Instant Gratification: I need the “only 4 ingredients” chocolate cake NOW!

Freshly and Loving Baked on : 28th Sept 2014

image

image

I titled this post instant gratification not because I am a magician and can bake a cake instantly. It is titled as such because this cake can be bake in under 45 minutes from preparation to finish and requires only 4 ingredients.

I am really tired after a few weeks of limited alone time to unwind properly. While I have a tedious bake concept in mind, I have decided not to overstretch myself. There are 2 ingredients in my pantry that is going to expire in the next 1 week ie chocolate chips and fresh milk. I have decided to clear these 2 ingredients to prevent wastage. That leads to this bake. It is an “anyhow think of ” of bake. The amazing thing is that it actually works. It is relatively low in fat since I used dark chocolate chips and low fat milk.

So here goes. For the dieters, it is perfect to satisfy that chocolatey cravings. The only downside to this cake is, it is rather sticky to the teeth. If you do not mind it, then lets get on with it!

image

image

Ingredients:
1.5 Cups Low Fat Milk
1.5 Tsp Baking Powder
1 Cup Cake Flour
1.5 Cup Dark Chocolate Chip

Directions :

Heat up the milk to a boil before pouring it into the dark chocolate chips. Let it sit for a while before stirring it. Ensure that it is well mix before pouring it into a big glass bowl. Sift the flour and baking powder together. Add into the chocolate batter the floour mixture batch by batch. Ensure that the flour is very well incorporated with no lumps.

Grease the cake pans. Spoon the batter in and baked it in a preheated oven of 170 degree for 26 to 28 minutes. De pan and let it cool completely once done. 😉

I made my own Cultured Butter and then I bake the Japanese Cultured Butter Cake

Freshly and Lovingly Baked on : 27th Sept 2014

image

I toyed with that idea for weeks and finally decided to get it done today. The original method requires fresh cream and yoghurt to be fermented for 48 hrs. I am  not keen to wait so long. After researching, I realised that Creme Fraiche is basically fresh cream combined with a bacteria starter. It is exactly the same as if I am going to ferment fresh cream and yoghurt together for 48 hours.

This finding gave me much relief to know that I do not need to wait so long before I can make my own cultured butter. Once you get the substitute, the subsequent step is a breeze. I simply whip up the creme fraiche at high speed. Not only do I have fresh cultured butter to bake this Japanese Butter Cake but also fresh butter milk for my subsequent bake!

For the Cultured Butter

Ingredients :
800 ml Creme Fraiche ( get the best quality that you can find)

Directions :

Whip the Creme Fraiche at high speed. For the initial 5 minutes or so, it will looks like stiff cream. As you keep whipping, it will start to curdle.

See picture

image

Keep whipping it until you see that the butter has been separated from the buttermilk.

See picture

image

At this point, I basically took it out and wrapped it in a muslim bag. Twist it tight to get rid of excess buttermilk. I will dunked it into a bowl of ice water and keep “washing” it until the water becomes clear. Twist it dry and leave it in a big bowl. All the goldeny goodness will remain.

image

At this stage, you are able to add in any flavors that you like. I like the flexibility of being able to add in anything to my little heart desires. I keep some for times when my imagination can run wild. You can add salt, herbs, garlic etc and use it for your cooking.

In this case, I leave it in its original version because I want to use this to bake the Japanese Rum Butter Cake that requires cultured butter.

image

image

Ingredients:

100g Cultured Butter
215g Cake Flour
250g Granulated Sugar
30g Rum
4 Eggs
5g Baking Powder
120g Fresh Cream

Directions :

Sift flour and baking powder together and set aside. Combine eggs, rum and fresh cream together. Cream cultured butter and sugar together until light and fluffy. Alternate between the flour and liquid mixture. Combine well after each addition and end with the flour mixture. It will work out to be 3 parts flour and 2 parts liquid.

In this bake, I basically just use muffin cups.

Bake it in a preheated oven of 170 degree for 30 minutes.

Yes, I baked another batch of Piggies again. This is adult version of Milky Bread with Rum and Raisin Cream Cheese Fillings

Freshly and Lovingly Baked on : 21st Sept 2014

image

image

There are still quite  a fair bit of cream cheese leftover from the cookies charity bake.  Let’s not waste it.  I am happy to say that my dowager is really happy with my Zebra Cake experiment. She happily took the utensils needed, the ingredients and recipe and skipped home in glee. Okie, I am joking about the skipping part. I should be the one skipping around as the family is happy with the taste of my Zebra. Of course, the dowager is happy with the idea of using bottles to pipe the batter and she unbashfully took that home as well. Sigh….. my pantry is her playground and shopping centre.

I like the idea of baking bread on Sunday so that I can have it for breakfast. Munching on my own bake at the desk reading news is such a joy or its a routine that I will never want to give up.

The bake today will only be suitable for adult since I added Rum into it. If you like to bake for the kids, you can simply omit the rum.

image

image

Ingredients:

210g Bread Flour
20g Granulated Sugar
90g Milk
50g Egg = 1 small egg
5g Instant Yeast
3g Salt
20g Unsalted Butter

Rum & Raisin Cream Cheese Fillings.

4 oz Cream Cheese
1/4 Cup Granulated Sugar
1 Tbsp Lemon Juice
1/4 Cup chopped raisins
1 Tbsp Good quality rum

Directions :

Mix the bread flour, sugar, salt and yeast in the mixer. Mix it up well before adding the egg and milk into it. Stir to wet the dry ingredients. Cut in the butter and stir it to combine.

Then knead it for about 10 minutes before letting it proof until double in size.

While waiting for the dough to proof, start on the filling. Basically mix all ingredients together. Actually, it is also a matter of taste. You can taste it and adjust according to your own taste. Once done, leave it in the fridge while waiting.

Once the dough has double up in size, flatten it before dividing it up to 6 dough of about 65g each. I made 5 of it using the last one as a dough for the ears, nose and tail.

I round each up, flatten it and then wrapped in the cream cheese filling before pinching it closed and round it up again. I did not weigh each individual dough for the ears, nose and tail. Let it proof for 15 to 20 minutes before baking it in a preheated oven of 180 degree for 12 minutes.

I tent the bakes 6 minutes into the process to prevent excessive browning. I like to have a whiter looking piggies. 😉

Texture!

image

They called it the Zebra Cake.

Freshly and Loving Baked on : 20th Sept 2014

image

image

The Empress Dowagar is at work again. “I wanna bake a zebra cake, go find me one good recipe and teach me.” Zebra cake was one of my earliest attempts when I first started baking. I attempted the neapolitan version. I still remembered that my level of proficiency in cakes was almost nil. I have no food colouring at home nor do I know where to get it. My pantry was really pathetic. So I decided to used beetroot juice to create the pink. The raw batter looked a very fabulously pink but the baked product was sadly lacking the pink beauty. So instead of 3 colours, I only see 2 visually. It is a sad day.

Fast forward to today, my pantry is very well stocked. I can bake something on impulse knowing I have all the ingredients in my pantry to feed the sudden urge. But I still remembered the early failure and tedious attempt. I cringed at the thought of making one. But since the decree has been handed down, I shall gladly attempt it.

Let me do the normal traditional version of the Zebra Cake to test out the recipe.

Ingredients :

2 Cups All Purpose Flour
1.5 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Organic Coconut Oil
1 Cup Milk
2 Tsp Pure Vanilla Extract
1 Cup Granulated Sugar
5 Eggs
3 Tbsp Dutch Processed Cocoa Powder

Directions :

Sift the flour, baking powder and salt together and set aside. Beat the eggs and sugar together. Whisk at high speed till thick. To test it, see if you can draw a number 8 using the batter and the 8 stay for a few seconds before disappearing.

Once that is done, scoop up 5 tbsp or more into the oil, milk and vanilla extract miture. Mix it up before pouring it into the egg/sugar whipped batter while the mixer is still running. This ensure that the oil does not sink to the bottom of the mixer.

Then slowly add in the flour mixture batch by batch and incorporate it into the batter.

Scoop up 2 and 1/4 cup of the batter and set aside. Add the cocoa powder into the remaining batter in the mixer and mix it up well.

Then you are ready to make your zebra cake.

It is very difficult to use spoons to alternate the cocoa and plain batters. So I use plastic bottles instead. Then there is this question of how much to squeeze. I use a mental counting method. As I squeeze from 1 bottle, I counted 1 to 5 and alternate. The longer u squeeze, the bigger the stripes will be.

Tada! This is the raw version.

image

image

I bake this in a preheated oven of 175 degree for 55 minutes or until the cake tester came out clean.

While baking:

image

image

Once it is taken out, let it cooled down before slicing into it.

image

image

image

Cookies with Raisins Cream Cheese Fillings!

Freshly and Lovingly Baked on : 18th Sept 2014

image

image

It took me quite a while to get these done. The shaping of the cookies is already a massive task. All in all, it took me about 6 hrs from start to finish. I could hardly move after these are done. All I can think of is a hot tub of water to soak my feet in. My heart was with the market today thou. Yellen pissed me off last night and I did not really sleep. But well, what can I do with her? Since I am not able to sleep, I might as well think of what to bake for the children’s charity event. I am worried that it is not up to the commercial standard. No matter what, I am an insecure home baker who has never taken any real classes in baking.

I saw these cookies designs in a Japanese website. So I basically use a cookies recipe that I have and recreate the designs. I cannot claim credit for the design of the cookies in this post. Nevertheless, I hope I have done it well.

After this bake, I really need to sleep. Enjoy and oyasuminasai!

Fresh cookies before baking.

image

Ingredients :

480g Cake Flour
7 Tbsp Milk
2 Tsp Pure Vanilla Extract
190g Granulated Sugar
200g Unsalted Butter

Directions :

Sift the flour and set aside. Cream the butter with the sugar until light and fluffy before adding in the milk. Mix it well and add in the extract. Once done, add in the flour batches by batches until incorporated.

Depending on the design of the cookies that you like. You can add in cocoa powder, charcoal powder and food colourings to your imagination.

For these cookies, I used cocoa powder, charcoal powder, pink food colouring and yellow food food colouring.

This quantity of dough can yield about 25 sandwiched cookies.

Once done, rest it in the fridge for 15 minutes while you preheat the oven to 170 degree. Then bake the cookies for 15 minutes or until brown.

Raisins Cream Cheese Fillings
2 oz Cream Cheese
1/8 Cup Granulated Sugar
1 Tsp Lemon Juice
1/4 Cup chopped raisins

Directions:

Beat all ingredients together . Chilled it before piping them onto the cookies.

 

image

image