How About An Eggless, Butter Less, Milk Less Chocolate Almond Cup Cakes?

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UPDATED POST ON 5-11-2014

I will include in this post another recipe that I have developed this morning, it is gluten free, dairy free, egg less and fatless. It is a rather healthy moist and aromatic snack.  I hope this post will benefit those who are on a certain diet.

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It is the same recipe for both cookies and cupcakes. For cookies just make it in smaller size and bake slightly longer.. It can be crispy or chewy. It will not be as crispy as those using flour.

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Taste wise is satisfactory. You can imagine taking some almond meal, add some cocoa powder, water and sugar.. It is definitely acceptable to most. Please scroll down for the second recipe.

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INTRODUCTION

Seriously, when I looked at the recipe, I was curious how it would turn out to be. When I prepared the batter and baking, I am even more doubtful about its outcome.. I did not have any picture to compare and I did not know whether what I have prepared and baked was correct or not. Not until I took the first bite this morning that I am confident to issue this post…

This is an eggless, butter less and milk less cup cake that I have adapted from a 2003 recipe. I have printed out this recipe as early as year 2005 when I just started to have interest in doing some baking. Then, I have been cracking my head to look for recipes that were suitable for niche markets like health conscious people or people that are less fortunate like diabetes . While flipping my recipe file yesterday, I saw this piece of printed paper and I thought I might wanted to give it a try.

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While I am writing this post, I try searching this recipe in All Recipes Cake Recipes website, I am rather happy that the recipe is still there but with no picture, that proves that it is a very old recipe. The recipe was submitted by Ms. Kathy Thurston and some body named Ms. Bernadette Beaupre had gave some explanation of this cake:

“This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.” — Bernadette Beaupre (Source: All Recipes Cake Recipes website,)

Since it is an eggless, butter less and milk less, what should be the structure liked. If you looked at the recipe in detail in later part of the post, you will note that there are some shortening and water. Butter less can be substituted with cooking oil or vegetable shortening (as in this recipe) and milk less can be substituted with any liquids (be it eggs or water). Therefore, the crucial element that determine the outcome of the cup cake will be eggs.

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Eggs have the role of supporting the structure of the cup cake or in general any baked products. They are binder which help to hold the ingredients together. In addition, it contributed to the liquid component in a cake recipe. Therefore, it is expected that without eggs, the cake will be dense and the rising of the cake will depend entirely with the leavening agents such as baking powder and baking soda. 

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I am worry about whether the dense cake will be dry and difficult to swallow. The conclusion is not, as the recipe have minimal vegetable shortenings and some liquids which is adequate to make the cake moist.

In this recipe, I have increased the amount of water, addition of cocoa powder and some almonds chunks. The final baked products were well beyond my expectations and I concurred it was some form of good snacks. As I was experimenting with this recipe, I have reduced the volumes and managed to make 4 small cup cakes. As with any other cakes, serving with additional sauces and whipped cream will heighten the palate to another level.

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WHAT IS REQUIRED

Recipes adapted from: Eggless, Butter less and Milk less Recipe by Kathy Thurston (make 8 cup cakes)

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  • 2 cups plain four

  • 1 cup white sugar

  • 1 cup almond chunks

  • 2 cups water

  • 2 tablespoons vegetable shortening

  • 2 tablespoons cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon of baking powder

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STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius and get ready some cup cake moulds.

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  • In a sauce pan under medium heat, bring  the vegetable shortenings, water and sugar to boil and continue boiling for about 2 minutes.

  • Sift the flour, cocoa powder, baking powder and baking soda together into the liquid.

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  • Use a spatula to stir the batter until it is well mixed.

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  • Stir in the almond chunks and ensure it is well mixed.

  • Scoop into the paper cups for cup cakes and baked in the oven for about 20 minutes or when the skewer inserted come out clean.

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CONCLUSION

This is a rather unusual cake. So who should prepare this? In fact this cake is very suitable for people who are vegetarian in accordance with Buddhist principles.

In my circle of friends, I have a few friends who are vegetarians. However, though all are  vegetarians, there are certain ingredients that fell into “grey area” and subject to arguments.

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One of the ingredients is eggs. Some of my vegetarian friends do not eat eggs as they believed there may be an embryo attached to the eggs. However, other Buddhist vegetarians believed that current eggs are commercially “produced”, therefore , it is impossible to have any embryos in the eggs.  Even if you hatch the eggs, no chicks will be born,

Another two special ingredients are two diary products, milks and butters. Some vegetarian will not touch any food “produced” by an animals, therefore milks and butters were excluded in their diets. Whereas some choose to believe that as there is no need to kill a cow to get milks and butters, therefore, these can be included in the vegetarian diets.

