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Thank you!

Tuesday, June 19, 2012

Doughnuts (Krispy Kreme alike)





















After searching a few sites,i settled on this recipe which has quite a good number of reviews.The liquid seems a lot for this recipe,so i did not follow the exact method for fear of too wet dough.
Also due to time constraint,I did the sugar version,will try on the glazed version next time.=)

Doughnuts

Makes:
  • 12 regular size doughnuts

You will need:
  • 313g plain flour
  • 7g yeast
  • 56g sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 37g butter,softened
  • 176ml milk
  • 40ml water,warmed
  • Oil for frying

The Preparation & Cooking:
  1. Mix all dry ingredients in the mixer with a dough hook.
  2. Add egg,water,then milk-stop once a dough is formed.
  3. Add butter and continue to knead till dough is ready.(test for elasticity,if you can see a membrane when stretched,it is ready.)
  4. Leave dough to rise for 45 minutes.
  5. Roll dough out into arnd 1 cm thickeness.
  6. Cut with doughnut cutter.
  7. Leave to rise for another 45 minutes.
  8. Heat oil and fry each side for about 1 minutes till golden brown.(Low heat)
  9. Leave to cool slightly on rack.
  10. Dip doughnuts into castor sugar or icing(see below.)

Glazed icing

You will need:
  • 37g butter,softened
  • 125g icing sugar
  • 3/4 teaspoon vanilla essence
  • 2-3 tablespoons milk

The Cooking:
  1. Melt butter in a small pot.
  2. Stir in sugar and vanilla essence.
  3. Add milk to reach consistency.
  4. Dip doughnuts and leave on rack to set.
Original Recipe from:Krispy Kreme Donuts by Instructables

~Indulge in what we make at DeQueenKitchen~


Orange Chiffon Cake

 
The texture for this chiffon is slightly moister,it is something like japanese cotton cheesecake.Why? Because i whisked the eggwhites to soft peaks instead of the usual stiff peaks.Those who like the texture of japanese cotton cheesecake should try this. ;)

Makes:
  • 17cm tube tin

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
60ml orange juice
1/2 orange skin,grated
70g cake flour

(B)
4 egg whites
70g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Lemon Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~

Friday, June 8, 2012

Maple Syrup Chiffon Cake (II)






















I am using a recipe (i replaced honey with maple syrup) from the chiffon book that Eunice recommended.The recipes in this book doesn't require any baking agents or cream of tartar which i like.Remember i did a maple syrup chiffon?This one has a stronger maple taste but also has a stronger egg taste.Texture wise this is just as good.The most important difference is this does not use any baking powder or cream of tartar.I would add some vanilla essence in future to cover the egg taste.

Makes:
  • 17cm tube tin

You will need:

(A)
4 egg yolks
50ml oil(i used canola)
35ml milk
45g maple syrup
75g cake flour

(B)
4 egg whites
40g sugar

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 170°C for 30 minutes.(i add a foil on top at the cake after 15 minutes of baking.)
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Honey Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~

Thursday, June 7, 2012

My First Fondant Cake







































This is my first fondant cake.What do you think? I am using bc brownie mix,buttercream and marshmallow fondant.My first batch of mmf was so sweet that i redo another batch.This batch is good! Not too sweet and blends well with the cake!

For the buttercream:

Makes:
  • Enough for 6 cake pops plus a 8" cake.

You will need:
  • 150g butter(softened)
  • 75g icing sugar
  • 1/2 teaspoon vanilla essence
  • 1 1/2 tablespoon milk powder

The Preparation:
  1. Beat butter and sugar till pale and creamy.
  2. Add essence and milk powder till well combined.

