Butter Raisins Muffins w/ Lemon Glaze

I have used the pancake flour for this lemon glazed muffin with raisins. Turned out to be quite nice, surprisingly. I was so afraid that it would give a weird taste with this combination. Happy me! =D

Butter Raisins Muffins w/ Lemon Glaze
Butter mixture

The butter cake is from the above link, same recipe. This time I added raisins instead of pistachios, chocolate chips and hazelnuts. I also topped with lemon glaze. It made the muffins very refreshing, I think you should add lemon glze, another texture yet refreshing, not over powering/too sweet.

Lemon glaze:
2 tbsp lemon juice
1 tbsp milk/water
50g powdered sugar

Add all ingredients and mix well till a smooth consistency is achieved. Adjust with milk or powdered sugar.

Happy baking =)

4-Layers Banana Custard Cake

There was a ripe banana sitting on my kitchen table, and no one was going to eat it from the looks of it. Why waste the lovely sweet ripe banana? So, I have decided to make a 4-layers banana custard cake. The decoration was a bit off since it was an impromptu decision. Please bear with the 'lack-of-sense-of-decorative-mind' of mine. >.<.

4-Layers Banana Custard Cake
For the sponge cake recipe, please click on this link. This sponge cake recipe is the best and easiest recipe, trust me, you will love it! =D
sponge cake recipe

Banana Custard Cream
(adapted from Ochikeron)
Ingredients:
120g banana (around 120g would be okay)
1 egg
30g sugar
170g milk
4 tbsp corn starch

Steps:
1. Heat the sauce pan at medium high.
2. Beat egg, sugar, milk, corn starch, and mashed banana till combined. Sieve the mixture to get rid of the lumps.
3. Pour into a saucepan, and stir the mixture till thicken on low heat.
4. Cool in fridge completely.
5. Spread the cooled custard cream on top of each layer of the cake, except for the top cake. Put the remaining custard into a piping bag, and pipe your desired decoration.

This cake has a very strong custard flavor, very yummy. I have never eaten Tokyo banana before, so I could not make the comparison. But, this cake is lovely enough.

=D

Simple Butter Muffin

It's been a long time since I have written my last blog. Just too busy, and lazy, no excuse. LOL. I have taken and baked quite a number of sweets, but just lazy to blog about it. Now that everything is settled, I would have more time to blog about it, I hope. >.< This is just a basic butter muffin that I have used pancake flour to make instead of cake flour or all-purpose flour. Pancake flour gives another texture to the cakes, it is more course and little to the dry side, but the taste is very special. Cannot really pin point what's the 'special-ness', but just try it one day, you will know that you are in love with it! =P

Simple Butter Muffin
Ingredients:
100g butter, softened
70g sugar
2 eggs
50g honey
100g milk
200g pancake flour
1 tbsp baking powder

chocolate chips
pistachios
hazelnuts

Steps:
1. Preheat oven to 350 F.
2. Beat butter with sugar, and then with honey till combined.
3. Add in eggs several times till mix well.
4. Add in milk and flour mixture till combine, alternately.
5. Add in the chocolate chips, pistachios and hazelnuts respectively into the batter.
6. Scoop into muffin cup/pan till 2/3 full, and bake for 20-25 minutes. Leave on wire rack to cool completely.

Happy baking =)

Apple Cupcakes

Just love baking! It's like an addiction, couldn't be stopped. >.< There are quite a number of apples left, so I decided to make a comfort apple cupcakes.

Apple Cupcakes
Ingredients:
2 eggs
70g sugar
120g vegetable oil
1 cup all-purpose flour
1 tbsp baking powder
30g milk
1 tbsp cinnamon powder
1 tsp vanilla extract
2 apples (I used Gala apples)

Cinnamon sugar mixture:
1 tsp cinnamon powder
20g sugar

Steps:
1. Preheat oven to 350 F.
2. Beat eggs, sugar and oil till incorporated.
3. Alternately add in milk and flour mixture (flour, baking powder, cinnamon powder) till mix well. Add in vanilla extract.
4. Add in chopped apple cubes into batter, and fold gently till all mix well. Scoop into liners till 80% full, and sprinkle some cinnamon sugar mixture on top of the cupcake. (I did this step to add in more cinnamon comfort flavor/smell.)
5. Bake in oven for 20-25 minutes or toothpick inserted comes out clean.
6. Cool completely on wire rack.

Look how moist the cake is, very nice!

Happy baking =)

Milo Banana Cupcake

I have always wanted to do something Milo. Milo has been with me since I was young, but I realize that Milo is very hard, as an ingredient, to be used in baking. I think it might be the malt inside the Milo powder that makes it hard to be used unless you have the right consistency. I adapted this recipe from Ochikeron, as she has made this Milo Banana Cupcake. This cake turns out to be very moist, and dense actually. Not bad tasting, but the banana taste is overpowering the Milo taste. I will make another batch soon, omitting the banana, and we shall see how it turns out. =)

Milo Banana Cupcake
Ingredients:
2 eggs
120g vegetable oil
120g sugar
200g milk
200g cake flour
80g Milo powder
2 tbsp baking powder
2 bananas, mashed

Steps:
1. Preheat oven to 350 F.
2. Beat eggs, sugar and oil till incorporated.
3. Alternately beat milk and flour mixture (Milo, cake flour, and baking powder) until mix well.
4. Fold in the mashed bananas.
5. Scoop into cupcake liners till 2/3 full. Bake for approximately 30 minutes. (depends on how big your muffin/cupcake cup is)
6. Cool completely on wire rack.

Very moist cake texture, but I am hoping for a much more Milo taste than bananas. Still yummy though! =)

Happy baking =)

Nutella Swiss Roll

Another swiss roll again!!! Just love how swiss roll looks and it looks way more fun to eat in this way, so yes, another swiss roll! Hehe..>.<.. This time I put in my favorite spread, NUTELLA! =D

Nutella Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Nutella

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread nutella on cake, as much as you want. I spread alot! Haha...

Happy baking =)

Extreme Pork Floss Swiss Roll

I do not usually like savory cake because 'cake' to me supposed to be sweet. This is one of the exceptions, I guess. This time, I use another method to make this cake. I use the egg separation method to make this. I also increase the amount of pork floss for this cake. You can see the tremendous amount of pork floss outside of the cake, and also inside of the cake. Haha.. Too much?! Never too much for me! My absolute favorite. =P

Extreme Pork Floss Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Mayonnaise
Pork Floss

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread mayonnaise on the cake, and put pork floss on top of the mayonnaise, and roll. Spread another layer of mayonnaise outside of the swiss roll, and put more pork floss on top of it. Put into fridge for at least 30 minutes to set. Enjoy!

Happy baking =)