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These belies have an impact in pastry terms. Every year, when I baked my pineapple tarts for my relatives and friends, I will have to bake two types, the normal with milk, eggs and butter and another version, which is rather hard to prepare that is eggless, milk less and butter less! Of course the onus will lie on me to find relevant substitute for the ingredients.

Hope you like this rather strange post today. But, I have to admit that looking at the picture, you may not be convinced until you take a bite of it. Have a nice day and cheers.

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RECIPE 2 – GLUTEN FREE, DAIRY FREE, EGG LESS AND FATLESS CHOCOLATE CUPCAKE AND COOKIES

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WHAT IS REQUIRED

  • 1 cup of almond meal or almond flour
  • 3/4 cup of water
  • 1/3 cup of sugar
  • 2 tablespoons of cocoa powder

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius
  • Mix all the ingredients above until well combined
  • Transfer to cup cakes cup .
  • Baked in the pre-heated oven at 160 degree Celsius for about 15 minutes or until a skewer inserted comes out clean

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  • For cookies, add about 1/8 teaspoon of baking powder to the batter, bake at 160 degree Celsius for about 20 minutes. Let it sit in the tray for 5 minutes before transfer to the rack for cooling. If you want it to be crispier, can extend baking time by another 5-10 minutes.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Let Try Something New–Red Dragon Fruits Pie Bar And Blueberry Pie Bar

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UPDATED POST ON 5-12-2014

Saw some blueberry in the supermarket and I have decided to update this post with some new pictures. Decided to prepare blueberry pie pars.. I have always loved pie bars especially its crumbly top.. Unlike normal pie, pie bars have more short crust pastry than its fillings. If you like short crust pastry of any sort, you shall try this..No major changes in the recipe, just torn down the sugar content to suit Asian taste buds..Changes are highlighted in red.

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INTRODUCTION

I have been challenged that most of my recipes that I have written are very “colourful”. If you think that I like permitted food colouring, that is not entirely true. You may have seen a few post that uses food colouring, but that essentially was because I am doing it more for illustration and picture taking purposes. If you read my post on Rainbow Loaf, you will understand how I justified the usage of permitted food colouring and struggling whether such a post should be issued. While I don’t encourage the use of food colouring, but we have to be realistic in our daily lives. I strongly believed the usage of permitted food colouring are all over the food outlets. What about Angkukueh? Do you think all mango puddings are consistently as yellow as what you saw every time your bought it? How about various type of tapioca pearls, milk teas, pasta sauces or even moon cakes? Well that is up to individual and I tend to choose to believe that NOT all the green colour in the Pandan Kaya or Kueh Srimuka/Salat that are sold in eating outlets  are all from the Pandanus leaves….

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This post is  using a natural colour. A colour that I am very hesitant to touch. I even hate it when it stained my cloth! It is one of the very strong natural colour – Purplish Red dragon fruits. There is an influx of purplish red dragon fruits in Singapore supermarkets in current year. Though I do not really like to touch the colour by itself, but I do believed it will help to create a visual effect in pastry’s presentation.

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In last week’s marketing, these dragon fruits were on sale and I managed to get 2 big red dragon fruits for S$2.50.. I think that it is a deal and I think I should made use of its natural colour to make some pastries. Then it reminded me of some blueberries pie bar that I read while browsing the internet. therefore, I have decided to use these dragon fruits to prepare some dragon fruits pie bars..

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Pie bar is a type of short crust pastry usually loaded with seasonal fruits and served as desserts. Fruits that are usually used include strawberries, blueberries and blackberries.

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WHAT IS NEEDED

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Pie Pastry for crust and toppings

  • 400 grams of plain flour

  • 330 grams of butter (cold and cut into cubes)

  • 300200) grams of sugar

  • Pinches of salt

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Dragon Fruit Fillings

  • 4 eggs (about 200 grams)

  • 400 (250 ) grams of sugar

  • 100 grams of plain flour

  • 150 grams of sour cream or whipped cream

  • Pinches of salt

  • 200 grams of dragon fruit (meshed) or mashed blueberries

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STEPS OF PREPARATION

Meshing Of Dragon Fruits

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  • Use some kitchen utensils or sharp objects such as forks or knifes or potatoes mashers to mesh the dragon fruits.

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Preparing the short crust pastry

  • Get ready a baking tray of 12” x 15” baking tray.

  • Preheat the oven to 180 degree Celsius

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  • In the big mixing bowl, put cold cut butter, flour and sugar. Use finger tips to rub the butter and flours mixtures together until resemble some crumbs.

  • Divide the crumbs into two portion, one for the bottom layer and another portion for the toppings.

  • Press half of the pastry against the bottoms of the baking tray. Use a fork to make a few holes in the pastry and set aside for later use. 

