orange carrot cake

ingredients

ingredient A

  • 1 2/3 cup flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp salt

ingredient B

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • juice of 1 orange (70 mL)
  • 1/4 cup canola oil

ingredience C

  • 2 carrots grated
  • zest of 1 orange

steps

  1. preheat oven 180oC
  2. combine A. set aside.
  3. in large bowl, on medium speed, beat eggs until blended. add in sugar, beat, 2 min. on low speed, beat in orange juice and oil
  4. add in A and stir until combine
  5. stir in C
  6. pour batter into pan and top with almonds
  7. bake 2 min
  8. lower temperature to 160Oc and bake 25 min until cooked
  9. cool in pan, 10 min
  10. invert cake and cool completely

Fruit cake

-ingredients

  • 2 cups packed brown sugar
  • 3 cups all-purpose flour
  • 1 tbsp baking soda
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cloves
  • 2 tbsp ground allspice (Jamaican pimenta)
  • 2 tbsp ground nutmeg
  • 4 eggs
  • 2 tbsp lemon zest
  • 2 tbsp vanilla extract
  • 1/2 cup brandy
  • 1 1/2 cup raisin
  • 1 1/2 cup chopped nuts
  • 1 1/2 cup dried mixed fruits
  • 1 1/2 cup butter, melted
  • 1 3/4 cups brandy to age the cake

-method

  1. preheat oven to 110oC
  2. grease and flour pan
  3. in a large bowl, combine all the ingredients
  4. mix thoroughly
  5. pour into pan
  6. bake 1 hr until tester inserted comes out clean
  7. cool in wire rack
  8. coat cake every day for 2 weeks

 

Basic muffins

-ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 4 tbsp butter (or shortening)

-method

  1. preheat oven to 200oC
  2. combine flour, baking powder and salt (A)
  3. melt butter (B)
  4. beat eggs in separate bowl and then add sugar, milk and vanilla to eggs (C)
  5. thoroughly grease and flour muffin pan
  6. Pour in (B) into (C) and stir.
  7. Add the above into (A) and mix but don’t over mix.
  8. Pour batter to pan and bake, 20 min until cooked (brownish)

Traditional white bread

-ingredients

  • 2 units (or 1/4 oz) packages active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp butter (or margarine)
  • 1 tsp salt (to taste)
  • 6 1/2 cups bread flour

-method

  1. in a large bowl, dissolve yeast and sugar in warm water
  2. stir in butter, salt and 2 cups flour
  3. stir in remaining flour, 1/2 cup at a time
  4. beat well after each addition
  5. flour board lightly and knead until smooth and elastic, 8 min
  6. oil the bowl lightly, place dough, turn to other side and coat with oil.
  7. cover with damp cloth in warm place until dough double in size, 1 hr
  8. depress dough and place in lightly floured surface
  9. divide dough into 2 equal pieces and form into loaves
  10. place them into two lightly greased loaf pan
  11. cover loaves with damp cloth and let rise until double in size, 40 min
  12. preheat oven 220oC
  13. bake at 190oC for 30 min or until top is golden brown and the bottom of the load sounds hollow when tapped (suggest load risen)

Eclair au Chocolate

-Ingredients

Eclair dough

  • 2/3 cup of milk
  • 2/3 cup of water
  • 4 oz butter
  • 1 cup flour
  • 5 eggs
  • 2 tsp granulated sugar
  • pinch of salt

chocolate cream filling

  • 6 oz unsweetened baking chocolate
  • 1 cup milk
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup flour

chocolate icing

  • 5 o unsweetened chocolate
  • 2 oz butter
  • 1/4 cup water

-method

Eclair dough

  1. preheat oven to 218oC
  2. in a pot, mix water, butter, sugar and salt; bring to boil
  3. Once butter has completely melted, take off flame and slowly pour in flour and stir constantly
  4. Place pot back to flame and continue to stir with wooden spoon
  5. continue to stir and knead with spoon until dough dries out and stop sticking to the sides of pot
  6. remove pot from flame
  7. add eggs, one at a time, stirring energetically
  8. fill baking sac with batter
  9. butter a baking sheet
  10. squeeze out ‘finger-sized Eclair’ onto baking sheet, well spaced
  11. bake for 10 min
  12. then turn down to 196oC and bake for 10-12 min with oven door slightly ajar

