Posts Tagged ‘baking’

Past month…

In Cookies on August 15, 2009 at 1:09 pm

maybe blogging’s not my thing cuz I’m always too lazy to take photos and post them. blah

so my mom has a friend gathering, asking me to make some stuff…


The cookies are lime meltaways (from martha stewart website) i’ve made them many many times before…meaning they’re very good. I took the photo while they’re cooling and waiting for a bath in powdered sugar.

The other roundish things are matcha “cookies” with taro filling. I bought the canned taro filling from some chinese mart, but making it yourself is pretty easy too. Just cut the giant taro into chunks, then steam it, then puree/crush with sugar and some butter until it’s the right taste for you!

The skin is almost like a quick puff pastry in that it’s got (or suppose to have) many layers:

matcha1If you’re interested, here’s the recipe:

Matcha balls with Taro Filling

Water dough:

151 grams all purpose flour

57 grams butter or shortening

18 grams powdered sugar (regular sugar is ok too)

62 grams water

divide this into 36 gram pieces

Butter dough:

123 grams flour

5 grams matcha powder

64 grams butter or shortening

divide this into 24 gram pieces

1. wrap each butter dough (the green one) inside the water dough. roll out slightly with rolling pin, and roll it into a scroll. Flatten again, and roll again to form a small log. Cut log in half and flatten with cut side down. wrap filling inside.

For the filling, each portion will use 35 grams or taro paste.

For detailed pictures on how to make the skin, go to this website:

After making the cookies, bake at 350 F for 25 minutes


Butter cookies

In Cookies on July 17, 2009 at 8:46 pm


just like those sold in stores, except better cuz i made them. The recipe’s from this chinese baking book i got a few years ago, all measurements are in grams…because we’re exact people…yea

Just for the heck of it, i dipped the cookies in melted milk chocolate chips

Butter Spritz Cookie:

Yields 30 cookies (depending on size)

100 grams butter, softened

80 grams powdered sugar

90 grams all purpose flour

76 grams bread flour (it’s probably fine if you use all normal flour)

40 grams egg (about 1 small egg)

16 grams powdered milk (i didn’t use this because i didn’t have any…and because chinese powdered milk is alot more fine then American powdered milk, so it wouldn’t have worked very well)

pinch of salt

chocolate of your choice, for dipping

1. I dumped everything into a food processor and whirled until smooth…very easy

2. I piped the dough using a large star tip onto ungreased parchment lined sheet pan.

2. Bake in 350F oven for 15-20 minutes, until slightly golden around the edges.

3. cool for a few minutes before dipping into chocolate


Cupcakes (chiffon style)

In Cake on July 12, 2009 at 6:48 pm


I got this recipe from a chinese cake baking book. They sell this type of “cupcake” in chinese bakeries. It’s very fluffy and airy and smells like eggs ( in a good way)

This is just the plain cake, flavored with a little bit of vanilla. I’m sure you can add whatever flavorings you want.

Here’s the Recipe

Chiffon CupCakes:

yields 8 large cupcakes

Yolk mixture:

40 grams milk

50 grams oil

70 grams egg yolk (about 4 large)

30 grams sugar

70 grams flour

10 grams cornstarch

1/4 tsp baking powder

pinch of salt

1/2 tsp vanilla extract

Egg White mixture:

160 grams egg whites (about 5 large)

1/2 tsp cream of tartar (i used lime juice)

80 grams sugar

1. beat egg whites with cream of tartar until it forms soft peaks. Add sugar gradually and peak to stiff peaks

2. Combine all yolk ingredients and mix until smooth

3. add 1/3 of egg whites to yolk mixture, and whisk to combine. Dump and yolk mixture back into the rest of the egg whites and fold gently until smooth and there are no more white streaks.

