Mango Yogurt Cake

29th Apr 2009

This was a very simple & easy to do cake, recipe from my newly bought cookbook - Fruity Cakes by Alex Goh. Usually when I bought a new cookbook, I'll pick the easiest recipe to do first. I used a few mini loaf tin to bake this yummy cake.

Tested & Tasted: Very soft and light.

Mango Yogurt Cake (Recipe adapted from Alex Goh's Fruity Cakes)
Ingredients:
(A) 3 Eggs (60g ea) * 280g Sponge mix (Optima)

(B) 100g Mango yogurt drink

(C) 120g Melted butter * 60g Mango yogurt

Method:
1. Whip (A) until light. Stir in (B) and continue to whip till light & fluffly at max speed.
2. Fold in (C) & mix until well blended.
3. Pour the batter into a greased mini mould at 180 deg c for 20 mins.

Crystal Jade Kitchen @ Toa Payoh

Tuesday night, was my dogs bathing day so aunt will not cook on day like that. Since I have a $20 voucher from Crystal Jade so I suggested to have our dinner at Toa Payoh branch. Actually we wanted to try out the Ala Carte Buffet Steamboat (only at Toa Payoh) at $18.80/pax but after seeing the menu, we drop the idea. The steamboat menu was rather boring and not many varieties. We decided to order a few dishes from the menu instead.

We had marinated chicken feet, I like the seasoning and the crunchies of the chicken feet. Gong gong is my aunt favourite but that day half of it seem to be empty and was overcooked. The steam Tilapia w/black bean paste was quite salty but not too bad. The mixed veg w/verm was yummy. We also ordered a set of 'Double deal' which come with half a roast duck in curry sauce and steamed scallop. All of us don't like the curry sauce, it's doesn't compliment the duck at all. As for the scallop was ok.

Crystal Jade Kitchen (Toa Payoh)
470 Lorong 6 Toa Payoh
#01-70
Singapore 310470
Tel: 63972382
Fax: 63872381

Ham & Cheese Ring Bread/Hotdog Bun

I was inspired by Dailydelicious to make this bread. This was on my to bake list for a few months. Finally get to bake it last night.

I learnt bread making few years ago but last night was only my 3rd attempt in bread making. I nearly forgotten how to do it. However, it's still turn out pretty good.

The bread was yummy and definitely going to do it again. Though it was a bit overbaked on the top due to high temperature but it still quite moist & soft inside. I should bake at 180 deg c instead of 200 deg c. I didn't use the recipe from Dailydelicious for the dough. My recipe was from Richard's Baking Class - Assorted Buns.

This recipes can make 2 ring bread. I made one and the balance was rolled into 6 hotdog buns as I didn't have enough ham.

Ingredients:
(A)
125g Soft Butter
60g Sugar
12.5g Yeast
1/2 Eggs
3/4tsp Salt
175g Water
1/2tbsp Condensed milk
25g Whipping cream
50g Cheddar cheese (shredded)
(B)
350g Bread flour
150g Plain flour

Fillings: (extracted from Dailydelicious)
8 slices Honeybaked ham (4 slices + 6 hotdogs)
60g Cheddar cheese
6tbsp Mayonnaise
Extra cheese for sprinkling

Method:
1. Mix (A) together using the bread hook at medium speed for 2-3mins.
2. Add in (B) and beat for 10 mins unitl the dough is smooth.
3. Leave aside, cover with dry cloth for about 30 mins or till it double in size.
4. Cut half of the dough, gently press down the dough with a rolling pin and roll it into a rectangle, about 25x25 cm.
5. Brush mayonnaise over the dough then scatter cheddar cheese all over and place the ham on top.
6. Roll it up like a swiss roll and cut into 6 pcs. Then place the dough, cut side down in the greased pan. (20cm chiffon mould)
7. Scatter cheese all over and let it rise until double in size about 1 hr.
8. Continue with the 2nd roll or use the balance dough divide into 6 equal protion (about 65g each). Roll in the hotdog and let it rise until double in size too about 1 hr. Egg wash.
9. Bake ring bread in preheated oven at 180 deg c for 20-25 mins. For small buns, baked at 200 deg c for 10mins or till golden brown.

