I want to try this!!:-

Maltesers Muffins

Ingredients:

130 gm. cake flour
1/2 tsp. baking powder
1/4 tsp. Bicarbonate of soda
60 gm. butter
110 gm. sugar
60 gm. dark chocolate - melted
2 large eggs (70 gm. each with shell)
a pinch of salt
120 ml. fresh milk or buttermilk (note: buttermilk can be found in Jason's/coldstorage, dairy farmers brand)
1/2 tsp. of vanilla essence
1 cup of maltesers

Method:

(1) Line muffin pan with paper cups.
(2) Sift cake flour with baking powder and bicarbonate of soda.
(3) Cream butter and sugar until light. (note: add vanilla essence)
(4) Add in melted chocolate and eggs.
(5) Fold in sifted flour and salt alternately with milk.
(6) Fold in maltesers lightly and scoop mixture into prepared paper cups.
(7) Bake at 175C for about 25 mins.


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And.. after watching Zettai Kareshi (a.k.a. absolute boyfriend), I want to learn how to make cream puffs!!

Cream Puffs

Choux Paste:

85 gm. water
50 gm. Butter
60 gm. Plain flour
125 gm. eggs (about 2 eggs)

Custard filling:

420 gm. fresh milk
150 gm. sugar
5 eggs - beaten lightly
30 gm. Butter
25 gm. flour
25 gm. cornflour
1/2 tsp. Vanilla esssence
1 tsp. Rum

Method for choux paste:

(1) Boil water and butter till boiling.
(2) Pour in all the flour and stir vigorously with a wooden spoon till paste is not sticky and leaving the side of the pan. Remove from heat and let it cool till lukewarm.
(3) Stir in eggs and mix till it becomes a smooth paste.
(4) Fill paste into a piping bag fitted with a star nozzle and pipe onto a baking tray. Makes about 15 nos.
(5) Bake at 180C for about 20 mins. or till puffed up and golden in colour.
(6) For filling: Boil milk with sugar till sugar dissolves.
(7) Meantime, mix cornflour and flour together and then mix in the 5 beaten eggs. Seive mixture.
(8) Remove hot milk from stove, pour gradually into the egg mixture and stir till well mixed. Return to stove again and cook over low heat till custard thickens.
(9) Stir in butter, vanilla essence and rum and set aside to cool.
(10) Cut cream puffs but not cut through, pipe some custard filling into the puff and close back the top put.
(11) Serve.

The steps look CHEEM=X. I foresee a lot of problems along the way. Need to get piping bag/star nozzle and dunno how on earth I am supposed to pipe the filling into the puff. *scratch*

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Was staring at this signature cake from Lil’ Foot Pâtisserie and wondering how on earth did they bake the cake with the checkered pattern inside. Click HERE to have a look.

And saw this Checkerboard Chocolate Cake recipe. There's a special baking tin to make the pattern! However, the Lil Foot Patisserie's cheesecake still looks amazing, chocolate and cheese cubes! Ahh. I must try the Signature Chocolate Cheesecake. It shall be my 20th birthday cake~

^ Recipes are from http://auntyyochana.blogspot.com

Can I just stay home all day and learn to bake all sorts of things??

Provided I have 4 stomachs like the cow and a tummy that never grows fats.

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Labels: baking