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Thursday, May 31, 2012

Chocolate Layer Cake with Cream Cheese Frosting

I'm quite a horrible procrastinator. I remember almost a year ago, seeing similar entries on Lena, Zoe and Joyce's blogs, and then realizing that they were doing a small bake-along where all three of them would try the same recipe and post them on the same day. This Bake-Along was very useful for people like me, because I am usually hesitant to try new recipes, but with three different opinions from three bakers saying that X recipe is good, I definitely felt more confident in attempting those recipes.

And I'm pretty sure that this was the experience of many other home bakers as well, who have gradually joined in the bake-along. As for me, well, I'm sure that all three hosts are quite sick of seeing my comments saying that 'I hope to join for the next bake-along', but when the next one comes along, I never do join. So....what better time to join than on their first year anniversary? :]
Only one slice was left for the 'photoshoot'

So here's my virgin entry to Bake-Along on their first anniversary and I really hope that I'll be punctual with the upcoming few, because I do love the upcoming ones - crumble and scones, a few of my favorite things to eat! And of course, layered cakes, which is the reason why I'm joining this time. iI love to eat layered cakes, because I love how creative you can get with just mixing and matching the layers and filling, and also because layered cakes are usually celebration cakes, my favorite type of cake to eat :]

So for this chocolate cake, I remember digging it from this treasure trove of chocolate cake recipes I found on the Bon Appétit website, 10 years of chocolate cakes, BUT the problem is that I can't exactly recall which chocolate cake recipe from Bon Appétit actually inspired this recipe, but I'm thinking it should be somewhat similar to this one. In any case, the ingredients and method has been so modified that it doesn't matter. And if you do happen to click on the first link, notice that you will only see ten pictures of chocolate cakes with the year 2000 to 2010 underneath each, but do click on the pictures because that will lead you onto even MORE chocolate cake recipes for that year.

I've been slowly baking my way through the recipes, and the reason why I chose this one below is because it was simple (only one-bowl required) and it didn't require the use of melted chocolate, buttermilk or sour cream, all of which I didn't have. It only requires pantry staples like cocoa powder and milk, which is fantastic for times when you have a chocolate cake craving.

Look at those tight crumbs! YUMMY :]

 
One-bowl Chocolate Cake
Adapted from Bon Appétit
Makes a 6"/15cm cake

For the cake:
120g castor sugar
125g all-purpose flour
35g cocoa powder
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
120ml milk
55g butter, melted
1 tsp vanilla
1 egg

120g boiling water
2 tsp espresso or coffee powder

For the cream cheese frosting:
120g cream cheese
55g butter
85g powdered/icing sugar

Method:
  1. In a cup or bowl, add the coffee powder into the boiling water. Allow it to steep while preparing the other ingredients.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and baking soda. To that, add in the salt and sugar. 
  3. Then, add in your 'wet ingredients', the melted butter, vanilla, milk, egg and the cup of coffee from step 1. Mix together all the ingredients until no visible lumps remain. Pour the batter into a lined or greased 6-inch pan, or a cupcake pan with 8 cupcake liners.
  4. Bake at 160°C for about 30 minutes for the cake, or 20 minutes for the cupcakes. An inserted skewer should come out with almost clean with a few crumbs. Allow the cake to cool in the pan for at least 15 minutes before removing to cool on a cooling rack. You have to wait until the cake is completely cooled before attempting to slice it into two layers.
  5. In the meantime, prepare the cream cheese frosting. The cream cheese and butter should be at room temperature, but should not be too soft. I find that a good estimate is to remove them from the fridge for about 15 minutes before making the frosting. In a mixing bowl, cream the cream cheese and butter with a handheld or stand mixer, or with a wooden spoon. The mixture should appear homogenous in color (butter is slightly yellow and cream cheese is off-white, so these colors should be well-combined together) and once it appears light and fluffy, sift in the icing sugar, making sure to cream well, until all the sugar has been incorporated. If the cream cheese frosting is too 'soft', store it in the fridge while preparing the cake layers.
  6. Once the cake is completely cooled, slice it into half with a serrated knife. Add a thin layer of cream cheese frosting on one side of the layer, before sandwicing the two layers together. Add another layer of frosting on the top and sides of the cake, and refrigerate until firm. The recipe above gives you enough frosting for the 6" inch, but only for a very thin layer of frosting, so if you're a frosting monster and have a sweet tooth, I'd recommend doubling the frosting recipe for a thicker layer all around. Bon Appétit! 

