All about Cakes & Cookies Baking

[EatNonStop]

Anna Ng:

Hi! EatNonStop: use the mixer to beat?

Yes, I used the mixer

[PreciousMoments66]

just wondering whether it is possible to break down this category? Looking for past recipes we have to go thru 120 pages , 1196 posts.


Just a thought.

[Funz]

I don’t cover right from the start. I cover only after it has risen browned sufficiently.

[EatNonStop]

For my chiffon cakes, I also use a aluminum foil to cover during the baking process to prevent browning too fast :)........my friend praise that it also help to prevent the top from cracking

[EatNonStop]

Weekends bakes


Pineapple tarts requested from a Vietnamese friend

http://i42.tinypic.com/2d0b21l.jpg\">

[EatNonStop]

Chocolate Brownies requested by my daugter. The pic did no goodness to the brownies but the taste is good!!!!


http://i43.tinypic.com/212fmom.jpg\">

[autumnbronze]

EatNonStop:

For my chiffon cakes, I also use a aluminum foil to cover during the baking process to prevent browning too fast :)........my friend praise that it also help to prevent the top from cracking

Thanks for the tip EatNonStop

The recent coconut cake that I baked had a crack on top. When do I place the foil paper?? At the beginning when I put the cake in the oven??

[BlurBee]

EatNonStop:

Weekends bakes


Pineapple tarts requested from a Vietnamese friend

EatNonStop:

Chocolate Brownies requested by my daugter. The pic did no goodness to the brownies but the taste is good!!!!

Wow! Both look so :drool:

[EatNonStop]

LKVM:

[Can I have the recipe too... my DS loves tarts

Hi LKVM

I adapted the recipe from a baking book from Anna Chan which I borrowed from my friend. Cant remember the title.


Ingredients

2 portions (300g) pineapple filling
180g cold unsalted butter
240g plain flour
1 1/2 tablespoons cornflour
50g icing sugar
1/4 teaspoon salt
1 egg yolk
1/4 teaspoon vanilla essence
Egg Glaze : 1 egg yolk mixed with a few drops of water

Method :

1. Prepare pineapple fillings
2. Sift plain flour, corn flour, sugar and salt. Mix well.
3. Mix egg yolk and vanilla essence and set aside
4. Cut cold butter into cubes. Using your fingertips, rub butter into flour mixture till a dough is formed. Add egg mixture and mix till combined.
Donot overmix as this will result in a tough-tasting tart. Wrap the dough and chill it for 20mins to firm it up
5. Divide the dough into small balls (1/2 level tablespoon) of equal size. Do the same for the pineappple (1 level teaspoon)
6. Lightly flatten a ball of dough with your palms. Place a ball of pineapple filling in it and gather up the esges to wrap. Roll to give it a neat spherical shape. then
place it on the baking tray lined with greaseproof paper. Arrange the tarts about 2cm apart.
7. Prepare egg glaze.
8. Pre-heat the oven at 190 degree C for 10 mnis, then place the tray of tarts in and bake for 6 mins. Remove tray and brush the tops of the tarts with egg glaze.

Recipe
Makes about 150g (1 portion)
1 ripe medium size pineapple
70g caster or fined grandulated sugar

Method
1. Slice off the crown and base of the pineapple.Stand it on one end and using downward strokes, slice off its skin
2. Dig out the dark brown spots with a knife, then stand the fruit on one end, use vertical strokes and cut it into four portions. Cut away the core from each portion. It is hard and may taste bitter.
3. Grate the pineapple or use a food processor to puree it.
4. Use medium heat to cook the pineapple in a non stick pot. Stir occasionally.
5. When the pineapple puree has thickened (after one hour), add sugar
6. Cook on low heat till the puree becomes a very thick paste.
7. Let the pineapple filling cool. Wrap and chill overnight to further thicken it. This makes it easier to roll into small balls.
8. Freeze filling to make it last for a mth. Thaw at room temperature before use

Enjoy!

[EatNonStop]

autumnbronze:

The recent coconut cake that I baked had a crack on top. When do I place the foil paper?? At the beginning when I put the cake in the oven??

Per my understanding, it is actually normal to have light cracks on the surface of cakes but not deflated or big holes.

I only tried putting the foil paper for my chiffon bakes as the baking tins are taller and nearer to the upper thermostat.
Oil a piece of aluminium foil and cover the pan loosely after you had poured in the batter. Once it has risen to the required height per the recipe required time, remove the foil and bake for another 5 to 10mins to brown the surface.

It is not advisable to open the oven during the baking process as it will cause a drastic drop in the temp and possibly deflat or interrupt the cake.

As advise by Funz, you would put an foil once the cake is \"almost\" done and prevent it from browning too fast.

Welcome more bakers to comment and provide tips

Hopes this help