tag:blogger.com,1999:blog-15184498264413346192024-03-14T00:16:20.811+08:00Baking LibraryBakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-1518449826441334619.post-60036674350684610202018-11-17T12:29:00.002+08:002018-11-17T21:45:01.660+08:00Dear visitors,<br />
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It has been a good number of years since I blogged anything on this site. Due to work, I found myself to have less energy to write long detailed blog posts.<br />
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This year, I made a very important decision to leave my workplace and pursue my dreams. I am currently enrolled in a culinary school and doing a course in Pastry and Baking .<br />
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I am back to being an active baker, though I am no longer self-taught. It was fun being a self-taught baker learning primarily from books and reading articles. However the process was slow and I was not disciplined to do consistent self-learning and experimentation. I figured that I needed a new environment where I have the baking momentum that I can fully immerse in.<br />
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It will be an exciting experience and I am not sure where my baking journey will take me. I do know I am joyful to be connecting with my baking roots once again.<br />
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My apologies for neglecting this blog for so long. I will be blogging on a new platform on Instagram @ Bakertanbakes<br />
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Thank you for dropping by and happy baking! Always lovely to spread the joy and love of food to others through baking.<br />
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Regards<br />
Bakertan<br />
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Instagram link: <a href="http://instagram.com/bakertanbakes">http://instagram.com/bakertanbakes</a><br />
Instagram Username : Bakertanbakes<br />
<br />Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com0tag:blogger.com,1999:blog-1518449826441334619.post-12107754830921332072012-03-13T16:21:00.002+08:002018-11-17T21:54:12.627+08:00Back to Basics - Orange Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LElvqsfvydM/T173YQ3njVI/AAAAAAAABCo/rfjpdrweQTs/s1600/SAM_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-LElvqsfvydM/T173YQ3njVI/AAAAAAAABCo/rfjpdrweQTs/s400/SAM_0316.JPG" width="400" /></a></div>
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After two hectic months of work, it is finally time for a short break. While I recharge myself physically and emotionally so that I may be all ready to take on any challenges or pressures at work, it is also time to revisit my pantry and say Hi to my baking books once again. </div>
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<span style="font-family: inherit;">Looking at the few blocks of <span style="background-color: white; text-align: -webkit-auto;">Président French butter tucked away quietly in my refrigerator, I felt that it was time to whip up a butter cake; something simple yet able to satisfy my sweet palate at the same time. </span></span></div>
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Referring to the <b>Sicilian Orange Cake</b> recipe from <a href="http://almostbourdain.blogspot.com/2009/08/sicilian-orange-cake.html">Almost Bourdain</a>, a fuss free recipe that uses but a few easy to obtain ingredients, the end result was a fluffy and tender butter cake with bursts of bright citrusy flavour from the orange zests used.<br />
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I particularly loved the proportion of butter, sugar and eggs formulated in this recipe. When doing most butter cakes, the amount of eggs used is often too much for the volume of creamed butter to hold. This often results in a somewhat curdled mixture which is said to affect the fluffiness of the resulting cake or may cause the cake to be oily.<br />
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When I was adding eggs (170g) to the creamed butter ( 250g), the eggs and butter emulsified beautifully without a single trace of separation, making the mixing process a reassuring one. I strongly believe this might be the tipping point before the butter-egg mixture separates should any more eggs be added to the mixture. I will be discussing further on this hypothesis in my upcoming post on banana butter cake.<br />
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<b><span style="color: #0b5394;">Orange Butter Cake</span></b> (recipe slightly adapted from Almost <a href="http://almostbourdain.blogspot.com/2009/08/sicilian-orange-cake.html">Bourdain</a>)<br />
<b><span style="color: #0b5394;">Serving size: </span></b>9 x 5 inch loaf cake, serves about 10 slices.<br />
<b><span style="color: #0b5394;">Taste and texture:</span></b> Citrusy, fluffy and tender with the right amount of moisture.<br />
<b><span style="color: #0b5394;">Equipment and materials:</span></b><br />
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<li>9 x 5 inch loaf tin</li>
<li>Handheld electric mixer/ Stand electric mixer</li>
<li>Spatula</li>
<li>Grater</li>
<li>Mixing bowls</li>
<li>Wire rack</li>
<li>flour sieve</li>
<li>Weighing scale</li>
<li>Baking/ parchment paper</li>
<li>Pastry brush for oiling pan</li>
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<b><span style="color: #0b5394;">Ingredients:</span></b></div>
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<li>250g good quality unsalted butter, softened</li>
<li>185g castor sugar</li>
<li>170g whole eggs, at room temperature </li>
<li>100ml freshly squeezed orange juice</li>
<li>finely grated zests of 2 oranges (see instructions below)</li>
<li>250g self raising flour</li>
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<b><span style="color: #0b5394;"><u>Making the cake:</u></span></b></div>
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<b>Preheat Oven and preparing baking tin</b> - Preheat oven to 180 degrees C. Line a 9 x 5 loaf tin with baking paper. <br />
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<b>Rubbing orange zests and sugar </b>- Grate orange zests over castor sugar to catch the orange oil. Using your hands, rub the orange zests and the castor sugar until the flavour is infused into the sugar. The castor sugar will be pale orange in colour. </div>
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<b>Creaming the butter</b> - In a large mixing bowl, cream butter and orange-infused sugar on medium high speed for about 5 minutes until pale and fluffy (as mentioned in <a href="http://bakinglibrary.blogspot.com/2010/07/how-to-cream-butter.html">how to cream butter</a>).<br />
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<b>Adding eggs to creamed butter </b>- Add beaten eggs to creamed butter in 6 additions and mix on medium speed, ensuring each addition is well incorporated before adding the next addition. The batter will become wet as more eggs is added but will slowly firm up when the last portion of eggs are mixed in. <br />
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<b>Adding flour mixture and orange juice</b> - Sieve 1/3 of the self raising flour to the egg-butter mixture. Mix on low speed until the last bit of flour is absorbed. Next, add in half the orange juice and continue mixing until the orange juice is incorporated. Repeat the mixing process by sifting another 1/3 portion of self raising flour, followed by the remaining half of the orange juice, lastly followed by sifting in the remaining 1/3 of the self raising flour. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients. <br />
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<b>Baking the cake</b> - Pour batter into lined 9 x 5 loaf tin. Bake the batter for 50-60 mins at 180 degrees C. Allow cake to cool in loaf tin for 10 minutes before removing cake from loaf tin. Allow cake to cool completely on a wire rack before storing. <br />
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></div>
Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com33tag:blogger.com,1999:blog-1518449826441334619.post-6005830709734568872012-03-04T15:40:00.001+08:002018-11-17T21:54:34.671+08:00Awards 2012<div class="separator" style="clear: both; text-align: left;">
Apologies to my fellow bakers Jane from <a href="http://passionbaker.blogspot.com/">Passionate about Baking</a> and Judy from <a href="http://busygran.blogspot.com/">A Busy Gran's Kitchen</a> for accepting the following awards so late! Thank you ladies for passing these awards to me, I am truly honoured and proud to be a recipient of these two awards =]. </div>
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The past two months have been quite a mad rush, leaving me fatigued after my work hours. Even during my free time, I still have to do some work-related planning and preparation. The rest of my free time is spent with my family and close friends. On a good weekend when I have no plans to step out of the house, I would just stay at home and rest, doing nothing much except surfing the net and watching tv. Hence, little attention have been given to baking and blogging for the past two months.</div>
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Hopefully, I can to get out this cycle soon and get some baking and blogging done.. </div>
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<a href="http://2.bp.blogspot.com/-YFClCkaRegc/T1MZHLVwD7I/AAAAAAAABCY/NmUKgzbPoPE/s1600/Liebster-Blog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="https://2.bp.blogspot.com/-YFClCkaRegc/T1MZHLVwD7I/AAAAAAAABCY/NmUKgzbPoPE/s400/Liebster-Blog.png" width="400" /></a></div>
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com4tag:blogger.com,1999:blog-1518449826441334619.post-86285291002916307662012-03-04T15:20:00.000+08:002018-11-17T21:54:52.669+08:00Chinese New Year Bakes 2012My baking blog seems to be gathering cobwebs due to several weeks of neglect. Before it continues to fall apart due to lack of maintenance, it is time to do some "Spring Cleaning" and "repair works".<br />
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This post was supposed to be up during Chinese New Year period. For this Chinese New Year, I have decided to move away from doing just the usual pineapple tarts. Come to think of it, it is my fourth year doing the all-time festive favourite. Before I could decide if I want to make the pineapple paste from scratch, mum happily handed me two packets of store-bought paste, leaving me with no choice but to use them.<br />
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Ever since I had my maiden attempt on making homemade pineapple jam, the bar has been raised. I am no longer satisfied with the one-dimensional plainly sweet pineapple jam. There is far too much sugar in store-bought paste, probably necessary to allow the paste to keep for a long period of time. In addition, store-bought jam is much drier compared to homemade ones, does not taste as fruity and lack the cinnamon taste which gives it the extra oomph.<br />
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Next year, I will likely not be doing any pineapple tarts and will be shifting the focus to trying out other CNY cookies instead.<br />
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<a href="http://3.bp.blogspot.com/-A0WPrKzU0tY/T1MSY5uNdOI/AAAAAAAABBo/rhKhtNUXtuU/s1600/SAM_0283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-A0WPrKzU0tY/T1MSY5uNdOI/AAAAAAAABBo/rhKhtNUXtuU/s400/SAM_0283.JPG" width="400" /></a></div>
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Preparing the pineapple balls and pineapple tart crust.</div>
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Store bought pineapple paste. Sweet and sticky.</div>
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<a href="http://4.bp.blogspot.com/-6UMVxXrdf8o/T1MSo-2lqnI/AAAAAAAABB4/bzBfHR-rGJs/s1600/SAM_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-6UMVxXrdf8o/T1MSo-2lqnI/AAAAAAAABB4/bzBfHR-rGJs/s400/SAM_0287.JPG" width="400" /></a></div>
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Pineapple tart pastry made with Lurpak butter.</div>
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Besides doing pineapple tarts, I have tried <a href="http://wlteef.blogspot.com/2007/01/chinese-peanut-cookies.html">Florence's peanut cookies recipe</a>. These cookies are so fragile that they crumble in the mouth right away, giving the melt-in-the-mouth texture. Personally, I prefer my peanut cookies to be firm and crunchy, but taste-wise there is nothing for me to find fault with, for they are packed with loads of peanut flavour. I will be using caster sugar in place of the icing sugar for this same recipe next CNY to give a crunchy texture instead. <br />
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<a href="http://1.bp.blogspot.com/-9tnpYcJXq-o/T1MS6KESTMI/AAAAAAAABCI/tQAmM2skmEA/s1600/SAM_0295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-9tnpYcJXq-o/T1MS6KESTMI/AAAAAAAABCI/tQAmM2skmEA/s400/SAM_0295.JPG" width="400" /></a></div>
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Just a few tubs of CNY goodies I have made.</div>
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Peanut cookies and pineapple tarts. </div>
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<b style="color: #0b5394;">Peanut Cookies</b> (recipe from <b><span style="color: #0b5394;"><a href="http://wlteef.blogspot.com/">Do What I Like</a></span></b> by <span style="color: #0b5394;"><b>Florence</b></span>)<br />
<b><span style="color: #0b5394;">Taste and Texture: </span></b>Strong peanut flavour with melt-in-the-mouth texture.<br />
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click on the following link for recipe:<br />
<a href="http://wlteef.blogspot.com/2007/01/chinese-peanut-cookies.html">recipe</a><br />
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com3tag:blogger.com,1999:blog-1518449826441334619.post-78644811902351953142011-12-31T14:40:00.001+08:002012-01-13T00:43:42.603+08:00Welcome 2012!A year has passed and it is time to usher in a brand new year. Goodbye 2011 and Welcome 2012! With the birth of a new year, I guess it is a habit for many of us to set new year resolutions. I am not someone who would obediently follow the resolutions that have been set. Hence, my resolutions shall be kept to a minimum and as simplistic as possible. All I wish for in 2012 would be to continue my explorations in baking and continue penning my thoughts here. Even if there would be lesser entries, it will at least keep the blog going and remind me of my love for baking, and not to forget the sharing of this satisfying therapeutic activity.<br />
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Since mid-2011, there has been a change of priority in my life. Life became busier with work involvement and social activities, making baking a luxury activity to indulge in whenever I have the spare energy and time. Hence, that explains why my frequency of blogging dwindled for the past few months. On the other hand, I am not quite sure if age is another factor for the diminishing energy level. Sometimes, I feel like lazing and sitting in front of the TV lying on my comfortable sofa, switching from channel to channel, watching any programs that arouse my attention. Well, maybe its just plain old lazy me, trying to make excuses for myself.<br />
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On New Year's Day, I was browsing and reading my past entries. It has been a good three years since I started baking and blogging. As I was looking at the bakes I have made over the years, the nostalgia reminded me I have came quite a way (not very long it might be), starting from scratch. Thanks to the constant encouragement and affirmation from my family, friends, colleagues, fellow bakers and readers, I am able to sustain this passion and keep it going.<br />
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Looking back into 2011, the following is a roundup of some of the bakes:<br />
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Clockwise, starting from top left: <a href="http://bakinglibrary.blogspot.com/2011/04/bears-and-chicks-cupcakes-and-devils.html">Bear and Chick Cupcakes</a>, <a href="http://bakinglibrary.blogspot.com/2011/01/cream-cheese-marble-brownies.html">Cream Cheese Marble Brownies</a>, <a href="http://bakinglibrary.blogspot.com/2011/02/chocolate-overload-devils-food-cake.html">Devil's Food Cake</a>, <a href="http://bakinglibrary.blogspot.com/2011/02/three-cheers-to-friendship-and-rich.html">Rich Brownies</a></div>
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<a href="http://2.bp.blogspot.com/-FBhkd587Fu4/Tw8Cs-vRbNI/AAAAAAAABBM/RH4Yfs7kh2E/s1600/collage+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-FBhkd587Fu4/Tw8Cs-vRbNI/AAAAAAAABBM/RH4Yfs7kh2E/s640/collage+3.jpg" width="640" /></a></div>
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<span style="text-align: left;"><b>Clockwise, starting from top left: </b><a href="http://bakinglibrary.blogspot.com/2011/05/chocolate-fever-chocolate-mud-cupcakes.html">Chocolate Mud Cupcakes</a>, <a href="http://bakinglibrary.blogspot.com/2011/06/yam-taro-layer-cake-for-mums-birthday.html">Yam Fudge Cake</a>, <a href="http://bakinglibrary.blogspot.com/2011/05/two-bakers-and-cookies-and-cream-layer.html">Cookies and Cream Layer</a>, <a href="http://bakinglibrary.blogspot.com/2011/05/chocolate-pudding-or-chocolate-cake.html">Chocolate Lava Pudding</a></span></div>
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<a href="http://3.bp.blogspot.com/-UB3g67HVwmA/Tw8CtlaoDCI/AAAAAAAABBY/lbMZxcGcIok/s1600/collage+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-UB3g67HVwmA/Tw8CtlaoDCI/AAAAAAAABBY/lbMZxcGcIok/s640/collage+4.jpg" width="640" /></a></div>
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<span style="text-align: left;"><b>Clockwise, starting from top left: </b><a href="http://bakinglibrary.blogspot.com/2011/12/cupcakes-with-twist-mini-cookies-and.html">Mini Cookies and Cream Cheesecakes</a>, <a href="http://bakinglibrary.blogspot.com/2011/08/getting-busy.html">New York Cheesecake</a>, <a href="http://bakinglibrary.blogspot.com/2011/12/in-mood-for-cupcakes-red-velvet-and.html">Chocolate Mud Cupcakes with Chocolate Buttercream</a>, <a href="http://bakinglibrary.blogspot.com/2011/07/noob-bread-maker-hotdog-buns.html">Hotdog Buns</a> </span></div>
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<b>From left to right: </b><a href="http://bakinglibrary.blogspot.com/2011/12/cupcakes-with-twist-mini-cookies-and.html">Mini Raspberry Swirl Cheesecakes</a>, <a href="http://bakinglibrary.blogspot.com/2011/12/merry-xmas-2011-and-mango-mousse-log.html">Mango Mousse Log Cake</a></div>
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Baking, to me, is my comfort zone. It is also a sense of assurance, motivation and self confidence. I have always enjoyed the process of reading recipes and trying out bakes of all kinds - cakes, cookies, tarts, just to name but a few. It is especially gratifying when the bakes turn out great. That would mean I have treats to savour on afterwards.<br />
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As of now, I have not exactly tried out that many things. There are still tons of recipes out there beckoning to me, especially those from the bake books sitting on my book shelf. These recipes alone would suffice to last for a decade or two if I were to bake one recipe a day! Therefore for this 2012, I will continue on my journey for improvement, explore more bakes and strive to be a better baker.<br />
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Before I end off with my first post of the year, I would like to share another of my Xmas bake of 2011, a <b>Cookies and Cream Log Cake</b>.<br />
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Spreading the cookies and cream filling onto the chiffon sheet.</div>
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The rolled up Swiss roll, a log cake in its "naked" state.</div>
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Cross section of the log cake, before frosting. Needs more practice on my rolling skills</div>
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The final product after frosting. Homemade cookies and cream log cake for all occasion, with no snow man or any Xmas decorations. </div>
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Although it is only the second week of the year, the Chinese New Year is fast approaching already. Hopefully, my "CNY factory" will be faithfully churning out some goodies over the weekend in preparation for the festivities. Peanut cookies, Pineapple tarts, Sugee Cookies, Almond cookies, Kueh Lapis..... I am coming for you!</div>
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(recipe for log cake to be posted on a later date)<br />
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<br />Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com4tag:blogger.com,1999:blog-1518449826441334619.post-19026113150331893272011-12-27T03:13:00.002+08:002018-11-17T21:56:40.754+08:00Merry Xmas 2011 and a Mango Mousse Log CakeMerry Xmas to all of you out there! (I am still bathing in the mood of the Xmas as I am posting this. Hope it is not too late for greetings.) Christmas is one festive holiday in the year which I always look forward to. Somehow, the joy factor rises to an all-time-high and everyone seems to be pretty much hyped up and all ready for the arrival of this great festive season.<br />
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When it comes to the month of Dec, my mind would be preoccupied with festive shopping for gifts and not to forget, Xmas bakes! I had a couple of ideas for Xmas bakes this year - brownie cupcakes with chocolate peppermint patty center, mint chocolate cookies, Christmas tree cupcakes; but I decided not to make it an tiring affair. Instead, I made some <a href="http://bakinglibrary.blogspot.com/2011/03/fruity-goodness-orange-craneberry.html">orange cranberry shortbread</a> and a mango mousse log cake since R2E2 mangoes are in season. <br />
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While I was doing grocery shopping for a Xmas potluck, R2E2 mangoes were going on sale (2 for S$6.55). Unable to resist the urge, I picked up two of these cheery-summery looking stone fruits and the idea of making a mango log cake was waving at me.<br />
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These days, I am more inclined towards eating mangoes that are plump and have reddish-orange skins. Such mangoes tend to be sweeter and more fragrant than the usual yellow coloured varieties like the Thai honey mangoes, which are a little lacking in fragrance.<br />
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It might prove to be tricky for some people when it comes to removing the skin from the flesh, but this can be easily done with some clever manoeuvre of the knife and a spoon. First, slice the mango following the curve of the stone on one side, sticking as close as possible to the stone. Repeat the same for the other side. You will end up with 3 sliced portions of mango, as shown in the first picture above. To remove the skin from the two portions without the stone with ease, simply use a spoon and dig as closely to the skin as possible starting from one end, until a whole chunk of mango is released from the skin. This chunk can then be used for diced easily for use in cooking or baking. I remember watching a chef preparing mangoes and have been using this method ever since. </div>
