Sunday, July 31, 2016

Butter Cake

Sometimes, I really have no idea what to prepare for breakfast.  I opened my cupboard which stores my baking supplies and decided to bake a butter cake, which, to me is simple and can be done within an hour.  I have tried to bake butter cake a few times but the texture was always not what I want.  Recently, I found a recipe which produces 'Sara Lee' look alike butter cake.  I actually half the ingredients as I wanted to bake a small cake.



Make: 11 cm by 20cm rectangular baking tin

Ingredients: (adopted from food-4tots.com)
 1. 125g salted butter, at room temperature
 2. 100g plain flour/ all purpose flour
 3. 1 tsp double action baking powder
 4. 90g castor sugar
 5. 2 eggs
 6. 2 tbsp fresh milk
 7. 1 tsp vanilla essence

Methods:
  1. Preheat oven to 180°C.
  2. Line baking tin with grease-proof paper.
  3. Mix plain flour and baking powder together and sieve. Set aside.
  4. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow.
  5. Add in the first egg. Beat well after each addition of egg until creamy.
  6. Add in vanilla essence and mix well.
  7. Divide flour into three portions, use lowest speed to mix in flour.
  8. Add milk bit by bit.
  9. Pour the mixture into baking tin.
  10. Bake for 45 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
  11. Remove it from the oven and leave the cake in the tin to cool before serving.
  12. Best to serve warm.
Note
I used salted butter in this recipe as I only have salted butter then.
Add a pinch of salt if you are using unsalted butter.

Sunday, July 17, 2016

Pumpkin Porridge


Porridge is an excellent choice when one do not have appetite or feels bloated as it is light and good for our digestive system.  I like Cantonese porridge and Korean pumpkin porridge as both are not grainy but very smooth.  In this recipe, I would like to share how to make Korean pumpkin porridge.  Not only is this porridge easy to make, pumpkin is also high in the antioxidant beta-carotene.  It helps slow the ageing process and reduce the risk of lung, colon, bladder and breast cancers. I have also added wolfberries as it is good for our eyes.  Why not make pumpkin porridge if you are tired of the regular kind of porridge.



Ingredients
1.  100g pumpkin
2.  2 tsp glutinous rice flour
3.  1 tsp sugar
4.  5 to 6 wolfberries

Method

1.  Cut pumpkin to about 1.5 cm thick.  Steam for 20 min.  Put pumpkin and about 1/2 cup of water into a blender and blend until soft.
2.  Soak wolfberries in water until soft.
3.  Cook pumpkin puree in a pot until boil.  Add sugar, glutinous rice flour and wolfberries.  Stir until thicken. 
4,  Serve hot

 
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