Sunday, 21 May 2017

Coffee Hokkaido Milk Chiffon Cupcakes (咖啡北海道牛奶戚风杯子蛋糕)

Recently, I stumbled upon this lovely cupcake liner while I was restocking at the baking supplies shop and couldn't help bringing it home. 

Since my family had been missing the Chocolate Hokkaido Milk Chiffon Cupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes.

The combination of smooth whipping cream and soft chiffon cupcake was well-recieved by my family, while the toasted walnuts add a fragrant touch to the cupcakes.
 A delicious snack choice for teatime!

In fact, even NaNak can't stop herself from stealing another cupcake off the rack!

Coffee Hokkaido Milk Chiffon Cupcakes
Recipe adapted from : Here
(Yield 10 - 12 cups)
Egg yolk 80 g
Milk 80 g
Corn oil 60 g
Instant coffee powder 10 g
Cake flour 90 g

Egg white 160 g
Caster sugar 90 g (I replaced with brown sugar)
Tartar powder 1/4 tsp

Coffee cream topping & filling : 
1 tbsp instant coffee powder  + 3 tbsp hot water, mixed well, set aside
150 g whipping cream 
  25 g caster sugar
Some icing sugar (optional )
Some toasted walnuts
1. Whisk egg yolks till pale in colour ( about 2 minutes) . Whisk in milk and corn oil till well mixed. add in sifted Instant coffee powder and cake flour, whisk till well combined, set aside.

2. Beat egg white until foamy, then add in 1/4 tsp tartar powder. Divide the sugar into 3 batches and add in slowly while beating the white until it reaches high peak form.

3. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter. Next fold in balance egg whites in two batches with spatula till well combined. Scoop batter into arrange paper liners to slightly more than 3/4 cup full.

4. Bake in preheated oven (middle rack) 130'C for about 20 minutes, then 150'C 15 minutes, lastly 160'c 10 minutes.

5. Prepare some ice water in a basin, place mixing box which contain the whipping cream in it .

6. Beat the whipping  
cream and caster sugar on medium low speed until soft peak, add in the coffee mixture, stir till well combine.

7. Scoop coffee cream into piping bag and pipe the cream into the cool cupcake. When done, dust with some icing sugar and decorate as you desire.

 食谱参考 : 这里
(可做10 - 12杯)

蛋黄 80 g
牛奶 80 g
粟米油 60 g
即溶咖啡粉 10 g
低筋面粉 90 g

蛋白 160 g
细砂糖 90 g(以黄糖取代)
塔塔粉 1/4 tsp

即溶咖啡粉1大匙 + 热水3大匙,搅拌均匀备用
动物性鲜奶油150 g
细砂糖 25 g
适量的糖粉 (随喜)


1。 把蛋黄打散,加入牛奶,粟米油打至均匀,

2。将蛋白打出一些泡沫,之后加入1/4 tsp的塔塔粉,

3。 把蛋白的1/3加入蛋黄糊里搅拌均匀,之后才把蛋黄糊再次倒入蛋白糊里搅拌均匀,

4。  烤箱预热130°烤20分钟,之后转150°烤15分钟,最后在以160°烤10分钟即可.

5。  在一个大盆里,加入冰水,然后把装有动物性鲜奶油的搅拌盆放到冰水大盆里。

6。  以中速搅打动物鲜奶油和细砂糖至软性发泡,加入咖啡糊,搅拌成均匀的咖啡奶油。

7。  将咖啡奶油装进挤花袋,然后将之挤入冷却后的杯子蛋糕。 最后撒上适量的糖粉和烤香核桃粒装饰。

After this post, I will be taking a short vacation. See you when I return!

@@@@@ Enjoy ! @@@@@

Tuesday, 16 May 2017

Taiwanese Cheesy Sponge Cake (古早味芝士蛋糕)

I believe most of you know about this highly popular cheesy cake.
It has been flooding my Facebook feed every day in a short time.
Most of my baking friends have tried baking it.
Some said it is full of cheesy aroma and fantastically yummy!
On the other hand, some said it is nothing special, and is just like another ogura cake or sponge cake,
besides the addition of a lot of cheese.

