Lava Cake

Airfried Lave Cake
气炸心太软
(Makes 3pcs) 

 

 

Ingredients:
150g butter
150g chocolate
3 eggs
65g sugar
50g cake flour
butter/vegetable oil
cocoa powder
 

Methods:
1. Melt butter with chocolate in double-boiled method and set aside.
2. Beat egg with sugar using balloon whisk until sugar dissolves.
3. Add in melted butter and chocolate and mix well.
4. Add in cake flour and mix well until no lump.
5. Brush ramekin/any mould with butter/vegetable oil.
6. Lightly coat with a thin layer of cocoa powder.
7. Pour in batter until 90% full.
8. Keep in fridge until the surface harden (around 30mins).
9. Preheat airfryer at 200c for 3mins.
10. Airfry at 200c for 10mins.
11. Let it cold a few mins and remove to plate.
12. Sprinkle some icing sugar and may serve with vanilla ice-cream.
13. Decorate with mint leaf.

Roulade - Swiss Roll

Roulade - Swiss Roll

Ingredients:

28cm mould

45g oil
55g milk
65g cake flour (sift)
4 egg yolk
1 tsp lemon juice

4 egg whites
40g caster sugar

Cream:
110g whipping cream
10g sugar

Method:
1. Preheat oven at 165c.
2. Heat up oil and add in milk and mix well.
3. Add in sifted flour and mix well.
4. Add in egg yolks and lemon juice and mix well.

5. In another clean bowl,  whip egg white with caster sugar until firm peak (中性發泡).
6. Turn into lower speed for another 10secs.
7. Mix 1/3 of meringue into egg yolk mixture and mix well.
8. Pour in the remaining and keep folding.
9. Pour into lined cake tin.
10. Bake at 165c for 26mins.
11. Remove cake from oven and let it cool down on wire rack.
12. Beat whipping cream with sugar until fluffy.
13. Apply evenly on cake and roll the cake up.
14. Keep the cake into fridge for at least 1.5hrs and serve.

Source : https://www.facebook.com/cookiesHomeAngelaCAKE/posts/3062232390521282

Moist Chocolate Cake

Moist Chocolate Cake

MOIST CHOCOLATE CAKE

Ingredients :~

• 100gm all purpose flour
• 50gm dark cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 180gm salted butter
• 180gm fine granulated sugar
• 2 large eggs
• 1 tsp vanilla essence
• 200 ml evaporated milk ( I used Ideal )

 Method :~

1. In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
2. Using an electric mixer, beat butter and sugar until smooth.
3. Beat in eggs, one at a time. Add vanilla essence.
4. Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
5. Pour batter in a 20cm lined cake tin, bake for 45 minutes at 170C. (oven temp may vary)
6. The cake is done when a skewer or toothpick inserted comes out clean. 
7. Cool on a wire rack. Add chocolate ganache or top with strawberries. 

CHOCOLATE GANACHE 

Ingredients :~

• 100gm dark cocoa bars ( chopped )
• 200ml condensed milk
• 3 tbsp salted butter

Method :~

1. Using double-boiler method, melt dark cocoa together with condensed milk and butter.
2. Stir until the mixture thickens.
3. Cool before spreading on the cake.

Source : http://www.love2cook-malaysia.com/2012/05/moist-chocolate-cake-new-recipe.html

Steamed Cream Cracker Cake

Steamed Cream Cracker Cake

蒸苏打饼蛋糕

Ingredients:
250g Cream Cracker
5 eggs
2 tbsp sweetened condensed milk
150g butter (soften at room temperature)
50g corn oil
80g caster sugar
1 tbsp milo powder

7" square mold

Method:
1. Fold cream cracker into small pieces and put into blender and make into powder.
2. Beat butter and sugar until sugar melts and slowly turn white.
3. Add eggs one by one and mix until uniform.
4. Add in condensed milk, corn oil and mix well.
5. Stir in cream cracker powder and mix with spatula.
6. Remove 1/3 of batter and stir in milo powder.
7. Coat mold with little oil.
8. Pour 1/2 of original batter (about 100g) into mold and steam on high heat for 6mins.
9. Pour milo batter on top and steam for another 6min.
10. Pour in the remaining original batter and steam for 20mins.
11. Once done, remove cake from mold immediately and put cake on wire rack to cool.

