This is a recipe which has gone viral recently and highly shared in Facebook. Thus, I searched and found the recipe from Nasi Lemak Lover and you can also find it in Japanese and Chinese.
Makes : 18 cm chiffon pan (I used 16cm chiffon pan)
- 200g high protein flour
- 15g condensed milk
- 120 milk
- 20g castor sugar
- 3g instant yeast
- 20g salted butter
- 20g condensed milk
- 20g salted butter
- Almond flake, dried fruits or any nuts
- Icing sugar
- Mix all ingredients for bread dough in the bread maker (except butter)
- Knead the dough for about 10 minutes, add butter and knead till smooth.
- Let the dough proof until double in size in about 40 minutes.
- Once it has completed first proofing, take out the dough from the bread maker
- Punch out the air in the dough.
- By using a rolling pin, flatten the dough to a rectangle size approximately 12″ x 8″
Cut into four strips. Apply filling on the dough strip and stack up layer by layer.
Cut the stacked dough into small portions.
My girl helped me to bake this and she made a small one in a cupcake liner.
Grease the chiffon pan and arrange the dough in the pan. Let it proof for 40 minutes or until double in size. Egg wash the top of the dough and sprinkle some almond flakes and dried cranberries. Then bake in a preheated oven at 170C fo 25 minutes. When it’s done, sprinkle some icing sugar on the bread once it has cooled down.
So there you have it:
Japanese condensed milk bread
The tiny bread baked in a cupcake liner. How cute it is!
I love scones. I haven’t never tried baking one until now, and I wonder why it took me so long! Maybe it’s because I’m out of strawberry jam for years.
Anyway, the recipe was shared by a friend and I found the same recipe in youtube, which is a great tutorial for baking novice.
500g self-raising flour
1/4 tsp salt
50g caster sugar
110g unsalted butter (soften)
Please click on the youtube link for instruction and you will have freshly baked scones in no time. It’s quick and easy!
Best to be taken with butter and strawberry jam.Yummy…
I haven’t tried making 3D figurine with fondant but I decided to take the challenge of making one for my daughter’s birthday. It was not hard shaping the mermaid but I didn’t add CMC powder in the fondant and thus the figure sank and got out of shape slightly as it dried in a couple of days.
Instead of making 6 layers rainbow cake, like what I did previously, I hid 3 layers of colored cake as the inner circles. The buttercream melt in our hot weather and covering the cake with fondant, for a first timer, was very challenging! LOL!
My girl said the cake was too sweet. Of course, it’s fondant!
I am planning to bake some birthday cakes in coming months, if time permits. I have just found a new full time job and will be extremely busy from now onward, so I was hoping to try out a few recipes and use one or two of them for the birthday cakes. I stumbled upon this recipe while looking for coffee chiffon. Instead of using instant espresso, I used the real espresso. LOL! The cake smells awesome!
The only thing I will modify in this recipe is the sugar level. It is too sweet to my liking. I shall post the original recipe here and try baking this again in lesser amount of sugar.
8 egg yolks
2 tablespoons instant espresso (I used real espresso diluted with hot water till 3/4 cup)
¾ cup hot water
2 ½ cups cake flour
1 teaspoon salt
3 teaspoons baking powder
1 ¼ cups sugar (next time I will use only 1 cup of sugar max!)
½ cup vegetable oil (use a light oil such as canola)
1 teaspoon vanilla extract
8 egg whites
1 teaspoon cream of tartar
¾ cup sugar
Instruction (originated from the blog)
Preheat oven to 350° F. Prepare a 10-inch ungreased 2-piece tube pan.
Separate egg whites from egg yolks and place egg whites in a clean, grease-free mixing bowl. Set aside.
Add the instant espresso to the hot water and stir to dissolve.
In a bowl, sift together the flour, salt, baking powder and 1 ¼ cups sugar.
Make a well in the center of the dry ingredients and pour the oil and dissolved coffee. Whisk well to combine.
Add yolks and vanilla and whisk until smooth and well blended. Set aside.
Using the wire whip attachment of a stand mixer, start whipping the egg whites at medium speed until frothy. Slowly add the cream of tartar. Do not add the cream of tartar all at once, rather, add it in small amounts so that it doesn’t clump and settle at the bottom.
Still on medium speed, gradually add ¾ cups sugar to the egg whites. Continue to whip until medium to stiff, but not dry, peaks. The meringue will look glossy, not dry, but neither should it be too runny or soft.
Gently fold a small amount of egg whites, around 1 cup, into the coffee batter to aerate and loosen up the batter.
Add about 1/3 of the meringue into the coffee batter, cutting and folding with swift strokes to combine and taking care not to deflate the meringue. Turn the bowl clockwise each time the batter is folded over.
Add the remaining meringue into the batter. Cut and fold to combine with the batter. Add the last third of the meringue and continue cutting and folding until well blended. Do not over mix.
Pour the batter into an ungreased tube pan. Bake for about 45 minutes. Cake is done when it springs back when lightly touched.
Remove cake from oven to cool. It must be inverted immediately and suspended above table or countertop.
I decided to give frosting a pass this time as I was making a trial cake. On the actual birthday cake, I shall try normal whipped cream frosting which is easier to be prepared.
Double espresso chiffon
This recipe is originated from this Chinese blog and you can also refer to translated version at Victoria Bakes. I will only post the ingredients as reference and please refer to the Chinese blog on how to shape the buns. It’s not hard at all if you are familiar shaping with tangzhong recipes, nevertheless it’s a sticky dough.
