Sunday 26 January 2014

Moist Butter Cake

Yield: one 20cm square cake, or 20x9x8cm loaf cake

200g eggs, about 4 medium size eggs, separated
30g fine sugar (to combine with egg 
200g unsalted butter, softened
120g fine sugar (to combine with butter)
1/4 tsp salt
200g all purpose flour
1.5 tsp baking powder 
60g milk
1 tsp vanilla essence

200g 蛋液, 大概4粒中型蛋,蛋白蛋黄分开
30g 细糖,加入蛋白中
200g 无盐奶油,软化
120g 细糖,加入奶油中
1/4 tsp 盐
200g 中筋面粉
1.5 tsp 泡打粉
60g 牛奶
1 tsp 香草精

1. In a clean dry mixing bowl, beat 4 egg whites till frothy. 
Do not allow egg yolk to stain the egg white, or else egg white cannot foam.

2. Add 30g sugar to egg white and continue to beat at medium high speed till firm peaks formed. The process takes about 2 to 3 minutes. Set aside

3. Cream softened butter till soft and fluffy. Add in 120g of sugar and 1/4 tsp salt, continue to cream at low speed till pale and creamy. This take about 5 minutes.
打发软化奶油。加入120g细糖和1/4 tsp 盐,继续以低速打5分钟。

4. Add in the vanilla essence and mix well.

5. Add in egg yolks, one at a time, and mix well.

5. Mix flour with baking powder in a bowl.

6. Detach the whisks from the mixer. Sift in 1/2 of the flour mixture from (5), to the batter in (4). Stop mixing when no flour can be seen. 
Over mixing will result in a tougher  cake.

7. Pour in the milk in 2 batches, mix well. 

8. Blend in the balance flour and mix well.

9. Fold in the egg white meringue from (2) in two batches using a spatula

10. Pour batter into a lined cake mould and level the top.

11. Bake the batter in a preheated oven set at 170 degree Celsius for 10 minutes, then lower to 150 degree for 40 to 50 minutes, till a inserted stick came out clean.

12. Allow the cake to cool down in the mold for 15 minutes before transferring to  a cooling rack. Cover with a sheet of food wrap to prevent moisture loss.

13. Cut and serve :)
切片食用 :)

Recipe adapted from:

Monday 20 January 2014

Pocket Pancake

Yield: about 8 pieces of 10cm semi-circle pancake

100g all purpose flour
1/2 tsp double acting baking powder
200ml coconut cream
1 egg
60g fine sugar 
Pinch of salt

About 130g sweet coconut filling

1. Mix all purpose flour with double acting baking powder. Set aside.

2. In a mixing bowl, beat egg till frothy, about 1 minute. Add in sugar in three batches. Continue to beat at medium high speed for about 5 minutes, or till the egg mixture is thick and creamy.

3. Sieve in the flour mixture from (1) and blend well. Stop mixing when no flour can be seen

4. Add a pinch of salt.

5. Pour in the coconut cream and mix well.

6. Cover the batter and let it stand for about 30 minutes.

7. Preheat a non-stick pan in medium low heat. And lightly grease the pan.

8. When the pan is hot, pour 1 ladle of batter into the pan, and spread into an oval shape pancake. Close the lid to cook faster.

9. After about 2 to 3 minutes, when the bottom face of the pancake turns golden, flip the pancake to allow it to cook the top face briefly. 

10. After turning back the pancake, scoop a spoonful of filling onto the pancake.

12. Fold the pancake and seal the edge by pressing the edge with the tip of a spatula.

13. Serve hot :)

Sunday 19 January 2014

Mini Vanilla Sponge Cake (Kueh Bulu)

This cookie is one of the traditional snacks enjoyed by Singaporean and Malaysian Chinese during the lunar new year festive. It has a crispy crust and a soft centre. Using simple ingredients like eggs, sugar, flour and vanilla essence.

My mother used to make this mini vanilla sponge cake using a heavy brass cake mould with a lid about 40 years ago. She would bake the mini sponge cake over a charcoal stove. In order to bake the top, she would place a few amber hot charcoal over the brass lid. It was a tedious process. This baking method gave the sponge cake an unique charcoal frangrance.

Nowadays, these mini sponge cakes are either baked in oven or with an electric cake mould. With the help of an electric hand mixer and oven, the process has been largely simplified.

Yield:  about 25 to 28 mini round cake

2 eggs, room temperature
70g fine sugar 
1/2 tsp vanilla essence 
70g all purpose /cake flour
1/2 tsp rice flour

2  粒蛋,室温
70g 细糖
1/2 tsp 香草精
70g 中/低筋面粉
1/2 tsp 粘米粉

1. Mix cake or all purpose flour with rice flour in a bowl. Set aside.

2. Beat egg in a clean mixing bowl at medium speed till frothy (about 1 minute).

3. Add in fine sugar and beat at medium high speed till ribbon stage. The batter can leave an '8' trail that can stay for a few seconds. This process takes about 5 minutes to achieve.

4. Add in the vanilla essence.

5. Sift in the flour and mix well using a pair of whisks. Finally use a spatula to give a more thorough mixing.
Avoid over mixing.

6. You may use a batter dispenser to dispense the batter to the cake mould. Or, pour the batter into a piping bag fixed with a round nozzle for easy dispensing. 

Or 或,

7. Brush the mini cake mould with coconut oil or vegetable oil.

8. Pour the batter into the mini cake mould to about 4/5 full.

9. Place the cake mould at the lower rack  of a preheated oven set at 180 degree Celsius for about 20 minutes or till the surface turns golden.

When the cake is cooked, the edge will shrink away from the cake mould.

10. Use a skewer to help you take out the mini sponge cakes.
You can return the SpongeCake to the oven to bake for an extra 5 minutes, with the bottoms facing up to get a crispier crust.

11. Allow the mini sponge cake to cool down before keeping in an air tight container. This helps to keep the sponge cake crispy for a longer period.