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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Friday, 21 April 2017

Traditional Baked Egg Cake 老式鸡蛋糕(烘烤)



Traditional Baked Egg Cake 古早味鸡蛋糕 - This old school egg cake recipe is simple. Basically just beat the eggs, mix together all the ingredients and bake. Everyone can learn and bake this at home. 





Update: In June when I was back home for holiday, I have learnt some tips from my dad. Due to his health concern, he did not add oil in his baked egg cake but added some milk. I like the idea of that but I did not omit oil, I adjusted my old recipe (read the notes below) and it works beautifully. 

The texture is light, soft and moist.
Photo updated: 6 July 2017



Ingredients: Yield 8 servings
材料

2 Eggs 鸡蛋 2粒

70g Castor Sugar 细砂糖 70克

Pinch of Salt 盐 少许

70g Cake Flour  低粉 70克

1/2 tsp Baking Powder 发粉 1/2 小匙

1 tsp Vanilla Extract 香草精 1小匙

18g Oil 油 18克

1 tbsp Milk 牛奶 1汤匙




* Note: 

- Previously, I used self raising flour / all purpose flour + 1/2 tsp baking powder but some of my readers were unable to achieve the soft texture. Therefore, I have revised the recipe, replaced the flour with cake flour + baking powder. This is more easy to handle. However, do not under beat or over beat the egg. That's is crucial to yield soft and light egg cake. 

- I have received many queries about to add or not to add the condensed milk. To avoid confusion, I have removed it. It's actually optional to add condensed milk, you may just omit it.

- I have reduced the flour and sugar from 90g to 70g, added a tbsp of milk. Thanks to my dad who enlightened me on this. 

- If your oven is the "very hot" type, preheat oven 160'C, reduce to 140'C when start baking, bake for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes. 


The baked egg cake texture.
Made with cake flour this time, softer and lighter.

Note: 90g cake flour + 1/2 tsp baking powder, omit condense milk.

Photo updated: 16 May 2017

After my baking lesson (taught by my dad LOL...).
This time, I reduced flour and sugar, added 1 tbsp of milk, soft and moist.
This is perfect for now. :)
Photo updated: 6 July 2017.


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.
将鸡蛋,盐和糖放入碗里。鸡蛋可以用冷的。


2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined. 
打至泛白,加入香草精,拌均。



3. Sift in flour and baking powder. Use a spatula, fold to combine. Add in oil and milk, mix well with a spatula. Do not over mix the batter.
低粉和发粉过筛加入,用刮刀拌均至无颗粒。加入油和牛奶,拌均。不要过度搅拌。


4. Prepare 8 lined muffin cups, pour in the batter evenly. Gently tap the baking tray on the worktop to release any trapped air.
把面糊分别倒入杯子里,把烤盘轻轻在桌面敲2-3下。



5. Bake in a preheated oven 180'C for 15-20 minutes or until golden brown. Let it cool on the rack and it's ready. 
放进已预热的烤箱,以180度烘烤15-20分钟或至表面上色即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!




Some feedback from those who have tried this recipe:


By Meky Pang

By Tricia Ng

Feedback from Patricia Ching


By Ng Chels


By Fion Pua

By Fion Pua

By Wu Wendy

By Wu Wendy 

By Seow Shin Shin

By Seow Shin Shin

By Seow Shin Shin

By Audrey Hoon

By Fhen Lau

By Fhen Lau

By Jessie Koey (Jessie Koey's Kitchen)

By Jessie Koey (Jessie Koey's Kitchen)

By Irene Tan

By Irene Tan

By Irene Goh

By Irene Goh

By Jene Chu

By Jene Chu

By Jene Chu

By Linda Yu

By Linda Yu

By Irene Goh

By Irene Goh

Monday, 10 April 2017

4 Ingredients Pickled Green Chilies 腌青辣椒

Homemade pickled green chilies served with seafood hor fun aka rice noodle. 



Pickled Green Chili is a popular condiment and it goes well with Asian dishes especially noodles - Hakka Noodles , Stir Fry Seafood Hor Fun aka rice noodles, Char Kuey Teow in dark soy sauce, dry Wonton noodles and many more. 

In most of the Cantonese restaurants in Singapore and Malaysia, you will find pickled green chili served in a small glass container on the dining table together with soy sauce, vinegar, chili powder, pepper etc.




