tag:blogger.com,1999:blog-12108665369143559592024-03-17T02:52:11.303+08:00BitterSweetSpicyFaeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-1210866536914355959.post-58239010145099921552017-11-13T10:07:00.000+08:002018-02-16T22:57:45.866+08:00Sliced Pandan Cake with Gula Melaka Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
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Nowadays, baking sliced cakes has become a trend. I had not done that before, but I thought it’s a great idea especially if we were serving the cake for a gathering. So I decided to experiment baking pandan sliced cake using the <a href="http://fuzzymazing.blogspot.sg/2014/03/pandan-cupcakes-with-gula-melaka-swiss.html">cupcake recipe</a> I shared before.</div>
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I like the way it turns out... It makes a beautiful presentation. The size of each slice is small and the flavour is undeniably so awesome!<br />
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Below is the 10x10-inch cake which I made on Saturday. Each bite-slice is smaller than the one above, which I think is suitable when serving for gatherings.</div>
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<span style="font-size: large;"><b>Pandan Sliced Cake with Gula Melaka Swiss Meringue Buttercream</b></span></div>
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<u>Cake:</u></div>
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200g cake flour</div>
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1/2 tsp baking powder (double acting)</div>
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125g unsalted butter, softened</div>
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1/2 tsp salt</div>
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1/2 tsp vanilla paste / essence</div>
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160g granulated / castor sugar</div>
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2 large eggs, at room temperature</div>
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*75g coconut milk (from a box) + 45g water</div>
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*2 tbsps pure pandan juice (Refer <a href="http://fuzzymazing.blogspot.sg/2014/03/pandan-cupcakes-with-gula-melaka-swiss.html" target="_blank">here</a> on how to prepare the extract.)</div>
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*green colouring</div>
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* (combined & mixed)</div>
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<u>Method:</u></div>
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<li style="text-align: justify;">Preheat oven to 180°C (I preheated mine to 200°C). Prepare a 10 x 10-inch swiss roll pan. Line the base and grease it with butter.</li>
<li style="text-align: justify;">Combine flour & baking power. Sift & set aside.</li>
<li style="text-align: justify;">In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth.</li>
<li style="text-align: justify;">Add sugar gradually and beat until fluffy, about 3 minutes.</li>
<li style="text-align: justify;">Add in eggs, one at a time, beating well after each addition.</li>
<li style="text-align: justify;">Add the dry ingredients in three parts, alternating with the coconut milk. With each addition, beat until the ingredients are incorporated, taking care not to over beat.</li>
<li style="text-align: justify;">Pour batter into the prepared pan.</li>
<li style="text-align: justify;">Place pan on the middle rack of the oven & bake for about 15-20 minutes or until the cake is cooked.</li>
<li style="text-align: justify;">Cool cake completely on a wire rack before assembling.</li>
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<u>Gula Melaka Syrup (for the buttercream, brushing and drizzling)</u></div>
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100g gula Melaka, crushed</div>
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2 pandan leaves, torn lengthwise & tied a knot</div>
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1/4 cup water</div>
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Combine water, gula Melaka & daun pandan in a heavy-based saucepan over medium low heat. Stir until all the sugar has melted. Then continue heating up the syrup & to thicken it slightly, about 3-4 minutes. Remove from heat, strain & leave aside to cool completely to room temperature. The caramel will thicken as it cools. </div>
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<u>Gula Melaka Swiss Meringue Buttercream</u></div>
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2 large egg whites</div>
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70g granulated sugar</div>
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100g unsalted butter, at room temperature</div>
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1 tsp pure vanilla paste</div>
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pinch of salt</div>
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2 tbsp gula Melaka syrup</div>
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<u>Method:</u></div>
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<li style="text-align: justify;">Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk continuously, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). </li>
<li style="text-align: justify;">Transfer the bowl from the pan of simmering water to a pan of water at room temperature. Keep stirring the egg white mixture until it cools down. Then transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed.</li>
<li style="text-align: justify;">Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes. (I removed the whisk and attached the paddle attachment just before adding the butter.)</li>
<li style="text-align: justify;">With the mixer running, add in 2 tbsp gula Melaka syrup, beating until well combined. Once ready, transfer the buttercream in a piping bag and place it in the fridge while preparing the cake for assembling.</li>
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<u>Assembling:</u></div>
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<li style="text-align: justify;">Cut the cake into 2, such that we have 2 pieces of 10 x 5-inch cakes.</li>
<li style="text-align: justify;">Place 1 piece of cake (top side down) on a cake board. Brush the cake lightly with some gula Melaka syrup. This step will help make the cake stay moist. (If the syrup is too thick, take some and dilute it with some hot water.)</li>
<li style="text-align: justify;">Using an offset spatula, carefully top with a layer of gula Melaka buttercream. Then place the second cake layer on top. For the crumb coat, spread the entire cake with a thin coat of buttercream using an offset spatula. Chill for at least 30 minutes.</li>
<li style="text-align: justify;">Remove the cake from the chiller and spread the entire cake with more buttercream. The amount of buttercream used depends on your preference. I covered my cake with only a thin layer, looking half-naked! </li>
<li style="text-align: justify;">Using a long knife, mark and slice the cake into squares. I sliced mine into 18 pieces (6x3). </li>
<li style="text-align: justify;">Pipe buttercream onto each piece and drizzle the remaining gula Melaka syrup.</li>
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<u>Notes:</u></div>
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<li style="text-align: justify;">Make sure the butter is softened at room temperature before beating it to produce a fluffy batter. </li>
<li style="text-align: justify;">Ideally, the cake is left overnight before frosting. This way, the cake will be less crumbly.</li>
<li style="text-align: justify;">The above recipe yields a 10 x 5-inch layered cake. I cut it into 18 pieces. The buttercream recipe is just enough to layer the cakes, cover the entire cake with a thin layer and piping a rosette on each piece.</li>
<li style="text-align: justify;">I also made a 10 x 10-inch layered cake. For this, I used 2 recipes and baked each recipe in a 10 x 10-inch pan. After layering and frosting the cake, I sliced it into 49 pieces (7 x 7 slices).</li>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-29150887022346622682017-09-09T20:38:00.000+08:002017-09-09T20:38:35.451+08:00Gula Melaka ( Palm Sugar) Chiffon Cake<div style="text-align: justify;">
I have a soft spot for gula Melaka, so I just love any cakes, kuih or even ice-cream that have this amazing ingredient in them. I've bookmarked this chiffon cake recipe for so long.... finally I managed to bake it a few weeks ago. Love it, love it, love it.</div>
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<b><span style="font-size: large;">Gula Melaka (Palm Sugar) Chiffon Cake</span></b><br />
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<u>Ingredients:</u><br />
150g palm sugar or gula Melaka<br />
100 ml coconut milk<br />
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6 egg yolks<br />
4 tbsp vegetable cooking oil (corn oil/canola/sunflower)<br />
¼ tsp salt<br />
140g plain flour<br />
¼ tsp baking powder<br />
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6 egg whites<br />
¼ tsp cream of tartar<br />
40g caster sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjdkVcONvgFWN8yZ0ipsO7GW8BdfeiG59SFkGUqrym9WTvmtgxTVD-5VoOiL3ThsBITwXbWTsqi-WZot7XO9KSnbf4NozEdDGTNrKnXG6CkedkXI-QEM0U0OeUVvUM18thVIZWynz9YF5/s1600/IMG_8193A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjdkVcONvgFWN8yZ0ipsO7GW8BdfeiG59SFkGUqrym9WTvmtgxTVD-5VoOiL3ThsBITwXbWTsqi-WZot7XO9KSnbf4NozEdDGTNrKnXG6CkedkXI-QEM0U0OeUVvUM18thVIZWynz9YF5/s640/IMG_8193A.jpg" width="620" /></a></div>
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<u>Method:</u><br />
1. In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves. Remove and strain into a bowl. Leave to cool.<br />
2. Sift the plain flour and baking powder together. Set aside.<br />
3. In another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil and salt and whisk until well combined. Add the palm sugar coconut milk mixture into the yolks/oil mixture. Mix till well blended.<br />
4. With hand whisk, add in the flour and mix till well combined. Set aside.<br />
5. Meanwhile, in another clean and dry bowl, beat egg whites on medium speed till frothy. Then add in cream of tartar and continue to beat until the bubbles become fine soft peak. Gradually add in caster sugar and continue to beat until stiff peak.<br />
6. Fold in 1/3 of the meringue into egg yolk batter to lighten the latter. Then fold in the remainder in 2 portions, scooping from the bottom of the bowl and folding up until well blended. I find it easier to start with a hand whisk and then switch to a spatula to finish off the blending.<br />
7. Pour into a chiffon cake pan and bake in pre-heated oven on the lowest rack, at 150 deg C for 45-50mins. Remove from oven and immediately invert the cake and leave to cool completely. Once cooled, use a metal spatula or knife and very carefully and gently remove the cake from the pan.<br />
Recipe from <a href="https://jeannietay.wordpress.com/2015/01/26/gula-melaka-chiffon/">Jeannie Tay</a>.<br />
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<u>Some notes:</u><br />
1. This recipe is good for a 20-cm (8-inch) chiffon tube pan. But I used a 16-cm flower tube pan and another small pan to fill up all the batter. Do not grease the pan.<br />
2. This cake is best eaten the next day when the flavour becomes more intense. If you want to consume on the same day, you may want to increase the gula Melaka a little.<br />
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-22057825369087993392017-09-08T22:27:00.000+08:002017-09-08T23:17:10.683+08:00Chocolate Cupcakes with Nutella Filling and Salted Caramel Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: justify;">
If you have been following this space, you would be aware that blogging here has slackened a lot.... that's ever since I agreed to take up more responsibilities at work. As a result, I've also seldom taken out my dslr for my photo shoots. But two weeks ago, I just had the urge to use the camera to capture some shots of my Gula Melaka Chiffon Cake which I shared on FB and IG. I just love the pictures.... No way would I be able to capture those beautiful shots with my iphone....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDvwmPIj4JHRv8rP4uEohrsfcwSh0yB_UX9wAlaH3OvonU_wk2_UQoFasUWMKYCx93KXnUwOCidf-rX5mwh9U5bXdLtROw_of-sd5BRqEfR0Cbr1yulvL1mgv3VBBSBinFBG0To0h-VBf/s1600/IMG_8232B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDvwmPIj4JHRv8rP4uEohrsfcwSh0yB_UX9wAlaH3OvonU_wk2_UQoFasUWMKYCx93KXnUwOCidf-rX5mwh9U5bXdLtROw_of-sd5BRqEfR0Cbr1yulvL1mgv3VBBSBinFBG0To0h-VBf/s640/IMG_8232B.jpg" title="©BitterSweetSpicy" width="620" /></a></div>
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<span style="text-align: justify;">I realise that using the big equipment is not the difficult part. For me, it's styling the set-up for the shots that often takes up a big part of the whole process. Without fail, I would be perspiring at the end of the photo shoot. Come to think of it, if I just shoot close-up pictures, very minimal set-up is really needed for some nice shots. So, I should pick up my mojo and the dslr camera and start taking nice food pictures, especially when taken at home...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdH5BASMwr3Uvn78Rbx-G8vhLhl5VN-t-SsiN3agZx4eTq0n8zmPryRsUYTkwTzrunQIC04dT5LFTLcnEErOVwJs4150qOMjZzu34yPGIBegrEMQq866aB3dm2OIy7nZx81H20svH8bt-/s1600/IMG_8254A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdH5BASMwr3Uvn78Rbx-G8vhLhl5VN-t-SsiN3agZx4eTq0n8zmPryRsUYTkwTzrunQIC04dT5LFTLcnEErOVwJs4150qOMjZzu34yPGIBegrEMQq866aB3dm2OIy7nZx81H20svH8bt-/s640/IMG_8254A.jpg" title="©BitterSweetSpicy" width="620" /></a></div>
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<div style="text-align: justify;">
The final week of term 3 was a short one because of Teacher's Day and Hari Raya holidays. Things in school were also slowing down after the term tests.. So I had the urge to bake something... and what better excuse to bake than to celebrate Teacher's Day!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFTADvkaXF0r6d-UfuZSbb665Mq0A1HbjiwDOnZVBhi3TMBNztjc8XBUCrTfjXR9bwScKvbBpKrN14vyl0PKFY2qnbT6gUAeeV4naRhTcjekXIOTRLmOq2uMOovk4UG525M9Rx27IJUYO/s1600/IMG_8246A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFTADvkaXF0r6d-UfuZSbb665Mq0A1HbjiwDOnZVBhi3TMBNztjc8XBUCrTfjXR9bwScKvbBpKrN14vyl0PKFY2qnbT6gUAeeV4naRhTcjekXIOTRLmOq2uMOovk4UG525M9Rx27IJUYO/s640/IMG_8246A.jpg" title="©BitterSweetSpicy" width="620" /></a></div>
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I've been yearning to try some recipes by Lindsay of <a href="http://www.lifeloveandsugar.com/" target="_blank">Life, Love and Sugar</a> for some time..... Her cakes always look so moist and mouth watering. I decided to bake her very moist-looking chocolate cupcakes, fill them up with Nutella and frost them with Swiss Meringue Buttercream, my favourite kind of frosting. I totally love the cupcakes.... they are so moist, so chocolatey and so good!! If you are a fan of chocolate cakes, you must try baking these... they are totally worth the calories!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1P-2wFDTG9mxKCVPMDjZYegeZgHAAYWmhz6D4UG8bfTRnpHQFzK8n25R2ruqlhDPW6jFh9tfH1hVMUIRLZjBp1uJY_PKbjVZBKxKDeSyXB2PSlkP9QQ6OFX9eclpeq319lOtpd8pyMlV/s1600/IMG_8321B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1P-2wFDTG9mxKCVPMDjZYegeZgHAAYWmhz6D4UG8bfTRnpHQFzK8n25R2ruqlhDPW6jFh9tfH1hVMUIRLZjBp1uJY_PKbjVZBKxKDeSyXB2PSlkP9QQ6OFX9eclpeq319lOtpd8pyMlV/s640/IMG_8321B.jpg" width="620" /></a></div>
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<span style="font-size: large;">Chocolate Cupcakes with Nutella Filling and Salted Caramel Swiss Meringue Buttercream</span><br />
<br />
<u>CHOCOLATE CUPCAKES</u><br />
