Category: Recipes to share

Brownies with crackling top

Brownies with crackling top

I have been wanting to bake this for a few days but haven been able to find time. Today my 5 month old woke up at 5am for milk, and i have not left much time to sleep as i need to wake up for work at 6am, so i took the time to do a quick bake.

I love my brownies moist and chewy, with a crusty crackling top. However, this recipe does not yields the chewy texture inside but it is moist and the top cracks.

I had these brownies slightly overbaked a little, thus the inner is a little dry. I should have bake it about 5 mins lesser so to attain the moist texture inside the brownies. So do take note and adjust the time and temperature accordingly to your tray and oven. For me, i used a 8 inch square pan, with fan so i probably should bake 5 mins lesser or bake with non-fan instead.

To this, i also added 1 teaspoon of coffee powder to achieve the bitterness in the brownies. Chocolate and coffee always goes well together in bakes if you do not want an overly sweet bake. However, you can omit the coffee powder if you prefer to a sweet cake.

INGREDIENTS:

  • 140g Butter
  • 160g sugar (half brown and half white)
  • 60g cocoa powder
  • A pinch of salt
  • 1 tsp vanilla extract
  • 2 cold eggs
  • 70g cake flour sifted
  • 1 tsp baking powder ( you can omit if you don’t have)
  • 1 tsp of coffee powder (optional)
  • 1 tbsp orange liquor (optional)
  • 50g nuts (optional)

Items used:

  • Mixing bowl
  • Whisk/Mixer
  • Pot
  • 8 inch tray
  • Baking paper
  • Spatula

METHOD:

  1. Preheat oven at 180ยฐC
  2. Add butter, sugar, salt, cocoa and coffee powder in a bowl. Melt the butter and mixture under a boiling pot of water.

2. Let the mixture cool down to warm, then add vanilla paste (orange liquor if you are using) and eggs one by one. You can use hand whisk for this but i am using an electric mixer for easier and faster mixing.

3. Add flour + baking powder, mix well before finally adding the chopped walnuts.

4. Line the baking tin with baking paper. Pour the mixture in the baking tin and baked for 20-25mins.

  • For this batch it is a little dry because i baked with fan. I should be baking about 15 mins non fan, and 5 mins with fan. The purpose of fan is to achieve a cracked top. You can adjust the temperature and timing according to the texture you want.

5. Take out to cool on a wire rack.

6. Cut to size and enjoy with a good scoop of ice-cream!

Soft Chewy Mochi

Soft Chewy Mochi

I did mochi today because I had super intense cravings on a good soft chewy mochi skin, it was awesome!


I always liked Japanese mochi ice cream but never liked the mochi that are sold in supermarkets. The nice ones from Japan are really expensive here, so I decided to make my own. You’ll be surprise how cheap these ingredients will be.


Recipe for Soft Chewy Mochi

(Yields about 15 mochi)


(THE CHEWY SKIN)

100 g of glutinous rice flour
35 g sugar
200 ml coconut milk

*Some cooked glutinous rice flour for dusting




1. Whisk all the ingredients till smooth.
2. Pour into a well greased bowl.
3. Steam at middle high heat for about 25 mins.
(I steam mine in a rice cooker)
4. Once ready, take out and loosen up the dough a little using a spoon.
5. Dust a good amount of cooked glutinous rice flour on your work table and start to stretch and knead to a flat rectangle. Careful the dough will be hot. If too hot too handle, let cool a little.
6. Cut the dough into desired sizes and wrap your fillings into the dough.
7. Final coat of cooked glutinous rice flour before placing them into cupcake liners.


* Cooked glutinous rice flour
How to: Fry the flour under really low heat until it becomes light and fluffy. If your flour turned brown, it’s over cooked.



