Fresh Fruits Cake

Fresh Fruits Cake

Fresh Cream Rainbow Cake

Fresh Cream Rainbow Cake

Fresh Fruits Cake

Blueberries Fresh Cream Cake

Fresh Fruits Cake

Simple Moist Banana Cake

Simple Moist Banana Cake

8 inch round pan

Ingredients:

180g    Butter

250g    Mashed Banana

250g    All Purpose Flour

3 tsp    Baking Powder

160g    Sugar

50g      Fresh Milk

¼ tsp   Baking Soda

½ tsp   Cinnamon Powder

4 pcs   Eggs

Method for cake:

1. Preheat oven at 160 degrees.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one by one until well mix.
4. Add mashed banana, still until well mix.
5. Fold in the sifted flour, baking powder, baking soda and cinnamon powder by milk.
6. Bake at 160 degrees for 45 minutes.

Panda Layer Cake

Panda Layer Cake

Ingredients for cake (20cm x 12cm pan):

3 pcs   Egg Yolks

50g      Corn Oil

45g      Full Fat Milk + 3 tbs pandan juice

1 tsp    Vanilla Essence

50g      Cake Flour

¼  tsp  Baking powder

Pinch of salt   

3 pcs   Eggs White

1/8 tsp Cream of Tartar

40g      Sugar

Pandan Kaya Ingredients:

300g    Water

1/2 tsp  Agar-agar powder
1/4 tsp  Instant Jelly powder

40g      Sugar

25g      Butter

1/8 tsp Salt

40g      Pandan Juice

120g    Coconut Milk

35g      Huen Kwee Flour

Method for cake:

1. Preheat oven at 160 degrees.
2. Beat egg yolks, corn oil, milk, vanilla esssence until blended.
3. Fold in the flour, baking powder and salt.
4. Another mixing bowl, beat egg white, sugar and cream of tartar until soft peak.
5. Fold in the egg yolks batter into the eggs white batter.
6. Bake at 160 degrees for 40 minutes.

Method for Pandan Kaya:

1. With the medium heat, mix water, agar-agar powder, sugar, butter, salt and pandan juice cook until boil.
2. In another bowl, mix coconut milk and huen kwee flour.
3. With the low heat, sift into (1) and mix until it become thick.   

Like Famous Amos Cruncky Chocolate Chips Cookies

Like Famous Amos Cruncky Chocolate Chips Cookies

Ingredients:

320g    Unsalted butter

240g    Brown Sugar

¼ tsp   Chocolate Emulco

2 pcs   Eggs

200g    Chocolate Chips

500g    All Purpose Flour

3 tsp    Baking Powder

5g        Bicarbonate Soda

Pinch of Salt

Method:

1. Preheat oven at 160 degrees.
2. Sift flour, baking powder, bicorbonate soda and set aside.
3. Put unsalted butter, brown sugar and salt in mixing bowl and cream till blended.
4. Add in eggs one by one and mix until well blended then mix in chocolate emulco.
5. Pour in the sifted flour and mix well.
6. Lastly add in chocolate chips.
7. Use mini ice cream scoop to scoop balls onto baking tray.
8. Bake at 160 degrees for 15 minutes.

Double Chocolate Chips Muffin

Recipe from Munira Bamadhaj

Double Chocolate Chip Muffin

Ingredients:

113g Unsalted Butter (melted and cooled) (I used corn oil)

2 Large Eggs

240ml Milk + 1 tbsp White Vinegar (mix and set aside for 10 minutes to make buttermilk)

2 tsp Vanilla Extract

230g Plain Flour

60g Cocoa Powder

250g Light Brown Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

130g Semi-sweet Chocolate Chips (plus more for sprinkling)

Method:

     1.    Preheat your oven to 190◦C and line 30 Galzed muffin cups or 24 large muffins.

2.    In a bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3.    In another bowl, whisk egg and brown sugar until combined. Add melted butter and vanilla. Then alternate dry ingredients and buttermilk. Whisk until just combined.

4.    Fold in 130g of chocolate chips. Scoop batter into liners and top each muffin with more chocolate chips.

5.    Bake for 20 minutes or until toothpick inserted comes out clean. Remove from pan to cool on a wired rack.

小松糕

小松糕

Ingredients:

180g   All purpose flour

1 tsp    baking powder
2 pcs   eggs
100g     sugar
240ml Evaporated Milk
1½ tsp ovalett
2 tbsp green colour paste
2 tbsp pandan flavour essence

Method:

1. Sieve the flour and baking powder together in a bowl.
2. Beat the sugar, ovalett and eggs until fluffy.
3. Add in the evaporated milk, green colour paste and the pandan flavour essence into (2) and combine well.
4. Add in the flour and baking powder.
5. Brush the cooking oil to the moulds.
6. Heat the steamer until the water boil and steam for 10 minutes.

