macadamia Nutella Brownies</b></span></div>
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<span class="s2" style="font-size: 23.29px;">Ingredients:</span></div>
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<span class="s1" style="font-size: 23.29px;">325g Nutella</span></div>
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<span class="s1" style="font-size: 23.29px;">2 large eggs + 1 large egg yolk, room temperature (size of my egg is 60g each with shell)</span></div>
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<span class="s1" style="font-size: 23.29px;">62g all-purpose plain flour</span></div>
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<span class="s2" style="font-size: 23.29px;">1/2 teaspoon flaky sea salt</span></div>
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<span class="s2" style="font-size: 23.29px;">80g macadamia nuts, roughly chopped</span></div>
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<span class="s1" style="font-size: 23.29px;">Method:</span></div>
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<span class="s1" style="font-size: 23.29px;">Preheat the oven to 180ºC. <span class="Apple-converted-space"> </span>Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.</span></div>
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<span class="s1" style="font-size: 23.29px;">Line an 8 x 8 inch square pan with parchment paper.</span></div>
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<span class="s1" style="font-size: 23.29px;">In a large mixing bowl, whisk together the Nutella and eggs until smooth and combined.</span></div>
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<span class="s1" style="font-size: 23.29px;">Add the flour and mixed until combined. <span class="Apple-converted-space"> </span>Fold in the macadamia nuts.</span></div>
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<span class="s1" style="font-size: 23.29px;">Pour the batter into the prepared pan, sprinkle the flaky sea salt.</span></div>
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<span class="s1" style="font-size: 23.29px;">Bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. <span class="Apple-converted-space"> </span>Do not over bake as overbaking will create a dry brownie.</span></div>
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<span class="s1" style="font-size: 23.29px;">Remove the pan from oven and let cool on a wire rack before cutting into squares.</span></div>
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<span class="s1" style="font-size: 23.29px;">Served warm for brekkie with a glass of cold milk.</span></div>
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<span class="s1" style="font-size: 23.29px;">Happy baking!</span></div>
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-80912561564567405792019-11-10T13:01:00.000+08:002019-11-10T18:46:50.981+08:00Lychee Martini CakeThis is not the first time that I've added some alcohol in dessert <a href="https://luvswesavory.blogspot.com/2014/04/bbq-orange-parcels-simply-awesome.html">bbq orange parcels</a> or in some cooking. Have heard about Lychee Martini Cake (source <a href="https://www.misstamchiak.com/recipe-lychee-cake/">Recipe lychee cake</a>) but have not tasted one.<br />
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Baked this cake with some adjustments made to my personal preference.<br />
<b>Lychee Martini Cake (</b><b>7-inch round cake)</b><br />
Ingredients (A) : Lychee soak in rum<br />
1 cann of lychee<br />
60 - 80 ml Bacardi white rum (you can use Vodka, Martini)<br />
<br />
Drain the cann of lychee and cut into small pieces. You can reserve the #syrup to make syrup water, cold drinks or make cocktail. Put the cut lychee pieces into a bowl of 80ml of white rum and soak for a few hours. Best if it is overnight.<br />
<br />
For the Sponge Cake (adapted from <a href="https://luvswesavory.blogspot.com/2015/11/mini-mango-charlotte-cakes.html">mini mango charlotte cake</a> ) :<br />
Ingredients:<br />
3 Eggs (the size of my egg is 60g each with shell)<br />
85 grams Caster sugar<br />
100 grams Cake flour<br />
1/4 teaspoon baking powder<br />
15 grams Vegetable oil<br />
10 grams Unsalted Butter<br />
30 grams Fresh Milk<br />
*1 teaspoon of rum from the soaked lychee<br />
<br />
Method:<br />
1) Preheat oven to 170°C. Position the rack in center of oven. Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
2) Lay a 7- inch round pan with parchment paper greased with butter. Set aside.<br />
<br />
3) Sift the cake flour and baking powder together and set aside.<br />
Separate the eggs into yolks and whites. (Note that I prefer using cold eggs)<br />
<br />
4) Melt butter and milk in a heatproof dish. Once melted, add the vegetable oil and mix well.<br />
<br />
5) In a clean mixing bowl, whisk the cold egg whites till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue.<br />
<br />
6) Add the egg yolks to the meringue and whisk on low until evenly combined (about 1 minute). Add in *1 teaspoon rum.<br />
<br />
7) Next, fold in the sifted flour in 3 separate additions, folding gently with a spatula until combined. <br />
<br />
8) Mix in the melted butter mixture in 2 separate additions with a spatula. <br />
<br />
9) Pour batter into the prepared cake pan. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.<br />
<br />
10) Bake for about 30 minutes or until the cake surface turns golden brown. Check for doneness with a skewer or toothpick inserted into the center of the cake if it comes out clean. (I tent it with aluminium foil in the last 10 minutes of baking).<br />
<br />
11) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.<br />
<br />
12) Carefully invert cake pan onto wire rack, remove pan and the parchment paper for cake to cool completely on wire rack.<br />
<br />
Ingredients B : Lychee icing<br />
350ml whipping cream (note I left with this amount, can use 400 to 500ml)<br />
2 tablespoon icing sugar (add more if you prefer it sweeter)<br />
1 teaspoon Bacardi rum (optional)<br />
<br />
Method:<br />
1. Remove the bowl of soaked chopped lychee from fridge, drain and reserve the liquid.<br />
<br />
2. Freeze the cleaned mixing bowl for about 15 minutes. Take it out from the freezer, immediately put all together the cold whipping cream, icing sugar and rum in the cold mixing bowl. Use the electric mixer to whisk till ribbon and a soft peak form.<br />
<br />
3. Scoop about 100g of whipping cream and mix with the chopped lychee pieces.<br />
<br />
4. Fill some whipped cream in a piping bag fitted with a round nozzle.<br />
<br />
To make the syrup water:<br />
2 tablespoon rum (from the soaked lychee)<br />
3 tablespoon lychee #syrup<br />
Mix them and pour the syrup water either into a sprayed bottle or small bowl. <br />
<br />
To assemble:<br />
1) With one hand firmly on top of the cake, run a serrated knife around the centre of the cake and slice horizontally into 2 even layers. <br />
<br />
2) Spread some whipped cream onto the cake board to stick the bottom cake layer. Place the half of one cake on a cake board and place it on a turntable.<br />
<br />
3) Brush the cake top or spray the surface with syrup water. Pipe outer ring with whipped cream. Spoon the lychee cream mixture to fill the center. Then use a straight spatula or off set spatula to evenly frost the lychee cream mixture. Gently stack the other half cake on top of each other, brush a little syrup water and frost the top with some whipped cream. <br />
<br />
4) Apply crumb coat - Use spatula to add frosting to the sides / top of the cake. Wipe the excess frosting off with spatula into a bowl. Chill in the fridge for 30 min.<br />
<br />
5) Frost the cake using the remaining whipping cream. Wipe the excess frosting off with spatula into a bowl. When the sides are done, smooth out the top edge. Using your spatula, smooth the excess frosting inward toward the center of the cake. Decorate the cake as desires.<br />
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<br />
Looks like I'm getting back my motivation in baking cream cakes :)<br />
Enjoy & happy baking !<br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com5tag:blogger.com,1999:blog-6991670780788933179.post-76926947281813728022019-11-09T18:21:00.001+08:002019-11-09T18:21:20.539+08:00Blueberry Compote Cake<br />
Looks like I got the hang of baking cream cakes for our weekends snacks. Afterall, my 2 adults enjoy homebaked cakes.<br />
<br />
Using the same sponge cake adapted from <a href="https://luvswesavory.blogspot.com/2019/10/strawberry-cake-mini-semi-naked-cake.html">Strawberry cake</a>, this time I added homemade simple blueberry compote as filling. Perfect combination ! I just love the tangy compote with natural sweetness sandwich between the sponge layers.<br />
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<br />
Blueberry Compote Cake<br />
Ingredients:<br />
3 eggs (60g with shell each)<br />
110g caster sugar<br />
33g unsalted butter melted<br />
53g milk<br />
1 teaspoon vanilla extract<br />
120g cake flour - sifted<br />
<br />
To make simple syrup water :<br />
About 150ml water<br />
2 tablespoons granulated sugar<br />
Combine water and sugar in a small saucepan, boil over medium flame over the stove.<br />
<br />
Stirring constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Put aside to cool.<br />
<br />
For the filling :<br />
Blueberry Compote<br />
300g blueberries<br />
2 tablespoon honey<br />
2 tablesppon water<br />
1 teaspoon lemon juice<br />
<br />
Combine all ingredients in a small pot and cook over low flame for about 8 - 10 mins.<br />
Stirring and meshing the blueberries ocasionally till all softened. Leave cool and the mixture will be slightly thickened.<br />
<br />
For whipped cream<br />
200ml Whipping cream<br />
10 grams caster sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
Method :<br />
1) Preheat oven to 170°C. Position the rack in center of oven. Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
2) Lay a 7- inch round pan with parchment paper greased with butter. Set aside.<br />
<br />
3) Fill 3/4 cooking pot with water and bring to a boil. Off the fire remove the pot from stove. In a stainless steel bowl placed over the cooking pot of hot water, whisk together the eggs, caster sugar and vanilla extract with a whisk. Test batter with thermometer for temperature reached 40 degree celsius. Remove the bowl from the cooking pot.<br />
<br />
4) Combine the milk and butter in a small bowl and put into the pot of hot water to melt the mixture.<br />
<br />
5) With electric mixer, beat in low - medium speed the egg batter until smooth, light (about 3 to 4 minutes), switch to high speed and continue to beat for about 5 minutes and ribbon trail forms when whisk lifted up.<br />
<br />
6) Add in the sifted cake flour. With a spatula, fold in the flour gently till combined.<br />
<br />
7) Remove the butter and milk mixture from the pot. Add a spoonful of batter and mix it with the butter and milk mixture. Pour all into the batter, fold and mix well with a spatula.<br />
<br />
8) Pour the batter into the prepared pan. Smooth the top evenly with a spatula. Lightly tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter. Bake in preheated oven for about 35 - 40 minutes.<br />
<br />
9) Check for doneness with a skewer or toothpick inserted into the center of the cake if it comes out clean.<br />
<br />
10) Remove cake from pan, remove the parchment paper and place cake onto a wire rack to cool completely.<br />
<br />
To make the whipped cream:<br />
Freeze the cleaned mixing bowl for about 5 minutes. Take it out from the freezer, immediately put all together the cold whipping cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk from low speed (about 1 min) then change to high speed until medium to stiff peaks form. Do not over beat.<br />
<br />
Add 1 tablespoon of blueberry compote to the whipped cream, mix well.<br />
<br />
Fill some whipped cream in a piping bag fitted with a round nozzle. <br />
<br />
To assemble:<br />
1) With one hand firmly on top of the cake, run a serrated knife around the centre of the cake and slice in half horizontally for 2 layers.<br />
<br />
2) Spread some whipped cream onto the cake board to stick the bottom cake layer. Place the half of one cake on a cake board and place it on a turntable.<br />
<br />
3) Brush the top with a little syrup water. Pipe outer ring with whipped cream. Spoon the blueberry compote to fill the center. Gently stack the other half cake on top of each other, brush a little syrup water and frost the top with some whipped cream. <br />
<br />
4) Use spatula to add frosting to the sides of the cake. Wipe the excess frosting off with spatula into a bowl. When the sides are done, smooth out the top edge. Using your spatula, smooth the excess frosting inward toward the center of the cake.<br />
<br />
5) Decorate the top as desires. Chill in the refrigerator for a few hours for the frosting to set before slicing and eating.<br />
