Tri-Color Butter Cake

 

Ingredients:

250g. unsalted butter (room temperature)

150g. caster sugar

5 large eggs

210g. plain flour (sifted)

40g. corn flour (sifted)

1/4 tsp. salt (sifted)

1 tsp. baking powder (sifted)

50ml. milk

1 1/2 tbsp. cocoa powder (sifted)

1/2 tbsp.green tea/matcha powder (sifted)

Methods:

1. Using a stand mixer, cream butter and caster sugar until light and fluffy.
2. Add 1 egg at a time and beat until well combined.
3. In a bowl add all sifted plain flour, corn flour, salt and baking powder and stir with a spoon to mix.
4. Add 1/3 dry ingredients into the butter and egg mixture; mix at low speed, then add another 1/3 and continue to mix at low speed.  Add the final 1/3 of the dry ingredients and mix using a rubber spatula until well combined, but do not over mix.
5. Add in milk, stir until well combined and the batter is creamy.
6. Divide the batter into 3 portions in separate bowls.  1 portion add 1 1/2 tablespoon of cocoa powder and stir with a spatula to combine.  Another portion add 1/2 tablespoon green tea/matcha powder and mix with a rubber spatula.  Leave the other portion plain as it is.
7. Pour cocoa mixture into a lined 4" x 9" loaf pan and spread it out evenly;  next, the green tea mixture and lastly the plain batter, spread and smooth the top.
8. Bake in a preheated oven of 170 degree Celsius for 50-55 minutes or until a wooden skewer inserted into the middle of the cake comes out clean.  Always remember, each oven is different.  We all know our oven best.
9. Remove the loaf pan onto a wire rack, let it rest for about 5 minutes; turn the cake out onto the wire rack and let it cool completely.
10. The cake is ready to be serve, let's have tea!

I adapted this recipe from Youtube Video by Kathrine Kwa.

Traditional Yule Log

A backlog post which I think needs immediate attention! It is a last minute decision to bake a Yule Log for last year's Christmas.  Thus, my earlier intention of baking Stollen has been brought forward, and it so happen to be my last bake for the Year 2020!  This is a good recipe, but it doesn't look perfect, but it taste great!

Ingredients:

(A)  For the Sponge Cake

• 1 tbsp. butter (to grease pan)
• 1/3 cup plain flour (sifted)
• 1/3 cup unsweetened cocoa powder (sifted)
• 1/4 tsp. fine salt
• 4 eggs (separated into whites and yolks)
• 3/4 cup icing sugar (separated 1/4 cup and 1/2 cup)

(B)  For the filling

• 1/2 cup fresh cream 

(C)  For the chocolate ganache

• 1/2 cup fresh cream
• 120g. high-quality dark chocolate (chopped into small pieces)

Methods:

(A)  To prepare the pan (I am using an 8" x 11 1/2")

• Melt the butter and pour it into the pan.  Use a brush to coat it well, including the corners and pour the excess butter out into a dish.  
• Line the pan with baking paper and then brush the top of the paper with the remaining butter.  Get every inch of it.

(B)  Make the chocolate sponge cake

• Whisk all the dry ingredients in a bowl - plain flour, cocoa powder and salt.  Set aside.
• In a bowl add egg yolks and 1/4 cup of icing sugar. With a hand mixer, mix on medium speed until pale yellow.  Set aside.
• Add egg whites into your stand mixer bowl and begin beating at medium-high speed.  When it begin forming peaks, add the remaining 1/2 cup of icing sugar, a spoonful at a time.  The peaks will look glossier, and the whole process only takes a few minutes.
• With a rubber spatula, gently fold the egg yolk mixture into the egg whites.  Next, sprinkle over the dry ingredients and fold them in too.  Mix until incorporated but don't over-mix.  You want the air from the egg whites to stay in the batter.
• Pour the batter into the pan and smooth with your spatula.  Bake for 8-10 minutes or until the cake springs back a little when touched.  Take the cake out of the oven and cool.

(C)  Fill and Roll the Cake

• When the cake has cooled to room temperature, make the filling.  Whip the fresh cream until it forms stiff peaks.
• Place a piece of parchment paper on the table top.  Lift the cake out of the pan, and place on top of the parchment paper, as the bottom of the cake is rather oily.
• Spread the whipped cream evenly over the top of the cake, leaving about 2" at the other end.
• Rolling the cake is easy at this point.  Begin from the short end that you did cover the cream and lift up the edge.  Begin rolling it towards the other end, peeling off the paper as you go.  If the cake cracks a little, don't worry since the roll will hold it in place.  Roll all the way to the other side without the cream, as the excess cream will spread over to the end.  Lift the cake up and place it seam-side down on a wire rack over a plate.  This is to let the excess chocolate ganache to drip off into the plate, rather than the yule log sitting on a pool of chocolate ganache.

Before coating with chocolate ganache

(D)  Making the chocolate ganache

• In a saucepan add fresh cream and bring to a soft boil.  Remove from heat, add the dark chocolate and let it sit together for five minutes.  Stir the chocolate and cream together and let it cool slightly, about 10 minutes.
• Next, slowly pour it over the yule log, ensure that the whole cake is covered, except the bottom part.  Wait for 5 minutes.
• After 5 minutes run a fork along the ganache to create tree bark texture.
• Leave the cake at room temperature if you are planning on serving it the same day.  However, if you are making it the day before, refrigerate it.  To serve, just take it out, cut and enjoy...