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Compared to layer cakes, log cakes are much easier to prepare. They are in fact Swiss rolls disguised with an exterior of cream frosting. While I was doing the rolling, it reminded me of a failed attempt of a black forest log cake the year before. Previously, the filling was too runny and it made the rolling difficult to execute, causing the end product to be a mess. </div>
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The same thing happened a second time. The mango mousse filling was a little runny and after rolling the sheet cake, some of the filling were 'pushed out' of the Swiss roll. Luckily, it didn't turn out a big mess and was decent enough to be frosted into a log cake. Next time, I would do the following:</div>
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<li>Slope the filling towards the side to be rolled so that there is less filling on the ending side and the mango mousse would not be pushed out after rolling.</li>
<li>Omit the last row of diced mango and mango puree.</li>
<li>Chill the mango mousse with the sheet cake and toppings so that it would be much easier to roll and the filling would not be so runny. </li>
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Since the idea of doing the log cake was a last minute gut-feeling affair, I was unable to grab hold of Christmas log cake toy decorations. I had to borrow a stash of it from my baking buddy. Guess what? I returned her the toy decorations, but on top of the mango log cake. </div>
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I made some observations when frosting the log cake with dairy whipping cream. All along, I have been faithfully using diary cream. When whipped and frosted, the appearance always look somewhat clumpy and un-smooth, unlike the smoothly frosted log cakes/cakes found in bakeries. I have been told that log cakes in bakeries are frosted with fresh cream. However, the so called 'fresh cream' from these cakes taste more like a cross between buttercream and dairy whipped cream, which puzzles me. </div>
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All this while, I have never used non-dairy cream or whip-topping cream which are non-dairy in nature, but my experience tells me that dairy whipping cream taste nothing like buttercream and whipped fresh cream is no where as smooth as buttercream. Hence, I cannot help but suspect that the cream used for giving cakes that smooth appearance is actually non-dairy cream or whip topping cream and nothing like fresh cream as what some bakeries have claimed. Perhaps my dear fellow bakers can share your experience with use of whip topping cream and non-dairy whipping cream. </div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="color: #111111;"><span style="color: #0b5394;">Mango Mousse Swiss Roll/Log Cake</span></strong><span style="color: #111111;"> (Sponge recipe adapted from </span><b><span style="color: #0b5394;">孟老师的美味蛋糕卷</span></b><span style="color: #111111;">)</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Serving size:</span></strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">10-12 slices</span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Taste and texture:</span></strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> Cake base is soft, moist and fluffy. Mango mousse filling is fruity, smooth and light.</span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Equipment and materials: </span></strong></span><br />
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<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">12 x 12 inch pan or 10 x 14 inch pan</span></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Stand electric beater/ handheld electric beater</span><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> </span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Spatula</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Wire whisk/balloon whisk</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Mixing bowls</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Wire rack</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Flour sieve</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Parchment/baking paper</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Brush for oiling pan</span></span></li>
<li><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="font-family: "trebuchet ms" , sans-serif;">Weighing scale</span></span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Separated-egg Sponge Cake Ingredients: </span></strong></span><br />
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<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">40g unsalted butter, melted and cooled</span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">80g egg yolks, at room temperature</span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">25g caster sugar</span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">170g egg whites, at room temperature</span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">75g caster sugar</span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">60g cake flour, sifted</span></span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Mango Mousse filling:</span></strong></span><br />
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<li>180g fresh mango puree (Use a good variety of mango for best results)</li>
<li>180ml dairy whipping cream</li>
<li>70g mango, diced</li>
<li>50g fresh mango puree</li>
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<b><span style="color: #0b5394; font-family: "trebuchet ms" , sans-serif;">Whipped Cream Frosting:</span></b></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">250ml whipping cream (dairy or non-dairy)</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><span style="color: #0b5394;"><span style="font-size: 15px; line-height: 20px;"><b></b></span></span><span style="background-color: white;"><span style="color: #0b5394; font-size: 15px; font-weight: bold; line-height: 20px;">Making the separated-egg</span></span> <strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">sponge:</span></strong><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Prepare Oven and line pan -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> Preheat oven to 190 degrees C and line tin with baking/parchment paper. </span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Preparing the egg yolk mixture -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> In a mixing bowl, whisk together the egg yolks and 25g castor sugar. Whisk the egg yolks with a beater on high speed until the yolks have increased in volume, are paler looking in colour and thickened. </span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Beating egg whites -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> In a metal bowl, beat eggs whites starting with low speed. When the egg whites turn frothy, slowly increase the speed to high and beat until egg whites are soft peaks (egg whites form peak that is drooping). Add the sugar (75g) slowly at this point and continue beating until egg whites are nearly stiff but still moist and not dry. This is when the bowl is overturned, the egg whites would not budge. Egg whites will form shiny and creamy upright peaks when beater is withdrawn. Take care not to overbeat the egg whites as they will become dry or may water out.</span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Folding egg whites into egg yolk mixture -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> Fold one third of beaten egg whites with a balloon whisk into egg yolk mixture to lighten and mix well. Incorporate another one third of the whites. Lastly, add the rest of the egg whites and fold gently to obtain a smooth uniformly coloured foamy batter. Scrape sides and bottom of bowl with a spatula to ensure batter is well mixed. </span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br /><b>Adding flour and butter - </b>Fold flour gently into the whites-yolk mixture in 3 batches with a balloon whisk, turning the bowl as you fold. Ensure that there are no visible traces of flour before adding the next batch. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Once the flour has been incorporated, scoop a portion of the mixture into a small mixing bowl and combine with the melted butter. Fold this mixture back with the bulk of the flour-white-yolk batter to obtain the final batter. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Baking the cake -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> Pour batter into a 12 x 12 inch tin or 10 x 14 inch lined swiss roll tin. Level the batter and bake for about 12 minutes. Start checking for done-ness at 9 mins. Cake is done when inserted toothpick comes out clean. Allow sheet cake to cool. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Preparing Mango Mousse:</span></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Whip180ml of dairy cream until is reaches mousse state, about 70% stiff (before soft peak stage). Fold the whipped cream into 180g of mango puree until well combined. Set mango mousse aside. </span><br />
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<span style="color: #0b5394; font-family: "trebuchet ms" , sans-serif;"><b>Preparing whipped cream frosting: </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Before whipping the cream, chill the mixing bowl and beaters. In a chilled mixing bowl, whip 250ml of whipping cream on medium speed until it becomes mousse-like. Turn the speed to low and beat until it produce soft peaks. Do not beat it too stiff as the whipped cream will turn grainy when frosted. <br style="background-color: white;" /><span style="color: #111111;"><span style="font-size: 15px; line-height: 20px;"><b><br style="background-color: white;" /></b></span></span><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;">Assembly:</span></strong><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Turning the cake out -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> Carefully turn the cooled sheet cake onto a piece of baking/parchment paper. Slowly peel off the attached baking/parchment paper from the cake. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again, carefully. Now, peel of the top piece of baking/parchment paper. The skin would be stuck to the baking/parchment paper and would be removed. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Applying the filling -</b> Dab a layer of mango mousse onto the cooled sponge sheet. Ensure the starting end has a thicker layer of mousse and the ending side has a thinner layer of mousse. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place a row of diced mango onto the mousse layer near the starting end and another row in the middle. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Using a spoon, scoop the mango puree and form a stream of puree between the two rows diced mangoes. Add another stream of mango puree further down the second row of diced mangoes. It will look something similar to that as shown in the 6th picture above, without a 3rd row of diced mango and 3rd stream of mango puree. <br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Rolling the cake -</strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;"> With the shorter side/breadth facing you (if using 10 x 14 inch pan), roll the cake up tightly to form a swiss roll. Allow swiss roll to chill in the refrigerator until mousse filling is set. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Frosting the log cake: </strong><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Place swiss roll on a 10 x 10 inch square cake board. Slice one-fifth of the log and position this sliced portion at the side of the main roll. This is to give the log cake a branched shape. Chuck rectangular slips of baking paper under the log cake. </span><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #111111; font-size: 15px; line-height: 20px;">Apply a thin layer of whipped cream over the swiss roll, ensuring all sides are covered with cream. Use the tines of a fork to scratch along the surface of the whipped cream frosting to create a 'tree bark' effect. For a snowy effect, dust with snow powder/icing sugar and decorate as desired. Carefully remove the rectangular slips of paper. </span></span></div>
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<span style="background-color: white; font-size: 15px; line-height: 20px;"><b><span style="color: #0b5394; font-family: "trebuchet ms" , sans-serif;">Notes:</span></b></span></div>
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<ol>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">Serve log cake chilled. Mango mousse filling would not hold its shape well at warm room temperature for long. </span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">Dairy or non-dairy cream may be used. </span></span></li>
<li><span style="color: #111111; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 20px;">Whipped cream will continue to firm up when frosted, hence take care not to whip the cream too stiff. A softly whipped cream, slightly flowy with soft peaks (about 70% stiff) is ideal. </span></span></li>
</ol>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></span></div>
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com12tag:blogger.com,1999:blog-1518449826441334619.post-88974219675104031662011-12-16T23:24:00.002+08:002011-12-17T01:59:50.590+08:00Savoury for a Change - Chicken Pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rv20DiZu7_Q/TutZePYGexI/AAAAAAAAA-w/JJyy6k_hJrA/s1600/DSC04749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-rv20DiZu7_Q/TutZePYGexI/AAAAAAAAA-w/JJyy6k_hJrA/s400/DSC04749.JPG" width="400" /></a>
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It is time for a change! As sweet-toothed as I may be, I cannot be relying on my sweet bakes to fill my stomach or replace my daily meals. With some inspiration from <b>Masterchef</b> series and suggestions from H, I decided to do a savoury bake, and chicken pies shall be on the menu. </div>
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<a href="http://3.bp.blogspot.com/-o16T69nh4_U/TutZhXHZESI/AAAAAAAAA-4/IaLO_1h7yH4/s1600/DSC04753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-o16T69nh4_U/TutZhXHZESI/AAAAAAAAA-4/IaLO_1h7yH4/s400/DSC04753.JPG" width="400" /></a>
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Since the preparation of the filling involved cooking, there is no hard and fast rule with regard to the ingredients used. Instead of using frozen mixed vegetables, freshly diced carrots were used instead. I also made a couple of tweaks to the pie crust recipe and the chicken pie filling proportion. </div>
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<span style="text-align: -webkit-auto;">For a first attempt on chicken pies, I am rather comforted by the flakiness of the pie crust. Despite the moist filling and an absence of a blind-baked pie dough, the pie base had not turned soggy at all. Perhaps the baking of the pies on a preheated baking tray placed in the lower rack of the oven might have helped, a tip I picked up from my stash of baking books. </span>
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Even though I am now into my third year of baking, every baking session is still like a new lesson to me. Recently, I have learnt how to make better use of the oven rack position to my advantage. In the past, I have always baked all my goods in the middle rack. It works well for cakes most of the time. However, that is not quite the case for tarts in my case. To get a nice finish for my tarts, it is necessary to bake them nearer to the top heating element of my oven so that they can brown nicely within a much shorter time. Else, the tart crusts would turn out to be creamy white and hardly brown, like the ones in my <a href="http://bakinglibrary.blogspot.com/2011/03/nutella-cream-cheese-tarts.html">nutella cream cheese tarts</a>.<br />
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To me, most pie dough recipes look all quite the same, be it the ingredients used or the proportion of ingredients. However, the handling of the pie dough makes so much difference when it comes to determining the pie crust texture. Unlike cakes where it is often necessary to ensure that ingredients are evenly dispersed within the batter, there is no need for even dispersion of ingredients in pie dough. The uneven dispersion of different sized butter pebbles in the pie dough allows for a flaky texture, when the butter turns into steam in the process of baking.<br />
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<b><span style="color: #0b5394;">Chicken Pies</span></b> (recipe adapted from <a href="http://bakingmum.blogspot.com/2006/12/recent-bakes.html">Baking Mum</a>)<br />
<b><span style="color: #0b5394;">Serving size:</span></b> 9 three-inch pies<br />
<span style="color: #0b5394;"><b>Taste and texture:</b></span> Flaky buttery pie dough with moist chicken pie filling<br />
<span style="color: #0b5394;"><b>Equipment and materials:</b></span> <br />
<ul>
<li>Flour sieve</li>
<li>Balloon whisk</li>
<li>Measuring spoon set</li>
<li>Mixing bowl</li>
<li>Wire rack</li>
<li>Fork</li>
<li>Pastry blender (optional) or two sharp knives</li>
<li>Clingfilm</li>
<li>3-inch individual tart tins</li>
</ul>
<span style="color: #0b5394;"><span style="font-weight: 800;"><br /></span></span><b><span style="color: #0b5394;"><b><span style="color: #0b5394;">Flaky pie dough pastry: </span></b></span></b><br />
<ul>
<li>250g plain flour </li>
<li>1/4 tsp salt</li>
<li>170g chilled unsalted butter, cubed </li>
<li>1 egg yolk, chilled</li>
<li>4 tbs plain yogurt or sour cream, chilled</li>
<li>1 egg, lightly beaten for egg wash</li>
</ul>
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<b><span style="color: #0b5394;">Chicken Pie Filling: </span></b><br />
<ul>
<li>150g potato, peeled and cubed</li>
<li>50g carrot, peeled and cubed
</li>
<li>1 large yellow onion, peeled and cubed</li>
<li>260g chicken breast meat, cubed </li>
<li>110g canned (drain water solution away) or fresh mushrooms, thinly sliced</li>
<li>120ml homemade or store-bought chicken stock </li>
<li>1 tbs cornflour mixed with 2 tbs water to form a solution</li>
<li>salt and pepper, to taste</li>
</ul>
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<b><span style="color: #0b5394;"><u>Making chicken pie filling:</u></span></b><br />
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Oil a pan with some cooking oil. Place the cubed potato and fry over medium heat for 3 minutes. Add cubed carrots and frying the mixture for another two minutes. Set carrots and potatoes aside.<br />
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Next, sauteed the onions until soft and fragrant. Add in chicken breast and mushrooms. Cook the mixture for about 2 minutes.<br />
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Lastly, add in the cooked potato and carrot. Pour 120ml of chicken stock and allow the mixture to simmer on low heat for 4 minutes, without covering. Allow the liquid to reduce. When most of the of liquid has reduced, add the corn flour solution to the thicken the mixture. Add salt and pepper to taste. The chicken pie filling should be a mixture of ingredients coated with a thick sauce.<br />
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<b><u><span style="color: #0b5394;">Making the flaky pie dough pastry: </span></u></b><br />
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<b>Mixing dry ingredients</b> - In a mixing bowl, sift in flour. Add in salt. Whisk with a balloon whisk to distribute the ingredients evenly. <br />
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<b>Forming the pastry </b>- Cut chilled cubed butter into flour with a pastry blender until there is a mixture of different sized flour-coated butter 'pebbles' and fine flour-coated butter 'crumbs'. Alternatively, rub the cubed butter into the flour with your clean hands. Mix the egg yolk with the yoghurt/ sour cream. Drizzle in the yolk + yogurt/sour cream mixture use a fork to moisten the flour-coated butter 'crumbs'.<br />
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Gently gather the crumbs and knead briefly so that the crumbs come together to form a dough. Wrap dough with clingfilm and chill dough for at least 30 minutes. To save time, freeze dough until it is firm enough to handle.<br />
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<b>Making the chicken pies</b> - Divide dough into 9 portions. Pinch about 2/3 of one portion of dough to roughly form a ball using both palms. Place the dough ball on one palm and use the other to flatten it evenly, big enough to fit into a three-inch tart tin. Place the flattened dough over the tart tin and press it in place, ensuring thickness is even throughout.<br />
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Spoon and compact cooled chicken pie filling onto pie dough base. With the remaining 1/3 of one portion of dough, roll it into a rough shaped ball and flatten it until it is big enough to cover the fillings. Cover fillings with pie dough and press down to seal the edges. Repeat for the remaining 8 portions of pie dough. Chilled ready-to-bake chicken pies for 20 minutes.<br />
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<b>Baking the tart crusts </b>- While chilling ready-to-bake chicken pies, preheat oven to 200 degrees C. Brush egg wash onto the chicken pies. Using a fork, prick over the top of each chicken pie, allowing air to escape and ensure pie dough do not rise much.<br />
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Place chicken pies onto a preheated baking tray and bake for about 30-35 minutes in the middle rack or until tart crusts are golden brown. If pie dough do not brown after 20 minutes into baking, transfer to upper rack and bake a further 10-15 minutes to achieve a golden brown appearance. Allow chicken pies to cool slightly in tart tins before removing them from the tart tins to cool completely on a wire rack. Serve chicken pies warm.<br />
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<b><span style="color: #0b5394;">Notes:</span></b><br />
<ol>
<li>For better flavour, marinate chicken breast or add some herbs when cooking the filling.</li>
<li>Increase the proportion of chicken breast used if a more meaty filling is desired. </li>
</ol>
<br />Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com4tag:blogger.com,1999:blog-1518449826441334619.post-16393616373376420792011-12-11T23:30:00.001+08:002018-11-17T21:55:06.680+08:00Cupcakes with a twist - Mini Cookies and Cream Cheesecakes & Raspberry Swirl Cheesecakes<div class="separator" style="clear: both;">
Lately, I have been rather addicted to TV programs featuring food and cooking, namely the <b>US Masterchef</b> and the <b>Australia Junior Masterchef</b> series. Although gluing myself in front of my television set has made me somewhat a couch potato at times, watching these programs allow me to be exposed to the food culture of other national boundaries. </div>
