the Weird, Bad and Lazy Cook

Note 1: I revised the original recipe as I would like to have a crunchy kek batik. Soft kek batik can be referred here < https://www.rasa.my/136732-2/ >. Note 2: For chocolate ganache layer, if you decide to use white chocolate to get a lighter chocolate layer, you can adjust the ganache with additional cocoa powder and fresh milk. Ingredients Part A - Kek Batik Milo Layer (Crunchy) 2 cups (400gm) butter or Pelangi 1 cup (340gm) condensed milk 2 cups (150gm) milo 3/4 cup (80gm) cocoa powder 2 tbsp (30gm) milk powder +1 cup (200gm) evaporated milk (for soft kek batik only 600gm (2 packs) Biskut Marie Part B - Cream Cheese Layer 250gm cream cheese, room temp 20gm icing sugar   >> a little too sweet 1 cap vanilla essence 200gm whipping cream Part C - Chocolate Ganache Layer 150gm dark chocolate chips 75gm evaporated milk 30gm or 2 tbsp canola oil Steps: Part A Crunchy layer 1. Melt butter on medium heat until liquid but not clarified. 2. Once melted, promptly add in conde...

Note 1: Cream is inspired from <https://cloudykitchen.com/blog/vanilla-bean-cream-puffs/> , <https://akispetretzikis.com/categories/glyka/milfeig> , and <https://www.rasa.my/resipi-cheesekut-hanya-guna-5-bahan-serius-sedap/> . Note 2: Going to start with Vanilla Bean Pastry Cream first. Set aside to cool. Pastry cream lightened with whipped cream is called 'Diplomat Cream'. However, I am inspired from my recipe for Kek Batik Indulgence which calls for a layer of cream cheese lightened with whipped cream. And Cheesekut calls for cream cheese. Therefore, am going to lighten the Pastry Cream with a Cream Cheese + Whipped Cream, making in a 'Diplomat Cream with Cream Cheese'. Note 3: Usual pastry cream recipe calls for 900ml - 1L fresh milk. Perhaps this is a bit too much for a cheesekut since we will be incorporating whipped cream and cream cheese. Therefore, I suggest to halve the measurement on our first try . 500ml fresh milk + 200 ml whipped cream +...

Note 1: Inspired by <https://anitalianinmykitchen.com/cranberry-scones/>. Though, I think I kinda made adjustments to it and my scones were very airy and almost bread-cakey like and not at all dense, dry, hard or crumbly like usual scones. Haha but my husband seemed to like it, so keeping it! Note 2: The recipe said if you don't have buttermilk, you can substitute with 3/4 whole milk + 1 tbsp whole cream + 1 tbsp vinegar. Or, if you are lazy like me, you can use yoghurt. Then they might have bread-cakey like texture. If using milk, rest the milk mixture at least 5 minutes before being incorporated in the dough.  Note 3: I don't have clotted cream or mascarpone cheese. Sour cream works well too. Yield: Depending on the diameter of your cutter, might yield 6-10 scones. Ingredients 1/4 cup granulated sugar (used: coarse) 2 cups all purpose flour 2 tsp baking powder 1 pinch of fine salt  1/4 cup + 1 tbsp of grated butter (used: 90 gm) 3/4 + 2 tbsp buttermilk or 3/4 cup who...

Note 1: Inspired from <https://www.rasa.my/kek-marble-jelita-kek-sedap-gebu-boleh-masak-3-cara/amp/>. Note 2:  Honestly, I butchered my first try haha. Nevertheless, I am a learner with grit. I shall not be overcome by failure! Try and try again. Also, next time to use 2 cups of flour instead of one. And baking technique. And failing that, last resort: ovalette. I will experiment on recipes without ovalette. Note 3: Update 12/8/2021: I improved! But not totally. Because the top of my cake is still burnt. Sad. But let me update the measurement I used. And I succumbed to temptation to use ovalette. But my topping did not move to the center, it stayed in shape and to me that's a win! But there's still some colour leaking to the bottom white portion of my cake. Do cover the top of your cake for the first 40 mins to get that golden brown complexion. Yield: For 6-inch cake (half measurement) Ingredients: 1 cup butter (1/2 cup or 113gm) 1 cup sugar (1/2 cup or 108gm) 1 cap van...

