Tuesday, 19 March 2019

Simple Pandan Cupcake (Cooked Dough)

The pandan cupcakes of this recipe were baked without milk, nor coconut milk, but with water. The end result was still soft, moist and with fine crumb. No baking powder is needed to leaven the cake, but using only the natural meringue. In other words, this is a recipe with least known additives being added 😃

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 140℃ for 25 minutes, 170℃ for 10 minutes, at middle rack of a preheated oven.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

15g water
20g rice bran oil

55g top/cake flour

20g pandan leaf paste
10g golden syrup

2 egg yolks

2 egg whites
pinch of fine salt
40g caster sugar




Directions

1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.




2. Collect  20g of pandan paste,and mix with 10g golden syrup in a small bowl. Set aside.

3. Combine 15g water and 20g rice bran oil in a heat-resistant bowl.

And heat over low temperature till reaching about 65~67℃.


Pour in the top flour, and mix using a spatula.



4. Combine the pandan mixture from Step 2,

and egg yolks

into a smooth batter. Set aside.


5. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Gradually reduce the electric hand mixer speed to low at the final one minute.


6. Add about 1/4 of the meringue to the pandan batter from Step 4. Mix well.

Return the batter to the meringue and mix well.



6. Pour the batter into 6 paper cupcake moulds. Tap to level the batter in the moulds, and place on a baking tray
 

7. Bake in a preheated oven at 140℃ for about 25 minutes, at the middle rack of an oven.


Increase the temperature to 170℃ and bake for another 5 minutes to brown the crust.



8. Transfer the cupcakes to a cooling rack. Serve warm 😋
I prefer to lightly toast the cupcakes in an oven toaster before serving.







Monday, 18 March 2019

Coconut Semolina Butter Cake



Added semolina flour and desiccated coconut to the butter cake to give the cake a grainy texture yet still soft and moist. The semolina flour not only enhanced the texture of the cake, but also gave the cake a nice golden colour. Love the crust which has a caramelized butter and coconut aroma 😋

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at same temperature for 10 minutes.


Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs


100g unsalted butter, softened
Pinch of salt
95g caster sugar

3 eggs

50g top/cake flour
50g semolina flour
10g coconut cream powder *
10g dessicated coconut
2g baking powder

30g vanilla yogurt/plain yogurt
10g golden syrup/honey

Toppings
8g dessicated coconut

* coconut cream powder can be replaced by milk powder, or be omitted.


semolina flour

desiccated coconut


Directions

1. Grease the cake pan with butter. Set aside.

2. Mix top flour, semolina flour, coconut cream powder, 10g of desiccated coconut, and baking powder in a bowl. Set aside.

3. Combine vanilla yogurt and golden syrup in a small container. Set aside.

4. Cream softened butter, pinch of salt, and caster sugar till light and fluffy.




5. Add in eggs, one at a time, to the butter cream, using the electric hand blender.




6. Fold in the sieved flour mixture from Step 2.

7. Mix in the yogurt mixture from Step 3. Mix the batter till smooth.


Finally, use a spatula to give a more thorough mix.


8. Pour the batter into the cake pan pre-coated with butter.


Sprinkle the 8g of desiccated coconut over the top.


9. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes,

bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.



10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.



Wrap a sheet of cling wrap over the cake to keep the moisture in.

11. Slice the cake after it has complete cool down. Enjoy 😋