Citrus Clean March 28, 2009

Extraact from The Sunday Times on 22nd Mar 09.

Q : After baking, what is the best way to remove the smell from the oven so that it does not carry over to the next item?

A : First, clean your oven as thoroughly as you can, scrubbing off the baked on stains or spots from which off-smells can emanate. Next, cut an orange and a lemon into thin slices and place them in a wide cake pan or roasting dish.

     Place the cake pan on the middle oven shelf, then fill it iwth boiling water. Shut the door, turn the oven to 180 deg C, and leave it for 20 to 30 mins. Switch off the oven and let it cool down a little, with the door closed.

     Remove the pan and shelf. Soak a clean cloth in hot water and wring out, then give the oven a final wipe. The citrusy steam should have displaced any lingering smells.

  

Sweet Buns March 22, 2009

 

I use the recipe from Happy Home Baking for the Sweet Buns. Instead of using almond flakes, I replace it with garlic and cheese. Only one bun with cheese only. You may get the recipe from here. There is something wrong with my oven again. The bottom light bulb is not lighted up. As a result, all the stuff I bake are not really cooked at the bottom. I can’t get a bigger oven as my kitchen space is limited.

Old Fashioned Cupcakes March 22, 2009

Ingredients :

175ml full-cream milk

60g plain chocolate, finely chopped

125g caster sugar

60g unsalted butter, at room temperature

1/2 tsp vanilla essence

1 large egg, beaten

150g self-raising flour

 

Fudge topping (I didn’t use this)

100g plain chocolate, finely chopped

1 tbsp golden syrup

25g unsalted butter, at room temperature

 

Method :

• Put the milk in a saucepan and heat until scalding hot but not boiling.
• Put the chocolate into a bowl, add about one-third of the sugar, then pour over the hot milk and stir until smooth and melted. Let cool.
• Put the butter in a bowl, add vanilla and remaing sugar. Using an electric mixer or wooden spoon, beat until light and fluffy, then gradually beat in the egg.
• Working in batches, stir in the chocolate mixture alternately with the flour.
• Mix well to make a smooth, thick batter.
• Pour or spoon into the paper cake cases until half full.
• Bake in a preheated oven at 180 deg C for 15-18 mins or until well risen and the cakes spring back when gently pressed with your finger.
• Remove from the oven and let cool on the wire rack.

 

Fudge Topping : -

• To make the fudge topping, which can be used for large sponge cakes as well as small cupcakes and fairy cakes, put the chocolae in the top of a double boiler, or in a heatproof bowl set over a saucepan of streaming but not boiling water and melt gently.
• Remove the bowl from the pan and stir in the syrup and butter.
• When smooth, let cool, stirring occasionally.
• When very thick and on the point of setting, dip the top of each little cake into the fudge topping (or spread it on) until thicky coated.
• Let set until firm.
• Beat eaten within 3 days.

Recipe from Heavenly Chocolate by Linda Collister.

Basic Vanilla Cupcakes March 15, 2009

This is nice cupcakes. Just a bit sweet even though I have cut by 20g. I didn’t follow the method as I don’t have mixer. I mix sugar and butter then put in the eggs and vanilla eseence, follow by the flour.

Recipe from 500 Muffins and Cupcakes by Fergal Connolly

 

Ingredients

110g unsalted butter, softened

110g caster sugar (I use 90g)

110g self raising flour, sifted

1/2 tsp baking powder, sifted

2 egggs

1/2 tsp vanilla essence

 

Method

• Place all ingredients in a medium bowl and beat with an electric whisk until smooth and pale (almost as light & fluffy like whipped cream), about 2-3 min.
• Place baking cases in muffin tins. Spoon the mixture into the cases (about half filled).
• Remove the tins from the oven and cool for 5 min, then remove the cupcakes and cool on the rack.

Chocolate Whirls March 14, 2009

It has been quite sometime I never try to bake new stuff. Moroeve the school holiday is coming and my boys will always look for cookies to eat. This recipe is taken from the 500 cookies book.

Ingredients :

225g softened unsalted butter

50g icing sugar

25g dark chocolate, melted

225g plain flour

2 tbsp Dutch process cocoa powder

3 tbsp cornflour

 

Method : -

• Preheat the oven to 175 deg C.
• Beat the butter and icing sugar together until light and fluffy.
• Stir in the chocolate.
• Sift the flour, cocoa powder and cornflour and stir into the creamed mixture.
• Pipe the mixture using a 1-1/2 cm fluted nozzle into 5 cm rosettes spaced 5 cm apart on a non-stick baking sheet.
• Bake for 10 to 12 min until golden.
• Allow to firm up slightly before transferring them to a wire rack to cool.