The Mochi filling

You can fill the filling of mochi with almost anything! Some examples are:

Ice cream (make sure your dough is cooled by the time you wrap these ๐Ÿ˜)

Fruits like mango, strawberries and kiwi (Either you wrap them up as a whole fruit or blend the fruits with whipped cream and freeze them in ice cubes)

Sweet fillings like red bean paste, yam paste, crushed peanuts with sugar, sesame paste (You can use store bought)

Since I have some crushed peanuts and peanut better left, so I made some. I did not do any weighing for these so I won’t be providing the actual weights of ingredients.

Peanut fillings

– Store bought crushed peanuts
(They usually comes sweetened with sugar, but you can add a little more sugar if you like it sweeter, afterall what’s a dessert when it’s “less sweet” right?)
– Some peanut butter (you omit this)
– Some water

Add all these into a bowl to get a somehow wet yet not clumpy texture. Look at my 1st picture, the peanut mixture is darker in colour but they do not clump into a ball.



These can be eaten straight away, or store them in an air tight container before placing them into the fridge for a cold dessert.

The freshly made ones have a more soft texture while the cold ones will have a more chewy texture but they both will taste just as good.



Do link me up if you successfully tried this recipe! Can’t wait to see your pretty mochi soon!

LOVE,
Judy Bakez

Easy Chocolate Sponge Cake

Chocolate has always been everyone’s favorite (almost everyone), thanks to its unique, rich, and sweet taste.

While some may feel guilty on eating chocolate because of its bad reputation for causing weight gain, a number of health issues may also be associated with this delicious treat,ย however, there are also a number of health benefits on this sinful treat!

Chocolate is believed to contain high levels of antioxidants and some studies have suggested chocolate could lower cholesterol levels and prevent memory decline, if there isn’t high fat and sugar content in this one treat.

Putting cocoa powder and controlling the amount of sugar you can put in one dessert enables you to enjoy this without much guilt, at least to me.

I have always love sponges of any kind, soft and fluffy ones always makes excited. There’s 2 ways to make a sponge cake:- Egg separation method and the whole egg method.
I didn’t understand why my whole egg method always fail on me not giving me the best of the cake. Hence, i have grown to using the more tedious egg separate method for all cakes. They always turn out super light and fluffy.

Once you get the hang of making good sponges, you’re almost good to do all kinds of basic cakes!

Recipe for Chocolate Sponge Cake

Ingredients

  • 3 Egg whites (large)
  • 100 grams sugar (i divided into 2 portions of about 80g and 20g)
  • 3 Egg yolks (i used 60g eggs)
  • 80 grams Cake flour
  • 50 ml Milk (full cream)
  • 30 grams Butter (or coconut oil)
  • 20 grams Cocoa powder
  • 1/4 tsp cream of tartar (optional)
  • 1/2 tsp baking powder (optional)

Cream of tartar helps to stabilize your egg whites during whipping and baking powder helps to achieve the fluffy texture of the cake although both are not necessary.

I’m using only a electric hand whisk to do this cake, as little bowls and as little washing as possible.

Steps

1. Preheat oven at 170C.

2. Melt butter in warm milk

3. Combine and sift dry ingredients in a bowl

4. Whisk egg whites, gradually adding sugar (80g) in 3 batches to soft peak.

5. Whisk egg yolks with sugar (20g) in another bowl, till slightly pale in colour.

6. Add milk mixture and dry ingredients into the yolk mixture.

7. Fold in the egg white meringue in 3 batches.

8. Line a 6″ cake tin. I only line the base of the tin so the cake can “climb” and i will have a taller cake.

9. I bake my cake on the middle tray of the oven, at 170C (no fan) for 40 mins and 150C (fan) for 12mins. Insert a toothpick to check for doneness. It has to come out clean.

Some tips.

  • As i mention i want to keep as little washing and as little bowls i have for this, after you whipped your whites, there is no need to wash or clean your whisk. You may use it to whisk the yolks straight away.
  • Do not delay too long to get your egg yolks mixture done as the egg whites that you just whipped up, may deflat.
  • Do not overmix or overfold your batter in any part.
  • You can also use a 8″ cake tin for a bigger but shorter cake. It works fine too, but you may need to cut the baking time. Maybe try 170C 20mins (no fan) then 150C 10mins (fan). Insert toothpick to check for doneness.

