Pandan PanCake

What for breakkie on a lovely weekend ?? Breakkie is a short form for breakfast. In this lovely country -Australia, a "cute" habit is to add " ie " at the end in some word to make it sound more neat :)

One of my friend who is a blog baker ->eelmsthebaker, has her pancake pic on FB one day, it attract my attention and would really love to give it a try. Of course as a follower of her blog , I will have an update each time that is any new blog uploaded, that give me the advantage to get the recipe when it happen :)

Pancake is a classic breakfast meal in western country, of course food should not have any boundary limit. And I believe food bring people together. If you ate something you love, you want to share it, if is something awful or disaster , I would say the more you would love to tell about it ,so others can avoid.

I make this lovely pancake on last 2 weekend. Of course being me, as a pandan lover. I modify the pancake by adding some pandan essence in the mixture and have this lovely Pandan PanCake as our lovely breakfast to start off our weekend. The texture is fluffy soft , crisppy and not too sweet. Is a healthy yet satisfiying meal to start off a weekend .

To have the original recipe do follow the link ->Clinton Street baking company pancake

I will have the recipe (with pandan flavour) as below as well :

Make 12 -3 inch size pancake

Ingredients :

128g All Purpose Flour ( 1cup)
1 tsp Baking  Powder
35g caster sugar
1/4 tsp salt
2 eggs ( seperate yolk and white)
180ml whole milk
43g unsalted butter (melted)
5g unmelted for the pan
1/2 tsp pandan essence

Method :




1. Mixed all purpose flour, baking powder together.
2. In a mixing bowl, combine sugar, salt , egg yolk , whole milk mix well.
3. Sift in the all purpose flour , pour in the melted butter and pandand essence.
4. Beat the egg white till soft peak, fold in the egg white to the all combine mixture.
5. Oil the pan with butter, scoop a laddle of pancake batter into the pan and cook till well.
6. Enjoy it with some cream or honey . I like mine plain with a cuppa :)

Voila!!

Green Tea Chiffon Cake

Another night of chiffon cake craving. I just not too sure what is going on in this winter season. It seem every night I just need some sweet with a cup of hot chocolate as a comfort before I being tuck in bed by my love one hahaha.

We do not want to have too big a cake and also would love to try out my 15cm chiffon cake mould so I bake this little Green Tea Chiffon Cake. As I can not really find a recipe that with such little ingredient to fit in the mould I come out with my own recipe and the result is just what I want . So happy to have this little cake for a night and enjoy the fragrant of tea with a cup of hot chocolate in a cold winter night.

So here is the recipe , you might want to try out if you looking for just a cake for a night ;

Ingredients

Part A:

2 Eggs yollks
35g Cake flour
15g Castor Sugar
40g hot milk
30g Oil
1/4 tsp of Baking powder
1 tsp of Green Tea powder
A pinch of salt

Part B :

2 Eggs White
25g Castor Sugar
1/4 tsp Cream of Tartar

Method :
Preheat oven 165C
1. Mixed green tea powder in the hot milk and let it cool down slightly.
2. Mixed cake flour, baking powder and a pinch of salt well.
3. Add mixed flour into warm milk and stir well as it form a soft dough
4. Whisk the egg yolk and sugar until completely dissolved
5. Add in the egg yolk and oil to the flour mixture combine till well
6. Beat egg white with cream of tartar and gradually add in sugar till soft peak form.
7. Fold the egg white into the flour mixture as above.
8. Pour the mixture in the mould and baked in the oven for 30min or till cook
9. When the cake is cook, invert cake leave it cool

We enjoy the cake in 2 night. Well at least you do not feel guilt having a light chiffon cake before bed time. Is just so right for a cold winter night .

Palm Sugar Souffle Cake

My love for Palm Sugar, Pandan and Coconut Milk will always be a motivation for me to bake any cake relate to this 3 beautiful ingredient GOD has given to people in Southeast Asia. :)

Yup I love cake that is moist and soft in texture. Come across this Palm Sugar Souffle Cake. Which has an interesting chinese name 相思海棉疍糕。The name itself indicate the cake should be soft and moist. Yup the cake is beating egg white sperate till form a soft peak and fold in the other mixture.

I got this recipe from this wonderful blog that is full of easy follow recipe and I have tried some of her recipe is easy to  follow through and result is great ->SiewHwei blog .

