Bread and cakes


Marble butter cake with rice cooker

I just love cooking my cake in rice cooker. The texture of the cake is super soft and very moist. Furthermore is so easy and I do not need to monitor it at all. Best part the cake will never crack. I love it. I love it. I put it in my rice cooker, press bake and it will be done in 45 mins. So easy.

Ingredients A
230gm butter ( room temperature )
130gm castor sugar
1 tsp vanilla essence
4 egg yolk
60ml milk
200gm cake flour
1 1/2 tsp baking powder
75gm chocolate (melted)
A pinch of salt

Ingredients B
4 eggs white
50gm castor sugar

1. Sift the cake flour, salt and baking powder . Set aside.
2. Melt chocolate in a double boiler and set aside. I’m using dark chocolate.

3. Cream the butter and castor sugar till light and fluffy with a mixer on medium. Then on low for a minute to set the texture.Add 1tsp vanilla essence and mix well.
4. Mix in egg yolk one at a time , beating well after each addition
5. Fold in half the sifted flour, followed by milk in 2 additions, then mix in balance flour.
6. Divide the mixture into 2 portions(2/3, 1/3)add cocoa powder to the lesser portion and mix well. Set both aside.

7. In another container, beat egg whites until soft peaks in low speed.gradually add 50g sugar and beat until stiff on high speed.
8. Divide the egg whites into 2 portions. Add 1 portion to the original batter and 1 portion to the cocoa batter. (For each portion, add in egg whites in 2 separate additions, mix in half first, then fold in the rest.)

9. Grease the rice pot with some butter.
10..Using a ladle , put half of the original batter into the rice pot. Making sure batter cover the whole bottom of the rice pot .Then 1/2 of the cocoa batter on top of the original batter. Swirl the top to create a spiral effect . Put the rest of the original batter in and next the chocolate and swirl it to create a spiral effect again.

11. Put the pot back to the rice cooker and press bake. In less than an hour, I’ve a beautiful marble butter cake.
12. When the cooker beeped. Remove the pot from the cooker. Let it cool for awhile before inverting the cake.

***Remember to grease the rice pot. The cake will slip out of the pot in a split second when you invert it. Use a plate to cover the top of the pot before you invert the cake. Do not use a knife to loosen the cake as you will risk damaging the non-stick surface of the rice pot.
***When the cake is steaming in the rice cooker, do not open and peep. Wait till the rice cooker beeped.
*** I should have tap the pot on a surface once or twice to release the big bubbles on my cake.

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Wholemeal mantou with pumpkin and black sesame

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Mantou is a type of Chinese plain bun. Normally is white or red in colour. To make it interesting we can put purée vegetable and seeds.
I have wanted to make it for a very very long time. Every time I wanted to make it, something comes up.. Finally I’ve got time for this. To make it more healthy, I’ve added Wholemeal flour and purée pumpkin.

100g Pumpkin without skin
90g Water
3/4tsp Instant yeast
200g Pau flour/Hong Kong flour
50g of Wholemeal flour
3 tbsp Caster sugar
2tbsp Vegetable oil or olive oil
2 tbsp Black sesame seeds (toasted)
2tbsp gojiberries , soaked and soften

Steam the pumpkin till soft, about 15 mins and mash it while it is still hot. Set aside till cool.
In a small bowl, mix instant yeast and water together.
Next on a table top, pour out flour and make a well in the middle. Add sugar, puree and oil. After that, the instant yeast and water into it. Mix well, and use hand to knead the mixture to a smooth dough and no longer sticky, add toasted black sesame seed, knead well again. Cover dough and rest for 15 minutes at room temperature.

Now, dust table top with some flour and roll out the dough into a rectangle shape. Brush some water on top of the surface and add goji berries all over it.
After that, roll up the dough like a Swiss roll. Roll the dough tightly (this is important so the mantou remains in a nice shape after steaming), into a log.

Cut the dough into small pieces (8pieces) and put the small mantou on a small piece of wax paper. Spray some water on the surface of the Mantou.
Put the mantous in the steamer and proof for 20 minutes or double in volume.
Fill up water in a steamer on the stove.
Turn the fire to high and bring water to a boil, then turn the fire to medium, steam the mantous for 15 minutes.
Or you can put it in a electric steamer and steam it for 15 mins.
Leave for 5 mins before opening. This will helps to maintain its shape and texture.

**Cover the cover with a cloth, this will prevent water dripping down on the mantous.
** Store the cool steam buns in a air tight container. These buns stay soft until the following day. But if you wanted a more softer texture the following day, do re- steam it for 5minutes and serve warm. Enjoy!

Covering the cover with cloth.
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Chocolate lava cake.

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My work has given me the opportunity to attend a cooking course that I’ve enjoyed tremendously. Is was so fun and the guidance given were easy to follow .
One of the project was this recipe.

Chocolate lava cake.

