Coffee Hokkaido Cups Chiffon

After my last cake, i still crave for more energizing bakes with the use of the power mighty beans. With some leftover coffee butter cream, i decided to bake these little indulgences the down-scale version of coffee chiffon in cups.

One of the many chess sets dh collected. Not for playing but rather pleasure for the eyes, all mounted & displayed on the wall in our study room.  Props for my bake today.

Coffee cream piped inside the moist & light chiffon. Topped with a little bloom for that extra touch.

Coffee flavor Hokkaido Chiffon with coffee butter cream filling

Ingredients:

(A)100g Yolks

     1/4 tsp of salt
     40g Corn oil
     40g Milk
     50g Cake flour
     1/4 tsp Baking Powder
     1tbsp Instant coffee dissolved in 1tbsp hot water

 
(B) 210g Whites
      1/4 tsp Cream of tartar
      100g Castor Sugar


Coffee Butter Cream filling:
Butter 120g
Icing Sugar 45g
Milk 75g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)



Methods:
1. Preheat oven at 175 degree.
2. Whisk yolk with salt. Add in oil and milk and mix well.
3. Sieve in flour and baking powder
4. Add in coffee mixture
5. Whisk whites with cream of tartar until foamy and then add in sugar, whisk until stiff.
6. gently fold in 1/3 of whites into the mixture. Then fold in the remainder whites.
7. Fill cups with batter
8. Bake for about 15mins. Leave to cool.
9. Prepare coffee butter cream.
10. Beat butter and icing sugar till fluffy and pale in colour

11. Add in milk
12. Add coffee mixture
13. Poke a hole and pipe cream into chiffon.


Recipe reference with modification: 周老师的美食教室


Jessie

Double Coffee & Walnut Cake

A day without coffee makes me a zombie walking round without spine. However,  the start of a day with a hot cuppa plus a slice of coffee cake double boost my energy & sense of vitality right away!
The cake welcomes the aroma of full-bodied brew the minute it was sent into the oven to bake. The use of quality rich coffee gives this cake the depth of flavor!

The cake is good enough to eat on its own with the dominant aroma of coffee sponge. Simply irresistable with luxurious butter cream frosting.

My other hobby is cross-stitching. Many of my finishes cluttered over the walls in my home.

Effortlessly frost the cake in swirls & whorls. Best serve a day later to ripen the aroma of coffee. Well, i just couldnt wait any longer!

I read home-decor magazines during leisure too & these became part of my shabby country decoratives. Decade ago when i was very much a fashionista, i used to subscribe mags like 'Her World', 'ELLE'. However, they have since make way to my baking books,  home-decor books, scrapbooking, parenting guides,  chicken soup for the soul and not forgetting, PSLE handbooks!

Yes, i'm a book hoarder!

Chunky walnuts sandwiched added crunch between sponge with a nutty flavor.

Coffee & Walnut Sponge:

180g unsalted butter (room temp)

180g castor sugar

3 eggs

180g Self-Raising Flour

60g Walnut (chopped & toasted)

2tsp instant coffee granules (dissolved in 1tbsp hot water)

*Butter Cream Frosting:
Butter 120g
Icing Sugar 45g
Milk 75g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)

Method:

1. Preheat oven 180deg

2. Put butter and sugar in a large bowl and cream together till pale and fluffy.

3. Beat in the eggs one at a time.

4. Sift the flour into the butter mixture and stir to combine.

5. Fold in walnut pieces and coffee

6. Pour the cake mixture into a 8" greased baking pan with lined bottom

7. Bake in oven until golden and the sponge spring back when gently pressed or a skewer inserted in the centre comes out clean.

8. Turn cake out onto a wire rack to cool

9. Prepare butter cream for frosting
10.Beat butter and sugar till fluffy and pale in colour
11. Add in milk continue beat
12. Add coffee mixture
13. Frost cake with coffee butter cream

Recipe reference: Coffee & Walnut Cake -Linda Collister

                            Cakes & Bakes from my mother's kitchen

                           

Jessie

A moment of life...

