Blueberry Oatmeal Square

Pin It Now!

This oatmeal square not only healthy but yummy! You can replace any jam filling that you like. It tastes better the next day although stored in the fridge. Even my hubby who is not fans of oatmeal also like it.

Adapted and modified from Joy of Baking, raspberry oatmeal square

Ingredients:

(A)

110g margarine/ butter

50g light brown sugar

1 egg

(B)

100g plain flour

75g cornmeal

* if not using cornmeal, replace all with 175g plain flour.

½ tsp baking soda

1 tsp vanilla powder

½ tsp salt

* sift and set aside

180g rolled oat

1 cup blueberry pie jam filling

(C ) Streusel topping

50g rolled oat

50g plain flour

1/8 tsp baking powder

30g margarine/ butter

* Mix and set aside.

Methods:

1. Beat the butter and sugar until light and fluffy. Add in the egg and beat till well combined.

2. Fold in the dry ingredients from (B) except rolled oat till well incorporated. Stir in 150g of rolled oat (part of rolled oat).



3. Press 2/3 of the dough into the bottom of the lined square pan (I’m using 8”).  Spread the jam filling over the oatmeal base.  

4. Add the balance of 30g rolled oat into the remaining dough. Crumble the dough over the jam filling. Follow by the streusel topping. Gently press to make it tight.

5. Bake in the preheated oven 180C about 30 minutes. Place on a wire rack to cool and then cut into squares.

Mango Chiffon Cake

Pin It Now!

Since I have some mango juice in the fridge I try on making this mango chiffon cake. The flavour is not so obvious and will be better if I add in mango flesh as well. Well is pretty hard to get fresh mango as now is not the season. Anyway I still like this not so mango chiffon cake :D

Ingredients:

(A)
4 egg yolks
20g sugar
1/4 tsp salt
40g vegetable oil
140ml mango juice

(B)
100g cake flour or low protein flour
1 tbsp custard powder
1/2 tsp baking powder

(C)
5 egg whites
50g sugar

Methods:
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

2. Add the remaining ingredients in (A) into the bowl. Stir well.

3. Fold in sifted flour and baking powder. 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. Pour in the remaining egg whites and fold gently till well combined.

6. Pour into 22 cm chiffon mould. Bake at 160C for 45 minutes.

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

Pandan Spiral Loaf Bread/ Sponge Dough Method

Pin It Now!

This method is inspired by pau making in 阿芳的3杯面粉‏  cookbook. I’m using plain flour instead of bread flour for the sponge dough. The result is great too. The green colour is not really obvious in the loaf. I should add little bit more essence next time.

Ingredients:

~Sponge Dough

1 cup plain flour

½ tsp yeast

1 tsp sugar

60 ml water

~Bread Dough

100ml water

1 egg

30g condensed milk

1 tbsp sugar

1/2 tsp salt

Above sponge dough

2 cups bread flour

¼ tsp yeast

1 tsp pandan essence

20g margarine/ butter

Methods:

~Sponge Dough

Mix all till form dough. Store the dough inside greased plastic bag. Make a tight knot. Immediately store in fridge at least 4 hours before used. (I used to prepare one night before) Thaw at room temperature about 10 minutes before use.

~Bread Dough

1. Put water, egg, condensed milk, sugar and salt in a bowl. Stir to mix. Add in the small pieces of overnight sponge dough (tear into small portions). Follow by bread flour and yeast. Knead till form dough.

2. Add in the margarine and continue knead to form elastic dough. Measure 150g from the ready dough and add in pandan essence. Knead to well combine. Shape the plain and pandan dough into balls, 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. Place the green dough on top and gently roll to seal tight. Gently roll into swiss roll shape. Divide into 3 portions. Arrange into greased sandwich mould and rest for 45 minutes.

5. Bake in the preheated oven 170C for 30 minutes. Once bake, immediately remove from mould and cool on wire rack.

Cream Cheese Sponge Cake

Pin It Now!

This sponge cake is modified version of my early banana sponge cake. This time I omit the banana and replace with cream cheese. It turns out very good! Just like banana sponge cake, soft and fluffy.

