Swiss roll

Done my very first swiss roll. (And I'd rolled the swiss roll on the wrong side! HAHA.) This is part of a process to do a X'mas log cake too. :) Go watch on YouTube for tips for rolling up the swiss roll and recipe.

There's so much things for me to embark on. Feeling so excited about it! Fondant the next, then cake decorations, etc. :) 

Recipe and method adapted by Thelola789789.

Ingredients:

(A)

• 4 Egg Whites 
• 30 g Sugar 

(B)

• Pinch of salt 
• 4 Egg Yolks 
• 10 g Sugar 
• 35 g Oil 
• 20 g whole milk 
• 1/2 Tsp Baking Powder 
• 50 g Cake Flour (sift 2 times)

Method:

• Preheat your oven to 190°C.
• Grease your baking pan with butter/oil, line a parchment paper onto it and grease again. Set aside.
• Sift cake flour and baking powder two times. Set aside.
• In a big bowl, beat the egg whites and add the sugar a little bit at a time till stiff peaks. Set aside.
• In a big bowl, beat the yolks with 10g of sugar and salt.
• Add oil and milk to the yolk mixture.
• Once the mixture turned pale yellow and creamy, add the flour mixture and beat well. 
• Add the egg white mixture one portion at a time (total 3 portions) to the flour mixture.
• Once everything folded in and well incorporated, pour the batter onto the baking pan and spread evenly.
• You may pump on the table top for couple of times to remove excess air in the batter.
• Bake for about 8-10 min. You know it's done when toothpick goes in and comes out clean.
• Once slightly cooled, bring the cake out of the pan and place it on a metal rack.

Tips:

• Prepare a parchment paper (about same size of your cake), spread icing sugar evenly on it. This is to prevent the cake from sticking on the paper when we flipped over. Remove the old parchment and replace with a new one.

Fillings:

• 200 ml of heavy whipping cream.
• 2-3 tablespoons of preserved raspberry jam.

Method:

• Beat the whipping cream till stiff. Or at least not runny form.
• Add the preserved raspberry jam and beat till well incorporated.
• Spread on your cake (base) evenly. Avoid spreading on the edges of the cake.
• Roll up the cake and let it get set in the refrigerator for around 1 - 2 hours.
• Enjoy your swiss roll! 

Perfect rainbow cake

This is not my perfect rainbow cake yet. In fact, done three of them and all not up to my standard yet. Be it frosting or the texture/taste of the cake. Not a perfectionist but somehow something is missing. Nevertheless, I'll keep trying. 

This rainbow cake recipe was adapted from Whisk Kid.

Waffles

I finally did my own waffles yesterday! :)

Recipe and method adapted by Laura Vitale.

4 - 6 servings

• 2 cups of All Purpose Flour 
• 1 ½ Tbsp of Baking Powder 
• 2 Tbsp of Granulated Sugar 
• 2 Eggs 
• ½ tsp of Salt 
• 1½ cups of Whole Milk 
• ½ cup of Unsalted Butter, melted 
• 1 tsp of Vanilla Extract

Method: 

•  Add the flour, baking powder, salt and sugar, mix to combine and set aside. 
•  In another bowl, whisk together the milk, butter, eggs and vanilla for about 1 minutes or until well mixed. 
• Pour the wet ingredients into the dry and just mix them enough to combine but don’t over mix. Let it sit for 5 minutes. 
• Meanwhile, preheat your waffle iron according to manufacturer’s instructions, lightly grease the waffle maker with either cooking spray or vegetable oil. 
• Cook the waffles according to the directions on the waffle iron. All waffle irons are different so the amount you should add to it and how long you cook it for will vary.

Now, you can enjoy the waffles with either maple syrup or whipped cream.

Japanese cheese cake

Simple recipe to make a japanese cheese cake. :)

You would need a 10 cm spring form pan for easy removal of the soft cake.

Wrap the aluminium foil around the pan 3 times. 

Get ready a tray for the pan.

Here's the ingredients you'd need.

Sifted flour and corn flour

Recipe and method adapted by Bjoycefull.

• 160g of cream cheese
• 120 ml of milk
• 25g of unsalted butter
• pinch of salt
• 4 eggs (separated) 
• 100g of sugar (I cut down to 50 g)
• 40g of flour
• 30g of corn flour

Method:

• Line your cake pan with aluminium foil 3 times. Set aside.
• Sift flour and corn flour in a mixing bowl. Set aside.
• Using a double boiler method, add in milk, cream cheese and butter. Stir constantly until all are melted.
• Let it cool for around 10 min.
• Once it is cool, add in the flour mixture and eggs, mix thoroughly.
• Whisk egg-whites, add salt and sugar a bit at a time; till stiff peaks.
• Fold (not mix) cream cheese mixture into egg-white mixture.
• Pour the batter into spring form pan and pump on the table top for couple of times to remove excess air in the batter.
• Get a bigger tray and fill with hot water.
• Place the cake pan in the water bath.
• Put in the oven setting at 160-170°C for around 40 - 50 min depending on your oven
• Once baked, let it cool in the oven for about 15 min or so. (To prevent from shrinking and cracking)

Milk, cream cheese and butter.

With double boiler method, stir them constantly till all are melted.

Once cooled, add the flour mixture

and eggs and mix them thoroughly

Beat the egg-whites

Add salt and a bit of sugar at a time

Beat the egg-whites till stiff peaks

You know it's stiff when it doesn't fall when you turn upside down.

Fold (not mix) cream cheese mixture into egg-white mixture.

Get a bigger tray and fill with hot water.