Ingredients (I halved the ingredients listed)
- Starter dough
- 210g bread flour
- 90g cake flour
- 24g caster sugar
- 6g instant dry yeast
- 240g water
2. Main dough
- 210g bread flour
- 90g cake flour
- 96g caster sugar
- 1 1/2 tsp salt
- 24g milk powder
- 90g egg
- 54g water
- 72g unsalted butter, softened
You can keep the starter dough refrigerated overnight and bring it out to room temperature before mixing it with the main dough.
5K starter dough bread
The buns are soft on the first day and got slightly harder on subsequent day. However, as comparing to straight dough method, it was still pretty soft and yummy.
I love kaya and it has been awhile since I last made one. I can easily buy pandan coconut jam here in Bangkok but I still prefer the brownish Malaysian coconut kaya. There are 2 recipes which I follow by heart. One of them is from Desperate Housewife, which uses a double boiler method, and another one is from Raya Malaysia, which is faster and easier. I chose the latter for today’s kaya.
- 5 eggs
- 200g sugar
- 1/2 cup coconut cream
- 3/4 coconut milk
- 3 pandan leaves tied into a knot (I replaced this with a teaspoon of pandan extract)
- 1 1/2 tablespoon of corn starch + 1 1/2 tablespoon of water (mix well)
- Caramel — 50 – 75g of sugar
Here’s my step by step preparation:
Prepare the ingredients
Whisk the eggs
Add in coconut cream, coconut milk and sugar and mix well.
Filter the mixture with a strainer by pouring it into a non-stick pot.
Add in a teaspoon of pandan extract or 3 pandan leaves tied into a knot.
Cook in low heat and keep stirring!
Add in cornstarch mixture to thicken the kaya. Lumps will be formed when the kaya is cooked but don’t worry about it.
In the mean time heat up the 50 – 75g of sugar in a pan / pot until it melts into caramel.
Mix the caramel with kaya and stir well. The kaya should turn golden brown but mine was only light brown. Then turn off the heat.
Let the kaya cool down before transferring it to a blender. Blend the kaya for a couple of minutes to remove all the lumps. It should be silky smooth by now.
Transfer the kaya into glass bottle. Kaya is best to be refrigerated and it will stay fresh for a week.
Here’s my homemade kaya.
Kaya and butter toast
It’s reaching the last quarter of year 2013, and I have been through more than I have anticipated for a year, just by this year alone. As bad as it may be, I don’t see myself going downhill yet, or maybe I just refuse to being down and feel sorry about lots of things which had happened. I’m going to have a great time in the last quarter of 2013, if God permits.
Firstly, I must work better on my health. No more late nights chasing series or reading, and I will hit the sack for a better morning, each day! Then it’s all about eating and exercising. And then comes parenting. A fitter mother, both physically and mentally, is always a better mommy.
My gal once said, mommy, I don’t like the bread you buy from the stores. I only like the buns and bread you bake. Argh….so sweet. But she makes the mother busier.
Once of my regular bakes, probably like one in 2 weeks will be Spam buns. I know Spam is bad but then how to resist this delicious meat?
Spam Buns, with and without sesame.
I baked a bunch last night and we had them as breakfast this morning. Kids enjoyed them, obviously. What’s your favorite bake?
I got this idea from a pic shown in Facebook, which were lotus paste moon cakes shaped as pigs. I would love to try making moon cake but I can’t find alkaline water here, so I decided to bake meat floss bread instead. The buns were made by using Hokkaido milk bread recipe, which is my kids’ favorite so far.
The kneading process was done with a bread maker and after the first proofing, take out the dough and punch out the air.
Split the dough into equal sizes. I cut a portion of the dough into smaller pieces to make tiny piglets.
Shape them into round buns. Cover and let them proof in room temperature for 15 minutes (2nd proofing)
After the 2nd proofing, flatten the dough with a rolling pin.
Place meat floss or any fillings of your choice.
Seal well and place the sealed area down.
Proof the buns in an enclosed (non heated) oven for 40 minutes (3rd proofing)
Egg wash the buns and cut 2 triangles on them with a pair of scissors. Preheat the oven at 180C
Add ham as nose and black beans as eyes. Then bake the buns at 180C for 15 minutes.
So here are the pig buns.
I still have Twinings Wild Berry Tea bags which I bought for previous chiffon cake recipe, and decided to use them for baking. A friend of mine bought some salted sakura for me from Japan, and I used them as decor at the bottom of the cake mold. Actually, it’s a big mistake as they are too salty!
- 6 egg yolk
30g caster sugar
80g veg. oil
6 bags Twinings Wild Berry Tea
120g hot water
150g cake flour
3/4 baking powder
- 6 egg white
130g caster sugar
1/2tsp cream of tartar
Prep and Cooking Instructions
1. Preheat oven to 160C.
2. Sift flour and baking powder, set aside.
3. Cut the tea bags, pour tea leaf into a cup.
4. Pour hot water into it and leave it aside to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together.
6. Add oil, tea together with the tea leaf residue and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a mixer, whisk the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Pour batter into a tube pan, smooth the surface.
13.Place pan into a preheated oven and bake for 55mins.
14.Remove from oven, invert cake onto table top and leave it cool.
15.Remove cake from pan and serve.
Wild berry tea chiffon
I would say omit the sakura and the cake is yummilicious