.EAT // Classic Butter Cake

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This recipe does not belong to my grandma, but someone else’s 79-year-old grandma, who was featured in The Sunday Times few weeks back.  I made a mental note to keep this recipe, and managed to find an online version of it here.  I love collecting grandma/auntie/mother-in-law’s recipes!

The original recipe makes four 20cm cake.  I found the cake a bit flat when I followed the recipe last week.  So yesterday I halved it, less an egg and baked it in a 20cm x 7cm tall round pan to make one cake.

The best form of complement for this cake is an empty pan on the kitchen counter by late morning today.   The Big Man who usually shuns sweet stuffs has gobbled a few slices for breakfast already.  The little ones could not resist the temptation for a butter-cake-with-hot-Milo supper last night….

CLASSIC BUTTER CAKE
// Adapted from : Soshiok.com

INGREDIENTS
250g salted butter, soften at room temperature
1 cup fine sugar
1/4 teaspoon vanilla extract
5 eggs
1 cup self raising flour, sifted

Oven Temp : 150C
Bakeware : 20cm x 7cm (Height) Round Pan

1. Preheat the oven to 150C.
2. In an electric mixer on medium speed, cream the butter and sugar for about 10 minutes until well-mixed and fluffy. Leave the mixer on medium speed for the next two steps.
3. Add the vanilla extract.
4. Crack the eggs in, one at a time.
5. Add the self-raising flour in two batches at low speed. Run a spatula along the side of the bowl to make sure all the flour is blended properly. You should get a smooth and creamy batter.
6. Pour batter into baking pan.
7. Place the tins in the preheated oven to bake for about 50 minutes.
8. Insert a toothpick or knife into the middle of each cake. If it comes out clean, the cakes are ready. Cool them in the baking tins for about 15 minutes on a rack.
9. Take the cakes out from the tins and serve. If not consumed immediately, keep the cakes in air-tight containers and refrigerate.

 

Condensed Milk Marble Cookie

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Another small batch baking recipe from <<每天都是饼干日>>.

++Notes001 // This cookie cutter will make the cookies look even nicer.

++Notes002 // I use Van Houten cocoa powder.  Recipe originally stated 4g, but I found it too much and dry out the dough.

++Notes003 // After cutting out first batch of star-shaped cookies, I still had a lot of dough left.   As I did not want to spoil the distinct marbled effect by gathering and kneading the remaining dough too much , I simply rolled and shape the remaining into a log. Wrap it with a plastic bag, and after chilling for 30minutes, the dough is ready to be sliced into 1cm  thick round cookies.  I then baked them the same way as per the recipe instructions.  (Last photo)

CONDENSED MILK MARBLE COOKIES
// Adapted from <<每天都是饼干日>>
// Yields 20 cookies, depending on the size of cookie cutter

INGREDIENTS

  • 60g unsalted butter, softened to room temperature
  • 100g condensed milk, room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 170g plain flour, sifted
  • 1 tbsp Cocoa powder

METHOD

01. In the small mixing bowl, whisk to cream softened butter.
02. Add condensed milk and salt.  Whisk to combine.
03. Add vanilla extract.
04. Pour sifted flour into the mixture, stir with metal teaspoon to form dough ball.
05. Pinch out 50g of the dough, add cocoa powder slowly to it to form a cocoa dough. Stop adding when the dough starts to feel dry
06. Roll out the plain dough on a floured surface or baking paper.  tear up cocoa dough into pieces randomly place them on top of the flatten plain dough.
07. Roll out with pin again to flatten (to 0.4cm) and combine them.
08. Cut into desire shapes and arrange on a baking tray.
09. Bake in a preheated oven at 170C/325F  for 10minutes till cookies are done, but not brown.
10. Cool completely on rack before storing in air tight container.

Small Batch Baking : Almond Cookies

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Small batch baking = less utensils to wash

++Notes 001 // Made with minimal utensil and no electric mixer, just a hand whisk and a tablespoon for mixing.
++Notes 002 // Baking and washing up completed in less than 1 hour.  Butter need to be softened in advance though.

