Friday, September 5, 2014

TGIF and let's have a soft & fluffy Banana Cupcake

It's been awhile and I am trying to cut down on my baking... 

I missed baking and I am too tired these days...


Nevertheless, these ripen bananas tempted me to bake something....

I was enjoying the sweet aroma of the bananas that was lingering around the house.


And of course, these banana cupcakes were such a delish....

It was awesomely soft and fluffy. 





Banana Cupcakes




Ingredients 材料
(yields about 10 regular cupcakes)

120g butter
75g sugar
2 egg
200g plain flour
2 tsp baking powder
130g banana, mashed
40ml milk
some walnuts for topping


Method 作法 :

1. Cream the butter and sugar until smooth. Add in the egg and mix well.
2. Add in the flour + baking powder into the mixture and combine well.
3. Add in the banana puree & milk and mix well.
4. Scoop batter into the paper cupcake cases about 80% full. Bake in a preheated oven of 175C for about 25 mins or until the cupcakes turn golden brown.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Sunday, August 31, 2014

Dark Chocolate Mini Mooncakes with Chocolate Lotus Paste

Summing up my Mooncake Finale with these Extra Dark Chocolate Mini Mooncakes with Chocolate Lotus Paste.


Well, these Extra Dark Chocolate Mini Mooncakes came about as I intended to make some Chocolate Mooncakes

But because I had bought a 1-kg extra dark cocoa powder without knowingly, thinking that it was the normal chocolate cocoa powder.... So I was STUCK with these extra dark cocoa powder and so it explained these mooncakes I have today... :P


Even though they were so dark, they (Hubby, & the girls) were very excited with these Dark Chocolate Mooncakes. It had a very strong dark chocolate aroma and these chocolate lotus paste that I had bought from Phoon Huat was very tasty.


We couldn't wait for the mooncakes to "return oil/回油", and we cut one to try once it was cooled...

Everyone was waiting by the side while I was cutting the mini mooncake into four...and very quickly the hands grabbed a quarter once sliced... So I needn't explained further???


And these Dark Chocolate Mooncakes would be the girls' Teachers' Day Gift.

And here, wishing everyone an advance Mid-Autumn Festival!!!
中秋节快乐!!




Dark Chocolate Mini Mooncakes with Chocolate Lotus Paste
Recipe adapted from 花前月下 by Alan Ooi





Ingredients 材料
(yield about 24 mini mooncakes)

230g plain flour 230克普通面粉
30g extra dark cocoa powder 30克黑可可粉
170g golden syrup 170克糖浆
50g canola oil 50克油
1 tsp alkaline water 1茶匙砚水 
1/8 tsp baking soda 1/8茶匙苏打粉

Fillings 馅料
840g chocolate lotus paste 840克黑巧克力莲蓉




Method 作法 :

1. Mix the golden syrup, canola oil and alkaline water in a small mixing bowl. Put the flour into a mixing bowl, make a well in the flour and pour the syrup in and mix as you pour the syrup. Mix until you get a dough and set aside for 30 minutes. Divide into 24 portions of 20 grams each.
1。将糖浆,油和砚水混合均匀。在另一个搅拌碗放入面粉,倒入糖浆混合搅拌均匀。放置旁体面30分钟。将面团分成24份,每份20克。


2. Divide the chocolate lotus paste into 24 portions of 35 grams each.
2。将黑巧克力莲蓉,分成24份,每份35g备用。

3. Flatten the pastry dough and wrapped the filling in. Press it into the mooncake mould. Tap lightly to de-mould. Arrange the mooncakes on the baking tray.
3。将饼皮团裹馅料,搓圆后压入月饼模型里,口出排在烤盘上。



4. Bake in a preheated oven of 140C for 12-15 minutes. Remove and cool for about 15 minutes, egg-wash the top and sides. Continue to bake at 160C for 10-15 minutes until golden brown.
4。盛入预热烤箱,以140C烘烤12至15分钟,然后取出,放置一旁待冷,约15分钟。最后涂上一层蛋液,再盛入烘炉,继续烘烤160C, 10至15分钟至金黄色即可。


Total weight of mooncake is 55g ( 20g pastry skin, 35g filling)
月饼重量 55克 (饼皮20克,馅料35克)

Egg wash : Mix 1 yolk plus 1 tablespoon water
蛋洗 : 混合1个蛋黄加1汤匙水



Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 


This post will also be linked to Cook-Your-Book #15 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 

This post will also be linked to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary

Monday, August 25, 2014

Light Cheddar Matcha Cheesecake

I am craving for... a Matcha Cheesecake and yet going easy on my cheese....


This Light Cheddar Matcha Cheesecake was just perfect for a very light dessert... Without having to use a big amount of cheese and yet being able to enjoy one... 

Wouldn't you think so too?


Nat was in a favor for this Matcha Cheesecake too, being a fan of any cheesecake, I was glad that she loved this new flavor in her cheesecake list.