Sinfully Chocolate Cake Workshop II

Attended this hand-on home baking workshop with one of my colleague last Saturday by The Creative Home Baking - Mrs Fong. My first time attending her class and so was my colleague Connie. It's also her first baking class and I'm glad she enjoyed the class and already plan to bake some of the goodies this friday.

We totally learnt to make 3 types of chocolate cake. The recipes were all rather simple and easy to follow. Out of the 3 cakes, the Oreo cheesecake was a disappointment, the New York Chocolate Cake was quite nice and the brownie was the best among them.

Here's the 3 cakes I made in the workshop:

New York Chocolate Cake

New York Oreo Cheesecake (Baked)

Rhine Sheba Brownie

For class schedules update, please check out their blog - The Creative Home Baking.

Tiramisu (Cream cheese)

Last week other than the mango mousse cake, I also made a tiramisu too. However, I used philidephia cream cheese instead of mascaphone cheese. Surprisely it taste better! Plus, I added Valrhona choc crunch in the cream and it's really make it very yummy. I have a few colleagues even wanted me to make and sell them! And it's cheaper to use cream cheese too. The recipe is about the same as my usual Tiramisu with some alteration.

Plain Sponge Cake (8") (from Richard Goh's baking class)
Ingredients:
3 Eggs
70g Sugar
75g Plain flour
70g Melted Butter

Method:
Preheat oven to 160 degree c.3
1. Whisk eggs & sugar at max speed for 5 min till stiff.
2. Add in sifted flour & warm melted butter & mix well till batter is shiny.
3. Pour in a 8" line baking tin & bake for about 30mins.
4. Cut into 3 layers when cooled.

Mousse:
Ingredients:
250g Cream cheese (Philidephia) - thaw for at least 1 hr
40g Sugar
1tbsp Icing sugar
3 Egg yolks
80g Coffee liquor (Kahlua)
1tsp Vanilla paste
1/2tbsp Gelatin (soak with 2 tbsp cold water)
250g Fresh cream (Dairy)
Valrhona Cocoa Powder for dusting
Feuillitine for side coating
Valrhona choc crunch (optional)

Syrup brushing:
1. 90g Hot water
2. 30-40g Demarara sugar
3. 10g Nescafe Gold instant coffee
4. 10g Coffee Liquor (Kahlua)
- Mix 1 to 3 till sugar melted & when cool, add in 4, set aside.

Method:
1. Whip the cream & icing sugar over a pot of ice water till peak. Refrigerate until needed.
2. Whip the cream cheese till fluffy. Set aside.
3. Whisk the egg yolk & sugar in a bowl over simmering water until thick & creamy.
4. Add vanilla & gelatine into egg yolk mixture.
5. Incorporate egg yolk mixture into cream cheese & mix well.
6. Fold in the whipped cream & add in liquor.
7. Lay a layer of cake into a loose bottom tin, brush the sponge with the syrup and pour in the 1/3 of the cream mixture, dust with cocoa powder and repeat the step again. In one of the layer, sprinkle valrhona choc crunch - optional.
8. Finish off with dusted cocoa powder & leave in the fridge to set.
9. When is set, unmould and decorate as desired.

Strawberry & Mango Mousse Cake

This was made on Monday night too for my colleague, Sharon's birthday on 21.4.09. Most of them like the cake as I try to make it light and not too sweet. I received many compliments on the cake and it really motivates me.

Modified and adapted from Richard Goh's Baking class
Recipe - Strawberry and Mango Mousse cake
A - 9" Sponge cake
B - Mango mousse
C - Topping & side

A - Sponge Cake:
Ingredients:
3 Eggs
200g Sponge mix (Optima)
50g Water/milk
50g Corn oil/melted butter
1tsp Vanilla

For brushing the cake - 2tbsp rum + 2tbsp water

Method:
Preheat oven to 160 degree c and line the base of 9" round tin with paper.
1. Whisk eggs, sponge mix & water until thick & creamy. (Kenwood chef - max speed for 5min)
2. Add in melted butter at slow speed & mix well.
3. Pour batter into baking tin and bake for 35 mins.
4. Remove the cake skin and cut cake into 2 layers when the cake cool down.

