Cornmeal, Coffee Marble Cake

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This recipe was inspired by The batter baker, condensed milk pound cake. I'm not naming this recipe with “butter” neither “pound” cake as I’m not using any butter neither equal proportions of ingredients (The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour).

If you ever read my other posts, you will notice I seldom use butter. I believe margarine is healthier as most margarine is vegetable-based and thus contains no cholesterol. Good quality of margarine still can produce rich and moist cake.

Although I had reduced the margarine/butter and sweetness of the recipe, the cake still turns out great! I should say this is “low fat” version of margarine/butter cake. If you want to watch out waist line and don’t mind with the none/less buttery flavour cake, I’m sure this is the right recipe!

Adapted and modified from The batter baker, condensed milk pound cake

Ingredients:

(A)                                          

75g margarine                     

¼ tsp salt                             

(B)
120ml condensed milk        

(C )
120g cake flour                     
½ tsp baking powder          
½ tsp baking soda
1 tsp vanilla powder
60g cornmeal 
*optional, without will be coffee marble cake :)  

(D)
2 eggs                                    

(E)
1 packet 3 in1 coffee mix
1 tbsp hot water
*mix and set aside

Methods:

1. Cream butter and salt till light and fluffy. Follow by condensed milk. Mix till well combined.
2. Add in all the dry ingredients from (C) and mix well.
3. Add eggs one at a time into the mixture. Mix well before adding the next one.
4. Add the coffee mixture into 1/3 portion of the batter.
5. Pour the plain batter into a greased 8” round pan. Follow by the coffee flavour batter on top. Create a marble effect by running a knife through the batter.
6. Bake at 180C for 25-30 minutes.

Stone Fruits Tart

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This tart was inspired by Wendy in her Apple yeasted sugar tart recipe. She used whipping cream as tart filling.  I like to give it a try. However I bake it with sweet short crust pastry instead of bread.

As you can see the whipping cream seems runny on the tart surface. Actually it turns into "jam" once set. The sweetness of the cream work well with the sourness of the plums.

Inspired by wendy, Apple Yeasted Sugar Tart
Ingredients:
(A) Pastry
200g plain flour
2 tbsp light brown sugar
100g chilled butter, cubes
1 egg yolk
1-2 tbsp cold water

(B) Filling
100ml whipping cream
30g icing sugar
2 half peaches (canned)
1 plum
* Cut the fruits into wedges

Methods:
(A) Pastry
1. Put flour, brown sugar in a bowl and mix well. Add in cubes cold butter.
2. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Make a well in the center. Pour in the mixture of egg yolk and 1 tablespoon of cold water. Stir with fork to combine. If the mixture seems too dry, add in the other tablespoon of cold water.
4. When the mixture starts to come together in small beads of dough, gently gather the dough together and lift in out onto a lightly floured work surface.
5. Gently press the dough together into a ball, then press into a flat disc. Cover with plastic wrap and refrigerate for 30 minutes.
6. Grease a 23cm (9") loose-based flan tin. Roll the pastry out between two sheets of baking paper (or plastic wrap) to a circle large enough to fit the prepared tin. Line the tin with the pastry. With a fork, prick holes on the pastry.
7. Bake the pastry at 200C for 10 minutes. Turn down the oven to 180C and bake for another 10 minutes, or until golden. Set aside to cool for 5 minutes.

(B) Filling
1. Whip the cream and icing sugar into soft peak. Spread the cream evenly on the cool pastry.
2. Arrange the fruits on top. Bake at 160C about 20 minutes.
3. Serve when the cream is set.

I seems can't bake enough with fruits :D
I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious. 

Awards

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AWARD!

Thanks to Ah Tze from Awayofmind and Jasmine from The Sweetylicious for passing this lovely award to me. ^.^

Thanks to Jasmine from The Sweetylicious again for passing this lovely award to me. ^.^

Here are the 7 random things about myself:

1. I start cooking in kitchen since I was around 8 years old due to keen to eat :D.

2. I actively involve in baking after I quite working and become full-time  housewife.

3. My family having my bread as breakfast almost 7 days a week.

4. I'm not fans of butter therefore I seldom use it in my baking.

5. If possible I will use vegetable oil in my baking and dishes.

6. I like to shop in bakery shop for ideas and mostly won't buy any stuff.

7. I am very concern about my weight. Therefore keen to go for low fat, low sugar and low salt recipes.

I will like to share these awards with all my blog readers. Thank you for all the supports as with your spirit I've been motivated to post more recipes.

