Monday, September 12, 2016
Sunday, February 14, 2016
This is the second time I've baked these Blueberry Yogurt Muffins following Do What I Like 's Blueberry Yogurt Muffins recipe. For this recipe, you just need to mix the wet ingredients into the dry ingredients and fold lightly with a spatula for 5 strokes (according to Do What I Like). But I took around 13 to 15 strokes to incorporate them together. The batter still looked like it needed more mixing but I stopped myself from doing that for fear that the muffins might turn out hard. I first saw this recipe on Everybody Eats Well in Flanders. Miss B managed to mix everything in 7 strokes. So whether it's 5 strokes or 7 strokes, I guess the idea is the gentler, the better, and keep within 15 strokes. Many thanks to Do What I Like and Everybody Eats Well in Flanders for sharing this yummy and easy recipe. Please refer to their blogs for original recipe and method.
145g cake flour
2/3 tsp double-acting baking powder
60g unsalted butter, melted
50g demerara sugar
2 tbsp Greek Style Yogurt (original recipe uses 2tbsp milk)*
120g milk & 1tsp lemon juice, let stand for 5 minutes (original recipe uses 120g yogurt)*
1/2 tsp vanilla paste
* I only had 2 tbsp of yogurt left, thus the changes. The milk & lemon juice mixture is a buttermilk replacement.
- Fill cups to 85% full
- My muffins were baked at 190 DegC for 20-22 mins
The result is a soft and fluffy cake-like muffin. We had these muffins for breakfast on a lazy Sunday morning. Highly recommended to try this recipe out!
|Specks of flour still visible on the muffin on the left.|
Friday, February 5, 2016
Are you busy preparing for CNY? This year, I did not bake any CNY cookies :D
Here's to share an easy Strawberry Yogurt Muffin recipe I found online. For original recipe and method, please visit Inspired Taste.
227g cake flour
2/3tsp double-acting baking powder
3/4tsp baking soda
70g demerara sugar
85g butter, melted
230g Strawberry yogurt
some fresh strawberries, sliced
1. In a bowl, mix all wet ingredients together.
2. In another bowl, mix all dry ingredients together.
3. Add wet to dry ingredients and fold with a spatula until no trace of flour is seen. Avoid over mixing.
4. Add sliced strawberries and fold.
5. Fill muffin cups to 3/4 full. Bake at preheated oven at 200 degC for 15-20 mins.
This makes an easy tea time snack or breakfast :)
Sunday, January 17, 2016
|Photo credits to my hubby's colleague. This is the best photo taken :p |
see the melting fondant?
This is a much delayed post. Made these for my hubby's office last month but as it was 8pm when I finished decorating these cupcakes, which was too dark to take a good photo so I did not take any. I thought he would be able to take nicer photos but I guess their Christmas celebration was indoors, so the photos taken were far from ideal as well :p
This was the first time I had baked 70 cupcakes and decorated them in one day. The biggest batch I ever made was for my kid's birthday - 40 cupcakes with no decorations. I used Satin Ice Fondant to decorate most of the cupcakes. Fondant does not need refrigeration but since I used buttercream to stick the fondant to the cupcakes, I had to keep the frosted cupcakes in the fridge (dairy products can go bad if not refrigerated). I placed the cupcakes in the paper cupcake boxes, and wrapped the boxes with cling wrap before keeping them in the fridge. Unfortunately, some fondant on the cupcakes melted the next morning. There is really no other way, unless I decorate the cupcakes with the fondant only in the morning. I considered decorating in the morning but it would have been too rush. Decorating cupcakes with fondant in Singapore's kind of weather really does require a lot of planning :p
Glad to hear that they like the cupcakes. I hope the cupcakes had brought some Christmas cheers to his colleagues. The was a good challenge! Although at the end of the day, I felt like my legs were not mine anymore (after long hours of standing), I am certainly glad to have accomplished the mission :D
Wednesday, January 13, 2016
My ugly looking apple pie :p From the look of it, you can guess how desperate I was when I was trying to cover the top of the pie. Made these apple pies yesterday, which was a super hot day (not like there are many days that are not hot in Singapore :p). The dough was melting as I was trying to lay them on the pie mould.
Please refer to Eugenie Kitchen's recipe and method on her blog. Found her videos to be very useful. I didn't have enough apples so I tweaked the recipe a little. Also, I used a Korean rice spoon to measure the flour and sugar :p Here are the ingredients I used:
- 395g of Envy Apples (weight after peeling and removing core)
- 4 (Korean) spoons of demerera sugar
- 2 (Korean) spoons of cake flour (for thickening)
- 1 tbsp lemon juice
- When making filling, add flour, sugar and lemon juice together in a big bowl and mix. Mixture will be grainy.
- Slice apples thinly and evenly for faster and even cooking.
Envy apple is fairly sweet. You may need to adjust the amount of sugar depending on what kind of apples you use. The sweetness is just right for the taste buds of my family. This recipe is a good way to use up extra apples. It also saves the step of caramelizing of the apples.