tag:blogger.com,1999:blog-43423104447002731332024-03-16T15:37:46.671+08:00Passionate About BakingMy baking journey, my passion.Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.comBlogger851125tag:blogger.com,1999:blog-4342310444700273133.post-38491183713197668222020-08-10T12:57:00.004+08:002020-08-10T13:01:22.125+08:00Meyer Lemon Tartlets<p><span style="font-family: calibri; font-size: large; text-align: justify;">Tis the Meyer lemons season.</span></p><span style="font-family: calibri; font-size: large; text-align: justify;">Cannot resist Meyer lemons when I see them at the supermarket. Whether how I would use it, it doesn't matter to me. I'll just buy them then decide.</span><div><span style="font-family: calibri; font-size: large; text-align: justify;"><br /></span></div><div><span style="font-family: calibri; font-size: large; text-align: justify;">I made a meyer lemon pound cake and it was so moist and fragrant. With the extra lemons on hand, I decided to make into lemon curd so as to slowly savour it. Nudged by a friend to make tarts, and so, Lemon tarts were made. I can actually eat the lemon curd on its own. Meyer lemons has a very special taste. The curd was tarty and sourish. People I gave to, finds it nice and very refreshing. It is my favourite. And I think I can just simply use it as a bread spread. The curd is so versatile!</span></div><div><span style="font-family: calibri; font-size: large; text-align: justify;"><br /></span></div>
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<h2 style="text-align: left;"><span style="color: #800180; font-family: calibri; font-size: x-large; text-align: justify;"><u>Recipe for Meyer Lemon Tarts</u></span></h2><div><span style="font-family: calibri; font-size: large; text-align: justify;"><b>Meyer Lemon Curd</b>, modified from </span><a href="https://sallysbakingaddiction.com/how-to-make-lemon-curd/" style="font-family: calibri; font-size: large; text-align: justify;" target="_blank">Sally's Baking Addiction</a></div><div><span style="background-color: white; font-family: calibri; font-size: large; text-align: justify;"><div><i><u><br /></u></i></div><div><i><u>Ingredients:</u></i></div><div>2 Egg yolks + 1 whole egg</div><div>75g Granulated sugar</div><div>2 Lemon zest</div><div>84g Lemon juice (from 2 Meyer lemons)</div><div>80g salted butter</div><div><br /></div><div><u><i>
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Method:</i></u></div><div>1. Put all ingredients in a bowl, except for butter, over a pot of simmering hot water. </div><div>2. Double boil till thicken then remove from heat and add butter in.
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</div><div>3. Stir well to melt the butter.</div><div>4. Cover with cling wrap till ready to use. Otherwise, pour into a glass jar immediately and capped it. Cool it before placing in the fridge.</div></span></div><div><br /></div>
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<div style="text-align: justify;"><span style="font-family: calibri; font-size: large;"><span style="background-color: white;"><b>Tart Shells</b>, adapted from <a href="https://www.bookdepository.com/Lust-Audrey-Tan-Joshua-Tan/9789812611734" target="_blank">Lust by Audrey Tan</a></span></span></div><div style="text-align: justify;"><div style="font-family: calibri; font-size: large;"><i>(Makes 30 mini tartlets)</i></div><div style="font-family: calibri; font-size: large;"><i><u><br /></u></i></div><div style="font-family: calibri; font-size: large;"><i><u>Ingredients:</u></i></div><div style="font-family: calibri; font-size: large;">63g Butter, salted</div><div style="font-family: calibri; font-size: large;">45g Granulated sugar</div><div style="font-family: calibri; font-size: large;">25g Egg white, or half a beaten egg</div><div style="font-family: calibri; font-size: large;">125g Plain flour, sifted</div><div style="font-family: calibri; font-size: large;"><br /></div><div style="font-family: calibri; font-size: large;"><u><i>Method:</i></u></div><div style="font-family: calibri; font-size: large;">1. To mix by hand, cream butter and sugar with a wooden spoon until light and fluffy.</div>
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<div style="font-family: calibri; font-size: large;">2. Then add in egg and mix well.</div><div style="font-family: calibri; font-size: large;">3. Add flour to form the dough. (Added more liquid, the dough was difficult to gather)</div><div style="font-family: calibri; font-size: large;">4. Flatten the dough into a disc and cover with a plastic wrap. Refrigerate for 30mins.</div><div style="font-family: calibri; font-size: large;">5. On a floured surface, roll dough out into a 0.3mm thick sheet. Use a small round cutter to press out circles.</div><div style="font-family: calibri; font-size: large;">6. Place dough into prepared tartlet tins, ensuring that dough is well pressed into sides and bottom of tins. Prick bottom of each tart with a fork. (As mine was soft, I placed it into the fridge first before baking).</div><div style="font-family: calibri; font-size: large;">7. Blind bake at 180C for 14-15mins until browned at the sides.</div><div style="font-family: calibri; font-size: large;">8. Remove from the oven. The shells will harden when cooled.</div>
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<div style="font-family: calibri; font-size: large;"><br /></div><div style="font-family: calibri; font-size: large;">Assembly:</div><div style="font-family: calibri; font-size: large;">1. In the cooled tart shells, scoop the lemon curd.</div><div style="font-family: calibri; font-size: large;">2. Decorate with toasted pistachio nuts.</div><div style="font-family: calibri; font-size: large;">3. Chilled and serve, or can serve immediately.</div>
<blockquote class="imgur-embed-pub" data-id="eias5cg" lang="en"><a href="https://imgur.com/eias5cg">View post on imgur.com</a></blockquote><script async="" charset="utf-8" src="//s.imgur.com/min/embed.js"></script><div style="font-family: calibri; font-size: large;"><br /></div></div>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com2Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-4342310444700273133.post-35795012614103563032020-06-14T14:43:00.001+08:002020-06-14T14:48:30.401+08:00Quiche with flaky crust<span style="font-family: "calibri"; font-size: large;">With the current situation of COVID-19 affecting the whole world, many of us were "forced" to work from home (wfh). Shops, malls, restaurants were all shut. It was a pitiful sight. Many business had to close because of this pandemic. All of us can't wait to resume our normal life of retail therapy and dining out. Meeting friends and attending workshops.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">On the other hand, it's a new experience to be able to work from home. What seems not possible previously, has become part of our life now. I enjoyed the new work arrangement because that means I have more time to myself having saved that from traveling to and fro work daily. However, it's a mixed feeling that being at home means I can't communicate with my colleagues and I so missed that lunch time bonding with them too.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">During this period of locked-down, ours termed as Circuit Breaker or commonly known as CB, many of us have turned to home cooking/baking. Flours, cheese and what nots that are used for cooking or baking, are out of stock. Soon, we will see many master chefs emerged from this CB. Although we have exited from our CB on 2 June, things have not resumed. And first time in history, June becomes a school term whereas previously, it will have been a school holiday.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I don't cook or bake as much as I wanted because I was diligent to do my exercise everyday after work. Therefore, I don't have the luxury of time to cook dinner for the family, although I really would like to. The initial wfh, I was still enthusiastic to prepare my own healthy lunch. Subsequently, I just ate whatever my helper prepares. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">There was a day where I had an extra on hand, so I decided to make quiche. It was easy to prepare, and it tastes wholesome too! The pastry was flaky and buttery good.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
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<span style="color: purple; font-family: "calibri"; font-size: large;"><b><u>Recipe for Quiche</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>(Makes 2 8" round pans)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Ingredients:</i></u></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<u><span style="font-family: "calibri"; font-size: large;">Flaky Pastry Crust, adapted from Bake! </span><span style="font-family: "calibri"; font-size: large;">by Nick Malgieri </span></u><br />
<span style="font-family: "calibri"; font-size: large;">260g Plain flour </span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp baking powder </span><br />
<span style="font-family: "calibri"; font-size: large;">1/2tsp salt </span><br />
<span style="font-family: "calibri"; font-size: large;">170g Unsalted butter, cold, diced (I used salted butter and added a pinch of salt instead) </span><br />
<span style="font-family: "calibri"; font-size: large;">2 small eggs, beaten </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Add all the ingredients in a bowl except eggs.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Use finger tips to gently rub-in the flour with the butter till powdery . </span><br />
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<span style="font-family: "calibri"; font-size: large;">3. Then add in eggs and use a fork to mix well. </span><br />
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<span style="font-family: "calibri"; font-size: large;">4. Divide dough into 2 and refrigerate it for at least 1 hour. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u>Fillings </u></span><br />
<span style="font-family: "calibri"; font-size: large;">Corns </span><br />
<span style="font-family: "calibri"; font-size: large;">Broccoli, cut into small pieces </span><br />
<span style="font-family: "calibri"; font-size: large;">1 large onion, diced </span><br />
<span style="font-family: "calibri"; font-size: large;">1 pkt Shimeiji Mushrooms </span><br />
<span style="font-family: "calibri"; font-size: large;">1 pkt back bacon (approx 10 pcs) </span><br />
<span style="font-family: "calibri"; font-size: large;">Knot of butter for frying </span><br />
<span style="font-family: "calibri"; font-size: large;">Ground pepper</span><br />
<span style="font-family: "calibri"; font-size: large;">Some mixed herbs</span><br />
<span style="font-family: "calibri"; font-size: large;">Ground garlic</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. In a non-stick sauce pan, fry the bacon whole till slightly brown. </span><br />
<span style="font-family: "calibri"; font-size: large;">2. Remove and add butter and fry the onions followed by the rest.</span><br />
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<span style="font-family: "calibri"; font-size: large;">3. Cut the bacon to smaller pieces and add to the mix.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u>Eggs Mixture</u></span><br />
<span style="font-family: "calibri"; font-size: large;">200g whipping cream </span><br />
<span style="font-family: "calibri"; font-size: large;">5 large eggs </span><br />
<span style="font-family: "calibri"; font-size: large;">70g milk </span><br />
<span style="font-family: "calibri"; font-size: large;">300g Cheddar cheese, shredded </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Assembly & bake:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Remove the pastry from the fridge and round out into two pan moulds.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Prick with a fork.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. Divide the fillings into the two pastry pans.</span><br />
<span style="font-family: "calibri"; font-size: large;">4. Egg Mixture: In a separate bowl, whisk whipping cream, eggs and milk together.</span><br />
<span style="font-family: "calibri"; font-size: large;">5. Arrange the cheddar cheese onto the fillings.</span><br />
<span style="font-family: "calibri"; font-size: large;">6. Fill the pans with the eggs mixture. Make sure the vegetables are all covered.</span><br />
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<span style="font-family: "calibri"; font-size: large;">7. </span><span style="font-family: "calibri"; font-size: large;">Bake at 200C for 40mins.</span><br />
<span style="font-family: "calibri"; font-size: large;">8. Remove from the oven, and let it rest before cutting.</span><br />
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Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-10862231265594976882020-03-29T20:20:00.000+08:002020-03-29T20:22:24.675+08:00Three Ingredients Flourless Chocolate Cake<span style="font-family: "calibri"; font-size: large;">After my detox and wellness programme two years back, I have cut back on my baking, in particular, normal baking that requires flour and sugar. I searched for recipes that don't require sugar or can replace with low GI sugar, or use similar flours.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I decided to surprise my sister for her birthday by baking this flourless chocolate cake, which was rich but light. This recipe is a keeper, easy to make and satisfying to the palate.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><b><span style="color: purple;">Recipe for Flourless Chocolate Cake</span></b>, adapted from <a href="https://www.gimmesomeoven.com/flourless-chocolate-cake/" target="_blank">Gimme Some Oven.</a></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>(Makes a 8"round cake)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">8 Large eggs</span><br />
<span style="font-family: "calibri"; font-size: large;">450g Dark, semisweet or bittersweet chocolate, coarsely chopped</span><br />
<span style="font-family: "calibri"; font-size: large;">227g Unsalted butter</span><span style="font-family: "calibri"; font-size: large;"></span><br />
<span style="font-family: "calibri"; font-size: large;">Zest of one orange (optional)</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<ol>
<li><span style="font-family: "calibri"; font-size: large;">Adjust an oven rack to the lower-middle position and heat the oven to 180°C. Line the bottom of an 8-inch pan with parchment paper. </span></li>
<li><span style="font-family: "calibri"; font-size: large;">Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. </span></li>
<li><span style="font-family: "calibri"; font-size: large;">In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Meanwhile, melt the chocolate and butter together by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth. Add in orange zest if using.</span></li>
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<li><span style="font-family: "calibri"; font-size: large;">Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.</span></li>
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<li><span style="font-family: "calibri"; font-size: large;">Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the pan. </span></li>
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<li><span style="font-family: "calibri"; font-size: large;">Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, about 30-35mins. </span></li>
<li><span style="font-family: "calibri"; font-size: large;">Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)</span></li>
<li><span style="font-family: "calibri"; font-size: large;">About 30 minutes prior to serving, carefully remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. </span></li>
<li><span style="font-family: "calibri"; font-size: large;">To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.</span></li>
</ol>
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Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com3tag:blogger.com,1999:blog-4342310444700273133.post-35556762719389777122019-12-14T08:32:00.000+08:002019-12-14T08:32:26.177+08:00Chashu <span style="font-family: "calibri"; font-size: large;">I am a big fan of ramen and their chashu, especially those braised with soy sauce. I have always wondered how they rolled the chashu to round shape. A search on google brought me to try <a href="https://www.justonecookbook.com/homemade-chashu/" target="_blank">Just One Cookbook's Chashu</a>. I started exploring her recipe and it was so good, I made it multiple times already. However, I didn't roll it round, I used the pork belly as it is. Everyone who tried the chashu I made said it was very nice. Even though there were multiple steps and patience needed, the efforts were really worth it. Below is the recipe I made on my third attempt.</span><br />
