Stone Fruit Tea Cake

I like the texture of the cake. Crispy from the crust, soft and moist from the filling! Thanks to Table for 2...or more for sharing this great recipe. Originally the cake is baked in 8” round pan. I used 9” pie mould instead. This make the cake looks more like a tart. However it still tastes good!

Since it is hard to get fresh berries here I replace with fruits that I can get. I used canned mandarin orange, dried dates, dried cranberries and fresh pineapple. I grind some of the pineapple as I like my cake filling to be little bit runny. This colourful cake sure will catch the eye of crowd especially serving during this joyful December month. Merry Christmas and Happy New Year everyone!

I’m submitting this to Aspiring Bakers #2: Christmas! (Dec 2010). Happy Baking!

I had make some changes to suite my taste.
Ingredients : yield 8” pie
(A) Filling
1 cup of fruits (I'm using canned mandarin orange,dates,cranberries and pineapples)
1 tbsp corn flour (will thicken the juice once baked)
2 tbsp light brown sugar (reserve 1 tbsp for sprinkle on top)

(B) Cake
80g margarine (butter)
30g sugar (sweetness from the filling is enough for me)
1 egg
3 tbsp milk
100g plain flour
50g cake flour
2 tbsp cornmeal (optional)
½ tsp baking powder
½ tsp salt

Methods:
(A) Filling
Cut the fruits into dice. Grind some of the pineapple into paste (optional). Mix all fruits with corn flour and 1 tbsp light brown sugar. Set aside.

(B) Cake
1. Add the egg with 3 tbsp milk. Slightly beat to mix and set aside.
2. Sift all the dry ingredients and salt together. Set aside.

3. Cream margarine, sugar until light and fluffy. Slowly add in egg mixture. (I add in very small amount at a time, finish about 8-9 batches. This is to prevent oil and egg separation)

4. Add in some of the dry ingredients. Finish in 3-4 batches. Once all incorporate, divide the batter into 2 portions. One for the base and the other for topping.

5. For the base, flatten by gently pressing the batter with hands in a greased pie mould. (I’m kind of lazy. Skip the step of dividing batter into 2 flat discs before transfer into baking pan). Keep the pie mould (with batter) and topping batter in fridge for 30 minutes.

6. Spread the filling or fruits over the base. Sprinkle the other 1 tbsp of brown sugar on top. Break the other portion of batter into tiny balls and scatter over the filling. (It seems not enough for 9” pie mould >o<)

7. Bake at 170C for 30 minutes.

Chocolate, Cream Cheese Chiffon Cake

A friend of my husband invites us for Christmas party. I decide to bake something as a gift. Since I have some cream cheese sitting in my fridge, I decide to use it in my baking. To make it more Christmas cake I use chocolate as well.  

I use one of the cream cheese chiffon cake recipe as my reference. Since I’m going to bake something for my family as breakfast, I take the chance to try on the recipe first. If this is not working, I still have time for the backup plan.

The cake turns out the way I like. It is moist, soft and fluffy. It’s not sinks so much after the cooling. This is good as make my cake more presentable. Yes, his friend and family like it.   

Ingredients:

(A)

100g cream cheese

50g cooking chocolate

2g coffee powder (1 sachet Nescafe)

30g margarine (butter)

100ml milk

4 egg yolks

½ tsp salt

(B)

75g cake flour

25g cocoa powder

1 tsp baking powder

(C)

4 egg whites

75g sugar

Methods:

1. Cook cream cheese, chocolate, margarine, coffee powder and ½ of the milk together over double-boiler till smooth. Add the rest of the milk. Stir well and set aside to cool.
2. Add in the yolks (slightly beaten) and salt into cream cheese mixture. Mix well.
3. Fold in sifted flour from (B). Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour into 20cm chiffon mould.
8. Bake at 160C for 40-45 minutes.

Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

This will be my next entry for the Christmas Giveaway hosted by Swee San of the Sweet Spot.

Fruits Bread with Cream Cheese

After baking the banana fruits cake I still have some dried fruits in the pantry. This time I bake fruits bread. This recipe has the similar ingredients as Christmas fruits bread. The only difference is with cream cheese filling. Instead of using almond flakes, I’m using sesame seeds as topping. The combination of cream cheese and dried fruits really make the bread yummy!

I will send this entry for the Christmas Giveaway hosted by Swee San of The Sweet Spot .

Ingredients : (yields 550g dough)

(A)

250g bread flour or high protein flour

50g cake flour or low protein flour

1 tbsp milk powder

2 tbsp sugar

½ tsp salt

1 tsp yeast

(B)

120ml water

1 egg

(C )

30g margarine(butter)

(D) Filling

100g mixed dried fruits

1 tbsp orange juice (can replace with rum)

* Soak for 30mins. Set aside.

100g cream cheese

2 tsp icing sugar

*Mix and beat till soft

Some sesame seeds for topping

Methods:
1. Put all ingredients (A) inside a pan. Follow by water(reserve some), egg mixture.
2. Using a pair of chopstick, stir till all flour coated with the liquid. Once all come together put in margarine. Stir again to mix. When all incorporated start to knead until the dough is smooth and elastic.

3. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.

4. After the proving, divide the dough into 2 portions. Mould into balls. Leave to rest for 10 minutes.

5. Transfer to working surface. Flatten into rectangles. Spread ½ of the cream cheese, sprinkle ½ of the dried fruits and roll it up like a Swiss roll.

6. With a sharp knife make a cut in the middle of the roll. Start to plait with the 2 strips with filling facing up. Repeat the same process with the other half dough. (However I divide the other half dough into ½ again. As it is easier to handle and looks more neat)

7. Leave to prove for 45 minutes or till double its size. Sprinkle some sesame seeds and bake at 180C for 10-12 minutes. Allow to cool on wire rack. Enjoy! 

Chocolate Banana Fruits Cake

When I check my pantry I was surprise I had bought a lot of dried fruits. Initially they are for baking scone. However I seldom bake scone lately.

Fruits cakes are mainly baked during Christmas season. And it is best way to use out most of the dried fruits. However I’m not big fan of fruits cake. It is too rich and too sweet for me. Therefore I incorporate those dried fruits in my chocolate banana cake. It ends up very well. Banana does give nice aroma and soft texture to the cake while the dried fruits give nice chewy bites! Although I only use 1 tablespoon of sugar for the whole cake, the cake still taste sweet ^.^ 

Ingredients:
I baked in L23cm x W13cm x H8cm cake mould

(A)

100g margarine (or butter)

1tbsp brown sugar

2 eggs

(B)

1 cup cake flour

2/3 cup cocoa powder

1 tsp cinnamon powder

½ tsp salt

1 tsp baking powder

½ baking soda 

*sift and set aside

(C )

200g mashed banana

50ml milk

*mix and set aside

(D)

200g dried fruits (I’m using dates,cranberries,winter melon,raisin,tomato,cherry)

Methods:

1. Cream margarine, sugar until light and fluffy.

2. Add egg one at a time and cream till well incorporated.

3. Fold in 1/3 of dry ingredient alternatively with banana, milk mixture. Repeat 2 more times till all finish. Do not over mix.

4. Fold in dried fruits and mix well.

5. Pour the batter into cake mould. Bake in the pre-heated oven 180C for 28-30 minutes.

I‘m submitting this post to  Aspiring Bakers #2: Christmas(Dec2010) . Besides, I will send this entry for the Christmas Giveaway hosted by Swee San of The Sweet Spot too.

I like to wish all a Merry Christmas and Happy New Year!

Mini Milk Mantou

Last week, I bought quite numbers of cooking books in Popular Book Fair. One of them is "阿芳的3杯面粉". Actually I have the intention to buy it few months ago. Since the price is not cheap, I put into consideration. Once I know about the year end sales, the first book in my mind is “阿芳的3杯面粉”. I visited the nearest Popular bookstore for the book. I was disappointed as the staff told me they are out of stock! I left my contact number and hoping they will have the book within sales period. Until one afternoon, the staff called me and telling me she had reserve the book for me. Without any delay I visit the Popular.

It is really well worth to own it. Furthermore I bought it with 20% discount and it comes with DVD. A lot of useful tips given on the demonstration. It contains  recipes on making traditional noodles, pau, bread, snack and filling.

After read the book I find that I have a lot to improve on my previous post Pandan Mantou. I will make it again with the tips I learnt in future.

Actually I have implement some of the methods in my recent post Black Sesame Loaf Bread and Mini Mixed Fruits Buns. This time I steam mini milk mantou. The mantou turn out really great! My kids ate 3-4 pieces in one go. The recipe is below.

Ingredients : yields 20-22 pieces
2 cups plain flour
1 cup low protein flour
1 tsp baking powder
1½ tsp yeast
½ tsp salt
3 tbsp sugar
1 cup milk


Methods:


1. Mix flour, baking powder, yeast, salt and sugar together. Pour in milk (reserve some) and mix into a pliable dough. Cover and rest for 10 minutes.



2. Transfer ½ of the rested dough on working surface. Roll out into rectangle shape.
3. Brush the surface dough with some water.Gently roll the dough into swissroll shape.
4. Cut into 10-12 pieces and place on lined paper ( I used banana leaf).Put the mini mantou into steamer and rest for 10-15 minutes. Repeat for the other half of the dough.

 

5. Start steaming from cold water with medium heat. Once the water boiled, turn down to low-medium heat and steam further 7-10 minutes. As you notice I place the lid slightly open during the whole steaming process. This is to prevent oversteam of the mantou.

6. Once the steaming time is over, off the heat. Gently remove the steamer away from the hot water. Make sure you hold it with one side higher as to prevent drip inside the steamer. Place the steamer one side higher as well once put on the table. Open the lid and remove the mantou. Enjoy! 

Mini Mixed Fruits buns

Again I’m using sponge dough method for this recipe. These mini buns are meant for my kids’ school Christmas party.

