The Making of Cakey Brownies

Hi everyone,

The other day, I have tried making Cakey Brownie with the recipe from Laura in the Kitchen. Previously, I have made brownies before but it is a different texture brownies. The texture is more like a fudge. This time round, the outcome is desirable. I personally like cakey brownies more than fudge brownie. I am looking forward to try chewy fudgy brownies soon to see which one I prefer the most. 

 As for now, let me tell you my experience of making the cakey brownies. As usual, the idea of making this cakey brownies come across my mind when I watch Laura's video. She make it look so yummy and I just feel like I have to try it. The process of making brownies is really simple. Is all about mixing everything together.

Here is my recipe adapted from Laura in the Kitchen and slightly modified.


Ingredients:
¼ cup of Unsalted Butter, softened at room temperature
½ cup of Semisweet Chocolate
1/2 cup of Brown Sugar
2 Eggs
1 Tsp of French Vanilla
3 Tbsp of Whole Milk, lukewarm
1/2 cup of All Purpose Flour
½ tsp of Baking Powder
¼ tsp of Salt

I started off with melting the semi sweet chocolate in the microwave. I stir it every 20 second until the chocolate truly melted. Then I left it aside to cool slightly. After that, I cream the soften butter n sugar together until slightly creamy and well mixed. I then added the eggs and french vanilla into the mixture and mix well. Finally, I pour in the melted chocolate and stir until everything is well combined.

After preparing the wet batter, i started with the dry ingredients. I put in the baking powder and salt into the flour and mix them slightly. Then I pour the flour mixture to the wet batter and mix well. Lastly, I pour the batter to a 8 inches square pan and spread it evenly.

I have preheated my oven to 180 degree C 10 minutes before baking. I bake my brownie for about 25 minutes and I left it to cool slightly before cutting into it.

That's it for now. Thanks for reading :)

~ By Nicole with love ~

Baking Ingredients Supplies in Malacca: Baker Choice Ingredients Store & King Hin

Hi everyone,

Today I would like to share with you all where I get my baking ingredients, mould and etc. There is a place where they sell all sort of baking ingredients and mould nearby my work place. The shop name is Baker Choice Ingredients Store. I love shopping with them as the people there are very friendly and helpful. Besides that, it is very convenient as the shop is just around my work place. Their products are all well-arranged and it is just so pleasant to look at. I believe it is hard to find a messy corner in the shop. They really take care of the hygiene well. Basically, I visit the shop nearly every day. Sometimes I just go for window shopping. I feel is fun to just look around on their new items. They have a lot of interesting stuff for baking. Well, you can find almost everything there. The price is reasonable too. They also have baking classes. However, I have only attended once. The class that I have attended is for Tiramisu and New York Cheesecake. I have high expectation on dessert and I find that what I have learned there is not sufficient. Therefore, I prefer to find a recipe online and modified it to my satisfaction. Actually, I enjoy the process of experimenting. When I have successfully make something desirable, I am truly happy :)

Another of the baking ingredients supplier I visited the most is King Hin. They have several branches but I always go to the one in Bukit Piatu, Melaka as that is the nearest to my staying place. I don't really like to shop here as the people there tend to ignore you. If you were to ask help from them, you could sense their unwillingness. However, the price here is slightly cheaper to compare with Baker Choice Ingredients Store. I have also been to the other branch which is in Bukit Cina, Melaka. That shop is big but pack with their stuffs. It is very hard to walk around as the space is just sufficient for a one person. Moreover, it is very hot as half of the shop is not air-conditioned. I been there once only and i bought a few ramekins. I think it is really hard to find ramekin in Melaka and it can be very pricey too. King Hin provides baking classes too but I have not tried. My colleague did told me that they have good teacher. I am planning to give it a try some day. If I do go for classes, I will definitely share my experience with you.

Well, this is it. I am just gonna end here for now. Thanks for reading. 

**Btw, I would really appreciate if any of you could share with me on more baking ingredients supplier in Melaka. Thanks!

~ By Nicole with love ~

First attempt: Vanilla Chiffon Cake

Hi everyone,

On weekend, I am really active baking. Since I have failed to bake Angel Food Cake yesterday, I decided to try again today. However, I didn't go for the same recipe but making something alike which is Chiffon Cake. Actually this is a request from my family. Therefore, I think why not give it a try.

I found Vivian's recipe online from vivianpangkitchen.blogspot.com and I tried it. The outcome is desirable.

Firstly, the top was so badly cracked like volcanic explosion. I am really worry that it will be unsuccessful once again. But one thing for sure, the smell is tremendous. I feel so tempted to eat when I was baking it. Can you imagine that you have to cool it completely before you can slice it. Well, that is torturing. 