B - Mousse filling:
Ingredients:
400g Dairy whipping cream (Elle & vire/President/Emborg)
30-40g Icing Sugar
250g Mango puree (unsweetened)
1tsp Rum compound
1/2tsp mango essense
15g Gelatine (soak with 3tbsp water for about 1 min)
150g Mango (diced)
100g Strawberry (diced)

Method:
1. Melt gelatine and add into the mango puree, rum & essense.
2. Whipped cream & icing sugar over a pot of ice water till soft peak.
3. Use a hand whisk to mix the cream & mango puree mixture.
4. Prepare a 9 1/2-10" loose bottom tin, place a layer of cake on the base and brush with rum.
5. Add in 2/3 of the mousse and lay the diced fruits all over the cake, spread a thin layer of mousse to cover the fruit.
6. Cover the other layer of the cake, brush cake with rum and add in balance mousse. Spread it evenly and chilled till mousse set. (At least 3 hours)

C - Topping & side:
Ingredients:
400g water
1tbsp Instant jelly
70g Sugar
1tbsp Mango Puree (Optional)
10 nos Strawberry
1 to 2 Honey mango

Method:
1. Cut the mango & strawberry to desired pattern to decorate the top of the cake when the mousse is set. Put the cake back to the fridge and prepare the jelly.
2. Bring to boil all ingredients together till sugar melt.
3. Set aside until almost cool and pour over top of the chilled cake.
4. Chill the cake till jelly is set, unmould from the loose bottom tin.
5. Decorate the side with feuillitine / toasted almond flakes / crouqants.

Ultimate Chocolate Muffin (Valarie)

My balance buttermilk from making pancake went to this batch of Ultimate Chocolate Muffin that I baked on Monday night. Recently I'm very tired after work so always late on my updates... This muffin is moist and very chocolatery. Original recipe is a bit sweet for me so I reduced the sugar and chocolate chips.

*** Recipe removed ***

Manpuku Japanese Gourmet Town

After reading Camemberu write up on Manpuku, we went on Sunday to try it out. We knew that it will be very crowded so we were there for very early dinner. Though it was late afternoon, we still need to q for awhile to get in.

Here's what we had:

From the "Kai" Sushi shop, we had Sake and Unagi sushi (S$17.00) & Grill Tai Fish Head (S$8.00). The sushi was nothing special though but was fresh especially the salmon belly was good. The fish head was a bit over grilled and bland. I still prefer yellow tail fish head.

Sho-yu Cha-Shu Ramen (S$10.80) from AOBA Hokkaido Asahikawa Ramen, my aunt like these, the soup base was full of flavour but a bit too salty for me.

Toku Toku handmade udon - Seafood Nabeyaki Kimchi Udon (S$12.80). This was good and the udon was very springy. Will like to try again the next visit.

Moonlight Special Okos (S$12.80) from Botejyu Osaka Okonomiyaki. One of the rather popular stall there and waited for awhile to get this. I liked this but can't take too much better to share as it was quite a big piece.

Some of the items from Sesson Japanese Grill - Scallop (S$1.80/stick), Saba Shioyaki (S$8.80) & Unagi Musubi (S$2.50/ea).

Singapore's first - Fruit Paradise. There's a total of 10 different types of tarts to choose from, decorated with fresh fruit that are selected and handpicked carefully by experienced Japanese Pastry chefs. All are must try so my first was Mango Tart (S$6.80). This was simply paradise! The pastry was so thin and crispy but yet it was so crispy & buttery. The whole combination of sponge cake, fresh cream and I think there's custard cream too are just so yummy. Thumb up for this.

Another type of dessert from Kyoto Sabo - Fruit Parfait (S$5.80). This was so so only. Nothing special.

Overall was a pleasant dinning experience will definitely go back for the tarts, udon and the other 3 stalls that I haven't tried. And, I hope that they will maintain the quality & food standard after all the Japanese Chefs go off as they are now stationed in S'pore for a month to train the local chefs.

MANPUKU JAPANESE GOURMET TOWN
Tampines 1
Tampines Central 1
#03-16/17/1810
Singapore 529539
Open daily: 11.30am - 9.45pm

Baked Chicken Wings

This afternoon my craving for chicken wings came again. I just made some baked chicken wings for lunch since we were not very hungry after having pancakes for breakfast. This was easy to make and very yummy.