Making it at home is cheap, more hygienic and fresh. Keep it in an air tight container and store in  the refrigerator, enjoy it anytime of the day....it's even taste good in salad and sandwiches! ;)



Ingredients: 材料

190g Green Chili 青辣椒 190克

240ml White Vinegar 白米醋 240克

185g Sugar 细砂糖 185克

2 tsp Salt  盐 2小匙







If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  

Method: 步骤

1. Combine vinegar, sugar and salt in a saucepan. Bring to a boil and simmer until the sugar and salt are fully dissolved. Remove from heat and let it cool.
白米醋,细砂糖和盐混合煮滚,小火煮至糖和盐融化。离火。待凉备用。

2. Meanwhile, wash the green chilies, soak in a bowl of clean water for 10 second. Discard the water.
将青辣椒洗干净,浸泡水里10秒钟,把水倒掉。




3. Cut green chili into 3mm slices. 
将青辣椒切成大约3mm厚,放进碗里。



4. Pour in hot boiling water and let it soak for 15 second. 
倒入滚水,浸泡15秒。




5. Drain and discard the water. Let it cool on a strainer.
滤干,把水倒掉。


The next day...隔天已腌制好的青辣椒。



6. Transfer the green chili in to a clean/ sterilised glass container. Pour in the liquid mixture, cover and store in the refrigerator. It's ready on the next day.
将青辣椒放进玻璃罐里,倒入煮好的白米醋,盖好放冰箱冷藏,隔天即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


Some feedback from those who have tried this recipe: 

By Apple Siew

By Corina Leong

By Corina Leong




Monday, 3 April 2017

Japanese Cheesecake 日式芝士蛋糕



Japanese Cheesecake aka Japanese Cotton Cheesecake - light, pillowy soft and fluffy texture. It's a combination between sponge and creamy cheesecake in both texture and taste. Not overly sweet, it's a perfect treat for one who love desserts.





The first time I baked this, I shared some with my neighbour. Few days later when I was about to ask her how she likes the cake, she came to me and asked 'Miki, do you own a bakery shop? Do you sell your cakes? the cake taste so good!'. That had made my day!


Take a closer look at the texture...

Photo updated 13 April 2017





Ingredients:
材料 


(A)

250g Cream Cheese 奶油芝士 250克

120g Milk/ Whipping Cream 牛奶/动物性鲜奶油 120克

100g Unsalted Butter 无盐牛油 100克


(B)

5 Egg Yolk 蛋黄 5粒

60g Castor Sugar 细砂糖 60克

60g Cake Flour 低粉 60克

20g Corn Flour 玉米粉/粟粉 20克

Pinch of Salt  盐 少许


(C)

5 Egg White 蛋白 5粒

60g Castor Sugar 细砂糖 60克

1/4 tsp Lemon Juice/ Cream of Tartar 柠檬汁/塔塔粉 1/4 小匙





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Melt (A) in a double boiler. 
材料(A)隔水软化成芝士糊。





2.  When the mixture is slightly warm, add in sugar and egg yolk.
芝士糊还有微温时,加入糖和蛋黄,拌均。




3. Sift in corn flour, cake flour and salt. 
低粉,玉米粉/粟粉和盐过筛加入。




4. Mix till no more lumps.
拌均至无颗粒。




5. Add lemon juice/ cream of tartar into egg white, beat till frothy. Gradually beat in sugar and continue to beat until peak.
蛋白加入柠檬汁/塔塔粉,打至起泡,陆续加入细砂糖,继续打至湿性发泡。



6. Fold meringue into egg yolk mixture by 3 batches.
分次把蛋白加入蛋黄糊,拌均。




7. Pour batter in a lined baking tray (7" square baking tin.)
把面糊倒入烤盘(7寸方形)。







Photo updated May 9, 2017


8. Bake in a preheated oven 150'C for 90 minutes, water bath method. When it's ready, open the oven door slightly for the cake to cool for 10 minutes before taking out from the oven. 
放进已预热的烤箱,以150度烘烤90分钟,水浴法。烘烤好后,把烤箱门打开,待10分钟。

9. Remove from oven, put on a cooling rack to cool completely. Store in the refrigerator for 4 hours before serve.
取出蛋糕,连模放在架上待凉。然后收进冰箱冷藏4小时后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!




Some feedback from those who have tried this recipe:


By V Imellia Hijaya 

By Kelly Yip

By Kelly Yip



Made into rainbow JCC, By Kelly Yip




By Jasmine Ng

































































































































































































































































































Recipe credit: Jaclyn San. Thanks for sharing such wonderful recipe.





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