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Preparing the fillings

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  • In another mixing bowl, beat eggs, sugar, and cream together. Add flour and followed by mesh dragon fruits and mixed well.


Assembling And Baking The Pastry

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  • Pour the dragon fruits fillings on top of the pastry. Sprinkle the remaining flour mixture evenly over the fillings.

  • Bake in the oven for about 45 minutes at 180 degree Celsius.

  • Cool at least one hour before cutting your desired sizes.

  • Best served with some whipped creams, ice creams, additional fresh fruits or on its own.

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CONCLUSION

  • It is a dessert that is not that tough to prepare. I believed it is still relatively uncommon in Singapore and Malaysia. For a person with sweet tooth like me, I definitely wouldn’t object such a treat. The crispy and crunchy toppings resembles a bit of the biscuits with some mild fruity flavour of the red dragon fruits.

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  • I have hold up this post for one day as I am unsure about the colour combination and the acceptability of this desserts in this area of the world. When I posted up to one international communities in Google Plus, I was being encourage to proceed with the post as the pie bars looks appetizing.. Thanks to those members who have encouraged me to have this post.

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  • I have quite a number of posts in the past one month, this is due to the assistance from my mother in law who is visiting me and able to help me to “nag” my kids performs some household chores. In addition, Singapore was having a school holiday last week.  In the next few days, as my mother in law will be back to her home town, I will have to slow down my posting as I need my energies to nag and cooked for normal household meals. She has been a great helper in the house and I really appreciate and thankful for her presence and I know I am going to miss her like her grandsons and grand daughters…

Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Vegetarian Pizza Is Just As Tasty ! Simple And Basic Vegetarian Pizza Preparation

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INTRODUCTION

I loved pizza. Pizza is one of the most common food that I ordered when I have meals in Western Restaurants. I love pizza for its dough and cheese. It is a comfort food that I can easily eat an 6 inches diameter pizza. However. I have never really ever prepare pizza since I start my baking 15 years ago. I am thinking that since I have made bread, cakes, muffins cupcakes etc., why don’t I make my own pizza?

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In my Facebook group : Food Bloggers and Foodies United, one of the bloggers Ms Ainy Wajahat from Pakistan have posted some pizza recipes and I promised here that I will bake some pizza. Therefore, I have based on her recipes to make the dough. For the toppings, since I am still on the vegetarian diet, I have used mostly vegetables found in my fridge.

Initially, I intended to make my own pasta sauce. Somehow, as I am too tired that afternoon, I rushed to a provision store nearby and bought a can of ready made pasta sauce. You can read the making of Pasta Sauce from fresh tomatoes HERE.

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Instead of preparing it  in the traditional round shape pizza, I have opted to make a rectangular shape pizza which is easier for me to bake and cut for later serving. I made the dough in the morning and intended to have the pizza for lunch, somehow, the family members decided to go out for lunch, therefore, I froze my dough in the fridge and only made the pizza during dinner time.

Making pizza is really simple and at times, I just wonder why shall I pay so much for pizzas that were sold in the eating outlets.

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WHAT IS REQUIRED

Dough – Recipe adapted from Ainy Cooks

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  • 500 grams plain flour

  • 30 grams butter (at room temperature) or olive oil or ghee or normal cooking oil

  • 300 ml of water

  • 1 egg

  • 1 teaspoon of salt

  • 1 tablespoon of instant yeast

Toppings

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  • Some Enoki mushrooms (cut into half)

  • Some fresh mutton mushrooms (shredded)

  • Some fresh sweet corns

  • Some green capsicums (shredded)

  • Some sausages (for my kids portion)

  • 1 tin of pasta sauce about –about 500 grams

  • Abundant of mozzarella cheeses or cheddar cheeses or goat cheese or other cheeses of your choice. 

The ingredients here are for reference only. You can add a whole range of your preferred vegetable such as tomatoes, pineapples, preserved olives, celeries and etc..

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STEPS OF PREPARATION

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  • In a big mixing bowl, place all materials except butter/ghee/cooking oil/olive oil and use a dough hook to mix until well mix. Add in butter and continue to beat until the dough is smooth. Let it proof for at least 1 hour or until the dough size double. Use a cling wrap or a wet towel to cover the top.

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  • Lightly grease a baking tin and pre-heat your oven to 200 degree Celsius.

  • Punch your dough in the centre to let the air escape. Lightly knead and use a roller pin to roll into  a flat piece resembling the shape of the baking tin. It will be about 0.5-1 cm thick for the dough to cover all the tin area. Make it as even as possible.

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  • Use a fork to lightly make some holes on top of the dough. As this is a big piece of pizza, this is to let the air to have some holes to escape.

