Lately things are going way faster then I can handle. And seems like there is never a resting or idle moment for me and my husband. Nevertheless, we have finally made another major decision...which is the purchase of our house here in Singapore. Although it's not some dream house on a hill with a lovely backyard nor with an amazing view from an enormous balcony....but it would be a place we will call our home for many years to come. After viewing for several houses in that area, this particular one gave me the right vibe....a nice warm feeling. ;) Furthermore the condition of the house was still pretty good, so we were quite contented with that. Although we can't say this is an excellent buy, especially since the prices are soaring like rockets, but we are still please to finally settle on this one. I am really looking forward to moving in! Hopefully by then I will be able to bake up more of my usual breads and mould up some fondant cupcakes that I so miss now. :P
This week I have again managed to bake up yet another 2 cakes. First up is Strawberry Muffins. Since my elder daughter just entered Primary one...me as a mother still worries things like whether she'll be okay to buy food on her own during recess time. Even though my daughter has purchase food herself several times now...I still favor the idea of letting her bring home cook food. :) So nowadays I make an effort to bake something she likes to let her bring to school. The recipe was actually inspired by Baking Mum, which I find the muffins absolutely yummy! Thanks so much for sharing! The following is the recipe for better reference in the future:
Ingredients for Strawberry Muffins (makes 12 standard size muffins)
125g butter at room temperature
80g caster sugar
100g light brown sugar
2 small eggs
300g all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
3/4 cup fresh milk
140g (1 cup) strawberry yogurt
8 to 10 Fresh strawberries cut up into chunks
- Cream the butter and both sugars till light and fluffy. Add 1 egg at a time and cream together till mixed in well. Repeat with 2nd egg.Add in vanilla extract and stir well.
- Sift in flour, baking powder, baking soda and salt into another bowl. Mix the strawberry yogurt and milk together and set aside.
- Preheat the oven to 180°C.
- Add 1/4 of the flour mixture into the butter mixture and stir well. Then add 1/3 of the yogurt milk mixture in. Repeat this steps until the ending addition is flour and stir till just blended.
- Stir in the fresh strawberries and stir in. Then pour the batter into the paper cups or the paper lined muffin tins.
- Bake for 25 to 27 minutes till top is golden brown or the tester comes out clean.
- Remove from oven and leave on rack to cool.
A look at the inside of the muffin....yummy chunks of sweet strawberries in it. :) Do try it out! A lovely afternoon snack with a cup of tea.
Next bake...uhm, I mean steam is; Steam Moist Double Layer banana cake. ;) Actually baked in last week, but didn't get the chance to post it up. This recipe is also from Yochana's blog, which if you compared hers and mine...mine's really flat! I guess I made the mistake to bake the cake in 2 separate tins, because I worried that the cake will be too dense and can't rise as high. Anyhow....the taste is still great!
Recipe for Steam Moist Banana Double layer cake:
200g mashed banana
1/8 tsp vanilla extract
1 tsp baking soda
pinch of salt
100g brown sugar
100g pao flour / superfine cake flour
1 tsp baking powder
65g vegetable cooking oil
Basic Sponge Cake Layer:
65g pao flour
- In a mixing bowl, stir together all the ingredients in Set A and make sure everything is well combined.
- In another mixing bowl, beat together the eggs and both sugars together till thick and light in colour. To check if ready, see the evident ribbons formed when it drips down on to the surface of the batter. Add in flour and baking powder and stir well. Lastly, add in the mashed bananas mixture and vegetable cooking oil and stir in gently.
- Pour the batter into the prepared and parchment lined greased tins. Steam for the cakes for 15 to 20 minutes till cooked and tester comes out clean. Remove from steamer and set aside.
- Now prepare the top sponge layer. Whisk the eggs and sugar till thick and doubled in volume and forms thick ribbons. Add in milk and flour and stir in gently.
- Pour the cake batter over steamed banana cake layer and steam again for another 15 minutes till done at medium high fire till done.
The next time I make this, which I think I will, will definitely make everything in 1 baking tin only. The cake is moist, soft, fine and a nice banana flavor, not overpowering. The family enjoyed it a lot. I used pao flour this time, so maybe next time I'll used superfine cake flour and see which one taste better. Okay all, will end today's post here...have a good week ahead. Have fun baking!