4. bake at 340F for 20 minutes in lines large muffin tins. I used creme brulee cups lined with foil



I’m thinking this would be nice topped with a whipped cream frosting…totally an asian cupcake

Mango Cakes (mini version)

In Cake on July 10, 2009 at 6:58 pm

mini4more cakes…yum

I’ve been wanting to make a fruit flavor, so here we go. I made a coconut milk chiffon (which i really couldn’t taste the coconut…so i brushed the cakes with more coconut milk+sugar before frosting) topped with mango buttercream.

mini2Mango Buttercream:

2 egg whites

1/2 cup sugar

1 1/2 sticked butter, room temperature

5 tbsp mango puree ( i used frozen mango, defrosted, then pureed, and strained)

1. Puree mango and strain out bad bits

2. heat sugar and egg whites over simmering water bath. Whisk constantly until sugar is dissolved and reaches 140 degrees.

3. take sugar/egg mixture off head and beat until fluffy and like marshmallow cream

4. add butter a bit at a time, and beat until firm and spreadable. Add mango puree and beat until well combined.

This was enough to cover 6 mini cakes

For the chiffon: i used my usual recipe, but just replaced milk with coconut milk

I baked them in individual creme brulee baking cups for about 20 minutes


Caking for fun

In Cake on July 6, 2009 at 7:46 pm

Part of my current cake decorating practice: i made a cake for my mom (just an excuse to do some baking) I made a plain chiffon again and the coffee buttercream. I just got some piping tips from the store and tried to make flowers and leaves…

I also tried out a whipped ganache. Except that once the ganache was whipped, it was really stiff and hard to pipe. I sandwiched some in between the layers and managed to pipe some through a really large star tip.

any suggestions on future cakes?

the flowers turned out better then i expected

the flowers turned out better then i expected

flower2I had some buttercream left over so i started going crazy with the leaves…

Here’s a slice: flowerslice

Matcha Layer cake

In Cake on July 4, 2009 at 4:40 pm

SScake2Instead of coffee buttercream and plain chiffon like last time, I made this layer cake with Matcha buttercream and matcha chiffon cake. The filling is buttercream mixed with red bean…i can’t show you cuz these cakes ( i made two identical ones) are for a party tomorrow.

I used the same recipe as the coffee chiffon cake, except added 1 tsp of matcha powder to the cake batter. the buttercream is also the same recipe, with matcha added.

SS cake1

the cakes are three layers, 8 inch in diameter and decorated with chocolate covered strawberries. This is my first attempt at completely decorating a cake…

i think it’s pretty ^^


Chiffon Cake with Coffee Buttercream

In Cake on June 29, 2009 at 9:05 pm

This cake is really really good…yea

i’ve never been into buttercream before, but i recently started trying it out for cakes, and it’s delicious. It works especially well with light chiffon cakes.

coffee cake

I used a plain chiffon (actually, i tried flavoring it with hazelnut coffee creamer, but i didn’t add enough so it tasted like plain cake) and topped it with a coffee swiss meringue buttercream.

I suck at cake decorating and i don’t have any special equipment (i don’t even have an off-set spatula)

Chiffon Cake

Yields 1 8×8 cake


3 egg whites

1/2 tsp cream of tartar

40 grams sugar


3 egg yolks

20 grams sugar

60 grams milk ( i used half water and half liquid coffee creamer)

60 grams oil ( i used canola oil)

1/2 tsp vanilla extract

1/2 tsp baking powder

70 grams cake flour

1. Preheat oven to 340 F

2. Combine all egg yolk ingredients and mix until smooth

3. Beat egg whites with cream of tartar until soft peaks. Add sugar gradually and beat until firm peaks form

3. stir 1/3 of egg whites into yolk mixture and mix well. Dump all the yolk mixture back into the remaining egg whites and fold until evenly distributed.