I adapted this recipe from 'lovelygreens' with adjustments to suit my baking preferences.

Dry Rub Baked Chicken

With the homemade dry rub ingredients ready for use, I am baking this easiest and quickest chicken drumsticks for dinner.  It is a quick-fix dinner on week-nights.

Ingredients: (serves 2)

600g. chicken drumsticks

2 tbsp. homemade dry rub

3/4 tbsp. olive oil

Methods:

1. Rinse the chicken drumsticks, get rid of any excess fat, drain and pat dry with paper towels.
2. Rub the dry rub generously onto the skin and meat of the drumsticks.
3. Arrange the drumsticks onto a baking sheet.
4. Bake in a Convention Oven of 190 degree Celsius for 20 minutes.
5. At 20 minute mark, brush the chicken with olive oil, turn over the drumsticks to the other side and bake for another 10 minutes.
6. Check doneness of the chicken by cutting a slit through the meat.  If meat is not cooked through, bake for another 5-10 minutes.  
7. Remove the drumsticks onto a serving dish.  Do not discard the chicken dripping on the baking sheet.  Save the dripping by scooping it up and pour it over the chicken.

This yummylicious recipe is adapted from 'rasamalaysia.com.'

Homemade Dry Rub

I came across this spice marinade ingredients online; and since I have all the spice ingredients in my pantry, I might as well try it out.  I made a portion of this recipe and store them in an airtight container, and use it to marinade chicken, ribs, steak, beef or pork for scrumptious BBQ flavors.

Ingredients: (yields 1/2 cup)

1 tablespoon salt

2 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon smoked paprika

1 tablespoon garlic powder

2 tablespoons McCormick steak seasoning

1/4 teaspoon cayenne pepper

Methods:

1. In a bowl, mix all the ingredients together.
2. Store the dry rub in an airtight container for up to few months.

This recipe is adapted from 'rasamalaysia.com.'

Pumpkin Pie Spice

Being a big Pumpkin fan, I enjoys cooking, baking and making food out of this Golden Fruit, Pumpkin.  As we are not able to get hold of store-bought pumpkin pie spice in the place where I am staying, I am thankful for this homemade recipe.  Here is this precious simple recipe to share with everyone who needs it....

Ingredients:

1 tbsp. ground nutmeg

1 tbsp. ground cinnamon

1 tbsp. ground ginger

1 tbsp. ground mixed spice

Methods:

Just mix all the ingredients and store it in airtight containers.  

This recipe is adapted from 'KitchenAid.'

White Chocolate Pumpkin Spice Latte

 

Ingredients:

1 cup milk

1/2 cup strong brewed coffee (1/2 tbsp. Nescafe classic dark roast)

1/4 cup white chocolate chips

1 tbsp. pumpkin puree

Small pinch salt

1/2 tsp. pumpkin pie spice (recipe in my next post)

Topping:

Whipped cream

Some white chocolate chips

Dust of pumpkin pie spice

Methods:

1. Add all ingredients into a saucepan or small pot over medium heat, whisking continually.  The white chocolate chips will begin to melt.  Continue whisking until it begins to steam and froth appears on top.  Remove from heat and immediately ladle into a cup or mug.
2. Top with whipped cream, sprinkle with white chocolate chips and dust with pumpkin pie spice.
3. Enjoy while it is still hot.

Notes:

• This recipe is not sweet, if you prefers more sweet, you can add more white chocolate chips; or dash of sugar according to your preference; or topped with more whipped cream.
• For the coffee, it is your preference to decrease the instant coffee for a more lighter coffee, this recipe is using strong coffee.

I adapted this recipe from 'delightfulmade.com.'

Russian Tea Cakes (Snow Ball Cookies)

This Russian Tea Cakes or Snow Ball Cookies looks similar to our popular cookies 'Kuih Momo'.  However, the taste is different.  This cookies have a unique taste and is yummylicious.

Ingredients:

200g. unsalted butter (room temperature)

100g. Planta margarine (room temperature)

3 egg yolks

90g. icing sugar (I reduce as I prefer less sweet, and the coating is also sweet)

50g. milk powder

100g. roasted cashew nuts (grounded)

400g. low protein flour/plain flour (sifted)

Coating: (mix in a bowl)

100g. icing sugar (sifted)

50g. milk powder

Methods:

1. In a mixer bowl, cream butter, margarine and icing sugar until light and creamy.  
2. Add in egg yolks, continue mixing until well combined.
3. Next, add in milk powder and flour, and combined using low speed.
4. Lastly, add in ground cashew nuts and mix until well combined.
5. Cover with cling wrap and rest in the fridge for 30 minutes.
6. Form cookie dough into balls (sizes depends on your own preference), and place on a lined baking sheet.
7. Bake in a preheated oven of 180 degree Celsius for 20 minutes.
8. Remove cookies from oven and allow to cool slightly, then roll each cookie in coating mixture.
9. Let the cookies cool completely and store in airtight containers.

I adapted this recipe from 'na.icha8877.'