Japanese Roll Cake

It looks complicated to make but it's not, I'm happy with the result, original recipes from Kedai Rahmah and Hesti's kitchen, and the technique to make pattern in the cake from Cake central.

 Bahan-bahan :
Adonan I
4 butir kuning telur
40 gr gula pasir
40 cc minyak goreng
60 cc air
80 gr tepung terigu

Adonan II
150 gr putih telur
　40 gr gula pasir
　15 gr tepung maizena


Adonan untuk membuat motif :
40-50 gr putih telur
10 gr gula pasir
5 gr tepung maizena
　


Pasta Greentea
Paste Lemon
Pewarna kuning telur

Filling :
Fresh Cream dingin, non dairy, kocok hingga agak mengembang, tambahkan 1 sdt pasta greentea, kocok lagi hingga soft peak. Siap digunakan sebagai filling.


Cara Membuat :
1. Buat bahan adonan I , kocok kuning telur dan gula pasir hingga mengembang kental. Sambil terus dikocok speed sedang, tambahkan minyak goreng hingga habis, kocok terus hingga merata, lalu mulai tambahkan air sedikit demi sedikit sambil tetap dikocok speed sedang.
2. Setelah merata, sekarang masukkan ke dalamnya tepung terigu, sambil tetap dikocok speed sedang, kocok hingga merata dan kental. Beri pasta lemon dan sedikit pewarna kuning telur, aduk rata. Sisihkan.
3. Sekarang buat adonan untuk MOTIF dulu. Kocok putih telur dan sebagian gula pasir hingga mengembang , tambahkan sedikit lagi hingga habis sisa gula pasirnya, sambil tetap dikocok speed sedang, kocok hingga mulai soft peak.
   Lalu masukkan tepung maizena ke dalamnya, kocok sebentar hingga tercampur merata kental/soft peak, jangan sampai hardpeak. Matikan mixer.
4. Ambil sebagian adonan I, kira2 4-5sdm , lalu masukkan ke dalam adonan bahan untuk membuat motif tadi, aduk ringan merata. Bagi menjadi dua bagian, beri satu bagian dengan pasta greentea, biarkan bagian lainnya tanpa warna.
5. Siapkan 1 bh loyang ukuran 22X22X5cm atau 1 bh ukuran 24X24cm (bila ingin agak tipis cakenya). Poles bagian bawah dan pinggiran loyang tipis saja dengan sedikit butter/margarin (hanya untuk melengketkan kertas roti saja).
   Lalu tutupi/beri alas kertas roti pd bagian dasar dan pinggiran loyang, tidak usah dipoles mentega/margarin lagi. Lalu mulai buat motif yg kita inginkan pd alas loyang yg sudah ada kertas rotinya tadi itu.
   Buat motif garis miring diagonal dengan adonan tanpa warna dengan jarak sekitar 2cm  pada alas loyang. Buat lagi arah sebaliknya, membentuk seperti jaring  hasil akhirnya.
   Lalu dengan menggunakan adonan motif warna hijau, buatlah motif bulat pd bidang jaring yang kosong diantaranya.
   Setelah rapi dan selesai semua motif, masukkan ke dalam freezer hingga adonan motif ini membeku/keras.
6. Sambil menunggu adonan motif membeku/keras, buatlah bahan adonan cake.
   Buat adonan II ; Kocok putih telur + sebagian gula pasir hingga mengembang, tambahkan sisa gula pasir, kocok lagi hingga soft peak. Lalu tambahkan tepung maizena ke dalamnya.
   Kocok hingga merata dan kental/soft peak.
7. Lalu gabungkan kedua adonan I & II. Ambil sebagian adonan putih telur (adonan II), masukkan ke dlm adonan I, aduk ringan merata. Baru setelahnya tambahkan sisa semua adonan II, aduk ringan merata.
8. Ambil loyang yg telah diberi motif tadi dari freezer,bila sudah beku/keras, segera tuangkan adonan cake di atasnya. Ratakan, hentakkan pelan bbrp kali loyang adonan untuk meratakan adonan hingga ke dasarnya.
9. Panggang dengan suhu sekitar 165-175 derajat celcius kurang lebih 15-20 menit/hingga matang kecoklatan permukaannya.
10. Setelah matang, keluarkan cake dari loyang, lepas kertas roti hati=hati, biarkan hingga dingin/uap panas hilang.
11. Saat cake sudah dingin. Poles bagian permukaan atas cake (bagian yg kecoklatan) dengan bahan filling agak tebal , lalu gulung rapi , bungkus rapat dgn kertas roti penggulungnya. Simpan sejenak di freezer hingga set/keras.
    Setelahnya barulah dapat dipotong2 dengan rapi dan cantik, siap dipacking/disajikan.

