Project #8: Hainanese Chicken Rice

Using pre-mix from Prima Deli: they provided the dark soya, ginger and chili sauce, how cool!

Project #7: Mixed Dried Fruits Cupcakes

Got a special request from the big boy for fruit cake:

In conjunction with SG50

 The preparation:

Mixed dried fruits soaked in rum

1st batch

Something went really wrong
Re-read the recipe, I missed the word "melted butter"

2nd batch - beautiful
But not enough fruits ;-/

Recipe adapted from here:

Ingredients ~ makes 8
125g Melted Butter
40g Sugar
3 Large eggs, lightly beaten
120g Self raising flour
100g Natural yoghurt
60g Dried mixed fruit + 20g dried cranberries + 1 tbsp rum (mix together)
1 tbsp Rum
1 tsp Vanilla extra

Instructions:

• Mix the mixed fruit and dried cranberries with 1 tbsp rum and set aside for 30 minutes or longer.
• In a large bowl, mix well melted butter and sugar together then add beaten eggs, natural yoghurt, rum and vanilla extract ~  mix well with a hand whisk.
• Sieve in self raising flour, mix well and sprinkle some flour onto  dried mixed fruit and fold in with a rubber spatula (do not over mix).
• Spoon mixture to muffin cups or liners to 3/4 full and sprinkle extra mixed fruit on top.
• Bake at preheated oven at 180C for 20-25 mins or skewer inserted into the centre comes out clean.

Project #6: Marble Cake

My first try baking a cake..

Didn't swirl as much as I liked, and it's not solid, not sure why?

Recipe adapted from here:

Ingredients:

225g butter, softened

225g caster sugar

4 eggs

225g self-raising flour

3 tbsp milk

1 tsp vanilla extract

2 tbsp cocoa powder

Instructions:

1.     Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

2.     Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

3.     Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Project #5 SG50 (Vegan Chocolate Cupcakes)

Special request from the little one..

"Can you bake a birthday cake for Singapore, Mommy?"

I do not have confidence in making a cake YET, but here goes..

 

How's this?

My original plan was to make crescent and the 5 stars..
Proven just too difficult!

 Preparation work:

Super easy recipe for vegan chocolate cake!

Sour cream frosting!
Really difficult to get the bright red colour too, trust me!
I've used up the whole bottle of my NO TASTE RED ;-/
The picture appear brighter than the actual cream

Was really happy with the way the cupcakes rose!

Recipe adapted from here:

Serves: 8

Ingredients: 

200g (7 oz)        plain flour

200g (7 oz)        caster sugar

4 tablespoons   cocoa powder

1 teaspoon       bicarbonate of soda

1/2 teaspoon     salt

5 tablespoons   vegetable oil

1 teaspoon       vanilla extract

1 teaspoon       distilled white vinegar

250ml (8 fl oz)   water

Instructions:

1.     Preheat oven to 180 C / Gas 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.

2.     Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt.

3.     Add the oil, vanilla, vinegar and water. Mix together until smooth.

4.     Pour into prepared tin and bake at 180 C for 45 minutes.

5.     Remove from oven and allow to cool.