Source : https://web.facebook.com/permalink.php?story_fbid=2577367319040214&id=1266704013439891

Milo Cake

Milo Cake

Ingredients:
2 cups milo
4 eggs
2 tbsp condensed milk

Method:
1. Beat all the ingredients together until smooth.
2. Pour mixture into a glass bowl and steam for 1 hour.
3. Once done, you may top with some chocolate syrup and chocolate rice.


Source : https://www.facebook.com/angel.yang.39/posts/10213277305126922

Sponge Cake

海绵牛油蛋糕

Sponge Cake

Ingredients:
4 eggs
250g Sponge cake mix
50g water
100g butter (can mix with planta - melted)

Methods:
1. Beat egg, sponge cake mix and water in high speed for 7-8mins.
2. Change to lower speed for another 1min.
3. Keep mixing while gradually add in melted butter until you may see shining mixture (less than a min).
4. Pour into pan.
5. Mix with some cocoa powder for the remaining mixture and draw some pattern on top of cake.
6. Bake at 170c for 35mins.

Source : Mom

Butter Cake

Butter Cake ⭐⭐⭐⭐

Ingredients:
200g butter (room temperature)
87g sugar
4 egg yolk
50g milk
175g self-raising flour

4 egg white
130g castor sugar

Methods:
1. Beat butter and sugar with mixer until well mix (do not mix till fluffy/white)
2. Add egg one by one (do not overmix)
3. Add in milk and mix well.
4. Fold in flour.
5. In another bowl, beat egg white.
6. Gradually add in sugar.
7. Fold in egg white in 3 portion into butter mixture.
8. Bake at 170c for 45-50mins.

Source : Mom

Source : Mom

Walnut Brownies (by J Empress 女皇烘培工作室)

Walnut Brownies ⭐⭐⭐⭐⭐

Ingredients:
180g unsalted butter
110g chocolate
120g sugar
2pcs eggs
100g flour
1/2tsp baking powder
walnut

8" square baking pan

Methods:
1. Preheat oven for 15mins.
2. Put butter and chocolate into a mixing bowl and double boiled and keep stirring using whisk.
3. Once melted, add in sugar and keep stirring till mix well.
4. Remove from double boiled and add in egg. Stir.
5. Sift in half flour with baking powder and fold.
6. Add in remaining flour and keep folding.
7. Pour into lined baking pan.
8. Bake at 170c for 35mins.

Source : https://www.facebook.com/jempressbakingstudio/videos/684045665467915/

Tiramisu

Source : https://www.facebook.com/photo.php?fbid=955920877787348&set=a.111776558868455&type=3&theater


Tiramisu（食谱来自网络）

材料：
海绵手指蛋糕 适量

馅料：
蛋黄 2粒，鲜奶 50毫升，幼糖 60克
鱼胶粉 半汤匙（加入30毫升的温水，隔水炖融）
mascarpone cheese 250克（置于室内）
UHT鲜奶油 125毫升（搅打至结实）我用anchor牌子

咖啡糖浆
即溶咖啡粉 2汤匙，幼糖 4汤匙，滚水 90毫升，咖啡酒 90毫升（kahlua)

馅料做法：
1）将蛋黄，幼糖和鲜奶隔水炖热，放置一边待凉
2）将鱼胶粉加入温水隔水炖溶，加入（1）的做法里搅匀
3）用汤匙将mascarpone cheese 搅至松软和鲜奶油打发，将2者加入（2）的做法里拌匀。
4）咖啡糖浆的做法：将所有材料加入滚水里搅匀，加入咖啡机拌匀即可
5）将海绵手指蛋糕浸入咖啡糖浆后放入杯子里，加入一层（3），再放多一层浸了咖啡酒的手指海绵蛋糕，如果喜欢巧克力，可以刨点巧克力丝在海绵蛋糕上，再加多一层（3），在上面撒些防湿可可粉即可，放入冰箱冷藏至结实即可
By： Yong Swee Ha

