Tuesday, April 8, 2014

Yogurt Cake in a rice cooker

Yogurt cake in a rice-cooker

After so long, I finally found time to try out a recipe from Bake-for-Happy-Kids. And since I still haven't get an oven, am using the rice cooker instead.  And the result - Great! Definitely a keeper!

100g cake flour - shifted
80g sugar
1/2 tsp baking powder (abt 2g)
1/8 tsp baking soda (abt 1g)
1/8 tsp salt (1.5g)
125g low-fat yogurt
20g grapeseed oil
1 egg

Buttered the bottom of the rice cooker pan. Select steam function and let it 'steam' for 3 mins. Then off & select 'keep warm' function.

Mix the dry & wet ingredients separately before putting them into a big bowl. Fold them till just mix without over-mixing.

Pour batter into pan and select 'bake' function to start.

Off the cooker after 35min and remove pan out to cool.

Monday, April 8, 2013

Was planning to make Hokkaido Milky loaf tonite. I had warmed 109g of milk with 40g of brown sugar n it's now in d ABM pan with 5g of instant yeast waiting to formed. Only then did I realised that I don't have whipping cream!

So I went to d stack of library books that I have on hand n decided on this almost similar ingredients -  Brioche loaf from "80 recipes for your Bread maker" by Richard Ehrlich.

End result - love it! Hubby said it taste more of a mix between bread n cake texture.

Original recipe w/my modification in ()
150ml milk + 3eggs (109g milk + 2 eggs + 70g buttermilk)
300g strong white bread flour (220g bread flour + 100g wheat meal flour)
50g sugar (40g)
75g unsalted butter, melted
1/2 tsp salt (4g)
1 1/4 tsp fast-acting yeast

Put all into pan n select normal loaf setting.
Once kneading phase is done, remove paddle n let d cycle complete.

Sunday, September 30, 2012

Pumpkin Molasses loaf

Hayden saw some butternut squash ytd & requested for pumpkin soup but since I don’t know how, I decided to bake a loaf of pumpkin bread. I have this recipe on my to-do list for d longest time & now Hayden is giving me d best reason to try it out..

End result – a super soft loaf of bread! And because I replace honey with molasses, thus, it was not very sweet at all. Definitely a keeper!

Recipe seen & taken with adaptations from 蜂蜜金瓜吐司
Original recipe - Carol老师的《烘培新手必备的第二本书》
With my modifications in ()

南瓜泥 150g (pumpkin puree 100g + yogurt 50g)
高粉 280g (bread flour 250g + wholemeal flour 40g)
即用干酵母 1/2tsp instead yeast
鸡蛋 1个
蜂蜜 20g (replace with 20g molasses)
盐 1/8tsp
牛奶 50cc
无盐牛油 30g (25g unsalted butter + 5g olive oil)

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Wednesday, August 15, 2012

Winter Melon Seaweed Porridge

Recently, my health has not been doing so well. My systemic lupus erythematous condition has relapsed twice within the last 7 months. Doc tried to pinpoint the reason for the relapses but so far, stress seems to be the only explanation.

Anyway, because of my relapses, I had to be hospitalised both times & on both occasion, I put on 2-3kg during each stay. So by now, I had in total put on 5kg since last Dec. With this amt of weight gain, am on a mission to lose weight again, seriously this time round.

So from now onwards, I will be trying out all kinds of 'slimming', 'weight loss' recipes. Hopefully some will really work for me.

Here’s my 1st slimming recipe with some changes because I can’t find 50g seaweed. So do visit the original website if you have 50g of seaweed on hand. I cooked this in the morning & bring it to ofc for lunch in a vacuum container. It’s still warm when I had in 7hrs later.

Winter Melon Seaweed Porridge
Ingredients: (1 serving)
5g dried seaweed
300g Winter Melon – skinless & seedless, diced
½cup Rice
500ml Water

Mix all ingredients & bring to boil in the inner pot. After 10mins of boiling, trf inner pot back into the vacuum cooker immediately & seal till lunch hour.

Friday, January 27, 2012

Rocky Chocolate w/berries&candies

For his birthday celebration in school, Hayden has requested me not to make his birthday cake this year because he wanted something more ‘colourful’ so we bought him a Transformer pic cake instead. But we still need to bring something else for d party so I went online to search for something that’s hassle-free & decided on this recipe from Wendy – super easy & everyone loves it, including the teachers & staffs of the school! I held out Wendy’s link to everyone who asked for d recipe!

Rocky Chocolate w/berries&candies

White Chocolate with berries/candies
800g white chocolate
2 ½ cup mini marshmallows
2 cup dried cranberries + gummy candies + ½ cup for topping

1) Line up a 9x13” pan with paper for easy removal;
2) Melt d chocolate in a pot over hot water. Allow to cool slightly till it’s warm to touch;
3) Mix the marshmallows & berries/candies well be4 adding into d chocolate mixture;
4) Pour mixture onto prepared pan & spread it out evenly. Ensure marshmallows are submerge;
5) Sprinkle d topping out evenly & gently press down to ensure it stick to mixture;
6) Allow to solidify in d fridge overnite be4 cutting it into cubes.

Monday, December 26, 2011

Pumpkin Buns 南瓜包

It's been a while since I posted anything simply because I have not tried out any new recipes. I still baked using my ABM but no time to search/try out new recipes because of my full time job. Then as I was 'hse-cleaning' my hard-drive, I noticed that I have forgotten to post a new recipe that I tried out last Dec so here's d post now.

150g lite flour for steaming
1 tsp double action baking powder
1 tsp instant yeast
60g sugar
90g pumpkin puree
10g butter

Put all into the ABM & start d kneading cycle.
After end of cycle, allow to proof till double, abt 1hr.
Punch down & knead for another 2 mins.
Divide dough into 10 portions & roll each into a ball be4 placing into lined tart tins.
Allow to proof for 2nd time till double, abt 45 mins.
Steam on high heat for 10-12 mins.

I tried out diff size tins & all came out great!
Super nice! Definitely a recipe keeper!

Sunday, August 28, 2011

Buttermilk Mini Donuts

I have been trying out various donuts recipes & decided that this is the best. I think it’s because of the use of buttermilk, which makes d donuts ‘proof’ very nicely. Esp when it’s used with my mini donut-maker machine, heehee..


2 cups bread flour
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 egg
1½ cups Buttermilk
1 tbsp maple syrup
½ cup of blueberries + cheese cubes

Mix all together.
Grease donut-maker & heat it up be4 pouring 1 tbsp of batter into each ring.
Add 1-3 blueberries / cheese cubes onto each batter be4 closing d top for baking.
After 2mins, remove from donut-maker & allow cooling for 10mins be4 moving into container.

Best eaten warm!