Chocolate Chip Muffins February 22, 2009

 

Ingredients :-

115g butter – softened

75g granulated sugar

30g brown sugar

2 eggs

175g plain flour

1 tsp baking powder

120ml milk

175g semisweet chocolate chips

 

Method :

1. Preheat the oven to 190 deg C. Grease ten muffins tins or use paper liners.
2. With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
3. Sift the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.
4. Divide half the mixture among the muffin tins. Sprinkle the chocolate chips on top, dividing them equally among the muffins, then cover with the remaining mixture.
5. Bake for about 25 mins, until lightly coloured. Leave to stand for 5 mins before transferring to a wire rack to cool.

 

I use mini cups and bake for 15 mins. 175g chocolate chips are too much for mini muffin cups.

Neiman Marcus Chocolate Cookies February 8, 2009

 

This recipe is taken from 500 Cookies by Philippa Vanstone. Quote from the book : “The rumour that gave this cookie its rise to fame tells of a customer who inadvertently paid US$250 for this cookie recipe, thinking she was being charged US$2.50.”

 

Ingredients :

115g unsalted butter

200g light brown sugar (I use 150g)

1 egg

2 tsp vanilla essence

200g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp salt

1-1/2 tsp instant coffee powder (I use cocoa powder)

225g plain chocolate chips (I use 200g)

 

Method :

1. Preheat the oven to 190 deg C.  For my oven, I use 175 deg C.

2. Beat the butter and sugar together and add the egg and vanilla essence.

3. Sfit together the remaining dry ingredients, including the cocoa powder. Stir the dry ingredients into the butter mixture and mix in the chocolate chips.

4. Roll into balls. Use your fingers to flatten onto  non-stick baking sheets 5 cm apart. Bake for 8 to 10 mins. Cool for 5 mins. (My dough is too soft to roll into balls)

5. Store in an airtight container for 4 to 5 days.

 

Dark Chocolate Crunchies February 7, 2009

 

It looks similar to chocolate cornflake I did it but with some additional stuff. This recipe is taken from 500 Cookies by Phiplippa Vanstone (borrow from the library).

Ingredients :

200g dark chocolate

50g unsalted butter

5 tbsp golden syrup (I use 3 tbsp)

100g crisped rice cereal (I use the whole box at 130g)

 

Method :

1. Line two baking sheets with parchment.

2. Melt the chocolate & butter together in a heatproof bowl over a saucepan of simmering water or in the microwave.

3. Stir in the golden syrup and crisped rice cereal. Drop spoonfuls of the mixture onto the  baking sheets and refrigerate for about 45 mins until set.

4. Store in an airtight container in the fridge for 5 to7 days.

Cheese Soft Rolls January 18, 2009

I get this recipe from Business Times a few months back. I did change some of the recipe. Overlook that the water need 320g instead of ml. No wonder my dough is so sticky and have to add a lot of flour.

 

Ingredients :-

500g bread flour

10g sugar

10g salt

18g yeast

320g water (use 220g water & tang zhong)

20g butter (use 40g)

2 eggs (one for brushing onto the rolls)

Emmental, chedder or parmesan cheese to taste

 

Method :-

• Put all ingredients except the butter in the pan of the bread maker machine.
• Select to “Dough” function. After 5 mins, add in the butter and let it kneading for another 15 mins.
• Kneading another round for 20 min.
• Remove the dough from the bread pan and transfer to a mixing bowl and cover with cling warp. Let it rise till double for about 80 min.
• Remove the dough and give a few light kneading on a lightly floured work surface.
• Press out the trapped air as you knead.
• Divide into 10 equal portions and shape into balls. Cover with cling wrap and let the dough rest for 15 min.
• Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place.
• Place doughs seams side down on a baking tray. Loosely cover with a damp cloth or cling wrap and let the dough proof for 45 min.
• Bursh each dough with egg wash.
• Sprinkle the cheese on top.
• Bake at 180 deg C for 15 min. Cool for 15-20 min on the wire rack.

Mini Chocolate Marylands January 18, 2009

 

Ingredients :

125g butter, at room temperature

90g caster sugar

1 egg

1 egg yolk

1 tsp vanilla essence

175g self-raising flour

90g milk

90g chocolate chips

 

Method

• Preheat the oven to 180 deg C. Grease 2 baking trays.
• In a large bowl, beat together the butter and sugar until pale and creamy. Add the egg, egg yolk, vanilla essence, flour, milk and half the chocolate chips and stir well until thoroughly combined.
• Using 2 teaspoons, place small mounds of the mixture on the baking sheets, spcaing them slightly apart to allow room for spreading.
• Press the remaining chocolate chips on to the mounds of cookie dough and press down gently.
• Bake for 10-15 mins until pale golden. Leave the cookies on the baking sheet for 2 mins to firm up, then transfer to a wire rack to cool completely.

 

I have reduced the sugar to 70g. After I have put in chocolate chips in the dough, I forget to add milk. Instead of 90g of milk, I add 90ml milk. Not wonder my dough is so liquid and my cookies are not mini…….