Pandan Chiffon Cake & Cupcakes

18.09.2014 - Nongsa, Batam   I thought i wont be baking any chiffon cake for a longtime, but here i am doing it again, feels like ages didn't bake a good pandan chiffon cake and im like dying for one and searching for good pandan chiffon recipe to try out.

Searching high and low for a simple recipe and finally i was attracted to this Pandan Chiffon Cake  from Aunty Yochana's Cake Delight blog.  She has so many wonderful recipes on her blog, please do feel free to check her out!!

I have no regrets to pick her Pandan Chiffon Cake recipe because it turn out so perfectly good!! im so lucky to get the right recipe to bake for precious time of preparation and ingredients used...however, i did some adjustment on the sugar amount used, i only used 130g of sugar in total instead of 180g.  im so glad i did the reduction of the sugar amount, with 130g sugar, the cake has a perfect sweetness, not overly sweet.  It could be too sweet for me if i use 180g.

Anyway, back to the result, my cake was turn out so perfectly good, the height was perfect and texture was soft, spongy, airy but the only thing is that i can't invert my cake after bake.  As im trying to invert it upside down, the cake was eventually dropped out from the pan...lol..so i quickly safe the cake from the table and move it to the wire rack.  lucky the cake still stay light and height wasn't affected with the cooling method i used like normal cake.  By the way, i have this not a regular chiffon pan but has a tall and deep, but mine is very short and i managed to get another 4 cupcakes size chiffon.


Ingredients 
for egg yolk mixture:

6 egg yolks
2 Tbsp. Pandan juice
150 gm/ml coconut milk
1/4 tsp. salt ( omit )
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring ( omit )
80 gm. caster sugar ( total sugar used in this recipe only 130g for both whites n yolk, if u like sweeter, you may stick to the original recipe that calls for 180g in total )
140 gm. Cake flour
added 1tsp baking powder

Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar ( i separate half sugar from a total of 130g for whites )

Method:
(1) Mix all the egg yolk ingredients together and stir till smooth.  ( i beat egg white first keep in the fridge, beat egg yolks & sugar till ribbon stage, add in oil with a whisk and follow by coconut milk with a whisk and pandan juice, green pandan paste whisk for a second till combined and add in flour 3 batches with a whisk till combined. )

(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.

(3) Gently fold egg yolk mixture with egg white mixture until blended. ( fold in egg white with a whisk 1st and 2nd batch and last with a spatula to mix well )

(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.  I used 22cm tube pan, Preheat at 190c and bake at 180c for 55mins +  extra 4 cupcakes, bake at lower rack.  Another 12 mins before finish, i lower down temperature to 170c b cos the cake rise high with just 2 very small cracks.  ( adjust your own oven to the right temperature ). 

(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.  No need to invert upside down, the cake would drop, so just cool it on the rack.  the cake is very delicious soft and not too much shrinkage.  perfect and sorry to say it is better than Kitchen tigeress recipe. i will use this for future pandan cake or cupcake. 

(6) Slice and serve.

Chocolate Cupcakes with Swiss Meringue Buttercream

11.09.2014 - Nongsa, Batam.. Have left over swiss meringue buttercream, thought of using it up for some cupcakes, so here i am making cupcakes but can't find to trust any good and spongy chocolate cupcakes and so i ended up using my chocolate cake recipe for this cupcakes and the amount of batter just right for 12 cupcakes, bake for 45mins with only 3 cracks cupcakes.....Perfect!! :P

It was incredibly successful, the cake turn out just perfect!! So spongy, light and soft.  Just the right texture for a good cupcake, not too airy and not too dense...  gosh!! Im so happy and in love with this recipe.