Makes 24 cupcakes<br />
<u><br /></u>
<u>Ingredients:</u><br />
2 cups cake flour<br />
2 cups sugar<br />
3/4 cup Hershey’s Special Dark Cocoa powder (I used Valrhona.)<br />
2 tsp baking soda<br />
1 tsp salt<br />
2 large eggs<br />
1 cup buttermilk<br />
1 cup vegetable oil<br />
1 1/2 tsp vanilla<br />
4 tbsp espresso powder (I used 3 tbsp Nescafe instant coffee.)<br />
1 cup boiling water<br />
<div class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="border: 0px; box-sizing: border-box; font-family: "proxima_nova" , "arial" , "helvetica" , "geneva" , sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
<span style="border: 0px; box-sizing: border-box; font-family: "proxima_nova" , "arial" , "helvetica" , "geneva" , sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><u>FILLING</u></span><br />
<span style="border: 0px; box-sizing: border-box; font-family: "proxima_nova" , "arial" , "helvetica" , "geneva" , sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Nutella spread</span><br />
<span style="border: 0px; box-sizing: border-box; font-family: "proxima_nova" , "arial" , "helvetica" , "geneva" , sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><u>
Method:</u><br />
1. Put all dry ingredients in a large bowl and whisk together.<br />
2. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.<br />
3. Add vanilla and espresso to boiling water and add to mixture. Mix well.<br />
4. Pour into cupcakes pans lined and bake at 300°F (150°C) for about 20-25 minutes.<br />
5. When done, remove cupcakes from oven and cupcake tin and allow to cool.<br />
<div>
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Recipe by <a href="http://www.lifeloveandsugar.com/2013/11/07/caramel-macchiato-chocolate-nutella-cupcakes/">Life, Love and Sugar</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AiVqWYLXmYbT-FxAxNSlw1OIOqOOmHczU0dqS0fAfamYeYCdQcHktAGqrwPzinj55kjVTCx_RrIV7OlOQvDqbe_3txokDA3-P4w2y2t71TY9VoiYhMKq3bceFxC4K3cLJNKvyG6t-s7G/s1600/IMG_8248A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AiVqWYLXmYbT-FxAxNSlw1OIOqOOmHczU0dqS0fAfamYeYCdQcHktAGqrwPzinj55kjVTCx_RrIV7OlOQvDqbe_3txokDA3-P4w2y2t71TY9VoiYhMKq3bceFxC4K3cLJNKvyG6t-s7G/s640/IMG_8248A.jpg" title="©BitterSweetSpicy" width="620" /></a></div>
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<u>SALTED CARAMEL SWISS MERINGUE BUTTERCREAM</u><br />
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<u><br /></u></div>
<div class="" style="clear: both;">
<u>Ingredients:</u></div>
5 large (150 grams) egg whites<br />
1 1/4 cups (250 grams) granulated sugar (I reduced this by 2 tbsp.)<br />
3 sticks (340 grams) unsalted butter, at room temperature<br />
2 teaspoons pure vanilla extract<br />
1/4 teaspoon fine salt<br />
3 tbsp <a href="http://fuzzymazing.blogspot.sg/2014/09/salted-caramel-sauce.html" target="_blank">salted caramel sauce</a><br />
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more salted caramel sauce for the drizzle</div>
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<br /></div>
<u>Method:</u><br />
1. Add egg whites and sugar to a clean and dry mixing bowl. Make a double boiler by placing the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Whisk the egg white mixture constantly but gently until temperature reaches about 140°F (60°C) or until the sugar has completely dissolved and the egg whites are hot.<br />
2. Remove the mixing bowl from the saucepan and attach it to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.<br />
3. Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles, just keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla, salt and salted caramel sauce and continue beating on low speed until well combined.<br />
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Recipe adapted from <a href="https://www.handletheheat.com/how-to-make-perfect-swiss-meringue-buttercream/" target="_blank">Handle the Heat</a>.</div>
<br />
<u>Assembly:</u><br />
1. Core the center of the cupcake.<br />
2. Spoon a teaspoon or 2 of Nutella into the cavity.<br />
3. Pipe the Swiss Meringue Buttercream onto the cake.<br />
4. Drizzle salted caramel sauce.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOehBElDjNOuDTqrjdMq0G-O4FsHBYvmHEXH22vIYC9gZNDQSkIzyJLNEPvzoW7ilOL-davwOOdF-R0Udjcw5at9X-eiSTrYXx38yXCpdCLaR8icbMgky4u35pBONNtGeq9_TofHY1gUFS/s1600/IMG_8251A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOehBElDjNOuDTqrjdMq0G-O4FsHBYvmHEXH22vIYC9gZNDQSkIzyJLNEPvzoW7ilOL-davwOOdF-R0Udjcw5at9X-eiSTrYXx38yXCpdCLaR8icbMgky4u35pBONNtGeq9_TofHY1gUFS/s640/IMG_8251A.jpg" title="©BitterSweetSpicy" width="620" /></a>Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-32799194473722784972017-06-10T10:19:00.000+08:002017-06-11T07:50:04.585+08:00Hello blogging!!Hello there! It's been a long time... and it took a while for me to get used to the updated blogger again!<br />
Let's get to business. I'm going to share the recipe of Ondeh-ondeh cookies that I made yesterday. I'm making this a fast one, so I'm just using the photos I took with my handphone. I think they look good enough. The recipe is from a baking class I attended recently. Ondeh-ondeh cookies are quite popular these days, so I'm sure many of you would like to bake them yourselves for Hari Raya. Happy baking!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ09F5g3CEO0Ijg0QLDsVo0PjN8BFNahwIyR84bQ6-jCmk8ZS4vrvfTHdlpyKLKRegQ83NjCK5XBxpTZGOF082iMorTWzDfMrdmK3SeWPTnChGQwc94xDVJPMB2oL7KXYvvhckJF7JXHC-/s1600/IMG_0784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1530" data-original-width="1224" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ09F5g3CEO0Ijg0QLDsVo0PjN8BFNahwIyR84bQ6-jCmk8ZS4vrvfTHdlpyKLKRegQ83NjCK5XBxpTZGOF082iMorTWzDfMrdmK3SeWPTnChGQwc94xDVJPMB2oL7KXYvvhckJF7JXHC-/s640/IMG_0784.JPG" width="512" /></a></div>
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<span style="font-size: x-large;">Ondeh-Ondeh Cookies</span><br />
<div class="MsoNormal">
<u>Dough:</u><br />
250g butter (soft)<br />
180g caster sugar <br />
½ tsp salt<br />
50g milk powder<br />
40g egg yolks (from 2-5 eggs)<br />
½ tsp vanilla essence<br />
½ tbsp pandan paste (I used Koepoe Koepoe brand pandan essence)<br />
<br />
80g chopped almond (lightly toasted)<br />
30g desiccated coconut (ground till fine)<br />
*360g plain flour (I used pastry flour, aka Top flour)<br />
*30g glutinous rice flour (tepung pulut)<br />
(*sifted and combined)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC-_2WpsDDFHOghoPjKP8esMUezMRYOPprrIIZ9Ee4vxxyA1JVju89e5y00sURXftpDta7Qbibp77zK8xZ9SQTrGARMsj1tB8TGasbgpoTeYY4s8sJXg-hnuHe40zTLpsqLrPBYGQbyAy/s1600/IMG_0786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC-_2WpsDDFHOghoPjKP8esMUezMRYOPprrIIZ9Ee4vxxyA1JVju89e5y00sURXftpDta7Qbibp77zK8xZ9SQTrGARMsj1tB8TGasbgpoTeYY4s8sJXg-hnuHe40zTLpsqLrPBYGQbyAy/s640/IMG_0786.JPG" width="640" /></a></div>
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<u>Method:</u><br />
<ol>
<li>Combine butter, sugar, salt, milk powder, egg yolks, vanilla and pandan essence in a bowl and mix until well combined.</li>
<li>Add in chopped almond and desiccated coconut and mix thoroughly.</li>
<li>Add in flour & mix thoroughly to form a dough.</li>
<li>Place the dough on a lightly floured surface or between two pieces of plastics & roll it out to about 3/4 cm thickness. Cut into desired shapes with cookie cutters. Place cookies 1 cm apart onto baking pan lined with grease paper.</li>
<li>Leave cookies in room temperature for about 3 hours so that the shape of the cookies will be maintained when baking.</li>
<li>Preheat oven to 150 deg C. Bake for about 30 - 40 minutes in the preheated oven, turning the tray halfway through, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing onto a wire rack to cool completely.</li>
<li>Prepare melted butterscotch. Dip the top of cookie into melted butterscotch.</li>
<li>Decorate half the cookie with gula Melaka bits and half with desiccated coconut.</li>
<li>Leave the cookies in room temperature or leave them in the fridge for just about 5 minutes until the butterscotch hardens. Store cookies in an airtight container.</li>
</ol>
<ol>
</ol>
<u>Topping:</u></div>
<div class="MsoNormal">
10 - 20g hard fat or cocoa butter (I used hard fat.)</div>
<div class="MsoNormal">
200g butterscotch chips (or compound white chocolate if butterscotch is not available)<br />
60g gula Melaka (sliced into small pieces)<br />
100g dessicated coconut<br />
<u><br /></u></div>
<div class="MsoNormal">
<u>Method:</u></div>
<div class="MsoNormal">
<ol>
<li>Melt hard fat or cocoa butter using microwave oven or double-boil method. Set aside.</li>
<li>Melt butterscotch chips, also using microwave oven or double-boil method. Add in melted fat and stir until well combined.</li>
</ol>
(PS: I've tried melting the chips using both methods. I find melting using the microwave is so much easier. I don't even have to melt the fat separately. Just place both ingredients in a bowl and heat it up for 10-20 seconds and stir. Then heat it for additional 10 seconds until melted.)<br />
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Recipe by Nurul Imah.</div>
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<ol>
</ol>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-77839862556800786912016-06-13T11:14:00.001+08:002016-06-13T11:14:39.449+08:00Choco-Cheese Banana Fritters<div style="text-align: justify;">
Good morning.... a quick entry for this morning. My girl wanted to buy choco-cheese fried banana from the neighbourhood Ramadhan bazaar. Since, coincidentally, I had already bought some bananas early in the morning, I told her I'd just prepare some for her. So here it is, the home version of the currently popular dessert. The kids in the house love it a lot.... I'd rather have mine the old-fashion way, just the crispy pisang goreng. :D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf-FDj6mTiqZAy347MQUlOQtOqo_FwI_qvs8JiL5Dx65GVTbMjrblXvNZRsmbdb4RnMUFIUE8-1agMfmithx9IcfNTRdVvZq-kCqo9ToiJYFvYBeYhVyDnHO6K0O0uIK1t3jl7rp2qyvs/s1600/IPic+1B+MG_8272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf-FDj6mTiqZAy347MQUlOQtOqo_FwI_qvs8JiL5Dx65GVTbMjrblXvNZRsmbdb4RnMUFIUE8-1agMfmithx9IcfNTRdVvZq-kCqo9ToiJYFvYBeYhVyDnHO6K0O0uIK1t3jl7rp2qyvs/s640/IPic+1B+MG_8272.jpg" width="512" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0_fc-D5AUwCL0xxZ2cq37EWJaq1-vBAcj7GRhdU-a8Xw3pT-IYsNzTp0vEEodkfex2k1YL39kioyEZUkkslb9cOo0rs6QlTTACIzmRrbJ4yp7-zlx9W0SZITbcdtNNitgiXJ2YhT4dmj/s1600/Pic2+IMG_8278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0_fc-D5AUwCL0xxZ2cq37EWJaq1-vBAcj7GRhdU-a8Xw3pT-IYsNzTp0vEEodkfex2k1YL39kioyEZUkkslb9cOo0rs6QlTTACIzmRrbJ4yp7-zlx9W0SZITbcdtNNitgiXJ2YhT4dmj/s640/Pic2+IMG_8278.jpg" width="512" /></a></div>
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<b><span style="font-size: large;">Choco-Cheese Banana Fritters</span></b><br />
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</div>
<br />
<u>Ingredients:</u><br />
5 bananas, (Peeled, sliced into 2 and fried with batter. (Find the recipe <a href="http://fuzzymazing.blogspot.sg/2013/11/banana-fritters.html" target="_blank">here</a>.)<br />
1 tablespoon butter<br />
1 tablespoon sweetened condensed milk<br />
cheddar cheese (grated)<br />
block chocolate (grated) or chocolate rice<br />
<u><br /></u>
<u>Method</u><br />
<br />
<ol>
<li>Heat up butter in a frying pan. </li>
<li>Add in condensed milk.</li>
<li>Add in fried bananas and mix thoroughly.</li>
<li>Place bananas on a plate and top with grated cheese and chocolate. Serve warm.</li>
</ol>
<br />
<u><br /></u>Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-40009838753903024902016-06-08T11:20:00.001+08:002017-09-01T22:12:15.589+08:00Coffee Princess Lapis Cake<div class="separator" style="clear: both; text-align: justify;">
Oh dear..... it's been close to six months since I last blogged. Thousand apologies to those who have been waiting for my updates here and especially to those who have left comments and waiting for my reply. I'm so sorry....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAr3kacj7w23g5YgGCHfNU5DRUXNDHlJt8f2LaUbd3e9ItyT59kX6ha9QDo1XUKUmivLJQp9KYbGJpNZeuixD2Sg-bTvHfMVdrdDqlaHd8l3c0jRvgzFfHCicoxkd4h5JZoueRFC-iAjU8/s1600/pic3+IMG_7863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAr3kacj7w23g5YgGCHfNU5DRUXNDHlJt8f2LaUbd3e9ItyT59kX6ha9QDo1XUKUmivLJQp9KYbGJpNZeuixD2Sg-bTvHfMVdrdDqlaHd8l3c0jRvgzFfHCicoxkd4h5JZoueRFC-iAjU8/s640/pic3+IMG_7863.jpg" width="580" /></a></div>
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2016 has been quite rough for me...... it's all because I've agreed to take up more responsibilities at work this year (What was I thinking???). More commitment at work means that there's less time for me to do other things that are unrelated to work. So, baking and blogging have to be cut down.</div>
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Nevertheless, I still manage to bake and prepare some desserts on some weekends, often because I am stressed out with work. This lapis cake recipe was shared by my cousin more than 30 years ago. The cake used to be very popular during Hari Raya back then. I had not baked it for sometime myself... I must have felt so stressed that I decided to bake a lapis cake....haha. If you are thinking of baking a lapis cake this coming Hari Raya, I would recommend this cake, especially if you're a coffee lover... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpSkogiiOQw4gvHpUXilSUbMNXAl4KwAJIydTARcCqroQJ2AUn42BsqNyyDbr6tpPR-Jt8wj5syZCiRHIsWHF4JXjG8Z71Oi5Jx4c3LYSQPeJ-XBbA8AdJuKvW4gA-LJkvdXNdeKH1KqR/s1600/pic2a+IMG_7858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpSkogiiOQw4gvHpUXilSUbMNXAl4KwAJIydTARcCqroQJ2AUn42BsqNyyDbr6tpPR-Jt8wj5syZCiRHIsWHF4JXjG8Z71Oi5Jx4c3LYSQPeJ-XBbA8AdJuKvW4gA-LJkvdXNdeKH1KqR/s640/pic2a+IMG_7858.jpg" width="580" /></a></div>
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<b><span style="font-size: large;">Coffee Princess Lapis Cake</span></b><br />
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<u>Ingredients:</u><br />
250g butter - room temperature (I used unsalted.)<br />
4 tbsp sweetened condensed milk<br />
2 tbsp coffee oil flavour (I used Bake King brand.)<br />
1 tsp salt<br />
1 tbsp grape juice<br />
<br />
20 cold egg yolks (cold eggs will produce thicker batter)<br />
4 cold egg whites<br />
50g cold water<br />
250g sugar<br />
1 tbsp ovelette (cake stabiliser)<br />
1 tsp baking powder<br />
150g cake flour (combined with baking powder & sifted)<br />
a few drops red colouring<br />
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<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Preheat oven at 180-190 deg C (refer to the tips below). Use top heat only. Line & grease (base only) of a 9x6 or 7x7-inch baking pan. Set aside.</li>
<li style="text-align: justify;">Combine butter, condensed milk and salt in a bowl and beat until pale and creamy. Add in coffee oil and grape juice, continue beating until well combined. Set aside.</li>
<li style="text-align: justify;">Combine egg yolks, egg whites, water, sugar, ovelette and flour in a large mixing bowl. Beat on high speed until thick & fluffy, about 8 minutes. (If you are using a hand-held beater, combine the eggs, ovelette & sugar and beat until thick & fluffy. Add in flour & cold water and beat until well blended.)</li>
<li style="text-align: justify;">Add in the creamed butter mixture & mix thoroughly. (I used a hand whisk.)</li>
<li style="text-align: justify;">Divide mixture into 2 parts.</li>
<li style="text-align: justify;">Add in a few drops of red colouring into 1 part and mix thoroughly. Leave the other part plain.</li>
<li style="text-align: justify;">Pour 2 ladles of plain batter (about 90-100g) into baking pan. Spread the batter gently and evenly using the back of a spoon. Grill for about one & a half to two minutes or until the cake is cooked & the top turns golden brown. Once cooked, press the top with a lapis cake presser or a mug/glass with flat bottom to pop any bubbles, if any.</li>
