Younger Son 5th Birthday Cake

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This is my younger son birthday cake. He is 5 years old now. He likes teddy bear especially small and cute one ^.^ So I create a bear on his cake. My drawing is bad and I definitely don't have the confident to draft the bear on the cake. So I copied and pasted! Then fill with coloured piping jelly. I learn this method from YouTube. My bear turns out not bad right? Ha..ha..:D
  

I'm using 8' cocoa chiffon cake as the cake body. Once cool completely I divide into 2 parts. Spread whipping cream in between and cover the whole cake. Then keep the frosted cake inside fridge to set for several hours.
 

As for the bear this is what I did. Place the baking paper (should be long enough to remove once place on cake) on top of the character (bear). Melt some chocolate and put inside piping bag (since the amount is not much, I use baking paper and shape into cone). Gently pipe out the melted chocolate on the baking paper and 'draw' the character. Once done place your 'drawing' on a cardboard (or something hard to support) and keep inside fridge to set (about 30 minutes).

Remove both cake (with frosting) and baking paper with chocolate 'drawing' from fridge. Place the character at the position you like by facing the chocolate 'drawing' against the frosting. Gently remove the baking paper and leave the chocolate character on the cake. Fill in the character with coloured piping jelly as your choice. 

Hope this will help those who like to make birthday cake with your favourite character on it. Have fun!

Yellow Roses/ Sponge Dough Method

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This is my 1st yellow roses ^.^ Thanks to Kristy for sharing this easy to shape and yet beautiful rose. I'm using carrot as part of the dough. It is not only healthy but also added colour to my roses. Enjoy!
 

 

Reference from My Little Space, Steamed Bun
Ingredient: yield about 850g dough
~ Carrot purée
100g shredded carrot
50ml water
* Blend into purée
 

~ Starter dough
100ml water
2½ tsp yeast
1 tbsp sugar
130g all-purpose flour
 

~ Main dough
(A)

370g all-purpose flour
50g castor sugar
¼ tsp salt
 

(B)
100ml water
2 tsp baking powder
½ tsp vinegar
* Mix just about to use
 

~ Filling
Homemade red bean paste
 
 
Method:
~Starter Dough
Mix all till form dough in mixing bowl. Keep aside for 10 minutes.
 
~Main dough
1. Put flour, sugar and salt into the starter dough bowl. Slowly add in the (B) mixture. Knead till all well incorporate and become pliable dough.
 
 
2. Cover the dough and rest for 1 hour or double in size. Transfer the dough to working surface. Slightly knead to remove air bubbles.  

3. Divide the dough into 40g each. Shape into balls and keep aside for 10 minutes. Roll out into round (big enough to cover the filling). Shape into rose as shown. Place inside steamer and leave to rest for 15-20 minutes.

4. Start steaming from cold water with medium heat. Once the water boiled, steam further 10 minutes.





I like the one before steam ^-^

Still haven’t receive any roses? Well join me and make your own roses. Have Fun!

I'm sharing this post via Muhibbah Malaysian Monday hosted by Suresh and Sweets for a Saturday #58 hosted by Lisa.

Peanut Butter and Strawberry Jam Oatmeal Square

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I bake this oatmeal bar many times. I use different fillings as I baked. I had try blueberry jam and lemon curd. This time I use peanut butter and strawberry jam. Wired har? I used to spread my white bread with these two jam too :D Are you the one have the same taste as me? ^.^
 
I’m using strawberry jam from jar. In order to get smooth spreadable texture I heat it up with some corn flour water mixture. By doing this not only easy to spread but also thicken the jam and set once the oatmeal bar cool. This time I added some raisins into the bar too.

 

This oatmeal bar definitely my all times favourite. I like the chewiness of the rolled oat. Especially having them with my favourite jam in between. It keeps pretty well in the fridge and still tastes great! Hope you will try out.