<span style="font-family: "calibri"; font-size: large;">
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<span style="color: purple; font-family: "calibri"; font-size: x-large;"><b>Recipe for (Block) Chashu, adapted from <a href="https://www.justonecookbook.com/homemade-chashu/" target="_blank">Just One Cookbook</a></b></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>(Makes for 8-10 servings)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u>Ingredients:</u></span><br />
<span style="font-family: "calibri"; font-size: large;">1.2 kg Whole block pork belly, cut into 2 equal portion</span><br />
<span style="font-family: "calibri"; font-size: large;">1 Negi (long green onion), or leeks </span><br />
<span style="font-family: "calibri"; font-size: large;">1 knob ginger</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tbsp Cooking oil</span><br />
<span style="font-family: "calibri"; font-size: large;">1 cup Sake (240 ml)</span><br />
<span style="font-family: "calibri"; font-size: large;">1 cup Soy sauce (240 ml)</span><br />
<span style="font-family: "calibri"; font-size: large;">2 cups Water (480 ml)</span><br />
<span style="font-family: "calibri"; font-size: large;">100g Sugar</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u>Method:</u></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides until brown.</span><br />
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<span style="font-family: "calibri"; font-size: large;">2. </span><span style="font-family: "calibri"; font-size: large;">While searing, put all the ingredients for seasonings in a heavy-bottom pot (or cast iron) that fits the Chashu. </span><br />
<span style="font-family: "calibri"; font-size: large;">3. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.</span><br />
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<span style="font-family: "calibri"; font-size: large;">4. P</span><span style="font-family: "calibri"; font-size: large;">ut an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. (<i>I used baking paper to cut to the shape of the pot)</i></span><br />
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<span style="font-family: "calibri"; font-size: large;">5. Simmer on low heat for next one hour, rotating Chashu every 20 minutes (keep Otoshibuta on all times!)</span><br />
<span style="font-family: "calibri"; font-size: large;">6. </span><span style="font-family: "calibri"; font-size: large;">After one hour plus, the liquid will be reduced in the pot. I didn't cook further to reduce the sauce though. </span><br />
<span style="font-family: "calibri"; font-size: large;">7. Turn off the heat and let the Chashu rest in the pot.</span><br />
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<span style="font-family: "calibri"; font-size: large;">8. </span><span style="font-family: "calibri"; font-size: large;">To serve, slice the Chashu into ¼ inch pieces. </span><br />
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<span style="font-family: "calibri"; font-size: large;">9. Use a blow torch to sear the Chashu slices to enhance the flavor. </span><br />
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<span style="font-family: "calibri"; font-size: large;">10. Strain the leftover cooking sauce and refrigerate, or pour slightly to the Chashu for more taste.</span><br />
<span style="font-family: "calibri"; font-size: large;">11. Serve as sides, or in a ramen.</span><br />
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<script async="" charset="utf-8" src="//s.imgur.com/min/embed.js"></script><span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com1tag:blogger.com,1999:blog-4342310444700273133.post-90141131600638572572019-11-03T09:25:00.000+08:002019-11-03T09:25:55.136+08:00Braised Honey Pork Ribs<span style="font-family: "calibri"; font-size: large;">My family likes juicy tear apart pork ribs. However, I know to achieve such texture, long baking or stewing is required. With time on hand during one of the public holidays, I decided to do a braised honey pork ribs. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I modified the recipe a bit. The result was well received. The first time I made, the taste was less intense. However, the second time was even better. The taste was more flavourful and the flesh came out easily from the bones. That was exactly what I had wanted to achieve. The recipe is easy to make and the dish was really tasty. My son requested for it often thereafter.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="color: purple; font-family: "calibri"; font-size: large;"><b>Recipe for Braised Honey Pork Ribs, adapted from <a href="https://en.christinesrecipes.com/2013/04/braised-honey-pork-ribs.html" target="_blank">Christine</a>.</b></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1 kg Pork ribs</span><br />
<span style="font-family: "calibri"; font-size: large;">salt, to taste</span><br />
<span style="font-family: "calibri"; font-size: large;">pepper, to taste</span><br />
<span style="font-family: "calibri"; font-size: large;">4 tsp grated Ginger root</span><br />
<span style="font-family: "calibri"; font-size: large;">4 cloves minced Garlic</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">Sauce:</span><br />
<span style="font-family: "calibri"; font-size: large;">3 tbsp Light soy sauce</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Maggi sauce</span><br />
<span style="font-family: "calibri"; font-size: large;">3 tbsp Mirin</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Kacap Manis</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tbsp Fish sauce</span><br />
<span style="font-family: "calibri"; font-size: large;">2 Orange zest</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Honey</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Sesame oil</span><br />
<span style="font-family: "calibri"; font-size: large;">2 cups Water</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">1. </span><span style="font-family: "calibri"; font-size: large;">Cut the pork ribs into pieces. Blanch in boiling water to remove blood and any impurities, for about 3 minutes. Drain well. Wipe dry with kitchen papers. Season with salt and pepper. Set aside.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Heat oil in a frying pan. Cook the ribs over high-medium heat until lightly brown. Push ribs to the sides of the pan. </span><br />
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<span style="font-family: "calibri"; font-size: large;">3. Add some oil. Saute the ginger and garlic until aromatic. Stir to combine with the ribs well. Transfer into a cast iron (Le Creuset) pot.</span><br />
<span style="font-family: "calibri"; font-size: large;">4. Pour sauce over the ribs. Place a piece of baking paper on top and cover with a pot lib. Bring it to a boil. </span><span style="font-family: "calibri"; font-size: large;"></span><br />
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<span style="font-family: "calibri"; font-size: large;">5. Reduce heat to low, and simmer for about 1.5 hours, or until the ribs are softened, sauce reduced to 1/5 and thickened. Along the way of cooking, occasionally stir the ribs to get them heated evenly. </span><br />
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<span style="font-family: "calibri"; font-size: large;">6. Serve hot with sauce.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-28034219066114383042019-10-20T16:37:00.000+08:002019-10-20T16:37:14.164+08:00Gluten-free Garlic Flatbread<span style="font-family: "calibri"; font-size: large;">I have been preparing breakfast at home and bring it to work daily for the past year. In order to moderate my weight and geared towards healthy eating, I try to avoid bread and gluten food for breakfast. Therefore, I will search for gluten-free baking goods and other foods to be taken for breakfast.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I wanted to prepare hummus for breakfast, but do not want to have carrot or celery sticks with it. So I found this gluten-free flatbread. It was easy to make and taste good with my homemade hummus. I will try again with other gluten-free flours to see if it can hold up. Otherwise, this is great as appetizer or snacks.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<br />
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<span style="color: purple; font-family: "calibri"; font-size: large;"><b>Recipe for Gluten-free Garlic Flatbread, modified from <a href="https://www.biggerbolderbaking.com/gluten-free-flatbread-3-ingredient/" target="_blank">Bigger Bolder Baking</a>.</b></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">115g Almond flour, fine</span><br />
<span style="font-family: "calibri"; font-size: large;">115g Tapioca starch</span><br />
<span style="font-family: "calibri"; font-size: large;">350g Coconut full fat milk/cream</span><br />
<span style="font-family: "calibri"; font-size: large;">1/4 tsp Rock salt, fine</span><br />
<span style="font-family: "calibri"; font-size: large;">1/2 tsp Garlic powder</span><br />
<span style="font-family: "calibri"; font-size: large;">Some chopped cilantro</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">Coconut oil for frying</span><br />
<br />
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. In a large bowl combine the almond flour, tapioca starch, salt, garlic and cilantro.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">2. Add in the coconut milk and whisk to combine until you have a smooth thick batter. </span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">3. Heat a small non-stick pan over medium heat. Add in the coconut oil and brush it around the pan.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">4. Once the pan is at an even, moderate heat, spoon 1/4 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 4-inch circle (although you can make the flatbread large or smaller if desired).</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">5. Cook the flatbread on the first side until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about until golden and brown. Remove from the heat and transfer to a rack. Repeat this process until all of the batter is used. <i>I made about seven 4-inch size quite thick flatbreads.</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">6. </span><span style="font-family: "calibri"; font-size: large;">Serve the flatbread while warm and crisp. I had mine with homemade hummus.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">7. Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. Microwave or heat up before using.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com2tag:blogger.com,1999:blog-4342310444700273133.post-3087623393662798212019-10-06T09:43:00.000+08:002019-10-06T09:43:45.974+08:00Thick and Fluffy Pancakes<span style="font-family: "calibri"; font-size: large;">An intensive search on the web brought me to this recipe. The result was as claimed - thick and fluffy pancakes. I was impressed by it and truly loved how thick and fluffy the pancakes turned out to be. Normal recipes I tried can't give that thick pancakes.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><b>Recipe for Thick and Fluffy Pancakes, adapted from <a href="https://www.inspiredtaste.net/24593/essential-pancake-recipe/" target="_blank">InspiredTaste</a></b>.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">195g Plain flour</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Sugar</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tbsp Baking powder</span><br />
<span style="font-family: "calibri"; font-size: large;">3/4 tsp Fine Sea salt</span><br />
<span style="font-family: "calibri"; font-size: large;">295g Milk</span><br />
<span style="font-family: "calibri"; font-size: large;">1 large egg</span><br />
<span style="font-family: "calibri"; font-size: large;">60g Unsalted butter, melted, plus more for skillet</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Vanilla extract</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">1. Whisk flour, sugar, baking powder and the salt in a medium bowl.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. </span><span style="font-family: "calibri"; font-size: large;">Warm milk in the microwave or on top of stove until lukewarm, not hot.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. </span><span style="font-family: "calibri"; font-size: large;">Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).</span><br />
<span style="font-family: "calibri"; font-size: large;">4. </span><span style="font-family: "calibri"; font-size: large;">Heat a large skillet/pan over medium heat. </span><br />
<span style="font-family: "calibri"; font-size: large;">5. </span><span style="font-family: "calibri"; font-size: large;">Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side)</span><br />
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<span style="font-family: "calibri"; font-size: large;">6. </span><span style="font-family: "calibri"; font-size: large;">Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.</span><br />
<span style="font-family: "calibri"; font-size: large;">7. </span><span style="font-family: "calibri"; font-size: large;">When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. </span><br />
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<span style="font-family: "calibri"; font-size: large;">8. Serve immediately with warm syrup, butter, and fruits of your choice.</span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-71211472316650125772019-09-22T11:17:00.002+08:002019-09-22T11:19:24.160+08:00Japanese Braised Daikon<span style="font-family: "calibri"; font-size: large;">When I was at Finest one afternoon, I couldn't help but to notice a nice daikons in the basket. It wasn't from Japan, it was from our neighbour. I proceed to purchase it, having in mind to braise it over the weekend. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">So I found this recipe and made it. It was refreshing. The taste gets stronger and better overnight in the fridge. I took it over many days as condiments for my breakfast.</span><br />
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<span style="color: purple; font-family: "calibri"; font-size: x-large;"><b>Recipe for Japanese Braised Daikon, adapted from <a href="https://tabesuki.com/japanese-braised-daikon-radish/" target="_blank">Tabesuki</a>.</b></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1 large Daikon radish (about 350-400g)</span><br />
<span style="font-family: "calibri"; font-size: large;">1 1/2cups Dashi</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Sugar</span><br />
<span style="font-family: "calibri"; font-size: large;">4 tbsp Soy sauce</span><br />
<span style="font-family: "calibri"; font-size: large;">3 tbsp Mirin</span><br />
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<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">1. Peel, top, and tail the daikon, and slice into rounds, about 3/4 inches thick.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Arrange the daikon neatly in a large pot, and add the dashi, sugar, mirin, and soy sauce. Bring rapidly to a boil, and then lower the heat to a simmer.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. Cook for about 30-45 minutes, until a knife inserted passes through without resistance. Serve immediately with some of the braising liquid, or leave to steep.</span><br />
<span style="font-family: "calibri"; font-size: large;">4. Refrigerate if not using within a couple of hours. Can keep for over 2 weeks.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I had my daikon with homemade chicken broth and kale as breakfast.</span><br />
<blockquote class="imgur-embed-pub" data-id="TDL1Zju" lang="en">
<a href="https://imgur.com/TDL1Zju">View post on imgur.com</a></blockquote>
<script async="" charset="utf-8" src="//s.imgur.com/min/embed.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-61706835162065207082019-04-05T10:10:00.000+08:002019-04-05T17:18:29.274+08:00Apple Cider Drink<span style="font-family: "calibri"; font-size: large;">A trip to the States made me fell in love with Apple Cider drink. I discovered that the Americans like to have warm Apple Cider during Autumn season. When I was in Pike Marketplace during one of the Falls, I came upon a stall at the street selling Apple Cider. Since I had it before (in Singapore once), I decided to have a go at it again as I like Apple cinnamon combination. That one sip of th warm Apple Cider in the cold Autumn made me so happy! It was the nicest hot drink I ever had! It was so unforgettable!</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">Since then, whenever I am in US, I will look for homemade Apple Cider drink. And I usually like it hot. However, when I'm back home, Apple Cider is nowhere to be found. It is not readily available. And so, I decided to make it myself. The first attempt was made with ground cinnamon, and lemon slices. The oomph impact was not there. My second attempt was with much success with cinnamon stick and oranges. The richness and thickness of the apples was really nice. Nothing beats a homemade apple cider!</span><br />