Light Cheddar Matcha Cheesecake 
轻切达芝士蛋糕^抹茶口味
(recipe as adapted from Light Cheddar Cheesecake )





Ingredients材料

3 egg yolks 3蛋黄 
3 pieces of cheddar cheese slice 3切达奶酪
50g fresh milk  50克鲜奶
50g butter 50克奶油
50g plain flour 50克普通面粉
1 tsp green tea powder 1茶匙抹茶粉

3 egg whites 3蛋白
1/4 tsp cream of tar tar 1/4 茶匙塔塔粉
50g sugar 50克糖 



Method:

1. Using double boil method, melt the butter & cheese together with the milk, until you get a smooth texture. Set aside and let it cool.
用炖的方法,融化奶油和切达奶酪连同牛奶,直到你得到一个光滑的质感。抛开,让它冷却。

2. Add in the egg yolks into the cool cheese mixture, blend well. Add in the sieved flour and green tea powder and mix until well combined.
加入蛋黄在凉奶酪混合,拌匀。加过筛面粉和
抹茶粉,混匀,直至以及结合。

3. Whisk the egg whites with the cream of tar tar until foamy, gradually add in the sugar and continue to whisk until stiff peaks.
在另一个碗里,用打蛋机将蛋白和塔塔粉打出泡沫。慢慢倒入糖直到尾端挺立的蛋白霜(乾性发泡)。

4. Take 1/3 of the egg white meringue and mix well with the egg yolk mixture, and repeat the step until all egg white meringue is mixed up.
挖1/3份量的蛋白霜混入蛋黄面糊中搅拌均匀。然后再将均匀的面糊倒入剩下的蛋白霜中混合均匀。 

5. Pour the batter into a lined cake pan and water bake in a preheated oven of 150C for about 50 minutes.
把面糊倒入蛋糕盘,内衬烘焙纸。将烤模放置到深烤盘中,烤盘内倒入1cm高的热水。放入已经预热到150C烤箱中烘烤50分钟。

6. Open your oven door slightly to allow your cheesecake to cool for about 5 minutes, inside the oven. Remove the cake from the oven & lined paper, allow the cake to cool completely before slicing.
稍微打开烤箱门,让乳酪蛋糕在烤箱内冷却约5分钟。从烤箱取出蛋糕,让蛋糕切之前完全冷却。


Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 

Wednesday, August 20, 2014

肉桂公仔饼▪Cinnamon Fish Doll Mooncake


I was never a fan of 公仔饼, to me it was never that tasty. 



Using my same recipe book, I had amended so of the ingredients of these Fish Doll Mooncake and made them into a Cinnamon Flavor. And you will be amazed that this 公仔饼 was easily made. :)

Perhaps, none of us had ever had a Cinnamon Fish Doll Mooncake before???

I was rather pleased with the outcome of this mooncake, plus Nat told me that she loved this mooncake very much.

These mooncake were crunchy on the outside and soft in the inside, and now I am starting to like this Cinnamon Fish Doll Mooncake myself... yummmmmyyyy.... :D






肉桂公仔饼 ▪ Cinnamon Fish Doll Mooncake
Recipe adapted from 花前月下 by Alan Ooi





Ingredients 材料

190g plain flour 190低筋面粉
3/4 tsp cinnamon powder 3/4 茶匙肉桂粉
130g golden syrup 130克糖浆
30g canola oil 30克油
3/4 tsp alkaline water 3/4 茶匙砚水 




Method 作法 :

1. Mix the golden syrup, canola oil and alkaline water in a small mixing bowl. Put the flour into a mixing bowl, make a well in the flour and pour the syrup in and mix as you pour the syrup. Mix until you get a dough and set aside for 3 hours. Divide into 7 portions of 50 grams each.
1。将糖浆,油和砚水混合均匀。在另一个搅拌碗放入面粉,倒入糖浆混合搅拌均匀。放置旁体面3个小时。将面团分成7份,每份50克。


2. Roll the dough into a round shape and dusted lightly with flour. Press it into the mooncake mould. Tap lightly to de-mould. Arrange the mooncakes on the baking tray.
2。将面团搓圆,压入月饼模型里,口出排在烤盘上。




3. Bake in a preheated oven of 160C for 10 minutes. Remove and cool for about 15 minutes, egg-wash the top and sides. Continue to bake at 175C for 10-15 minutes until golden brown.
3。盛入预热烤箱,以160C烘烤10分钟,然后取出,放置一旁待冷,约15分钟。最后涂上一层蛋液,再盛入烘炉,继续烘烤175C, 10至15分钟至金黄色即可。

Egg wash : Mix 1 yolk plus 1 tablespoon water
蛋洗 : 混合1个蛋黄加1汤匙水



You can click here for the previous Mooncakes Recipes I have tried:


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 


This post will also be linked to Cook-Your-Book #15 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 

This post will also be linked to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary