Peanut Butter Cookies

A great option to bake as CNY goodies. 

Ingredients

150g plain flour

1tsp baking powder

100g butter

80g icing sugar - sieved

1 egg

1tsp vanilla essence

50g of ground peanut powder

some cashew nuts

Method

1. Lined baking tray and preheat oven to 180C.
2. Sieved plain flour & baking powder together.  Set aside. 
3. Beat butter & sugar until light & creamy.
4. Add in egg.
5. Fold in sieved flour mixture.
6. Shape into roll balls, then press down a cashew nut in the center.
7. Sent to bake for around 20mins, or until turn light brown.
   *Optional: apply eggwash for shiny top

This is the type of peanut powder I used.

Before baking.

Baked.

Separate batch that I applied with eggwash.

Chocolate Chips Bundt Cake

Recipe adapted from Serious Eats.

Ingredients
*makes a 9" bundt cake

227g unsalted butter - soften to room temperature
170g brown sugar
3/4tsp salt
3 large eggs
178g sour cream/yogurt
1 tbsp vanilla extract
360g cake flour - sieved
2tsp baking powder
3/4 tsp baking soda
130g chocolate chips


Method

1. Preheat oven to 175C.  Grease and flour bundt tin.
   
2. Whisk butter, sugar and salt until very creamy.
   
3. Whisk in eggs, one at a time, until well-combined. Then add in sour cream and vanilla, mix until combined.
   
4. Fold in sieved flour, baking powder, and baking soda to the mixture.
   
5. Add in chocolate chips.
   
6. Transfer to bundt tin, then sent to bake at 175C for 45mins.  You may perform the skewer test to test if the cake is done.
   
7. Once baked, leave cake to cool completely before removing from the tin.

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Jello Chiffon Cake

Adapted from Michelle Marie Mower.


Ingredients
*21cm chiffon tin

5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
40g Castor sugar
100g Jell-O (any flavour)
120g Cake flour
1/2 tsp Baking powder

5 Egg whites
40g Castor sugar
Pinch of cream of tartar


Method

• Preheat oven at 150C
• Sieve cake flour & baking powder.  Set aside.
• Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.
• Fold in sieved flour mixture.  Set aside.
• Whisk egg whites until foamy, then add in cream of tartar.
• Add in sugar gradually and whisk till attained stiff peak.
• Fold in meringue into yolk batter, in 3 batches.
• Transfer to baking tin, tap few times to release trapped air bubbles.
• Send to bake for an hour.
• Once baked, invert to cool completely.

Fruit Pastry Cake

Adapted from Happy Home Baking.

Ingredients

100g butter - soften at room temperature 

160g caster sugar 

3 eggs 

50g sour cream/yogurt

1 tsp vanilla extract 

210g plain flour 

1 tsp baking powder

Some strawberries, blueberries and peach

1 tsp snow powder

Method

• Greased and lined the bottom of a 8" tin.  Greased also the sides.
• Preheat oven to 170C.
• Except blue berries, slice the fruits into wedges.  Set aside.
• Cream butter, sugar & vanilla extract until light and fluffy.
• Add in eggs, 1 by 1.
• Fold in flour until batter is well combined.
• Add in sour cream and mix till well-combined.
• Transfer batter to baking tin and level the top with spatula, then top with fruits.  Do not press the fruits into the batter.
• Send to bake at 170C for 60min.  If the top getting too brown, cover with foil.
• Once cool, remove from oven to cool completely, then dust with sieved snow powder.

Chocolate Butter Cheese Cake

Recipe adapted from Enne Ty.

Ingredients
*8” round baking tin

(A)
250g butter (I used salted)
170g caster sugar
5 small eggs
1tsp vanilla extract
150g plain flour – sieved
50g cocoa powder – sieved
1tsp baking powder
5tbsp fresh milk

(B)
250g cream cheese
1tbsp plain flour - sieved
60g castor sugar
1 egg


Method

1. Preheat oven to 160C.
2. Grease the sides & bottom, and line bottom of baking tin.
3. From (A) - sieved plain flour, cocoa powder & baking powder.  Set aside.
4. Whisk all ingredients from (B) until fluffy.  Set aside.
5. From (A) -  cream butter and sugar until light and fluffy.
6. Add in eggs,  one by one, until well combined.
7. Add in vanilla extract & milk, mix until well combined.
8. Fold in sieved flours.
9. Transfer ½ of the butter mixture to baking tin.  Tap lightly on counter to level the batter.
10. Then spoon in cheese mixture.  Using the back of the spoon to lightly level the mixture.
11. Then spoon in the balance butter mixture.  Using the back of the spoon to lightly level the mixture.
12. Send to bake for 65min, or until the skewer comes out clean (when performing skewer test)
13. Once baked, remove baking tin from oven to cool upright on cooling rack.  After 5min, invert to remove baking tin & baking sheets, then leave the cake to cook completely.

Original recipe shared by Enne.

All ready to send to the oven!

After cooling.

\

Cross-section of the cake :)

And I thought these looks gorgeous!

Killer Toast (one-time proofing)

Recipe adapted from Victoria Bakes.

Ingredients 

*Makes around eleven 50g dough

260g bread flour

3g instant dry yeast

120g egg (I used 2 eggs.  Weight is without shell) +  full cream milk = total 180g liquid

30g castor sugar 

2g salt 

30g butter - room temperature

Method

1. Mix all ingredients together, except butter, and knead till you get a pliable dough.
2. Add in butter and knead until achieve window pane stage (you need to achieved this stage to get the soft texture).
3. Divide dough into 50g portions each, then roll out and shaped to your preference.
4. Leave aside (covered) to proof for around 50mins.
5. Send to bake in preheated oven of 170C for around 20mins or till the bread turns golden brown.
   

For details on baking loaf, check out the link on the recipe credit.

 

My shaping of the hotdog buns :)

Nice!

Sugar loaf for my boy :)

Spiderweb!

Soft!

Buttercream

Recipe adapted & modified from Baking Biatch.  Can withstand room temperature for around 2-3 hours.

Ingredients
*makes around 2 cups of buttercream

115g unsalted butter - room temperature
110g margarine - room temperature
2 cups icing sugar - sieved
1/2 tsp salt
1 tbsp vanilla essense
some milk (if necessary)
Desired coloring


Method
1. Cream butter, margarine, vanilla essence and salt till pale and fluffy.
3. Add in sieved icing sugar by 2-3 portions and mix until well-combined.
6. Add milk by the teaspoon (if needed) until reach desired consistency.