Back to baking ..... delightful!

I couldn't explain in words how delightful I am these days, not only I am back to UK where a place I love but also back to baking after so long away from home. 

The first thing that comes to my mind is muffins, easy, simple yet so comforting with a cup of tea.  As long as I have butter, flour, sugar, sour cream, yummy muffins can be produced within 40 mins.

 Blueberries muffins

This is a receipe that I used most often from Ina Garten but adjust some of the sugar and butter amount which suits me better.  The muffins come out perfect every time and the best thing I love about this recipe is the crust of the top and the moist and softness inside.  What a perfect combination.

Ingredients for 6 muffins

80 gm butter (room temperature)
110 gm granulated sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
4 ounces of sour cream
1/8 cup of milk
156 gm all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blueberries 

Method

Preheat the oven to 175 degrees C.  Prepare 6 paper liners in muffin pans.

Use the electric mixer on medium to high speed, cream the butter (room temperature) and sugar until light and fluffy, you will see the pale yellow colour when it's done, about 5 minutes.  With the the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.  Don't over mixed the batter.  Fold in the blueberries with a spatula and be sure the batter is completely mixed.  

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 20 to 25 minutes, until the muffins are browned on top and a cake tester comes out clean.  

See.. how easy it is to have these yummy muffins to be made.  If you would like to make more, double the ingredients. And you can always store away some muffins into your freezer, all you need is to pop them back to a preheat oven to 160C then you can enjoy a warm and crusty top muffin.

Enjoy baking! And I would be so happy to receive your response to my blog if you like this receipe.

Lemon Pound Cake

Such a long time haven't got the time to really sit down to write this blog since I came to Singapore.  Not that I didn't bake these days, I did, yet I just don't have the mood to put them on my blog.... don't know why?  Anyway, I am coming back again, and guess what? I have made a very delicious lemon pound cake (receipe by Ina Garten) yesterday and it's really yummy.  I have tried a few different receipes like Raymond Blanc one but unfortunately it came out not as good as expected.  Therefore, I decided to try Ina's receipe which normally don't disappoint me with just half of her sugar quantity.  And finally.... it came out really moist, soft, tangy and the lemon icing on top is so good.  

Oh..... this serves so well with a cup of Earl Grey tea.... I am in heaven!

Lemon Pound Cake

 

Ingredients for baking 2 loaves:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided (I reduced to 1 cup)
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar, sifted (1 used 1 cup)
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 180 degrees C. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Enjoy......

Rock my cinnamon roll~

I fell in love with cinnamon when I was given a cinnamon roll by my friend one day. I can never forget the first bite of that bun. And from that moment, I swear to myself that I have to make one for myself. Now I can do it and thanks for those who are so generous to share their good receipes.

Try once and I am sure you would never regret, especially in a cold winter, a hot cinnamon roll really makes your day!

This receipe 12 rolls

Ingredients

1/2 cup milk

1/2 cup water

2 tablespoon butter

3/4 teaspoon salt

3 cups all purpose flour

2 1/4 teaspoons active dry yeast

1/4 cup white sugar

1 egg

3 tablespoon softened butter

3/4 teaspoon ground cinnamon

1/3 cup light brown sugar

1/3 cup sultana raisins (optional)

Glazing

1 cup confectioners' sugar

1 1/2 tablespoon melted butter

1/4 teaspoon vanilla extract

1 1/2 tablespoon fresh milk

Directions

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.

Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.

Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.

Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.

My 1st little Palmiers

Palmiers/Elephant Ears

Preparation Time : 25 mins

Cook Time : 15 mins

Serve : 20 cookies

Level : Intermediate

Ingredients

1 cup granulated sugar

1/4 teaspoon kosher salt

1/4 ground cinnamon

1 sheet puff pastry, defrosted

Directions

Preheat the oven to 225 C.

1) Combine the sugar and kosher salt. Pour 1/2 cup of the sugar/salt mixture on a flat surface such as wooden board.

