Baking is Addictive!

Of late, I have been hooked with baking. I don't know why but the mixing brings calming effect to a tired brain and the aroma coming from the oven are incredibly irresistible! And of course, the eating part, scrumptiously joy. It is very different between homemade and those selling in the bakery/pastries shops- more and better ingredients and lesser sweetness. Some of the cake I made, I can finished them all and left little for the girls. I should not, but I am totally lost control!

That explains how I did not realised November zips by so quickly and I only completed one post for the month. I bake a lot since October! Mostly at night, or mid-night. When Little Bomber caught a glimpse of me taking out the mixer and the needed ingredients and what not, she would exclaims, "Not again?!"

Anyway, for the record, I have been very busy!

1a & 1b- Mrs SK Ng's Butter Cake from Diana Gale, The Domestic Goddess Wanna be.
I can finish this half the cake my self!

2- Banana cake that I have fail three times. Worth the record here. Will try this again!

3- Triple-choc Muffins: Who doesn't like chocolate?

4- Macha Chiffon Cake, adopted the "Tang Mian" method(cooked dough), as shown below:
I made this when that day when I turned into a Hunk in office.

5- Pumpkin Chiffon Cake (Tang Mian method):
Little Bomber loves this a lot, a lot, a lot. Please refer to the recipe below.

6- Baked Lemon Cheesecake:
Little Bomber loves sourish food. This particular recipe doesn't require whipping cream or double cream or sour cream (which I did not have when I was very eager to try my hand on the lemon cheesecake).

7- Marble Cake:
My mum made marble cake quite frequent when we were kids, and now I mimic my mum and hope that marble cake becomes part of my children's childhood.

8- Easy Everyday Chocolate Cake:
This, big hit to everyone. And I have been baking this chocolate cupcakes many many times.

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My sister gave this Chiffon Cake recipes, in Chinese to me and strongly encouraged me to bake this. The term "cooked dough" or 烫面 (tang mian) was interesting enough to give it a try. Recipe in English:

Ingredients
250g egg - I measured and used 4 medium size eggs

55ml milk
50ml corn oil - I used olive oil
60g caster sugar (for mixing with the egg white)
20g caster sugar (for liquid mix portion)
60g plain flour

100g pumpkin mash or 2 teaspoon green tea powder (Optional, can do without)

Method

• Bring milk, corn oil and 20g of caster sugar to a boil, while continuously stirring, in a pan.
• Remove pan from the heat once the liquid starts to boil- as in bubbling. Hold the pan handle and swirl the boiled liquid mix continuously.
• Pour in sifted flour into the liquid mix and immediately mix to ensure the flour gets in contact with the heated liquid, this is so called cook-the-dough. Dough will become sticky while mixing.
• Separately, while waiting for the cooked dough to be cooling down, separate the egg white and egg yolk into two bowls: egg yolk into the smaller bowl and ready for adding in into the cooked-dough; egg white into the mixing bowl for making the basic meringue.
• once the cooked dough has cooled down to a temperature that doesn't scald, pour in the egg yolks one by one and mix with the spatula. This becomes the egg yolk batter. Set aside for use later.
• In the meantime, preheat oven to 165C. 

• In the mixing bowl with the egg white, beat it till foamy, add in sugar in 3 batches until stiff peak form. 
• Scoop out 1/3 of the egg white peak and add into the egg yolk batter. When it is combined evenly, add it back into the remaining egg white foam. Optional: mix in the 100g pumpkin mash or 2 teaspoon green tea powder.
• Pour the batter into the chiffon pan/loaf pan (30cm length is recommended, according to my sis).
• bake for 50 mins.
• Invert cake to cool once out of the oven.