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Deelish Bakes



Seriously, this is a very moist and soft cupcake recipe. I really like it. Here is the recipe for 12 medium cupcakes, but my silicone cupcake liners are smaller ones, so it yielded about 18 cupcakes.

Ingredients:
Flour 150g (1+1/4 cups)
Sugar 130g (2/3 of a cup)
(150g if you like a sweeter taste)
Salt 1/4 tsp if you use unsalted butter
Butter 150g (2/3 of a cup) (I've used unsalted)
Vanilla 6g (1&1/2 tsp)
Egg 143g (3 eggs)
Baking powder 3g (1tsp)
Baking soda 1g (1/2 tsp)

Method:
Preheat the oven.
Follow the steps in the video recipe.
First bake at 160°C for 17mins then increase the temperature to 180°C and bake for 3mins more to brown the top.
Temperature could be little different oven to oven, you know your oven better.


The frosting here that I have used is Philadelphia cream cheese frosting. Just the whole tub of 200g cream cheese and 1 cup of icing sugar. Whisk them til combined. My daughter chose pink, so I added a pinch of red food coloring powder to give it a sweet pastel pink color for the frosting.
November 10, 2017 No comments

I can't bear to cut it really. This is really a recipe that I like a lot. Officially, this is my second 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh and delicious! Totally worth it to make the pastry pie crust from scratch than buying the frozen pre-made ones. Here's the recipe:


Pastry Crust:

2 cups of plain flour

1 teaspoon of salt

¾ of a stick (90 grams) butter

5 tablespoons of cold water

Milk (for brushing the crust)

The other reason this recipe is lovely is that it is EGGLESS. For making this big pie with the Silicone Pie mold that I have, I am using double this recipe (so 4 cups of flour, 2 tsp salt, 180g butter, 10T cold water). I still have about 100g of the pastry remaining.

If you wish to make it with Apples, the filling recipe is:

Filling:

80 mL or 1/3 cup of white sugar

80 mL or 1/3 cup of brown sugar

¼ teaspoon of salt

1 teaspoon cinnamon

½ teaspoon nutmeg

3 tablespoons of flour

6-8 medium-sized apples

1 teaspoon lemon juice


Instructions:
  1. Preheat oven to 200ºC
  2. Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
  3. Slowly add the cold water.
  4. Knead with floured hands and form a large dough.
  5. Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
  6. On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
  7. Slowly lift the flattened dough off (with a rolling pin).
  8. Unroll over the pan gently.
  9. Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
  10. Place the pie shell in the refrigerator. Prepare the filling.
  11. Peel and slice the apples, chop them into 1/2 inch cubes.
  12. In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
  13. Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
  14. Remove the pie shell from the refrigerator and spread out filling.
  15. Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
  16. Cut off overhanging excess pastry.
  17. Press the edges down into the rim (this step is important, to prevent the strips from popping up)
  18. I use the 'tree' shaped cookie cutter, and cut out pieces of it and surround the pie like a border.
  19. Brush with milk to help brown the crust. Dust with sugar.
  20. Bake at 200ºC for 15 minutes.
  21. Turn down to 190ºC for 45 minutes. 
  22. Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes). 
  23. Serve. It was really delicious especially with a glass of milk :)


November 08, 2017 No comments


I really like this recipe. This is my first 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh! Totally worth it to make the crust from scratch than buying those pre-made ones from the frozen section of supermarkets. Here's the recipe:

Crust

2 cups of plain flour

1 teaspoon of salt

¾ of a stick (90 grams) butter

5 tablespoons of cold water


Milk (for brushing the crust)

Filling
80 mL or 1/3 cup of white sugar

80 mL or 1/3 cup of brown sugar

¼ teaspoon of salt

1 teaspoon cinnamon

½ teaspoon nutmeg

3 tablespoons of flour

6-8 medium-sized apples

1 teaspoon lemon juice


Instructions:
  1. Preheat oven to 200ºC
  2. Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
  3. Slowly add the cold water.
  4. Knead with floured hands and form a large dough.
  5. Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
  6. On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
  7. Slowly lift the flattened dough off (with a rolling pin).
  8. Unroll over the pan gently.
  9. Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
  10. Place the pie shell in the refrigerator. Prepare the filling.
  11. Peel and slice the apples, chop them into 1/2 inch cubes.
  12. In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
  13. Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
  14. Remove the pie shell from the refrigerator and spread out filling.
  15. Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
  16. Cut off overhanging excess pastry.
  17. Press the edges down into the rim (this step is important, some of mine popped up during baking)
  18. Brush with some milk to help brown the crust. Dust with sugar.
  19. Bake at 200ºC for 15 minutes.
  20. Turn down to 190ºC for 45 minutes. (I made mine for 35minutes, so gauge this step depending on your oven)
  21. Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes). 
  22. Serve. It was really delicious especially with a glass of milk :)


November 07, 2017 No comments
Chocolate Sponge Cake Recipe
Ingredients:
5 large egg whites (160 grams)
1 teaspoon white vinegar
120 grams fine Sugar/or caster Sugar
4 large egg yolks (72 grams)
90 grams plain flour
30 grams cacao powder
1/2 teaspoon salt
20 grams oil (20 ml)
30 grams milk (30 ml)
1 teaspoon vanilla essence
pan size 18 cm

Baking temperature and time: 150°C for 35 minutes, and then 170°C for 3 minutes.



