Tuesday, July 1, 2014
Sunday, June 29, 2014
Cousin from Singapore just got back in town so I decided to bake these vanilla cupcakes for his kids since I ran out of that that morning(was busy baking pound cake and pineapple tarts). The kids were happy to see the cupcakes and we had so much fun spending time together that Sat afternoon.
The chocolate butter cream I used is a Italian Merigue buttercream so it was not sweet at all and my cousin sister thought it was mousse:)
ITALIAN MERINGUE BUTTERCREAM Recipe
1 Cup Sugar
1/4 Cup Water
4 Egg Whites
2 Cups Butter at room temperature
1 Teaspoon Vanilla Extrac
10 Tablespoon of Melted Dark Chocolate (about 142g)
Created by Bake Bliss at 7:26 PM
Thursday, April 24, 2014
2 1/4 cup plain flour
1/2 tsp baking soda
1 cup light brown sugar, firmly packed
1/2 cup white sugar
3/4 cup butter, softened (I used dairy-free margarine)
2 large eggs
2 tsp vanilla extract
1 cup chopped macadamia nuts (approx. 150g)
1 1/2 cups Caramel Bits (or chopped white chocolate) (approx. 225g)
How to Make
1. Preheat oven to 150C.
2. In a medium bowl, combine sifted flour and soda. Set aside.
3. Using an electric mixer beat sugars at medium speed.
4. butter and mix to form a grainy paste.
5. Add eggs and vanilla. Beat at medium speed until light and fluffy.
6. Add the flour mixture and blend at low until just combined.
7. Add nuts and chocolate and mix by hand. Do not overmix.
8. Drop rounded teaspoons onto baking trays, lined with baking paper. Place biscuits about 2cm apart.
9. Bake 17-20 minutes or until edges being to turn golden brown.
10.Cool on a rack.
Tuesday, March 25, 2014
Created by Bake Bliss at 11:58 PM
Sunday, March 16, 2014
Created by Bake Bliss at 7:02 PM
Thursday, March 6, 2014
500g butter (340g canned Orchid butter and 160g regular butter, both cold and roughly cut into big cubes)
80g condensed milk(Originally was 250g)
600g / 30 egg yolks
200g icing sugar
30g milk powder
1 tbsp spekkeok powder
1. Remove the eggs from fridge and separate the yolks and whites first so that they will be at room temperature when used later.
2. Beat the butter and condensed milk together until it turns pale. This should take about 10 minutes. Here is when the Kitchen Aid comes in very helpful!
3. Pre-heat your oven to 180C / 350F. Grease your pan and make sure it’s pre-heated in the oven as well.
4. Beat the egg yolks and sugar until very fluffy and tripled in volume. MAKE SURE BEATERS ARE CLEAN!
5. Slowly pour the egg mixture into the butter mixture and beat at low speed until the mixture comes together. Careful not to overmix! This is exactly the consistency you want! Your batter should not separate / curdle.
6. Finally sift in flour, milk powder and spekkeok powder. Fold gently.
7. Remove your pan from the oven, switch to TOP HEAT ONLY. Pour 100g of batter for your first layer and 60g of batter for the following layers. Brush each cooked layer with butter before adding the next layer. The hot lapis / pan will melt your batter as you pour it in, resulting in smooth layers.
8. If you see any air bubbles, poke them with a toothpick and flatten the layer with a spatula or fondant presser
Thursday, February 13, 2014
Its been few years since I last tried making my favorite pineapple tart. This time I am able to get a recipe from a friend and results turned out pretty satisfying after 3 attempts. The rolled type is usually more time consuming but its definitely worth a try if you like this snack for Chinese New Year. Happy Baking!!!
Created by Bake Bliss at 6:32 PM