Monday, 13 February 2017

Chocolate Fudge Cake

During a conversation with some friends, one of them mentioned about that famous Steam Chocolate Cake that was shared by Dralion many years ago.  Instead of steam, we wanted to try a baked version.

Thus, I consulted Dralion and she shared this baked version with me.  

Initially I was quite concern about the amount of liquid in this recipe but all turned out well.


Findings: The cake is moist and yet light and with good quality cocoa powder, this cake turned out really chocolaty and yummy.

Thanks A for sharing this wonderful recipe.  This might be another famous one that you shared for the steam chocolate cake back in 2006!

What you need:

300g plain flour
100g cocoa powder
1 tsp baking powder
1 tsp baking soda (I will reduce this to ½ tsp)

3 large eggs
360g castor sugar (I will reduce this to 300g)
1½ tsp vanilla extract

250ml evaporated milk
250ml corn oil
2 tbsp condensed milk

250ml boiling water

Method:

Preheat oven to 175°C.  Lined and greased a 8” square pan.  Half recipe will be 7”.

Sift plain flour, cocoa powder, baking powder and baking soda together.  Set aside.

Whisk eggs, castor sugar and vanilla extract on high speed until double in volume.

On low speed, add in evaporated milk, corn oil and condensed milk to the egg mixture, mix until well combined.

Add in flour mixture and whisk to combined.

Lastly pour in the boiling water and whisk until smooth. 

Pour batter pan and bake on the lowest rack for 40 – 1 hour. 

Cool cake in pan for 10 mins before transferring to cooling rack.


Sunday, 12 February 2017

Cheese Muffin

Have not been baking muffins for the longest time.  After this festive period, I am sure everyone is sugar overload.  So I wanted to bake something savoury for my family.  

I have some yogurt left and saw this Cheese Muffin on a FB group.  I think it will be a nice welcome for my kiddo's breakfast as she has been eating CNY goodies.  I am sure she is by now sick of those.

Getting cheese into muffins will also tempt my son to eat as he loves cheese to the max.  





Findings: This recipe bakes beautifully.  The texture is nice and fluffy and the cheese taste is good too.

I used an ice cream scoop and fill it with slightly less than a scoop.  It did not over flow and has a nice top as well.

Source: Here

What you need:
yield 11 pcs

170g plain flour
15g castor sugar
¼ tsp salt
2 tsp baking powder
140g cheddar cheese, grated
57g unsalted butter, melted
100g fresh milk
120g yogurt
1 egg
½ tsp black pepper, grounded

Garnish:

Mix together
25g Cheddar cheese, grated
25g Parmesan cheese, grated
A dash paprika

Method:

Preheat oven to 190°C.  Grease and lined 12 muffin tray.

In a bowl, mix flour, salt, baking powder, sugar and cheese together.

In a separate bowl, whisk fresh milk, egg, yogurt and melted butter until well combined.

Add milk mixture into the flour mixture and mix until combined.

Scoop batter into muffin pan and sprinkle garnish over the top.

Bake for 20 mins or until golden brown and skewer came out clean.


Enjoy!


Sunday, 5 February 2017

Radish Cake

While doing my grocery shopping, I suddenly craved for my mom's Radish Cake and unfortunately I cannot remember the weight of the radish that I have to buy.  Ended up I have lesser than required the amount and I was too lazy to run to the supermarket to buy another radish.

So I just substituted the balance with red carrot instead.  It didn't not affect the texture at all, in fact, I quite like the colour it ends to it.

I brought this to a gathering and am happy that everyone liked it.


Findings: The texture is soft and yet hold it shape.  I should have steam in a 9" tray instead of a 10" as I prefer a taller cake but then again, I make it up by cutting a thicker slice.

If you prefer a taller cake, steam in a smaller tray but need to extend steaming time.

What you need: 

900g shredded white radish (strained)  (I added 300g carrot to make up the difference)
750ml water (410ml + 340ml)
76g Chinese sausage, chopped finely
38g dried shrimps, soaked, roasted and chopped finely
5 dried mushroom, soak and slice finely
5 dried scallops, soak 
3 tsp salt
1 tbsp sugar
2 tsp sesame oil
Pepper

340g rice flour
2 tbsp tapioca flour

For garnish:  (I forgotten about this)

6 shallots, sliced thinly and fried till crispy 
Spring onions

Method:

Heat up work and sauteed sausages until fragrant.  

Add in the mushroom, dried scallop, dried shrimp and fry until fragrant.

Combine radish and add 150ml water.  Let it simmer over low heat for 10 to 15 mins.

Mix rice flour, tapioca flour and 600ml water to make into a batter.  Add in sugar, salt, sesame oil and pepper.

Stir the flour batter into the radish mixture and continue to cook until it thickens.  Remove.

Pour the thickened mixture to an oiled 10" tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula..

Test, if not cook, another further 10 mins.

Cool thoroughly before cutting.

Garnish with dried shallots and spring onions.


Enjoy!