<a href="https://imgur.com/ltHusIv"><img height="400" src="https://i.imgur.com/ltHusIv.jpg" title="source: imgur.com" width="337" /></a><span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="color: purple; font-family: "calibri"; font-size: x-large;"><b>Recipe for Apple Cider, adapted from <a href="https://sallysbakingaddiction.com/homemade-apple-cider/" target="_blank">Sally Baking Addiction</a>.</b></span><br />
<span style="font-family: "calibri"; font-size: large;">(<i>Makes approx 3 litres</i>)</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">4 medium Oranges, zest the skin separately</span><br />
<span style="font-family: "calibri"; font-size: large;">11 medium Apples (I use royal gala)</span><br />
<span style="font-family: "calibri"; font-size: large;">1 Cinnamon stick</span><br />
<span style="font-family: "calibri"; font-size: large;">6 pcs Cloves</span><br />
<br />
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Wash the apples, cut into quarters, and place in the pot. Zest the orange, and add the zest to the pot. Slice the orange and add in. Add the cinnamon stick and cloves. Add enough water to cover the fruit.</span><br />
<a href="https://imgur.com/uKScBD0"><img height="640" src="https://i.imgur.com/uKScBD0.jpg" title="source: imgur.com" width="480" /></a><br />
<a href="https://imgur.com/2SsNYCl"><img height="640" src="https://i.imgur.com/2SsNYCl.jpg" title="source: imgur.com" width="480" /></a>
<br />
<span style="font-family: "calibri"; font-size: large;">2. Turn on high heat and let it boil. Once boiled, turn to low heat and simmer for 30mins. </span><br />
<span style="font-family: "calibri"; font-size: large;">3. The fruit will be very soft. Use a potato masher to mash the fruit and release its liquids. Allow the cider to cook on low for 15 mins more.</span><br />
<a href="https://imgur.com/cNQEMkt"><img height="640" src="https://i.imgur.com/cNQEMkt.jpg" title="source: imgur.com" width="480" /></a>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">4. Let it cool down till desire temp. Very slowly strain the chunky liquid though a fine mesh sieve into a pitcher/bowl. You can discard the solids. Serve the cider warm. </span><br />
<a href="https://imgur.com/Okxo3RM"><img height="640" src="https://i.imgur.com/Okxo3RM.jpg" title="source: imgur.com" width="480" /></a><br />
<span style="font-family: "calibri"; font-size: large;">5. Leftover cider keeps well in the refrigerator for up to 5-7 days. Warm up before serving-- or drink it cold.</span><br />
<span style="font-family: "calibri"; font-size: large;">6. Make ahead tip: Cider can be frozen up to 3 months. Thaw in the refrigerator.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Note:</u> </i></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>1. As I like natural sweetness, I did not add any more sugar. You may add sugar to your likeness.</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>2. If you want to simmer longer or keep the fruits in, remove the orange pith to avoid getting the cider to become bitter.</i></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com1tag:blogger.com,1999:blog-4342310444700273133.post-45159854840416103442019-03-13T09:03:00.000+08:002019-03-13T09:03:28.781+08:00Spinach Stuffed Chicken Breast<span style="font-family: "calibri"; font-size: large;">Since my quest for no carbo breakfast, I have been planning and preparing my breakfast myself. Many times, I baked my food the day before, kept some in the freezer and request my helper to heat it up for my breakfast for the next few days.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">One of the reason I have decided to go carbo free breakfast (on weekdays usually) was due to a talk I attended when I was at <a href="https://passionbaker.blogspot.com/2018/08/a-detox-and-wellness-at-amity-wellness.html" target="_blank">Amity Wellness</a>. Since that time, I have try to prepare carbo-less breakfast when I go to work. There are of course cheat days and exception days. But it will revert back to carb-less days once I go back to my routine.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">Not having carbos in my breakfast means I have to be creative in what I eat. I'm always on the quest to search for recipes which are easy and can be frozen. This recipe - <b>Spinach Stuffed Chicken Breast</b> is healthy and easy to prepare. I took this with kale in the morning.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="640" src="https://i.imgur.com/Mki0zGv.png" width="480" /></span><br />
<span style="font-family: "calibri"; font-size: large;"><b><span style="color: #660000;"><u>Recipe for Spinach Stuffed Chicken Breast</u></span></b>, adapted from <a href="https://thatlowcarblife.com/spinach-stuffed-chicken-2/" target="_blank">That Low Carb Life</a>.</span><br />
<span style="font-family: "calibri"; font-size: large;">(Makes 2 large chicken breast)</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">2 chicken breasts</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tbsp Olive oil</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Smoked paprika</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Sea salt</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Garlic powder</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Onion flakes</span><br />
<span style="font-family: "calibri"; font-size: large;">80g Cream cheese, softened</span><br />
<span style="font-family: "calibri"; font-size: large;"><strike>¼ cup grated Parmesan</strike> (I omitted this)</span><br />
<span style="font-family: "calibri"; font-size: large;">2 tbsp Dijon Mustard</span><br />
<span style="font-family: "calibri"; font-size: large;">1 Cup chopped fresh Spinach</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Garlic powder</span><br />
<span style="font-family: "calibri"; font-size: large;">½ tsp Chilli powder </span><br />
<span style="font-family: "calibri"; font-size: large;">¼ tsp Sea salt</span><br />
<span style="font-family: "calibri"; font-size: large;">¼ tsp Ground pepper</span><br />
<br />
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">1. Preheat oven to 170C. </span><br />
<span style="font-family: "calibri"; font-size: large;">2. </span><span style="font-family: "calibri"; font-size: large;">Place the chicken breasts on a cutting board and drizzle with olive. </span><br />
<span style="font-family: "calibri"; font-size: large;">3. </span><span style="font-family: "calibri"; font-size: large;">Add the paprika, salt, garlic powder, and onion flakes to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.</span><br />
<span style="font-family: "calibri"; font-size: large;">4. </span><span style="font-family: "calibri"; font-size: large;">Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.</span><br />
<span style="font-family: "calibri"; font-size: large;">5. </span><span style="font-family: "calibri"; font-size: large;">Add cream cheese, mustard, spinach, garlic, chilli powder, salt and pepper to a small mixing bowl and stir well to combine.</span><br />
<span style="font-family: "calibri"; font-size: large;">6. </span><span style="font-family: "calibri"; font-size: large;">Spoon the spinach mixture into each chicken breast evenly.</span><br />
<span style="font-family: "calibri"; font-size: large;">7. Place the chicken breasts in a baking tray. </span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="640" src="https://i.imgur.com/zevNQBu.png" width="480" /></span><br />
<span style="font-family: "calibri"; font-size: large;">8. Bake, uncovered, for 22-25 mins or until chicken is cooked through.</span><br />
<span style="font-family: "calibri"; font-size: large;">9. Serve with salad.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="640" src="https://i.imgur.com/vP8JNzH.png" width="480" /></span>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-5188092243551778032019-02-20T07:52:00.000+08:002019-02-20T07:52:50.735+08:00Wholewheat Poolish Artisan Buns<span style="font-family: "calibri"; font-size: large;">My recent trip to the new Library@Vivo City brought me back a baking book - The French Baker. The book has many good pastry recipes, which was difficult to resist.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">For a bread lover like me, the first attempt was to try his Semi-sourdough bread. The second attempt, I baked into smaller buns and added wholemeal flours. The crumbs were soft and light. I really like the flavour. I think I might end up with buying this book to keep!</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="400" src="https://i.imgur.com/UnIyNed.png" width="400" /></span>
<span style="color: #990000; font-family: "calibri"; font-size: large;"><b>Wholewheat Poolish Buns, adapted from The French Baker.</b></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>(Makes 9 buns)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>Poolish</i></span><br />
<span style="font-family: "calibri"; font-size: large;">100g Water</span><br />
<span style="font-family: "calibri"; font-size: large;">100g Plain flour</span><br />
<span style="font-family: "calibri"; font-size: large;">3g Yeast</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i>Main dough</i></span><br />
<span style="font-family: "calibri"; font-size: large;">100g Wholewheat, coarse</span><br />
<span style="font-family: "calibri"; font-size: large;">300g Plain flour</span><br />
<span style="font-family: "calibri"; font-size: large;">200g Water (or slightly more)</span><br />
<span style="font-family: "calibri"; font-size: large;">6g Yeast</span><br />
<span style="font-family: "calibri"; font-size: large;">12g Fine Sea Salt</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Method:</i></u></span><br />
<span style="font-family: "calibri"; font-size: large;"><i>Poolish:</i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Put yeast and water in a medium bowl and stir till fully dissolved.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Add the flour and whisk gently until a soft sticky paste forms.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. Cover with cloth or plastic wrap and refrigerate overnight.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i>Main dough:</i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. Place flour, water, salt and yeast in the bowl of an electric mixer fitted with a dough hook and mix on low speed for 10mins.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Add the poolish, increase speed to medium and knead for another 10mins or until the dough comes away from the side of the bowl.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. Do the windowpane test.</span><br />
<span style="font-family: "calibri"; font-size: large;">4. Then cover the dough with a cloth in a bowl and set aside in a warm place to prove for 45mins.</span><br />
<span style="font-family: "calibri"; font-size: large;">5. When the dough has risen, knock it down, then fold the sides towards the centre to remove as much gas as possible.</span><br />
<span style="font-family: "calibri"; font-size: large;">6. Cover and set aside for another 45mins, or until double in size. Then knock the dough down again.</span><br />
<span style="font-family: "calibri"; font-size: large;">7. The dough is now ready to be divided and balled.</span><br />
<span style="font-family: "calibri"; font-size: large;">8. Place the dough on a lightly floured work surface. Divide the dough equally into 9. Approximately 132g for each dough.</span><br />
<span style="font-family: "calibri"; font-size: large;">9. Take a portion of the dough in the cupped palm of your hand and flatten slightly. Then bring the outside edges into the middle and pinch to seal. Turn the ball over and drag the base over the work surface several times.</span><br />
<span style="font-family: "calibri"; font-size: large;">10. Place the balls, seam side down on a lightly floured tray, cover with a cloth and set aside to prove for 1-1 1/2hrs or double in size.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="300" src="https://i.imgur.com/Df9VUik.jpg" width="400" /></span><br />
<span style="font-family: "calibri"; font-size: large;">11. Meanwhile, preheat oven to 240C at least 30mins before baking.</span><br />
<span style="font-family: "calibri"; font-size: large;">12. To check if the dough is ready, gently push it with the palm of your, it should feel soft but the dough should still spring back to its original shape.</span><br />
<span style="font-family: "calibri"; font-size: large;">13. Dust a little flour over the top of dough. Using a sharp paring knife, score the dough at the sides or the middle.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="299" src="https://i.imgur.com/haYAMLl.jpg" width="400" /></span><br />
<span style="font-family: "calibri"; font-size: large;">14. Place on the bottom shelf of the oven and spray water into the oven for 5 secs, then quickly close the oven door.</span><br />
<span style="font-family: "calibri"; font-size: large;">15. Bake for 20mins. To check if the bread is ready, open the oven door and tap the crust with your index fingers. The bread is ready when the crust feels hard and the bun sounds hollow and dry.</span><br />
<span style="font-family: "calibri"; font-size: large;">16. Remove from the oven and let it cool completely before consuming.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="300" src="https://i.imgur.com/xGsZOU8.jpg" width="400" /></span><br />
<span style="font-family: "calibri"; font-size: large;">The original attempt of his Pain Sur Poolish. I was satisfied with the crumbs of this recipe, which made me attempt it again...and again.</span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="400" src="https://i.imgur.com/DIWEpil.png" width="320" /></span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="400" src="https://i.imgur.com/gvJAGC3.png" width="320" /></span><br />
<span style="font-family: "calibri"; font-size: large;"><img height="400" src="https://i.imgur.com/Kcw7ugp.png" width="320" /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-63804097855714017582019-02-03T10:14:00.001+08:002019-02-03T10:14:05.006+08:00Hae Bee Hiam (Nonya style)<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This year's Chinese New Year seems to be my most free period. For usual years, I will be busy baking CNY goodies for my family members. However, this year, I have decided not so, as my sisters didn't want to eat any, and I'm also cutting down on snacks consumption.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Since I have the luxury of time, I have decided to make Hae Bee Hiam, which can compliment any foods. After making, I realised it was not a difficult process, I should have done this long ago!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This version of Hae Bee Hiam taste good. With the addition of kaffir leaves, it made the taste very fragrant. It's almost like "tom yam" taste. My learning point is, I had fry the hae bee a bit too long and made it slightly harder, not so chewy. Otherwise, the taste was good.</span><br />
<img height="640" src="https://i.imgur.com/KDVO5Gi.jpg" width="480" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u><span style="color: #660000;"><b>Hae Bee Hiam</b>, adapted from </span><a href="https://themeatmen.sg/hae-bee-hiam/" target="_blank">The MeatMen</a></u></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">300g Dried shrimp, rinsed and dry</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">6 Kaffir lime leaves, finely sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tbsp Sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cooking oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><u>Rempah paste:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">25 Shallots</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">6 cloves Garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 Fresh chilli buddies, sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">11 Dried chillies, soaked till soft and cut</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 Lemongrass, only the bulb is used, cut small</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5 pieces Candlenuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">15g Toasted belacan powder (I cut and toast it lightly in a small pan over low heat)</span><br />