<br />
Baked a cream cheese frosting blueberry compote birthday cake to a dear frend.<br />
Looked lovely and so glad she had given good compliments to the cake.<br />
<br />
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<br />
Cream Cheese Icing <br />
Enough to frost a 7 inch cake<br />
200g cream cheese, softened<br />
100g unsalted butter, softened<br />
80g sifted icing sugar<br />
1 - 2 teaspoon lemon juice<br />
1 - 2 tablespoon fresh milk (adjust the texture to your preference)<br />
<br />
To make cream cheese icing:<br />
1) Allow cream cheese and butter to stand at room temperature. In large mixing bowl beat cream cheese and butter with mixer on medium-high until light and fluffy. Add in fresh milk and lemon juice and whisk to combine.<br />
<br />
2) Gradually add in the powdered sugar in 3 additions, beating well. Scrape the sides of the bowl if necessary. Beat until it reach spreading consistency.<br />
<br />
Enjoy & happy baking !<br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com0tag:blogger.com,1999:blog-6991670780788933179.post-411549640192998062019-10-07T21:19:00.001+08:002019-10-07T21:20:49.993+08:00Strawberry Cake (mini semi-naked cake)It's been quite a long while that I've baked a decent layered cake with cream frosting. Occasionally I would make simple creamy cakes for brithday or tea-time treats. Had been craving for whipped cream cake but don't wish to indulge in 'too much sweet creamy' cake so a semi-naked cake would be just right to satisfy my craving :)<br />
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<br />
Strawberry cake (mini semi-naked cake)<br />
Recipe adapted from : <a href="https://youtu.be/bqXSNXMf760">https://youtu.be/bqXSNXMf760</a><br />
I've omitted the corn syrup and reduced caster sugar slightly, below my slight modification adjusted to my preference.<br />
<br />
Ingredients:<br />
3 eggs (60g with shell each)<br />
110g caster sugar<br />
33g unsalted butter melted<br />
53g milk<br />
1 teaspoon vanilla extract<br />
120g cake flour - sifted<br />
<br />
To make simple syrup water :<br />
About 150ml water<br />
2 tablespoons granulated sugar<br />
<br />
Combine water and sugar in a small saucepan, boil over medium flame over the stove.<br />
Stirring constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Put aside to cool.<br />
<br />
For the filling :<br />
200ml Whipping cream<br />
10 grams caster sugar<br />
1/2 teaspoon vanilla extract<br />
250g Strawberry - washed and pat dry, hulled and chopped into small pieces. *I reserved about 8 - 10 whole pieces to decorate the cake.<br />
<br />
Method :<br />
1) Preheat oven to 170°C. Position the rack in center of oven. Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
2) Lay a 7- inch round pan with parchment paper greased with butter. Set aside.<br />
<br />
3) Fill 3/4 cooking pot with water and bring to a boil. Off the fire remove the pot from stove. In a stainless steel bowl placed over the cooking pot of hot water, whisk together the eggs, caster sugar and vanilla extract with a whisk. Test batter with thermometer for temperature reached 40 degree celsius. Remove the bowl from the cooking pot.<br />
<br />
4) Combine the milk and butter in a small bowl and put into the pot of hot water to melt the mixture.<br />
<br />
5) With electric mixer, beat in low - medium speed the egg batter until smooth, light (about 3 to 4 minutes), switch to high speed and continue to beat for about 5 minutes and ribbon trail forms when whisk lifted up.<br />
<br />
6) Add in the sifted cake flour. With a spatula, fold in the flour gently till combined.<br />
<br />
7) Remove the butter and milk mixture from the pot. Add a spoonful of batter and mix it with the butter and milk mixture. Pour all into the batter, fold and mix well with a spatula.<br />
<br />
8) Pour the batter into the prepared pan. Smooth the top evenly with a spatula. Lightly tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter. Bake in preheated oven for about 35 - 40 minutes.<br />
<br />
9) Check for doneness with a skewer or toothpick inserted into the center of the cake if it comes out clean.<br />
<br />
10) Remove cake from pan, remove the parchment paper and place cake onto a wire rack to cool completely.<br />
<br />
To make the whipped cream:<br />
Freeze the cleaned mixing bowl for about 5 minutes. Take it out from the freezer, immediately put all together the cold whipping cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk from low speed about 1 min) then change to high speed until medium to stiff peaks form. Do not over beat.<br />
<br />
Stir and mix in the chopped strawberries.<br />
<br />
To assemble:<br />
1) With one hand firmly on top of the cake, run a serrated knife around the centre of the cake and slice in half horizontally for even layers. (I made 2 layers instead of 3).<br />
<br />
2) Spread some whipped cream onto the cake board to stick the bottom cake layer. Place the half of one cake on a cake board and place it on a turntable.<br />
<br />
3) Brush the top with a little syrup water. Then use a straight spatula or an off-set spatula to evenly frost the top. Gently stack the other half cake on top of each other, brush a little syrup water and frost the top with some whipped cream. <br />
<br />
4) Use spatula to add frosting to the sides of the cake. Smooth out the sides and allow the cake to peek through. Wipe the excess frosting off with spatula into a bowl. When the sides are done, smooth out the top edge. Using your spatula, smooth the excess frosting inward toward the center of the cake. <br />
<br />
5) Decorate the top with some strawberries, as desires. Chill in the refrigerator for a few hours for the frosting to set before slicing and eating.<br />
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Ta-da! Glad that we enjoyed this fruity whipped cream cake for our afternoon break!<br />
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Happy baking!Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com0tag:blogger.com,1999:blog-6991670780788933179.post-8272045991075055252019-09-15T23:08:00.000+08:002019-09-15T23:08:01.156+08:00Fruit Pastry Cake I remembered I learned to bake this fruit pastry cake about 6 years ago as it was very popularly shared by recipe bloggers then. A butter cake of light texture with a combination of fruity bites. <br />
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My girl invited 2 friends over for lunch. Since I have some strawberries and a can of peaches, decided to bake a tray of fruit pastry cake for their afternoon snack. And it was very well received.<br />
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Adapted from recipe source: <a href="http://happyhomebaking.blogspot.com/2010/04/fruit-pastry-cake.html">Happy Homebaking</a>, <a href="https://www.anncoojournal.com/fruit-pastry-cake/">Anncoo Journal</a><br />
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Pan size : 9-inch round pan or 8-inch square pan<br />
Ingredients:<br />
100g unsalted butter, soften at room temperature <br />
200g caster sugar (I cut down to160g)<br />
50g yogurt <br />
3 eggs, lightly beaten, room temperature<br />
1 teaspoon vanilla extract <br />
1 teaspoon lemon or orange zest<br />
210g plain flour (sifted)<br />
1 teaspoon baking powder<br />
400-500g fruits and tossed with 2 tablespoon sugar* (I omitted tossing with sugar)<br />
You can use strawberries, peaches, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy.<br />
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Method:<br />
1) Grease the sides of an 8-inch square pan with butter or spray. Lightly coat with flour. Line the base of the pan with lightly greased parchment paper.<br />
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2) Combine plain flour and baking powder in a dry clean bowl. Sieve and set aside.<br />
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3) Wash and drain the fruits. Cut in slices or chunks and toss with sugar (if desired) and set aside. If using canned fruits, wash the fruits to remove the syrup, drain and pat dry with kitchen towel. Set aside.<br />
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4) Pre-heat the oven to 180ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
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5) In a clean mixing bowl, cream together the butter, castor sugar, and yogurt until light and fluffy using an electric mixer on medium speed. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)<br />
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6) Add vanilla extract and zest. Mix to combine.<br />
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7) Add in the flour in 3 additions, mix till combined and smooth. <br />
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8) Pour the batter into the prepared pan and smooth the top with spatula. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.<br />
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9) Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.<br />
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10) Bake in pre-heat oven for 60-70 minutes or until golden brown.<br />
*note: tent it with aluminium foil in the last 15-20 minutes of baking.<br />
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11) To check for doneness, insert a skewer or toothpick in the center of the cake if it comes out clean<br />
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12) Leave the cake to cool in the pan for about 5~10 mins. Unmould and transfer to wire rack to let cool completely. <br />
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To serve, dust the cake with some snow powder sugar if you like.<br />
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While cooling on rack, the fruity tangy fragrance filled the dining place. Finally! Served the cake and glad that they enjoyed it.<br />
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Happy baking!<br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-90566538552986456342019-09-11T23:07:00.000+08:002019-09-11T23:09:57.924+08:00Mini Custard Mooncake Yr2019<div class="separator" style="clear: both; text-align: left;">
It's been a few years since my last attempt of homemade mooncakes to celebrate the Mid-Autumn Festival. A few of my good friends were interested to make the walnut moontarts and some snowskin mooncakes with lotus paste, pandan paste and the homemade custard filling. So I arranged them over to my place and we spent the whole fun-filled afternoon in making mooncakes. Glad we could pack the delicious homemade mooncakes as gift for our family and friends.</div>
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I saw the sharing of custard mooncake by <a href="http://bakingintotheether.com/2019/09/09/hong-kong-peninsula-hotels-custard-mooncake-no-salted-egg-yolk/">Victoria Bakes</a>. The crust pastry recipe is slightly different from the <a href="http://luvswesavory.blogspot.com/2014/08/mini-baked-custard-mooncakes.html">mini baked custard mooncakes</a> I baked some years ago. So since I've have some leftover homemade custard filling, tried out the pastry recipe adapted from <a href="http://bakingintotheether.com/2019/09/09/hong-kong-peninsula-hotels-custard-mooncake-no-salted-egg-yolk/">Victoria Bakes</a>. I made a slight change to replace whipping cream with thickened cream.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IuW-w3ttGp02Bnrw2QayLByXi85E5izObpX-oFAMt4dV9PRGYPfgjuSZwnKvjh9BuYkpZtiYbCgiBpwRTByGXlSLgzRFplS4qwMZikqW2UvSFO-YxJXQV4VCDl44L129scEGEUz8k_4/s320/0815C60A-9D46-40D2-85A7-2691E4E94315.jpeg" /><br />
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Love the sweet fragrance! My kitchen was filled with sweet coconut and buttery aroma!<br />
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Recipe for custard filling can refer to my baked mini custard mooncakes.<br />
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Mades 10 mini mooncakes, about 50g each<br />
Pastry dough ingredients:<br />
(A)<br />
100g cake flour - sifted<br />
20g potato starch<br />
20g caster sugar<br />
15g coconut cream powder<br />
35g thickened cream<br />
15g condense milk<br />
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(B)<br />
40g butter, softened<br />
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(C)<br />
1 egg yolk mix with 1 tablespoon water for egg wash<br />
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Method:<br />
1) In a large bowl, combine and whisk all the ingredients in group (A).<br />
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2) Add ingredient (B) and cut the butter till coarse and crumbly using a spatula.<br />
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3) Using your hand, mix mixture together and combine them to form a dough. Stop mixing once dough is combined.<br />
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4) Divide the dough into 10 equal portions. <br />
My pastry dough is 23g each / Custard filling is 25g each<br />
