MrsTantheBakingMaMa: April 2016

Friday, 29 April 2016

Pandan Bread - Bread Machine

I was using this recipe , but i did not follow exactly. I let my Bread Machine to do all the work. =) The green was beautiful, but lack of Pandan taste. Not sure is it because of the pandan paste i used?
Will try again some day.

Long weekend is coming, have a good long weekend people. =)

Thursday, 28 April 2016

Yuzu Chiffon Cake

I am not sure what went wrong, but my chiffon cake were so ugly. only the Cupcakes looks good.

oh well, the taste is there though =)

Monday, 25 April 2016

Vanilla Chiffon

25 April 2016, is Wanlin and Emily's birthday. Wanted to bake for both, but i still have not gotten used to my new home.

15 mins into baking at 160 deg C.

remaining baking at 140 deg C.

fresh from the oven

not sure what went wrong. the shape is not nice.

Banana Walnut Muffins

4 large bananas, mashed

1 Egg, 1/2 Teaspoon Salt (forgot to take a picture)

100g caster sugar

1 teaspoon Baking Powder

1 teaspoon Soda

1/2 teaspoon Vanilla Essence

1/4 teaspoon Cinnamon Powder (Optional)

240g Plain Flour

75g Melted Butter (i used unsalted)

Pre heat oven to 180 degree C

1. combine bananas, egg, vanilla, sugar and melted butter in a bowl.

2. in a separate bowl, combine flour, baking powder , baking soda, salt and cinnamon.

3. mix wet and dry ingredients and whisk.

4. bake for 20mins.

Learnt from Munira that the Walnut should place in the middle as it will spread when the muffins bake and expand. (i did not chop my walnuts)

a little over baked as i am still new to my oven (this is my second bake using the new oven)

outer layer is crispy, inside is very moist =)

Vanilla Cupcakes with Mini Rainbow Balls

ingredients were prepared before hand

then i got my girl who enjoys baking like me to pour in one by one

my little helper, throwing the mini rainbow balls on top

tada~

because we have just shifted, abit disorientated. Still "making friend" with my new oven..

Ingredients:

1 1/2 cups (180 g) all-purpose flour
1 1/2 teaspoons (7.5 mL) baking powder
1/4 teaspoon (1.25 mL) salt
2 large eggs, room temperature
2/3 cup (130 g) sugar
12 tablespoons (180 g) unsalted butter, melted
2 teaspoons (10 mL) vanilla extract
1/2 cup (120 mL) milk

Method:

Preheat the oven to 350 degrees F / 176 degree C and line a muffin tin with cupcake liners; set aside.

Make the cake by whisking together the flour, baking powder and salt in a bowl. Set aside. In a stand mixer, beat the eggs and sugar for 2 minutes. Add the butter and vanilla extract. Then beat in the dry ingredients and milk. Scrape down the sides of the bowl and mix until combined. Divide the batter evenly into the muffin tin, and bake for 18 to 20 minutes. Allow the cupcakes to cool for 10 minutes before transferring them to a rack to cool completely.