Video recipe, credit to Michael Lim



November 03, 2017 No comments

XLB, Xiao Long Bao, Soup Dumpling, Dim Sum (Chinese) 小笼包. On a snowy cold day, this is one of the most craved for dim sum item. I made it with real chicken broth gelatin cubes today. Guess they're not really difficult to make, just the key to this dish is PATIENCE!

Ingredients:

  • 3 pounds chicken backs or wings
  • 1/2 pound Chinese ham or slab bacon
  • 6 scallions, white separated, greens roughly chopped
  • 1-inch knob ginger
  • 1 tablespoon white peppercorns
  • Salt to season

  • For the Filling
  • 1/3 pound ground pork or chicken minced
  • 1/4 pound raw shrimp, peeled
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons sugar

  • For the Dough:
  • 2 cups all-purpose flour
  • 1 cup boiling water
  • Pinch of salt
  •  
  • For steaming: Napa cabbage leaves


    Instructions:
  • 1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 to 3 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
  • 2. Combine pork (or chicken), shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
  • 3. Meanwhile, place flour in the bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
  • 4. When broth becomes a gelatin, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
  • 5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls (each about 12 grams), making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under wet cloth until all of them are rolled out.
  • 6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
  • 7. Place a bamboo steamer over a wok with 2 inches of water. Place over moderately high heat until simmering. line steamer with napa cabbage leaves (is recommended as these green paper liners still will stick) and place dumplings directly on leaves. Steam until cooked through, about 15 minutes. Serve immediately, being careful not to break them.
November 02, 2017 No comments

I have made for the first time a dozen of mini sausage bread rolls. These are aiming for breakfast tomorrow morning or as our late afternoon snack today. I find the recipe very easy and here I would like to share it with you:

Ingredients:

3 cups of flour
1/2 tsp baking powder
10g of fresh yeast
1/4 cup warm water
2 tablespoons sugar
12 mini sausages
50g butter
1 tsp salt
1 egg
1 yolk
Dash of milk
Sesame seeds

Instructions:

  1. Activate the yeast by combining warm water with fresh yeast and sugar. Wait for 20 minutes til bubbles foamy appears.
  2. Add that to the flour, baking powder, salt and egg. Mix it til smooth dough is formed.
  3. Let dough rest for 30 minutes in a covered warm bowl.
  4. Punch down to let air escape and smooth it into a ball of dough of size like before.
  5. Divide into two parts, and roll it out into a rectangular piece.
  6. Cut into 8 equal long strips.
  7. Twirl each strip and coil it around the mini sausage. Tuck in the ends and that side down on the tray with parchment paper.
  8. Repeat on all mini sausages.
  9. Let them rest for about 45minutes to one hour.
  10. Prepare egg wash with egg yolk and dash of milk. 
  11. Brush on each bread roll and add sesame seeds toppings.
  12. Bake in the oven at 190 deg C for 15 minutes.


Enjoy
November 01, 2017 No comments


For Lasagna Pasta Sheets, I handmade with 3 eggs and 400g of flour, salt, one tablespoon of Olive oil and about half cup of water. The dough rested for about 30minutes before I rolled them to thin sheets with my pasta machine. This is one of the greatest investment in making a good lasagna. With a pot of hot boiling water, add a teaspoon of salt, place gently the sheets (maximum 2 at a time), for about 2 minutes to cook the lasagna pasta sheets. 

Besides, for the first time, I made the Bechamel sauce as one of the layers. Béchamel sauce, the Mother of sauces, is also known as white sauce. It is made from a white roux (butter and flour) and milk. This is the 'magic' in this Lasagna, honestly, it made the whole lot of difference in all the Lasagna. 

Today's version of lasagna is using Heinz Tomato Pasta sauce (with basil and sun-dried tomatoes), straight from the can. I lightly brown some diced onions and added the 350g of minced beef (Kodune-hakkliha from Saaremaa) pork (50%), beef (50%) Fat content less than 30 per cent. Collagen/animal protein ratio below 18. When this mixture is cooked, I sprinkled some Oregano spices and grind about 3/4 of it to smaller bits with a food processor. Then combined it back to the 1/4 for some 'texture' in the taste.

Then for the cheese layer, I used the Cheddar slices. 

So now the layering begins when all the ingredients are prepared, ready to assemble. Start with a large casserole, lightly butter the whole base or for my case, I use a baking paper to prevent any sticking. Then the first layer of pasta sheet, a layer of tomato sauce with the minced meat, third layer, the Bechamel sauce, forth layer cheese and then repeat. After about 6 repeats, you should be ready to place it to bake in a 190 deg C preheated oven for 25 minutes. Viola! 

Very delicious!!!!! #noturningback #lasagna #bechamel #recipe #foodporn








October 29, 2017 No comments
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