Red Velvet Cake with Cream Cheese Frosting ( 1 )

03.01.2017 - Happy New Year to all!! I hope the Rooster year 2017 bring me luck, fortune, love and health all the way until the end and all the way until i die!!  *smile

This is my 1st cake in 2017. :) Has no intention to make red velvet cake actually, but this is my siblings fault *lol..... I was so dying to eat red velvet cake after one of my sister show me her red velvet cake and so i decided to make one all for myself *greedy mode *lol

I was always wanted to bake a Red Velvet whole cake as i did long ago with little cupcakes but i didn't really like the taste perhaps i wasnt good in baking that time.  However, im glad i decided to bake this again and happy that the cake turn out to be perfected.  It was totally taste as good as the one i ate long ago at a cafe.  This cake was super soft, delicious and delicate.  Im glad to pick Jeannietay's Blog recipe, She has an amazing skill and baking recipes, love her blog and all her recipes sharing.   Here is link  red-velvet-cake/

For the frosting, i used Munira Frosting.  ( This blog forgotten to post until today, so sorry if you happen to see 2 red velvet cake post at the same time! :::) :) and this is my 1st Red Velvet Cake

Red Velvet Cake with Creamcheese Frosting ( 2 )

02.04.2017 - Batam.  Who haven't try baking this luxury beautiful spongy and delicious "Red Velvet Cake", its time to get yourself to bake one! This is an easy peasy bake.  I guaranteed will satisfy your craving! Recipe by https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/  Do adjust the baking temperature.

This is my 2nd Bake, the 2nd was as good as the 1st bake.  ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean.  Its also due to the frosting that using more creamcheese instead of whipped cream.

This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!

RED VELVET CAKE 

Ingredients;-

80g Cake Flour
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt

6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk

6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar

JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream ) 
1tsp Vanila

MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla

* Beat creamcheese, sugar and vanilla until creamy.  In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting. 

Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine.  Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.  
* Pour into baking pan, Bake at 150c 70-80mins until cake is done.  ( i bake at 170c for 1 hour wtih waterbath center oven.  Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.  
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers.  Reserved top crust layer for decoration.

Homemade Pineapple Jam for Pineapple Tarts

I have cooked Pineapple Jam repeatedly but never thought of writing the recipe down. i do not have a proper measurement seriously, every time i cook, i taste to my own liking.  Pineapple Jame recipes all similar the same.

Here i share my process of making my Pineapple Jam.  As you can see, i am making a big quantity of pineapple jam for some give away Pineapple Tarts.  CNY is a month ahead, so lets get ourself ready for some tarts baking soon :)

* Updates - Please refer recipe to my latest Pineapple Jam post Homemade-pineapple-jam-for-pineapple-tart-cookies

Happy Cooking!!

Butter Cookies

I bake again for the 3rd time, this time the batter result just like the very 1st time ive made.  It was firmed, easy to shape and not soft.  Note that if butter didn't beat to fluffy stage when butter mixed with egg, it will caused a soft dough which is so hard to handle.  

So remember to beat butter until all fluffy and so as the step butter mixed with egg. Good luck and Happy Baking!!!

BUTTER COOKIES

INGREDIENTS:-

125g Butter / Margerine

70g powder sugar

half an egg

160g super fine flour/cake flour

40g potato starch/corn starch

Pinch of Salt

METHOD:-

* In a bowl, beat butter until fluffy/double volume.  Add in egg slowly continue beat until light and double volume.

* Sift in flour and starch mix well to combine with a mixer.

* Spoon dough into a traditional piping tube.  Press down handle to form cookie shape straight on baking pan that has line with grease paper.

* Repeat until all done.  

* Decorate with cut cherries on each cookies

* Bake at 170c for 25 - 30 minutes. ( for 2nd or last tray might need to cut down few minutes the duration of baking as the oven is hot might burn cookies easily )

* When cookies are done, remove from oven, transfer to wire rack to cool and store in airtight container.

