Butter Cake

Butter Cake

牛油蛋糕

Ingredients:
250g salted butter
180g caster sugar
5 eggs
230g plain flour
1/2 tsp baking powder
50g milk
1/2tsp vanilla extract

Steps:
1. Cut room temperature butter into small pieces.
2. Beat butter and add in castor sugar using electric mixer. Start with low speed to medium speed until light, pale and fluffy. Scrape side from time to time.
3. Add in egg one by one and keep mixing until well combined after adding each egg.
4. After 4th egg, add in 1 tbsp of plain flour and mix well.
5. Add in final egg and continue mixing.
6. Add in remaining flour, mix and add in milk.
7. Continue mixing until everything well combined.
8. Add in vanilla extract and fold using spatula.
9. Pour into lined cake tin and tap few times on worktop.
10. Bake at preheated oven at 180c (45mins)

Source : https://www.youtube.com/watch?v=r007joWUqNY

Honey Lemon Butter Cake

Honey Lemon Butter Cake

蜂蜜柠檬牛油蛋糕

Ingredients:
250g butter
4 egg yolks
200g self raising flour
1 tbsp poppy seed (optional - can add into flour)
120g sugar
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2tsp salt (omit if using salted butter)

4 egg whites
50g castor sugar
1/4 tsp cream of tartar

8" round or 7" square pan

Method：
1. Cream butter with sugar using mixer until pale and creamy.
2. Add in egg yolks one by one, beating well to combine.
3. Add 1/3 of flour followed by half the honey lemon juice, and another 1/3 flour and balance of juice.
4. Add in last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with mixer. Scrap down as needed to get a smooth batter. Set aside.
5. In a clean bowl, whip egg whites until frothy before adding cream of tartart and gradually adding sugar until firm peaks formed.
6. Add in 1/3 of meringue into the yolk batter and mix well.
7. Pour the batter into remaining meringue and fold until evenly mixed.
8. Pour into prepared pan and place the cake into another bigger pan.
9. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake.
10. Bake at 170c (50-55mins) on lowest level.
11. Remove ramekin half way through the baking time.

Source : https://jeannietay.wordpress.com/2019/01/24/honey-lemon-butter-cake/

Portuguese Tart

Portuguese Tart
(make 6pcs)

Kawan puff skin


Filling:
50ml milk
50ml whipping cream
20g castor sugar
1 whole egg
1 egg yolk
8ml rum wine

Steps:
1. Preheat oven at 240c.
In a pot, add in milk, whipping cream and castor sugar and cook in low heat until sugar dissolves.
2. Off heat and keep aside till warm.
3. In another bowl, whisk egg using balloon whisk.
4. Add in step 1 slowly while keep stirring.
5. Sieve.
6. Place a piece of kitchen towel on top of a cup and pour the filling through it to remove bubbles.
7. Pour the filling into puff skin for 80% full.
8. Bake at 220c (10mins), 190c (10-12mins)
    * the purpose for high temperature at start is to let the skin expand immediately and in shape.

補充:
1.若使用市售冷凍酥皮,做法是將多片的冷凍酥皮一片一片
   接起來捲成直徑約5cm圓柱狀
2.市售酥皮較不會回縮,麵皮桿壓大小與塔模大小相同即可
3.市售酥皮烘烤溫度約200度c烘烤15分鐘,再將溫度調整成
   180度c烘烤至蛋塔呈現金黃色即可
4.倒蛋液的時候,紙巾只要鋪在蛋液上這樣倒就可以.這樣倒
   的時候蛋液上方會跟紙巾摩擦就不會產生氣泡,並不是從紙
   巾過濾出來.

