Saturday, 25 June 2016

Gingerbread Man

Recipe adapted from:
Inspired from: Zoe – Baking for happy kids

 125g Butter, at room temperature
100g Brown sugar
125ml Golden syrup
1 Egg yolk
375g Plain flour
1 tbsp Ground ginger
1 tsp Mixed spice
1 tsp Bicarbonate of soda

150g Icing sugar, sifted
1 Egg white

Method: Dough
1. Preheat oven to 160°C.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
4. Bake in oven for 10-13 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Method: Icing
1. place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.

Friday, 1 May 2015

Tuesday, 16 December 2014

巧克力满芬 – Chocolate Muffins

食譜取自: eileenの事本

85g 低粉
35g 可可粉
¼ tsp 疏打粉
85g 砂糖
80g 巧克力粒

1個 蛋
120ml buttermilk
60g 奶油(溶化)
½ tsp 香草精

20g 巧克力豆

1. 把材料A的粉類過篩,再把砂糖加入混合,把巧克力豆也加入混拌。
2. 用打蛋器把蛋打,再把材料B的其他材料加入,匀。
3. 把做法2)倒入做法1)裡,拌均匀。
4. 将麵糊装入芬杯子至7分,放入预热烤箱,以160度烤约20-25

This post is linking to Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes ~ hosted by Fion from Xuan Hom Mum Kitchen Dairy

Wednesday, 10 December 2014

Kenwood BM450 - 蜂蜜香蕉麵包

以下製作以 Kenwood BM450 麵包機為準

程式1 (Basic)

牛奶 180ml (目測)
香蕉泥 60g
蜂蜜 45g
高筋粉 375g
糖 25g
鹽 4g
快速乾酵母 4g
奶油 45g

1. 預備好所有材料, 順次放入麵包機裏面. (除了牛油粒外)
2. 選用 ”basic”功能.開麵包機.
3. 見所有材料成團後,加入牛油.跟著讓麵包機全程為你服務,直至把麵包好.
4. 麵包一好,拿出殼,把麵包模.放在鐵架上,完全待涼最少30分鐘後密封存放。

Kenwood BM450 breadmaker

Banana Honey Bread

Programme 1 (White Bread Basic)
Size: 500g
Crust colour: Medium

Milk 180ml (Adjust)
Honey 45g
Mashed Banana 60g
Strong white bread flour 375g
Sugar 25g
Salt 4g
Easy bake Yeast 4g
Butter 30g

1. Add the ingredients to the bread pan in the order listed in the above recipe.
   *Add the (Wet ingredients) water,
   *Than (dry ingredients) add the flour, ensuring that it cover the water.
   *Add the salt and sugar in separate corners of the bread pan.
   *Make a small well in the center of the flour (but not down as far as the liquid) and add the yeast.
2. Set the bread machine to Programme 1 - Basic White Bread. Press Start.
3. When all the ingredients come together, put in butter.
4. Remove the bread at the end of the baking cycle. Turn out on to a wire rack and left to cool for at least 30mins before storing or slicing.

Saturday, 6 December 2014

The Ultimate Blueberry Muffins

Recipe adapted from: BBC Good Food

5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest ½ lemon and 1 tsp juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana with black skin (about 85g peeled weight)
1 egg
284ml pot buttermilk
225g fresh blueberries

1. Heat oven to 160 degree. Line the muffin tin with paper cases. Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado sugar.
2. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a spatula, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
3. Spoon the mixture into the muffin cases – each hole should be very full. Bake for 20-25 mins until risen and golden.
4. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they’re very delicate while hot. Remove to a wire rack.

Muffins will keep for up to 2 days.

This post is linking to Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes ~ hosted by Fion from Xuan Hom Mum Kitchen Dairy

Thursday, 4 December 2014

Creamy Nutella Frosting Chocolate Cupcake

Recipe adapted from: sally baking addiction

Chocolate Cupcake
240ml Water
42g Unsweetened cocoa powder
167g Sponge flour
2 teaspoons baking powder
¼  tsp salt
115g Unsalted butter, softened to room temperature
200g Granulated sugar
2 large eggs
2 tsp pure vanilla extract

Creamy Nutella Frosting
230 Gunsalted butter, softened to room temperature
240g Icing sugar
222g Nutella
45-60ml Heavy cream*
2 tsp Vanilla extract
Salt to taste
Chocolate Chips (optional)

Make the cupcakes:
1. Preheat oven to 160 degrees. Line 14 muffin cups with liners.
2. Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
3. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
4. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
5. Fill each muffin tin ¾  of the way full with batter. Bake for 15-20 minutes. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting:
1. Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add the icing sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add the of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream. If the frosting is too thin, add more powdered sugar. Taste the frosting and add salt to cut the sweetness.
2. Frost cooled cupcakes with frosting and decorate with candies as desired. Store covered in the refrigerator for up to 5 days.

This post is linking to Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes ~ hosted by Fion from Xuan Hom Mum Kitchen Dairy

Tuesday, 2 December 2014


80g 香蕉
160g 低筋麵粉
45g 蛋
1tsp 砂糖
1tbsp 蜂密
50ml 牛奶
50g 無鹽奶油(溶化)
3g 鹽
60g 巧克力碎粒
3g 快速酵母

1. 香蕉去皮,用叉子碾成泥用.
2. 將過篩的低筋麵粉倒入盆中,加入干酵母粉,將低筋麵粉和酵母粉混合均匀.
3. 另取一個盆,將蛋打散,加入蜂蜜和砂糖拌均匀。繼續攪拌至蛋液無黏性且生少白色泡沫時,倒入牛
4. 將步3中的液体倒入麵粉中,用打蛋器由内向外慢地拌至麵糊光滑.
5. 將溶化的奶油倒入麵糊内,用橡皮刮刀伴至光滑状。
6. 將香蕉泥、巧克力碎粒加入麵糊内拌匀.
7. 麵糊蓋上保膜,於30度環境下發酵約30分鐘.
8. 用冰淇淋勺(或稍大的匙)將麵糰放在已预熱鬆餅機中,每面烘烤两分半鐘, 即可。
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