Pandan Ogaru Cake

Ingredients A:

3 egg yolk

1 egg

50g flour

50g pandan mixture (blend coconut milk with 5 pandan leaves)

20g oil

20g butter

Ingredients B:

3 egg white

40g sugar

Method (6inch pan):

1. Preheat oven 160 degree.
2. Heat up oil and butter in microwave for 20sec.
3. Pour over to flour and mix well to smooth mixture.
4. Beat egg till pale.
5. Add in flour mixture to egg yolk, add in pandan mixture and mix well.
6. Beat egg white till foam.
7. Add in sugar and beat till firm peak.
8. Add 1/3 egg white to egg yolk mixture, do not overmix.
9. Pour mixture to the balance egg white, slowly mix and do not overmix.
10. Line the pan, and bake at 150degree for 50mins.

Adapt recipe from here after some adjustment.

Yuzu Chiffon Cupcakes

Yields: 7 cupcakes

Ingredients:

2 egg yolk

10g sugar

30g oil

37g yuzu juice

1/8 tsp salt

40g cake flour

1/4 tsp baking powder

2 egg whites

30g sugar

Method:

1. Preheat oven at 200 degree.
2. Beat egg whites till frosty, add in sugar n beat till firm peak.
3. Beat egg yolk till pale yellow, add in sugar and beat till light yellow.
4. Add in oil n yuzu, then add in the rest of ingredients.
5. Scoop 1/3 of the egg white n mix into egg yolk mixture
6. Then add the rest in to the egg yolk mixture.
7. Pour into the paper cup n left 1cm to the top.
8. Bang cupcakes 3-4 times on the table to let the air out.
9. Bake 10mins and adjust to 170degree for another 5-10mins.

Tips:

Firm peak is easier to mix than stiff peak. 

Use hands to mix the egg mixture is easier. Make sure hand is not too warm n wet.
Baking time is adjustable based on individdual oven,
I measure a total 40g sugar and use 1/3 on egg yolk mixture and the other 2/3 on egg white mixture.

Carrot Cake

Ingredients:

2 eggs

3/4 cup oil

0.5 cup sugar

0.5 cup brown sugar

1 tsp vanilla extract

1 cup plain flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon powder

1.5 cup grated carrots

0.5 cup chopped pecans

1/4 cup butter, softened

100g cream cheese

1 cup icing sugar

0.5 tsp vanilla extract

pecan to decorate, optional

Method (yields 6 inch pan):

1. Preheat oven to 180 degree.
2. In a big bowl, mix in eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon.
3. Stir in carrots, add in pecans. Pour into pan.
4. Baked for 35-40mins.
5. Frosting: Mix butter, cream cheese, icing sugar and vanilla. Beat till mixture is smooth and creamy. Frost the cooled cake.

Recipe adapt from here.

Gateau Chocolat

Attended ABC trial class again.

Ingredients:

85g semi sweet chocolate chip

65g butter

25g cocoa powder

1tsp cake flour

(mix both together, sifted)

2 egg yolk

40g sugar

2 egg white

40g sugar

Method:

1. Preheat oven 180degree.
2. Melt chocolate and butter in a double boiler.
3. Add in the flour mixture into the chocolate mixture.
4. Beat egg yolk in to pale color, add in sugar and beat in to pale white color.
5. Beat egg white to frosty, add in sugar and beat into stiff peak.
6. Add in egg yolk mixture into chocolate mixture using J technique..
7. Add in half of meringue and mixed slowly withthe chocolate mixture.
8. Add int he balance meringue and mixed slowly with the chocolate mixture.
9. Be careful not to overmix.
10. Pour in the mixture to a mold.
11. Bang on table a few times and put it into oven.
12. Bake for 40mins.
13. Remove from oven, sprinkle some sugar powder on the top after cool down.

Orange Chiffon Cake

Ingredients A:

110g cake flour

1/4 tsp baking powder

40g sugar

60ml oil

60ml orange juice

1tsp black sesame seeds (optional)

1tsp flax seeds (optional)

5 egg yolks

Ingredients B:

5 egg whites

70g sugar

Method (yields 23cm chiffon pan):

1. Preheat oven 170degree.
2. Beat egg whites till frosty.
3. Add in sugar and beat till firm peak (glossy white).
4. Beat egg yolks till pale, add in sugar and beat till slight bubbles.
5. Add in the rest of the ingredients B and mix evenly.
6. Slowly add 1/3 of egg white mixture to egg yolk mixture.
7. Add in the rest of egg whites and slowly mix evenly.
8. Pour into the chiffon pan, bang on table top a few times to let out the air.
9. Bake for 45mins.
10. Bring out and overturn the pan till cool.

Tips and tricks:

1. Beat egg white till firm peak NOT stiff peak (glossy white and stop once you can see lines using machine).
2. Egg yolks must be beat till pale yellow before adding other ingredients.
3. Bake at lower rack of the oven.
4. Use oven thermometer.
5. Use baking powder NOT double action baking powder.

Marble cupcake -Great recipe!

This is a easy and nice cupcake recipe.

Moist and smell nice in the kitchen. One of my kids favourite.

Ingredients:

155g cake flour

1tsp baking powder (omit this if using self raising flour)

125g butter

125g sugar

2 eggs

1 tbs cocoa powder

1/4 tsp vanilla extract

3 tbs milk

Method (yields 5 cupcakes):

1. Preheat oven at 170 degree.
2. Cream butter and sugar till light and fluffy.
3. Add in eggs and beat well.
4. Fold in flour, add in milk and vanilla extract.
5. Scoop out 1/3 portion of the mixture.
6. Add in cocoa powder to the 1/3 portion.
7. Scoop 1tbs batter into the papercup, add chocolate batter over it, top with butter batter again.
8. Fill to 2/3 of the papercup.
9. Use a chopstick to stir the batter in papercups lightly (2 round), don't overmix.
10. Bake for 25-30mins or till skewer comes out clean.

Black Sesame Matcha Ogaru Cake

This is a very light and fluffy recipe after several tried on others.

A keeper!

Ingredients:

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

40g oil

70g milk

55g cake flour

1/4 tsp salt

1 tbs match

1 tbs black sesame (pound slightly)

Method (7 inch round pan):

1. Preheat oven at 160 degree, add in 2 bowl water at the bottom tray 
2. Beat egg yolk till pale, add in oil and milk and beat till bubbles.
3. Add in the rest of ingredients till fully mixed.
4. Beat egg whites till frosty, add in tartar and sugar and beat to stiff peak.
5. Add 1/3 of the meringue to the mixture, mix and fold evenly.
6. Add in the rest of meringue. do not over mixed.
7. Lined the pan and pour the mixture in. 
8. Tap the pan on table top a few times to level the batter and let the air out.
9. Bake at 160 degree for 15mins, then lower down to 140 degree for another 60mins.

*Adjust oven temperature accordingly, different oven may varies.

Tips: Beat egg whites ill firm peak not stiff peak. Firm peak is between soft and stiff peak.

Matcha Swiss Roll

Ingredients:

(A)

4 egg whites

40g sugar

(B)

4 egg yolk

40g suagr

40g cake flour

1tbs matcha powder

(C)

120ml whipped cream

1tbs sugar

Method:

1. Beat ingredient A till stiff peak.
2. Beat egg yolk and sugar till pale.
3. Sift matcha powder n cake flour 2 times.
4. Mix the flour mixture to egg yolk mixture.
5. Fold 1/3 of the egg white to the mixture.
6. Fold the rest to the mixture slowly.
7. Preheat oven
8. Bake at 170 degree for 10-12mins.

1. Beat whipped cream and sugar till creamy.

1. Place a baking sheet on table.
2. Place the tray upside down and allow it to cool.
3. Pour the whipped cream and spread evenly.
4. Roll the and cover with cling wrap, place it in fridge till served.

Video here.

This is a very nice recipe. Light and fluffy.

Green Tea Chiffon Cake

Yields 21cm chiffon pan

Ingredients A:

110g cake flour

5 egg yolks

60ml milk

60ml oil

1/4 tsp baking powder

40g castor sugar

1.5 tbs green tea powder

Ingredients B:

5 egg whites

80g castor sugar

Method:

1. Beat egg yolks and sugar till pale.
2. Add in other wet ingredients and mix.
3. Add in all dry ingredients.
4. Beat egg whites till foamy.
5. Add in sugar and beat till stiff peak.
6. Pour 1/3 of egg white mixture to egg yolk mixture and mix well.
7. Pour the rest of mixture in, do NOT over mix.
8. Pour in the chiffon pan and bake 150degree for 55mins (lower rack).
9. Once done, when pressed it will bounce back.
10. Inverted straight when remove from oven.
11. Remove cake only when cooled.

