Cream Chesee Muffin

I bake this today, and the recipe manage to yield 12 muffins, but my husband took 7 out to give to an old friend. I reduce the sugar, and hence, it taste a little bit bland. Nonetheless, it still very yummy. Will follow the original recipe on the sugar portion, next time. 

Pre-heat air-fryer for at least 3 minutes, at 160 to 170 degree Celsius.

Ingredients:
190g plain flour ( I use superfine flour)
2 teaspoons baking soda (6.8g)
1 teaspoon baking powder (3.4g)
1/2 teaspoons salt
4 ounces (113.3g) cream cheese
1/2 cup (112.5g) caster sugar (this round I use only 100g, taste bland)
2 large eggs, at room temperature
1 stick (113.4g) unsalted butter, at room temperature
1 tablespoon lemon juice ( I use vinegar, and only put 1 teaspoon. Next round need to follow the recipe)
2 teaspoon vanilla extract
2/3 cup (158ml) milk (I use my girl's milk powder and make the milk according to the instructions)

Method:
1. Whisk flour + baking soda + baking powder + salt
2. Place cream cheese + butter + sugar -> beat until smooth and light.
3. + eggs one at a time, beating well after each addition.
4. + lemon juice + vanilla + milk
5. mix till smooth. If mixture curdled, it is ok.
6.+ add to the dry ingredients.
7. yield 12 muffins.
8. Bake for 12 minutes in preheated air-fryer.

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!

Butter Bun with Chocolate Chips

31 May 2014.
This is not my first bread making. However, this is my first post in this blog on bread or bun. I posted this in The AirFryer Recipe Collection group in Facebook, as my maiden post in the group. Posted on 3 March 2014, however in the picture I wrote wrongly. Hahaha..very careless of me.

I got the recipe from Nasi Lemak Lover blog, using my air-fryer i bake on 160 degree Celcius for around 18 minutes.

Below is my adaptation of the recipe so that I fit into my air-fryer:

Gelatinised dough
100g bread flour
70ml hot boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.
 
To prepare Basic sweet bread dough

300g bread flour
100g plain flour
80g sugar
1 tbsp instant yeast
½ tsp salt
175ml cold milk
1 cold grade A egg
60g cold butter, cubed

1. Combine flours, sugar, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Note that this dough is quite sticky. As long as your dough has reach pass the windowpane test, then you may stop kneading.
7. Shape dough into a ball, leave to proof for 40mins or until doubled.

Filling.
Chocolate chips ( I use hershey semi sweet)

To prepare the baking pan (I use Philips original baking pan):
1. Cut 3 pcs of baking paper, the size should be larger than the pan.
2. Put 1 pc of the paper into the baking pan, and the other 2 pcs, into a temporarily pan or a plate.

To assemble bun and bake.
1. Divide and shape bread dough into a ball weighted 70g each.
2. Add around 20 to 25 pcs of choco chip filling and wrap inside the small dough ball.
3. Place dough ball on one of the temporarily pan. Arrange the bun so that 1 pc of baking paper can fit 5 buns.
4. After completed shaping 5 buns, cover it with a wet towel or a cling wrap and put inside the fridge.
5. Continue shaping another 5 buns, and put in to the baking pan. Cover it with a wet towel or a cling wrap, and do not need to refrigerate this. Just put it somewhere cool in your house.
6. Now, finish up shaping for the remaining dough, and put it into the temp pan. Cover it with a wet tower or a cling wrap, and put it somewhere cool in your house.
7. Now, Move the baking pan to a warm place at your house, and proof the bun for around 25 minutes.
8. After 25 minutes, apply egg wash on the bun, and sprinkle some sesame seed. I sprinkle some chia seed.
9. Pre heat the fryer for around 3 minutes, and bake the bun at 160 degree c, for around 15 to 18 minutes.
10. During baking the 1st batch of the bun, take out the buns that has been resting in the fridge, and put it somewhere warm in your house.
10. After baking, carefully remove the baking pan from the fryer, and invert the bun to be cooled.
11. Put in the 2nd batch of bun ( from the temp pan that was put away in a cool place), and bake.
12. Repeat the baking process for the final batch.
13. Enjoy!

