Blueberry Muffin

Healthy and delicious blueberry muffin. Blueberry has a lot of health benefit and vitamin. For me I didn't like to eat blueberry by itself, I find it sour. Usually I will make into dessert or having blueberry yogurt is one of my flavour.

I always hope that the muffin I bake out form a mushroom shape but always fail. For example Han's Bakery; the muffin they make has a cute mushroom shape, I really wanted to know how the baker did it. I manage to found one blogger who bake the muffin into a mushroom shape and I follow the step given however still can't get the shape I hope for. Anyway this is the link of the website -
http://umaskitchenexperiments.blogspot.in/2012/09/blueberry-muffins.html

This time round the muffin shape I bake out has a high peak shape. It rise really high compare to the previous attempt I did either flat or just a little...... peak. I quite satisfy with the result of the shape. xD

I added a lot of blueberry into this batter and also I add in blueberry yogurt, make it super blueberry. I reduce the sugar from the original recipe because since I adding yogurt and the yogurt come with sugar. Overall the sweetness is just nice, you can add in another 50gm of sugar if you are a sweet tooth person.

For this recipe it didn't require a lot of butter and of course the result is not that kind of moist and buttery taste. More towards like cake texture with the juicy blueberry everywhere in the muffin. I halve the recipe ingredient and I got 6 muffin, just nice for my 6 hole muffin tin.

Ingredient:

• 180gm plain flour (reserve out one tbsp of flour)
• 100gm sugar
• ½ tsp salt
• ½ + ¼ baking powder
• ¼ tsp baking soda
• 100ml blueberry yogurt
• 87ml fresh milk
• 1 egg 
• ½ tsp vanilla extract
• 35gm unsalted butter
• 125gm blueberry

Method:

1. Preheat the oven at 200°C
2. In a bowl, mix all the dry ingredients together. 
3. Toss the blueberry with the one tbsp of flour and keep aside for later use. *This is to prevent the blueberry sink to the bottom when baking. 
4. In another bowl, using the electric hand mixer, mix the butter and sugar together. Than add in the egg and vanilla, beat again.
5. Add in ⅓ of dry ingredients mixture to the creamy egg mixture. Mix well.
6. Add half of milk. Mix again. Now add half of the left dry ingredients. Mix again and add remaining milk. Mix again. You need to start and end with dry ingredients and in between add milk. (flour-milk-flour-milk-flour) Follow this order.
7. Finally add blueberries and gently fold it. 
8. Pour the batter into the muffin tin with the muffin liner.
9. I bake the muffin at 200°C for 10 minutes and reduce the heat to 170°C for another 20 minutes or until insert a toothpick in and come out clean.

Vanilla Waffles

Finally, I bought the waffles maker. I have been wanted to own a waffles maker but I couldn't find any wireless one which can be cook under the stove in S'pore retail shop.

I went to search online and found this from taobao.com and ship over through sgshop. The thing are really cheap if without the shipping and middleman cost. I bought a few other baking mould as well since I buying from the same seller in taobao and I only need to paid one time shipping fee.

There are almost anything you can find the one for baking mould, culinary or utensil stuff in that website. The more I scroll and browse the baking ware, the more I feel like buying everything, so attempting! I wonder if I have a chance to visit China, I might focus on buying the baking stuff back to S'pore. Wahaha!

The quality of the waffles mould is good, easy to use and the waffles doesn't stick to the pan. I preheated the waffles iron and apply a thin layer of oil before I pour the patter into the mould. Remember to cook under medium heat and have a peak if the waffles are ready.

The actual recipe is a pandan waffles but I lazy to buy the pandan and extract out the pandan juice, so  I replace with vanilla extract. Anyway the result are pretty good too, the waffles are soft and sweetness are just right which you can eat straight away. If you does not own a waffles mould, you can use this recipe and make into a pancake as well. It doesn't matter about the shape as long as it taste great!

I looking for a yeast waffles recipe. Most of the time I bought the waffles from the bakery shop are contain with yeast. I like the chewy texture and it make me feel full after having one. I will share after I found a good one.

Have a great weekend and enjoy a piece of yummy waffles with a cup of hot drink as your morning breakfast.

*Recipe source: http://www.houseofannie.com/pandan-waffles/
*I reduce the portion into halve.