Janine's jots: 
  • Taste: The cocoa powder features very prominently here, so be sure to use good quality cocoa powder, and please don't skimp on the coffee because it does bring the chocolatey-ness up a notch. Trust me.
  • Texture: The cake is moist, and doesn't have overly tender crumbs, which is good in a cake which you want to cut into layers.
  • Serving size: Enough Since it's only a 6" cake, it can only feed about 8 persons, assuming you have a tiny slice each.
  • Modifications: None! Enough have been made!
  • Storage: If unfrosted, the cake freezes very well, for almost a month. If frosted, keep in the refrigerator for not more than one to two weeks because the cake will lose its moistness after that.
  • Would I make this again?: Maybe...not because it's not a good cake, but there's so many other chocolate cake recipes to try! This will definitely be one to-go-to cake, because it's very simple to make, and you will always have the ingredients handy!
So join in for the bake-along! :]
 

Friday, May 25, 2012

Eating in Orchard Road

Because my friends and I stay at far flung corners of Singapore, Orchard Road remains the most convenient place for us to meet because it is central. And everytime we meet at Orchard, we are met with the age-old problem. Where to eat?? We always end up eating at the same few places, and I always end up googling for new places to eat. The same thing happens when relatives come from overseas and I’ve to bring them to Orchard to shop and to eat. I have to rack my brains to think of good places to eat at in Orchard especially if say, they don't want to eat Japanese. 

So I’ve decided to make things easy for myself and list down places that I frequent and like to eat at and keep it on my blog as a point of reference. Now, I can direct relatives to this page and they can choose where they want to eat from the list below :] win-win!

I won’t say that this is a comprehensive list, because it isn’t. In fact, it does not even encompass the whole Orchard Road shopping belt. I’ve limited the restaurants to those which are not too expensive (around S$20 per person or less), and I’ve only included shopping centres on a very short stretch of Orchard Road, mainly ION, Takashimaya, Wisma Atria, Mandarin Gallery, Paragon, Heeren, Shaw House, Lucky Plaza and that’s about it. These are shopping centres around Orchard MRT itself, and yes, I do know that 313, Orchard Central and 311 Somerset might have lots of food offerings, but that’s a list for another day.

I’ve also left out the Plaza Singapura and Dhoby Ghaut area, because there's a whole lot more food over there and it's unlikely that someone in Orchard Road around Orchard MRT would walk all the way to PS, unlike you're young and energetic or you're a tourist. I know I can't and probably won't do the long walk so this list is limited.

Only after I did a thorough google search did I stumble upon this. Neverthless I'm still keeping this here so that I can access it easily via my phone should i need it. The other website requires flash, which as many know, can't be accessed on the iPhone yet. It has also listed other places which I might have left out.


  • Brunch
    • Wild Honey, Mandarin Gallery, 03-02; Scotts Square, 3rd floor
      • Super long Q and they don't take reservations at Mandarin Gallery. They do take reservations at Scotts Square though. Be prepared to wait up for 2 hours during busy periods but love their "all around the world" concept. I especially like the Tunisian eggs but other than that, so-so food only.
    • Jones the Grocer, Mandarin Gallery, 04-21
      • Try their big breakfast. Love their selection of cheeses and other gourmet items too. 
    • Antoinette, Mandarin Gallery, 02-33
      • Their mushroom gnocchi is awesome! and i love their cakes :]

  • Bubble Tea
    • Share Tea, Wisma Atria, B1-45
    • Each-a-cup, Ion B4; Heeren, B1-12
    • Gong Cha, *Scape, 002-39
    • Sweet Talk, outside Far East Plaza
    • KOI, outside Lucky Plaza

  • Chinese
    • Canton-i, Ion, 03-14
    • Taste Paradise
      • DIM SUM is yummy and so is their beef brisket noodles!
    • Paradise Dynasty, Ion, 04-12
    • Crystal Jade, Takashimaya, various outlets on 4th floor
      • I like their la mian.  
    • Din Tai Fung, Wisma Atria, 02-48; Paragon B1-03
    • Imperial Treasure, Paragon, 05-42

  • Desserts
    • Awfully Chocolate, Ion, B4-50
    • Marmalade Pantry, Ion, 03-22
    • TWG Tea Salon, Ion, 02-20 (and various outlets)
    • TCC, Ion, B2-49
    • Cedele, Takashimaya, B1-37; Wheelock, 03-13
    • Bakerzin, Paragon, 02-09
    • Canele, Paragon, B1-K8; Shaw House, 
    • Projectshop Cafe, Paragon, 03-41
    • Honeymoon Dessert, at Central
    • Sweets Garibaldi, Mandarin Gallery, 02-26
    • Dessert Story, Heeren, B1-02
    • Music Cafe, *Scape, 03-02
    • Raindrops Cafe, *Scape, 02-38
      • Nothing too special, but they open till late. 
    • A Curious Teepee, *Scape, 02-24

  • Food Courts
    • Takashimaya
    • Food Republic, Wisma
    • ION
      • delicious dimsum and everything else!

