Strawberry Shortcake - The Konichiwa Way

Mini Strawberry Shortcake

I have always wanted to try whipped cream frosting, but it was so daunting... The weather in Singapore just made it so much easier for the whipped cream to melt due to the heat. Plus it is harder to ensure I do not over whip the cream else I can start producing my own butter. But I so love the whipped cream, not too sweet and with a tinge of dairy flavour.. Plus the texture is so much lighter than your average buttercream..

So with my anniversary with Sunshine round the corner, I asked him if we could bake a cake together to celebrate our anniversary.







Strawberry Shortcake recipe (adapted from Cooking with Dog)
For the cake base (2x 9" cake pans)
180g of cake flour
300g of egg
200g of sugar
30g butter, melted
2 Tablespoon of milk

For the Soaking Syrup
1 Tablespoon of Rum
2 Tablespoon of Sugar
3 Tablespoon of Hot Water

For the Whipped Cream Frosting
600ml of whipping cream
4 1/2 Tablespoon of sugar

10 - 14 strawberries
Icing Sugar


Directions:
To bake the cake:
Preheat oven to 160C. Line 2 9" cake pans with parchment paper and oil them. Set aside.
Get ready a big bowl of hot water. Set aside.
Beat egg with sugar until combined (~30s). Place the mixing bowl into the hot water and continue beating the egg at high speed. (I used a hand mixer and it is difficult to heat up the bowl using stand mixer. Once the egg mixture is warm when placing a finger into the mixture to test, remove the mixing bowl from the hot water bat. Continue to mix until the mixture turns very pale and at least doubled to trippled in volume.
Sift the cake flour into the mixture. Gently fold the batter, using a spatula, till combined. Add in the melted butter and milk. Continue to fold the mixture till the batter becomes glossy.
Pour the mixture evenly to the 2 cake pan. (I used a weighing scale just to be accurate)
Bake the cake for 16-20 min or until a toothpick comes out clean. Let it rest for 5 min and turn the cake pan upside down to the cooling rack. Let the cakes cool completely.

To make the soaking syrup:
Add all the ingredients together and stir till the sugar completely dissolved. Set aside.

To make the whipped cream
Get ready a large bowl of ice water, less than half filled. In another medium size metal bowl, combine the whipping cream and the sugar. Place the medium size bowl into the ice water. Using a balloon whisk, whisk the whipping cream until the cream reached slightly before it reaches hard peaks.  Put the cream into the fridge until ready to assemble.

To Assemble:
Cut the strawberries into thin slices, Set aside.
Take the cake out of the pan, set the cake on the cake stand. Apply a layer of soaking syrup on the cake, glaze a layer of whipping cream before placing the sliced strawberries in a single layer. Apply another generous coating of whipped cream, make sure it covers the strawberries.

Coat the soaking syrup on both side of the second cake. I did it by coating one side, place it on top of the whipped cream and coat the top side with soaking syrup.
To complete the look, cover the whole cake with the whipped cream and decorate the cake with nice looking whole strawberries and some icing sugar to give it a dreamy look.

9inch cake.... 

See how fluffy the cake is. 

Sunshine and I was so oily from all the cooking and baking. So only have 2 teddies to replace us.. hahaha..
The Sake was nice and complemented the cake quite well. 

Extra Dark Chocolate Cake with Salted Extra Dark Chocolate Frosting

Was messaging friend D during the long Easter weekend of what I had been baking and she told me that her birthday was coming.. In a couple of days actually.. So i told her, let me bake you a cake then.. That got me thinking what cake should I bake.. It has been so long since I baked a full cake.. Think the last round it was in January 2013 when I first started the blog.. hahaha. it was that long.. New work and everything just took me away from my beloved baking.. It was really awesome to continue baking.. I felt so happy to bake. Felt so nice during the long weekend.. Baked so many stuff (recipe coming soon)

Long story short.. I decided to bake chocolate cake.. Went to Phoon Huat and saw this "Extra Dark Cocoa Powder" and I was like.. Wow... How dark is extra dark.. bought a pack back and oh my.. it was like the charcoal powder.. No kidding..

SO So Black :) I like 

Ingredients (makes a good 8-12 slices, depending on how big or small you want to slice the cake. but 12 is still too big for me.. haha) Adapted from Joy Of Baking's Simple Chocolate Cake

For the Cake

• 425g of Sugar
• 245g of Plain Flour
• 75g of Extra Dark Cocoa powder
• 1 1/2 teaspoon of baking powder
• 1 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 Cup of Flavourless Oil (I use Canola Oil)
• 1 Cup Milk
• 2 Large Eggs
• 1 1/2 Pure Vanilla Extract
• 1 Cup Warm Strong Espresso 

For the Frosting

• 226g of unsalted butter
• 3 to 3 1/4 Cups  of icing sugar
• 1 teaspoon of vanilla extract
• 50g of Extra Dark Cocoa powder
• 3/4 teaspoon of salt
• 2 to 3 tablespoon of Milk

Method:

For the Cake: 

