Need to try out my new oven, if there is any problem within the 7 days i can take back to Courts for exchange. So i decided to bake Muffin as i have try it before.
I can't believe i spend 3 hour making the muffin as my muffin tray allow 6 mold to bake at a times, perhaps i should buy a 12 mold tray next time. This time I choose the milk chocolate and white chocolate with almond. (I bought the wrong chocolate, should buy those chocolate for baking)
White choclate coat with almond
I pour the milk chocolate into 2 layer behind the batter before i send for baking.
I find the muffin is so dry and hard. *Fail
My elder sister told me the muffin is a bit dry and not moist enough. *I totally agree.
My Dad will always support me even if the outcome result is not good but he will still try and said is nice without complaining.
*I got this recipe from Joyofbaking.com
Tip to note:
*Using oil makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour
Have you try or heard about baumkuchen?
I always wanted to try Wheat Baumkuchen but didn't buy it when the first time i saw this at Toa Payoh until recently i saw another shop at Takashimaya basement 2 selling baumkuchen too.
Eventually i can't restrict by the temptation so i decided to buy one piece and try. I bought the Green tea flavour, $2.50 at Toa Payoh outlet. The wheat baumkuchen is quite dry.
Baumkuchen is a layer cake, literally translates as Tree Cake. It originating in Germany, this pastry is serve for the royal patrons in the past and one baumkuchen is made up of 15-20 layers of batter.
It is similar to our kueh lapis. Both have to bake layer of batter by layer. The different is baumkuchen is a tree and circle shape and kueh lapis is in a square shape. After all i would prefer traditional kueh lapis.
Address:
Blk 190 lorong 6 Toa Payoh #01-530 Singapore 310190
Todaybought a new software through online call Picnik and it cost USD $24.95 for one year. Quite worth it and is much cheaper and friendly user than photoshop to me.
Lucky me, didn't buy the photoshop software anyway i did looking for one however Singapore retail doesn't sell & i really don't know how to use it at all. =(
Anyway I bought Picnik is for me to edit the food picture that i took as i always like the kind of picture where the background is blur and it focus on the front point of a item. As i do not own a DSLR camera but hopefully one day i will be able to buy one.
One of my flavour breakfast which i usually will buy from McDonald and it is quite costly to buy their set meal. So last Saturday morning i decided to try out a new pancake recipe which is not instant premix and the result is delicious. My little devil niece and nephew who is very picky about food even like it!I feel so content even my sister also said the pancake is a success and the taste is just right.
The taste is so nice that u don't even need to put the maple syrup and just eat the pancake. However i would prefer with the maple syrup on my pancake but not for my niece, nephew and my sister as they find it too sweet to add the syrup.
It is not easy to control the fire when cooking the pancake as the pancake will get burn as it can seen from the picture that the pancake is a little bit burn however is still eatable.
Tip to note, LY told me not to use butter to ladled on the pan instead use cooking oil as butter burn easily.
I will try the pancake batter again and hopefully my skill will improve and make it better ;)
Traditional Pancakes
Ingredients:
1 cup (125 grams) plain or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
Some cooking oil
Maple Syrup (optional)
Method:
Whisk together the flour, baking powder, salt and sugar in a large bowl. Break up any lumps.
Separate the eggs into two bowls. Whip the whites with a hand mixer until they form stiff peaks and set aside.
Mix the milk to the egg yolks and beat them together with the hand mixer until they are bubbly. Melt the butter then mix in together.
Add the step 1 to the step 3 and whisk them together very gently until they are just incorporated. The batter should have some small lumps, make sure do not over mix the batter or else the pancakes will be tough and dense. Fold in the egg whites with the batter and let the batter rest for 15 ~ 20 minutes.
Heat a frying pan over medium high heat and lightly coat the surface with cooking spray or vegetable oil. Test the temperature by sprinkling a droplet of water onto the surface; if it's hot enough, the water will skitter and evaporate.
Tip: Don't use butter to grease your pan, unless it's clarified butter. Regular butter will burn.
Use 1/3-cup measure to gather a scoop of batter & pour it onto the pan. When the edges have browned & bubbles start to appear on the top surface of the pancakes, flip the pancake, & cook the other side until it's golden brown. Don't press down on the pancake; it won't help it cook faster, and it'll crush the light texture.
Pancakes should be served as soon as they are cooked through, cold pancakes doesn't taste good. If whipping up a big batch, don't let cooked cakes get cold while the new ones are just hitting the griddle. Instead, lay the pancakes on a cookie sheet. Make sure not to overlap or stack them, and place them in a just-warm oven until is ready to serve.
Serve pancakes with butter and maple syrup or just plain pancake taste as good too.
