Showing posts with label fruits. Show all posts
Showing posts with label fruits. Show all posts

Monday, April 20, 2015

Candied Kumquat Crumble Buns

candied kumquats crumble buns

This recipe from Wendyinkk with some modifications.
I don't have strawberries in hand but made a huge portion of candied kumquats the other day.
Maybe next time will try it with strawberries.

With the candied kumquats , the buns smells really good and awesomely delicious.


Dough :
250 gm plain flour (I used high protein flour)
40 gm sugar
1/4 tsp salt
40 gm butter
1 egg
120 gm milk
1 tsp instant yeast

Crumble :
40 gm flour
1/2 tsp vanilla extract
30 gm cold butter
30 gm sugar

Topping :
200 gm strawberries( I used candied kumquats )
more milk for brushing

Sugar Drizzle :
Icing sugar + water(add enough wateruntilit's pipeable)
( I used my left over pastry cream)

Combine ingredients for dough and knead til smooth.
Cover and proof til double.
Make 12 portions, form each portion into a patty about 1 cm thick.
Proof for 30 minutes.
Make crumble by rubbing all the ingredients together. Keep chilled.
Preheat oven at 180 C.
Press proofed dough pieces with a glass( flour the base) and make a dent.
Place candied kumquats /strawberries in the dent.
Brush with milk and sprinkle crumble.
Bake for 15 minutes on middle rack or until golden .
Pipe sugar dizzle over if preffered.

candied kumquats crumble buns

Before baking...... 

candied kumquats crumble buns
After baking.....

candied kumquats crumble buns

Piped some pastry cream, or some sugar drizzle......

candied kumquats crumble buns

candied kumquats crumble buns


Friday, May 23, 2014

Banana Cake

Banana Cake

This banana cake is definitely a keeper. It's all start with a bunch of overiped banana ,sitting on my counter top.Ya,  bought lots of banana, end up cannot finish it.....zzzzzz!!

Although I made quite a numbers of banana fruit cakes,ie :Chocolate banana cupcakes , Chocolate banana muffin and Banana and poppy seeds cake, but, I still looking for another banana cake, and I found this easy yet delicious recipe from Dailydelicious.

My family  loooove it very much!! Asking for more....!! Give it a try, and you will love it......;)p

Here's the recipe from Dailydelicious, which I copied and made a small modification.

195 gm All purpose flour
Banana Cake

1/2 tsp  Baking powder
1/2 tsp  Baking soda
1/4 tsp  Salt (omit, if use salted butter)
130 gm Unsalted butter or salted butter
130 gm Granulated sugar( I used 100 gm )
1 Egg
1 tsp Vanilla extract
190 gm  Mashed banana ( I used 220 gm)
85 gm Whipping cream
1 tsp Lemon juice
2 Bananas for topping
Torbinado sugar or Demerara sugar, for sprinkle on top of the cake( I used coarse sugar)

Preheat the oven to 180°C
Line 20cmx20cm pan with baking paper.( I used 8 inch pan)
Sift flour, baking powder and baking soda together.
Mix the whipping cream and lemon juice together.
Beat the butter and salt until soft., 
Add the granulated sugar then beat until light in color.
Add the vanilla, beat until combine..
Add the egg, beat until combine.
Add the mashed banana, beat until combine.
Pour 1/3 of the sifted flour into the bowl, fold to combine.,
Pour half of the whipping cream mixture into the bowl,  fold to combine, repeat with the rest of the flour and the whipping cream mixture (end with flour).
Pour the batter into the prepared pan, smooth the top, cut the banana into small rings, and place on top of the cake.
Sprinkle with  Torbinado sugar or Demerara sugar.
Put into the oven and bake for 35-40 minutes.
Let the cake rest in the pan for 10 minutes before remove from the pan.

Banana Cake

Banana Cake

Thursday, October 24, 2013

Homemade Soya Milk with Sago and Honeydew Melon

Soya Milk with sago and honeydew melon

This is one of my favourite drinks that can be found easily at night market.We love the honeydew , it gave a wonderful aroma.

