tag:blogger.com,1999:blog-75253917444066385242024-03-13T21:50:36.350+08:00A Busy Gran's KitchenWhipping up dishes in a jiffy and baking short-cuts for the less fussybusygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-7525391744406638524.post-54689108356979693922014-10-10T14:39:00.000+08:002014-10-10T14:40:23.817+08:00Baked Binka Ubi or Baked Tapioca CakeBeen MIA for a very, very long time! Although I have been baking and cooking, posting what I had been doing definitely isn't what I can keep up with. Hmmm.... it all boils down to this problem I have - my lazy bone's been acting up!<br />
Okie, enough of rambling!<br />
<br />
I love nonya kueh, the real kind with all the calories in it! I dislike eating nonya kueh that are lacking in really good ingredients! Although I am quite the health nut, I indulge in really good nonya kueh.<br />
It's hard to find really good nonya kueh nowadays. The only way I solve this problem is to make them myself!<br />
<br />
<b>Ingredients:</b><br />
<br />
445g coarsely grated tapioca ( I grated them myself as I wanted it to be coarse so that you can get some bite!)<br />
<br />
130g sugar<br />
3 eggs<br />
60g tapioca flour<br />
270g thick coconut milk<br />
30g salted butter, melted and cool slightly<br />
pinch of salt<br />
50g fresh grated coconut (do not use the ones already squeezed for its milk)<br />
1 teaspoon vanilla extract<br />
<br />
<br />
1. Preheat oven to 175 deg C.<br />
<br />
2. Grease and line a 18-cm round tin with greaseproof paper.<br />
<br />
3. Combine eggs and sugar until the sugar dissolves. Do not whisk the eggs.<br />
<br />
4. Add coconut milk, butter, vanilla extract, tapioca flour, grated coconut and salt.<br />
<br />
5. Pour into tin and bake for 50 to 60 minutes.<br />
<br />
I baked mine in patty tins as they baked faster.<br />
<br />
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com2tag:blogger.com,1999:blog-7525391744406638524.post-90414646284354109412013-12-13T10:53:00.001+08:002013-12-13T10:53:42.743+08:00Apple Oat Crumble PieThis is a simple yet lovely dessert to make! This could be on the table set for a Christmas meal or even as a potluck item!<br />
<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
<b>For shortcrust pastry</b>, enough to line a 25-cm tart tin (can be prepared a day ahead)<br />
<br />
300g plain flour<br />
3 tablespoons caster sugar<br />
200g unsalted butter, cubed<br />
2 egg yolks<br />
2 tablespoons cold water<br />
2 teaspoons vanilla extract<br />
<br />
1. Sift flour into a mixing bowl. and mix in sugar.<br />
<br />
2. Rub in the butter into the flour until it becomes crumbly.<br />
<br />
3. Mix egg yolks and water and pour into flour mixture and mix to form a dough.(Do not overmix)<br />
<br />
4. Roll dough into a ball and clingwrap before refrigerating for about 30 minutes before rolling out.<br />
<br />
5. Place dough between baking paper and roll out to size and place into a greased tart tin. Make sure to tuck pastry into the fluted part of tin. trim of excess pastry.<br />
<br />
6. Place a foil on the pastry and fill it with baking beans. Blind bake in preheated oven 200deg C for 20 minutes. Remove foil and beans and bake again for 15 minutes. Remove and egg wash and bake for 1 minute.<br />
<br />
7. Set aside to cool before adding filling.<br />
<br />
<br />
<b>Filling:</b><br />
<br />
6 large green apples, skinned and sliced or cubed<br />
Zest of 1 lemon<br />
3 teaspoons lemon juice<br />
<br />
50g sugar<br />
45g brown sugar<br />
2 tablespoons plain flour<br />
1 teaspoon cinnamon powder<br />
<br />
1. Mix apple with lemon zest and juice.<br />
<br />
2. Place all ingredinets in a saucepan and mix well and cook over medium heat to cook for about 5 to 8 minutes. Set a side to cool.<br />
<br />
<br />
<b>Crunble Topping</b>(prepare ahead before the filling)<br />
<br />
1 cup rolled oats<br />
90g brown sugar<br />
6 tablespoons plain flour<br />
100g butter, cubed<br />
<br />
1. Mix all ingredients together. It shoild be crumbly. Chill until use.<br />
<br /><b> To assemble pie</b><br />
<br />
1. Fill pie shell with apple mixture, leaving about 1cm from the brim. Top up with crumble and bake in preheated oven 180deg C for about 30 to 40 minutes.<br />
<br />
2. Let pie cool down completely before removing from tin.<br />
<br />
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com7tag:blogger.com,1999:blog-7525391744406638524.post-72453878204809512862013-09-27T13:07:00.001+08:002013-09-27T13:07:23.650+08:00Welsh Bara BrithThe name of this bread sounds intriguing! It is a traditional bread levened with baking powder.<br />
This 'bara' or bread originated in the Welsh countryside and 'brith' means spotted or freckled. <br />
<br />
I love the texture of the 'bread' with a hint of orangy marmalade. It is not rich nor crumbly like a fruit cake. This will be on my list of frequently baked goodies!<br />
<br />
<b>Ingredients: </b>(for 23cm x 13cm loaf pan)<br />
<br />
2 tea bags infused in 310ml boiling water for 10 minutes<br />
<br />
<u><b>A</b></u><br />
170g mixed dried fruits, chopped<br />
170g currants<br />
45g diced dried pinapple<br />
160g light brown sugar<br />
<br />
<u><b>B</b></u><br />
440g plain flour<br />
2 teaspoons baking powder<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2 teaspoons cinnamon powder</span><br />
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<br />
<span style="mso-bidi-font-family: "Times New Roman";"><u><b>C </b></u></span><br />
<span style="mso-bidi-font-family: "Times New Roman";">1 large egg, lightly beaten</span><br />
<span style="mso-bidi-font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ cup sour cream</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 tablespoon unsalted butter, melted</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3 tablespoon marmalade</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1. Remove tea bags and add all the dried fruits and sugar(<u><b>A</b></u>) and stir well. Cover and let stand for 1 hour to plump the fruit.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2. Place ingredients <u><b>B </b></u>in a mixing bowl and mix well.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3. Add the soaked fruit mixture and<u><b> C</b></u> to the flour mixture. Mix well. </span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4. Pour batter into greased and lined loaf pan and baked in a preheated oven 165deg C for 1 to 1</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ hours. Remove and cool on rack.</span><br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> Earthquake occurred during baking!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkL2UQn0Mwcl2DVChwb7O_JhSIrv9jcaz4YEsBs55SBOD8usLZkMS0qdv8u8RVoKKd2JpLUMYqJGRgUMya-LJdsMdlTDY8jUa-x9YxlQFP7jps98L9BuzFoC9OqSRMO9HKFSSgiB9jno/s1600/Fruit+Bread1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkL2UQn0Mwcl2DVChwb7O_JhSIrv9jcaz4YEsBs55SBOD8usLZkMS0qdv8u8RVoKKd2JpLUMYqJGRgUMya-LJdsMdlTDY8jUa-x9YxlQFP7jps98L9BuzFoC9OqSRMO9HKFSSgiB9jno/s400/Fruit+Bread1.png" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
Love the tight texture! Fruits don't fall apart!</div>
<div style="text-align: center;">
Will add nuts the next time!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANm52vl6Xj__Vw_mvtLgB1NF_1zdnxXoB828DP_M6s63Hn8ymAAlNeEMEaBVKRt3KuaEz1SXkzY5MsxTte0bpsdJ8ZbvLau0PrLwee0sc5u93fDRfhi9mSkFtOXvPeNlKYvNELGfENqE/s1600/Fruit+Bread2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANm52vl6Xj__Vw_mvtLgB1NF_1zdnxXoB828DP_M6s63Hn8ymAAlNeEMEaBVKRt3KuaEz1SXkzY5MsxTte0bpsdJ8ZbvLau0PrLwee0sc5u93fDRfhi9mSkFtOXvPeNlKYvNELGfENqE/s400/Fruit+Bread2.png" width="400" /></a></div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com2tag:blogger.com,1999:blog-7525391744406638524.post-12677318294895396652013-09-27T12:26:00.001+08:002013-09-27T12:26:23.493+08:00Milk BreadRecently I bought another bread book on a whim! I had some vouchers to use at Popular bookstore and after buying some story books for my grandsons, I still had a ten-dollar voucher left to spend. After browsing, I chanced upon this bread book by Alan Ooi and immediately I was attracted to the pictures. I love cookery and baking books with lots of illustrations as they allow me to see the end result of the recipes.<br />
