I wasn't thinking

Despite baking a cake last night, I don't know why I didn't prepare something for my kids to share with their classmates. I wasn't thinking at all. I didn't even realize this until my kids were in school and it was too late. haiz.... now I am feeling bad. To make up for it, I made something that the kids love most, Salami Pizza. I needed to cheer my kids up because especially the little one, she was tearing when she saw her daddy depart in the airport. I guess daddy has been staying in town for too long and she is once again not getting use to the routine. As I was preparing the dough, I realised that we ran out of pizza sauce. While I was preparing the sauce, something scary happened. I was feeling a little "floaty". Initially I thought that I am suffering from some hypotension as my health was in tip top condition of late. I asked my helper whether I am feeling things or what. She pointed to the swinging basket of onions and garlic swinging. Immediately I ran out to inform my neighbours. Then the panic attacked. I don't know what to do!!!! Do I need to remove all the important documents (damn I forgotten about the combination lock) or do I just bring the kids downstairs? I have never been really good with gravity and it makes me paranoid. Luckily my neighbours are a bunch of cool dude. They were very assuring and their hubbies were in. Thus, I was able to calm down rather quickly. Though it was that few seconds, I guess I have to mentally prepared if that day really comes and what we really need to do. After calming the nerve, we went back into our pizza making. I tried out a new recipe for the crust dough from Reinhart. It was simply delicious. Definitely going to use this crust in the future. Unfortunately our night didn't end up well. I had a shouting match with son over his attitude towards his PSLE. I had to resort to calling in the tutor tomorrow to make him see that what he thinks and believed in is totally wrong. You see, kids don't think mommy is always right. They rather hear it from others. Well if I have to spent that money to change his attitude, I will do it. So there goes our Children's Day outing. :(

Determined

Today's weather was great. The clear blue sky was a welcome sight as we experienced hazy weather for weeks. I don't know whether it is the haze or the weather, it triggers a nagging cough that I can't shake it off which explains why I have not been sleeping great lately. Initially I wanted to bake cookies and a cake in the afternoon, but I chose a nap over baking as I was feeling “wasted” from the medication. By the time I wake up, it was already early evening. There goes my baking. I was determined to bake because hubby is leaving town. I always like to feed him with some home baked stuff before he leaves. :) Anyway, I wanted to bake this particular Chocolate Cake that A shared with me. It has a very unique method of preparing it and that sparks my curiosity. My cake always turned out ugly. I wish I can produce cakes like those appeared in William – Sonoma’s Cake book. They looked so clean, flat and beautiful even without “dolling” it with frosting. This time round, mine is no difference. It started off well and towards the end of the last 15 mins, eruption appeared. Damn, there goes my flat top cake. Haiz….. Setting aside the look, I couldn’t wait to taste the cake. I wanted to see whether it is THE chocolate cake for me. I was sadly disappointed because it has this strong soda taste in it. My hubby said it was bland but after sampling a whole piece, I find that sweetness is just right. I read that sometime a cake taste better over night. Thus, I was hoping that this is one of those. So let’s see whether it will taste better tomorrow. Verdict: yes yes yes, this cake in fact is one of those. It kind of “mature” over night and the soda after taste is gone. In fact, it is soft and has a fine crumb to it. The sweetness is just right. Now I just have to find out why mine is erupted in the centre and find ways to overcome it. Anyone knows why?