From now on I would also cut and paste the recipe in my blog , this is just easy for myself to retrieve all this lovely recipe I would bake again. However I will always attached the original link where this recipes I got it from. Respect those who bake and share recipe is always a must. So do browse to their blog and learn more.  This will make the food journey more interesting and fun loving in sharing :)

Method

Ingredients A:
Corn oil 65g
Palm Sugar 40g (can increase 10-15g if you prefer heavier taste) - I increase it to 55g it taste the best !
milk 80ml (combine gula melaka and milk in a small boiler, bring to a boil)
Salt 1/4t
Egg yolk  100g
Egg 1pc
Superfine flour 65g ( I used cake flour)

Ingredients B:
Egg white 200g
Castor sugar 75g
Cream of Tartar 1/2t

Method A:
1. Combine Corn oil, Gula Melaka milk, egg yolk and egg in a bowl. Whisk well till has little bubble.
2. Add in the Flour, mix well, set aside.( cover well do not let air get in )

Method B:
1. Combine egg white and Cream of tartar, beat in medium speed, slowly add in sugar, beat till soft peak form.
2. Mix A & B, pour the mixture into 7" loose base square baking pan. Steam bake ~ 150 degree, 55 minutes.
3. Inverted the cake pan, till it is cool completely.

 

The cake is so soft and moist. The Palm Sugar frangant is in each bite of the cake. I actually have the cake mostly by myself :) Keep in a an air tight container keep in the fridge , each tea time is just another sweet moment for the baker. 

 

Avocado Chiffon Cake

My heart always have a chiffon in me. :) I love fluffy moist soft texture cake. Yup out of the craziness for avocado, also I still have some avocado paste left after I bake the Avocado Milk Pound Cake. I decide to try out something I have yet to see others baking this - Avocado Chiffon Cake . Checking through chiffon cake recipe I gather some idea and bake this Avocado Chiffon Cake.

Recipe adapted and modified from Wen's Delight
Ingredients:
80g Avocado paste ( mix 1/4 tsp of lemon juice)
3 nos Egg yolks
50g Castor sugar
50ml Sunflower oil (any vegetable oil)
80g Cake flour
1/4 tsp Baking powder


4 nos Egg whites
20g Castor Sugar
1/4tsp Cream of Tartar

Method:
Preheat oven at 180 deg C. Chiffon mould - 17 cm
1. Place egg yolks, sugar, milk & oil in a mixing bowl. Whisk till well blended, add in avocado to mix well. Fold in sifted flour & baking powder, set aside.
2. Whisk egg white & sugar at max speed till stiff peak.
3. Fold in 1/3 egg yolk mixture into whisked egg white, then pour this mixture into the the balance egg white, fold till well incorporated.
4. Pour batter into chiffon mould and bake for 30 mins.
5. When baked, turn upside down to cool. Unmould when completely cool.

 

The cake has a light yellowish green color. It taste light. As avocado does not has a strong taste so is a moist light avocado lemon chiffon cake taste. Not sure will you like it or not. However am happy for the result and I have done it. Well you wont know until you try it so I knew how is an avocado chiffon cake taste like :)

 

Avocado Milk Pound Cake

Well it seem to be Avocado season now. At least I see more in the market in the shop. I never tasted avocado till my early 20. This is not a common fruit in Asia. Normally people serve with chicken salad. It cost quite a fair bit in Asia. Research said avocado is good for heart and antioxidant fruit that prevent cancer. However it is the most fatty fruit among the rest. In Australia avocado is relatively cheap when in season and it has different variety.Aussie like to spread it on toast bread for breakfast. I enjoy it lot and only consume during morning so I can utilised the fat throughout the day.

One of my friend have tried to bake an avocado pound cake . It make me curious how it taste like. Not too sure how a pound cake should taste like. Am not a fan of heavy cake taste , I love fluffy soft moist cake. Looking that my avocado is going to spoil soon if I did not consume on time. I decided to give this recipe a try and bake this lovely cake.

The recipe is by a lovely lady which is from Malaysia. In searching for receipe I found her blog , I would say she is talented and I have been trying some of her recipe , is easy to follow and the result is great . so enjoy baking and try this out ->Table for 2 or more.The taste is yum given the amount of flour in . However the cake is moist and now I have another recipe for avocado as not only spreading on the toast.

Ok am still trying to improve my SLR picture taking skill . Is a bit of fail especially using potrait lens. Well I believe I will get there soon .

Peanut Butter Light Cheesecake

I love peanut cake and cookies. Is not always a like of others. Especially nuts can cause allergy and it can be a deadly thing.

I intend to bake a round whole Peanut Butter Light Cheesecake but since my hubby is not a peanut lover I probably will end up having it most by my own , so I decided to half the recipe and bake a rectangle shape Peanut Butter Light Cheesecake. Is a steambake cheesecake. Again is always my love to have cake that is light soft texture and you will not feel full no matter how many pieces you have eaten. So below is the recipe of this cheesecake .