  • Finger food
    • 4 Fingers Bonchon Crispy Chicken, Ion, B4-06A
      • Very good korean fried chicken! do try the spicy ones!
    • Best Fries Forever, Cineleisure Orchard, B1-06

  • Ice cream/gelato
    • Gelatissimo, Shaw House
    • Takashimaya B2
    • Ben & Jerry's
    • Marvelous Cream, Ion, B4-8

  • Japanese
    • AOBA Ramen, Ion, B3-25
    • Watami Japanese Dining, Ion, B3-23
      • Cheap lunch sets available!
    • Tampopo, Takashimaya, 04-28, B2-33
      • The Ramen here is not bad!
    • Sushi Tei, Paragon, 05-04
    • Sakae Sushi, Wheelock, 02-18
      • If you want a cheap sushi buffet, here's the place to go.
    • Tonkichi, Shaw House
    • Ippudo Singapore, Mandarin Gallery, 04-02
      • This is still my favorite ramen out of all the authentic japanese ramen places. 
    • Tonkatsu by Ma Maison, Mandarin Gallery, 02-35
      • Seriously the best tonkatsu in town. I prefer the one at Central @ Clarke Quay though. The ambience is better. 
    • Waraku, Heeren, 05-04

  • Others
    • Ayam Penyet Ria, Lucky Plaza, 01-42
    • Grandma's, Paragon, B1-41
      • Say hello to cheap beer!
    • Lucky Chicken Rice, 02-111
    • Pepper Lunch, Shaw House
    • Vietnamese Cafe, Heeren, 03-06
    • Chicken Rice at Far East Plaza (don't know the floor and name though)

  • Thai 
    • BALIthai, Ion, B3-24
      • Love the crispy tofu with peanut sauce! The panggang seafood is not bad too, and so is their pad thai. 
    • Sabai, Takashimaya, 04-23
    • Kaffir & Lime by ThaiExpress, Paragon, B1-45
      • Try their black pepper crab meehoon - really good!
    • Thai Express Bistro, Heeren, 05-10

  • Western
    • Meatworks, Ion, 04-12
    • The Soup Spoon, Ion, B3-18; Paragon B1-K4
    • Seoul Garden, Takashimaya, 05-10
    • BREEKS cafe, Takashimaya, 05-11
      • Love their burgers and various other meats 
    • Big O Cafe, Paragon, B1-08; Wheelock, 02-04
    • nydc, Wheelock, 02-19
    • Skinny Pizza, Wheelock, 03-04
    • TGI Friday's, Heeren, 01-K5
    • Lawry's The Prime Rib, Mandarin Gallery, 04-01
    • Fish & Co, Heeren, 05-02
      • Cheap lunch deals for a quick fix
    • Jack's Place, Heeren, 05-06
    • Pastamania, Cineleisure, 02-23
    • Billy Bombers, Cineleisure, 01-16

Sunday, May 20, 2012

List of Baking Ingredients in Singapore [Names of Flours in Mandarin, Malay and Tamil]

A rose by any other name would smell as sweet.

This is a slightly bastardized translation of what is perhaps the most famous star-crossed lovers play in the world - Romeo & Juliet. This quote might not have a direct link to the post, but it just popped up in my head when I was thinking of how to start off this post. My point was, in a multi-racial society such as Singapore, ingredients will most likely than not be available in a variety of names - English, Malay, Mandarin, Tamil or perhaps their native names, whatever that may be. To further compound the problem, the same product might even have TWO different names, such as linseed and flaxseed (they are the same thing).

Earlier last year, I was on the hunt for a variety of flours, especially whole grain ones in a bid to build up my whole foods pantry and to introduce new flours/grains/seeds into my diet. I had some difficulty at first trying to identify flours, especially at Mustafa whose flours were mainly in Tamil/Hindi/Urdu, so I decided to compile a list after meticulously counter-checking with not only the staff, but other internet sources and native speakers of the language.

The following list is by no means comprehensive, but it has been of utmost help to me when grocery shopping, not only in Singapore, but in Malaysia and even Taiwan! (where I had to struggle with not just Mandarin names, but traditional Chinese :/) If there's anything wrong or if you have anything to add to the below table, please comment and let me know! :]

If time permits, I'll be coming up with a companion list to this, by indicating where in Singapore you can get your hands on some of these flours. It's still a work in progress so wait for it!