Feeling rather sentimental & low in mood lately.
Probably due to my visits to the hospital to see my FIL.
The same place, the same ward...where my beloved father passed away. As i looked at the heavy pour outside the window, was it the rain drops or the tears in my eyes?
I realised, it's the pain in my heart...

On a brighter note, i bake some vanilla melts as i sort for comfort food. A filled-up cookie jar never fails to cheer me up. These little wonders melt my heart instantly!

 

Buttery with melt-in-the-mouth texture. The icing adds sweetening effect to the heart!

Through this blogging platform I started only months ago, i have also gained friendship.

From the bottom of my heart, thanks to all who left your messages for me. My FIL has since been discharged. Your comfort words became the pillar of strength for me.

If i may show my little appreciation to all, i will send each & everyone my vanilla melts.

The best way to fill up an empty heart is to fill it with love...

In time to come, i hope to go back to voluntary work again.

Ingredients:


180g Butter (softened)
1tsp Vanilla Bean Paste (you can substitute the vanilla paste with 3tsp vanilla extract)
160g Icing sugar
1 1/2tbsp milk
260g Plain Flour
2tbsp Corn Flour


Method:
1. Preheat oven to 160deg
2. Grease oven-tray or line with baking paper
3. Beat butter, vanilla and 1/3 cup sifted icing sugar in small bowl with electric mixer until light & fluffy.
4. Add milk, beat until combined
5. Add sifted flour and cornflour, beat on slow speed until combined
6. Refrigerate biscuit dough about 10mins or until firm enough to roll
7. Roll dough into a 30cm log; wrap in plastic
8. Refrigerate dough 1 hour
9. Cut dough into 4mm slices
10. Place slices on trays and bake about 10mins or until just golden.
11. Cool biscuits on trays for 5mins before transferring to wire racks to cool slightly
12. While still warm, dust biscuits liberally with remaining sifted icing sugar
13. Cool completely on wire racks.
14. Store in an airtight container at room temperature for up to one week


Recipe reference: Women's Weekly Cupcakes & Cookies

Jessie

Buns for the soul

Nothing is more satisfying than a hot cuppa freshly brewed with hot from oven, freshly baked coffee buns to take my mind off, allow me to enjoy a little break.

The full-bodied aromatic flavour metamorphosed & filled the house while the buns were in the oven baking. The fragrance is strong enough to uplift spirit & excite one senses.  If you are a coffee-holic like myself, you certainly loves these buns.

These buns smell like freshly-brewed coffee.

The amazing yeast working hard proofing the dough.

Really fun piping these swirl!

My children can gobble 4-5 pieces at one go! I used to buy these buns but not anymore eversince i knew how to made them. My family is my inspiration to learn new bakes everytime. I usually bake in large quantity on top of their craving & also to give it away to friends & neighbors who enjoy coffee.

Crispy outer crust, soft & fluffy inner sweet buns. We prefer it plain without butter or custard fillings.

I received couple of requests for the recipe for my Mocha Coffee Buns.

Here it is... Enjoy!

Sweet Buns Recipe reference: 简单又好做小烤箱面包


Bread Flour 300g
Yeast 4g
salt 4g
1 egg + milk = 210~225g
Honey 50g
Unsalted Butter 30g


Coffee Topping:
75g Butter (soften)
60g Sugar
2 eggs
75g Plain Flour
* 1 tbsp Instant Coffee Powder dissolve in 1tbsp warm water
* 1/2 tsp Coffee Paste

Jessie's note:
* Depends on your liking for the richness of coffee taste, you may adjust the amount

Method:
♥Preheat oven 180°
♥ Combine Bread flour, yeast, salt.
♥ Add (egg + milk) and honey, knead till smooth
♥ Add butter, knead till smooth & elastic.
♥ Rest about an hour or double in size.
♥ measure & slice dough to equal weight, shape it round and rest for another 10 mins.
♥ Shape the buns and leave it for final proof
♥ Prepare topping
♥ Hand whisk sugar and eggs until sugar dissolved.
♥ Add eggs continue whisk till well-mixed.
♥ Add in Plain flour, coffee mixture & coffee paste and stir well. ♥ Pour batter into piping bag. Pipe swirl on top to waistline of buns (the batter will flow down to bottom of buns in the oven)
♥ Baking time about 12-15minutes or until coffee crust turn golden brown.
♥ Enjoy~

Jessie

Feather Light Cheese Cake

My endearing cherished collection of teddies & figurines. Each oozing with its unique story & memories behind with personalities. Sitting charmingly in my living room, perfect setting for afternoon tea.