Ingredients: yields around 700g dough

~Sponge Dough: 200g x 3

3 cups plain flour

2 tbsp sugar

1 ½ tsp yeast

1 cup water 

~Bread Dough:
(A)
200g sponge dough (above)

* Tear into pieces
150ml milk

1 tbsp sugar
½ tsp salt
½ tsp yeast

½ tsp cinnamon powder

(B)

250g bread flour

(C)
20g margarine

(D)

100g Mixed fruits

Methods:
~Sponge Dough

Mix all till form a dough. Divide into 3 portion (around 200g each). Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use.

~Bread

1. Put all ingredients (A) inside a pan. Follow by bread flour. Using a pair of chopstick, stir till all flour coated with the liquid.

2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.

3. Add in the mixed fruits till well incorporated.

4. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.

5. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

6. Transfer to work surface. Divide the dough into 25g each and mould into balls.
7. Place buns onto a greased pan. Leave to prove for 45 minutes or till double its size. Brush with egg wash.

8. Bake at 180C for 10-12 minutes. Remove and rest on wire rack.

I‘m submitting this post to  Aspiring Bakers #2: Christmas(Dec2010).



Black Sesame Loaf Bread

I have kept some dough from my last batch pau making in the fridge. Initially the dough is going to be sponge dough on pau. I heard about the sponge dough method in making bread. Therefore I like to use the sponge dough on this bread recipe. Although the sponge dough is made from plain flour, it works incredible well in bread! The texture of the bread is really soft, fluffy and spongy. The result is similar with gelatinized dough method (烫种面团).

Ingredients: yields around 700g dough

~Sponge Dough: yields 200g x 3 portions
3 cups plain flour
2 tbsp sugar
1 ½ tsp yeast
1 cup water 

~Bread Dough:

(A)
200g sponge dough (above)

* Tear into pieces
1 egg

130ml milk

20g ground black sesame
1 tbsp sugar
½ tsp salt
½ tsp yeast

(B)

250g bread flour

(C)
20g margarine

Methods:

~Sponge Dough
Mix all till form a dough. Divide into 3 portions (around 200g each). Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use.

Before(left) and after (right) more than 4hours in the fridge

~ Bread

1. Put all ingredients (A) inside a pan. Follow by bread flour. Using a pair of chopstick, stir till all flour coated with the liquid.

2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.

3. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.

4. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

5. Transfer to work surface. Divide the dough into your desired weight and mould into balls.

6. Gently flatten the ball and roll into swiss roll shape. Repeat till all done.

7. Put the dough inside loaf tin. Do grease the tin properly as it will ease the removal process once the loaf is baked.

8. Leave to prove for 45mins or till double its size.

9. Bake at 180C for 20-25 minutes. (Do adjust according to your loaf size) Remove from loaf tin immediately when baked. Allow to cool on wire rack.

Notes:

~The dough is more on sticky side. However it is manageable once the gluten has develop.

Custard Bread

I adapt this recipe from Small Small Baker. The bread turns out really great! It is soft and fluffy. It is really suitable to bake into mini buns as it can be eaten on its own!

The dough is really sticky during the kneading process. I have to use the scraper to lift it up from the kneading surface. However once the dough gluten has develop it is much easier to handle.

Ingredients: Yields 25g x 14pcs
Custard paste:
15g bread flour
2 tsp sugar
1 yolk
65ml milk

Bread Dough:
(A)
250g bread flour
2 tbsp sugar
½ tsp salt
1 tsp yeast

(B)
above custard paste

100ml water
~mix and set aside

(C)
20g margarine 

Methods:

~Custard Paste

Stir to mix. Cook at low heat  by stirring constantly until it thicken. Leave to cool. Cover with cling wrap and fridge for at least 1 hour.

~ Bread

1. Put all ingredients (A) inside a pan. Follow by water, custard mixture. Using a pair of chopstick, stir till all flour coated with the liquid.

2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.

3. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.

4. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

5. Transfer to work surface. Divide the dough into 25g each and mould into balls.
6. Place buns onto a greased pan. Leave to prove for 45 minutes or till double its size.
7. Brush with egg wash and pipe a cross with some custard cream.

8. Bake at 180C for 12-15 minutes. Remove and rest on wire rack.

Peanut Butter Oatmeal Cookies

Is time to refuel my cookies jar. Since I making the peanut butter spread must well blend more for this cookies.

Ingredients:  yields 45 pieces

(A)

100g margarine (or butter)

75g light brown sugar

1 tbsp maple syrup (can replace honey)

1 egg (reserve some egg white for coating)

(B)

1½ cup low protein flour

½ cup oatmeal flour (Grind oatmeal)

1 tsp baking soda

~Mix all, set aside

(C )

Some toasted sesame seeds and colourful sprinkles for coating.

~Mix all, set aside

Methods:

1. Mix margarine and sugar till well blended. Add maple syrup and egg. Cream till smooth. (hand whisk is good enough)

2. Fold in flour mixture from (B) and mix well.





3. Shape dough into “scallop” shape.

4. Dip the dough surface in egg white. Follow by toasted sesame mixture.

5. Place on greased pan. Gently press down with a cookie mould.

6. Bake in preheated 180C oven for 12-15 minutes or until lightly brown.

7. Remove from pan and rest on wire rack.