Monday, August 18, 2014

Super Moist Chocolate Cake

Back to my cake post...;p
If you are a chocolate lover, this is a good one for you. Smooth and rich with chocolate cream...VOILA! A super moist chocolate cake for the beginning of the week. 

A fudge cake covered with chocolate cream and mouth watering moist texture of the cake, this is so far a good one after all the chocolate cake I've tried.
It has occupied the first position in my top 10 best chocolate cake now!

 Ingredients for the cake:
1 1/3 cups warm water
3/4 cup Belgium cocoa powder

1 3/4 cup cake flour
2 tsps baking powder
1/4 tsp fine salt

3/4 cup butter
1 1/4 cup castor sugar
3 eggs (size B)

~ Combine cocoa powder with warm water. Set aside.
~ Mix all dry ingredients in a bowl.
~ Beat butter and sugar till light and fluffy.
~ Add in eggs, one at a time.
~ Add dry ingredients mixture alternately with cocoa mixture. Always start and end with dry ingredients.
~ Pour into prepared tin. (3 small rectangular loaf tins or a 9" round pan)
~ Bake at 180'C for 30 minutes or until done.

Ingredients for the frosting:
110g Hersley's cooking chocolate bar (semi-sweet with 65% cocoa)
4 tbsps cornflour
1 tbsp condensed milk
1 1/2 cup fresh milk
2 tbsps butter

~ Mix the above ingredients in a saucepan and cook over a double boiler till spreading consistency.

Cool the cake and cover with frosting. Best serve with a cup of long black (my favourite)..haha!
Don't worry about the sugar or the condensed milk used here, the sweetness of the cake is just nice.


Monday, August 11, 2014

Plain Buttery Buns

The weather is bad these few days. There were thunder storms and heavy rain yesterday, not a good one though. And now there is lightning and I think there'll be a heavy pour later. Well, although the weather is not good but it doesn't really bother me. I still have the mood to bake. Warm bread fresh from my oven really warms my day..:)
Yes, this week's post will be bread. "No more cakes!!"..the eaters have been complaining about it..haha! Alright then,  plain buttery buns it is! 
How do they look? Beautiful huh?! These babies are so soft and fluffy!!

Plain Buttery Buns (makes 16 minis)
1 tbsp dry yeast
150ml milk
1 tsp fine salt
4 tbsps castor sugar
500g bread flour
4 eggs
200g butter (diced)

~ Dissolve yeast in milk with salt and sugar. Use an egg whisk to beat until bubble forms.
~ Add in flour and eggs. Use a dough hook and knead for about 5 minutes at high speed.
~ When a dough forms, add in butter and continue to knead at high speed for another 8-10 minutes.
~ Try to stretch the dough (as shown above). When the dough is elastic, cover and let prove for 1.1/2 hours.
~ Preheat oven at 180'C.
~ Punch down, and shape into small balls.
~ Place on the prepared tray and brush with beaten eggs.
~ Bake at 180'C for 20 minutes. 

These buns are so good when serve with jams or you can eat it plain with a cup of your favourite drink.
my daughter loves it, she gobbled up 2 once they are out from the oven.


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.



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