I’ve prep some homemade berries jam and frost with some chocolate buttercream. You can frost the cake with whipped fresh cream as well. The ideas are countless when you have a perfect chocolate sponge cake ๐Ÿ‘๐Ÿป

Do tag me/pm me to share your success bakes with me (pictures), anywhere and everywhere using my method and recipe, and if you are lucky, your picture might appear here in my post!

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Black Sesame Paste

Black Sesame Paste

I’m enjoying my 2nd bowl of black sesame paste while sharing this recipe. Black sesame paste is a popular dessert among the chinese where you can buy a small bowl for about $3.50 or more for one scoop/one small bowl at most dessert stalls then realise you cannot have enough of it. Some stalls did not strain them properly resulting in a rough texture or they are too watery. If you ever had a home-made black sesame paste, probably you’ll never want to buy any pre-packed from grocery shops or dessert stalls anymore. Home-made gives you the most authentic, aromatic and flavor in every scoop that you’ll never forget =D

Related image

Sesame is one of the oldest seeds known to man. Thought to have originated in India or Africa, the first written record of sesame dates back to 3,000 BC. It’s unclear when sesame first found its way to China. Some sources claim the Chinese were using sesame oil in their lamps as far back as 5,000 years ago, while others state sesame seeds were introduced into China about 2,000 years ago. It’s probably true that the ancients first relied on the sesame plant to provide oil, and only later discovered its value as a food source.

Image result for sesame seeds history

Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. The addition of sesame seeds to baked goods can be traced back to ancient Egyptian times from an ancient tomb painting that depicts a baker adding the seeds to bread dough.

Image result for sesame seeds bread

Black sesame is well-known for remedy for grey hair , consisting a good source of hair nourishing vitamins and minerals such as copper, manganese, calcium, magnesium, iron, zinc, phosphorus, vitamin B1, amino acids, selenium, melanin, and dietary fiber. Sesame seeds rank highest in cholesterol-lowering phytosterols of nearly all nuts, seeds, legumes and grains, therefore protecting the heart by lowering the cholesterol and blood pressure levels. With theย high amount of antioxidants and anti-aging benefits, you need not worry about getting old too soon.

It prevents cancer!ย Sesame seeds contain anti-cancer compounds including phytic acid, magnesium and phytosterols. And the phytosterol content of sesame (especially the black sesame seeds)ย  is the highest of any commonly consumed seeds and nuts.

Benefits of sesame seeds - Dr. Axe

There are just too many benefits of black sesame that it probably takes pages to list them all. So everybody says, eat more black sesame if you want black hair but obviously you need to turn these seeds into something delicious first right?

Previously i made a post onย Black Sesame Chiffonย recipe which makes use of black sesame powder to make this. Theย residue after straining can be used for baking cakes and cookies too, all you need to do is to dry them in the oven before keeping it in the fridge.

Image result for judy bakes black sesame chiffon

Let’s see how black sesame paste is made.

Black Sesame Paste

Ingredients:

  • 60 gm white sesame seeds
  • 60 gm black sesame seeds
  • 60 gm glutinous rice flour
  • 800ml + 250ml of water
  • 120g rock sugar (preferably to reduce to 100gm)
  • 1 tbsp oil
  • 1/2 tsp salt