Adapted and modified from Joy of Baking, raspberry oatmeal square

Ingredients:
~ Bar
(A)
120g butter
50g light brown sugar
1 egg
1 tsp vanilla extract

(B)

100g pall-purpose flour
75g cornmeal
* if not using cornmeal, replace all with 175g all-purpose flour.
½ tsp baking soda
* sift and set aside

180g rolled oat (Added in 2 batches. Keep remaining 30g for the topping)

50g raisins

~ Filling

125g smooth peanut butter

125g strawberry jam
½ tsp corn flour
1 tbsp water

*Add all into a pan. Bring to simmer and cook till bubbling. The jam will looks watery as this stage. It will thicken once cool. So pour onto the peanut butter layer before get cool. Advice to prepare the jam after the peanut butter layer is ready.

Methods:

1. Beat the butter and sugar until light and fluffy. Add in egg and vanilla extract. Beat till well combine.

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

3. Press 2/3 of the dough into the bottom of the lined square pan (I’m using 8”). Spread the peanut butter evenly on top. Follow by the strawberry jam.

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

5. Bake in the preheated oven 180C about 25-28 minutes. Place on a wire rack to cool. Cut into squares once completely cool.



Chicken Nuggets

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One day my younger son asking for chicken nuggets. I was surprise because I never prepare nuggets for him before. After some conversation then I know he ate in school during party time.

I read about chicken nuggets recipe sometimes from fellow blogger friends. After some surfing I find it in Alex (I Love. I Cook. I Bake ) and Peng’s Kitchen blogs. Without any hesitate I get all the ingredients ready and here comes homemade chicken nuggets. My two kids and even their daddy like these nuggets very much! Thanks to them for sharing this great recipe. I definitely will make again.

Adapted and slightly modified from Alex and Peng's Kitchen
Ingredient:
~ Nuggets
500g chicken breast (slice and chopped finely)
1 medium carrot (grated finely)
2 eggs (original use additional 2 egg yolks. That’s why mine turn out pale instead of yellowish)
1 tbsp fried onion (omit)
1 tsp white pepper
1 tsp salt
1 tbsp fish sauce
1/4 tsp chicken stock powder(omit)
2 tbsp cornflour(original use sago flour / tapioca starch)
4 tbsp instant oatmeal(original use breadcrumbs)
5 tbsp mayonnaise
 

~ For coating
2 eggs(slightly beaten)
Some breadcrumbs

Method:

~ Nuggets
1. Lined 8" square pan with baking paper. Lightly coat with oil.
*Bigger pan will get thinner batter. I'm pretty happy with this thickness.

2. Mix all ingredients till well incorporated. Pour the batter into the greased pan. Smooth the surface with spatula.

3. Bring water to boil. Steam on high heat for 15 minutes or till cooked.

4. Let it cool. Cut into shape of your choice with cookies cutter.
(or just cut  small rectangular shape as Alex and Peng Kitchen did.)

5. Dip each piece into beaten eggs, after that roll onto breadcrumbs till evenly coated.

6. Keep inside container and place in freezer for 30 minutes.
* You can store in this stage for future used.

7. Deep fry or pan fry till golden brown. Enjoy!

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh.

One Bite Cheese Bread (Valentine) ^.^

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One bite cheese bread is our family favourite snack especially my kids. I baked many times and now I can bake without refer to the recipe :D  
 

The only different is cutting the dough with cookies cutter-heart. Although my kids have them many times but still can't wait to eat them once came out from oven ^.^ Please refer here for the recipe.

My Elder Son Turns 7th!

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Today is my elder son birthday. He is 7 years old now! He likes sea creatures especially sharks :D He has many types of sharks in his toy collection. He request "shark" as his birthday cake. Well as what you see this definitely not a shark. I make him cake deco into little fish.

Son, I think you need to wait for few more years for your mum to master good cake deco. ^o^

Happy Birthday!

I’m using Carol chiffon cake recipe here. If you are interested on how to get chiffon cake ready for birthday cake do refer here.

Red Bean Buns/ Water Roux Method

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I'm using the same dough recipe in my early post Loaf Bread for these red bean buns. My family likes the soft and fluffy texture of the buns.