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It is no easy feat taking part in these culinary competitions. Imagine the immense pressure faced by the contestants given the allocated time, not forgetting that there are judges breathing down their neck and monitoring their every progress as they prepare their food. What amazes me is that these participants are left on their own to mastermind their culinary creations, without the availability of recipes to refer to. I can hardly imagine myself baking a cake or making a dessert without any recipes to refer to. My mind will just be a total blank. It just didn't come across to me as something quite possible, especially when there is a hundred and one things to learn and so many precise measurements when it comes to desserts.<br />
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Since I do not cook often, I very much hoped that most of the challenges will come in the form of desserts or bakes. Watching these participants toil their hearts out in the kitchen, I have my utmost admiration towards their passion and love for everything food. </div>
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I am glad that being a couch potato has helped me re-ignite my love for food and the process of creating them, which are usually in the form of bakes. However, remaining a couch potato will not help me improve my baking skills in anyway. There is a need to practice. A whole of it it in fact. </div>
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Practicing means finding more opportunities to try out recipes. Since the cupcake mood is still ongoing, I figured I would try out even more recipes from my <b>Martha Stewart Cupcakes</b>. Instead of the usual cupcakes, it will be with a twist - cupped cheesecakes. </div>
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Making cheesecakes in cupcake form is definitely a clever idea. Whoever thought of it is a genius. It is so much easier to do these mini cheesecakes in a water bath and there is no need to spend more than 2 hours to bake a thick and dense 8 inch or 9 inch round cheesecake in a springform tin. Each batch will probably take at most 30 minutes and the chilling time is subsequently reduced due to the significant reduction in size compared to a full-size cheesecake. Furthermore, these dainty looking cheesecakes look perfect for parties and gatherings or as giveaways.<br />
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Not all was a success though. The Oreo mini cheesecakes turned out thick, dense and creamy with a slight vanilla flavoured tang, indicative of a good cheesecake. Although the raspberry swirl cheesecakes were a nice sight to look at, the tart berry flavour did not quite come through. With a little nip and tuck on the recipe, the results should be promising.<br />
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<b style="background-color: white; color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;">Mini Cookies and Cream Cheesecakes</span></b><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;"> ( recipe adapted from </span><b style="background-color: white; color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;">Martha Stewart Cupcakes</span></b><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;">)</span><br />
<b style="background-color: white; color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;">Serving size: </span></b><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;">Makes 13 standard size cupped cheesecakes</span><br />
<span class="Apple-style-span" style="background-color: white; color: #0b5394; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;"><b>Taste and texture:</b> </span><span class="Apple-style-span" style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;">Dense, thick and creamy with a slight tang</span><span class="Apple-style-span" style="background-color: white; color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;">.</span><br />
<b style="background-color: white; color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials:</span></b><br />
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Standard size muffin tin</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cupcake liners to fit</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Measuring scale</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Measuring Jug</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Flexible spatula</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Handheld beater/ stand beater</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mixing bowls</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Large baking tin/tray used for water bath</li>
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<b style="background-color: white; color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #0b5394;">Mini Cookies and Cream Cheesecakes</span></b><br />
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">500g Philadelphia brand cream cheese, room temperature</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">110g sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp vanilla</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 eggs (55-60g with shell), lighten beaten</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">140ml sour cream</li>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the cheesecakes</span></u></b></div>
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<b>Prepare oven and muffin tin </b>- Preheat oven to 160 degrees C. Line muffin tin with cupcake liners.<br />
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<span class="Apple-style-span" style="line-height: 20px;"><b>Mixing cream cheese, sugar and vanilla </b>- Place cream cheese in a mixing bowl. Beat cream cheese until fluffy on medium-high speed. Gradually add in the sugar and beat until combined. Add vanilla and mix well. Scrap sides and bottom of bowl with a flexible spatula to incorporate stray ingredients.</span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b>Adding eggs and sour cream</b> - Add the eggs in four parts and beat until batter is evenly mixed. Lastly, mix in sour cream on low speed and beat until combined. </span><span class="Apple-style-span" style="line-height: 20px;">Scrap sides and bottom of bowl.</span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b>Removing air bubbles from batter </b>- Using a spatula, push the batter against the wall of the mixing bowl, attempting to flatten the batter and remove air bubbles. Repeat to get rid of most of the air bubbles. This will prevent air bubbles from rising to the surface and bursting while baking, creating little craters. </span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b>Adding chopped Oreos </b>- Fold in coarsely chopped Oreo cookies and ensure they are evenly dispersed. </span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b>Diving the batter</b> - Place a whole Oreo in each muffin liner. This will act as the cheesecake base. Divide the batter into 13 muffin liners. </span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b>Baking the cheesecakes - </b>Place muffin tin filled with cheesecake batter over a large baking tin. Pour hot water into the baking tin. This is known as a water bath, ensuring that the oven maintains a moist environment during baking and helps to churn out smooth cheesecakes. </span></div>
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<span class="Apple-style-span" style="line-height: 20px;">Bake mini cheesecakes in the water bath for 22-25 minutes at 160 degrees C or until cheesecake filling is fully set and not jiggly. </span></div>
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<span class="Apple-style-span" style="line-height: 20px;">Once cheesecakes are done. Allow them to cool in the muffin tin completely before chilling them for 2-4 hours to allow the texture to firm up. For best results, chill overnight.</span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b></span></div>
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<ol>
<li><span class="Apple-style-span" style="color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Since I only have a single 6-hole muffin tin, I baked the rest of the cheesecakes in souffle cup liners placed on mini tart tins (prevent souffle cups from becoming wet due to direct contact with water bath) which are placed in the water bath. </span></span></li>
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<span class="Apple-style-span" style="line-height: 20px;"><span style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></span></div>
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com3tag:blogger.com,1999:blog-1518449826441334619.post-79895349224209433892011-12-09T22:12:00.001+08:002018-11-17T21:55:21.373+08:00In the mood for Cupcakes - Red Velvet and Chocolate Mud Cupcakes<div class="separator" style="clear: both; text-align: center;">
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After two bake-less weeks, it is time to ride on the baking mood. Somehow, I am very much into the making of cupcakes this week. It might come across as a little late for Aspiring Bakers, but I am enjoying myself to the brim nevertheless. So far the count is three, and I have a good feeling the number will be on the rise. </div>
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Once again, I have been tasked to help with cupcake making. Due to my friend's relentless nagging for <b>Red Velvet Cupcakes</b>, I finally threw in the towel and decided to embark on this activity that somewhat spells 'Radioactivity', due to the awkwardly deep red colour of these cupped treats. The colour of my cupcakes did not turn out as truly red as I only had 'Xmas red' <b>Wilton </b>gel colour on hand. </div>
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Using the recipe from my newly arrived <b>Martha Stewart Cupcakes </b>from <b>Amazon</b>, the texture turned out to be amazingly fluffy even though there is no creaming of butter involved in the entire mixing process. Texture wise, it is definitely a yes from me. Taste-wise, I wished it had been richer or more vibrant. Then again, I have not had much encounters with Red Velvet cakes hence little room for comparison to know what is considered to be a good one. Perhaps the cream cheese frosting will give it a more rounded flavour on the whole. </div>
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For the cream cheese frosting, I confirmed my hypothesis that <b>Tatura</b> cream cheese (from Phoon Huat) is indeed not a good brand for use in frostings. It created a messy lump when I tried to do peanut butter cream cheese frosting and the cream cheese frosting for the red velvet cupcakes looked kind of lumpy/ somewhat curdled/ loose (a little dough like) and did not pipe out as ideally as I would like it to be, compared to when I was using <b>Elle & Vire </b>cream cheese. However, when doing cheesecakes using <b>Tatura</b> <span class="Apple-style-span" style="text-align: -webkit-auto;">cream cheese, </span>the results are not too shabby.<br />
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I made a astounding discovery relating to these red velvet cupcakes. When eaten straight from the fridge chilled, the cupcakes remained tender and fluffy like they just came out of the oven. Because of the chilling, the cream cheese frosting has a nice firm texture, almost like a cheesecake layer which makes the cupcake even more so enticing. </div>
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<a href="http://1.bp.blogspot.com/-EfVco4DTsp4/TuIYGUQILCI/AAAAAAAAA-A/P0wzt24BOMY/s1600/DSC04632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-EfVco4DTsp4/TuIYGUQILCI/AAAAAAAAA-A/P0wzt24BOMY/s400/DSC04632.JPG" width="400" /></a></div>
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Besides acceding to my friend's request for red velvet, I managed to convince him that these <a href="http://bakinglibrary.blogspot.com/2011/05/chocolate-fever-chocolate-mud-cupcakes.html">Chocolate Mud Cupcakes</a> are truly to die for. The texture is moist, fudgy and it resembles a cross between a fluffy cupcake and a souffle, due to its flour-less nature and the incorporation of beaten egg whites. To go along with the chocolate cupcakes, I piped 'piles of chocolate dung' and spooned spiked piles (for a simple homemade look) onto them, which are actually <b>Dark Chocolate Frosting</b> from <b>Martha Stewart Cupcakes</b>.<br />
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Comparing this Dark Chocolate Frosting with the <a href="http://bakinglibrary.blogspot.com/2011/02/chocolate-overload-devils-food-cake.html">Bittersweet Chocolate Frosting</a>, the former is a dark chocolate buttercream that holds its shape well when piped while the latter (much higher chocolate content) is a fudge-like chocolate goodness that spells awfully chocolate.<br />
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Hmm.. After taking a bite into one of the chocolate mud cupcakes, I realised the frosting layer is too thick and it overshadowed the richness of the chocolate mud cupcakes. The frosting by itself is actually not too shabby. However, the morale of the story - keep these chocolate mud cupcakes unfrosted and frost other less rich cupcakes instead. Lesson learnt. Apparently, stacking one rich flavour onto another rich flavour doesn't quite work out!<br />
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<b><span class="Apple-style-span" style="color: #0b5394;">Red Velvet Cupcakes with Cream Cheese Frosting</span></b> ( recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Martha Stewart Cupcakes</span></b>)<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size: </span></b>Makes 9 standard size cupcakes<br />
<span class="Apple-style-span" style="color: #0b5394;"><b>Taste and texture:</b> </span>Fluffy and moist cake texture.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials:</span></b><br />
<ul>
<li>Standard size muffin tin</li>
<li>Cupcake liners to fit</li>
<li>Flexible spatula</li>
<li>Handheld beater/ stand beater</li>
<li>Wire rack</li>
<li>Wooden skewer/ toothpick/ cake tester</li>
<li>Flour sieve</li>
<li>Piping bag</li>
<li>Large round piping tip</li>
<li>Mixing bowls</li>
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Red Velvet Cupcakes</span></b><br />
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<ul>
<li>150g cake flour</li>
<li>1 tbs unsweetened cocoa powder</li>
<li>1/2 tsp salt</li>
<li>150g caster sugar</li>
<li>180 ml vegetable oil</li>
<li>1 egg, at room temperature (55g to 60g with shell)</li>
<li>1/4 tsp red colour (gel)</li>
<li>1/2 tsp vanilla</li>
<li>125ml buttermilk</li>
<li>1/2 tsp + 1/4 tsp baking soda</li>
<li>1 tsp distilled white vinegar</li>
</ul>
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<b><span class="Apple-style-span" style="color: #0b5394;">Cream Cheese Frosting</span></b></div>
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<ul>
<li>120g unsalted butter, softened</li>
<li>240g cream cheese, straight from the fridge</li>
<li>100g - 200g icing sugar (or add more if desired to obtain firmer but sweeter frosting)</li>
<li>1/2 tsp + 1/4 tsp vanilla extract</li>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the cupcakes</span></u></b></div>
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<b>Prepare oven and muffin tin </b>- Preheat oven to 180 degrees C. Line muffin tin with cupcake liners.<br />
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<b>Prepare flour mixture</b> - Sift cake flour, cocoa powder and salt into a large bowl. Using a balloon whisk, whisk to combine and allow the dry ingredients to be evenly distributed.<br />
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<b>Mixing oil, sugar and egg</b>- In a mixing bowl, beat oil and sugar until combined on med-high speed. Add in the egg and continue beating until mixture is smooth, for about 1 minute. Scrape sides and bottom of bowl well with a flexible spatula.</div>
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<b>Alternating flour mixture and buttermilk</b> - Turning the mixer to low speed, add 1/3 portion of the flour mixture to the oil-sugar-egg mixture and beat until well combined. Next add in half the buttermilk and mix well. Continue the alternating addition of flour (3 additions) and buttermilk (2 additions), starting and ending with flour mixture. Batter should be well combined and smooth. Scrape sides and bottom of bowl well with a flexible spatula during the mixing process to incorporate loose ingredients.</div>
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<b>Adding baking soda and vinegar mixture </b>- In a small bowl, combine baking soda and vinegar. The mixture will foam. Add it to the batter and mix for 20 seconds on medium speed. </div>
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<b>Baking the cupcakes </b>- Spoon batter into cupcake liners until 4/5 filled. Bake the cupcakes for 25 minutes at 180 degrees C or until an inserted cake tester comes out clean. </div>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Preparing Cream Cheese Frosting</span></u></b></div>
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In a mixing bowl, beat cream cheese and butter until fluffy and smooth on medium speed. Turn to low speed and add in 100g of icing sugar. Mix to obtain a smooth frosting. To obtain a firmer frosting, add more icing sugar to desired firmness at the expense of sweetness. Add in vanilla and mix well. Frost red velvet cupcakes as desired. </div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Chocolate Mud Cupcakes </span></b>(recipe adapted from <span class="Apple-style-span" style="color: #0b5394;"><b>Tempt: Cupcakes to Excite</b></span> by <span class="Apple-style-span" style="color: #0b5394;"><b>Betty Saw</b></span>)<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Taste and Texture:</span></b> Tender, gooey with tiny bits of almonds.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size:</span></b> 9 standard size cupcakes<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Recipe:</span></b> Refer to <a href="http://bakinglibrary.blogspot.com/2011/05/chocolate-fever-chocolate-mud-cupcakes.html">Chocolate Mud Cupcakes</a><br />
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<b><span class="Apple-style-span" style="color: #0b5394;">Dark Chocolate Frosting </span></b>( recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Martha Stewart Cupcakes</span></b>)</div>
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<b style="color: #0b5394;">Quantity:</b> Makes enough to frost 16 cupcakes</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture: </span></b>Chocolatey and buttercream-like. </div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></div>
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<li>30g unsweetened cocoa powder</li>
<li>80ml boiling water</li>
<li>300g unsalted butter, softened</li>
<li>70g icing sugar</li>
<li>pinch of salt</li>
<li>450g dark chocolate (50-60% cocoa mass), melted and cooled</li>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the dark chocolate frosting:</span></u></b></div>
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In a small bowl, mix together the cocoa powder and boiling water to obtained a smooth cocoa liquid. In a large mixing bowl, beat butter and icing sugar on medium-high speed until butter mixture is pale and fluffy. Turning to low speed, add the cooled melted chocolate and mix to obtain a smooth mixture. Lastly, add in cocoa mixture and beat well. Frost cupcakes as desired. </div>
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<span class="Apple-style-span" style="color: #0b5394;"><b>Notes:</b></span></div>
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<li>Red velvet cupcakes frosted with cream cheese frosting need to be kept refrigerated. </li>
<li>Leftover/unused cream cheese frosting and dark chocolate frosting should be kept refrigerated in freezer bags/ piping bags/ ziplock bags. </li>
<li><b>Serve red velvet cupcakes chilled</b>. The cream cheese frosting will be firm and the cake will remain moist, soft and fluffy. However, <b>allow the chocolate mud cupcakes to rest at room temperature for some time to allow it to soften before serving</b>.</li>
<li>Chocolate Mud Cupcakes will shrink in size when cooled, creating a sunken crater. This is perfectly normal. </li>
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></div>
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com13tag:blogger.com,1999:blog-1518449826441334619.post-47734720807699793032011-12-08T01:07:00.001+08:002011-12-08T02:09:25.419+08:00Carrot Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-c9XqVXIlpWg/Tt-dY7n8WKI/AAAAAAAAA9w/YTKKQNhGC2k/s1600/DSC04613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-c9XqVXIlpWg/Tt-dY7n8WKI/AAAAAAAAA9w/YTKKQNhGC2k/s400/DSC04613.JPG" width="400" /></a></div>
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A friend of mine had asked me for a favour. He needed to do a cake for his friend's birthday. After some discussion, I recommended that we do a batch of carrot cupcakes, using my trusty <a href="http://bakinglibrary.blogspot.com/2011/06/carrot-cake-with-orange-cream-cheese.html">Rachel Allen's Carrot Cake recipe</a> which never fails to yield the most tender, fluffy and flavourful cupcakes. </div>
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According to him, these carrot cupcakes were sweeter and not as spicy as compared to the ones found in <b>Cedele</b>. From my recent maiden experience with Cedele's carrot cake, I found that Cedele's carrot cake is actually less spicy in taste, making me wonder if there is actually something wrong with his tastebuds or if the problem lies with mine. I could only sense a faint hint of cinnamon in Cedele's version. For <b>Rachel Allens</b>'s carrot cake, it uses ground nutmeg and mixed spice in addition to cinnamon. I also believe that Cedele's carrot cakes are baked using white sugar whereas these carrot cupcakes are baked using brown sugar, hence the colour disparity between the two.</div>
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Frosting wise, Cedele's cream cheese frosting is purely vanilla flavoured and has a firm cheesecake-like texture. On the other hand, Rachel Allen's cream cheese frosting has a vibrant character due to the marriage of flavours attributed by vanilla and orange zest and the texture is smooth and less firm (because I cut down on icing sugar). </div>
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While doing the cream cheese frosting, I noticed that different brands of cream cheese do play a part in determining the texture. Using Elle & Vire cream cheese, the frosting turned out to be fluffier, softer, smoother and it was a breeze piping swirls with it on the cupcakes. Phoon Huat's cream cheese seemed to produce a firmer frosting frosting which is less smooth and did not look like it will pipe well into swirls. </div>
