Sunday, May 22, 2016

Mixed Berry Chocolate Muffins

My poor guinea pigs Molly and Maru were very ill and work has been busy as usual because of the new 5 week 'The Smartest Giant in Town' animals story approach topic. My friend and I had to plan 5 weeks of lessons, design and produce the teaching aids, order the materials and have meetings with the teachers. It was hard work and had a few late nights too. But it was all worth it! If you're a teacher, I'm sure you will understand what I mean...


Mixed Berry Chocolate Muffins
(makes 12 muffins)
280g cake flour
60g cocoa powder
2 1/2 tsp baking powder
1 tsp baking soda
140g butter (softened)
220g sugar
2 eggs
300g wild berry yoghurt (or other berry flavours)
170g raspberries 
80g blueberries

Method:
Preparation: Grease the top of the muffin tray. Line the muffin tray with paper cases.
  1. Mix together the cake flour, cocoa powder, baking powder and baking soda. Sift the mixture and set aside.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time. Combine well.
  4. Add the butter mixture and yoghurt into the flour mixture. Mix well.
  5. Using a spatula, gently fold in the blueberries and be careful not to pop them.
  6. Scoop mixture evenly between the paper cases. Top each muffin with 2-3 raspberries.
  7. Bake in a pre - heated oven at 190C for 20 - 25 minutes or until an inserted toothpick comes out clean in the center of a muffin.

If you are a berry lover then add more berries to this recipe! I used wild berry flavoured yoghurt instead of plain yoghurt because it gives more flavour to the muffins. You can choose any berry flavour flavour yoghurt as you please. I chose wild berry flavour because it was on sale at the supermarket.



Here is the video!!


xoxo
DessertzHouse

Sunday, February 21, 2016

Green Tea and Chocolate Chip Muffins

This is the first video for 2016!! Happy New Year everyone!! It has been a while! I have been busy with my guinea pigs... Molly and Maru. I recently adopted them from an animal shelter and Molly was ill. She was underweight and had a surgery. She is now ok and her weight is back to normal (from 450g to 880g now)... so here is a picture of them (Maru on the left and Molly on the right)!!




Green Tea and Chocolate Chip Muffins
(makes 12 muffins)

Ingredients - Muffins:
340g cake flour
2 1/2 tsp baking powder
1 tsp baking soda
10g green tea powder
160g butter (softened)
220g light brown sugar
2 eggs
300g natural plain yoghurt
some chocolate chips

Method - Muffins:
Preparation: Grease the top of the muffin tray. Line the muffin tray with paper cases.
  1. Mix together the cake flour, baking powder, baking soda and green tea powder. Sift and set aside.
  2. Cream the butter and sugar together.
  3. Add the eggs one at a time. Combine well.
  4. Add the egg mixture and yoghurt into the flour mixture. Mix well.
  5. Scoop the mixture evenly between the paper cases and top each muffin with some chocolate chips.
  6. Bake in a pre - heated oven at 190C for 20 - 25 minutes or until an inserted toothpick comes out clean in the center of a muffin.

Here is the video!!


xoxo
DessertzHouse

Sunday, June 14, 2015

Sesame Crisps

It's nearly the end of the school year for me so there is quite a lot of things going on at work. I never really felt excited about new years for each year because I have always felt that my year ends in June when I finally say goodbye to my students at school. Anyway, these are super easy to make and it doesn't need any fancy equipment or ingredients.


Sesame Crisps
(makes 16 - 18 crisps)

Ingredients:
2 egg whites
50g icing sugar (or caster sugar)
40g cake flour
25g butter
A pinch of salt
100g sesame seeds

Method:
  1. Sift the icing sugar. Beat the egg whites, icing sugar and salt together until frothy.
  2. Sift in the cake flour and mix until smooth.
  3. Melt the butter and stir it in.
  4. Stir in the sesame seeds.
  5. For each crisp, scoop a tablespoon of mixture and spread it evenly onto baking tray lined with baking paper with a diameter of 7cm.
  6. Bake in a pre-heated oven at 150C for 15 minutes or until they are golden brown around the edges of the crisps. After baking, the crisps will be soft but they will be crispy after cooling down. I like to turn off the oven and place all the crisps onto a wire rack in the oven to cool completely. The heat from the oven will make sure the crisps will be crispy because they can sometimes go soft quite quickly.  


