Red Bean Coco Cake 紅豆可可蛋糕 (flourless無麵粉)

Im a redbean lover.

I ❤ redbean icecream potong the most (made tis before),  and redbean tongsui with tongyuen is always the best dessert for me.

Since im controlling my diet and my daily  calorie intake, i decided to make this redbean cake, but flourless and butterless, i was so happy to have found the recipe on internet but i did adjust some ingredients (original recipe used red kidney bean but i use redbean paste, i reduced cocoa powder and vanilla extract, use virgin coconut oil instead of butter,  and i omit bicarbonate soda and salt too),  luckily, it turns out superb... yummyyy...

I had my sis and brother in law as white mice as they pop up the very right timing (just 10 minutes after the oven ❝ding❞), well i cant hide the beautiful aroma in my house too (",)  both said ❝好吃❞

Ingredients:
⭐400g redbean paste
⭐5 eggs (2 eggs in a bowl & 3eggs in a bowl)
⭐1/3cup cocoa powder (43g, but i used 30g only since im using redbean paste not kidney bean)
⭐1/3cup virgin coconut oil (110g) 
⭐1/2cup sugar (64g but i used 60g)
⭐1tsp vanilla extract
⭐1tsp cinnamon powder
⭐1tsp baking powder
⭐1tbsp water

Method:
1) Preheat oven to 170 degrees Celsius
2) Grease a 20cm round cake tin, but lazy mummyyummy use square cups (no need wash ar)
3) Combine rebean paste, water, vanilla extract, coconut oil and 2 eggs in a food processor or use mixer. Mix until smooth and aerated.
4) Add remaining ingredients and mix until well combined.
5) Pour into lined cake tin and bake for 30 minutes (cupcakes) - 50 minutes (cake tin).

Keep an eye on the cake so it does not overcook. Different oven has different "character" 

The cake is moist inside, and extra yummy the next day, enjoy ❤❤

Mrs Lim's rose redbean mooncake (ribena snowskin) 林太の玫瑰紅豆利賓納冰皮月餅

16th September

redbean original snowskin mooncake ＆
redbean ribena snowskin mooncake &
redbean coco snowskin mooncake  

紅豆冰皮月餅 ＆ 紅豆利賓納冰皮月餅 & 紅豆可可冰皮月餅

Honey Cocoa Marble Chiffon (brown sugar)

1st baking for 2015: a chiffon cake, which also the 4th chiffon in my baking journey since March 2014...

Been thinking what shall i bake, since this is important as the very first cake for: 2015 & BB Megan first day of school ❣❣❣

So, decided nothing difficult for Megan to hold/eat, that is why all cheese or chocolate related are out, and finally..... a chiffon cake :) Something "not so messy" for Megan's small small hand....

And yes, i tried brown sugar, and i think im gonna use brown sugar to substitute white one more often in future.... just like it ;)

Ingredients:

(a) 5 egg yolks, honey 10g, corn oil 70g, corn flour 15g, super fine flour 110g, fresh milk 100g, caster sugar 20g

(b) 15g cocoa powder + some hot water

(c) 5 egg white, 90g brown sugar, 1tbsp lemon juice

Method:

1) combine egg yolk + caster sugar + honey

2) mix in corn oil + fresh milk

3) sift in super fine flour + corn flour

4) divide the above yolk mixture into 2 portion. 1 portion to add in (b)

5) beat (c) till stiff peak formed

6) fold in egg white to both yolk portions

7) pour in both batter into chiffon tin, pour in bit by bit one after another. 

8) i have missed the step here, which to use chopstick to swirl the batter lightly to create more marble effect :)

9) bake in preheated oven at 165°c,  for 55minutes

Guess what? i forgot to invert the cake, haha 

聖誕北海道蛋糕 Christmas Hokkaido Cake

2014 Christmas, i baked this christmas theme cake, using the 6-houses silicon mould that i have bought quite some time ago. Come to think of it, i seriously dont think im going to use the mould again until.... next christmas? haha...

I love the cakes, as using hokkaido cake's recipe, the soft and fluffy texture just making all of us love it so much even without piping in any cream, and it taste so much nicer after chilled ^___^

✿✿✿✿✿✿❀❀❀❀✿✿✿✿✿✿❀❀❀❀

Ingredients:

(A)

6 egg yolk 蛋黃

75g fresh milk 鮮奶

75g corn oil 玉米油

(B)

125g all purpose flour, sifted 麵粉，過篩

(C)

30g cocoa powder + few tbsp hot water       可可粉 + 几湯匙熱水

(D)

6 egg white 蛋白

120g caster sugar 幻糖

Method:

1) mix all (A), combine well with a whisk

2) add in (B)  & (C)

3) beat (D) until stiff peak formed

4) fold in 1/3 of the egg white to the yolk mixture

5) fold in (step 4) to the rest of the egg white

6) bake in pre-heated oven at 150° for 20-25 minutes (if you are using cupcake or small moulds like mine)

Note:

**this recipe i can make 6-small-houses, a 4" round, and 4 cupcakes**

**chill before deco**

❀❀❀❀❀❀✿✿✿✿❀❀❀❀❀❀✿✿✿✿

The very nicely-baked chocolate hokkaido cake, in a 6-houses silicon mould 

6-houses + 4" round 

Let it snow...Let is snow...

After deco, before adding 2 angels and Olaf

BB Megan 

BB charlize waiting to eat, while BB Megan trying to rearrange the snowmans

Adding some of her favorite Frozen's characters

Tadaa....

Hmm, i still prefer the angels + Olaf only...