For the fondant:

Makes:
  • about 500g fondant

You will need:
  • 200g marshmallows
  • 300g icing sugar
  • 1 tablespoon water
  • Some icing sugar to coat table/board

The Preparation:
  1. If using big marshmallow then cut into half.
  2. Add water,microwave for 1 min-high.
  3. Stir till all melted.(add colour as this stage if any.)
  4. Stir in 250g sugar till difficult to stir.
  5. Transfer to coated table/board.
  6. Knead and add in remaining sugar and more sugar as you knead till not sticky.
  7. Cling wrap and store in airtight container at room temperature.(it will harden a little so that its easier to deco.)
For the cake pop(makes 3)(simple version):
  1. Crumble some cake.(about 1 cupcake size)
  2. Add 1 tablespoon of buttercream and mix well.
  3. Roll the cake into balls.(If mixture is too dry,add more buttercream)
  4. Use the pop stick to leave an indent in the balls.
  5. Refrigerate the balls for 1 hour.(With holes facing down)
  6. Remove and coat the tip of the pop stick with melted chocolate.
  7. Insert into the hole made earlier.
  8. Refrigerate upright for another 15 minutes.
  9. Remove and deco accordingly with fondant.
(You can also dip the cake into melted chocolate and leave in fridge for 1 hour,before removing to deco.)

The Assembly:
  1. Crumb coat the cake and cover the with fondant.(you can crumb coat a day before and leave in fridge,remove from fridge on the day of decorating and let it sit till it comes to room temperature.)
  2. After covering and decorating,leave the cake at room temperature.Do not refrigerate as the fondant might weep.
~Indulge in what we make at DeQueenKitchen~



Monday, June 4, 2012

Egg Tarts





















I love egg tarts,not the ones with flaky crust though.Tried out this recipe i found online by Aunty Yochana.I amended the preparation method and some of the ingredients.The taste was good but i find the crust too thick and my baking time is longer than the recipe.(i took 30 mins.)I suggest looking at the video at Tips before you start.

Makes:
  • 12 tarts

You will need:

(A)Pastry
125g cold butter
60g icing sugar
230g plain flour
1/2 egg white
1 egg yolk
1/2 teaspoon vanilla essence
 
(B)Custard (I will half recipe as i used only half of these for the crust.)
280g milk
160g sugar
3 eggs
1 teaspoon vanilla essence

The Preparation:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg white,egg yolk and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup.

  • Remove the dough from the fridge and cut into equal portion.
  • Press the dough into the moulds.(No need to grease.)

The Baking:(I will pour the custard into the crust and bake together the next time as shown in the video below.)
  1. Bake the pastry for 10 minutes at 170°C.
  2. Remove and pour custard in.(80% filled.)
  3. Bake for another 10 minutes or till custard puffs up.(i used 20 minutes.)
  4. Remove from oven and leave on cooling rack.
  5. Unmould with care when slightly cooled.
  6. Serve warm or chilled.

Tips:
  • To know if the custard is cooked,shift the pan a little,if the custard is wobbly,it is not done yet.
  • You can also insert a toothpick into the custard.If it can stand on its own,it is done.
  • I looked up for videos on egg tarts and found the below.I am going to use the same method in baking next time! 

Original recipe from:Egg Tarts by Aunty Yochana

~Indulge in what we make at DeQueenKitchen~

Sunday, June 3, 2012

Steamed Banana Cake






















Pardon the ugly cake.Ha!This cake taste really good,something like the fried banana balls that you can find in malay stalls but this is softer and healthier of course as it is using the steaming method.

Makes:
  • About 20 cupcakes

You will need:
(A)
3 eggs
160g sugar

(B)
250g mashed bananas(use very ripe ones.)
1/4 teaspoon salt (i forgot this.)

(C)
50g milk

(D)
240g flour(i am using top flour.)
2 teaspoons double acting baking powder
1/2 teaspoon baking soda

(E)
90g corn oil(i am using canola oil.)

(F)
180g sultanas(i omitted these.)

The Preparation & Steaming
  1. Whisk (A) till ribbon stage.
  2. Add (B) till well combined.
  3. Add (C) till well combined.
  4. Add (D) till well combined.
  5. Add (E) till well combined.
  6. Add (F) till well combined.
  7. Pour into cupcake liners.
  8. Steam for 20 minutes.(for my electric steamer,i think i have to shorten to 15 minutes.)

Original recipe from:Banana Cake-Magic Steamed Cakes by Alex Goh

~Indulge in what we make at DeQueenKitchen~