Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
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Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

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Chinese Tapioca Pudding with Pineapple Crust

April 16, 2017 at 7:39 pm | Posted in Pie | Leave a comment

Red bean paste:

  1. Soak 210g of red bean for 7 hours. -> soak for 12 hours++++
  2. Combine red beans and 2.5 cup of water, bring to a boil, let sit for 5mins, then discard water.
  3. Put bean back into pot add water just enough to cover beans. Then simmer for 20mins-1hour until beans are tender. Make sure you don’t add too much water. Add sugar in 3 batch (total of 70mL sugar?) until a paste is formed.
  4. => should just heat it then mush them all up till smooth

Crust:

  • 200 g all purpose flour (378ml flour) – 175ml flour
  • 150 g sugar (3/4 cup) – 60ml sugar
  • 1/2 tsp baking soda – 1/4 tsp
  • 1/2 tsp baking powder – 1/4 tsp
  • 40 g unsalted butter, softened (44mL) – 22mL
  • 80 g vegetable shortening (98g) – 50mL
  • 2 egg yolks – 1 egg yolk
  • 2 tbsp evaporated milk – 1tbs
  • => the latter measurement is cut down half according to author’s suggestion

Tapioca filling (tapioca):

  1. boil 1-1.5 cup water
  2. add 1/4cup? tapioca
  3. boil for 30mins in medium heat. Stir every 10mins
  4. Strain and rinse with cold water, don’t over cook!
  5. => 100g tapioca + 3L water

Tapioca filling:

Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

  • 100 g small whole tapioca pearls
  • 500 ml homo milk
  • 4 tbsp custard powder
  • 2 large eggs
  • 100 ml evaporated milk
  • 100 g sugar
  • 40 g unsalted butter

Instruction (crust):

  1. mix butter, shortening, sugar together
  2. Add in the egg, mix.
  3. Add in the milk, mix.
  4. In a  separate bowl, mix the flour, baking soda, and baking powder all together.  Slowly add it into the wet mixture in 3 portion. and mix until perfect dough forms.
  5. wrap in clear plastic wrap. Refrigerate for at least 30mins.

Instruction (Pudding):

  1. Preheat oven to 375F.
  2. cook tapioca pearls.
  3. Mix/ beat egg and 200mL of milk in a bowl. Add custard powder.
  4. In a separate pan, heat evaporated milk, other 300mL of milk, sugar, and butter over low heat.
  5. Add in the egg custard mixture, keep stirring. It should begin to thicken.
  6. turn off the heat and add in the tapioca pearls. mix well.
  7. add custard mixture to baking dish + paste filling.
  8. roll out dough and cover custard. cut cross-hatch pattern.
  9. brush on some egg yolk to make it pretty
  10. Bake for solid 30mins, until crust is golden and flaky.

Reference (Adaptation from):

red bean paste:

http://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/

http://omnivorescookbook.com/recipes/how-to-make-red-bean-paste

tapioca:

http://panlasangpinoy.com/2014/09/13/cook-sago-pearls/

tapioca pudding:

Chinese New Year Baked Tapioca Pudding with Pineapple Crust [Sai Mai Bo Din]

http://www.dessertbycandy.com/2014/01/baked-tapioca-pudding-with-azuki-swirl-%E8%A5%BF%E7%B1%B3%E8%B1%86%E6%B2%99%E7%84%97%E5%B8%83%E7%94%B8.html#axzz4eM36SSnU

custard powder substitute:

https://snapguide.com/guides/make-your-own-custard-powder-in-5-minutes/

https://www.reference.com/food/ingredients-make-up-custard-powder-bac434dc86dffab

Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Brownie + pepermint

March 10, 2017 at 12:47 am | Posted in bar, miscellaneous dessert | Leave a comment
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http://www.marthastewart.com/1113415/thomass-cakey-brownies

http://www.marthastewart.com/1113417/thomass-fudgy-brownies

so more chewy ones have more chocolate and butter, and less flour and no baking powder.

I made an intermediate of the two.

Ingredients (cakey)

  • 1/2 stick unsalted butter, cut into large pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder

Ingredients (chewy)

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons all-purpose flour, sifted

I added one teaspoon of pepper mint extract

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

I will add full strength sugar next time. I find the brownies turned out too cakey for my liking. I think the recipes didn’t have enough chocolate.. and maybe brownies. maybe cut down on flour too. the mixture barely filled a 9×9 pan tho

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this author claimed the recipe to be pure gold (uses cocoa powder instead) :

http://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

Brownie in a mug 

February 21, 2017 at 7:03 pm | Posted in Cakes, Cup Cakes | Leave a comment
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Chocolate Brownie MugDirections In a 12 oz coffee mug, add 2tbs water, 2tbs melted butter, 1/4tsp vanilla extract and dash of salt. Whisk well. Add 2tbs cocoa powder, whisk well. Add 4tbs sugar, whisk well. Add 4tbs flour, whisk well. Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook. Enjoy with a spoon. Careful brownie will be hot.

