Tuesday, February 21, 2017
Wife Biscuits
I made some wife biscuits or lo por beng in Cantonese for my Dad as its his favourite treat. The recipe I followed was from My Kitchen Snippets and I managed to make 15 biscuits and baked half the batch and froze the rest to be baked another day.
Labels: Baking, Chinese Cooking, Chinese New Year
Hokkaido Cupcake
Fluffy Cream Filled Cakes with Fruit Topping
4 egg yolks
20 g castor sugar (or substitute with sweetner like stevia if going lower sugar)
35 g corn / vegetable oil
45 g full-fat milk
60 g self raising flour
4 egg whites
40 g castor sugar (can substitute with half sweetener - put the sweetner with the yolk mixture instead)
200ml whipping cream
1 tbsp castor sugar (or sweetener to taste)
¼ tsp vanilla extract
Fruit and Icing Sugar or Jam Glaze for garnish
Method
Line a 12 hole muffin cake pan with cake cases.
Preheat oven to 165°C ot about Gas Mark 3.
Separate the eggs into yolks and whites (making sure that the whites are in a large bowl that is greasefree and there is absolutely no yolk mixed in with the whites)
Whisk the egg whites with the sugar until stiff and you can turn the bowl upside down and the whites do not fall out
Then in a second bowl, beat the egg yolks and sugar until pale and foamy, then add the oil and milk and then stir in the flour, making sure is it well mixed but do not over beat. The start folding in the egg whites, a third at a time until you get a light foamy batter.
Spoon the batter into the cake cases and then bake in the oven for about 25 minutes or until the cakes are very well risen, golden brown and should feel very springy.
Take the cakes out of the oven and allow to cool. The cakes will collapse down and sink and look wrinkly - but don't worry, they plump up once they are filled with cream.
Once the cakes are cool, whip the cream until a soft pipeable consistency with the vanilla extract and sugar to taste. Fill a piping bag, fitted with a nozzle with the cream and pump cream into the centre of each of the cup cakes. The cakes should puff up with the cream. Top with a little more cream and arrange fruit on top.
4 egg yolks
20 g castor sugar (or substitute with sweetner like stevia if going lower sugar)
35 g corn / vegetable oil
45 g full-fat milk
60 g self raising flour
4 egg whites
40 g castor sugar (can substitute with half sweetener - put the sweetner with the yolk mixture instead)
200ml whipping cream
1 tbsp castor sugar (or sweetener to taste)
¼ tsp vanilla extract
Fruit and Icing Sugar or Jam Glaze for garnish
Method
Line a 12 hole muffin cake pan with cake cases.
Preheat oven to 165°C ot about Gas Mark 3.
Separate the eggs into yolks and whites (making sure that the whites are in a large bowl that is greasefree and there is absolutely no yolk mixed in with the whites)
Whisk the egg whites with the sugar until stiff and you can turn the bowl upside down and the whites do not fall out
Then in a second bowl, beat the egg yolks and sugar until pale and foamy, then add the oil and milk and then stir in the flour, making sure is it well mixed but do not over beat. The start folding in the egg whites, a third at a time until you get a light foamy batter.
Spoon the batter into the cake cases and then bake in the oven for about 25 minutes or until the cakes are very well risen, golden brown and should feel very springy.
Take the cakes out of the oven and allow to cool. The cakes will collapse down and sink and look wrinkly - but don't worry, they plump up once they are filled with cream.
Once the cakes are cool, whip the cream until a soft pipeable consistency with the vanilla extract and sugar to taste. Fill a piping bag, fitted with a nozzle with the cream and pump cream into the centre of each of the cup cakes. The cakes should puff up with the cream. Top with a little more cream and arrange fruit on top.
Labels: cake, cupcake, eggs, Recipe