Simple Legend: 
[m] stands for malay
[j] stands for japanese
[i] stands for tamil or hindi or any other indian dialect (sorry I don't know which is which)


English Name
Chinese Name
Other names
More common flours


All- purpose flour, plain flour, rose flour
麵粉, 中筋麵粉
Tepung Gandum [m]
Tepung seberguna [m]
Bread flour, high protein flour
高筋麵粉, 筋麵, 根麵, 高根粉
Tepung roti [m]
Cake flour, pastry flour, superfine flour
低筋麵粉, 低根粉
Hakurikiko, 薄力粉 [j]
Pau flour, Hong Kong Flour
香港面粉

Self-raising flour
自發麵粉
Tepung naik sendiri [m]



Almond flour /meal
杏仁粉

Amaranth
苋菜, 苋米
Rajgira [i]
Arrowroot
葛粉
Tikora/Paniphal [i]
Kuzuko [j]
Barley Flour
大麦面粉, 薏仁粉
Jav flour [i]
Black gram/lentil
黑鹰嘴豆
Urid/urad dhal [i]
Black Chick Pea
黑鹰嘴豆
Kala Chana [i]
Brown Rice Flour
糙米粉

Buckwheat
乔麦粉, 苦蕎麥
Kotu/Kottu/Kuttu [i]
Bulgur
小麦片

Cassava flour
木薯粉
Gari flour [Nigerian]
Chestnut flour
栗粉

Chickpea flour
鹰嘴豆面粉
Also known as Garbanzo
Besan/gram /chana [i]
Coconut flour, dessicated coconut
椰絲, 椰茸, 椰子粉
Kelapa[m]
Cornstarch/flour
生粉, 玉米澱粉, 粟粉, 粟米粉, 玉米粉, 玉米澱粉
Makai (white corn flour) [i]
Tepung jagung [m]
Cornmeal/polenta
粗玉米豆粉
Makka (coarser) [i]
Masa harina [Spanish]
Corn flour, blue

Harinilla [Spanish]
Durum Flour
硬粒小麦面粉

Flaxseed flour
亚麻籽
Also known as linseed
Jawas [i]
Garbanzo
鹰嘴豆面粉
Kabuli chana/besan/chana dhal [i]
Green Bean flour, mung bean
綠豆粉

Hoen Kwee: roasted green bean
Glutinous Rice Flour
糯米粉
Shiratamako 白玉粉 [j]
Glutinous Rice Flour, cooked
熟糯米粉, 糕粉
gao fun [Cant.], koh fun
Kamut flour
-

Millet, common, white
粟 (糯小米)

Millet, finger
稗, 䅟子
Ragi [i]
Millet, pearl, black
黍 (糯米黍), 珍珠稷, 珍珠黍
Bajra/kambu/bajri/Bajara [i]
Mugwort flour
艾蒿粉
Yomogiko 蓬粉 [j]
Multi-grain flour
雜糧預拌粉

Oat flour
燕麦粉
Jow/Jai/Jaun [i]
Potato flour/starch
生粉, 太白粉, 地瓜粉
Katakuriko 片栗粉 [j]
Pumpernickel
黑麦粉
Also known as dark rye flour
Polenta
玉米粥
See corn flour.
Quinoa flour
藜麦面粉, 藜籽, 小小米, 奎藜籽

Rice Flour (white rice flour)
粘米粉, 粘米粉, 黏米粉, 在來米粉, 在萊米粉, 再來米粉
Jyoshinko, 上新粉 [j]
Idli Rava [i] (raw rice)
Rye Flour
黑麦粉
Medium rye
Sago flour
沙谷粉
Tepung Sagu [m]
Semolina
粗粉
Suji/Sugee/Sooji [i]
Spelt
斯佩尔特小麦面粉
Vartani [i]
Sorghum
高粱面粉
Jowar/Jwar/jowari/juwar [i]
Soy, soya flour
豆粉
Kinako きな粉 [j]
Sweet Potato flour
蕃薯粉, 地瓜粉
Tepung ubi keledek [m]
Sweet Rice Flour
糯米粉
Mochiko [j]
Tapioca Starch
樹薯粉, 木薯粉, 茨粉, 菱粉, 泰國生粉, 太白粉, 地瓜粉
Tepung ubi kayu [m]
Teff flour
画眉草面粉

Triticale flour
小黑麦

Water chestnut flour
荸荠粉
Singhada atta /Singoda [i]
Wheat bran
麦麸

Wheat germ
小麥胚芽, 麥芽粉

Wheat gluten
麵筋粉

Wheat starch
澄麵粉
Tung min
Whole wheat flour
全麥麵粉
Also known as wholemeal flour
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