Ingredients
Group A
Butter - 150g
Sugar - 36g
Yolks - 3 nos
Evaporated Milk (Carnation Milk) - 20g
Vanilla essence (optional) - 1/2 tsp
Group B
Egg white - 3 nos
Sugar - 50g
Group C
Cake Flour - 100g
Double Action Baking powder - 1/2 tsp
Chopped prune, soak in 1 tbsp of rum
Method
1. Cream butter and sugar till fuffy before adding in the yolks
2. Add in the sifted flour (cake + baking powder) and evaporated mulk, and then chopped prunes.
3. Whisk the B ingreident till fuffy (about 1/2 mins) before folding it lightly into (1 and 2) mixture.
4. Bake at 160 degee (about 1/2 hr)
Sunday, December 7, 2008
Butter Cheese Cake
Ingredients
Butter - 110g
Sugar - 96g
Salt - 1/8 tsp
Egg - 96g
Cake flour - 120g
Double Action baking powder - 1 1/2 tsp (3g)
Pepper - 1/2 tsp
Milk - 110g
Grated cheese - 40g
Topping grated cheese - 10g
Method
1. Cream butter, sugar and salt till light and fuffy at medium speed
2. Add in the egg
3. Add in sifted flour and milk alternatively
4. Add the cheese
5. Place into baking pan and add topping
Butter - 110g
Sugar - 96g
Salt - 1/8 tsp
Egg - 96g
Cake flour - 120g
Double Action baking powder - 1 1/2 tsp (3g)
Pepper - 1/2 tsp
Milk - 110g
Grated cheese - 40g
Topping grated cheese - 10g
Method
1. Cream butter, sugar and salt till light and fuffy at medium speed
2. Add in the egg
3. Add in sifted flour and milk alternatively
4. Add the cheese
5. Place into baking pan and add topping
Walnut Cake
Ingredients
Butter (unsalted butter) - 146g
Sugar - 10g (1 tbsp)
Salt - 1/4 tsp
Egg yolks - 4 nos
Vanilla essence (optional) - 1 tsp
Cake flour - 94g
Double Action Baking powder (cresent brand) - 1/2 and 1/8 tsp
Evaporated milk (Carnation milk) - 26g (2 tbsp)
walnut, chopped and baked - 66g
Chocolate rice (optional) - 20g
egg whites - 4 nos
sugar - 90g
Method (Variation creaming method - separare egg white and egg yolk)
Group 1
1. Cream butter, salt and sugar at medium speed (cream until dun do see patches of white cream and when leave up, it will drop easily)
2. Add in the yolks and whip
3. Add in the evaporated milk and whip
4. Add in essence and whip
Group 2
1. Whip the egg whites
2. Add in the sugar and whip
Whip until see spike when you held you up the mixture. Not too soft and shiny.
Group 3
1. Add in the sift flour (Cake flour + baking powder) to mixture 1 and alternatively, fold group 2 mixture into group 1 mixture
2. Mix the walnuts with 1 tbsp of cake flour before adding to point 1 of group 3 mixture.
3. Pour the mixture to a tray, bake till cooked, about 45 mins, about 180 degee
Butter (unsalted butter) - 146g
Sugar - 10g (1 tbsp)
Salt - 1/4 tsp
Egg yolks - 4 nos
Vanilla essence (optional) - 1 tsp
Cake flour - 94g
Double Action Baking powder (cresent brand) - 1/2 and 1/8 tsp
Evaporated milk (Carnation milk) - 26g (2 tbsp)
walnut, chopped and baked - 66g
Chocolate rice (optional) - 20g
egg whites - 4 nos
sugar - 90g
Method (Variation creaming method - separare egg white and egg yolk)
Group 1
1. Cream butter, salt and sugar at medium speed (cream until dun do see patches of white cream and when leave up, it will drop easily)
2. Add in the yolks and whip
3. Add in the evaporated milk and whip
4. Add in essence and whip
Group 2
1. Whip the egg whites
2. Add in the sugar and whip
Whip until see spike when you held you up the mixture. Not too soft and shiny.
