Easy Fluffy Pancakes

Tuesday, 24 November 2015

I love pancakes for breakfast, actually!

So whenever I see new pancake recipes, I cannot resist, but try hahaha.

These were supposed to be "fat" and fluffy pancakes, but because I was in a rush to make them cooked for the hubby to bring out to work, I spread them thinner on the frying pan.

I like that this recipe do not need a lot of ingredients. For easy cooking in the morning, I prepared the dry ingredients in a bag the night before. So in the morning, I would just whisk the dry ingredients together, and mix in the wet ingredients. That easy!

Easy Fluffy Pancakes - Recipe from Nasi Lemak Lover
Makes about 10 small pancakes

- 150g self raising flour (or 150g plain flour + 1.5 tsp baking powder + 1/4 tsp salt)
- 50g sugar
- 1/4 tsp salt
- 110ml milk
- 1 egg
- 1 tbsp corn oil

1.  Whisk together flour, sugar and salt in a mixing bowl.

2.  Add egg, milk and corn oil to the mixing bowl. Whisk the mixture well till lumpy and thick.

3.  Scoop the batter onto a non-stick frying pan, on medium-low heat. Pan fry till you see bubbles on the pancake surface, flip over (the pancake should be golden brown). Pan fry till slightly golden brown on the other side.

4. Best served warm, with maple syrup and fruits.

-  You do not need oil to pan fry because oil has been added into the mixture.
-  I had used a tablespoon (measuring spoon) to scoop the mixture onto the frying pan. Makes smallish petite sized pancakes :)

Purple Sweet Potato Heart Shaped Bun (Autolyse Method)

Tuesday, 17 November 2015

I have seen this heart shaped bun on Little Miss Bento's blog, and then later on in Cookpad's website. It's really so cute, and I finally could squeezed some time out to make this bread.

Egg sandwich, served along with wakame salad and fresh cherries :)

Surprisingly, it took lesser time to shape than my white buns. Next time I probably should just let the dough rise in the bread machine :p

I've used our usual loaf bread recipe and added in the sweet potato powder. Autolyse method is also used here, because it makes really softer and fluffy bread without starter dough. Design of the heart shaped bread is inspired by Little Miss Bento :)

Purple Sweet Potato Heart Shaped Bun 
Makes 8 buns

-  220g bread flour
-  22g plain flour
-  8g purple sweet potato powder
-  15g sugar
-  100ml milk, cold
-  70ml water, cold

-  4g salt (about 1/2 tsp)
-  3g yeast (about 1 tsp)
-  20g butter

1.  For autolyse method, place both flour, sweet potato powder, sugar, milk and water into bread pan. Knead into a ball roughly, around 8-10 mins. I am using Panasonic SD-P104, Menu 11 (Dumpling skin).

2.  Cover bread pan with cling wrap. Place into refrigerator for 30 mins - 45 mins.

3.  After above 2 steps, take bread pan out of the fridge, add in butter and salt. Place yeast in dispenser. Choose Panasonic SD-P104 Menu 9, Bread Dough. It will take about 1 hour to knead and proof.

4.  After first proof, take bread pan out of the machine. Divide the dough roughly into 8 portions.

5.  Punch out air and roll each dough into a longish oval shape. I do this by pressing my rolling pin onto the dough, making a "+" sign. Using the horizontal line as guide, I roll upwards from this centre line, and roll downwards, into a longish shape.

6.  Roll the longish oval shaped dough into swiss roll (rather tightly). Pinch and seal the open edges. Fold the dough into half. Using dough scraper, cut the centre so it resembles a "Y" shape. (Please click here to see pictorial tutorial from Little Miss Bento)

7.  Place dough onto baking tray once done. Cover with damp cloth, or cling wrap. Let rest for 20 mins.

8.  Before baking, sprinkle some bread flour on the bread sparingly for a rustic look (optional). Bake in preheated oven 160-170C, middle rack, for about 20-25 mins. Let cool completely before storing into air tight containers.

* Heart shaped bread inspired by Little Miss Bento.
* Autolyse method from Lama Shania.
* I got my purple sweet potato powder from Kitchen Capers.