  • Spread some pasta sauce on top of the dough

  • Fill the top with your choice of vegetables  and meats, if desired. sprinkle some Italian herbs mix such as basil, oregano etc..

  • Sprinkle sparingly with mozzarella cheese or other cheeses with your choice.

I have make half of the pizza as vegetarian and another half into ham and sausage pizzas for my kids.

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  • Bake your pizza in the oven for 15-20 minutes until the bases are cooked and cheeses have melt.

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  • Cur into your desired size and shape and best serve hot with your choice of additional sauces such as Tabasco sauces, mayonnaise or just plain.

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CONCLUSION

This was one of my very first basic vegetarian pizza that I have made  with great success. The post was very short because it deals with basic pizza preparation. More variations will come and Guaishushu will tailor the taste to the very Asian taste such as curry and etc.. However, that shall have to wait after Guaishushu finishes his vegetarian diet.

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Hope you like the post today and have a nice day. Cheers.

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Macao and the Nobly, Elegant Lotus

National/State Flower Series – East Asia 7 – Macau Special Administrative Region of the People’s Republic of China – Nelumbo Nucifera

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“Nelumbo nucifera, known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus, is one of two species of aquatic plant in the family Nelumbonaceae. ……… This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in North Eastern China. (Source:http://en.wikipedia.org/wiki/Nelumbo_nucifera)”

Nelumbo Nucifera is  the “state flower” for Macao Special Administrative Regions of People’s Republic of China. Beside Macao, India and Vietnam are also using this flower as national flower. But that should not be confused with Bangladesh’s national flower, water lily (睡莲)which belong to the family of Nymphaea.

Species Information

Scientific name:

Nelumbo nucifera Gaertn

Family: Nelumbonaceae
Common name(s): Lotus
Chinese name: 古莲,莲花,荷花, 芙蓉

Lotus is a perennial aquatic plants with a long history and apparently is a leader in the midsummer seasonal flowers. In the heat of summer waves, pools were full of green lotus leaves that waved slowly and its flowers were emitting a fragrance resembling fragrance from the bathing beauties. Hence, In Chinese,  lotus were also called “gentlemen flowers 花中君子” or “flowers of beautiful ladies 花中美人”

  Pic courtesy of www.micefinder.com

Macau and lotus

  • A dike north of Macau which connects to Zhua Hai and Lianfeng San was said to look like a lotus stem. Therefore, in ancient times, Macau was described as a lotus that floats in the open sea and at times being called a lotus island. Due to its unique shapes, Macao people believed that Macau was the reincarnation of a lotus flower and called Macau as the land of the treasure lotus (“莲花宝地“)。
  • Macao people loves lotus as they believed that lotus symbolizes good fortune, peace and holiness. Macau’s literature, myths, proverbs, dramas and couplets etc. often uses lotus as an avenue to express their feelings. Macao peoples daily lives, thoughts and feelings are closely associated with lotus and a bond have been established. People generally planted lotus as a hobby. There are many cultures that have elements of lotus such as lotus wordings in their door couplets.
  • Macau’s also has a lot of streets, villages and buildings that have the name associated with lotus, such as Lotus Hill(莲花山), Lin Fong Temple (莲峰庙), Lotus Stream Temple (莲溪庙), Lotus Bridge (莲花大桥), and so on.

Macao Lotus Bridge stamp(Pic Courtesy: http://gulfmannmaxicard.blogspot.sg

  • Lotus Bridge  is Macao’s third bridge with a  length of 1.3 km connecting the islands of Taipa Macau and Zhuhai Hengqin Bridge. The bridge greatly facilitated people entering to Macau International Airport and Ka Ho Container Port and Oil Terminal from mainland China. This had brought  prosperity and developments to Macao  as a whole.
  • Lotus is also the official flower emblem of Macao and appeared in Macao’s flags. It is also a common item in Macao’s stamps and currency.

                   

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  • The Lotus Square or Golden Lotus Square (Chinese: 金蓮花廣場; Portuguese: A Praça Flor de Lodão) is an open area of Macau Special Administrative Region of the People’s Republic of China. The area features the large bronze sculpture Lotus Flower In Full Bloom (Chinese: 盛世蓮花) and is somewhat akin to the Golden Bauhinia of neighboring Hong Kong.  (PLEASE REFER HONG KONG’S STATE FLOWER HERE). The lotus flower in full bloom symbolizes the everlasting prosperity of Macau. The sculpture was presented by the State Council of the People’s Republic of China in 1999 to mark the Macau sovereignty transfer from Portugal to the PRC. (Source: http://en.wikipedia.org/wiki/Lotus_Square)

Finally, I have finished my national flowers for East Asia and a summary will be compiled for your reference soon. Hope you enjoy the post.

 

Thank for reading.