Monday, 21 July 2014

Strawberry Hokkaido Cake 北海道牛奶蛋糕

Hi

Hokkaido Chiffon Cake is well known for its soft and cottony texture.  It is basically small chiffon cake in a pretty and nice squarish cup liner.  The cake is filled with either custard or whipped cream and garnished with fruits.
This is a very pretty cake and it’s also very popular cake that most home bakers will attempt.  So here I am, also hopped on the bandwagon and joined in.  But I’m using my chiffon cake recipe instead. 
Look! Look! Look! I’m very satisfied and pretty proud of the outcome as it turned out so perfect and was well received.  But, but, but… guess what I have missed out on the final product?  Hahaha!  Yes.  I’ve forgotten to dust the cake with powder sugar!


Here you go the Chiffon Cake recipe which I adapted from 65手作经点蛋糕 .  As for the strawberry cream, I have adapted from Domestic Goddess Wannabe & nasilemaklover

INGREDIENTS
A.
80g         Egg yolk
40g         Castor sugar
30g         Vegetable oil
40g         Fresh milk
100g       Cake Flour
3g            Baking powder

B.
120g       Egg white
80g         Castor Sugar (I reduced it to 40g)
2g            Cream of Tartar

C.
Strawberry Cream
180g       Whipping cream (I’ve reduced to 150g)
35g         Sugar (I skipped)
135g       Strawberry puree (I increased it to 170g)

METHOD
Sieve flour and baking powder together, set aside.

Separate egg yolks and whites and bring to room temperature. 

Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

Drizzle in the oil and milk, whisking at the same time till the mixture is well combine.  Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. 

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy.  Gradually beat in the sugar and beat on high speed until just before stiff peaks.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Spoon the batter into the paper cup and bake it in a pre-heated oven of 170˚C for 40-45mins or until the cake surface turns golden brown.

Fillings
Beat whipping cream with sugar until firm and stiff over a bowl of Iced Water.  (Instead over the Iced Water, I put the stainless steel bowl and the whisk in the freezer for about 20mins)

Cut the strawberry into small pieces and blended into puree.  
 
Add the puree into the whipped cream and mix well.

Pipe strawberry cream into cupcake and garnish with half of the strawberry.  Dust with icing sugar.

Note:  Refrigerated before consuming.


HAPPY BAKING!!

I’ve just realised the link for Bake Along has closed.  Therefore, I’m submitting this for Cook-Your-Books #14.  The recipe is adapted from 65 手作经点蛋糕.
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.


Sunday, 20 July 2014

Bubble & Squeak Cake

Hi
I learn that bubble & squeak cake is a traditional English dish made from leftover Christmas feast.  It’s a classic British dish.  Why is it called Bubble & Squeak?  It was originated from the noise it makes in the pan as it cooks.  Hahaha!  So funny!

Actually this dish can use whatever ingredient that was available in the kitchen.  There’s no hard or fast rule.  But the main ingredients are mainly made up of potatoes and vegetables usually green.   Boil and mesh the potatoes, chopped all the ingredients, mixed them altogether and season them with salt.  Shape it into a round cake, coat it with flour then shallow-fry them.  
I’m not the fan of Gorden RamseyBut this is such an easy, uncomplicated but yet a satisfying meal.  If there’s leftover, chill or freeze it.  It can be kept in the fridge for up to 3 days and freeze for up to a month.
I still have trouble with pan frying and not able to achieve that kind of nice and golden crust of seared.  As you can see the colour of the crust is not so evenly spread and some of it has bit burned on top.  
I know I know, August we’re cooking recipe from Gorden Ramsey for Cook-Like-A-Star right?  But I can’t wait to do this potatoes dish.  Anyway, I’m ready to cook from Gorden Ramsey’s recipe as I’ve bookmarked some of his recipes J

Here’s the recipe adapted from BBC Good Food


INGREDIENTS

1 kg        Floury potatoes quartered
40g         Butter
500g       Brussels sprouts, trimmed (It’s not available anywhere so I replaced it with baby Kai Lan)
50g         Plain flour, seasoned with salt and pepper
                Olive oil, for frying

METHOD

(1)Boil the potatoes for 12-15 mins or until tender (I steamed it), then drain and return to the pan over a low heat for 1-2 mins to dry out.  Add the butter and mash well.  Meanwhile, boil the sprouts (Baby Kai Lan) for 3-5mins until just tender.  Drain and cool quickly under cold running water.  Shake dry, the shred as finely as you can.