Shape each into balls. <br />
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5) Position the rack in top level and preheat oven to 200°C.<br />
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
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6) Line a baking sheet or tray with parchment paper. (I did not grease it)<br />
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To assemble the mooncake :<br />
1) Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry, seal up and gently roll it into a smooth ball.<br />
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2) Lightly dust the mooncake ball with flour. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Dislodged and repeat the process.<br />
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3) Place the mooncakes onto the prepared baking sheet. <br />
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4) Bake in pre-heated oven for about 5 minutes. Remove the baking sheet from the oven. Brush the mooncakes with egg wash. Adjust the oven temperature to 150°C and continue baking for 15-17 mins (do not overbake as it will result in a dry mooncake).<br />
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5) Remove the mooncakes from baking sheet and cool completely on a wire rack before storing them in airtight container.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoWUopcQSalv_4x9GJYbiKzCRiKMlUZ9qduI1PIfC2E-f2Z8jRLmPRHIQ0fbYnY7x304bad2UIXwRFhIz5iY4Pzp333jmCZW0pPpVuqu_iPTCfq3088vwLAvlqSalcEZG5Bx6xHNturI/s1600/04A55D4F-674C-47A7-9CAA-B6ADC7CCAC61.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoWUopcQSalv_4x9GJYbiKzCRiKMlUZ9qduI1PIfC2E-f2Z8jRLmPRHIQ0fbYnY7x304bad2UIXwRFhIz5iY4Pzp333jmCZW0pPpVuqu_iPTCfq3088vwLAvlqSalcEZG5Bx6xHNturI/s320/04A55D4F-674C-47A7-9CAA-B6ADC7CCAC61.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before bake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqORnSl-ZaYU0Eo3aAqKlxchytuUbX2VutaEYwCPJeT2W08YW0iDz4yidFJbpBsJ2-OqKC30vGQGjsEarHBM9h1mFxvvHION1vZGpd5PaLTL4EP0hUXF7X3VsDydU__wwf3KRiX2nqSK0/s1600/F3DAE16E-0C4E-4C07-802B-7CD0B8E1EAA2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqORnSl-ZaYU0Eo3aAqKlxchytuUbX2VutaEYwCPJeT2W08YW0iDz4yidFJbpBsJ2-OqKC30vGQGjsEarHBM9h1mFxvvHION1vZGpd5PaLTL4EP0hUXF7X3VsDydU__wwf3KRiX2nqSK0/s320/F3DAE16E-0C4E-4C07-802B-7CD0B8E1EAA2.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baked</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83kWO5FFGprv4Hz-bDHYFPhIjOR4G5NUw5fVSqCfc_n8PXSNvYTGDlEVXjyQdjJ-fQXB7rXs9xpKa6mCzpNFL2tZGKxREJ6Bd3pkT7XxbQcMEpn5aHKwQ2ahUrGsGhN8SNNUN9e7QJ3o/s320/B5016062-CA2D-4402-943E-9752D5655859.jpeg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lovely golden colour of these mini custard mooncakes</td></tr>
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Here's sharing of some photos that the group made the walnut moontarts and snowskin mooncakes :)<br />
Refer and click this link for <a href="http://luvswesavory.blogspot.com/2014/08/walnut-moontart.html?m=1">Walnut moontart </a><br />
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<div style="text-align: center;">
Happy Mid Autumn Festive Season to everyone ! </div>
<div style="text-align: center;">
中秋佳节愉快!</div>
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Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-90628564271275204032019-09-01T23:15:00.000+08:002019-09-02T07:47:19.285+08:00Chocolate Orange Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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I remembered that I've tried making some curvy waves on one chiffon cake <a href="https://luvswesavory.blogspot.com/2016/12/trio-colour-chiffon-cake-ii.html">Trio colour chiffon cake 2</a> but that was to spoon the batter to create the curves.<br />
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After my attempt in making a hurrican swiss roll, I saw another sharing of hurrican pattern chiffon cake in video link <a href="https://youtu.be/ANLDACjWWGo">https://youtu.be/ANLDACjWWGo</a><br />
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I used one of my chiffon cake recipes <a href="https://luvswesavory.blogspot.com/2016/11/pandan-chiffon-cake-without-coconut-milk.html">here</a> and modified/adjusted for this chocolate and orange flavour.<br />
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Chocolate Orange Chiffon Cake<br />
17cm chiffon pan<br />
Ingredients:<br />
For egg yolk batter :<br />
4 egg yolks<br />
20 grams caster sugar<br />
30 grams canola oil<br />
45 grams fresh orange juice<br />
1 teaspoon orange zest<br />
75 grams cake flour, sifted<br />
<br />
1.5 tablespoon cocoa powder - sifted<br />
<br />
For meringue :<br />
4 egg whites<br />
50 grams caster sugar<br />
1/2 teaspoon lemon juice<br />
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Method:<br />
1) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)<br />
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2) Position the rack in 2nd bottom level and preheat oven to 160°C.<br />
(Note: The temperature of the oven may vary, do adjust accordingly)<br />
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3) In a clean mixing bowl, whisk the cold egg whites and lemon juice till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.<br />
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4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes). Add oil, orange juice and zest and whisk until the mixture is combined.<br />
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5) Sieve in cake flour and whisk again until mixture is well combined.<br />
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6) Scoop about 1/2 of the batter and add 1.5 tablespoon cocoa powder, mix well.<br />
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7) Divide the meringue into 2 portions: for cocoa mixture and the remaining for orange mixture.<br />
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8) Gently fold meringue (in 2 batches) into the cocoa mixture with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).<br />
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9) Gently fold the meringue (in 2 batches) into the orange mixture with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).<br />
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10) Pour the vanilla batter into the un-greased chiffon pan.<br />
Smooth the top evenly with spatula. Lightly tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.<br />
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11) Gently spoon the cocoa batter on to the vanilla batter using a big spoon.<br />
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To make the hurrican effect on the side, use the base of a spatula/spoon to draw circle upwards and downwards. Repeat till it reach one full circle.<br />
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12) Bake in a preheated 160ºC for 10 minutes. <br />
Then lower the temperature to 130ºC and bake for 30-35 minutes.<br />
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13) Cover with a piece of loose foil over the pan if top of the cake is browning too quickly. Bake until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean. <br />
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14) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.<br />
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15) Immediately invert the pan to cool before unmoulding the cake from pan. To unmould cake by hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.<br />
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Well, I didn't achieve those powerful hurricane effect on my chiffon cake :(<br />
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Hope to perfect it in my next attempt.<br />
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<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-84909806177779157712019-08-29T17:30:00.000+08:002019-08-29T17:30:00.682+08:00Nutella Marble Cake We love anything with Nutella. <span style="text-align: center;">Even spread on bread tastes so yummy good. I've added Nutella in some of my cake baking or as filling :</span><br />
<span style="text-align: center;"><a href="https://luvswesavory.blogspot.com/2014/03/a-small-birthday-cake-for-c.html">Nutella butter cake</a></span><br />
<a href="https://luvswesavory.blogspot.com/2017/09/nutella-bundt-cake.html">Nutella bundt cake</a><br />
<a href="https://luvswesavory.blogspot.com/2015/11/mini-baked-cheese-cupcake.html">Mini baked cheese cupcake</a><br />
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For this Nutella Marble Cake, it is used as filling, piped into the cake. I supposed Nutella could be spreaded over the cake to save the hassle of piping it? Whichever way, I'm sure the cake tastes just as good. Nicely browned although the 'marbling' or zebra effect didn't turn out well. We like the light not too greasy texture.<br />
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Nutella Marble Cake<br />
Recipe source YouTube : <a href="https://youtu.be/SESRnQy0S_g">https://youtu.be/SESRnQy0S_g</a><br />
Ingredients:<br />
3 eggs (60g with shell each)<br />
90g caster sugar<br />
40g unsalted butter<br />
45g milk<br />
1 teaspoon vanilla extract<br />
100g cake flour<br />
10g honey<br />
<br />
20g warm milk or warm water<br />
10g cocoa powder<br />
<br />
70g Nutella<br />
<br />
Method :<br />
1) Preheat oven to 170°C. Position the rack in center of oven. Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
2) Lay a 4x8- inch loaf pan with parchment paper greased with butter.<br />
<br />
3) On the stove, 3/4-fill a cooking pot with water and bring to a simmer. In a stainless steel bowl placed over a pot of simmering water, whisk together the eggs, caster sugar, vanilla extract and honey with a whisk. Test batter with thermometer for temperature reached 40 degree celsius. Remove the bowl from pot.<br />
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4) Combine the milk and butter in a small bowl and put into the pot of hot water to warm the mixture.<br />
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5) With electric mixer, beat in medium speed the egg batter until smooth, light (about 5 minutes) and ribbon trail forms when whisk lifted up.<br />
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6) Sift in the cake flour. With a spatula, fold in the flour till combined.<br />
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7) Remove the butter and milk mixture from the pot. Add a spoonful of batter and mix it with the butter and milk mixture. Pour all into the batter, fold and mix well with a spatula.<br />
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8) Divide the batter, pour half into a jug. <br />
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9) Add warm milk or water to cocoa powder and mix well. Mix in one portion of the vanilla batter and pour the batter into another jug.<br />
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10) Begin from the middle of the pan (the long length), pour some of the vanilla batter, fill the base for this first layer. Then pour the cocoa batter in the middle of the pan. Alternate the process with vanilla batter till finished up the batters. Lightly tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter. Bake in preheated oven for about 30 minutes.<br />
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11) Check for doneness with a skewer or toothpick inserted into the center of the cake if it comes out clean.<br />
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12) Remove cake from pan onto a wire rack to cool completely.<br />
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13) Insert with a chopstick into the cake to make 3 or 4 holes in a row in the middle of the cake.<br />
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14) Fill Nutella in a piping bag fitted with a round nozzle. Push the piping tip into the hole and pipe/squeeze some amount.<br />
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Slice the cake and serve !<br />
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Enjoy !Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-57937956746156113122019-08-20T23:26:00.000+08:002019-08-28T06:47:11.490+08:00Hurricane Swiss Roll (cocoa & vanilla)<div class="separator" style="clear: both; text-align: left;">
Update on 27 August. As the saying goes, practice makes perfect. My 3rd attempt in Hurricane swiss roll and so glad it turned out well. Same recipe but added whole strawberries in the filling and managed to achieve a rounder roll. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkwCgVn2mwOvFiL19bJA38DbH2sF7QUun8hMiEFh1RdkxEGepEmVKuZXN9XrAVxXdbJfjGRL4SSd7uicueqZpuC4xV3huC62T1gSs5BUj3qXP0uMuc1ZEM8gPpke581qfO_iJkQeMT1w/s1600/BBB63390-93F7-4639-B5E9-0D8EE01FAA3D.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkwCgVn2mwOvFiL19bJA38DbH2sF7QUun8hMiEFh1RdkxEGepEmVKuZXN9XrAVxXdbJfjGRL4SSd7uicueqZpuC4xV3huC62T1gSs5BUj3qXP0uMuc1ZEM8gPpke581qfO_iJkQeMT1w/s320/BBB63390-93F7-4639-B5E9-0D8EE01FAA3D.png" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd attempt in Hurricane Swiss Roll</td></tr>
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I've been wanting to make this Hurricane Swiss Roll when it was so popular sharing in FB and by many recipe bloggers two years ago.<br />
<br />
Finally ... had some fun to try it out together with my baking kakis (friends) on a relaxing weekend afternoon. But the cake sheet was too thick (I knew cos I didn't have the right pan size) and the roll broke and turned out flat. But we loved the fluffy soft roll texture.<br />
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I made another attempt the next day with scale down the ingredient quantity.<br />
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Recipe adapted from <a href="http://bakingintotheether.com/2016/12/22/typhoon-chiffon-swiss-roll-highly-recommended/">Bakingintotheether typhoon chiffon swiss roll</a> with my adjustment made for a 10 x 10 inch tray.</div>
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Hurrican Swiss Roll (Vanilla & Chocolate)<br />
Ingredients (10 × 10 inch tray)<br />
Vanilla batter:<br />
2 egg yolk<br />
1 teaspoon vanilla extract<br />
25g canola oil<br />
40g milk<br />
45g cake flour, sifted<br />
<br />
Cocoa batter:<br />
2 egg yolk<br />
1 teaspoon vanilla extract<br />
25g canola oil<br />
40g milk<br />
30g cake flour, sifted }combine and sift<br />
15g cocoa powder, sifted }<br />
<br />
Meringue<br />
4 egg white<br />
60g caster sugar<br />
<br />
For the filling:<br />
200g cold whipping cream<br />
15g caster sugar<br />
1 teaspoon vanilla extract<br />
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Method :<br />
1) Sift the flour and set aside. You will need a baking sheet/tray 10 x 10 inch size, line with parchment paper and lightly grease with butter. Preheat the oven to 170°C and position the rack in center of oven.<br />
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2) Separate the eggs into yolks and whites.<br />
(the size of an egg is 60g with shell)<br />
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3) For the vanilla batter, cream egg yolks until pale and thick using the electric mixer (about 4 minutes). Add in vanilla extract, canola oil and milk and continue beating till it incorporated.<br />
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4) Add the sifted flour and mix with manual whisk until combined/no longer lumpy. Set aside.<br />
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5) In another mixing bowl, repeat the same process to make the cocoa batter. Set aside.<br />
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6) In a clean mixing bowl, whisk the cold egg whites and till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. <br />
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7) Gently fold in about 1/2 of the meringue (in 2 batches) into the vanilla batter with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).<br />
<br />
8) Gently fold in the remaining 1/2 meringue (in 2 batches) into the cocoa batter with a manual whisk or spatula until it looks evenly mixed (no streaks of meringue).<br />
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9) Pour the vanilla batter onto the baking sheet. Using a spatula, quickly spread evenly the top. Then carefully use a big spoon to spoon the cocoa batter on top of the vanilla batter. Briefly level evenly with the back of the spoon.<br />
<br />
10) Draw lines closely for the entire sheet from left to right using a chopstick, then repeat the lines vertically for the entire pan.<br />
<br />
At this stage, DO NOT attempt to level surface as you may risk tainting the cocoa top with original batter.<br />
<br />
11) Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter. <br />
<br />
12) Bake in pre-heated oven for about 15 - 17 minutes or the top is evenly light browned, and a toothpick inserted into the centre comes out clean.<br />
<br />
13) Remove the baking tray from the oven, immediately drop the baking tray at a height onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool.<br />
<br />
14) Remove the sponge from the tray by lifting the parchment paper and place it on the cooling rack. Cover the surface with the tray for about 3 minutes to retain its soft and moist for easy rolling.<br />
<br />
15) Remove the tray and turn/flip the 'skin' side over onto another clean sheet of parchment paper. Peel off and remove the other sheet of parchment paper.<br />
<br />
16) Spread the whipped cream on the sponge. Spread more cream on the edge closest to you. Roll up gently by lifting it up with the parchment paper. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for a few hours before cutting and serving.<br />
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To make the whipped cream:</div>
<div style="text-align: left;">
(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to spread the sponge roll).</div>
<div style="text-align: left;">
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Freeze the cleaned mixing bowl for about 10 minutes. Take it out from the freezer, immediately put all together the cold whip cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.<br />
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Glad that able to roll it abit rounder but some of the 'skin' peeled off :(<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_UIIOYM1Kq8fdpA7rcV_o-bJRtOOWjYw3pSzNMynJKtJKd_ntjSx8dEdonMIKDRc38niEuSCynrOohDh0XlnkeYMOol8jp4ykloucEHFcpAUHf6VtvVwiTKBDsq9pyK8E1KxxmozxCM/s1600/5E49071A-121C-49C3-8F1D-280FCAA47A8A.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="563" data-original-width="750" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_UIIOYM1Kq8fdpA7rcV_o-bJRtOOWjYw3pSzNMynJKtJKd_ntjSx8dEdonMIKDRc38niEuSCynrOohDh0XlnkeYMOol8jp4ykloucEHFcpAUHf6VtvVwiTKBDsq9pyK8E1KxxmozxCM/s320/5E49071A-121C-49C3-8F1D-280FCAA47A8A.png" width="320" /></a><br />
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Practice makes perfect. Hope a achieve a perfect hurricane on my next bake. Until then, we enjoyed a slice of this hurricane swiss roll with a cup coffee !<br />
<br />
Happy baking!</div>
Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com0tag:blogger.com,1999:blog-6991670780788933179.post-32664744002706818932018-11-04T22:26:00.000+08:002018-11-04T22:26:06.635+08:00Bacon Wrapped Potato RosesWhen I saw <a href="https://tasty.co/recipe/potato-roses">Potato roses (tasty.com)</a> this video, it reminded me on the rose shape of some buns or tarts that I had made few years ago.<br />
<a href="https://luvswesavory.blogspot.com/2015/05/peach-rose-tarts.html">Peach Rose Tart</a><br />
<a href="https://luvswesavory.blogspot.com/2015/05/ham-cheese-bun.html">Ham & Cheese Bun</a><br />
<a href="https://luvswesavory.blogspot.com/2014/10/pumpkin-rose-mantou.html">Pumpkin Rose Mantou</a><br />
<br />
But these loaded with carbs yet sinfully tasty savoury bites definitely are my big kids' favourite to serve as main or sides.<br />
<br />
<b>Bacon Wrapped Potato Roses </b><br />
Recipe adapted from <a href="https://tasty.co/recipe/potato-roses">Potato roses (tasty.com)</a><br />
Ingredients:<br />
6 strips bacon <br />
About 4-5 medium size potatoes <br />
2 tablespoon olive oil<br />
1/2 teaspoon salt<br />
1 teaspoon chopped fresh rosemary leaves <br />
some ground black pepper to taste<br />
6 - 7 tablespoon parmesan cheese<br />
<br />
About 1 tablespoon olive oil to grease the muffin cup.<br />
<br />
Instructions:<br />
Prepare a 6-cup muffin pan or 6 individual aluminium cases<br />
<br />
Lightly grease the muffin cup with olive oil, set aside.<br />
<br />
Preheat the oven to 200°C. Position the rack in the center of the oven.<br />
*Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
Peel potatoes and slice them using a mandoline or vegetable slicer.<br />
<br />
In a big bowl, combine potato slices, olive oil, black pepper, rosemary and salt. Stir and toss well to coat the potato slices.<br />
<br />
Place 1 strip of bacon on a big plate or clean cutting board.<br />
Arrange the potato slices along one edge so they are slightly overlapping (about 15 - 20 potato slices) *note: use 2 strips of bacon and more potato slices for a bigger rose.<br />
<br />
Sprinkle evenly about 1 tablespoon parmesan cheese onto the potatoes. <br />
<br />
Roll up the bacon and potatoes to form a rose shape and put it in the cup of a muffin pan. Repeat the process. <br />
<br />
Cover the muffin pan with aluminium foil and bake for 60 minutes. Remove the foil in the last 10 mins and continue to bake until the potatoes are cooked through and the edges are brown and crispy. <br />
<br />
Transfer the potatoes to a serving platter, serve immediately.<br />
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Enjoy these tasty bacon wrapped potato as main or sides with some greens.</div>
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com2tag:blogger.com,1999:blog-6991670780788933179.post-52058193760836893152018-10-22T20:29:00.000+08:002018-10-23T12:54:09.971+08:00Baked Fish with Rosemary & BreadcrumbsOn some weekdays after work, I just wanna have a simple home-cooked meal that doesn't require too much preparing, cooking or baking time in the kitchen (plus not too many utensils to wash). Ready in under 30 - 35 minutes. This baked fish with rosemary & breadcrumbs is easy to whip up. Just serve it with some salad (or fruits) to make a decent nutritious meal.<br />
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I like to add some fresh herbs to the meat for oven bake, grill or pan-fry dishes. Recipe inspiration from the baked lemon thyme breadcrumbs prawns I cooked few weeks ago.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOP7IYp7Y2RD6gAydf9yB97FgBERb2p-JFqzR_wDWxCsWLbNlhphH7BiW_6kNHcYjsZeIBc9mkVEpjxfFjUqDMAKJpY8NuhAJ394DY7CNiB6e5E2MNN6yh5hD1JSuicuJHll-icPnaTY/s1600/IMG_20181007_184542_wm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOP7IYp7Y2RD6gAydf9yB97FgBERb2p-JFqzR_wDWxCsWLbNlhphH7BiW_6kNHcYjsZeIBc9mkVEpjxfFjUqDMAKJpY8NuhAJ394DY7CNiB6e5E2MNN6yh5hD1JSuicuJHll-icPnaTY/s320/IMG_20181007_184542_wm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked lemon thyme breadcrumbs prawns served with rice and pumpkin</td></tr>
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Still have some leftover breadcrumbs .... some mayonnaise in the fridge to hold the breadcrumbs.<br />
<br />
<b>Baked Fish with Rosemary & Breadcrumbs</b><br />
Ingredients:<br />
3 white fish fillets (about 150g each)<br />
2 tablespoon olive oil to grease the baking pan<br />
<br />
Ingredient A (mayonnaise mixture):<br />
1/2 teaspoon grated lemon zest <br />
1 tablespoon lemon juice<br />
3 tablespoon mayonnaise<br />
<br />
Ingredient B (breadcrumbs mixture):<br />
100g panko breadcrumbs<br />
1 tablespoon chopped fresh rosemary leaves <br />
Pinch of salt and sprinkle some coarse ground black pepper<br />
<br />
Instructions:<br />
1) Preheat the oven to 190°C. Position the rack in the center of the oven.<br />
*Note : The temperature of the oven may vary, do adjust accordingly.<br />
<br />
2) Line the baking pan with baking paper and lightly grease with olive oil. Set aside.<br />
<br />
3) Wash and pat the fish dry with some kitchen towels. (If you are using frozen fish fillets, make sure you thaw them first.)<br />
<br />
4) Prepare the ingredients for A & B. <br />
In a small bowl, combine and mix well ingredient A with a spoon.<br />
In a dry clean plate, combine and mix well ingredient B.<br />
<br />
5) Spread some mayonnaise mixture with a spoon onto 1 side of the fish, then dredge in the panko mixture, pressing to coat evenly. Transfer the fillet onto the baking pan with crumb-side up. <br />
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6) Bake for about 25 minutes or until golden and crisp.<br />
<br />
Done! Serve the baked fish fillets with some *salad and lemon wedges. <br />
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*make any salad green if you can find them in your fridge. Or some cut fruits if you have some apples, pears or oranges sitting in your fruit basket :)<br />
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<span style="font-size: 1.00em;"><br /></span><span style="font-size: 1.00em;">As I do not like the “fishiness” smell, this aromatic fresh herb adds balance to this 'fishy' dish. E</span>njoy!<br />
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Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-11717299161673525292018-10-17T06:31:00.002+08:002018-10-18T17:21:42.491+08:00Roselle Jam Chiffon CakeThe homemade <a href="https://luvswesavory.blogspot.com/2018/10/homemade-roselle-jam.html">Roselle jam</a> in the jar left with just a few tablespoon, so I just simply add them to bake a roselle jam chiffon cake. Baked the cake on a weeknight for the next morning's breakfast. Adjusted the recipe from <a href="https://luvswesavory.blogspot.com/2016/08/apricot-yogurt-chiffon-cake.html">Apricot yogurt chiffon cake</a><br />