This is the first recipe that I have tried from the book. I have no regrets so far as it turned out very good - a milky and soft, moist bread!<br />
<br />
<br />
<b>Ingredients:</b> ( Yields about 966g dough)<br />
<br />
<u><b>A</b></u><br />
350g bread flour<br />
150g plain flour<br />
30g milk powder (I used Anlene. It's the only type I have)<br />
40g caster sugar<br />
7g instant yeast<br />
8g salt<br />
<br />
<u><b>B</b></u><br />
250ml cold fresh milk<br />
1 large egg, lightly beaten<br />
60g unsalted butter, soften<br />
Evaporated milk for glazing<br />
<br />
1. Place ingredients A in a miximg bowl and give it a couple of swirls with a hand whisk to mix.<br />
<br />
2. Add milk and egg and mix with a dough hook until it forms a dough.<br />
<br />
3. Add butter and continue mixing till all the butter is thoroughly blended in and the dough is smooth and elastic.<br />
<br />
4. Remove dough and shape into a ball and place it in the mixing bowl, cover with a damp tea cloth or clingwrap. Rest the dough till it doubles in size.<br />
<br />
5. Remove dough and hand knead for 1 minute.<br />
<br />
6. Cut the amount required. I divided the dough into 2 portions.<br />
<br />
7. Flatten the dough into a rectangular shape and roll like a swiss roll taking care to seal the joints.<br />
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8. I placed one portion in a loaf tin and the other on a baking tray. Rest until it doubles in size.<br />
<br />
9. Make slits on the top of dough, glaze with evaporated milk.<br />
<br />
10. Bake in preheated oven 195deg C for 20 minutes.<br />
<br />
11. Remove bread to cool on a rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNisipC3xDTq_7gARQM8cYJacgugZQdldtUI4g918957r61wboVCwd9tk7ZcHWmad-33M3cyTafClIsPhgYQ8jNhzg5I55v5BNVyxNeNrDw_dJ5rYvtDH2Ew4gBhX49wSJTP74_FHXJc/s1600/Milk+Loaf1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNisipC3xDTq_7gARQM8cYJacgugZQdldtUI4g918957r61wboVCwd9tk7ZcHWmad-33M3cyTafClIsPhgYQ8jNhzg5I55v5BNVyxNeNrDw_dJ5rYvtDH2Ew4gBhX49wSJTP74_FHXJc/s400/Milk+Loaf1.png" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck8rSVJYupTOaaJO09iuWyDrY7psvJPzcVNzKQ6xpSaINzgamBjrSVOkADI738hrUmYhd4-XGE9eNl23tK0T3daJaArRZMjUDlQRx-sZSLIGUbTOKVaFqrzs7j1jYWalcEwvJ8e0krXs/s1600/Milk+Loaf2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck8rSVJYupTOaaJO09iuWyDrY7psvJPzcVNzKQ6xpSaINzgamBjrSVOkADI738hrUmYhd4-XGE9eNl23tK0T3daJaArRZMjUDlQRx-sZSLIGUbTOKVaFqrzs7j1jYWalcEwvJ8e0krXs/s400/Milk+Loaf2.png" width="400" /></a></div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com2tag:blogger.com,1999:blog-7525391744406638524.post-11578055349449963712013-09-17T12:56:00.000+08:002013-09-19T21:25:59.310+08:00Banana Cake 1 & 2Why Banana Cake 1 & 2?<br />
I tweaked the recipe for the second batch of banana cake and baked it in cupcake cases!<br />
The recipes varied slightly but the method is the same for both. <br />
There's a difference in texture and taste! <br />
<br />
<br />
<b><u>Ingredients for Banana Cake 1 </u> <u></u></b><br />
<br />
200g butter <br />
160g caster sugar <br />
4 eggs <br />
4 tablespoons evaporated milk <br />
1 teaspoon vanilla extract<br />
<br />
250g plain flour <br />
1 teaspoon baking powder <br />
1 teaspoon bicarbonate soda<br />
<br />
3 ripe Delmonte bananas, mashed <br />
<br />
50g walnuts, chopped <br />
<br />
<br />
<b><u> Ingredients for Banana Cake 2</u></b><br />
<br />
100g butter + 90 ml canola oil / corn oil<br />
150g caster sugar<br />
4 eggs<br />
2 tablespoons evaporated milk<br />
1 teaspoon vanilla extract<br />
<br />
220g plain flour<br />
30g cake flour <br />
1 teaspoon baking powder <br />
1 teaspoon bicarbonate soda<br />
<br />
4 ripe bananas ('ang bak chio'), mashed<br />
60g walnuts, chopped<br />
<br />
<br />
<br />
1. Preheat oven to 170deg C.<br />
<br />
2. Sift flour, baking powder and baking soda together.<br />
<br />
3. Cream butter and sugar till light and creamy.<br />
<br />
4. Add eggs, one at a time to mix well. (Add oil if using recipe 2 before the eggs)<br />
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5. Add milk and vanilla extract. Mix well.<br />
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6. Add flour in three portions.<br />
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7. Lastly add mashed bananas and walnuts and mix well.<br />
<br />
8. Bake in greased and lined loaf tin for 40 mins or cupcake cases for 25 to 30 mins.<br />
<br />
I used three 12cm x 10cm disposable aluminium baking tins for recipe 1 and 22 (4.5cm base) cupcake cases for recipe 2.<br />
I had one banana left which I sliced and used it as topping for the cupcakes.<br />
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<div style="text-align: center;">
<u><b>Banana Cake 1</b></u></div>
<div style="text-align: center;">
Slightly heavier, more moist and richer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1kwWzfSeb0bDeuiGSah1gp_bM0qrVlIvzKcdSY_rUVaYU3CugbgpH3uyB3FNwdim1bwzmCAuxr1GKUUCS6mFVC59ld5duAMvI1a7WEmzTaQaeOHbXYVRn435Z80IfCA3s28BlBIXuXs/s1600/Banana+cake+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1kwWzfSeb0bDeuiGSah1gp_bM0qrVlIvzKcdSY_rUVaYU3CugbgpH3uyB3FNwdim1bwzmCAuxr1GKUUCS6mFVC59ld5duAMvI1a7WEmzTaQaeOHbXYVRn435Z80IfCA3s28BlBIXuXs/s400/Banana+cake+2.png" width="400" /></a></div>
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<div style="text-align: center;">
<u><b>Banana Cake 2</b></u></div>
<div style="text-align: center;">
Lighter and less sweet!</div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com4tag:blogger.com,1999:blog-7525391744406638524.post-79656416753747757182013-08-25T19:37:00.001+08:002013-08-25T19:37:20.061+08:00Steamed Kueh LapisAs a child I used to enjoy eating this kueh by peeling it layer by layer and saving the red part which is the top layer to the last. I wonder how many of us did that as a child.<br />
Today my grandsons would do it the same by eating it layer by layer! Hmm.. Guess the eating style of this kueh never changes!<br />
My mum called it "kow chang kueh" which means nine-layered cake. True to its name, there are nine layers to this kueh.<br />
<br />
<b>Ingredients:</b><br />
<br />
540ml coconut milk from 2 grated coconuts<br />
210g sugar<br />
5 to 6 pandan leaves, knotted<br />
<br />
180g tapioca flour<br />
80g plain flour<br />
pinch of salt<br />
colouring<br />
<br />
1. Add about 350ml water to the grated coconuts to extract 540ml coconut milk.<br />
<br />
2. Gently heat coconut milk, sugar and pandan leaves till sugar is dissolved. Remove from heat to cool.<br />
<br />
3. Mix tapioca flour and plain flour in a bowl and add coconut milk, a little at a time to mix with the flour before adding the rest. Strain mixture to remove lumps.<br />
<br />
4. Divide mixture into 9 equal portions and add a drop of colouring to the mixture.<br />
The colours in sequence from the bottom are: plain, pink, yellow, green, orange, plain, brown, blue and red.<br />
<br />
5. Prepare steamer and grease and line the bottom of 7-inch or 18-cm round baking tin.<br />
<br />
6. Heat up the baking tin and pour the plain layer and steam for 7 minutes. Repeat steaming process for the 8 layers. Steam for 10 minutes after the last layer.<br />
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7. Cool completely before cutting with a well-greased knife.<br />
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<div style="text-align: center;">
I used the colouring sparingly as I am not fond of using them.</div>
<div style="text-align: center;">