My very first

AW, who is a Jazz singer asked me whether I can bake a cake for her friend's birthday. I was hesitant because I have never sold a fondant cake. Those past fondant cakes that I prepared are for my kids and personal consumption. I don't know why I accepted it but I did. Thus as the days grew nearer, I got cold feet. I started to worry. What if it turned out to be as ugly as my kids' cakes. Professional fondant cake is so smooth and beautiful. What if I can't achieve that smoothness and the cake turned out full of "bumps"? Thousands of uncertaintly question marks flows in my brain. A promise is a promise thus that actually pushes me on and overcome my nervousness. Actually this is one of the reason that I turned down numerous enquiries to bake whole fondant cake or even to teach. Except for this case, because AW is a long time friend, I accepted it. I am not as gungho to take in orders or students knowing my "own" standard is below marginal. Then again, if I don't try I will never know if I can do it. The rolling pin that I ordered didn't come on time. Restorted to borrowing it from my dear friend, C. This idea is greatly inspired by my research on the internet. The double bass was handcrafted. I nearly freaked out when I broke the "bow" when I tried to pack it in the box. Luckily AW was able to wait for me to repair it. Though it is not up to standard, I feel a sense of satisfaction that I completed it. Hopefully the birthday gal, Melissa will like it.

In between

This week is really going to be short and crazy week. I have been spending alot of time on my "hobby".

Actually I am getting a little cold feet by accept AW's request for a fondant cake for her friend's birthday. I am not very confident that I can pull through.

Badly needed too break the routine and lighten up my tension. I went to make some Fried Sweet Potato Balls, 蕃薯旦.

I don't know why but maybe because my eldest aunt passed on two days ago makes me feel nostalgic. Somehow it stirred my emotion and I am missing my granny badly.

This snack was like a "must have" when I stay over at her place during the school holiday. It is like a reward for us when we are good. I remembered that this is usually peddled by a young boy who goes floor by floor calling out 蕃薯旦, and my granny will give us the money to buy a bag of it.

How are you granny? I misses you.

I have done some modification from Lily's Wai Sek Hong to suit our taste bud.



What you need:

500g mashed sweet potatoes (steamed)
190g glutinou rice flour
10g potato starch flour
6 tbsp castor sugar
1.5 tbsp custard powder
10 tbsp water or less Sesame seed (optional)

Method

Combined all the dry ingredients and add in water slowly. Tablespoon by tablespoon till you are able to form a dough.

Knead it well and using a spoon.

Scoop some dough to be rolled into a ball.

Dip into a ball of water and then coat it with sesame seed.

Deep fried till golden brown.

Time zoomed by

This week, it was so hectic and fast that the week just zoomed past so quickly that now I am panting for air. Dance rehearsals, wedding rehearsals, church wedding, wedding dinner, son's PSLE and some dancing. In between all these, I still squeezed in some time for a hair cut and a pedi and manicure. Not bad right? Thankfully, there is a long weekend, the extra one day is what I really needed to take a breather before going onto another mad week. I am glad all went well and I had a fabulous time after. Dressing up makes me feel good. hehehe... Today, our wonderful neighbour surprised us with a plate of goodies. I love such goodies as somehow it tasted different from the Chinese version. I love especially the "fruit" cake. It has this nice soft texture and it reminded me of a cake that I ate while in Sabah. It has this caramel taste it in that I like. I must remember to ask her whether she can share this wonderful recipe. Finally, I got hold of her but she wasn't able to share this recipe as she is selling it. Haiz.

My little performer

My little princess used to be so shy with crowds. She won't utter a single word for hours if she is not comfortable with her surroundings. I remembered people asking me whether she is mute. LOLz. She will always hide behind me when strangers approached her. Years gone by and my little princess become more and more confident. In many ways, she is just like me, verbal, expressive and independent now. One thing for sure, I am never that brave to go on stage to perform. Perhaps it is through her years of kinder training. Judging by her laughter and smile while on stage, I know she is enjoying herself tremendously. No sign of stage nervousness or cold feet. It is such a joy to see her so happy up there. Somehow I am pleased to know that this school also provides such opportunity. Instead of a performance it is a dance this time round and she done so well during the full dress rehearsal that she got moved to the front row. You bet I am pleased. Anyway, today will be a long day for the kids. Thus I am preparing some snack for them just in case they are hungry. I am not really looking forward to working with this group of parent volunteers. Sad to say, they are not really as sociable as those mothers that I haven known in my son's school. In fact, they seems aloof or even stuck up. Whatever it is, most importantly, I am there for my daughter. Let’s hope time will change their attitude. Now, I hope the kids like my Cupcake Galore that I prepared. Hehehehe.