Sponge Cake base :

Ingredients :

2 egg
48g caster sugar
44g sifted cake flour
16g vegetable oil

Method :

1.Base the rectangle mould with baking paper. Preheat oven to 170 degree Celcius
2.Beat the egg with the sugar till pale and thick .
3.Fold gently the sifted cake flour into egg mixture. Add in vegetable oil at last.
4. Pour the mixture into the cake mould and bake for 15min until cooked
5. Remove cake from the mould and leave to cool.

Peanut Butter Light Cheesecake

Ingredients :

1 slice of sponge cake from above

Cream Cheese Mixture :

125g fresh milk
75g creamy peanut butter
125 cream chesse
25 plain flour , sifted

3 egg yolks

3 egg white
50 g caster sugar

Method :

1.Preheat ove to 180 degree C , line the rectangle baking tin with grease proof paper and put in the slice of sponge cake baked from above.
2. Double boil fresh milk, peanut butter and cream cheese until cream cheese has melted completely. Add plain flour , stir and cook until the mixture has thickened, Remove and leave to cool. Add 3 eggs yolk and stir well.
3.Whisk egg white and caster sugar at high speed until soft peak is formed. Slowly mix into the cream cheese mixture.
4. Strain the mixture onto sponge cake.
5. Steam bake the cheesecake in the preheated oven at 180 degree for 20 min. Reduce to 140 degree and bake for another 1hr 45min or until cooked.
6. Leave cake to cool in the oven with the door ajar 1 hour. Chill the cake in the fridge at least 4 hours . Remove cake from the tin and cut into pieces and serve.

If you want to make a 8" round cake double the measurement of the ingredients. This recipe is adapted from a baking book with the title - The Ultimate Indulgence Cheesecake by Chef Alan Kok.

The fragance of the peanut is really nice if you like cheese this will be a creamy new taste .

Peanut Butter Light Cheesecake

Never fail Sweet - Creme Caramel

Was quite relax till this month work started and all get a little bit of crazy. Still remember those good old days when I only have to wake up and think of what to cook and enjoy the afternoon breeze with GOD , look forward for the return of hubby after work at night.

Often when I think of sweet simply dessert at night. Creme Caramel is the one will never fail and easy to prepare. It can be a warm sweet dessert at winter night or it can be a chill sweet at summer night. I have this sweet prepare the other night before my work life started again and I have no such relax mood to do dessert or bake almost every forth nightly. It is quite scary to keep baking and eat so much of sweet at night. Thank GOD before me and hubby turn into a "fat" happy couple my work get me back to the track. Still baking but not as often as I should not :p.

The recipe for this Creme Caramel is as below , I used Donna Hay recipe from one of her cookbook - Modern Classic book 2 is an easy follow recipe and again the result is fabulous ..

Ingredients :

2/3 cup caster sugar
1/3 cup water

Custard
2/3 cup milk
3/4 single or pouring cream
2 egg
4 egg yolks extra
1/3 cup caster sugar
1 1/2 tps vanilla extract

Method:
1. Preheat oven to 150 C degree. Place the 2/3 cup sugar and the water in a saucepan over low heat and stir untill the sugar is dissolved. Brush the side of the pan with a little water to remove any eat sugar crystals.
2. Increase the heat and boil for 8-10 min until the syrup is in a deep golden colour. Pour into 4 x 3/4 cup capacity ramekins, Set aside for 5 min allow the caramel to set.
3. Prepare custard by placing the milk and cream in a saucepan over  low heat and heat until warm.
4. Place the egg, extra egg yolks, sugar and vanilla in a bowl and whisk until well combined. Slowly pour over the milk mixture while whisking well to combine.
5. Strain and pour the custard over the caramel ramekins.Place the ramekins in a baking tray fill with hot water that is about three quarter of the way up the sides of ramekins.
6. Bake for 35 minutes or until the custard is set. Remove from the tray and refrigerate until cold.

7. To serve dip the base of each ramekin into hot water for 10sc , invert the creme caramel onto a plate and serve immediately. If you like it warm simply heat it up in mircowave for 10-20sc. Enjoy !

Note :
To have different favour of Creme Caramel -

• Orange creme caramel , Omit the vanilla extract and add 1tbsp orange liqueur such as Grand Marnier to the custard mixture in step 4
• Espresso creme caramel - Omit the vanilla extract and add 2 tbsp strong expresso coffee liguid or 1tbsp instant coffee granules or powder dissolved in 1 tbsp boiling water to the custard mixture in step 4 above.

I am submitting this post to ->Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House