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<b>Roselle Jam Chiffon Cake</b><br />
17cm chiffon pan<br />
<br />
Ingredients :<br />
For the yolk mixture<br />
4 egg yolk<br />
30g canola oil<br />
35g caster sugar<br />
50g yogurt<br />
50g roselle jam<br />
1 teaspoon lemon juice<br />
1/4 teaspoon salt<br />
80g cake flour (sifted)<br />
<br />
For the meringue<br />
4 egg white<br />
2 - 3 drops of lemon juice<br />
35g caster sugar<br />
<br />
Method :<br />
1) Separate the eggs into yolks and whites. (the size of my egg is 65g each with shell)<br />
<br />
2) Position the rack in the lowest level and preheat oven to 170°C.<br />
<br />
3) In a dry clean mixing bowl, beat the cold egg whites and lemon juice till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a stiff peak meringue. Transfer to a big bowl and chill in the fridge.<br />
<br />
4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes). Add canola oil and lemon juice and continue beating till combined. Next, add the yogurt and jam and whisk until the mixture is combined.<br />
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5) Sift in cake flour and salt and whisk again until mixture is well combined.<br />
<br />
6) Gently but quickly fold 1/3 of the meringue into the yolk mixture with a manual whisk. Fold the remaining meringue in 2 batches into the mixture until it looks evenly mixed (no streaks of meringue).<br />
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7) Pour the batter into the un-greased chiffon pan. Lightly tap the pan a few times on a table top to get rid of any trapped air bubbles in the batter.<br />
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8) Bake in a preheated 170ºC for 10 mins. Reduce to 160ºC and continue baking for 25 mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.<br />
Cover with a piece of loose foil over the pan if top of the cake is browning too quickly.<br />
(Note: The temperature of the oven may vary, do adjust accordingly and observe especially in the last 10 - 15 minutes of baking.)<br />
<br />
9) Remove the chiffon pan from the oven, drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.<br />
<br />
10) Immediately invert the pan to cool before unmoulding the cake from pan.<br />
*note: to unmould the cake:<br />
a) Run a thin-bladed knife or palette knife around the edge of the pan and the funnel. Release the cake and run the knife along the base of the pan to remove the cake.<br />
Or<br />
b) By hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.<br />
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Soft texture with the slight burst of fruity tangy jam flavor in each mouthful bite ... glad that my big kids loved it. Two slices for me paired with a cup of hot coffee ! That's how I enjoyed my early morning brekkie :)<br />
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Happy baking !<br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com0tag:blogger.com,1999:blog-6991670780788933179.post-5818653212077692802018-10-12T06:37:00.001+08:002018-10-16T15:00:59.542+08:00Homemade Roselle JamI'm very fortunate that the current company where I'm working has a big courtyard growing organic herbs, vegetables and roselle flowers. Basil, pandan leaves, "black face general" or Strobilanthes crispus, mulberry, brinjal, lady finger etc. Glad to have some of the bountiful harvests occassionally.<br />
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Obtained from sources, roselle is extremely healthy and has a ludicrous amount of vitamins and minerals, ranging from vitamins for your nervous system to immune system boosters and natural fats. According to a recent study, those drinking roselle tea tend to have lower blood pressure and a healthier cardiovascular system.<br />
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With the given roselles, I love to boil them to make roselle drinks. Relax with a cup of warm drink served with some honey.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVCPGiKzLZzZ7SaBy5nkXkr46zoq-DmYd1aUYkPoVy0XJLptRiG4eDw5dScIDpGION5vIEn_0lNViukuwd4vVT4fzeCtFXaut0ZGEAQhwJCXvzGDdekN2iHrVteikv9agvobc_LZHUjE/s1600/IMG_20180823_212923_wm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVCPGiKzLZzZ7SaBy5nkXkr46zoq-DmYd1aUYkPoVy0XJLptRiG4eDw5dScIDpGION5vIEn_0lNViukuwd4vVT4fzeCtFXaut0ZGEAQhwJCXvzGDdekN2iHrVteikv9agvobc_LZHUjE/s320/IMG_20180823_212923_wm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite roselle tea</td></tr>
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This time round, I tried out some roselle jam.<br />
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<b>Homemade Roselle Jam</b><br />
Preparation time: 20 minutes<br />
Cooking time: 30-35 minutes<br />
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Ingredients<br />
285g roselle calyx (remove seedpods and washed) (25 small & medium roselle flowers)<br />
125ml water<br />
120g - 150g granulated sugar (adjust sweetness to your liking)<br />
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Fills a 300ml jar <br />
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Instructions :<br />
1. Soak the roselle flowers in water for about 5 minutes. Remove the seedpods with a stainless steel core seed remover (twist & push from the bottom). Wash roselle calyx clean with water. Drain water off. Tear the calyx into smaller pieces.<br />
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2. In a saucepan, combine water and roselle and cook with medium flame. Stirring occasionally. Once the mixture heats up and begins to boil, turn to low flame and use the electric hand blender to blend. Simply stick it into the saucepan and blend the mixture for about 1 minute or till thick smoothie texture.<br />
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3. Add the sugar. Stir occasionally, making sure that the sugar has completely dissolved. Cook for about 20 more minutes until jam has thickened. <br />
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4. Off the flame. The mixture will continue to thicken as it cools. Once cooled, transfer the jam to a jar or airtight container and refrigerate. Fridge for up to 2 weeks.<br />
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My colleague harvested these organic produce :<br />
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Snapped a few pictures while taking a quick stroll ... so lovely!<br />
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For once, I'm immersed in a tranquillity and serenity of rural life!</div>
Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com1tag:blogger.com,1999:blog-6991670780788933179.post-1235083338335873592018-09-29T16:04:00.000+08:002018-10-11T18:08:34.047+08:00Vanilla Cocoa Banana Mini CakesMy big kids like chocolaty bitter-sweet flavor cakes. They like banana butter cake too. So pairing of vanilla + cocoa banana cake won't go wrong. Instead of using the normal baking pan, I used muffin pan to make a few mini cakes.<br />
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Recipe adapted from here <a href="https://luvswesavory.blogspot.com/2016/09/black-white-banana-cake.html">Black & White Banana Cake</a> with slight ajustment made.<br />
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<b>Vanilla Cocoa Banana Mini Cakes</b><br />
Ingredients<br />
110g salted butter, softened at room temperature<br />
130g caster sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
200g ripe bananas, peeled & mashed<br />
190g cake flour, sifted<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
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20g unsweetened cocoa powder, sifted<br />
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Method :<br />
1) Preheat oven to 180°C and position the rack in center of oven. (Note: the oven temperature may vary, do adjust accordingly). <br />
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2) I used a square muffin pan, lightly greased with butter, makes 8 mini cakes.<br />
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3) In a big clean bowl, combine the sifted flour, baking soda, baking powder and set aside.<br />
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4) In a mixing bowl, cream the butter with electric mixer in low speed. Gradually add the caster sugar. Scrape down the sides of the bowl as needed and continue to cream until the mixture is smooth (about 5 minutes). Add in the egg and vanilla extract, followed by mashed bananas and continue to cream for about 1 - 2 minutes.<br />
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5) Add in half the flour mixture and mix on low speed until just combined. Pour the remaining flour and mix until just combined. <br />
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6) Spoon about 1 and half tablespoon of batter for each of the 8 muffin cups, smooth the surface.<br />
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Add the cocoa powder to the remaining batter, mix well and gently spoon 1 tablespoon over the top of the vanilla batter.<br />
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7) Bake for about 25 to 30 minutes. Check for doneness with a toothpick inserted into the center of the cake if it comes out clean. <br />
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8) Let the cakes cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely before storing in airtight container. Serve warm if you like you.<br />
Do not leave the cakes in the muffin pan otherwise the base will be soggy.<br />
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<span style="text-align: center;">Overall, the taste is a mix of bitter-sweetness. Love the fragrance of the banana and a hint of bitter cocoa flavor ! Enjoy with a cup of coffee for our afternoon coffee break.</span></div>
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Have a great weekend and happy baking !<br />
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<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com3tag:blogger.com,1999:blog-6991670780788933179.post-25538153631287162762017-11-19T21:05:00.001+08:002018-10-11T18:09:07.127+08:00Hokkaido Cheese TartFew weeks ago, my baking kakis ( baking buddies) and I attended an enjoyable tarts baking workshop. We were taught to bake 4 tarts recipes and Hokkaido Cheese Tart was one of them.<br />
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Since my big kids loved Hokkaido Cheese Tarts, why not pratice what I've learned. So baked some for our weekend snacks.<br />
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I adjusted the recipe a little ... instead of 200g cream cheese, I mixed with some mascarpone cheese.<br />
<b><br /></b>
<b>Hokkaido Cheese Tart</b><br />
Makes 9 alumimum cases size 79 x 18/20mm(H)<br />
Ingredients :<br />
For tart pastry<br />
100g all-purpose plain flour<br />
A pinch of salt<br />
90g cold unsalted butter, diced<br />
1 egg yolk<br />
20g milk<br />
<br />
For cream cheese custard<br />
(A)<br />
120g cream cheese<br />
80g mascarpone cheese<br />
30g unsalted butter<br />
100g heavy cream<br />
A pinch of salt<br />
<br />
(B)<br />
1 egg<br />
65g icing sugar (reduce from 80g)<br />
10g corn starch<br />
<br />
(C)<br />
1 tablespoon lemon juice<br />
1 teaspoon lemon zest<br />
<br />
Egg wash : In a small bowl mix 1 tsp milk and 1 egg yolk with a fork. Brush the rim of pastry shell and cream cheese mixture.<br />
<br />
To make the pastry shell:<br />
1) In a big bowl, combine the plain flour and salt, set aside. <br />
In a small bowl, mix the egg yolk and milk with a fork.<br />
<br />
2) Using finger tips, rub the cold butter into the flour mixture, until it resembles bread crumbs.<br />
<br />
3) Pour in egg yolk mixture and kneading and mixing until a dough is formed. Form a flat disc and wrap the dough with clingwrap and chill in the frigerator for 30 mins. (Can prepare in advance and fridge overnight).<br />
**while waiting for the dough to chill, you may proceed to make the cream cheese custard.<br />
<br />
4) Take out the dough from the fridge. Preheat the oven to 180ºC. Position the rack in the middle. <br />
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5) Dust a working surface with some flour. Divide the dough equally. Mine is 22g each and press the dough into a tart mould or alumimum case. Prick the base of the pastry with a fork. Repeat with the remaining. Brush the rim of pastry shell with egg wash.<br />
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6) Prebake pastry shells at 180ºC for 10 mins or until golden brown. Remove from oven and place on wire rack to cool.<br />
<br />
**To make the cream cheese custard :<br />
Cook the cheese custard using bain marie method.<br />
<br />
1) Combine all the ingredients (A) into a heatproof bowl. Half-fill a cooking pot with water and bring to a simmer. Set the heatproof bowl in the mouth of the pot and cook with low flame. Keep stirring the mixture with a whisk till everything is melted.<br />