Kueh Momo Sarawak II

27.12.2014 - Make a double amount of kueh momo sarawak specially for my sister. Yummy.  Here is the recipe link kueh-momo-sarawak and sharing here some pics of kueh momo in the making :) Enjoy

Beautiful, the moment you pop in your mouth, it just crumble and melts away....yummy!  When i was staying in Brunei, i used to order or buy during every Hari Raya/Lebaran.  i never thought of making it myself but since i moved to Indonesia. No way no how i could get them, so the only way is to make myself.  Because of this, i think its really encourange myself to learn so much not only to make this cookies but has been encouraged me to bake alot of stuff that i couldn't think that i can do it myself.    

 My precious is enjoying the sugar... :)

 So yummy!!! Melt in your mouth :) 

Happy Baking

Light Cheddar Cheesecake III

25.12.2014 - Batam, my 3rd light Cheddar Cheesecake turn out same texture as 2nd baked i did.  light and airy cottony cheesecake.

But i experiment and changed my baking temperature again. this time preheat oven 200c, with 1/2 cup waterbath inside, bake at lower rack, no refilled water until dry finished.   Total baking time 60mins, first bake 180c-190c for about 32mins and reduce to 170c until finished.

As you can see, my cake look nicely brown, smooth top.   after 10mins a little wrinkles side.  After 30mins cooling, the cake not as tall as the 2nd time i made, so much wrinkle at the side shrink with parchment paper lining.

But overall this cake still airy cottony and delicious with lots of shredded cheddar cheese topping.

INGREDIENTS
*makes a 8x8 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 ( i used all purpose flour on my 1st bake, 2nd bake i used cake flour )

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

2. 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. ( I beat egg yolks with half sugar till lemony color double volumn, mix in melted cheese mixture and 2 times shift the cheese batter to get rid of lumps )

3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. ( the batter become very thick, shift have to be slow )

4. Preheat the oven 200c with a water bath (I place 5 small bowls water underneath). Grease and line (bottom and sides) of the baking pan

5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.

8. Pour the batter into the prepared pan and smooth out the surface.  8.5" x 8.5"

9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.  ( first bake 180c-190c for about 32mins and reduce to 170c until finished. ) 

10. 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.

Yummy Yummy Cheesy Crazy :) hhahaaa......

Happy Baking 

Tang Yuan Chinese Sweet Dessert, 22.12.2014

22.12.2014 - Yummy Tang Yuan.  Even thought i don't really love much sweet stuff with syrup, but can't resist these little colorful balls, they simply looking too cute to eat. Make just little bit to celebrate our yearly Winter solstice aka “dong zhi” (冬至), which usually falls on the 21st or 22nd of December.

Ingredients:
1 cup glutinous rice flour (250g)
1/2 cup water, add gradually ( i added more then 1/2 cup of water until smooth )
1/2 tbsp super fine sugar
food colouring: 1 drop pandan paste, 1 drop strawberry paste, 1 red+1 yellow food colouring to make orange

Sweet soup:
80g ginger, thinly sliced
1 litre water
80g gula Melaka chunk (use 50g Taiwanese Winter Melon Tea cubes, you can add more if you like the soup to taste sweeter)
2 pandan leaves, ties in knot

Method:
1. In a bowl, add the glutinous rice flour and sugar. Gradually add in the water. Knead the mixture into a smooth dough. The dough should feel wet and smooth with hands.

2. Divide the dough into four, one plain, one with pandan paste, one with strawberry paste and one with orange food colouring. Set aside.

3. In a small soup pot, boil the water, ginger, pandan leaves and drop in the winter melon tea cube. When the water is boiling, discard the pandan leaves and set aside.

4. Prepare a bowl of drinking water (room temperature), and boil another pot with water. Divide the flour dough into smaller balls, roll it in your palms to make it round. Drop the balls into the boiling water in step 4. When the glutinous rice balls floated on the water, it means it is cooked, keep it in the boiling water for another 1/2 min. Scoop the glutinous rice balls out from the boiling water and place it in the bowl of drinking water. Let it be there until serving.

5. Serving: Scoop out the Tang Yuan (glutinous rice balls) and place it into the ginger winter melon soup you prepared in step 3.