The funny thing is, after seeing so many sharings about this cheesy sponge cake,
I never thought about jumping onto the bandwagon.
However, last week, I unintentionally saw this popular cake again through Jenny's Delicacy blog.
According to Jenny, she had baked 2 pans of cake within 3 days. must mean the cake is delicious and her family really likes it, right?
Based on this extremely positive feedback, I was motivated to give this cake a try.

As Jenny said, this cake really fills the kitchen with a lovely, cheesy aroma as it is baking, causing you to feel like you can't wait to sink your teeth into it. Absolutely mouth-watering!

Original recipe scattered Parmesen Cheese powder on the surface of the cake.
But I substituted it with shredded Cheddar Cheese, since I only have that in my fridge.

Taiwanese Cheesy Sponge Cake
Recipe adapted from : Jenny's Delicacy
Pan :7"square base removable pan

Ingredients :

Egg yolk   7
Corn oil   88 g
Cake flour   105 g
Fresh milk   70 g
Shredded Cheddar  cheese  10 g
Cheddar Cheese  4 slices

Egg white   7
Caster sugar   88 g
Salt   1 g

Topping :
Shredded Cheddar  cheese  30 g

Method :
1.  Use a hand mixer to beat the egg yolk for about 1 minute, then add in fresh milk and corn oil and mix well.

2.  Add in sifted cake flour, stir-mix for a while, then add in shredded Cheddar cheese before continuing to stir-mix until the mixture becomes a smooth egg yolk mixture.

3.  In another mixing bowl, add in egg white and salt, then gradually add in sugar while beating until soft peaks form (this is the meringue).

4.  Scoop 1/3 of the meringue into egg yolk mixture, mix evenly.

5.  Pour the batter from (step 4) into the remaining meringue, gently mix well.

6.  Pour 1/2 of the batter into the pan and place 4 slices of Cheddar cheese on it. Pour the remaining batter on it, spread evenly and scatter some shredded Cheddar cheese.

7.  Using steam bath method, bake with a preheated oven at 150°C for 60 minutes.

I used size A eggs to make this cake, but realised after baking that it made the volume too large, hence I would suggest using size B eggs instead.

食谱参考  : Jenny's Delicacy


蛋黃                7 
植物油             88 g 
低筋面粉        105 g
鲜奶                70 g 
车达乳酪丝    10 g
车达乳酪片      4片

蛋白                7 
砂糖                88 g
盐                    1 g 

撒面用车达乳酪丝   30 g





5。 把搅拌好的蛋糕糊倒入剩下的蛋白霜中快速拌匀。

6。 将1/2蛋糕糊倒入烤盘,铺上芝士片,再倒入剩下的蛋糕糊铺平,撒上车达乳酪丝。


小小分享 :



I purposely applied the nostalgic filter to the 3 pictures above to suit the name of the cake(古早味芝士蛋糕).
Can you feel the nostalgic vibe?

@@@@@ Enjoy ! @@@@@

Saturday, 13 May 2017

English Lemon Gateau (英式柠檬蛋糕)

I had been thinking of baking this beautiful and yummy birthday cake for quite some time.
Today is one of my good friend's birthday.
So I took this opportunity to give it my first attempt. 

Hopefully she (Soo Yee) will like this sincerely homebaked cake from me. 

Soft and fluffy chiffon cake matched with tangy lemon curd......
It's really yummy....!

English Lemon Gateau
Recipe adapted from :  Cat Chee

6- inches Chiffon cake  1 (refer : here)

Lemon curd :
A :
Egg  2
Caster sugar 60 g
Lemon juice 65 g
Lemon zest  1

B :
Butter  45 g

Decoration :
Whipped topping cream   150 g

Method :
Lemon curd :
1.  Cook the ingredients A with double boiling method until evenly mixed.
2.  Strain the mixture, pour back into double boiler, add in butter, stir-mix until it thickens.
3.  Remove from the flame, set aside for later use.

