Soya bean curd cupcake with soya bean milk frosting

This recipe was inspired from Lemon cupcakes from Joy of Baking. I'd always love soya bean curd and the 豆花水 ever since I'm a kid. I guess everyone loves it as well. It's superb when go along with youtiao.

For this recipe, please go for soya bean curd texture like 老伴's, not those traditional type. Too soft to hold.

Ingredients:
(White cupcake's recipe and method adapted from Joy of Baking)

• 1¾ cups of cake flour (175 grams) (sifted)
• 1 cup granulated white sugar (200 grams) (I'd halved the sugar to 100g)
• 2 tsps baking powder 
• ¼ tsp salt 
• ½ cup (113 grams) unsalted butter, at room temperature
• 2 large eggs, room temperature 
• 1 tsp vanilla extract 
• 1/8 tsp of cream of tartar
• ½ cup (120ml) of soya bean milk

Filling:

• One small tub of soya bean curd

Frosting:

• 2 cups of the butter cream
• 5 - 6 tbsp of soya bean milk. (You may add more to it but do make sure that the frosting wasn't too runny)

Method:

(Cake)

• Preheat the oven to 180°C.
• Line 12 muffin cups with paper liners
• Whisk flour, baking powder and salt until all are well incorporated. Set aside.
• In a clean bowl, beat the butter for about 1-2 min or until creamy, then add 70g of the sugar and beat for  for 3 min or till fluffy and light.
• Add the egg yolks gradually, beat till all are well incorporated.
• Add in vanilla extract to the butter mixture.
• Add the soya bean milk and flour alternately in 3 portions (beginning and ending with flour) and beat well.
• In a clean bowl, whisk the egg whites till foamy.
• Add the cream of tartar, beat till soft peak form.
• Add the remaining sugar gradually to the egg white mixture and beat till stiff peak form.
• Gently fold in the egg white mixture to the batter. Do not over mix the batter, it will deflate.
• Fill the muffin paper liner with the batter evenly.
• Bake for 18-20 min or until lightly brown when a toothpick inserted into the cupcake and comes out clean.
• Let it cool on the rack.

Once the cupcakes have cooled down, by using a piping nozzle (large) 

to create a 'well' to fill the soya bean curd later.

This is simple and yet accurately creates a round circle.

There you go.

Looked pretty, isn't it?

wallop the crumbs! :)

Fill the hole with soya bean curd

With the butter cream, mix them with few tbsps of the soya bean milk and mix well 

and you will get the unique taste of butter and soya bean frosting. :) 

In case too runny, just add a little bit of the butter cream.

Let the boo-tiful cupcakes sit inside the fridge for setting before serving.

Peek-a-boo!

Mini chocolate-rice roll

Received good reviews when I made this Chocolate roll. My kids and Sister-in-law enjoyed it. And in fact, I'd burnt the bottom layer of the cake! Seemed easy recipe but kinda of 'petty' cake as well, need much care and attention. To settle the chao tar bottom, I scraped it away as I do not wish to waste it.

Recipe and method adapted by Happy Flour.

Ingredients:

• 3 egg (separated) 
• 50g sugar 
• ½ tsp chocolate paste
• 45g cake flour 
• 2 tsp cocoa powder 
• ¼ tsp baking powder 
• 40g butter (melted) 
• butter cream 
• chocolate rice

Method:

(Cake)

• Preheat the oven to 200°C.
• Lined and greased 9 x 12" baking tray, set aside.
• Sift cake flour, cocoa powder and baking powder together and set aside.
• Whisk the egg white till foamy.
• Add in sugar gradually to the egg whites and beat till stiff peaks. 
• On medium speed, add the egg yolks one by one and chocolate paste, whisk till well incorporated.
• Fold the flour mixture gently to the egg white mixture in 3 portions till well incorporated.
• Fold in the melted butter till all are well incorporated.
• Pour batter onto the tray, smooth it out and punch on the table top to remove excess air.
• Bake for 10-15 min (I baked for nearly15 min)
• Transfer the cake to a rack and let it cool. (skin facing up)

(Butter cream)

Ingredients and method by My sugar n spice.

I've halve the recipe.

• 200g of unsalted butter
• 70g of egg white
• 70g of powdered sugar (icing sugar)
• 1 tsp of vanilla extract

Method:

• Whisk the egg white in a clean bowl till bubbles
• Add in powdered sugar graudually and beat till stiff peak (not dry form), set aside
• In a clean bowl, beat the butter till creamy and pale yellow
• Add in the egg white mixture gradually to the butter mixture and mix until all are well incorporated. 

The butter cream can be stored in an air-tight container inside the fridge for couple of weeks. Just defrost in advance when you need it.

Yule log cake

Ahhhh... very late post since X'mas has been over for couple of weeks! I was contemplating if I should post this log cake out? Cos' it look terribly horrible! LOL. I should have start with some easy 'stunts' first instead of doing a ice-cream log cake when basic skills are not there yet! Anyway, the cake is pretty soft due to ice-cream. (aiyah, it's due to prolong soakage in the ice-cream)

The swiss roll recipe adapted from Thelola789789 and the ice-cream log cake's recipe adapted from here.

The flavour of the ice-cream is Mocha Crumble from WALL's.

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!