If Jonah Can Bake BLACK SESAME MOCHI MUFFINS, So Can You! (Episode 4)

Hello all!

It's been a while since Jonah baked LIVE (our schedules haven't matched the past few weeks i.e. we have had different days off), but thank God we had the chance last night :D

I had previously baked these mochi muffins the week before and I hadn't tasted anything like it before! It had crunchy outer edges and inside was soft and chewy (just like mochi, hence the name). A friend lent me some of her black sesame paste so I could try out the black sesame version. I loved how the recipe was super easy and just needed a bowl and a whisk (less washing yay!).

This recipe is from a baker that I follow on instagram (Follow her @buttermilkpantry) and she has a recipe on her IGTV. I'll also share the recipe so I have my own copy of it ^^ and you all can try it out as well!

Black Sesame Mochi Muffins

Recipe by Buttermilkpantry

Ingredients

30g unsalted butter, melted and cooled

60g brown sugar

40g white sugar

1 large egg, room temperature

30g black sesame paste

180g coconut milk (full fat)

1 tsp vanilla extract

172g glutinous rice flour

1 tsp baking powder

pinch of salt

sesame seeds to decorate

1. Preheat oven to 180oC (fan-forced) and grease a 6-holed muffin pan.

2. Combine butter and sugars in large mixing bowl and whisk until combined.

3. Add egg and whisk until combined. Add black sesame paste and mix together. Add coconut milk and vanilla and mix well.

4. Add glutinous rice flour, baking powder and salt and whisk to combine until smooth batter.

5. Divide the batter into each hole of muffin pan. Sprinkle some sesame seeds on top.

6. Bake for 40 minutes or until the tops have cracked and they are nice and crunchy. Remove from muffin pan immediately to stop them from further cooking while in the tin.

They definitely taste the best fresh from the oven but if you leave them over a few days then it's best to heat them up in the microwave or oven again :) The flavours are also endless so be creative :)

Happy Baking!! Till the next episode...

Basque Burnt Cheesecake (TAKE 2!)

Hello all,

I tried out a new recipe Basque Burnt Cheesecake a few weeks ago for a birthday girl :) I wanted to see if I could get a more burnt top! This recipe only required a mixing bowl and a whisk so seemed pretty easy~! Also it is for a bigger sized tin than the previous recipe I tried. (You can find the previous recipe here).

Basque Burnt Cheesecake
Recipe by Samantha Lee

Ingredients
450g cream cheese (room temp)
100g caster sugar
3 large eggs
1 tsp vanilla extract
pinch of salt
270g heavy/thickened cream
20g cake flour

1. Preheat oven to 240oC fan forced. Grease and line 18cm (7 inch) round cake tin with baking paper.
2. Place cream cheese in large mixing bowl. Beat using a whisk until smooth. Add sugar and beat until smooth.
3. Add in eggs one at a time, beating well after each addition.
4. Add vanilla, salt and cream and mix together until all combined.
5. Sift in cake flour and mix until all combined.
6. Pour into lined cake tin. Bake for 35 minutes or until the top is burnt and the centre of the cake is still quite jiggly. Remove from oven to cool. Once cooled, put in fridge for 4 hours or overnight. 

Although I didn't achieve a fully burnt top (I think it may be my oven's problem of not distributing heat properly... still figuring it out!), it still tasted amazing. Thankfully the birthday girl enjoyed her cake :D 

If you guys need an easy and delicious cheesecake recipe..this is the ONE! Happy Baking :)

Brownie Cookies! - Baking with Tray ep. 9

Hi everyone! 

Had a fun bake session with my niece today ^^ This recipe was really good for kids! Super simple and the hardest thing was probably microwaving the butter and chocolate. All you need is just need one bowl and one spoon! 

These cookies were a great texture: nice and chewy! I sprinkled the top with a bit of salt and that just took the flavour to the next level. As it's school holidays at the moment, maybe you can make these with your kids!

Brownie Cookies
Recipe by Sweetest Menu

Ingredients
150g dark chocolate melts (a block of eating chocolate also works)
75g unsalted butter
200g caster sugar (*EDIT: I made these again recently and reduced the sugar to 180g and it was still nice and sweet)
2 large eggs
105g plain flour
40g cocoa powder
1/2 tsp baking powder
pinch of salt
75g chocolate chips

1. Preheat oven to 180oC (normal oven) or 160oC (fan-forced). Line 2 baking trays with baking paper.
2. Place butter and dark chocolate in large microwave safe bowl. Microwave in 30 second bursts, mixing in between until melted and smooth.
3. Add sugar and mix together. Add in eggs one at a time, mixing after eat addition until well incorporated.
4. Add flour, cocoa powder, baking powder and salt. Stir until smooth.
5. Add chocolate chips and mix well.
6. Spoon tablespoonful of mix onto baking tray (I used a cookie scoop/ice-cream scoop and it was really useful!). Make sure you leave enough room for the cookies to spread. Bake for 13-14 minutes until cookies have spread and cracked on top.
7. Leave cookies on tray to cool completely to cool before eating (I know it can be hard waiting but it's worth it!!). Sprinkle with a bit of salt and enjoy!