As usual, here is the recipe that I have adapted from Vivian Pang Kitchen and make a little changes to it. Actually, I did half of the recipe only as I wish to make a smaller cake. If you wish to make a regular size, you may visit Vivian's blogspot :)

Part A

2 Egg Yolks

12gm Castor Sugar

30gm Corn Oil

90ml Milk (I use Cowhead)

1/2 tsp French Vanilla

Part B

60gm Cake Flour

Part C

3 Egg Whites, room temperature

1/4 tbsp Cream of Tartar (as I don't have lemon nor vinegar on hand)

20gm Castor Sugar

Firstly, I added the French Vanilla to the milk. Then I bring it to a boil on the stove. I left it to cool while i prep for other ingredient. I whisk the egg yolks and sugar together until creamy and look slightly pale. After that, I stir in the cooled milk mixture until well incorporated. I added the oil bit by bit to ensure that it is all well mix. Finally, I put in the sifted flour all at once and mix well. I put it aside and started to prepare on the egg with part. 

I put in the cream of tartar to the egg whites and started to whisk it. Once it look frothy, I started to add in sugar in three portion. I want to ensure that the sugar dissolve well. After added all the sugar, I slowly whisk till stiff peak. Then I fold in one third of the egg white into the egg yolk mixture to bring the texture closer. I added the rest of the egg white all at one move and slowly fold in. I try not to work it too long as it will deflate the egg white that bring volume to the cake. 

The oven was preheated to 160 degree C. I put in the cake and bake for exactly 45 minutes. After I have taken the cake out from the oven, I immediately turn it upside down and let it cool completely. I have run a silicon spatula around the edge to loosen the cake from the tube pan then flip it over a cake board. 

By the way, my family especially my mother really love it although I feel there is more to work on.

That all for my second try on Chiffon Cake. Thanks for reading :)

~ By Nicole with love ~ 

The Making of Egg Tart

Hi everyone,

Today is a rainy day in Malacca, Malaysia. Yesterday, I have written about my first attempt of baking Angel Food Cake. Actually I did Egg Tart too besides Angel Food Cake. However, this is the second time I am baking egg tart with the recipe provided by Christine's Recipes. This time round I did make a slight changes to the recipe. Previously, I followed exactly as given in the recipes and it turn out to be too sweet for me. Well, if you read my previous post, you will know that I am not a big fan of super sweet stuffs. I am rather satisfied with the outcome this time but still have big room for improvement. My crust taste rather salty. I guess this is due to reducing the amount of sugar. Therefore, the proportion isn't right. Next time round, I will try to reduce the sugar needed and only put a pinch in it. Also, I am working on improving the crust thickness. Frankly, it is rather hard for me to mold the crust and make it balance. 

Here are the ingredients that I have used to make my Egg Tart which I have adapted from Christine's Recipes:

For the crust:

225 gm Plain Flour

125 gm Unsalted Butter, room temperature

30 gm Icing Sugar

1 Whole Egg, whisked

a tiny bit of French Vanilla Bean

For the custard filling: 

2 Whole Eggs

2 Egg Yolks

85 gm Caster Sugar

225 gm Hot Water

85 gm Evaporated Milk

1/4 tsp French Vanilla Bean

I started off making crust. Firstly, I whisk the unsalted butter and icing sugar together until creamy and smooth. Then I add in the egg by two portion and the French vanilla bean. Usually egg and butter mixture will split but if you add in the egg slowly to the butter mixture and stir well, it will be well incorporated.  I don't know why but I think is just science. Lastly, put in the flour one third at a time until all is well mixed. There are some people saying that you should place the dough in the fridge for at least 10 to 15 minutes before molding. However, I haven't try yet. Maybe next time when I bake this, I will try to chill the dough first to see if it works better.

I feel that the filling is the easiest thing to do. Basically just mix all the ingredient together (of course with certain steps). Firstly, I melt the sugar in the hot water. Then I leave the sugar water to cool slightly. In another bowl, I mix the evaporated milk, whole eggs and egg yolks together and whisk it slightly. I try not incorporate air into the mixture. Finally, I pour the milk and egg mixture to the cooled sugar water slowly and stir well. Then, i pass it through a fine sift to make sure that the mixture is smooth for a good texture. 

By the way, I have preheated my oven at 220 degree C 10 minutes before baking. I reduce the temperature to 200 degree C after 5 minutes and continue to bake for another 10 minutes. After that, I reduce the temperature again to 180 degree C and bake until the custard filling is set. I did put a cloth to make the oven door stay open a little bit when I see the custard start to rise. This is to prevent the custard filling rise too high as it will collapse after you take out from the oven. It will form an ugly surface if it rise too high. I tested the tart by inserting a tooth pick into the custard. I know it is ready if the toothpick can stand still. 

