Homemade Chinese Steamed Cake 马来糕

Ingredients:

2      Eggs

20g      Vegetable Oil

80g      Brown Sugar

150g      Evaporated Milk

10g      Custard Powder

25g      Cornstarch

6g      Baking Powder

4g      Baking Soda

100g      Cake Flour

材料：

2颗      全蛋

20克      植物油

80克      红糖

150克      淡奶

10克      吉士粉

25克      粟粉

6克      发酵粉

4克      苏打粉

100克      低筋面粉

Methods:

1. Prepare an 6" bamboo steamer and place a baking sheet to fit. Set aside.

2. Beat eggs in a large bowl until foamy.

3. Gradually add in brown sugar and beat until pale and thick.

4. Slowly pour in the evaporated milk, continue to beat until well combined.

5. In another bowl, mix all the dry ingredients together and stir to combine.

6. Mix in the dry ingredients into the egg mixture, gently fold the mixture until combined.

7. Add in the vegetable oil and continue to stir until the batter has no more lumps.

8. Pour the batter into the prepared steamer, cover with a lid to let it sit about an hour.

9. After one hour, remove the lid and trim out the excess baking sheet.

10. In a boiling water, place the cake mould on a steam rack and steam it over high heat about 30 minutes.

做法：

1. 准备一个6寸的竹蒸笼，铺上一张烘焙纸。备用。

2. 将鸡蛋打发至泡沫状。

3. 持续加入红糖打至淡稠。

4. 慢慢将淡奶倒入，继续搅拌均匀。

5. 在另一个碗里，将所有粉类材料均匀的混合一起。

6. 然后将粉类拌入蛋糊中，轻轻拌匀。

7. 加入植物油，继续搅拌至面糊顺滑。

8. 将面糊倒入预备好的蒸笼里，盖上盖子静待1小时。

9. 1小时后打开盖子，然后修掉多余的烘焙纸。

10. 在沸水中，把 蒸笼放到蒸架上用大火蒸大约30分钟。

Chocolate-Chips & Nuts Cookie

Recently I'm so fancy about cookie, something like Famous Amos, the strong flavor and the crunchiness.
Oh! It is just so gorgeous!
I want to make something similar with FA.
So I came out my own version of the FA chocolate-chips and nuts cookie.
The taste is really good, and I can't stop myself to eat it.
I'm kind of proud of myself can bake such a great cookie. =D

Here is the recipe, and lets start bake it......

Ingredients:
230g All-Purpose Flour
2 tbsp Good Quality Cocoa Powder
1 tsp Cinnamon Powder
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1 Large Egg
1/2 tbsp Vanilla Extract
Pinch of Salt
145g Salted Butter, cubed
130g Dark Brown Sugar
100g Castor Sugar
1 cup Bittersweet Chocolate Chips
1/2 cup Nuts (Walnuts/Hazelnuts/Almond/Chestnuts), chopped

Method:
1. Preheat oven to 350°f / 180°c, and line a baking sheet with a parchment paper.

2.In a medium bowl, mix up flour, cocoa powder, cinnamon powder, baking soda, and baking powder, shift together. Set aside.

3. Place egg, vanilla and salt in another bowl, beat until the egg are uniform color and can't see any more whites in the mixture. Set aside.

4. Place the cubed butter and sugars in a mixing bowl, mix them on medium speed until fluffy and light, about 3 to 4 minutes.

 

 5. Add egg mixture and beat to incorporate.

6. Add half of the dry ingredients to the batter and mix on low speed to incorporate, and then add the rest of the flour mixture until well combined. (I'm using dough hook, but I think the balloon whisk will work better)

7.Add the chocolate chips and chopped nuts, stir it to distribute evenly throughout the dough.

8. Spoon a small ball of the dough on the prepared baking sheet, keep some gap between each of it.

9. Bake for 18 to 20 minutes or until the edge of the cookie are dry but the cookie is still soft. Do not over bake. Leave on the sheets for about 10 minutes before moving them to a wire rack to cool.

 *Tips*
You can store the dough in the fridge for at least 36 hours, or up to 3 or 4 days. The longer you store, the more time for the flour to hydrate and the cookies to develop a richer deeper caramel taste.

Banana-Walnut Crumb Muffin

I love banana cake, and I love the crunchy crumbs on the top of the muffin.

So this time I combined both of my favorites together - Banana Walnut Crumb Muffin!

It is really simple, and even don't need an electric mixer to make it.

I had one recipe of the crumb topping from Crumb Boss before, but unfortunately I lost it. 

That is very crispy and crunchy crumb that I ever had.

But I rarely can remember the ingredients she used, and I came out the similar version from her recipe,

and the texture and taste are so close.

So here we go for the ingredients and steps, and lets get started......

INGREDIENTS:

For The Crumb:

1/3 cup Packed Brown Sugar

2 tbsp All-Purpose Flour

1/4 tsp Baking Soda

1/4 tsp Cinnamon Powder

1 tbsp Butter

For The Muffin:

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

65g Walnuts

3 Large Bananas

1/2 cup Castor Sugar

1/4 cup Packed Brown Sugar

1 Large Egg

1/3 cup Vegetable Oil / Melted Butter

1 tsp Vanilla Extract

1 tbsp Milk

METHODS:

For The Crumb:

1. In a small bowl, mix all ingredients with a fork until evenly distributed and crumbly in texture. Set it in fridge for prepared use.

