Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Friday, March 15, 2013

Banana Sponge Cake





















Thanks to a fellow member,Neo in my group for sharing this lovely cake recipe.Her soft and fluffy looking cake made me wanted to bake one as soon as i reached home!

It did not disappoint me at all.Its cottonly soft,moist and fluffy.The folding part is a bit tedious but its worth all the work.Do try! This recipe is a keeper!

Makes:


  • 7" square tin



You will need:


  • 150g cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 130g sugar
  • 100g oil (i use canola)
  • 3 eggs
  • 200g bananas,sliced


The Preparation:
 
 
  1. Sift flour,baking powder and soda.
  2. Use mixer to whisk the bananas till slightly mashed.
  3. Add eggs and sugar,whisk to ribbon stage.
  4. Fold in (1.) using hand whisk till well combined.
  5. Fold in oil using hand whisk till well combined.
  6. Pour batter into greased and lined tin.


The Baking:


  1. Bake in a pre heated oven at 160°C for 40 minutes or till cooked
  2. Leave in tin for 20 minutes before removing to cool on rack.


Original recipe from:Banana Cake by Wen's Delight


~Indulge in what we make at DeQueenKitchen~

Wednesday, March 13, 2013

Cream Cheese Butter Cake


Wanted to make no bake marble cheesecake but ran out of digestive biscuits.With the adrenaline in me,i went to google for simple cakes that use cream cheese. As usual,a nice picture with simple ingredients and method always attract me. So i went ahead to make this cake.
 
For this cake,i would call it more like a butter cake than a pound cake as from what i know,pound cake traditionally means to use an equal ratio of  ingredients which consist of flour,sugar,butter and eggs which this recipe doesn't use(in equal ratio) and pound cakes are generally denser.
 
Anyway,whatever we call it,this cake is really good in texture.Soft,moist and light.It actually has a very similiar texture as the butter cake i usually make,less coarse though and the taste is slightly different because of the cream cheese. Do not expect a strong cream cheese taste you expect from a cheesecake.The addition of cream cheese made this cake taste more milky and perharps slightly salty.(since it replaced the milk in normal butter recipes?) Overall i quite like it! ;)
 
Makes:

  • 7" square tin


You will need:

  • 195g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches of salt
  • 200g sugar
  • 150g butter,softened
  • 140g cream cheese
  • 3 eggs
  • 1/2 teaspoon vanilla extract

The Preparation:
 
Clockwise:Creaming,Eggs added,Flour added,Ready!
  1. Sift flour,baking powder and soda.
  2. Cream butter,cream cheese and sugar till smooth,fluffy.
  3. Add eggs,one at a time,mix well in each addition.
  4. Add vanilla extract,mix well.(mixture should be smooth,a bit like mayo at this stage.
  5.  
  6. Add in (1.) till well combined.
  7. Pour batter into greased and lined tin.
  8.  

The Baking:

  1. Bake in a pre heated oven at 175°C for 45 minutes or till cooked
  2. Leave in tin for 20 minutes before removing to cool on rack.


Original recipe from:Cream Cheese Pound Cake by The Little Teochew

~Indulge in what we make at DeQueenKitchen~

Sugar Butter Bun

I am posting this entry for sharing purposes as i have a few enquires in my group on how i did it.So i guess others would be curious as well? Normally if i am using the same recipe(but making them in uninteresting different shapes/sizes),i don't blog about it cos i don't really want to mess up my blog.Its kind of annoying seeing similiar recipes keep coming up and a bit pointless,at least for me.After all this blog is to share with people who wish to try different varieties/versions/flavours of recipes. ;)

Okay,anyway,I did a few buns two days ago.One of them is my favorite sugar butter bun.After asking my group  Bread Queen-Meng Choo for advice on how to roll the bun,i did it! ;)

Assorted Buns Clockwise:Sugar Cheese,Nutella,Sugar Butter,Sausage























I am using my usual bread recipe.This time i substituted 20g of bread flour with wholemeal flour.
For this sugar butter bun,after i proof,divide and rest the dough,i rolled it into an oval shape.Here's how i did it,i followed this blog's instruction.Then after the 2nd proof,i used a scissors to cut the dough(the longer side,leaving about 1.5cm of both ends uncut).Then i placed a piece of butter into each of the slit and sprinkle sugar on them generously. Easy,ya?


TaDah! Done! Ready to go to the oven!






















~Indulge in what we make at DeQueenKitchen~

Tuesday, March 5, 2013

Wholemeal Cocoa Marble Bun


 
I am using this recipe but this time i remembered to use the correct flour! Ha! The result was soft and fluffy and chewy! My hubby ate 4 at one go!
 
For those who are curious how i shape this bun,please refer to this.Scroll to the bottom,you can tie a knot or braid it like what i did.
 
Makes:
 
  • 10 pieces fist size buns
 
You will need:

  • 155g bread flour
  • 15g wholemeal flour
  • 25g sugar
  • 1/4 tsp salt
  • 1/4 tbsp yeast
  • 105g milk
  • 20g butter
  • 1/2 teaspoon cocoa powder,mixed with warm water till paste-like.