<script async="" charset="utf-8" src="//s.imgur.com/min/embed.js"></script>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img height="400" src="https://i.imgur.com/ail1PT6.jpg" width="225" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-style: italic;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-style: italic;"><u>Method:</u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1. Pulse 300g dried shrimp till coarsely ground, with small bits of dried shrimps.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2. Dry fry the shrimps in a wok till fragrant. Set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3. Blend rempah ingredients in a food processor into fine paste.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4. Heat cooking oil in wok. Approximately 6tbsp.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5. Add in the blended rempah paste. At this point, it will splatter. Stir continuously.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img height="400" src="https://i.imgur.com/KVCLh7E.jpg" width="225" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">6. Fry till fragrant and until the oil gets absorbed into the rempah, and until quite dry.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">7. Add in the coarsely ground shrimp.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">8. Continue to stir fry till well combined.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">9. Add in sugar now and stir well.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">10. Add in the finely sliced kaffir lime leaves.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">11. Fry till the Hae Bee Hiam texture is crumbly.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">12. Do not cook too long as Hae Bee Hiam will become dry and hard.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">13. Leave to cool before bottling.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img height="400" src="https://i.imgur.com/w6cEXBa.jpg" width="300" /></span><br />
<br />Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-34346945985176428232018-09-24T21:05:00.000+08:002018-09-26T18:37:28.836+08:00In Collaboration With Floral Garage Singapore<span style="font-family: "verdana" , sans-serif;">This post is in collaboration with <a href="https://floralgaragesg.com/" target="_blank">Floral Garage Singapore</a>.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://floralgaragesg.com/" target="_blank">Floral Garage Singapore</a> <span style="background-color: white; text-align: center;">is an established Singapore florist </span></span><span style="background-color: white; font-family: verdana, sans-serif; text-align: center;">company comprised of a team of passionate floral hobbyists and professional florists. They offered wide range of flowers from hand bouquets to table centrepiece to standing flowers and even gifts. They also served corporate clients and individuals, and does delivery in Singapore. They are also looking for opportunities to franchise their business.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/44835035582/in/datetaken-public/" title="cake_steamedchocolate03"><img alt="cake_steamedchocolate03" height="500" src="https://farm2.staticflickr.com/1969/44835035582_ab1c9a0276.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">I had the opportunity to collaborate with them recently, using their flower centrepiece to compliment my cake presentation. Their flowers bright and fresh. It made my cake stands out more. The flower display recommended by them is called <a href="https://floralgaragesg.com/product/g17-martial/" target="_blank">Martial</a>. Thank you Floral Garage SG for this wonderful opportunity.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">For this function of mine, I made Zoe’s Steamed Chocolate Cake. There were only good reviews on this cake from my guests. For your next function, why not try this combination - flower centrepiece from Floral Garage SG and Zoe's Steamed Chocolate Cake. It is easy to make and taste delicious without frostings.</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; text-align: center;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/44835049682/in/datetaken-public/" title="cake_steamedchocolate01"><img alt="cake_steamedchocolate01" height="500" src="https://farm2.staticflickr.com/1959/44835049682_d9d6e43d50.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </span><br />
<h3>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; text-align: center;"><b><span style="color: purple;">Recipe for Steamed Moist Chocolate Cake,</span></b> adapted from <a href="http://www.bakeforhappykids.com/2017/04/best-steamed-chocolate-cake.html" target="_blank">Bake for Happy Kids</a></span></span></h3>
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">(Makes a 10x10 and 6x6, serves at least 60 people)</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; text-align: center;"><br /></span>
<span style="background-color: white; text-align: center;"><i><u>Ingredients:</u></i></span></span><br />
<div>
<span style="font-family: "verdana" , sans-serif;">200g Unsalted butter</span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; text-align: center;">120g Caster sugar<br />100g Light brown sugar<br />360g Evaporated milk<br />4 large eggs, about 70g each with shell and lightly beaten<br />2 tsp Vanilla extract<br />200g Plain flour</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;">100g Cocoa powder, preferably Dutch process (I used </span></span><span style="background-color: white; font-family: "verdana" , sans-serif;">Valrhona</span><span style="background-color: white; font-family: "verdana" , sans-serif;">)</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif;">2 tsp Baking powder</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">1 tsp Baking soda<br />1/2 tsp Fine sea salt</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><i><u>Method:</u></i></span></span></div>
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">
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<div style="text-align: justify;">
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></span></div>
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<div style="text-align: justify;">
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1. Line the bottom of the square pans with a piece of baking paper. Preheat steam oven.</span></span></span></div>
<span style="background-color: white; font-family: "verdana" , sans-serif; text-align: center;">
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.</span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">4. Add eggs and vanilla into the butter mixture and whisk until combined.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.</span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">7. Pour batter into the prepared pan and place the pans into the steam oven. Cover pan with a large piece of foil.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">8. Set the steam oven for 45mins at 100C.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">10. Slice the cake into 1cm thick and 3cm long each. </span></div>
<div style="-webkit-text-size-adjust: auto; text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: small;">11. Arrange them into the tier cake display, together with Floral Garage flowers.</span></div>
<span style="background-color: white; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/44835028272/in/datetaken-public/" title="cake_steamedchocolate04"><img alt="cake_steamedchocolate04" height="375" src="https://farm2.staticflickr.com/1929/44835028272_c72021d0aa.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/29948773397/in/datetaken-public/" title="cake_steamedchocolate02"><img alt="cake_steamedchocolate02" height="500" src="https://farm2.staticflickr.com/1974/29948773397_e6d9d30270.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="background-color: white; font-family: "customfont" , "helvetica" , "arial" , sans-serif; font-size: 16px; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><br /></span></span></span></div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com1tag:blogger.com,1999:blog-4342310444700273133.post-36118524515490068072018-09-01T07:00:00.000+08:002018-09-01T07:00:00.148+08:00Vanilla Cheesecake<span style="font-family: "calibri"; font-size: large; text-align: justify;">A modified recipe for Vanilla Cheesecake made for my nephew's birthday. It had been a long time since I baked a birthday cake. I requested to make a cheesecake since fanciful decoration is not required.</span><br />
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/30402284588/in/datetaken-public/" title="cheesecake_vanilla01"><img alt="cheesecake_vanilla01" height="640" src="https://farm2.staticflickr.com/1896/30402284588_cc09398bd3_z.jpg" width="477" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></span><br />
<b style="color: purple; font-family: calibri; font-size: x-large; text-align: justify;">Recipe for Vanilla Cheesecake</b><br />
<h4>
<i style="font-family: calibri; text-align: justify;"><span style="font-size: large;">(Makes a 9″ round cheesecake)</span></i></h4>
<span style="font-size: large;"><span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;"></span><span style="background-color: white; font-family: "calibri"; text-align: justify;"><i><u>Ingredients:</u></i></span></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;"><i>Crust:</i></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">500g Digestive biscuits, finely grind (I finished up the whole packet as I do not want to keep any)</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">50g Salted butter, soften</span><br />
<span style="font-size: large;"><span style="background-color: white; font-family: "calibri"; text-align: justify;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;"></span><span style="background-color: white; font-family: "calibri"; text-align: justify;">1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.</span></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">2. Using the back of your fingers, press the mixture into the base of a springform pan until the base is firm and compact.</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">3. Baked in a pre-heated oven of 160C for 10mins.</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">4. Remove from oven and let it cool.</span><br />
<span style="font-size: large;"><span style="background-color: white; font-family: "calibri"; text-align: justify;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;"></span><span style="background-color: white; font-family: "calibri"; text-align: justify;"><i>Filling:</i></span></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">750g Cream cheese, softened</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">130g Fine sugar</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">4 Eggs, room temperature</span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri";"><span style="background-color: white; font-size: large;">150g Honey yogurt (or plain yogurt. I used the brand - Thick & Creamy Honey)</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri";"><span style="background-color: white; font-size: large;">1 Vanilla pod, scraped the seeds</span></span></div>
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; text-align: justify;"></span><span style="background-color: white; font-family: "calibri"; text-align: justify;"><u><i>Method:</i></u></span></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">1. Beat cream cheese and sugar in a mixer until it is smooth without lumps.</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">2. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.</span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: "calibri"; font-size: large;">3. Add in yogurt, followed by vanilla seeds. Mix well. </span></span><br />
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/44269150511/in/datetaken-public/" title="cheesecake_vanilla02.jpg"><img alt="cheesecake_vanilla02.jpg" height="500" src="https://farm2.staticflickr.com/1844/44269150511_508b8fa74f.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">4. Pour the batter into the pan. </span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">5. Bake in the preheated oven of 160C for 60mins on the 2nd rack (lowest 2nd).</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">6. Once done, turn off the oven and let the cheesecake cool in the oven completely. (I left it overnight.) </span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">7. Remove the cheesecake from its pan and chill for at least 4 hours.</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">8. To decorate, sprinkle snow powder. Refrigerate well.</span><br />
<span style="background-color: white; font-family: "calibri"; font-size: large; text-align: justify;">9. Before serving, remove from the fridge and left it outside for at least half hour. Slice, serve and enjoy!</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/30402283948/in/datetaken-public/" title="cheesecake_vanilla03"><img alt="cheesecake_vanilla03" height="331" src="https://farm2.staticflickr.com/1881/30402283948_47041e795a.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; text-align: justify;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-59997704256854099592018-08-22T14:26:00.001+08:002018-08-22T14:26:30.957+08:00A Detox and Wellness at Amity Wellness<span style="font-family: "calibri"; font-size: large;">I decided to go for a detox and wellness programme recommended by my sister's friend. She sang good reviews about the place, which tempted both of us to experience it.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">The booking of the programme and the accommodation was done quickly, and so we booked an air ticket to Phuket, and off we went.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">There was pre-screening of our diets and habits. And before we went, we were to be on a pre-cleansing programme for 14 days, namely to make our body more alkaline by avoiding mostly diaries and meats.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><b><u>Induction and Consultation</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">Upon our arrival, we were ushered to a room to do our induction and consultation. Based on the pre-programme screening surveys, we were given a report of our diet & illness and toxicity. From this report, Michelle (the owner of Amity) will advise on the activities which we will undergo as part of the programme, and the diet we should take - four days raw food fast and three days intermittent fast for us. We also took our weight, visceral fats and body measurements during this time.</span><br />
<span style="font-family: "calibri"; font-size: large;">On the seventh day, we took the same measurements and make a comparision of how the programme have helped us. For me, there was no visible changes. :'(</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u><b>Amity Wellness Amenities</b></u></span><br />
<span style="font-family: "calibri"; font-size: large;">The villa is not a huge place. However, it has most of the amenities that we required. </span><br />
<ul>
<li><span style="font-family: "calibri"; font-size: large;">Massage room with 2 beds</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Colema with 4 individual rooms</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Infra-red Inflammation room with 2 pods</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Infra-red sauna</span></li>
<li><span style="font-family: "calibri"; font-size: large;">A pool</span></li>
<li><span style="font-family: "calibri"; font-size: large;">A bar, where we get our dosage of coconut juice</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Seating areas around the pool</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Function room</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Steam sauna (outside the premise where we can also use)</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Alkaline water refill points</span></li>
</ul>
<span style="font-family: "calibri"; font-size: large;"><u><b>Amity Freebies - Found in room</b></u></span><br />
<span style="font-family: "calibri"; font-size: large;">Included in our package were freebies from Amity. These include:</span><br />
<ul>
<li><span style="font-family: "calibri"; font-size: large;">Notebook</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Amity Introduction book</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Pen</span></li>
<li><span style="font-family: "calibri"; font-size: large;">1.6L BPA free water bottle</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Amity Wellness singlet </span></li>
<li><span style="font-family: "calibri"; font-size: large;">Thai (yoga) pants</span></li>
</ul>
<br />