<li style="text-align: justify;">Repeat step 7. </li>
<li style="text-align: justify;">Then pour 2 ladles of red batter into pan & bake.</li>
<li style="text-align: justify;">Repeat step 9.</li>
<li style="text-align: justify;">Then continue baking 2 layers of plain batter followed by 2 layers of red batter until finish.</li>
<li style="text-align: justify;">After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.</li>
<li style="text-align: justify;">Remove cake from pan and allow to cool on a wire rack before cutting and serving.</li>
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<u>Some tips when baking lapis cakes:</u></div>
<ol>
<li style="text-align: justify;">I always bake my lapis cakes in my 20-year-old Baby Belling. I tried using my other ovens, but it took a longer baking time. So if you are using Belling oven, set the grill to No 3-4. That I believe is about 180-190 deg C. To gauge what temperature to set the oven at, bake each layer at a temperature such that it will cook & the top will turn golden brown in about 2-3 minutes. (Warning: don't try to wash the dishes while waiting for the layer to cook or your cake will end up burnt!) Just bear in mind, each layer must be cooked before baking another layer or the uncooked layer will not cook even after baking the next few layers.</li>
<li style="text-align: justify;">Once the mixture is ready for baking, do not stir the mixture anymore. Just scoop the top part of mixture onto the pan... the bottom of the mixing bowl may contain water or oil residue. Do not use this residue as, if baked, it will produce a hard layer.</li>
<li style="text-align: justify;">To produce nice & even layers, the amount of batter scooped for every layer must be the same. I usually use 2 ladleful or about 90-100g for each layer.</li>
<li style="text-align: justify;">After pouring the batter into the pan, spread the batter gently and evenly using the back of a spoon. This step not only even out the batter, it also helps to pop any bubbles that are often present in the batter. Once cooked, press the top with a lapis cake presser or a mug/glass with flat bottom to pop any bubbles, if any.</li>
<li style="text-align: justify;">After baking the final layer, I usually bake the whole cake for 10-15 minutes using the top & bottom heat at about 180-200 deg C. This step is required, especially for very moist lapis cakes, so that the cake, especially its sides, is fully cooked & not so wet.</li>
<li style="text-align: justify;">As most lapis cakes contain a very high fat content from the eggs & butter, they keep very well! They freeze very well. I normally cut my whole cake into 4-5 parts. Then I wrap each part with a cling wrap, & then with an aluminium foil & followed by a newspaper. Then I freeze it if I'm keeping it for more than a week. Before serving, I just leave it in room temperature for a while before cutting.</li>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-7271690451334617092015-12-30T22:21:00.002+08:002016-06-07T09:43:38.031+08:00Beurre And Sel Jammers<div class="separator" style="clear: both; text-align: justify;">
In a couple of hours time here in Singapore, it will be the last day of 2015..... I guess this post will be my last for the year.... And let me end the year with a post on my attempt at baking these yummy beauties.. They are called jammers and used to be sold at a cookie boutique ran by the amazingly talented Dorie Greenspan and her son in New York City. Unfortunately, the stall, Beurre and Sel, has since been closed.. No worries since Greenspan has kindly shared the recipe, so we get to taste them. That's a good thing. </div>
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Before I leave you with the pictures and recipe, I would like to thank you for dropping by here... For those who have attempted the recipes from this blog, thank you for the trust and feedback.. As far as baking, cooking and blogging are concern, it has been a good year for me... I hope I'll be able to maintain the stamina to carry on sharing more great recipes with you. Happy New Year and may 2016 brings more joy and happiness for all of us! Muahh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjvgV3J-ueCrdOj1fTSrzQr9X9ox_jgSbCmAXR-4iBciDZqGn7GRoER9Nsc4cpRtHncbwmIW6lphrhgmLmiesBdX6rBPKQliItVoEmACsURU1AkcF-dJKizSi5ZfDTOSlvGBxGKB_Gy0M/s1600/jammers1+IMG_7825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjvgV3J-ueCrdOj1fTSrzQr9X9ox_jgSbCmAXR-4iBciDZqGn7GRoER9Nsc4cpRtHncbwmIW6lphrhgmLmiesBdX6rBPKQliItVoEmACsURU1AkcF-dJKizSi5ZfDTOSlvGBxGKB_Gy0M/s640/jammers1+IMG_7825.jpg" width="620" /></a></div>
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<b><span style="font-size: large;">Beurre And Sel Jammers</span></b><br />
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COOKIE DOUGH</div>
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<u>Ingredients:</u></div>
<div class="prep-steps" style="box-sizing: border-box;">
125g unsalted butter, room temperature<br />
56g caster sugar<br />
1/4 tsp fine sea salt<br />
1 large egg yolk, room temperature<br />
1 tsp vanilla extract<br />
138g all-purpose flour</div>
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<u>Method:</u></div>
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<ol>
<li style="text-align: justify;">Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add sugar and salt, beat until well blended, about 1 minute. Reduce speed to low, beat in egg yolk and vanilla. Add flour and mix just to combine. Dough will be soft and sticky. </li>
<li style="text-align: justify;">Place dough between sheets of parchment or waxed paper. Flatten dough into a disk. Roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours.</li>
<li style="text-align: justify;">DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen. </li>
</ol>
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STREUSEL</div>
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<u>Ingredients:</u></div>
<div class="prep-steps" style="box-sizing: border-box;">
50g all-purpose flour<br />
35g caster sugar<br />
1/8 tsp fine sea salt<br />
40g chilled unsalted butter, cut into small pieces<br />
1/4 teaspoon vanilla extract<br />
3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry (I used homemade strawberry compote. Refer to recipe below.)<br />
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<u>Method:</u></div>
<div class="prep-steps" style="box-sizing: border-box;">
<ol>
<li style="text-align: justify;">Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. </li>
<li style="text-align: justify;">DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.</li>
</ol>
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ASSEMBLY <br />
<ol>
<li style="text-align: justify;">Arrange a rack in middle of oven. Preheat to 180°C. </li>
<li style="text-align: justify;">Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. (I had to dap my finger with flour as the dough was quite sticky.) Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out, cutting and patting. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days. </li>
<li style="text-align: justify;">Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam. </li>
<li style="text-align: justify;">Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. </li>
<li style="text-align: justify;">DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .</li>
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Adapted from recipe by Dorie Greenspan.<br />
Source: <a href="http://www.bonappetit.com/recipe/beurre-and-sel-jammers" target="_blank">Bon Appétit</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9rHrSe1A1euR-Zago2yBbTGxMnZ9BZw8uMmwiscAUds6ZHsvOG5j8Aq9A1USg5eGBAqvQwlS3Js_frbMPalJrh5yP8gOWBhtYVKuN1ZOEvVk3c2kajkm7NzZGjAa3fOttI9aOEZ-ogIT/s1600/compote+IMG_0540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9rHrSe1A1euR-Zago2yBbTGxMnZ9BZw8uMmwiscAUds6ZHsvOG5j8Aq9A1USg5eGBAqvQwlS3Js_frbMPalJrh5yP8gOWBhtYVKuN1ZOEvVk3c2kajkm7NzZGjAa3fOttI9aOEZ-ogIT/s640/compote+IMG_0540.jpg" width="580" /></a></div>
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<u>STRAWBERRY COMPOTE</u><br />
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<u>Ingredients:</u><br />
500g ripe strawberry, hulled<br />
4 tbsp caster sugar<br />
2 tbsp lemon juice<br />
few drops balsamic vinegar (optional) - I didn't add.<br />
<div>
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<u>Method:</u></div>
<div style="text-align: justify;">
<ol>
<li>Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. </li>
<li>Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. </li>
<li>Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.</li>
</ol>
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Recipe by <a href="http://www.bbcgoodfood.com/recipes/2196650/strawberry-compote-with-sugared-drop-scones" target="_blank">BBCgoodfood</a>.</div>
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<u>Notes & modifications:</u></div>
<div>
<ol>
<li style="text-align: justify;">The above jammers recipe is half the original recipe and I converted it into metric measurement. I used mini muffin pans and the recipe yielded about 18 pieces. The jammers turned out too big to my liking. In future, I would just fill up about half the cavity, so I should get more than 20 jammers.</li>
<li style="text-align: justify;">The dough is quite challenging to handle in this humid weather as it becomes soft & sticky quite easily. So instead of rolling the dough, you may want to just scoop it using a spoon into the muffin pan. Then pat the dough with your floured finger.</li>
</ol>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-63085716361498752322015-12-29T21:54:00.002+08:002015-12-29T21:54:40.939+08:00Roasted-Potato Bread<div style="text-align: justify;">
I baked roasted-potato bread last week.... It's been a long time since I last baked a rustic bread. I wish I'm able to bake it more often, but, the problem is, baking any kind of bread entails a long process.... it takes hours from the mixing to the the baking stage and if you want to bake one which uses a pre-ferment dough, it can take days...</div>
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Given that I'm often out of the house either for work or running of family errands, baking bread at home is a luxury.... Last week, I started mixing the dough for the potato bread before going to bed and thought that I would be able to bake it in time for breakfast the next morning. Alas, it was not meant to be... I had to leave the house in the morning and only managed to bake it in the afternoon. </div>
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<div style="text-align: justify;">
I love baking breads that involves the use of starter dough or an overnight proofing... this method always produces breads that are more fragrant and have more intense flavour than the straight-dough method. With the addition of whole-grain flour and roasted potato, this potato bread has even more robust and distinctive flavour, something that's always absent in those soft & fluffy store-bought breads... My eldest daughter and I had the bread with <i>kacang pool </i>while the rest had it with scrambled eggs. Everyone liked it.</div>
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This recipe is taken from a book that my husband bought for me many years ago. Although he does not bake, he knew that the book was a good one after browsing it. He was so confident that he did not even consult me before paying for it. Indeed, the book by Jeffrey Hamelman is an excellent book. It is thoroughly researched and has very detailed explanation on all you need to know about baking bread. It should be a textbook for all bread-baking students. Another great feature of this book is, besides giving the recipe in US and metric measurement for bulk baking, it also includes recipe that's designed for home baking.</div>
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So if you have not tried baking rustic bread before, I would encourage you to try making this... The recipe below is half the recipe designed for home baking. Take a look at the videos that I recommend below so that you'll have a better idea of the correct way of handling the dough. Also, you may want to read more bread-making tips by Peter Reinhart, another bread-making guru, which I shared <a href="http://fuzzymazing.blogspot.sg/2013/07/ciabatta-traditional-rustic-bread.html" target="_blank">before</a>.</div>
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<b><span style="font-size: large;">ROASTED POTATO BREAD</span></b><br />
<div>
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<u>Ingredients:</u></div>
<div>
<u>Pâte Fermentée (Starter Dough):</u><br />
136g (4.8 oz) bread flour<br />
88g (3 oz) water<br />
1/2 tsp salt<br />
1/16 tsp instant yeast (I used a pinch.)<br />
<br />
<u>Final Dough:</u><br />
250g (8.8 oz) bread flour<br />
68g (2.4 oz) whole wheat flour<br />
190g (6.7 oz) water<br />
1/2 tbsp salt<br />
1/2 plus 1/8 tsp (2g) instant yeast<br />
115g (4 oz) baked potatoes (The recipe recommended Yukon Gold, I used Russet.) - mashed or cut into small pieces<br />
all of the above pâte fermentée<br />
<u><br /></u>
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">The day before baking the bread, mix the pate fermentee in a medium bowl until just smooth. Cover and allow to sit for 12 to16 hours at about 20 deg C. (I placed the bowl in the fridge. Before mixing the final dough, I removed the bowl of pate fermentee from the fridge & left it in room temperature for about 30 minutes before proceeding with the next step.)</li>
<li style="text-align: justify;">Add all the ingredients to the mixing bowl, including the potatoes, but not the pâte fermentée. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If necessary, correct the hydration by adding water of flour in small amounts. The dough should feel slightly stiff, but since the potatoes hold a fair amount of moisture, which they will eventually contribute to the dough, be careful not to add too much water as the dough mixes. Finish mixing on second speed for 3 - 3 1/2 minutes. The dough should be supple & the gluten moderately developed. </li>
<li style="text-align: justify;">Place the dough into an oiled bowl, cover, and let it rise until doubled, about 90 minutes, with one stretch & fold after 45 minutes. (Watch <a href="https://www.youtube.com/watch?v=kN1fpqlSleE" target="_blank">this video</a> on how to stretch & fold bread dough.)</li>
<li style="text-align: justify;">Divide the dough into two pieces and form it into two boules (French for balls) or batards, and let rise for about 75 minutes. (Watch <a href="https://www.youtube.com/watch?v=VuIT0RJDdZ8" target="_blank">this great video</a> on how to shape & bake bread.)</li>
<li style="text-align: justify;">Preheat the oven to 230 deg C (450 deg F) & pre-steam the oven. </li>
<li style="text-align: justify;">Score the loaves and bake them for about 40 minutes. If the loaves are turning dark too quickly, lower the temperature by 10-20 deg.</li>
<li style="text-align: justify;">Cool completely on a rack before slicing.</li>
</ol>
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Recipe is from <b>Bread, A Baker's Book of Techniques and Recipes</b> by Jeffrey Hamelman.<br />
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-43332619751359910962015-12-21T15:02:00.001+08:002015-12-21T21:48:18.097+08:00Pastry Pockets with Nutella Filling<div style="text-align: justify;">