Misinterpretation

How often when you read a recipe book and captivated by the beautiful picture? Then you proceed to try out the recipe and it turned out to be a total disappointment?

In the past, I will just follow blindly on the recipe and pray that it will be a nice and good bake. Very often, it is not what it described.

Through the years, I am slowly starting to try to understand the ratio between fats, liquid and dry ingredients.

After all, baking is about science.

I am a slow learner in this aspect. Sometime I can spot whether this recipe works or don't. Sometime I am completely clueless.

Nevertheless, over the years, I have improved a little on this knowledge.

I chanced upon this recipe during one of my regular library trip. The method is really unusual.

I was more attracted by the name of the cake and its method. It promises and light and soft chocolate cake which is what I am looking for.

In the end, it didn't yield a cake that I was expecting. I took longer than the estimated time to bake it. It has a crumbly texture and definitely doesn't look light.

The method is also vague as to how long I should beat the batter. All it state was to beat well. So how well is well?

I took the chance and beat longer to achieve a "thicker" batter. Perhaps I might have gone wrong it this aspect.

If you are looking for an intense tasting chocolate cake, this one is for you. I suggest you use a good quality cocoa powder for this one as it seems cocoa powder is the main star for this recipe.

Anyway, I am going to post this. Should anyone keen to try, do feedback your experience.

After all, this blog is about sharing and learning from each other. Have fun.



Recipe adapted from Chocolate Cakes by John Slattery

What you need:

225g margarine (but I used butter) + extra for greasing
370g self raising flour + extra for the tins
450g castor sugar (I reduced this to 250g)
30g salt (I find this a little too much, so i used a pinch)
140g cocoa powder
4 medium eggs
285ml evaporated milk
285ml warm water

Method

Preheat oven to 180 degree celcius. Greased and lined tins.

Sift together the dry ingredients and rub in the margarine until mixture resembles fine breadcrumbs.

Beat the eggs thoroughly and stir them together with the evaporated milk and warm water.

Combine the egg mixture and dthe dry mixture and beat well. (initially it was very watery, after beating for about 2 min or less, the batter thicken up).

Pour the mixture into the cake tins and bake for about 35 mins or until firm.

Leave in the tins for a few mins before turning it out to cool.

Note: I generally reduced sugar from most cake recipe and it doesn't really alter the texture of the cake.

In this case, I am not sure whether it does. I used 62 - 65g egg.

Moonies

Mid Autumn Festival is coming pretty close. In fact, plenty of hotels started promoting this "golden nugget" much earlier than before. I was told that the food industry suffered a 30% down in sales. Our government is getting concern and gently kept reminding the nation that we have to be prudent. Strangely, I am seeing otherwise behaviour or rather the nation has total faith in the government. Condo launches are seeing extremely good sales, property prices are going up, plenty of cafes and restaurants opening up. Pubs and disco spotted with long queues. Now what crisis? It seems that we are unfazed by it. Economics sense, we are doing good for the economy. My concern is what happened if majority are living beyond their means and when the bubble burst (if it burst). What will happen to Singapore? Though we have a rich government and they are doing a damn good job in stabilizing the banking industry, I guess they can't be babysitting us all the way. Perhaps the last influx of en-bloc sales in property has made many Singaporean a millionaire. Well, enough of my rambling..... My sister came by last weekend and she bought some snow skin moon cakes from the bakery nearby. Seeing my son's love for this ... I decided to make some earlier than planned. I am not using the usual recipe that I have gotten last few years. I am going to use one that I found in my haystack. I wasn’t really satisfied with the texture and RO generously shared hers with me. Unfortunately I am not able to share that here. The end results, both are good. The chocolate one has a more chewy texture than the green. The new chocolate recipe is definitely better than the last one I tried years back. It is less oily and taste better too. As for the green ones, it take an extra step as you need to steam the flour. Both are soft even when chilled. I also master the art of wrapping now. My dough now is thin and even and you are actually eating more fillings than dough. hehehe... Overall, I am happy with the results. Perhaps next year I will attempt the baked mooncake as I have many new moulds that my hubby bought years ago still in their packaging waiting patiently for me to use. ************* My daughter seems to be bonding well with our little guest. I am actually concern about the departure in 3 days time. Won't you? Good Byes are always so difficult.

