Let’s Bake! (Ensaymada Edition)

Let’s Bake! (Ensaymada Edition)

I haven’t done a post like this in ages! I have done lots of baking, but nothing I felt like sharing on the blog. I should have taken photos of the russian fudge I made last week as I got lots of questions about it. I’ll keep it in mind for next time!

So Ensaymada was first introduced to me by a Filipino parent at the centre I work at. He brought these in during a family xmas party and I loved it. It’s a light, fluffy little muffin thing, covered in buttercream and topped with lots of cheese. It is so good, so I decided I wanted to try make some.

Anyway, I followed this recipe from Foxy Folksy, a blog run by a lovely couple. I had never worked with yeast before, so I was nervous but I had always wanted to try. So once the dough was all made, I left it in the kitchen for a few hours to see if it would double in size. It did!

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I didn’t have a before photo, but it was way less than what you see above. The next step was the most fun. Lots of rolling and kneading to get 16 pieces, which is how much the recipe makes. Then you roll out those pieces again and coil them up to get the shape.

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They don’t take too long to bake, and the house smelt so good while they did. After 20 minutes, they were all golden, so I took them out to let them cool.

Little pillowy buns! I whipped up some buttercream then grated some cheese. All these final touches took around half an hour, then we dug in! It was delicious, before we ate more though, I wanted to take some pretty pictures.

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Yummy! These ones were not as light as I had tried before, it was a little more denser. More like a muffin texture, but it was still delicious. Both sweet and savoury at the same time, each one felt like a mini meal. Breakfast was set for the next few days!

Have you baked during the lockdown much? I’ve loved trying out new recipes, and also pulling out old trusty ones too!

Angela.

 

Let’s Bake! (Banana Crumble Muffins Edition)

Let’s Bake! (Banana Crumble Muffins Edition)

Helloo!! Welcome to another baking post, today is another muffins post!

This time, I tried Banana Crumble Muffins. You guys know I’m a fan of crumble on top of muffins, it just puts it over the top and so much more scrumptious! You can find the recipe here. This recipe was enough for 12 muffins.

First make sure you have everything you need.

For the muffins:

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 egg
  • 1/3 cup canola oil

For the crumb topping:

  • 1/3 cup brown sugar
  • 2 tbsp flour
  • 1/4 tsp cinnamon
  • 1 tbsp butter

Banana Crumb Muffins 01

Let’s get started!

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Let’s Bake! (Lemonade Cupcakes Edition)

Let’s Bake! (Lemonade Cupcakes Edition)

Another weekend, another batch of baking.

While going through Anni’s blog for my Have You Met series, I came across all her delicious looking cupcakes. So I decided to try her Lemonade Cupcake recipe. Be sure to check out her post as she is the one who originally shared it 😀

Also, I can’t wrap my head around mls and grams, as I go by cups, so I’ve done some conversions.

As always, first make sure you have what you need.

For the cupcakes:

  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla extract/essence
  • 1/4 cup (almost) vegetable oil
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 cup (almost) Fanta (or other orangey sodas out there)

For the topping:

  • 1 cup (almost) cream
  • 1 tsp vanilla extract
  • 2/3 cup (not quite 3/4 but more than 1/2) sour cream
  • 1 package vanilla pudding powder

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Let’s Bake! (Blueberry Crumble Muffins Edition)

Let’s Bake! (Blueberry Crumble Muffins Edition)

I’m back with another baking post! I didn’t have one last week, as I didn’t have quite enough time last weekend in between the family birthday celebrations, I also was out of cookie ideas. I had played with the idea of macaroons, but that looks out of my skill range. I’ll work up to it. So anyway, I thought why not muffins and cupcakes next! The possibilities are endless when it comes to baking.

For my first muffin edition, I wanted to do blueberries. You can find the original recipe here! I’ve stuck with the original recipe quantities, as it makes 12 muffins which is what I wanted. This was originally going to be a lemon and blueberry muffin but I still don’t have lemon zest so I just scrapped it. I shifted the recipe around a little as I took in comments from previous people who had tried the recipe before. Anyway, let’s get into it.