Muscovado Sugar Mantou/ 黑糖馒头‏

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You might wonder what is Muscovado? Well in simple word it is an unrefined dark brown sugar. This sugar also known as Turbinado, Moscovado, or Demerara sugar. If you want to find more do log in this link.

Brown sugar examples: Muscovado (top), dark brown (left), light brown (right)
Adapted from Wikipedia

Now let move to the recipe. This is one of my favourite mantou. As its name stated muscovado sugar is used instead of plain white sugar. Therefore these mantou are packed with nutritious! Do try and you will amaze by the fragrant of the molasses in the natural sugar. 

Adapted and slightly modified from 阿芳的3杯面粉‏
Ingredients:
(A) Sugar syrup
¾ cup muscovado sugar
¾ cup water
2 pieces pandan leaves (shredded and tied into knot)

(B) Mantou
1 ½ tsp yeast
2 tbsp water
3 cups plain flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar syrup from (A)

 

Methods:
(A) Sugar Syrup
Put the muscovado sugar and pandan knot into a cooking pan. Cook with low heat till you can smell the fragrant of the sugar. Add in the water and stir to mix. Off the heat once all the sugar melted. Leave to cool. Sieve to remove any impurity.
* Be careful do not burn the sugar. Burn sugar taste bitter.

(B) Mantou

1. Add in yeast and 2 tablespoons of water into a bowl. Stir to mix and leave to rest about 5 minutes.
2. In a same bowl add in the rest of ingredients from (B). Stir to mix till all the flour coated with liquid.
3. Start to knead to form smooth dough.
4. Cover and leave to rest about 15 minutes.

5. Divide the dough into 2 portions. Transfer a portion onto working surface. Roll into rectangle shape. Brush the surface with some water and roll into swiss roll shape.
6. Cut into 5-6 pieces and place on lined paper (I used banana leaf). Put the mantou into steamer and rest for 10-15 minutes. Repeat the same process for the other portions of the dough.
7. Start steaming from cold water with medium heat. Once the water boiled, steam further 7 minutes.
8. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.

*Update on 21 March 14
For softer texture, leave the dough to prove for 1 hour before shaped. 

Stone Fruits Tea Cake 2

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I bake stone fruits tea cake again. This time I really use stone fruits instead of tropical fruits. Well in my previous post, stone fruits tea cake actually should just name as fruits tea cake : ) Now I have the right size of 8” round pan and the right fruits for my stone fruits tea cake.



I’m using plum and canned peaches. Same as my previous post, I add 1 tablespoon of brown sugar onto the fruits. However the fruits filling turn out sour when came out from oven. But the sourness was reduced the next day. Just like Wendy,Table for 2...or more mentioned in her 2^nd attempt of baking stone fruits tea cake.

The cake turns out great however I prefer my 1^st version of fruits cake. Maybe I’m not fans of plums and peaches… :D

I’m submitting this to Aspiring Bakers #5: Fruity March (March 2011).

Source : Wendy, Stone fruits tea cake
I had made some changes to suite my taste.
Ingredients: yield 8” pie
(A) Filling
2 half peaches (canned)
1 plum
75g dried cranberries
1 tbsp flavour liqueur
2 tbsp water
* You can replace with 3 tbsp juices or water

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
1 egg (slightly beaten)

100g plain flour
50g cake flour
2 tbsp cornmeal (optional)
½ tsp baking powder
½ tsp salt
*sifted and set aside

Methods:
(A) Filling

Soak the dried cranberries in flavour liqueur and water for few hours. Cut the fruits into dice. Mix all fruits with corn flour and 1 tbsp light brown sugar just before use. 

(B) Cake

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

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

3. For the base, flatten by gently pressing the batter with hands in a greased baking pan. Keep the baking pan (with batter) and topping batter in fridge for 30 minutes.

4. Spread the filling or fruits over the base. Break the other portion of batter into tiny balls and scatter over the filling. Sprinkle the other 1 tbsp of brown sugar on top.

5. Bake at 180C for 30 minutes.

Loaf Bread/ Water Roux Method

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This is another great recipe for soft bread. This recipe is using water roux method same as Hokkaido milky loaf but without whipping cream. This is kind of bread can be made for everyday bread.