Fluffy like clouds, cottony soft like pillow, light as feathers~

Ingredients:

(A) Low Fat Milk 250g

      20g Butter

(B) 120g Cream Cheese

(C) 50g Flour

(D) 3 Yolks

      1tsp Vanilla Essence

(E) 3 Whites

      1/8 tsp Cream of tartar

      60g Sugar

      

Method:

1. Preheat oven 160deg with a tray of water ( water bath)

2. Line the bottom of 7" baking pan with paper.

3. Cook (A) until boils.

4. Cream (B) until smooth.

5. Pour (A) into (B) and mix until well blended.

6. Add (C) and mix until well combined. Place it over double-boiler. Mix until thickens. Remove.

7. Add (D) and mix until well blended.

8. Whip Whites in (E) until foamy.

9. Add cream of tartar follow by sugar, whip until soft peak.

10. Gently fold 1/3 whites into yolk mixture until well-mixed

11. Fold in the rest of whites

12. Pour batter into baking pan. Place on top on water-bath

13. Baking time about 1 hr 10 mins

14. Leave cake in oven with oven switch off and leave door open ajar to cool

15. Remove cake when cooled and best served chilled

Recipe reference with modification :  Alex Goh's Feather Light Cheese Cake

Jessie

Light & Moist Banana Chiffon

Whenever i visits my mum and inlaw weekly, i will specially bake a cake to bring along. For healthier option, chiffon is definitely a much preferred choice. However, many chiffon recipes are high in sugar content. After many trials & kitchen mishaps errors, i managed to work on my recipe to achieve the texture and taste i wanted.
Sharing with all my Light & moist Banana Chiffon~

The addition of walnut topping, added a crunch & nutty fragrance to the light chiffon

The cakes were well-received by the old folks! That makes my day ;)

The texture is very soft & moist treat, full of banana goodness!

Sadly, my beloved father-inlaw was hospitalised yesterday. It broke my heart when i visited him. I pray that he will be well soon and he can eat my bakes again.

Jessie's Creation :

Light & Moist Banana Chiffon

Additional note: i bake this using a 21cm tube pan, it rose beautifully too and texture remains moist.

Ingredients:

6 Yolks

40g Sugar

60ml Corn Oil

200g Banana Puree (mashed)

120g Cake Flour

7 Whites

40g Sugar

Method:

1. Preheat oven to 175°C

2. Prepare paper cups

3. In a bowl, manually whisk yolks with sugar till pale in colour

4. Add Oil and whisk till combined

5. Add in banana puree

6. Sieve in cake flour and mixed till well-combined

7. In another mixing bowl, whisk whites will frothy

8. Add sugar slowly to whites and whisk till medium peak

9. Take 1/3 whites lightly fold into the yolks mixture

10. Pour the yolks mixture to the balance of whites and fold gently. DO NOT deflate the whites.

11. Pour batter into paper cups

12. Top with a walnut on top of batter

13. Baking tie about 20-25mins subject to size of paper cups.

Hope you will like the recipe!

Jessie

Bakes from my boys

Baking with children is a wonderful way to teach, share, bond and connect.
This is one recipe till date i very much prefer, a keeper and will recommend to all simply because it's SUPER fuss-free!
Team up with your children this holiday and create some quality happy baking moments.
If my boys can bake these, so can u! Have Fun!
for once, i just sit & wait to be served some piping hot muffins freshly bake by my boys ;)

Chocolate chocolate-chips muffins

Yes! As simple as 123!!!

Simply combine the dry & wet ingredients .

You don't even need a mixer!

Muffins were one of the few i baked often when i first started baking. Many muffins were churned out with the help of my two older boys created great bonding activities in the kitchen. Even my youngest 3 years old also started to offer his help whenever i prepare to bake.
Drop by my kitchen and to know more about how i started baking, pop over to my newly added tag.