Guah tsai bung 

January 28, 2017 at 9:29 pm | Posted in Savoury | Leave a comment
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Sam zen pah 

Guah tsai 

Cube the pork, and then fry it (season with some salt) to half cooked 

Pan fry the veggitable to half cooked as well. 

And then add everything into the rice cooker to cook the rice. 

After mixing still try to have the rice grains submerged in water. 

Ube Macapuno Cake

January 27, 2017 at 6:13 pm | Posted in Cakes, Filipino | Leave a comment
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Ube Macapuno Cake

recipe taken from allrecipes

Ingredients

1 h 12 servings 714 cals

Directions

Prep: 30m Cook 30m ready in 1h (took me more like 1.5h… 1 h of prep)

  1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

I used ube jam (ingredient: ube and cane sugar) + 50ml of milk instead of the corn syrup and ube.

A handful of people made comments about how the cake came out dry, I hope mine won’t be.

also I didn’t realize that it’s suppose to fit into three pans instead of cutting it up after cooking them as one. so I split it into 2 pans instead.  and stagger them in the oven so the cake closer to outside is still pretty raw after 30mins. where the one closer to the inside seems to be close to done but doesn’t bounce back when pushed yet.

started ~4:45pm? it’s 6:22.. the cake is still cooking. I switched spots for the pans and then added another 10-15mins of baking time. Turned out just right. Of course it was a rather subtle spring back, not as dramatic as I was anticipating.

The buttercream somehow didn’t work out for me so what I did was I used this buttercream recipe instead: http://bakehappy.net/2011/08/frostings-101-basic-buttercream-and-cream-cheese-frosting.html#.WIzcx5IhlOc

1 cup of unsalted butter
400g of icing sugar
30ml of milk (I did 60ml instead but that might’ve been too much)
1tsp of ube extract (it should’ve been 1tsp of extract but I miss read it from another recipe and thought both works, just one would have a stronger flavouring)

cream the butter really well – for 3mins. and then add in the icing sugar gradually.

And then add milk and extract (gradually). The trick is to make sure that you add small enough quantity to get the butter beaten up nicely again (fluffy).

 

In hindsight I would’ve added the extract into the cake too/ instead of the ube jam.

I also would like the cake to be more moist.. I need to think about what to adjust for next time. Maybe less cake flour.

Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

Neiman Marcus Chocolate Chip Cookies

December 7, 2016 at 12:37 pm | Posted in Cookies | Leave a comment
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This is the famous Neiman Marcus $250 cookies

http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe

Ingredients

  • 1 cup butter
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups oatmeal
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 ounces chocolate chips
  • 1 4-ounce milk chocolate bar
  • 1 ½ cups chopped nuts

Preparation:

 

  • Heat oven to 375 degrees.
  • Cream together butter and both sugars. Stir in eggs and vanilla.
  • Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
  • Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
  • store in airtight for 4days

 

Chocolate dipped Matcha Millie

October 29, 2016 at 11:10 am | Posted in Cakes, matcha | Leave a comment
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Recipe taken from tastemadejapan @tastemadejp

■材料
《ミルクレープ生地》
・  卵 3個
・  牛乳 380cc
・  砂糖22g
・  小麦粉 135g
・  抹茶 15g
・  溶かしバター25g
・  BP 小さじ1

《ホイップクリーム》
・  生クリーム 200cc
・  グラニュー糖 25g
・  ラム酒 大さじ1

・コーティングチョコ 適量
・抹茶 適量
・金箔 適量

■手順
【事前準備】
・クレープ生地を作っておく
1. 生地の材料をすべてボウルに入れて混ぜる。
2. ザルで生地を濾し、2時間冷蔵庫で休ませる。(こうすることで焼いた時に破れにくくなる)

・ホイップクリームの材料をすべて混ぜ、9分立てにしておく。

1. クレープ生地をフライパンに薄く流し、生地を焼く。表面が乾いてきたら裏返す。
2. 生地が全て焼きあがったらあら熱をとり、生クリームを薄く塗っていく。
3. 重ね終わったらラップに包み、4時間冷凍する。
4. 冷凍庫から取り出し、温めた包丁でカットする。溶かしたコーティング用チョコレートでコーティングし、乾かす。
5.抹茶と金箔をふりかけたら完成!

this looks really good.. wonder if I’ll get a chance to make it when wez is back 😀

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