After coming back from Japan, I haven’t been baking a lot. I just can’t find time and motivation to bake. I tried baking galette for Christmas and cookies for CNY and that’s all.

Today I tried baking a Earl Grey Teacake using the newly bought Happy Call Pan. It turned out well, except for the black char tar bottom. Will have to try baking again to find the right timing and fire.

The recipe is by A Jennifer Lee in Happy Call Experience and Recipe Sharing on facebook.

Earl Grey Tea Cupcake

•Ingredients
o 280g alll purpose flour
o 1 tsp salt
o 227g unsalted butter
o 300g castor sugar
o 2 tbsp earl grey tea leaves
(about 5 tea bags, cut open & pour out the tea leaves)
o 1 tsp of vanilla essence
o 5 eggs (I used 4 large eggs)

1. In a bowl, sieve and whisk together the four and salt
2. Beat the butter, sugar, tea leaves and vanilla until the mixture is light
and fluffy. (Medium speed) (I used a fork, but that will take a much
longer time.)
3. Add the eggs one at a time, beating well after each one.
4. Slowly add in the flour/salt mixture in 3 parts, mixing until well
combined.
5. Pour batter into cupcake mould (3/4 filled)
6. Bake in HCP in low heat for about 20-30 mins (45-60 mins if making a
cake) or until toothpick inserted comes out clean.
7. Let the cupcake cool down abit before removing from pan.

Matcha Oreo Cheesecake

Method

材料:

A:
60 g 细糖, (I used about 50g caster sugar and 10 g brown sugar)
1粒A蛋 (轻微打散) (1 used 2 small egss)

B:
80 g 色拉油,  ( I used about 60g)
220 g 香蕉泥, (I used 2 medium bananas)
35 g 牛奶, (I used soy milk)
1 TSP RUM 酒/1/2TSP香草精 (omitted)

C:
125 g 面粉(我用低粉), (I used all purpose flour)
1/2 TSP 泡打粉,
1/2 TSP 苏打粉(一同过筛)

D:
2 TBSP 可可粉

E:
巧克力豆(适量)

做法：
*将A打发至浓稠装

*加入B,搅拌均匀

*加入C,搅拌均匀

*将面糊分成两份,其中一份加入可可粉拌匀,将它倒入铺纸烤盘(7寸) (I used a pound cake paper tin, and some muffin moulds)

*再倒入另一份面糊

*在表层洒些巧克力豆

*预热烤箱,160 C，20-25 分钟或至熟

Adapted from : http://neyeeloh.blogspot.com/2011/05/chocolate-bottom-banana-squares.html

Click to view slideshow.

Cinnamon Rolls

I like cinamon rolls, smells good, looks cute, sweet and I always like them with nuts.

Take out the master dough from the fridge, grab a chunk of dough and put the rest of the dough back to the fridge. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball. You will get a taut, smooth surface. Let the dough rest, covered with a towel while you prepare the ingredients for the filings.

Ingredients for filling:

3 tbsp of melted butter (about 42.5g)

½ cup of dark brown sugar (more if you want it sweeter) (I added 100g)

1 cup of chopped nuts (I added almonds)

2 tbsp of cinnamon powder (I added more cos I like cinnamon)

Method:

1) Melt the butter.

2) Combine the metled butter with the sugar and cinnamon powder.

3) Roll the dough out to about 1/3” thickness, brush with melted butter mixture and sprinkle it with chopped nuts.

4) With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the     roll. Cut the rolls into 1” pieces and line them with paper cups and place it on a baking sheet.

5) Cover with a towel and rest for 1 hour.

6) Preheat your oven at 180 degress C. Bake for about 40 mins. (Depending on the size of your roll, the duration differ, so check your oven after 30 mins.)

Ham and Cheese Rolls  

I wanted to try make pretzels after eating some pretzels made by my friend. I thought this dough will make good ham and cheese rolls which actually looks and taste like pretzels, so I decided to give it a try.

Take out the master dough from the fridge, grab a chunk of dough and put the rest of the dough back to the fridge. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball. You will get a taut, smooth surface. Let the dough rest, covered with a towel while you prepare the ingredients for the fillings.

Ingredients for filling: (I estimated the amount of ham and cheese according to the amount of dough I took)

Ham (4-6 slices)

Cheese (4-6 slices of mozerella cheese)

Method:

1) Roll the dough out to about 1/3” thickness. With the long side facing you, gently press the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into pieces (whatever size you like) and transfer to a sheet pan lined with parchment paper.

2) Cover with a towel and rest for 1 hour.

3) Preheat your oven at 180 degress C. Bake till puffed and golden-brown. (about 15-20 mins). (Depending on the size of your roll, the duration differ, so check your oven after 15 mins.)

(I should have baked mine a little longer, cos they looked a little pale, or I would try brushing a layer of egg on top the next time. “)) 

I am submitting this Cinnamon rolls and ham and cheese rolls to Aspiring Bakers #8: Bread Seduction (June 2011), hosted by Jasmine of  The Sweetylicious.

One of which is the Braided Bread. I used Choco-peanut butter and kaya for the filling and braided it. You can refer to http://steamykitchen.com/250-challah.html on how to braid the dough.

I really like the shape of this bread!

Before Baking

Kaya

Choco-Peanut Butter

The bake for today is Matcha Oreo Walnut Cookies…