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!

ingredients:

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.

Yogurt Cake_II

Previous attempt on d yogurt cake was not quite successful (in my eyes) simply because it has not raise as high as d original recipe has stated. So when my neighbour pass another Thai snacks to my son, I decided to bake d yogurt cake again & give it to her in return for her nice gesture.
This rd, I sit down & went through d originator’s post again to review what I might have done wrongly in my 1st attempt in order to ensure no more flat cake. D only diff I found was that I used a 20cm square baking pan instead of a 20cm springform tin (which I am assuming its round as shown in her pic). So for my 2nd attempt, I decided to use my 16cm round baking pan instead. Also, this time, I shifted d flour & baking powder twice. I also omitted d zest as I don’t have any on hand.
End result - it worked! D cake rise nicely, even through still not as high as d original but good enough for me… ;-p I didn’t get to taste it cause it’s gg to my neighbour but am still happy that it looks more like a cake than a flat bread.

Yogurt Cake

With limited time on hand, I decided to try out this 'instant’ fix recipe. It’s stated that this is a very, very simple recipe & even a 4yr old can bake it. However, mine end pdt does not look like d original pic at all! Maybe I really shd attend baking class instead. I have also reduce d sugar amt to suit my family.
End result - both MIL & hubby still commented it’s still too sweet for them... sigh…

½ cup of yogurt
1½ cups of plain flour
1½ tsp baking powder
Pinch of salt
¾ cups of caster sugar
79g of unsalted butter (melted)
3 eggs
Zest from 1 lemon

Preheat the oven to 170°C.
Line a 20cm baking pan with baking parchment.
Put yogurt, flour, baking powder, salt & sugar in a large bowl. Mix in d oil & eggs be4 adding d zest.
Pour batter into prepared pan & bake for 30-35 minutes or until a toothpick inserted into centre of cake comes out just clean.

Yogurt Bread

I have tried 3 diff yogurt bread recipes so far & have not found a ‘GREAT’ keeper yet. So when I saw this recipe on HHB’s blog yesterday while waiting for d honey buns to finished baking, I decided to give it a try next day (which is today). However, I decided to change some of d wet ingredients because I need to finish up d bal drinking yogurt. Also, her post mentioned dividing d dough into 3 loafs but to me, d dough seems too small to be divided into 3 but I decided to follow ‘instruction’. Also, 8mins into d kneading phase in d ABM, I noticed that d dough is just too wet so I added 4 tbsp of cake flour. It also took longer than usual on d 2nd proofing.
End result – very soft but I cant taste d mixed fruits yogurt flavour at all!

• 250g bread flour
• 15g sugar
• 3g salt
• 1 tsp yeast
• 130g mixed fruit flavoured drinking yogurt
• 25g egg (about half an egg)
• 30g butter
  

Put all ingredients into d ABM & select basic white with light crust. Start.

Yoghurt Panna cotta

I found out abt Bill Granger when I was searching for a good/easy scone recipe. After gg through some of his recipes & shows, I realised he always tries to provide simple & easy recipes to suit any novice who’s interested in learning to cook/bake. N because of that, I became a fan! So there’s another simple dessert recipe 'Yoghurt Pannacotta' from Bill Granger. I dont really know what Panna Cotta meant until I researched for it on Wikipedia. It actually & literally meant "cooked cream" in Italian.
I actually made this 2 days ago but posted-phone d posting cause am missing 1 ingredient for d topping. However, after 2 days, I still have not got d rose-water. So I decided to replace it with honey instead. It’s really a very easy dessert to prepare. Taste a little heavy (due to d cream), bit sour (due to d raspberries) & sweet (due to d honey) all at 1 mouth. Great add-on after a light meal!

• 185 ml Cream
• 55 g caster sugar
• ½ tsp Vanilla extract
• 1½ leaves Gelatine
• 250 g Honey yoghurt

1. Place cream, sugar & vanilla extract in a saucepan over a medium heat. Stir until sugar is dissolved, then just bring to the boil before removing from heat.


2. Soak gelatin leaves in cold water until soft. Squeeze out excess water & drop it into the hot cream mixture & whisk until dissolved.


