_JuLiA_ 0 Report post Posted January 9, 2010 hi all... i'm back to post some of my products again... here are my bakes... oreo cheesecake (no bake) lemon cupcakes chocolate cupcakes with chocolate icing & cream cheese icing Share this post Link to post Share on other sites
_JuLiA_ 0 Report post Posted January 9, 2010 chocolate x'mas tree cookies for colleagues butter cookies Share this post Link to post Share on other sites
BunBun 5 Report post Posted January 9, 2010 Wah Julia, very nice. You can be a Baking Queen de. Your cupcakes filled out quite nicely, mine doesn't fill out properly to a nice height or near flat surface. It's like a big mountain peak surface when its done Share this post Link to post Share on other sites
Lily 0 Report post Posted January 9, 2010 chocolate x'mas tree cookies for colleagues butter cookies Wah very impressive cupcakes you hav...can share the recipe?? Share this post Link to post Share on other sites
_JuLiA_ 0 Report post Posted January 9, 2010 Lemon cupcakes 2 cups cake flour 2 1/2 tsp double-action baking powder 3/4 tsp salt 90g unsalted butter 200g caster sugar 1 large egg 1 tsp vanilla extract zest of 2 lemons 250ml milk 1. Preheat oven to 190degC. Line muffin tins with paper liners. 2. Sift flour, baking powder and salt together. 3. Cream butter and sugar together until well blended. Beat in egg, vanilla extract and lemon zest (best to zest directly into the bowl). 4. In three additions, add the milk and flour mixtures alternating between the two. 5. Fill each muffin hole just over half-full. Bake for 18-20 minutes, until risen, springy and slightly golden. Cool 10 minutes in tin; transfer to wire rack and cool completely. Chocolate cupcakes 150g butter, softened 150g castor sugar 175g self-raising flour 3 eggs 2 tbsp cocoa powder 1 tsp vanilla extract 1. Preheat oven to 180degC. Line muffin tins with cupcake cases. 2. Crack the eggs into a cup and beat lightly with a fork. 3. Place all the ingredients in a large bowl. 4. Beat with an electric mixer for 2 minutes, until light and creamy. 5. Divide the mixture evenly between the cake cases. 6. Bake for 18-20 minutes until risen and firm to touch. 7. Allow to cool for a few minutes and then transfer to a wire rack. 8. Allow to cool fully. Share this post Link to post Share on other sites
Lily 0 Report post Posted January 9, 2010 Lemon cupcakes 2 cups cake flour 2 1/2 tsp double-action baking powder 3/4 tsp salt 90g unsalted butter 200g caster sugar 1 large egg 1 tsp vanilla extract zest of 2 lemons 250ml milk 1. Preheat oven to 190degC. Line muffin tins with paper liners. 2. Sift flour, baking powder and salt together. 3. Cream butter and sugar together until well blended. Beat in egg, vanilla extract and lemon zest (best to zest directly into the bowl). 4. In three additions, add the milk and flour mixtures alternating between the two. 5. Fill each muffin hole just over half-full. Bake for 18-20 minutes, until risen, springy and slightly golden. Cool 10 minutes in tin; transfer to wire rack and cool completely. Chocolate cupcakes 150g butter, softened 150g castor sugar 175g self-raising flour 3 eggs 2 tbsp cocoa powder 1 tsp vanilla extract 1. Preheat oven to 180degC. Line muffin tins with cupcake cases. 2. Crack the eggs into a cup and beat lightly with a fork. 3. Place all the ingredients in a large bowl. 4. Beat with an electric mixer for 2 minutes, until light and creamy. 5. Divide the mixture evenly between the cake cases. 6. Bake for 18-20 minutes until risen and firm to touch. 7. Allow to cool for a few minutes and then transfer to a wire rack. 8. Allow to cool fully. Many THANKS!!! I will definitely try them!!! Share this post Link to post Share on other sites
BunBun 5 Report post Posted January 9, 2010 (edited) Quote you first. :notti: make it sound like a harem in here Indeed very nice!!!Wow!she queen i King... we are not couple lei! Too many queen here.. so i got lots of mistress I've done both vanilla and chocolate sponge cake. I think the type of flour, temperature and of course the double-action baking powder (big player) plays in the whole thing depending on recipe. Norm, I use all-purpose flour and sometimes the baking soda/powder or the double baking powder when called for it. I'm thinking of switching to cake flour since cake flour is the best for sponge cakes, genoise and some cookie batters. While self-raising flour or all purpose flour would be best for heavy/rich cakes The temperature listed in recipes - we can't follow to a T 'cause the problem is the temperature varies with the oven type/brand. Even electrical voltage for appliances overseas differs from here. It will be either too hot or too low even if you're following the temperature in the recipe. I usually drop 10-20 deg off the temperature in the recipes (for american recipes only) The cup cake did not erupt like volcanos..u didnt put any soda powder ah?Not required? I would like to try sponge cake one day,anyone do before here? Please teach.... Edited January 9, 2010 by BunBun Share this post Link to post Share on other sites