New York Cheese Cake

Ingredients:

100g oreo crush
50g butter

500g cream cheese (room temperature)
140g castor sugar
4 eggs
30g cornflour
22g lemon juice
1.5 lemon zest
30g milk
130g whipping cream

7" round cake tin

Method:
1. Blend oreo crush.
2. Double boil butter until melted, add into oreo crush, mix well.
3. Line cake tin with oreo mixture, press evenly and chill for 30mins.
4. Beat cream cheese with sugar until smooth.
5. Add egg one after another. (add, mix well then only add in next one)
6. Add in lemon juice and beat well.
7. Add in corn flour and beat well.
8. Add in milk and whipping cream and beat well.
9. Filter the batter and add in lemon zest. Lightly mix well.
10. Pour batter onto oreo crush.
11. Preheat oven and bake using water bath method at 160c (60mins) + 180c (20mins)
12. Remove from oven. Let it cool down and fridge for at least 4hours.
13. Soak knife into hot water, cut the cake, clean the knife with kitchen towel and repeat for each cut.

Source : https://www.facebook.com/groups/jaclynsankitchen/permalink/1616015258551432/

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

蒸巧克力蛋糕

Wet ingredients:
180g melted butter
170g castor sugar (may add brown sugar)
2 eggs, lightly beaten (add 1/2tsp vinegar)
200g milk
1tsp vanilla essense

Dry ingredients:
100g cake flour
1/2tsp soda bicarbonate
3/4tsp baking powder
50g cocoa powder
1tsp instant coffee powder

6" round tin / 5" square tin

Method:
1. Mix melted butter with sugar, egg, milk and vanilla essense.
2. Sift in dry ingredients BUT DO NOT OVERMIX.
3. Pour into lined cake tin.
4. Steam over high heat for 50-55mins.

Mini Chocolate Cheesecake

Ingredients

The Base

• 7 oz digestive biscuits crumbs (200 g)
• 3 tbsp butter (45 g), melted

The Chocolate Cheese Filling

• 10 oz full fat cream cheese (280 g), room temperature
• 1/3 cup sugar (65 g)
• 1 cup sour cream (210 g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz semisweet chocolate (110 g)
• 2 large eggs , room temperature

Instructions

The Base

• Blend digestive biscuits in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
• Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

• Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
• Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
• Now add in the melted chocolate and mix everything together. Set aside.
• Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
• Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
• Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

Assembling

• Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
• Note: please read my tips on how to get it right in my post above.

https://www.elmundoeats.com/easy-mini-chocolate-cheesecakes/

Orange Cheese Cake

Orange Cheese Cake
香橙乳酪

2 oranges
300ml water
150g sugar

4-5 pcs wheat bisccuits
30ml melted butter
1 tsp orange rind

125g cream cheese
15g unsalted butter
50g sugar
50ml yogurt
25ml whipping cream
1 whole egg
1 egg yolk
25ml orange juice
1 tbsp cornstarch
1 tsp orange rind

6" square mold (lined)

1. Rub orange outer part with salt and rinse with water.
2. Slice 1 orange into thin slices.
3. Cook orange slices in water and sugar with medium flame until orange turn transparent and put aside.
---------------------------------------------------------------------------------------------------------------------
4. Smash wheat biscuits and add in melted butter.
5. Mix well and add in 1 tsp of orange rind and combine evenly.
6. Pour into mold and flatten with a cup based.
7. Chill in fridge for 30mins.
----------------------------------------------------------------------------------------------------------------------
8. Press melted cream cheese and unsalted butter with spatula in a bowl.
9. Add in sugar and mix well.
10. Add in yogurt, mix well.
11. Add in whipping cream, stir until smooth.
12. Beat egg with egg yolk, add into cream batter gradually and mix well.
13. Add in orange juice, stir well.
14. Sieve in cornstarch, mix well.
15. Add in orange rind, mix well and pour into the mold on top of the wheat biscuits base.
---------------------------------------------------------------------------------------------------------------------
16. Bake at 150c for 25mins
17. Remove and top with orange slice (cooked earlier).
18. Continue to bake at 120c for 20-25mins.