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2) Once metled, add ingredients (B). Mix till well-blended, the mixture will thicken slowly. Add in ingredients (C). Mix well till smooth, off the flame and cool the cheese custard.<br />
<br />
Transfer the cheese custard to a piping bag. Pipe cheese custard into the cooled pastry shells. Chill in the fridge for about 20 - 30 minutes.<br />
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Preheat the oven to 210ºC. Gently brush the top of the cheese mixture with egg wash. Bake for about 10 mins. <br />
<br />
Done! remove from oven and place on wire rack to cool. Serve warm if you like.<br />
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Note :<br />
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
In my next attempt, I will reduce the cheese filling baking from 10 to 8 mins to yield more a gooey texture.<br />
<br />
Freshly baked ! Enjoy warm fragrant Hokkaido Cheese Tarts with a cup of hot honey lemon tea. Yummi-li-cious!<br />
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<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com3tag:blogger.com,1999:blog-6991670780788933179.post-27923162982537689082017-09-17T20:20:00.001+08:002018-10-11T18:09:25.121+08:00Nutella Bundt CakeHad not been baking cakes in the past 2 months. Not even try picking up to bake some hassle free muffins on weekends. No time to bake ?! Well, just my excuses and excuses ... but I'm coming through in some hard times. Ya, needed to sort out some personal things that had affected my emotion.<br />
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Well, glad I've managed to sort things out, a breeze to relax and enjoy a slice of warm buttery Nutella filled butter cake on a sunny afternoon.<br />
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Tweaked/adjusted from the previous bundt cakes recipe that I've attempted <a href="https://luvswesavory.blogspot.sg/2017/06/lemon-chocolate-swirl-bundt-cake.html">here</a> </div>
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<b>Nutella Bundt Cake</b></div>
Recipe:<br />
Makes one 6-cup Bundt pan or one 8-inch cake pan.<br />
Ingredients (A)<br />
113g unsalted butter, at room temperature<br />
1/4 teaspoon salt<br />
90g castor sugar<br />
2 eggs, at room temperature (the size of my egg is 60g each with shell)<br />
<br />
Ingredients (B)<br />
100g All-purpose plain flour<br />
80g cake flour<br />
1 teaspoon baking powder<br />
<br />
Ingredients (C)<br />
100g full cream fresh milk<br />
<br />
4 - 5 tablespoons Nutella<br />
<br />
Method:<br />
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
Combine Ingredients (B) in a medium bowl, sifted and set aside<br />
<br />
Grease the 6-cup Bundt pan lightly with some *vegetable oil using brush or with kitchen towel, set aside.<br />
(*or well-greased with butter and lightly flour)<br />
<br />
In a clean mixing bowl beat together the butter, castor sugar, and salt until light and fluffy using an electric mixer on medium speed.<br />
<br />
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.<br />
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With the mixer on low speed, add alternately the ingredients (B) & (C) starting with B (flour mixture in three additions) and milk (in two additions) [starting and ending with the flour mixture]. Mix well until just combined for each addition.<br />
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Pour half the batter into bundt pan and smooth the top. Next, spoon about 4 to 5 tablespoonfuls of Nutella and lightly spread evenly over the batter. Pour the rest off the batter in the pan, smooth the top.<br />
*note: you could aslo make a swirl with a knife or skewer if you like. But I preferred the thick Nutella spread sandwiched in this bundt cake.<br />
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Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.<br />
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Bake the cake in preheated 170°C oven for 40 to 45 minutes. Check for doneness, insert a skewer in the center if it comes out clean with a few moist clumps clinging to it. Do not over bake else it will be dry.<br />
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Enjoy!</div>
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<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com5tag:blogger.com,1999:blog-6991670780788933179.post-62115537059345129192017-07-02T15:21:00.002+08:002017-07-02T15:32:48.046+08:00Kueh Bakar Pandan<div class="separator" style="clear: both; text-align: center;">
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Not very often that I will make kuehs for our weekends snacks. On some rare occasions I will make the <a href="http://luvswesavory.blogspot.sg/2014/10/pumpkin-ondeh-ondeh.html?m=0">Pumpkin ondeh ondeh</a>, <a href="https://luvswesavory.blogspot.sg/2015/03/banana-hoon-kueh-pisang-hoon-kueh.html?m=1">Banana hoon kueh pisang</a> when we feel like having these kuehs again.<br />
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So far, I've not attempted a baked version. I remembered a kueh recipe that's easy to make and filled with pandan and coconut fragrance. But as I do not have the Bahulu mould, I tried out on 1 floral aluminium mould but they turned out too small. I used the aluminium muffin cases instead.<br />
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Recipe adapted from :<a href="http://xucaca-life.blogspot.sg/2015/03/kueh-bakar-pandan.html?m=1">Joceline Butter Flour & Me</a><br />
<b>Kueh Bakar Pandan</b><br />
About 15 - 17 small aluminium muffin cases.<br />
Ingredients :<br />
2 eggs<br />
80g castor sugar<br />
150g all-purpose plain flour<br />
150g pandan juice<br />
200g coconut milk<br />
Pinch of salt<br />
1 tablespoon vegetable cooking oil<br />
<br />
Extra cooking oil to grease the aluminium cases.<br />
1 tablespoon sesame seeds to sprinkle<br />
<br />
Methods:<br />
1) Preheat the oven to 180ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
2) Lightly grease the muffin cases with vegetable cooking oil and set aside.<br />
<br />
3) To make the pandan juice, wash clean about 5 - 7 pandan leaves. Cut into smaller pieces, blend with about 170g water and obtain 150g pandan juice.<br />
<br />
4) In a clean mixing bowl, place altogether the flour, eggs, coconut milk, salt and pandan juice and whisk to combine with the electric mixer.<br />
<br />
5) Add in the vegetable cooking oil and mix till combined with a ballon whisk.<br />
<br />
6) Pour mixture into each aluminium case. Fill the muffin cases till almost full and sprinkle some sesame seeds.<br />
<br />
7) Bake in preheated oven 180°C for about 25 minutes.<br />
<br />
8) Remove from oven and unmould immediately to cool.<br />
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These dainty Kueh Bakar Pandan turned out not too bad looking. Simply love the pandan and coconut fragrance. And the next thing you know. ... they are very addictive. Enjoy !<br />
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Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com8tag:blogger.com,1999:blog-6991670780788933179.post-20682528373456332392017-06-17T22:54:00.001+08:002017-06-17T23:01:00.793+08:00Coffee Walnut Streusel Cake<br />
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Have been cracking my head ... what cake to bake for Father's Day celebration at home. My hubby loves beer and coffee (well, most guys do ... don't they? hee.. hee !) ... Obviously, I can't bake a "beer cake". He didn't like too sweet and creamy cakes either. <br />
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My previous bakes <a href="https://luvswesavory.blogspot.sg/2016/12/coffee-walnut-loaf.html">coffee walnut loaf</a> and <a href="https://luvswesavory.blogspot.sg/2014/11/cranberry-coconut-streusel-muffins.html">cranberry coconut streusel muffins</a>. So, a simple Coffee Walnut Streusel Cake it is !<br />
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A few days ago, I baked a Coffee Cinnamon Chocolate Chips Bundt Cake for breakfast with my colleagues. A yummy recipe I tweaked from <a href="https://luvswesavory.blogspot.sg/2017/06/lemon-chocolate-swirl-bundt-cake.html">here</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeXSe5uvQFwt5cj8ibm7mW_swiQjXqewZmCClVKZUl42XUe8zRYvieDxllQ6JFMT04vkF2yO99_OUqX2wMQgSMpmCVyY-LXCK_0cr7FhaaXFxhCEysPF9hdAeRmWGn56dSqQU75GAvg0/s1600/20170614_080947_wm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeXSe5uvQFwt5cj8ibm7mW_swiQjXqewZmCClVKZUl42XUe8zRYvieDxllQ6JFMT04vkF2yO99_OUqX2wMQgSMpmCVyY-LXCK_0cr7FhaaXFxhCEysPF9hdAeRmWGn56dSqQU75GAvg0/s320/20170614_080947_wm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee Cinnamon Chocolate Chips Bundt Cake</td></tr>
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I liked the texture and glad that it was well received by most colleagues. So I adjusted the recipe a little (cos realised didn't have any yogurt) and added streusel toppings to bake a coffee walnuts streusel cake.<br />
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<b><i>Coffee Walnut Streusel Cake</i></b><br />
Makes one 8x8-inch square pan<br />
Ingredients (A)<br />
113g unsalted butter, at room temperature<br />
1/2 teaspoon salt<br />
110g castor sugar<br />
2 eggs, at room temperature (the size of my egg is 60g each with shell)<br />
<br />
Ingredients (B)<br />
1 teaspoon baking powder<br />
180g all-purpose plain flour<br />
<br />
Ingredients (C)<br />
120g full cream fresh milk<br />
2 tablespoons instant coffee mixture (dissolved 3 teaspoons Nescafe instant coffee in 2 tablespoons hot water, cooled).<br />
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Streusel ingredients (D)<br />
45g unsalted butter, chilled and cubed<br />
45g light muscovado sugar<br />
45g all-purpose plain flour<br />
1 teaspoon ground cinnamon<br />
80g toasted walnuts, finely crushed<br />
<br />
Method:<br />
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
Combine ingredients (B) in a medium bowl, sifted and set aside<br />
<br />
Make the streusel ingredients (D) : In a large bowl, whisk together flour, light muscovado sugar, ground cinnamon and walnuts. Cut the butter into the flour mixture with either a pastry blender, your fingertips or two knives until it resembles coarse crumbs. Cover, and refrigerate until ready to use.<br />
<br />
Line and grease the base of a 8x8-inch square cake pan with parchment paper. Lightly grease the sides with butter.<br />
<br />
In a clean mixing bowl, beat together the butter, castor sugar, and salt until light and fluffy using an electric mixer on medium speed.<br />
<br />
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.<br />
<br />
With the mixer on low speed, add alternately the ingredients (B) flour and ingredients (C) milk & coffee. (flour mixture in three additions) and milk & coffee (in two additions) [starting and ending with the flour mixture]. Mix only until just combined.<br />
<br />
Pour batter into the prepared pan and smooth the top with spatula. Dot or spoon the streusel evenly all over the batter top. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.<br />
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Bake the cake in preheated 170°C oven for 40 minutes or until golden brown.<br />
*note: you may tent it with aluminium foil if it gets browned to quickly.<br />
<br />
To check for doneness, insert a skewer or toothpick in the center of the cake if it comes out clean with a few moist clumps clinging to it.<br />
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Let the cake cool in the pan for 10 minutes before removing top-side up, onto wire rack to cool completely.<br />
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Well, we have them warm with hot coffee!<br />
<br />
It is a soft with tender crumbs, not too buttery cake. The streusel crumb topping is an addition ... crunchy, sugary crusty with a hint of cinnamon fragrance.<br />
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Be it a celebration cake or not, we simply enjoyed this simple cake. <br />
Happy Father's Day to my hubby and all daddies out there !<br />
<br />
Happy baking! Enjoy !<br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com6tag:blogger.com,1999:blog-6991670780788933179.post-91971199999409688992017-06-11T06:00:00.001+08:002017-06-11T06:29:18.536+08:00Lemon Chocolate Swirl Bundt CakeIndulgence in another lovely baked bundt cake.<br />
<br />
I wanted something lemony and chocolate flavour. A citrus tangy and chocolate flavour all in one ! Ta da ! ... a Lemon Chocolate Swirl Bundt Cake ! The tangy aromas filled the kitchen as it baked.<br />
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<b>Lemon Chocolate Swirl Bundt Cake</b><br />
Makes one 6-cup Bundt pan or one 8-inch cake pan.<br />
Ingredients (A)<br />
113g unsalted butter, at room temperature<br />
1/2 teaspoon salt<br />
110g castor sugar<br />
2 eggs, at room temperature (the size of my egg is 60g each with shell)<br />
2 teaspoons lemon zest<br />
<br />
<span style="color: blue;">Ingredients (B)</span><br />
