Double Chocolate Pound Cake

I have been intending to make this delicious Chocolate Cake for quite a while.  I have leftover dark and milk chocolate in my pantry, as well as some good Cocoa Powder.  Yesterday I finally get to bake it with less sugar so the chocolate cake won't be overly sweet and a mixture of both dark and milk chocolate to make a not so sweet ganache.  This Chocolate Pound Cake comes out just nice in terms of sweetness ~ happy ~

Ingredients:

25 g. unsweetened cocoa powder

1/4 cup (60 ml) boiling water

180 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

225 g. unsalted butter (room temperature)

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

4 large eggs (room temperature)

2 tbsp. milk (room temperature)

Chocolate Glaze:

90 g. semi-sweet chocolate (coarsely chopped)

25 g. unsalted butter (diced)

1 tbsp. honey/golden syrup

Methods:

1. In a small bowl, mix the cocoa powder into the boiling water until cocoa powder has dissolved and is smooth.  Let cool at room temperature.
2. In a separate bowl, whisk the cake flour with the baking powder and salt.
3. In the bowl of your electric mixer, beat the butter until smooth.  Add the sugar and vanilla extract and beat on medium-high speed, until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.  Scrape down the sides and bottom of your bowl as needed.
5. Beat in the cooled cocoa mixture.  With the mixer on low speed, add the flour mixture in two additions along with the milk (in one addition), and mix until combined.  Do not over beat.
6. Scrape the batter into a 9 x 5 inch pan, oiled and lined on the bottom of the pan and smooth the top with an offset spatula or the back of a spoon.  Tap the pan few times on the countertop to remove air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 55-60 minutes or until a skewer inserted into the center of the cake just comes out clean.
8. Remove the cake from the oven and place it on a wire rack to cool for about 15-20 minutes.  Turn out the cake onto a wire rack, peel off the parchment paper, re-invert, and let it cool completely on a wire rack.

Chocolate Glaze:

1. Melt the chocolate, butter and honey/golden syrup in a bowl placed over a saucepan of simmering water.  Once melted, remove from heat and let it cool until it thickens to a pouring consistency.
2. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides.
3. Let the chocolate slightly harden, then put the cake into an airtight container and leave it in the fridge.  Due to the hot weather in our country, I prefer to put the cake into the fridge, so the ganache will not turn soft.

After ganache 

Cake just out from oven

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

Cheesy Egg Toast

Was opting for something light and easy for our morning breakfast after our early morning walk.  With leftover bread from yesterday's bake, decided to make this...

Ingredients: (for 1 toast of bread)

1 slice bread (slightly thicker)

1/2 tbsp. unsalted butter

1 egg

2 tbsp. shredded cheese

Salt (to taste)

Ground black pepper (to taste)

Methods:

1. With a spoon, press down on the center of the bread to form a pocket.  
2. Spread butter around the edges of the bread, then crack the egg into the pocket.
3. Sprinkle the cheese around the egg, then season with salt and pepper.
4. Bake in a preheated oven of 200 degree Celsius for 10-15 minutes, depending on how runny you like the yolk to be.
5. Serve immediately.
6. Enjoy!

This recipe is adapted from 'Quickie Recipe' with a slight adjustment to suit my preference.

Fluffy Milo Pancakes

It has been quiet a while since I last make Pancakes.  Decided to make a batch and gave some to my mum... Throughout my blog journey, I have tried out many different types of Pancake recipes, and each is delicious and unique in terms of flavors and taste.

This fluffy Milo Pancakes have been one of my favorite once upon a time, which is few years back.  If you are interested, click this link to get the full recipe.

Pancake mixture

Let's enjoy!

Mexican Matcha Buns

Any thing made with Matcha are always my favorite.  The smell of these buns during baking time is simply yummylicious, and I just couldn't help not reaching out for one, as soon as the buns are almost cool and the top sounds hollow when tap on it and buttery on the inside. 

This recipe is adapted from Youtube by 'OmmaBakes' and click this link for the full recipe.

