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Earl Grey Teacake (Using Happy Call Pan)

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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 (Non-bake)

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Matcha Oreo Cheesecake

Oreo Matcha Cheesecake
adapted and modified from:
http://j3sskitch3n.blogspot.com/2010/12/marbled-green-tea-cheese-bar.html#more
 
Ingredients
15 pcs of oreo cookies
(remove the cream, crush the oreos in a zipbloc bag, save some for topping, mix the rest with 40g melted butter) 
500g cream cheese, room temperature
200g milk (I used unsweetened soy milk)
80g sugar
10g gelatin powder (original recipe called for 16g, but I only have 10g)
20g green tea powder (I used 1.5 tablespoon)
12 square aluminium cups (about 6cm length, 5 cm height)

Method

1) Press oreo mixture onto the 12 square aluminium cups. Level the oreo mixture with the back of a spoon. Place cups into the refrigerator for at least 30mins.
 
2) In a medium bowl, combine cream cheese, sugar and milk and double-boil the mixture over a pot of simmering water, whisking constantly until cream cheese and sugar are melted completely.
What I did:
In a medium bowl, put the cream cheese into the microwave. Microwave on high for about 30s, or when the cream cheese melts and you are able to stir it.
In another bowl, warm up the milk in the microwave, dissolve the sugar in the milk.
Combine the 2, and whisk together. 
 
3) Add gelatin powder into the cream cheese mixture, whisking constantly until gelatin powder dissolves.
 
4) Pour 3/4 of the cream cheese mixture over the square cups, add in the green tea powder in the remaining 1/4 of cream cheese mixture and whisk until combined. (Next time I will try cocoa powder for choco-flavour.)
 
5) Pour the green tea mixture into the square cups and twirl the mixture with a satay stick to create the marbled effect. (I failed to get the marbled effect, not sure why.) Sprinkle some oreo bits on the cheesecake.
 
6) Set aside to cool to room temperature, after cooling, cover with cling wrap or aluminum foil and place it in the refrigerator overnight before serving.

Black Bottom Banana Cake

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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

Mushi Pan (Steamed Bread)

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Mushi Pan are steamed bread, but they are more of an in between of bread and cake.  Japantimes actually had an article about these mushi pan: http://search.japantimes.co.jp/cgi-bin/fl20010617a2.html
 
The ones I made are not as soft as the supermart’s ones, but they still taste good, not too sweet. AND… becos I have matcha powder (bought in Uji, Kyoto) and I don’t have cocoa powder, so it’s Matcha flavoured again.
 

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Matcha Chocolate Mushi Pan
 (Made 3 with the alunimium holders)
 
Ingredients:
½   cup (75g) all purpose flour
1½ Tbsp. Matcha powder
1    tsp. baking powder
1    egg (small) (If using large egg, use 3 Tbsp of milk)
4    Tbsp. milk
2    Tbsp. sugar
1    Tbsp. vegetable oil (Original recipe used 2 Tbsp)
2-3 Tbsp. chocolate chips
(I don’t have chocolate chips, so I replaced with one “Melty Chocolate” in the middle and oreo bits on top, you can mix in the oreo bits as well, I forgot to do that.)
 
Directions:

1. Fill a pot with water to 2/3 full and bring it to a boil (and turn off the heat if you are not ready yet). 
2. In a medium bowl, combine flour, baking powder and Matcha powder. Whisk them about 20 times. (This is a shortcut for sifting.)
3. In a small bowl, combine egg, milk, sugar, and vegetable oil and whisk them all together.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Add toppings (chocolate chips, oreo bits, whatever you like) and mix well.
6. Pour the mixture into the cups.
7. Place the cups in the pot and cover to cook 8 minutes. Stick a wooden toothpick or skewer into the mushi pan. When it comes out clean (without wet batter), remove them from the pan and cool down.

I am submitting this Mushi Pan to Aspiring Bakers #8: Bread Seduction (June 2011), hosted by Jasmine of  The Sweetylicious.

Cinnamon Rolls and Ham and Cheese Rolls

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Using the no-knead master dough, I made cinnamon rolls and Ham and Cheese Rolls on another day. (According to the website, the longer you leave the dough in the fridge, the better it is…Refer to previous post for the no-knead master dough.)

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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.

No-Knead Master Dough

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My 1st attempt at bread making was to make the no-knead master dough. I wanted to find an easy recipe for bread making (without bread machine). I found the recipe for a no-knead master dough on the website http://steamykitchen.com/168-no-knead-bread-revisited.html. Perfect recipe for lazy me! It’s simple with no need for kneading 😛 I just have to mix everything and leave the dough in the fridge. I use the master dough to try out different kinds of bread.

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

 I am submitting this no-knead braided bread to Aspiring Bakers #8: Bread Seduction (June 2011), hosted by Jasmine of  The Sweetylicious.

Matcha Oreo Walnut Cookies

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I will be starting with what I baked today… and try to update the rest I baked previously…

The bake for today is Matcha Oreo Walnut Cookies…

Matcha Oreo Walnut Cookies
Adapted from this blog: http://blessedhomemaker.blogspot.com/2010/01/matcha-cookies.html
 
Ingredients
(A)
160g butter, room temperature
70g sugar
1 egg, lightly beaten(B)

180g all-purpose flour
5g matcha (green tea powder) (1 tbsp)
*sifted
(C)
50g sliced almonds (I changed it to oreo bits and chopped walnuts)Method

1.    In a large bowl, blend the butter until smooth.*
2.    Add the sugar and blend until pale and fluffy.*
3.    Add the egg gradually and mix well.*
4.    Add the sifted Matcha-flour mixture and stir lightly with a rubber spatula, just long enough to make the dough smooth.
5.    Gently mix in the sliced almonds. (I changed it to oreo bits and chopped walnuts)

6.    Form into two rolls on waxed paper and chill overnight.
7.    Slice thinly (approx. 5mm thick) and placed on prepared baking sheet/tray.
8.    Bake in preheated oven of 180C for 12 – 15 mins.
9.    Remove cookies from cookie sheet to cooling rack and let cool.