Mont Blanc Chiffon Cake

Sunday, 15 November 2015

I'm on a chiffon cake roll! Hahaha!

Super love the chiffon tin that I have gotten. Wondering if I should get the mini chiffon tins, so I can bake individual servings :p

Made a Japanese Mont Blanc styled chestnut chiffon cake yesterday. I always liked seeing Japanese cakes and pastries, and I didn't realised that most of my chiffon cakes and bread recipes were from Japanese authors!

The Japanese make really good pastries and bread, that suits our local taste buds!

This is a very moist chiffon cake, and goes well with the sweetened cream. 

Chestnut Chiffon Cake with Chestnut Cream - Recipe adapted from Cookpad
Makes 6 or 7 inch chiffon cake
- 3 egg yolks
- 60g plain flour

- 50ml canola oil
- 30ml water
- 80g chestnut puree *I got mine from Red Mart (from France, sweetened paste)

- 3 egg whites
- 50g caster sugar

- Whole chestnuts, garnish

1.  Whisk egg yolks slightly in a medium sized bowl. Add chestnut puree, whisk till smooth.

2.  Add in oil and water. Stir well to combine. You can add 1 tsp rum here if you prefer.

3.  Sift the flour into the bowl in 2 batches. Whisk till well incorporated.

4.  Using an electric mixer, whisk the egg whites on medium speed. Add sugar in 3 batches. Whisk gradually increasing speed to medium-high or high. Whisk until stiff peaks form (hook).

5.  Add 1/3 of meringue into egg yolk mixture. Mix well using a cutting motion with your whisk.

6.  Add another 1/3 part of the meringue into the egg yolk mixture. Fold lightly using spatula. I always use a cut-and-fold in the centre of the bowl, and rotate your bowl as you fold.

7.  Add the remaining meringue and fold accordingly. Once there is no visible meringue, fold by the sides of the bowl, to scoop up the bottom batter, to make sure the batter is well incorporated (about 10-15 times).

8.  Pour the batter into the chiffon tin, from a height (but not too high). Shake the tin gently on the tabletop, so that the batter spreads out evenly.

9.  Bake in preheated oven 180C for 13 mins, then 160C for 12 mins. If you prefer the Japanese method, you can take the cake out of oven after 13mins, make 5 slits on top of the cake batter with a knife.

10.  Once the cake is out of oven, invert immediately until cooled.

11.  Remove cake from tin. Prepare the chestnut cream.

Chestnut Cream
- 150g chestnut puree
- 50g whipping cream

1.  Chill your mixer bowl and whisk in the freezer for 15mins. Whip the whipping cream on max high speed. Do watch out and do not overmix. Once you can see visible lines in the whipping cream, and it seems to be firming up, stop whisking.

(If 50g is too little for your mixer, you can whisk more whipping cream for different decoration styles. Alternatively, you can use a handheld mixer)

2.  Add in chestnut puree and fold in the whipped cream.

3.  Place chestnut cream into piping bag. You can use a piping tip for piping grass, or just snip off a small opening in the piping bag. Pipe the cream in a "U" forward-backward motion on the cake surface.

4.  Garnish with whole chestnuts if you wish.

1.  For stronger chestnut taste, you can add in chopped chestnut in egg yolk mixture for chiffon cake.

2.  For different serving styles, you can set aside some extra whipped cream, spread on cake surface or entire cake before piping on the chestnut cream; You can also slice the cake into half horizontally and spread chestnut cream, before piping the cream on the cake surface.

Orange Chiffon Cake

Saturday, 14 November 2015

A few weeks back, I bought an Unopan chiffon pan from TaoBao. I was quite excited to use it because it looked much better than the traditional chiffon pans (hehe). However, I was not able to bake nice chiffon cakes with it - I was wondering if it was the pan problem, recipe problem, or user problem lol..

So I tried another recipe which uses more flour than the usual recipes I have tried. This resulted in a firmer textured chiffon cake. I didn't really like the texture, I like the softer ones better. However my hubby sort of preferred this :)

I've omitted orange zest here, so the cake doesn't carry a strong orange scent. I have not used zest in my bakes because I was concerned over the wax on the skins of these fruits. Please share with me if you have any effective method of removing them!