500 gm soy beans
Soya Milk with sago and honeydew melon
2.5 to 3 litre of water
6-8 pcs of pandan leaves
Sugar syrup to taste
Some pink fish egg sago pearls
Honeydew melon

Wash and soak the soy beans overnight.
On second day, rub the soy beans to remove the skin.Rinse and drain.
Put some soy beans into a blender with some water and blend till fine.You may do this several times.
Pour blended beans into a muslin bag and using your hands to squeeze out the soy milk.
Put the extracted soy milk into a large pot together with pandan leaves.
Bring it to a boil, keep stirring to prevent it from sticking at the bottom of the pot.
Cook fish egg sago pearl until it becomes translucent, dish up and soak into cold water.Set a side.
Peel the honeydew melon and grated, set a side
Pour some sugar syrup , cooked fish egg sago and grated honey dew into a glass, add in soy milk.
If you like can add some ice and serve.

Soya Milk with sago and honeydew melon

Blend the soy beans and squeeze soy milk from a muslin cloth...

Soya Milk with sago and honeydew melon

Honeydew melon....

Soya Milk with sago and honeydew melon

Peeled honeydew melon and grate....

This post is linked to the event, Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe of  Bake for Happy Kids , hosted by Mich of Piece of Cake.

Thursday, May 3, 2012

Apple Yogurt Cake

Recipe from Alex Goh's book.
Normally we use green apples in our baking, but in this recipe I used red apples and very happy with the outcome.I like the moisture level in this cake.

250 gm butter
230 gm sugar ( I used 180gm)
5 eggs

120 ml yogurt ( I weigh 120 gm)

315 gm flour
1 tsp baking powder
1/4 tsp baking soda

3 apples, peeled and cut into cubes
50 gm sultanas
1/2 tsp cinnamon powder
Adequate water to boil the apples

Boil apples cubes in (E) till become soft, then add sultanas, drain the excess water.Mix in cinnamon powder, and mix evenly.Set aside.
Line 9 inch baking tin.
Cream (A) till light and fluffy.
Add (B) and cream till smooth and light.( Mine not very smooth, curdly, but I proceed to the next step )
Add in (C) ans (D) alternately , a little at a time and mix well blended.
Add the apples mixture into the batter. Mix till well incorporated.
Pour batter into prepared mould and arrange some apples on top.
Bake at 180C for 60 minutes, or test with skewer.It is ready when skewer comes out clean. Allow to cool.
Glaze with apricot glaze.( I used piping jelly )

Ready to bake....:)

Friday, April 13, 2012

Kumquat Rolls

I still have some pureed kumquat compote in my fridge , the leftover from Kumquat Almond Tea Cakes.
I love the soft texture of the rolls .
And I made the rolls again....hehehe , but just changed the filling, I use kumquat compote as the filling, and it turned out great!
I like the sweet and tangy taste of these rolls ...yumyum, and  not forget the topping too.Don't skip the topping.
The rolls and Kumquat Compote originally from Wendy.

250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Some butter
Some Pureed Kumquat Compote

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use square pan & lined the bottom)
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread butter over the dough, then spread some Kumquat Compote over and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans .
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.

 Waiting for it to rise...

Ready to go into the oven, like the color, very nice..

After baking....

Soft rolls with the sweet and tangy filling...yumyum with the topping ;)

Monday, March 19, 2012

Kumquat Almond Tea Cakes

Finally! Ya, finally I get to taste this wonderful kumquat almond tea cakes from Wendy .

JeannieElinluv  and Quay Po also made this!! Mouthwatering lor...

I can't find any kumquat from super market,so have to wait for my kumquat to ripe,don't worry, I had this kumquat tree for 2+ years I waited, waited and waited and finally those kumquats ripen.....yay!!!

I really enjoy these cakes, so delicious!!! I made twice.The first batch I used ground almond,and for the 2nd batch  I ran out of ground almond, so I used ground hazelnut. But, still the ground almonds is the besttt!!!

The picture above is the 1st batch, which I used silicon rose mould to bake.I got 5 roses, and when its cooled down, we ate 3 of it and left 2 for my

My kumquat tree, not many fruits, but still enough for my cakes....still got balance

Here's the recipe from Wendy.