It feels like a long time since I last posted here.... Been pretty busy this past month... spent the first part of the holidays decluttering the house, which has not been an easy task especially since we have lived in this house for 20 years now.... We also spent a week in UAE for a family getaway.... that, was truly awesome since we had not gone for a holiday outside SE Asia for the longest time! It was also an eye-opening experience for the family as this is our first (except for my husband) visit to the Middle East. Now we are back to continue with the decluttering before the school term starts in two week's time. Oh no!!</div>
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So today's recipe is inspired after I tasted some addictive pastry pockets from Tim Hortons when we were in Dubai. They are basically doughnuts, cut in rectangles & filled with Nutella... but they taste so good, especially when I had them with the hot cardamon chai. Just talking about it makes me want to have it right now! Haha.. </div>
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If you had made doughnuts before, this would not be too difficult... the only messy part was when I tried to pipe the filling..... but believe me, the mess is all worth it! For the dough, I used the potato doughnut recipe which I shared <a href="http://fuzzymazing.blogspot.sg/2011/06/super-soft-potato-doughnuts.html" target="_blank">before</a> as I just love its soft & fluffy texture. Do try making these gems.... I know it's not something out of the ordinary but anybody who tries them would definitely have only good things to say.... just don't let them talk about the calories. :D</div>
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I went overboard with the filling for this piece... hehe..</div>
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<b><span style="font-size: large;">Pastry Pockets with Nutella Filling</span></b><br />
<div>
<u>Ingredients:</u><br />
250g high protein flour (bread flour)<br />
25g milk powder<br />
5g instant yeast (1 tsp)<br />
50g sugar<br />
100g potato<br />
50 ml cold water (I added 3 tsp more water. See note no. 1)<br />
2 egg yolk<br />
40g butter<br />
1/4 tsp salt</div>
<div>
vegetable oil for deep frying<br />
Nutella spread (for filling)<br />
icing sugar for coating the pockets<br />
<br /></div>
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Steam, microwave or roast the potato. Leave to cool slightly. Remove the skin and blend with the cold water until it becomes a smooth puree. Leave to cool. (I peeled & cut the potato into big pieces & roasted them until cooked & soft. I roasted them because I was also roasting some potatoes for my roasted-potato bread.)</li>
<li style="text-align: justify;">Combine flour, milk powder, yeast and sugar in a mixing bowl. Add the blended potato and egg yolk and mix using the dough hook for about 2 minutes. </li>
<li style="text-align: justify;">Add in butter and continue mixing for about 2 minutes. Finally, add in salt and mix for another 3 minutes until the dough is smooth & elastic.</li>
<li style="text-align: justify;">Remove the dough from the bowl and shape it into a ball and place it in a clean & greased bowl. Cover the dough with a cloth & leave it to prove for about 45 minutes.</li>
<li style="text-align: justify;">Turn the dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Leave to rest for 10 minutes.</li>
<li style="text-align: justify;">Roll out the dough evenly into about 1 cm thickness. Using a knife or pizza cutter, cut the dough into rectangle or diamond-shaped pieces. Place the cut pieces onto a floured tray. Cover with tea towel & leave to proof for about 35 minutes.</li>
<li style="text-align: justify;">Deep fry in medium hot oil till golden brown.</li>
<li style="text-align: justify;">Fill up a piping bag with Nutella spread. Using a small plain nozzle, make a hole on one side of the fried pastry & pipe the filling. Finally coat with fine sugar.</li>
</ol>
<u>Notes & modifications:</u><br />
<ol>
<li style="text-align: justify;">The mixture will look very dry at first, just carry on mixing until a soft dough is formed. If the mixture is still dry, add some more water, one teaspoon at a time until it forms a smooth & soft dough. I think the amount of water needed will depend on the type of potato used. Previously when using this recipe, I did not have to add more water but this time, I added 3 teaspoons.</li>
<li style="text-align: justify;">I started mixing the dough late at night. So after step 3, I placed the dough in an air-tight bowl & left it in the fridge. The next morning, I took the bowl out of the fridge & left it in room temperature for about 30 minutes. Then I continued with step 5.</li>
<li style="text-align: justify;">The above recipe is half the original recipe & it yields quite a lot of pastry pockets. So for small serving, you may want to start with half the above recipe. But I must warn you, these pockets are quite addictive! </li>
</ol>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-10332151438097183522015-11-17T23:24:00.001+08:002015-11-17T23:24:19.563+08:00Apple Coffee Cake with Crumble Topping<div style="text-align: justify;">
It's been a long time since I last baked apple crumble cake for my family. As far as I can remember, the only recipe that I've tried is by Donna Hay which I shared <a href="http://fuzzymazing.blogspot.sg/2013/03/apple-crumble-slice.html" target="_blank">before</a>. I thought it's time to try a different recipe.... & I decided to use one with yogurt in it as I had some leftover after baking the marble cake. </div>
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I'm glad I chose this awesome recipe.... All my tasters (family and colleagues) gave their thumbs up! The cake is delicious, fragrant, soft & moist and the apples also gave some texture to an otherwise fine crumb. The crumble topping just completes the cake to produce an excellent dessert! Just make sure that you use the best quality ingredients for that unbeatable flavour.</div>
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<b><span style="font-size: large;">Apple Coffee Cake with Crumble Topping</span></b><br />
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CAKE<br />
<u>Ingredients:</u><br />
1 stick (125g) unsalted butter<br />
1 1/2 cups packed (300g) light brown sugar (I used only 200g.)<br />
2 large eggs<br />
2 cups (240g) all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon salt<br />
1 cup (240g) sour cream - I used Greek yogurt.<br />
1 teaspoon pure vanilla extract<br />
2 cups peeled, cored and chopped apples - I used 3 Granny Smith apples.<br />
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<div>
<u>Directions:</u></div>
<div>
<ol>
<li style="text-align: justify;">Preheat the oven to 350 degrees F (180 deg C). Lightly grease a 13 by 9-inch glass baking dish with butter. (see note below)</li>
<li style="text-align: justify;">In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. </li>
<li style="text-align: justify;">In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. </li>
<li style="text-align: justify;">Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.</li>
<li style="text-align: justify;">Sprinkle the crumble topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. </li>
</ol>
</div>
<div style="text-align: justify;">
CRUMBLE TOPPING<br />
<u style="text-align: start;">Ingredients:</u><br />
1/2 cup (100g) packed light brown sugar - I used demerara sugar instead & reduced the weight to 80g.</div>
1/2 cup (60g) all purpose flour<br />
1/2 teaspoon ground cinnamon<br />
4 tablespoons (56g) cold unsalted butter (cut into small pieces)<br />
In a bowl, combine the sugar, flour, cinnamon, and butter. Then mix until it resembles coarse crumbs.<br />
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<div>
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Recipe by<b> Emeril Lagasse. </b></div>
<div>
Source: <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/apple-coffee-cake-with-crumble-topping-and-brown-sugar-glaze-recipe.html" target="_blank">foodnetwork.com</a>.<br />
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<u><br /></u></div>
<div style="text-align: justify;">
<u>Notes & modifications:</u></div>
<div style="text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">I've decided to do away with the glaze which is included in the original recipe.</li>
<li style="text-align: justify;">The cake is still soft & moist even though I reduce the sugar by a third. I'm glad I reduce the sugar as the cake would otherwise be too sweet. I used demerara sugar (which is quite coarse) for the crumble topping & that creates an added crunch to the topping.</li>
<li style="text-align: justify;">I used a 6-cup bundt pan & filled it with the batter & crumble to the brim. The cake overflowed as it was baking and as a result, I had a lot of difficulty removing the cake out of the pan. A big part of the crumble topping broke into small pieces like what you see in the picture. So if you wish to use a bundt pan, I would suggest an 8-cup pan. However if I were to bake the cake again, I would use a rectangular pan so that I can cut it into squares.</li>
</ol>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-9564357078119899792015-11-11T21:41:00.000+08:002015-11-16T05:59:47.596+08:00Moist & Tender Marble Cake... again<div style="text-align: justify;">
I made the <a href="http://fuzzymazing.blogspot.sg/2015/10/moist-tender-marble-cake.html" target="_blank">moist & tender marble cake</a> again... this time it's for lunch at the in-law's on Sunday. Had decided to bake it only in the morning after making some <a href="http://fuzzymazing.blogspot.sg/2013/06/indian-curry-puff-aka-karipap-bai.html" target="_blank">karipap bai</a>. Made 3 changes for this cake.. made it with less chocolate batter, replaced the sour cream with greek yogurt & baked it in a square pan. It was a hit with the family... I promise you I'll be baking this again & again...</div>
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<b><span style="font-size: large;">Moist & Tender Marble Cake</span></b><br />
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<u>Ingredients:</u><br />
2½ cups (8.7oz/ 250g) cake flour<br />
2½ teaspoons baking powder - I used double-acting baking powder.<br />
½ teaspoon baking soda<br />
½ teaspoon salt<br />
¾ cup (6.4oz, 181g) greek yogurt, at room temperature<br />
¼ cup whole milk, at room temperature<br />
1 cup (8oz, 227g) unsalted butter, softened to room temperature<br />
1½ cups (10½oz, 300g) granulated sugar<br />
2 large eggs, at room temperature<br />
1 large egg yolk, at room temperature<br />
1 tablespoon pure vanilla extract (1½ tablespoons if using imitation vanilla extract)<br />
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<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Adjust the oven rack to middle position and preheat the oven to 350F/180C.</li>
<li style="text-align: justify;">Butter and line a square baking pan. (I used a 9x9-inch pan.)</li>
<li style="text-align: justify;">In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a liquid measuring cup (or a small bowl), whisk together the yogurt and milk. Set aside.</li>
<li style="text-align: justify;">In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up; 2 to 3 minutes.</li>
<li style="text-align: justify;">With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both colour and texture; 4 to 5 minutes. The colour should turn very pale (almost white) and texture should look fluffy.</li>
<li style="text-align: justify;">Add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.</li>
<li style="text-align: justify;">On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated.</li>
<li style="text-align: justify;">Remove 1½ cups of the batter from the bowl & mix with the chocolate paste (recipe below).</li>
<li style="text-align: justify;">To create the marble effect, start by filling the bottom of the pan with vanilla cake batter, followed by the chocolate batter. Continue pouring in alternate pattern. Finally, you may use a butter knife and swirl the batter in an 'S' shaped motion, but don't over do it. (I did not swirl the batter.)</li>
<li style="text-align: justify;">Bake in the oven for 40 to 50 minutes, or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or with a few moist but cooked crumbs attached.</li>
<li style="text-align: justify;">Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely. Serve plain or dust with powdered sugar or drizzle with chocolate ganache glaze if you prefer.</li>
</ol>
CHOCOLATE PASTE FOR THE CHOCOLATE BATTER <br />
<u>Ingredients:</u><br />
¼ cup plus 2 tablespoons (30g/ 1⅛oz) unsweetened cocoa powder<br />
2 tablespoons milk<br />
1 tablespoon (1/2 oz, 15g) unsalted butter<br />
1 tablespoon sugar<br />
⅛ teaspoon baking soda<br />
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<u>Method:</u><br />
<div style="text-align: justify;">
<br />
<ol>
<li>In a medium bowl, combine the milk, butter and sugar and heat in the microwave until the butter has melted. Whisk to dissolve the sugar. </li>
<li>Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Add in the baking soda and stir again.</li>
<li>Take a few tablespoons from the reserved vanilla cake batter and stir really well into the chocolate paste to lighten it up. Add the remaining reserved cake batter into the chocolate mixture and fold until evenly incorporated and no light streaks remain.</li>
</ol>
</div>
Recipe by Tasbih of <a href="http://cleobuttera.com/cakes/moist-and-tender-marble-cake/">Cleobuttera</a>.<br />
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The karipap bai....<br />
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<br />Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-37792584777397532372015-10-31T23:36:00.001+08:002017-11-07T21:51:53.677+08:00Ondeh-Ondeh Cupcakes<div style="text-align: justify;">
Ondeh-ondeh cupcake is another popular fusion cupcake and this cake is based on the traditional kuih ondeh-ondeh. I baked the cupcakes this morning but only managed to assemble them late in the afternoon. Unfortunately, I didn't manage to catch the sunlight for the pictures... just snapped some pictures using my iphone. I need to post this entry tonight as I would like to link it to the Little Thumbs Up event which is ending very soon. I hope I can make it. </div>
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<span style="font-size: large;"><b>Ondeh-Ondeh Cupcakes</b></span><br />
CAKE<br />
<u>Ingredients:</u><br />
110g cake flour (original recipe uses plain flour)<br />
3/4 tsp baking powder (I used double-acting.)<br />
1/4 tsp salt<br />
1/2 tsp vanilla extract<br />
1 tbsp concentrated pandan juice or 1/2 tsp pandan essence<br />
100 ml freshly-squeezed coconut milk or 100 ml coconut milk from the box + 1/2 tbsp water<br />
1/2 tbsp vegetable oil<br />
a few drops of green colouring<br />
2 medium eggs (I used two 60g eggs.)<br />
90g castor sugar<br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;"><u>Method:</u></span><br />
<ol>
<li><span style="text-align: justify;">Combine flour & baking powder. Sift & set aside.</span></li>
<li><span style="text-align: justify;">Combine salt, vanilla, pandan juice, coconut milk, oil & colouring in a container. Mix thoroughly & set aside.</span></li>
<li style="text-align: justify;">Combine eggs & sugar in a mixing bowl & beat at high speed until thick & pale, about 5 minutes.</li>
<li style="text-align: justify;">Add flour in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat.</li>
<li style="text-align: justify;">Fill paper cups or muffin pan with batter until almost full.</li>
<li style="text-align: justify;">Place baking or muffin pan on the middle rack of the oven & bake at 180 deg C for about 20 minutes.</li>
<li style="text-align: justify;">Cool cakes completely on a wire rack. Once cooled, core the center of the cake. Pour the gula Melaka syrup. Pipe the whipped cream onto cake as desired. Sprinkle grated coconut followed by shredded palm sugar.</li>
</ol>
<span style="text-align: justify;">FILLING</span><br />
100g palm sugar (gula Melaka)<br />
50ml water<br />