*** Temperature will varies in different oven, I use a oven temperature to determine the actual heat.

Butter cake

 

Ingredients (serve 8):

2 eggs

125g butter

1 cup sugar

2 cup self raising flour OR 1 tsp salt, 3 tsp baking powder, 2 cup flour

2/3 cup milk

1 tsp vanilla essence

 

 

Method:

1. Combined all ingredients and mixed.

2. Beat on high till faint yellow color.

3. Grease and line the base of the 18cm pan.

(I'm too lazy so I just use baking paper)

4. Poru mixture into tin and bake for 30-40mins at 180 degree.

5. Timing varies on different oven, poke a wooden stick inside, if it comes out clean. it is done.



Japanese Cheesecake

Ingredient A:

50g butter

250g cream cheese

100ml fresh milk

 

Heat up by double broiled and leave it to cool.

 

Ingredient B:

6 egg yolks (easy to separate when cold)

60g plain flour

20g corn flour

1/4 tsp salt

 

Sieve the flour and mix together.

 

Ingredients C:

140g sugar

6 egg whites

1/4 tsp tartar powder

 

Beat till soft peak.

 

Method:

1. Mix ingredients A & B together.

2. Fold in Ingredients C to Ingredients AB.

3. Strain the cheese mixture with wire mesh to prevent lumps.

4. Water bake for 1hr 20mins at 160degree.

 

recipe adapt from here. 

DORAYAKI

SWISS ROLL

Waffles

Ingredients:
4 eggs
200g sugar
250g coconut milk
¼ tsp vanilla oil
300g self-raising flour
50g melted butter

Method:
1. Mix eggs and sugar, stir till sugar dissolves

2. Add coconut milk and vanilla oil and mix well

3. Add self-raising flour mix well

4. Add melted butter mix well

5. Grease and heat the waffle iron. Pour in a suitable amount of batter. Close the iron and bake until both sides are golden brown

Marble cupcakes

Ingredients:

310g cake flour
2tsp baking powder (omit this if using self raising flour)
250g salted butter
250g castor sugar
4eggs
45g baking chocolate melted with 1tbs milk (double boil)
1tbs cocoa powder
1/2tsp vanilla essence
3tbs milk

Method:

1. Cream butter & sugar till light and fluffy
2. Add egg mixture gradually, beat well after each addition
3. Fold in sifted flour lightly into the mixture
4. Add milk and vanilla essence and mix well
5. Divide mixture into 2 portions
6. Add melted chocolate mixture to 1 portion
7. Scoop a tablespoon of batter into the papercup, add the chocolate batter over it, repeat the process till all the paper cups filled with ½ full of batter
8. Use a teaspoon or sharp object to stir the batter in the paper cups lightly but don’t overmix
9. Bake in a preheat oven at 170 degree for abt 25mins or till the test skewer comes out clean
   
   

Banana Walnut cake

Ingredients:

250g butter
1.5 cup castor sugar
4eggs
1 tsp vanilla essence
4tbsp milk
1.5 cup mashed banana
2 cup plain flour (sift together with 1tsp bicarbonate of soda + 1tsp baking powder)
Some walnuts to sprinkle on top


Method:

1. Cream butter and sugar in a mixing bowl. Add in eggs, vanilla essence and milk and mix well.
2. Add mashed banana into the mixture and mix well. Finally add in sifted flour and mix well.
3. Pour into a loaf pan.
4. Bake in preheated oven at 160degree for 1 hour or until a skewer inserted into the centre of the cake and comes out clean. If the top layer turns brown after 15 mins, cover it with a piece of aluminium foil.
5. Remove cake from the pan after it cools.

Japanese cotton cheesecake

Ingredients:

160g cream cheese
25g butter
120g milk

40g flour
30g cornflour

4nos egg yolk

4nos egg whites
1/8tsp cream of tartar
100g sugar
pinch of salt


Method:

1. Line te bottom of a 8" round pan and grease the sides with butter
2. Place cream cheese, butter and milk in a mixing bowl and stir over double- boiler until fully melt and thick.
3. Add flour and corn flour into the mixture above and then the egg yolks and stir till well blend.
4. Whisk the egg whites together with the cream of tartar, sugar and salt until soft peak is attained.
5. Fold the soft peak egg whites into the cream cheese mixture till well incorporated.
6. Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 170 degree C for about 50-60mins or till the cake tests firm or golden brown.
7. Remove the cake from the oven and it from the cake pan immediately. Set aside to cool. refrigerate when keeping the cake overnight.

Huat Kueh

Ingredients

250g self raising flour
140g gula melaka/ brown sugar
100ml water
150g coconut milk
pinch of salt

Method:

1. Boil water and sugar till dissolve and cool.


2. Stir in sugar mixture into self raising flour.


3. Add in coconut milk, salt.


4. Steam in big fire.

***Prefer to use spaghetti pot, have use wok several times and don't work.