Chocolate & Blueberry ... Make Wonders!

This is another delicious experience, I didn't quite understand the chocolate syrup on top, it made the muffins a bit soggy, still taste good! I am not sure if I applied them in the wrong way! But it's ok I guess it still my first time doing muffins!

  

Chocolate Blueberry Muffins

Paper liners not only make for easier washing up, but keep the muffins fresher.

Makes 12

Ingredients

115 g / 4 oz/ 1/2 cup butter

30 g / 1 oz bittersweet chocolate, melted 
90 g /3 oz  unsweetened chocolate chopped

200 g /7 oz / 1 cup granulated sugar

1 egg, lightly beaten

259ml/80 fl oz/ 1 cup buttermilk

10 ml/ 2 tsp vanilla essence

285 g / 10 oz/ 2 cups plain flour

5 ml/ 1 tsp bicarbonate of soda

170 g / 6 oz cup fresh or frozen blueberries, thawed

Preheat oven to 190C/375F/ Gas 5  1

In medium saucepan over medium heat, melt the butter and chocolate until smooth, stirring frequently. Remove from heat to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour, bicarbonate of soda until just blended. (Do not overblend: the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon batter into a greased or paper-lined 6 cm / 2 1/2in bun tray, filling to the top> Bake for 25 – 30 minutes until a skewer inserted in the centre comes out with just few crumbs attached. Remove muffins in their paper liners to wire rack immediately (if left in the tin they will go soggy). Drizzle with the melted chocolate and serve warm or cool. 

♥ Love Baking 

Orange Delight!

I like it when things come out good! From start to finish this cake is an absolute delicious experience! The fine aroma of fruits while baking this cake is extremely tantalizing! The taste is teasing to the senses, sweet and sour, moist and fluffy... It's a complete "YummmY" experience.

Orange Syrup Cake Recipe:

1 Orange

170g Butter at Room Temperature

140g Caster Sugar

3 eggs

140g Self Raising Flour

1/2 Teaspoon Bicarbonate of Soda

4 Tablespoon Ground Almond

Syrup:

Finely Grated Zest and Juice of 1 Orange

55g Caster Sugar

Preheat Oven for 190C, Grease round cake pan and line the bottom with greaseproof paper.

Finely grate the organs and set aside, Cut the peel and white pith from the orange, then roughly chop the flesh, removing all seeds Blend the flesh in the food processor, until smooth and set aside.

Beat together butter and sugar until pale and creaming, then beet in the eggs one at a time. Stir in orange Puree and grated zest, then sift the flower and baking social over the bowl and fold in. Then Fold in ground Almond. Pour mixture in the cake pan and bake for 25 to 30 minutes until risen and golden and the inserted skewer comes out clean. Leave to cool for 10 minutes.

Syrup: Put the Orange Juice and zest in a small pan with the sugar, warm gently stirring until sugar dissolves, Bring to vigorous boil then remove from the heat, Pour the syrup over the warm cake and leave to stand for at least 30 minutes before serving.

Tip: I served the cake with the syrup aside and each poured some of the syrup on their piece.

 Love Baking ♥

5 Steps To Perfect Baking!

(Image by Sicha Pongjivanich)

I am a new baker and I've been trying to learn how to perfect my baking! I learned 5 new things from experience and reading which I believe will help me a lot.

1. Know your oven type:
1. Convection ovens speed the cooking process, need less baking time cause they have a fan inside that distributes more heated air.
2. Conventional ovens traditional ovens with no fan.
   
   
2. Creating the Mixture: Creaming methods “in this methods butter is mixed with sugar to form a mixture, then eggs are added one at a time, then you add the dry ingredients”. The flour must be added to the “sugar/butter/eggs” mixture first then liquid, it’s important to stir in flour as little as possible while combining ingredients. By doing that you will prevent gluten developed which will give you a softer cake.
   
3. Do not rush creaming process; you need to ensure natural air pockets are produced during the mixing process. The air pockets cause the cake to naturally rise. So when mixing the dry ingredients does it slowly in batches.
   
4. Beating the eggs in early in the mixture allows even more air pockets to be produced.
   
5. Cake cracks caused by too much oven heat, the cake rises too quickly, perfecting the temperature is important. (Know your oven point number [1])

Love Baking ♥

Opssss! I burnt my heart!!!

Still trying to figure out what happened but I bakes it for 30 minutes and it got burnt! I am in the process of making another one will post picture once it's done! I can't understand why a recipe says bake for 1hour on 180C and it burns after sitting 30 minutes in the oven!!! I think every oven is different but 30 minutes difference is way too much!

I tried again, lowered the oven's temperature to 160C, it baked for 30 minutes till perfect, I loved this recipe the cake comes out soft, crunchy top and delicious flavor.

Love Baking ♥

Chocolate Chips Cookies!

I baked today 44 chocolate chip cookies, they are so delicious I just adore making biscuits...

Love Baking ♥