My pleasure to share some photos for the baking of this delicious Matcha Buns....

Done for first proofing

Ready for second proofing

After second proofing and ready for baking

Baking in progress

Braised Chicken With Bitter Gourd

 

Ingredients:

250 g. chicken (1 whole leg, cleaned and cut into bite size pieces)

1 medium bitter gourd 

1/2" ginger (peeled and sliced into thin slices)

1 tbsp. garlic (finely chopped)

3/4 tbsp. fermented bean paste (taucho) 

1 tsp. cornflour + 1 tbsp. water for thickening

1 1/2 tbsp. cooking oil

Marinade: (for chicken)

1/2 tbsp. light soy sauce

1 tsp. Shaoxing wine

A dash of ground white pepper

1 tsp. cornflour

Seasonings: (mix in a small bowl)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

A dash chicken stock granules

A dash ground white pepper

1/2 cup water

Methods:

1. In a bowl, marinate the chicken pieces with the marinade ingredients, mix well and set aside for at least an hour.
2. Cut the bitter gourd in half lengthwise and scrape out the seeds with a spoon.  Cut into bite size pieces and set aside.  Rub the cut bitter gourd with 1/4 tsp. salt.  Bring a pan of water to a boil. Blanch the bitter gourd for about 1 minute.  Drain and rinse bitter gourd in cold water and set aside.
3. Heat up cooking oil in a wok.  Saute half of the garlic and sliced ginger until fragrant.
4. Add in the marinated chicken.  Stir fry on medium heat until chicken is half done. (chicken begins to shrink and firm up).  Dish the chicken out and set aside.
5. Reheat wok and add a little more oil.  When oil is hot, add in the remaining garlic and ginger.  Stir fry until aromatic and lightly browned.  Then add in the fermented bean paste and stir to mix well.  Add in bitter gourd and saute, followed by the half cooked chicken pieces.  Stir fry and mix well together.
6. Give the seasoning ingredients a stir and pour in and stir well.  Bring the gravy mixture to a boil, and taste for correct seasoning. Then cover, reduce the heat and let simmer until chicken is tender and cooked through.  Add in cornflour solution.  Toss the chicken and bitter gourd until sauce thickens.
7. Dish out and serve hot with freshly cooked white rice.  Enjoy!

I adapted this recipe from 'Huang Kitchen' with slight adjustments to suit my cooking preference.

Chicken Burger Patties Recipe

It has been quite a while since I make burgers at home.  I always like the idea of a change once a while, than cooking our usual Chinese food for our meals.  So, I decided to bake Burger Buns this morning, and make chicken patties, and this will be our lunch for today!

Ingredients:

500 g. minced chicken (thighs and breast)

1 egg

1/2 cup bread crumbs (panko)

1/4 cup onion (peeled and minced)

1/2 tsp. chicken stock granules

1/2 tsp. ground white pepper

3/4 tbsp. oyster sauce

Methods:

1. In a bowl, combine ground chicken, bread crumbs, onion, chicken stock granules, oyster sauce and pepper.  Mix until well combined.
2. Form into patties, making sure they are evenly sized for consistent cooking.
3. In a heated pan, add cooking oil, and pan fry the patties until fully cooked and browned on both sides.
4. Remove from pan and set aside.
5. Assemble the chicken burger according to your preference.
6. Serve immediately. Enjoy!

I adapted this recipe from 'ChefexperienceculinaryBOOK' with some adjustments to suit my cooking preference.  The original recipe uses ground beef, but I use chicken.

Burger Buns Recipe

Since I am intending to make Chicken Burgers for our lunch, I try a hand on this Burger Buns recipe. I am baking this buns for my own consumption, so, I just baked them in a baking pan, and they are all joined together.  It doesn't look that nice, but it taste great!

I adapted this recipe from 'Amaanas Recipes', to get the full recipe click the link here.

As usual, I will share some photos which I captured during the process of baking these delicious buns...

Ready for first proofing

It's time for second proofing

Into the oven...

Done baking!

Stay on and get the next recipe for my delicious Chicken Burger!!