Combine sugar & water in a saucepan & cook until the syrup becomes thick. Leave to cool. (Reheat the syrup first if the cooled syrup becomes too thick to pour into the cake.)<br />
<br />
TOPPING<br />
100ml non-dairy whipping cream (whipped)<br />
freshly-grated coconut (steamed & mixed with a dash of salt)<br />
palm sugar (shaved)<br />
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Adapted from <a href="http://curlybabesatisfaction.blogspot.sg/2014/11/ondeh-ondeh-cupcakes.html#axzz3q9ag3GGu" target="_blank">Curlybabe Satisfaction</a>.<br />
<br />
I'm linking this post to the event <a href="http://bakericious.blogspot.sg/2015/09/little-thumbs-up-october-2015-coconut.html" target="_blank">Little Thumbs Up (October 2015- Coconut)</a> organised by Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and Doreen of <a href="http://my123favourites.blogspot.com/">My Little Favourite DIY</a>, and hosted by Jess from <a href="http://bakericious.blogspot.sg/">Bakericious</a>.Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-22290498710626945462015-10-12T23:19:00.000+08:002017-06-20T18:31:50.236+08:00Moist & Tender Marble Cake<div style="text-align: justify;">
I made this super moist & delicious marble cake more than a week ago... had wanted to complete & publish this post much earlier but it had taken me a few logins before I could complete this. Anyway, I stumbled upon an awesome instagram by a blogger, Tasbih of <a href="http://cleobuttera.com/" target="_blank">Cleobuttera</a> (I love the name too!) & couldn't wait to bake the marble cake that she had baked. Definitely one of the best marble cakes I've ever eaten before! Just look at the pictures below or just hop over to her <a href="http://cleobuttera.com/cakes/moist-and-tender-marble-cake/" target="_blank">blog post</a> for more beautiful pictures of the cake. Don't you want to bake it too?</div>
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<b><span style="font-size: large;">Moist & Tender Marble Cake</span></b><br />
<br />
<u>Ingredients:</u><br />
2½ cups (8.7oz/ 250g) cake flour (* see note below for the substitute)<br />
2½ teaspoons baking powder - I used double-acting baking powder.<br />
½ teaspoon baking soda<br />
½ teaspoon salt<br />
¾ cup (6.4oz, 181g) sour cream, at room temperature<br />
¼ cup whole milk, at room temperature<br />
1 cup (8oz, 227g) unsalted butter, softened to room temperature<br />
1½ cups (10½oz, 300g) granulated sugar<br />
2 large eggs, at room temperature<br />
1 large egg yolk, at room temperature<br />
1 tablespoon pure vanilla extract (1½ tablespoons if using imitation vanilla extract)<br />
<br />
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Adjust the oven rack to middle position and preheat the oven to 350F/180C.</li>
<li style="text-align: justify;">Butter and flour (or generously spray with a non-stick cooking spray) a 10-cup bundt pan (*see note no. 2).</li>
<li style="text-align: justify;">In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside. In a liquid measuring cup (or a small bowl), whisk together the sour cream and milk. Set aside.</li>
<li style="text-align: justify;">In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up; 2 to 3 minutes.</li>
<li style="text-align: justify;">With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both colour and texture; 4 to 5 minutes. The colour should turn very pale (almost white) and texture should look fluffy.</li>
<li style="text-align: justify;">Add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.</li>
<li style="text-align: justify;">On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated.</li>
<li style="text-align: justify;">Remove 2 cups of the batter from the bowl & mix with the chocolate paste (recipe below).</li>
<li style="text-align: justify;">Transfer the vanilla cake batter into the prepared pan, then using the back of a spoon, make a tunnel in the middle, around the pan. Spoon the chocolate batter into the tunnel, avoiding the sides. Using a butter knife, swirl the 2 batters together in an 'S' shape motion. </li>
<li><div style="text-align: justify;">
Bake in the oven for 40 to 50 minutes, or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or with a few moist but cooked crumbs attached.</div>
</li>
<li><div style="text-align: justify;">
Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely. Serve plain or dust with powdered sugar or drizzle with chocolate ganache glaze if you prefer. The cake will keep for 3 days stored in air-tight container, at room temperature.</div>
</li>
</ol>
<u style="text-align: justify;">CHOCOLATE PASTE FOR THE CHOCOLATE BATTER</u><span style="text-align: justify;"> </span><br />
<div>
<div>
<div style="text-align: justify;">
<br /></div>
<div>
<div style="text-align: justify;">
<u>Ingredients:</u></div>
1/2 cup (40g) unsweetened cocoa powder - I used Valrhona.<br />
3 tablespoons milk<br />
1½ tablespoons butter<br />
1½ tablespoons sugar<br />
3/8 teaspoon baking soda<br />
<u><br /></u>
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">In a medium bowl, combine the milk, butter and sugar and heat in the microwave until the butter has melted. Whisk to dissolve the sugar. Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Add in the baking soda and stir again.</li>
<li style="text-align: justify;">Take a few tablespoons from the reserved vanilla cake batter and stir really well into the chocolate paste to lighten it up. Add the remaining reserved cake batter into the chocolate mixture and fold until evenly incorporated and no light streaks remain.</li>
<li><div style="text-align: justify;">
For less chocolate batter (as used by Tasbih), mix 1½ cups of the vanilla batter in the following amount of chocolate paste:</div>
¼ cup plus 2 tablespoons (30g/ 1⅛oz) unsweetened cocoa powder<br />
2 tablespoons milk<br />
1 tablespoon (1/2 oz, 15g) unsalted butter<br />
1 tablespoon sugar<br />
⅛ teaspoon baking soda</li>
</ol>
<div>
Recipe by Tasbih of <a href="http://cleobuttera.com/cakes/moist-and-tender-marble-cake/" target="_blank">Cleobuttera</a>.<br />
<br />
<u>Notes:</u><br />
<ol>
<li><div style="text-align: justify;">
Using cake flour in cake baking produces a finer and more tender crumb. However, if you don't have cake flour on hand, Tasbih suggests that you replace it with a combination of 2 cups plus 3 tablespoon (7⅜ oz, 210g) of all-purpose flour & ¼ cup plus 1 tablespoon (1⅜ oz, 40g) cornstarch.</div>
</li>
<li><div style="text-align: justify;">
Tasbih used <span style="text-align: justify;">1½ cups of the vanilla batter for the chocolate marbling while I used 2 cups. Hence, the chocolate marbling for my cake is more pronounced than Tasbih's.</span></div>
</li>
<li><div style="text-align: justify;">
The method of marbling used in this recipe creates a cake with subtle marbleness, meaning that the vanilla and chocolate portions are more distinct in 2 different ends, instead of them being thoroughly mixed in a zebra-like pattern. To create a more layered marbling effect, you may alternate between batter layers. Start by filling the bottom of the pan with ⅓ of the vanilla cake batter, followed by ⅓ of the chocolate batter, then cover with another third of the vanilla batter, then another third chocolate, the remaining vanilla then finishing off with the chocolate. Using a butter knife, swirl together in an 'S' shaped motion, but don't over do it.</div>
</li>
<li><div style="text-align: justify;">
Based on the volume of the batter, I suggest that you bake in a <strike>10x10</strike> 8x8 or 9x9-inch baking pan if you are not using a bundt pan.</div>
</li>
</ol>
</div>
<div>
<div class="ERSNotes" style="background-color: #eafbfc; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; padding: 0px;">
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com3tag:blogger.com,1999:blog-1210866536914355959.post-7616488898373600062015-09-24T23:45:00.001+08:002015-09-24T23:45:37.617+08:00Bingka Cempedak<div style="text-align: justify;">
Eid Mubarak to all Muslim readers. Looks like the primary & secondary school kids in Singapore will have another long weekend as schools will be closed tomorrow due to the worsening haze... This is the first time we have to close the schools because of the haze as the last time we experienced a hazardous level was during the June holidays two years ago. If this unhealthy level continues, it's going to cause a high level of anxiety for schools since the major exams are around the corner. So let's hope this haze will go away soon....</div>
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So I baked this bingka cempedak this morning. It was really a last minute decision... Was looking through my recipe file & decided to try the recipe shared by Aini Salim. Another great recipe by Mdm Aini... I didn't change any of the ingredients in the recipe & after baking it, I don't think there's a need to change any.</div>
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<b><span style="font-size: x-large;">Bingka Cempedak</span></b><br />
<u>Ingredients:</u><br />
300g cempedak flesh (pureed)<br />
240g plain flour<br />
2 eggs<br />
650g coconut milk (I used 250g thick coconut milk + 400g water.)<br />
150g sugar (You may reduce if the cempedak is already very sweet.)<br />
80g butter (melted)<br />
1/2 tsp orange colouring (optional) - I didn't use.<br />
1/2 salt<br />
<br />
<u>Method:</u><br />
<ol>
<li><span style="text-align: justify;">Grease a baking pan (20x20x7cm) & line with grease paper. Then grease the paper. Preheat oven at 160 deg C.</span></li>
<li style="text-align: justify;">Combine cempedak, coconut milk, sugar & blend until well mixed.</li>
<li style="text-align: justify;">Add in flour & eggs & continue to blend until well mixed. Strain.</li>
<li style="text-align: justify;">Add in melted butter, salt & colouring (if using). Mix well.</li>
<li style="text-align: justify;">Pour the batter into the pan & bake for 30-40 minutes. </li>
</ol>
<span style="text-align: justify;">Recipe by </span><u style="text-align: justify;">Aini Salim</u><span style="text-align: justify;">.</span><br />Source: <u>Berita Harian</u> (Singapore) 27 April 2007.<br />
<br />
<u>Notes & modifications:</u><br />
<ol>
<li>I used a jug blender to mix the batter.</li>
<li>I baked using 2 Nordicware pans as shown above & a mini muffin pan, yielding 65 pieces. I greased the pans with cooking oil before pouring the batter.</li>
</ol>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0tag:blogger.com,1999:blog-1210866536914355959.post-32789796073898493912015-09-20T15:52:00.001+08:002015-09-25T20:32:47.176+08:00Black Bottom Milo Banana Bread<div style="text-align: justify;">
I had some unattractive-looking overripe bananas hanging in the kitchen... Clearly nobody was going to pluck & snack on any of it. But we bakers know that that's the best kind of bananas to bake with, so I wasted no time & baked this wholesome Milo banana bread using the recipe shared by Zoe. </div>
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If you are looking for a soft & spongy banana bread, then I'm afraid this bread will disappoint you because it is quite dense but still moist. It would have been more moist if I had more bananas in hand. However, if you are looking for a delicious & wholesome grab-and-go breakfast or snack, then this is the one as it uses many flavourful & nutritious ingredients like wholemeal flour, bananas, eggs, yogurt & Milo. Give it a try the next time you have overripe bananas lying around in your kitchen.</div>
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<b><span style="font-size: large;">Black Bottom Milo Banana Bread</span></b><br />
<div>
<u>Ingredients:</u></div>
165g wholemeal flour<br />
55g all-purpose flour<br />
2 tsp baking powder<br />
<div>
1/2 tsp baking soda (I added.)<br />
1/2 tsp salt<br />
1 cup + 2 tbsp mashed bananas (about 2 extra large or 3 medium banana) - I only used 1 cup because that's all I had.</div>
<div>
100g (1/2 cup) caster sugar<br />
60g (1/4 cup) unsalted butter, melted<br />
3 tbsp (45 ml) plain yogurt<br />
1 1/2 large eggs, lightly beaten (I used two 55g-eggs.)<br />
3/4 tsp vanilla extract<br />
50g chocolate malted powder (Ovaltine or Milo) - I used Milo.<br />
non-stick cooking spray for greasing the pan - I used butter.<br />
<div>
<br /></div>
<div>
<u>Method:</u></div>
<div>
<ol>
<li>Preheat oven to 350°F or 180°C. Spray loaf pan (10 x 20 cm) with nonstick cooking spray and line the pan with baking paper, leaving an extra inch or two overhanging each end. This helps to remove the bread easily.</li>
<li style="text-align: justify;">Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.</li>
<li style="text-align: justify;">Combine bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Sift in the flour mixture and mix until just combined. Do not overmix. </li>
<li style="text-align: justify;">Remove 1 cup of batter and place it in a separate bowl. Stir in Ovaltine or Milo & mix until combined.</li>
<li style="text-align: justify;">Spoon the Ovaltine/Milo mixture into the prepared pan. Then top it with the remaining banana batter. </li>
<li style="text-align: justify;">Bake for 50 minutes or until a wooden stick inserted in center comes out clean. Cool in pan on wire rack for 15 mins. Remove bread from the pan and transfer to wire rack to cool completely.</li>
<li style="text-align: justify;">Slice and serve. To store, wrap in plastic wrap and store at room temperature for up to 3 days.</li>
</ol>
</div>
<div>
<div style="text-align: justify;">
Sourced from & adapted by <a href="http://www.bakeforhappykids.com/2015/09/very-easy-and-moist-black-bottom-milo.html" target="_blank">Zoe @ Bake For Happy Kids</a>.</div>
<div style="text-align: justify;">
Original recipe: <a href="http://www.meals.com/recipe/black-bottom-ovaltine-banana-bread-144576" target="_blank">Nestle Kitchen</a>.</div>
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I'm linking this post to the <a href="http://littlethumbsup.blogspot.com.au/">Little Thumbs Up</a> event, organized & hosted by Doreen of <a href="http://my123favourites.blogspot.com.au/2015/09/little-thumbs-up-september-milo.html">My Little Favourite DIY</a> & Zoe of <a href="http://www.bakeforhappykids.com/2015/09/little-thumbs-up-september-milo.html">Bake for Happy Kids</a>.</div>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com2tag:blogger.com,1999:blog-1210866536914355959.post-78309297296636336642015-09-11T22:23:00.000+08:002015-09-11T22:23:03.288+08:00Beehive Sweet Bun<div class="separator" style="clear: both; text-align: center;">
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It's Polling Day here in Singapore & counting of votes is now taking place.... I thought I'd just complete this post while waiting for the results to be released. Well, I'm pretty sure which party will win for my constituency but, like many Singaporeans, I'm more interested with the results of the hot areas... So it's going to be a long night for us..</div>
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This is the honeycomb bun that I made two days ago. Had wanted to bake it long time ago when I saw many Malaysian bloggers showcased theirs. Isn't it gorgeous...? It also tastes finger-licking good! This is one awesome bun which I highly recommend you to bake. Just take a look at the following pictures & see if you are inspired to bake one.</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Beehive Sweet Bun</span><br />
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DOUGH<br />
<u>Ingredients:</u><br />
300g bread flour (high protein flour) - I added about 1 tbsp of flour as my dough was too sticky.<br />
200g plain flour<br />
2 tbsp milk powder<br />
1 tsp baking powder<br />
2 tbsp honey<br />
1 egg<br />
250ml fresh milk<br />
2 tbsp plain yogurt<br />
6g dry yeast<br />
40g sugar<br />
40g butter (softened)<br />
1 tsp salt (I added.)<br />