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<span class="Apple-style-span" style="color: #0b5394;"><b>Carrot Cupcakes with Cream Cheese Frosting </b></span>( recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Bake</span></b> by <b><span class="Apple-style-span" style="color: #0b5394;">Rachel Allen</span></b>)<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Taste and Texture: </span></b>Moderately-spicy, moist, fluffy and chunky with moist plump raisins and crunchy walnuts.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size: </span></b>about 10 cupcakes<br />
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the carrot cupcakes:</span></u></b><br />
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<b>Baking the cupcakes </b>- Follow the recipe and directions in <a href="http://bakinglibrary.blogspot.com/2011/06/carrot-cake-with-orange-cream-cheese.html">Carrot Cake</a>. Instead of baking the batter in a loaf tin, spoon the batter into a standard muffin tin lined with cupcake liners. Bake the cupcakes at 180 degrees C for 25 minutes or until a toothpick comes out clean when inserted.<br />
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<b>Decorating the cupakes</b> - Spoon cream cheese frosting into a piping bag attached with a large star tip. Pipe swirls of cream cheese frosting onto the cupcakes in a circular fashion to create rosettes. <br />
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<br />Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com0tag:blogger.com,1999:blog-1518449826441334619.post-75787363312283808302011-11-11T15:54:00.001+08:002011-11-14T14:53:45.636+08:00Officially "Desserted"<div class="separator" style="clear: both; text-align: left;">
It has been quite a long while since I blogged anything about my bakes. My busy days are over and I am finally able to take a breather... whew! All these while, I have not stopped baking completely. The only thing that is stopping me from coming to this sanctuary are the finer details in life that I am occupied with, other than work. </div>
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I am so looking forward to the end of November and the entire December. This coming lull period means that I can bake wholeheartedly for all I want. Sounds like a buffet? Just that this is one in which I help myself to my bake-books, recipes and a great deal of kitchen trials. </div>
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Since it has been a good 3 months of non-blogging, it is time to get back my momentum. For a 'warm-up', I will be sharing my dessert hunts. I have been craving for some mouth-watering, exquisite desserts ever since I was exposed to some reputable patisseries by friends through word of mouth and the internet. </div>
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On last Thursday afternoon, me and my best bud K decided to head down to Duxton Hill where a homely looking cafe - <a href="http://www.cakeflor.com.sg/">Flor patisserie</a>, is quietly tucked in. The cafe maintained a simplistic look, with only a couple of small tables and chairs, ideal for a quiet afternoon chat. </div>
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For a start, we chose 3 of their gorgeous looking dessert showpieces at the counter - <b>Fromage Blanc</b>, <b>Strawberry Napolean</b> and <b>Mango Pie</b>. </div>
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The <b>Fromage Blanc</b> consists of a cream cheese mousse layer topped onto a cakey pie pastry base. I was rather intrigued by the texture of the pie base - buttery, cakey yet crumbly. It was distinctly cake-like in the middle and towards the edges it was firm and crumbly like a shortcrust pastry. I am definitely curious to know what this pastry is termed. For the cream cheese mousse, the tartness of the cream cheese shone through with a smooth mouth-feel. </div>
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K greatly recommended the <b>Mango Pie</b>, exclaiming how it wowed him on his last visit. From my first encounter with this very mango pie, one thought sprang to my mind: "This dessert does not resemble a pie at all, let alone a mango pie". Despite the unusual appearance, the taste and texture took me by surprise. The pie base (somewhat similar to that of the Fromage Blanc) worked brilliantly with the topping (I couldn't recall if it was pastry cream or whipped cream) and the vibrance of the firm, sweet mangoes which was accompanied with a slight tartness. </div>
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When I was browsing through the dainty little cakes at the display counter, this <b>Strawberry Napolean</b> grabbed hold of my attention. Looking somewhat similar to a Japanese Strawberry Shortcake, this pastry cake comprise of buttery-crisp puff pastry layers, melt-in-the-mouth sponge cake layer, fresh cream, strawberries and strawberry gelee. The puff pastries remained crisp and non-soggy even though they were filled with fresh cream, a feat that requires skills and the understanding of the technicality required to assemble this cake. Be warned though, it can be a messy affair indulging in this cake, for the cake will break apart when a fork is dug into it. </div>
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Craving for more desserts to satisfy my sweet-toothed palate, I ordered an additional <b>Wakakusayama</b><b> </b>that looked like a slice of a matcha log cake. The cake seemed dense but it was soft and nicely-moist. I have expected the green tea flavour to come across as being grassy, but the cake was nothing like that at all. The adzuki beans that were incoporated into the cream were too firm for my liking and it would have been better if they had added more red bean fillings, similar to that in texure of the red bean topping sitting on the matcha whipped cream.</div>
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With a satisfyingly sweet experience at Flor, I will be back for more pastries when I happen to drop by the Duxton Hill area, to re-visit the memorable Mango Pie and Strawerry Napolean and at the same time try out their other offerings. <br />
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<br /></div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com6tag:blogger.com,1999:blog-1518449826441334619.post-60641784604268636392011-08-30T22:09:00.004+08:002011-11-11T15:53:36.278+08:00August Pig Out Party<div class="separator" style="clear: both; text-align: left;">
It's my favourite potluck party time again! Once again, it is a gathering with fellow food bloggers, most of whom I have met up with from previous bloggers meetups. </div>
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This August POP (Pig Out Party) was initiated by Eelin and Jane. Food-wise, there seemed to be more sweet goods this time round. As with any potluck party, a must bring along item would be extra food containers, for there would always be excess food leftover from the the party. </div>
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Deciding to venture out of my comfort zone, I volunteered to bring a savoury item along in addition to a Devil's Food Cake. This savoury item is none other than salsa, which is foolproof enough to be prepared by anyone without much culinary experience. Simply dice the require ingredients and flavour with a bit of salt and pepper. Voila! The dish is complete. Because of the tangy nature of the salsa, it helps to boost one's appetite and is an ideal choice for parties and potluck. </div>
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Without much further adieu, lets take a look at the gorgeous spread of mouth-watering food. Pardon me if some pictures are badly taken. I was in a hurry to get my mouth working on the food than be concentrating on taking good photos, hence some pictures are not well-focused. </div>
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Red velvet cakes by Cathy from <a href="http://cathy-joy.blogspot.com/">Cathy's Joy</a></div>
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Portugese egg tarts by Jane from <a href="http://passionbaker.blogspot.com/">Passionate about Baking</a></div>
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Durian puffs by Jane from <a href="http://passionbaker.blogspot.com/">Passionate about Baking</a></div>
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Green tea almond blondies by Doris from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted</a></div>
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Pizza by Bee Bee from <a href="http://honeybeesweets88.blogspot.com/">Honey Bee Sweets</a></div>
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Fried fritters by Josephine from <a href="http://sugareverythingnice.blogspot.com/">Sugar & Everything Nice</a></div>
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Madeleines by Jess from <a href="http://j3sskitch3n.blogspot.com/">Jess Kitchen</a></div>
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Chocolate friands by Jess <a href="http://j3sskitch3n.blogspot.com/">Jess Kitchen</a></div>
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Chocolate meringue cake by Doris from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted</a></div>
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Tau suan by Esther from <a href="http://bakingoncloud9.blogspot.com/">Baking on Cloud 9</a></div>
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Salsa (to go along with chips) prepared by me.</div>
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<a href="http://bakinglibrary.blogspot.com/2011/02/chocolate-overload-devils-food-cake.html">Devil's Food Cake</a> prepared by me. The frosting did not turn out smooth as I has overbeaten the frosting since I was making it in a rush. </div>
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The food items above are incomplete, as I have missed out on some of them, namely:</div>
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<li>Chwee Kueh by Edith from <a href="http://preciousmoments66.blogspot.com4/">Precious Moments</a>, </li>
<li>Bread pudding with vanilla sauce by Eelin from <a href="http://thebatterbaker.blogspot.com/">The Batter Baker</a> </li>
<li>Baileys ice cream, chocolate ice cream and tuna potato patties by Grace from <a href="http://gracekitchencorner.blogspot.com/">Kitchen Corner</a>. </li>
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I can never have enough of potlucks like this. Am looking forward to the next one already,which I do so after every potluck. Hopefully, it need not be a long wait till the next one comes along.<br />
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<b><span class="Apple-style-span" style="color: #0b5394;">Salsa (</span></b>recipe adapted from the internet)<br />
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<b><span class="Apple-style-span" style="color: #0b5394;">Serving size: </span></b>7-8 persons</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture : </span></b>Tangy, slightly spicy and refreshing due to presence of mint.</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and materials:</span></b></div>
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<li>Knife</li>
<li>Fork</li>
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<b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b><br />
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<li>1 can 14.5 ounce diced tomatoes. </li>
<li>2 jalapenos, seeds removed and finely diced. (I used pickled jalapenos)</li>
<li>1/2 green onion, finely diced</li>
<li>4-5 sprigs mint, coarsely shredded using hands</li>
<li>1 tbs lemon juice</li>
<li>a bit of salt to taste</li>
<li>a bit of black pepper to taste </li>
<li>1/2 clove garlic, finely diced</li>
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<u><span class="Apple-style-span" style="color: #0b5394;"><b>Making the Salsa:</b></span></u></div>
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<b>Preparing tomatoes -</b> Drain the tomatoes well and reserve some of the liquid. (I squeezed the tomatoes lightly to remove the juices). Dice the tomatoes finely. </div>
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<b>Mix all ingredients together - </b>In a medium bowl, mix diced tomatoes, jalapenos, green onion, mint, garlic and lemon juice. Mix well with a fork. Season with salt and pepper to taste. Add a little of the drained liquid if desired to moisten the mixture. Chill salsa before serving. </div>
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<br /></div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com3tag:blogger.com,1999:blog-1518449826441334619.post-48439275424068209182011-08-18T22:44:00.005+08:002011-08-18T22:44:53.996+08:00Getting busy....<div class="separator" style="clear: both; text-align: center;">
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This post is taking me what seems like forever to get it up....<br />
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These days, life have been rather hectic, so much that I am sparing less attention to blogging and baking. As much as I love to, I feel like having a good rest or catching up with friends on my off days. At the moment, I am trying to find a balance between work and play. All work and no play makes Bakertan a dull boy. I need to live my life properly and do the things I want to do and enjoy doing. Having said that, time management is important, which I a subject I am need to work hard on.<br />
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Despite the busy schedule, I managed to bake a New York Cheesecake for a potluck party (about a month back). Talking about potlucks, they never fail to excite me. Potlucks are great opportunities for one to turn to their trusty recipes. Alternatively, if one is feeling adventurous, he/she could try whipping up a dish that is different from the norm. </div>
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<a href="http://3.bp.blogspot.com/-lAm_h7q4_u4/Tib8udR2VKI/AAAAAAAAA70/BxcVOorUXuI/s1600/DSC04527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-lAm_h7q4_u4/Tib8udR2VKI/AAAAAAAAA70/BxcVOorUXuI/s400/DSC04527.JPG" width="400" /></a></div>
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This particular cheesecake recipe hails from the baking goddess Dorie Greenspan. The result is a dense but slightly airy cheesecake (I baked mine about 40 minutes longer than recommended). I like my cheesecakes to be really dense and thick, hence it is a habit of mine to extend the baking time by another 30 minutes or so each time I bake a cheesecake. Flavour-wise, it is addictive to the palate with the highly successful combination of cream cheese, sour cream and vanilla. </div>
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<a href="http://1.bp.blogspot.com/-mfBV1bzJtZY/Tib8omPmApI/AAAAAAAAA7w/jM0AjxtcQXA/s1600/DSC04551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mfBV1bzJtZY/Tib8omPmApI/AAAAAAAAA7w/jM0AjxtcQXA/s400/DSC04551.JPG" width="400" /></a></div>
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<b><span class="Apple-style-span" style="color: #0b5394;">New York Cheesecake </span></b></div>
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<b style="color: #0b5394;">Serving size: </b>12 slices</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture: </span></b>Dense, creamy but slightly airy. </div>
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recipe can be found <a href="http://needmorenoms.blogspot.com/2011/06/tall-and-creamy-cheesecake.html"><span class="Apple-style-span" style="color: #0b5394;"><b>here</b></span></a></div>
<br />Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com11tag:blogger.com,1999:blog-1518449826441334619.post-16131861820146743612011-07-08T22:19:00.005+08:002011-07-08T23:12:21.730+08:00The Noob Bread Maker - Hotdog Buns<div class="separator" style="clear: both; text-align: center;">
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There is one thing I am good at which I am not at all proud of; I procrastinate. As much as I have the urge to bake bread sometimes, the idea is often shelved. As a result, my progress in bread making is far lagging behind as compared to other aspects of baking. One possible accomplice to my procrastination could be the undesirable outcome in my experience with sweet buns so far; they tend to become a little dense when left for sometime, which I deduced was either due to the direct bread method employed or the nature of the recipe itself. </div>
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Finally, the day came when I tasted sweet victory in my battle with bread. I could not contain my excitement when I witnessed my hotdog buns coming out fresh from the oven. Despite the less-than-perfect appearance, the buns were amazingly fluffy, thanks to the water roux method. Even after leaving the buns overnight, they maintained their softness and fluffiness. Now that I have discovered the goodness of the water roux method, I am going to use it faithfully for most of my breads in future. </div>
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hotdog bun with dijonaise mustard</div>
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Handling the dough was a tricky process. The resulting dough was very sticky and using my instincts, I turned to flouring my hands to resolve the situation, which helped a great deal. I have to admit that I am quite a noob when it comes to bread making. I tried rolling a portion of the dough into a long strip, after which I wrapped it round a hotdog, hoping to achieve a spiral-shaped bun. I reckon I do need more practice to get the hang of shaping bread dough. For the remaining dough, I shaped them into ovals, which I later sliced lengthwise to place the hotdog topped with dijonaise mustard. </div>
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As one can see from the picture above, the cross section is airy instead of being densely knitted together like some of the bread that can be obtained from neighbourhood bakeries. </div>
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<b>Hotdog Buns </b></div>
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<b><span style="color: #0b5394;">Serving size:</span></b> 7 buns</div>
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<b style="color: #0b5394;">Taste and texture:</b> Soft and fluffy buns.</div>
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<b style="color: #0b5394;">Ingredients: </b></div>
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<span style="color: black;">water roux dough - </span>recipe from <b style="color: #0b5394;"><a href="http://gracekitchencorner.blogspot.com/2010/08/homemade-hamburger.html">Kitchen Corner</a></b></div>
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7 hotdogs, boiled.</div>
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<u><b style="color: #0b5394;">Making the buns:</b></u></div>
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<b>Prepare water roux buns -</b><b> </b>Make water roux dough according to the directions stated in link above and allow dough to proof for the first time. Punched the dough when it is fully proofed. Test proofing of dough by gently pressing a finger into dough. Dough should spring back slowly. <br />
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<b>Shaping the dough -</b> Flour hands lightly when handling dough to prevent dough from sticking. Portion out dough weighing about 65g each. Roll pieces of dough into long strips before winding them around a piece of boiled hotdog to get spiral shaped buns. Alternatively, shaped the portions into ovals.<br />
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<b>Second proofing -</b> Place shaped dough on baking trays lined with baking paper, allow some space between doughs. Proof shaped doughs for about 30 to 40 mins.<br />
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<b>Baking the buns -</b> Brush eggwash evenly over each proofed dough. Dough may be slightly depressed. Allow dough to rest for 10-15 minutes before baking at 180 degrees C for 12-15 minutes. <br />
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com7tag:blogger.com,1999:blog-1518449826441334619.post-72089065781479708362011-06-17T23:20:00.004+08:002018-11-17T21:55:38.001+08:00Yam (Taro) Fudge Cake for Mum's Birthday<div class="separator" style="clear: both; text-align: center;">
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Lately, I seem to be losing my inspiration for writing. I do have things that I want to pen down but somehow there is a barrier when it comes to translating these thoughts into words. Maybe I am suffering from a writer's block, even though I am hardly a writer myself. Nevertheless, I am still determined to blog my baking adventures down for my own reference. <br />
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Originally, I wanted to make fondant cupakes for my mum's birthday, thinking that it would be a good opportunity to practice on fondant making. Due to time constraint, I switched to making a yam fudge cake instead. </div>
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Instead of piping the usual rosettes around the borders, I tried doing shells this time round. Prior to this, I had a few opportunities to practice piping shells on baking paper. This could be done with you have leftover cream and have no idea how to use them. Individually, the shells did not turn out neat but the overall effect looked not too shabby.<br />
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Normally, I do not have much ideas on how I want to decorate my cakes. The idea of using fruits for decoration struck my mind and I used strawberries and sliced canned peaches to fill the centre of the cake. Even though it meant spending a bit more just for the sake of decorating, the outcome is much better than I had anticipated and I do think the additional expenditure is well justified for the occasion.<br />
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<b style="color: #0b5394;">Yam Fudge Cake</b> (Recipe adapted from <b style="color: #0b5394;">Delicious Cakes</b> by <b style="color: #0b5394;">Amy Heng</b>)<br />
<b style="color: #0b5394;">Serving size: </b>Makes one 9 inch round cake.<br />
<b style="color: #0b5394;">Taste and texture:</b> Yam and coconut fudge with soft chiffon sponge layers. <br />
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<b>Equipment and Materials:</b></div>
<ul>
<li>9 x 3 inch round tin</li>
<li>10 inch round cake board</li>
<li>Cake leveller or long serrated knife</li>
<li>9 inch round cake ring </li>
<li>Balloon whisk/ wire whisk</li>
<li>Rubber spatula</li>
<li> Handheld beater/ stand beater</li>
<li>Baking paper</li>
<li>Wire rack</li>
<li>Wooden skewer</li>
<li>Flour sieve</li>
<li>Star piping tip (Wilton # 22)</li>
<li>Piping bag</li>
<li> Coupler for piping</li>
<li>Mixing bowls</li>
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<b>Chiffon Sponge: </b></div>
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<li>70g egg yolks</li>
<li>60g castor sugar</li>
<li>80ml water </li>
<li>100ml corn oil</li>
<li>1/2 tsp vanilla</li>
<li>1/2 tsp salt</li>
<li>120g cake flour</li>
<li>1 1/2 tsp baking powder</li>
<li>160g egg whites</li>
<li>1/2 tsp cream of tartar</li>
<li>65g castor sugar</li>
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<u><b>Making the chiffon sponge:</b></u></div>
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<b>Prepare Oven -</b> Preheat oven to 160 degrees C.</div>