Dusting mixture:butter and sugar with cocoa powder

Pudding
120g chopped chocolate
80g unsalted butter
2eggs
1egg yolk
1/4 tsp vanilla essence
50-60g sugar
30g sifted superfine flour

Preheat oven at 200*c. Melt the chocolate and butter in a medium heat-proof bowl set over a pot of simmering water, stir until melted and smooth. Let it cool.
Next brush ramekins with dusting mixture. Whisk eggs, yolk, vanilla and sugar until thick and slightly foamy ( do not over beat) with a balloon whisk. Fold in warm chocolate until combine . Lastly, fold in flour.
Pour in ramekins till3/4full. Bake at 200*c for 8 to10 minutes. The top should be cooked(set) but soft.
Rest cake outside for a few mins before loosening it with a knife and turn it over.
Serve with ice cream or fruit purée.

**the trick is never to tell your guest what’s for dessert. If you over cook the cake, it will be a rich chocolate cake. Still yummy…


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Banana walnut cake in a rice cooker


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Yesterday was my son birthday. I’ve not much time to make him a homemade cake. I was searching for an easy and fast recipe when I came across this ” rice cooker cake” . In no time, I’ve a cake for my son. The cake is very easy to make and it’s super moist. My cooker have the cake function and it takes me 45mins to have a cake. Preparation is less than 10mins and all you need is to hand mix everything. Awesome!!!

Ingredients
110g unsalted butter/vegetable oil (personally I preferred butter)
110 castor sugar
3 large egg
160g plain flour (I used cake flour, 180g)
3/4 tsp baking powder
3/4 tsp baking soda
Some chopped walnuts
200g very ripe bananas (300g of bananas… We are nuts about bananas)
I also add a teaspoon of pure vanilla essence.
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Melt the butter and sugar in a sauce pan and let it cool . Next, sift all the dry ingredients in a big bowl. Then, mash the bananas with a fork and set aside.
Beat the eggs and add it to the melted butter. Follow with the mashed bananas and mix well with a spatula. Lastly fold in the sifted ingredients and chopped walnut.
Pour the cake batter into the greased rice cooker bowl. Press “COOK” and allow it to cook for at least 1 hour. (In my case, I pressed “Cake function, 45mins). When it is ready let it cool before turning it over. Mine turn out fabulous, is so moist…And yummy!!!

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Double chocolate moist cake in rice cooker


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The rice cooker cake is so easy and this time around I’m going to use chocolate as requested by my boy…. The verdict, it is very moist and yummy…he loves it!!

150g of unsalted melted butter or corn oil
170g of castor sugar
1/2 can evaporated milk, about 200ml
2eggs, lightly beaten
1 cup of flour(125g)
60g cocoa powder
30-40g of chocolate chips
1/2 tsp baking powder
1/2 tsp soda bicarbonate
1tsp vanilla essence

Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.Sift the flour, cocoa powder, baking powder and baking soda into a large bowl. Fold in the flour until everything incorporated and achieve a lump-free texture. Add chocolate chips.
*[Over-mixing can cause the gluten in the flour to overdevelop and give the cake a coarse grain.]
Grease the base and the sides of the rice cooker lightly with butter.Pour the batter into the cooker and cook for an hour or when skewer comes out clean when inserted into the middle of the cake.
For cooker without baking function; Press “COOK” and allow it to cook for at least 1 hour. ( pressed “COOK” 3 times. Each time the rice cooker has finished cooking, it will beep and automatically switch to “KEEP WARM” mode, press “CANCEL” and press “COOK” again. It should be about an hour . Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. ) If your cooker have cake function, press the button and you will have your cake in no time at all.
Cool the cake before turning over for  decoration.
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Seaweeds chicken floss bun with bread machine..


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2 tablespoons of condensed milk
6 tablespoon of mayonnaise dressing
Korean fine sesame seaweeds( about 2 tbsp depending on individual preferences)
Adequate pork floss for coating (about 1-2 cups depending on individual preference)

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It makes my life so much easier… All I need to do is to put the required ingredients and it will knead till it is almost ready…just a few more steps and I’ll be able to have my buns.
Choose dough option on the bread machine and follow the required amount. After 55mins to an hour the dough will be ready. Take the dough out from the machine and punch into the dough to let any trapped air escaped. Knead for one minute and divide equally according to your desired ball size. (For this recipe, I have divided the dough into 12balls of 80grams each which is slightly bigger). Place the balls into a lightly greased baking tray. Cover with wet towel or clingy wrap to prevent moisture loss. Let it proof for 15mins. Now flatten the ball and shape it into oval shape. Let it proof for another15mins. Cover with wet towel. Flatten it again and roll the furthers end towards you.
Finally proof it for another 30 mins or it has double in size. While proofing sprinkle it with a little water. After proofing brush the top of the bun with egg wash( slightly beaten eggs). Bake it in a preheated oven at 170’c for 15mins. It should be golden in Colour.
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To prepare the Mayonnaise Dressing And Spread The Pork Floss

In a bowl, use a spoon to mix the mayonnaise and condensed milk thoroughly. Cut open the buns and spread some dressings inside the buns. Closed and spread additional dressing on the outside of the bun. Coat the buns in a bowl of pork floss and the buns is ready for serving. So yummy!!!

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Hotdog bun

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