Tuesday, May 19, 2015

Tionk Tionk Walnut & Hazelnut Butter Cake

This tionk tionk butter cake is Fiona Lau signature butter cake and its inspired by Victoria Bakes. I love how Victoria created her tionk tionk butter with nutella & walnut. It looks simply yummy. The little trick of this tionk tionk butter is by using the sponge cake method on it, by separating the eggs and then fold in the meringue afterwards. The cake is super soft & moist. I have to admit it tastes and look superb.

And here's what I did.
Ingredients :
(A)
5 egg white
180gm sugar

(B)
250gm   butter, at room temperature
5 egg yolk
200gm  all purpose flour
3 tspn  baking powder
50gm  hazelnut mealed
5 TB  full cream milk
1 tspn  vanilla paste / essence
*100gm   walnut, toasted

Method :
(1) beat egg white till foaming by adding in sugar a few batches till completed.
(2) cream butter till pale in colour then add in egg yolks one at a time till everything well corperated.
(3) in another bowl combine flour, baking powder & hazelnut mealed till well mixed, then stir flour mixture into butter mixture and gradually adding the milk till everything well combined.
(4) now, break half of the walnut and throw into the batter, at the same time add in vanilla essence and stir well.
(5) later, transfer batter into two separate 3x3x9" tray lined with parchment paper and top with the remaining walnuts.
(6) finally, bake at preheated oven 170'C for about 45 minutes or till tester came out clean.

And mine turns out looks as wonderful ! The smell of walnut is amazing. Thank to Vic for introducing this wonderful cake to us.

Thursday, May 14, 2015

Kuih Gula Hagus @ Black Treacle Honey Comb Cake

There's a bottle of store bought black treacle keeping in my pantry for quite some time already. I think its about time to clear out the leftover. However in Malaysia, homemade black treacle has been used in many local kuih or desserts since decades and one of the most popular kuih or cake is the black treacle honey comb cake. The cake looks & tasted really unique with all the holes which is quite similar to the Chinese Ma Lai Go.However, its a whole lot easier these day cause you can easily get the store bought treacle from the shop.

(Recipe adapted from here)
Ingredients :
3/4 cups  sugar **(original 1-1/4 cup)
1 cup  hot water **
4 TB  black treacle sauce
125gm   butter, melted
4 large eggs, do not beat
50ml  full cream milk
1 cup  all purpose flour
2 tspn  baking soda
1 tspn  vanilla essence

**I used 3/4 cup sugar mix with 1 cup hot water and boil till sugar dissolved then stir in 4 TB black treacle syrup(store bought) till dissolved. Set aside to cool.

Homemade Black Treacle : 
Melt sugar over very low heat till sugar turns brown and runny then slowly add in hot water a tablespoon at a time till everything dissolved. Set aside to cool to room temperature. Make sure you don't burnt the melting sugar.

Method :
(1) place eggs into a big mixing bowl, roughly stir it with a spoon the add in melted butter, milk & vanilla essence and stir to mix well. Make sure you don't whisk the mixture.
(2) now blend together flour & baking soda to mix well, then stir dry ingredients into egg mixture till well incorporate.
(3) then add in treacle mixture and continue stirring till everything well mixed.
(4) pour batter to a greased 7" baking tray and let it sit for 5 hours (which will gives the best result) fermentation.
(5) finally, bake at preheated oven 170'C for 45 minutes or till tester came out clean. Leave to cool completely before slicing.

The texture of my honey comb cake looks just fine which I only fermented for three (3) hours before baking but most suggested to ferment for five (5) hours for better result. Oh well, it looks OK to me ! Hubby loves it so much. He took almost half of the cake. I am surprise LOL cause he's not a big fan of cake ! >o< Happy me ! Hope you guys will love it too. Enjoy

Monday, May 11, 2015

Steamed Corn Pan Huat Kuih @ Apam Jagung Kukus

After checking my pantry the other day, I need to clear up the cream corn canned food. And steamed pan huat kuih is on top of the list. I barely cook with cream corn lately, so it should be a great choice. For additional flavouring I've chosen to add in some custard powder and it works fantastically.

So, here's what I did.
Ingredients :
420gm  all purpose flour
2 TB  custard powder
150gm   sugar
2 tspn   yeast
200ml   water
1 canned cream corn

Method :
Beat together everything till well combined then pour batter to a 10" greased tray and set aside to rest for an hour or till double in size. Finally, steamed for 20 minutes over a preheated steamer. Once its done, off the heat and keep the cake cover for 5 minutes before removing from the steamer. Leave to cool completely before sliced and serve with grated coconut.

*2 cups  grated young coconut (mix with 1 tspn salt then steam for 10 minutes)

The texture turns out beautifully and love the silky smooth surface so much.

It would be perfect to enjoy this kuih with some steamed grated coconut. I bet you will never stop at one and the best thing is its vegan. Hope you guys will have a great week ahead.
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