Basic Crispy Fried Banana or Pisang Goreng

05.09.2014 - Nongsa, Batam.  Whether in Malaysia, Brunei or Indonesia, Pisang Goreng or Fried Banana Fritters has been my all time favourite during breakfast, afternoon break or as snack during anytime of the day.

i still not afraid of consuming fried banana at the street hawkers or wherever it is available during the busy market hours early evening that specially freshly dish up from the hot oil while its still crispy and crunchy! its irresistible. but however, im being very careful now. Because these delicious pisang goreng has no longer safe to eat from street vendors / hawkers.

Few years ago or i can say up to these days i am still hearing many dishonest vendors using drinking straws or plastic oil bottles added into the hot cooking oil to deepfried the bananas in order to keep their pisang goreng stay crispy.

So to eat safe and healthy, the only way is to reduce consuming at the hawkers and cook ourself.  But how you want your fried banana stays crispy and crunchy? its simply easy!! let me tell u, u do not need to mix the batter with rice flour, or add plastic to the cooking oil ( like those uneducated psycho vendors ) who feed us plastic.  Now there is a thing call "baking soda".  I know its chemical too, but this is edible chemical that meant for cooking.  The crispiness secret is all in the baking soda my friends!!

Since i love to eat pisang goreng, i always cook fried banana at home, and the more practise i get the better my batter mixing to get the right crispiness for my bananas.  Finally I have created my recipe to the right texture and crispiness!! Not saying to blow my own trumpet but i think my pisang goreng is the BEST on earth with that crispiness without using any ready-made mix flour or added any weird stuff in it to get that crispiness.

I do care about your health out there, so i don't mind to share my recipe to you all and i hope u love it! So eat safe and healthy, I can do it myself and so do you.

( i don't measure my ingredients for batter, but these are the ingredients i used and approximate measurement )

Ingredients
1 cup plain flour
water ( until u get a thick batter but not too watery consistency )
a pinch of salt
1tbsp sugar
3 dash / pinch of baking soda
4 big bananas (sliced thinly or your own liking )
Enough oil to deep-fry the bananas
confectioner sugar, cheese, chocolate rice, condense milk or brown sugar ( optional for garnishing )

Instructions
Mix the flour, salt, sugar, baking soda and with a whisk, add water one at a time, so you can get the right consistency until no lumps. dip in cut bananas into batter to coat,

Heat the oil until deepfried bananas until golden brown and drain with kitchen towel.

Serve with just plain confectioner sugar or shredded cheddar cheese, sprinkle of chocolate rice or simply mix fried banana with condense milk and brown sugar or with a scoop of vanilla ice cream beside.

Basic Vanilla Cupcakes with Swiss Meringue Buttercream

26.08.2014 - Nongsa, Batam.  This is a great and simple basic vanilla cupcake recipe, recipe was adapted from mysingaporekitchen - basic vanilla cupcakes - 1 .  I have been searching for a very basic and simple vanilla cupcake recipe and i gave this recipe a try.  The recipe yields 12 cupcakes but i only did 7 cupcakes.  Perhaps my cupcakes paper cups too big?!

If you are looking for a light and soft cupcakes recipe, this is not the one for you.  This cupcakes texture is moist and heavy almost going to muffin type of texture and not much crumbs.  I personally like it! This cupcake is perfect for buttercream frosting as it can hold the frosting weight steadily, the cupcake also taste real good.

Overall it was a great experienced and love making this again.  Glad to found this recipe for testing.  To find out more great baking recipes, you can log on to mysingaporekitchen, she has it all.


BASIC VANILLA CUPCAKES
12 cupcakes

Ingredients:-
Plain flour- 1 cup
Butter- 100 grams (at room temperature )
Eggs-2
Sugar- 1 cup ( I reduced sugar to 1/2 cup ) taste of cooked cupcakes just perfected for me
Vanilla essence- 1 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp(optional- to be used if using unsalted butter) didn't add salt
Jumbo Raisins- 12 (Original recipe does not call for it) didn't add raisin
added 1tbsp fresh milk


Method:
Powder the sugar.  Beat the butter and sugar until light and fluffy.  Add in eggs one at a time.