Group 3
1. Add in the sift flour (Cake flour + baking powder) to mixture 1 and alternatively, fold group 2 mixture into group 1 mixture
2. Mix the walnuts with 1 tbsp of cake flour before adding to point 1 of group 3 mixture.
3. Pour the mixture to a tray, bake till cooked, about 45 mins, about 180 degee
Sunflower Cupcakes
Ingredients:-
Butter - 70g
Sugar - 130 g
Salt - 1/4 tsp
Egg - 56g (1 egg)
Cake Flour - 100g
Bicarbonate of soda - 1/2 tsp
Cocoa powder - 25 g
Milk - 120g
Method (Creaming method-traditional (add butter, sugar, salt and egg))
1. Beat the butter, salt and sugar till light anc creamy, using the padle
2. Add the egg and beat well, 2 minutes
3. At low speed, add in the sift ingredients (Cake flour + Bicarbonate of soda + Cocoa powder) alternatively with the milk till just blended.
4. Piple the mixture into paper cases and bake for 20 mintes till just cooked at 120 degee.
5. When cool, either coat with melted chocolate or decorate into sunflower cupcakes.
Cream (Decoration)
Margarine - 150g
Icing Sugar - 50 g
Cream till light, add the desired colors. Some chocolate paste for center of the flower. Orange colour and yello colour, mixed for the petals of the sunflower.
Use nozzle no.67 to pipe out the petals of the sunflower.
Butter - 70g
Sugar - 130 g
Salt - 1/4 tsp
Egg - 56g (1 egg)
Cake Flour - 100g
Bicarbonate of soda - 1/2 tsp
Cocoa powder - 25 g
Milk - 120g
Method (Creaming method-traditional (add butter, sugar, salt and egg))
1. Beat the butter, salt and sugar till light anc creamy, using the padle
2. Add the egg and beat well, 2 minutes
3. At low speed, add in the sift ingredients (Cake flour + Bicarbonate of soda + Cocoa powder) alternatively with the milk till just blended.
4. Piple the mixture into paper cases and bake for 20 mintes till just cooked at 120 degee.
5. When cool, either coat with melted chocolate or decorate into sunflower cupcakes.
Cream (Decoration)
Margarine - 150g
Icing Sugar - 50 g
Cream till light, add the desired colors. Some chocolate paste for center of the flower. Orange colour and yello colour, mixed for the petals of the sunflower.
Use nozzle no.67 to pipe out the petals of the sunflower.
Basic Butter Cake
Ingredients:-
Butter - 130g
Sugar - 100g
Sale - 2g (1/2 tsp)
Whole egg - 100g (2 eggs)
Egg yolk - 2 nos
Cake Flour - 2 nos
Double Action baking powder - 1 1/2 tsp
dairy cream (achor whipping cream brand or President whipping cream brand)- 40g
Milk (full cream milk - greenfield brand) - 50g
Cocoa powder - 6g (1 tbsp)
Method (Creaming Method - traditional(add butter, sugar, salt & egg))
1. Cream butter, salt and sugar whipped till light at medium speed
2. Add in the eggs, bit by bit
3. Add 1/2 of the sifted flour (Cake flour + baking power) alternatively with the milk, cream and 1 tsp of vanilla essense
4. Take 100g of the mixture and mix with the cocoa powder. Marble the mixture with 1 tsp of milk
5. Pour abit of the cocoa mixture (point 4) to a container (with 6 small pockets), followed by the non cocoa mixture (remaining non cocoa mixture from point 4) on top, followed by cocoa mixture and non cocoa mixture. Finally, take a chopstick to drawn a circulate in it.
6. Repeat point 5 for the rest of the pockets in the container.
7. Bake at 190 degee till cooked, about 30 minutes.
Butter - 130g
Sugar - 100g
Sale - 2g (1/2 tsp)
Whole egg - 100g (2 eggs)
Egg yolk - 2 nos
Cake Flour - 2 nos
Double Action baking powder - 1 1/2 tsp
dairy cream (achor whipping cream brand or President whipping cream brand)- 40g
Milk (full cream milk - greenfield brand) - 50g
Cocoa powder - 6g (1 tbsp)
Method (Creaming Method - traditional(add butter, sugar, salt & egg))
1. Cream butter, salt and sugar whipped till light at medium speed
2. Add in the eggs, bit by bit
3. Add 1/2 of the sifted flour (Cake flour + baking power) alternatively with the milk, cream and 1 tsp of vanilla essense
4. Take 100g of the mixture and mix with the cocoa powder. Marble the mixture with 1 tsp of milk
5. Pour abit of the cocoa mixture (point 4) to a container (with 6 small pockets), followed by the non cocoa mixture (remaining non cocoa mixture from point 4) on top, followed by cocoa mixture and non cocoa mixture. Finally, take a chopstick to drawn a circulate in it.
6. Repeat point 5 for the rest of the pockets in the container.
7. Bake at 190 degee till cooked, about 30 minutes.
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