35 gm all purpose flour
50 gm ground almond
1/2 tsp baking powder

60 gm butter
50 gm caster sugar
2 eggs (grade B)
60 gm kumquat puree (recipe below)

18 pcs poached kumquat halves (recipe below)

If you're using tart tins,prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter.I used silicon mould, and I didn't grease, luckily it didn't stick to the mould.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one by one, beating well after each addition.
Put in flour mixture in 2 additions, mixing well after each.
Mix in kumquat puree.
Divide batter equally into prepared tins and top with a kumquat half
Bake for 12 mins (2 inch) or longer for larger tins.

Kumquat compote

20 kumquats

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.

 Kumquat compote, very additive, once you lick it from the spoon, you'll find it very hard stop !!!!!
This is the 2nd batch, which I used ground hazelnut, and tart tins.
Wendy, if you read this, I understand why you lazy to grease the tins,me too...hahaha, and it's a very tedious job to wash the tins too...;)


Monday, November 7, 2011

Angry Bird Birthday Cake

Last year I made Princess Barbie Doll cake for my youngest daughter birthday.This year she wished for Angry Bird birthday cake.
I used Designer Chocolate Baby Grands recipe for  the cake.You can get it from here too. I double the recipe for 9 inch cake.
For frosting, I tried dairy cream from Wendy. It was sooo good.We like it very much, not oily, easy to wash the plates...hahaha.

Here's the recipe :

For the cake: (9" cake)
66 gm cocoa powder
118 gm hot water
75 gm all purpose flour
75 gm cake flour
2 tsp baking powder
1 tsp sodium bicarbonate
300 gm sugar
1/4 tsp salt
4 egg yolks
108 gm corn oil
1 tsp vanilla extract
4 egg whites

For frosting:
600 gm dairy whipping cream
41/2 tbsp sugar
11/2 tsp gelatin
11/2 tbsp water
Canned mandarin oranges, or any fruits of your choice.

For cake:
Combine cocoa powder and boiling water into a smooth paste.
Set aside and let it cool.
Pre heat oven o 180C.Line 9 inch baking pan.
Sieve all purpose flour, cake flour, baking powder, and sodium bicarbonate.
Mix in sugar and salt. Set aside.
When the cocoa mixture has cooled down , add in egg yolks and corn oil.
Beat on medium speed for 1 minute.
Add in vanilla extract and beat for a few seconds.
Put in half the dry ingredients and beat on low speed until the dry ingredients are moistened.
Put in the balance and beat on high speed for 1 minute.
Put in egg whites and whisk on high speed for 2 minutes.
Pour batter into prepared pan and bake in pre heated oven for 50 minutes or, until skewer comes out clean.

For frosting
Freeze bowl for at least 15 minutes before use. If using stainless steel bowl, prepare and ice bath for use later.
Place water in a heat proof bowl and sprinkle gelatin onto water. Let it sit for 1 minute and melt it in the microwave(high for 30 secs) or over a hot pan of water. Let it cool down.
Remove frozen bowl from freezer (place in ice bath if stainless steel bowl) and pour in cold whipping cream.
Beat on low speed until it starts to thicken then increase to high. When cream has reached soft peaks, put in sugar and beat until almost stiff. Pour in melted gelatin and beat until stiff.
Use immediately to frost.

To assemble:
Slice the cake into 3 layers.
Spread some frosting evenly and arrange the canned mandarin oranges.
Repeat until the 3rd piece of cake.Frost the cake with the balance frosting.Decorate the cake the way you like.

Spread with frosting and arrange with canned mandarin oranges or any fruits of your choice.

Year 2011 birthday cake.
 Year 2010 birthday cake.

Tuesday, November 1, 2011

Banana and Poppy Seeds cake

Banana, lemon and poppy seeds are great combinations too.Try it and you'll love it, that's all I can
The recipe I adapted from yum yum magazine, which I modefied  the ingredients from 9 inch tin to 7 inch tin. Here' the recipe:

175 gm butter
50 gm sugar
1/2 tbsp lemon zest
1/2 tbsp lemon juice
4 egg yolks
150 gm plain flour
1/2 tsp baking powder
1/4 tsp baking soda
100 gm ripped banana, mashed
15 gm poppy seed

4 egg whites
100 gm sugar

Line a 7 inch baking pan.
Pre-heat oven 180C.
Sieve plain flour,baking powder and baking soda, set a side.
Cream butter and caster sugar until pale.
Add in lemon juice, lemon zest and egg yolks, mix well.
Slowly add in flour mixture, mashed banana and poppy seeds , mix well.
In a clean mixing bowl, whisk egg whites and caster sugar until soft peaks is formed.
Fold whisked egg whites into batter in 3 batches.
Pour the mixture into the prepared baking tin and bake for 45- 50 minutes, until cooked.
Remove from oven and cool before cutting into serving pieces.
The ingredients.
 Fold the whisked egg whites into the batter.