Ingredients:
8nos Chicken wings (3 joint)

Seasonings:
2tbsp Oyster sauce
1tbsp Light soya sauce
1tbsp Sugar
1tbsp Sesame oil
1tbsp Huatiao wine
1tsp Maggi seasoning
Pepper

Methods:
1. Mix the seasoning with chicken wings thoroughly and season for at least 3 hours in the fridge.
2. Place the chicken wings on a tray lined with baking paper.
3. Bake at 200 degree C for 25 to 30 mins or till golden brown & cooked.

Light & Fluffy Buttermilk Pancakes

Made my own pancake this morning for breakfast. I'm surprised and delighted with the pancakes texture, it's so fluffy & tasty as good as Mcdonald's. And, it's so easy & simple to make. Everybody can whip up a fantastic pancake!

Buttermilk is the secret ingredient that contributes to it's fluffiness. There are various pancake recipes from the net and even from the buttermilk box itself contain a recipe. However, I used the recipe from Florence of Do What I like as she has converted the recipe to self-raising flour and to grams, so easy to follow. I always prefer recipe with grams than cups. She's my source of inspiration and her recipes always worked.

Buttermilk Pancake:
Ingredients:
(I did half a recipe, yields about 10 pancakes)
120g Self-raising flour
1/8tsp Baking soda
1/8tsp Salt
25g Castor Sugar
187g Buttermilk
1 egg Lightly beaten
2tbsp Corn oil
1/4tsp Vanilla essence
Optional: 1/2 tsp orange zest (I omitted as I'm too lazy to grind)

Method:
1. Sieve four & baking soda into a large bowl, mix in the other dry ingredients.
2. Mix the egg, buttermilk and oil together.
3. Mix the wet & dry ingredients together with a handwhisk till batter is smooth.
4. Cook in a hot non-stick and lightly-greased pan till golden.
5. Serve with maple syrup/honey & butter.

For a varieties of pancake's recipe, refer to:
Mr Breakfast.com - All recipes for pancakes

60s Live Seafood

Last night went to a rather desserted place for seafood dinner. Situated in a golf driving range at the Old Turf Club. We managed to locate the restaurant after half an hour search around the area. They are having promotion on Chilli Crab and Deep Fried Soon Hock Fish at $18.00 each (only from Mon-Fri). For other orders, use citibank card to get 50% discount for 2 diners and 25% discount for 4 diners. The ambience was quite cosy and relaxing, a good place for a romantic get away.

Chilli Crab

The chilli crab was quite spicy and was not too sweet, quite nicely cooked up. The crab was good and loaded with roe. Worth to try at $18.00 per crab and the crab was at least above 600g each but limited to one per table. Additional crab will be charged at $4/100g (with citibank credit card promotion, still quite reasonable)

Black Pepper Crab

Black pepper crab, I always prefer this over chilli crab. Thumb up for this, the buttery coarsely grounded black pepper were so nicely coated with the crab. It's simply yummy! I think is one of the best I have tasted

Deep Fried Soon Hock Fish w/Sauce

The fish was very fresh and fried till very crispy, even the bone can be eaten. Nice but the sauce was a bit salty. Worth to eat too at $18.00 each.

Kau Kee Soup w/Salted Egg

This was not so nice as the stock tasted liked maggi chicken stock.

Seafood Hor Fun

This hor fun was delicious but a bit expensive at $10 each for 'S'. I liked the rice noodle texture, chewy and thick. The best was the wok hei! Definitely worth trying!

60's Live Seafood
60 Fairway Drive
Singapore 286966
Tel: 6469 8060

Spam on French Toast

Yesterday, I made myself a simple breakfast of french cheese toast with Spam lite. Though is low in salt but I still find it very salty.

Green Tea Chiffon

My chiffon craze still not over yet, bake this on Monday. Recipe from Do What I Like. I didn't fold well this time (there's a few big holes) and I added too much green tea powder but the cake was quite moist. I'm glad that I'm familiar with my oven temperature now as I finally manage to brown the side of the chiffon.

I made a pandan chiffon on Sunday for my uncle.