Moist and Fluffy Vanilla Cupcakes

 

Ingredients:

125 g. plain flour (sifted)

57 g. unsalted butter (softened)

100 g. castor sugar

2 eggs

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

Pinch of salt

1 tbsp. unflavoured oil

122 g. yoghurt

Methods:

1. In a mixer bowl, add butter and sugar; mix using medium speed until soft and fluffy.
2. Add in eggs, one at a time.  As you add each egg, mix for about 15 seconds before adding the next.  Once the eggs are well integrated, add in the oil, vanilla extract and yoghurt.  Blend these ingredients until they are well combined.
3. Next, gently fold in the dry ingredients: flour, baking powder and salt.  The key here is not to overmix the batter. Simply mix until the dry ingredients are moistened, and there are no lumps left behind.
4. Prep the cupcake pan with liners and generously scoop the batter into each liner, filling them about 3/4 of the way up.
5. Bake in a preheated oven of 165 degree Celsius for about 15 to 18 minutes until a light golden hue, and a skewer inserted into the center come out clean.
6. Remove from oven and allow them to cool on a wire rack.
7. Enjoy!

Ready for the oven

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Moist Mix Fruit Cake without Cinnamon Powder (Low Sugar)

I love fruit cakes that are less sweet, not overloaded with fruits and without nuts and spices.  This recipe caught my attention while I was online. With all available ingredients in my pantry I get to try it out and the outcome is great!

Ingredients:

4 eggs

80 g. castor sugar

150 g. melted unsalted butter

190 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

150 g. mix fruits

35 g. corn flour (sifted)

1 tsp. vanilla essence

Methods:

1. In a mixer bowl, add eggs and castor sugar.  Beat until pale and fluffy.
2. Add in melted butter and vanilla essence, and continue to beat until well mixed.
3. Gradually add in flour in two additions and stir with a rubber spatula until incorporated.
4. In a bowl, add mix fruits and corn flour.  Stir with a spoon to mix.
5. Add the mix fruits into the flour mixture in (3), mix until well combined.
6. Brush the baking pan with butter and place a piece of baking paper at the bottom of the pan.
7. Pour the cake mixture into the pan and smooth the top with a spatula.
8. Bake in a preheated oven of 170 degree Celsius for 45 minutes, or when a skewer inserted into the middle comes out clean.
9. Remove from oven and let it cool on a wire rack.
10. Slice and serve with a cup of coffee or tea.

This recipe is adapted from 'Miss Ling's Kitchen' with a slight adjustment to suit my baking preference.

Condensed Milk Loaf With Raisins

This recipe makes 2 loaves of delicious and sweet bread, the sweetness comes from the butter condensed milk spread and raisins.  Just slice and eat as it is without any spread.

The full recipe can be obtained by clicking on this link here.

I am sharing with my readers some of the photos which I've captured during the process of baking this bread.

Ready for first proofing

After first proofing

Brush with butter condensed milk spread,
cut the dough into strips and evenly add raisins

Roll up and ready for second proofing

After second proofing

Brush the top with remaining butter condensed milk spread

Baking in progress

Butter condensed milk spread

Creamy Custard Buns

 

These Custard Buns are so delicious.  The custard filling is so easy to make.  Click this link here for the full recipe, both the Buns and Custard Filling.

Just for information, I use my own recipe for the Buns, and the link can be viewed here.

Shared below are two photos captured during the process of baking this buns...

Out of the oven...

After brushing with melted butter

Cheesy Kimchi Pancakes

With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch.  Do join me.... Yum Yum!

Ingredients:

1 cup kimchi (undrained)

1/2 cup plain flour

1/2 tsp. salt

1 egg (lightly whisked)

80 g. Mozzarella cheese (grated, or cut into small pieces)

Cooking oil (for cooking)

Gochujang hot sauce:

1 1/2 tbsp. Kewpie mayonnaise

1/2 tbsp. gochujang

1/2 tsp. sesame oil

1/2 tsp. white vinegar

1/2 tsp. light soy sauce

1/2 tbsp. honey

Methods:

1. For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth.  Set aside for later.
2. To make the pancakes, start by getting some kimchi juice ready.  Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible.  You want to get about 1/4 cup of liquid.
3. Top up the kimchi liquid with water to make it up to 1/2 cup.  Coarsely chop the kimchi and place in a large bowl.
4. Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming.  Add the egg and cheese, then stir well to combine.
5. Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat.  Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake.  Cook until golden, then flip and cook the other side until golden and cooked.  Repeat with the remaining batter, adding more oil to cook each time.
6. Serve the pancakes with the gochujang hot sauce drizzled over.

Pancake Mix

After frying

This recipe is adapted from 'Marion's Kitchen.'

Most Fluffy Bread

 

I love this most fluffy bread which I adapted from 'Foodzizzles' and if you are interested to try it out, click this link here.

The photos which I am going to share below tells it all...

Ready for first proofing

It has doubled in size

Ready for second proofing

After second proofing

Done baking, brush top with melted butter

Breakfast is served!

Coffee Buns

This Coffee Buns or popularly known as Mexican Buns or Rotiboy in Malaysia, is one of my favorite.  I have attempted quite a number of times using different recipe source, including the Matcha one as well ~ smile ~

This recipe is the latest one that I try out... love the coffee aroma during the baking process, and not to mention the fabulous coffee taste of this buns.  If you are interested to try out this recipe, click this link here to get the full recipe.

For information of my readers, for the Buns recipe, I have to add more flour to the actual amount as specified in the recipe, as the dough is too wet and soft.  I added bit by bit of additional flour until the dough comes together.  For the Coffee Crust Topping, when I mix in all the ingredients together, it is also too soft, thus instead of following the steps in the recipe, I just transfer the coffee crust ingredients into a piping bag and pipe onto the top of the buns just before baking.

Let me share some photos of the process of baking this delicious Coffee Buns...

Ready for first proofing

After first proofing

It's time for second proofing

After second proofing

Done with topping

Baking in progress...