Christmas Tree Condensed Milk Pound Cake (圣诞树炼乳磅蛋糕)

When I saw Esther from Copycake Kitchen posted this Christmas Tree Condensed Milk Pound Cake, I was attracted by the tiny christmas tree in the middle of the cake and it looked so cute & christmasy too. So I decided to give it a try too since Christmas is around the corner. I remembered when I was still very young, my mum used to buy condensed milk for us to spread on biscuits and drink with Milo. It sounds very fattening but I do like the taste very much. Using Condensed Milk to bake pound cake is my first very attempt and I find the texture is not too bad and my mum quite like it too. Though the christmas tree is not perfectly done but overall I still like the effect.

Christmas Tree Condensed Milk Pound Cake (圣诞树炼乳磅蛋糕)

Recipe Source: Esther @ Copycake Kitchen

Ingredients :

70g low protein plain flour

30g green tea powder

1/4tsp baking powder

100g butter, room temperature

200g condensed milk

100g egg (about 2 eggs), room temperature

Method :

1. Beat butter until fluffy, gradually add condensed milk and continue to beat until well incorporated. 
2. Gradually add eggs, beat until well combined.
3. Add sifted flour, green tea powder, baking powder, mixed well.
4. Pour the batter into paper lined loaf pan.
5. Preheated oven at 160C, bake for 50-60 minutes.
6. Remove the cake to wire rack, let it cool down completely.
7. Cut the cake in large slices. Cut Christmas tree shapes from slices.
8. Arrange them down the center of a paper-lined loaf pan.

Original Condensed Milk Pound Cake (Loaf size : 17.5cm x 8cm x 6cm)

Ingredients :

100g low protein plain flour

1/4tsp baking powder

100g butter

200g condensed milk 

100g egg (about 2 eggs)

1/2 tsp vanilla extract

Method :

1. Beat butter until fluffy, gradually add condensed milk, vanilla extract and continue to beat until well incorporated. 
2. Gradually add eggs, beat until well combined.
3. Add sifted flour, baking powder, mixed well.
4. Pour batter over the Christmas tree cutouts in the pan (refer above - method 8)
5. Preheated oven at 160C, bake for 50-60 minutes.
6. Remove the cake to wire rack, let it cool down completely.

Hokkaido Chiffon Cupcakes 北海道牛奶蛋糕

I had wanted to bake this Hokkaido Chiffon Cupcakes for quite sometime back. So when I saw the supermarket selling strawberry from Korea, immediately I grabbed a bunnet and start baking this wonderful spongy cupcakes. 

Hokkaido Chiffon Cupcakes

Recipe Source:  Sonia

Chiffon Cake

3 Egg Yolks

20g sugar

35g Corn Oil

60g Milk

70g Cake Flour

3 Egg Whites

25g Sugar

Filling 

60g  Dairy Whipping Cream

10g Sugar

1tsp Instant Custard Powder ( I did not add this)

Icing Sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Chinese Steamed Cake

This recipe is fairly simple and quick to make even if you are a novice in baking. The wet ingredients are combined with the dry ingredients to form a batter and then is spooned into the cupcake liners and steamed. My mother-in-law is very supersticious when doing this and she always will tell us to keep quiet when she do this or else the cake will not "open mouth". My steam cake is a success and I do hope this month of December will be a smooth sailing month for me.

Recipe Source:  Sonia

Ingredients:

250g Self-raising flour
1/2 tsp Baking powder
150g Caster sugar
1 egg (large), lightly beaten
200ml water ( original recipe used pandan water - blend 6 pcs pandan leaves with water)
45g Corn Oil

Method:

1. Mix self-raising flour and baking powder, set aside.
2. Whisk sugar and water till sugar dissolved.
3. Add in egg and corn oil, stir to mix well.
4. Add in flour and stir to combine.
5. Pour into prepared cupcaked liners.
3/ Steam over high heat for 20mins.