 Ready to bake:)

Friday, October 28, 2011

Stir Fry Baby Spinach With Wolfberries

This dish was super duper easy, and yummy too. You can use spinach, but I prefer baby spinach,it's softer and smooth .You can add more water if you like it more soupy.No MSG nor sugar added, cos the natural sweetness from wolfberries were enough.

A bunch of baby spinach
2 clove garlic, smashed
1 - 2 tbsp wolfberries
Salt to taste
1 tsp cornflour 
1 tbsp water
1/2 cup water
2 tbsp oil

Wash the baby spinach and wolfberries.
Mix cornflour and 1 tbsp water.
Heat oil, add in smashed garlic,fry until fragrant.
Add in spinach, stir fry.
Add in water, cover and cooked let it boils.
Thicken with cornflour water.
Lastly add in wolfberries.
Dish up and serve.

Monday, October 24, 2011

Chocolate Banana Muffin

I made another chocolate and banana cake.This time is a muffin , but it's  more like a cupcake to me.It's a very soft and moist texture, not like muffin(dense texture). This recipe's from Sonia's blog ,she highly recommended this recipe, and I agreed with her, you should try this. It's easy to make.

Ingredients:( for 15 cups)
125 gm butter
100 gm caster sugar
150 gm cake flour
2 eggs (large)
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
100 ml milk
1/2 cup chocolate chips ( I used 100 gm)
150 gm mashed banana
Some banana wedges( about 2 cm length), I omitted this

Sift cake flour, baking powder, baking soda and cocoa powder, set aside.
Beat butter and sugar until fluffy.
Add in eggs one at a time, mix well.
Mix in the sifted flour, and combine well with milk.
Add in mashed banana, mix well.
Lastly add in chocolate chips.
Scoop the batter into the muffin paper liner to about 3/4 full.
Bake in preheated oven at 180 for 25 minutes.

Monday, October 10, 2011

Chocolate Banana Cupcake

This is one of my favorites cupcakes.The combination of banana and chocolate , so perfect!
I used over ripe Dole banana and Cacao Ivory dark chocolate.

2 1/2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup  buttermilk *
170 gm unsalted butter
1 1/2 cups caster sugar
5 eggs
300 gm mashed banana

* To make butter milk add 1 tbsp vinegar/lemon juice into 1 cup milk.Leave it for about 10 minutes.

250 gm chopped dark chocolate
135 gm whipping cream
10 gm butter

Pre - heat oven at 180C.
Line cupcakes tray with cupcake liners.
Sieve flour,baking powder and baking soda , add in salt and set a side.
Beat butter and sugar on medium speed , until light and fluffy.
Add in eggs, one at a time, mix till well blended.
On low speed ,mix in the mashed banana until well combined..
Still on the low speed , add in the dry ingredients and butter milk, beginning and ending with dry ingredients , mixing until just incorporated.
Pour the batter into prepared cupcake tray.
Bake in pre heated oven for 20 -25 minutes.Cool on wire rack.

For Ganache:
Cook whipping cream until boil.
Add it into chopped dark chocolate,stir until completely melts.
Add in butter, mix until well combined.
Leave it to cool.Set it in fridge until its thick.
Frost the banana cupcake with ganache, decorate with thousands and serve.

Monday, October 3, 2011

Lemon Cream Sandwich Cake

This recipe is for 18x7x6.5 cm loaf pan.But, I only have 9x5 inch pan.So, I made 1.5 of the recipe, to fit into my loaf pan. 
I like the texture of this cake ,it's soooo soft, (probably because I beat the eggs and sugar over the warm water??!!)
But the lemon cream,not my favourite, tooo sour for I should add more sugar into the lemon cream, or reduce the lemon juice.
Because of the texture of this cake, I'll put this cake in my waiting list again, and try it with another version of lemon cream.

Here's the recipe from dailydelicious .