Method

  1. Rinse sesame seeds over running water. Mix 250ml of water into the glutinous riceย flour and set aside.
  2. Toast the sesame seeds in a pan till dry and fragrant. You will know it’s ready when it starts “popping”. Transfer to a bowl to cool.50579462-50ee-4cfe-99c1-a040dcbeaa7a
  3. Put the seeds into a blender and process till fine.
  4. Add water into the blender, only enough to make it into a paste. Continue to process at high speed until it becomes smooth. For my amazing blender it takes 30secs to 1 min.
  5. Next, sieve the sesame paste over your pot for a smoother texture. Remove the residue, blend with water again and repeat for the second time.
  6. Add the rest of water into the pot together with salt, oil and glutinous rice water.
  7. Cook till thicken and serve. The colour is a little light when cooked but it’ll darkens after a while. Store the rest in the fridge for a cool dessert or half the recipe if it’s too much portion.
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    ENJOY!!
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่Š‹็ฒฟๅทง (Orh Kueh Kiao)

่Š‹็ฒฟๅทง (Orh Kueh Kiao)

Orh Kueh Kiao is a taiwanese snack that is similar to our steam taro cake, the ingredient used are almost similar but however the method used to cook these two is very different.
The pre-cook state of our yam local cake is to steam them in a somewhat liquid form whereas for orh kueh kiao we shape them when in it’s dry form. ย The steaming process can be a little troublesome but the end product can give u a sense of accomplishment.

Orh kueh kiao recipe uses glutinous rice flour which gives this snack a very Q and chewy texture. It can be eaten as a meal or as a snack which can beย very nutritious and delicious. It can be eaten in 2 ways, to consume right after steaming or pan- fry in low fire after steaming to give the skin a little crisp and yet Q and chewy on the inside.

I’m always curious in exploring in different types of food recipes. When i first came upon this recipe i thought, how could i not eaten this in Taiwan before after so many trips to taiwan?! I’m so eager to find out how it taste like so let’s get to work!

Ingredients:

  • 230g glutinous rice flour
  • 70g rice flour
  • 130g yam cubed
  • 80g minced meat (marinate with a little salt)
  • 10g dried shrimp soaked and minced
  • 3 pieces dried chinese mushroom (soaked and chopped)
  • 2 tbsp fried shallots
  • 200g water
  • Canola oil (Any oil works as well)
  • Dumpling leaves (cut into size)

Seasonings

  • 2 tbsp dark soya sauce (Can be adjusted according to own’s preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper

I never had thought to input this as a recipe this was done randomly and i did not expect the taste and flavor to wow me so i did not take much picture on it, however i will make it up again next time. So if you have any questions, feel free to drop a message here =)

Method

(Stir-fry the ingredients – to give everything a boost of fragrant)

  1. Heat oil in pan with low medium heat. Fry mince meat until it turns white.
  2. Add in dried shrimps, fry till fragrant. Then add in mushrooms and yam pieces, give it a light fry. (Don’t worry about the yam not getting cooked, it will be during the steaming process later.)
  3. Now you can add in the all the seasonings, mix them well.
  4. Lastly, off the stove’s heat, add in the fried shallots and fry evenly.
  5. Take out to cool in a plate/bowl.

(The flour)

  1. Sift glutinous rice flour and rice flour in a bowl. Slowly add water and knead till dough comes together. There will still be some crumbly flour in your bowl.
  2. Add in the stir-fried ingredients into the flour mixture, knead until everything comes together into a shape-able state. The mixture will be dry, so do not worry about that.
  3. Randomly grab the dough according to your preferred size and shaped it in the shape of a cashew, then place it on the dumpling leaves. This portion shapes about 7-8 pieces depending on the size.
  4. Prepare your steamer with boiling water. Place the orh kuek kiao into the steamer and steam for 20 mins and you are done!

The darker version as I added a little more dark soya sauce to give it a little more colour.

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You can also try to pan fry lightly in this stage for a different texture.

When this was done, it smells so good, but i was hesitant to try because i couldn’t imagine the taste of it. So i let my hubs try the first bite and he says Mmmmm!!!! It’s good! He could describe the texture and how it taste in the mouth and so after i tried it the next day~ It was good and i love it! I prefer the pan fried version whereas hubs preferred the steamed version.

So it’s your turn now! Try it and tell me how you feel about this dish! =D

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