Green Tomato Raspberry Jam

I made this jam a couple months ago, the weather was getting colder but my Tomatoes from my garden still green, this is a nice recipes , the jam doesn't taste like tomatoes at all , taste like real Raspberry jam. I am happy with the result. The recipes from Allrecipes.com.

Green Tomato Raspberry Jam

Rated:	Prep Time: 10 Minutes	Ready In: 40 Minutes
Submitted By: JEANIE BEAN	Cook Time: 30 Minutes	Servings: 112

"Simple jam recipe made with green tomatoes and raspberry gelatin."

Ingredients:

4 cups shredded green tomatoes 4 cups white sugar

1 (6 ounce) package raspberry flavored Jell-O® mix

Directions:

1.	Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
2.	Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

Donut Muffins

Finally found recipes for Donut from Allrecipes.com that you don't have to fried and still taste like donut. 

Donut Muffins

Rated:	Prep Time: 15 Minutes	Ready In: 40 Minutes
Submitted By: Dianne	Cook Time: 15 Minutes	Servings: 24

"Little nutmeg-scented mini muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up. You can substitute butter for margarine."

Ingredients:

1/2 cup white sugar 1/4 cup margarine, melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder

1 cup all-purpose flour   1/4 cup margarine, melted 1/2 cup white sugar 1 teaspoon ground cinnamon

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2.	Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3.	Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4.	While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Footnotes:

Cook's Note

Use either butter or margarine.

The BEST Red Velvet Cake Recipe

I've been trying to make Red velvet cakes with many different recipes, I think I will stop searching, I found the best ever Red Velvet Cake recipes, so fluffy, moist and soft.
I found the recipes from  Divas can cook website , the secret ingredient is plain hot coffee.

I am so glad some people are very kind to share their recipes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12

Ingredients

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with crisco and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pan are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.


~TIPS~
Be sure to not over bake! Check the cake at 30 minutes as some ovens run really hot.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

Fruit Platz

We  went to St Jacobs in the Summer ,  stop by at  a Bakery, and order some Rhubarb fruit Platz, this bakery belong to a Mennonite owner, the cake tasted really good.
I found this recipe similar to it from Mennonite girl . I added Rhubarb pie filling, yummy.

Ingredients:

pastry:

• 2 cups flour
• 4 Tbsp sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp shortening
• 1 cup cream
• 1 egg

crumbs:

• 3/4 cups sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 2 Tbsp butter
• 2 - 3 Tbsp cream

Method:

1. Mix together dry ingredients for pastry.
2. With pastry blender, blend in shortening, then stir in combined egg and cream. Stir well until it holds together.
3. Pat and stretch into 9X13 or 9X9 inch greased pan. Light colored pan - preferred.
4. Cover with desired fruit. Sliced apricots, peaches, apples, blueberries, cherry pie filling or chopped rhubarb - are some good options.
5. Combine dry ingredients for crumb mixture. Blend in butter and cream, using pastry blender or fingers until desired crumb consistency. Cover fruit.
6. Bake in the top third of oven at 350 F until golden, for 40 - 45 minutes.

Moist Chocolate Cake ( steam ) by Zubaidah Bt Chepa

This cake is really moist, but I made some mistake I didn't cover the pan when I put in the steamer, next time I have to cover the pan with foil and tied it with a thread, so wont wet at the bottom, but any way the cake still taste nice , even a bit wet at the bottom.

This recipe , I found it by googling the net, the recipes by  Zubaidah Bt Chepa, a malaysian Chef..