Source : Filling - https://caroleasylife.blogspot.com/2009/12/blog-post_2572.html

Chocolate Castella Cake

Chocolate Castella Cake

台湾古早味巧克力蛋糕

Ingredients:
50g/4tbsp Vegetable oil
25g/4tbsp Cocoa powder (sieved)
65g/5 tbsp Cake flour (sieved)
90ml milk
5 egg yolk

5 egg whites
70g/9tbsp sugar
1/4tsp salt
dark chocolate bar
chocolate chips

6" x 6" x 3" cake tin

Steps:
1. Line cake tin with baking sheet.
2. Heat up vegetable oil on pot and remove.
3. Add in cocoa powder and cake flour and mix evenly using balloon whisk.
4. Add in milk and stir to let everything combine evenly.
5. Add in egg yolk and keep mixing.
6. In a clean bowl, beat egg whites using mixer until bubbling.
7. Add in sugar in 3 batches and beat until meringue formed.
8. Fold in 1/3 meringue into chocolate batter and fold using balloon whisk until well combined.
9. Pour the batter into remaining meringue and keep folding using balloon whisk.
10. Pour 2/3 batter into cake tin.
11. Grate some dark chocolate to cover the top of batter layer.
12. Continue to pour remaining batter into cake tin.
13. Garnish with chocolate chips on top.
14. Tap few times on worktop to eliminate air bubbles.
15. Add hot water into another bigger mold.
16. Put the batter mold into the bigger mold.
17. Bake in water bath method at 150c (50-60mins)
18. Remove from cake tin. Peel off the baking sheets.
19. Cut and serve.

Source : Youtube/FB - Aaron - https://www.youtube.com/watch?v=uvfuu9FVagA

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

日式棉花芝士蛋糕

Ingredients A:

250g cream cheese
120g whipping cream
100g butter

Ingredients B:
1 tbsp lemon juice
1 tsp lemon zest
5 egg yolks
60g castor sugar
20g corn oil
Some salt
60g superfine flour

Ingredients C:
5 egg whites
60g castor sugar
1/4tsp tartar

8" x 3" cake pan

Steps:
1. Whisk Ingredients A in warm water bath till smooth.
2. While still warm, add in Ingredient B one by one -  egg yolk, castor sugar, corn oil and salt, lemon juice, lemon zest, and keep whisking.
3. Remove from water bath, add in flour and fold until smooth and put aside.
4. Preheat oven at 170c.
5. In a clean bowl, add in egg whites and beat until foamy.
6. Add in cream of tartar and beat till bubbles become small but still visible.
7. Gradually add sugar and beat until soft peak.
8. Fold 1/3 white into batter.
9. Add in batter into remaining meringue and keep folding.
10. Pour into cake pan and tap on worktop to release air bubbles.
11. Bake using water bath method for 150c (90mins)
12. When done, open oven door for 10mins for cake to cool down.
13. Remove from oven and let cake to cool down and keep in fridge for at least 2-3hours before cutting.

Source : https://jaclynsanbaking.blogspot.com/2016/04/japanese-cotton-cheese-cake.html

Pandan Chiffon Cake

Pandan Chiffon Cake

班兰雪纺蛋糕

Ingredients:
6 egg yolks
65g castor sugar
70g corn oil
40g pandan juice
50g milk
100g self-raising flour (sifted)
60g xx flour (sifted)

6 egg whites (cold)
65g castor sugar

Steps:
Pandan Juice:
Wash 8-9pcs medium size pandan leave, cut into small pieces and blend with 100ml water.

Cake:
1. Whisk egg yolk with castor sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, pandan juice, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

Source :  Mom

Orange Chiffon Cake

Orange Chiffon Cake

香橙雪纺蛋糕

Ingredients:
6 egg yolks
65g caster sugar
70g corn oil
30g fresh orange juice
1 whole orange zest
10g sunquick mandarin liquid
50g milk
100g xx flour (sieved)
60g xx flour (sieved)

6 egg whites (cold)
65g caster sugar

Steps:
1. Whisk egg yolk with caster sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, orange juice, orange zest, sunquick mandarin liquid, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

* May reduce castor sugar if orange is sweet.

Source :  Mom