Assemble :
1. Slice the 6-inches chiffon cake into 3 equal slices.
2. Place a slice of the cake on the cake plate, spread a layer of lemon curd, followed by a layer of topping cream. Top up with another slice of cake and repeat the same steps until completed all 3 slices.
3. Coat the whole cake with topping cream and drizzle some lemon curd on top. Decorate the cake to your liking.

Slice the 6-inches chiffon cake into 3 equal slices.

Coated the whole cake with topping cream.

食谱参考 :  Cat Chee

6寸戚风蛋糕 1个 (参考 :这里)

A :
鸡蛋  2个
细砂糖 60 g
柠檬汁 65 g
柠檬削  1个

B :
奶油  45 g

装饰 :
打发植物性鲜奶油 150 g

做法 :
柠檬酱 :
3。 熄火,待冷却后备用。

组合 :

This recipe makes enough lemon curd for two 6-inch cakes or one 8-inch cake.

Happy Birthday Soo Yee!
Many happy returns:)

Tomorrow will be "Mother's Day",
here I take the opportunity
 to wish all mothers "Happy Mother's Day" in advance.

@@@@@ Enjoy ! @@@@@@

Friday, 12 May 2017

6,7,8 inches Chiffon Cake ( 6,7,8寸戚风蛋糕体 )

I'm quite happy with the outcome of this chiffon cake.
Soft, fluffy and risen tall enough for slicing into 3 pieces.  

The minor mistake I made is the cracked surface due to me misplacing the rack too high during baking.
I tried baking with the rack lowered to the bottom lever
and I got a beautiful, perfect cake without a single crack. 

So I listed down the recipe in different tin sizes for my own future reference.

6,7,8 inches Chiffon Cakes

Tin sizes :            6                 7               8
Ingredients :
A :
Egg yolk               2                 3                4
Caster sugar      20 g            30 g          40 g
Corn oil              24 g            36 g           48 g     
Milk                    50 g            75 g            100 g
Cake flour         70 g            105 g          140 g

B : 
Egg white             2                 3                4
Caster sugar       35 g            70 g          105 g
Tartar Powder   1/4 tsp             1/4 tsp             1/2 tsp

Method :
1. Line the tin base with liner paper. Place the rack at the bottom lever of the oven and preheat oven to 165°C
2. Beat the egg yolks and sugar until slightly fluffy.
3. Add in corn oil and milk, mix well. Add in cake flour, mix well.
4.  Beat the ingredients B until soft peaks form.
5.  Mix 1/3 of the meringue with egg yolk mixture(step 2), mix evenly.
6.  Pour mixture from no 5 into the remaining meringue, gently mix well. Pour the batter into the tin.
7.  Bake with preheated oven at 165°C for 50 - 60 minutes.

Beat the egg white(Ingredients B) until soft peaks form.

@@@@@ Enjoy ! @@@@@@

Sunday, 7 May 2017

Non-bake Lemon and Lime Cheesecake (免烤柠檬酸柑乳酪蛋糕)

Cheesecake is often well received in my family.
Today I made another cheesecake specially for my second brother-in-law (二伯)
who put a lot of effort into helping me repair my netbook.
Even though in the end, I couldn't get back my old one but had to buy a new one instead,
the hard work he had done is still much appreciated .
Therefore, I made this yummylicious lemon and lime cheesecake for him as token of appreciation.

With a fragrant, walnuty base
and a creamy, cheesy and tangy filling,
this Lemon and Lime Cheesecake is quite tantalizing!
I am happy that my Ee Pak(二伯) likes the cheesecake and gave me some encouraging comments.

