Mini Bun

Good evening! Just found this recipe from one of my microwave recipe book. Hmm…it’s super easy and fast for making a bread. All you need is microwave and oven, within 35 minutes, you can get 6 pcs of mini bun. Simple? Let’s try it!

Yield: 6pcs round shape mini bun
Time: approximately 35 minutes
Level: Basic

Ingredients:
Bread flour 100g
Fresh Milk 75cc
Unsalted butter 8g
Instant Yeast 4g
Salt 1g
Granulated sugar 9g
Bread flour for rolling use

Directions:
1) In a mixing bowl, combine fresh milk and unsalted butter. Microwave at 600 watt for 30 seconds.
Note: Make sure the temperature of the milk is about 37 degree C after microwave it. 

2) Pour in the instant yeast into (1) and mix well. Add in salt and sugar, mix well too.

3) Add in 1/3 bread flour into (2) and whisk well.

4) Change it to chopstick and add in the rest of the bread flour, mix well until it can form a dough.

5) Cover the dough with cooking sheet and microwave it at 150 ~ 200 watt for 30 seconds. (first proof)

6) Sprinkle some bread flour on the worktop. Pour out the dough on it and divide it into 6 pcs.

7) Shape it into a round shape and cover it with a cooking sheet with a wet kitchen paper on top of it. Let it rest for 10 ~ 15 minutes.

8) Reshape the dough again after 10 ~ 15 minutes. Put it on top of the microwave plate and arrange it as the clockwise. Microwave it at 150 ~ 200 watt for 30 seconds by covering it with cooking sheets at the top and bottom.

9) Arrange it on top of the oven tray and cover it with cooking sheets and wet kitchen paper for another 10 ~ 15 minutes. (second proof)

10) Bake at the preheated oven at 180 degree C for 10 ~ 15 minutes. Cool it at the wire rack once it’s done. Serve!

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Pistachio Chiffon Cake2

After i baked the chocolate marble chiffon cake, my sister just came to me and say, “Hey sis, i want the pistachio chiffon cake!”

I was like, “what? Now i am like a chef, being ordered cake by others. Maybe i should open up a shop that just sell chiffon cake. What do you think?” Haha…

But, seriously, i am really wanted to sell chiffon cake as to earn some side income LOL…

Maybe i should asked around and get more opinion before moving on…

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Chocolate Marble Chiffon Cake

hahahaaha…i think i m getting crazy sooner or later…

Been baking chiffon straight for these few days…seriously, i am kinda fed up of baking and resting.

But, for certain reason, i still need to continue baking and baking and baking…*Gosh*

Anyway, this time i am combining two flavor into one, chocolate and vanilla.

When it was done, it looks super duper nice with the pattern and colors….The taste was quite nice too, just need to add more of the chocolate. haha…We all love chocolate, don’t we???

Anyway, remember to add the chocolate portion according to your needs.

Ingredients:

Egg yolks 4pcs
Granulated sugar A 15g
Vegetable oil 45ml
Water 60ml
Plain flour 90g
Egg whites 4pcs
Granulated sugar B 60g
Chocolate powder 6g
Vanilla essence few drops

Directions:

1. In a large mixing bowl, whisk egg yolks and granulated sugar A well.
2. Combine vegetables oil, water, vanilla essence and whisk well.
3. Sift in plain flour and whisk well.
4. Make meringue: In a mixing bowl, put cold egg whites. Use hand mixer low-speed and whisk until lightly fluffy. Change to high-speed and add in the rest of the sugar in about 3 times. Make a stiff meringue.
4. Make meringue: In a mixing bowl, put cold egg whites. Use hand mixer low-speed and whisk until lightly fluffy. Change to high-speed and add in sugar in about 3 times. Make a stiff meringue.
5. Take one scoop of meringue and combine it with egg yolk bowl. Gently whisk. Change to spatula and combine the rest of the meringue. Gently mix.Pour 1/3 of the batter into another bowl and mix with chocolate powder.
6. Cross pouring the both batter into a 17cm chiffon cake mold, use the stick/ chopstick to stir few round of it and bake for 35-40 minutes in a 180 degree C preheated oven.
7. Take out from the oven and cool it on a tray upside down. Leave it for few hours in a room temperature.
8. Once the cake is completely cooled down, remove from the mold. Serve.

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Peanut Butter Chiffon Cake

Just reached mom’s house with my baby. It’s been long time we didn’t stay over night.

While baby was playing with brother and sister, i decided to bake again.

Haha…yes, it’s baking time for me everywhere when someone is looking after my baby for me.

This time, i am a bit out of the traditional style. I used the “kampong eggs” to bake.

“Kampong Egg” is quite tiny and small eggs as compared to the normal egg i used to bake.

It was really creative ideas…haha…the cake turns out super duper short and dense.

I was surprised, it is still eatable … just not as fluffy as usual cake.

Anyway, if you like a dense chiffon, this may also a good choices too.

Yield: 17cm chiffon cake pan
Time: 1.5 hours
Level: ★★

Ingredients:

Kampong Egg yolks 4
Kampong Egg whites 4
Granulated sugar 70g
Vegetable oil 50cc
Water/milk 30cc
Plain flour 60g
Peanut butter cream 2 TBSP

Directions:

1. In a large mixing bowl, whisk the egg yolks well.
2. Combine vegetables oil, milk/water, peanut butter cream and whisk well.
3. Sift in plain flour and whisk well.
4. Make meringue: In a mixing bowl, put cold egg whites. Use hand mixer low-speed and whisk until lightly fluffy. Change to high-speed and add in sugar in about 3 times. Make a stiff meringue.
5. Take one scoop of meringue and combine it with egg yolk bowl. Gently whisk. Change to spatula and combine the rest of the meringue. Gently mix.
6. Pour into a 17cm chiffon cake mold and bake for 35-40 minutes in a 180 degree C preheated oven.
7. Take out from the oven and cool it on a tray upside down. Leave it for few hours in a room temperature.
8. Once the cake is completely cooled down, remove from the mold. Serve.

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Apricot Chiffon Cake

Hi guys! How was your day?

For me, same..been testing on new flavor again.

This morning, i found that i bought an apricot jam earlier on last month.

And, don’t even noticed of it. *gosh*

So, i decided to use it as a paste to bake an apricot chiffon cake.

Sounds weird? Well, never try never know the taste….LOL

Yield: 17cm chiffon cake pan
Time: 1.5 hours
Level: ★★

Ingredients:

Egg yolks 4pcs
Granulated sugar A 12g
Apricot jam 55g
Vegetable oil 40ml
Water 35ml
Plain flour 80g
Egg whites 4pcs
Granulated sugar B 30g

Directions:

1. In a large mixing bowl, whisk egg yolks and granulated sugar A well.
2. Combine apricot jam, vegetables oil, water and whisk well.
3. Sift in plain flour and whisk well.
4. Make meringue: In a mixing bowl, put cold egg whites. Use hand mixer low-speed and whisk until lightly fluffy. Change to high-speed and add in sugar in about 3 times. Make a stiff meringue.
5. Take one scoop of meringue and combine it with egg yolk bowl. Gently whisk. Change to spatula and combine the rest of the meringue. Gently mix.
6. Pour into a 17cm chiffon cake mold and bake for 35-40 minutes in a 180 degree C preheated oven.
7. Take out from the oven and cool it on a tray upside down. Leave it for few hours in a room temperature.
8. Once the cake is completely cooled down, remove from the mold. Serve.

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