For cake:
90 gm melted butter
2  eggs  (about 100 gm)
80 gm sugar
60 gm cake flour
20 gm cornflour

Lemon cream:
1 egg
2 tsp cornflour
40 gm sugar
50 cc lemon juice
a pinch of lemon zest
20 gm butter

6 tbsp icing sugar
1 tbsp lemon juice

Line the pan with baking paper.
Sift cake flour and corn flour together, set aside
Preheat oven to 180 C.
Beat the egg and sugar, by placing the bowl over warm water(water temperature is about 60-70 C),until very thick and pale.
Fold the sifted flour into the batter until well mix .
Fold in the melted butter till combined.
Pour the batter into the prepared pan and bake for 30-35 minutes.

To make lemon cream:
Put all the ingredients except butter into a pan and place it over low heat, stir until thicken.
Take off the heat and stir in butter until the butter melted and well combined.
Cover with cling wrap and let it cool.

To assemble the cake:
Slice the cake into 2 layers, spread lemon cream over the bottom layer , then place another piece of cake on top of it.
Mix the icing sugar and lemon juice together and pour the mixture over the cake.

Monday, September 26, 2011

Sweet and Sour Chicken

This sweet sour chicken is a very simple dish and it taste really good. This is a perfect dish for children.Although I had added some chili sauce , but it didn't taste spicy at all.My girls loves this ...Yum yum..

2 whole chicken drumstick ,clean , remove bone and cut into pieces.
2 pieces of canned pineapples, sliced
1/2 cucumber , sliced
1 onion, sliced
1 tomato, sliced
Some cornflour/potato flour for coating
Oil for deep frying

1/2 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp shaoxing wine ( optional)
1 egg
few dashes of white pepper

100 ml tomato sauce
1 tbsp chilli sauce
1 tbsp plum sauce
1/2 tbsp sugar
1/2 tsp salt
1 tsp white rice vinegar
100 ml water

Marinade the chicken pieces for about 30 minutes.
Coat the marinated chicken with cornflour/potato flour, and deep fry in hot oil till golden brown.
Dish up and drain.
Leave 1 tbsp oil in wok, saute onion awhile
Add in cucumber, tomatoes and pineapple,stir fry .
Add in sauce and let it boils.
Add in fried chicken and stir fry over high heat until the sauce thicken.
Dish up and serve.

Tuesday, August 9, 2011

Pineapple Upside Down Cake

Remember the Almond Torte that I made last month? Recipe from Chef Mei Kei from 'Think Out Of The Shell' by Nutriplus.Yesterday, I tried another recipe from her, it's Pineapple Upside Down cake with Fresh Cherries,but I don't have fresh cherries, so i omitted it. That Almond Torte was so delicious, and this Pineapple Upside Down was fabulous.
My sister in law said , the topping was quite sweet, but it's OK for me.That's my favorites part, the topping, so yummy. Here's the recipe that I change a bit ( use what I have in my kitchen).

120 gm brown sugar
65 gm butter
1-2 tsp water ( I used 1 tsp only)
1 small fresh ripe pineapple,core and sliced ( or use tinned pineapple for neater presentation).
A handful of fresh cherries , I omit this

120 gm plain flour
30 gm super fine flour
(for these 2 flours, I used plain flour only)
1 1/2 baking powder
145 gm butter, softened
110 gm sugar
140 gm eggs (about 3 eggs)
1/4 tsp vanilla essence 
115 gm sour milk ( 1 tsp vinegar, topped up with evaporated milk to make 115 gm total.)

Method :
Line the bottom of a 8 inch round baking tin with parchment paper.

To make topping :
Melt butter and sugar in a saucepan until sugar dissolves and mixture is bubbly.If the mixture is very grainy,add a teaspoon of water or just sufficient for the mixture to become smooth.
Remove from heat and pour the mixture into the prepared tin.
Arrange the pineapple slices.

For the cake:
Sift together the plain flour,superfine flour and baking powder.
In a separate bowl,cream together butter and sugar.
Gradually add in egg and vanilla essence.
Fold in the dry ingredients alternately with the soured milk.
Pour cake batter over the topping in the tin.
Bake in preheated oven at 160C for 50 minutes to 1 hour ( I did 50 minutes only), or until cake is done.
Cool slightly , then turn out onto a serving plate.Serve.