tag:blogger.com,1999:blog-1518449826441334619.post4429494120323408974..comments2024-02-19T20:43:08.046+08:00Comments on Baking Library: Buried Treasure - Lychee Butter CakeBakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1518449826441334619.post-44318657960010245442010-08-10T12:18:52.257+08:002010-08-10T12:18:52.257+08:00Hi Youfei,
Golden churn butter is not bad. I dunn...Hi Youfei,<br /><br />Golden churn butter is not bad. I dunno how to describe its taste. Its smooth and has a different fragrant to it. But I realised its salted. Used it once for making pineapple tarts adapting one of your recipes, haha. <br /><br />Lurpak is the most expensive butter in SG. I probably wont use it. Haven tried out SCS for baking. The water content seems to be on the high side. <br /><br />cheers =]Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-77416951751073651192010-08-10T10:01:08.201+08:002010-08-10T10:01:08.201+08:00Hi Bakertan,
Have you ever tried using the canned...Hi Bakertan,<br /><br />Have you ever tried using the canned golden churn? I find it pretty fragrant. It almost has a milky smell to it. <br /><br />I've not tried using E&V but the closest I got was Lurpak, which apparently didn't fare very much better than SCS. *shrugs*<br /><br />You Feiyoufeihttps://www.blogger.com/profile/07426873095824774501noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-34528795133223763502010-08-04T15:11:57.139+08:002010-08-04T15:11:57.139+08:00Hi Noobcook,
Ya I think the butter really makes a...Hi Noobcook,<br /><br />Ya I think the butter really makes a lot of difference. Really fragrant.I go to Amk hub often. But haven heard they have lychee cake there. What's the name of the bakery/cafe/outlet? <br /><br />--------------------------------------------------------------------------------------------------<br /><br />Hi Ronni,<br /><br />Thanks. Shall look forward to your lychee butter cake =]<br /><br />--------------------------------------------------------------------------------------------------<br /><br />Hi Anncoo,<br /><br />Thanks! Its easy to make and delicious =]Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-74605635506782274262010-08-03T23:57:10.662+08:002010-08-03T23:57:10.662+08:00Looks so delicious with extra lychees in it! I mus...Looks so delicious with extra lychees in it! I must bookmark it!ann lowhttps://www.blogger.com/profile/12203098783181636146noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-56732542228595078962010-08-02T23:12:35.238+08:002010-08-02T23:12:35.238+08:00Lychee cake. Looks delicious. Think I will try it ...Lychee cake. Looks delicious. Think I will try it next time.Ronnihttps://www.blogger.com/profile/00440712341370025168noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-10958065945269447262010-08-02T16:08:27.972+08:002010-08-02T16:08:27.972+08:00must be extra nice with the premium butter and who...must be extra nice with the premium butter and whole lychees ...u tried the lychee cake at amk before?Noob Cookhttps://www.blogger.com/profile/07275360504126407602noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-64711255728642000222010-08-01T03:14:48.452+08:002010-08-01T03:14:48.452+08:00Hi busygran,
I am glad I tweaked the recipe. It ...Hi busygran, <br /><br />I am glad I tweaked the recipe. It tasted like what I would like it to be. thanks! <br /><br />-------------------------------------------------<br />-------------------------------------------------<br /><br />Hi Wendy, <br /><br />I dont have cornmeal with me at hand. Hence I decided to go without the almond as well. Now I know why Kevin Chai included these two ingredients in the recipe. <br /><br />Thanks alot for the tips. Will take note of them. I agree that too much liquid cant be added. The amount of baking powder would have to be adjusted if large amounts of liquid is added. <br /><br />-------------------------------------------------<br />-------------------------------------------------<br /><br />Hi NEL,<br /><br />I will be eating fresh lychees as it is instead of using it to bake. <br /><br />-------------------------------------------------<br />-------------------------------------------------<br /><br />Hi Pei-Lin, <br /><br />Yes, no vanilla is used. Its just plain buttery butter cake. I'm not too sure about coating with flour cos the lychees are far bigger than raisins and other chopped dried fruits. The cake is also a little too short to determine how deep the lychees have sunk. <br /><br />Over here, E&V and president cost around the same at carrefour, around S$5.20. I think I