ENJOY these beautiful sesame crisps. They taste great with ice cream!

xoxo
DessertzHouse

Sunday, May 17, 2015

Chocolate Chip and Rasberry Cookies

Haven't baked cookies for a very long time... I got a new cookbook from my husband from New Zealand and the first recipe that caught my eyes was using fresh fruit in cookies... I never used fruit in cookies so I am very excited to share this recipe!


Chocolate Chip and Raspberry Cookies
(makes 25 cookies)
125g butter (softened)
125g brown sugar
1 egg
180g cake flour
50g cocoa powder
1/2 tsp baking soda
125g frozen raspberries
100g chocolate chips

Method:
  1. Beat the butter and sugar together until well combined.
  2. Add the egg and beat until well combined.
  3. Sift the flour, cocoa powder and baking soda into the mixture. Stir until well combined.
  4. Fold in the chocolate and raspberries very gently to avoid popping the frozen berries.
  5. Drop a tablespoonful of the mixture onto the tray. Flatten them with a fork.
  6. Bake in a pre-heated oven at 180C for 15 minutes.
Let the cookies stand in the tray for 5 minutes before transferring them onto a wire rack to let cool.


Here is the video!!


xoxo
DessertzHouse

Friday, April 3, 2015

Coffee Marble Chiffon Cake

HAPPY EASTER!!! I haven't made a chiffon cake for a while... my friends will be coming over for a small gathering so I thought this cake would be perfect! And tomorrow, I will be off to Osaka for a holiday! YAY!


Coffee Marble Chiffon Cake
(makes an 8" cake in a tube pan)

Ingredients: 
3 Tbsp instant coffee*
40g hot water
7 egg yolks
110g caster sugar
80g oil
60g water
130g cake flour
7 egg whites
*You can reduce the instant coffee to 2 tablespoons if you don't want such a strong coffee taste.

Method:
  1. Dissolve the instant coffee in the hot water and set aside until it reaches room temperature.
  2. Using a whisk, beat the egg yolks with approximately 1/4 of sugar (30g) until well combined.
  3. Add the oil and water. Mix until well combined. (You can add the coffee liquid here if you don't want to create the marble effect.)
  4. Sift in the flour and mix until there are no flour lumps. It should be very smooth.
  5. With a hand held mixer, on high speed, beat the egg whites until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks, beat for 1 minute on low speed to stabilise the egg whites. The egg whites should not slide when the bowl is tilted.
  6. Fold 1/3 of the egg whites into the egg yolks mixture to lighten up the egg yolk mixture.
  7. Add the lightened egg yolk mixture back into the egg whites. Fold gently until the two mixtures are blended together. Be careful, don't deflate the egg whites.
  8. Scoop 1/3 of the batter into the coffee liquid and fold gently.
  9. Pour the coffee mixture back into the other batter. Fold approximately three times to create the marble effect. Don't overdo it otherwise you are just mixing everything together and there will be no marble effect in this cake. (If you wan't a distinct marble effect then don't fold at all and pour the batter straight into the cake pan.)
  10. Pour the batter into an 8" tube pan (don't grease the cake pan). Drop the pan a few times to release the trapped air bubbles. Bake in a pre - heated oven at 170C for 40-45 minutes. Invert the cake and cool completely.
Here is the video!!


xoxo
DessertzHouse

Sunday, March 29, 2015

Mixed Berry Yoghurt Cake

Easter holiday is just around the corner and I'm off to Osaka for 6 days with my friend. YEAH BABY!! haha... The weather in Hong Kong is starting to get warm so I thought about berries and yoghurt. Then... I realised that I haven't been making any pound cakes for a long time... so that's how I decided to make Mixed Berry Yoghurt Pound Cake. Enjoy!