 

Yet to try - Apple Butter Cake using Heinz Apple Puree

30 May 2014.
This post will be my maiden post on my bookmarked recipe, which I wanted to try. After trying the recipe, I will update this post by putting a link to it. 

I got this recipe from The AirFryer Recipe Collection group that I join in Facebook, curtesy of Surene Ho.

Ingredients:
Unsalted butter 125g
Self raising flour 200g
Sugar 80g
Beaten eggs 2
Apple Purée - Heniz 1 bottle (110g)
Apple Juice 50ml
Fresh milk 50ml

Methods
1. Melted the butter in microwave.
2. Add into a mixing bowl, stir in sugar and mixed well
3. Slowly add the beaten egg.
4. Add in the apple purée, follow by apple juice and fresh milk into the mixture.
5. Sieve the flour and add bit by bit into the mixture. Continue to fold the mixture till all the flour is in and smooth texture. * if you feel the mixture is too watery, you may wan to add more flour based on your own judgement
6. Pour the mixture into the silicon mould - half filled.
7. Preheat the AF at 140c for 5mins (I using the viva type) and then bake the cake at 140c for 30mins. For cupcake size, for 20mins.
8. Use a toothpick or satay stick to check whether the cake is well cooked.
Enjoy !!!

Nigella's Buttermilk Cake

22 May 2014

Bake this Nigella's Buttermilk Cake just now, after lunch with my air-fryer. Wow..the cake smell and taste heavenly! So fragrant and moist, and fluffy.

The recipe is from Paris Loves Pastry,  and the recipe is measured in cups and tablespoons. Hence, I have converted it to grams.

Pre-heat air-fryer at 160 degree Celsius.

Butter a 6 inch square pan.

Ingredients:

- 1 ⅔ cups all-purpose-flour (160g, I use Cake flour)
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk) (211g)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter (113g)
- ¾ cup sugar (suppose to be 170g but I only use 140g and it taste just nice)
- 3 large eggs

Instructions:

1. Flour _ Baking powder + baking soda + salt → whisk to combine → dry

2. Buttermilk + vanilla → wet 

3. Butter + sugar → cream until fluffy

4. + eggs one at a time

5. + flour mixture → mix + buttermilk mixture → mix alternating, ending with flour.

6. Pour into the cake pan and bake.

Verdict: Taste very yummy, soft, and fluffy. Similar to Wipped cream cake I make last time.

Mrs SK Ng Butter Cake

I bake this cake a few times, and almost every time I manage to get a perfect result. This cake is always soft and fluffy. Not too dense and not too moist. This is due to beating the egg white separately, as compare to traditional butter cake which add in the egg as a whole. Below is the recipe that I get from Table for 2. 

180 degree celcius, 8 inch square pan is perfect, but I normally use 9 inch round pan.

Ingredients:
A:
230gm salted butter (Normally I use SCS Creamery Butter or Anchor, depends on the price, whichever cheaper), softened - I leave out in the counter for around 10 minutes only as my kitchen here in Port Dickson are very hot.
4 grade B eggs yolk
150g sugar ( I reduce sugar to 135g)
200gm self raising flour, sifted.
60ml milk (sometimes I use soya bean milk, or my girls formula milk).
1 tsp vanilla extract

B:
4 grade B egg whites
50g sugar 
1/4 tsp cream of tartar ( I added this to stabilized the meringue)


Preheat oven to 160 degree Celsius.
8 inch square mold,  line with baking paper.


Steps:
1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level.
7. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)

I bake this cake again on 4 Oct 2013 using my air-fryer. Will have to update my air-fryer bakes in here as well. This baking tin is only around 16cm, and hence, need to halfed the recipe.