Ingredients:
(A)

75g light brown sugar

½ tbsp ovalette

4 eggs

120g cake flour

2 tbsp custard powder

1 tsp baking powder

½ tsp salt

1 tsp lemon juice and zest of a lemon

1 tsp lemon essence (optional)

(B)

3 tbsp milk

100g cream cheese

30g margarine (butter)

Methods: 

1.Cook milk, cream cheese and margarine together over double-boiler till thicken and smooth. Set aside to cool.

 

2. Beat brown sugar with ovalette till combine. Add in the other ingredients from (A) and beat at high speed till light and fluffy as shown in the picture.

3. Pour in cream cheese mixture and beat till well incorporated.

4. Pour into 20cm chiffon mould. Bake at 160C for 38-40 minutes.

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

I am submitting this recipe to Noms I Must for this month Aspiring Bakers #6: Say Cheese! (April 2011).

Parmesan Raisin Scone

Pin It Now!

I am baking with cheese again. This time I baked mini scone. The fragrant of the parmesan cheese really stand up in this recipe. It is nice to eat with some spread of fruits jam. I hope you like it.

This will be another of my recipes for this month Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Noms I Must.

Adapted and modified from Favourite Home-made recipes cookbook 
Ingredients:
(A)
2 cups cake flour
1 tsp baking powder
¼ tsp salt
25g castor sugar

50g chilled butter, cubes

50g grated parmesan cheese
50g raisin

110-120ml mixture of 1 egg and milk

1 egg (slightly beaten) for egg wash

Methods:
1. Put flour, baking powder, salt and 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. Follow by grated parmesan cheese and raisin. Stir to combine.

3. Make a well in the center. Pour in the milk mixture (reserve about 10-15ml). Stir with fork to combine. If the mixture seems too dry, add in the milk a teaspoon at a time.

4. When the mixture starts to come together in small beads of dough, transfer on to working surface. Gather the dough by lifting and folding motion with a scraper.

5. The dough is ready once all the coarse breadcrumbs incorporated. Gently press the dough and roll out into 1½ cm thick. Cut into mini triangles (shape of your choice). Place into greased baking tray and apply egg wash.

6. Bake at 200C for 15 minutes.

Muscovado, Osmanthus Mah Lai Koh (Steamed Cake)

Pin It Now!

This is the easiest method of making Mah Lai Koh that I know. The result is very good. As you seen with the simple mixing methods able to produce tasty Mah Lai Koh with very soft, fluffy texture!

Inspired by Agnes Chang Mah Lai Koh (Steamed Cake), Delightful snacks & dim sum

Ingredients:

(A)

150g muscovado sugar

¼ tsp salt

130ml water

1 tbsp dried osmanthus

(B)

120g high protein flour

100g plain flour

*sift and set aside

(C)

3 eggs

80g vegetable oil

180ml above sugar syrup(A)

(D)

3 tsp double action baking powder

1 tbsp sesame seeds

Methods:

(A) Sugar Syrup

Put the muscovado sugar and salt 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. Put in the dried osmanthus, stir to mix. Leave to cool. Sieve to remove any impurity. Top up with water if the sugar syrup is less than 180ml.

* Be careful do not burn the sugar. Burn sugar taste bitter.

(B) Cake

1. Put wet ingredients from (C) in a bowl. Whisk to well combine. Pour into the dry ingredients mixture (B). Stir to well incorporate.

2. Add in the double action baking powder and mix to well combine.

3. Pour the batter into lined steaming round pan (8"). Sprinkle top with some sesame seeds.

*The thickness of the batter should not more than 2 ½ cm otherwise the cake not able to rise well.

4. Bring the water to boil. Steam the cake at high heat about 25 minutes.

I like to share with you for a giveaway. I Heart My Bakes is having giveaway for her 1^st blog anniversary. In order to win either Okashi treats or 孟老师的100 道面包 cookbook, do visit her blog. The closing date is 20^th April.

Coffee Chiffon Cake

Pin It Now!

This time I bake small (16cm) chiffon cake. Because I'm the only one drink and like coffee. This portion is just nice for me to finish in 2 days.

Source: Inspired by Small Small Baker 16cm chiffon cakes

Ingredients :
(A)
2 egg yolks
1 tbsp sugar
20g vegetable oil
1/4 tsp salt

1/2 packet of 3 in 1 coffee
35ml water
*dissolve coffee powder in water and set aside.

(B)
50g cake flour

(C)
2 egg whites
1 tbsp sugar

Methods:
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in oil, salt and coffee mixture into the bowl. Stir well.
3. Fold in sifted flour. 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 16cm chiffon mould. Bake at 160C for 25-28 minutes.
8. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Sausage Cheese Rolls

Pin It Now!

This is a simple cheese pastry roll with sausages. These rolls are well accepted by kids.  

I am sending this post for this month Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Noms I Must.

Inspired by Nigella Lawson mini sausage rolls

Ingredients:

(A)

2 cups plain flour

1 ½ tsp baking powder

½ tsp salt

1 tbsp castor sugar

50g chilled butter, cubes

50g grated parmesan cheese

110-120ml milk

(B) Filling

5-6 pieces sausage

* cut each sausage into 3 portions. Or using mini sausage.

1 egg (slightly beaten) for egg wash

Methods:

1. Put flour, baking powder, salt and 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. Follow by grated parmesan cheese.  Stir to combine.

3. Make a well in the center. Pour in the milk (reserve about 10-15ml). Stir with fork to combine. If the mixture seems too dry, add in the milk a teaspoon at a time.

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 and roll out into rectangle shape, about ½ cm thick. Cut into squares. The size should be large enough to roll the mini sausage.

6. Brush the sealing edge with egg.  Fold to cover and seal tight by pressing with a fork. Place into greased baking tray and apply egg wash.

7. Bake at 200C for 18-20 minutes.

Cinnamon Rolls with Dried Fruits/ Gelatinized Method

Pin It Now!

I baked this cinnamon rolls quite sometimes a go. This time I used gelatinization method. This method able produces softer and spongy bread which keeps longer. In order to enhance the flavour of the rolls, I added some dried fruits.

Adapted and modified from ReeseKitchen, Japanese cream bun

Ingredients:

~Gelatinized Dough(烫种面团):

120g bread flour

85ml boiling water

~Bread Dough:

(A)

380g bread flour

1 tbsp milk powder

70g sugar

½ tsp salt

8g yeast

(B)

1 egg

120ml water

100ml whipping cream

(C)

20g margarine/ butter

~Filling

Some egg white for spreading

1 tsp cinnamon powder

20g castor sugar

150g raisin and dried cranberries

1-2 tbsp flavour liquer (can replace with fruit juice)

*soak dried fruits 30 minutes before use.

Methods:

~Gelatinized Dough

Add boiling water into the bread flour, mix until forms dough. Leave to cool. Cover and keep in the fridge for at least 12 hours. Thaw at room temperature about 10-15 minutes before use.

~Bread

1. Put all ingredients (A) inside a bowl. Follow by water, egg and cream. Using a pair of chopstick, stir till all flour coated with the liquid.

2. Tear the gelatinized dough into pieces and add into the dough.

3. Start kneading to form dough. Add in margarine and continue knead until the dough become smooth and elastic.

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

5. Transfer to working surface and divide into 2 portions. Shape into balls and rest for 10 minutes.

6. Roll ball into rectangle shape. Brush with egg white. Sprinkle cinnamon powder and sugar evenly on top. Spread the soaked fruits on the dough. Gently roll into swiss roll shape. Divide into rolls and place on greased pan. Leave to proof for 45 minutes. Repeat the same process for the other portion.

7. Brush with egg wash. Bake at 180C for 10-12 minutes. Serve.

Pizza with Tuna Topping

Pin It Now!

Pizza is one of my family favourite especially my kids. Pizza is very versatile as we can top the pizza with anything that we like. This time I’m using tuna which is easy available in can.

Besides the main course, I prepare some mini dessert pizza with cheese and chocolate topping.

I like to send this post for this month Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Noms I Must.