2) Unfold sheet of puff pastry onto the sugar.

3) Mix 1/4 teaspoon of ground cinnamon with 1/2 cup of the granulated sugar.

4) Pour the sugar mixture on top of the pastry, spreading it evenly.

5) With a rolling pin, roll the dough to its 13 by 13" square and the sugar is pressed into the puff pastry on top and bottom.

6) Fold the sides of the square toward the centre so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will then have 6 layers.

7) Slice the dough into 3/8" slices and place the slices, cut side up, on baking sheets lined with parchment paper.

8) Bake the cookies for 10 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 5 to 8 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Now, sit back and enjoy your lovely palmiers!

Meringue Ice Cream Cake with Summer Berries ~

japanese cheese cake

Japanese Cheese Cake (adapted from Kevin Lam)

Preparation Time: 30 mins
Baking Time: 30 mins
Level: Easy


You'll need:-

(A) Soft cream cheese 200 g (you can have light soft cream cheese)
Corn starch 30 g
Caster sugar 40g
Egg yolks 3
Milk 50g
Lemon juice 2tsp
Salt 1/4 tsp

(B) Egg white 3
Caster sugar 50 g
Cream of Tartar Powder 1/2 tsp


Preheat oven to 180 C. Pour some hot water to a tray and put it in the bottom part of the oven (we called this water bath).

Use a spoon to crush the cream cheese repeatedly until creamy.

Add the rest of ingredients (A) and mix well.

Use an Electric Mixer to beat ingredients (B) for approx. 5 mins.

Fold 1/3 of (B) to (A) and blend quickly in 1 direction.

Fold the next 1/3 of (B) to (A) and blend quickly.

Add all of (A) back to the remaining (B) for the final mixing.

Line the tin with parchment paper and pour the batter to the tin.

Bake it for 25 mins. Leave the cake in the oven for 10 minutes as sudden temperature change would lead to collapse of the cake.

baileys chocolate cheesecake - all time favourite!

Today is my neighbor, Lei's birthday. I want to make her a birthday cake. What should I make? Well, who would say 'no' to a gooey chocolate cake..... so I decide to make her a chocolate cheesecake.

As Ina said, chocolate cake is never going to feel like chocolate without a tint of coffee. This time my chocolate cake incorporates a substantial flavor of Baileys, an Irish cream coffee liqueur. And it tastes just perfect.

I am pretty confident that Lei would love this cake, soft, moist and so chocolatey ... hope this cake would serve a sweet memory for her birthday this year..... xx



This cake serves 8
Preparation time: 30 mins
Baking time: 1hr 20 mins
Level: Easy

Baileys Chocolate Cheesecake

You'll need:

175 g chocolate biscuit crumbs (you can buy McVities chocolate or dark chocolate biscuits)
25 g icing sugar *
5 Tbsp cocoa powder
25 g butter, melted
200 g cream cheese, softened (you can choose light cream cheese)
150 g caster sugar *
4 Tbsp cocoa powder
3 Tbsp plain flour
3 eggs
125 g Italian Marscapone cheese or soured cream
4 Tbsp Irish cream liqueur (you can buy Baileys)


Preheat oven to 180 C. Put the biscuits in a plastic bag and use a roller to roll it to tiny pieces. Then mix together the biscuit crumbs, icing sugar and 5 Tbsp cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 23cm loose-bottomed or spring form cake tin. Bake in preheated oven for 10 mins; set aside. Increase oven temperature to 230 C.


In a large bowl, combine cream cheese, caster sugar, 4 Tbsp cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the marscapone cheese (or soured cream) and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.

Bake at 230 C for 10 mins. Reduce oven temperature to 120 C and continue baking for 60 mins.

With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving.

If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs or icing sugar. It makes a lot difference.

* the amount of sugar I used was just about half of the original receipe, and I think it tastes just fit. If you prefer a sweeter cake, you can always adjust the amount to your taste.