Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Sunday, April 25, 2021

Moist Butter Cake Recipe



 

Ingredients

200 g cake flour or all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
225 g unsalted butter, at room temperature
100g sugar
5 B eggs
4 tablespoons plain yogurt (preferred) or full milk

Use our food processor to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.

Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.


Add flour, salt, yoghurt and baking powder.


Pour mixture into silicone baking tray.


Bake until golden brown and cooked, about 40 - 50 minutes.

If desired--> make some cream cheese frosting

Ingredients
225 g package cream cheese, softened
1 to 2 tablespoons​ cream or milk, more as needed
130g confectioners' sugar, sifted
1tsp salt
2 tsp corn starch


Whip using food processor until stiff. Add more corn starch if too soft, more milk if too stiff.


Serve warm and enjoy.



Thursday, July 23, 2020

Good Morning Multigrain Bread Recipe

We miss our multigrain bread from uni days when we were in Melbourne. But nothing ever beats a good homemade bread. To make it packed with nutrients, we added Good Morning V18 grains powder which is full of colourful phytonutrients as stated in my previous post here.
Ingredients
310ml water
1 tablespoons/15g butter, softened
170g high protein flour
160g wholemeal flour
120g Good Morning V18 grains powder
1 tablespoons packed brown sugar
1 teaspoons salt
2 teaspoons instant yeast
Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.

Choose preset 3 wholemeal bread, light crust and 750g loaf. Start the bread machine.
Make sure the dough is well mixed when the machine beeps.
Tada-- warm bread after 3.5 hours!

Tuesday, July 21, 2020

Healthy Mung Bean Korean Pancakes

Besides dessert, do u know that mung beans are also great for savoury dishes?
INGREDIENTS

For the Pancakes:
½ cup mung beans
1/2 cup evaporated milk
1 teaspoon salt
2 teaspoons sugar
½ cup (75g) rice flour
1 cup of chopped chives (scallions and leeks are good, too)
1 cup of corn
a couple Tablespoons oil for pan-frying (I used sunflower)

For the Dipping Sauce:
3 Tablespoons soy sauce
1 teaspoon sesame oil
¾ teaspoon sugar
¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes
2 teaspoons toasted sesame seeds

INSTRUCTIONS

Soak mung beans in warm water for at least two hours or overnight in the refrigerator.

Drain the mung beans and add just enough water to cover and boil until soft.
Mix the pancake ingredients using food processor.

Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. 

Place 1 Tablespoon of the pancake batter in the center.
Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned.

Flip and cook the other side.

Repeat into batter is finished.

Make the dipping sauce by mixing all the ingredients together. 

Enjoy! Serve with the pancakes while they are still hot.
NOTES

-This recipe makes about 20 mini pancakes.

Monday, July 20, 2020

Soy Bean Bread

We love to make fresh soy milk at home. But what to do with the leftover bean paste? Sometimes we add some rice flour and deep fry the dough made into small balls. But making them into bread loaves is probably much healthier.
Ingredients
Cooked Soy Bean Paste (wet)220g
High protein flour 250g
Instant yeast 2 tsp
Sugar 2 tbsp
Salt 1/2 tsp
Sunflower oil 15g
Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.
Choose option 1 basic bread, light crust and 500g loaf. Start the bread machine. I love my Kenwood BM250.

Make sure the dough is well mixed when the machine beeps
Tada-- warm bread after 3.5 hours!

Lazy Keto Semolina Cake



Semolina is flour made of durum wheat which is commonly used to make pasta as it is high in gluten and protein content. Read more about semolina here.

Ingredients

110g melted unsalted butter
3 eggs
Suji - 1 cup (roasted)
Coconut- 1 cup (desiccated )
Oats- 1/4 cup
Yogurt- 1/2 cup
Milk- 1/2 cup 
Baking powder- 2 tsp
Dates- 8-10 pieces
Almonds -8-10 for garnishing
Cinnamon- 1 tsp

Roast suji.

Roast Oats for 2-3 mins.

Boil pitted dates with milk. Cool aside.

Whisk eggs with butter.

Whisk yoghurt.

Blend everything for 1min.

The batter should be just quite thick.

Pour the batter in a greased baking pan.

Refrigerate the batter for 30 minutes.

Preheat the oven for 10 mins at 180 degrees.

