Sunday, September 27, 2009

Coffee Cake with Walnut Crumble

 If you are tired of butter and cream cakes, you might want to try this recipe – i.e. Coffee Walnut Crumble Cake as it tastes so well especially if you go with coffee. By looking at the recipe, I would think the cake turned out to be dense and heavy, it's surprisingly that it looks dense but it's very light and soft. I was told that it's the sour cream which makes the cake so moist. The nutty crumb (which makes of butter, flour, brown sugar and walnut) that sprinkles on top of the cake has created a lovely contrasting effect of soft, moist, crispy and nutty. The cinnamon is an excellent enhancer to cake flavor making this such a perfect breakfast or afternoon treat.
 Topping Ingredients:
- 50g plain flour } sifted
- ¼ tsp cinnamon powder }
- 50gm butter (cut into cubes)
- 80g brown sugar (can cut down to 70g)- 80g chopped walnuts

1. Rub butter into flour and cinnamon powder till crumb.
2. Mix in brown sugar and chopped walnut. Mix well. Chill in fridge.
Cake Ingredients:-
150g butter
- 250g icing sugar (can cut down to 230g)- ½ tsp salt
- 2 extra large eggs
- 1 ½ tbsp coffee powder
- 1 tsp vanilla essence
- 280g plain flour }
- 1 ½ tsp baking powder } sifted
- ½ tsp baking soda } together
- ½ tsp cinnamon powder }
- 250g sour cream

3. Beat butter and add in sugar and salt till light and creamy.
4. Beat eggs in one at a time to butter mixture till smooth.
5. Add in coffee powder and vanilla essence. Mix well.
6. Fold in a portion of flour, baking powder, baking soda and cinnamon powder with a spatula, alternate with a portion of sour cream. Repeat the same step till complete all the ingredients. (Don’t Over Mix).
7. Pour the batter into a prepared pan and sprinkle over with topping
8. Bake at 170*C for 45-50 mins.

Chiffon Cheese Cake

I just wanted something easy to bake as I needed to clear the leftover cream cheese in my fridge. I saw many positive comments from people who adopted Alex Goh's recipe, I decided to give it a try. For someone who likes simple and not cheesy cake, this Chiffon Cheese Cake recipe will be ideal. The texture of the cake is moist and fluffy , it'll be a good afternoon tea dessert.

A: 60g milk, 40g cream cheese and 25g butter
B: 65g flour (sifted)
C: 4 egg yolks
D: 4 egg whites, 100g sugar , pinch of salt and 1/8 tsp cream of tartar

1. Preheat oven 175˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (B) and mix until smooth.
4. Add (C) into cooled down cheese mixture and mix until well combined.
5. Whip the egg whites in (D) until foamy, add in cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan. Do not grease the pan. Bake at 175*C for 35 - 40 minutes.
9. Remove the cake oven. Invert the pan and let it cool down completely.

Banana Walnut Butter Cake

I don't like to eat banana as fruit but I like banana cake. I've been trying to hunt for good recipe and have experimented a couple of them. Most of them are generally good but this recipe that I would like to share is my best favourite. I adopted this from one of my baking lesson but with some modification as I find the original recipe is overly buttery and oily. In addition, I added some chopped walnuts per my daughter's request as she likes the added pleasure of getting some crunch from the cake.

I used "Ang Ba Jio" (a kind of banana good for cake baking) for this cake, it turned out extremely tasty. The texture of the cake is moist, soft and right with the natural banana fragrant and butter aroma. I shared the cake with my colleagues and friends and everyone gave me a thumb up. If you are a banana cake lover, this receipt is really worth a try. Serve your friends a slice and they will thank you for it.

Here is the recipe for the banana walnut butter cake.

- Preheat oven at 180*C. Baking Time: 50 mins.
- Baking pan: Two 8" x 3" loaf pans or 7" square. Base lined with baking paper (Don’t grease the side).

- 225g butter (cold)
- 2 tbsp condensed milk (cold)
- ½ tsp vanilla essence
- 4 eggs (cold)
- 150g sugar
- 170g self-raising flour } dry ingredients:
- ¼ tsp bicarbonate of soda } sift together
- ¼ tsp salt }
- 240g ripe bananas (mashed)
- 100g finely untoasted walnut

1. Cream butter at medium speed until pale and fluffy (about 4-5 mins). Beat in condensed milk and vanilla essence till well combined. Put aside.
2. In another mixing bowl, whisk eggs and sugar at medium speed until the ribbon stage (abt 8-10 mins) and pour into the butter mixture (step 1) and mix well.
3. Sift in ½ portion of dry ingredients (flour, soda and salt) and mix at low speed to combine (abt 15-20 sec)
4. Mix in the mashed bananas followed by the remaining dry ingredients
5. Fold into waltnut till well combined (Don’t over mix)
6. Pour batter into the prepared pans and baked in a preheated oven for 50 mins.

