Wednesday, 23 November 2011

10 Minutes Rice Flour Butter Cake

I came across this recipe at 2.30am midnight this morning. Hands so itchy and keep on calculating the time it will take me to finish this cake. 3.30am, I think. Wanted to start on it immediately but I was afraid hubby will wakes up and find me missing from the bedroom again. Sure show me black face... Sigh... In the end, I did this first thing in the morning when I walk into my kitchen. BEFORE my breakfast and coffee. I finished weighing, mixing and putting it into the oven in 10 minutes. 

Initially, I was a bit afraid that gluten will form if I beat the plain flour for 3 minutes. But I was wrong.. I timed the mixing using a timer and scrape the mixing bowl every 1 minute.

The texture is very fine. Almost like a normal butter pound cake using the creaming of butter and sugar method. The cake did not rise much and suprisingly, its quite yummy. Will surely do this again if I am craving for a nice slice of butter cake to go with my Chatime. 

Rice Flour Butter Cake
**Makes a 7 inch square tin

120gm Plain Flour ( 中筋面粉)
40gm Rice Flour (粘米粉)
1 tsp Baking Powder
120gm Unsalted Butter (Room temperature, cut into small cubes)
2 Whole eggs 
90gm Castor Sugar
40gm Milk

1. Combine and sieve plain flour, rice flour and baking powder together. 
2. Add everything into the mixing bowl and mix under low speed till wet and dry ingredients incorporated. 
3. Mix under medium speed for 3 minutes, scraping the sides of the bowl every one minute. 
4. Pour batter into a 7 inch square tin and smooth out the top.
5. Bake in a preheated oven at 170c for about 30 minutes or until inserted skewer comes out clean. 
6. Turn off the oven and leave the cake to gradually cool for 10 minutes then take it out to cool completely. 

Tuesday, 22 November 2011

Aspring Bakers #13 : Tiramisu Cupcakes with Cheesie Mascarpone Swirls

Long time no see.

I injured my right shoulder 2 weeks ago and was ordered to rest and not move my arm too much. Even basic walking and shopping for groceries would make me tear because of the pain. Yes, its that bad.
I can't help it and went for a basket weave cake piping class and further worsen the situation. I can't even drive properly home after that class. Started on oral medication and its not improving. Then I tried a medicated anti-inflammatory patch and thank god, the pain subside. Its still there but I feel its getting better.

I used Starbucks VIA ready brew coffee these cupcakes and its so fragrant. It really smell and taste like an authentic tiramisu. For those who are curious, VIA ready brew is a new product from Starbucks and its instant coffee! Just tear open the small packet, pour it out, add hot water and there.. instant Starbucks Italian Roast brew coffee. Convenience comes with a price though. Its a bit pricey for the heavy coffee drinkers like hubby. 12 sachets of VIA cost about RM 28. Even after employee discount, its still expensive la..

Do try this recipe out. Its convenient when you are craving for a pick-me-up..

I will be submitting this recipe to Aspiring Bakers #13 - Enjoy Cupcakes! hosted by Min's blog.

Starbucks VIA Tiramisu Cupcakes with Cheesie Mascarpone Swirls 

(Adapted with minor changes from: Dailydelicious)
**Makes about 10 cupcakes

2 Egg yolks
50gm Castor Sugar
1 Sachet Starbucks VIA Italian Roast
60ml Hot Water
2 Tbsp Kahlua

100gm Cake Flour
1 tsp Baking Powder
1/2 tsp Salt

2 Egg whites
80gm Castor Sugar

1. Sieve Cake flour, baking powder and salt together. Dissolve Starbucks VIA coffee powder into 60ml of hot water.
2. Using a hand whisk, whisk egg yolks and sugar together till sugar dissolve. Whisk in 60ml of the instant coffee and 2 tbsp of kahlua.
3. Add in the sifted cake flour and fold gently incorporated.
4. Using an electric mixer, whisk egg whites on low speed till foamy then add in castor sugar gradually. Switch to high speed till soft peaks form.
5. Fold the whites into the yolks mixture in 3 parts.
6. Scoop the cake batter into lined muffin pans till 2/3 full.
7. Bake in a preheated oven for 160c for about 15 minutes.
8. Cool completely before icing.

For the Mascarpone Cheese Icing, 

250gm Mascarpone Cheese
2 Tbsp Castor Sugar
1 Tbsp Kahlua

Cream the mascarpone cheese with castor sugar till smooth then add in the kahlua and mix well. If icing is too runny, chill in the refrigerator before use.

Tuesday, 1 November 2011

Easy and Yummy Peanut Butter Butter Cookies

Melt in your mouth, NOT in your hands.. The famous M&Ms tagline best describe the texture of this cookies...
The original recipe said  "确定、一定以及肯定好吃".

CNY is coming and I would need to polish my skill up a bit to offer some "homemade" cookies for guest. I never like baking cookies as there's no one to finish it up and they always end up in the dustbin after sitting on the counter for a month.

Since I am known to my family for my passion for baking, I decided to at least bake one type of cookies if people were to ask whether I made any from the dozens of red-cap-container around...

While browsing a chinese blog, I came across this recipe. It sounds pretty easy and straight forward. Might as well give it a try since I am also baking some mini buns. The oven is preheated already so go ahead la...

This is a perfect substitute for the classic peanut cookies as it doesn't require much work. Even beginners can do it!

Give it a try, you will be surprise!

Peanut Butter Butter Cookies
(Adapted from: 『君之』的手工烘焙坊)

65gm Butter (I used unsalted SCS but next time I would try using salted butter)
50gm Icing Sugar (Its still a bit too sweet for my liking. Would reduce to 35gm next time.)
10gm Whole Eggs
35gm Peanut Butter (Chunky or smooth, your choice.)
100gm Low Protein Flour

1. Using an electric mixer, cream butter and icing sugar till its smooth and pale.
2. Add in whole eggs and mix well.
3. Add in peanut butter and continue beating till everything is incorporated.
4. Sieve in flour and mix well using a spatula.
5. Put cookie dough on cling film and roll it out to desire thickness.
6. Freeze in freezer for at least 1.5 hours for it to harden.
7. Cut into desire shape either using a knife, or a cookie cutter.
8. Arrange cookies on a baking tray (cookies will expand a bit so please make sure they have enough space) and bake in a preheated oven for 160c till brown.

p/s: You can refer to the original link above for ideas to shape the cookies.