1 egg + 1 tbsp fresh milk - lightly beaten (for egg wash)<br />
sunflower, pumpkin & black sesame seeds for topping (optional) - You may also use other nuts like almond or walnuts.<br />
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USING A BREAD MAKER<br />
Combine all the ingredients in a bread maker & start mixing using the 'dough' setting. This will take about 1 & 1/2 hour, including proofing time. Then proceed with step 3 below.<br />
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USING CAKE MIXER FITTED WITH A DOUGH HOOK (My method.)<br />
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Combine bread flour, plain flour, milk powder, baking powder, honey, egg, milk, yogurt, yeast & sugar in a mixing bowl. Beat on medium speed (I used speed 3.) until well combined. Add butter & continue beating until a dough is formed. Add salt & continue beating until a soft & elastic dough is formed. (I beat for about 15 minutes.) Then proceed with step 3 below.</div>
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USING HAND<br />
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<li style="text-align: justify;">Combine all the ingredients in a mixing bowl & mix until the dough doesn't stick to your hand. Then transfer the dough into a clean plastic bag. Squeeze the bag for about 8-10 minutes. Remove the dough from the bag & place it in the mixing bowl again. Continue kneading the dough until it becomes soft & elastic.</li>
<li style="text-align: justify;">Leave the dough in the bowl & cover it with a plastic wrap or clean cloth. Leave the dough to rise to twice the volume for about 40 minutes to 1 hour. Leave it in a warm place like in a cabinet or an oven (without switching it on) for best results.</li>
<li style="text-align: justify;">Gently punch down the dough to remove some gas bubbles. Then divide the dough into small balls (about 40g each). Knead & form into smooth balls. Arrange the balls in a baking pan that has been greased with some butter. Cover the pan with a clean cloth & leave to proof for about 40 minutes.</li>
<li style="text-align: justify;">Brush the top of the bun with egg wash. Sprinkle with <span style="text-align: start;">sunflower, pumpkin & black sesame seeds. Brush with egg wash one more time to ensure the seeds stick to the bun.</span></li>
<li style="text-align: justify;"><span style="text-align: start;">Bake in a preheated oven at 170 deg C for about 20 minutes. (I baked for about 35 minutes.)</span></li>
<li style="text-align: justify;"><span style="text-align: start;">Once the bun is cooked, remove the pan from the oven & immediately brush the top with some butter or margarine for a shiny look.</span></li>
<li style="text-align: justify;"><span style="text-align: start;">Remove the bun from the pan & place it onto a plate. Pour the caramel sauce before serving.</span></li>
</ol>
CARAMEL SAUCE<br />
<u>Ingredients:</u><br />
2 tbsp butter<br />
1/2 cup brown sugar<br />
1/2 cup cream, thick cream or fresh cream<br />
a dash of salt<br />
1 tsp vanilla<br />
1/2 cup fresh milk (when necessary)<br />
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<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Melt butter in a saucepan.</li>
<li style="text-align: justify;">Add in brown sugar & continue stirring & cooking until the sugar melts.</li>
<li style="text-align: justify;">Add in cream, salt & vanilla. Mix well & continue cooking until the caramel thickens a little bit. Add fresh milk if the caramel becomes too thick.</li>
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Source: Azlita @ <a href="http://www.azlitamasammanis.com/2015/01/roti-sarang-lebah-lembut-gebu-dan.html" target="_blank">Masam Manis</a>.</div>
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<u>Notes & modifications:</u><br />
<ol>
<li style="text-align: justify;">Azlita used a breadmaker. She also included the instruction for mixing with hand. I used my Kenwood Major cake mixer, fitted with a dough hook.</li>
<li style="text-align: justify;">I arranged nineteen 40g-balls in an 8-inch round pan & baked the rest of the dough in paper cups.</li>
<li style="text-align: justify;">The caramel tends to thicken up when it's cool.</li>
<li style="text-align: justify;">The bun is best served on the day it's baked. You can also heat up the bun in the microwave oven for about 10 seconds.</li>
</ol>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com2tag:blogger.com,1999:blog-1210866536914355959.post-56495391313187285972015-09-06T22:18:00.001+08:002015-09-06T22:18:25.485+08:00Banana Nutella Pound Cake<div style="text-align: justify;">
This is the pound cake that I baked on Thursday evening... was inspired to bake it after seeing the moist cake on Cheryl's blog. Another great marble cake recipe... the cake is moist & has moderately dense texture with fine crumbs. It also has just the right level of sweetness & the banana flavour is just nice. What's lacking is the Nutella flavour... Nobody could actually tell that there was Nutella in the cake... Perhaps adding hazelnuts & more Nutella would enhance the overall Nutella flavour. </div>
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<b><span style="font-size: large;">Banana Nutella Pound Cake</span></b><br />
<u>Ingredients:</u><br />
<div style="text-align: justify;">
225g premium unsalted butter, at room temperature (must not be too soft, just until you are able to make a slight impression with your finger)</div>
<div style="text-align: justify;">
140g caster sugar</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
<div style="text-align: justify;">
1 tsp pure vanilla extract</div>
<div style="text-align: justify;">
3 eggs, room temperature</div>
<div style="text-align: justify;">
200g all-purpose / plain flour (I used cake flour.)</div>
<div style="text-align: justify;">
1/4 tsp baking powder (I used double acting.)</div>
<div style="text-align: justify;">
1/4 tsp baking soda</div>
<div style="text-align: justify;">
35g fresh whole milk (I used UHT.)</div>
<div style="text-align: justify;">
100g mashed banana (from 3 small bananas)</div>
<div style="text-align: justify;">
1 tsp fresh lemon juice (combined with the mashed banana)</div>
<div style="text-align: justify;">
50g nutella</div>
<div style="text-align: justify;">
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<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Preheat oven at 160 deg C. Line & grease a 9x5-inch loaf pan.</li>
<li style="text-align: justify;">Combine flour, baking powder & baking soda. Sift & set aside.</li>
<li style="text-align: justify;">In another bowl, combine butter, sugar, salt & vanilla extract. Beat until pale & creamy.</li>
<li style="text-align: justify;">Add eggs, one at a time, & beat until just combined.</li>
<li style="text-align: justify;">Fold in flour in 3 parts, alternating each part with milk.</li>
<li style="text-align: justify;">Scoop out about 1/3 of batter into another bowl & add in nutella. Mix well. Add the mashed banana into the remaining batter. Mix well.</li>
<li style="text-align: justify;">Drop spoonfuls of banana batter into the pan. Then drop a spoonful of the Nutella batter on the banana batter. Continue doing this until finish. (I poured 2-3 parts banana & 1 part Nutella batter.) Using a skewer or knife, swirl the mixture a few times to create a marbled effect. </li>
<li style="text-align: justify;">Bake at 160 deg C for about 50 to 60 minutes or until skewer inserted in the center of cake comes out clean. Remove from pan & leave to cool.</li>
</ol>
(The <span style="text-align: justify;">above recipe is half the original recipe posted by Cheryl.)</span><br />
Recipe by <a href="http://bakingtaitai.blogspot.sg/2015/08/banana-nutella-pound-cake.html" target="_blank">Baking Taitai</a>, with slight modifications to the method.Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com1tag:blogger.com,1999:blog-1210866536914355959.post-63181485557416636232015-08-26T15:44:00.000+08:002015-08-26T22:09:02.291+08:00Pandan Ogura Chiffon Cake<br />
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There've been many posts of ogura chiffon cake on the net lately... I was also inspired to bake one. Ogura cake is really a chiffon cake except that it's baked in a regular baking pan, not the chiffon pan, using the water bath method. The ingredients & method of mixing are also similar except that a whole egg is also added to the yolk mixture in ogura cake. I decided to use the recipe shared by Sonia after looking at her awesome pandan ogura cake. Really love the texture of her cake... so fine & even..... Mine is not as fine & even, as you can see below.... there are some big holes. Anyway, I'm still very happy with the outcome. The cake is moist, soft & spongy.... I just need to add some salt & a bit more sugar. I'm sure I'll be baking this cake again.</div>
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<b><span style="font-size: x-large;">Pandan Ogura Chiffon Cake</span></b><br />
<div style="text-align: justify;">
<u>Ingredients:</u></div>
<div style="text-align: justify;">
5 egg yolks ( A size) - 93g</div>
<div style="text-align: justify;">
1 whole egg (A size) - 58g</div>
<div style="text-align: justify;">
40g corn oil or vegetable oil -I used canola oil.</div>
<div style="text-align: justify;">
2 tsp homemade pandan extract (Refer to the recipe <a href="http://nasilemaklover.blogspot.com/2013/09/homemade-pandan-paste.html">here</a>. If you don't have homemade pandan extract, you can blend pandan leaves with coconut milk, and get 90g of pandan coconut juices)</div>
<div style="text-align: justify;">
80g coconut milk (you may replace with fresh milk)</div>
<div style="text-align: justify;">
85g cake flour, Top flour or low protein flour</div>
<div style="text-align: justify;">
a pinch of salt (I added.)</div>
<div style="text-align: justify;">
1/2 tsp vanilla (This is not in the original recipe, but I would add it in future as the cake has a slight egg smell.)<br />
a few drops of apple green colouring (I added.)</div>
<br />
5 egg whites (A size) - 184g<br />
85g caster sugar - I would add about 15g more in future.<br />
1/4 tsp cream of tartar (I didn't use.)<br />
<br />
<u>Method:</u><br />
<ol>
<li><span style="text-align: justify;">Pre-heat oven to 160 deg C and place the rack on the second lowest level. </span></li>
<li style="text-align: justify;">Grease the side of a 7x7x3-inch pan (NOT non-stick.) with corn oil, dust with cake flour, then line paper at the bottom. (I also grease the paper.) Wrap the exterior of the pan with a piece of aluminium foil securely, up to half its height. </li>
<li style="text-align: justify;">Combine the whole egg & egg yolks in a bowl. Stir lightly using a balloon hand whisk until well combined.</li>
<li style="text-align: justify;">Add in corn oil, stir well to combine. Then add in coconut milk, pandan extract & salt. Mix well.</li>
<li style="text-align: justify;">Add in cake flour and stir to mix well. Strain the batter through a strainer into a clean mixing bowl (This will produce a cake with fine crumbs).</li>
<li style="text-align: justify;">In another mixing bowl, combine cream of tartar & egg whites. Beat till foamy. Gradually add in sugar in 3 batches and beat till soft peak forms, i.e. when you lift up and turn the bowl upside down, the meringue stays still in the bowl.</li>
<li style="text-align: justify;">Take 1/3 meringue and mix with egg yolk batter using a balloon hand whisk. Change to silicone spatula, fold in 1/3 of meringue till slightly combined, then fold in the remaining meringue gently until the batter is well mixed. Pour batter into the prepared cake pan. Pour from 2’ height so as to remove some air bubbles. Then lightly tap the pan on a countertop to remove some more air bubbles. </li>
<li style="text-align: justify;">Place cake pan in another bigger pan ( about 2cm bigger, but not too big). Fill with hot water about 1cm high. Bake at 160 deg C for 35 mins, reduce to 140 deg C and bake for 35-40 mins. Every oven is different, so please adjust the temperature accordingly.</li>
<li style="text-align: justify;">Remove the cake from the pan as soon as it's out of the oven to prevent shrinkage. Invert the cake onto a wire rack & then turn it over onto another cooling rack. Cool completely before cutting to serve. Store any leftover in the fridge.</li>
</ol>
Recipe by <a href="http://nasilemaklover.blogspot.sg/2015/07/pandan-coconut-ogura-chiffon-cake.html" target="_blank">Sonia @ Nasi Lemak Lover</a>.<br />
<br />
<u>Notes & modifications:</u><br />
<ol>
<li style="text-align: justify;">Sonia used a pan with removable bottom. I just used a regular 9x6x3-inch pan. It worked well.</li>
<li style="text-align: justify;">Since every oven is different, you definitely need to adjust the temperature accordingly. So I used the following guideline shared by Sonia when baking my chiffon. First, bake the cake on medium heat (for my case 150 deg C for my small oven) till the cake rises and starts to turn light brown, about 30 minutes for me. Before it starts to crack, reduce the temperature to lower heat (140 deg C for my oven). Continue to bake it till cooked. It took me 1 hour in total to bake my cake.</li>
</ol>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com2tag:blogger.com,1999:blog-1210866536914355959.post-46698225488885166972015-08-23T08:18:00.001+08:002015-08-23T08:18:58.081+08:00Serimuka (Putri Salat) Durian<div style="text-align: justify;">
I made Putri Salat (or Serimuka to the Malaysians) for dessert at my mum's place last weekend. I decided to add the beautiful yellow but pricey durian (I think it was Mao Shan Wang.) which I bought at the market a couple of days before.... This sure is a perfect dessert for all who love kuih & durian like me... Excellent recipe too, except I think the top layer is too thick.... will reduce it by a third the next time I make this.</div>
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<b><span style="font-size: x-large;">Serimuka (Putri Salat) Durian</span></b><br />
GLUTINOUS RICE LAYER<br />
<div>
<u>Ingredients:</u><br />
<div style="text-align: justify;">
500g glutinous rice - soak in water plus 1 tsp lime solution (<i>air kapur)</i> for 1 hour (I didn't add the lime water.)</div>
<div style="text-align: justify;">
1 tsp salt<br />
1 tsp sugar</div>
<div style="text-align: justify;">
340 ml thin (diluted) coconut milk</div>
pandan leaf (torn & tied into a knot)<br />
<br />
<u>Method:</u><br />
<div style="text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Rinse rice until clean & strain. Combine rice, salt, sugar, pandan leaf & coconut milk. Steam for about 45 minutes until cooked. (In the meantime, start preparing the durian kaya layer.)</li>
<li style="text-align: justify;">Then fluff rice using a folk & transfer into a greased pan. Press the rice using banana leaf, plastic or lapis cake presser. </li>
<li style="text-align: justify;">Steam again for about 5 minutes, just before pouring the durian kaya.</li>
</ol>
DURIAN KAYA LAYER<br />
<u>Ingredients:</u><br />
<div style="text-align: justify;">
300g durian flesh</div>
<div style="text-align: justify;">
250g fine granulated sugar</div>
<div style="text-align: justify;">
6 whole eggs (about 60g each)</div>
<div style="text-align: justify;">
70g plain flour </div>
<div style="text-align: justify;">
20g sago or corn flour </div>
<div style="text-align: justify;">
750ml thick coconut milk (The original recipe recommends using 200 ml coconut milk plus 550 ml water.) - I followed Rima by combining 350 ml coconut milk from a box with 400ml water.</div>
<div style="text-align: justify;">
a pinch of salt</div>
<div style="text-align: justify;">
a few drops of yellow colouring</div>
<br />
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Blend durian flesh & about 100ml of the (750ml) coconut milk until it turns into durian puree. Set aside.</li>