1. Preheat Oven to 180C. Set aside 2 9" by  1.5" round pan with parchment paper and oiled. 
2. Add all the dry ingredients (first 6 items) together in a large mixing bowl. Mix well.
3. Combine all the wet ingredients together. Whisk well 
4. Add the Wet Ingredients to the dry ingredients until combined. 
5. Bake the cake batter for 27 - 30min or until a toothpick comes out clean when poked into the middle of the cake. Remove from oven and let it cool in the pan for 10 - 15min and the top side down on a wire rack 

Note: Instead of using butter for most recipe, it is good to use oil. Oil will not dried up like butter will and even when refrigerated will not hardened.. Which gives you a moist and soft cake to eat.. *Yum Yum*

For the Frosting: 

1. Sift the icing sugar and cocoa powder separately
2. In a stand alone mixer, using the paddler attachment, stir the butter till it is pale and creamy looking. Add in the vanilla extract and salt. Continue to mix until combine.
3. Add in the sifted cocoa powder. Mix well.
4. Slowly add the icing sugar 1/4 cup at a time. Halfway through adding in the sugar, pour in 1 Tablespoon of milk. This will help to mix the icing sugar better with a bit of liquid. Keep alternating the addition of the icing sugar and milk till you get the right consistency and the sweetness level. 

Note: Another reason I alternate adding icing sugar and milk is because I worried if the frosting is too sweet. (Not much of a sweet tooth for me.) 

To assemble the cake.. 

I made it more rugged looking.. Not bad eh. 

• You might want to cut flat the cake (sometimes the cake baked with a little bulge). What I did earlier, which is to put the top side diwn is to try to flatten the bulge as much as possible. 
• Putting the flatter side of the cake at the bottom of your cake stand, spread a layer of the frosting on top of the cake. The amount really depended on how thick you want your frosting to be. 
• Next, place the next layer with the less flatter cake touching the frosting. (This way, I created a flat top that you see in all cakes at the cake shop. You might see some gaps between the 2 layers of cake, no worries, you can fill them up with more frosting. *Yum Yum*)
• Crumb coat the whole cake. Crumb coat means applying a thin layer of your frosting and then refrigerate the whole cake for a good 10 min. This will help in providing a crumb free surface to work with while you frost the cake. Once you frost the cake to the level of perfection, you can leave it as it is (which is what I did for the cake) or add decoratives items to beautify the cake :)

Friend D was very surprised that I made her a cake. She was just kidding. But wells, I told her I was doing.. And am happy to be baking for her.. Made me wanna bake more cake for more people and for any occasion..

With candle and "Happy Birthday" decorative item.

Peeps! Give me more reasons to bake.. I really love to see people enjoying my cake :)

Cajun Chicken -- going sounthen

Was a bit out of ideas of what to cook on a Saturday Lunch for the family.. So I thought.. Hey bought some cajun seasoning from Phoon Huat.. Let's make some Cajun Chicken.. Went to market, bought the chicken breast only to find out that I did not buy Cajun Seasoning.. I only bought red chili flakes and ground cayenne pepper ... I know..

OMG!!! I know  (*pic from The Guardian)

Anyway, i decided to make do with what I have.. And thanks to Jason I had some dried herbs at hand to make a Cajun seasoning. It was quite easy to make actually. And it turned out to be quite yummy.. woohoo.. hahha.. maybe 10min of prep time + 30min or more of marinating time + 10 min of cooking.. It is very easy to do.. Can also marinate in the morning (even better, all the goodness is being soaked into the chicken) and have it cooked when you are back from work.. yea!

Here how I made it:

Ingredients (Make 4)

• 4 chicken breast
• 2 Tbs Olive Oil
• 3 Tbs Ground Cayenne Pepper
• 3 tsp Dried Oregano
• 3 tsp Dried Thyme
• 3 tsp ground black pepper
• 2 tsp salt
• 1 clove garlic (finely minced or grated)
• 1 shallot (finely minced or grated)

*Note: Usually the cajun seasoning calls for dried onion and garlic powder but since I do not have them in hand.. no choice, I went to minced them but I lower my portion cos minced onion and garlic are more overpowering than the powdered form..

Directions:

1. Using a rolling pin, pound the chicken breast till it is even in height of about 1.5cm. Ensure that the chicken is dried using kitchen towel.
2. Mix all the spices/herbs/salt/garlic/onion into a small bowl. Set aside
3. Rub about 1-2 teaspoon of oil onto the chicken breast and coat the chicken with the dry mixture evenly. Set aside in the refrigerator for at least 30min.
4. Heat up a non-stick pan with half of the remaining olive oil, place 2 chicken breast at one time. Cook the chicken 4-5min each side. And you are done. 

Chomp Chomp.. Meat Galore.. 

Note: This is good to serve with Mash Potato and some mixed vegetables.. You are all set to go.. :)

Banana Bread.. Version 2.0 .. My quest to healthy yet tasty bread

Since Kimmie asked me to make Banana Bread, I decided to make one from the previous recipe and another one with an improved recipe.