[A]
100g cocoa powder
200g sugar (reduced from 250g)
1 tin evaporated milk (I uses carnation brand)
200g oil
250g condensed milk

[B]
4 eggs (lightly beaten)
150g flour
1 tsp baking powder
1 tsp baking soda

Method
Combine [A] in saucepan and heat until smooth
Remove [A] from heat, stir in eggs
Fold in [B] and whisk lightly until combined (DO NOT OVER MIXED)
Steam at high heat for 50 min

Matcha Chiffon Cupcakes

This Cupcakes so nice and soft with green tea/ Matcha flavor. I found this nice recipes from Agnes Bakes


Yield: 10 cupcakes

Ingredients:

Group A:
50g cake flour
2 tsp matcha (green tea) powder

Group B:
3 egg yolks
1 whole egg
45g canola oil

Group C:
3 egg whites
45g Castor sugar
a pinch of salt

Baking Steps:
Pre-heat oven at 150 degree C.
Sieve Group A together twice, set aside.
Beat Group B with a hand whisk. Add them into Group A and mix well.
Whisk the egg whites with a electric hand mixer at medium speed till frothy, add sugar and salt over 3 additions, continue beating at high speed till stiff peak.
Fold the egg white mixture into the egg yolk mixture over 3 additions and mix to combine well with a spatula.
Spoon the mixture into individual paper cups till 3/4 full.
Bake for 18 minutes till done.

The Ultimate Vanilla Cupcake

This cupcakes really light and fluffy, the recipes from Cup Cake Project. Next time I will add real Vanilla beans, at the moment I used Vanilla flavor.

Yield: 16 cupcakes

• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Blended Orange Cake

This cake's looks like a moist pound cake without butter, original recipe from my recipe.com 

Ingredients (14 seeds big cupcake)

1 oranges (Sunkist)

1 cup cooking oil

2 cups sugar (1 1/4 cups already enough)

3 eggs (grade c)

2 cups flour (sifted)

1 tablespoon baking powder (sifted)

a little orange flavor

Directions:

Cut the lemon, remove the center vein and seeds). Cut small.

Enter an orange that has been cut into a blender together oil, sugar, eggs and orange. Blend until smooth.

Pour the mixture into a bowl and add the flour little by little until blended.

Prepare a paper cup and fill it right 3/4 full. Preheat oven first. Bake at 190oC temperature about 20 minutes.

* I made with a loaf pan, bake at 170 for 45 minutes or one hour

Moist Chocolate Cake

This cake is really moist , original recipe from Kak Izan ( my recipe.com)

Ingredients:
(5"x8" loaf pan)

Chocolate Paste:
1/2 cup cocoa powder
1/2 tsp instant coffee (optional)
1/4 cup castor sugar (reduce 1-2 tbsp if you prefer it less sweet)
1/2 cup hot water
1/4 cup evaporated/fresh milk (I use low fat milk)
pinch of salt

125g butter, softened
1 cup castor sugar
1 tsp vanilla essense
2 large eggs

1 cup cake flour
1 tsp baking powder


Method:

Grease and line bottom of cake pan with baking paper and preheat the oven to 180c.
Combined all ingredients for chocolate paste except MILK in a mixing bowl. Hand whisk mixture till sugar are fully dissolved.
Add in milk, stir to mix well. Set aside.
Sift cake flour and baking powder together for later use.
In another bowl, cream butter and sugar till it is light and fluffy. Add vanilla essense and continue with eggs one at a time. Beat till well combined.
Gently fold in flour mixture, alternate with the chocolate paste. *Start with flour and end with flour.
Pour batter into cake pan and bake for 45-50 minutes or till it is cooked.
Leave it to cool before unmould the cake.

Mocha Mousse Torte

Very easy to make Mocha Mousse Torte found the recipes from Mennonite Girls can Cook. Yumm, it's nice to eat this on Summer time. 


I can't find chocolate wafers, I  used Graham crackers crumbs instead of chocolate wafers, next time I will used chocolate wafers.

• 1 cup boiling water
• 1 tablespoon instant coffee
• 1-400 gm / 11 oz bag of mini marshmallows
• 2 cups of whipping cream whipped
• 1 package chocolate wafer cookies
• 1/3 cup of melted butter or margarine

1. Take the serving cake plate you wish to use and place the ring of a 9" or 10" springform pan on the cake plate.
2. Place 12-14 wafer cookies around the springform ring.
3. Crush remaining wafers into crumbs and mix with 1/3 cup of melted butter or margarine.
4. Make a crust on the cake plate.
5. In a large microwave safe bowl put in the boiling water, instant coffee and marshmallows.
6. Melt the marshmallows in the microwave stirring every 45 seconds.  Watch the microwave carefully. It makes a huge mess if this gooey mixture boils over.....trust me, you don't want that to happen :)
7. Cool this mixture in the refrigerator for 1 hour stirring at least three times as it cools so the marshmallows and coffee don't separate.
8. Whip the whipping cream until stiff.  Fold into the marshmallow mixture.
9. Pour into crust.  This is best served after it has been refrigerated for at least 8 hours or over night.

