Wednesday, July 22, 2015
These chocolate muffins are made following the recipe from Joy of Baking. The muffins stayed soft for 2-3 days (kept in zip-lock bag in room temperature).
- reduced sugar to 110g of dry demerara sugar
- baked at 190 degC for 30 mins
- to replace buttermilk: use 1 tbsp of vinegar and fill up to one cup with fresh milk, let sit for 5 mins
This is an easy recipe and you really do not need to pay for that expensive chocolate muffin from Starbucks :p
Tuesday, July 14, 2015
Possibly the easiest recipe which yields delicious results :) My kid requested for these last week, and I gladly agreed to make as it is fail-proof. I followed Nasi Lemak Lover's recipe. It is so easy that the only tedious part was filing the mini paper cups with the cornflakes. The toughest part of this recipe was resisting the temptation to eat them as I filled them up :p
Apologies for the lack of visual appeal - my apple crumble pie looks kinda ugly.
I made this following the link on Miss B's Everybody Eats Well in Flanders blog. Encountered a few hiccups while making this - dough was soft and stuck to the parchment paper as I tried to place it on the tart mould (after rolling dough between the parchment paper). As I halved the recipe, I "forced" the dough to fit into 2 of my 18cm-diameter-tart mould, so the dough was quite thick (that's me being too "smart"). Next, I added a mountain of caramalized apples on top of the dough, which made it hard to place the crumble over the apples evenly (what was I thinking). Basically, everything seemed to go wrong :p
Lucky me, the end result was still delicious despite the hiccups :) So, for any recipe, it certainly helps to follow the pan size all the time :p
It was the first time I tried to caramelize apples, thus I wasn't sure when it was considered done. Some sites suggested simmering until the liquid appears, for approximately 10 mins; others suggested simmering until liquid is almost gone. I did the earlier, and the apples still had a bit of crunch and not too soft. I guess if you want really soft apples, you can simmer them for a longer time.
Best way to serve apple crumble pie is probably a little warm, top with a scoop of ice-cream. Enjoy!
Sunday, July 5, 2015
I had a long break from baking any cakes (other than muffins) - partly due to health as many of us at home are putting on weight :p
Baking chiffon and sponge cakes continue to be the most daunting task for me. However, every successful bake brings immersed satisfaction :D
Bought the kabocha squash from Isetan supermarket, which tasted really creamy. I followed the same recipe from Happy Flour, but used fresh milk instead of coconut milk.
Friday, November 7, 2014
I love crunchy cookies. These almond cookies were baked using Nasi Lemak Lover's recipe. A big thank you to her for sharing this easy-to-follow recipe. I ran out of corn flour during baking (only 128g left), so I substituted the rest with yellow cornmeal flour, which I purchased a few months ago to bake Kenny Roger's Corn Muffins :D
There aren't many recipes that used yellow cornmeal, except corn bread or muffins, so I had no idea what to do with the balance. There were some cookies recipes using yellow cornmeal, so it was an impromptu decision to substitute with it when I was in the midst of preparing the recipe.
These cookies are crunchy on the outside, not sure how to describe the inside of the cookies. But the salty aftertaste gave them a 古早味 feeling, like cookies I had eaten during childhood. I used 1/2tsp of salt and felt that was sufficient.
Here's the list of ingredients I used based on what I had on hand. Please visit Nasi Lemak Lover's blog for the original recipe and method.
- 160g unsalted butter, soften
- 100g golden granulated sugar
- 120g ground almond (bought from Phoon Huat)
- 128g corn flour + 42g yellow cornmeal (bought from Phoon Huat)
- 1/2tsp salt
- 2/3 tsp double-acting baking powder
1. Mix butter, sugar and salt together in a mixing bowl with a wire whisk until batter is white and fluffy.
2. Add ground almond to batter and mix with a spatula.
3. Add corn flour, cornmeal and baking powder and mix with a spatula. Batter will come together to form a dough.
4. Roll dough with a rolling pin (sandwich dough between 2 pieces of cling wrap for easy handling). Cut with a cookie dough. Transfer to baking pan lined with baking sheet.
5. Bake in 170 degC preheated oven for 20 mins or until golden brown.
Baking almond cookies reminds me of my ex-colleague/friend, as she love almond cookies and I have not had the chance to bake for her before. Now that she is back in Singapore, hopefully one day I can bake these for her.
|The ugly cookies at the back were rolled and flatten by hand. The pretty ones in front were rolled with a rolling pin, and cut using a cookie cutter. See the difference?|