Mixed Berry Yoghurt Cake
(makes a 22cm cake loaf)
160g butter (softened)
200g sugar
4 eggs
130g plain yoghurt
200g cake flour
2 tsp baking powder
140g frozen mixed berries

Method:
  1. Cream the butter and sugar together until it is soft and pale yellow colour.
  2. Add the eggs one at a time. Beat well after each addition to avoid curdling.
  3. Sift in the flour and baking powder together. Set aside a tablespoon of flour mixture for later use.
  4. Stir in the yoghurt.
  5. Mix the tablespoon of flour with the mixed berries. Fold in the mixed berries. Pour the batter into the loaf pan.
  6. Bake in a pre - heated oven at 180C for 55 - 60 minutes or until an inserted toothpick comes out clean.
ENJOY!!!


Here is the video!!


xoxo
DessertzHouse

Saturday, February 21, 2015

Upside-Down Ginger and Pear Cake

Happy Chinese New Year!! Wish everyone a happy, prosperous and healthy year of the Goat. I didn't have much to do on the first day of Lunar Year of Goat so I decided to film... haha... hope everyone will like this recipe. 

For this recipe:

  • * I accidentally used 100g butter for the topping but actually 50g is enough. Because I used too much butter, the butter mixture for the topping leaked out of the spring-form tin as I baked the cake inside the oven. 
  • ** I reduced the vegetable oil to 150g but actually 180g vegetable oil would make the cake more moist and softer!


Upside-Down Ginger and Pear Cake
(makes a tall 8 inch cake)

Ingredients: Topping
100g (*50g) butter
80g brown sugar
400g pears (around 3 pears) or use a can of pears

Ingredients: Cake
300g flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 1/2 tsp ginger
100g brown sugar
4 eggs
150g (**180g) vegetable oil
130g natural plain yoghurt

Method: Topping
  1. Peel, half, core and cut the pears (I like to cut each pear into 8 wedges).
  2. Arrange the pears face down in the prepared cake tin.
  3. Melt the butter and add the brown sugar. Pour the sugar mixture over the pears.

Method: Cake
  1. Mix the flour, baking soda, baking powder, ginger and cinnamon together. Sift the mixture.
  2. Mix the eggs, sugar, vegetable oil and yoghurt together.
  3. Make a well in the middle of the flour. Add the egg mixture into it.
  4. Bake in a pre - heated oven at 160C for 1 hour 10 minutes or until an inserted toothpick comes out clean.

Here is the video for the recipe!!


xoxo
DessertzHouse

Sunday, February 1, 2015

Mocha Muffins

This is the first video for 2015!! Happy New Year everyone!! Sorry that I haven't been updating much, I recently got married, went on my honeymoon... and still getting used to my new married life so I haven't been able to film! Since it's the first video (I didn't have much time to plan!!) so I decided to start off with something easy which is a MUFFINS video! I love chocolate and coffee so mocha muffins is PERFECT!!


Mocha Muffins
(makes 12 muffins)

Ingredients - Muffins:
340g cake flour
1 tsp ground cinnamon
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tbsp instant coffee granules
140g butter (softened)
180g brown sugar
2 eggs
260g natural plain yoghurt
170g chocolate chips

Method - Muffins:
Preparation: Grease the top of the muffin tray. Line the muffin tray with paper cases.
  1. Mix together the cake flour, baking powder, baking soda, salt, ground cinnamon and instant coffee granules. Set aside.
  2. Cream the butter and sugar together.
  3. Add the eggs one at a time. Combine well.
  4. Sift the flour mixture. Add the butter mixture and yoghurt into the flour mixture. Mix well.
  5. Using a spatula, gently fold in the chocolate chips.
  6. Scoop the mixture evenly between the paper cases.
  7. Bake in a pre - heated oven at 190C for 20 - 25 minutes or until an inserted toothpick comes out clean in the center of a muffin.

Here is the video!!


xoxo
DessertzHouse