Honey Pancakes

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 cups fat-free milk
1/2 cup egg substitute
1/4 cup vegetable oil
1/4 cup honey

Method

1. Combine first 3 ingredients in a large bowl, and stir well. Combine milk and next 3 ingredients; stir well. Add milk mixture to flour mixture, stirring until blended.



2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield 14 servings (serving size: 2 pancakes).

Note: These pancakes freeze well. Place them in a single layer on a wax paper-lined baking sheet, and freeze. Place frozen pancakes in an airtight container, and return to freezer. To reheat frozen pancakes, microwave 1 pancake at HIGH 30 to 45 seconds; 2 pancakes at HIGH 1 minute to 1 minute 10 seconds; 3 pancakes at HIGH 1 minute and 15 seconds to 1 minute and 30 seconds or until thoroughly heated.

Banana Cake

Recipe from my baking gure, Mdm Lily Yeoh

Ingredients:
250g butter
200g sugar
1 tsp banana essence or vanillin essence
210g flour
2 tsp baking powder
5 eggs

Method:
1. Separate the egg into egg yolks and egg whites.
2. Cream butter and the sugar at low speed till light and creamy white. Add in the egg yolk one at a time untill well mixed.
3. Add in the banana paste.
4. Fold in the flour and baking powder into the butter mixture.
5. Beat the egg whites with the remaining sugar till fluffy white.
6. Bake in oven at 180 deg C for about 1 hour.

Marble Butter Cake

Recipe from "Creative Making of Cakes" by Alex Goh

Ingredients A:
250g Butter
200g Sugar

Ingredients B:
5 Eggs

Ingredients C:
210g flour
1/2 tsp Baking Powder

Method:
1. Place (A) into the mixing bowl and cream till light and fluffy.
2. Add (B) slowly and mix evenly.
3. Cream the butter till smooth and light.
4. Lastly fold in (C) mix till well blended.
5. Pour the butter in loaf tin and bake at 180 deg C for 50 minutes.

芝麻戚风蛋糕

黑芝麻的钙和铁含量高，白芝麻的钠含量丰富，混合之作出的戚峰香气浓郁。

莫行尺寸：
6寸活动模型1个

Ingredients:
(A) 50g Egg yolk
37g sugar
(B) 20g flour
black semame (grounded)
white sesame (grounded)
(C) 30cc Oil
30cc milk
a pinch of salt
(D) 80g Egg white
35g sugar

Method:
1. Mix ingredients in (A)
2. Add in the sifted flour, grounded sesame, ingredients (C) and mix well.
3. Whip egg white till foamy, add in sugar and whip until stiff.
4. Add the whipped egg whites in the batter and mix well untill well combined.
5. Pour the batter into the cake tin. Bake at 170 deg C for 25 minutes.

Note: I did not put the oil but to replace it with the milk. Also, I did not use the pure black and white sesame powder, but the mixture of sesame with walnut, almond powder etc bought from a chinese medical hall. Taste good with the nice fragrant.

Orange Chiffon Cake

Ingredients A:

1. 6 egg yolk
2. 100ml corn oil
3. 120g sugar
4. 1 1/2 tsp Baking powder
5. 120ml orange juice
6. 1/4 tsp salt

Ingredients B:

1. 10 egg whites
2. 90g sugar
3. 1tsp cream of tartar

Method:

1. Sieve flour and baking powder together.
2. Mix group 1 together and leave aside for later use.
3. Whisk group 2, egg whites and cream of tartar till foamy and add in the sugar. Beat till peak form.
4. Fold group 1 and 2 together and pour batter into the chiffon tin. Bake for about 45 minutes. Overturn the cake and let it cool.

Angel Food Cake

Recipe from "Creative Making of Cakes" by Alex Goh

Ingredients:
(A) 8 egg whites
(B) 1/4 tsp salt
190g sugar (can reduce to 180g)
(C) 1 tbsp lemon juice
(D) Zest of 1 lemon
(E) 100g flour
(F) 30g chopped red cherries
30g chopped green cherries (I used mixed raisins and fruits for (F))

Method:
1. Whip (A) till foamy, then add (B) and (C). Continue to whip till soft peaks appear.
2. Add (D), (E) and (F), mix till well blended.
3. Pour into chiffon mold.
4. Baked at 190 deg C for 35 minutes.
5. Remove cake from oven, invert and let it cool.