Healing

Though I don't get the kick drinking green tea but I do love green tea ice cream. Been missing it lately and because my health isn't on top form, I thought having a dose of green tea might be good for me. LOLz. Well, I didn't exactly went to make myself a cup of green tea but rather I baked a Green Tea cheesecake. Yes, I haven't baked a cheesecake for the longest time. A year or even more or maybe even two? Since I have not tasted green tea cheesecake before, thus this particular recipe interest me. Actually someone forwarded this recipe to me ages ago but I can't recall who. Yes, during that time, I only busy collecting recipes and not bother about filing them or jotting down the source. Pardon me. Kept telling myself that one fine day, I will get everything organised just like a library. Well, let's keep waiting for that "one fine day" to come. This recipe is pretty similar to the Japanese Cheesecake that I tried years ago and had been modify to include matcha. It is also a good time to bake now because next week, I will be once again super busy. I am involved in my daughter's dance rehearsals, church wedding rehearsals, cupcake commitments, two wedding events and the start of PSLE! yucks .... PSLE!!!! Definitely looking forward to getting over it. I don't know why the hue of my GREEN cheesecake turned out in such horrible colour!

Count down

Every child will have to go through this first hurdle in life. We have been explaining to son about this for nearly a year. Praying each day that he will at least he register a tiny bit of this advice in his little head as the day passed. At this point in time, I seriously don't know how much he comprehend about the importance of this exam. Though it is not the end of the road but it is indeed an importance milestone for him. As parents, we really hope he will do well and get into a good school that can provide a good environment to grow and developed into a young adult. In my heart, I wish he will "blossom" in time. In reality, I don't really know as he is so cool and laid back. Friends have shared their experience with their own 12 years old. Some are like my son, cool and unfazed by the Prelim but some are so worried that they will be down with tummy ache, fever etc. Now, which one would I rather have? On one hand, you wish that he will be a little stress and concern but on another hand, feeling so tense to the point of fever is too much. Anyway, we have just 32 days to the finishing line. All I can do at this point is to pray and pray hard that he will stay focus and dash for the finishing line with glory or at least he had tried his best. Haiz.... parenthood is tough. No wonder my first cousin is telling my aunt that he don't think he wants kids as he witness what his friends and colleagues going through the hardship of bringing up kids. Sad isn't it? Despite my lousy morning, I was feeling good after because I had a nice met up a fellow forum member who came to visit me. A complete stranger that we "met" only in cyber space. I really enjoyed meeting her and her family. Initially wanted to bake a cake and share with her but was too caught up with son's progress that I didn't have the time or the mood to do it. The afternoon was followed by a surprise call from another blog reader, BH. Sometime back, we exchange phone numbers. We planned to meet up but never get to do it. She is like a parent support for me. Having three kids on her own and went through the stage I was in. She fully comprehended my intention as a mother. Her advice and comforting voice was enough to calm my raw nerve. After her call, I was feeling much better that I can actually went ahead to bake a cake. Didn't they said that if you are feeling down, don't step into the kitchen! hahahah... somehow there is some truth to it isn't it by the look of my Horlick Chiffon Cake (shared by AK). Put aside it ugly looks, this cake tasted not bad. Perhaps I am a fan of Horlick. Like chiffon, it is soft and fluffy but I definitely need to learn the art of making chiffon cake.