Happy dancing...Freshly bake muffins!

Soft & fluffy with lotsa chocolate chips. It's oH sO Gooood...

Dry Ingredients:

1 3/4 cups Plain flour

2 tsp baking powder
1/2 tsp baking soda
2 tbsp quality cocoa powder
3/4 cup superfine sugar
1 cup semisweet chocolate chips (put aside 1/4 cup for sprinkling)


Wet Ingredients:
1 cup milk
1/3 cup plus 2 tsp vegetable oil
1 egg
1 tsp pure vanilla extract


Method:
1. Line muffin tin with paper cases
2. Preheat oven to 200deg
3. Put all dry ingredients into a large bowl
4. Pour all the wet ingredients into a measuring jug
5. Mix the dry and wet ingredients together (the batter should be lumpy, DO NOT over-mix)
6. Spoon into the prepared muffin cases
7. Sprinkle the remaining 1/4 cup chocolate chips on top
8. Bake for 20 minutes or until the muffins  risen and springy


Recipe reference: foodnetwork
Jessie

Petite Apple Pies

These petite pies are scaled-down version of this. It combines the crunchiness of fresh green apples, the aroma hint of cinnamon powder and the crisp buttery pastry. It taste every bit as heavenly good as any full-size pie.

Pie Crust:

200g Plain Flour

100g Butter (cubes)

3tbsp castor sugar

2 yolks

2 to 4 tbsp iced water

few drops of vanilla essence

Filling:

2 Green Apples (cored, peeled & diced)

1/2 cup brown sugar

8tbsp water

1tbsp corn flour

1/4 cup raisins (soaked)

1/8tsp cinnamon powder

1/4 cup almond slices

egg wash (1egg beaten with 1tbsp water)

Pie Crust Method:

1.  Rub butter using fingers tips with flour and sugar till crumbly

2. Add yolk and iced water. Mix well

3. Add vanilla essence. Knead into a dough.

4. Divide dough into 2 portions

5. Roll out one portion of the dough with rolling pin according to the size of pie mould. Keep the other portion in fridge

6. Press the dough into the pie mould. Pierce evenly with a fork. Refrigerate about 10mins.

7. Bake in preheated oven at 180deg for about 10mins. Set aside

Apple Pie filling Method:

1. Heat 6tbsp of water and brown sugar in pan till boiling.

2. Add diced green apples and raisins. Cook till apples soften* about 5mins.

* i prefer my diced apples crunchy. If you prefer it softer, cook the apples longer.

3. In a cup mix the balance 2tbsp of water together with the corn flour. Stir to mix

4. Pour corn flour mixture into the apple filling cooking pan.

5. Shortly cook & stir till water thickens. Set aside to cool

Assembly:

1. Put filling evenly into the half-baked crusts.

2. Roll out the remaining dough with a rolling pin.

3. Use cutter cut out dough and place it on top of pie.

3. Apply egg-wash on pie top and sprinkle almond slices on it

4. Bake in preheated oven at 180deg for about 25mins or till brown & cooked.

Recipe reference:  Mindy Florence Tarts & Pies

Jessie

Wordless Wednesday

*my personal preference is chiffon without skin ;)

Ingredients:

5 Yolks

110g castor sugar

55ml Corn oil

95ml Orange juice

2/3tsp orange rind

130g Cake flour

7 Whites

Method:

1. Preheat oven 180

2. In a bowl, whisk yolks with 1/3 of the sugar till pale in colour

3. add corn oil follow by orange juice

4. add orange rind, then sieve in cake flour, whisk till combined

5. whisk white till foamy, slowly add in remainder 2/3 sugar till peak

6. fold in 1/3 whites into yolk mixture

7. pour the above step 6 mixture to the remainder whites and fold in till combined. DO NOT over-fold.

8. pour batter into 20" tube pan

9. Baking time 40mins

10. over-turn tube pan to cool

Recipe reference: 好吃戚风蛋糕轻松上手

                             福田淳子

Jessie