Important note: Butter cake is sensitive to temperature. All wet ingredients (butter, egg, milk, etc) should be kept within the same temperature.

Wednesday, September 23, 2009

Mango Cream Cake

My mum's birthday is coming and my sis-in-law suggested me to bake her a cake since it's more cost economical than buying one from a bakery shop. I think it's a good idea since I like to bake and could use this as an opportunity to decorate a cake. Icing is a skill which is not easy to acquire, however, practice makes perfect. Most older folks don't really like creamy cake and dessert especially my mum, she is a traditional woman who is not very expose to western food and culture. There are only handful of cakes she likes, one of them is durian cake but I had baked a couple of times. My sis-in-law hinted my mum likes mango cake as well. Without further hesitation, I accepted the challenge.
I baked a mango yogurt mousse cake before, I wasn't very satisfied with the end result although my family and neighbour liked it. I think I should try another recipe. I love the Secret Recipe's Mango Delight Cake as it is very refreshing if my memory strikes. I created a recipe for this since I didn't have one on hand. To ensure my ability to deliver my commitment on my mum's big day, I did an experiment last weekend. The end result turned out to be satisfactory, the cake was light and spongy, the mango with the cream blended perfectly, it's refreshing and yummy! I didn't pay too much attention on the cosmetic but I will make sure it looks good and appetizing on my mum's BD!

Here is the recipe for the Mango Cream Cake.

- Preheat oven at 160*C for 15 mins.
- Baking tray size: 7" square. Base lined with baking paper (Don’t grease the side).

Sponge Cake Ingredients  
- 4 egg Yolks
- 100g caster sugar
- 2 tbsp milk
- ¼ cup Oil
- ½ tsp Vanilla Essence
- 80g Cake Flour } sifted
- ½ tsp Baking power }
- 4 egg whites
- 40g caster sugar
- ¼ tsp cream of tartar

1. Mix egg yolks and sugar until the ribbon stage. Lighter in colour, pale yellow.
2. Microwave milk and oil for 20 sec and immediately stir into the egg yolk mixture (Step 1) with a hand whisk.
3. Add in vanilla essence and sifted flour. Stir till smooth.
4. In another mixing bowl, beat egg whites until soft peaks formed. Add in the sugar and cream of tartar, beat until stiff. Fold in 1/2 portion of the egg whites into egg yolk mixture (step 3) and mix well. Repeat the same step for the remaining egg whites. Mix well.
5. Pour the batter into the prepared pan and bake in preheated oven at 160*C for 40 -50 mins.
6. Once bake, let it cool down.

Filling and Topping Ingredients
- 1 tsp Gelatin dissolved in 3 tbsp boiling water
- 400 ml Whipping cream
- 5 tbsp Sugar
- 2 tbsp vanilla essence
- 700-800g Mango (cut into cubes)

7. Dissolved gelatin by adding boiling water or double boil.
8. Whip cream and sugar (under ice water) for 1-2 mins or more and then add in dissolved gelatin mixture and whip until soft peak form.
9. Slice cake horizontally into 3 layers. Spread the whipped cream to the first layer of the cake, top with a layer of mango cubes and cover with another layer of cream.
10. Lay the 2nd slice of cake, spread a layer of whipped cream, top with a layer of mango cubes and then cover with another layer of cream.
11. Lay the last slice of cake and cover with the remaining cream over.
12. Decorate with some mango cubes or others as desired and refrigerate for at least 2 hrs before serving.

Saturday, September 19, 2009

Temptation Oreo (I)

It's another Saturday, what I should bake this weekend? Since there is still a lot of whipping cream left over, I must try to finish it else, it'll be expired. As I need to bake something that will use up a large amount of the cream, initially, I was thinking to do bake rice but as I don't have other ingredients, I chose the Oreo Cheese Cake since it's my younger daughter's favorite.

I flipped through the recipe books I have and decided to use Alex Goh's since I baked once before and it was great. I made a slight modification to the original recipe. Below is the recipe I used to bake the Oreo Cheesecake.

 - Preheat oven at 160*C for 15 mins. Prepare 8” spring form pan wrapped with foil.

