Got this recipe from Facebook. Will try to bake this for prayers, if I have the chance.
Ingredients:
70g rice flour
30g cocoa powder
50g sugar
1 tsp baking powder
130ml soy milk/milk
30g chocolate chips
Steps:
- place all ingredients except soy milk and chocolate chips into mixer bowl and whisk well, ensuring there are no lumps
- pour in soy milk and blend well before adding in chocolate chips
- pour batter into prepared liners and steam on high heat for 10 mins
- to store, cling wrap cakes after they have cooled
Tuesday, June 17, 2014
Sunday, June 8, 2014
Cream Cheese Loaf
Bake this cake on 7 June 2014 afternoon. After lunch, I make am impromptu decision to bake a loaf using my newly bought pullman loaf. I bought it from taobao.
I bake cream cheese bun before, but I forgot which recipe I use. Hence, I ask Mr Google and found this recipe.
My pullman loaf measurement is consider small compare with other standard pullman tin. Mine is 160*94*77mm. Hence, I need to tweak the recipe to fit into the pan. I followed the recipe and make one portion of it and then rougly use 3/4 of the dough to fit into my pan. Hence, I could not get the exact square loaf. Will try to add more dough into the loaf, next time.
Ingredients (1 loaf)
160g water
250g bread flour
50g cream cheese, softened (I take out straight from the fridge and cut into small cube)
10g powder milk
15g castor sugar
3g salt
20g butter (I take out straight from the fridge and cut into small cube)
3g dry yeast
Preheat air fryer for at least 5 minutes.
Steps:
1. Place all the dry ingredients except the salt and whisk to combine.
2. + all water -> knead-> dough.
3. + butter + cream cheese -> knead for around 15 to 20 minutes, until pass window pane test.
4. Note that the dough is soft and a bit sticky.
5. Shape the dough into a ball, and put into a bowl and cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
6. When proofing is completed, punch down the bread dough to release the air.
7. Divide the dough into 3/4 portion and roll it out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the pullman loaf pan to proof until double its size again (about 30-45 minutes).
8. Put the other 1/3 of the dough into another baking pan, and let it rise until double and keep into the fridge, until ready to be bake.
9. Close the loaf pan and bake in preheated air-fryer at 180C for 15 minutes.
10. Open the pullman cover and bake for around 3 minutes to brown the top.
At this point, take out the remaining dough from the fridge.
11. To check the doneness of the loaf, use a candy thermometer, insert into the middle of the loaf and temperature should be at least 90 degree celcius. But I found that if the temp can reach nearly 100 degree, then the bread would take nicer.
12 . Remove bread from loaf pan to cool completely, using a wire rack. This will prevent condensation of the loaf and the crust become wet.
13. Bake the remaining 1/3 of the dough.
14. Done!
I bake cream cheese bun before, but I forgot which recipe I use. Hence, I ask Mr Google and found this recipe.
My pullman loaf measurement is consider small compare with other standard pullman tin. Mine is 160*94*77mm. Hence, I need to tweak the recipe to fit into the pan. I followed the recipe and make one portion of it and then rougly use 3/4 of the dough to fit into my pan. Hence, I could not get the exact square loaf. Will try to add more dough into the loaf, next time.
Ingredients (1 loaf)
160g water
250g bread flour
50g cream cheese, softened (I take out straight from the fridge and cut into small cube)
10g powder milk
15g castor sugar
3g salt
20g butter (I take out straight from the fridge and cut into small cube)
3g dry yeast
Preheat air fryer for at least 5 minutes.
Steps:
1. Place all the dry ingredients except the salt and whisk to combine.
2. + all water -> knead-> dough.
3. + butter + cream cheese -> knead for around 15 to 20 minutes, until pass window pane test.
4. Note that the dough is soft and a bit sticky.
5. Shape the dough into a ball, and put into a bowl and cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
6. When proofing is completed, punch down the bread dough to release the air.
7. Divide the dough into 3/4 portion and roll it out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the pullman loaf pan to proof until double its size again (about 30-45 minutes).
8. Put the other 1/3 of the dough into another baking pan, and let it rise until double and keep into the fridge, until ready to be bake.
9. Close the loaf pan and bake in preheated air-fryer at 180C for 15 minutes.
10. Open the pullman cover and bake for around 3 minutes to brown the top.
At this point, take out the remaining dough from the fridge.
11. To check the doneness of the loaf, use a candy thermometer, insert into the middle of the loaf and temperature should be at least 90 degree celcius. But I found that if the temp can reach nearly 100 degree, then the bread would take nicer.
12 . Remove bread from loaf pan to cool completely, using a wire rack. This will prevent condensation of the loaf and the crust become wet.
13. Bake the remaining 1/3 of the dough.
14. Done!
Saturday, June 7, 2014
Basic Vanilla Butter Cupcake (one-bowl)
I bake this last Wednesday, 4 June 2014, as suddenly I crave for a simple cake. Originally, I ask Mr Google to give me a simple vanilla cake using oil. However, I found this simple one bowl cake from this website. Hence, I decided to try it out. After taking out the butter from my fridge, I realized that I am running out of baking powder. And again I ask Mr Google to see whether can I replace the baking powder with baking soda or double acting baking powder. Mr Google suggested me to use double acting baking powder as the normal baking powder and hence I proceed with baking this cake. Below is my version of integrations and steps for this recipe. This recipe able to yield 8 cupcakes. Forgot to take picture of it. Sigh!
Pre-heat air-fryer at 180 degree Celsius for at least 5 minutes.
Ingredients:
110 grams unsalted butter cut to small cubes and melted at room temperature ( I use salted butter and take it out cold from the fridge and cute into small cubes)
110 grams caster or super fine sugar sifted ( I use 110g normal flour + 6g of double acting baking powder)
110 grams self-raising flour sifted
1/2 tsp baking powder sifted ( I use double acting baking powder, 2 grams)
2 eggs (I use A size eggs)
1/2 tsp vanilla extract ( I use vanilla essense)
Steps:
1. Add all dry ingrediens into a mixing bowl, and whisk to combine.
2. Add all other ingredients and mix until combine.
3. Using an ice cream scoop, I scoop 1.5 scoop into my cupcake mold.
4. Bake for around 12 to 15 minutes.
5. Done!
Pre-heat air-fryer at 180 degree Celsius for at least 5 minutes.
Ingredients:
110 grams unsalted butter cut to small cubes and melted at room temperature ( I use salted butter and take it out cold from the fridge and cute into small cubes)
110 grams caster or super fine sugar sifted ( I use 110g normal flour + 6g of double acting baking powder)
110 grams self-raising flour sifted
1/2 tsp baking powder sifted ( I use double acting baking powder, 2 grams)
2 eggs (I use A size eggs)
1/2 tsp vanilla extract ( I use vanilla essense)
Steps:
1. Add all dry ingrediens into a mixing bowl, and whisk to combine.
2. Add all other ingredients and mix until combine.
3. Using an ice cream scoop, I scoop 1.5 scoop into my cupcake mold.
4. Bake for around 12 to 15 minutes.
5. Done!
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