I also omitted the brown colour and used plain for the layer before the red.</div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com7tag:blogger.com,1999:blog-7525391744406638524.post-35946532338296602862013-08-21T15:31:00.004+08:002013-08-21T15:31:57.484+08:00Orange Almond PithivierPithivier is a round enclosed pie comprising of two pieces of circular-shaped puff pastry with filling stuffed in between.<br />
If you are planning on making this, my advice is that it's more convenient to use store-bought puff pastry. Home-made puff pastry requires a cool environment(air-conditioned kitchen) to facilitate easy rolling out of the dough with butter in between the layers.<br />
I had a really tough time rolling the dough as I had to choose a hot sunny day to do it! A battle between melting butter ooozing out of the dough and throwing it back into the fridge numerous time and sustaining aching arms and shoulders told me that it would be the last time I would ever make my own puff pastry!<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
500g puff pastry (I used home-made)<br />
<br />
<i><b>Filling:</b></i><br />
<br />
100g butter<br />
80g caster sugar<br />
<br />
Zest from 2 medium-sized oranges<br />
1 tablespoon orange juice<br />
150g ground almonds<br />
<br />
2 eggs<br />
50g plain flour<br />
<br />
1 egg for glazing <br />
<br />
1. Beat butter and sugar till light and fluffy.<br />
<br />
2. Add zest, juice and ground almond. Mix well.<br />
<br />
3. Add in lightly beaten eggs and finally flour.<br />
<br />
4. Roll out half of pastry on lightly-floured table to <span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ cm thick and use a plate of 20-cm in diameter to cut out a disc. Do the same for the other half of the pastry.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">5. Place one pastry disc on a baking tray(save the hassle of moving the completed pie to a tray) and spread the filling, leaving a border of 2 cm from the edge.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">6. Egg wash the edge and carefully place the other piece of pastry over it and press the edges together and use a fork to seal all round.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">7. Egg wash the top of pastry and with the tip of a knife, mark curved lines from the centre to the edge to make a pattern.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">8. Bake in preheated oven 180deg C for 30 minutes or until golden brown. Dust with icing sugar.</span><br />
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busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com6tag:blogger.com,1999:blog-7525391744406638524.post-16908280445913519782013-08-20T19:35:00.001+08:002013-08-20T19:35:10.389+08:00Whipping Cream CakeThis recipe is taken from "Piece of Cake". I was attracted to the name of the cake. As I read on, I muttered to myself, "Yup, it's definitely a piece of cake!" Lol!<br />
The book title is so apt because every recipe simply requires using only one mixing bowl. It means you 'dump' all the ingredients in, mix, bake and voila! A cake is baked!<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
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<span style="mso-bidi-font-family: "Times New Roman";">¾ teaspoon salt</span></div>
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<span style="mso-bidi-font-family: "Times New Roman";"><br /></span></div>
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<span style="mso-bidi-font-family: "Times New Roman";">4 large eggs</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1½ cups heavy cream / whipping cream ( I used whipping cream)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1. Whisk flour, baking powder, sugar and salt.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3. Stop to scrape the bottom and side of bowl and beat on high speed for 2 to 3 minutes.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4. Bake in a greased 10-inch / 25-cm bundt tin in preheated oven 170deg C for 45 to 50 minutes.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">5. Remove to cool on rack before slicing.</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">The texture is dense as in a pound cake. It has a nice taste and I find it quite addictive! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsshMTKy7heszeeY7hTq_xfCnGHOedAYLIYbUQ2sbfdczNHSLjzFX5i0qU0Dd81eFc6I5RcJaUlu_HgwrhFQTISsWYWsPH9yH5GV-oHFrdMgorzsZu3nOnPVyQ2f2hEtFYHfRAIwohAoM/s1600/Whipping+cream+cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsshMTKy7heszeeY7hTq_xfCnGHOedAYLIYbUQ2sbfdczNHSLjzFX5i0qU0Dd81eFc6I5RcJaUlu_HgwrhFQTISsWYWsPH9yH5GV-oHFrdMgorzsZu3nOnPVyQ2f2hEtFYHfRAIwohAoM/s400/Whipping+cream+cake.png" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span></div>
busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com6tag:blogger.com,1999:blog-7525391744406638524.post-33900247742403791982013-08-20T18:11:00.002+08:002013-08-20T19:00:24.029+08:00Kueh Pulut KayaIt has been many, many years since I made kueh pulut kaya. I used to take orders for this. Ever since I stopped my home cake business about 15 years ago, I hardly bake those cakes, mooncakes or even kueh-kueh that my customers used to order. I reached a point where I could no longer go on. It was a one-man show for 25 years juggling between a regular-salaried job, baking as a sideline and family managing. Looking back, I never regretted that journey. Anyway, it was on a whim that I decided to make this kueh recently which is a favourite of my hubby!<br />
<br />
<b>Ingredients:</b><br />
<i><b>(For a 20 x 15-cm tray)</b></i><br />
<i><b>For the glutinous rice layer</b></i>:<br />
<br />
270g glutinous rice, washed and soaked in water for 6 hours<br />
240m1 thin coconut milk<br />
pinch of salt<br />
2 to 3 pandan leaves, cut into 5-cm lengths<br />
<br />
1. Prepare steamer and bring water to a boil.<br />
<br />
2. Drain the water from the rice and mix in coconut milk, salt and pandan leaves.<br />
<br />
3. Pour rice into tray, lined with aluminium foil or greased. If you have the clitorea flower colouring, just sprinkle a few drops.<br />
<br />
4. Steam rice for 15 minutes, then remove the pandan leaves and compress the layer of rice and level it.<br />
<br />
<br />
<i><b>For the kaya topping:</b></i><br />
<br />
2 large eggs<br />
75g sugar<br />
30g cornflour<br />
1 tablespoon plain flour<br />
315ml thick coconut milk<br />
2 to 3 tablespoons pandan juice from blending of 30 pandan leaves with 200ml water<br />
pinch of salt<br />
<br />
<br />
1. Stir eggs and sugar. Do not beat thhe eggs as you don't want to aerate it and with less air, the surface will be smoother.<br />
<br />
2. Mix the flour with a little coconut milk into a watery paste and then add in the egg mixture and the rest of the ingredients.<br />
<br />
3.Strain the mixture to remove lumps.<br />
<br />
4. Place mixture in a saucepan and slow cook over a low fire, stirring the mixture with a whisk, taking care to "sweep" the bottom of the pan to prevent a layer from thickening. Once the mixture is almost thickening, remove from heat and pour mixture over the rice.<br />
<br />
5. Place a piece of aluminium foil over the tin and wrap it around to prevent water from collecting on the top of the kaya. Steam at medium to low heat for 40 to 50 minutes. If steam at high heat, ridges will be form on the kaya. Let kueh cool before cutting. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgKakiTbHUc-l2PemcSCdDfvLnMZgTnZtZCbyTOFZs57LDfqc2U5UjfvTjHovEsrhrzEDrcxgTEIAfjoSTv0YfH5lQKDZS0sxPOkzMklvEergLenanttR4K0OTUZe1znQd87dDUIZmL8/s1600/Kueh+Pulut+Kaya.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgKakiTbHUc-l2PemcSCdDfvLnMZgTnZtZCbyTOFZs57LDfqc2U5UjfvTjHovEsrhrzEDrcxgTEIAfjoSTv0YfH5lQKDZS0sxPOkzMklvEergLenanttR4K0OTUZe1znQd87dDUIZmL8/s400/Kueh+Pulut+Kaya.png" width="400" /></a></div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com1tag:blogger.com,1999:blog-7525391744406638524.post-84632082654168216082013-08-13T14:18:00.001+08:002013-08-13T16:07:31.624+08:00A White CakeI have been investing in quite a number of baking books, written by local bakers and foreign bakers. The latter were mostly bought online via Amazon. In fact, I have just placed orders for a couple more books that will be arriving in two to three weeks' time. I can't wait to lay my hands on them. I would spend hours flipping the pages, drooling over the lovely pictures and bookmarking it. Sigh! However, I have yet to try out all that have been bookmarked which is evident by the many colourful flapping post-its!<br />