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<b>Prepare flour mixture -</b> Sift cake flour, salt and baking powder in a large bowl. Whisk to combine and allow the dry ingredients to be evenly distributed.</div>
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<b>Making the egg yolk batter -</b> Place egg yolks and 60g caster sugar in a large mixing bowl. Whisk egg yolks and sugar until sugar is dissolved. Add in oil, water and vanilla. Mix well with a wire whisk. Add in the flour mixture and mix to obtain a smooth batter.</div>
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<b>Beating egg whites -</b> In a clean metal mixing bowl, beat egg whites and cream of tartar on low speed. Increase speed slowly to medium-high and beat untill egg whites are at soft peaks. Add 65g of sugar gradually and beat untill egg whites are stiff and still moist. This is when the beaters are lifted, the egg whites will form peaks that are upright and not drooping. Egg whites will resemble whipped cream. The entire bowl of whites will not drop out when the bowl is overturned. Do not over-beat or the egg whites will become dry and clumpy. </div>
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<b>Folding in egg whites -</b> Using a balloon whisk, fold one third of beaten egg whites into egg yolk batter gently to lighten and combine. Fold in the rest of the beaten whites to combine. Final batter should be foamy and uniform in colour with no streaks of egg white present. Folding egg whites gently using a balloon whisk will prevent egg whites from deflating too much. </div>
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<b>Baking the sponge cake -</b> Pour batter into a greased and lined 9 x 3 inch round pan and bake at 160 degrees C for 30 -40 minutes. Test doneness using a skewer or toothpick. When the cake is done, the inserted skewer will come out clean. Cake will shrink from edges and in height on cooling. Unmould sponge cake and leave to cool upright on a wire rack.</div>
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<b>Yam Fudge:</b></div>
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<li>410g yam (taro), steamed/boiled and mashed</li>
<li>A little purple colouring</li>
<li>1 tbs + 1 tsp agar agar powder (1 pack of cap swallow globe agar agar powder)</li>
<li>80g green bean flour</li>
<li>850ml coconut milk (from 1 litre pack) mixed with 150ml water</li>
<li>75g sugar</li>
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<b>Making the yam fudge:</b></div>
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Place yam, purple colouring, agar agar powder, green bean flour, coconut milk mixture and sugar in a blender. Whizz the ingredients until it becomes a smooth mixture. Pour the mixture in a saucepan and heat it over medium low flame until the mixture thickens, stirring the mixture constantly. Remove saucepan from heat. Set aside for use. Mixture will thicken further on cooling.<br />
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<u><b style="color: #0b5394;">Assembly: </b></u><br />
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<b>Slicing sponge cake -</b> Slice sponge cake into 3 even layers using a cake leveller or long serrated/palette knife. Slice off the part that has domed. <br />
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<b>Preparing the layers -</b> Using the removable base of a round tart tin or a round cake board, slide the tart tin base or cake board under a sponge layer and carefully transport it onto a 10 inch round cake board. This method of transferring is to prevent the sponge layer from breaking. Place a 9 inch round cake ring over the sponge layer. There should a gap between the perimeter of the cake and the tin. </div>
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Pour 1/3 of the prepared yam fudge (still hot) over the first sponge layer. Allow the yam fudge to fill the gap and level the fudge as evenly as possible.<br />
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Place the second sponge layer over the first yam fudge layer, similarly using a cake board or tart tin base to help with the transfer. Pour another 1/3 of the yam fudge over the second sponge layer and level the fudge. </div>
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Lastly, place the final sponge layer over the second yam fudge layer. Pour the remaining 1/3 of the yam fudge over the third sponge layer and level the fudge as evenly as possible. Transfer cake ring supported by cake board to a cake box and bring it to the refrigerator to chill. Allow a chilling time of 4 hours or longer until yam fudge sets. </div>
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<b>Unmoulding finished cake:</b> To unmould the cake, wrap a warm kitchen towel around the cake ring or use a hairdryer to briefly heat up the exterior of the cake ring. Take care not to apply too much heat using the hairdryer. Remove cake ring slowly (upwards) and steadily. Bring un-moulded cake back to the refrigerator to firm up before decorating and cutting. </div>
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<b>Decorations:</b> Decorate with whipped cream and sliced fruits as desired. If you are using canned peaches, ensure the peaches are well drained. </div>
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a><br />
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com18tag:blogger.com,1999:blog-1518449826441334619.post-31825027142461476942011-06-11T00:44:00.003+08:002011-06-11T21:23:03.896+08:00Irish Cream Chocolate Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3LXciTZ2Des/Tdp3UfwBIeI/AAAAAAAAA6o/VG9dTr1PFWo/s1600/P5210314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">To date, I have tried out numerous chocolate cake recipes. Most of them are similar in one aspect - they usually turn out to be crumbly. This was something I had not expected when I made an Irish Cream Chocolate Cake just a few weeks back. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whenever I decide on any recipes to try out, I will take some time to read the brief write-up to learn more about the cake (if there is any), followed by scrutinizing the list of ingredients. What brought my attention to this particular pound cake is the use of Irish Cream, a generous amount of it compared to just a mere few tablespoons. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The author had described this particular cake to be dense yet velvety in texture. It does sounds contradicting that the cake can be dense yet velvety at the same time. However, I can attest to the fact that these two qualities are not mutually exclusive. I could understand perfectly what she meant after having tasted the cake. There is hardly any crumbs falling when I took a bite into a slice of it, as opposed to the conventional chocolate cake which is ever-so-crumbly. Flavour-wise, there is a decent caramel hint of Irish Cream minus the alcoholic aftertaste that which some might not welcome. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Irish Cream Chocolate Cake</span></b> (recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">300 Best Chocolate Recipes</span></b> by <b><span class="Apple-style-span" style="color: #0b5394;">Julie Hasson</span></b>) </div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture:</span></b> Dense yet velvety, has a decent hint of Irish Cream. </div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Serving size:</span></b> 8-10 slices, makes one 9 x 5 inch cake</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Equipment and materials:</span></b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>9 x 5 inch loaf</li>
<li>Mixing bowls</li>
<li>Measuring spoon set</li>
<li>Measuring jar</li>
<li>Handheld mixer/ Stand beater</li>
<li>Baking paper</li>
<li>Flour sieve</li>
<li>Rubber spatula</li>
</ul><br />
<div><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></div><div><ul><li>185g cake flour</li>
<li>45g cocoa powder</li>
<li>a pinch of salt</li>
<li>225g unsalted butter, softened at room temperature</li>
<li>200g castor sugar</li>
<li>200g whole eggs, at room temperature</li>
<li>150ml Baileys Irish Cream</li>
</ul><div><br />
</div></div><div><b><u><span class="Apple-style-span" style="color: #0b5394;">Making the cake:</span></u></b></div><div><br />
</div><div><b>Preparing loaf tin and oven -</b> Line and grease a 9 x 5 loaf tin with baking paper. Preheat oven to 180 degrees C. </div><div><br />
</div><div><b>Preparing dry ingredients -</b> In a large mixing bowl, sift in cake flour, cocoa powder and salt. Use a wire whisk to disperse the dry ingredients evenly. </div><div><br />
</div><div><b>Creaming the butter -</b> Place softened butter and castor sugar in a mixing bowl. Cream the butter as mentioned in <a href="http://bakinglibrary.blogspot.com/2010/07/how-to-cream-butter.html">how to cream butter</a>. </div><div><br />
</div><div><b>Adding eggs to creamed butter -</b> Add eggs to creamed butter in 4 additions, beating the mixture for 2 minutes on medium low speed after each addition is added. As eggs are added, the mixture tends to curdle. With continuous beating, the mixture becomes smooth and firms up. </div><div><br />
</div><div><b>Alternating dry ingredients and Irish Cream -</b> Add 1/3 of the dry ingredients to the egg-butter mixture. Beat on low speed until dry ingredients disappears and batter is smooth. Next, add in half of the Irish cream and continue to beat on low speed until Irish Cream is incorporated and batter is smooth. Repeat the alternating of dry ingredients and Irish Cream until all ingredients are used up and batter is smooth. Scrape down sides and bottom of mixing bowl with a spatula to blend in stray ingredients. The process should be as follows</div><div><ol><li>Add first 1/3 addition of dry ingredients.</li>
<li>First 1/2 addition of Irish Cream.</li>
<li>Second 1/3 addition of dry ingredients.</li>
<li>Remaining 1/2 of Irish Cream.</li>
<li>Remaining 1/3 dry ingredients.</li>
</ol><br />
<div><b>Baking the cake </b>- Pour batter in lined loaf tin and bake at 180 degrees C for 1 hour to 1 hour and 10mins. Allow cake to cool for 10 minutes in the tin before transferring to wire rack to cool completely. </div></div><div><br />
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</div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com10tag:blogger.com,1999:blog-1518449826441334619.post-76086444941218268472011-06-06T01:14:00.004+08:002018-11-17T21:56:25.542+08:00Carrot Cake with Orange Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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The American Carrot Cake is one cake that I hardly have any encounters with. One reason could be that it is not a staple cake in conventional bakeries and it is more commonly found in western style coffee chains like <b>Starbucks</b> or <b>Coffee Bean</b>. Once, I had a serving of it at a hotel buffet and I was immediately drawn to its spicy taste accompanied with cream cream frosting that is signature of carrot cakes. </div>
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Flipping through and comparing my recipes, I decided that the carrot cake by Rachel Allen is the more authentic one, using a combination of mixed spice, nutmeg and cinnamon. My other recipes had cinnamon as the sole spice ingredient. </div>
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<a href="http://3.bp.blogspot.com/-n2aP50dqX54/Tend28ASudI/AAAAAAAAA7Q/JFKh7j_633U/s1600/DSC04400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-n2aP50dqX54/Tend28ASudI/AAAAAAAAA7Q/JFKh7j_633U/s400/DSC04400.JPG" width="400" /></a></div>
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While I was reading and following the instructions, one particular matter caught my attention. The method of mixing is in fact the conventional mix-dry-wet ingredients muffin method. Being cautious, I made sure not to over-mix the ingredients, ensuring that the mixing stops once the dry ingredients were moistened. Apart from the tedious process of grating the carrots, this is one very simple cake to make. To my amazement, the outcome was a fluffy, moist and pleasantly spiced cake with moist plump raisins and chunky walnuts, topped with a refreshing citrusy orange cream cheese frosting. The cream cheese frosting is one delightful icing on the cake, with vanilla added to accentuate the orange flavour. </div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Carrot Cake with Cream Cheese Frosting</span></b> (recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Bake</span></b> from <b><span class="Apple-style-span" style="color: #0b5394;">Rachel Allen</span></b>)</div>
<b><span class="Apple-style-span" style="color: #0b5394;">Taste and Texture</span></b>: Mild-spicy, moist, fluffy and chunky with moist plump raisins and crunchy walnuts.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size</span></b>: 8-10 slices, Makes a 9 x 5 inch loaf<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials:</span></b><br />
<ul>
<li>9 x 5 inch loaf tin</li>
<li>Baking paper</li>
<li>Grater</li>
<li>Mixing bowls</li>
<li>Wire whisk</li>
<li>Handheld beater/ stand beater</li>
</ul>
<div>
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<div>
<b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></div>
<div>
<ul>
<li>110g whole eggs, lightly beaten and at room temperature</li>
<li>150ml vegetable oil</li>
<li>185g brown sugar</li>
<li>280g carrot, finely grated</li>
<li>90g raisins</li>
<li>90g walnuts, chopped</li>
<li>190g self-raising flour</li>
<li>a pinch of salt</li>
<li>1/2 tsp baking soda</li>
<li>1 tsp cinnamon, ground</li>
<li>1 tsp nutmeg, freshly grated (I omitted this)</li>
<li>1 tsp mixed spice</li>
</ul>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the carrot cake:</span></u></b></div>
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<div>
<b>Prepare loaf tin and oven -</b> Line a loaf tin with baking paper and preheat oven to 180 degrees C. </div>
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<b>Mixing dry ingredients -</b> Sift flour, salt, baking soda, cinnamon, nutmeg and mixed spice into a large mixing bowl. Use a wire whisk to whisk the mixture until it is evenly distributed. </div>
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<div>
<b>Preparing wet mixture -</b> In a mixing bowl, add in the eggs, oil, sugar, grated carrot, raisins and chopped walnuts and mix well with a large spoon. </div>
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<b>Adding dry ingredients to wet mixture - </b>Add dry ingredients to wet mixture and very gently stir the mixture with a spoon until dry ingredients are moistened (the last bit of dry ingredients disappear). Batter will be very watery. </div>
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<b>Baking the cake -</b> Pour prepared batter into prepared loaf tin and bake for 1 hour at 180degrees C, or until a cake tester/ wooden skewer comes out clean when inserted in the middle. Allow cake to cool in the loaf tin for 15 minutes before removing to cool completely on a wire rack. </div>
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<div>
<b><span class="Apple-style-span" style="color: #0b5394;">Orange cream cheese frosting:</span></b></div>
<div>
<ul>
<li>250g cream cheese, softened</li>
<li>50g unsalted butter, softened</li>
<li>1 tsp vanilla extract</li>
<li>100g icing sugar ( add more if desired)</li>
<li>Finely grated zest of 1 orange</li>
</ul>
<div>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making cream cheese frosting:</span></u></b></div>
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In a mixing bowl, beat the cream cheese and butter to combine. Beat in icing sugar until it is incorporated and mixture is smooth. Lastly, add in the vanilla extract and orange zest beat well to obtain a smooth frosting. Spread cream cheese frosting over the top of the carrot cake. </div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b></div>
<div>
<ol>
<li>Add more icing sugar to stiffen the frosting or add some milk/orange juice to thin out the frosting according to desired consistency. </li>
<li>You can omit the raisins and use chopped pecans instead for a nutty carrot cake. </li>
</ol>
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></div>
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com12tag:blogger.com,1999:blog-1518449826441334619.post-82449394009849569302011-05-30T00:00:00.005+08:002018-11-17T21:56:59.294+08:00Chocolate Lava Cake - Pudding or Cake?<div class="separator" style="clear: both; text-align: left;">
The air seems rather quiet in the regional blogosphere lately. Most blogs which I frequent seem to be taking breaks. I have been taking short breaks myself, doing blog-hopping less frequently and not leaving comments as often. In the meanwhile, I am still baking and trying out recipes as usual and the inspiration for baking never cease to end. For the month of may, I seem to be going on a chocolate streak or rather a chocolate rampage to satisfy the chocoholic in me. </div>
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Now that I have been baking for a while, I have clear vision on the direction I am heading for. The impression of fondant cakes has been stubbornly stuck in my mind recently and I cannot help but want to think of opportunities to get my hands working on them. With that in mind, I will be planning fondant cupcake projects fortnightly or once every month so as to gain some practice and experience. Since my mum's birthday is around the corner, it would be a great theme to kick start the cupcake project. I am excited just at the thought of it. Great man!</div>
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<a href="http://3.bp.blogspot.com/-THBWfemI9dA/TeJH7LIpJgI/AAAAAAAAA7E/eHi76jcXLD8/s1600/DSC04465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-THBWfemI9dA/TeJH7LIpJgI/AAAAAAAAA7E/eHi76jcXLD8/s640/DSC04465.JPG" width="640" /></a></div>
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When it comes to desserts, I am not a big fan of desserts that are served warm. There are some exceptions though, one of them being the <b>Chocolate Lava Cake</b> or <b>Chocolate Fondant Cake</b>. Even though the name suggests that it is a cake, it is more like a rich chocolate pudding instead. To get the best experience out of your chocolate lava cake, do serve it warm and top it with a generous scoop of vanilla ice-cream. The coldness and the velvet texture of the ice-cream helps to contrasts the warm-rich-gooey pudding and adds colour to your gastronomic experience. </div>
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With a hint of coffee aroma, this chocolate lava cake is a potent dessert, maybe even too rich for the palate when one asks for additional servings, which is most possibly attributed to the additional 4 egg yolks. <b>Death by Chocolate Lava Cake </b>would serve as a suitable name for this dessert. </div>
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I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers #7 - Chocolate Delights May 201</a>1, hosted by DG from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted</a>. </div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Chocolate Lava Cake</span></b> (recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Cooking for Beginners</span></b> by <b><span class="Apple-style-span" style="color: #0b5394;">John Burton Race</span></b> and <b><span class="Apple-style-span" style="color: #0b5394;">Angela Hartnett</span></b>)</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Taste and Texture:</span></b> Rich and thick-gooey.</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Serving size:</span></b> 4-6</div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials</span></b>:</div>
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<ul>
<li>Heatproof bowl</li>
<li>Mixing bowls</li>
<li>Ramekins or 3.5 inch round tart tins (1.5 inch deep)</li>
<li>Saucepan</li>
<li>Wire whisk</li>
</ul>
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<b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b><br />
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<ul>
<li>185g dark chocolate buttons/callets/pistoles (I used 63%)</li>
<li>180g unsalted butter, cut into chunks</li>
<li>200g whole eggs + 45g egg yolks</li>
<li>2 tbs instant coffee powder (I used Nescafe)</li>
<li>85g caster sugar</li>
<li>80g plain flour</li>
</ul>
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<b><u><span class="Apple-style-span" style="color: #0b5394;">Making the pudding:</span></u></b></div>
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<b>Melting chocolate and butter -</b> Place chocolate and butter chunks in a heatproof bowl. Sit the heatproof bowl over a saucepan filled with simmering water placed over low flame, without the base of the heatproof bowl touching the water. This is known as a double-boiler. Allow the chocolate and butter to melt, stirring the mixture frequently. </div>
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<b>Adding egg yolks to melted chocolate mixture - </b>When the chocolate and butter have fully melted and results in a smooth mixture, remove the heatproof bowl from the heat. Whisk in the egg yolks into the chocolate-butter mixture until well combined. Set aside to allow the mixture to cool.</div>
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<b>Combining whole eggs and rest of ingredients -</b> In a mixing bowl, combine whole eggs, coffee powder, sugar and flour to obtain a smooth mixture. </div>
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<b>Obtaining final batter -</b> Fold the cooled chocolate-butter-yolk mixture into the whole egg mixture and mix well. </div>
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<b>Chilling the batter -</b> Spoon batter equally into prepared ramekins (greased and floured) or tart tins and chill for at least 30 mins. </div>
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<b>Baking the chocolate lava cake -</b> Preheat oven to 200 degrees C. Bake batter for 8-10 mins. Serve warm in ramekins/ tart tins or allow the pudding to cool and set for a while before running a small knife round the perimeter and turning them out onto serving plates. Serve with vanilla ice-cream. </div>
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<b>Notes:</b></div>
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<ol>
<li>Flour the ramekins/tart tins well if you are intending to turn the puddings out. There is less chance of the pudding sticking to the tins/ramekins if they are greased and floured. </li>
<li>Bake one pudding to test the timing. The middle should be molten and the sides are set. If overbaked, there will not lava gushing out when a spoon is dugged into the middle. </li>
<li>Do not skip the part on chilling. It helps the pudding achieve its fudgey-gooey-ness. </li>
</ol>
<div>
<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></div>
Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com15tag:blogger.com,1999:blog-1518449826441334619.post-3083976370203637012011-05-25T01:08:00.006+08:002011-05-31T02:24:48.564+08:00Chocolate Mud Cupcakes - Chocolate Fever<div class="separator" style="clear: both; text-align: left;">As I am writing this post, I am impatiently waiting for my <b>Google Chrome</b> browser to be allowed access to my blog. It turns out that I have to rely on my backup browser, <b>Mozilla Firefox</b>, to sign in to my blog. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sometimes, I wonder. Have we become slaves to technology? Access to the internet and the use of cell phones have officially become our next basic needs after water, food and air. Sadly, I am guilty of being enslaved to technology myself. When my internet lines are down, I feel helpless without access to my <b>Windows Messenger</b>, <b>Hotmail</b> and <b>Blogger</b>. Luckily, I am not much of an addict to <b>Twitter</b> and <b>Facebook</b> yet. Perhaps one reason would be that I am at present not an owner of a smart phone. I have to admit that I am slow in catching onto the technology train, for I am still using a Sony Ericsson non touch-screen flip phone. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now that my cell phone is sending me hints of retirement having served a two-year term, I am evaluating my needs and the functionality of various smart phone models available on the market. Apart from the search for a new phone, I am also toying with the idea of getting a new camera. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P756BeB50tE/TdvXH55EEgI/AAAAAAAAA64/vwYiJLEUrHg/s1600/28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://1.bp.blogspot.com/-P756BeB50tE/TdvXH55EEgI/AAAAAAAAA64/vwYiJLEUrHg/s400/28.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mNYAE5ko2i4/TdvXIX4aNYI/AAAAAAAAA68/3u4eKGojlZ0/s1600/127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" id=":current_picnik_image" src="http://2.bp.blogspot.com/-mNYAE5ko2i4/TdvXIX4aNYI/AAAAAAAAA68/3u4eKGojlZ0/s400/127.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My point and shoot digital camera (Sony DSC-T2) has been serving its purpose well when it comes to food photography. There is little need to adjust the manual settings and all I have to bear in mind is the minimizing of camera shake which will cause pictures to lose focus. What caught my attention initially is the touch screen capability which makes navigation throughout the interface a breeze. However, there seem to be a limit to the level of sharpness. Even with the aid of digital enhancement (I do simple edits in <b>Photoshop)</b>, some pictures still look a little blurry.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-4SjE30i8zu0/TdvIdFzn81I/AAAAAAAAA60/rp5eTzE0hsw/s1600/DSC04392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-4SjE30i8zu0/TdvIdFzn81I/AAAAAAAAA60/rp5eTzE0hsw/s640/DSC04392.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;">As mentioned previously, I am in quite a chocolate mood these days since May is a month of <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Chocolate Delights</a>, the theme for <a href="http://smallsmallbaker.blogspot.com/p/aspiring-bakers.html">Aspiring Bakers</a> May 2011. My idea of an ideal chocolate treat is one that is moist and fudgey/gooey. This <b style="color: #0b5394;">Chocolate Mud Cupcake</b> fits the description aptly, with its light moist gooey texture. When eaten warm, it is particularly comforting and even more so when accompanied with a generous scoop of vanilla ice cream. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;">I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers #7 - Chocolate Delights May 2011</a>, hosted by DG from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted</a>. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b style="color: #0b5394;">Chocolate Mud Cupcakes</b> (recipe adapted from <b style="color: #0b5394;">Tempt: Cupcakes to Excite</b> by <b><span style="color: #0b5394;">Betty Saw</span></b>)</div><div class="separator" style="clear: both; text-align: left;"><b style="color: #0b5394;">Taste and Texture:</b> Tender, gooey with tiny bits of almonds.</div><div class="separator" style="clear: both; text-align: left;"><b style="color: #0b5394;">Serving size:</b> 10 medium sized cupcakes</div><div class="separator" style="clear: both; color: #0b5394; text-align: left;"><b>Equipment and materials:</b></div><ul><li>Cupcake liners</li>
<li>Medium size muffin tin </li>
<li>Electric beater</li>
<li>Spatula</li>
<li>Mixing bowls</li>
<li>Measuring scale</li>
<li> Wire whisk</li>
</ul><br />
<div style="color: #0b5394;"><b>Ingredients:</b></div><ul><li>30g cocoa powder</li>
<li>120ml boiling hot water</li>
<li>110g dark chocolate, melted and cooled (I used 63%)</li>
<li>110g unsalted butter, melted and cooled</li>
<li>165g brown sugar</li>
<li>100g ground almond</li>
<li>80g egg yolks</li>
<li>120g egg whites</li>
</ul><ul></ul><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #0b5394; text-align: left;"><b>Making the Cupcakes:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Preparing muffin tin -</b> Line muffin tin with cupcake liners.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Preparing egg-yolk batter</b> - In a large mixing bowl, combine the hot water and the cocoa powder. Stir well to remove the lumps and ensure cocoa is well dissolved. Next, add in melted chocolate, melted butter, brown sugar and ground almonds. Stir to obtain an evenly mixed mixture. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using an electric beater, beat in egg yolks on medium low speed, one at a time, ensuring each egg yolk is well combined before adding the next. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Beating egg whites -</b> In a separate clean metal bowl, beat egg whites on low speed until it turns foamy. Gradually increase the speed to medium high when the volume increases. The egg whites should stiffen in the process and the volume will increase about 6 times. Continue to beat the egg whites until they form medium-firm peaks. This is when the beaters are lifted from the egg whites, snowy egg white peaks are formed and they are slightly wobbly when the bowl is shaken. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Folding egg whites into egg-yolk batter -</b> Fold one third of beaten egg whites gently into egg-yolk batter to lighten. Incorporate the remaining egg whites and fold gently to obtain a smooth, watery-foamy batter. Scrape sides and bottom of bowl to ensure even mixing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Baking the cupcakes -</b> Spoon batter into cupcake liners until they are nearly filled. The batter will not rise much. Bake cupcakes at 175 degrees C for about 30 minutes or until an inserted toothpick comes out clean. Cupcakes will sink noticeably in the middle when cooled. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #0b5394; text-align: left;"><b>Notes:</b></div><ul><li>There is no gluten in this recipe. Hence, it might be one factor why the cupcakes tend to sink and shrink. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><br />
</div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com16tag:blogger.com,1999:blog-1518449826441334619.post-37745717920605047532011-05-20T01:44:00.009+08:002018-11-17T21:55:57.967+08:00Homemade Subway Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3tNo6xEqKNk/TdVEIHzUOXI/AAAAAAAAA6Y/z398_b5Yiow/s1600/DSC04308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-3tNo6xEqKNk/TdVEIHzUOXI/AAAAAAAAA6Y/z398_b5Yiow/s400/DSC04308.JPG" width="400" /></a></div>
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When <a href="http://needmorenoms.blogspot.com/">Jean</a> posted her <a href="http://needmorenoms.blogspot.com/2011/05/chewy.html">chewy chocolate chip cookies</a>, my instincts told me that these are the cookies that I have been searching high and low for. I have always looked forward to chocolate chip cookies that promise a signature subway chew, firm yet almost crisp-free. So far, the chewy cookies that I have tried are too tender for my liking, so much that they are more appropriately described as cakey. </div>
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Most cookie recipes that are categorized as "chewy" usually consist of a large amount of brown sugar. While it imparts a nice caramel undertone to the cookies, it does not necessary result in cookies that are chewy to the bite. Grasping the baking time for these so-called chewy cookies can be tricky; a short baking time will result in overly tender cookies while over-baking the the cookies would mean that they will become crispy. </div>
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What caught my attention were the ingredients called for, more specifically melted butter and bread flour. The use of bread flour seems to promise a firmer mouth-feel and there was something alluring about using melted butter, a method of making cookies that is somewhat foreign to me. Perhaps it is this unfamiliarity that draws my curiosity and attention to this particular recipe, hoping that it would churn out results the way I was expecting.</div>
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<a href="http://2.bp.blogspot.com/-y9z-D1dpm3s/TdVCaj8NJlI/AAAAAAAAA6U/qK-WN3qIwD4/s1600/DSC04337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-y9z-D1dpm3s/TdVCaj8NJlI/AAAAAAAAA6U/qK-WN3qIwD4/s400/DSC04337.JPG" width="400" /></a></div>
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My expectations were put to the test. The first batch turned out tender in the middle with crisp edges, but they were noticeably firmer compared to cookies I have baked in the past. Great, I am one step closer to my aim.</div>
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Moving on, I checked the results on subsequent batches, extending the baking times. Baking the cookies longer would meant they would turn out crispier on the whole. Making use of the high humidity levels to my advantage, I allowed the cookies to rest in the open for some time for the sake of softening them. It worked, and it work brilliantly indeed!</div>
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The process of firming the cookies up adequately and softening them to offset the crisp churned out cookies that had a firm chew 70% similar to that of Subway cookies. Flavour-wise, they were extremely good since the whole lot was loaded with an abundance of chocolate chips and there was a nice caramel fragrance. What else more could I have possibly asked for? </div>
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Since the type of fat used is said to determine the texture of cookies, I have always suspected that the type of fat used for subway cookies is something else other than butter, possibly shortening. Now that melted butter works well, I shall not be toying with the idea of experimenting with shortening, margarine or even a combination two fats. </div>
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Some thoughts on cookies I would like to consolidate and share:</div>
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<ol>
<li>All cookies will firm up when the baking time is extended. However, it does not necessary means that all cookies will <b>becomes crispy when baked for a longer time</b>. </li>
<li>Freshly baked cookies have the best crisp. After being <b>subjected to humidity</b>, they <b>lose their crunch/crisp</b>. Simply re-bake the cookies and allow them to cool. The crunch/crisp will return. </li>
<li>To keep crunchy/crispy cookies well, store them in air-tight containers when they are completely cool.</li>
<li>Not all cookies are created equal. Their texture differ from chewy, sandy, crunchy/crispy, melt-in-the-mouth, crumbly, fudgy to cakey. </li>
<li>The <b>type of sugars</b> used <b>affect the taste and texture</b> of cookies. Icing sugar are used more for melt-in-the mouth cookies. Plain sugar is said to impart crunch while brown sugar is imparts a chewy characteristic. </li>
<li>The <b>type of fat</b> used <b>affects the flavour and spread</b> of cookies. Butter cookies spread the most, compared to cookies containing shortening or oil. Personally, I feel that butter imparts the best flavour. </li>
<li>The amount of <b>chilling time </b>and<b> presence of nuts and chunky ingredients</b> also <b>affect the sprea</b>d of cookies. Chunky cookies loaded with nuts and chocolate chips do not spread as much as plain cookies. Well chilled cookie dough do not spread as much as cookies that are unchilled. Vary the chilling time to get thick or flat cookies as desired. </li>
<li>When cookies melt into an oily pool after baking, it means there is insufficient flour. Usually, the weight of butter will not exceed the weight of flour. </li>
</ol>
<div>
<br />
I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers # 7 - Chocolate Delights (May 2011)</a> hosted by DG from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted.</a><br />
<br /></div>
<div>
<b><span class="Apple-style-span" style="color: #0b5394;">Chewy Chocolate Chip Cookies</span></b> (recipe from <b><span class="Apple-style-span" style="color: #0b5394;">Good Eats</span></b> by <b><span class="Apple-style-span" style="color: #0b5394;">Alton Brown</span></b>)</div>
<div>
<b><span class="Apple-style-span" style="color: #0b5394;">Texture and taste:</span></b> Chewy and firm. Has a distinct caramel flavour and is loaded with chocolate chips</div>
<div>
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<div>
For the recipe, refer to :</div>
<div>
<a href="http://needmorenoms.blogspot.com/2011/05/chewy.html">Chewy Chocolate Chip Cookies </a></div>
<div>
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<div>
<b><span class="Apple-style-span" style="color: #0b5394;">My adaptation:</span></b></div>
<div>
<ul>
<li>sugar cut down to 30g</li>
<li>brown sugar cut down to 230g</li>
<li>increased vanilla to 2 1/2 tsp </li>
<li>Mixed melted butter while it was warm instead of letting it cool completely</li>
<li>Bake 3 tbs sized cookies for 17 mins (or firm enough) at 190 degrees C and allowing them to cool and soften. </li>
<li>Makes about 20 jumbo sized cookies. </li>
</ul>
<div>
<b><span class="Apple-style-span" style="color: #0b5394;"><br />
</span></b></div>
<div>
<b><span class="Apple-style-span" style="color: #0b5394;">Note:</span></b></div>
<div>
<ul>
<li>When overbaked, the cookies turn crisp crunchy. Quite a versatile recipe that yields either firm chewy cookies or firm crunchy cookies. </li>
</ul>
</div>
<div>
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<div>
<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a></div>
Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com10tag:blogger.com,1999:blog-1518449826441334619.post-37205131070084245472011-05-16T17:50:00.009+08:002011-05-25T23:28:28.028+08:00Double the Chocolate Goodness<div class="separator" style="clear: both; text-align: center;"></div>What is the best thing to do when you have a sweet tooth? The answer is - learn to bake. And that was what I did exactly. Now that I have been baking for some time, I can satisfy my sweet cravings whenever I feel like it, customized the way I want it to be.<br />
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Now that this month's Aspiring Bakers theme is chocolate, I have a list of chocolate bakes making their way to my to-do-list. I am so going to abuse my chocolate books for this period of time, one particularly worth mentioning being <b>Chocolate Chocolate</b> by <b>Lisa Yockelson</b>. The book promises a myriad of lip-smacking chocolate treats, and one treat that caught my eye was a <b>Chocolate Chocolate Chunk Cookie</b> recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kAbEBsgKizQ/TdDfDosqhRI/AAAAAAAAA6M/3VyNJ_P1SWE/s1600/DSC04324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kAbEBsgKizQ/TdDfDosqhRI/AAAAAAAAA6M/3VyNJ_P1SWE/s400/DSC04324.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Previously when I made similar double-dosed chocolate cookies, they turned out supremely fudgy,gooey and slightly on the sweet side, very much like brownies in the form of cookies. In contrast, these <b>Chocolate Chocolate Chunk Cookies </b>from Lisa Yockelson turned out to be firm and sandy (I usually like my cookies to be firmer). There were little pockets of 'molten lava' enveloped amidst the crumbs, thanks to the use of chocolate chunks (I used chocolate callets/pistoles) instead of the conventional chocolate chips. If chocolate chips were used, they would melt to a paste-like consistency instead. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ib1z8YipfhY/TdDfJD5f6UI/AAAAAAAAA6Q/aP_sK-CsraE/s1600/DSC04334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Ib1z8YipfhY/TdDfJD5f6UI/AAAAAAAAA6Q/aP_sK-CsraE/s400/DSC04334.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On the whole, most recipes from this chocolate compendium by Lisa Yockelson look very promising. However, there tend to be many similar recipes, for example, several recipes on flourless/ near flourless chocolate cakes with little explanation on how the texture and taste would vary. Readers from certain parts of the world might also be short-changed since different varieties of chocolate sweets (Snickers, Reese Buttercups, Heath etc) are often used, but some of them may not be easily available. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even though the recipes I have tried all work out really well, I must say she has a tendency to produce extremely sweet chocolate frostings, some of which require 4-7 cups ( 1cup icing sugar is 100g) of icing sugar. These are the recipes I am never going to try out. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers #7</a> - Chocolate Delight (May 2011) hosted by DG from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Chocolate Chocolate Chunk Cookies</span></b> (recipe adapted from <b><span class="Apple-style-span" style="color: #0b5394;">Chocolate Chocolate</span></b> by <span class="Apple-style-span" style="color: #0b5394;"><b>Lisa Yockelson</b></span>)</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Serving size</span></b>: 40 cookies</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b>Taste and texture:</b></span> Crunchy, sandy, bittersweet chocolatey with pockets of molten chocolate. </div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials:</span></b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Stand beater/ handheld mixer or wooden spoon</li>
<li>Flour sieve</li>
<li>Measuring spoon set</li>
<li>Spatula</li>
<li>Mixing bowls</li>
<li>Wire rack</li>
<li>Baking trays/ cookie sheets</li>
<li>Baking/ parchment paper</li>
</ul><br />
<div><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b></div><div><ul><li>220g plain flour</li>
<li>1 tbs cocoa powder</li>
<li>a pinch of salt</li>
<li>165g unsalted butter, softened</li>
<li>135g castor sugar</li>
<li>60g brown sugar</li>
<li>50g egg, beaten and mixed with 2 tsp vanilla or 1 tbs Baileys</li>
<li>60g unsweetened chocolate, melted and cooled</li>
<li>230g coarsely chopped bittersweet chocolate, or bittersweet chocolate in pistole/callet form (around 60%)</li>
</ul><br />
<div><b><u><span class="Apple-style-span" style="color: #0b5394;">Making the cookies</span></u></b>:</div><div><br />
</div><div><b>Mixing dry ingredients -</b> Sift the plain flour, cocoa powder and salt into a large mixing bowl. Whisk with a balloon/wire whisk to ensure even distribution. </div><div><br />
</div><div><b>Cream butter -</b> Cream butter on medium low speed until fluffy. Add in castor sugar and continue to beat for 2 minutes. Add in the brown sugar and beat for 1 minute. The creamed butter should be sandy and fluffy. </div><div><br />
</div><div><b>Making the cookie dough -</b> With the mixer on medium low speed, add the beaten egg mixture in two additions, ensuring each addition is incorporated before adding the next. Add in melted unsweetened chocolate and beat until combined, scraping sides and bottom of bowl of ensure even mixing. </div><div><br />
</div><div>Next, add in the flour and mix on low speed until the flour just disappears. Lastly, fold in the chocolate chunks and ensure that they are evenly distributed. Chill prepared dough for 30 minutes. </div><div><br />
</div><div><b>Baking the cookies -</b> Preheat oven to 180 degrees C. Scoop levelled tablespoons of dough onto baking trays lined with baking paper, spacing each dough apart to allow space for spreading. Bake cookie dough for 16-20 minutes at 180 degrees. Cookies will be slightly firm to the touch when done and will firm up further upon cooling. Allow cookies to firm up for a bout a minute or two on their baking trays before transferring them to cool on wire rack. Ensure cookies cool completely on wire rack before storing in air tight containers. </div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b></div><div><ul><li>Do a test batch (3 or 4 cookie dough) to determine your ideal baking time and texture. It might not be the same as mine since every oven is different. My cookies usually take 20 minutes to bake. Do note that a longer baking time would result in a firmer cookie and a shorter baking time produces softer cookies. </li>
<li>The 30 minute chilling time prevents the cookies from overspreading. To get nice thick cookies that do not spread much, freeze the dough for 5 minutes after they are shaped. </li>
<li>Unsweetened chocolate is not the same as cocoa powder. </li>
<li>You might want to add more bittersweet chocolate. I will be doing that for my next round. </li>
<li>To re-crisp the cookies, return the cookies to the oven and bake at 180 degrees for about 7 minutes. Allow to cool completely. The crunch will return. </li>
</ul></div><div><br />
</div><div><br />