<li style="text-align: justify;">Beat eggs & sugar until the sugar dissolves. Add in flours, salt & colouring. Then pour in the rest of coconut milk gradually. Stir until well combined. Then strain the mixture.</li>
<li style="text-align: justify;">Add in the durian puree into the egg mixture & mix thoroughly. Cook the mixture on a stove using medium low fire, stirring continuously until it thickens slightly but not boiling.</li>
<li style="text-align: justify;">Using a folk, scratch the surface of the pressed glutinous layer lightly & pour the cooked kaya mixture onto it. Steam for about 30 minutes on medium low fire.</li>
<li style="text-align: justify;">Remove pan from steamer & leave the kuih in the pan to cool completely (about 3 hours) before cutting & serving.</li>
</ol>
<u>Notes & modifications:</u><br />
<div>
<ol>
<li style="text-align: justify;">I used a jug blender to mix my kaya mixture. After blending the durian with some coconut milk, I added the rest of the ingredients & continued to blend until well mixed. Then I strained the mixture. </li>
<li style="text-align: justify;">Instead of cooking the kaya directly on the stove, I double-boiled it like I usually do when melting chocolate block. This method lessens the chance of the kaya sticking to the pot easily.</li>
<li style="text-align: justify;">I used a 9x9-inch square pan. This is equivalent to a 10-inch round pan. I lined the pan with a silicone paper. You can line with a piece of plastic or just grease it.</li>
<li style="text-align: justify;">Like any kuih, slice using a plastic knife to produce smooth cut surface.</li>
</ol>
Original recipe by <a href="http://rossyabakes.fotopages.com/?entry=920488" target="_blank">Rossya</a>.<br />
Adapted by <a href="http://bisousatoi.blogspot.sg/2010/10/serimuka-durian.html" target="_blank">Bisousatoi</a>.</div>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com1tag:blogger.com,1999:blog-1210866536914355959.post-24563292420469243762015-08-11T22:47:00.001+08:002017-11-07T22:21:22.481+08:00Bubur Pulut Hitam Cupcakes (Black Glutinous Rice Cupcakes)<div style="text-align: justify;">
If you had been following the cupcake craze in Singapore and Malaysia, you would have noticed a trend nowadays..... cupcake flavours that are based on our local delights like <i>ondeh-ondeh</i>, <i>kuih koci, cendul, teh tarik, </i>etc. The pioneer baker of these cupcakes is, I believe, <a href="https://instagram.com/cikkiah/" target="_blank">Cikkiah</a>, a talented baker from Malaysia. Over the years, she has inspired many bakers, including many in Singapore, to come up with so many fusion cupcake flavours, including nasi lemak cupcake! Yes! There's also <i>nasi lemak</i> cupcake! I'm not kidding.<br />
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<div style="text-align: justify;">
I'm a great fan of local <i>kuih</i>, so I'm all for cupcakes with <i>kuih</i> flavours..... I've tasted a few flavours and I love them all... In fact, I've also gone to a couple of baking classes in which I managed to pick up some ideas and tips to bake and assemble the cupcakes. But since the classes are still ongoing as they are quite popular, I'm not sharing any of the recipes so soon, just to be fair to the teachers. Nevertheless, I'll be sharing with you my creation of a cupcake recipe based on my favourite dessert, <i>Bubur Pulut Hitam </i>or Black Glutinous Rice Porridge..</div>
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Like many fusion cupcakes, this cupcake basically consists of the sponge cake, filling, frosting and toppings. I adapted Carol Pastor's vanilla cupcake recipe for my coconut milk cupcake, cooked thick <i>bubur pulut hitam</i> for the filling, combined mascarpone cheese & non-dairy whipped cream for the frosting & topped it off with more<i> bubur pulut hitam</i> & coconut milk drizzle. The result is one superb fusion cupcake! It's like eating <i>bubur pulut hitam </i>but here the porridge is thicker than usual and it is enveloped in a fluffy & moist sponge cake & topped with rich but fluffy frosting. I love the assembly....</div>
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<div style="text-align: justify;">
This is an experiment for me, and I think there's still room for improvement especially for the flavour. I will definitely reduce the sugar for the sponge cake as it is slightly sweet, but I wouldn't reduce it too much as doing so may affect the texture of the sponge. I also find the overall flavour of the cupcake slightly too rich... this is no surprise as there's coconut milk in the cake, filling and topping and the mascarpone frosting is also quite rich (and delicious!). As a result, the flavour of the glutinous rice filling is not as intense as I would prefer it to be. So the next I bake this cupcake, I need to adjust the glutinous rice filling recipe too. Perhaps I should not add any coconut milk to the filling...<br />
All in all, I would consider this a successful experiment. So if you are a fan of black glutinous rice porridge and also love having cupcakes, do give this recipe a try..</div>
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<b><span style="font-size: x-large;">Bubur Pulut Hitam Cupcakes </span></b><br />
<span style="font-size: large;">(Black Glutinous Rice Cupcakes)</span><br />
<br />
<span style="font-size: large;">CUPCAKE</span><br />
<u>Ingredients:</u><br />
2 whole eggs<br />
115g (1/2 cup) caster sugar (I will reduce to 90-95g next time.)<br />
135g (1 cup) self-raising flour (sifted together with the baking powder)<br />
1/2 tsp baking powder<br />
50ml (1/4 cup) thick coconut milk (from a box)<br />
50g (4 tbsp) butter - melted<br />
1/2 tsp vanilla extract<br />
<br />
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Preheat the oven to 180 deg C. Line muffin pan with cupcake liners. (I use paper cupcake cases & place them onto a baking tray.)</li>
<li style="text-align: justify;">Beat eggs & sugar until thick & fluffy.</li>
<li style="text-align: justify;">Fold in flour & coconut milk. Mix until well blended. Finally, add in melted butter & vanilla extract. Mix thoroughly.</li>
<li style="text-align: justify;">Spoon mixture into paper cases until they are 3/4 full.</li>
<li style="text-align: justify;">Bake for 15-20 minutes until risen & golden brown. Test lightly by pressing the centre of the cakes with your fingers. The sponge should lightly spring back.</li>
<li style="text-align: justify;">Remove from the oven & leave to cool in the tin for 5 minutes, then turn the cakes out onto a wire rack to cool completely. (I removed the cakes from the baking pan onto a wire rack.)</li>
</ol>
<div>
Recipe adapted from <b>CUPCAKES </b>by Carol Pastor.</div>
<div>
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<div>
<span style="font-size: large;">BLACK GLUTINOUS RICE FILLING</span></div>
<u>Ingredients:</u><br />
100g <span style="text-align: justify;">black glutinous rice</span><br />
<span style="text-align: justify;">1 and 1/2 cup water</span><br />
<span style="text-align: justify;">1 pandan leaf (torn)</span><br />
<span style="text-align: justify;">50g palm sugar (gula Melaka)</span><br />
1 and 1/2 tbsp thick coconut milk<br />
<span style="text-align: justify;">1/8 tsp salt</span><br />
<span style="text-align: justify;"><br /></span>
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Rinse the black glutinous rice with water thoroughly until the water turns clear. The water will still remain slightly black or purple but clear. Fill the rice in a container, then pour water up to about 2 cm above the rice. Soak for about 1 hour.</li>
<li style="text-align: justify;">After soaking, drain the water & place the rice, 1&1/2 cups of water & pandan leaf into a saucepan. Cook on medium fire, stirring continuously, until the rice becomes soft & sticky. Add some water if the rice becomes too thick & dry.</li>
<li style="text-align: justify;">Add in the palm sugar & salt. Continue cooking until the sugar has dissolved. Finally, add in the coconut milk. Continue cooking until the dessert thickens. Set aside to cool. Remove the pandan leaf before using.</li>
</ol>
<span style="font-size: large;">MASCARPONE CHEESE FROSTING</span><br />
<u>Ingredients:</u><br />
125g mascarpone cheese (room temperature)<br />
125ml (1/2 cup) non-dairy whip cream<br />
<br />
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Using a spoon or a spatula, stir the mascarpone cheese until smooth.</li>
<li style="text-align: justify;">In another bowl, whisk the cream until stiff peaks form. Gently fold whipped cream into mascarpone cheese until completely incorporated. Fill into a piping bag.</li>
</ol>
<div style="text-align: justify;">
<span style="font-size: large;">ASSEMBLY</span></div>
<div>
<div style="text-align: justify;">
Using a cupcake corer or a knife, core the center of the cupcake. Fill the hole with black glutinous rice filling. Then pipe the mascarpone cheese frosting. Finally spoon some filling on the frosting & drizzle some coconut milk <span style="text-align: start;">(I diluted some thick coconut milk with just a little bit of water for the drizzle.).</span><br />
<span style="text-align: start;"><br /></span>
<u>Notes & modifications:</u><br />
<ol>
<li>The cupcake recipe makes 10 regular size cupcakes. I filled the batter into 17 medium paper cake liners. I'm glad I used the medium liners. After coring the cake, I was able to fill up quite a generous portion of filling, as you can see in the last picture.</li>
<li>I use non-dairy whip cream instead of the dairy alternative as the former produces a more stable frosting.</li>
<li>Any leftover glutinous rice filling can be diluted with some water & heated up to make <i>bubur pulut hitam </i>or black glutinous rice porridge.</li>
</ol>
</div>
</div>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com9tag:blogger.com,1999:blog-1210866536914355959.post-19753838593797191622015-08-03T21:51:00.000+08:002015-08-03T21:51:23.857+08:00Lapis Cempedak... again.<div style="text-align: justify;">
One of the most popular lapis cakes for this year's hari raya is apparently Lapis Cempedak. I didn't realize it until I heard my relatives and colleagues talking about their cempedak lapis cakes and, for a couple of them, their disappointment as they were not able to order for themselves. A friend also requested me to bake for her but I declined as time was just not on my side.... The <a href="http://fuzzymazing.blogspot.sg/2014/10/lapis-cempedak.html" target="_blank">last time</a> I baked lapis cempedak, I remember it took more than two hours just to bake a cake. Hence my reluctance to bake it during the fasting month.....</div>
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<div style="text-align: justify;">
Anyway, I was inspired to bake Lapis Cempedak again although it was already the second week of Hari Raya. Fortunately, I managed to get hold of a plump and ripe cempedak two Saturdays ago... cooked the puree the next day and baked the cake on Monday, which happened to be a school holiday to commemorate Youth Day... In fact, I started in the morning and spent over seven hours to mix and bake four lapis cempedak cakes in total! I figured I might as well take advantage of the holiday since I wasn't working and there weren't any errands to run for at least the early part of the day. Oh yes, only one cake is for me, the other three are for a nephew's wedding this weekend..</div>
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<div style="text-align: justify;">
Okayyy... now let's get down to the recipe.. This time, I used a recipe shared by Ayu which she got from a baking class.. Actually, it's almost similar to the recipe I used before except that this uses less cempedak puree and all of it is added to the batter, so there is no puree layers for this cake. Nevertheless, it's still an awesome recipe.... the cake is rich and delicious with ample cempedak flavour. The texture is smooth and moist and the layers turn out almost perfect as there are only a few bubbles that need to be popped. Compared to the other recipe, this does not take as long to bake because there's no puree layers to be baked. </div>
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So, which recipe would I use in future....? That depends on how hardworking (or lazy) I am. Haha! The cempedak flavour for this cake is not as intense as the other but, I must add, it is still very good. However, if you want a more intense cempedak flavour, almost like biting the cempedak flesh with the cake, go for the other recipe, but be prepared to stay longer in front of the hot oven. I think that's fair enough..</div>
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<br />
<b><span style="font-size: large;">Lapis Cempedak</span></b><br />
<br />
<u>Ingredients:</u><br />
450g butter - I used unsalted & added 3/4 tsp salt.<br />
4 tbsp sweetened condensed milk<br />
1 tsp cempedak essence (optional) - I didn't use.<br />
1 tsp vanilla essence<br />
200g cooked cempedak puree (recipe below)<br />
<div>
<br /></div>
<div>
20 egg yolks<br />
5 egg whites<br />
270gm fine caster sugar<br />
1 tbsp sponge gel (ovalette)<br />
110g Top flour<br />
20g vanilla ice-cream powder (You can also use milk powder.)<br />
butter to brush the top of every layer (I didn't use this.)</div>
<div>
<br />
<u>Method:</u><br />
<ol>
<li>Preheat oven at 170-180 deg C. Grease & line the bottom of a 10” x 7” (or 8” x 8”) baking pan.</li>
<li>Combine butter, condensed milk, vanilla & cempedak essence in a bowl & cream until light & fluffy. Add in the cempedak puree & mix till well-combined. Set aside.</li>
<li>Place eggs, caster sugar & ovalette in a mixing bowl & beat on high speed until thick & fluffy.</li>
<li>Add the butter mixture into the egg mixture & mix well.</li>
<li>Then fold in the flour.</li>
<li>Pour 2 ladles of batter (I weighed 80g) into the baking pan & spread it out evenly. Bake until the cake is cooked & the top turns golden brown. (Use top & bottom heat for this first layer.)</li>
<li>Remove pan from the oven, press the top of cake with a lapis presser & brush the top of the cake with butter. Then pour another 2 ladles & bake. Continue the process until finish. (Use top heat (grill) only for the second layer onwards, </li>
<li>After baking the last layer, bake the whole cake using top & bottom heat at 130-140 deg C for about 10 minutes. (I baked at 180 deg C.)</li>
<li>Then remove cake from pan and allow to cool on a cooling wire rack before serving.</li>
</ol>
<div>
CEMPEDAK PUREE<br />
(I didn't use this recipe. See note no.1 below.)<br />
<br />
400g cempedak flesh (without seeds)<br />
1 cup fine caster sugar<br />
1 cup water<br />
Combine the above 3 ingredients & blend into a smooth puree. Then cook, stirring continuously, until the puree is thick.</div>
<div>
<br /></div>
<div>
Recipe by <u>Chef Tania</u>.</div>
<div>
Source: <a href="http://curlybabesatisfaction.blogspot.sg/2010/10/kek-lapis-cempedak.html#axzz3gzd6wfWi" target="_blank">Ayu @ Curlybabesatisfaction</a>.</div>
<div>
<br /></div>
<div>
<u>Notes and modifications:</u></div>
<div>
<ol>
<li style="text-align: justify;">For the puree, I used the recipe by <a href="http://fuzzymazing.blogspot.sg/2014/10/lapis-cempedak.html" target="_blank">Bro Rozzan</a> (but I reduced the sugar), i.e, I combined & blended 600g cempedak flesh, 180g sugar & 220ml water & cooked over medium low heat until the puree is thick. This made about 700g cooked puree. Any remaining puree can be frozen for future use.</li>
<li style="text-align: justify;">You can also use this cake recipe to bake lapis durian. Just replace the cempedak with durian. (I think if you are using durian, you may not need to add so much water as durian flesh is already soft.)</li>
</ol>
<ol>
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</div>