Well, that is my process of baking Egg Tart. Hope you enjoy it. Thanks for reading :)

~ By Nicole with love ~

In my opinion: Station 1 Cafe, Melaka Raya, Malacca

Hi everyone,

I would like to share my dining experience with you. Today I have visited Station 1 Melaka Raya. I have ordered Freddo Mocha and Grilled Chicken with Mushroom Sauce. My drink is pretty good. It is a coffee based drink with some cocoa powder, chocolate chips and topped with whipped cream. The appearance look rather tempting. As I am not a big fan of sweet stuff, I would say that it is a little too sweet for me with the chocolate chip and sweetened whipped cream. However, I do like the combination. It has rich coffee taste with a slight of chocolatey flavour. 

As for my food, I am truly disappointed. At first, the presentation seems fine. Well, I was actually searching for the sliced mushroom as the picture on the menu showing big chuck of mushroom on the sauce. Now then I truly understand what does it mean by "Illustration purposes only"...lol...I didn't care too much about mushroom and I started to dig in. The chicken was totally over cooked and it is kind of dry. The texture is like eating a meatloaf. And the so called mushroom sauce have no taste at all. I just feel like it is a salted brown sauce. The combination of the chicken and the sauce turn out to be a great disaster on my plate. Not only the chicken taste bad, the corn doesn't taste good too. I don't think the chef putting in enough seasoning. The taste is so bland and the corn seems to have been in the kitchen for some time. Oh ya, the coleslaw. I would say that it is just an ordinary salad with really old cabbage. I would't say much about it as I personally doesn't like coleslaw that much. Lastly, the criss cut fries. This taste not bad for me. It has been fried well and it is crispy on the outside and soft in the middle. The worst nightmare started when I saw a strand of hair at the very last mouth. At that moment, I just feel like puking. I don't understand how can a chained restaurant like them have such poor hygiene. 

If you are planning to hang around and have a chit chat with your friends and families, this place may not be too suitable. They have a live band performance during a certain time but I am not too sure of what is the exact timing. Just now when I was there around 9, they have just started. I have to shout so that my friend can hear me. But if you are looking for a place to relax your mind with some good music, this is definitely one of the good choices (but food is not recommended). The singers there have rather good voice. You can even dedicate a song to someone or to yourself. However, not all the songs they could sing. 

Generally, the ambience is fine but the food is truly not up to expectation. I would not suggest anyone to try out the food here unless they have taken extra care on the hygiene issue. I believe no one would want to see something in their plate that is not suppose to be there. 

Just my two cents. Thank you for reading...:)

~ By Nicole with love ~

First attempt: Angel Food Cake

Hi everyone,

Today is my very first time making Angel Food Cake. I got the recipe from Laura in the Kitchen (Episode 371) but not really that successful. I have try to Google for the answer to my failure. I guess most probably I have under baked my cake. Therefore, it shrink and turn out sticky. One of the indicator that my cake didn't bake well is the outer area is totally pale white and not having a nice brown colour like Laura's one. I didn't manage to turn it upside down and the whole cake fall off from the cake tin. However, I did try my best to cool it upside down to prevent the cake from deflating. Well, I believe this is a good start. I will try again next time round and I will definitely bake it longer. Will post my second attempt soon to keep everyone updated on my progress.

Anyway, thanks for reading :)

~By Nicole with love~

All about me!

Hi everyone,

First of all, I would like to tell a little bit about my self. My passion for baking (or eating desserts :p) started at a very young age. I love to watch cooking show so much and started watching it around age of 11. Seriously, I don't think I will miss any of the cooking show that came across. When I was younger, I am just watching for fun and I don't really bake that often. I just love to see people cooking. Only recent year that I tend to bake a lot. Sometimes I feel that I am too obsess about baking. I bake almost every single day until my family get bored of it (lol...). I read a lot of recipes and watch countless video clips just trying to improve my skills. To be exact, I watch baking video almost every single day. I started this blog as I wish to share my experience with everyone. At the same time, I hope to meet up with more people that share the common interest so we can share our point of view.

Nigella Lawson is one of my most favorite host. I love watching her cooking or baking as she just enlighten my day with her passion. I just love her style and confidence level. I believe most of the people that love cooking and baking would have heard about her. 

Besides that, Laura in the Kitchen by Laura Vitale is another of my favorite. She posted her cooking videos on youtube.com very often. By now, she have over 500 recipes on her youtube account. I just love seeing her video as she is so energetic and full of confident. Seems like anyone with high level of confidence just attracts me so much. I will say that she is like a motivator to me. I will share a few of my favorite recipes from her video with you soon.

Well, that's all for now. Do keep a look out on next post soon. I have more things to share with you. 

P/S: Please forgive my grammar error. I am just so not good in it :)

~ By Nicole with love ~