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</div></div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com8tag:blogger.com,1999:blog-1518449826441334619.post-62333835780151992052011-05-12T00:17:00.003+08:002011-05-12T00:47:07.425+08:00Rising temperatures and a Cheddar Cheese Loaf<div class="separator" style="clear: both; text-align: left;">General election is officially over. The election heat might be slowly subsiding but the heat from the warm weather these days is getting unbearable. Very often, I have to rely on my fix of iced drinks and my air-conditioner to keep myself cool. I don't usually turn on my air-conditioner when I sleep but I am quite dependable on it now to get a cool, comfortable night of sleep. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3o9Pve8nAZ8/TcqYI97WU0I/AAAAAAAAA5s/mqAkCT32AHE/s1600/DSC04243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-3o9Pve8nAZ8/TcqYI97WU0I/AAAAAAAAA5s/mqAkCT32AHE/s400/DSC04243.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even though I am a cake lover, I have not made much butter cakes to date. I was looking forward to make a simple butter cake and this particular <a href="http://wensdelight.blogspot.com/2011/04/cheddar-cheese-loaf.html">cheddar cheese loaf</a> struck my mind. It struck my mind that I had the same book too and it would be a good opportunity to give the recipe a try. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RIMxZNjlrHM/TcqYYIlj-nI/AAAAAAAAA50/3jf1LWYqWHY/s1600/DSC04267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-RIMxZNjlrHM/TcqYYIlj-nI/AAAAAAAAA50/3jf1LWYqWHY/s400/DSC04267.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instead of using ready shredded cheddar, I diced a few slices of Cowhead processed cheddar cheese since I had it on hand. I am not sure if it would make any difference using ready shredded cheddar cheese. From my observations, the diced processed cheddar cheese was chewy and did not really melt when the butter cake was baked. The addition added a nice savoury touch and I think it would be good to increase the amount of cheddar used in future. </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SoT-FSQpGE4/TcqZ8AN8iAI/AAAAAAAAA58/IJWg-Ovu8SE/s1600/DSC04288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-SoT-FSQpGE4/TcqZ8AN8iAI/AAAAAAAAA58/IJWg-Ovu8SE/s400/DSC04288.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Trn5sTfa1Kk/TcqZ4vx7ayI/AAAAAAAAA54/AAguOj91Jes/s1600/DSC04281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Trn5sTfa1Kk/TcqZ4vx7ayI/AAAAAAAAA54/AAguOj91Jes/s400/DSC04281.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Texture wise, the cake is midway between fluffy and dense. The crumbs are moderately fine and the amount of moisture was at the right level, making the cake neither moist nor dry. As I have mentioned before, it is imperative to use a good brand of butter since it is the key ingredient here and it would determine the characteristic of the cake. Some brands I would recommend are Golden Churn tinned butter, Elle & Vire unsalted butter (very strong, rich dairy taste in bakes) and SCS unsalted butter. Sometimes, I even find Elle & Vire butter to be too rich for my taste buds. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c-VYyjJLTBw/TcqaAb-7AOI/AAAAAAAAA6A/6f89AFMbjEc/s1600/DSC04296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-c-VYyjJLTBw/TcqaAb-7AOI/AAAAAAAAA6A/6f89AFMbjEc/s400/DSC04296.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fearing that the amount of batter was too much for my tin to handle, I scooped part of it into cupcake liners to prevent the loaf tin from overflowing. Previously, I was plagued with shrinking cupcakes. What happened then was that the top deflated and sunk while the cupcakes pulled quite noticeable away from the sides. This time round, the top shrank a little, retaining the dome and the sides did not pull away from the cupcake liners. Comparing the two scenarios and base on experience, I observed that :</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Cupcakes tend to shrink noticeably upon cooling. I noticed that most cakes tend to shrink when cooled. </li>
<li>Cupcakes tend to shrink more (deflate and pull away from the sides) when they are slightly under-baked.</li>
<li>The shrinking starts shortly after the oven door is opened and the cupcakes are checked for doneness. </li>
</ul><br />
<b><span class="Apple-style-span" style="color: #0b5394;">Cheddar Cheese Loaf</span></b> (recipe adapted from <span class="Apple-style-span" style="color: #0b5394;"><b>Creative Making of Cakes</b></span> by <b><span class="Apple-style-span" style="color: #0b5394;">Alex Goh</span></b>)<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size:</span></b> 9 x 5 inch loaf + 6 medium sized cupcakes<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture:</span></b> Buttery and savoury. Neither moist nor dry and midway between fluffy and dense.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and Materials:</span></b><br />
<ul><li>9 x 5 inch loaf tin</li>
<li>Balloon/wire whisk</li>
<li>Spatula</li>
<li>Handheld/ Stand mixer</li>
<li>Baking paper</li>
<li>Wire rack</li>
<li>Wooden skewer/ cake tester</li>
<li>Flour sieve</li>
<li>Measuring spoon set</li>
<li>Mixing bowls</li>
</ul><br />
<b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b><br />
<div><ul><li>240g unsalted butter, softened at room temperature</li>
<li>230g castor sugar</li>
<li>200g eggs, lightly beaten at room temperature</li>
<li>150g shredded cheddar or 8 slices of processed cheddar cheese</li>
<li>120 ml milk, at room temperature </li>
<li>270g plain flour</li>
<li>1 tsp baking powder</li>
</ul><br />
<div><b><span class="Apple-style-span" style="color: #0b5394;"><u>Making the cake:</u></span></b></div></div><div><br />
</div><div><b>Preheat Oven and preparing baking tin -</b> Preheat oven to 180 degrees C. Line a 9 x 5 loaf tin with baking paper. </div><div><br />
</div><div><b>Mixing dry ingredients -</b> In a large bowl, sift in flour and baking powder. Whisk the mixture to ensure even distribution. </div><div><br />
</div><div><b>Creaming the butter -</b> In a large mixing bowl, cream butter and sugar until pale and fluffy (as mentioned in <a href="http://bakinglibrary.blogspot.com/2010/07/how-to-cream-butter.html">how to cream butter</a>).</div><div><br />
</div><div><b>Adding eggs to creamed butter -</b> Add beaten eggs to creamed butter in 4 additions and mix on low speed, ensuring each addition is well incorporated before adding the next addition. The batter will become wet as more eggs is added but will slowly firm up when the last portion of eggs are mixed in. </div><div><br />
</div><div><b>Adding flour mixture and milk -</b> Add 1/3 of the flour mixture to the egg-butter mixture. Mix on low speed until the last bit of flour is absorbed. Next, add in half the milk and continue mixing until the milk is incorporated. Repeat the mixing process by adding the next 1/3 flour mixture, followed by the remaining half of the milk, lastly followed by the remaining 1/3 of the flour mixture. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients. </div><div><br />
</div><div><b>Adding shredded cheddar -</b> Fold in the shredded/diced cheddar gently into the batter with a spatula, ensuring it is evenly distributed. </div><div><br />
</div><div><b>Baking the cake -</b> Pour batter into lined 9 x 5 loaf tin and 6 medium sized cupcake liners. Bake at loaf tin for 45-60 mins and cupcakes for 20-25mins at 180 degrees C. Remove cake from loaf tin and allow to cool completely on a wire rack. </div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b></div><div><ol><li>I baked the loaf cake first before baking the cupcakes. </li>
<li>The butter egg mixture may curdle if the butter is not well-creamed, eggs are cold or eggs are added too fast to creamed butter.</li>
</ol><div><b><u><span class="Apple-style-span" style="color: #0b5394;"><br />
</span></u></b></div><div><b><u><span class="Apple-style-span" style="color: #0b5394;">Notice:</span></u></b></div></div><div><br />
</div><div>If you wish to post the recipe and instructions online, please give due credit (including original contributor) and do re-phrase the instructions. Thank you.<br />
<br />
<br />
</div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com4tag:blogger.com,1999:blog-1518449826441334619.post-72903055037761310282011-05-07T03:46:00.004+08:002011-05-07T16:26:38.215+08:00Majulah Singapore, Award and a Banana Hazelnut Cake<div class="separator" style="clear: both; text-align: left;">Yesterday was <b>Cooling-Off Day</b>. You might think that the temperatures here in Singapore are climbing to an all-time high and yesterday was a day specially designated for Singaporeans to cool off. Nope. That is not the purpose. Instead, it is the election heat that has been going on for some time. Cooling-Off Day is a day (first time in history) where no campaigning is allowed and voters have this whole day to exercise their thoughts and think of the greater picture for the future of Singapore.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This year, 2011, is a year that marks the turning point in Singapore politics. With the advent of online social networking sites like Twitter and Facebook, political awareness spreads like wildfire these days with the uploading of rally videos and speeches. Instead of the latest celebritity gossips about who's in and who's out, the <b>General Election</b> has became the hottest topic in coffee-shop talks. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What marks the difference between this election and previous elections is that Singaporeans are becoming increasing aware of government policies, affairs of state and the importance of this General Election<b>.</b> This is one phenomenon which I gladly welcome. After all, we need to be more concerned about the well-being of our country as a whole instead of remaining politically apathetic. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It is the responsibility of every voter to vote wisely. After all, it is our votes that determines the direction that Singapore will head in. As a Singaporean, do you want new amenities for your constituency or would you be more concerned with the bigger issues at hand? These are questions we need to consider thoroughly. Utimately, it is up to individuals to think and decide. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BQQRmP5N-ZI/TcTqnZfpwAI/AAAAAAAAA5o/lN-6G7ZkkmQ/s1600/One_Lovely_Blog_Award%255B2%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BQQRmP5N-ZI/TcTqnZfpwAI/AAAAAAAAA5o/lN-6G7ZkkmQ/s400/One_Lovely_Blog_Award%255B2%255D.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This was meant to be posted up in my previous posts but it somehow slipped my mind. I would like to thank <a href="http://angelcookbakelove.blogspot.com/">Angel</a> from <a href="http://angelcookbakelove.blogspot.com/">Cook.Bake.Love</a> for presenting this award to me. Thanks a lot for the encouragement, Angel. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qIabTmTV2mg/TcOw3pbn53I/AAAAAAAAA5k/YJNR6Qv95LU/s1600/DSC04204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qIabTmTV2mg/TcOw3pbn53I/AAAAAAAAA5k/YJNR6Qv95LU/s400/DSC04204.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, back to my baking escapades. I was first introduced to this Banana Hazelnut Cake when <a href="http://preciousmoments66.blogspot.com/">Edith</a> brought it along for a bloggers meetup. After savouring a slice of the cake, I was impressed and was full of praises for it. When I have a craving for banana cakes these days, this recipe would come to my mind.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is the second time I have made this cake. Previously, the cake turned out fluffy but it was slightly underdone. After turning it out of the cake tin, the cake collapsed on one side. I should have baked it longer and let it cool for at least 15 minutes in the tin to allow the structure to firm up a little before turning it out. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CWsJvQM0QMM/TcOwthqZsVI/AAAAAAAAA5c/Qw7SjjNx75w/s1600/DSC04190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-CWsJvQM0QMM/TcOwthqZsVI/AAAAAAAAA5c/Qw7SjjNx75w/s400/DSC04190.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To avoid the same mishap, I used a loaf tin lined with baking paper and ensured that the cake was fully baked before it was turned out. After the cake was done, I could easily lift the cake out without the need for the cake to cool in the tin and to allow for the structure to firm up.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There is a noticeable difference in texture this time round as the crumbs are more tightly packed. Nevertheless it was tender due to the addition of sour cream. I had followed the original directions and mixed the ground hazelnuts with the creamed butter. Previously, the ground hazelnuts was mixed with the flour and other dry ingredients. I also observed that I performed more folding of ingredients by hand previously but relied more on the mixer when it comes to incorporating ingredients this time round. That could have affected the crumbs.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JxZ_X68Ny2k/TcOwztS9feI/AAAAAAAAA5g/VBZNHByUO98/s1600/DSC04195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-JxZ_X68Ny2k/TcOwztS9feI/AAAAAAAAA5g/VBZNHByUO98/s400/DSC04195.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Taste-wise, it is also different from the first attempt since I am using a different brand of sour cream, butter and a different variety of banana. In terms of appearance, I like how the cake bakes to a nice golden-brown hue and the black streaks that are signature to any mouth-watering banana cake. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b><span class="Apple-style-span" style="color: #0b5394;">Banana Hazelnut Cake</span></b> (recipe adapted from <a href="http://preciousmoments66.blogspot.com/2010/11/i-am-back.html">Precious Moments</a>)<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Serving size:</span></b> 10.5 x 6 inch loaf or 9 x 3 inch round cake. Yields 15 - 20 slices<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Taste and texture:</span></b> Dense or fluffy depending on method of mixing. Carries a rich banana fragrance with a faint nutty note.<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Equipment and materials:</span></b><br />
<ul><li>10.5 x 6 inch loaf tin or 9 x 3 inch round tin</li>
<li>Balloon/wire whisk</li>
<li>Spatula</li>
<li>Handheld/Stand beater</li>
<li>Baking paper</li>
<li>Wire rack</li>
<li>Toothpick/wooden skewer</li>
<li>Flour sieve</li>
<li>Measuring spoon set</li>
<li>Mixing bowls</li>
</ul><div><br />
</div><div><b><span class="Apple-style-span" style="color: #0b5394;">Ingredients:</span></b><br />
<ul><li>240g over-riped bananas, mashed</li>
<li>225g unsalted butter, softened </li>
<li>220g caster sugar</li>
<li>75g ground hazelnut</li>
<li>150g eggs, lightly beaten and at room temperature</li>
<li>265g plain flour</li>
<li>1 1/2 tsp salt</li>
<li>1 1/2 baking soda</li>
<li>1 1/2 tsp baking powder</li>
<li>200g sour cream, at room temperature</li>
</ul><div><br />
</div><div><b><span class="Apple-style-span" style="color: #0b5394;"><u>Making the cake:</u></span></b></div><div><br />
</div><div><b>Preheat Oven </b>- Preheat oven to 170 degrees C.</div><div><br />
</div><div><b>Mixing dry ingredients </b>- Sift plain flour, salt, baking soda and baking powder into a large bowl. Add in the ground hazelnuts. Whisk the mixture with a wire whisk to loosen the mixture and to allow the ingredients to be evenly distributed. </div><div><br />
</div><div><b>Cream butter </b>- In a large mixing bowl, cream butter and sugar until pale and fluffy (as mentioned in <a href="http://bakinglibrary.blogspot.com/2010/07/how-to-cream-butter.html">how to cream butter</a>). </div><div><br />
</div><div><b>Adding eggs to creamed butter -</b> Add eggs to creamed butter in 3 additions, making sure each addition is well incorporated before adding the next. The mixture should be smooth. At this point in time the batter should be wet and creamy due to the addition of eggs. </div><div><br />
</div><div><b>Alternating flour mixture and sour cream -</b> Add in 1/3 of the dry ingredients to egg + creamed butter mixture. Fold with a wire whisk or use a beater to mix on medium low speed until dry ingredients are incorporated. Scrap sides and bottom of bowl with a spatula and mix in the stray ingredients. Next add 1/2 of the sour cream and fold with whisk/beat with mixer to combine.Scrap sides and bottom of bowl with a spatula and mix in the stray ingredients.<br />
<br />
Repeat the process of mixing the dry and wet ingredients alternately, starting and ending with the dry ingredients. It should be as follows:<br />
<ol><li>Firstly, add 1/3 of dry ingredients</li>
<li>Add 1/2 of sour cream</li>
<li>Add 1/3 of dry ingredients</li>
<li>Add remaining 1/2 of sour cream</li>
<li>Lastly, add remaining 1/3 dry ingredients</li>
</ol></div><div><b>Folding in mashed bananas </b>- For the final part, mix in the mashed bananas with a spatula or wire whisk, ensuring mashed bananas are well distributed.<br />
<br />
<b>Baking the cake </b>- Bake the cake at 170 degrees C for 1 hr -1 hr 15 minutes. Check done-ness by inserting a wooden skewer into the centre of the cake. When done, the skewer should come out clean. Bake the cake for a further 5 minutes just to 'play safe' since banana cakes tend to be very moist and have weak structures.<br />
<br />
Once the cake is baked. Lift out the cake and remove the baking paper. Allow cake to cool completely on a wire rack.<br />
<br />
<b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b><br />
<ol><li>Use over-riped bananas for best results.</li>
<li>If butter is not well creamed, it may curdle when eggs are added. Butter egg mixture may also curdle if eggs are cold or added too fast to creamed butter. </li>
<li>Relying on manual folding using a wire whisk might yield a fluffier cake. </li>
</ol><div><br />
</div><b><span class="Apple-style-span" style="color: #0b5394;"><u>Notice:</u></span></b><br />
<br />
If you wish to post the recipe and instructions online, please give due credit (to me and the original contributor) and do re-phrase the instructions. I have taken quite a bit of effort to construct, edit and type them out. Thank you =]<br />
<br />
<br />
<br />
</div></div>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com3tag:blogger.com,1999:blog-1518449826441334619.post-54634085229585753102011-05-02T21:06:00.046+08:002018-11-17T21:57:14.605+08:00Two Bakers and a Cookies and Cream Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tls8235FRsA/Tb6gF1tJCtI/AAAAAAAAA5I/u2ZKUyKIbhM/s1600/DSC04227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-tls8235FRsA/Tb6gF1tJCtI/AAAAAAAAA5I/u2ZKUyKIbhM/s400/DSC04227.JPG" width="400" /></a></div>
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Last Saturday was a day which I very much looked forward to. Me and <a href="http://needmorenoms.blogspot.com/">Jean</a> had arranged to meet up and do a couple of bakes. The bakes on our list are a cookies and cream layer cake and a chocolate banana swiss roll. </div>
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Unfortunately as I was down with Sinus and my nose was like a running tap, the plan for the chocolate banana swiss roll had to be called off. I was not able to focus well while baking. Had Jean not reminded me, I would have carelessly left out the cocoa powder for the chiffon sponge. </div>
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<a href="http://3.bp.blogspot.com/-wPVRfRvSh9A/Tb6gJz1XoDI/AAAAAAAAA5M/M326ZNh8kh0/s1600/DSC04228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-wPVRfRvSh9A/Tb6gJz1XoDI/AAAAAAAAA5M/M326ZNh8kh0/s400/DSC04228.JPG" width="400" /></a></div>
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Combining our efforts, both of us assembled the cake from scratch. Jean layered the cake while I did the frosting. Compared to my previous cookies and cream cake (pictures were lost when my com crashed recently), the frosting was not very well executed. You can see some parts of the cake only had a thin layer of frosting which could barely cover the chocolate sponge in the interior. I was not really in the mood to bother myself with a cleanly frosted cake. </div>
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When it comes to frosted cakes, I am not quite a cream person. On the other hand, Jean loves fresh cream. For me, if it has to be a cream cake, the fillings and flavours that accompany the cream are crucial. I was kind of skeptical at how the cake would turn out to be initially and I am glad that it turned out great. The chunky Oreo cookie bits softened in the cream filling to a texture similar to that of a cookies and cream ice cream. To enhance the flavour, I added in a bit of icing sugar and vanilla extract. If you are a cookies and cream lover, this is the cake for you. </div>
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<a href="http://3.bp.blogspot.com/-tD7g3DZL1XQ/Tb6gNigt7AI/AAAAAAAAA5Q/tTVNPnfHhYI/s1600/DSC04229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-tD7g3DZL1XQ/Tb6gNigt7AI/AAAAAAAAA5Q/tTVNPnfHhYI/s400/DSC04229.JPG" width="400" /></a></div>
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I am definitely glad to have Jean at my place for a nice Saturday afternoon of baking and sharing session. Look forward to our upcoming baking sessions and executing many more bakes. When you have company, you can expect to be more ambitious. </div>
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<a href="http://1.bp.blogspot.com/-EuIp9VDXj-g/Tb6gCTzBVRI/AAAAAAAAA5E/5hIxXt1BbsU/s1600/DSC04238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-EuIp9VDXj-g/Tb6gCTzBVRI/AAAAAAAAA5E/5hIxXt1BbsU/s400/DSC04238.JPG" width="400" /></a></div>
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I am submitting this entry to <a href="http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html">Aspiring Bakers #7</a> - Chocolate Delight (May 2011) hosted by DG from <a href="http://testedandtasted.blogspot.com/">Tested and Tasted</a></div>
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<span class="Apple-style-span" style="color: #0b5394;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal;"></span></b></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-weight: 800;"><span class="Apple-style-span" style="color: #111111; font-weight: normal;"></span></span></span></div>
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<span class="Apple-style-span"><b style="color: #111111;"><strong><span style="color: #0b5394;">Cookies and Cream Cake</span></strong> ( </b>Chocolate Sponge Cake recipe adapted from<span style="color: #111111;"><b> </b><span style="color: #0b5394; font-weight: bold;"><strong>超人气香港蛋糕56款, </strong></span><span style="color: black;">Cream filling adapted from<b> </b><strong style="font-weight: bold;"><span style="color: #0b5394;">My Birthday Cake</span></strong><b> </b>by<b> </b></span><span style="color: #0b5394; font-weight: bold;"><strong>Kevin Chai</strong></span><b>)</b></span></span></div>
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<span class="Apple-style-span"><b style="color: #111111;"><strong><span style="color: #0b5394;">Serving size:</span></strong> </b>Makes a 8 inch round cake. Serves 10 slice<span class="Apple-style-span">s.</span></span></div>
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<div style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">
<span class="Apple-style-span"><b style="color: #111111;"><strong><span style="color: #0b5394;">Taste and texture:</span></strong> </b>Cake base is soft and moist. Cookies and cream filling is similar to cookies and cream ice cream.<br />
<span class="Apple-style-span" style="color: #0b5394;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal;"></span></b></span></span></div>
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<div style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #0b5394;"><b><strong><span style="color: #0b5394;">Equipment and materials:</span></strong></b></span></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #0b5394;"><b><strong><span style="color: #0b5394;"></span></strong></b></span></span><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"></span></b></span></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"></span></b></span></span></div>
<ul style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;">8 x 3 inch round pan</span></b></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