Light New York Cheesecake

Recipe adapted from Baking Mom

Light New York Cheesecake

*5" round cake

Ingredients(A)

100g digestive biscuits - crushed (I used 80g)

70g melted butter (i used 40g) 

(B)

250g cream cheese - soften at room temperature

75g sugar

2 eggs

15g corn flour - sieved

10ml lemon juice

80ml milk

Intructions
*Prep tin for waterbath

*Use removable base tin

1. Mix (A) ingredients together, and press the mixture into a tin. Set it aside in the refrigerator.
2. Preheat oven to 160C.
3. Beat cream cheese and sugar until pale and smooth.
4. Add in 1 egg at a time and mix well after each addition.
5. Add in the corn flour and mix well. Add in the lemon juice & milk gradually, mix well. Tap on table top few times to release air bubbles.
6. Remove tin from fridge, grease the side lightly with butter.
7. Wrap the cake tin with the foil.
8. Pour the cheese mixture into your prepared mould from a high height, say about 30cm (this helps to release air bubbles in the batter) and bake via waterbath method for about 45min, then another 15-20min at 150C.
9. Once done, leave it to cool in the oven for about 30 mins, with the oven door slightly ajar.  Then leave it to cool it in room temperature for another 30mins. Lastly, leave it to chill in the fridge for at least 4 hours (mine stay in the fridge overnight).

Orange sponge cake

Recipe adapted from jeannietay

Orange sponge cake

8" cake pan

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g cake flour
1/2 salt
Zest of one orange (Using ready made orange zest and cut into small pieces)

6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Preheat oven to 155C
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till soft peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 155C for 70-75 minutes or until cooked ( I use normal bake with top and bottom heat).
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

Double Chocolate Cheesecake

Recipe adapted from Titli Double chocolate marbles cheesecake 8" Cake tin Ingredients:    For the base 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, Oreos… 75 g (2½ oz) butter    For the cheesecake 300 g (10 oz) cream cheese 200 ml (7 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche) 100 g (3½ oz) milk chocolate 50 g (2 oz) dark chocolate 2 tbsp caster sugar

Instructions

1. Place the biscuits in a polythene bag and crush them to bits with something heavy.
2. To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
3. Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
4. Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream and sugar until smooth.
5. Melt the milk chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and mix it through.
6. Pour the mixture over the cake base and spread evenly.
7. Melt the dark chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted pour it onto the cheesecake. Use a skewer or cocktail stick or spoon handle to swirl the dark chocolate into the cheesecake (I add in the chocolate ganache).
8. Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
9. Remove the cake from the tin and decorate with a few chocolate flakes.

Converting Cups to Grams

From Diana's Desserts

Use these charts to convert measurements from US cups to grams for common baking ingredients.

All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)

Cups to Grams

1/8 cup=15 grams
1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=110 grams

Granulated, Superfine or Caster Sugar

Cups to Grams

1/8 cup=30 grams
1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams

Butter or Margarine

Cups to Grams

1/8 cup=30 grams
1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams

Light, Golden or Dark Brown Sugar

Cups to Grams

1/8 cup=25 grams
1/4 cup=50 grams
1/3 cup=65 grams
3/8 cup=75 grams
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams

Unsweetened Cocoa Powder

Cups to Grams

1/8 cup=15 grams
1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=125 grams

Cake Flour

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=50 grams
5/8 cup=60 grams
2/3 cup=65 grams
3/4 cup=70 grams
7/8 cup=85 grams
1 cup=95 grams

Sliced Almonds

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=40 grams
5/8 cup=50 grams
2/3 cup=55 grams
3/4 cup=60 grams
7/8 cup=70 grams
1 cup=80 grams

Ground Almonds

Cups to Grams

1/8 cup=25 grams
1/4 cup=50 grams
1/3 cup=65 grams
3/8 cup=75 grams
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams

Flaked Coconut

Cups to Grams

1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=40 grams
5/8 cup=45 grams
2/3 cup=50 grams
3/4 cup=60 grams
7/8 cup=65 grams
1 cup=75 grams

Grated Coconut

Cups to Grams

1/8 cup=10 grams
1/4 cup=25 grams
1/3 cup=35 grams
3/8 cup=40 grams
1/2 cup=50 grams
5/8 cup=60 grams
2/3 cup=65 grams
3/4 cup=75 grams
7/8 cup=85 grams
1 cup=100 grams