<span style="font-family: "calibri"; font-size: large;"><u><b>Our room - Superior Deluxe</b></u></span><br />
<span style="font-family: "calibri"; font-size: large;">As there were two of us, we requested for a bigger room. The room has a king size bed, but they added another single bed for us. Upon arrival, we received the freebies on our bed respectively.</span><br />
<span style="font-family: "calibri"; font-size: large;">We have a kitchenette, where the staff will bring in our foods and placed them in the refrigerator. We also have sofa and table, and dressing table. There is also a tv, dvd player, alarm clock, and wardrobe in our room. There is a patio outside our room with a table and two chairs. There's where usually my sister and I had our meals.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><b><u>General Activities</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">A typical day starts with an exercise at 7.15am, either a yoga, a fitness or a walk at the mountain. Following that, will be our daily group meeting, where we are rewarded with super shots and ginger tea. After that, it's our usual hourly activity. Noon time is also a common activity like health workshop, or food demo. After that, it's a trip to the beach if anyone wants to go. Otherwise, it'll be own activity or personal time. Evening time is usually a workshop. Typically, all activities are an hour duration. The usual general activities include:</span><br />
<ul>
<li><span style="font-family: "calibri"; font-size: large;">Yoga, health fitness, mountain walk</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Food demos, health talks, workshops</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Evening talks and workshops</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Infra-red Inflammation pod</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Massage</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Colema</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Steam sauna (at another premise)</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Morning meeting with supershot drinks</span></li>
</ul>
<span style="font-family: "calibri"; font-size: large;"><b><u>Workshops & Talks</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">Interesting workshops at noon include Human Hormones, Vitamins and food demos. Evening workshops include Reiki, NLP and tuning forks. Although these talks and workshops are organised for everyone, we can have the option not to attend it. These are not compulsory.</span>
<span style="font-family: "calibri"; font-size: large;"><br /></span><br />
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<span style="font-family: "calibri"; font-size: large;"><b><u>Additional Services</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">There are additional services which one might want to take up during their programme at Amity. These professionals work with Amity for a long time and they engaged only the good ones. For myself, I went for the <span style="color: #990000;"><i>Body Alignment</i></span>, <span style="color: #990000;"><i>Ear Candling</i></span> and <span style="color: #990000;"><i>Float</i></span>. For the body alignment, the therapist did a twist to my right hip, stating that my hips were not balanced. After the session, he showed me an exercise to do everyday to balance my hip.</span><br />
<span style="font-family: "calibri"; font-size: large;">For the ear candling, it cleared my ear wax and I can actually see the amount being cleared.</span><br />
<span style="font-family: "calibri"; font-size: large;">The Float was something nice and relaxing. We float in the water of magnesium flakes. This allowed us to take in magnesium through our skin. We slept very well that night.</span><br />
<span style="font-family: "calibri"; font-size: large;">Other than the paid professional services, we found some time to venture outside the villa to have our mani and pedicures done (at a very cheap rate).</span><br />
<br />
<span style="font-family: "calibri"; font-size: large;"><b><u>Meals & Supplements</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">Having said that we were on raw fast for four days, we had breakfast, lunch, dinner and supper. A typical breakfast was granola with fruits. A typical lunch was shredded vegetable with some dressing and similar to dinner. Dessert was raw cake. And our supper was hot chicken broth. The food seems exciting at first, but after three days, my sister couldn't eat anymore. I was still happily enjoying the raw cold food.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">However, with the supplements that were given to us, we didn't feel hungry despite having raw food. Supplements are usually in pill forms. They include spirulina, activated charcoal, probiotics, chlorophyll powder, fibre drink and coconut oil. After we started our intermittent fast, we had to take additional turmeric powder and bowel cleansing pills. During intermittent fast, we were not allowed to eat for 16 hours, therefore, we were only left with two meals a day - breakfast & dinner, with hot broth included. Actually with the activities and the supplements, we don't feel hungry. And we drink a lot of alkaline water there.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/42383485330/in/datetaken-public/" title="Amity Wellness_Medium"><img alt="Amity Wellness_Medium" height="281" src="https://farm2.staticflickr.com/1833/42383485330_0a8d16463a.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><b><u>Verdict</u></b></span><br />
<span style="font-family: "calibri"; font-size: large;">In conclusion, even though I didn't lose what I desired to, I have gained vast knowledge of healthy eating and living. There were a lot of information imparted to us. We were given a USB drive each which contains information which we need to know, and the recipes to the food we consume. The only thing I dislike was consuming the pills. I just couldn't swallow them.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">Our favourite activity turned out to be Colema, which is colon cleansing. It felt good to cleanse the colon of the toxins that were built up over the years. The staff at Amity was very friendly and helpful. They knew what we were going through and gave us encouragement. It's not easy not to consume meat or other food stuff over a seven-day period. But we survived. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">This is one trip, where we relaxed, detox and build up our wellness. I will return again some day. Thank you to the wonderful team for a great experience.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i>[Note: I paid for my experience. This is not a sponsored post.]</i></span>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-47982371304606758912018-04-22T10:10:00.001+08:002018-04-22T10:10:03.733+08:00Thai Milk Tea Chiffon Cake<span style="font-family: "calibri"; font-size: large;">I like to drink Thai milk tea. I find that it has very special flavour. I will usually order this tea whenever I visit Thai cafes. However, I find that the Thai milk tea served in restaurants and cafes are very sweet. It caused toothaches when drinking them. </span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I didn't think I would want to buy the tea leaves and make it myself though. Fortunately, my colleague brought in a packet of Thai tea leaves one day and gave some to me. I was happy to receive it since I can make for my children and use the tea leaves to bake too.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804554210/in/datetaken-public/" title="cake_thaimilktea07"><img alt="cake_thaimilktea07" height="500" src="https://farm1.staticflickr.com/856/39804554210_bf935a7482.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">I've seen several bakes with Thai Milk Tea and I'm tempted to try it. Found a few recipes that looks good, like <a href="http://www.bakingtaitai.com/2016/07/thai-milk-tea-cotton-cake.html" target="_blank">BakingTaiTai</a> and <a href="http://honeybeesweets88.blogspot.sg/2016/09/thai-milk-tea-butter-cake.html" target="_blank">HoneyBeeSweets</a>. However, I decided on a lighter cake - chiffon, from <a href="http://www.sumopocky.com/2016/05/thai-milk-tea-chiffon-cake.html" target="_blank">Sumopocky</a>. The recipe was easy to follow, and my chiffon turns out well. The fragrance of the Thai tea during baking smell wonderfully good. The cake also tasted rich with the Thai tea leaves. Next time, I shall try a frosted Thai Milk Tea Cake. :)</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804553800/in/datetaken-public/" title="cake_thaimilktea08"><img alt="cake_thaimilktea08" height="500" src="https://farm1.staticflickr.com/861/39804553800_a4aa0dbd1f.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span><span style="font-family: "calibri"; font-size: large; text-align: justify;"><b><span style="color: #660000;">Recipe for Thai Milk Tea Chiffon Cake</span></b>, modified from <a href="http://www.sumopocky.com/2016/05/thai-milk-tea-chiffon-cake.html" target="_blank">Sumopocky</a>.</span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i>(Makes a 8" tube cake)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><u><i><br /></i></u></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Ingredients:</i></u></span><br />
<span style="font-family: "calibri"; font-size: large;">150g Whole milk</span><br />
<span style="font-family: "calibri"; font-size: large;">15g Thai tea leaves</span><br />
<span style="font-family: "calibri"; font-size: large;">(<i>yields 95g milk for me</i>)</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">6 Egg yolks </span><br />
<span style="font-family: "calibri"; font-size: large;">40g Caster sugar</span><br />
<span style="font-family: "calibri"; font-size: large;">60g Vegetable oil</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">90g Cake flour</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Baking powder</span><br />
<br />
<span style="font-family: "calibri"; font-size: large;">6 Egg whites</span><br />
<span style="font-family: "calibri"; font-size: large;">75g Caster sugar</span><br />
<span style="font-family: "calibri"; font-size: large;">1/4 tsp Corn flour</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">1. In a small pot, bring the milk and tea leaves to a simmer. Let the leaves steep for about 10 mins. Leave to cool.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. In a mixing bowl, </span><span style="font-family: "calibri"; font-size: large;">beat the egg yolks and caster sugar together.</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">3. Mix in the vegetable oil.</span></div>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">4. Sieve the milk and thai tea leaves into the egg yolk mixture. </span><span style="font-family: "calibri"; font-size: large; text-align: justify;">Mix in some of the thai tea leaves. I just scrap out the finer leaves from the sieve and add to the mixture. </span><br />
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804555250/in/datetaken-public/" title="cake_thaimilktea01"><img alt="cake_thaimilktea01" height="500" src="https://farm1.staticflickr.com/783/39804555250_23a6092f6f.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">5. </span><span style="font-family: "calibri"; font-size: large;">Sift the cake flour and baking powder into the mixture and mix well. Set aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">6. In a clean mixing bowl, use a whisk, beat the egg whites on medium speed till it gets frothy.</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">7. Gradually add the sugar with cornflour into the egg whites. Beat until stiff peaks. </span><br />
<span style="font-family: "calibri"; font-size: large;">8. Mix in 1/3 of the meringue into the egg yolk batter.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/41572502122/in/datetaken-public/" title="cake_thaimilktea02"><img alt="cake_thaimilktea02" height="500" src="https://farm1.staticflickr.com/864/41572502122_a7e4c3ed10.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">9. Add the rest of the meringue and gently fold into the mixture.</span><br />
<span style="font-family: "calibri"; font-size: large;">10. Transfer to the cake pan. Throw the pan from a height 2x to release big bubbles.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804555040/in/datetaken-public/" title="cake_thaimilktea03"><img alt="cake_thaimilktea03" height="500" src="https://farm1.staticflickr.com/791/39804555040_1203e003c8.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">11. Bake in a preheated oven at 170°C for about 50 mins. When baked, turn the pan upside down to let it cool completely.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804554970/in/datetaken-public/" title="cake_thaimilktea04"><img alt="cake_thaimilktea04" height="500" src="https://farm1.staticflickr.com/834/39804554970_e0525c150c.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804554900/in/datetaken-public/" title="cake_thaimilktea05"><img alt="cake_thaimilktea05" height="500" src="https://farm1.staticflickr.com/903/39804554900_b9a0ab7511.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<ol><span li="" style="font-family: "calibri"; font-size: large;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39804554390/in/datetaken-public/" title="cake_thaimilktea06"><img alt="cake_thaimilktea06" height="500" src="https://farm1.staticflickr.com/853/39804554390_f1f85ce33c.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span></ol>
</div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Note:</u></i></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="font-family: "calibri"; font-size: large;">I used 60g eggs without the shell.</span></li>
<li><span style="font-family: "calibri"; font-size: large;">The batter was full to the rim using a 8"pan. Probably a 9"pan will be better.</span></li>
<li><span style="font-family: "calibri"; font-size: large;">Can reduce baking powder to 1/2 tsp.</span></li>
<li><span style="font-family: "calibri"; font-size: large;">The egg yolk batter is quite watery as I used up all the milk tea at 95g.</span></li>
</ol>
</div>
</div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com4tag:blogger.com,1999:blog-4342310444700273133.post-72823020339579478872018-03-12T09:24:00.001+08:002018-03-12T09:24:14.586+08:00Pandan Coconut Ogura Cake<span style="font-family: "calibri"; font-size: large; text-align: justify;">I have always been a fan of any pandan coconut food - Nonya kuehs, chiffons and Kayas etc. And I get attracted to them easily, whether to eat or to bake or cook. Sometimes, I just have the urge to buy pandan leaves, then decide later what I want to do with it. With abundant leaves and eggs, I made kaya last week. </span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">With leftover pandan extract, I decided to make Pandan Coconut Ogura Cake. Initially, the cake rose well in the oven, but when removed from the oven, it collapsed. I was worried that my cake will be flat with a layer of kueh structure. Fortunately, it looked quite good after it had cooled although the holes were not even. It was soft and fragrant. Despite having placed a water cup in the oven, the oven was still too hot for the meringue. I shall reduce the temperature further if I bake this cake again.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/40699877852/in/datetaken-public/" title="cake_pandancoconutogura2"><img alt="cake_pandancoconutogura2" height="500" src="https://farm5.staticflickr.com/4797/40699877852_dcf7340cf5.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span><span style="font-family: "calibri"; font-size: large; text-align: justify;"><b><span style="color: #660000;">Recipe for Pandan Coconut Ogura Cake</span></b>, adapted from <a href="http://nasilemaklover.blogspot.sg/2015/07/pandan-coconut-ogura-chiffon-cake.html" target="_blank">Nasi Lemak Lover</a>.</span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i>(Makes a 8"round cake)</i></span><br />
<span style="font-family: "calibri"; font-size: large;"><u><i><br /></i></u></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Ingredients:</i></u></span><br />
<span style="font-family: "calibri"; font-size: large;">4 Egg yolks (original was 5, I used only 4)</span><br />
<span style="font-family: "calibri"; font-size: large;">1 Whole egg (approx. 65g)</span><br />
<span style="font-family: "calibri"; font-size: large;">40g Vegetable oil</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">80g Coconut cream (I used Kara)</span><br />
<span style="font-family: "calibri"; font-size: large;">10g Pandan extract</span><br />
<span style="font-family: "calibri"; font-size: large;">Pinch of salt</span><br />
<span style="font-family: "calibri"; font-size: large;">85g Cake flour, sifted</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;">5 Egg whites</span><br />