Note 1 : Adapted from this recipe <https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/> Note 2 : I made espresso from dark roast coffee grind. Diluted with water on both cups of espresso. Note 3 : Espresso, eggs, and mascarpone should be left to room temperature for better handling. Whipping cream should be cold.  Yield: About 1.5-2L tiramisu or 7" square pan  Ingredients: 3 egg yolks, room temp 2 whole eggs, room temp 1/2 cup (100gm) castor sugar +20gm gelatine powder + 100gm water (blooming) >> seems like Tatua mascarpone is too liquidy to stand on its own. Therefore, better stabilised with gelatine. 500gm mascarpone (Tatua) , room temp 500gm heavy whipping cream 1/2 cap vanilla essence 2 1/2 cups of freshly brewed espresso (no sugar), left to cool or cold (2 tbsp kopi kampung, 2 1/2 cups boiling water) 38 - 40 stick of Italian Savoiardi lady fingers (3/4 packs Forno Bonomi Savoiardi) Cocoa powder for dusting Optional: 1 stick vanilla bean Best do...

Note 1 : Adapted from recipe <https://preppykitchen.com/molten-chocolate-cake/>. Still a little too sweet for me. And a little too rich? Husband commented that it is a little too decadent. To adjust later. Below is the original recipe. Note 2 : The recipe calls for 170gm chocolate chips. I used 100gm milk chocolate coin and 70 gm dark chocolate coin.  Note 3: This recipe uses additional egg yolks. Annoying huh? But save the egg whites. We can make souffle pancakes. Yield: 6 ramekins Ingredients: 6 ounce (170gm) chocolate chips 1/2 cup (125gm) margarine or butter 2 eggs 2 egg yolks 1/4 cup sugar (I found this is a little too sweet, perhaps to omit or use 1/8 cup next) 2 tbsp flour Steps: 1. Melt chocolate chips and margarine. Set aside. 2. Beat eggs and the additional egg yolks until frothy and light. It may take a while. 3. Gradually add in sugar and melted chocolate into the batter. Fold or beat it gradually to keep the batter light and frothy. 4. Add in flour and beat until...

My experience so farrrrrr Note 1 : Cream butter and sugar until light and fluffy. It might look like a cake frosting. But this is good. Note 2 : Eggs have to be really fluffy. To guarantee fluffiness, beat egg separately until airy and fluffy, and only after then you can add in to the butter mixture in batches. Usually divided into 3 batches, or more. This can save a lot of time in terms of creaming the batter.  Note 3 : Alternate your beating. If you are adding anything into the butter mixture, add in batches and alternate your beating to keep the batter light, airy, fluffy, and does not collapse on itself. It means you have to beat the mixture first to keep it light before adding another batch e.g. beat batter > add in xx ingredient batch 1 > beat batter > add in xx ingredient batch 2 > beat batter > add in xx ingredient final batch > beat again. Note 4 : Before adding your flour in, do not be afraid of overmixing! In fact, you can beat the batter as much as you...

A. Matcha Red Bean Cake Sponge layer : 1/2 cup (125gm) butter 1/2 cup (100gm) sugar 1 cap vanilla essence 60ml full cream milk 3 large eggs 1 cup (200gm) flour (185gm AP, 15gm corn) 1 tbsp matcha powder 1 tsp baking powder double acting Steps: 1. Cream butter and sugar until light and fluffy. Add in vanilla essence. Continue creaming. Add in milk 1 tbsp at a time and cream batter in between to keep the structure light and fluffy. 2. In a separate container, beat 4 eggs with a whisk until frothy, bubbly and airy. Add in eggs into butter mixture in batches (3-4 batches usually) while beating with mixer alternately. 3. Fold in flour, baking powder, and matcha green tea powder in batches. Beat until well incorporated and batter felt light and fluffy. As long as flour has disappeared, you are good to go. 5. Pour the batter into a greased loaf pan. Bake under 160 ° C for 30-45 minutes, or until toothpick comes out clean. 6. Let cool completely (between 2-4 hours) before starting frosting pro...

Ingredients 1/2 cup castor sugar (144 gm) 1/2 cup margarine or butter (125 gm) 1/2 tbsp lemon zest (approximately from 1 lemon) 1/2 tsp vanilla essence 1/8 cup of fresh milk 1/8 cup of juiced lemon (approximately from 1/2 lemon) 3 small eggs Grade C 1 cup flour 1/4 tbsp baking powder Steps 1. Cream butter and sugar together until light and fluffy. 2. Add in vanilla essence, milk, and lemon juice gradually and kept beating to maintain structural integrity of the light and fluffy mixture. Set aside. 3. In a separate bowl, beat eggs until light and frothy. 4. Gradually add in beaten eggs into butter mixture, alternating with beating the mixture to keep it light and fluffy. 5. After finished adding the eggs, gradually add in the flour and baking powder. Mix until well combined or until no lumps of flour. 6. Bake in a standard loaf pan (25 cm x 13 cm x 6 cm) in a pre-heated oven at 170 ° C for 30-35 minutes, or until toothpick comes out clean.