Zebra Strips Chiffon Cake

Zebra Strips Chiffon Cake

6 inch

Low Protein Flour    60g

Icing Sugar              60g

Milk                          50ml

Eggs                        3pcs  ( Separate egg yolks and egg white )

Vegetable Oil           40ml

Cocoa Powder         15g

Warm Water             15ml

Baking Powder         1tsp
Vanilla essence        1/2tsp (optional)

Method:

1. Put egg yolk , milk, corn oil in a bowl, whisk and set aside.
2. Add sieve flour, baking powder, mix well .
3. The powdered sugar add three times to the egg white ( first when foaming, second when more delicate, third time adding when see the lines ) , whisk until still peak.
4. Divide the egg white into three portions portions and add into the egg yolks batter.
5. Divide the combine batter into two portions , one adding cocoa powder.
6. Put a tablespoon of plain batter on the pan in the middle , and then the second tablespoon cocoa flavor batter on top. Repeat the same operation until the batter into the finish .
7. The pan gently knocked .
8. In preheated oven 160 degrees for 25 minutes.
9. Remove the cake from the oven and upside down straight cool.

Indonesian Layer Cake

Recipe  from Diana's Desserts

Indonesian Layer Cake
17cm (7-inch) square cake tin

Ingredients: 7 egg yolks 150g caster sugar (superfine or granulated sugar) 1 tsp vanilla essence or extract 150g butter, softened at room temperature 1 tbsp brandy 90g plain flour (all-purpose flour) 1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice) 7 egg whites

Instructions: Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased grease proof paper (baking paper or parchment paper). Whisk the egg yolks with the sugar and vanilla essence until creamy. Beat in softened butter and brandy and stir in flour and mixed spice. Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently. Heat grill (or broiler in top part of oven) to moderate temperature (180 degrees C/350 degrees F) and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladle full (1/2 to 1 cup) of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up. Turn out and cool on a wire rack. Cut the cake only when it is completely cooled. Makes 1 (7-inch) layer cake.

Whipping Cream Pound Cake

Recipe adapted from Bakericious

Ingredients: (for 9" x 5" cake pan)

113g quality unsalted butter, room temperature

145g Hong Kong flour, sifted (I used cake flour)

1/2 tsp salt

225g caster sugar (I reduced to 140g)

3 large eggs

1 tsp vanilla extract

240ml quality heavy whipping cream

Instructions: 

1. In a large mixing bowl, cream the butter and sugar together till light and fluffy.
2. Sift the cake flour and salt together and set aside for use later.
3. Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment. (I used 160) 
4. Whip the heavy whipping cream until firm and set aside for use later.
5. Add egg into the butter mixture one at a time and mix well before adding in another. 
6. Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in.
7. Pour the batter into the prepared pan and place in the oven to bake. Bake for at least 25 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.

小猪猪月饼

(这张制作图片是来自网友Spdong的部落格的（http://spdong.blogspot.com），我收藏是因为要用来做参考的）非常感谢食谱主人无私的分享。

小猪猪月饼食谱和制作过程

材料：（5个约50g）

香港面粉    150g 

糖浆             90g

碱水            1 tsp
花生油          40g

眼睛装饰~黑豆
涂抹~少许的全蛋液
造型工具~一个圆形的1/8量匙，牙签，一个朔胶纸袋。

做法：

1. 糖浆加碱水搅均，加入油快速地搅拌至糖浆稍微浅色，即为均匀。
2. 然后将（1）倒入面粉中，用刮刀拌均匀至成为一个软团为止。
3. 用保鲜膜盖住让面团醒面，放约一个小时。
4. 一个小时后，如果面团黏手就加入适量的面粉，捏成不黏手为止。
5. 把面团分成5个-50g，馅料-50g放太少我怕猪肥不起来。
6. 剩余的面团准备小猪的耳朵，鼻子和尾巴。
7. 将馅料包入面团中，用朔胶袋纸隔着搓成一个鸡蛋形。
8. 用1/8的量匙印出两个眼眶，再用竹签画出小猪的轮廓，然后分别贴上眼睛，耳朵，鼻子，尾巴等等。
9. 造型好的小猪，我就直接送入已预热的烤箱。
10. 我以180度烘烤10分钟拿出，待凉（约10~15分钟），过后把小猪的身体涂上蛋液，然后再度送入烤箱烤约10分钟或饼皮上色即可。