<span style="font-family: "calibri"; font-size: large;">80g Caster sugar</span><br />
<span style="font-family: "calibri"; font-size: large;">1 tsp Corn flour</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span><br />
<ol>
<span li="" style="font-family: "calibri"; font-size: large;">
<li>Line an 8" round cake pan. Preheat oven to 150C. Place a cup of water in the oven.</li>
<li>In a large mixing bowl, beat the egg yolks, whole egg, oil, salt, coconut, pandan extract together till well combined.</li>
<li>Sift in the flour and mix well until no visible lumps. </li>
<li>In a mixer bowl, add in the egg white and beat till foamy.</li>
<li>Gradually add in the sugar mixed with the corn flour and continue beating till glossy and stiff peaks.</li>
<li>Gently fold in the egg white mixture into the egg yolk mixture in 3 separate portions.</li>
<li>Pour the batter into the prepared cake pan and place on the 2nd rack in the oven. Bake for 60mins.</li>
<li>Remove from the oven and let it cool completely.</li>
<li>Slice after cooled and serve.</li>
</span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38932223700/in/datetaken-public/" title="cake_pandancoconutogura1"><img alt="cake_pandancoconutogura1" height="500" src="https://farm5.staticflickr.com/4774/38932223700_e7b04fc781.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></ol>
</div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-81236310029392056592018-01-07T10:38:00.000+08:002018-01-07T10:38:23.372+08:00Flourless Almond Chocolate Cake<span style="font-family: "calibri"; font-size: large; text-align: justify;"><span style="color: #cc0000;">Happy New Year!</span> </span><br />
<span style="color: orange; font-family: "calibri"; font-size: large; text-align: justify;">May 2018 brings you good health, more bakes and more sharing!</span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838491854/in/datetaken-public/" title="cake_flourlesschoc07"><img alt="cake_flourlesschoc07" height="375" src="https://farm5.staticflickr.com/4693/38838491854_ee82fd021f.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; text-align: justify;"><b><span style="color: blue; font-size: x-large;">Recipe for Flourless Almond Chocolate Cake</span></b><span style="font-size: large;">, adapted from </span><a href="https://food52.com/recipes/64554-torta-caprese-chocolate-and-almond-flourless-cake" style="font-size: x-large;" target="_blank">Food52</a><span style="font-size: large;">.</span></span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;">(<i>Makes a 10" cake with 1 1/2" height</i>)</span><br />
<div style="text-align: justify;">
<br />
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: large;">250g Ground almonds (lightly toasted)</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">250g Couverture chocolates, 76% cocoa</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">250g Unsalted butter</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">140g Caster sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Freshly brewed espresso (approx 25g), let it cooled slightly</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">6 Large eggs, separated</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i>Blueberry Coulis </i>(Optional)</span><br />
<span style="font-family: "calibri"; font-size: large;">250g Blueberries</span><br />
<span style="font-family: "calibri"; font-size: large;">2 Tbsp Sugar</span></div>
<br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><u><i>Method:</i></u></span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1. Line a removable base 10" round pan.</span><br />
<span style="font-family: "calibri"; font-size: large;">2. Preheat oven to 150ºC.</span><br />
<span style="font-family: "calibri"; font-size: large;">3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).</span><br />
<span style="font-family: "calibri"; font-size: large;">4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix. </span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838494154/in/datetaken-public/" title="cake_flourlesschoc01"><img alt="cake_flourlesschoc01" height="500" src="https://farm5.staticflickr.com/4692/38838494154_6cf678924c_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">5. Add in the cooled espresso and stir well.</span><br />
<span style="font-family: "calibri"; font-size: large;">6. Then add the sugar and the almond meal, stir to incorporate.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38651519115/in/datetaken-public/" title="cake_flourlesschoc02"><img alt="cake_flourlesschoc02" height="500" src="https://farm5.staticflickr.com/4692/38651519115_457b0f14d3_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">7. Once the mixture is no longer hot, add the egg yolks and stir to combine.</span><br />
<span style="font-family: "calibri"; font-size: large;">8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838492244/in/datetaken-public/" title="cake_flourlesschoc03"><img alt="cake_flourlesschoc03" height="500" src="https://farm5.staticflickr.com/4681/38838492244_340f70e86e_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">9. Fold the whites gently through the chocolate and almond batter.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838493524/in/datetaken-public/" title="cake_flourlesschoc04"><img alt="cake_flourlesschoc04" height="500" src="https://farm5.staticflickr.com/4735/38838493524_3501ed269d_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838493204/in/datetaken-public/" title="cake_flourlesschoc05"><img alt="cake_flourlesschoc05" height="500" src="https://farm5.staticflickr.com/4642/38838493204_b0b5ae1e46_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">11. Let it cool completely in the tin before removing. </span><span style="font-family: "calibri"; font-size: large;">Dust with powdered sugar (if desired).</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38838492584/in/datetaken-public/" title="cake_flourlesschoc06"><img alt="cake_flourlesschoc06" height="500" src="https://farm5.staticflickr.com/4726/38838492584_54221e591e_z.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">12. <i>For blueberry coulis:</i> Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com1tag:blogger.com,1999:blog-4342310444700273133.post-37337792329584349612018-01-02T10:58:00.000+08:002019-01-22T13:36:20.441+08:00Earl Grey Tea Cakes<span style="font-family: "calibri"; font-size: large; text-align: justify;">I baked this a couple of months back. I like to use Nordic wares for butter cakes as I found that they bake well. The shape also came out beautifully when unmould. This is one of the moulds which I like very much - Rose. However, this cake a little to the dry side. Would be better if my earl grey was more fragrant too. Will add more milk in future.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24266661407/in/datetaken-public/" title="earlgrey04"><img alt="earlgrey04" height="499" src="https://farm5.staticflickr.com/4682/24266661407_1e5a26888e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: x-large; text-align: justify;"><b><span style="color: blue;">Recipe for Earl Grey Tea Cakes</span></b>, from Okashi, adapted from <a href="https://www.anncoojournal.com/earl-grey-tea-cake/" target="_blank">Anncoo</a>.</span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><i>(Makes 11 rose and a mini loaf)</i></span><br />
<br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">150g Plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/8 tsp Baking powder</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">150g Unsalted butter, softened</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">130g Icing sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/2 tbsp Honey or Glucose/golden syrup</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">3 Eggs (70g each)</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/8 tsp Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">5g Earl grey tea dust from 2 tea bags</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">15g Ground almond</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 tbsp Fresh whole milk</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Lemon zest from 1 large lemon</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">(I omitted the lemon syrup)</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Method:</i></u></span></div>
<div style="text-align: justify;">
</div>
<ol>
<span style="font-family: "calibri"; font-size: large;">
<li>Preheat oven to 150C. </li>
<li>Sift flour and baking together twice, set aside.</li>
<li>Beat butter, icing sugar and honey together until light and very fluffy. </li>
<li>Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.</li>
<li>Add flour mixture and fold through completely using a spatula. Surface of batter should be glossy and smooth.</li>
<li>Pour batter into prepared loaf tin and bake for 25 mins or skewer inserted into the center of the cake comes out clean.</li>
<li>Note that the baking time may vary according to your oven and the size of your pans.</li>
<li>When the cake is done, unmould cake and place cake on a wire rack to cool completely before serving.</li>
<li>Enjoy with a cup of coffee.</li>
</span></ol>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/39095673232/in/datetaken-public/" title="earlgrey03"><img alt="earlgrey03" height="640" src="https://farm5.staticflickr.com/4738/39095673232_a958f54210_o.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-27700363674207770022017-12-15T11:13:00.002+08:002017-12-15T11:13:28.699+08:00Passionfruit Chiffon Heart<span style="font-family: "calibri"; font-size: large; text-align: justify;">I didn't realise it had been months since I updated my post. Baking scene for me was just the usual foolproof repeated bakes. There wasn't really anything that interesting, which was one of the result this blog is stagnant. :p </span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">I had been busy meeting friends, attending workshops and a few travels. Sometimes, I find it hard to embark on new recipes when nobody wants to try it, or no special occasion. Which also gave me the excuse to laze away from my kitchen.</span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">This is also a bake I made a couple of months back. However, I would like to keep this recipe since it turned out so well. I adapted this recipe from Cuisine Paradise and found it to be so lovely. The passion fruit taste was subtle and nice. And the cake was really soft and fluffy.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38352090214/in/datetaken-public/" title="IMG_2701"><img alt="IMG_2701" height="264" src="https://farm5.staticflickr.com/4523/38352090214_1d92c98a9b_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><b>Recipe for Passion fruit Chiffon Cake</b>, adapted from <a href="https://dayre.me/cuisineparadise/Q1h2WS9s8u" target="_blank">Cuisine Paradise</a>.</span><br />
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><i>(Makes a 20cm heart, or use a 20cm tube pan)</i></span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients: </u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">5 Egg yolks </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">20g Caster sugar </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">60ml Passionfruit juice + all pulps</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">40ml Corn oil</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">100g Cake flour </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/2 tsp Baking powder </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Zest of 1 lemon</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">5 Egg whites</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">80g Caster sugar </span></div>
<span style="font-family: "calibri"; font-size: large; text-align: justify;">1/2 tsp Corn flour</span><span style="font-family: "calibri"; font-size: large;"></span><br />
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24201260487/in/datetaken-public/" title="IMG_2691"><img alt="IMG_2691" height="320" src="https://farm5.staticflickr.com/4681/24201260487_c90206abf8_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38352091004/in/datetaken-public/" title="IMG_2692"><img alt="IMG_2692" height="320" src="https://farm5.staticflickr.com/4689/38352091004_14f15c8786_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1. Using a hand whisk beat egg yolks and sugar till pale and creamy.</span></div>
<br />
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">2. Stir in oil, passionfruit juice, pulp and sieved flour (plus baking powder) in sequence till well combined. Set aside.</span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24201260077/in/datetaken-public/" title="IMG_2694"><img alt="IMG_2694" height="320" src="https://farm5.staticflickr.com/4601/24201260077_5b11aa2204_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">3. Next using an electric mixer, whisk egg whites till foamy. Add in the corn flour in the sugar and add the sugar into the whites gradually. Continue to whisk on till almost stiff peak and glossy.</span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/27284986459/in/datetaken-public/" title="IMG_2696"><img alt="IMG_2696" height="240" src="https://farm5.staticflickr.com/4633/27284986459_ef70b379f4_o.jpg" width="320" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">4. Gently fold whites into flour batter in 3 batches till combined.</span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/38352090634/in/datetaken-public/" title="IMG_2697"><img alt="IMG_2697" height="320" src="https://farm5.staticflickr.com/4542/38352090634_19f71bbace_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24201259717/in/datetaken-public/" title="IMG_2698"><img alt="IMG_2698" height="320" src="https://farm5.staticflickr.com/4596/24201259717_0e50fdb77d_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">5. Pour batter from height into the ungreased tube pan. Bake in preheated 160 degree oven (2nd lower rack) for about 40 minutes or until a skewer inserted in the centre & comes out clean. </span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24201259617/in/datetaken-public/" title="IMG_2699"><img alt="IMG_2699" height="291" src="https://farm5.staticflickr.com/4683/24201259617_4b5c27ac64_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">6. Invert cake tin immediately to cool completely before removing. Then enjoy!</span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/27284986309/in/datetaken-public/" title="IMG_2700"><img alt="IMG_2700" height="279" src="https://farm5.staticflickr.com/4529/27284986309_985b791591_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/24201259017/in/datetaken-public/" title="IMG_2702"><img alt="IMG_2702" height="320" src="https://farm5.staticflickr.com/4584/24201259017_9b8d502dc7_o.jpg" width="240" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
</div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-35743350146211153562017-07-25T21:43:00.000+08:002017-07-25T21:43:04.442+08:00Cravings for Churros<span style="font-family: "calibri"; font-size: large; text-align: justify;">These few months, I had cravings for churros so badly, I just buy them to satisfy my cravings regardless of where I am. I must say, this little choux pastry is not very cheap. I know that I can make it easily, but I got put off when I had to fry them.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35020390393/in/dateposted-public/" title="churros06"><img alt="churros06" height="500" src="https://farm5.staticflickr.com/4265/35020390393_1c8f44b7c8.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;"><br /></span>
<span style="font-family: "calibri"; text-align: justify;">Somehow, the cravings got the better of me. I finally threw in the towel - I made it myself. No regrets for doing it this once. Because after an overdose of making and eating this, it curbed my cravings for a long time now. After searching for a few recipes, I found <a href="http://www.marthastewart.com/255835/churros" target="_blank">Martha Stewart's</a> recipe more comfortable to achieve. Although there were blistles on my churros after frying, it was crispy on the outside and very light inside. It's different from the ones I purchased outside, where the inside is dense and thick. I fell in love with this churros immediately. Coat with sugar and cinnamon and it was truly heaven for me. When the next time my cravings return, I shall try with other flavours. But my favourite shall always be the classic - sugar and cinnamon.</span></span><br />
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35441865760/in/dateposted-public/" title="churros08"><img alt="churros08" height="375" src="https://farm5.staticflickr.com/4233/35441865760_19882eba43.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </span><br />
