All about Cakes & Cookies Baking

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 Post subject: All about Cakes & Cookies Baking
PostPosted: Thu Jan 20, 2011 1:20 pm 
Hi baking buddies,

I am no baker just being a mother, sharing some of the things I make for my child's breakfast, tea break and things to put into her bento. And also to share my views of the products I use, whether good or not for me.

For today, I am sharing the mini bite-sized wild blueberries muffins. I like to make mini muffins, more versatile... :lol:
Mini bakes about 60 pieces.

Not much of recipe as I used the Betty Crocker's pre-mix. I only add in eggs, milk and olive oil. I bought the Betty Crocker to try out.
My learnings and tips as follows:

1. I would use my own recipe if I have the time. This is a tad too sweet for me.
2. This is only good if you need a quick bake. All in all, can be done in 1 hour or less. So for parties is good if kids have sweet tooth.
3. I like more blueberries but the container of it prescribed by Betty Crocker is not enough.
4. When stirring in the blueberries, do not stir hard, keep the blueberries in tact then it comes out beautiful on the muffins.


Muffins in the oven:
Image

Muffins out to cool:
Image

Bite-size against regular cupcake size:
Image

My gal just ate 3 and she kept saying it tasted good. Have to stop her now.....and only bite-size can do that..as she needs to take her lunch first!!! :wink:


Last edited by Guest on Thu Jan 20, 2011 3:16 pm, edited 4 times in total.

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PostPosted: Thu Jan 20, 2011 2:09 pm 
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:drool:

Thanks for creating this thread, ksi!

I look forward to more yummy recipes and tips from you and members here. :drool: :drool: :drool:


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PostPosted: Thu Jan 20, 2011 2:19 pm 
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Japanese Cheesecake

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice (optional)
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt


Instructions:
(Preheat oven to 160deg)
1. Melt cream cheese, butter and milk over a double boiler.
2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour.
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.
5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.


Image

I used loaf pans instead and made 2 such loaves from the recipe above. And instead of using baking paper, I dusted the pan with flour after oiling it. Works as well.

The 1st time I made this, I used low fat cream cheese and low fat milk from NTUC. 2nd time I baked this for a x'mas party at my friend's, I went to Phoon Huat and got the 'real' stuff, as in full cream cheese. The difference is subtle but still detectable. The full cream cheese of course gave the cake a richer taste. I ommitted the lemon juice and as usual with all my bakings, I cut back on the sugar by about 20-30g.

When adding the sugar to the egg whites, make sure to add bit by bit. DD got impatient when helping me and dumped a heap in and the egg whites just collapsed and I had to start all over again.


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PostPosted: Thu Jan 20, 2011 2:42 pm 
Nice cheese cake, Funz!!!

Got time must try yours......I also have a whole book of cheesecakes to chew on!! :faint:


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PostPosted: Thu Jan 20, 2011 2:43 pm 
qms wrote:
:drool:

Thanks for creating this thread, ksi!

I look forward to more yummy recipes and tips from you and members here. :drool: :drool: :drool:


You are welcome, qms... We can exchange tips...so we also hear from you? :wink:


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PostPosted: Thu Jan 20, 2011 2:49 pm 
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ksi, glad u've created this thread......as basically we are more of a cake and cookie family rather than bread :wink:
looking forward to more yummy recipes :celebrate:


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PostPosted: Thu Jan 20, 2011 2:51 pm 
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:imanisland: :imanisland: ksi... Thanks for creating this thread. I look forward to more sharing session. Mmmm :rubhands: :rubhands: yummy cakes!!!


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PostPosted: Thu Jan 20, 2011 2:55 pm 
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Funz wrote:
Japanese Cheesecake

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice (optional)
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt


Funz,
yr japanese cheese cake looks good!! :love:
can i know what brand of cream cheese u're using?
i would prefer HL milk by marigold, have u try using this instead of fresh milk ?
TIA


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PostPosted: Thu Jan 20, 2011 3:04 pm 
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ksi wrote:
...so we also hear from you? :wink:


Me? :dowan:

Not good in this leh. Just following recipes and make simple ones. Haven't experimented with anything different yet. Must experiment first before I post something, ok? :wink:


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PostPosted: Thu Jan 20, 2011 3:13 pm 
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Augmum wrote:
Funz,
yr japanese cheese cake looks good!! :love:
can i know what brand of cream cheese u're using?
i would prefer HL milk by marigold, have u try using this instead of fresh milk ?
TIA


I use Meiji low fat fresh milk cos that is something that I always have in my fridge. As for cheese, the one I got from NTUC was Kraft. And I have no idea what is the brand of the one I got from Phoon Huat, I just grabbed that one cos it was a 250g pack which is the exact qty I need. I still have another pack in my fridge, will go check tonite.

Frankly speaking the amount of milk used is so little I don't think the brand, full cream or low fat will make any difference to the taste.


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