Biscuit Base
- 200g Oreo biscuit
- 100g melted butter

Cheese Filling
- 600g cream cheese } cream together till smooth
- 105g sugar }
- 1 tsp vanilla essence
- 3 (150g) eggs
- 160g whipping cream
- 12 pieces Oreo cookies, quartered

Topping - Oreo biscuits (grind/ crush into powder form)

1. Crush biscuits with a rolling pin and stir in melted butter. Mix well.
2. Press the biscuits onto the tine till firm. Freeze for min 30 mins.
3. Cream cheese and sugar until smooth. Add vanilla essence and cream until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add whipping cream and cream until well combined. Add in Oreo cookies and stir till well combined.
6. Pour the cheese filling over the prepared biscuit base and water bath at 160*C for 50 mins or until centre is almost set. Turn off the oven and leave the cake cool in the oven with the door slightly open for 30 mins to 1 hour.
7. Run a small knife around the rim of the pan to loosen the cake. Chill for 1 hour.
8. Grind Oreo biscuit into powder form and dust on top of the cake. Decorate as desired.
9. Chill the cake for another 5 hours or overnight before serving.

P.S. I wasn't very satisfied with this cake this round as I found the cake was not as cheesy and rich as the previous one. I wasn't sure what went wrong as I followed the same steps as before. I will try again or else will try another recipe.

Friday, September 18, 2009

Muddy Bar

I personally don't really like chocolate cake or dessert as I find the taste is overly rich. However, after tasted the sample from the baking lesson I attended last week, I couldn't resist. It was moist and fine, and certainly rich and chocolaty. I baked this cake the next day as I couldn't wait any longer. Because of the richness, I sliced into smaller piece so that the amount of calories will be proportionally cut down. I could also share with more colleagues and friends. So far, I received a lot of postive feedbacks and therefore, I think it's worth sharing. I made a slight modification to original recipe to suit my preference. Here is the recipe for Muddy Bar:

- Preheat oven at 150*C (top bottom heat) for 15 mins.
- Prepare 11.5" * 9" low pan and base laid with foil.

Ingredients - Cake
- 250g butter
- 250g chocolate (56%)
- 350 ml hot milk
- 140g brown sugar
- 40g cater sugar
- 2 extra large eggs (lighten beaten)
- 1 tsp vanilla
- 200g self-raising flour } sift together
- 3 tbsp coco powder }

1. Melt butter in a heavy duty pot under low fire, stir till smooth. Remove from stove and stir in chocolate till it melts. Mix well and let it cool for a while.
2. Boil milk till hot (not boiling) in another pot, stir in brown and caster sugars till dissolved and pour into chocolate mixture (Step 1)
3. Stir in eggs and vanilla with balloon whisk till combined.
4. Mix in flour and coca powder, one portion at a time till combined (don’t overmix).
5. Pour into tray and bake at 150*C for 40-50 mins.

Ingredients - Hot Chocolate Sauce:
- 150g dairy whipping cream
- 150g chocolate
- 30g marshmallow (cut into smaller pieces)
1. Bring whipping cream to boil. Off fire and then add in chocolate. Stir till smooth.
2. Add in marshmallow and stir till melt (or could leave it as chunk).

1. Spread or drizzle sauce onto cake. Top with ice cream or almond if desired.

Wednesday, September 16, 2009

My Baking Journey

In the past, it could be due to work commitment (probably just an excuse!), I never had thought of baking as work had occupied most of my time. The no. of times I entered into kitchen was handful since most of my meals were taken care by my helper or settled outside. I am surprised about myself developing this into a new passion and hobby. I had never had an oven since I didn't need to cook. The oven was bought because my daughters were craving for bake rice last Christmas. After the bake rice, they wanted the pineapple tart for Chinese New Year. And because of pineapple tart, I started to explore other new year cookies and then, started to take up courses in CC. This was how I started my baking journey ... Since I am still very new into this, I am still in the experimental stage. Many a times, I flopped especially trying up new item and it could spoil my whole day mood. I used to be a sweet tooth person as I loved eating cake and dessert especially the rich cheese cake and ice-cream to satisfy my desire. I always stuffed up cake, pastry, bread and ice-cream at home in the past but after learning baking, I tend to cut down and no longer need this craving anymore. Instead, the praises and encourgements that I received from people who tasted my food has made my day :D

I'm amazed by many people sharing their baking and cooking experience on blog and this has triggered me to create my own blog, i.e. my-sweet-hut. Hope you enjoy reading and find this a pleasure :)


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