chocolate fillng

  1. melt chocolate (chopped) and mil in a pot, and bring to light boil. Remove from flame
  2. In a bowl, whisk yolks and sugar until whitens
  3. slowly add flour and stir
  4. slowly add chocolate and milk, stir until homogenous
  5. put back the pot onto flame
  6. bring to light boil
  7. stir constantly until cream thickens and become smooth
  8. when cream cools off (and Eclair cooled as well), begin filling the Eclairs
  9. Cut a small slit length-wise, and stuff cream using baking sac or spoon.

icing/glaze

  1. melt chocolate with water in a small pot over low flame
  2. once molten, add butter, whisk the whole time until it turns shinny and creamy
  3. remove from heat
  4. spread thin layer on each Eclair with a spatula
  5. wait until icing hardens and serve

Yuzu Marmalade Chiffon cake

Yuzu Marmalade Chiffon cake (from POPClub magazine, issue 62, May/Jun 2018).

Ingredients A

  • 3 egg yolks
  • 30g corn oil
  • 1g fine salt
  • 50g freshly squeezed orange juice
  • 50g yuzu marmalade
  • 80g low protein flour


Ingredients B

  • 3 egg whites
  • Half tsp lemon juice
  • 40g caster sugar


Steps

  1. Preheat oven 170oC.
  2. Egg yolk batter: beat egg yolks in mixing bowl with wire whisk; add oil, mix; add salt, orange juice, and yuzu marmalade, mix until well incorpororated.
  3. Meringue: beat egg whites, lemon juice with electric mixer until medium peak.
  4. Batter: fold 1/2 meringue into egg yolk batter with spatula. Cut and fold until well incorporated. Repeat twice.
  5. Pour batter to springform pan, tap on table to remove air bubbles
  6. Bake 45 min or until done.

New York cheesecake

Ingredients

-base

  • Graham crackers, crushed
  • 2 tbsp butter melted (optional)


-filling

  • 1 8 oz cream cheese package
  • 1/3 cup white sugar
  • 1/5 cup milk
  • 1 egg
  • 1/4 cup sour cream (or yogurt)
  • 1/4 tsp flavouring
  • 1/16 cup all purpose flour


-method

  1. Preheat oven to 160oC to 170oC
  2. Grease spring form pan.
  3. Mix graham cracker crumbs with melted butter
  4. Press onto bottom of spring form pan
  5. In large bowl, mix cream cheese with sugar until smooth
  6. Blend in milk, and mix in egg
  7. Mix in sour cream, flavouring, and flour until smooth
  8. Pour filling into pan
  9. Bake in preheated oven, 1 hr
  10. Turn off oven and let cool With oven door closed, 5-6 hrs
  11. Chill in fridge

Simple no bake cheese cake

I wanted to prepare simple cheese cake and tried this recipe without gelatin.
Ingredients

  • One 8 oz (~230 g) cream cheese
  • 1/4 cup (~60 ml) granulated white sugar
  • 1 cup (~240 ml) heavy whipping cream
  • Biscuit (made into crumbs)
  • 1 tbsp melted butter with sugar to taste

Method

  • Prepare the spring form pan. Overlay it with baking paper.
  • For the base, mix biscuit crumbs with melted butter plus sugar in a bowl. Mix and overlay in the spring form pan.
  • Next, whisk (or beat) the whipping cream until stiff. Blend in with thawed cream cheese. Mix well.
  • Pour the mixture into the pan.
  • Refrigerate overnight.
  • Ready to eat.

no bake no gelatin cheese cake