Cocoa Ogura Cake 可可相思蛋糕

Been keeping the recipe very long, finally made an ogura cake. 收了那麼久的食譜，終於做了相思蛋糕。

Just like what others comment, this cake is moist and light, but to me, it is very much close to my butterless zebra cake or tiger cake, but its using steam-bake method. 就如其他网友說的，相思蛋糕綿綿密密，但對我來說，這蛋糕很像我的無牛油斑馬蛋糕或老虎斑紋蛋糕。

Note: after chilled, superb✌

注：冷藏后，非常好吃✌✌✌

Ingredients:

(A)

5 x egg yolk 蛋黃

1 x whole egg 全蛋

60g evaporated milk 淡奶

45g corn oil 玉米油

65g super fine flour

30g cocoa powder

(B)

5 x egg white 蛋白

80g sugar 糖

1/4 tsp cream of tartar 塔塔粉

Method:

1) mix all (A) together, but flour to be mixed last. 把(A) 混合一起，面粉最后才加入

2) beat (B) till soft peak formed 把(B) 打至濕性發泡有彎勾

3) keep 1 tbsp of (A) aside 把1湯匙的(A)留起

4) mix (A)  + (B) 混合

5) use the 1tbsp (A) to draw some preferred design 用留起的一湯匙(A)在蛋糕頂部隨意畫上圖案

6) steam-bake 50minutes 蒸烘50分鐘

Bonsai Mooncake 盆栽月餅

This is my new bonsai ^_^
我的新盆栽，美嗎？

花朵：strawberry yogurt
葉子：green tea
泥土：cocoa

The filling are all the same: red bean, as there are some balance from previous batch of black sesame snow skin mooncake 黑芝麻紅豆冰皮月餅.

I have used the same recipe here, just changed the black sesame powder to green tea powder and cocoa powder. As for the pink (the flowers), i have used strawberry yogurt to replace the cold water. Since i do not wanto make so many, i have reduced the amount of the ingredients too.

You may notice the green tea one look abit darker in color, in fact the taste is abit heavier too, therefore, i suggest to cut half for green tea powder.

搞搞新意，就弄了個盆栽出來，還ok吧 ^_^

❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀❀

Tiger Cake

I have made this a month ago, and i was actually following zebra cake recipe, yet, the first moment bb Megan saw the cake, she straightaway said: "tiger!  Tiger!〞

Ahhh.... i have made a tiger cake, not zebra. So, this cake is named as: Tiger Cake.

The recipe is same as zebra cake, here.
So, what have i done and made the stripes so differently? the answer is: the spoon i used ^_^

For zebra cake, i have used a normal tablespoon to scoop the batter one spoon by one spoon, yet for tiger cake, i have used a bigger spoon, the spoon that we normally use to drink soup, not those western style mushroom soup spoon, but you can see this kind of spoon come together with noodle soup/bak kut teh.

I was not having much of time and thats why i have used bigger spoon to scoop very big spoonful of batter each time (original & cocoa batter), and that explains how i created the different stripes, haha.

Butterless Chocolate Zebra Cake 巧克力斑馬蛋糕

Made this simple chocolate zebra cake to celebrate my hubby's birthday (pre birthday celebration).

Since my mom in law allergy to dairy product, i have made this cake butterless, using corn oil instead.

Everyone loves the cake, as its so moist and light, my hubby comment it as :入口即溶 (means melt in mouth), haha...

Ingredients:
❀ 6 egg whites
❀ 130g icing sugar

❀ 6 egg yolks
❀ 2 whole eggs
❀ 100g corn oil
❀ 130g super fined flour

❀ 20g cocoa powder & 3tbsp hot water

Method:
1) mix well egg yolks and whole eggs
2) add in corn oil, mix well
3) add in the sifted flour, mix well

3) beat the egg whites until foamy, gradually add in the sugar, beat until the egg whites reach hard peak (refer my photo)
4) fold in 1/3 of the egg whites into yolk mixture, fold gently with a spatula
5) fold in remaining egg whites to the mixture

6) divide the batter to 2 portion
7) add hot water to cocoa powder, and mix well in one of the divided batter

*You may preheat oven now at 150° *
*do not line the baking tin*

8) scoop a tbsp of original batter and pour slowly at the middle of the round baking tin
9) scoop a tbsp of cocoa batter and pour slowly at the middle of the original batter that you just poured in (use different spoon ya)
10) repeat step 8 & 9, until you finish both original and cocoa batter
11) bake for 30minutes
12) bake another 15minutes at 160°
13) invert the cake after its cooked

For deco, i sprinkle cocoa powder, and used white chocolate for the writing and ❤♡ on the cake ^_^

No-bake Tiramisu (with lady fingers)

 Ingredients:

3 eggs, separated

250g mascarpone cheese

75g sugar

One pack of lady fingers

Half cup of coffee (black)

25ml brandy (i omit this, since i have kids to eat this)

Cocoa powder

Method:

1) prepare baking tin and line with greeseproof paper

2) place the lady fingers vertically to the wall of the cake tin, one by one, side by side, and then put aside the cake tin to prepare the cheese mixture.

3) beat the egg yolk with sugar until creamy and frothy

4) add in mascarpone cheese and brandy

5) beat egg white till stiff

6) fold the egg whites into yolk mixture

7) lightly soften lady fingers one by one with the coffee (dip in)

8) arrange lady fingers at the base of the cake tin, make sure the base is fully covered by the lady fingers. U may cut the fingers according to gap/space that need to be covered up. 

9)  pour a layer of the cheese mixture, cover up the fingers

10) repeat step 8 & 9 one more time

11) fridge your tiramisu for at least few hours

12) sprinkle cocoa powder on top and enjoy❣

^_^

Hubby and i love my tiramisu so much ✌