*This is one of my old posts and the dough is kneaded with bread machine.

Recipe adapted from Christine's Recipes, Tangzhong Loaf bread

Red bean filling from YT Kitchen's Collection

Ingredient: yield about 650g dough

~Water Roux/ Tangzhong Starter

50g bread flour

250ml water

~Red Bean Filling

450g red bean

150g castor sugar (original 225g)

50g glucose syrup (麦芽糖‏)

1/4 tsp salt

40g butter

1 tbsp 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

Method:

~ 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.

~ Red Bean Filling

1. Soak the red bean overnight. Cook in pressure cooker or ordinary pot till soft.

2. Puree the cooked red bean with blender. In a wok, add in puree red bean, castor sugar, glucose syrup and salt.

3. Cook at medium-low heat by stirring continuously till thick. Once the paste is formed, add in butter in 2 batches. Stir to combine for each addition. Repeat the same process for the 1 tablespoon of water.

4. Once all incorporated. Turn off the heat. Leave to cool. Shape into balls, about 30g each. Set aside.

* This portion is more than enough for this recipe. Do keep the left over in fridge for future used.

~ Bread Dough

1. In a bowl, dilute the water roux starter with 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 50g portions. Shape into balls and rest for 10 minutes.

5. Wrap each ball with the red bean paste. Shaping by slightly flatten the dough into round. Place them on greased baking tray and rest for 45 minutes.

6. Apply egg wash on the buns. With a scissor make several cuts around the buns. Sprinkle some sesame seeds in the center.

7. Bake at 180C for 12 minutes. Remove and cool on wire rack. Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting

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There are few reasons why I bake this red velvet cupcake. First I haven't bake red velvet cake before. Therefore I like to support Bake Along event and give myself a chance to try.    

Second I want to try out my piping skills! I just bought myself nozzles. I would like to take this opportunity to try out and learn. February months is birthday months for my 3 heroes. For sure I will bake birthday cakes for them. Decorate cakes will come in handy then :)

 

Last but not least red symbolic romance and love. It is very meaningful to bake something red and pretty cupcake. Therefore I added red colouring in my cream cheese frosting as well. By the way my cupcakes are not that red :D My kids very happy to see my very 1st frosting cupcakes. I'm happy too seeing them enjoying every bite of the red velvet cupcakes. ^_^

 

Adapted and slightly modified from Nasi Lemak Lover
Ingredient: yield about 8 standard size cupcakes
~Cupcake
(A)
80g unsalted butter, at room temperature
120g caster sugar(I used 100g)
1 large egg
1/2tsp vanilla extract
 
(B)
150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
 
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food colouring
1/2 tsp white rice vinegar
1/2 tsp baking soda
 
~Cream Cheese frosting
150g cream cheese, at room temperature(I used 100g)
40g butter, at room temperature(I used 30g)
70g icing sugar, sifted(I used 50g)
1tbsp lemon juices
Finely grated lemon zest from 1 lemon
 

Method:
~Cream Cheese frosting
1. Beat cream cheese and butter till light and creamy.

2. Add in icing sugar and mix well on low speed.

3. Add in lemon juices and lemon zest, combine well.

4. Store in fridge for later use.
 

~Cupcake
1. Preheat oven to 180C. Place cupcake liners into muffin cups.

2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.

3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.

4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined. (I mix by folding with spatula)

5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.

6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25 minutes or until a skewer inserted comes out clean.

7. Remove from oven and let it cool on wire rack.

8. Apply cream cheese frosting and serve.

I hope you all like my cupcakes too. I like to share this red velvet cupcakes via this month Bake Along No. 18 : Theme - Red Velvet Cupcakes

Happy Valentine !


Valentine Sandwiches ^o^

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I have two slices of white bread sitting around. So I decided to make some snack for my kids. Since valentine is around I make hearts sandwich.
 