Source : https://www.facebook.com/watch/?v=1336361829901610

Cheddar Cheesecake

Cheddar Cheesecake

Ingredient:
6 Egg Yolk
32g caster sugar
60g corn oil
4pcs cheddar cheese
70g milk
106 self-raising flour
20g cornflour

6 cold egg white
10ml lemon juice
100g castor sugar

2 unit of 6" chiffon mould / 1 unit 24cm chiffon mould

Method:
1. Break egg yolk using whisk and add in castor sugar and mix well.
2. Add in corn oil, mix well and set aside.
3. Double boil cheddar cheese with milk until all dissolve.
4. Remove and pour into egg yolk mixture.
5. Add in self-raising flour with cornflour, mix well and set aside.
6. In a clean bowl, beat egg white using mixer and add in lemon juice.
7. Gradually add in castor sugar in 3 portions and beat till soft peak.
8. Add in 1/3 of meringue into egg yolk batter and mix well.
9. Pour egg yolk batter into remaining meringue and keep folding using spatula.
10. Pour into cake mould and bake at 150c for 50mins.

Source : https://www.facebook.com/groups/504937196534229/search/?query=cheddar&epa=SEARCH_BOX

Walnut Brownies

Walnut Brownies

核桃布兰妮

Ingredients:

270g dark chocolate
180g butter
3 large egg
80g brown sugar
105g self-raising flour (sieved)
1 big+ 1.5 small green apple (grated)
80g walnut (roasted and removed skin, cut into 4pcs each)

75g dark chocolate
40g whipping cream

6" / 7" square cake tin

1. Double boil to melt dark chocolate and butter and set aside.
2. Beat egg using electric whisk and gradually add in brown sugar and beat until sugar dissolve.
3. Add in dark chocolate, self-raising flour and green apple.
4. Pour half batter into cake tin, sprinkle walnut and pour the remaining batter on top.
5. Bake in preheathed oven at 180c (25mins) & 160c (35-40mins) with a bowl of water inside oven.
6. Once cake cool down, double boil chocolate with whipping cream.
7. Pour into a plastic and cut a hole.
8. Add chocolate on top of the cake evenly and garnish with remaining walnut.
9. Let the chocolate to cool down and harden.

*Reheat the cake with microwave before eating for a better taste.

Source :  Mom

Banana Walnut Cake

Banana Walnut Cake

香蕉核桃蛋糕

Ingredients:
240g all purpose flour (sieved)
1tsp baking powder (sieved)
1tsp baking soda (sieved)
pinch of salt

200g salted butter
180g sugar
3 large eggs
1tsp vanilla essence

5 medium bananas (berangan/rastali, very ripe), mashed into 1.5cup
3tbsp milk
1tbsp lemon juice (mix into milk)
walnuts (optional)

7" square / 8" round cake tin

Steps:
1. Beat butter and sugar until light and fluffy with mixed (approx. 15mins)
2. Add in egg one at a time, beat thoroughly before adding the next one.
3. Add in vanilla essence, followed by milk, mix thoroughly on low speed.
4. Add in flour and mix on low speed until just combined (or use folding method using spatula).
5. Fold in mashed banana until completely combined.
6. Bake in pre-heated oven at 160c, 55-60mins.
*If cake starts to brown, tent with aluminium foil in last 15mins.

Source : FB - Daily Homecook Meal (Tessa Low Teck Loo)

Three Layers Chocolate Pound Cake

Three Layers Chocolate Pound Cake

三层巧克力磅蛋糕

Ingredients:
2 eggs
40g milk
1tsp vanilla essence
80g sugar
1/4tsp salt
100g cake flour (sieved)
1/2tsp baking powder (sieved)
125g butter
30g dark chocolate
1.5 tbsp cocoa powder

