Tag: cake

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100% Pineapple Cake filling 純鳳梨餡

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100% Pineapple Cake filling 純鳳梨餡

Course: Snack
Cuisine: Chinese

Ingredients

  • 1 kg Pineapple
  • 135 g Sugar
  • 130 g Maltose
  • 16 g corn flour

Instructions

  • Remove and discard both skin and centre cord of the pineapple. Slice pineapple into strips. 鳳梨去皮後切半，分別切去中間白心，切成薄片, 然後再切成絲.
  • Mix together pineapple strips and sugar first, then gradually add in corn flour, mix until the corn flour is well stir in. 切好的鳳梨絲放在大盆裡，先放糖(用細砂或二砂都可以)拌勻，再分次加玉米粉，攪拌均勻到看不到玉米粉的顆粒為止。
  • Using a no-stick pan, cook the pineapple mixture in high heat, once it comes to the boil, put in maltose and keep stirring. When the mixture thickens, turn the heat down. Keep stirring until the pineapple mixture present lump shape feel when push around in the pan. 移入不沾炒鍋中，大火煮滾，放麥芽糖並不停的攪拌至鳳梨餡開始變濃稠就轉小火。轉小火後的鳳梨餡要不斷的拌炒或前後推動，直到鳳梨餡推動的時候是整團的感覺為止.
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Pineapple Cake Pastry 鳳梨酥皮

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Pineapple Cake Pastry 鳳梨酥皮

Use 4x4x2 cm cookie moulds, makes around 25 cakes
Prep Time30 minutes
Cook Time13 minutes
Total Time43 minutes
Course: Snack
Cuisine: Chinese
Servings: 25 pieces

Ingredients

  • 300 g Plain flour 低筋麵粉
  • 113 g Unsalted butter 無鹽奶油 room temperature
  • 4 tbp Vegetable fat (shortening) 酥油
  • 70 g Icing sugar 糖粉
  • 40 g Coffee creamer 奶精粉 approx 5 tbp
  • 1 Egg 蛋 approx 55g
  • pinch Salt 鹽
  • 375 g Pineapple filling

Instructions

  • Mix butter & vegetable fat until light and smooth, add icing sugar, salt and egg, mix thoroughly. Finally add in flour and coffee creamer, gently press all ingredients into a soft dough. 攪拌盆裡放入奶油與酥油，用電動攪拌器攪打至蓬鬆且顏色變淺。加入糖粉與鹽拌勻，把蛋打散加入攪拌均勻。拌入低筋麵粉與奶精粉，以按壓方式拌勻即可。
  • Divide the pineapple filling into approx. 15g portions. 將鳳梨餡分切成每個重約15g 的小塊狀。
  • Divide the pastry dough into 25g pieces. Press flat the dough and wrap a piece of pineapple filling in the middle. Place the finished dough into the square mould. 取每個重約25g 的麵團，捏平、包入鳳梨餡，收口。
  • Pre-heat oven to 200 C, bake for 8 minutes, then reduce the oven temperature to 180 C, flip all pineapple cakes over, and bake for a further 5 minutes. 烤箱預熱至200 C/ 400 F。放入鳳梨酥圈模裡，用掌心略為按壓表面即可入烤箱烘烤。烤約8分鐘，降溫至180 C/ 350 F，翻面續烤5分鐘取出，稍涼時即可脫模。
  • 備註： 1杯 = 240 c.c. = 240 ml, 1大匙 = 1 tablespoon = 15 c.c. = 15 ml, 1小匙 = 1 teaspoon = 5 c.c. = 5 ml

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Carrot Cake

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Carrot Cake

Source: Good Food magazine, May 2002
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Servings: 15 slices

Ingredients

For the cake mix

  • 175 g light muscovado sugar
  • 175 ml sunflower oil
  • 175 g self raising flour
  • 140 g grated carrot
  • 100 g raisins
  • 3 large eggs, lightly beaten
  • 1 tsp bicarbonate of soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1 grated zest of orange

For the frosting

  • 175 g icing sugar
  • 1½-2 tbsp orange juice

Instructions

  • Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
  • Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
  • Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
  • Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
  • Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
  • Beat 175g icing sugar and 1½ - 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.
  • Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
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Mooli Cake Simplified Version 蘿蔔糕（簡易版）

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蘿蔔糕（簡易版）

Cuisine: Chinese
Servings: 2 cakes

Ingredients

  • 800 g mooli shredded
  • 10 Dried Mushroom soaked and thinly sliced
  • 1 Chinese Sausage sliced
  • 2 tablespoons Fried Onions
  • 2 tablespoon Soy Sauce
  • 1 pinch Salt
  • 1 pinch Ground Pepper
  • 400 g Rice Flour
  • 800 g Water
  • 400 g Rice Flour

Instructions

  • Mix together rice flour and water, set aside.
  • Stir fry the Chinese sausage, fried onions and mushroom together first, add soy sauce and mooli, cook until the mooli is semi-transparent.
  • Add salt, pepper and the rice flour mixture into the mooli, turn to low heat and keep stiring until the whole mixture starts to thicken.
  • Put the thicken mixture into suitable containers and steam for 30 - 50 minutes.

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Easy Victoria Sponge

Simplest sponge cake recipe 🙂

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
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My Rustic Pineapple Cakes

Made a few pineapples cakes from scratch today, and they are not difficult to make as I thought. 🙂 Well…. apart from not having the right size moulds to make them look perfect.

I have adjusted the dough and filling quantities on the recipe, hopefully when I come to make them again, they will turn out just right.

 

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Mooli Cakes 蘿蔔糕

Ingredients:

  • one large mooli
  • an equal volume of rice flour
  • a pint of water for the rice flour paste
  • some dried shrimps, soaked
  • some dried mushrooms, soaked, reserve the mushroom water on one side
  • 1.5 cups of dried onion
  • 250g of bacon or Chinese sausages, cut into small chunks
  • Extra water for boiling the mooli

Methods:

  1.  Prepare two same size bowls. Into one bowl shred or grate or chop the mooli into pieces approx 30mm long and 5mm thick.
  2. Fill the other bowl with rice flour to about the same level as the grated mooli in the first bowl.
  3. We used a pint of water to mix the rice flour into a smooth paste
  4. Put the chopped mooli in a large pan and add water until it is level with the mooli, boil this for 10 minutes or until the strands of vegetable break easily when bent.
  5. Fry the bacon in another pan, add in the chopped shrimps, then mushrooms, when it’s all looking well done add the dried onions for a minute of cooking.
  6. Add the contents of the frying pan to the other pan and mix it all together on a medium heat, just for a few minutes until mixed thoroughly. Transfer the complete mixture to a large square dish to be steamed.
  7. After 10 minutes of steaming check the water level, after 20 minutes the Turnip Cake will be finished steaming. Once it’s cool you can cover and refrigerate it.
  8. The next day your Turnip Cake is ready to be fried.