(2)Mix the sprouts with the potatoes and season to taste.  


Leave until cool enough to handle, then shape into 8 round cakes.  Tip the flour onto a plate, then coat the cakes, tapping off the excess.

(3)Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes for 2 mins each side, turning carefully.  


Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

HAPPY COOKING!


 I’m submitting this post to Little Thumbs Up for the theme Potato!!  Little Thumbs Up is organised by Zoe (Bake For Happy Kids); Doreen (my little favourite DIY ) and for July, it is hosted by Jasline (Foodie Baker)



Sunday, 13 July 2014

Marble Chiffon Cake

Hi

Chiffon Cake, it is the theme for this month Bake Along and really for me as it marks my 1 year baking and blogging journey.  Cheers!
The 1st comment, which I received in my blog was from Zoe of Bake for Happy Kids on my Lavender Chiffon Cake.  I was really surprised and overjoyed that someone in Australia was reading my blog!  

I started baking in 2013.  It started just simple cupcakes that I baked for friends and siblings but nothing serious.  My husband and children support my passion in baking as they get to be the first to taste it all.  They are my source of inspiration.

When I started to receive many compliments from friends and my siblings, I thought I should start a blog for just my bakes, to diary my baking journal and share recipes with my friends.  That was my intention to start a blog. 
What have kept me going subsequently and until now are the encouraging comments from the regular bloggers and events like Thumbs Up; Cook-Your-Books; Bake Along and Cook-Like-A-Star.  Love you people!

Baking and blogging, to me now, is a journey that never ends and they can’t be separated.  Baking is therapeutic and brings joy to me, especially when you see the end product.  And, blogging brings like-minded people together to share experiences on their bakes, baking same recipes together, inspiring and building friendship with one another.
Passion requires strength and sometime we can lose it along the way.  One of the ways to keep us motivated and bringing back our passion is to read blogs from the bloggers whom you personally have connected.  Inspiration is all around and you never know when it’ll strike you that will kick yourself back on track again.  So let’s fighting! (So Korean hahaha!)

Happy Baking!

This recipe is adapted from 65款手作经点蛋糕  and I love the food pics in this cookbook.  It was a gift from my brother, which he bought it from Taiwan in his recent trip.

The recipe is in Chinese and Ive translated them to the best I could by referring to my last post. 


INGREDIENTS
 A.
80g         Egg yolk
40g         Castor sugar
30g         Vegetable oil
40g         Fresh milk
100g       Cake Flour
3g            Baking powder

B.
120g       Egg white
80g         Castor Sugar (I reduced it to 40g)
2g            Cream of Tartar

C.
15g         Cocoa powder
30g         Water
1g            Soda-carbonated powder


METHODS
(1)Mix cocoa powder and soda-carbonated powder with boiling water

(2)Sieve flour and baking powder together, set aside.

(3)Separate egg yolks and whites and bring to room temperature. 

(4)Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

(5)Drizzle in the oil, whisking at the same time till the mixture is well combine.  Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. 

(6)In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy.  Gradually beat in the sugar and beat on high speed until just before stiff peaks.

(7)Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

(8)Scope a little portion of batter and mix it thoroughly with coco sauce.  Then spoon it into the egg batter, use a skewer stick to create swirl pattern.

(9)Pour batter into an 18cm (7”) tube pan (do not grease the pan).  Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

(10)Bake in pre-heated oven at 170˚C for 45-50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

(11)Remove from the oven and invert the pan immediately.  Let cool completely before unmould. 

(12)To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core.  Release the cake and run the knife along the base of the pan to remove the cake.



I’m baking Chiffon Cake along with the rest of the bloggers.  Therefore I’m linking this post to Bake Along, which is organised and hosted by 3 beautiful ladies –



I’m also submitting this for Cook-Your-Books #14.  The
recipe is adapted from 65 手作经点蛋糕.
Cook-Your-Books is organised and hosted by Joyce of Kitchen Flavour.


