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    All about Cakes & Cookies Baking

    Scheduled Pinned Locked Moved Tuckshop
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    • P Offline
      peapot
      last edited by

      Happy Mama:
      peapot:

      you can buy spelt flour from any organic shop. I just look through some recipes online to get the gist of it and then came up with my own recipe for the Gnocchi. You can google for it as well. I just find some of the recipes too long process. If you want my recipe just let me know but my recipe do not have specific measures so that's why I hesitate to provide you.


      Thanks Peapot. It's ok, I'll google for the recipe. May I know what sauce you prepared for the Gnocchi?

      That's easy. Get the Alce Nero Organic Tomato Sauce with Basil from NTUC. Find it under the Organic Section.

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      • P Offline
        peapot
        last edited by

        Btw, bread needs Gluten so you still need to mix bread flour with Spelt. FYI only.

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        • H Offline
          Happy Mama
          last edited by

          peapot:
          That's easy. Get the Alce Nero Organic Tomato Sauce with Basil from NTUC. Find it under the Organic Section.

          Geez... Thanks lots, Peapot.

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          • H Offline
            Happy Mama
            last edited by

            peapot:
            Btw, bread needs Gluten so you still need to mix bread flour with Spelt. FYI only.

            :thankyou:

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            • B Offline
              Blessed Homemaker
              last edited by

              Recipe can be found here. I used a cookie cutter to shape them, very easy. If you are interested to buy the cookie cutters, pm me. I'm not the seller, just sharing lobang.


              http://blessedhomemaker.blogspot.sg/

              Blessed Homemaker:
              I made mooncake piglets 豬仔餅

              http://i19.photobucket.com/albums/b165/reenaong/mooniespiglet25minskiasu.jpg\">

              http://i19.photobucket.com/albums/b165/reenaong/mooniesHKdoraemon2ndbakekiasu.jpg\">

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              • FunzF Offline
                Funz
                last edited by

                Almond Meal Butter Cake


                4 eggs, room temperature
                227 grams butter softened
                1 1/2 cups of flour
                2 tsps baking powder
                3/4 cup white sugar
                1tsp vanilla essence
                3 tbsps whole milk
                1/2 tsp salt
                1 cup of almond meal
                (I used about 1 cup of the chinese sweet almond (南杏)meal from the almond milk that I made the day before. It is very slightly damp.)

                Method:
                1. Preheat oven to 180 C (350 F) and grease/ line your baking pans. Sift the flour and baking powder and together - this is to ensure they combine well. Add in the salt and mix well. Set aside.

                2. Cream the butter and sugar together until pale yellow and light. Do not pour in the sugar all at once as you will ‘drown’ the butter. You should beat the butter and sugar till fluffy.

                3. Break each egg in separately, mixing well after each addition. Add in vanilla essence and mix well. Add the almond meal and mix well.

                4. Finally, add in the flour mixture in 3 portions, mixing well after each addition. Add in the milk and mix well.

                5. Pour batter into whatever shaped pans you would like. Pour only up to a bit less than two-thirds of your pans to avoid overflowing.

                6. Bake your cake (s) for about 45-60 minutes (30 minutes if making cupcakes). Check for doneness with a wooden skewer or toothpick - insert in center of cake, if it comes out clean - the cake is done. Do not overbake to avoid dryness.

                7. Cool in pan for about 10 minutes on a wire rack before turning out.

                Notes:
                1. I prefer to start creaming the butter when it is still slightly hard. Waiting till the butter is fully softened to cream may result in a butter cake that oozes oil or one with a heavy bottom.
                2. Omit salt if using salted butter
                3. I reduced the sugar to 1/2 cup and it was still sweet enough.
                4. As I am using a convection oven, I set the temp 10deg below what the instructions called for. And I turn it down a further 10deg about 20mins into baking.

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                • W Offline
                  worldangel
                  last edited by

                  http://farm9.staticflickr.com/8451/8000977022_7dfb7a5071_z.jpg\">


                  Snowskin mooncakes I made 🙂

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                  • W Offline
                    worldangel
                    last edited by

                    maggicho:
                    does anyone has any good cream puff recipes to share?

                    I have yet to try it myself but my friends swore by this recipe:

                    http://www.joyofbaking.com/CreamPuffs.html

                    And it comes with a video to guide you through the step-by-step instruction!

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                    • F Offline
                      FairyPenguin
                      last edited by

                      Hi worldangel,


                      The snowskin mooncakes you made have a nice, unique colour & they looked lovely. As I can't bake at all, I'm very amazed by all your creations. Impressive 😄

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                      • W Offline
                        worldangel
                        last edited by

                        Thanks for your kind words 🙂 Snowskin mooncakes are actually quite simple to make as they don't require baking. As long as you have the right type of mould, you can make quite a number of mooncakes within an hour or two. Better than spending $50 - $60 on one box outside! Ever since I learnt how to make, I have been making them for my family and friends 🙂 I can share the recipe if anyone interested 😉

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