Ingredient:

• ½ cup plain flour
• ½ cup sugar
• ½ + ¼ tsp cornstarce
• ¼ tsp salt
• ⅛ tsp baking soda + ½ tsp baking powder 
• 1 egg, whites separated from the yolk
• ½ cup fresh milk
• ½ tbsp unsalted butter, melted (14gm)
• ¼ tsp pure vanilla extract

Method:

1. In a bowl, mix all the dry ingredients together. 
2. In another separate bowl, combine the milk, melted butter, egg yolk, and vanilla extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.
3. Whisk the egg white until it forms stiff peaks. With a spatula, fold in 1/3 of the meringue into the batter and mix. Continue mix in the remaining meringue. 
4. I preheat my waffles iron in medium heat under the stove for a few minutes. 
5. Apply a thin layer of oil or butter on the mould and pour the batter in. Cover the lid and cook under medium heat for a few minutes on each side. 
6. Open the lid and check if the waffles are ready, waffles are ready when it turn into golden brown. 
7. Serve it while is still hot and fresh out from the kitchen. 

Almond Cookies 2

It's been so long since I have sink my palate into this fragrance and tangy almond cookies.

This is really a good recipe, the cookies texture is soft and sandy with a touch of salt that make you can't stop at one. Even my dad like it very much too and some of my colleague said they can't stop at eating one. I'm so glad that many people give this cookies a thumps up!

This surely is a good keeping recipe for my CNY goodies list. Perhaps I will bake it again because this cookies is so addictive.

*Recipe source: http://my-sweet-hut.blogspot.sg/2010/01/cny-almond-cookies.html

Ingredient:

• 120g ground almond (Sift until super fine, those bit and pieces that can't sift through keep aside)
• 95g caster sugar 
• ¼ tsp salt 
• 180g plain flour (I use cake flour as I run out of plain flour)
• 1 tsp baking powder 
• 1 tsp baking soda 
• 122ml cooking oil (I used canola oil)
• 1 egg yolk (Beaten and mixed with a few drops of oil, for glazing)

Method:

1. Sift ground almond, caster sugar, salt, plain flour, baking powder, baking soda and mix together.
2. Combine cooking oil and the dry ingredients in a mixer, mix at lowest speed to form a dough (about 30 sec to 1 min).
3. Scale the dough at 7 gm each and roll them into ball. Arrange each ball on lined baking trays and glaze the top surfaces.
4. Bake in a preheated oven at 180°C for 18mins or until lightly browned. Cool well before storage.

Buttery Cornflakes Cookies

Do you prefer cornflakes match with fresh milk or cornflakes make into cookies? For me I like cornflakes makes into cookies.

As the CNY festive period is around the corner, wherever I go I will be able to saw lot of different types of cookies wonder in my eyes and it turn my mood inwards making cookies too. Making and baking the cookies myself is much much cheaper compare from buying from the commercial.

I will try not to make those too complicated and arduous cookies because I'm lazy to spend time and effort making it. Heehee... Example like pineapple tarts, you have to slice & cook the pineapple and make sure is not too sweet nor too sour and be careful not to burn the pineapple while frying it etc...
For those high challenge task, I will rather buy from the commercial.

 
I choose this simple and easy tasks, cornflakes cookies. It doesn't require many ingredients and is fast and easy to make.

The cookies is very crispy and soft in the inside but the cornflakes is too much that it cover away the buttery dough. Is my fault because I thought more cornflakes will give me the crispy punch. Hmm I will reduce the cornflakes for the next batch and shall see if the texture will be better.

*Recipe source: http://my-sweet-hut.blogspot.sg/2011/01/cny-cornflake-cookies.html
*I reduce the portion into halve.

Ingredient:

• 125g butter
• 83g caster sugar
• 1 egg
• 50g cornflakes (crush lightly)
• ½ tsp vanilla extract
• 155g plain flour 
• 1 tsp baking powder 
• A pinch of salt 
• 100g lightly (Crush cornflakes into smaller pieces for coating)

Method:

1. Cream the butter and sugar till light and fluffy (3 mins)
2. Add in the eggs, vanilla extract and beat well.
3. Fold in sifted flour, baking powder and salt and then add in crushed cornflakes.
4. Chill the batter in the fridge for about 20-25 mins.
5. Lightly roll them into balls and coat them with the crushed cornflakes.
6. Place them onto paper lined baking trays, about 1 inch apart as they will expand a little while baking.
7. Bake in a preheated oven at 180*C for about 20-22 mins, or till light golden brown.
8. Let them cool on the baking tray for about 30 mins before storing in air-tight container.