Monday, November 03, 2014
Posted by Happy Mrs Kwok at 12:51 PM
Thursday, September 04, 2014
Ordered a batch of honey for Baby Kwok #1's teachers in school as their Teacher's day gift. However, got a shock at how mini they were so Prince Charming suggested baking something to go along with the honey. Had a big bag of Granola sitting in the fridge so I thought, maybe a Granola fruit muffins but ended up, I forgotten to add in the granolas!
- 195g All purpose flour (US metric 1 1/2 cup)
- 65g Caster sugar (US metric 1/2 cup)
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1 Egg (approx 55g)
- 100g Milk
- 70g Oil
- 2 Organic plums, cut into bite size
- 60g Butter, melted
- 45g All purpose flour
- 50g Brown coarse sugar
- Combine the dry ingredients together and set aside.
- Preheat your oven to 200°°C
- Meanwhile, combine the ingredients for the crumble toppings and mix till it resembles crumbs like mixture.
- In a mixing bowl, mix egg, oil and milk. Add in the dry ingredients and mix well.
- Mix in your plums and mix gently. Pour your batter into a pipping bag
- Line your muffin tray with cupcake liners. Snip a slightly bigger opening on the pipping bag
- Pipe the mixture into the liners. Sprinkle the top with a generous amount of crumble toppings.
- Bake the muffins for 20 ~ 22 mins
Friday, May 30, 2014
No idea what I am talking about? You should just try this recipe! It was something that came by pure luck yet it has the texture and taste that I really like (so do Prince Charming!)
If you are looking for a cake that has a texture in between Chiffon and Sponge, this will be the right one for you :) Perfect texture for a cupcake! Not greasy - Light and spongy and fluffy :)
To make this:
95g of cake flour
75g egg yolks
70g brown sugar
80g brown sugar
- In a mixing bowl, combine yolks, sugar, oil. Add in flour, water, milk and cocoa powder. Mix well. Ensure that the batter is not lumpy to avoid affecting the texture. If the batter appears to be too thick, you can add in more milk to get a slightly runny mixture (not too runny - Mixture should form a ribbon trail)
- Preheat oven to 170°C
- In a separate bowl, beat egg whites till foamy then add in sugar gradually till peaks achieved. Note: Do not overheat egg whites. This might causes collapse of the cake
- Add half of the egg white mixture (meringue) into the yolk-flour mixture. Fold well. Add in the remaining egg white mixture into the cake batter. Ensure that you fold well.
- Pour your ready batter into little cupcake liners and bake for 35 mins
Sunday, May 25, 2014
Finally managed to get some purple sweet potatoes! Was looking up and down the whole of Singapore for them and just when I was about to drop the idea, I found it at Finest Supermarket! Wheeeeee....
And so.. I baked the ALL NATURAL PURPLE CHIFFON CAKE! All natural because no added colouring! The purple colour comes from the sweet potatoes! Love the colours so much! Baby Kwok #1 enjoyed this snack and gobbled one up within minutes. I made them into small cupcakes for him and Baby Kwok #2. The little princess love them too but because she's only 10+ months old, I do not want to expose her to that much sugar (seems okay to us but a lot to infants). Anyway, it is quite a healthy snack for the adults so do give it a try!
- In a bowl, mix yolks, sugar and oil. Combine well.
- In another bowl, combine the mashed sweet potatoes and milk. Add this mixture into the yolk mixture in step 1
- Add the water and cake flour into the mixture from step 2. Set aside. Meanwhile, preheat oven to 180°C
- In a large mixing bowl, beat the egg whites till foamy. Add in the sugar gradually till you obtained a glossy meringue with peaks.
- Take half of the meringue and fold into the cake batter from Step 3. Add the remaining meringue into the batter and fold well.
- Pour the batter into a chiffon pan or cake pan. Tap to release air/gas trapped in the batter before baking. Bake for 30 mins.
I have people who sent me numerous private messages in Facebook for the recipe that I am currently using for my macarons. I can't say this is the perfect recipe for everyone but it does work well for me (At least, I get feets on my macrons after so many attempts).
Also, this recipe is less sweet as compared to many recipes on the Internet. The ratio between the icing sugar and almond meal is almost 1:1 which makes it acceptable. Most of the recipes that I have googled online were in the ratio of 1:2 (Almond vs Icing) and the sweetness is far from what I can accept - No doubt macarons were meant to be sweet.
Anyway, I am still constantly looking out for other recipes to try out before I can conclude which is the right and perfect macaron recipe. So till then, I'll post the current one that I like at the moment.
To make these macarons, you will need:
- 30g Egg whites
- 30g Caster sugar
- 35g Icing sugar
- 30g Almond meal
- In a mixing bowl, beat the egg whites till foamy. Add in 1/2 of the caster sugar and continue to beat. Gradually add the remaining sugar until you have peaks. This is called Meringue. Your meringue should be glossy and have define peaks when you lift your mixer up.
- Sift your Almond meal and icing sugar in another separate bowl. Ensure that you get very fine mixture almost like a flour. This determines the texture of your macarons. If your almond sugar mixture is not as fine, your macarons will have rough surfaces.