Make sure you have everything you need:

  • 2 cups flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tsp baking powder
  • 1 cup blueberries (I used frozen)
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil (5 tbsp and 1 tsp)
  • 1 egg

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Let’s Bake! (Lemon Sugar Tea Cookies Edition)

Let’s Bake! (Lemon Sugar Tea Cookies Edition)

Hey! Welcome to another baking post! I’ve been really happy that I’ve been able to try baking something new every week for a month now! I mean, they’ve all been variations of cookies, but what can I say? I love cookies.

Anyway, you can find the original recipe here. I have halved it as per usual, as well as made some substitutions, as I didn’t check I had everything before making it. I used lemon juice, instead of extract. The lemon taste was very faint because of that, so I would suggest using extract or zest if you want a more lemony taste. I also never have corn syrup, but my maple syrup was out too, so I just used honey.

Let’s start baking!

  • 85g butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tbsp corn syrup (I used honey)
  • 1 tsp lemon extract (I used 1 tbsp lemon juice)
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup white sugar

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Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Hello all! I did more baking this weekend. I was originally just wanting chocolate chip cookies, like I have previously made. But then Rory suggested adding peanut butter. Peanut butter and chocolate is an amazing mix! I have halved the recipe as usual. You  can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 1/4 cup softened butter (55 grams)
  • 1/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tbsp maple syrup (I didn’t have light corn syrup)
  • 1 tbsp water
  • 1 tsp vanilla essence
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

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Let’s Bake! (Meringues Edition)

Let’s Bake! (Meringues Edition)

I did a little baking over the weekend, and I’m happy to say they came out good! I have tried making meringues before, but egg whites are a finnicky ingredient, and don’t usually like me. I used a recipe that had been tried a lot, and had lots of helpful tips. I didn’t double the recipe this time, and I wanted to try it as it called for chocolate chips which I still had lots of! You can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 2 egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla essence
  • 3/4 cup white sugar
  • 1 cup chocolate chips
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Not too many ingredients this time round

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Let’s Bake! (Chocolate Crinkle Cookies Edition)

Let’s Bake! (Chocolate Crinkle Cookies Edition)

Well hello there! It’s been a while since I’ve done a baking post. I actually made these last week, but I never got around to writing a post about it. Partly, cause I’m kinda disappointed that they didn’t come out quite like I imagined (and also I forgot). But that was my bad, you’ll see why later. They still tasted great though, and isn’t that the best part?

Also, there’s a section here where you need to put your mixture in the freezer for around 30-45 minutes. So clear some space now, unless you want to spend 10 minutes juggling everything and trying not to drop all the frozen things everywhere while you try to find space.

Anyway! Let’s get into baking 😀 You can find the original recipe here. As always, I have halved it.

First, make sure you have all the ingredients you will need.

  • 1/2 cup cocoa powder
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup icing sugar (confectioners sugar)

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Let’s Bake! (ANZAC Cookies Edition)

Let’s Bake! (ANZAC Cookies Edition)

Image result for anzac lest we forget poppies

I’m going to start on a serious note. Today is a public holiday for us in New Zealand (and over in Australia). We are celebrating ANZAC Day. For those not in these countries, let me quickly explain. ANZAC stands for Australia and New Zealand Army Corps. It’s a national day of rememberance for all those who have served and died in all wars, conflicts and any peacekeeping operations. A day to think on the contribution and suffering of all those who have served. The date was chosen as it was the anniversary of the first landing of the Anzacs in Galipolli. It did not go well, and is seen as a disaster from our countries’ view. While I want to share with you all, a fun little baking post, I don’t want to undercut the importance of this day in my country.

I looked up the history of these cookies on Wiki. Apparently, they were not eaten by soldiers on the frontline, as I was previously told. They were eaten and sold at galas, and other public events to raise money to support the war effort. They were originally called “Soldier’s biscuits” or “ANZAC biscuits”. Traditionally, they are very hard, which helps with their long shelf life. However, the recipe I used makes soft biscuits. If you read the previous baking posts, you’ll know that I prefer soft and chewy biscuits.

So, let’s get baking. You can find the full link to the recipe here.

As always, first, I checked to make sure that I had all the ingredients.

To make 18 cookies, you will need:

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup brown sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 1 tsp baking soda
  • 2 tbsp water

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