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!
Saturday, May 31, 2014
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!
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!
Friday, May 30, 2014
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
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 !!!
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 !!!
Thursday, May 29, 2014
Air-fried Sweet and Sour Pork
29 May 2014
Although this post is written today, but I actually make this dish some time ago. This dish will be my maiden post for dish besides my cakes. I make this dish, using my air-fryer. Thank you Roxana Ng for the recipe.
When using air-fryer, a lot of people will ask whether the meat will get stuck on the air-fryer basket, and the cleaning will be daunting. To avoid this, I fried the meat in the baking pan, until the meat is dry. Then only I take the meat out and put directly onto the basket. That way, the meat wont get stuck on the basket, and it will get browned nicely.
Although this post is written today, but I actually make this dish some time ago. This dish will be my maiden post for dish besides my cakes. I make this dish, using my air-fryer. Thank you Roxana Ng for the recipe.
When using air-fryer, a lot of people will ask whether the meat will get stuck on the air-fryer basket, and the cleaning will be daunting. To avoid this, I fried the meat in the baking pan, until the meat is dry. Then only I take the meat out and put directly onto the basket. That way, the meat wont get stuck on the basket, and it will get browned nicely.
Tuesday, May 27, 2014
Buttermilk Vanilla Cupcakes
I still have some leftover buttermilk that I bought earlier to bake red velvet cupcakes. Hence, I search hi and lows for a cake recipes that uses the most buttermilk, and I came across this one. The cupcakes is indeed very moist and fluffy. I baked it in my Air-fryer, and each batch only able to fit 5 cupcakes, but it only take me around 12 minutes, at 180 degree Celsius.
The original recipe is in US cups and I have converted it to metric version for my easier reference later.
Pre-heat air-fryer at 180 degree Celsius, for 3 minutes.
Ingredients:
1 1/4 cups cake flour ( I mix a little bit of normal plain flour as I am running out of cake flour. 156g)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar (150g but I only use 125g)
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil) (I use canola oil, 109g)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)(122g)
Steps:
1. Flour + bp + bs + salt -> whisk to combine -> dry
2. Eggs + sugar + oil + vanilla -> whisk until sugar melted -> egg mixture
3. + add 1/3 of the dry into the egg mixture -> whisk until combine
4. + add 1/2 of the buttermilk -> whisk until combine
5. Alternating with the dry and buttermilk , ending with dry ingredients, until just combine.
6. Using a ice-cream scoop, one scoop for each cupcake ( I use silicone cupcakes case), and it recipe yield 15 cupcakes .
Again I downloaded the picture from my FB account. Enjoy!
The original recipe is in US cups and I have converted it to metric version for my easier reference later.
Pre-heat air-fryer at 180 degree Celsius, for 3 minutes.
Ingredients:
1 1/4 cups cake flour ( I mix a little bit of normal plain flour as I am running out of cake flour. 156g)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar (150g but I only use 125g)
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil) (I use canola oil, 109g)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)(122g)
Steps:
1. Flour + bp + bs + salt -> whisk to combine -> dry
2. Eggs + sugar + oil + vanilla -> whisk until sugar melted -> egg mixture
3. + add 1/3 of the dry into the egg mixture -> whisk until combine
4. + add 1/2 of the buttermilk -> whisk until combine
5. Alternating with the dry and buttermilk , ending with dry ingredients, until just combine.
6. Using a ice-cream scoop, one scoop for each cupcake ( I use silicone cupcakes case), and it recipe yield 15 cupcakes .
Again I downloaded the picture from my FB account. Enjoy!
Subscribe to:
Posts (Atom)