It has been quite some times I leave my bread machine aside. Since I don't have the mood to hand knead, this time I let the machine to do the work. The 1st time I follow the exact amount of water 125ml water and turn out sticky dough. Therefore I reduce the water to 110ml and this gave me the right easy handle dough. So do adjust the water level accordingly.

Source: Christine's Recipes, Tangzhong method
Ingredients: yield about 650g dough
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water

~Bread Dough
(A)
120g water roux starter
110ml water(milk)
55g sugar
5g salt

(B)
350g bread flour
7g milk powder
6g yeast

(C)
30g oil/ butter

Methods:
~ Water Roux/ Tangzhong Starter

1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Bread Dough

1. In a bowl, dilute the water roux starter in 110ml water. Then pour inside bread machine together with sugar and salt.

2. Add in flour from (B). Yeast is the last ingredient adding inside the bread machine. Turn the machine on and let it knead about 10 minutes or dough is formed. Do check the wetness of the dough, if too dry add water or otherwise.

3. Once dough is formed, add in oil and continue knead to form smooth and elastic dough. Cover and rest for 45 minutes.

4. Transfer to working surface. Divide the dough into 3 portions. Shape into balls and rest for 10 minutes.

5. Flatten each ball into rectangle and roll it up like swiss rolls. Repeat the same for the other portions.

6. Place inside a greased loaf tin (I'm using L23cm x W13cm x H8cm cake mould) and rest for 45 minutes.

7. Bake at 180C for 28-30 minutes.

Fish Paste Bean Curd Rolls

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These fish paste bean curd rolls are my hubby childhood favourite food. His mother used to make for him whenever there is fish paste around the house. He used to tell me about this dish whenever I bought mackerel fish for making fish paste.

Therefore, I asked my mother-in-law for the recipe during my recent visit home during CNY. This recipe is using flat bean curd sheet as the wrapper. These bean curd sheet need to be fried then soak into cold water (room temperature will do). This is to soften the bean curd sheet before use it for making the rolls.

Ingredients :

500g fish meat (Mackerel)

(A)

1 tsp salt

5 tbsp ice water

1/4 tsp pepper

1 tsp corn flour

(B)

1 tsp sesame oil

2 tbsp chopped fat pork (optional)

(C)

2-3 tbsp Oil for frying

1 packet flat bean curd sheet (about 100g)

*cut into manageable sheet (big sheet is required). I cut with scissor into half.

(D)

Some ikan billis stock (any stock you like)

Methods:

1. Chop fish meat until very fine and slowly add in (A) to form into fish paste. Add (B) and stir in one direction until well combined and very sticky. Set aside.

2. Heat up wok. Pour in oil, turn to low-medium heat, add flat bean curd sheet. Fry till golden brown. You might need to move the bean curd sheet front and back to ensure every side of the sheet is well fried.

3. Immediately place the fried bean curd sheet into cold water. This is to soften the sheet for later used.



4. Drain the bean curd sheet. (Just pour out all the water). Now is ready to wrap with fish paste.

5. Transfer each sheet on working surface. Thinly coat the fish paste on the bean curd sheet surface.

6. Gently roll into swiss roll shape. Cut the roll into half if too long.

7. Place the rolls in a steaming plate. Pour in the stock (just about to cover). Steam the rolls on high heat about 5 minutes. Sprinkle with some diced green onion and serve. If you want to keep for future use, keep the rolls in airtight container by layering between with plastic bag. Freeze for up to months. Just thaw in refrigerator several hours before you use it.

Apple, Pineapple Cake

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I get this recipe, Apple cake from Joy of Baking. I like the idea of eating fruits and cake at the same time. Originally it only use apple in this recipe. Since I like the combination of apple and pineapple, I add in both into this cake and become… Apple, pineapple cake :D In order to enhance the fragrant of pineapple, I puree some before add into the batter. I just like the smell of baked pineapple!

I had made some changes to suite my taste.

Ingredients:

(A)

1 ½ cup cake flour

75g light brown sugar

1 ½ tsp baking powder

1 tsp cinnamon

¼ tsp salt

½ tsp vanilla powder

(B)

85g melted margarine (butter)

2 eggs

*mix and set aside.