Pump on the table top for couple of times to remove excess air in the batter.

Put the cake pan in the water bath

Enjoy your cheesecake now!

Soft and full of moisture. <3

Have fun! 

Red bean paste steamed bun (Tau Sau Pau)

You would need a scale to divide the dough equally. (Preferably digital scale)

Using a rolling stick to roll the dough into a round shape

Also, roll the red bean paste into a small ball

Note that it's our first time doing the buns. (My sister and me)

So kindly pardon us if the size and quantity is incorrect. :P

The size of the red bean paste should be able to let the dough wrap it nicely without 'expose' it.

Haha. We've made cute piglets bun!

So innocent-look leh. :D

Oh no. 进猪笼！Ready to steam the piglets liao.

Their faces so swollen. HAHAHA!

You are ready to eat him now. :P 

His face swollen till we can't see the eyes. Hohohohoho.

Kindly ignore the small piglet's dunno ear or nose. Hahahahaha. Forgotten to remove it.

Normal looking buns.

Method can be found here: Happy Homebaking - Steamed Tau Sau Pau. I'm using a stand mixer, so I only knead by hand for about 2 min.

Have fun!

Orange Chiffon cake

I'm making my first chiffon cake and it wasn't that difficult at all! :) Because I was being told that chiffon cake is kinda 'petty', have to handle them well. LOL.

Recipe and method adapted by Joy of Baking.

8-10 servings

• 6 large eggs plus one additional egg white (30 grams) 
• 2¼ cups (225 grams) sifted cake flour 
• 1½ cups (300 grams) superfine white sugar (caster sugar)  
• 1 tablespoon baking powder 
• ½ teaspoon salt 
• 2 tablespoons grated orange zest (outer orange skin) 
• ½ cup (120 ml) vegetable, corn, canola, or safflower oil 
• ¾ cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges) 
• 1 teaspoon pure vanilla extract 
• ½ teaspoon cream of tartar (optional)

Method:

• Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 
• Preheat the oven to 170°C and get ready a 10 inch (25 cm) two piece ungreased tube pan. 
• In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. 
• Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. 
• In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. 
• With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 
• Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). 
• Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 
• To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. 
• Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit. 

Freshly squeezed orange juice (3 oranges)

Beat the egg white. (with cream of tartar)

Cream of tartar: stabilizing egg whites, increasing their heat tolerance and volume

I baked for around 60 min or till golden brown. 

Once baked, let it cool by turning the tube pan upside down; to prevent the cake from shrinking.

I'm using a 23 cm tube pan.

Zesty orange chiffon cake.

So rich in the color!

Take a piece. :)

I'm proud of my first attempt in baking the chiffon cake successfully. :)

Recipe can be found here: Joy of Baking - Orange Chiffon Cake

I've found Chai Tea!

Yippie. I could make chai tea muffins now! :)

This Chai tea can be found at Daiso. 

Refer to this post and you will know why I'm excited over it. :)

Pumpkin cupcakes

With some leftover pumpkin puree, I've decided to make some pumpkin cupcakes. You can say I'm mad over puuuuummmmppppkkkiiinnn! :P

Recipe and method adapted by Joy of Baking.

12 servings

• 1½ cups (195 grams) all purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground ginger 
• ¼ teaspoon ground cloves 
• ½ teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 
• 1 cup (200 grams) granulated white sugar 
• 2 large eggs 
• 1 teaspoon pure vanilla extract 
• ¾ cup (180 ml) solid packed, canned pumpkin puree 

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese, room temperature 
• 2 tablespoons (30 grams) unsalted butter, room temperature 
• ½ teaspoon pure vanilla extract 
• 1½ cups (175 grams) confectioners (powdered or icing) sugar, sifted 

Method:

• Preheat oven to 180°C. Place rack in the middle of the oven. 
• Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray. 
• In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 
• With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. 
• Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. 
• Place on a wire rack to cool. 

Cream Cheese Frosting:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
• Add the butter and beat until incorporated and smooth. 
• Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). 
• Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits. 

To toast nuts: Preheat oven to 180°C and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

With cream cheese frosting

Santa Claus is coming to town...... soon 

Drizzling with cream cheese frosting.... gosh. <3

I super love taking photos with the food sitting inside the fridge. 

It just make the whole thing so beautiful and delicious. Haha!

Recipe can be found here: Joy of Baking - Pumpkin Cupcakes.

Enjoy!

Pumpkin Bread

Method and recipe adapted by Joy of Baking. 

(I'd tweaked the recipe's ingredients to one loaf and omitted the cream cheese filling.)

• 225 grams all purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 teaspoons ground cinnamon 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon ground cloves (optional) 
• ½ cup (120 ml) chopped nuts (pecans or walnuts) 
• ½ cup (120 ml) chocolate chips 
• 2 large eggs, room temperature 
• 1 cup (200 grams) granulated white sugar (I added 100g of sugar instead of 200g)
• ½ cup (113 grams) unsalted butter, melted and cooled to room temperature 
• 213 grams of pure pumpkin puree 
• 60 ml of water 
• 1 teaspoon pure vanilla extract 

Method:

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. 
• Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. 
• Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract. 
• Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough. 
• Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. 

Fresh ingredient: Pumpkin

Steam the pumpkin for few min and let it cool before we mash it.

Nice pumpkin puree

Ready to bake!

End product

Close up shot of the texture (The bread contains chopped walnuts and chocolate chips)

I've omitted out the cream cheese filling. This recipe is good for pumpkin lover. :)

Recipe at Joy of Baking - Pumpkin Bread.