A. Chocolate Cake Note 1: This is a spin-off of pound cake and chocolate sponge cake previously posted. Note 2: The half-measured-cake really got me to start re-thinking my ratio for full cake. Half measurement - suitable for a 6-inch cake Part A 1 cup (200 gm) milk  chocolate coin 1/2 cup (125 ml)  full cream milk 2 tbsp (12gm)  cocoa powder 2 tbsp (28gm) cooking oil Part B 1/2 cup (125 gm)  butter (65gm pure butter, 60gm Pelangi margarine) 1/2 cup (100gm) fine  sugar 1 cap  vanilla essence 3  eggs grade A 1 cup (120gm)  all purpose flour 1 tsp  baking powder 1/4 tsp baking soda Part C (Glaze) 200gm  milk chocolate coin 100gm  full cream  milk 1/4 cup (30gm)  cocoa powder 3 tbsp (45 gm)  pure butter 15gm canola oil Steps: 1. Melt Part A until well combined but not too hot. Set aside. 2. To start  Part B , cream butter and sugar until white and fluffy. Add in vanilla essence and mix until well blended. 3. Slowl...

Note 1: My mom has been hankering for the old-fashioned raisin cake. God knows what kind of cake, it is only her that remembered the taste. So, I scoured the internet and adapted from this recipe < https://bakingwithgranny.co.uk/recipe/sultana-cake/ >. Looks easy enough to follow. Note 2: My mom only likes margarine, especially of Pelangi brand. She hates milky flavour, so that is why our household did not use butter. Also, my mom did not grow up with milky butter. Note 3:  If using loaf cake mould, perhaps need to increase baking time to 40-45 minutes. Ingredients 1/4 cup black raisins 1 cup butter (or Pelangi margarine) 1 cup sugar 2 caps vanilla essence (or Star Brand) 5 eggs Grade B 1/2 tbsp baking powder 1/4 tbsp baking soda 2 cups flour (perhaps should try 1 1/2 cups flour) Steps 1. Preheat oven under 180-200C for 15-20 minutes. Grease the cake mould. 2. Soak black raisins in hot, boiled water for around 30 minutes. Strain to remove water. Set aside. 2. Cream butter a...

Note 1: Original recipe was based on Pound Cake, which means 1 pound butter, 1 pound sugar, 1 pound flour. I roughly translated that to be butter : sugar : flour : egg = 1:1:1:1 cup. Note 2: Never cream butter and sugar more than speed 2. Always use slow or medium speed when using a beater. Note 3: It is easier to beat egg to a stiff peak / until blooming using a manual balloon whisk, rather than using a hand mixer. Do not use a beater that has remaining butter mixture sticking to it. Clean it first. Note 4: Be careful not to over-beat the cake batter after adding flour because it can cause cake batter to be doughy (due to gluten formation; desirable in a bread, but not for a cake)   Ingredients: 1 cup butter 1 cup sugar 2 caps vanilla essence 6 eggs 2 cups flour 1/2 tbsp baking powder 1/4 tbsp baking soda A. Marble Cake (Elegant Party Bundt Pan) Orange Cake 225gm salted butter / margarine 300gm fine sugar 2 caps vanilla essence 6 eggs (grade B) 120gm full cream milk >> ...

Note 1: Baking powder is to risen the cake. Baking soda is to leaven (or more like flatten) the cake. However, baking soda is also needed to create air bubbles in the cake and to bring depth into any chocolate taste. Baking powder is made up of baking soda + any other things. Note 2: This is a combination of butter pound cake & chiffon cake recipe < https://www.indulgewithmimi.com/super-fluffy-and-soft-japanese-chocolate-chiffon-swiss-cake-roll/ > Part A 1/2 cup of fresh milk 1/2 cup of chopped chocolate bar 2 tbsp of cocoa powder Part B 1 cup of butter* 1 cup of sugar** 1-2 tsp of vanilla essence 6 large egg yolks***  (to retest with 5 eggs again) 2 cups of flour**** 1/2 tbsp baking powder 1/4 tbsp baking soda Part C 6 large egg whites*** (to retest with 5 eggs again) Topping 1 cup fresh milk 1/2 cup sweetened condensed milk  (please reduce if chocolate bar is already sweet) 300-400 gm chopped chocolate bar  (consider milk cooking chocolate bar) 1/2 cup cocoa p...