<br />
About three weeks ago, I was flipping through my baking books deciding what
to bake for my elder daughter's birthday. I wanted to try out something
different because I was tired of repeating my cakes.<br />
I came across a rather attractive picture of a 'celebration' cake'(termed by Dorie Greenspan from "Baking"). It is a cake that is white with a tight crumb(no fear of crumbly cake falling apart during assembling). I shan't go into boring details but get down to business!<br />
<br />
<b> Ingredients:</b><br />
<i><b>For the cake:</b> </i><br />
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<![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1½ cups caster sugar (I reduced to </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1¼ cups)</span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2 teaspoons lemon zest ( I used 3 teaspoons) </span></span><br />
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</xml><![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span></span><br />
4 large egg whites<br />
1<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼<span style="mso-spacerun: yes;"> cups buttermilk</span></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="mso-spacerun: yes;">1 stick(113.4g) unsalted butter, at room temperatur</span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½</span> teaspoon pure lemon extract (I used Nielsen Massey's)<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span>
2<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼ cups cake flour, sifted with baking powder and salt</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 tablespoon baking powder</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ teaspoon salt</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1. Whisk egg whites and buttermilk until it foams. Set aside. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2. Place sugar and lemon zest in a mixing bowl and rub with fingers to mix well.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3. Add butter and cream at medium speed till light and fluffy and add in vanilla extract.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4. Add one-third of flour and beat at medium speed to mix and then add half of the egg mixture.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">5. Alternate flour with egg mixture and end with flour. Beat to ensure the batter is thoroughly mixed.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">6. Divide batter into greased and lined 9-inch / 23-cm round tins and bake in preheated oven 170deg C for 30 to 35 minutes or until skewer inserted comes out clean.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">7. Remove cake and cool on rack.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<b><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">For the Swiss meringue buttercream:</span></i></b><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 cup sugar (I used </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½</span> cup)<br />
4 large egg whites<br />
3 sticks(340g) unsalted butter, at roomtemperature<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼ cup fresh lemon juice (about 2 large lemons)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 teaspoon vanilla extract </span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ cup seedless raspberry jam</span>, warmed and stirred, for sandwiching between cake layers<br />
1<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½ cup sweetened grated coconut, for coating the side of cake and topping</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1. Put egg whites and sugar in a heatproof mixing bowl and place it over a pot of simmering water and whisk constantly until the mixture feels hot to touch. It takes about 3 minutes. The sugar should have dissolved and the mixture looks lke shiny marshmallow.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2. Remove from heat and whisk at medium speed until mixture is cool. It takes about 5 minutes.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3.Change whisk to paddle and add a few cubed butter at a time and cream till thick and smooth.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4.Gradually beat in lemon juice and then vaanilla extract.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">5. Cover the surface of buttercream with clingwrap. Set aside.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">To assemble cake:</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1. Slice each cake into half horizontally (optional).</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">2. Spread a layer of raspberry jam and then a layer of buttercream on each cake layer.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3. Sandwich the cake layers and cover the cake with buttercream and coat the sides and top with grated coconut. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfd-k6hHi3UnJZVfJV8qUmgbZSAoqRdpEC4mz43HiZaNXHCUJXD_rwbZNJQ-shyphenhyphenixOUqJ_7qAra5tq9nVgiWzYN2rnOfLTFPJWZnTqMI1Z3UJe1Ea3KiLK6WABd2A6WSgnQEToRu7SJ8/s1600/White+Cake2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfd-k6hHi3UnJZVfJV8qUmgbZSAoqRdpEC4mz43HiZaNXHCUJXD_rwbZNJQ-shyphenhyphenixOUqJ_7qAra5tq9nVgiWzYN2rnOfLTFPJWZnTqMI1Z3UJe1Ea3KiLK6WABd2A6WSgnQEToRu7SJ8/s320/White+Cake2.png" width="320" /></a></div>
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This post is linked to <b><u><span style="font-size: large;"><i><span style="color: purple;">Cook-Your-Books</span></i><span style="color: purple;"><i> #3</i></span></span></u></b><span style="font-size: large;"> <span style="font-size: small;">at</span></span> <a href="http://mycookinggallery.blogspot.com/2013/08/cook-your-books-3.html">http://mycookinggallery.blogspot.com/2013/08/cook-your-books-3.html</a>busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com15tag:blogger.com,1999:blog-7525391744406638524.post-52452539238733692712013-08-12T17:54:00.000+08:002013-08-12T17:54:07.241+08:00Madeleines<span style="font-family: Verdana, sans-serif;">These were made not too long ago. They are one of the most common French pastries</span>.<span style="font-family: Verdana, sans-serif;"> I like the taste as it reminds me of our local kueh baulu</span> <span style="font-family: Verdana, sans-serif;">although the ingredients used are different.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Verdana, sans-serif;">110g caster sugar</span><br />
<span style="font-family: Verdana, sans-serif;">zest of 2 lemons </span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">80g plain flour</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana, sans-serif;">85g unsalted butter, melted and cooled</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Using the fingers, rub the zest and sugar in a mixing bowl until well-mixed.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add the eggs and whisk until thick and light.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Beat in the vanilla extract.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Then use a spatula and fold in gently the sifted flour with baking powder and salt followed by the butter.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Cover the surface of the batter with cling wrap and refrigerate for about 3 hours. (Chilling the batter helps the batter to form a hump during baking.)</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Spoon batter into greased moulds almost to the brim. No greasing is required if using non-stick moulds.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Bake in preheated oven at 200 deg C for about 11 to 13 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Cool madeleines on rack.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM4EMtdwGfQ1Kkxid1VeNspZ29RiRD9f3SGpd6VU4elDYGdsx-t5-E_movchN4mJ5uvspD0ylTMJO37EmftEp6USSDZmfIGK8W4tvZUV_SNYhUXXFMIV7aPbTesmm7qTIoxqxXXP61jE/s1600/Vanilla+Madelines.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM4EMtdwGfQ1Kkxid1VeNspZ29RiRD9f3SGpd6VU4elDYGdsx-t5-E_movchN4mJ5uvspD0ylTMJO37EmftEp6USSDZmfIGK8W4tvZUV_SNYhUXXFMIV7aPbTesmm7qTIoxqxXXP61jE/s320/Vanilla+Madelines.png" width="320" /></a></span></div>
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busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com0tag:blogger.com,1999:blog-7525391744406638524.post-22626353256133748862013-05-20T12:20:00.000+08:002013-05-20T12:21:08.756+08:00Wholemeal BreadI have been baking bread very often these days, but haven't found time to post on the blog. Perhaps it's not due to time constraint but more likely distracted from unnecessary things to do!<br />
<br />
Anyway this bread is easy to do and requires only two proofing.<br />
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<u><b>Ingredients:</b></u><br />
<br />
260g Bread flour<br />
60g Wholemeal flour<br />
1 tablespoon Milk powder (I use Anlene) <br />
2 tablespoons caster sugar or granulated sugar<br />
1 1/2 teaspoons dry yeast ( I use Saf-instant)<br />
<br />
170ml lukewarm water<br />
14g unsalted butter, at room temperature<br />
1 teaspoon fine salt<br />
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1. Place both flour, sugar, milk powder and yeast in a mixing bowl and use a hand whisk to mix.<br />
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2. Use a dough hook at low speed, add water gradually to mix.<br />
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3. When the mixture is about to come together, add butter and salt.<br />
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4. Once a dough is formed, it should be slightly sticky to touch.<br />
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5. Knead for about 20 minutes.<br />
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6. Remove and on a lightly floured top, form a smooth ball and place it in a bowl to proof.<br />
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7. Cover bowl with damp teacloth or clingwrap and rst for 30 minutes. Dough should be almost double the size.<br />
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8. Remove dough from bowl and punch out the air.<br />
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9. Knead lightly and do a book fold and roll from the narrow end tightly to form a swiss roll to fit the loaf tin 23cm x 14cm.<br />
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10. Seal the sides and place the dough into the tin. Cover and proof for 1 hour or until it doubles it size.<br />
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11. Bake in preheated oven 200deg C for 20 minutes.<br />
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12. Remove bread from tin and cool on rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXO-96uJyhN2Brct2vb2kKw9I4IwmuXtxGtM_-NVmdqna4IWA2o2VvIn-r8NteTen_e3wyQnDmmsI85FYFKSu7ggKzV3gd8_nT2Lz26ts5x75j82C0WtGHL1kHQKHoYwPMAwbM8TO-a3g/s1600/Wholemeal+bread1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXO-96uJyhN2Brct2vb2kKw9I4IwmuXtxGtM_-NVmdqna4IWA2o2VvIn-r8NteTen_e3wyQnDmmsI85FYFKSu7ggKzV3gd8_nT2Lz26ts5x75j82C0WtGHL1kHQKHoYwPMAwbM8TO-a3g/s320/Wholemeal+bread1.png" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvlyQCTj2JaNMkScnKkMYOz2W_mutK-cSM68AtIYtcN6xT6es5_lMH-OEQCEZUrp4DT50Y5ZceC800i57xcfVMQAla9jjJ2h7ceCCz0d6W1dGTHasdniOQ-jkhgunoERd9dgJxFpz-Zw/s1600/Wholemeal+bread2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvlyQCTj2JaNMkScnKkMYOz2W_mutK-cSM68AtIYtcN6xT6es5_lMH-OEQCEZUrp4DT50Y5ZceC800i57xcfVMQAla9jjJ2h7ceCCz0d6W1dGTHasdniOQ-jkhgunoERd9dgJxFpz-Zw/s320/Wholemeal+bread2.png" width="309" /></a></div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com10tag:blogger.com,1999:blog-7525391744406638524.post-5267852746239744632013-01-15T19:18:00.001+08:002013-01-15T19:18:57.571+08:00Red Velvet Cupcakes - Second AttemptMy first attempt at RVC yielded a densed yet soft and very moist cupcakes with a tangy sweet taste.<br />
In fact it tasted better after a couple of days. There wasn't a hint of raw beetroot being used.<br />
The only setback was its colour which did not live up to its name - Red Velvet Cake!<br />
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This is my second attempt and I like not only the texture of the cake but also the use of sunflower oil instead of butter because it's healthier!<br />
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<b>Ingredients: </b>(makes 12 cupcakes)<br />
<br />
<i><u><b>A </b></u></i><br />
100g beetroot, cubed and later to be pureed<br />
2 tablespoons lemon juice<br />
1/2 cup buttermilk<br />
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<u><i><b>B</b></i></u><br />
130 g Self-raising flour<br />
5 teaspoons beetroot powder<br />
1 1/2 tablespoons cocoa powder<br />
1 teaspoon baking powder<br />
<br />
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<i><b><u>C</u></b></i><br />
150ml sunflower oil<br />
1 large egg<br />
120g caster sugar <br />
2 teaspoons vanilla extract<br />
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1. Puree beetroot, lemon juice and buttermilk together.<br />
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2. Sift all dry ingredients together in <b>A</b>.<br />
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3. Whisk egg and sugar at high speed until thick and creamy. Add in oil and vanilla extract at medium speed.<br />
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4. Add some flour to the egg mixture and mix well. Alternate with beetroot puree and flour.<br />
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5. Mix well and fill cupcake cases and bake in preheated oven 170deg C for 20 to 25 minutes or until skewer test comes clean. Batter is quite watery but no worries as it will bake well. <br />
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<div style="text-align: center;">
Anxiously waiting for the baking to be done!</div>
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The colour is a deep red, in fact it's maroon!</div>
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Well I will definitely make this again and frost the cake the next time time!<br />
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com7tag:blogger.com,1999:blog-7525391744406638524.post-73979046038856934132013-01-10T20:38:00.000+08:002013-01-10T20:38:43.640+08:00Red Velvet Cupcakes (1st attempt)RVC - most recipes use red colouring.<br />
I decided to use beetroot and raspberries to get the colour.<br />
Acidic ingredients play a part to stabilise the colour.<br />
But many factors can cause the colour change!<br />
I am no expert in chemistry, therefore I cannot explain further.<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
<i><u><b>A</b></u></i><br />
140g cake flour<br />
1 and 1/2 tablespoons cocoa powder (don't use dutch processed because of alkali)<br />
1/4 teaspoon salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon cream of tartar<br />
<br />
<u><i><b>B</b></i></u><br />
115g unsalted butter<br />
200g caster sugar<br />
1/2 tablespoon vanilla extract<br />
2 eggs<br />
<br />
<u><i><b>C</b></i></u><br />
65 ml buttermilk<br />
65g yogurt<br />
65 ml raspberry juice<br />
1 tablespoon vinegar<br />
1 tablespoon lemon juice<br />
75g raw beetroot, cubed<br />
<br />
<br />
1. Place all ingredients in <b>C</b> into a blender. Puree the beetroot until fine.<br />
<br />
2. Sift all ingredients in <b>A</b> together into a bowl.<br />
<br />
3. Cream butter and sugar until light and creamy. Add one egg at a time and continue creaming and then add vanilla extract.<br />
<br />
4. Mix in dry ingredients and wet ingredients alternately.<br />
<br />
5. Spoon batter into cupcases, 2/3 full.<br />
<br />
6. Bake in preheated oven 170deg C for 20 to 25 mins or more. Test with skewer.<br />
<br />
7. Cool and top with cream cheese etc.<br />
<br />
<br />
<div style="text-align: center;">
They have a lovely red colour before baking!</div>
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<div style="text-align: center;">
They have a more brownish red colour after baking!</div>
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<br />
<div style="text-align: center;">
Cake texture is quite dense and wettish!</div>
<div style="text-align: center;">
Tastewise is good - tangy sweet! No taste of beetroot!</div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com5tag:blogger.com,1999:blog-7525391744406638524.post-63644320002945647992013-01-02T23:52:00.000+08:002013-01-02T23:52:31.982+08:00Cupcakes full of ChocolateMy first bake of this new year and it has to be something chocolatey! Sheer indulgence!<br />
<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
130g butter<br />
160g caster sugar<br />
3 eggs<br />
125ml <b>chocolate</b> milk<br />
<br />
170g plain flour<br />
3 tablespoons <b>cocoa</b> powder<br />
1 teaspoon baking powder<br />
100g semi-sweet mini <b>chocolate</b> chips<br />
<b>Chocolate</b> ganache for topping <br />
<br />
1. Cream butter and sugar until light and fluffy.<br />
<br />
2. Mix in one egg at a time.<br />
<br />
3. Add in sifted flour, cocoa and baking powder. Mix well.<br />
<br />
4. Mix in chocolate milk and then chocolate chips.<br />
<br />
5. Bake cupcakes in preheated oven 170deg C for 20 to 25 minutes.<br />
<br />
6. Let cupcakes cool and spread ganache on the top.<br />
Then eat and savour and eat and .................<br />
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com5tag:blogger.com,1999:blog-7525391744406638524.post-62803116817015177292012-12-24T18:38:00.002+08:002012-12-24T18:38:35.454+08:00Merry ChristmasHere's wishing all fellow bloggers and friends,<br />
<br />
"<span style="color: white;"><span style="background-color: orange;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>A Merry Christmas and a Happy New Year 2013!</i></span></span></span></span>"<br />
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<span style="font-size: xx-small;">(<span style="font-size: xx-small;">pic fr fanpop.com)</span></span>busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com3tag:blogger.com,1999:blog-7525391744406638524.post-38148196184624284112012-12-18T20:53:00.000+08:002012-12-18T20:53:17.959+08:00Crunchy Rice Crispies JumblesThese are really crunchy and one piece is not enough! I baked these for my grandsons who are cookie 'monsters'. Hmmm.... which kid isn't?<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
115g butter<br />
90g caster sugar<br />
1 egg<br />
1/2 teaspoon vanilla essence<br />
175g plain flour<br />
1/2 teaspoon bicarbonate soda<br />
75g rice crispies (I used Kellog's)<br />
50g mini semi-sweet chocolate chips<br />
a few glaced cherries, optional <br />
<br />
<br />
1. Cream butter and sugar until light and fluffy.<br />
<br />
2. Add egg and vanilla essence and cream well.<br />
<br />
3. Add flour sifted with bicarbonate soda and mix well.<br />
<br />
4. Add rice crispies and chocolate chips and mix well.<br />
<br />
5. Spoon mixture onto lightly greased tray, spacing the batter to allow for spreading.<br />
<br />
6. Bake in preheated oven 150deg C for 25 to 35 minutes. Slow bake to get the rice crispies crunchy.<br />
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busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com2tag:blogger.com,1999:blog-7525391744406638524.post-33658805450725145562012-12-12T23:01:00.000+08:002012-12-12T23:01:02.905+08:00RugelachWhat is a Rugelach?<br />
It's a cookie made with cream cheese dough, rolled around a filling of a variety of nuts, dried fruit, chocolate and jam.<br />
<br />I came across this recipe from Dorie Greenspan book. I wondered what it would taste like.<br />
No wondering anymore! I baked it today and had a yummy time savouring a few pieces!<br />
<br />
<u><b>Ingredients:</b></u> (from Dorie's)<br />
<br />
<u>For the Dough:</u><br />
<br />
4 ozs cold cream cheese, cut into 4 pieces<br />
1 stick butter (8 tablespoons) cold unsalted butter, cut into 4 pieces<br />
1 cup all-purpose flour<br />
1/4 teaspoon salt<br />
<br />
1. Let cream cheese and butter softenn slightly.<br />
<br />
2. Put flour and salt in a food processor and scatter cream cheese and butter and pulse the machine for 6 to 10 times or until the dough forms large pieces. Do not let it form into a ball.<br />
<br />
3. Gather dough into a ball (no kneading) and divide it in half. Shape each half into a disk and wrap in cling wrap individually and refrigerate for at least 2 hours or up to 1 day.<br />
<br />
<br />
<u>For the Filling:</u><br />
<br />
2/3 cup raspberry jam/ apricot jam/ marmalade, microwaved for 20s to liquefy<br />
2 tablespoons sugar, mixed with 1/2 teaspoon ground cinnamon<br />
1/4 cup chopped nuts (I used pecan)<br />
1/4 cup moist dried currants (I used mixed fruit which is soaked in liquor meant for fruit cake)<br />
4 ozs mini chocolate chips<br />
<br />
Set aside until dough is ready.<br />
<br />
<u>For the Glaze:</u><br />
<br />
1 egg, lightly beaten with 1 teaspoon cold water<br />
2 tablespoons coarse sugar for sprinkling<br />
<br />
<br />
To shape the cookies:<br />
<br />
1. Take one piece of dough and leave the other piece in the refrigerator.<br />
<br />
2. On a floured surface, place a plastic sheet over the dough and roll it out into a 11 to 12 inch circle.(I rolled a 10-inch). Dough tends to soften quickly and get sticky.<br />
<br />
3. Spoon a thin layer of jam over the dough and sprinkle half the sugar mixture. Scatter half the nuts, currants and chocolate chips. Place plastic sheet over and gently press the filling into the dough.<br />
<br />
4. Use a pizza cutter or sharp knife, cut into 16 pieces. ( Easier to cut into quarters, then cut each quarter into 4 pieces)<br />
<br />
5. Starting from the circumference, roll each piece to the centre. Remove and place on baking sheet lined with parchment paper.<br />
<br />
6. Glaze with egg and sprinkle some coarse sugar.<br />
<br />
7. Bake in preheated oven 160deg C for 20 to 25 minutes.<br />
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<div style="text-align: center;">
All for Rugelach!</div>
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<div style="text-align: center;">
Unglazed! </div>
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<div style="text-align: center;">
Glazed and baked! They look like grilled ribs! </div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com1tag:blogger.com,1999:blog-7525391744406638524.post-58228884773680961612012-12-10T21:13:00.001+08:002012-12-12T23:01:33.793+08:00Tauhu Goreng / Fried Beancake with Peanut SauceLunch was tauhu goreng. It was easy to prepare just as long as you have the ground peauts at hand, an essential ingredient for this dish.<br />
I do not have specific quantities for the ingredients used. I just estimated the amount of this and that and go by taste with lots of finger-licking!<br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
Tau Kwa, pan-fried or deep-fried and cut to size<br />
Tempeh, optiional (fermented soya beans), sliced and deep-fried<br />
Taugay (beansprouts), scalded<br />
Cucumber, sliced<br />
<br />
<b>Peanut Sauce:</b> (to be prepared before frying the tau kwa etc)<br />