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Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com5tag:blogger.com,1999:blog-1210866536914355959.post-36486227062908596492015-07-22T22:20:00.001+08:002015-07-22T22:49:31.062+08:00Almond Jackfruit Biscuits<div style="text-align: justify;">
As I was clearing the kitchen cabinet to make space for the raya cookies & snacks, I found a pack of jackfruit chips which I'd forgotten about. Then I remembered that I intentionally hid the pack because I wanted to use it to make jackfruit cookies... Good thing the chips were still good...</div>
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<div style="text-align: justify;">
I'm not a fan of fresh jackfruit... but I love the chips a lot... The smell is not overpowering but they still taste great, just like the fresh ones. Besides, they are crunchy & so addictive! These jackfruit cookies on the other hand, have very subtle jackfruit flavour... so subtle that my son could not make out what the 'strange' flavour was. I would prefer if the jackfruit flavour was more intense... Anyway, the cookies are still great... I guess you just can't go wrong when the ingredients include French butter, Nestum & almonds.... hehe.</div>
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<b><span style="font-size: x-large;">Almond Jackfruit Biscuits</span></b><br />
<u>Ingredients:</u><br />
125g soft butter<br />
100g brown sugar<br />
1/2 tsp vanilla essence<br />
1 egg<br />
1/8 tsp egg yellow colouring<br />
200g top flour (aka pastry flour) - combined with baking soda & sifted<br />
1/2 tsp baking soda<br />
70g jackfruit chips (finely ground)<br />
50g Nestum (finely ground)<br />
50g ground almond<br />
<br />
sliced almonds for deco<br />
1 egg, lightly beaten, for egg wash<br />
<br />
<u>Method:</u><br />
<ol>
<li style="text-align: justify;">Beat butter, brown sugar & vanilla essence until light & fluffy. </li>
<li style="text-align: justify;">Add in egg & yellow colouring, continue to beat until smooth. </li>
<li style="text-align: justify;">Gradually add in top flour, ground jackfruit chips, Nestum & ground almond. Mix to a smooth dough. Allow dough to rest for 10 minutes.</li>
<li style="text-align: justify;">Roll out the dough & cut into preferred shapes using a cookie cutter. Arrange in baking tray (I lined with baking paper), egg wash & place sliced almonds on top. Bake biscuits in oven at 160 deg C for 8-10 minutes or until crispy.</li>
</ol>
Recipe by Kalsom Edi.<br />
Source: Asmah Laili's <u>Goodness Gracious Absolutely Delicious...</u><br />
<br />Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com4tag:blogger.com,1999:blog-1210866536914355959.post-9944144519884002312015-07-20T22:55:00.000+08:002015-07-20T22:55:11.515+08:00Steamed Fruit Cake.... a very moist version..<div style="text-align: justify;">
Wishing all my Muslim readers Eid Mubarak & Selamat Hari Raya Aidilfitri.... Hope you have had a great time catching up with relatives & friends & enjoying the sumptuous spread of food... </div>
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Tonight, I'm sharing with you a recipe for the steamed fruit cake I made for this raya. This recipe is different from the one I shared <a href="http://fuzzymazing.blogspot.sg/2013/07/steamed-fruit-cake-kek-kukus.html" target="_blank">before</a>. But I'm sure there are many of you out there who had used it before... not surprising as I kind of like this cake too... it's definitely more moist than the one I shared before. The taste is quite the same but if you prefer a very moist kek kukus, this is the recipe to go for. The moist texture is the result of adding proportionately more sugar but less mixed fruit vis-a-vis the previous recipe. Definitely a keeper!</div>
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<b><span style="font-size: x-large;">Steamed Fruit Cake (Kek Kukus)</span></b><br />
<br />
<u>Ingredients:</u><br />
300g mixed fruits (I used a combination of mixed fruits & blackcurrants.)<br />
60g sliced almonds (I added.)<br />
60g flour<br />
<br />
375g butter (Golden Churn or SCS)<br />
180g fine sugar<br />
3 large eggs<br />
1/2 tsp vanilla essence<br />
1 tsp orange essence (I added.)<br />
1/4 tsp ground nutmeg (I added.)<br />
sarsaparilla brown liquid colour<br />
*300g plain flour<br />
*1 & 1/4 tsp baking soda<br />
(* combined & sifted)<br />
280g granulated sugar (for burnt sugar)<br />
<div style="text-align: start;">
<span style="text-align: justify;"><u><br /></u></span></div>
<div style="text-align: start;">
<span style="text-align: justify;"><u>Method:</u></span></div>
<ol>
<li><span style="text-align: justify;">Line, grease & flour a pan (8x8 inch). Prepare a steamer.</span></li>
<li style="text-align: justify;">Combine mixed fruits, almonds & the 60g flour until the fruits are coated with flour. This will prevent them from sinking when steaming the cake. Set aside.</li>
<li style="text-align: justify;">In a mixing bowl, combine butter, fine sugar, nutmeg, orange essence, vanilla essence & brown colour. Mix with a hand whisk or wooden spoon. </li>
<li style="text-align: justify;">Add eggs, one at a time & mix just until well-blended. Do not over mix as the cake will become dry if the eggs are overmixed.</li>
<li style="text-align: justify;">Fold in flour & mix just until well-blended. Do not over mix. Set aside.</li>
<li style="text-align: justify;">Prepare burnt sugar by placing granulated sugar into a non-stick skillet with a handle over medium-low heat, stirring constantly with a wooden spoon as the sugar melts. Once it turns dark brown, remove from heat and carefully pour to the butter mixture. Mix until well blended using a wooden spoon. (What I did: Before pouring the burnt sugar, I made a well in the butter mixture & poured the burnt sugar into the well. Starting from the center, I stirred the burnt sugar into the mixture. This is to prevent the burnt sugar from sticking to the side of the bowl as it hardens almost as soon as it sticks to the side. The hardened sugar that you manage to scrape from the side of the bowl can still be added to the batter.)</li>
<li style="text-align: justify;">Finally, fold in the mixed fruits & almonds until just blended. Do not over mix.</li>
<li style="text-align: justify;">Pour mixture into the baking pan. Cover the pan with aluminium foil & tie it with a string (I used a rafia string). Tuck in the foil, making sure the pan is water-proof.</li>
<li style="text-align: justify;">Place the pan on a steamer & steam for 4 hours. (Diana steamed on high heat for first 2 hours & lower the heat to medium for the rest of the steaming time.)</li>
<li style="text-align: justify;">After 4 hours, remove pan from steamer. Remove foil & leave pan aside for 10 minutes. Then remove cake from pan. Leave to cool.</li>
</ol>
Adapted from <a href="http://myresipi.com/top/detail/1538" target="_blank">DianaA @ myresipi</a>.</div>
<div>
<br /></div>
<u>Notes:</u><div>
<ol>
<li style="text-align: justify;">Do not mix the cake mixture using a cake beater as this will result in over beating which in turn will produce a dry cake. Just use a hand whisk or wooden spoon.</li>
<li style="text-align: justify;">According to Diana, you may also steam the cake for less than 4 hours but it will not keep well.</li>
<li style="text-align: justify;">If it's steamed for 4 hours, the cake can be stored in the fridge for 6 months. To serve, leave the cake in room temperature for about 3 hours before serving.</li>
<li style="text-align: justify;">I've adjusted the quantity of ingredients to fit an 8x8-inch pan. (The original recipe yields two 7x7-inch pans.)</li>
</ol>
</div>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com6tag:blogger.com,1999:blog-1210866536914355959.post-75833788901060031922015-07-13T16:06:00.000+08:002015-07-13T16:06:01.778+08:00Lapis Mocha LatteThis is another superb lapis cake which I baked for this coming raya. Soft & moist, it just melts in your mouth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLNL1XZRC0lfBpeMcyU1ni7icRpLIwxrKdZDs5PoJlPCSf6hP2qvCSLgob-EjNhgDMv2SoAwuOPm6e0clFjmKjUvL9ihbEntZYHbk9anD7btiYleMaDaFDkDNpVZOK9HIrxY4s1KRQjkO/s1600/mocha1+IMG_7006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLNL1XZRC0lfBpeMcyU1ni7icRpLIwxrKdZDs5PoJlPCSf6hP2qvCSLgob-EjNhgDMv2SoAwuOPm6e0clFjmKjUvL9ihbEntZYHbk9anD7btiYleMaDaFDkDNpVZOK9HIrxY4s1KRQjkO/s640/mocha1+IMG_7006.jpg" width="580" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHiJsTAFm_17EYf3C5ydg1pwtDAFHoFGOi57lWrl0AH4In4fixXJ3FJd6pqqCVa2DyaRKw3zYV4Os8hK7zYZl7bcDeS2wkcdDVuKOtTuRmAUc9mnwHevyqGz8-MRLUQ3ewuj9LbilEecc/s1600/mocha2+IMG_7011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHiJsTAFm_17EYf3C5ydg1pwtDAFHoFGOi57lWrl0AH4In4fixXJ3FJd6pqqCVa2DyaRKw3zYV4Os8hK7zYZl7bcDeS2wkcdDVuKOtTuRmAUc9mnwHevyqGz8-MRLUQ3ewuj9LbilEecc/s640/mocha2+IMG_7011.jpg" width="580" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkRDCex15LAcFpuyv43hyphenhyphenODGhNvRlEfGpJ2Poj2LUd4v2QRzy40Q48mC3KyTRRiczVpyRQ0JLUIB7TCtUyDtzxW0lPbxD-7Gig53lv8Jjq8mj1P3CCZcyRsSImkTTtNevWqyFz71-72V7/s1600/mocha3+IMG_7014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkRDCex15LAcFpuyv43hyphenhyphenODGhNvRlEfGpJ2Poj2LUd4v2QRzy40Q48mC3KyTRRiczVpyRQ0JLUIB7TCtUyDtzxW0lPbxD-7Gig53lv8Jjq8mj1P3CCZcyRsSImkTTtNevWqyFz71-72V7/s640/mocha3+IMG_7014.jpg" width="580" /></a></div>
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<b><span style="font-size: large;">Lapis Mocha Latte</span></b><br />
<br />
400g butter (I used unsalted butter & added 3/4 tsp salt.)<br />
200g sweetened condensed milk<br />
1 tsp vanilla essence<br />
125g fine sugar<br />
50g cake flour<br />
20 egg yolks<br />
1 tsp mocha paste<br />
<br />
<u>Method:</u><br />
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify;">Preheat oven (grill or top heat only) at about 180 deg C. (Refer to my post </span><a href="http://fuzzymazing.blogspot.sg/2013/08/lapis-strawberry-ice-cream.html" style="color: #994b22; text-align: justify; text-decoration: none;" target="_blank"><b>here</b></a><span style="text-align: justify;"> for more tips on baking lapis cakes.) </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify;">Grease & line the bottom of a baking pan. (10x7 inch or 8x8 inch.) </span></li>
<li style="text-align: justify;">Beat butter, condensed milk & vanilla until creamy & pale. Set aside.</li>
<li style="text-align: justify;">Combine egg yolks & sugar in a mixing bowl & beat until thick & pale. </li>
<li style="text-align: justify;">Add in butter. Mix using hand whisk or spatula until well blended.</li>
<li style="text-align: justify;">Fold in flour & mix until well blended.</li>
<li style="text-align: justify;">Divide the batter into 2 equal part. Add mocha paste into 1 part & mix well. Leave the other part plain.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Pour 2 big spoonfuls or 85g of mocha batter into baking pan. Spread the batter evenly & bake for about 3-5 minutes or until the layer turns golden brown. Remove the pan & press the layer with a lapis cake presser to even out the layer & pop any bubbles. Continue with the rest of the mocha batter until finish. Then continue baking the plain batter, each layer about 85g or 2 big spoonfuls.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Remove cake from pan and allow to cool on a cooling wire rack before serving.</li>
</ol>
<div>
Adapted from <a href="http://www.menuinternasional.com/2013/04/cara-membuat-kue-lapis-susu-khas.html" target="_blank">Resep Masakan Internasional</a>.</div>
Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com2tag:blogger.com,1999:blog-1210866536914355959.post-49906611096486943742015-07-12T21:47:00.001+08:002015-07-12T21:47:05.279+08:00Lapis Pisang Salai (Smoked Banana Lapis Cake)<div style="text-align: justify;">
I baked this Lapis Pisang Salai last weekend. I baked 2 of them.... 1 for my mum & 1 for my mother- in-law. I had wanted to try this recipe a few months ago... had bought the pisang salai from jb but we ended up snacking on them. Bought the pisang salai again recently & I was determined to bake the cake for this hari raya.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZnCbLpDe4duCb6PZdygmqrql4mlkJEbXYtNZPjhpdmVApcy1_1r7r_QwA_NURkp6cCv2Oh87uWS-0wRJAZGu8C6ZCegtZgKC-nYnK8pGYbLkDXTnFIcNsvOXNlz4CpxQ3eU7LEelxf_h/s1600/pisang1+IMG_7000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZnCbLpDe4duCb6PZdygmqrql4mlkJEbXYtNZPjhpdmVApcy1_1r7r_QwA_NURkp6cCv2Oh87uWS-0wRJAZGu8C6ZCegtZgKC-nYnK8pGYbLkDXTnFIcNsvOXNlz4CpxQ3eU7LEelxf_h/s640/pisang1+IMG_7000.jpg" width="580" /></a></div>
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I had cut out this recipe from the local Malay newspaper many many years ago. I thought it was quite interesting.... was quite intrigue by how it would taste.... Actually, because the cake has loads of pisang salai, when I took a bite, it's like eating the pisang salai itself except it's not chewy.... The cake is soft & moist, & unlike all the cakes I've ever tasted before, this has a tinge of smoky flavour......</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw3HpeLRiYvd7UeZYKf92Vjz6_03Zh0yiXinSITys-Vgd2Cx8_YzLi1-waE_SSx9CotqqA7N4dYqz5dWt2HoUN901tPYGhJUuGdwaF4LVRL1y1b6xSHnVuGBg6eaoLecyV9QB2euUrwFo/s1600/pisang3+IMG_6988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw3HpeLRiYvd7UeZYKf92Vjz6_03Zh0yiXinSITys-Vgd2Cx8_YzLi1-waE_SSx9CotqqA7N4dYqz5dWt2HoUN901tPYGhJUuGdwaF4LVRL1y1b6xSHnVuGBg6eaoLecyV9QB2euUrwFo/s640/pisang3+IMG_6988.jpg" width="580" /></a></div>
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<span style="font-size: large;"><b>Lapis Pisang Salai </b></span><br />
(Smoked Banana Lapis Cake)<br />
<br />
<u>Ingredients:</u><br />
200g pisang salai (smoked banana) - sliced<br />
100g hot water<br />
1 tbsp honey or golden syrup<br />
<br />
400g butter<br />
170g Nestle cream (Pure dairy sterilised cream in a can.)<br />
1/2 tsp banana essence (I used vanilla essence.)<br />
<br />
20 egg yolks<br />
3 egg white<br />
180g caster sugar<br />
100g Hongkong flour<br />
25 ml ice water<br />
1 tbsp cake stabilizer (I used ovelette.)<br />
<br />
<u>Method:</u><br />
<br />
<ol>
<li style="text-align: justify;">Combine banana, hot water & honey. Mix & leave overnight in a fridge.</li>
<li><span style="text-align: justify;">Preheat oven (grill or top heat only) at about 180 deg C. (Refer to my post </span><a href="http://fuzzymazing.blogspot.sg/2013/08/lapis-strawberry-ice-cream.html" style="color: #994b22; text-align: justify; text-decoration: none;" target="_blank"><b>here</b></a><span style="text-align: justify;"> for more tips on baking lapis cakes.) </span></li>
<li><span style="text-align: justify;">Grease & line the bottom of a baking pan. (10x7 inch or 8x8 inch.) </span></li>
<li style="text-align: justify;">Combine butter, cream & essence in a mixing bowl. Beat until pale & creamy. Add the banana & mix thoroughly.</li>
<li style="text-align: justify;">In another mixing bowl, combine eggs, sugar, flour, ice water & stabilizer, beat on high speed for 7-10 minutes until thick & fluffy. Add in butter & mix thoroughly using a hand whisk.</li>
<li style="text-align: justify;">Pour 2 big spoonfuls or 85g of batter into baking pan. Spread the batter evenly & bake for about 3-5 minutes or until the layer turns golden brown. Remove the pan & press the layer with a lapis cake presser to even out the layer & pop any bubbles. Continue with the rest of the batter until finish.</li>
<li style="text-align: justify;">After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.</li>
<li style="text-align: justify;">Remove cake from pan and allow to cool on a cooling wire rack before serving.</li>
</ol>
<br />
<span style="text-align: justify;">Recipe by </span><b style="text-align: justify;">Aini Salam</b><span style="text-align: justify;">.</span><br />Source: Berita Harian (Singapore)Faeezhttp://www.blogger.com/profile/15032854895715029269noreply@blogger.com0