Wednesday, March 16, 2011
Saturday, March 5, 2011
Aunty Wan's Mango Swiss Roll
Cake Ingredients
4-5 eggs
60g plain flour
3/4 tsp baking powder
80g castor sugar
100ml milk/juice
2 ounce (60ml) cooking oil
Cream Ingredients
1/2 gelatine teaspoon - add with 1 tbsp of warm water
Thickened cream
2-3 sugar teaspoon
Preheat oven to 180deg.
Sponge Cake
1. Mix flour and baking powder, sieve twice
2. Separate egg white and egg yolk
3. Add milk into egg yolk and beat then add cooking oil
4. Sieve flour into (3)
5. Add cream of tartar into egg whites and whip on high speed till become white stiffed foam.
6. Add sugar into egg whites progressively in 3 batches.
7. Fold egg white mixture into egg yolk mixture slowly.
8. Sieve combined mixture into cake tray lined with baking paper.
9. Bake for 18 minutes.
Tip: Sieving the combined mixture makes the cake texture silky smooth.
Cake cream
Whip the cream and watered gelatine
Before the cake turns cold, i.e. while it is warmish, spread cream onto cake and roll.
Option: Chop fresh mangoes and add onto cream.
Bon Appetite!
4-5 eggs
60g plain flour
3/4 tsp baking powder
80g castor sugar
100ml milk/juice
2 ounce (60ml) cooking oil
Cream Ingredients
1/2 gelatine teaspoon - add with 1 tbsp of warm water
Thickened cream
2-3 sugar teaspoon
Preheat oven to 180deg.
Sponge Cake
1. Mix flour and baking powder, sieve twice
2. Separate egg white and egg yolk
3. Add milk into egg yolk and beat then add cooking oil
4. Sieve flour into (3)
5. Add cream of tartar into egg whites and whip on high speed till become white stiffed foam.
6. Add sugar into egg whites progressively in 3 batches.
7. Fold egg white mixture into egg yolk mixture slowly.
8. Sieve combined mixture into cake tray lined with baking paper.
9. Bake for 18 minutes.
Tip: Sieving the combined mixture makes the cake texture silky smooth.
Cake cream
Whip the cream and watered gelatine
Before the cake turns cold, i.e. while it is warmish, spread cream onto cake and roll.
Option: Chop fresh mangoes and add onto cream.
Bon Appetite!
Sunday, February 13, 2011
Banana + Pear Muffins
These muffins are moist and super light texture.
Ingredients - 5 large muffins
2 over ripened bananas
2 small over ripened pears (skin off)
1 x-large egg
70g butter
2 tsp cinnamon powder
1 tsp nutmeg powder
Pinch of seasalt
1/4 cup raw/castor sugar
1/2 tsp baking powder
1 3/4 cup self raising flour
1/3 cup milk
1/2 lemon - juice
Preparation
Butter sides and line 5 ramekins/muffin baking tray with baking paper.
Preheat oven to 200deg C (fan force).
Cut butter into small squares and place on a heated plate - this will warm up butter and melt nicely.
Mash bananas and pears, and mix with the lemon juice, a bit of cinnamon and sugar (fruit mixture).
(The lemon juice keeps the fruits looking fresh in colour)
Mix all the flour, seasalt, remaining cinnamon, nutmeg powder, with most of sugar (dry mixture).
Make a well in the dry mixture. Pour melted butter, and using a fork, gently combine the ingredients, until crumbly breadcrumbs like texture.
Whisk egg till pale yellow, add milk, whisk till foamy, then add sugar and whisk (egg mixture).
Pour fruit mixture and milk mixture into the buttered dry mixture.
Slowly stir with large metal spoon until flour evenly moistened. Do not over stir or whisk, to prevent flour from "glutenising".
Pour mixture into the ramekins.
Bake for 17 minutes.
Remove from over, and cool on rack for 1 hour before eating.
Options: Stir in a dozen or so of dark chocolate chips into the middle, and have melted choc chip banana muffin!
Bon Appetite!
Ingredients - 5 large muffins
2 over ripened bananas
2 small over ripened pears (skin off)
1 x-large egg
70g butter
2 tsp cinnamon powder
1 tsp nutmeg powder
Pinch of seasalt
1/4 cup raw/castor sugar
1/2 tsp baking powder
1 3/4 cup self raising flour
1/3 cup milk
1/2 lemon - juice
Preparation
Butter sides and line 5 ramekins/muffin baking tray with baking paper.
Preheat oven to 200deg C (fan force).
Cut butter into small squares and place on a heated plate - this will warm up butter and melt nicely.
Mash bananas and pears, and mix with the lemon juice, a bit of cinnamon and sugar (fruit mixture).
(The lemon juice keeps the fruits looking fresh in colour)
Mix all the flour, seasalt, remaining cinnamon, nutmeg powder, with most of sugar (dry mixture).
Make a well in the dry mixture. Pour melted butter, and using a fork, gently combine the ingredients, until crumbly breadcrumbs like texture.
Whisk egg till pale yellow, add milk, whisk till foamy, then add sugar and whisk (egg mixture).
Pour fruit mixture and milk mixture into the buttered dry mixture.
Slowly stir with large metal spoon until flour evenly moistened. Do not over stir or whisk, to prevent flour from "glutenising".
Pour mixture into the ramekins.
Bake for 17 minutes.
Remove from over, and cool on rack for 1 hour before eating.
Options: Stir in a dozen or so of dark chocolate chips into the middle, and have melted choc chip banana muffin!
Bon Appetite!
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