An asian touch

Unlike western style cakes and breads, most asian pastries are steamed. Think of the steamed char siew buns and coconut based kuehs. We also steam savoury taro and pumpkin cakes. Steaming is often thought of as a healthy alternative to roasting. It is very simple, no need to adjust temperature, and also a great way to ensure that your food retains its moisture. Best of all, cleaning up is a piece of cake (excuse my pun ) This time, I made a steamed lemon cake. It has a very light lemon flavour, just a hint of its presence. The cake has a tight crumb, and best served as a light breakfast, or afternoon tea snack.

Steamed Lemon Cake

(From Teacher Meng’s 100 Cake Recipes)

4 large eggs & 1 yolk

180g sugar

190g cake flour

¾ tsp baking powder

Zest of 1 lemon

3 tbsp fresh lemon juice

3 tbsp vegetable oil

1.Line an 8 by 8 inch square pan with parchment paper.

2.Sift cake flour and baking powder together. Mix together lemon juice, oil and zest. Stir the mixture lightly to incorporate.

3.Place the eggs (plus yolk) and sugar into the bowl of mixer. With the stand mixer with whisk attachment, beat the eggs and sugar at medium speed. The mixture will be foamy and pale. Continue to beat until the mixture is a very light yellow. To test if the batter is ready, lift up the whisk and allow the batter to drip back into the bowl. It should not sink immediately.

4.Add the sifted cake flour and lemon mixture into the batter. Gently and quickly fold in the ingredients.

5.Pour the batter into the prepared pan. Let the batter sit for 10 minutes before steaming (on a medium fire) for 20 – 25 minutes. The cake is ready when a skewer inserted in the middle of the cake comes out clean. Transfer the steamed cake to a rack to cool.

My favourite scones

I love scones. My favourite being the raisin scones sold at Provenance Bakery at Holland Village. They are fluffy and chock full of raisins. They are rather popular so its best to call and reserve before going down. Sadly, their standards have dropped in the current years. The last time I ate them, the insides were slightly undercooked, resulting in a thick and gummy texture. Thus, when I started to bake, perfecting scones were one of the first few things I wanted to do. So far, I tried scones made of pure cream, pure butter, a mixture of both and made sour cream and butter. This time, I tried using buttermilk and butter. These are definitely my favourite. The texture is so soft and fluffy. Also, they taste good on the second day too! Importantly, they do not have a stick-to-your gums aftertaste which I experienced when I used cream and butter. Using the food processor to mix the ingredients ensure that the butter can be cut into the flour quickly without softening too much. Always remember, similar to making pie dough, work quickly and refrigerate the dough to keep it chilled if necessary. Scones are wonderfully versatile and can be a blank canvas for a plethora of flavours. Use your creativity and create your favourite scone today!

Buttermilk raisin scones

(Adapted from The Art & Soul of Baking by Cindy Mushet)

 

2 cups (10 oz) unbleached all-purpose flour

¼ cup (1¾ oz) sugar

1¾ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 stick (4 oz) cold, unsalted butter, cut into ½ inch cubes

½ cup (3 oz) raisins (or any other dried fruit desired)
¾ cup (6oz) cold buttermilk

 

1.     Preheat oven to 425F and position an oven rack in the center, Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, ¼ cup sugar, baking powder, baking soda and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces. Add the raisins, but don’t blend them. Pour in the buttermilk and pulse for another 20 tims, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.

 

2.     If the dough seems sticky, lightly dust your work surface with flour, pat the dough into a circle, about ¾ – 1 inch thick. With a 3-inch round cookie cutter, cut out the dough as closely as possible and transfer to the prepared baking sheet, spacing them about 2 inches apart. Gather the remaining scraps of dough together (working it as little as possible) and repeat the process.

 

3.     Bake for 14 – 17 minutes, until firm to tough and golden brown. Transfer to a rack and let cool for 5 minutes. Makes 10 scones.

 

Happy birthday, Dad

I have always been a Daddy’s girl and very close to my dad. Maybe because he was the one who fed me in the middle of the night, and changed my diapers when I was a wee baby (Mom did that when my brother was born so it was his turn when I came along). He brought me where ever he went, for fishing, to the zoo and we will watch wrestling in the middle of the night in front of the TV. We also share the same love for curry rice and indian food. He got me my first dwarf hamster, tortoise and bunny. Till now, he sends me to work every morning. Did I mention that I look alot like him too? For his birthday today, I make him this double layer chocolate cake with a rich chocolate ganache frosting. Happy birthday, dad

I got this cake recipe from Hershey’s website. It had lots of rave reviews and was rather easy to make. For the chocolate ganache frosting, look here.

Black Magic Cake

(From Hershey’s Kitchens)

 

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk*

1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

1.  Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2.  Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3.  Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.