(C)

400g mixture of diced apple, diced pineapple

*I puree some pineapple.

100g mixture of dates and cranberries

1 tbsp flour

*mix and set aside



Methods:

1. Pour all ingredients (A) into a bowl. Mix well.

2. Add in mixture of eggs and melted margarine. Stir to combine.

3. Before all the flour incorporated, add in mixture of fresh and dried fruits from (C). This time stir till all the ingredients well incorporated. Do not over mix.

4. Pour into 8" lined baking tray. Bake at 180C about 25-28 minutes.

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious. 

Black Sesame Spiral Loaf Bread/ Straight Dough Method

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I read bread recipe from Reesekitchen. She is using condensed milk in her recipes and her bread looks very great! Therefore like to give it a try.

Since my sons dislike “black” bread, I use the “black” dough as part of the loaf bread. I’m happy that they accept the spiral loaf bread! 

Ingredients:

I baked in L23cm x W13cm x H8cm cake mould

(A)

250g bread flour

50g cake flour

5g yeast

½ tbsp sugar

1/2tsp salt

(B)

40g condensed milk

200ml milk

*Mix and set aside

( C)

1 tbsp vegetable oil

1 tbsp black sesame seeds powder

Methods:

1. Mix (A) and (B), knead to form dough. Add in the oil and continue kneading till form smooth and elastic dough.

2. Take 200g of the ready dough and add in black sesame powder. Knead till well combined. Cover and rest for 45 minutes.

3. Transfer the dough onto working surface. Flatten with rolling pin to remove the air bubbles. Rest for 10 minutes.

4. Again roll the dough, this time into proper rectangle shape.

5. Place the black dough on top and gently roll to seal tight. Gently roll into swiss roll shape. Place into greased mould and rest for 45 minutes.

6. Bake in the preheated oven 180C for 30 minutes. Do cover with aluminium foil if the top is browning too fast during the baking time.
7. Once bake, immediately remove from mould and cool on wired rack.

Giant Hard Shelled Clams

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I read from Wendy blog about her Clams in Broth dish. These remind me the giant clams that I bought and cook few weeks ago. So far I can’t see any thin shelled clams (lala) selling here.  

Have you ever seen these giant size clams in Peninsula? They have very thick shells compare to lala. We spot them during our visit to friends' house. My hubby is kind of lala fans. Since we can't find any in Kuching, we decide to buy 2 kilograms and give it a try. How am I going to cook them??? Well, the seller told me she used to cook them in boiling water. Eat the flesh with dipping sauce.

Initial, I like to stir-fry with ginger and garlic, treat like thin shelled claims. I change my mind as I don't feel like heating up a wok. I steam them instead of cooking in boiling water as the seller did. Since they are hard shelled clams, it took about 5-6 minutes to "open"! Surprisingly, these giant clams flesh taste like lala! The liquid that release from the clams are indeed sweet although without adding any seasoning. We can have flesh and broth at the same time J. We like these clams. Next time will buy if happen we meet these giant clams again.

Baked Spice Pumpkin

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Baked pumkin toss with cooked pasta. Yummy!

This is a simple baked root vegetable dish, pumpkin. No only easy but healthy and delicious! You can serve the simple baked spice pumpkin in different ways.

Inspired by Nigella baked pumpkin soup

Ingredients:

500g pumpkin (diced)

2 medium onions (cut into 4 each)

3 glove of garlic

2 pieces big chilies (or chilies padi if you prefer hot)

2 tomatoes (cut into 4 each)

1-2 tbsp oil

1-2 tsp salt

1-2 tsp pepper

1-2 tsp light brown sugar

1/2 tbsp mix spice

* I'm using mixture of ground coriander, fennel and cumin. Feel free to use any spice you like.

Methods:

1. Put all the vegetables and the rest of the ingredients inside a bowl.

2. Stir to mix. Place the well coated vegetables onto a baking tray.

3. Bake at 200C for 25-30 minutes or until the pumpkin is soft.

There are different ways of serving with baked pumpkin.

 The baked vegetables can be turn into thick sauce. Simply blend into puree. Toss the sauce with vermicelli.

  

 Toss the sauce with spaghetti with added tuna and egg.

 Simply add milk or water to change the puree into thick soup. Nice to serve with bread sticks!

Store the left over sauce into needed portions in freezer. Warm it again when you needed.