Thursday, May 26, 2011

Tres Leche (three milk cake)

What do I know about this humble cake??After watched the last season of junior masterchef Australia ..salute to those kids... i was eager enough to try out this cake... seems simple and not least milky... so i googled for the best recited recipes ( i hope )..found this one ..

verdict : if u don't like to drink plain milk before bedtime.... i bet you won't like this... with three different kinds of milk, top with, again.... cream... easy to say.. everything is about milk... but i loved this... simple taste with simple texture...

dare to try? here goes the recipe.... credit to mamapastel

  • 1 3/4 C all-purpose flour
  • 2 teaspoons baking powder
  • 6 eggs separated
  • 1 1/4 C sugar
  • 1 teaspoon vanilla
Soaking liquid
  • 1 can evaporated milk (12oz)
  • 1 can sweetened condensed milk (14oz)
  • 1/3 C heavy cream

How to make the cake:

    1. Heat oven to 350. Coat 10 inch round springform pan with no nstick spray. Line bottom of pan with waxed paper; coat paper.
    2. Cake: Whisk flour and baking powder together. In bowl, beat whites until soft peaks form. Slowly add 1/4 C of sugar, until stiff peaks form.
    3. In separate bowl, beat yolks with remaining 1 C sugar and vanilla until thickened, about 3 min.

    4. Fold in whites, then flour mixture.

    5. Pour batter into pan. Bake for 38 min or until top springs back when pressed.
    6. Cool in pan for 10 to 15 min.
How to make the soaking liquid:
    1. In bowl, whisk the milks together.
    2. Take off waxed paper.With a fork, poke holes all over the top of cake.
    3. Place cake back into the baking pan and carefully pour milk mixture over cake until all soaked in.

    4. Refrigerate overnight or for at least 6 to 8 hrs.
    5. Top with fresh whipped cream or you can also add fresh fruit to your liking, or other pie fillings.

Friday, May 6, 2011

Nigella Lawson’s Jam doughnut muffins

"Can you just not baking for a day?.. please.. have a rest.."that was what my husband said.. okay..i will, i hope... i dont know... yay..(hates cooking but loves baking..)
I promised my son that we’d make something together , chocolate chip cookies but since we were short on time I picked this as it’s such a simple recipe to knock out.

All you need:
I hate using kitchen scale, so i converted into cup measurement.. making my life easier..

1/3 cup sugar
1/2 cup milk
2 cup self raising flour
1/4 cup corn or vegetable oil
1 egg
1/2 teaspoon vanilla extract
12 teaspoons strawberry jam really depends on you on how much you wanted to

How to make?
i dont snap any picture to show you how.... as my husband asked me to make it in quick time so we can watch a dvd together..
  • With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and sugar to combine.
  • Spoon the mixture into each muffin cup so that it's just under a third full. Then with a teaspoon add a dollup of strawberry jam, then top with more muffin mix so that the cases are just about full.
  • Put them in the preheated oven and bake for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
For dusting/coating the muffin:
½ cup unsalted butter(melted) i spread some strawberry jam instead of using butter
½ cup granulated sugar

Simply dip into the melted butter ant then coat/dip it with sugar..Now you have it.. the strawberry doughnuts...delicious, scrumptious muffins..

Monday, May 2, 2011

Butter cookies II

Picture tells... my son invited his friend over to this cookies photoshoot

I would recommend to u to just ignore my earlier post recipe on butter cookies .I think this one is better.The difference between these two.... ok. no 1..... this one is more buttery flavour, no egg added so the texture is definitely not in common, but it quite crumble but melts in ur mouth... for sure this one they were all gone in a day alone.. all my kids loved delighted ..

out of a block of butter (200gm) it only makes about 30 cookies.. never enough.. and please watch ur cholesterol level.Of course the secret is to use a good quality of butter and mixed it with passion n love.... credit to kitchen guardian

200g butter I used LURPAK or u can just use SCS
50g icing sugar
150 all purpose flour
50g corn flour
i add 1 tsp of milk powder for more richness

  • Preheat oven at 140C.
  • Beat butter and icing sugar until pale and light.
  • Add in all purpose flour that had been sifted with corn flour, in four additions....I folded the flour using my hands, lightly knead to incorporate the ingredients together until my hands are clean.
  • Using a piping bag and a nozzle, I piped the batter on baking paper and bake for about 20 minutes and the cookies had turned light golden colour.
  • Cool and store them away in cookie jars

Sunday, May 1, 2011

Kuih Bahulu (almost like angel cake)

Nothing can beat traditional cakes...

Kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year.When i was a child, there is no mixer to beat the eggs until pale and fluffy.. i can still recall.. there was a tool like a huge spring with wooden handle a.k.a hand mixer and a large crock or clay jar a.k.a big bowl especially made for this kuih.There was lots of hardwork back days.Mom used to sundried the flour and bake it on the charcoal with the lid on, top with burning coconut shells. I would say they are little sponge cakes, crispy on the outside and spongy on the inside.Very yummy, light and mild taste .My son loved this very much better than any other fancy cakes..

So here goes the recipes... simple ingredients, no need to grab ur paper n pen..

4 eggs
1 cup sugar
1 cup flour
pinch of salt
1 tsp of vanilla essence (optional just to get rid of the eggy smells)

How to make ?
  • Preheat kuih bahulu moulds in the oven at 180'C
  • Place the eggs and sugar in a mixer.Beat until you get a thick consistency.

  • Then, add the flour in.Fold the mixture slowly .You don't want to deflate the egg too much.Pretty much done here...
  • Grease the mould with a little bit oil to prevent it from sticking.Spoon in the batter into the mould until it's near full.
  • Bake until golden brown about 10 to 15 mins. , fork the cake out and leave to cool .Since this is only a small mould, so u need to repeat the process of greasing,baking n taking it out continuously..