Saturday, 12 July 2014

Curry Crabmeat Potato Crust Quiche

Hi

I love this kind of food.  It’s simple enough but not at all boring.  It can be cheap too.  Whenever I have any unconsumed mushroom, ham, bacon or baby spinach, I’ll use them to make quiche and stored them in the freezer.  Reheat and eat it as snack in between the meals.

This quiche is totally different from what I used to make.  I was so delighted that this potato crust is so wonderful with quiche.  It’s thick and has flavourful base that complements well with the savoury filling.

Potatoes are very soft after cooking.  Therefore, it’s better to mash rather than grate them.  Having some lumps in the mash is fine.  I managed to make one 23cm and two 10cm round quiche.

Crab meat?  Yes.  One of the main ingredients for filling is crab meat and I got the frozen one from Cold Storage.  It’s simply impossible and no way for me to get live crab, cooked them and remove the meat from the shell.

    Frozen crab smells a little fishy but definitely it’s not spoilage.  The curry powder has actually covered up the smell and made the filling tastes so flavourful and delicious.

The bonus for making quiche is you don’t have to worry what to do with the leftover or it can be made ahead, reheats beautifully and suitable for breakfast and snacks in between the meals.  When reheats, the crisps around the edges is like your favourite harsh browns with flavourful toppings J

Here you go the recipe for making 
Curry Crabmeat Potato Crust Quiche.

Happy Baking!


INGREDIENTS
Potato Crust
110g       White Onions, peeled (I used yellow onions)
1 tsp        Dried rosemary
60g         Plain (all-purpose) flour
1 tsp        Salt (or to taste)
A dash    Ground black pepper (or taste)
650g       Potatoes, washed
2 tbsp      Cooking oil

Filling
2-3 tsp     Cooking oil
1 no.        White Onion, peel and chopped (I used yellow onions)
3 tbsp      Curry powder
200g       Crabmeat (thawed if frozen)
¼ tsp       Salt
1 tbsp      Castor sugar
3 nos.      Eggs, medium size
70ml       Milk
70ml       Whipping cream
250g       Grated Parmesan cheese
+ 2 tbsp

METHODS
(1)Grease the round tart tins with removable bases.  (I used one 23cm and two 10cm tarts tins)

(2)Grate onions and place into a strainer to drain for about 10 minutes.  Press out any extra liquid.  Combine onions with rosemary, flour, salt and pepper.  Mix well.  Set aside.

(3)Boil a pot of water and cook potatoes over medium heat for 15 minutes (I steamed the potatoes).  Drain and leave to cool.  When cool enough to handle, peel and grate potatoes finely (I mashed the potatoes instead).  Mix the grated or mashed potato into onion mixture.

(4)Preheat oven to 190ºC.

(5)Press onion-potato mixture into base and sides of tart tin, keeping the crust as even as you can.


(6)Bake for about 20mins, then remove from oven and brush crust with a thin layer of oil.  Return to the oven and bake for another 15mins or until golden brown.  Remove and leave to cool completely on a wire rack.  (The potato crusts may puff up while baking.  If they do, simply press them down using a spoon before adding the filling.)

(7)Prepare filling.  Heat oil in a pan over medium heat.  Add onion and stir-fry until soft.  Add curry powder and cook for 1-2 minutes until fragrant.  Add crabmeat and stir-fry for 3-5 minutes, then season with salt and sugar.  Dish out and set aside to cool.


(8)Mix eggs with milk, cream and 250g cheese.  Add cooled crabmeat mixture and mix well.  Pour into baked potato crust.  Top with 2 tbsp cheese.

(9)Preheat oven to 180ºC.  Bake for 30-35 minutes or until filling is lightly browned.  The centre will still be slightly wobbly. 

(10)Leave quiche to cool a little before cutting.  Serve warm. 



For this month, the theme for Little Thumbs Up is Potato!!.  Therefore, I’m linking the post to this event which is organised by Zoe (Bake For Happy Kids); Doreen (my little favourite DIY ) and for July, it is hosted 


I’m also submitting this for Cook-Your-Books #14.  The
recipe is adapted from AllanBakes-Really Good Treats  by Allan Albert Teoh.
Cook-Your-Books is organised and hosted
by Kitchen Flavour.