enrisa 0 Report post Posted January 10, 2010 Hi all here's some of my creations in the past Itching to start baking again since I've just moved in. Am thinking pineapple tarts! Yummm (but i've been hearing how tedious it is to make) The famous Strawberry Jellyheart. This version of mine is SUGAR-FREE! Haha, i'm under strict diet so I whipped up a sugar-free and fat-free version. the only thing that's probably 'fat' in that sense is the base - light digestive and butter Simple Chocolate Macarons Christmas Tree cake-pops Happy baking everyone! Share this post Link to post Share on other sites
Angel81 1 Report post Posted January 11, 2010 Hi JuLia, nice cupcakes! And ur xmas tree cookies look great too. Enrisa, I love the macarons' pic. Looks great. Share this post Link to post Share on other sites
ling3bzr 0 Report post Posted January 21, 2010 rondy.. what's the cube thing in the pasta? looks v yummy lae... and how to prepare huh?? can share share?? Share this post Link to post Share on other sites
Chinchye 0 Report post Posted January 22, 2010 Wa, this blog really makes me HUNGRY!!! Haha.. the cakes, biscuits, cookies all so professionally done.. Hungry!!!! I think u all should combine and open an eatery shop.. I will be ur 1st customer!! =) Share this post Link to post Share on other sites
CJREDDEVIL 0 Report post Posted January 24, 2010 My own created japanese Pasta hey rondy.... you can cook huh...!.. ...looks beli the yummy leh..... .. Share this post Link to post Share on other sites
CJREDDEVIL 0 Report post Posted January 30, 2010 I was at chinatown hawker center last weekend and on hearing that there is a stall selling xiao long bao better than ding tai fong, i went there to Q and purchase 2 crate.While waiting,I saw how they wrap and decide to try my hand on it today First,I prepare the dough-flour+water and make a small round ball out of it Mixed the mince meat and scallion with oyster sauce and a dash of salt together. I added chinese mushroom today cos I think it would taste nice Flatten the dough and wrap the meat within by pleating it. Then u are set to steam the xiao long bao There u go~the end result... hey rondy, nice try & result looks good & yummy..... ........ermmm.....xiao long bao inside have juice like soup ....does yours got juice too? cheers! Share this post Link to post Share on other sites
CJREDDEVIL 0 Report post Posted January 31, 2010 hi Devil..the juice not as much as what i tasted outside...Wonder any king/queen can advice here? hey, during a trip to china-shanghai at a xiao long pao restaurant, a chef gave me a tip on how the soup was made inside the "bao". all the ingredients/stuffs are prepared into a small-size cup, frozen it as ice cube, taken out from the fridge just before it is wrap-up with the flours as "bao", so the "frozen ice ingredients" inside the "bao" will melts during the steaming process and thus becomes soup-like inside of "bao".......of cuz, how to prevent the soup form sipping out of the "bao" ....that is the skill of making the flour......uhmmm... .dunno correct boh leh....????..... . Share this post Link to post Share on other sites
melvin 0 Report post Posted January 31, 2010 hey, during a trip to china-shanghai at a xiao long pao restaurant, a chef gave me a tip on how the soup was made inside the "bao". all the ingredients/stuffs are prepared into a small-size cup, frozen it as ice cube, taken out from the fridge just before it is wrap-up with the flours as "bao", so the "frozen ice ingredients" inside the "bao" will melts during the steaming process and thus becomes soup-like inside of "bao".......of cuz, how to prevent the soup form sipping out of the "bao" ....that is the skill of making the flour......uhmmm... .dunno correct boh leh....????..... . yup! thats the way soup is made.... Share this post Link to post Share on other sites