Add in the sifted flour, baking powder and salt in two additions. beat with a mixer and finally mix well with a spatula

Add in the vanilla and pour into paper cups. Top with a raisin ( optional I didn't add any ).

Bake in a preheated oven at 180 degree C for 15-20mins.  ( I preheat oven at 180c, bake at 25 minutes. )

Swiss Meringue Buttercream

26.08.2014 -  Nongsa Batam.  Very interested to get my hands on trying to make Swiss Meringue Buttercream for cupcakes.   I found this Swiss Meringue Buttercream recipe makes about 2 cups or enough for 12 to 15 cupcakes, but in fact, i think the amount can make more than 15 cupcakes, it is enough for 30 cupcakes.   This recipe required 3/4 cup of sugar, but i find that i was too sweet, i will reduce to 1/2 cup next time. but if u love sweet, you can stick to the recipe amount.

To my experience, making swiss meringue buttercream is not hard at all, there is no need to panic or nervous when making this even you're a first timer like me. Nothing is complicated about this recipe.

Overall, i love the texture of my buttercream, thick, smooth and shinny! So lovely!! so happy with the result.  and now i don't need to worry giving some of my cake a real butter frosting without hesitating to eat them and always wondering how am i going to eat those fat and sweet frosting from using real thick butter and confectioner's sugar.

I used half of the buttercream to pipe on my cupcakes and another half i refrigerate for future used.

INGREDIENTS
3 large egg whites
¾ cup granulated sugar
1/16 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature ( 2sticks = 226g )
½ teaspoon pure vanilla extract
Food Coloring (optional)

METHOD
In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.

Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.

Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.

Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.

Buttercream should be used immediately, or refrigerate or freeze until needed.

Salted Caramel Sauce

10.08.2014 - Nongsa, Batam.  Wanted to try making my own salted caramel sauce and finally got the chance to try one.  This recipe from sallysbakingaddition.com.  The caramel sauce was perfectly delicious but however i still find my caramel a little runny.  I couldn't figure out why as i have followed all the steps.  anyway, it was super duper delicious!! maybe i am just little fussy about my sauce but for many probably say it was perfectly cook with that consistency. 

The caramel itself doesn’t take long to make – only about 10 minutes. However, you’ll want to to cool down completely before using it in a recipe. The caramel will thicken as it cools.  Salted Caramel can used for toppings of cinnamon rolls, cheesecake, apple pie bars, or even drizzled on chocolate chip quick bread. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless! written by sallysbakingaddiction.com

Homemade Salted Caramel Sauce

yield: 1 CUP 

prep time: 10 MINUTES 

total time: 10 MINUTES, PLUS COOLING

Ingredients:

1 cup (200g) granulated sugar

6 Tablespoons (90g) salted butter, cut up into 6 pieces*

1/2 cup (120ml) heavy cream*

1 teaspoon salt

Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. 

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

Dark Chocolate Cake with Ganache and Salted Caramel

10.08.2014 - Nongsa, Batam.  Its my son birth-date again, so make him a lovely delicious dark chocolate cake with dark chocolate ganache and salted caramel sauce. I am using the same old delicious, rich and moist chocolate cake recipe that i have posted before on my previous blog under chocolate cake.  Please feel free to browse through.

DARK CHOCOLATE CAKE
* Refer to my previous post RECIPE here

SALTED CARAMEL SAUCE 
* Refer to my previous post RECIPE here

GANACHE RECIPE
170g dark unsweeten dark chocolate ( u can use any kind of chocolate you prefer )
150g whipping cream
* double boil both chocolate & cream, set aside to room temperature before use.

   This cake has never fail me! look at the whole cake, so perfectly cooked

 My homemade beautiful delicious golden salted caramel, will post the recipe next.

My happy son celebrates his birth date every month!! 