Pan size 16cm x 6cm x 8cm

Method:
1. Crack eggs into a measuring cup.
2. Add in milk and mix evenly using balloon whisk.
3. Add in vanilla essence, stir and set aside.
4. In a mixing bowl, add in sugar, salt, cake flour, baking powder and butter and beat until light and fluffy.
5. Gradually add in egg mixture while keep beating.
7. Melt dark chocolate using double boiled method.
8. Divide batter into 3 portions.
    1st portion = mix with dark chocolate and 1tbsp cocoa powder
    2nd portion = mix with 1/2tbsp of cocoa powder.
    3rd portion = original butter flavour
9. Pour layer by layer into cake tin (dark chocolate at the bottom, followed by cocoa and original flavour on top.
10. Make the top surface smooth using spatula and tap cake tin few times on worktop.
11. Bake in pre-heated oven at 160c, 40-45mins.
12. Remove cake from oven and let cake cool down and remove from cake tin.
13. Cut and serve.

Source : https://www.youtube.com/watch?v=Td3AbPa6t6E&feature=youtu.be&fbclid=IwAR31rX3BHoT0ooKv22dlUf2JaLKEsk-Kfi3NO-N4pAKw7myzs2TXNRzUacM

Butter Sponge Cake

Butter Sponge Cake

烫面牛油棉花蛋糕

Ingredient:
70g butter
56g milk
40g sugar

92g egg yolk (4 egg yolk)
96g cake flour
pinch of salt

140g egg whites (4 egg whites)
1/2 tsp cream of tartar / lemon juice
75g sugar

two 6" OR one 8" round baking pan
(grease with butter and line with parchment paper at bottom and sides)

Method:
1. In a saucepan, heat the butter over low heat, add milk and sugar and stir until melted.
2. Turn off heat, add egg yolks one by one and beat for 5secs after each addition.
3. Add in pinch of sea salt and cake flour and whisk until smooth.
4. Strain the batter for extra smooth.
5. In a separate clean bowl, beat egg whites until foamy and add in cream of tartar and sugar gradually until stiff peak stage (abt 3mins)
6. Fold egg whites into smooth batter until well incorporated.
7. Pour mixture into baking pan and use spatula to smooth the surface.

8. Pour hot water into larger baking pan.
9. Bake using water bath method in preheated oven.
10. 130c, 40mins (2 x 6") OR 160c, 90mins (8")
11. Leave to cool in oven for 15mins and remove from oven.
12. Once cake is cool, remove lining and cut.
13. Any leftover can be covered and kept in fridge for 2 days.

Source : http://yummyeasycooking.blogspot.com/2016/09/homemade-butter-sponge-cake-cooked.html

Chocolate Muffin

Chocolate Muffin

巧克力马芬

250 self-raising flour
20g cocoa powder
1/2 tsp soda bicarbonate
200ml milk
90ml melted butter
2 eggs (room temperature)
150g castor sugar
chocolate chips

Steps:
1. Sieve self-raising flour, cocoa powder and soda bicarbonate and set aside.
2. Melt butter using double boiled method and add in milk.
3. Beat eggs with castor sugar until sugar slightly dissolve.
4. Add in butter and milk.
5. Fold in flour, cocoa powder and soda bicarbonate.
6. Add in chocolate chip and mix well.
7. Fill up paper cupcakes with 70% full.
8. Sprinkle some chocolate chips on top.
9. Bake at preheated oven at 170, 25-30mins.

Source : Mom

Chocolate Cotton Sponge Cake

Chocolate Cotton Sponge Cake

巧克力棉花蛋糕

Ingredients:
5 egg yolks
1 egg
60g butter
80g dark chocolate
50ml milk
90g plain flour
1 tbsp cocoa powder (approx.8g)

5 egg whites
1/4tsp salt
100g castor sugar

Method:
1. Sieved flour and cocoa powder.
2. Melt butter, chocolate and milk using double boiled method and balloon whisk.
3. Remove and add in flour and cocoa powder and stir to mix evenly.
4. Gradually add in egg yolk and egg, mix and put aside.
5. In a clean bowl, beat egg whites using mixer.
6. Add in salt.
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 spatula.
10. Pour batter into cake tin and tap few times on worktop to release air bubbles.
11. Bake in preheated oven at 150c water bath method for 90mins.
10. Remove from cake tin immediately when done baking and let it cool down.

Source : https://www.youtube.com/watch?v=hNw6NaxNLLU