Non-bake Lemon and Lime Cheesecake 
- Makes one 8 inch cheesecake

250 g digestive biscuits
  50 g walnuts
150 g melted butter

450 g Full fat cream cheese, at room temperature
135 g sugar
40 ml lemon juice
40 ml lime juice
18 g gelatin leaf or 9 g gelatin powder
300 ml whipping cream

Some lemon zest and lime zest

Method :

Base :
1.  Grease an 8 inch spring form cake tin.

2.  In the food processor, pulse the biscuits and walnuts until they turn into fine crumbs. Add in melted butter and pulse until combined. Press into the bottom of the tin, and refrigerate for about 30 minutes while you are making the filling.

Filling :
1. Immerse the gelatin leaf into ice water and set aside for later use.

2. Double boil the cream cheese + caster sugar and stir until the sugar has completely dissolved. Pour in the lemon and lime juices, stir well.

3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form.

4. Pour in the whipped whipping cream into the cream cheese mixture(step 2), mix well.

5. Drain the gelatin leaf of excess water and mix it into the cheese mixture(step 4). Mix evenly.

6. Pour the cheese mixture into the tin and chill in the fridge for 4 hours or until the surface solidifies. Remove from the fridge about 20 minutes before serving. Run a small offset spatula or knife around the outside of the tin. Unclip the spring form and remove carefully. Decorate with some lemon and lime zest on the surface.

Tips :
~ If you are using gelatin powder instead of gelatin leaf, combine the lemon juice, lime juice and gelatin powder in a small pot over low heat. Stir until the gelatin powder has dissolved. Set aside to cool slightly for later mixing in STEP 2.

@@@@@ Enjoy ! @@@@@

Saturday, 6 May 2017

Stuffed Tofu Puffs with Sweet and Spicy Sauce (酿蔬果豆腐卜)

I first met this Stuffed Tofu Puffs at a cafe,
where I was enjoying my Sunday breakfast with my family.
The moment I took my first bite,
I knew I will be duplicating this in my kitchen one day.

Here is my own version based on what I can remember 
and what I have in my kitchen.

The shredded cucumbers, carrots, shengkuang and bean sprouts made the dish crunchy and refreshing, while the crushed peanuts and sweet and spicy sauce added an appetizing touch to the dish.
All in all, it makes for a thoroughly enjoyable snack!

Stuffed Tofu Puffs With Sweet And Spicy Sauce( 酿蔬果豆腐卜)
Yields 16 pcs

4 Packets Tofu Puffs (8 pcs)
120 g Beans Sprouts, blanched
120 g Cucumber, peeled and shredded
120 g Chinese turnip/shengkuang, peeled and shredded
80 g Carrot, peeled and shredded
1 Cup Roasted Peanuts, coarsely chopped

Sweet And Spicy Sauce
250 g Gula Melaka (Dark Palm Sugar)
200 ml Water
2 Red Chilies, seeded and finely chopped
6 Bird’s Eye Chilies, finely chopped
1 ½ tsp Roasted Shrimp Paste (Optional)
1 ½ Tbsp Dark Soy Sauce
½ tsp Sea Salt
80 g Tamarind Paste, mixed with 300ml of Water, discard solids

Grill the tofu puffs lightly on both sides.

Shred all kinds of veggies and fruits.


1.  In a medium saucepan, combine all the sauce ingredients and bring it to a boil. Reduce the heat and let it simmer over a gentle heat for about 10 minutes (scoop out 5 tbsp sauce from the saucepan and mix with 2 tbsp of flour. Mix well and pour it back to the saucepan to thicken the sauce).

2.  Prepare the tofu puffs by slicing the puffs into 2 diagonally. Grill the tofu puffs lightly on both sides. Next, stuff the puffs with bean sprouts, carrots, Chinese turnip/shengkuang and cucumber, then drizzle with some sweet and spicy sauce and scatter some chopped peanuts. Serve immediately.

This dish is quite healthy as not a single drop of oil is used in making it.

My family loved it, especially NaNak, who can't stop singing praises of it!

@@@@@ Enjoy ! @@@@@@

Related Posts Plugin for WordPress, Blogger...