Saturday, July 21, 2007

Blueberry Streusel Muffins

Fresh Blueberry and Rashberry cost a bomb in my country. For a small pack, it can go up to $5 for blueberry and $7 for rashberry. To my suprise blueberry is selling at a discount price of $3.50. Without thinking, i just grab a box.

This muffin is one of my favourite besides chocolate ones. It taste so fluffy and soft. I love the favour of the blueberry.



From Williams-Sonoma Muffins

Makes 12 muffins!
Ingredients:

For the topping:
45g all-purpose (plain) flour
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
¼ teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

For the muffins:
105g unsalted butter, at room temperature
185g granulated sugar
2 large eggs
360g all-purpose (plain) flour
4 teaspoons baking powder
½ teaspoon salt
250ml milk
1½ teaspoons vanilla extract
185g fresh blueberries or frozen unsweetened blueberries, unthawed

Method:
Preheat the oven to 190 degree celcius.
Grease 12 standard muffin cups with butter or line muffin pan with muffin cups.

To make topping:
1. Stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using your fingers, rub the butter into the dry ingredients just until coarse crumbs form.

To make muffins:
1. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. In another bowl, stir together the flour, baking powder, and salt.
4. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
5. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. (Take care not to break up the fruits. Do not overmix.)
6. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.
7. Bake until golden, dry, and springy to the touch, 20-25 minutes.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

Friday, July 20, 2007

Liqueur for Baking



There are dozens type of liqueurs that can be use a baking ingredients. Wikipedia listed so many type of liqueurs that i'm so confused now. My mother in law just got back from Xiamen and thanks to her, she brought me Rum and Kahlua from DFS. I just can't wait to bake something using the liqueurs she brought.

Wednesday, July 18, 2007

I Love Swapping


Gimme Your Stuff

I'm actually searching for swapping site and happens to comes by this great site. Since i love swapping. It'll be fun to receive gifts from peoples from all over the world. Join me in the world of swapping.

What i can offer from Singapore: -
  • Ready to cook premix or pastes eg, chicken rice, laksa, sambal chili paste etc...
  • Asian cooking recipes or books
  • Candies
  • Dried fruits eg, durian, mango, apricots etc.
  • Japanese, Korean tibits
  • Japanese comics in japanese or chinese
  • Baking ingredients
  • Baking ware
  • Herb and Spices
  • Various international and local magazines, in english and chinese
  • Tote bags
  • Stationery

What i like

  • Candies and Chocolates from US.
  • Peanut butter. I love crunchy ones and butter cups
  • Poppy seeds
  • Vanilla pods
  • Your country's speciality
  • Tote bags
  • Baking ware
  • Baking ingredients
  • local cooking magazine
  • fridge magnets
  • Note books
  • dried products

If it is not listed here, just drop me a comment. I'll try to source for you.
Singapore is banned from gums.

Drop me a comment if you're interested in swapping with me

Tuesday, July 17, 2007

The Foodie Blogroll


If you have passion about food and had a blog talking on food, baking, cooking. Join me to create a community of foodies. Details can be found in The Left-Over Queen Blog.

Monday, July 16, 2007

Pandan Chiffon Cake

My very first Chiffon Cake. Not too bad ah. The pandan smell is so fragant that it lingers in the dining room for the whole day. Texture is quite dense and it become quite hard the next day.
Think i got to try to bake another one.

Moving Friendster blog to blogspot

I'm moving my friendster blog http://susanbrian.blogs.friendster.com/my_culinary_journal/
to here. Basically blogspot is more user friendly.

Some of my favourite bake from my previous blog

Sponge cake (recipe by Linda from IK)
So far this is the most perfect sponge cake i ever bake.


Pooh and Piglet Cut Out Cookies