got a really good bargain. Emborg isnt too expensive either. When on sale, each block costs about S$3 per block I think? <br /><br />We don't have E&V cream cheese here, only philly cream cheese, anchor (1.36kg cost about S$17) and tatura. Whipping cream wise I'm not too sure if we have it. need to check it out. I will stock up on E&V (10 blocks)when CNY is coming and use it all for pineapple tarts. I'm sure it will come into good use. I have used tatura cream cheese in my cheesecakes. Came out pretty decent. There is this Royal Victoria cream cheese by Tatura industries. Very similar to Tatura cream cheese itself (both are of the same price). What's S&W? I am not sure we have it here. I don't use golden churn either. Another brand I have tried and is not too shabby is Bulla unsalted. It's a kind of cultured butter unlike the rest and has a different aroma to it. cost S$2.70 per block at carrefour outlets only. <br /><br />btw tatura cream cheese 2kg block cost about S$17. 250g philly cream cheese costs a whooping S$5! hmm, by now you would be convinced that I am a really price sensitive shopper., lolBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-74990547151369093572010-07-31T19:58:46.229+08:002010-07-31T19:58:46.229+08:00No vanilla extract added!? I scrutinized the third...No vanilla extract added!? I scrutinized the third photo, saw some sunken lychees at the bottom of the cake. Just wondering, once the fruit is well drained, would it work better in preventing the fruit from sinking to the bottom by coating it (all-purpose) flour? I do that a lot, though, how much and how you fold the batter does matter. Hmmm ... My eyes can trick me into believing that.<br /><br />I can't believe you could get Elle & Vire butter cheaper than I do! The company I'm working for is one of E&V's product distributors for West Malaysia. I still have like 4 blocks of E&V unsalted butter sitting in my fridge. Sometimes, I get better deal as a staff member. Here, E&V butter costs the same as President's, around MYR11 per block. Even at staff price, I got the butter for MYR8 per block. The best offer ever was back in Christmas last year, which was around MYR7 per block. Sun Lik's offer, even when converted to MYR, is still cheaper! You lucky lad! LOL! Hey, if you can afford it, try E&V's whipping cream because it's really good! But then, as staff, sometimes we get free stuff as some of the SKUs in the market and warehouse are close to expiration date. Still can be used. I tried E&V cream cheese before for free, it was good! Yea, still believe that we get for the price we pay. So, are you gonna continue using E&V products in your bakes? Btw, I find that for budget baking, the Aussie brand Tatura is pretty good. I actually buy Tatura products (unsalted butter and cream cheese) more than any other brand's. E&V, President, Emborg are too expensive. S&W is OK, but not the cheapest. I don't use Golden Churn as it's salted. Philly cream cheese is too expensive for me.<br /><br />Again, these are just my observation and opinion. Everyone has his/her preferences. Ah, come to think of it, even after work hours, I still can't run away from Elle & Vire. Just finished some stuff for the brand not too long ago ... LOL!Pei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-29549644501441278562010-07-31T18:47:14.642+08:002010-07-31T18:47:14.642+08:00looks yummy!
And I know how you feel when the reci...looks yummy!<br />And I know how you feel when the recipe doesn't turn out looking the way you imagine. Happened to me before (with my peach yoghurt cake). But, yes, more important is how it tastes. Maybe can try with fresh lychees next time.NEL, the batter bakerhttps://www.blogger.com/profile/08120123332638371466noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-55139725038864180462010-07-31T17:33:19.907+08:002010-07-31T17:33:19.907+08:00I've made cakes w/o leavenings and so far they...I've made cakes w/o leavenings and so far they turn out well.<br />If they have almonds and cornmeal, the cake won't be too dense like a big piece of kuih.<br />If you've beaten the butter and sugar well, the baking powder is optional, but you can't put in too much liquid when baking powder is absent.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-48131611808889248792010-07-31T15:09:19.946+08:002010-07-31T15:09:19.946+08:00It certainly looks golden and buttery. Aren't ...It certainly looks golden and buttery. Aren't you glad you tweaked the recipe? I don't mind a slice! ;Pbusygranhttps://www.blogger.com/profile/00514331411882321144noreply@blogger.com