Tuesday, September 01, 2015

Clutch Bag Cake by Angela Seah Thulin

When i was bedridden the last few days, i watched quite abit of You Tube videos and had an idea to do something challenging. I have never baked a 3D cake before so i was deciding to either bake a simple animal cake or try with a clutch bag cake. Since i have not bought any fanciful bags the past two years, I tried a bag instead. This took me about 4hrs in the kitchen and the end result for a beginner - I am a HAPPY girl! 

Cake -
345g sifted all purpose flour
1 tbsp baking powder
224g salted butter at room temperature
330g granulated white sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
240ml room temperature milk

Frosting -
690g icing/powdered sugar, sifted
450g butter, room temperature
1 tsp vanilla extract
2 tsp strawberry emulco
Opt - drops of pink/red coloring
*Add 1-2 tbsp milk if you prefer creamy texture (i did not)
- There will be some leftover frosting. Keep it and frost on cupcakes next day if you like.

Steps -
1. Preheat oven to 180 degrees C. Butter or spray your baking pan and lay with parchment paper. I use disposal aluminum tray, rectangular shape.
2. In the metal bowl of your stand mixer using paddle attachment (or with a hand mixer) - beat the butter until soft and creamy (about 1-2 minutes).
3. Gradually add the sugar in and beat until light and fluffy (about 3-5 minutes). Add the eggs in one by one. Scrape down the sides of the bowl as needed.
4. Add the vanilla extract in and beat until combined.
5. In a bowl, sift and whisk the flour + baking powder together.
6. Now add the flour mixture in to point 4 (in three additions) and milk (in two additions), beginning and ending with the flour.
7. Evenly divide the batter between the two trays filling 3/4 full.
8. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Place the ready cakes on a wire rack to cool completely for frosting.

Frosting: In the bowl of your electric mixer, beat the butter until smooth and creamy. Beat in the vanilla extract and strawberry emulco. Then gradually beat in the icing sugar. Scrape down the sides of the bowl as needed. If desired, add food coloring now. *Add 1-2 tsp milk if you prefer creamy texture. Then on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency.

Assemble: Place one cake layer over the other. Spread the frosting in between and around it. Place into fridge to chill for 15mins. Then the rest of the cream, i scoop into piping bag and start to pipe rose around the cake. Rose swirl tip - use Wilton 1M or Closed star Ateco 852.

Handle: I use marzipan.


Mini Egg Cuppies 鸡蛋糕 by Angela Seah Thulin

Sometime ago, i baked mini egg cuppies using 4 large eggs and alot of members in Plate & Palate followed. Well, the recipe is too easy not to try. But yesterday i was left with only 3 large eggs, i proceed to bake accordingly.

Recipe for 4 large eggs link  - 

Recipe for 3 large eggs link -

Ingredients -
30g oil
3 large eggs
160g plain flour
170g fine sugar
1 tsp baking powder
Pinch of salt

Steps -
1) Whisk the eggs, sugar n salt until light and fluffy.
2) Sieve the flour and baking powder in to no. 1 and fold in one motion until well combined. I use ballon whisker.
3) Then add the oil in and fold until well combined.
Opt* add chocolate rice
4) Pour the batter into cupcakes.
5) Bake at preheated oven 180degree C. for about 18-20mins
*Every oven temperature is different. Mine was baked at 165degree for 15mins.


Steam Cod Fish Fillet (suitable for confinement)

I am not a fish person. I've never like to eat fish since young :)

But since i just had a robotic operation in Sweden one week ago and according to Chinese, fish will help to heal the scar faster. So this is my steam fish cooked with deep fried ginger and sesame oil.

Facebook link - 

Ingredients -

230g cod fish fillet, wash & pat dry
1 tbsp wolfberries, rinse
1 tsp sesame oil
1 tbsp light soya sauce
40g ginger + 2 tbsp sesame oil

Steps -
1. Cut the ginger into strips.
2. Cooked the ginger with 2tbsp sesame oil till crispy.
3. In a plate - lay some of the cooked ginger on plate then fish fillet on it.
4. Pour the remaining ginger strips including sesame oil in, together with wolfberries, light soya sauce and sesame oil.
5. In hot boiling water, place the fish to steam for 5-8mins or until fish is cooked.


Bak Chor Mee (dry version) by Angela Seah Thulin

Love the stewed chinese mushroom to go along with this noodles! 

Mushroom - 
6-7 big chinese dried mushrooms or less
600ml water
1 tsp light soy sauce
1 tbsp dark soy sauce
5 pcs of crystal sugar (square)

To marinate pork (minced or lean pork) -
150 grams minced pork
1 tsp corn flour
1 tsp sesame oil
1 tsp light soy sauce
Few dashes of pepper

Steps -
1. Rinse the mushroom then soak with 600ml water & note to keep this amt of water.
2. Squeeze dry the mushroom (keep the water) and slice them thinly.
3. In a small pot, pour in 600ml water and all mushrooms, after it gets boiling, low heat and stew the mushroom till soft est. 30-40mins.
4. In a pot with boiling water, cook your noodles first then blanch (cook for few mins) the minced pork.

Assemble -
In a bowl to serve, I add 1 tsp vinegar, 1 tsp of light soya sauce, 1 tsp of shallot oil n some crispy shallots - add in my ready noodles in n mix well. Then top with minced pork and mushrooms n gravy 2 tbsp from the mushroom is a must too. Add ketchup or chilli. Blanch some bean sprouts to go along if you like.