Ground peanuts (I used store-bought)<br />
Sugar and salt to taste<br />
Lime juice to taste<br />
Dark soya sauce to taste and colour<br />
Garlic, minced, preference of how garlicky <br />
Chilli padi, preferred spiciness<br />
Water <br />
<br />
1. Place garlic, chilli, lime juice and a little water and mix well.<br />
<br />
2. Add ground peanuts, sugar and salt and mix together and add some water and soya sauce while mixing to the consistency and colour preferred.<br />
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3. Taste and add more of whatever you feel is required. Spoon a portion of the sauce over tau kwa and other veggies and tuck in!<br />
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com2tag:blogger.com,1999:blog-7525391744406638524.post-2980339540843548132012-11-30T00:02:00.000+08:002012-12-12T23:01:48.544+08:00Classic Country Cinnamon RollsThis recipe caught my attention when I browsing one of my bake books. Although I have baked cinnamon rolls many times before, the pictures in this book are so attractive and inviting that I couldn't resist trying out this recipe.<br />
<br />
I should have either halved the recipe or used a bigger baking pan and greased and lined it. The rolls were all squeezed in the pan. The filling got stuck to the bottom of the pan after baking! And I was testing my new oven! Grrrrr......<br />
Nevertheless it tasted good!<br />
<br />
<br />
<u><b>Ingredients</b></u>: (I used three-quarters of this recipe adapted from Williams-Sonoma)<br />
<br />
780g plain flour<br />
4 teaspoons active dry yeast (about 3 and 1/5 teaspoons instant yeast)<br />
90g granulated sugar<br />
1 and 1/2 teaspoons salt<br />
<br />
250ml hot milk<br />
<br />
90g unsalted butter, cut into pieces<br />
<br />
3 large eggs, at room temperature<br />
<br />
Canola oil for greasing<br />
<br />
90g raisins / cranberries soaked in hot water for 10 minutes and drained<br />
60g pecans, chopped<br />
<br />
1 and 1/2 tablespoons milk for glazing<br />
<br />
<u><b>Streusel filling</b></u>:<br />
<br />
Combine 220g light brown sugar, 60g plain flour, 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon in a bowl. Work 125g cold butter with finger tips into the mixture until it resembles bread crumbs. Cover and refrigerate until needed.<br />
<br />
<br />
1. Mix all dry ingredients and yeast in a mixer.<br />
<br />
2. Add in hot milk and beat on medium speed for a minute using a paddle.<br />
<br />
3. Switch to dough hook and mix in butter and eggs and knead for 8 to 10 minutes.<br />
<br />
4. Shape dough into a ball and lightly grease with canola oil and let it proof in a deep bowl covered with cling wrap for 1 to 1 1/2 hours or until it doubles its size.<br />
<br />
5. Turn dough on a lightly floured top and roll out into a 35 x 25-cm rectangle.<br />
<br />
6. Spread out the streusel filling evenly and then sprinkle the raisins and nuts. Press them to the dough to adhere .<br />
<br />
7. Roll up like a swiss roll and seal by pinching the edges. Cut the roll about 4 cm thick.<br />
<br />
8. Arrange in a 33 x 23 cm well greased and lined pan.<br />
<br />
9. Cover and proof for an hour or until puffy.<br />
<br />
10. Glaze with milk and baked in preheated oven 190 deg C for 20 to 25 minutes.<br />
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What a tight squeeze and uneven tan! </div>
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Should have used top and bottom heat instead of the fan!</div>
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I ate these up fresh from the oven!</div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com5tag:blogger.com,1999:blog-7525391744406638524.post-19022810014553288232012-11-26T22:44:00.000+08:002012-12-12T23:02:03.294+08:00Fruit CakeChristmas is round the corner. Those celebrating Christmas would have started soaking the dried fruits in brandy, rum or whisky for a week or two before baking the traditional Fruit Cake!<br />
<br />
I used to do that for many Christmases to just pour the liquor over the fruits and let them soak for two weeks. It would taste heavenly, fragrant and moist after the cake is baked.<br />
This year, I have decided to boil the fruits to soften them. Once cooled, liquor would be added to them to soak for a couple of days only. I find it easier to slice the cake without it breaking so easily because the fruits remain soft even after baking. Previously I had to chill the cake before slicing.<br />
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<br />
<u><b>Ingredients</b></u>:<br />
<br />
200ml water<br />
700g mixed fruits (raisins, currants, orange peel, cherries etc)<br />
100ml brandy/rum/whiskey (optional) <br />
<br />
<br />
200g condensed milk<br />
170g butter<br />
<br />
230g plain flour, sifted with spices and b. soda<br />
1/2 teaspoon bicarbonate soda<br />
1/4 teaspoon cinnamon powder<br />
1/4 teaspoon nutmeg powder<br />
<br />
90g walnuts, chopped (optional)<br />
<br />
2 eggs<br />
<br />
<br />
1. Prepare the day before baking - Boil fruit and water together. Set aside to cool. Add liqour once cooled and cover.<br />
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2. Melt butter and mix in condensed milk. Add the mixture to the soaked fruits and mix well.<br />
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3. Lightly beat the eggs and mix into the fruits.<br />
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4. Lastly add flour to the fruits and mix well.<br />
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5. Bake in a greased and lined 18-cm round tin in preheated oven at 150deg C for 1 hour or till skewer inserted comes out clean.<br />
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6. Let the cake cool in the tin. Remove and place on a piece of foil big enough to wrap. Use a satay stick to poke a few holes in the cake and with a teaspoon pour the liqour into the tiny holes. This way the liqour gets to seep into the cake. Wrap up cake with foil and keep in an air-tight container for a day or two. Remove foil and slice to serve.<br />
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All in - fruits, liquor, butter and condensed milk</div>
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Soft and moist and not so sweet! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqGUMYarYb4UwQMcUWhhLIXMmghPorDc_AA9TGyKpkv4wsyZK8e6E7DvLu6mueWn8aAfPC0K-GQc7TMfsTMiJeuoO3XiK1SD4OHKCidJnyfS9XfMKRs4P8eSqIr7yeWJcB19_xu5UgcY/s1600/Boiled+Baked+Fruit+Cake2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqGUMYarYb4UwQMcUWhhLIXMmghPorDc_AA9TGyKpkv4wsyZK8e6E7DvLu6mueWn8aAfPC0K-GQc7TMfsTMiJeuoO3XiK1SD4OHKCidJnyfS9XfMKRs4P8eSqIr7yeWJcB19_xu5UgcY/s320/Boiled+Baked+Fruit+Cake2.png" width="320" /></a></div>
busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com8tag:blogger.com,1999:blog-7525391744406638524.post-89694337376978891672012-11-24T20:55:00.000+08:002012-12-12T23:02:15.670+08:00Another Butter CakeAfter trying out Mrs Ng SK's butter cake recipe, I dug out my own recipe which I used to bake decades ago. I compared the two recipes and found some difference in the amount of the various ingredients. In brackets are the amount from Mrs Ng's recipe.<br />
<br />
So here's my version:<br />
<br />
Ingredients:<br />
<br />
200g Self-rasing flour, sifted (200g)<br />
225g butter (230g)<br />
175g caster sugar (50g +150g)<br />
1 1/2 teaspoon vanilla extract (1 teaspoon)<br />
4 egg yolks (4)<br />
4 egg whites (4)<br />
2 tablespoon evaporated milk (60 ml)<br />
<br />
1. Preheat oven to 170deg C<br />
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2. Cream butter and sugar until light and fluffy.<br />
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3. Add in the egg yolks, milk and vanilla and beat well.<br />
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4. Whisk egg whites until soft peaks and fold in alternately with flour into the butter mixture.<br />
