Tuesday, March 27, 2012

Bento / Baking Gadgets

Hi, I have some bento / baking accessories for sale here, just drop me an email at mummyjays@gmail.com to check on availability, all ready stock! Check out this FB album for more stuffs, cheers ;-)

 My Melody- RM18
 Marie Cat- RM18
 Mickey & Minnie- RM18






 Pooh & Tigger RM18


 cutters used on bread, so cute!
 Chip & Dale- RM18
 Doraemon & Dorami- RM18
 Cinnamoroll- RM18
 Miffy- RM18

 Bread Mould (Smiley Face)- easy to use with handle- RM20

 Bread Mould (Spiral)- easy to use with handle- RM20

 Bread Mould (Sun)- easy to use with handle- RM20

 3D Mickey Cookie / Toast Cutter- RM20

  3D Hello Kitty Cookie / Toast Cutter- RM20

  3D Pooh Cookie / Toast Cutter- RM20

 Sandwich Bento Box- Sesame Street Elmo- RM20

  Sandwich Bento Box- Sesame Street Elmo, comes with free elastic band to hold box together RM20

 Disney Mickey Sandwich Bento Box- RM20

Disney Mickey Sandwich Bento Box, comes with free elastic band to hold box together- RM20


 Silicone Mould- can be used in ovens to bake muffins/cupcakes etc.
Easy to use and clean
Comes in 3 designs- Winnie the Pooh, Hello Kitty and Mickey Mouse
RM39

Thursday, May 6, 2010

Orange Poppyseed Chiffon Cake

I just love love love this flavour of chiffon cakes- Orange! I took it up a notch and added poppyseeds to the batter, no mistake at all, the cake was so pleasant to look at and it added a slight crunch to the spongy chiffon cake.




I like how high it rose, tall & mighty!


Got the recipe from here. Original recipe is for an Earl Grey Chiffon Cake, I tweaked it and made this orange poppyseed chiffon!
Ingredients:
(18cm cake)

Orange Poppyseed Chiffon Cake

A:
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water

1 tsp orange paste

1 tsp poppyseeds

B:
3 egg whites
40g caster sugar

Method:


Sieve flour, baking powder and salt together, set aside.

Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Add orange paste and poppyseeds. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Sunday, September 27, 2009

Blueberry Cake

Bought a tub of fresh blueberries which were on sale. Normally I wouldn't buy them cos they are pretty expensive and would only get them for special occasions or when there's a bargain :)

Searched for a suitable recipe to use my tub of blueberries and found this blueberry cake recipe with a nice streusel topping... I've always loved to eat blueberries in muffins etc, so I thought I'd try something different! The bite into it was very comforting, it's especially nice when u eat it a little warm, it just crumbles into ur mouth! It was a welcoming change indeed, very delicious for tea, breakfast or just anytime of the day!




Blueberry Cake Recipe

Streusel Topping:

1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries


Method:

Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Tuesday, September 22, 2009

Gifts from My Oven :)


Made this chocolate muesli banana bread for my friend and sis. Loved the little loaf cases I got from Daiso, so pretty to giveaway your bakes in this!

I used the same recipe here. Just substitute with mashed bananas!

Tuesday, September 8, 2009

Pandan Chiffon Cake

I've always loved to eat Pandan chiffon cake since I was little, so fluffy, so light, so airy. In other words, you don't really feel guilty eating a couple of slices haha... Before venturing into baking this chiffon cake, I've always thought it as a daunting task. Searching for recipes is one thing, but actually baking the cake is another ball game altogether!

After baking a few chiffon cakes, I've found chiffon cakes to be the most challenging bakes of all time. You have to be so gentle when making this cake, the beating of the egg whites till stiff peaks, folding the whites into the yolks mixture, taking care not to burst the bubbles you have worked so hard in beating. Whites cannot be overbeaten, the whisks and bowl that you whisk has to be clean and grease free, otherwise you will never achieve stiff peaks.

I've had my fair share of disasters in making chiffon cakes, but this one turned out perfect. James loves to eat this too, so normally when I buy a packet of coconut milk, I can make it on 2 occasions.

Stiff peaks


Pandan Chiffon Cake recipe (18cm)

from here

Ingredients:

Batter A :

3 egg yolks

40 gm castor sugar

75 gm self raising flour, sifted

1 tbsp olive oil

100 ml coconut milk

1 tsp pandan paste


Batter B :

3 egg whites

40 gm sugar

1/2 tsp cream of tartar

Method :

1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.

2. Whisk egg white with sugar and cream of tartar till stiff.

3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )

4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.

Thursday, August 27, 2009

Apple Chocolate Muesli Bread

Was rummaging through my fridge the other day and found a pack of Chocolate Muesli which I 'abandoned' some time ago. After checking that it's not expired yet, I decided to quickly look for a recipe which I can utilise it otherwise it'll go to waste :)

I like this recipe as it uses muesli which is healthy, and uses soya milk instead of normal milk. I added rolled oats on top of the loaf, a very healthy loaf of goodness indeed!

Freshly baked loaf of bread


The chocolate melted nicely with the baked apples

Chocolate muesli which I used



Apple Chocolate Muesli Bread
Ingredients:

1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced apples

Method:

Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.

Monday, August 17, 2009

Homemade Tang Yuan soup



I've always loved tang yuans since young. I remembered my grandma used to make this during the festival and we always had 2 colours- white & pink, of cos the latter is my favourite :) I love the smell of the dough too when we were all rolling the balls together, those were the times, excellent memories embedded in my heart :) The chewy texture of the balls are to die for! It can be plain balls or can be filled with black sesame paste/red bean/peanuts etc. For this recipe, I made them plain, but with a variety of colours! :)



Recipe for Tang Yuan Soup

Ingredients:

1 1/2 cup glutinous rice flour
2 sweet potatoes, cubed
1 tblsp barley
1 pc. gula melaka (cylinder shaped)
Few slices of ginger
Food colourings- green, blue, pink (optional)
1 tsp pandan essence
Water

Method:

1. Boil sweet potatoes, ginger slices & barley in a pot of boiling water till soft
2. Add pandan essence & gula melaka and continue to simmer on low fire
3. Mix flour with enough water and use hands to form a soft dough, or till it doesn't stick to the sides of the bowl. Don't add too much at once, at a little at a time
4. Divide dough into 4 portions
5. Use toothpick to dab colourings onto the dough, a little goes a long way (see picture above)
6. Mix colouring into dough till desired colours achieved.
7. In a separate pot of boiling water, roll dough into balls and drop them in.
8. Once they float up, dish them into the 1st pot with all other ingredients.
9. Let all the tang yuans simmer for a while to allow all flavours to mingle.
10. Serve hot!
This makes a lovely dessert, easy and quick to make!