Creaming Method (Cake)

Lemon Drizzle Cake

Cake Ingredients:

A

1. 100g butter, softened
2. 150g caster sugar

B

1. 2 large eggs
2. 6 tbsp milk
3. 175g self-raising flour
4. 1 tsp baking powder
5. Finely grated rind of lemon (1/2 lemon)

Lemon Icing Ingredients (To be glaze at the top of the cake):

1. Finely grated rind of lemon (1/2 lemon)
2. Juice of 1/2 lemon
3. 3 tbsp caster sugar
4. Icing sugar for decoration

Method:

1. Preheat oven to 180°C. Greased the baking tin or line the base of it with greased baking paper.
2. Add (A) into a mixing bowl and beat ill light and fluffy. (See pic below)
3. Add (B) and mix till well-combined using the electric mixer.
4. Transfer the mixture into the prepared baking tin and smooth the surface with the back of the spoon.
5. Bake for 25-30 in at the centre rack, until the top is golden brown.
6. Meanwhile, make the lemon icing by mixing all the ingredients together and glaze it on the surface of the cake once it is done.
7. Leave it to cool, and dust the cake with icing sugar.

Beat Ingredient A Until Light and Fluffy

See the change in colour. From yellow to off white.

Light and fluffy.

Once that is done. Add in ingredient B.

BAKE! After 25-30mins....

TAADA!

Excuse the centre of the cake. It was due to the inserting of skewer to check if the cake was done.

Glaze the lemon icing

Once it has cool down, dust with icing sugar. :)

Variation of Cream Puffs

Durian Cream Puff

Cream Puff Filled with Chocolate Mousse

Custard Cream Puff

Cream Puff Filled with Whipped Cream

Cream Puff With Mock Cream

(Recipe from previous post)

Also, you can shape the choux pastry into of a swan. :)

Check here on how to make these cute cream puff swans.

Cream Puffs

Ingredients for Mock Cream

25g Butter

25g Caster Sugar

1 rounded tbsp Cornflour

125ml Milk

1/4 tsp Vanilla Essence

Method:

1. Blend the cornflour with a tablespoon of the milk. (To make a cornstarch solution to prevent lumping)
2. Heat the remaining milk and pour over the cornflour. (It will thicken up quickly. Just keep stirring)
3. Cook the mixture for 2 to 3 minutes. Allow it to cool.
4. Cream butter, sugar and vanilla essence in a bowl.
5. Beat in the cooled cornflour mixture a little at a time.

Pastry Puff

Ingredients:

50g Choux Pastry (Check previous posting for recipe on choux pastry)

Method:

1. Greased the baking tin and pre-heat oven 200°C.
2. Scoop the choux pastry mixture into a piping bag. Pipe through a plain nozzle onto the greased proof baking tray. ( If your swirls have 'peaks', press them down gently with your finger -dipped in water. Otherwise, the peaks will burn as they bake. This is to prevent the tip from burning)
3. Bake for 10mins in 200°C. and lower to 180°C for another 20mins.
4. Once it is cook. Use a knife to make a slit on one side of each shell.
5. Fill each shell with some mock cream.

This is how it looks like after you piped the choux pastry on a greased proof paper.

You could dust the top with icing sugar :)

Choux Pastry

Tips Before You Start

• - When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates.

• - All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat.

• - Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in.

Ingredients:

1 egg

50g plain flour, sifted

25g butter

1 level tsp sugar

Pinch of salt

75ml water

Method:

1. Heat the water, sugar and salt in a small saucepan to boiling-point.
2. Remove the saucepan from heat and melt the butter in it.
3. Add the flour all at once, stir well with wooden spoon.
4. Cook the mixture over low heat until mixture is thick and leaves the side of the pan.
5. Allow it to cool and add in the egg a little at a time, beating with a wooden the spoon.
6. Once the eggs are all incorporated, the paste should be smooth and shiny with think ribbon consistency.

Another Choux Pastry Recipe I got from a Book

Pictorial Summary: Semolina Cake