Saturday, September 25, 2010

Macarons again

Yes. It's been a while since I last made these cute but sweet (very sweet) little things. I recently bought Hisako Ogika's 'I Love Macarons' and got really inspired. I find the book useful with all the tips including what you can do with all the leftover egg yolks. I made a batch of pistachio macarons today and I really love the natural pastel green colour. They might not be the most perfect macs but good enough for me.

Monday, September 20, 2010

Double Choc Cupcakes

I guess you can't go wrong with chocolate. Really. It's one of those things that makes you go 'hmm..'.
I baked these cupcakes in a muffin tray and I have reduced the recipe so it only yields about 5 muffin sized cakes. I supposed I will get more if I use a smaller size tray.

Ingredients :
70g butter
20g sugar
2 egg yolks
40g chocolate (melted)
some chocolate chips (as desired)
30g self raising flour
2 egg whites and another 50g sugar (to be beaten till soft peaks)
  • Firstly, cream the butter and sugar till light and fluffy.
  • Next, add in the egg yolks one at a time.
  • Add in the melted chocolate and mix well.
  • Sieve in the flour and fold in the batter together with the chocolate chips
  • Lastly, fold in the egg whites gently.
  • Scoop the batter to prepared paper cups and bake at 180 degrees celcius for about 20-25minutes or till cooked through.
  • Take the paper cups out from muffin tray and let them cool on a wire rack.

Frost as desired. Here I have simply frost them with melted chocolate.

Saturday, September 18, 2010

Pancakes for breakfast

Saturday and everyone is at home. No school and no work. Made pancakes for breakfast. The only thing missing is maple syrup. I also wish I have some bananas to top them with. Probably drizzle some chocolate sauce and whipped cream...totally wicked! Berries will not work because none of us really know how to appreciate them. Be it fresh, made into jams or in any other forms. We are just not conditioned to eat them. Thank God we can still accept grapes in whatever forms...fresh, dried and in wines of course! Okay, back to the pancakes. I like the even browning. And the taste is good. Nice and light for breakfast. I got the recipe from this book which I borrowed from the library.

The recipes are all in small portions which I find it useful for home baking. I mean, we are not feeding an army and I hate it when I end up with big portions. We either have to eat them for days on end or give them away to neighbours who will give you a weird look. AGAIN?!

Here is the recipe which I have changed a bit :

100g self raising flour
1 egg, separated
1 tbsp oil
1 tbsp honey (coz that's what I have at home)
30g sugar
about 100ml milk ( add more if the batter is too thick)

Firstly, sieve the flour into a bowl.
Then in another bowl, mix egg,milk,oil and honey together.
Pour the liquid mixture to the flour gradually, stirring constantly so that it will not get lumpy. Keep stirring till you get a smooth batter.
Whisk the egg white till foamy and turned white. Add in the sugar(like in 3 batches or so) and whisk till stiff peaks.
Fold in the egg white to the batter gently.
Heat up your pan with some oil(not too much - just enough to oil the surface). Use a ladle and scoop in the batter in batches. Once you see bubbles forming, flip the pancake to brown the other side. Do not use your spatula to press it.

Pointers for me to note :

  • Do not use a lot of oil
  • Make sure the pan is hot enough before you scoop the batter in to get even browning
  • Turn the pancakes once bubbles formed
I will definitely make these for breakfast again!

Thursday, September 16, 2010


Everyone has got their own version of these cookies. Some like it crispy and some like it chewy. I personally prefer the crunch more than anything else.

Baked these for the kids today and they are so loving it! With chocolate chip. I would love to add some nuts but the kids will protest and I will have to end up eating them myself. So, I think I can scoop some batter up the next time and add in the nuts for myself. Why didn't I think of that?

Sunday, September 12, 2010

Kek Lapis

Layer by layer and not knowing if the cake will turn out good. Will I attempt it again? Well, not anytime soon unless there is a good reason for it.

After the long baking hours, thank goodness it turned out okay. Now, I can proudly tell mum that I made my own Lapis. Taste nice too! I used the recipe from this blog. Only 10 egg yolks instead of 20 or 30 in some recipes. The only difference is I have used 5 egg whites instead. No particular reason. I just thought it was easier to split the egg whites in half because I used 10 yolks. The remaining 5 egg whites were kept aside just in case I messed up with the whites when beating them.

Pointers to note if I ever bake it again the next time :

  • Do not bake the layers for too long

  • Use a smaller baking tin so that I get thicker and more layers

  • Beat the egg whites to very stiff peaks. I felt I didn't really beat it to stiff peaks today

The baked layer of the cake.

Adding the batter in for the next layer. Noticed the batter will melt as the previous layer is still very hot. But according to the recipe, you need not wait till it cools down.

Mission accomplished!


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