Healthy Double Chocolate Banana Muffins—Secret Recipe Club

I really love this Muffins, it stays moist on 2 nd day too. I made some changes to the recipes.
Original recipes I got it from Baking and boys Blog ( she adapted from Veronica’s Cornucopia )

Healthy Double Chocolate Banana Muffins, by Katrina, Baking and Boys!, adapted from Veronica’s Cornucopia 

1  1/2 cups whole wheat pastry flour (180 grams) (  I used  half of the ingredients spelt  flour  and the rest cake flour)

1/2 cup Dutch-process cocoa powder (41 grams)

1 tablespoon ground flax

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed overripe bananas (about 3 medium)

1/2 cup agave nectar ( I used Maple syrup)

1/2 cup low fat buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup mini chocolate chips (and more for sprinkling on tops)

Preheat oven to 350 degrees.  Spray muffins tins (or muffin top baking sheet) with cooking spray.  (Since there isn’t a lot of fat in these muffins, I decided not to use paper liners, as I find they usually stick.  Veronica did line hers with paper liners and didn’t mention they stuck.)

Combine the flour, cocoa powder, flax, baking soda and salt in a large bowl and whisk together to sift.  In a medium sized bowl, whisk together the banana, agave, buttermilk, oil and vanilla.  Stir the wet ingredients into the dry just until moistened.  Fold in the chocolate chips.  Divide evenly between muffin tin cups.  Bake the mini muffins and/or muffin tops for about 12 minutes.  Regular sized muffins take about 20 minutes.  Remove from muffin tins when cool enough to handle.  Let cool completely on wire rack.

Korean-Style Pumpkin Porridge Recipe

I still have a can of pumpkin, I bought it because on sale, but I don't know what to make with it.   So as usual after googling found a nice recipe with video instruction, this dishes really good. Check out this website for the recipe and video instruction.

 Ingredients

 2-3 lb Pumpkin (3 Cups Water), I used a can of Pumpkin with 3 cups of water
 3 Tbsp Sweet Rice Flour (¼ Cup Water)  ½ tsp Salt

 Rice Ball Ingredients

 ⅔ Cup Sweet Rice Flour
4 -5 Tbsp Water Bean

 Ingredients

 1 Can Black Beans (15 oz)
 ½ Cup Water

 ⅓ Cup Brown Sugar

1. Add pumpkin( sweeten) from the can to the Pan, cook with 3 cups of water

 2.Combine ¼ cup of water and 3 Tbsp of sweet rice flour. This will help thicken the pumpkin mixture.

 3. Pour the sweet rice flour mixture into the pan. Immediately after that, quickly stir it or the

 4. Meanwhile, prepare the bean topping. Drain the liquid from a can of black beans. You can use any kinds of beans, but red or black beans are the best.

 5. Add ½ cup of water and ⅓ cup of brown sugar in a pan. Stir it until the sugar dissolves on medium-high.

6. Add the beans and cook for 7 minutes on high.

7. Occasionally stir them so they will not stick to the bottom or burn. After 7 minutes, most of the liquid will gone.

8 . To make the sticky rice balls, combine ⅔ cup of sweet rice flour and 4-5 Tbsp of warm water. Knead the dough for several minutes.

 9. Make small balls with the dough.

10. Once it starts to boil, add the rice balls and cook for 5 more minutes on high. Keep stirring it so that the rice balls will not stick to the bottom.

11. If the rice balls are soft and chewy, they are done.

 12. To serve, place a spoonful of black beans on the bottom of a serving bowl. 12. Pour some of the porridge on top of the black beans.

White chocolate rocky road (based on Nigella Lawson's How to be a domestic goddess)

 

This is really addictive , I saw this recipe at Wok and Spoon Blog, it looks so yummy.  I added some dried Cranberries.

300g white chocolate
70-80g walnuts (chopped)
70g mini-marshmallows 

 Dried Cranberiies

1. Gently melt the white chocolate over boiling water . ( I used my Microwave) 

2. When the chocolate is melted, mix in the chopped walnuts and mini-marshmallows.

3. Place spoonfuls of the mixture on a baking tray lined with greaseproof baking paper.

4. Wait for little bites to harden.