For The Muffin:

1. Preheat oven to 375°f / 190°c. Line the muffin papers on 12 muffin cups.

2. Toast the walnuts in the oven about 4-6 minutes, each 2 minutes slightly shake the tray or use a spoon to stir around to prevent burns.

3. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

4. In another bowl, mash the bananas with a fork.

5. Beat in the egg, sugars, melted butter, milk, and vanilla into the mashed banana. Stir until well combined.

6. Pour the banana mixture into the flour mixture, combine it with a spatula or wooden spoon just until moistened. Add in the toasted walnut and combine together. Don't over mix.

  

7. Evenly scoop the batter into prepared muffin cups, and sprinkle the crumbs on the top. Bake it about 18-20 minutes, or until it set.

No-Bake Oreo Cheesecake (Glutin Free)

I had tried so many times to make a no-bake cheesecake, and I also failed so many times.
My cheesecake doesn't set, the texture is just like a thick cream.
I keep searching for the demonstration of making it, and I finally found on Allrecipes channel.
I substituted the cream cracker base to the Oreo base.
In this recipe, I mix the Oreo cookies with some cream crackers.
It is because I don't like it too sweet.
And then for the topping, I just simply put some Oreo cookies on top.
It is totally up to you and what you like.

Here is the ingredients you need, and just follow the methods......

Ingredients:
For the base:
35g Oreo Cookies (whole cookie with cream filling)
30g Cream Crackers
30g Packed Brown Sugar
1/4 tsp Ground Cinnamon
50g Butter, melted
For the filling:
250g (1 package) Cream Cheese (I'm using Philadelphia)
5ml Lemon Juice / 1tsp Vanilla Extract (optional)
235ml (1 cup) Heavy Whipping Cream, room temperature
30g Castor Sugar
30g Oreo Cookies (whole cookie with cream filling), crash
For the topping:
4 pieces of Oreo Cookies (separated and remove the cream filling)

Methods:
For the base:
1. Put the cookies and crackers inside a ziploc bag, punch it with a rolling pin until its becomes crumb. If you have a food processor, you may just work with it.
2. In a small bowl, stir together the cookie crumbs, brown sugar and cinnamon.Add melted butter and mix well. It will become like a wet sand.
3. Press the wet crumbs into the bottom of an 8 inch springform pan evenly with hands, to make it more pack, you may use a glass to help. Chill in refrigerator until firm, around 30 minutes.
For the filling:
1. In a mixing bowl, beat the cream cheese and lemon juice/vanilla extract together until soft.
2. Add whipping cream and beat with an electric mixer until the batter becomes thick.
3. Add the sugar and continue to beat until STIFF.
4. Finally add the Oreo crumbs, combine with spatula or wooden spoon slowly.
5. Pour the mixture into the chilled base, and top with the Oreo cookies.
6. Chill it at least 4 hours. For best result, chill it overnight.

Cinnamon Rolls

I was craving for cinnamon rolls since 4 days ago.

I wanted to smell it and taste it badly.

Even I made the cinnamon powder by myself, because I couldn't find it around my house. :p

The fresh cinnamon powder will provide more taste and smell for the cinnamon rolls.

Here we go, and let's get started......

Ingredients:

2 1/4 tsp Instant Dry Yeast

3/4 cup Milk

1/4 cup Castor Sugar

1/4 cup Warm Water, around 70°c

1 Egg

1 tsp Salt

1/4 cup Butter, melted

4 cups All Purpose Flour

For the Filling:

1/3 cup Unsalted Butter, room temperature

3/4 cup Brown Sugar

1/4 cup Castor Sugar

1 1/2 tbsp Cinnamon Powder

Method:

1.In a small bowl, combine the warm water and 1 teaspoon of the sugar, sprinkle the yeast over the top. Set aside and let it sit for 5 minutes until it become foamy.

2. In a mixing bowl, mix up the milk, the rest of the sugar, egg, and melted butter.

Stir it until combined. Pour over the foamy yeast mixture into the egg mixture, stir till well combined.

3. Mix up the flour with salt, divide to 2 portions.

Add the first portion of flour into the wet mixture, combine it with a standing / hand mixer which fitted with a dough hook. 

4. Add another portion of flour, knead it with hand until its form to a soft and smooth dough. It will takes around 10-15 minutes.

5. Place the dough in a oily bowl and cover with plastic wrap or a cotton. Place it in a warm area about 2 hours, let it rise to double size.

6.When the dough doubled in size, punch it down and roll it out onto a floured surface into 15x9" (38x23cm) rectangle.

7. Spread the soft butter over the top of the shaped dough.

8. Mix the cinnamon powder with the sugar. Sprinkle evenly over the top.

9. Starting from one of the long side, tightly roll the dough into a roll form.

10. Cut into 14 to 16 slices (make sure they are even), place them cut side down in a well buttered baking pan. Cover it with plastic wrap or a cotton, place it in a warm area again about 1 1/2 hour. 

Meanwhile preheat the oven to 350°F or 180°C.

11. Once risen, brush them with some melted butter. Bake them for about 30 minutes or until golden brown. 

Enjoy the smells all over your kitchen, or even your living room!