Thursday, July 31, 2014

Simple Danish Cinnamon Rolls

2nd post as I promised...:p
Quite a simple one which I found from a recipe book I got last few weeks, "tea time treats from Chef Wan".
Don't really remember when I had a cinnamon roll but this sweet dough is always my favourite. It really goes well with my favourite long black. Yummy!

Ingredients for Puff pastry:
300g plain flour
1 tsp salt
100g butter
70g vegetable shortening
4-6 tbsps cold water

~ In a bowl, sift together the flour and salt.
~ Add in the butter and shortening and mix well with a fork.
~ Slowly pour in the cold water and mix into a soft dough.
~ Wrap with cling film and chill in refrigerator for 1 hour.

Ingredients for the filling:
1 tbsp butter (melted)
50g castor sugar
1 tbsp ground cinnamon

~ Preheat the oven to 200'C. Prepare the tray with baking papers.
~ In a bowl, mix together sugar and ground cinnamon together.
~ Roll out the child pastry into a 25x35cm sheet, 1 cm thick. Repeat this rolling for few times.
~ Spread the cinnamon mixture all over the pastry sheet. Sprinkle with raisins.
~ Roll the pastry up from one side until the whole sheet is rolled up like a swissroll.
~ Cut the roll into 2.5cm thick slices.
~ Arrange on baking tray. Bake for 10-15 minutes. Cool and serve with maple syrup.

A good alternative to the layered pastry is puff pastry. You can buy prepared puff pastry from the supermarket.
The outcome is satisfying, light and crunchy. I really enjoy them over the afternoon tea.


Monday, July 21, 2014

Mixed Berries Yogurt Cake

Looks who's posting here!! Yeah...I'm back on the track!
When was my last post? A year ago? Oh my.....;p
First in 2014...haha! A simple and yummy cake, Mixed Berries Yogurt Sponge.

Ingredients for the sponge:
6 egg yolks
20g sugar
60g fresh milk
45g cornoil
100g low gluten flour / cake flour
15g corn flour

6 egg whites
70g sugar
 Ingredients for the yogurt cream:
50g fresh rapsberries
50g fresh blackberries
100g plain yogurt
300g fresh cream (whipped)

~ Beat egg yolks together with sugar until well mix.
~ Add in fresh milk, cornoil and stir well. Then followed by cake flour and corn flour. Mix well and set aside.
~ Beat egg whites with sugar until stiff.
~ Mix egg whites into egg yolk batter and mix well slowly.
~ Pour into two 6" round pan and bake at 180'C for 25-30 mins.
~ Cool the sponge and split into 2 layers for each sponge.
~ Blend the berries together with yogurt and mix into whipped cream.
~ Spread yogurt cream on sponges and sandwiched them.
~ Cover the cake with plain whipped cream if you prefer and decorate with your own desire.

Chill before serving. The taste was good and the cream was like ice-cream. It didn't stay long in my fridge, guess this is a good recipe that adores by my family.
I'll try to bake more!!

Monday, July 29, 2013

Lemon Cupcakes with Coffee Cream

It has been quite a long time since last post, huh?! Yup...getting lazier and lazier with anything creative but at least I do bake all the old recipes again and again. Well, time flies and its the end of July, school holiday will starts soon and I'm going to enjoy this coming holiday to the fullest...:)
Here, a simple recipe that I've got from  the 200 cupcakes by Joanne Farrow. I modified the recipe to suit my taste.

125g butter
120g sugar
2 eggs
2 tbsps lemon juice
1 tbsp lemon rind
150g self raising flour
1/2 tsp baking powder
50g almond flakes

2 tbsps Coffee paste
100g cream
50g sugar
1 egg yolk

~ Cream butter and sugar till fluffy then add in eggs and stir well.
~ Add in lemon rind and lemon juice and mix well.
~ Add in flour and baking powder and mix well.
~ Spoon into prepared cups and sprinkle the almond flakes on top of the cupcakes. Bake in the preheated oven at 180'C for 20 minutes.
~ Meanwhile melt the sugar, cream and coffee paste in a bowl (double boil), add in egg yolk and off the heat. Stir well and beat the mixture to a snooth texture, shown below.
~ Transfer the smooth cream into a piping bag then slowly pump the cream into the cool cupcakes from the center.
~ Chill the cake before serving.

Try this simple recipe for your light tea break, I'm sure you'll like it.
The texture is so soft with the zest of lemon taste. You can always ignore the coffee cream if you like, the cupcakes are as tasty as they look.



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