Ingredients:

(A)

300g Bread flour

1/2 tsp yeast

1 tbsp sugar

¼ tsp salt

1 egg

110-120ml water

1 tbsp vegetable oil

(B) Topping

Spaghetti sauce for spreading

Mozzarella, cheddar and parmesan cheese

Tuna in can (flavour of your choice)

Onion, carrot, cherry tomatoes, green bean

* slice the vegetables thinly. Or use any vegetable of your choice.

Methods:

1. Mix all ingredients except oil to form dough. Add in the oil and continue kneading to form smooth and elastic dough. Cover and rest for 45 minutes.

2. Transfer to working surface. Slightly press down to remove the air. Shape into round and rest for 10 minutes.

3. Roll out the dough into 9” disc shape. Transfer to greased pizza pan. Prick some holes with fork to prevent dough puff during the baking process.

4. Start topping by spreading spaghetti sauce, cheeses and the rest of the topping ingredients.

5. Bake at 200C for 12 minutes or until the pizza base is cooked. Turn the oven function to grill and bake another 3-5 minutes or until the cheese topping turn golden brown. Serve while it is warm. Enjoy!

Focaccia/ Straight Dough Method

Pin It Now!

Focaccia is type of savoury bread and used to bake in small portion. Focaccia is usually seasoned with olive oil , herbs and may be topped with onion, vegetables, cheese and meat. It is nice to eat while it is warm. 

Adapted from 阿芳的3杯面粉

Ingredients:

(A)

3 cups bread flour

1 tsp salt

1 tbsp sugar

1½ tsp yeast

1 cup water

(B) Topping

Olive oil  

Salt and pepper

Dried oregano

Caramel onion

Methods:

1. Mix all ingredients from (A) and knead to form smooth and elastic dough. Cover and rest for 45 minutes.

2. Transfer to working surface. Divide the dough into 6 equal pieces and mould them into balls. Let it rest for 10 minutes.

3. Roll them into 5cm thick round shapes and place them onto a lined baking tray.

4. Let them prove for 20 minutes. Make small indentations all over the dough with a chopstick and brush with oil.

5. Sprinkle the top with salt, pepper, herbs or caramel onion.

6. Bake at 200C for 15 minutes.

Pau with White Radish Filling/ Sponge Dough Method

Pin It Now!

I'm using ovenight sponge dough for this recipe. I find that the result is better than normal mixing method. This time I reduce the sponge dough amount from 3 cups flour to 1/2 cup (60g) flour. (Do refer to my last post Smilling char siew pau for steps by steps mixing pictures) 

Ingredients: yield 12 pieces pau
(A) overnight sponge dough
60g plain flour
30-40ml water
1/2 tsp yeast
1 tsp sugar

(B) Pau dough
110ml water
1/4 tsp yeast
1/4 tsp salt
1 tbsp sugar
2 cups plain flour

(C) Filling
1 medium white radish
1 small cucumber (optional)
3 tbsp dried shrimp shells(虾皮‏)
Seasoning (a):1tsp salt, 1tbsp sugar, 1tbsp sesame oil
seasoning (b): salt and pepper (adjust accordingly)

Methods:
~Filling

1. Shred the radish and cucumber. Add in seasoning (a), rest for 45-60 minutes. Squeeze to remove all the liquid. Set aside.
2. Fry the dried shrimp shells with 1 tbsp cold oil till fragrant. Add into white radish mixture together with seasoning (b).

~Sponge Dough
Mix all till form a dough. 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. You can prepare the sponge dough one night before. Tear into small pieces before use.

~Pau Dough
1. Put all ingredients from (B) except flour into a pan. Stir to mix. Follow by pieces of overnight sponge dough.
2. Add in the flour and knead into a smooth dough. Cover and rest for 10 minutes.

3. Transfer to working surface. Divide the dough into 12 portions and mould into balls. Flatten balls into round shape. Wrap in filling and place on lined paper(I used banana leaf). Rest the pau in steamer for 15 minutes. I used to place a cloth around the steamer. This is to prevent pau from getting wet at the base during the steaming process.
4. Bring the water to boil. Steam with medium low heat for 10 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.