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5. Bake in a greased and lined 20 cm tin for 45 minutes.<br />
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<div style="text-align: center;">
Baked in a silicone pan which is bigger than the recommended tin size.</div>
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Just wanted to try the silicone pan purchased months ago.</div>
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Waiting to be sliced! </div>
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Waiting to be eaten! </div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com6tag:blogger.com,1999:blog-7525391744406638524.post-15510770252157063082012-11-23T21:04:00.002+08:002012-12-12T23:02:33.215+08:00Another Baked Curry PuffRainy days are good days for baking. The kitchen won't be as warm as on a sunny day. What better time to bake and bake I surely did! <br />
<br />
My grandsons love to eat curry puffs and they would always persuade their Grandpa to buy some for them. He would buy epok epok which is the fried version. Commercially produced curry puffs tend to be a tad spicy for the boys and they would gulp water in between bites.<br />
<br />
I am not fond of the deep-fried ones because they are doubly oil-laden, - oil or fat in the pastry plus oil soaked up during frying! Hence I made some baked ones. The curry filling is the potato and chicken type and less spicy for my grandsons.<br />
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Ingredients:<br />
<br />
230g plain flour, sifted<br />
120g butter, cubed (should be firm to touch)<br />
About 7 tablespoons iced water or more (depends on dough texture)<br />
1 egg yolk mixed with 1 and a half teaspoon water for glazing <br />
<br />
1. Place flour in a food processor. Add in butter cubes. Pulse twice and check for breadcrumb-like texture. If not, pulse one more time.<br />
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2. Add 5 tablespoons of iced water and pulse once. If dough doesn't come together, add 2 more tablespoons of iced water and pulse once. Pinch dough and if it sticks, it is ready.<br />
<br />
3. Gather dough and just stick all loose parts to form a ball. Do not overmix or knead. Wrap dough in cling warp and refrigerate for 15 to 20 minutes.<br />
<br />
4. Roll out dough on lightly floured table top into a rectangle and do a letter fold. Roll out into a rectangle again and do another letter fold. Do this for the third time and wrap with cling wrap and refrigerate for about 15 minutes<br />
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5. Roll dough to preferred thickness and cut circles to size. Place filling in the centre and fold, pinch edges.<br />
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6. Glaze and baked in preheated oven 180deg C for 25 minutes.<br />
<br />
Alternatively, roll dough into a rectangle and then roll up like a swiss roll. Cut the roll into 24 equal parts or more depending on preferred size of curry puffs. Flatten cut dough with the swirls facing upwards and roll out into a circle, place filling, fold, pinch and bake.<br />
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How pale we are!</div>
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Ahhh... tanning! </div>
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Gorgeous tan! </div>
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<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com4tag:blogger.com,1999:blog-7525391744406638524.post-74924296073427335532012-11-19T14:04:00.001+08:002012-12-12T23:03:09.110+08:00Banana-Nut LoafFor the past 6 months I had been busy packing, discarding, giving away, planning, moving out, moving back, unpacking, shopping, discarding again, giving away again and FINALLY settled down to start baking.<br />
I love the new look of my humble 4-room flat. I am in love with my new, extended kitchen. I love the roominess and storage space. Good excuse to buy more kitchen gadgets! <br />
With a new kitchen comes a new hob and a new oven. I decided to move away from my favourite brand Ariston to Bosch. No regrets to that change because it bakes beautifully!<br />
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And now for the recipe:<br />
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<u><b>Ingredients</b></u><br />
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90g unsalted butter at room temperature<br />
200g caster sugar<br />
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3 very ripe bananas, mashed<br />
3 large eggs, lightly beaten<br />
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125 ml buttermilk<br />
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300g plain flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon nutmeg powder<br />
half teaspoon fine salt<br />
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90g walnuts, coarsely chopped<br />
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1. Preheat oven to 180deg C. Grease and line loaf pan 23cmx13cm.<br />
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2. Cream butter and sugar until creamy on medium speed. Add bananas and eggs and beat until smooth. Then add buttermilk and mix until combined.<br />
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3. Sift all dry ingredients together and add to the banana mixture with walnuts. Just mix until combined. Mixture should be slightly lumpy.<br />
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4. Pour mixture into pan and bake for 50 to 55 minutes.<br />
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5. Cool and slice to serve.<br />
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busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com5tag:blogger.com,1999:blog-7525391744406638524.post-5685026717491160322012-05-25T20:56:00.001+08:002012-12-12T23:03:25.159+08:00Mrs NgSK's Butter CakeIt's on Wendy's blog and also on Peng's blog!<br />
I love the look of the butter cake.<br />
I haven't baked a butter cake for a long, long, long time.<br />
B'cos there wasn't a demand for it! <br />
My recipe is almost, almost similar to Mrs Ng's.<br />
But I decided to try hers!<br />
All went well except for............<br />
There's a story behind the disastrous result!<br />
Shame on me, playing the blame game!<br />
But it wasn't entirely disastrous!<br />
It tasted good....soft.....flavourful.....and<br />
my hubby says it's good!<br />
Oh yes! The story:<br />
It always happens when the phone rings at the moment when you are doing something that requires some focus! Well, it did happen to me! Just as I was cranking up my oven to preheat, the phone rang!<br />
Okay, it's only preheating, no harm done? But it did! My oven temperature was preheated at 220 deg C!<br />
I only realised that something was wrong when the cake began to smell nice after a mere 5 minutes!<br />
A quick check showed an almost brown top! My eyes shifted to the temperature knob! Oh my gosh! I couldn't believe what a boo-boo I had done! Barely ten minutes in the oven, I took the risk, quick as lightning, I slipped in an aluminium foil to cover the top. Whew! Saved by the gong, I thought so!<br />
Alas, when it was almost time to put in the skewer to check, to my horror, the top of the cake was stuck to the foil. Very gingerly, I tried to remove it but I snagged the top. Grrrrrrr..... I was angry with myself!<br />
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Just look at those "fault" lines! Haha! Fortunately no tsunami!</div>
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After a bite, I was appeased!</div>
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Standing tall and proud? </div>
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My thanks to Wendy for sharing and if you are reading this, please send my compliments to Mrs NgSK.<br />
<br />busygranhttp://www.blogger.com/profile/00514331411882321144noreply@blogger.com11