Babysitting

My good friend CL and her kids left for Perth yesterday. Prior to that, she asked me whether it is okay to babysit one of her three dogs. Harry was the most favourite of the three as he is such a good boy. Being a big dog, I couldn't keep him in my tiny apartment. The second favourite is Tommy. He is mild and my princess adores him. He is also good with kids as he is not aggressive. Being such an animal lover kid, it is good experience for my princess. Yes, despite her numerous requests, hubby stood firm that we shouldn't get a pet. Without a pet, we can leave the house or go on holiday without worrying about his welfare. Heard too many horror stories about boarding house. Dogs are unlike cats, they need alot of loving tender care. So far, Tommy is a good guest, he is pretty quiet. The only set back, he is not toilet trained. Luckily for him, it is school holiday so princess gets plenty of opportunity to play with Tommy and we are all around to clean up after him. The kids look forward to each morning bringing Tommy out for a morning walk and even slept in the hall just to keep Tommy company. I have to keep reminding the kids that this pet is here only for a week. Let's hope they won't feel too sad when it is time to say good bye.

Rain Rain go away

Today is 1 September and both kids have no school since it is Teacher's Day.

A school holiday for both teachers and students. Wanted to bring the kids to C's house to play with her kids but I took some antihistamine for my rash last night and this morning, I felt so sleepy and tired.

Decided to go back to bed after my breakfast and surprisingly, I went back to sleep and didn't even hear hubby get ready for work. I only woke up when my princess jabbed me in the ribs with her thunder foot.

Another bad night for her as she was kept awake by bad dreams. She said the prayer didn't work and thus she is in our room. Yes she is always finding excuses to be in our bedroom. Is this the youngest syndrome? I don't recall my little prince waking us up in the middle of the night with bad dreams.

Anyway, we decided to stay home as the weather was getting gloomy. Not long, it started pouring! Since it is lunch time for most working folks, I believe this rain really dampens their lunch because it is so heavy. Just nice to keep two bored kids entertained, we decided to try this month's challenge by Sweet and Simple Bake.

This Jammy Donut Muffin is said to taste best when warm. It is great too as I can used up some home made raspberry jam that I done for an ice cream but never get to do it.

Definitely good for tea on this cold and wet afternoon.



What you need:

275g plain flour
3 tsp baking powder
Pinch salt
100g caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g unsalted butter, melted and cooled)
1 tsp vanilla extract
12 tsp raspberry jam

For The Toping

50g unsalted (sweet) butter
100 granulated sugar
1 tsp ground cinnamon (optional)

Method

Preheat the oven to 190°C. Lined a 12 muffin tin.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.

In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together.

Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)

Spoon half the muffin mixture into the base of each paper case.

Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture.

Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping:

Melt the butter in a saucepan over a low heat.

Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using.

When the muffins are baked, leave in the tin for 5 minutes.

Dip the tops of the muffins in the melted butter and then roll in the sugar.

You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

*******************************

I also prepare Melktert for dessert tonight. This pie is a South African tart. I was captivated by the freshly grate nutmeg. It smells really good. Actually I can't wait for dinner time.



What you need:

227g plain flour
85g icing sugar a pinch of salt
113g unsalted butter, cut into cubes
1 egg beaten
1 - 1.5 tbsp cold water

Fillings

540ml milk
99g castor sugar
2 eggs
57g plain flour
28g corn flour
1 tsp vanilla
14g butter whole nutmeg to grate

Method

Sift flour and sugar into food processor.

Add salt and butter and process til breadcrumbs.

Add in egg and just enough water to combine into a firm dough.

Wrap in clingfilm and chill for one hour. Roll pastry to fin into a 9 inch plie tin.

Prick base and blind bake for 190 degree for 20 mins.

For filling, bring milk to boil.

Beat the sugar and eggs together in a separate bowl.

Sift in the flours, beating until smooth.

Pour about a quarter of the boiling milk to the egg mixture and whisk till smooth.

The pour the mixture back into the milk and continue to whisk till mixture thickens.

Stir in vanilla and butter.

Pour the mixture into the bake crust.

Grate the nutmeg over the top.

Return to the oven for 15 - 20 mins or until set.

Serve warm or cold.