This time, i decided to change plain flour to oatmeal flour and reduced the amount of sugar by 25%

Let's now talk about Version 2.0

Ingredients (Makes 1 loaf)

• 1 3/4 Cup of Oatmeal Flour (Take around 2 Cups Oatmeal and grind)
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1/2 tsp of Cinnamon Powder
• 1/2 Cup of low-fat yoghurt (thinking of trying greek yoghurt the next round)
• 3/4 Cup of sugar (thinking of lowing the sugar amount the next round)
• 2 large eggs
• 5 medium sized ripe bananas, mashed ("kim-jio" for those living in Singapore)
• 1 tsp of vanilla extract
• Zest of 1 orange (medium size)

Directions

1. Preheat oven to 180C. Set aside a 9" by 5" loaf pan with parchment paper and greased with butter or non-stick spray. 
2. Take the oat (rolled or quick) and grind it for a couple of mins. It is okay if it is not finely grinded.  
3. Mix the 1st 5 dry ingredients together and set aside. 
4. Add the orange zest into the mashed banana and mixed well.
5. In a mixing bowl cream the sugar and the yoghurt together for a couple of minutes. Add egg and continue mixing till well combined. 
6. Add in the banana-orange zest into the mixing bowl. Mix them till well combined. 
7. Lastly, add in the dry ingredients and stop mixing once 90% of the dry ingredients are combined. Using a spatula, fold to ensure all the dry ingredients are well mixed. This is to prevent over-mixing and the formation of gluten in the flour. If so, the bread will be tough. 
8. Pour the batter into the loaf pan and bake for 35-40 min or until when you insert a toothpick into the middle of the loaf and the toothpick comes out clean. 

Apparently it is faster to bake banana bread made from oatmeal flour.. Wells. 

Yea... Banana Bread... I added oat on top to give it a more "healthy" look.. Hahha

You can still see chunks of banana in the bread... 

Bababa Banana Bread version 1.0

After the holidays. Christmas - New Year - Lunar New Year... Oh My! I have gained quite a bit of weight here and there... wells basically the whole body la.. Sigh.. Have been eating healthier and hitting the gym more often.. On top of that, trying to build more muscles so that I can increase my metabolism rate..

Was a bit bored at home and have not been baking (hence no posts recently)... Work has taken most of my time.. by the time I reach home, I am so exhausted, the last thing on my mind is bring out that flour and bake some thing... It was kind of depressing though.. Not able to do what I like to do... Like my energy is being sucked away. Ok, I digressed a bit.. So... Back to me being bored at home.. I decided to bake something simple to kind of get the engine going... Macarons were out of the questions.. Brought the icing sugar and almond meal out only to put them back in a split second.. Saw some banana.. Ah Ha! Banana Bread then.. But banana and bread.. not very calorie friendly.. Hmm.. I went searching the internet.. looking of how i can make it healthier.. Wow.. a few nice substitutions  out there to replace high calorie ingredients to something more healthy.. I decided to go slow one at a time.. replacing one ingredient with a healthy one each time i baked.. So to experiment and to come out with a more healthy yet incredibly delicious one to recommend.. Am thinking if I should record my whole journey here or just the successful ones.. Wells lets start with version 1.0

Ingredients (make 1 loaf)

• 1 3/4 Cup of Plain Flour
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1/2 tsp of Cinnamon Powder
• 1/2 Cup of low-fat yoghurt (thinking of trying greek yoghurt the next round)
• 1 Cup of sugar (thinking of lowing the sugar amount the next round)
• 2 large eggs
• 5 medium sized ripe bananas, mashed ("kim-jio" for those living in Singapore)
• 1 tsp of vanilla extract
• Zest of 1 orange (medium size)

Directions

1. Preheat oven to 180C. Set aside a 9" by 5" loaf pan with parchment paper and greased with butter or non-stick spray. 
2. Mix the 1st 5 dry ingredients together and set aside. 
3. Add the orange zest into the mashed banana and mixed well.
4. In a mixing bowl cream the sugar and the yoghurt together for a couple of minutes. Add egg and continue mixing till well combined. 
5. Add in the banana-orange zest into the mixing bowl. Mix them till well combined. 
6. Lastly, add in the dry ingredients and stop mixing once 90% of the dry ingredients are combined. Using a spatula, fold to ensure all the dry ingredients are well mixed. This is to prevent over-mixing and the formation of gluten in the flour. If so, the bread will be tough. 
7. Pour the batter into the loaf pan and bake for 40-45 min or until when you insert a toothpick into the middle of the loaf and the toothpick comes out clean. 

I know.. Don't look that appetizing 

This bread surprisingly baked faster than the normal banana bread recipe.. Usually the bread will take around 1h or more to bake.. I checked it at the 40min mark and it turned out done.

But look how airy the bread is.. not those normal dense banana bread. The air pockets make it very chewy too

Surprisingly, the yoghurt turned out to be quite a good substitute for butter... Now I know.. Got quite a few good compliments from the family and friends.. Even the picky sunshine said it was good.. Moist and the sweetness is just nice... Yea my first experiment was a success!