RECIPE : ALMOND COOKIES
/ Source
/ Makes 15 cookies

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55g unsalted butter, softened to room temperature
50g sugar
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla extract
60g plain flour
60g ground almond
1/2 tsp baking powder
1 tbsp fresh milk

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01. In the small mixing bowl, whisk to cream softened butter.
02. Weigh sugar in bowl No.1, add to creamed butter.
03. Add 1/4 tsp salt.  Whisk to combine.
04. Separate egg yolk from white like this and add the yolk into the butter mixture and whisk to mix well.  Keep the white in bowl No.2 for other recipe.
05. Measure flour in bowl No.1 and add 1/2tsp baking powder to the flour.
06. Measure 1/2 tsp (2 x 1/4tsp) vanilla extract and whisk it into butter mixture.
07. Sieve flour and baking powder directly into the mixture. Stir briefly with a tablespoon to incorporate.
08. Measure ground almond in bowl No.1 and add this into the mixing bowl.  Stir to incorporate all ingredients well.
09. The dough mixture at this stage will be too wet to be shaped with hands.  Leave the mixing spoon in the mixing bowl, and chill dough in fridge for 10 minutes to harden it for easier handling.
10. After 10minutes, remove  dough from fridge.  Pour about 1 tablespoon of fresh milk into bowl No.1 and set aside with brush.
11. Preheat oven to 180C.
12. With the chilled tablespoon, scoop out a dough, approximately 15g, shape it into a ball and place it on a baking tray.  Gently press down to flatten it.
13. Repeat with the rest of the dough.
14. Brush cookie surface slightly with milk before baking them in the preheated oven for 10minutes, until golden brown.
15. Cool completely before storing in airtight container.

Easy Peasy Honey Drizzled Cinnamon Rolls

cinnamonrolls // mono+cocinnamonrolls // mono+co

I have never seen an easier cinnamon roll recipe than the one from The Pioneer Woman.

++Notes 001 // I substituted the maple icing with pure honey as topping.

++Notes 002 // The original recipe makes 40-50 cinnamon rolls.  I halved the recipe, to feed my small family.

++Notes 003 // Her step-by-step instruction here, completed with photos, really useful.

++Notes 004 // Original recipe asked for the dough to be used right away after adding baking soda, baking powder and remaining flour.  But I could not roll it out as it was too wet, so I proofed it for another hour and this made the dough easier to handle.  Recipe also stated that chilling the dough in the fridge for an hour before hand will also make it easier to handle.  Remember always to cover the dough with a clean towel to prevent the surface of the dough from drying out.

++Notes 005 // Dough can also be kept in fridge for up to 3 days.  But take note that the dough will still rise and need a “punch-down” once a while when it rises above the bowl.

++Notes 006 //Overnight buns will taste better if reheated in a toaster oven for 2 minutes.

RECIPE : EASY PEASY HONEY DRIZZLED CINNAMON ROLLS
/ Source
/ Makes 25 buns

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Dough

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 tsp instant yeast
4  1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt

Filling

1 cup melted butter
1/8 cup ground cinnamon
1 cup sugar, white or brown

Icing/Topping

Pure honey

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Dough

Heat the milk, vegetable oil, and sugar in a medium saucepan. Do not bring the mixture to a boil.  Set aside and cool to lukewarm.  Sprinkle the yeast on top of the mixture, do not stir and let it sit on the milk mixture for 1 minute.

After 1 minute, pour in 4 cups of the flour. The remaining 1/2 cup will be added later after the dough rise/first proofing. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.  I left it standing on the still-warm stove.

After 1 hour, the dough would have risen.  Add the baking powder, baking soda, salt, and the remaining 1/2 cup flour on top of the still a-bit-too-wet dough. Stir to mix in the added dry ingredients.  Cover back again with towel and set aside for another hour.*

On a clean worktop (recipe suggested floured surface, but I could manage without), roll the dough thinly into a 30 x 10 in rectangle.

Filling

Pour melted butter over the surface of the dough. I pour about 3/4 cup of it before it starts to flow over the dough.  I reserve the remaining and pour them over the arranged buns on the pan, so that they stay in/on the bun, not on my work top.

Using fingers, spread the butter evenly all over the dough.  This is my favorite part of the recipe:-)

Sprinkle ground cinnamon first then sugar over the butter.  According to Ree, The Pioneer Woman, “Gooey is the goal.”

Assemble

Next, with the longer side facing you, roll up the dough towards you, taking care to roll it really tight.  I use a food scraper to scoop up the fillings into a bowl that oozes out as the dough is being rolled up.  I then pour them over the dough before them are being baked.  No waste!

When reaching the end, pinch the seam tightly to seal the roll.

Place the log roll on a cutting board with seal facing down, and cut 1/2-inch slices with a very sharp knife.

Grease a baking tray by pouring some melted butter on it.  Arrange the sliced rolls in the tray, leaving some space in between.  The dough will expand further, and even more during baking.  You can pour the remaining melted butter + cinnamon butter sugar goo on the dough now.

Preheated oven now to 180C/375F.  Leave the dough covered to rise for another 20 minutes before baking.  The oven should be done by the time the dough rises for one last time.

Bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

Remove buns from the oven. Immediately drizzle honey over the top of the hot buns.  About 1 tablespoon per bun.  And more on the sides and edges.

Serve warm.