Poppy Seed Beancurd Chiffon Cake

Recipe from "Fruity Cakes", Alex Goh


Ingredients A:
4 egg yolks
1/4 tsp salt
50g vegetable oil
40g soy milk
65g Japanese beancurd

Ingredients B:
100g low protein flour
1/2 tsp baking powder

Ingredients C:
4 egg white
100g sugar
1/8 tsp cream of tartar

Ingredients D:
1tbsp Poppy seeds

Method:
1. Mix (A) until well blended. Add (B) and mix well.
2. Whisk egg whites in (C) until soft peaks form. Then add sugar and cream of tartar. Continue whipping until stiff.
3. Take 1/4 of the meringue and mix with the above egg yolk mixture from step (1) until well combined. Add the remaining meringue and fold well.
4. Add (D) and mix well untill well combined.
5. Pour the batter into 22cm angel food cake tin. Bake at 170 deg C for 40 minutes.
6. Immediately invert it after taking it out from the oven and let it cool.
7. When it is cool, remove it from the mould.

Eggless Chocolate Walnut Cake

Recipe from "Fruity Cakes", by Alex Goh

Ingredients A:
300g Water
200g sugar
1/2 tsp salt
2 tbsps Honey
150g raisins

Ingredients B:
100g Vegetable oil

Ingredients C:
220g Plain flour
30g Cocoa powder
1 1/2 tsps Baking powder
1 tsp Baking soda

Ingredient D:
200g Walnuts

Method:
1. Cook (A) until sugar dissolves. Set aside to cool.
2. Stir in (B) into the cooled (A) and mix until well blended.
3. Add (C) and mix until incorporated. Add (D) and mix well.
4. Pour the batter into the greased and lined loaf tin. Bake at 180 deg C on the bottom rack of the oven for about 40 minutes or test with skewer for doneness. It should come out clean when the cake is done.

Pandan Cup Cake

Recipe from "我的厨房笔记", by FM97.2 DJ 粉樱




Ingredients:
200g Optima flour
130g Eggs
65g Coconut milk
1/2 tsp pandan paste

Method:
1. Place all ingredient in a mixing bowl.
2. Beat at high speed for 10 min.
3. Pour batter into prepared paper cups in mould.
4. Bake at 200 deg C pre-heated oven for 15 minutes.

Sweet Potato Chiffon Cake

Recipe from "Fruity Cakes", by Alex Goh



I bought a recipe book yesterday by ALEX GOH titled "Fruity Cakes". Love to try his cakes and pastries because he teaches the same baking technique as Mdm Lily Yeo, my first baking teacher. Immediately after browsing through the book, I decided to try the sweet potato chiffon cake. If you love the taste of bor bor char char, you should try this cake.

Ingredients A:
4 egg yolks
30g sugar
1/4 tsp salt
60g vegetable oil
70g coconut milk (replaced by milk)
70g sweet potato, steamed, peel and mashed (I use the purple Jap sweet potatoes)

Ingredients B:
100g low protein flour (I use plain flour so that it will give the cake a very light texture and able to hold the shape of the cake)
1/2 tsp baking powder

Ingredients C:
4 egg whites
100g sugar
1/4 tsp cream of tartar

Ingredients D:
120g raw sweet potato, peeled and diced

Method:
1. Mix (A) until well blended. Add (B) and mix until well combined.
2. Whisk egg whites in (C) until soft peaks form. Add sugar and cream of tartar and continue whipping until stiff.
3. Take 1/4 of the meringue and mix it whith the egg yolk mixture from step (1) until well combined. Add the remaining meringue and mix well.
4. Add (D) and mix until well incorporated.
5. Pour the batter into 22cm angel food cake tin. Bake at 170 deg C for 40 minutes.
6. Immediately invert it after taking out from the oven and set aside to cool.
7. When it is cool, remove it from the mould.

Chocolate Chiffon Cake

Ingredients A:
165g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
2 egg yolks
45ml corn oil
1 tbsp Rum
90gm sugar
90ml ice water
chocolate paste

Ingredients B:
9 egg whites
150gm sugar
1 tsp cream of tartar

Methods:
1. Preheat oven at 160 deg. C for about 15 mins, sift flour and baking powder.
2. Mix egg yolks with sugar and add in the corn oil, ice water, salt, sifted flour and rum.
3. Beat the egg whites with cream of tartar for a while and add in the sugar, slowly beat till fluffy white and stiff, mix in the flour mixture (i.e. ingredient A) and mix it well. Slowly stir in the chocolate paste as demonstrated.
4. Pour the mixture into an ungreased tin (10 or 11 inch mould). Bake in oven for about 45 to 60 minutes.

Coffee Chiffon Cake

Ingredients A:
4 egg yolks
1 1/2 tbsp instant coffee powder
115ml water
85ml vegetable oil
1/4 tsp salt
100g sugar
150g flour
1 tsp baking powder

Ingredients B:
4 egg whites
90g sugar
1/8 tsp cream of tartar

Methods:
1. Mix (A) till well blended.
2. Whisk egg whites in (B) till soft peaks appear, then add sugar and cream of tartar and continue to whip till stiff.
3. Mix (A) and (B) till well combine.
4. Bake at 175 deg. C for 40 minutes.
5. Immediately invert cake when removed from the oven and let it cool.
6. When it combines cold, remove it from the mould. Serve.

Strawberry Nutella Brownie Cake

Chocolate Cake

I usually top this cake with some raw walnuts for decoration. Use Big walnuts to avoid the outer layer from getting burnt easily.

Ingredients
1 cup boiling water
1/2 cup unsweetened cocoa powder, sifted
227 grams unsalted butter
300 grams castor sugar
3 large eggs
1 tsp vanilla essence
235 grams all-purpose flour
15 grams baking powder
3/4 tsp salt

optional: chocolate ganache to serve

Method

1. Combine boiling water and cocoa powder until well mixed. Cool.
2. In a separate bowl beat butter and sugar until fluffy. Add eggs one at a time. Add vanilla essence.
3. Sift together flour, baking powder and salt. Fold into the butter mixture alternately with the cocoa mixture.
4. Pour the batter into a 22cm cake pan lined with parchment paper, greased with butter and slightly floured. Bake at 170 deg C for 25 to 35 minutes.
5. Serve plain or with chocolate ganache.

Cake Decoration Workshop II

After pausing for near 2 years, I decided to further my bakery learning path towards the last stage - cake decoration. Unlike last time, this is not a full course for advanced cake baker, but just a simple workshop. I've yet to get myself enrolled into any formal cake decorating course due to the time constraint. Most probably would have to wait until my BB Alfred turn into 3 or 4 years then will be able to pursue my dream. Here's some tips and good recipes that I'd like to share with all of you:

Chocolate FUN

1. How to tamper the chocolate to correct temperature for demoulding to happen:
- Heat 2/3 parts of the compound chocolate using double boil method till his temperature of 60-62 degrees. Do not let it boil! Take it off from the double boil and continue stiring in the balance 1/3 part of the chocolate till it all melts. The temperature would have to drop back to about 25 degrees. Place it back over the double boil and let it stand for a short while till chocolate temperature gains back to 35 degrees max. To test, just put a little on the lips and it should feel warm not hot. Off the fire below and let it maintain sitting on it. Be always aware that should it thicken again, to restart the fire and put on very low. Do not let it harden or it would have lost its consistency. it is now ready for remoulding.
- pour into the moulds till its full than overturn it and hold at 180 degrees and let drip. When dripping turns little, overturn it back and using the scraper, glide it against the pc mould and clean up sides. Let it sit in the fridge for just 5 mins and it can be demoulded for use in modeling figurines
- to join the 2 parts together, you need to heat up a metal plate on very mild heat (maintain around just above body temperature. Very small fire will do. melt 2 parts and join together.
- Prepare a few moulds then later you can join them to make shapes..
- Using mazipan and mixing to desired color start decorating the figures with bows, cloth etc
- For making hollow tubals for fixing legs, arms etc, roll the wax paper using stainless steel rod and place inside plastic tubes. From the top, pipe in the chocolate and keep twisting the rods round. Look through it and keep tubes in 45 degrees and let it drip out hitting it lightly to guide it out. Once hollow out, do a quick rolling action to balance the chocolate inside to be even then place in fridge for 5 mins or more. Size of tube will depend on how much paper that you roll. The thicker the roll, the smaller the tubes.
- To cut tubes, you need to heat up the knife slightly then slitting it even and neat.


To make Pralines and chololate bites..
1. Do the shell first in the cases, fill in with the ganache (to mix 1/3 whipped cream with 2/3 chocolate) or nuts/fruits etc.
2. Fill in the top layer of the chocolate and clean off the top layer neatly. Place it in fridge to harden.
3. When serving it, demould it out and let it sit at room temperature for about 7 mins before serving else it be too hard.
4. Coating with another layer of chocolate you need to let it drip on a cake cooling rack then dust with cocoa powder etc.
5. Place into nice dollies and serve.
6. Marble effect is to mix white chocolate bits and stir using satay stick gently till it melts and form marble like patterns.