4. Pour into ungreased 8×8 pan and bake for 30 minutes

5. After removing from the oven, turn the cake upside down onto cooling rack for the chiffon doesn’t deflate too much. Cool completely before removing cake from the pan

6. I cut the cake into 4 squares to form the layers. Spread liberally with buttercream!

Coffee Cake1

Coffee Buttercream:

1/2 cup sugar

2 egg whites

1/2 tsp vanilla extract

1 1/2 sticks softened butter

1 heaping tsp instant coffee mixed with 1 T hot water

1. Heat egg whites and sugar in a bowl over simmering water while stirring constantly until sugar has melted. about 5 minutes to reach a white smooth liquid

2. Take off the heat and beat with mixture until the fluffy like marshmallow cream. about 5 minutes

3. Add butter 1 T at a time. Beat until it goes from liquidy to a thick smooth buttercream. Add vanilla and coffee mixture and mix until combined.

coffee cake2

Strawberry Jam Oat Bars

In Baking, Bars, Oatmeal, Cookies on June 29, 2009 at 3:43 pm

lots of oatmeal+jam+butter= something really yummy

tastes even better then it looks

tastes even better then it looks

I adapted this recipe from

Jam Oatmeal Bars

1/2 cup light brown sugar, packed

1 cup flour

1/4 tsp baking soda

pinch of salt ( i used salted butter and skipped the salt)

1 cup rolled oats ( i used instant oats)

1 stick butter

3/4 cup jam ( I used strawberry preserve)

1. mix together flour, sugar, oats, baking soda, salt. Cut in butter (i did this in a food processor)

2. Pat 2 cups of the mixture into a 8×8 baking pan. Spread jam leaving 1/2 inch border. Crumble the rest of the oat mixture on top, and press into jam gently

3. bake at 350F for 35-40 minutes. Cool before cutting (or eat with a spoon like i did cuz i was too impatient to wait for it to cool)jam bar1

A Crown of Bread

In Bread on June 25, 2009 at 5:28 pm

I made my weekly bread for breakfast. After going through many different sweet bread recipes, this one’s the best. If i remember correctly, i think it was a Challah recipe from cooks illustrated. I get bored with the same recipe, so i tend to play around with the fillings, toppings, etc

This week, i was too lazy for filling, so i just mixed in some dried blueberries and raisins. I love the crumble topping, so i highly recommend adding it on.

Right out of the oven

Right out of the oven

Here’s are the recipes:

Challah bread dough:

420 grams bread flour (I like to use 350 grams bread flour, and the rest all purpose)

1/2 cup warm milk

2 tsp dry yeast

1/4 cup sugar

1 tsp salt

2 eggs plus 1 egg yolk (save white for eggwash)

4 tbsp butter, softened

Stir-ins: dried fruit, citrus zest (i’ve tried orange and lime, they both work great) i used lime zest in the photo above

1. proof yeast in warm milk for few minutes.

2. sift together flour, sugar, salt. Add in eggs and milk mixture. Mix until forms a dough ball. Knead in butter and dried fruit.

3. turn out onto floured surface and knead until smooth, adding as much as 1/4 cup more flour to achieve a elastic smooth dough

4. let rise for 1-2 hours until doubled in size. Divide dough into 10 pieces, forming them into balls. Let rise in the selected baking pan for another 20 minutes

5. preheat oven to 350 F, brush with egg white and sprinkle on crumble topping (recipe below) and bake on lower rack for 30-35 minutes.

Me likes good texture...

Me likes good texture...

Crumble Topping:

70 grams flour

30 grams sugar

45 grams butter, cold

optional: zest on 1/2 lime, lemon, or orange

I used a food processor to make the topping, but you can do it by hand

Have to have COOKIES

In Cookies on April 25, 2009 at 10:54 pm

I needed to get all my baking energy out before going back to college for the week. My mom requested oatmeal raisin cookies, so…I use the recipe i always use: the one from the Quaker oatmeal can.

Oatmeal raisin cookies= chewy goodness

Oatmeal raisin cookies= chewy goodness

I also made a small batch of match shortbread. matcha’s like the next big thing in cooking it’s freaken everywhere. it totally fits as the green movement for better enviornment YEA GO MATCHA! I used the recipe from loveschool

Matcha Shortbread

Matcha Shortbread

peace out