<span style="color: blue;">100g All-purpose plain flour</span><br />
<span style="color: blue;">80g cake flour</span><br />
<span style="color: blue;">1 teaspoon baking powder</span><br />
<span style="color: blue;"><br /></span>
<span style="color: magenta;">Ingredients (C)</span><br />
<span style="color: magenta;">100g full cream fresh milk</span><br />
<span style="color: magenta;">2 tablespoons freshly squeezed lemon juice</span><br />
<br />
For the chocolate batter:<br />
1.5 tablespoons cocoa powder (I used Hershey's cocoa)<br />
2 tablespoons hot water.<br />
<br />
For the Icing:<br />
3 - 4 tablespoons freshly squeezed lemon juice<br />
100g confectioners' (powdered or icing) sugar, sifted<br />
<br />
Method:<br />
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
Combine Ingredients (B) in a medium bowl, sifted and set aside<br />
<br />
Grease the 6-cup Bundt pan lightly with some *vegetable oil using brush or with kitchen towel, set aside.<br />
(*or well-greased with butter and lightly flour)<br />
<br />
In a small cup or bowl, mix the cocoa powder with hot water and set aside.<br />
<br />
In a clean mixing bowl beat together the butter, castor sugar, and salt until light and fluffy using an electric mixer on medium speed.<br />
<br />
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.<br />
<br />
With the mixer on low speed, add alternately the ingredients (B) & (C) starting with B (flour mixture in three additions) and milk + lemon juice (in two additions) [starting and ending with the flour mixture]. Mix well until just combined for each addition.<br />
Lastly, stir in the lemon zest till just incorporated into the batter.<br />
<br />
Scoop about 1/3 lemon batter to a bowl, mix in the cocoa mixture well with a spatula.<br />
<br />
Pour half the lemon batter into bundt pan and smooth the top. Next, spoon all the chocolate batter. Spoon the remaining lemon batter and level the top with a spatula. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.<br />
<br />
Bake the cake in preheated 170°C oven for 40 to 45 minutes. Check for doneness, insert a skewer in the center if it comes out clean with a few moist clumps clinging to it. Do not over bake else it will be dry.<br />
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Let the cake cool in the pan for about 10 - 15 minutes and then invert onto a rack to cool completely. Once cooled, carefully lift the cake onto a serving dish or platter.<br />
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Once the cake is completely cooled, make the icing.<br />
In a bowl, combine the sifted confectioners' sugar with the lemon juice. Stirring and mixing constantly with a spoon. Start with 2 tablespoons of lemon juice. Adjust the consistency to your preference by adding more lemon juice or confectioners' sugar accordingly.<br />
<br />
Use a spoon to drizzle the icing over the top of the cake and allow it to fall down the sides. Let the icing set for a couple of minutes before slicing the cake.<br />
<br />
Let the icing dry before covering and storing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53i3m93whOJ_6p9Vm0ZWHQNDkTfedZ9tjoLNf4t7p74VHpn4OueWXiusm_QusUZi0WucdqOVVYsStTkfWGt6KX7ujeT5UPWOHxOIzsFKP6qTnBrC8inRe5n0eStCBh7G_JFD40vHF308/s1600/20170610_132109_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53i3m93whOJ_6p9Vm0ZWHQNDkTfedZ9tjoLNf4t7p74VHpn4OueWXiusm_QusUZi0WucdqOVVYsStTkfWGt6KX7ujeT5UPWOHxOIzsFKP6qTnBrC8inRe5n0eStCBh7G_JFD40vHF308/s320/20170610_132109_wm.jpg" width="240" /></a><br />
Beautifully browned !<br />
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<br />
Love the texture ... like a light pound cake not too dry or too dense.<br />
<br />
Love this simple yet gorgeous lemony chocolate flavour cake with fine tender crumbs.<br />
<br />
Enjoy our weekend afternoon break with a slice of lemony and chocolate swirl flavour cake. Perfect with a cup of warm honey lemon tea.<br />
<br />
Happy Baking!<br />
<br />
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My modifications made from recipe source : <a href="http://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe">King Arthur Flour</a><br />
<br /></div>
Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com7tag:blogger.com,1999:blog-6991670780788933179.post-37430444173025508072017-06-04T22:02:00.001+08:002017-06-10T16:47:51.222+08:00Chocolate Yogurt Bundt CakeOh gosh ! I've been craving for chocolate cake again. And I wanted something rich, moist and chocolatey.<br />
Even better to just use one bowl for mixing the ingredients and one baking pan with minimal washing (lazy me ...) No electric mixer is required. Well, glad that this easy fool-proof, guaranteed recipe that put a big smile on all our faces.<br />
<br />
Moist, full of deep chocolate flavor, a bundt cake somewhat resembles fudgey brownie. Yes my big kids love chocolatey cakes too!<br />
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Recipe adapted from:<a href="http://www.beyondkimchee.com/chocolate-sour-cream-bundt-cake/">Beyond Kimchee</a><br />
Below my slightly adjusted version to suit my 6-cup Bundt pan.<br />
<br />
<b>Chocolate Yogurt Bundt Cake</b><br />
Makes one 6-cup Bundt pan or one 7 inch round pan.<br />
Ingredients<br />
(A)<br />
113g unsalted butter<br />
15g cocoa powder (I used Hershey's cocoa)<br />
1/2 teaspoon salt<br />
120g water<br />
<br />
(B)<br />
126g cake flour<br />
120g castor sugar<br />
1/2 teaspoon baking soda<br />
<br />
1 egg<br />
60g plain Greek yogurt<br />
1 teaspoon vanilla extract<br />
<br />
Method<br />
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
Grease the 6-cup Bundt pan lightly with some *vegetable cooking oil using a brush or with kitchen towel, set aside.<br />
(*or well-greased with softened butter and lightly flour)<br />
<br />
In a small saucepan combine Ingredients (A) and place over medium heat. Cooking and stirring with a spatula until melted and combined. Careful don't let the mixture come to a boil. Remove the saucepan from the heat and set aside.<br />
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Combine and mix well Ingredients (B) with a balloon whisk in a big bowl, set aside.<br />
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Pour half of the melted cocoa butter mixture to (B) and whisk until incorporated and blended. The mixture will be thick. Add the remaining cocoa butter mixture and whisk until combined. Next add the egg, whisking until completely blended. Whisk in the yogurt and the vanilla extract until smooth.<br />
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Pour batter into the prepared pan. The batter is runny. Bake in preheated oven at 170°C for about 35 - 40 minutes. (Mine was baked at 35 minutes and I tent with an aluminium foil in the last 10 minutes of baking). Check for doneness, insert a skewer in the center if it comes out clean with a few moist clumps clinging to it. Do not over bake else it will be dry.<br />
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Let the cake cool in the pan for 15 minutes and then invert onto a rack to cool completely. Then carefully lift the cake onto a serving dish or platter.<br />
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<b>For the chocolate glaze</b><br />
Ingredients :<br />
100g Dark chocolate, break or chopped coarsely<br />
100g heavy cream<br />
1 tablespoon sugar (you may increase the amount if prefer it sweeter).<br />
<br />
Method:<br />
To make the glaze, combine the heavy cream and sugar in a small saucepan and boil over medium heat. Stirring occasionally with a big metal spoon or whisk until the sugar is dissolved. The cream should be hot but not over boiled.<br />
<br />
Off the heat and remove the saucepan. Add the chopped chocolate to the hot cream and whisk until smooth.<br />
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Let the mixture cool down for about 5 minutes until it is slightly thickened.<br />
Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let the ganache set for about 5 minutes before slicing the cake.<br />
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Served with some ice cream and a glass of cold milk if you like. But for me ... simply indulge this heavenly rich, moist, delicious and chocolatey cake with a cup of 'kopi kosong' ... black coffee without sugar on a sunny afternoon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RunTNr1AtmAtNS-U0Hq1nPXPW4JWmjeM6qZPg5EKOPkiC5Ay1DOySU94BWLrmsj7glL7x2-oRLtmFi_9XjKHlu5GbYn5s07dzaZEr8ER1d595mH3CUvolAFYsm9aQLi-GXYv9diO2H4/s1600/20170604_145632_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RunTNr1AtmAtNS-U0Hq1nPXPW4JWmjeM6qZPg5EKOPkiC5Ay1DOySU94BWLrmsj7glL7x2-oRLtmFi_9XjKHlu5GbYn5s07dzaZEr8ER1d595mH3CUvolAFYsm9aQLi-GXYv9diO2H4/s320/20170604_145632_wm.jpg" width="320" /></a><br />
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Enjoy & Happy Baking!<br />
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Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com6tag:blogger.com,1999:blog-6991670780788933179.post-67015306738088728942017-05-28T22:10:00.000+08:002017-05-28T22:10:47.884+08:00Gula Melaka Butter Cake<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcxHol7MQ0RyrdLQhc9ff73_24IXn3Gm2LJyYSacqsSA20pW_gqAAvvOzLMlhSSb_k8Jdvc4g_NLikmmYJkvKHcHFcymElTWffamvoxTREDVzHg9eYVHQ3ppXPdR5S_WwS7hRJuRCGws/s1600/20170514_161041_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcxHol7MQ0RyrdLQhc9ff73_24IXn3Gm2LJyYSacqsSA20pW_gqAAvvOzLMlhSSb_k8Jdvc4g_NLikmmYJkvKHcHFcymElTWffamvoxTREDVzHg9eYVHQ3ppXPdR5S_WwS7hRJuRCGws/s320/20170514_161041_wm.jpg" width="240" /></a><br />
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Ever since using palm sugar, also known as Gula Melaka in baking <a href="http://luvswesavory.blogspot.sg/2015/10/ondeh-ondeh-cupcake.html?m=1">Ondeh Ondeh Cupcake</a> and the recent <a href="http://luvswesavory.blogspot.sg/2017/04/banana-gula-melaka-sponge-cake.html?m=1">Banana Gula Melaka Sponge Cake</a>, somehow, we have fallen in love with this fragrant caramel-like taste in our cakes.<br />
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Have bookmarked this recipe for the longest time. As my mother in-law likes butter cake, baked a fragrance butter cake to celebrate Mother's Day together earlier this month.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkx1xjyQo2MYRIy6TzjEuGSvTSjJpiTh4xhWrt-_lJIn4bq7-Sv1FI_5tajjz8QrtphwVMnBHSkmoLVaj_uCpLuZUBINehmUn6Ja-ISe_y6tWwBPu9RAAGDR3MfUcJ5CqpplbHD8GQoQ/s1600/20170514_160635_Richtone%2528HDR%2529_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkx1xjyQo2MYRIy6TzjEuGSvTSjJpiTh4xhWrt-_lJIn4bq7-Sv1FI_5tajjz8QrtphwVMnBHSkmoLVaj_uCpLuZUBINehmUn6Ja-ISe_y6tWwBPu9RAAGDR3MfUcJ5CqpplbHD8GQoQ/s320/20170514_160635_Richtone%2528HDR%2529_wm.jpg" width="240" /></a><br />
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Recipe adapted from: <a href="http://bakingintotheether.com/2015/08/17/gula-melaka-butter-cake/">Victoria Bakes</a><br />
My slight adjustments made below<br />
<b>Gula Melaka Butter Cake</b><br />
One 8x8 inch square pan<br />
Ingredients<br />
A<br />
200g chopped gula melaka<br />
100ml coconut milk<br />
2 - 3 pieces of pandan leaves, washed clean and tie a knot<br />
<br />
B<br />
250g salted butter, room temperature<br />
40g Light Muscovado sugar<br />
<br />
C<br />
5 eggs (the size of my egg is 60g each with shell)<br />
<br />
D<br />
200g cake flour<br />
5g baking powder<br />
1/8 tsp baking soda<br />
20g coconut cream powder<br />
<br />
Method :<br />
1) Place ingredients A in a small saucepan, cook on low heat for about 8 - 10 minutes till palm sugar dissolved. Stirring occasionally to make sure nothing sticks to the bottom of the pan. Off the heat and discard the pandan leave. Set aside to cool.<br />
<br />
2) Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.<br />
<br />
3) Combine ingredients D in a medium bowl, sift and set aside.<br />
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4) Grease and line one 8 × 8 inch square baking tray with parchment paper. Set aside.<br />
<br />
5) Beat ingredients B until light and fluffy with electric stand mixer (about 2 - 3 mins). Scrape down bowl with rubber spatula, then add ingredients C, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.<br />
<br />
6) With the mixer on low speed, add alternately the ingredients A & D, starting with D (flour mixture in three additions) and gula melaka mixture (in two additions) [starting and ending with the flour mixture]. Mix only until combined.<br />
<br />
7) Scrape the batter into the prepared pan, level the top with spatula and bake in preheated oven at 170°C for about 40 - 50 minutes. (Mine was done at 43 mins. and tent with an aluminium foil in the last 10 minutes of baking). Check for doneness, insert a toothpick in the center if it comes out clean.<br />
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8) Removed cake pan from oven and let rest for a few minutes in the pan before carefully transferring onto a wire rack to cool completely.<br />
