Swiss Roll Cake

I'm having a hard time editing this video.





Making a sponge cake for the swiss roll.

The ingredients are as follows:

4 eggs
1/2 cup of sugar (125g)
1 cup of cake flour (125g)
30ml of milk
30ml of sunflower oil
A teaspoon of vanilla extract
Some swiss meringue butter cream for filling

You will need to use an electric mixer. Put the eggs in a clean mixing bowl, start at high speed. Add in the sugar and beat until the volume of the mixture increases, then change the beating speed to medium and continue to beat until it is stabilised. Then change to low speed and fold in the flour. You can use a spatula or a hand whisk to fold in the flour. Pour part of this flour mixture into the milk, oil and vanilla mixture and mix well. The oil mixture will become lighter therefore it will be easier to mix with flour mixture later. This way the cake batter will deflate less (to retain the air bubbles within) when both combined. Try not to over mix otehrwise the cake will become hard.:( Bake the cake at a preheated oven temperature of 190 degree C for 8 mins.

Simple Banana Cake

This is not a very well baked cake. I can't say that it is a failure but only a little under baked. As you can see from the middle and top part of the cake is a little moist. Haha.. next time I will make a super duper good one to show you hehe...




Although this doesn't look good, I still like banana cake very much.




My whole living room smells of banaNA.... :P



Simple Banana Cake Recipe

Ingredients.

1 cup of banana puree, about 4 to 5 bananas
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon powder
A pinch of salt
1 teaspoon pure vanilla extract
1/2 cup (125g) butter, room temperature
1/2 cup caster sugar
2 large eggs, room temperature


Directions
1.Preheat oven to 180 degree C. Line an 8 inch tin with baking paper; set aside.
2.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon powder and salt; set aside. In a small bowl, mix together banana puree and vanilla; set aside.
4.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add one egg at a time until just blended.
5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the banana mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6.Pour batter slowly into the prepared tin. Transfer the tin to oven and bake until skewer comes out clean when inserted into the centre of cake after 50 to 55 minutes. Turn out, remove paper and transfer to a wire rack and let cake cool completely.

海綿砂糖蛋糕卷 Sugar Roll

Hi, I'm going to copy and paste this recipe and the video. To make a sucessful sponge cake, you need to make sure all the ingredients is at the room temperature.

材料：
A.全蛋450公克、細砂糖385公克
B.低筋麵粉260公克、香草粉1/2小匙
C.奶水50公克、沙拉油50公克
D.鮮奶油150公克、細砂糖適量

作法
1.將材料A放入攪拌缸中，用攪拌器快速打到變白，再轉中速攪拌到呈現浪花狀，且勾起 麵糊時會垂2 ~3公分備用。
2.低筋麵粉與香草粉過篩，加進作法1的麵糊中，用刮刀拌勻。
3.用軟刮板先刮作法2的攪拌缸底確定底部已沒麵粉，取1/3作法3的麵糊倒入拌勻的 材料C中攪拌均勻，再倒回麵糊中由下往上拌勻呈麵糊攪拌均勻。
4.將作法3的麵糊倒入烤盤中約6分滿，重摔兩下讓空氣跑出來。
5.將作法4放入已預熱的烤箱中，以上下火190/150℃烤約15分，放涼5分鐘以 上備用。
6.將作法5的蛋糕抹上鮮奶油往內捲成蛋糕卷，表面沾上細砂糖即可。








Making a sponge cake for the swiss roll.

The ingredients are as follows:

450g eggs
385g of sugar
260g of cake flour
50ml of milk
50ml of sunflower oil
A teaspoon of vanilla extract
Some swiss meringue butter cream for filling

You will need to use an electric mixer. Put the eggs in a clean mixing bowl, start at high speed. Add in the sugar and beat until the volume of the mixture increases, then change the beating speed to medium and continue to beat until it is stabilised. Then change to low speed and fold in the flour. You can use a spatula or a hand whisk to fold in the flour. Pour part of this flour mixture into the milk, oil and vanilla mixture and mix well. The oil mixture will become lighter therefore it will be easier to mix with flour mixture later. This way the cake batter will deflate less (to retain the air bubbles within) when both combined. Try not to over mix otherwise the cake will become hard.:( Bake the cake at a preheated oven temperature of 190 degree C for 15 mins.

香草海綿蛋糕 Sponge Cake

Hi, I'm really lazy to make my own video, so I copy and paste again. I should tell you this video is very good. I have learned a lot from it. The same reminder again, make sure all the ingredients are at the room temperature.