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;"><span style="background-color: white;"><b>Recipe for Churros, adapted from <a href="http://www.marthastewart.com/255835/churros" target="_blank">Martha Stewart</a>.</b></span><br style="background-color: white; font-family: verdana, sans-serif;" /><span style="background-color: white;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif;"></span><span style="background-color: white;"><i><u>Ingredients:</u></i></span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">113g Unsalted butter</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 cup Water</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">2 tbsp Granulated sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/4 tsp Sea salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 cup Plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">3 large Eggs</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Vegetable oil, for frying</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Granulated sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">Cinnamon powder </span></div>
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;"><br style="background-color: white; font-family: verdana, sans-serif;" /><span style="background-color: white;"><i><u>Method:</u></i></span><br style="background-color: white; font-family: verdana, sans-serif;" /><span style="background-color: white;">1. </span></span><span style="font-family: "calibri";">In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. </span></span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35661278952/in/dateposted-public/" title="churros01"><img alt="churros01" height="500" src="https://farm5.staticflickr.com/4280/35661278952_6a1451ac4d.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35441866350/in/dateposted-public/" title="churros02"><img alt="churros02" height="500" src="https://farm5.staticflickr.com/4217/35441866350_db11426d38.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: large;">2. Reduce heat to low, and sift in flour, stirring for 1 minute.</span><br />
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">3. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition. <i>[I used a spatula to beat in the eggs one at a time.]</i></span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35661279312/in/dateposted-public/" title="churros03"><img alt="churros03" height="500" src="https://farm5.staticflickr.com/4239/35661279312_863cd88a94.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">4. Spoon mixture into a pastry bag fitted with a large open-star tip.</span></div>
<div style="text-align: start;">
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;">5. </span><span style="font-family: "calibri"; text-align: justify;">Heat 3 inches oil in a small pot.</span></span></div>
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">6. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife.</span></div>
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">7. Fry, flipping once, until deep golden brown all over, about 4 minutes. </span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35441866140/in/dateposted-public/" title="churros04"><img alt="churros04" height="500" src="https://farm5.staticflickr.com/4281/35441866140_3d333df10e.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35441865370/in/dateposted-public/" title="churros05"><img alt="churros05" height="500" src="https://farm5.staticflickr.com/4262/35441865370_9a2648ab30.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">8. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35020389903/in/dateposted-public/" title="churros07"><img alt="churros07" height="500" src="https://farm5.staticflickr.com/4264/35020389903_65b0a71bba.jpg" width="281" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div style="text-align: start;">
<span style="font-size: large;"><span style="font-family: "calibri"; text-align: justify;">9. </span><span style="font-family: "calibri"; text-align: justify;">Roll churros in sugar and cinnamon while still warm. </span></span></div>
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">10. Serve with chocolate sauce if required.</span></div>
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;"><br /></span></div>
<div style="text-align: start;">
<span style="font-family: "calibri"; font-size: large; text-align: justify;">Enjoy your homemade churros! <strike>And say goodbye to storebought ones!</strike></span></div>
<div style="text-align: start;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35441864800/in/dateposted-public/" title="churros09"><img alt="churros09" height="500" src="https://farm5.staticflickr.com/4210/35441864800_f8864dda0c.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><span style="font-family: "calibri"; text-align: justify;"><br /></span></div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com2tag:blogger.com,1999:blog-4342310444700273133.post-39321298667061357722017-07-09T10:37:00.000+08:002017-07-09T10:37:23.824+08:00Jaime Oliver's Roast Chicken<span style="font-family: "calibri"; font-size: medium;">It had been a while since my baking friends and I had a gathering. I suggested to come to my house this time for our gathering since I had moved to a new place last year. It was a simple gathering with potluck where they cook and bake very delicious food. We had curry devil, scotch eggs, chutney, mango cake and sakura panna cotta. I also made lemongrass drink and a salad. They were all yummy homemade goodies. And of course, we also had some store bought food too! With these group of baking and cooking experts, I decided baking a roast chicken might suit their taste. So I made Jamie Oliver's Roast Chicken with roast vegetables. I was glad they like it! The roast chicken was soft and tender and flavourful. The roast vegetables were crisp but soft. This is truly one easy and impressive dish to whip up for a function!</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35306021450/in/dateposted-public/" title="chickenroast03"><img alt="chickenroast03" height="375" src="https://farm5.staticflickr.com/4037/35306021450_ac8076b9f4.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: medium;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><b>Recipe for Roast Chicken with roast vegetables, adapted from <a href="http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/" target="_blank">Jamie Oliver</a>.</b></span><br />
<span style="font-family: "calibri"; font-size: medium;"><br /></span>
<span style="font-family: "calibri"; font-size: medium;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "calibri"; font-size: medium;">1 large fresh Chicken </span><br />
<span style="font-family: "calibri"; font-size: medium;">2 medium onions </span><br />
<span style="font-family: "calibri"; font-size: medium;">2 carrots </span><br />
<span style="font-family: "calibri"; font-size: medium;">1 bulb garlic </span><br />
<span style="font-family: "calibri"; font-size: medium;">1 lemon </span><br />
<span style="font-family: "calibri"; font-size: medium;">1 bunch of fresh Rosemary herbs</span><br />
<span style="font-family: "calibri"; font-size: medium;">Olive oil</span><br />
<span style="font-family: "calibri"; font-size: medium;">Sea salt</span><br />
<span style="font-family: "calibri"; font-size: medium;">Black pepper</span><br />
<span style="font-family: "calibri"; font-size: medium;">Paprika</span><br />
<span style="font-family: "calibri"; font-size: medium;"><br /></span>
<span style="font-family: "calibri"; font-size: medium;">2 large Sweet Potatoes, cut randomly</span><br />
<span style="font-family: "calibri"; font-size: medium;">3 Potatoes, cut in wedges</span><br />
<span style="font-family: "calibri"; font-size: medium;">2 Zucchini</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 packet Cherry tomatoes </span><br />
<br />
<span style="font-family: "calibri"; font-size: medium;"><i><u>Method:</u></i></span><br />
<span style="font-family: "calibri"; font-size: medium;">1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.</span><br />
<span style="font-family: "calibri"; font-size: medium;">2. Preheat the oven to 220°C.</span><br />
<span style="font-family: "calibri"; font-size: medium;">3. Wash and roughly chop the vegetables.Break the garlic bulb into cloves, leaving them unpeeled.</span><br />
<span style="font-family: "calibri"; font-size: medium;">4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35306023930/in/dateposted-public/" title="chickenroast01"><img alt="chickenroast01" height="500" src="https://farm5.staticflickr.com/4209/35306023930_ca7095760b.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">5. </span><span style="font-family: "calibri"; font-size: medium;">Drizzle the chicken with oil and season well with sea salt, black pepper and paprika, then rub all over the bird. Place the chicken on top of the vegetables.</span><br />
<span style="font-family: "calibri"; font-size: medium;">6. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34884087473/in/dateposted-public/" title="chickenroast02"><img alt="chickenroast02" height="375" src="https://farm5.staticflickr.com/4211/34884087473_947b59c233.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">7. Place the tray in the oven, then turn the heat down immediately to 200°C and cook for 45mins.</span><br />
<span style="font-family: "calibri"; font-size: medium;">8. Add in the vegetables after 45mins of cooking. The vegetables would have been mixed with olive oil, black pepper, salt and paprika.</span><br />
<span style="font-family: "calibri"; font-size: medium;">9. Continue cooking for another 45mins.</span><br />
<span style="font-family: "calibri"; font-size: medium;">10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. </span><br />
<span style="font-family: "calibri"; font-size: medium;">11. </span><span style="font-family: "calibri"; font-size: medium;">To carve your chicken, carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.</span><br />
<span style="font-family: "calibri"; font-size: medium;">12. Repeat on the other side, then cut each leg between the thigh and the drumstick.</span><br />
<span style="font-family: "calibri"; font-size: medium;">13. Finally, arrange the chicken and the vegetable on </span><span style="font-family: "calibri"; font-size: medium;">a plate and serve.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34884083953/in/dateposted-public/" title="chickenroast04"><img alt="chickenroast04" height="500" src="https://farm5.staticflickr.com/4285/34884083953_38412da96a.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><span style="font-family: "calibri"; font-size: medium;"><br /></span>
<span style="font-family: "calibri"; font-size: medium;"><br /></span>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com1tag:blogger.com,1999:blog-4342310444700273133.post-4911999486355752152017-07-03T20:28:00.002+08:002017-07-03T20:28:26.935+08:00Homemade Chicken Nuggets<span style="font-family: "calibri"; font-size: medium;">On my previous post, I made soup with chicken nuggets. Here, I'll be sharing on how good and easy the chicken nuggets are! I didn't realise chicken nuggets can be so easy and good making it myself. I would try not to buy ready ones in future! </span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35535011001/in/dateposted-public/" title="nuggets08"><img alt="nuggets08" height="500" src="https://farm5.staticflickr.com/4277/35535011001_b9b1a37e16.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<b style="font-size: x-large;"><span style="font-family: "calibri";">Recipe for Chicken Nuggets, adapted from <a href="http://www.foodnetwork.com/recipes/melissa-darabian/homemade-chicken-nuggets-3416573" target="_blank">Food Network</a>.</span></b>
<br />
<span style="font-family: "calibri"; font-size: small;"><i>(Serves 6 persons as appetiser)</i></span>
<br />
<span style="font-family: "verdana" , sans-serif; font-size: medium;"><b><br /></b></span>
<u span="" style="font-family: "calibri"; font-size: medium;">Ingredients:</u>
<br />
<span style="font-family: "calibri"; font-size: medium;">1/2 cup Plain flour (Can reduce to 1/3 cup)</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 tsp Ground garlic</span><br />
<span style="font-family: "calibri"; font-size: medium;">Fine salt</span><br />
<span style="font-family: "calibri"; font-size: medium;">Freshly ground black pepper</span><br />
<span style="font-family: "calibri"; font-size: medium;">Paprika</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 packet chicken fillets (approx. 250g, cut into 1 1/2-inch pieces)</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 cup homemade breadcrumbs (refer to below recipe)</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 large Egg (I used 2 eggs)</span><br />
<span style="font-family: "calibri"; font-size: medium;">1 cup Vegetable oil </span>
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35625810266/in/dateposted-public/" title="nuggets03"><img alt="nuggets03" height="500" src="https://farm5.staticflickr.com/4282/35625810266_57724e88ff.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35625809396/in/dateposted-public/" title="nuggets04"><img alt="nuggets04" height="374" src="https://farm5.staticflickr.com/4070/35625809396_2eab7639c9.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;"><u><i>Method:</i></u></span><br />
<br />
<span style="font-family: "calibri"; font-size: medium;">1. </span><span style="font-family: "calibri"; font-size: medium;">Place the flour and the spices in a bowl.</span><br />
<span style="font-family: "calibri"; font-size: medium;">2. Put the chicken pieces in and toss to coat all. Set aside to rest.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35665456695/in/dateposted-public/" title="nuggets05"><img alt="nuggets05" height="500" src="https://farm5.staticflickr.com/4211/35665456695_7ef005bb34.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">3. Place the breadcrumbs on a plate and set aside. </span><br />
<span style="font-family: "calibri"; font-size: medium;">4. Whisk the egg in a medium bowl. </span><br />
<span style="font-family: "calibri"; font-size: medium;">5. Heat the vegetable oil in a large frying pan over medium-high heat.</span><br />
<span style="font-family: "calibri"; font-size: medium;">6. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken and place in the oil to fry till brown.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35665456255/in/dateposted-public/" title="nuggets06"><img alt="nuggets06" height="500" src="https://farm5.staticflickr.com/4023/35665456255_723849eba3.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">7. Use a tong to transfer the chicken nuggets to a paper-towel-lined plate. </span><br />
<span style="font-family: "calibri"; font-size: medium;">8. Salt, if desired, while hot and serve.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35625808466/in/dateposted-public/" title="nuggets07"><img alt="nuggets07" height="500" src="https://farm5.staticflickr.com/4241/35625808466_814d5aece8.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<span style="font-family: "calibri"; font-size: large;"><b><u>Recipe for Homemade Breadcrumbs</u></b></span><br />
<br />
<span style="font-family: "calibri"; font-size: medium;">Use stale bread, or I used bread from my <a href="https://passionbaker.blogspot.sg/2017/06/mushroom-soup-on-wholemeal-bread-bowl.html" target="_blank">bread bowls</a>.</span><br />
<span style="font-family: "calibri"; font-size: medium;">5 slices of stale bread, if using it.</span><br />
<span style="font-family: "calibri" , sans-serif;"><span style="font-family: "calibri";"><br /></span>
<span style="font-family: "calibri"; font-size: medium;">1. Bake in 140C fan oven for 10mins till browned.</span></span><br />
<span style="font-family: "calibri"; font-size: medium;">2. Cool it.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35625811666/in/dateposted-public/" title="nuggets01"><img alt="nuggets01" height="374" src="https://farm5.staticflickr.com/4082/35625811666_653f59dce3.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">3. Blend them in a blender till fine.</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35625810806/in/dateposted-public/" title="nuggets02"><img alt="nuggets02" height="500" src="https://farm5.staticflickr.com/4081/35625810806_a4f8ea0da7.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<span style="font-family: "calibri"; font-size: medium;">4. Use as desired.</span><br />
