HOKKAIDO CHIFFON CUPCAKES by Cuisine Paradise

My first try in baking this recipe…..turn out be a success… yeehaw.   Thank you “Cuisine Paradise” for the recipe!  I modified it to my (American)  baking standard:  I converted gr. to oz. and ml. to tbsp, used baking sugar (or power/confectioner sugar) instead caster sugar, and olive oil ( for healthy diet purpose) instead corn oil.

cup cake

baking recipe

(Make : 16 Cupcakes Preparation: 10 minutes Cooking: 25 minutes)

Ingredients:
6 Egg Yolks
40g Caster Sugar                                (3 tbsp of baking sugar or power sugar)
70ml Corn Oil                                     (about 5 tbsp of olive oil)
100ml Fresh Milk                              (about 4 oz. of 2% milk)
1/2 Teaspoon Vanilla Extract
140g Cake Flour                                  (about 10 tbsp of white cake mix)
6 Egg Whites
50g Caster Sugar                                 (about 4 tbsp of baking sugar)

baking

Method:
1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in color  (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.

3. Slowly add in sifted flour and remaining fresh milk, stir using the hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy.  Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

7. Next fold in balance whites in two batches with spatula till well combined.

8. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 – 25 minutes (depending on the size).

9. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).

Ingredients For Custard:
120ml Whipping Cream                              (8 tbsp whipping cream)
20g Caster Sugar                                            (about 2 tbsp of baking sugar)
2 Teaspoon Instant Custard Powder      (I used vanilla instant pudding)
1/2 Teaspoon Vanilla Extract

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Method:
1. Prepare some ice water in a basin, place mixing box which contain the whipping cream and sugar in it.

2. Beat the cream on medium low speed until soft peak, add in vanilla extract and custard powder.

3. Continue to beat for a few more seconds till firm and well combined.

4. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes.  When done, dust with some icing sugar and decorate with some seasonal fresh fruit if you desire.

5. Keep it in the keep for about an hour or so before consume so that the custard will firm up by then and the cake will taste more flavorsome.

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Fruit Pizza by Daydream Kitchen

Ingredients:
1 small package Pillsbury sugar cookie dough
4 cups of any kind of fruit
1 8 oz package cream cheese, softened
1 large container cool whip

Directions:
Cook sugar cookie dough either as small cookies at 350 degrees for 6-7 mins.
Whip softened cream cheese.
Add in cool whip until nice and smooth.
Place in food storage bag, cut off the tip with scissors and pipe the frosting onto the cookies.
Decorate with fruits as you like.

baking

BAKED BAGUETTE FRENCH TOAST – Dash and Bella

baking

You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it’s a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish.

Ingredients:
1 baguette, a bit stale
3 tablespoons butter
3 eggs
2 cups whole milk
2 teaspoons vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
pinch of kosher salt
3 tablespoons turbinado sugar
powdered sugar for the top

Toppings ideal:
warm maple syrup
warm maple syrup mixed with warm honey
blackberry sauce
Nutella
jam

Directions:
Preheat oven to 375°F.

Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5″ long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don’t overlap the bread.

In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn’t soak most of it up.

Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.

CINNAMON SPARKLED PASTRY STIX WITH EGG NOG GLAZE

 

Recipe by: Willow Bird Baking, with pastry inspired by King Arthur Flour and Gale Gand and glaze inspired by Betty Crocker
Yield: 20+ stix

These puff pastry stix are sparkled with cinnamon, sugar, and buttery cinnamon chips. They’re simple to make ahead and chill in the fridge overnight. Pop them in the oven in the morning and drizzle on some sweet eggnog glaze for a quick, festive breakfast. If you can spare the time, make your own homemade puff pastry — it may seem like a lot of effort, but it really does pay off in flavor!

Stix Ingredients:
1 sheet puff pastry, thawed (or make homemade puff pastry!)
1/4 cup unsalted butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon
1/4 cup cinnamon chips (you can replace these with more cinnamon-sugar if you don’t have them around)
2 tablespoons milk

Egg Nog Glaze Ingredients:
1/2 cup powdered sugar
2 tablespoons eggnog
cinnamon, nutmeg to taste

Directions:
NOTE: If you’re making homemade puff pastry from scratch, you’ll want to start that process 3 days before your meal.

1 day in advance: Mix sugar and cinnamon in a bowl. On a silicone mat or lightly floured surface, roll your puff pastry sheet out to a 10″ x 15″ rectangle. Brush half of it (a 5″ x 15″ strip) with melted butter and sprinkle on cinnamon chips and half of the cinnamon-sugar mixture. Fold the unfilled side of the pastry over and press to seal around the edges. Brush the top of the now 5″ x 15″ rectangle with the milk and sprinkle on the rest of the cinnamon and sugar.

With a pizza cutter (spray it a little with vegetable spray if it sticks to the dough), cut the square into 1/2″ stix (they’ll be 5″ long). Press them a little to ensure cinnamon chips are snug, but don’t fret when some inevitably fall out. Take each strip by both ends and gently, carefully twist like you’re wringing out a rag. Scoop up cinnamon and sugar that has fallen off the twists and resprinkle them. Place them on a parchment lined baking sheet and cover with plastic wrap. Stick them in the fridge overnight (you could also bake immediately).

The morning of: Take baking sheet out of the fridge and let it sit at room temperature while you preheat your oven to 400 degrees F. Remove plastic wrap and bake stix about 20 minutes, or until puffed and golden brown. Some of the cinnamon chips might leak out, but don’t worry about it. While the stix cool slightly, mix up your glaze. In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle, tasting as you go. Drizzle over slightly warm pastry stix and serve.