All about Cakes & Cookies Baking

[EatNonStop]

LKVM:

[The assemble of cake looks too tough for me

Rolling up a cake is not easy for me too! Till now, I still have difficulty ensuring the cake doesnot crack. I find it easier to roll while it is still hot and let it cool down before spreading the fillings and re-roll again.

[EatNonStop]

Funz:

I am amazed how you manage to make so many things in 1 weekend.
:udawoman:

Haha.. i normally already decide what I would like to bake in the weekends and plan it ahead cos I only have morning 7am-10am (abt 2-3 hrs in Sat & Sun) to spare while my kids are still sleeping or watching their cartoons. Tarts dough are made on Fri nite ( 1 hr) and cream cheese/baking done on Sat. Pork Floss roll bread and Coca bread are from the same bread dough, I just split it into 2 and make 2 different types of bread.

I am not as good as what you all find me lah...Actually hor, I likes your bakes and cooking too :hugs:

[Funz]

I remember learning to make swiss roll in Home Ec class last time. We were taught to work with the cake while it is still warm. Once it cools down, it tends to crack when you roll.


Tempted to try making sugar rolls as they are my kids’ fav. But realise cannot as my oven cannot accomodate a rectangle baking pan. Am using a convection oven.

[jtoh]

Funz:

I remember learning to make swiss roll in Home Ec class last time. We were taught to work with the cake while it is still warm. Once it cools down, it tends to crack when you roll.


Tempted to try making sugar rolls as they are my kids' fav. But realise cannot as my oven cannot accomodate a rectangle baking pan. Am using a convection oven.

Yes, I remember making swiss rolls in school too. Those days, we had to cream the butter by hand. It was SO tiring!

[Funz]

autumnbronze:

:thankyou: Funz and LKVM.


Can I trouble you for the model no? Or is there only one type in the MIT??

MTIA

Bought it more then 3 yrs ago for less then $100. Not sure what is the model but it looks like this one
http://www.philips.com.sg/c/food-processors-mixers/350w-3-speeds-and-turbo-hr1565_55/prd/

[BlurBee]

EatNonStop:

BlurBee:

:thankyou: EatNonStop.

Where to buy Hong Kong Flour, instant yeast, pandan paste? :please:

you can find in major supermarket baking session or in Phoon Huat.

:thankyou:

[Funz]

EatNonStop:

Haha.. i normally already decide what I would like to bake in the weekends and plan it ahead cos I only have morning 7am-10am (abt 2-3 hrs in Sat & Sun) to spare while my kids are still sleeping or watching their cartoons. Tarts dough are made on Fri nite ( 1 hr) and cream cheese/baking done on Sat. Pork Floss roll bread and Coca bread are from the same bread dough, I just split it into 2 and make 2 different types of bread.

I am not as good as what you all find me lah...Actually hor, I likes your bakes and cooking too :hugs:

Haha, that is why I cannot manage so many dishes/bakes over a weekend. I am very much a 'mood' baker. Will whip up whatever I feel like at that moment or whatever I can with existing ingredients.

Sometimes if the mood strikes me, I can be baking into the wee hours of the morning. :siao: Think the one that suffer is my helper. I will tell her no need to stay up, I will clean up after I am done but she will still hover around until I am done and clean up.

[autumnbronze]

Funz:

autumnbronze:

:thankyou: Funz and LKVM.


Can I trouble you for the model no? Or is there only one type in the MIT??

MTIA

Bought it more then 3 yrs ago for less then $100. Not sure what is the model but it looks like this one
http://www.philips.com.sg/c/food-processors-mixers/350w-3-speeds-and-turbo-hr1565_55/prd/

:thankyou: Funz :hugs:

[EatNonStop]

Orange Cranberry Teabread



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[BlurBee]

EatNonStop:

Orange Cranberry Teabread

:drool: