Coco Orange Pound Cake |可可香橙磅蛋糕

The fruits storing in my fridge is getting more and more since someone at home starting to 拜拜 (praying). Both the monsters are falling into sick, so I am the only 1 in charge to finish the fruits.

In fact, I wanted to bake a chocolate cake. But since the oranges are full in the fridge, thus I give a reason to bake this cake.

This is my 1st attempt to modify the original recipe. I am very satisfied with the outcome. Nevertheless, I think can still improve further. I will bake this again and will add in 50ml milk into the coco batter.

Ingredients:
200gm cake four
¼tsp salt
4 eggs ( I use large egg )
200gm butter
180gm sugar
Orange juice from I big size orange
1 tsp vanilla
2 tsp coco powder – non sweet

 Directions:
1. Preheat oven at 180c. Line the bottom of 8”inch pan with parchment paper and set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Cream butter and sugar until fluffy.
4. Add in egg one by one. Beat well before add in each.
5. Add in vanilla and beat well.
6. Sift in flour and beat until smooth batter.
7. Divide the batter into 2 portions and each portion add in coco powder and orange juice.
8. Pour coco batter into the pan and level it before pour in orange batter.

9. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

Wacky Cocoa Cream Cheese Cupcake |古怪的可可奶油干酪蛋糕

A week ago, I am cracking my head on what to prepare to let the little boy bring to his school for Potluck Day. Those chocolate, junk foods and sausage is out of my list. I have 1 options, cream cheese cupcake or Hokkaido cupcake. I have end up with this wacky cupcake as I have no more eggs in the fridge!

Ingredients for cupcakes:

Yield 10-12

200g all purpose

110g granulated white sugar

3½ tbsp cocoa powder

1 tsp baking soda

½ tsp salt

240ml milk

80g canola oil

1/2 tablespoon white vinegar (optional)

Cream Cheese Filling:

200g cream cheese at room temperature

60g granulated white sugar

1 tablespoon lemon juice

Directions:

Cream Cheese Filling:

1. Using mixer, beat the cream cheese until smooth.

2. Add the sugar and lemon juice and beat until creamy and smooth. Set aside.

Cupcakes:

1. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

2. Mix milk, oil and vinegar.

3. Mix the dry ingredients and wet ingredients until nice and smooth.

4. Divide the batter evenly among the cups. Then spoon the cream cheese filling into the center of each cupcake and cover a bit using the batter.

3. Bake in the preheated oven 180C for about 25 minutes, or a toothpick inserted into the chocolate part of the cupcake will come out clean.

Hope you and your friends enjoy!

Blueberry Cream Cheese Pound Cake |蓝莓奶油干酪蛋糕

Ingredients:
1¼ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cream cheese, room temperature
½ cup + 1 tbsp sugar
2 large eggs
1 tsp vanilla extract
100 gm blueberry filling

Directions:
1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Beat cream cheese, butter and sugar until light and fluffy. Add in egg one at a time. Add vanilla extract and mix until combined.
4. Using spatula, gently fold in flour mixture until well combined and fold in 2 tbsp of blueberry.
5. Transfer the batter into the pan and in between add in blueberry filling and stir evenly.

6. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

Just Blueberry Cake | 蓝莓蛋糕

There is quite some time I have not use my mixer. Sorry dear …. isn't I forgot you, just I have not found a simple and delicious recipe! Yup ….  I am getting lazzzzy.

Once I see this recipe, I know it’s time to wake up my mixer. This recipe just simple and of course I like blueberry.

Ingredients:
1/2 cup unsalted butter, softened at room temperature
1 cup sugar
2 eggs, separated
1 teaspoon vanilla ( I used homemade vanilla)
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 cup milk
Blueberry filling

Directions:
1. Preheat oven to 350 degrees. Butter a round 8-inch or 9-inch spring form pan, line with a round of parchment paper, and butter the paper.

2. With mixer, cream together the butter and 3/4 cup of the sugar.
Add egg yolks, vanilla, and salt, and mix until creamy.

3. Sift the 1 1/2 cups flour and the baking powder together. Add the sifted flour and the milk to the butter mixture and gently combine.

4. In another large bowl, beat the egg whites with the remaining 1/4 cup sugar until quite thick and opaque. Fold whites into the batter. 

5. Pour half of the batter onto the pan, spread blueberry filling and pour the remaining batter.

6. Bake for 50 minutes, or until a knife comes out clean.

Nori Spring Roll | 紫菜卷

No reason and still yet to know why this Chinese New Year that I have no mood to buy any cookies from outside stalls. Thus, also not sure what’s the market price now for CNY cookies.

Am not a hardworking baker, thus will just choose some simple cookies and snacks to bake.

This is one of the snacks which is most welcoming and finished very fast during this festival.

Ingredients are pretty simple as well as the methods. I would say it’s a bit time consuming for the rolling part.

Ingredients:
Spring roll wrapper
Nori ( those used for Sushi)
Egg white

Directions:
1. Cut Nori in half and set a side (Nori must be dry).
2. Spread the spring roll on table; place the Nori on top of it.
3. Take a chopstick on the end of spring roll and Nori and start rolling it.
4. Spread the egg white on the spring roll and continue rolling with the chopstick.
5. Slowly take out the chopstick once finished.
6. Using scissor cut in slanting around 1 inch and fry in medium heat oil until golden brown.

Enjoy!

Chocolate Rocher | 巧克力金莎

Hoho.....Chinese New Year is passing in the middle and i only has time to post up this for you guys. No matter how, this Rocher definitely can be serve anytime through out the year! 

I have adopted from Table for 2 or more and did some minor modification accordingly to my liking.

Ingredients:
300gm silvered almond
100gm rice crispies
2 large egg white
300gm semi sweet chocolate
80gm icing sugar

Directions:
1. Mix almond and rice crispies evenly.
2. In another bowl, mix egg white and icing sugar until no more lumps.
3. Pour the egg white mixture into the almond mixture and toss evenly.
4. Spread the mixture in a baking pan/tray and bake for 15 minutes at 150c.
5. Take out from oven and stir it evenly then bake again for another 10 minutes.
6. Repeat step 5. until the almond you find is crispy.
7.Let the almond mixture cold down and at the same time melt the chocolate using double boiling method.
8. Pour the melted chocolate into the almond mixture and stir until all are coated with chocolate.
9. Spoon the chocolate rocher in a mini paper cup and set aside until harden.

Enjoy!

Chinese New Year 2013 | Traditional Butter Cookies

Before start, let’s me share some extra info with you.

According to wiki, butter cookies also known as Sablés which is a Danish biscuit. It should be unleavened cookies consisting of butter, flour and sugar. Ordinarily  it is needed to chill the dough to enable proper manipulation and handling.

I believed, butter cookies are well acceptable by most of people. I like those butter cookie will rich of butterfly favor. In fact, I had tried few recipes and end up with this which I like the most and would like to share with you.
I have adopted from Martha and did some modifications.

Ingredients:
250g unsalted butter
⅔ cup brown sugar
1 large egg
1 tsp vanilla
2½ cup flour
1 tbp milk powder
1 tsp salt
some sugar for rolling

Directions:
1. Beat butter and sugar until fluffy.
2. Add egg and vanilla to combined.
3. Mix in flour, milk powder and salt. Do not over mixed.
4. Roll dough into logs and wrap in plastic wrap.
5. Chill until firm. At least 2 hours or overnight.
6. Coating the log with sugar and slice in about ¼ inch.
7. Bake in preheated oven at 160c about 12mins or until the edge turn brown.

Enjoy!

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*

Chinese New Year 2013 | Blackcurrant Tea Cookies

Busy …busy ….and still busy! I believe whoever celebrating CNY will be busy on house cleaning and cookies baking.

Yeah….busy but still happy….excited c’t wait for CNY to come :p

In fact, I have seen Sonia post the CNY Delights since Jan….and I also was about to start my CNY cookies baking journey and start accepting orders!
Hmn.…let’s me start this with Blackcurrant Tea Cookies which was adopted from Lisa and I did some modifications.

Ingredients:
230g salted butter
½ cup sugar
2 tbsp milk
1 tsp vanilla
2½ cup flour
½ tsp salt
2½ cup chopped walnut (finely)
¾ cup chopped dried blackcurrant
some extra sugar for rolling

Directions:
1. Cream butter and sugar until fluffy.
2. Add in milk and vanilla and mix to combined.
3. Evenly mix in flour and salt.
4. Use spatula to fold in blackcurrant and walnut.
5. Divide the batter into 2 portion and roll in 2 logs.
6. Wrap and chill for 2 hours.
7. Roll the log on sugar and cut the cookies about ¼ thick.
8. Baked in preheated oven at 160c about 12mins.

Enjoy!

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

Rich Marble Chocolate Muffin | 大理石巧克力松饼

I have just bought this muffin pan in one of the grocery mall nearby my house….very excited and c’t wait to try it out. Previously, I used to bake muffin without the tray; so this time I wanted to know what’s the different by using the muffin tray.

Searching the internet rounds and rounds and finally decided this recipe from Kak Rima. I can say that 10 out of 10 of her recipes are my favorite. Am really admired her skill and salute her well done job for those super layer cakes!

Ingredients:
150g butter
125g sugar
125g melted dark chocolate
155g self raising flour
2 eggs
1 tsp vanilla essence
80ml fresh milk

Directions:
1. Melt dark chocolate and set aside to let it cold.
2. Beat sugar, salt and butter until creamy.
3. Add in egg 1 at a time and beat until well combined.
4. Add in vanilla essence.
5. Pout in flour and milk alternately.
6. Take out partial of the batter and mix with melted chocolate. Fold evenly.
7. Pour both type of batter alternately and make a swirl using chopstick or knife.
8. Bake in preheated oven at 170c for about 45-50 mins.

Enjoy!