Orange Chiffon Cake - Recipe from Maple Grace Garden
(Makes 6 inch chiffon cake)

- 3 egg yolks
- 100g cake flour *I've used plain flour
- 45ml oil
- 90ml orange juice
- 1 tbsp orange zest *I omitted
- 25g caster sugar

- 3 egg whites
- 30g caster sugar

1.  In a medium sized bowl, whisk together egg yolks and 25g caster sugar till dissolved and slightly paler in color.

2.  Add in orange juice, whisk. Add in oil, whisk.

3.  Sift flour into the mixture in 3 batches. Whisk till incorporated for each addition of flour. The batter would be quite heavy. Set aside

4.  Using electric mixer, whisk egg white on medium-low speed till frothy (like bubble bath). Add sugar in 3 batches. Slowly increase the speed till high. Whisk to stiff peaks. The meringue should still look glossy, with a slight hook.

5.  Take 1/3 of meringue, mix into egg yolk mixture. Use a cutting motion, mix the meringue using your whisk, turning the bowl as you mix.

6.  Lightly fold in the remaining 2/3 of meringue in 2 batches, using a spatula. I usually "cut" the mixture in the centre of the bowl, with the spatula, and turn the bowl as you fold.

7.  Pour mixture into chiffon tube pan. Bake in preheated oven 170C for 30-40 mins. (I baked on 2nd lowest rack).

8.  Invert the pan immediately once out of oven, till cooled completely. Remove from pan once cooled.

Baked Donuts with Chocolate Glaze

Wednesday, 11 November 2015

I have, like forever hahaha, 1001 items on my to-bake list. And this is one of them!

It's surprisingly easy to make, and quite yummy as a breakfast! Though it cannot be compared to deep fried donuts, these little sweet treats don't taste bad as a "healthier choice".

It's slightly airy, yet with some texture. I've thrown in some peanut butter chips (before they expire lol), and it goes really GOOD with the baked donuts! The glaze is not super good, but it's easy to whip up, and is definitely "healthier choice" than those recipes with corn syrup.

Baked Donuts with Chocolate Glaze - Recipe from Sally's Baking Addiction
(Makes about 7-8 donuts)

- 125g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 large egg, room temperature
- 65g light brown sugar
- 60ml milk, room temperature
- 60g yogurt (Greek or regular full-fat is fine)
- 30g unsalted butter, melted
- 1.5 tsp vanilla extract

- 93g icing sugar
- 2 tbsp cocoa powder
- 1 tbsp milk
- 2 tsp vanilla, optional

1.  Preheat your oven to 177C. (I use 170C) Grease your donut pan lightly with oil or melted butter.

2.  Whisk the flour, baking powder, baking soda and nutmeg together in a medium or large bowl.

3.  In another bowl, whisk the egg, brown sugar, milk and yogurt together until smooth. Add melted butter and vanilla. Whisk till fully combined.

4.  Make a well in the dry ingredients, and add the wet ingredients in batches. Stir until jut combined (do not overmix). The batter will be thick and runny.

5.  Take a piping bag or ziplock bag, spoon the mixture in. You might want to put the piping bag or ziplock bag over a cup to do it. Snip the opening of the piping bag, or a corner of the ziplock bag, pipe the batter into each donut ring. Fill to 3/4 full (or slightly to the top of the ring if you want thicker donuts).

*If you would like to have some chocolate or peanut butter chips, fill the rings halfway, sprinkle some chips in each ring, fill again to 3/4 full, then sprinkle the chips again. 

6.  Bake for 8-10 mins, or until edges are lightly browned. Let cool before glazing.

7.  For glaze: Sift together icing sugar and cocoa powder in a medium bowl. Whisk together slightly. Add 1 tbsp of milk to the icing sugar mixture, and whisk till it comes together. Add in vanilla extract. If it's too thick, you might want to add a little bit of milk slowly and whisk again, till it becomes a consistency you like.

8.  Dunk in the donuts and decorate as you wish! (I've used Wilton's spring sprinkles and confetti)

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