I have made this year as a year to bake and cook more. I proud to say now, I have accomplished half of the recipes that in my list to cook and bake. Shy to say that, before this, the last time I baked was in my Home Science lesson. It was like donkey years ago. I am just half year into baking. Please don't expect me to present you a very beautiful cakes like those in other cooking mamas' blog, but I will definitely keep on practicing until it becomes better.
May be it was because I replaced the cocoa powder with MILO, the TOPO line wasn't obvious enough. Besides, I should have reduced the temperature to 130C and baked for 45. The top part of the cake was badly burnt and I needed to cut it off. Thankfully, my girls showed me their thumbs after tasting it.
Kiwi muffins raised well and tasted good.ingredients:
500g kiwi ready-mixed flour
- Combine ready-mixed flour, water and eggs into a large mixing bowl. Beat for 1 minute with low speed and continue with medium speed for 4 minutes.
- Add butter to the mixture and beat for another 1 minute with low speed.
- Spoon batter into paper muffin cups until 2/3 full.
- Bake in halogen for
2515 minutes at 160130°C or until toothpick inserted in center comes out clean.
Chocolate Swirled Steamed Cupcakes ( adapted from Elinluv's Sweet Delights )
Yield: Makes 4 cupcakesIngredients:
½ cup (75g) all purpose flour ( I used unbleached)
1 tsp. baking powder
2 Tbsp. milk
2 Tbsp. sugar * I doubled the amount of sugar
1 Tbsp. vegetable oil
1/4 tsp vanilla extract
1 Heaped Tbsp of nutella * I substituted with melted dark chocolate
In a bowl, sift or whisk together the flour and baking powder combining well.
In another bowl, combine egg, milk, sugar and vegetable oil and whisk them all together.
Pour the egg mixture into the flour mixture and mix with a fork until smooth.
Add in the tablespoon of nutella or melted dark chocolate and stir to create a swirl in the batter. Don't mix too well else you won't be able to see the swirly effect.
Pour the mixture into the cupcake liners trying to make sure that the batter does not spill over the edges of the liners.
Place them in the steamer and steam for 8-15 mins. ( mine cooked at 8 mins )
Stick a skewer or toothpick into the cake. When it comes out clean, remove them from steamer an place on a rack to cool. If not , leave to cook for 5 minute increments until done.
If you undercook they will be dense and gummy and if you overcook they will become rubbery, so do check.
Mine was a bit overcooked, and it was hard to take on the next day.
Topo Map Love Cake ( adapted from Table for2 ....or more)
As Seen on Home Keation
Original source: Pn. Mastura Yasak
Original source: Pn. Mastura Yasak
5 medium eggs
300gm cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder for creating the topo lines (I replaced with MILO 3 Tbsp)
1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Sift half the flour into the butter mixture and beat on low speed until well combined.
4. Mix in the evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven to 160(fan)/180C. Prepare a 8 inch pan, lined at the base.
8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it.
9. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.