Light Cheddar Cheesecake II

08.08.2014 - Batam, Nongsa.   Tomorrow need a cake for my son to bring to school.  Thought of making this simple cheesecake.

The first time i bake Light cheddar cheesecake was back in 18.11.2013.  Unfortunately i didn't know where had gone wrong that my cheesecake not so airy, cottony but i am actually happy with the volumn texture result that just what i am after for Brunei Cheesecake style.

However, the 2nd time i make, you can see that in my pics show this cake actually turn out super airy, spongy and light, just like japanese cotton cheesecake.. it should be the baking temperature that i used that is 180c instead of 150c in the original recipe compared to the 1st bake and surprisingly it works!

I did the same baking way to my japanese cotton cheesecake recently with a high temperature of 180c ( for my oven ).  I expect my cake to be shrink as the temperature is hot, but my cake top shrink nicely without a slight wrinkle to my cake (lol), and shrink a little each corner of  the cake when cooling, i don't panic, i know its absolutely normal.

This is the recipe again i used for this cake.  The red wordings not from the original recipe.
*makes a 9x9 square pan

6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.  

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.  Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white ) 

4. Preheat the oven to 180C with a water bath.

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.  Pour the batter into the prepared pan and smooth out the surface.  9" x 9".  

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean. ( For my oven, i bake at 180c for 60mins )  

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

Melt in Your Mouth - Pineapple Tarts

25.07.2014 - Batam,  Raya is around the corner, so thought of making some buttery and melt in the mouth Pineapple Tarts.

Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts.  So i used them all in making the fillings.  I blend in the cores too, nothing to be wasted.  Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.

For the pineapple dough, i got this recipe from Nasi Lemak Lover blog.  Her recipe sounds good, so i give it a try.  I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover.  It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe.  So buttery delicious.

Please refer the complete pineapple tarts recipe on her blog.  Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.

Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence

Method
Cook blended pineapple with juices in wok over low heat until water reduced.  Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge.  Pineapple Jam / Fillings can make a day ahead.  Extra pineapple fillings can use as jam for bread.

Pineapple Tarts Pastry Ingredients:-
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

Method Pineapple dough:-
1. Cream butter and condensed milk till light.

2. Add in egg yolk one at a time, and beat until combine.

3. Mix in flour, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each) i roll my dough about 11-12g each for ineapple filling no measurement.

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown. i preheat at 180c, bake at 180c for 40-45mins.  All perfectly brown.  A total of 93pcs.

Nestum Cookies

20.07.2014 - Batam, Nongsa.  Nestum cookies always one of my all time favourite cookies.  I think i had the best nestum cookies was in Brunei.  Missing it so much.

I've got this recipe from google, but while making it, i was struggle on the moulding. i use knife to cut cookie dough into squares, but my dough turn out a little too dry, so i get alot of crumbs along the way...so messy! but after bake was delicious and crispy.

Ingredients:-

Ingredients:
125 grams Unsalted butter
83 grams Sugar
17 grams Egg yolk
100 grams Plain flour
42 grams Corn flour
2 grams Salt
66 grams Nestum

Methods:

Preheat oven to 180 °C and line 2 baking sheets with parchment paper.

In a large bowl, beat butter and sugar until light and fluffy with a stand mixer or hand mixer.

Add the egg yolk and beat until incorporated.

In a separate bowl, sift together the plain flour, corn flour and salt. Then add to the butter and egg mixture.
With a spatula, mix just until incorporated.

Fold in nestum and mix well.

Scale dough into small ball of 15 grams each. Place these small balls of dough onto each baking sheets.  Gently flatten each ball of dough with a fork into a round shape (about 2 inch round).  ( I flatten it with a rolling pin and put into square )

Bake the cookies for about 15 to 18 minutes or until the edges are just beginning to brown.

Notes:
Do not over bake the cookies. Otherwise it will be very dry and hard.
When the cookies done, they should still seem a little soft and they will firm up as they cool.