- Add your meringue to the almond sugar mixture and blend well. When the meringue and almond mixture get incorporate well, press the batter down and then scoop up for a few times. This is known as Macaronage - the step that determines if your macarons will have feet or not. The consistency of your mixture should be like a lava texture. (Never seen lava? Just lift your spatula and see how the mixture drop down. You should see a ribbon trail when the mixture drops from your spatula.
- Pour the ready batter into a piping bag. Pipe the batter into little round shapes. Tap to release the air bubbles and leave to dry for about 20-30mins.
- Meanwhile, preheat your oven to 170°C for 5 mins then turning down to 150°C.
- Bake for 15 mins and leave to cool
Saturday, May 24, 2014
I baked Macarons AGAIN! Hahaha!!! I am just hooked into baking these delicate little french cookies. There is no way to describe the happiness when you see the feet appearing on them. It's like.... you were running for a marathon thinking you might just give up halfway and the next moment you realised you have reached the finishing line. Bad description but well you know what I am trying to explain.
Baby Kwok #2 birthday party will be approaching soon and we have set a Little Pony theme for the party. The first thing that comes to mind about Little Pony - Rainbow, Pastel, colourful. I am getting so excited about decorating for the party as well as setting up a candy bar. When you have a girl, you get to do more things! (Oh well, I mean comparing to preparing a boy's party vs a girl's party, it makes a huge difference)
So.. here I present my pastel coloured macarons! Happy with the result but not what I was looking for so that means more posts on macarons soon! :P
Prince Charming requested for a light dinner so we decided to have wraps. The requester did not make any comments after his dinner so I guessed that equals to "Not so nice" LOL! He only questioned about the marinate of the chicken fillet which I used as a filling. Hmm.. I think he hates that filling. Opps...
Friday, May 23, 2014
- 80g Flour
- 60g Vegetable oil
- 60ml Water
- 20g Sugar (I used caster sugar)
- 70g Egg yolks
- 180g Egg whites
- 90g Sugar
- 10g Corn starch
- In a mixing bowl, combine yolks, sugar and oil. Mixed well
- Add flour and water to the yolk mixture. Mix and ensure that the batter is lump free. (Lumps affects the texture of the cake)
- Divide the mixture into 4 bowls (more if you are doing more colors). Meanwhile, preheat your oven to 170°C
- In a separate mixing bowl, beat egg whites till foamy. Add in sugar and corn starch gradually till mixture get transformed into peaks. Do not over beat the mixture - You can check the consistency on and off to ensure you get the right texture. Meringue with soft peaks works well but I prefers a slightly solid peak but not to the extend of very stiff peaks.
- Scoop the meringue into the cake batter mixture (step 3) equally. Add your desired color gel to the individual bowl. Fold and blend the meringue into the cake batter gently. (Do not over-fold as this might causes the chiffon to collapse)
- Layer the mixture into the chiffon pan. Once done, tap the chiffon pan to release air bubbles/gas in the mixture. Bake for 33~35 mins.
Sunday, May 18, 2014
Attempted macarons again and this time round, it is a nut-less version. You're not seeing wrongly, yes NUT-LESS! No almonds! I wouldn't say the recipe is a big success because I felt that it tasted a little heavy comparing to usual macarons. Sesame has this strong flavour that is too overpowering I suppose. Guess I need to tweet the ratio of the sesame and icing sugar to perfect this recipe.
It is my little niece's Claire 4th birthday celebration today! We went over to my sis's place for a mini celebration for the pretty little "Elsa" in disguise LOL! The girls are so crazy over Frozen that they requested a Frozen themed party!
Been trying my best to bake/cook more so that I get to post more. Shall take it easy and do things slowly because it is really not easy managing 2 kids. Baby Kwok #2 is now at the crawling, standing unassisted mode 24/7. She used to be okay with sitting inside the Jumperoo or walker, but now that she is so mobile, she prefers to be on the floor crawling away or be carried by us. Pretty tiring for Prince Charming and myself!
It is even worst when she is at teething stage because she practically do not sleep during the night and would fuss and be cranky. She only has 5 teeth at the moment so I cannot imagine the road down when she starts popping more teeth.
Baby Kwok #1 fractured his left ankle last Friday :( He fell from the school's chair and hit against one of the table resulting in the hairline crack on the ankle bone. Went KK Hospital and was put on a soft cast. Was told not to let him walk until we attend the follow up review this coming Tuesday. I am really praying hard that the review will be a good one and he can remove his cast and be active again. It is really upset when you hear your child asking you "Mummy, is my leg okay?" Please pray for me that the review with the Orthopedist will be a good one!!!
Sunday, April 27, 2014
Oh my! Can't believe that I have left my blog vacant for almost 7+ months! The last time I have posted something was back in Sept 2013. I do really need to find time to publish more posts here!!!!
Then, I fixed a easy simple western dinner for both of us. Not too hard and really quick to make them and Prince Charming enjoyed his dinner so do I (even though it was not that full for us but we need to go light on our weighing scale)