The Preparation:

  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Divide dough into two equal portions.
  5. Add the cocoa paste to one of the portion and knead till well combined.
  6. Place doughs in greased containers,cling wrap it and proof for 45 minutes or till they double their sizes.
  7. Remove and divide them into small doughs(around 15g) and let them rest for 10 minutes.
  8. Roll one plain and one cocoa dough into leaf shape,stack the cocoa dough on top of the plain dough,roll and cut into half and stack the two pieces on top of each other and repeat.(total stack 3 times)
  9. Repeat for the rest of the doughs.
  10. Braid each dough and shape.
  11. Place shaped dough onto lined muffin tin,cling wrap and proof for 45 minutes.
  12. Brush the top with milk.


The Baking:

  1. Bake in a pre heated oven for 15-18 minutes at 170°C.
  2. Remove from baking tin immediately and cool on rack.

Tips:

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.


~Indulge in what we make at DeQueenKitchen~

Zebra Butter Cake

 

My first attempt on zebra cake.Considered pass ya? Hee~ I am using this recipe but used creaming method instead and added cocoa paste to 1/2 of the batter.
 
I like this recipe as it is soft and moist and i am sticking to this recipe for my butter cakes. =)
 
Makes:
  • 5.5" round tin
 
You will need:
  • 125g butter,softened
  • 90g sugar
  • 2 eggs
  • 30ml milk
  • 1/2 teaspoon vanilla extract
  • 100g self raising flour,sifted
  • 1 tablespoon cocoa powder,mix with warm water till paste like
 
The Preparation:
  1. Cream butter and sugar till pale and fluffy.
  2. Add eggs,one at a time,mix well.
  3. Add vanilla extract,mix well.
  4. Add milk,mix well.
  5. Fold in flour till well combined.
  6. Divde the batter into two portions.
  7. Add cocoa paste to one portion,mix well.
  8. Scoop about two tablespoonful of plain batter into the lined/greased tin,followed by cocoa batter.
  9. Repeat till batter are used up(towards the end,u might need to decrease to 1 tablespoonful).
  10. Hit the tin slightly on the countertop before sending it to the oven.
  11.  
The Baking:
  1. Bake in a pre heated oven for 20 minutes at 170°C then reduce to 150°C for 25 minutes or till cooked. (the reduction of temperature is to prevent the cake from cracking/cracking too much.)
  2. Leave in tin for 10 minutes before removing to cool on rack.
 
~Indulge in what we make at DeQueenKitchen~
 

Saturday, March 2, 2013

Wholemeal Bread


 

If you know me,you will know that i am not a wholemeal bread lover.I dislike the texture not so much on the taste though.My mum has been telling me that wholemeal bread is actually very healthy and since my little gal loves my homemade bread,i decided to give it a try.I am using Origins organic wholemeal flour here.

Having doubts on how much wholemeal to use,i asked my baking lover,Genie.She advised me not to replace too much on first try,maybe 10-15g.I was joking with her if tts the case i dunno how many times i have to bake to finish that 1kg pack!

Anyway,really thankful for her advice,the bread turns out great.The texture is just like the normal white bread i usually bake,just that i can taste wholemeal and yet not too overwhelming.I am using my usual bread recipe for this but halved the proportion.Also i mistakenly used the organic unbleached flour(duh!i must be dreaming!),no wonder i felt the dough was stickier than usual but luckily the outcome wasn't affected.

Makes:

  • 10 pieces fist size buns


You will need:

  • 155g unbleached flour(supposed to be bread flour)
  • 15g wholemeal flour
  • 25g sugar
  • 1/4 tsp salt
  • 1/4 tbsp yeast
  • 105g milk
  • 20g butter

The Preparation:


  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 30g) and let them rest for 10 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.


The Baking:

  1. Bake in a pre heated oven for 15-18 minutes at 170°C.
  2. Remove from baking tin immediately and cool on rack.

Tips:

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.


~Indulge in what we make at DeQueenKitchen~

Yuzu Chiffon

 
I had been trying a few flavours with this recipe.Recently i found out that adding corn flour makes the cake texture even better(from my pandan chiffon experience).Its soft,tender yet not too soft till u feel its mushy.As for the flavours,just replace the liquid with the flavour you want(eg mango yogurt/milk tea,etc.)
 
I am using 3 eggs for my chiffon as i love tall chiffon.If you just want a normal height chiffon,2 eggs would be good enough.Also i prefer chiffons with slight tinge of the flavour i am making,so if you wish to have a stronger taste,do add more for this case,yuzu paste/jam but do take note of the consistency of the egg yolk mixture as your chiffon might not rise properly if its too thick=too heavy.
 
Makes:
  • 15cm chiffon tin
 
You will need:

 
Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour   
  • 38g oil
  • 45g yuzu juice
  • 23g yuzu paste/jam(omit if using other flavours)
  • 3 egg yolks
 
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:
  1. Sift flour.
  2. Hand whisk egg yolks,oil,yuzu juice and yuzu paste till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased tin.

The Baking:
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
Tips:
  • Please refer to this.

~Indulge in what we make at DeQueenKitchen~