材料:低筋麵粉140公克、雞蛋4顆 、牛奶30公克、砂糖206公克 、香草粉1小匙、鹽4公克、沙拉油30公克。

先把麵粉、香草粉一起過篩。
把蛋、糖、鹽一起加入調理盆中，馬上用攪拌機打散，不馬上打會讓糖包住蛋會讓蛋打不起 來，開始時攪拌機可以用快速打散，之後體積會膨脹5倍以上，打出來後的型態很像濕性發 泡的蛋糊。
把之前過篩的麵粉倒入盆中用慢速來攪拌，攪拌到麵粉完全與蛋糊結合即可。
把牛奶、沙拉油一起混和，取一些麵糊與牛奶、沙拉油一起攪拌，再倒回調理盆中用刮板攪 拌均勻這樣就好了。
把麵糊倒入活動烤模裡大約6~7分滿送進烤箱，烤箱溫度180度時間35分鐘左右。
烤完後等蛋糕變涼後在活動烤模的蛋糕周圍上壓一下，這樣就能脫模裝盤，這樣就完成香草 海綿蛋糕。








Making a sponge cake.

The ingredients are as follows:

4 eggs
sugar (206g)
cake flour (140g)
30ml of milk
30ml of sunflower oil
A teaspoon of vanilla extract
4g salt


You will need to use an electric mixer. Put the eggs in a clean mixing bowl, start at high speed. Add in the sugar and beat until the volume of the mixture increases, then change the beating speed to medium and continue to beat until it is stabilised. Then change to low speed and fold in the flour. You can use a spatula or a hand whisk to fold in the flour. Pour part of this flour mixture into the milk, oil and vanilla mixture and mix well. The oil mixture will become lighter therefore it will be easier to mix with flour mixture later. This way the cake batter will deflate less (to retain the air bubbles within) when both combined. Try not to over mix otherwise the cake will become hard.:( Bake the cake at a preheated oven temperature of 180° C for 35 mins.

Steamed Chicken／白斩鸡

Making Steamed Chicken at home is very economical. You can buy a kampong chicken at the NTUC supermarket for just $7.00. I learnt this simple and easy method from a cooking program on the TV. There are 2 methods. One is poaching by boiling the chicken in a pot of water.

Today, I'm using the steaming method to make this dish. You may ask... how long does it take to steam it to get a tender and juicy steamed chicken? Last time I always just try my luck. Agak agak lah.:) Haha....now no more.




Here are the guide.
Chicken weight and steaming time needed
about 1.3kg to 1.5kg Steam for 15 mins to 18 mins
about 1.6kg to 1.8kg Steam for 19 mins to 21 mins

Ingredients

You can use a whole chicken or just chicken parts

Mixture A
Mix 2 tbsp of water with
2 slices of ginger
1 tsp of salt
some spring onion
1 tsp of hua tiao wine

Rub the chicken with the mixture A. Place chicken on a big plate with the mixture A. Place it into the steamer only when water is boiling and then cover it. Steaming on high heat. DO NOT OPEN THE COVER DURING STEAMING. Follow the steaming guide. Turn off the fire when the time is up. BUT DO NOT OPEN THE COVER. Let it stay in the steamer for another 10 Mins. Remove the steamed chicken immediately when 10 mins is up. Transfer to a new plate to stop the cooking process. Use a stalk of spring onion to apply sesame oil onto the whole chicken and then leave to cool. Reserve the stock.

Chop the chicken into small pieces only when it has cooled down. Mix 1 tbsp of Lee Kum Kee Superior Light Soy Sauce with some chicken stock and sesame oil. Pour it over the chopped meat and it is ready to be served.










You can also stir fry some cabbage and carrot, add some chicken stock. The vegetable will taste really good.:)

Making Almond Biscotti

I decided to make biscotti today. Biscotti has a crunchy texture, and it need to be baked twice in the oven. It goes nicely with a cup of hot coffee or tea.


Rolling the sticky dough into a logs





Slicing the biscotti after the first baked, need to bake again after cutting


The Biscotti are ready to serve with a cup hot tea or coffee








Almond Biscotti

Ingredients
2/3 cup granulated sugar
2/3 cup brown sugar
21/2 cups all-purpose flour
Pinch of cinnamon
1 tsp baking powder
3 Tbsp butter, softened
21/2 eggs beaten with 1 Tbsp vanilla extract ( the other 1/2 egg use for glazing )
2 cups baked whole almonds (skins still on)
Egg wash ( 1/2 egg mixed with a little water )

Preheat oven to 175 degrees C.

Mix the sugar, flour, cinnamon, baking powder, soft butter, and baked almonds in a large bowl, whisk eggs and vanilla extract in a small bowl until well blended. Add egg mixture slowly to the flour mixture until it forms into a sticky dough. You can mix them either with an electric mixer or by hand.

Take the sticky dough out and divide it into 3 pieces, rolling each into a log, flattened just a bit, place them on a baking sheet lined with parchment paper. Brush with egg wash.

Bake in a preheated 175 degree C oven until firm, but not too hard. Mine took about 30 minutes to bake.

Remove from oven and let rest for several minutes, slice on the diagonal with a bread knife.

Place slices onto the baking sheets; place in the still warm oven with the temperature off and the oven door closed for 30-60 minutes. The longer it stays in the oven, the harder it will become. Remove from oven and cool completely before storing in an air-tight container. Stored properly, biscotti can last up to a month.

Wholemeal Bread Bun

Wholemeal Bun


Making a cross cut on the bun





Shaping the bread dough

This bread is nothing special, I decided to make it because, I have some bread flour left on the shelf for quite while.