a peek into my life: snippets of joy

I still prefer to bake muffins. Easy for storage and lesser work. 
The taste is just right. I love these muffins, which means the recipe is worth to keep.

(taken from Tina Bester’s Bake)

125g butter, softened
125g castor sugar
2 large eggs
125g self raising flour
zest of 2 oranges
50g or more flaked almonds

Preheat oven to 180C. Beat the softened butter and castor sugar together until light and fluffy. Beat in the eggs one at a time. Fold in the flour and add orange zest. Spoon the mixture into the muffin cups and sprinkle generously  with flaked almonds. Bake for 20mins.

I failed  in getting these brownies right.

First attempt which resulted more like a chocolate cake instead. How to get the moist part?

Was it over stirred or overbaked?

Zann gave me face and tried it, telling me it’s nice. Never mind I will try again.

Recipe
(taken from 500 cupcakes and muffins)

150g plain flour
5oz caster sugar
1tbsp baking powder
2tbsp cocoa powder
1 lightly beaten eggs
2fl oz sunflower oil
3fl oz fat free milk ( I used HL)
1tsp vanilla essence

In a medium bowl, mix the flour, sugar, baking powder and cocoa with a spoon. In a large bowl, combine the eggs, oil, milk and vanilla with an electric whisk and beat until combined. Add flour mixture and stir unril combined. Do not overmix. Spoon batter into the prepared tin. I added chocolate chips (100g)  inside the batter. Bake for 20mins at 175C

Cranberry muffins without butter and milk.

Natural sweetness of cranberries. Everyone loves it.

Recipe

100g cranberries
200g plain flour ( I used 100g plain flour and 100g wholemeal flour)
50g brown sugar
1 tbsp baking powder
3 tbsp vegetable oil
2 lightly beaten eggs

cut the cranberries into small size and leave aside. Mix flour, sugar and baking powder in a bowl. In a large bowl, beat the oil and egg. Add the cranberries and mix well. Stir in the flour mixtureuntil combined. Spoon batter into cases and bake for 20mins at 175C.

My very first green tea swiss roll with butter cream.

But definitely not for myself because I am on diet. The first half was for Daddy and Zann, the other half was was Mum and brother.

Green tea swiss roll, anyone?

Recipe

sponge roll

1 egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g pastry flour (plain flour)
60g Fresh whole milk
3 egg whites
castor sugar 85g

Preheat oven 180C. Combine egg, egg yolks and vanilla extract and beat lightly, Leave aside. Place butter into small pan and heat gently until melted. Add flour and green tea powder to meited butter and add egg mixture one at a time. Add milk and mix well.  Pour batter into prepared cake pan and bake for 20mins.

Red bean paste 120g (I substituted with kidney beans, drain the kidney beans from the can. (Bought from cold storage)
Whipping cream 100g
Castor sugar 2tbsp
Green tea powder 5g sifted
Equipment needed one flat square pan (28X28cm)

Whip cream and castor sugar in a mixing bowl until stiff peaks.
Assemble the  swiss roll. Turn the sponge onto a clean surface and spread the whipped cream and kidney beans. Gently roll up tight. Place in chiller to set.

Practice makes perfect.

All I need is whipping cream, plain flour, strawberry flavour essence and 5 eggs. No fanciful decoration because I didn’t buy. So it’s just a simple pink color cake with strawberry flavour cream on top.

Recipe
(taken from Okashi)

Sponge cake

Plain flour 115g
Eggs 4
Castor sugar 130g
Unsalted butter 30g
Fresh milk 45g
Vanilla extract 1tsp

Preheat oven to 170C. Sift the flour. Beat eggs with whisk and add sugar. Place bowl over a boiler and mix well. When egg mixture is warm, use an electric mixer to beat on high speed. Place butter, milk and vanilla over a boiler. Once the butter melted, stir through to mix.

Add egg batter slowly, bit by bit into the butter mixture. Fold through. Sift the flour into the mixture. Pour batter into prepared cake tin. Bake for 40mins or until the batter becomes glossy.

When cooled completely, trim off the top and slice cake horizontally.

Whipped cream

Whipping cream 150g
Castor sugar 15g
vanilla extract 1/2 tsp

Whip cream until stiff peaks. Add sugar and vanilla and fold. Set aside in the fridge.

The green tea cookies made with love.

I started my bake  last night. The whole kitchen was full of matcha smell. Ooooh, I really love matcha. Anything made out of matcha (green tea) is my favourite.

Borrowing the book, okashi was a right decision, I tell you. There are so many easy and good recipes which really spurs me to bake.

Even Zann also couldn’t resist.

The girl really knows how to appreciate matcha and my effort.

She loves these cookies.

So does Daddy.

Made this today for Zann who has helped to decorate the toppings. Fresh strawberries would be a better healthier choice, but I didn’t manage to buy. Well, I told her  that she’s only allowed to eat 2 strawberry candies.

Recipe

6 eggs
100g cake flour
150g castor sugar
150g butter

Strawberry essence 1-2 tbsp
Strawberry jam 50g
Strawberry icing
Toppin’ Whipping cream

Preheat oven at 160C. Combine eggs,sugar and butter  and beat at medium speed until thick creamy batter. Add in the strawberry essence. Fold in the flour by using washed hand. Pour the batter into baking tin and bake for 15-20 mins or until a toothpick inserted in the centre comes out clean.

Beat Toppin’ whipping cream at low speed until creamy batter. Add the strawberry jam. Stir and mix well until desired consistency or spreadable. Can store inside fridge for 2 days.

Zann and I had our fun from scratch to decorating.