<span style="font-family: "calibri"; font-size: medium;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35665455315/in/dateposted-public/" title="nuggets09"><img alt="nuggets09" height="375" src="https://farm5.staticflickr.com/4029/35665455315_c4f2dff80f.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-66507842009969552262017-06-26T18:17:00.000+08:002017-06-26T18:17:20.502+08:00Mushroom Soup on Wholemeal Bread Bowl<span style="font-family: "calibri"; font-size: medium;">I have been neglecting this blog for quite a while. Have been busy with repeated bakes, attending workshops and also watching my Korean dramas. All these are pretty addictive. On this public holiday, I have decided to make bread bowl soup for lunch for my children. I like to explore baking foods.</span>
<br />
<div>
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div>
<span style="font-family: "calibri"; font-size: medium;">I was glad the food turned out <strike>pretty</strike> well though I would like my soup to be thicker. I guessed I must've added a bit more water. But the overall taste was good. And everyone polished off their bread bowls too!</span></div>
<div style="font-family: Verdana, sans-serif; font-size: 13.072px;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34734423403/in/dateposted-public/" title="breadbowl_mushroom04"><img alt="breadbowl_mushroom04" height="375" src="https://c1.staticflickr.com/5/4259/34734423403_da764fe20e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 13.072px; text-align: justify;">
<b style="font-family: calibri; font-size: x-large;">Recipe for Mushroom Soup on Wholemeal Square Bread Bowl</b></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><i>(Serves 6 persons)</i></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><b><br /></b></span></div>
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 13.072px; text-align: justify;">
<b style="font-family: calibri; font-size: large;">Wholemeal Square Bread Bowls, modified from <a href="http://passionbaker.blogspot.sg/2015/02/easy-wholemeal-bread.html" target="_blank">here</a>.</b></div>
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 13.072px; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><i>(Makes four 4" square bread loaves)</i></span></div>
<div style="background-color: white; font-family: Verdana, sans-serif; font-size: 13.072px; text-align: justify;">
<br /></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><u><i>Ingredients:</i></u></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">50g Wholemeal flour</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">450g Bread flour</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">40g Castor sugar</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">9g Salt</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">50g LIV unsalted butter</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">360g Fresh milk</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">6g Instant yeast</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><u><i>Method :</i></u></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">1. Mix all ingredients (except butter) into a dough using low speed for 3mins.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic), about 5-6mins on medium speed.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">3. Shape into a ball, cover to rest dough for about 1 hour or double in size. </span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">4. Flatten the dough into a rectangular shape. Divide equally into 8, approximately 140g each. </span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">5. Pre-shape it and let it rest for 10mins. </span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">6. Roll up swiss-roll style and tighten the dough.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">7. Place 2 doughs into one loaf pan.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">8. Cover and leave to proof for about 50-60 minutes.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">9. Bake in a preheated oven, fan forced, at 200°C for 30 minutes with cover. (I baked them on a baking stone, on the lowest rack.)</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">10. Remove from the mould and let it cool completely before slicing.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><b>Mushroom Soup</b></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">4 punnets of Button mushrooms (a mixed of brown and white), approximate 150g each, sliced</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">2 large Onions, sliced</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">1 cube Chicken vegetable stock</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">1.5 litres Water</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">400ml Cream (I used heavy cream)</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">Olive oil</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">4 cloves Garlic, chopped</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><i><u>Method:</u></i></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">1. Heat up a medium pot on low. Add olive oil.</span><span style="font-family: "calibri"; font-size: medium;"></span><br />
<div>
<span style="font-family: "calibri"; font-size: medium;">2. When it's hot, add chopped garlic to cook till browned. Add onions and cooked till soft.</span></div>
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<span style="font-family: "calibri"; font-size: medium;">3. Add in mushrooms and cooked till it reduced to half the quantity, and soft. Turn up the heat to medium.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35156606690/in/dateposted-public/" title="breadbowl_mushroom01"><img alt="breadbowl_mushroom01" height="500" src="https://c1.staticflickr.com/5/4278/35156606690_a76e2228cd.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34734424113/in/dateposted-public/" title="breadbowl_mushroom02"><img alt="breadbowl_mushroom02" height="500" src="https://c1.staticflickr.com/5/4278/34734424113_6defbec6b6.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div>
<span style="font-family: "calibri"; font-size: medium;">4. Spoon out 5 tablespoon of mushrooms to keep for later.</span></div>
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<span style="font-family: "calibri"; font-size: medium;">5. Add in the water and chicken vegetable stock. Close the lid and let it simmer on medium heat.</span></div>
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<span style="font-family: "calibri"; font-size: medium;">6. Lower the fire. Use a handheld blender to blend the soup. Then add in the mushrooms from #4.</span></div>
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<span style="font-family: "calibri"; font-size: medium;">7. On low heat, add in the cream, and stir.</span></div>
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<span style="font-family: "calibri"; font-size: medium;">8. Simmer and bring it to a boil, then turn off the heat.</span></div>
</div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><u>Prepare the Bread Bowl</u></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">1. Cut the loaf bread two 2, each about a height of 2".</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34702292644/in/dateposted-public/" title="breadbowl01"><img alt="breadbowl01" height="500" src="https://c1.staticflickr.com/5/4253/34702292644_9e874a5e2d.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">2. Use a short knife, cut into the bread about 1 cm from the sides. Then cut into quarters into the centre.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35156607510/in/dateposted-public/" title="breadbowl02"><img alt="breadbowl02" height="500" src="https://c1.staticflickr.com/5/4210/35156607510_f579a82578.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">3. Remove the soft breads to make a hole in the centre.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35156607060/in/dateposted-public/" title="breadbowl03"><img alt="breadbowl03" height="374" src="https://c1.staticflickr.com/5/4209/35156607060_79faaff6c0.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">4. Spread the sides with butter.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">5. Toast the bread lightly to make it crispy so as to hold the soup.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">6. Toast in fan forced oven at 160C for 8 mins.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">7. Remove immediately.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34702290894/in/dateposted-public/" title="breadbowl04"><img alt="breadbowl04" height="500" src="https://c1.staticflickr.com/5/4238/34702290894_6892752ff6.jpg" width="374" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">8. Scoop the mushroom soup directly into the bread bowl.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">9. Sprinkle with black pepper and serve.</span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="font-family: "calibri"; font-size: medium;">Enjoy!</span></div>
<div style="background-color: white; text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/35156608330/in/dateposted-public/" title="breadbowl_mushroom03"><img alt="breadbowl_mushroom03" height="500" src="https://c1.staticflickr.com/5/4286/35156608330_9c7f87d602.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: medium;"><br /></span></div>
Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0tag:blogger.com,1999:blog-4342310444700273133.post-66626827359452889102017-04-23T10:41:00.000+08:002017-04-23T10:41:48.178+08:00Steamed Chocolate Cake<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">A frosted cake is made usually with an occasion or a request. However, I had a sudden urge to bake a nice chocolate cake recently. One recipe that got me tempted was this <a href="http://www.epicurious.com/recipes/food/views/one-bowl-milk-chocolate-cake-with-chocolate-caramel-frosting" target="_blank">One-Bowl Milk Chocolate cake</a>. But at that time, my helper was on home leave, so I couldn't find the time to bake it. Then, I saw Zoe's post on this <a href="http://www.bakeforhappykids.com/2017/04/best-steamed-chocolate-cake.html" target="_blank">Steamed Chocolate Cake</a> and I was sold! </span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/33824765230/in/dateposted-public/" title="cake_steamedchoc01"><img alt="cake_steamedchoc01" height="500" src="https://c1.staticflickr.com/3/2836/33824765230_0fdb7b67bc.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div style="text-align: justify;">
<span style="font-family: calibri; font-size: large;">It answered my temptation for baking a good chocolate cake. So I decided to bake Zoe's cake instead. It was really simple, and it tasted moist and soft too! I really like her recipe and I'm sure to make it often to satisfy my craving for chocolate cakes! Recording the recipe for my own reference. I strongly encourage you to try this cake. You'll be hooked.</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34051429612/in/dateposted-public/" title="cake_steamedchoc02"><img alt="cake_steamedchoc02" height="500" src="https://c1.staticflickr.com/3/2817/34051429612_079edd122b.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="text-align: justify;">
<b style="font-family: calibri; font-size: x-large;">Recipe for Steamed Chocolate Cake, adapted from <a href="http://www.bakeforhappykids.com/2017/04/best-steamed-chocolate-cake.html" target="_blank">Bake for Happy Kids</a>.</b></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i>(Makes an 8" round cake)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">180g Unsalted butter</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">60g Caster sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">60g Light brown sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">180g Evaporated milk</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">2 Large eggs, about 70g each with shell and lightly beaten</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 tsp Vanilla extract</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">100g Plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">50g Dutch process cocoa powder</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 tsp Baking powder</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/2 tsp Baking soda</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/4 tsp Fine sea salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">1. Line the bottom of the pan with a piece of baking paper. Preheat steam oven.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">2. Add butter, both sugars and evaporated milk in a large saucepan. Place the saucepan over a low heat and use a hand whisk to whisk mixture while cooking until sugar is completely dissolved and mixture is smooth.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">3. Remove saucepan from the heat. Allow mixture to cool until it is nearly like room temperature or cool enough to touch.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">4. Add eggs and vanilla into the butter mixture and whisk until combined.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">5. In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">6. Sift flour mixture into the butter mixture and whisk until all are just combined. Do not over mix. Cake batter is runny.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">7. Pour batter into the prepared pan and place the pan into the steamer. Cover pan with a large piece of foil.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">8. Set the steam oven for 70mins at 100C. </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">9. Remove the cake from the oven and allow it to cool completely in the pan before removing it onto a wire rack. </span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><b><i>Chocolate Frosting</i></b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Ingredients:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">50g Dark chocolate, 55% cocoa & above</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">60g Unsalted butter, soften at room temperature</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1/4 tsp Vanilla extract</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">30g Icing sugar, sifted</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">1 tsp Boiling hot water</span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u><br /></u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><i><u>Method:</u></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">1. Place chocolate in a heat-proof bowl and melt chocolate by stirring it over a pot of simmering water until just melted. Set aside for the chocolate to cool slightly.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">2. Using a whisk, beat butter, vanilla and icing sugar until light and creamy. </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: "calibri";">3. Add warm chocolate and hot water into the mixture and mix until just blended. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">4. Do not whip! Spread immediately on the completely cooled cake.</span></div>
<div style="text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/33398188783/in/dateposted-public/" title="cake_steamedchoc03"><img alt="cake_steamedchoc03" height="375" src="https://c1.staticflickr.com/3/2910/33398188783_61ecb23315.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "calibri"; font-size: large;">The frosting was very runny. However, it hardens when refrigerated. What is nice about the frosting is, even after taking out from the fridge, it turns soft and can be eaten immediately. I find that the proportion of the frosting to the cake is just nice...on the surface is more than sufficient. Enjoy!</span><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34051429392/in/dateposted-public/" title="cake_steamedchoc04"><img alt="cake_steamedchoc04" height="375" src="https://c1.staticflickr.com/3/2948/34051429392_2a80bc32e3.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"><u><i>Updated a week later</i></u>:</span><br />
<span style="font-family: "calibri"; font-size: large;">After finishing this cake, I was addicted and tempted to bake this again. I tried the 2nd recipe this time, and it tastes just as good (on its own too!) However, I found that this 2nd recipe yields a more "holey" texture and feels fluffier. I made it into a 8" cake without frosting and it was just as nice. My conclusion is, the 2nd recipe seems to yield a lighter cake for me. I will stick to it for now. 😄 You just have to try it</span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/34051428772/in/dateposted-public/" title="cake_steamedchoc05"><img alt="cake_steamedchoc05" height="500" src="https://c1.staticflickr.com/3/2864/34051428772_4f6fc8363b.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/passionbaker/33824764460/in/dateposted-public/" title="cake_steamedchoc06"><img alt="cake_steamedchoc06" height="500" src="https://c1.staticflickr.com/3/2914/33824764460_56b79ae07f.jpg" width="375" /></a>Passionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.com0