9 inch round cake board</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Cake leveller or palette/serrated knife longer than 8 inches</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Balloon/wire whisk</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Rubber spatula</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Handheld beater/Stand beater</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Baking paper</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Wire rack</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Toothpick/wooden skewer</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Flour sieve</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Mixing bowls</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Cake turntable (optional)</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
Star Piping tip (Wilton # 22)</div>
</li>
</span></b></span></span></ul>
<ul style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="line-height: 20px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; color: #111111; font-weight: normal; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Piping bag<div align="center" style="text-align: left;">
</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; color: #111111; font-weight: normal; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Coupler</li>
</span></b></span></span></ul>
<ul style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="line-height: 20px;"> </span></b></span></span></ul>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; display: inline !important; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 21px;"><b><span class="Apple-style-span" style="line-height: 20px;"><b><span class="Apple-style-span" style="line-height: 20px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><strong><span style="color: #0b5394;">Chocolate Sponge Cake (3 layers):</span></strong></span></b></span></span></b></span></span></b></span></b></span></b></span></span></li>
</div>
<ul style="display: inline !important; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; display: inline !important; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="display: inline !important; text-align: left;">
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;">70g egg yolks, room temperature</span></b></span></span></b></span></span></div>
</li>
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
50g caster sugar</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
4 tbs vegetable oil</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
4 tbs water</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
80g cake flour</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
15g cocoa powder</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
1/2 tsp baking powder</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
145g egg whites, room temperature</div>
</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="center" style="text-align: left;">
50g caster sugar<br />
<br /></div>
</li>
</span></b></span></span></b></span></span></ul>
</div>
</li>
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; line-height: 21px;"><b><span class="Apple-style-span" style="color: #111111; font-weight: normal; line-height: 20px;"></span></b></span></span></b></span></span></ul>
</div>
<div align="center" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px; text-align: left;">
<div style="color: #111111;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><b><strong><span style="color: #0b5394;"><u>Making the Chocolate Sponge Cake:</u></span></strong></b></span></span></div>
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<span class="Apple-style-span"><b><strong>Prepare Oven -</strong> </b>Preheat oven to 160 degrees C.</span></div>
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<b><br />
<strong>Prepare flour mixture -</strong> </b>Sift flour, cocoa powder and baking powder in a large bowl. Whisk to combine and allow the dry ingredients to be evenly distributed.</div>
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<b><br />
<strong>Making the egg yolk batter -</strong> </b>Place egg yolks, 50g caster sugar in a large mixing bowl. Whisk egg yolks and sugar until sugar is dissolved. Add in oil and water. Mix well with a wire whisk. Add in the flour mixture and mix to obtain a smooth and thick chocolate batter.</div>
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<b><br />
<strong>Beating egg whites -</strong> </b>In a clean metal mixing bowl, beat egg whites on low speed. Increase speed slowly to medium-high and beat untill egg whites are at soft peaks. Add 50g of sugar gradually and beat untill egg whites are almost stiff and still moist. This is when the beaters are lifted, the egg whites will form peaks that are upright and not drooping slightly. Egg whites will resemble whipped cream.The entire bowl of whites will not drop out when the bowl is overturned. Do not beat until the egg whites are dry and clumpy.</div>
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<b><br />
<strong>Folding in egg whites -</strong> </b>Using a balloon whisk, fold one third of beaten egg whites into egg yolk batter gently to lighten and combine. Fold in the rest of the beaten whites to combine. Final batter should be foamy and uniform in colour with no streaks of egg white present. Folding egg whites gently using a balloon whisk will prevent egg whites from deflating too much.</div>
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<span class="Apple-style-span"><b><br />
<strong>Baking the sponge cake -</strong> </b>Pour batter into a greased and lined 8 x 3 inch round pan and bake at 160 degrees C for 25 -30 minutes. Test doneness using a skewer or toothpick. The highest part of the cake should rise up to 4/5 of the height of the tin. When the cake is done, the inserted skewer will come out clean. Cake will shrink from edges and in height on cooling. Unmould sponge cake and leave to cool upright on a wire rack.</span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><b><br />
</b></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><b><strong><span style="color: #0b5394;">Cookies and Cream Filling:</span></strong></b></span></span></div>
<div align="center" style="text-align: left;">
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-width: initial; border-width: initial; line-height: 1.4; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">250 ml chilled whipping cream (diary)</span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; line-height: 1.4; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">160g coarsely crushed Oreo cookies, cream filling removed</span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1 tbs icing sugar</span></span></li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1/2 tsp vanilla extract</span></span></li>
</ul>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><b><br />
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><b><strong><span style="color: #0b5394;">Whipped Cream Frosting and Decorations:</span></strong> </b></span></span></div>
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-width: initial; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">300ml chilled whipping cream (diary)</span></li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">10 pcs mini Oreo cookies (with cream filling)</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">some finely crushed Oreo cookies</li>
<li style="border-bottom-style: none; border-color: initial; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-width: initial; border-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">9-10 pcs Oreo cookies to decorate perimeter (cream filling removed)</li>
</ul>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><b><br />
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><b><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;"><u>Preparing Cookies and Cream Filling:</u></span></strong></span></strong></b></span></span></div>
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<div style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; font-weight: bold; line-height: 20px; text-align: left;">
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">Whipping the cream -</strong></span><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;"> Place 250 ml chilled whipping cream in a mixing bowl. Beat the cream on high speed until it reaches mousse state. Add 1 tbs icing sugar and continue beating the cream on low speed to dissolve the sugar. Add vanilla extract and continue beating, stopping and checking the consistency every 5 seconds. Beat the cream until it reaches soft peak (80% stiff). Fold in coarsely crushed Oreo cookies into the whipped cream to obtain cookies and cream filling. Set prepared fillings aside for use. </span></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 15px; line-height: 20px;"><br />
</span></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; font-weight: normal; line-height: 20px;"></strong></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><span style="color: #0b5394;"><u>Preparing Whipped Cream Frosting:</u></span></strong></span></strong></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><br />
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: black; font-family: "times new roman"; font-size: xx-small; font-weight: normal; line-height: normal;"><strong style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">Whipping the cream -</strong></span><span class="Apple-style-span" style="color: #111111; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><b> </b>Place 300 ml chilled whipping cream in a mixing bowl. Beat the cream on high speed until it reaches mousse state. At this point change the speed to low and continue beating the cream, stopping and checking the consistency every 5 seconds. Beat the cream until it reaches soft peak (80% stiff). Set prepared whipped cream aside for frosting and piping rosettes. <b> </b></span></span></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><strong><span style="color: #0b5394;"><u>Assembly:</u></span></strong></span></div>
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<span class="Apple-style-span"><strong style="font-weight: bold;">Slicing sponge cake -</strong><b> </b>Slice sponge cake into 3 even layers using cake leveller or long serrated/palette knife. Slice off the part that has domed<b>.</b></span></div>
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<strong style="font-weight: bold;">Preparing the layers -</strong><b> </b>Using the removable base of a round tart tin or a round cake board, slide the tart tin base or cake board under a sponge layer and carefully transport one sponge layer onto a 9 inch round cake board placed on a cake turntable (optional). This method of transferring is to prevent the sponge layer from breaking.</div>
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Dab half of the cookies and cream filling and spread it evenly onto the first sponge layer using a palette knife or spatula.<br />
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Place a second sponge layer (using the tart tin base or cake board to transport) carefully over the first sponge layer and align it properly with the first layer. Dab the remaining half of the cookies and cream filling and spread it evenly onto the second sponge layer using a palette knife or spatula.<br />
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Add the 3rd sponge layer (using the tart tin base or cake board to transport) and align it well with the first two layers. Apply a thin layer of whipped cream frosting on the surface and the sides (perimeter) of the cake to seal the crumbs first (crumb coating). Once the crumb coat is done, add enough whipped cream to the surface and sides of the cake and smooth the whipped cream using a palette knife. Set aside remaining whipped cream frosting for piping rosettes.<br />
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<span class="Apple-style-span" style="color: #0b5394;"><strong><span style="color: #0b5394;"><u>Decorations:</u></span></strong></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: bold;"><strong>Piping rosettes and placing mini Oreos -</strong> </span>Fill a piping bag fitted with a Wilton #22 star tip with the remaining whipped cream frosting (or any other tip you desire). Hold the piping at 45 degrees to the cake surface and gently squeeze out the whipping cream, applying constant pressure and moving your hands in a circular motion to pipe a rosette. Release pressure and pull the tip away to complete the rosette. Pipe 10 rosettes and place a mini Oreo cookie resting against a piped rosette in a circular fashion (see pictures above).</span><br />
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<strong style="font-weight: bold;">Placing Oreo cookies around perimeter and scattering finely crushed Oreos - </strong>Place Oreo cookies evenly spaced apart around the perimeter of the cake see pics above). Scatter finely crushed Oreos in the middle of the cake.<b> </b></div>
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<span class="Apple-style-span" style="color: #0b5394;"><strong><span style="color: #0b5394;">Notes:</span></strong></span></div>
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Whipped cream is not stablized and would not hold its shape for too long at warm room temperature </div>
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Try practice piping rosettes on a strip of baking paper 1st before piping on the cake surface.</div>
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<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><div align="left">
Cream whipped to 70-80% stiff is ideal for piping, filling and frosting. If it is too stiffly whipped, the cream will not be smooth when piped or may separate when it is frosted (if cream is too vigourously handled). </div>
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<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span">Use about 1/2 tsp cream of tartar to stabilize the beaten egg whites if required. It will make folding of egg whites easier.</span><div align="left" style="color: #111111; font-weight: bold;">
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<span class="Apple-style-span" style="color: #0b5394;"><strong><span style="color: #0b5394;"><u>Notice:</u></span></strong></span></div>
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<span class="Apple-style-span">If you wish to post the recipe and instructions online, please give due credit and do re-phrase the instructions. I have taken quite a bit of effort to construct, edit and type them out. Thank you =].</span></div>
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<span style="background-color: white; color: #111111; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px;">Instagram link: </span><a href="http://instagram.com/bakertanbakes" style="background-color: white; color: #002f57; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.85px; text-decoration-line: none;">http://instagram.com/bakertanbakes</a><br />
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Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com12tag:blogger.com,1999:blog-1518449826441334619.post-12116667572101779262011-04-27T18:01:00.009+08:002011-04-28T14:49:44.509+08:00Lose Some, Gain Some and Muesli Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Gn6ygSQtDlM/Tbfavx03uqI/AAAAAAAAA48/58LjVLJC4vM/s1600/DSC04181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Gn6ygSQtDlM/Tbfavx03uqI/AAAAAAAAA48/58LjVLJC4vM/s400/DSC04181.JPG" width="400" /></a></div><br />
Its must have been a long while since I exercised regularly. For the past two weeks while I was away for Reservist training, I found it to be especially physically exhausting. Perhaps age is fast catching up on me too. Whichever it is, it just signifies that it is time for me to hit the running track and go for laps in the pool. <br />
<br />
When I got back home after training was over, I got a rude shock. My laptop went down. What a nice timing it had to be.... My baking pics were all gone, including pics for two backlogs - <b>raisin oatmeal cookies</b> and a <b>cookies and cream cake</b>, along with other files that were in my hard disk. My windows vista even got downgraded to windows XP as the recovery disk was one for windows XP.<br />
<br />
On a positive note, my friend got me a stand mixer at a real steal - a 1150W 5L capacity beater (lesser known brand), all for only 50 bucks. Well, I guess sometimes you lose some but you gain some in return. I am going to use it for bread making and big-batch baking. The two extra mixing bowls could come in handy too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OsGFtP38mYw/TbfayxLB2GI/AAAAAAAAA5A/Tgg78tzwRTA/s1600/DSC04156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OsGFtP38mYw/TbfayxLB2GI/AAAAAAAAA5A/Tgg78tzwRTA/s400/DSC04156.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"></span></div><div class="separator" style="clear: both; text-align: left;">I missed baking a great deal now that I have endured two bake-less weeks. For a start, I tweaked the raisin oatmeal recipe and used raisins + <a href="http://www.dorsetcereals.co.uk/" style="color: #0f568d; text-decoration: none;">Dorset Cereals</a> (low sugar content, with natural sweetness from dried fruits) instead to churn out a batch of Muesli Cookies. The great thing about using <b>Dorset Cereals</b> is that they offer a wide variety of dried fruits and nuts all mixed together. And how did it turned out? Chunky, oaty-nutty-fruity cookies which were cereals-ly good! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong style="color: #111111;"><span style="color: #0b5394;">Muesli Cookies</span></strong><span class="Apple-style-span" style="color: #111111;"> (recipe adapted from </span><b><span class="Apple-style-span" style="color: #0b5394;">the Art & Soul of Baking</span></b><span class="Apple-style-span" style="color: #111111;"> by </span><span class="Apple-style-span" style="color: #0b5394;"><b>Cindy Mushet</b></span><span class="Apple-style-span" style="color: #111111;">) </span><br />
<strong style="color: #111111;"><span style="color: #0b5394;">Serving size:</span></strong><span class="Apple-style-span" style="color: #111111;"> 40 cookies</span><br />
<strong style="color: #111111;"><span style="color: #0b5394;">Taste and texture:</span></strong><span class="Apple-style-span" style="color: #111111;"> Chunky, nutty, fruity. </span><br />
<strong style="color: #111111;"><span style="color: #0b5394;">Equipment and materials: </span></strong></span></div><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Stand electric beater/ handheld electric beater or wooden spoon</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Flour sieve</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Measuring spoon set</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Spatula</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Mixing bowls</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Wire rack</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Baking trays/ cookie sheets</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Baking / parchment paper</li>
</ul><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong><span style="color: #0b5394;">Ingredients:</span></strong></span><br />
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">120g unsalted butter, softened at room temperature</span></li>
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: initial; border-top-style: none; border-top-width: initial; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">80g brown sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">35g castor sugar</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 egg, lightly beaten (60g with shell)</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">150g plain flour</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 tsp baking powder</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 tsp baking soda</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/4 tsp salt</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">190g muesli (I used Dorset Cereals)</li>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgba(128, 128, 128, 0.496094); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">75g raisins</li>
</span></ul><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"></span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong><span style="color: #0b5394;"><u>Making the Cookies:</u></span></strong></span><br />
<strong></strong><span class="Apple-style-span" style="color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><b><br />
</b></span></span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><b>Mixing dry ingredients - </b></span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">Sift plain flour, baking powder, baking soda and salt into a large mixing bowl. Whisk with a balloon whisk to distribute them evenly. </span><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong></strong></span><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong>Cream butter -</strong></span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"> Beat the butter and both sugars on medium speed for 2 minutes until butter mixture is fluffy. The butter need not be as well-creamed as that for making cakes.</span><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><br />
<strong>Making the cookie dough -</strong> Stir in the egg into the creamed butter and mix on medium low speed until combined. Next, s</span><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">tir in flour mixture and beat on low speed to combine butter-egg mixture and flour briefly. Stop once the dough starts to comes together. Scrape and fold in any stray flour with a spatula. Lastly, fold in the muesli and raisins. </span><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif;"><br />
<span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><b></b></span><strong style="font-size: 15px; line-height: 20px;">Baking the cookies -</strong><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"> Scoop leveled tablespoons of dough onto baking trays/sheets lined with baking paper, leaving 1.5 inch between each cookie dough. Preheat oven to 180 degrees C and bake for 12-18 minutes. Once done, the cookies should be firm to the touch and will firm up further upon cooling. Leave cookies to cool completely on a wire rack before storing in air-tight containers.</span></span><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><b><span class="Apple-style-span" style="color: #0b5394;">Notes:</span></b></span><br />
<ol><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">Bake cookies for 12 minutes for softer cookies or 18 minutes for firmer cookies. </span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;">cookies do not spread much since there is a great amount of oats, nuts and dried fruits. </span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Use 140g rolled oats and 100g raisins for raisin oatmeal cookies. </span></span></li>
</ol><br />
<span class="Apple-style-span" style="color: #111111; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><strong><u><span style="color: #0b5394;">Notice:</span></u></strong></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 15px; line-height: 20px;"><br />
<span class="Apple-style-span" style="color: #111111;">If you wish to post the recipe and instructions online, please give due credit and do re-phrase the instructions. I have taken quite a bit of effort to construct, edit and type them out. Thank you =]</span></span>Bakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.com8