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I have a little leftover whipped cream in the freezer and gula melaka coconut filling from making Odeh Odeh. Cut two mini cakes and frost them with some whipped cream and a few spoonfuls of gula melaka coconut. Indulge myself with one and the other piece for my mother in-law. Blessed Mother's Day :)<br />
Enjoyed our afternoon coffee break with a big slice of buttery cake that's filled with the richness of palm and coconut fragrance! <br />
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Happy Baking!Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com2tag:blogger.com,1999:blog-6991670780788933179.post-1374028833997587842017-05-24T06:46:00.001+08:002017-05-24T06:46:15.486+08:00Crisp Salted Oatmeal White Chocolate CookiesBaked another batch of cookies for the "Mr or Ms Cookie Monster" ! hee.. hee.. ! This time with some salt flakes on the cookies.<br />
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The salt flakes complement the crisp oatmeal and sweet white chocolate in these cookies. Love the crisp of the outer rims with chocolate bits in the middle and a hint of salty flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29rsjhfh42v8D2nnnF51VbntXtUF-_6aTfpgkDIhXNBHkgO3yvCtIGqKi2z1mY-cYiS4EKoPczxSVJgjRWAE_FIc9TlTee5LZufb0Iwa0P-SLayre0P1oakELmPFXQ5KYDQPygLaSuGs/s1600/20170516_231430_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29rsjhfh42v8D2nnnF51VbntXtUF-_6aTfpgkDIhXNBHkgO3yvCtIGqKi2z1mY-cYiS4EKoPczxSVJgjRWAE_FIc9TlTee5LZufb0Iwa0P-SLayre0P1oakELmPFXQ5KYDQPygLaSuGs/s320/20170516_231430_wm.jpg" width="240" /></a><br />
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Recipe source:<a href="https://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/">Smitten Kitchen</a><br />
Below my slight adjustment made as halved the recipe.<br />
<b>Crisp Salted Oatmeal White Chocolate Cookies</b><br />
Makes about 12 big cookies<br />
Ingredients<br />
(A)<br />
65g all-purpose flour<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
<br />
(B)<br />
100g rolled oats<br />
60g white chocolate bar, break or chop into small pieces.<br />
<br />
90g salted butter, slightly softened<br />
60g caster sugar<br />
15g light muscovado sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
<br />
1/2 teapoon flaky sea salt (for sprinkling cookie top)<br />
<br />
Method:<br />
1. Preheat oven to 180°C and position the rack in center of oven. (*the oven temperature may vary, do adjust accordingly). Line baking sheets with parchment paper. (do not need to grease).<br />
<br />
2. Combine the ingredients (A) in a medium bowl and set aside.<br />
<br />
3. In the bowl of your electric stand mixer (or handheld mixer), cream the butter till fluffy and add in the sugars in 3 separate additions. Beat until smooth. Scrape down the bowl occasionally. Add the egg and vanilla extract, beat till incorporated.<br />
<br />
4. Add ingredients (A) and mix until just incorporated and smooth. Take bowl off mixer, fold in the ingredients (B) and mixing just enough to evenly combine with a spatula or a big spoon.<br />
<br />
5. Drop by rounded 2 tablespoonful of dough onto the prepared baking sheet. Place 2.5 inches apart as the cookies spread as they bake. Press to flatten the dough slightly and sprinkle a little of salt flakes on each cookie.<br />
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6. Bake in preheated oven at 180°C about 13 to 16 minutes or until cookies are deep golden brown.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GeRPTPT2bLmjfeclg2XBhf9Oc6ZOk_dFpjrPA3XatxJADTxwWCbfQBUtjQlKuhonE_FqxRRfz1lwxtuzGnm68Cip9NrI1TuBKGxFlkjewkPCjwZHoSSaWEK1122ab2Tg01dCscTF_p8/s1600/20170516_213312_wm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GeRPTPT2bLmjfeclg2XBhf9Oc6ZOk_dFpjrPA3XatxJADTxwWCbfQBUtjQlKuhonE_FqxRRfz1lwxtuzGnm68Cip9NrI1TuBKGxFlkjewkPCjwZHoSSaWEK1122ab2Tg01dCscTF_p8/s320/20170516_213312_wm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spreaded big</td></tr>
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7. Remove the baking sheet from oven and let rest for 5 minutes. Remove the cookies from the baking sheet and cool completely on a wire rack before storing them in airtight container.<br />
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My way of of enjoying these cookies ... with cuppa of warm honey lemon tea !<br />
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Happy Baking !Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com3tag:blogger.com,1999:blog-6991670780788933179.post-38863964475051068642017-05-21T13:00:00.001+08:002017-05-21T13:30:59.385+08:00Japanese Cheesecake <span style="font-family: "times" , "times new roman" , serif;">Oh NO ! .... It has a sexy waistline :(</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurfceuCeZEg3smKXReDfFG8Yw5qYndFLmU8M7EKwaaGHJm6NhsGwKIv4gG7g6mUvqiPLiDcQLugheRRun3BRuDaA5CApIZe_QdAYaSCW3ZAu5sHydjce3SS5eWNC-fIS8LhxrDGzh-HA/s1600/20170510_173859_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurfceuCeZEg3smKXReDfFG8Yw5qYndFLmU8M7EKwaaGHJm6NhsGwKIv4gG7g6mUvqiPLiDcQLugheRRun3BRuDaA5CApIZe_QdAYaSCW3ZAu5sHydjce3SS5eWNC-fIS8LhxrDGzh-HA/s320/20170510_173859_wm.jpg" width="320" /></a><br />
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<span style="font-family: "times" , "times new roman" , serif;">Although I've baked mini cheese cupcakes </span><a href="http://luvswesavory.blogspot.sg/2015/11/mini-baked-cheese-cupcake.html?m=1" style="font-family: Times, "Times New Roman", serif;">here</a><span style="font-family: "times" , "times new roman" , serif;"> & </span><a href="http://luvswesavory.blogspot.sg/2015/05/red-white-and-blueberry-cheesecake.html?m=1" style="font-family: Times, "Times New Roman", serif;">here</a><span style="font-family: "times" , "times new roman" , serif;">, this is the first time I'd tried a souffle Japanese Cheesecake ... in an 7-inch round pan.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Mom: Help ! Boy ! Quick, come and help me!</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Boy: Why ?! Are you hurt?</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Mom: Nope. I need another pair of hands to help me lift this cake up ... by holding the 2 strips of parchment paper. Ok at the count of 3, let's lift the cake up!</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Boy: Aiyoh !</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Well, I couldn't lift the 4 strips of parchment paper with one pair of hands. But I liked this brilliant idea .... this way I will not be restricted to use springform pan and worry about water seepage issue during water bath.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Oh ! Gosh ! It has a sexy waistline :( </span><br />
<span style="font-family: "times" , "times new roman" , serif;">And suffered great shrinkage :(</span><br />
<span style="font-family: "times" , "times new roman" , serif;"></span><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">A failed cheesecake that I've baked ! Nonetheless the texture is light, souffle soft and melt in the mouth kind. My big boy (actually a young man who has just turned 21 years old) couldn't stop giving praises to this Japanese Cheesecake! Both my big kids simply loved this not too dense but light & soft cheesecake. As for me ... not a fan of cheesecake though but gobbled up 2 slices ... no, should be 2 big wedges at one go !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJI4MX1G1Ti7GUZB75GrIRpMkMhIG4NuePDesziTEib5-4mwjyMXlSMwq5xUsyfQjMDiHBNTb78c2fyRKWWkqsqbHWrx38nBRBWgD16Xd-kPF2o7RkNVbxBdMMxoLz_vBbHldHPmgiew/s1600/20170510_174827_Richtone%2528HDR%2529_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJI4MX1G1Ti7GUZB75GrIRpMkMhIG4NuePDesziTEib5-4mwjyMXlSMwq5xUsyfQjMDiHBNTb78c2fyRKWWkqsqbHWrx38nBRBWgD16Xd-kPF2o7RkNVbxBdMMxoLz_vBbHldHPmgiew/s320/20170510_174827_Richtone%2528HDR%2529_wm.jpg" width="320" /></a></div>
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Recipe adapted from:<a href="http://www.justonecookbook.com/souffle-japanese-cheesecake/">Just One Cookbook</a><br />
Ingredients :<br />
4 egg yolks<br />
200g cream cheese, cut into cubes<br />
40g unsalted butter, cut into cubes<br />
132g whipping cream<br />
40g caster sugar<br />
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50g cake flour, sifted<br />
1 tablespoon lemon juice + 1 teaspoon zest<br />
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For the meringue<br />
4 egg whites<br />
60g caster sugar<br />
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Method :<br />
1) One 7-inch round baking pan (fixed base)<br />
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2) Grease the bottom and the side of the cake pan with some butter. Cut 2 long strips of parchment paper to act as "straps" (roughly size 4 x 70 cm or enough overhang for easy lifting and "transporting" the cake). Grease with some butter and place the 2 "straps" criss-cross on the bottom of the pan. Grease and line a round parchment paper for the base, and sides of the pan. Set aside.<br />
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3) Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)<br />
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4) On the stove, half-fill a cooking pot with water and bring to a simmer. Melt the butter, cream cheese with whipping cream and caster sugar in a heatproof bowl set over a pot of simmering water. Make sure the water doesn't touch the bottom of the bowl. Stir the mixture occasionally with spatula till melted and smooth. Once they are melted, use a ballon whisk to blend everything together. Remove from flame and leave to cool slightly.<br />
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5) Preheat the oven to 170°C, position the rack on the lowest. Fill a larger baking pan with hot water, about half-way or 1-inch water level.<br />
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6) Add the egg yolk one at a time to the warm cream cheese mixture with a ballon whisk. Mix well before adding the next one.<br />
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7) Add and whisk in the cake flour into the cream cheese mixture. Strain the mixture through mesh strainer. Mix in the lemon zest and lemon juice. Whisk well to blend and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID7g3UQy5tMTj9BDrqAXEcPjEeCMp2nelOJZbn8-e1x8CwvDCjHA5gj_K_T7oV1daQ-3e2gAzAdOMiucsqtHzsTPod40lMIwSJcbQKaCpSiqWcCqoFWxpu67mUSH5FwA861NsR9ko394/s1600/20170521_123025_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID7g3UQy5tMTj9BDrqAXEcPjEeCMp2nelOJZbn8-e1x8CwvDCjHA5gj_K_T7oV1daQ-3e2gAzAdOMiucsqtHzsTPod40lMIwSJcbQKaCpSiqWcCqoFWxpu67mUSH5FwA861NsR9ko394/s320/20170521_123025_wm.jpg" width="256" /></a><br />
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8) In a clean mixing bowl, whisk the cold egg whites till foamy using the handheld electric mixer. Gradually add in caster sugar in 3 separate additions and beat till soft/medium peak.<br />
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9) Using a balloon whisk, gently fold 1/3 of the meringue to the cream cheese mixture until incorporated. Fold in another 1/3 into the mixture. Finally, pour cream cheese mixture into the bowl of remaining meringue and fold in gently until incorporated.<br />
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10) Pour the mixture all at once but slowly into the prepared cake pan. This is to let the big air bubbles burst as batter flows out of mixing bowl. Lightly tap the pan 3- 4 times on a table top to get rid of any trapped air bubbles in the batter.<br />
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11) Put the pan into the larger baking pan which is filled with hot water. Reduce the oven temperature to 160°C and bake for 55 minutes. {I tent the top with foil in the last 10 minutes of baking}<br />
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Reduce the oven temperature to 150°C and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.<br />
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12) Turn off the oven and open the door of the oven slightly for 15 - 20 minutes for cake to cool inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EiKM3ybGY1262mfn9NRfSKkqLcTCBAtOt1nJBqZC2ysFP1jSmAIx-7lg-d4hUVgTQECs5eU9tUb3jxTPhbxquOhOJEvxQuGhT3y7-8T5QFtqxqNwmniNJ9nyPf1YPc_mwKD-QlEtOdo/s1600/20170510_160719_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EiKM3ybGY1262mfn9NRfSKkqLcTCBAtOt1nJBqZC2ysFP1jSmAIx-7lg-d4hUVgTQECs5eU9tUb3jxTPhbxquOhOJEvxQuGhT3y7-8T5QFtqxqNwmniNJ9nyPf1YPc_mwKD-QlEtOdo/s320/20170510_160719_wm.jpg" width="320" /></a><br />
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13) Remove the cake pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hands). Let cool to room temperature. Chill the cake for 1-2 hours before serving.</div>
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<span style="font-family: "times" , "times new roman" , serif;">Enjoy & Happy Baking !</span><br />
<br />Karen Luvswesavoryhttp://www.blogger.com/profile/03011124814848089355noreply@blogger.com8