3. Add yoghurt & whisk until smooth. Strain mixture through a fine sieve.


4. Divide mixture betw four 100 ml cup, cover with plastic wrap & chill for minimum 3 hours, or until just set.

Toppings

• ½ cup of frozen rasberries, thawed
• ½ tbsp icing sugar sifted
• 1 tbsp honey, runny

Place half of d rasberries in a glass bowl & crush with a fork. Stir in the icing sugar & taste for sweetness. Fold in remaining raspberries & d honey. Chill until ready to serve. To serve, place spoonfuls of the honey rasberries on top of each pannacotta & serve immediately.

Lemon Yoghurt Cake

Got back from groceries shopping & found out that Hayden broke 3 eggs. They r still in their shells but cracks r getting bigger as I unpack. So I search d web for a recipe that requires 3 eggs & found this recipe from BH’s blog.
Cake looks great after I took it out but then on close inspection, I realized d side r badly burned.
So I decided to slice off d bottom/top of d cake to take a closer look of d inside. Turn out ok, only d sides r slightly burned.
Believe it or not, but am sending d slightly burned cake to hubby’s ofc gals for testing. All of my testers commented that they prefer it without d lemon dressing!

Ingredients
(A) Sifted
180g all-purpose flour (I used cake flr)
2 tsp baking powder
½ tsp salt

(B)
200ml plain yogurt
150g sugar
3 extra-large eggs
½ tsp vanilla essence

(C) 120ml vegetable oil

(D) cook till sugar is dissolve & mixture is clear.
65ml freshly squeezed lemon juice
50g sugar

Method

1.Preheat oven to 160C. Grease & line baking pan. (note that I have lower d temp cause my oven burns more easier, & as u can c, it still gets burned)
2.In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
3.Pour batter into pan & bake for abt 50 mins.
4.When cake is done, allow it to cool in pan for 10 mins. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over it & allow it to soak in. Cool.

Cocoa Muffins w/Yogurt

Need to finish up d last cup of yogurt & decided to give this recipe a try. Original recipe asked for ¼cup cocoa powder. But I made a BIG mistake sieving ¾cup cocoa powder instead! So to make up for d diff, I omitted d ½cup chocolate chips instead.
End result – looks horrible (similar to my first 2 attempts) but not sweet at all! Good enough to share with Hayden’s teachers & Hubby’s ofc ;->

1¾ cup All-purpose flour
1 tsp bicarbonate soda
¾ cup brown sugar
¾ cup cocoa powder
100g butter, melted
1 egg
1 cup plain yoghurt
½ cup milk
½ tsp vanilla essence

Method
1) Preheat oven at 180C
2) Sieve flour, bicarbonate soda & cocoa powder together. Stir in sugar.
3) Beat egg & vanilla essence be4 adding in all d wet ingredients into flour mixture.
4) Fold till batter is dampened, but not smooth.
5) Spoon batter evenly into lined/greased muffin tray.
6) Bake for 20 mins or till skewer comes out clean.

Wolf-berries Yogurt bread

Was in d process of starting d machine for yogurt bread when I decide to add wolf-berries to it. Then I realised that I needed to adj d flour to balance out d liquid from d soaked wolf-berries. Thus, I added 7tbsp of flour into d dough.. Work out just nice with bread super soft!

• 250g bread flour
• 15g caster sugar
• 3g yeast
• 3g salt
• 100g flavoured yogurt
• 60ml fresh milk
• 1 egg
• 30g butter

Select normal bread w/light setting.

Yogurt Bread

Due to d high elec bill, I have stop making bread for 3day. Then hubby ask if I can make again cause he missed having bread for BF. So I tried out a new yogurt bread recipe from Blessed Homemaker. Recipe asked for 2tsp butter but since I have only 20g bal left, I put all in. Big mistake to do that, dough turn out too wet because of it. & since I run out of bread flour, I had to add 4tbsp wheat flour to even out d liquid. Result was ok, bread rise to d max height of my bread pan but it's a little crumpy on d top.

Yogurt bread

Got a new yogurt bread recipe from Sindy & tried it out last nite.. Turn out GREAT!

• 250g bread flour
• 15g caster sugar
• 3g yeast
• 3g salt
• 100g flavoured yogurt
• 60ml fresh milk
• 1 egg
• 30g butter