After half an hour, take out the batter and cut into shapes and place chopped almonds on each piece.

Bake the cake at 180 degrees for 30 mins.
If done, let the baking pan stay in the oven for 10 mins.
Let the cake cool down completely.  It's best eaten while warm.

Low Sugar Low Fat Baked Cassava Cake

I love posting recipes without too many descriptions. Let's get on to it!

Ingredients

1egg
0.5kg frozen peeled tapioca (cassava)
2.5 tablespoons tapioca flour 
1 tablespoon sunflower oil (extra for greasing)
25g caster sugar + 25g erythritol
260ml Ayam Brand super light coconut milk 
¼ teaspoon salt
5 fresh or frozen pandan leaves
Dessicated coconut

Instructions

Blend Pandan leaves with coconut milk. Sieve and set aside.

Peel and grate tapioca using food processor.

Remove any tough roots that may be present after shredding.

Using a large bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, egg, salt and pandan leave mixture, mix and stir thoroughly. 

Let the mixture infuse for about 30 minutes.

Grease a non-stick 8 inch square cake pan and pour the cake mixture into the pan.

Sprinkle dessicated coconut on top of the cake.

Preheat fan-forced oven to 160C.

Bake in the preheated oven for 80 minutes or until the top of the cake browns.

Remove from oven and let the cake cool completely before slicing with a greased knife.

Sunday, July 19, 2020

Lazy Keto Bread Machine Pumpkin Bread

Ingredients
1 eggs add milk until 95ml liquid 
113g mashed pumpkin
144g bread flour
48g wholemeal flour
48g coconut flour
1 tablespoons vegetable oil
1 tablespoons sugar
1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

500g loaf 
Use preset 3 wholemeal, light crust. Be sure to add the ingredients in according to the listed sequence. 
Be careful to separate yeast from all liquid and sugar in the beginning. 

Tips for using coconut flour

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 
Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.

Monday, July 13, 2020

Healthy Pandan Kaya (Sugar free version included)

Kaya is something we really crave for sometimes but it's so tedious to make. It's practically impossible to find a commercially prepared sugar free version. And We usually have to take turns to stir the coconut custard jam on the stove to avoid the bottom from burning. But with Kenwood breadmaker this is so easy! When consumed in moderation, coconut milk can be a great source of nutrition as it's free of cholesterol and rich in medium chain triglycerides.
Ingredients
4 medium/large eggs
300ml coconut milk 
1/2 cups sugar (12 tablets of coles sweetener+1/4cups of erythritol)
4 pieces of Pandan leaves

Methods

Cut and wash the pandan/screwpine leaves (mom planted 2 trees at home so it's organic! Yay)

Add pandan leaves to coconut milk and blend. We use cholesterol free Ayam Brand coconut milk. You can also choose skim coconut milk.

Add eggs to sugar.

Whisk gently to combine till sugar dissolves.
Sieve.
Pour into bread machine and chose jam mode (preset 10). I'm using Kenwood BM 250.

After an hour, done! If the jam turns out to be too stiff, simply add 50ml of coconut milk and spin it down using a food processor.

This jammy gooeiness is so good and versatile.

Kaya can be used to spread on bread, make into tarts, puffs and Pao fillings.

Tuesday, June 30, 2020

Oysters Chive Pancake Recipe

When my mother in law sent over some home grown chives, it means Oysters Chive Pancake time! This is a crowd pleaser and a foolproof recipe. All you need is a tad more oil to pan fry and remember do not squish your pancakes or they will become too dense.
Ingredients

225g miniature oysters
75g Chinese chives
2 eggs
2 tbsp tapioca starch

Seasoning

1/2 tsp Salt
pinch of fish sauce
pinch of pepper

Yields 2 pancakes 

Method

Wash the oysters. Mix with a little salt and corn flour and rinse thoroughly.

Pan Fry oysters for 1-2 mins then set aside.

Chop chives; beat the eggs in.

Add oysters, salt, then tapioca starch to make a batter.

Fry pancake over medium heat until golden, flip the pancake over and fry the other side.

Before removing the pancake, turn the heat up, the strong heat helps to 'drive out' some of the oil that has been absorbed by the cake. 

Sprinkle with pepper and serve with fish sauce or sweet chilli sauce.

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