My 5 years old son was very happy when looking at the hearts.
Son: Mummy you like me. (smile as he take over the snack)
Me: Why?
Son: Because you make me heart shape sandwich.
Me: What if I don't like you?
Son: You will make "X" shape to me. ^0^

Hope this simple sandwich can give you some idea on your Valentine menu. I'm submitting this “heart” to Very Good Recipes for this month theme challenge Be My Valentine.

Ingredient: yield 4 mini sandwich
2 slices of white bread
2 slices cheddar cheese
2 eggs
Salt and pepper as seasoning
Some tomato sauce
 

Method:
1. Crack the eggs into a bowl. Seasoning with salt and pepper. Slightly beat to combine. Put some oil in wok and fry till golden brown. Set aside to cool.
 
2. Cut the white loaf, fried egg, cheddar cheese into heart shape respectively with cookies cutter.
 

3. Assemble by stacking the cheddar and fried egg in between the sandwich. Decorate by drizzle some tomato sauce on top. 

Valentine Buns/ Sponge Dough Method (Overnight)

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Using sponge dough in bread making is not unusual. Normally we used bread flour as well in sponge dough. What I want to highlight is what if using all-purpose flour instead of bread flour? Well I did posted the similar recipes in Black Sesame Loaf Bread. It works very well too. It still can produce soft and fluffy bread. When you are run out of bread flour why not use all-purpose flour in sponge dough? (save $ as well) :D

I prefer sweet bun therefore I choose jam instead of tuna (as shown in Carol blog). I have experience of baking buns with jam. Due to the oven heat the jam become runny and out from its original place. In order to get pretty buns I baked the buns first then fill the jam. Why strawberries (red)? Because I like to send this post to February month theme :

Be My Valentine

organized by

 Very Good Recipes.

 

Reference from 阿芳老师的三杯面粉 and Carol (shaping)
Ingredient : yield about 70g x 9 pcs
~Sponge Dough
1 cup (about 120g) all-purpose flour
1/2 tsp yeast
60-70g water
 

~Bread Dough
(A)

Above sponge dough

*Tear into pieces
150g mixture of an egg and water
(keep some egg for egg wash)
50g sugar
1/8 tsp salt
2 cups bread flour
1/2 tsp yeast

(B)
20g butter
 
~filling
Strawberries jam

Methods:

~Sponge Dough

Mix all till form dough. Keep inside 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 Dough

1. Put all ingredients (A) in sequence into kneading bowl. Beat till form dough. Add in the butter and continue knead till smooth and elastic.

2. Cover and keep to rest for 1 hour 15 minutes or double its size.

3. Divide into 70g each. Shape into balls and leave to rest for 15 minutes.

4. Roll out each ball into rectangle and fold into oval shape. Seal tight and slightly roll into log (about 15cm length). Make a cut in the center with one end still attach (Look like a V). Place the cut side towards center to shape into heart. Please refer here for the steps.

5. Place the “hearts” on baking pan and leave to rest for 45 minutes or double its size.

6. Apply egg wash and bake in preheated oven 180C for about 15 minutes.

7. Remove and leave to cool on wire rack. Fill in the jam of your choice. Serve!



Award

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Another award! Thanks to Alice and Passionate About Baking for passing me this award. 

I would like to pass this award to some of the great blogs.

Qi Qi in the house

Bake for Happy Kids

Small Small Baker

Sugar and Everything Nice

My Little Space

Hesti

My Little Favourite DIY

Award

Pin It Now! Thanks to Wen of Wen's Delight for passing this award to me.

Liebster is German and translates to

the English word “dearest”or” favorite”.

It’s meant for up-and-coming blogs with less than "200 followers".

Here are the rules:

* Thanks your Liebster Blog Award presenter on your blog.

* Link back to the blogger who presented the award to you.

* Copy and paste the blog award on your blog.

* Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each).

* Let them know they have been chosen by leaving a comment at their blog.

Here I like to share with some of my favourite blogger friends. ^.^

No-Frills Recipes

安琪玲の天空

HESTI’S KITCHEN : yummy for your tummy...

MY 123 Favourites DIY

Passionate About Baking