If you have a sweet craving, these are quick to make and will definitely satisfy those cravings!

Happy Baking!! Till the next episode... :)

Hotteok 호떡 (Korean Sweet Pancake) - Baking with Tray ep. 8

Hi all!

Today we made one of my favourite Korean street snacks: Hotteok!! (호떡) often mispronounced as 'hotdog'..haha but there is a HUGE difference! Hotteok are sweet pancakes filled with an oozy melted cinnamon sugar and sometimes nuts.

They were such a cheap street snack that when I visited Korea a few years ago I ate one everyday!! I've yet to find a place in Australia that does it... (so if you are thinking of starting a food truck then there's an idea for ya!). 

I've made hotteok a few times (see recipe here) but this time I used a different recipe (uses milk instead of water and the addition of nuts). I think the texture was better and definitely going to add nuts in the future. Loved the crunch!

It might look or sound hard to make but it's not! Even can make it with a sleeping baby on you ^^

Hotteok (호떡)
Recipe by My Korean Kitchen

Ingredients
1 1/4 cups plain flour
1 tsp sugar
1/2 tsp salt
1 tsp dry yeast
1/2 cup lukewarm milk
cooking oil
Filling
1/4 cup brown sugar
1/4 tsp cinnamon
2 tbs crushed nuts (I used walnuts)

1. Sift the flour into the large bowl. Add sugar, salt, yeast and milk and mix together until a dough is formed. Cover and proof for at least 1 hour.
2. After dough has doubled in size, punch down the dough a few times with your fist to release the gas. Cover and let rest for another 20 minutes. Make the filling by mixing brown sugar, cinnamon and nuts in a small bowl.
3. When the dough is ready, coat your hands in some cooking oil to prevent the dough sticking to your hands. Form the dough into a rough log and divide into 6 dough balls.
4. Put one dough ball into your hand and flatten out. Put about a tablespoon of filling into the centre of the dough and seal the dough to make a ball.
5. Heat a frying pan on medium high heat and put about 1 tbs of cooking oil. Place one ball onto the pan (or more if you have room) and fry for about 30 seconds or until the bottom is slightly golden brown.
6. Flip pancake over and press down using the back of a spatula to flatten the pancake. Place lid on pan and turn heat to low. Cook for 1 minute.
7. Flip pancake one last time and cook for another 30 seconds - 1 minute. Remove pancake from pan. Cook the remaining pancakes.

These are best served hot! But just be careful not to burn your mouth on the melted sugar! Hope you enjoy these as much as I do!

Happy Baking!! Till the next episode...

Chocolate Soufflé - Baking with Tray ep. 7

Hello all!

Today we baked chocolate soufflé live on instagram! A bit sad because I don't know where the video saved...so if you didn't catch it.. sorry there's no replay! But here's the recipe :)

It's super simple and tastes light and fluffy! One thing is that you kinda need to eat it immediately otherwise it will deflate (but I'm sure it'll still tastes great!).

Chocolate Soufflé
Recipe adapted from Donna Hay

Ingredients
2 egg yolks
80ml (1/3 cup) milk
1 Tbs corn flour/corn starch
1 Tbs cocoa powder
55g (1/4 cup) caster sugar 
40g dark chocolate melts
3 egg whites
1/4 tsp cream of tartar (*I used lemon juice)
20g unsalted butter, melted

1. Preheat oven to 180oC. Brush 2-3 ramekins with melted butter and dust with cocoa powder. 
2. Place egg yolks, milk, corn flour, cocoa powder and caster sugar in small saucepan over medium heat. Whisk until mixture begins to thicken (~3 min). As soon as mixture thickens, add dark chocolate and mix until chocolate is melted and mixture is thicker (~1 min).
3. Transfer to large bowl and refrigerate for 5 min to cool slightly.
4. In a separate bowl, beat the egg whites and cream of tartar/lemon juice until stiff peaks. Remove chocolate mix from fridge. Fold in egg whites one third at a time.
5. Spoon the mixture into the ramekins. Run your finger 0.5cm around the edge of the ramekin. Place the ramekins on a baking tray and bake for 15-18 min or until risen. Dust soufflés with icing sugar and serve immediately.

These would be great for dessert for a dinner party (Once restrictions ease!)! You can eat it with ice-cream, whipped cream or a chocolate sauce!

Hope you guys try it out! Happy Baking :D Till the next episode...

If Jonah Can Bake POUND CAKE, So Can You! (Episode 3)

Hi everyone! 

Today I taught Jonah to make a simple but classic pound cake (saw it on Breadahead Bakery's IG Live tutorials!). His dad used to make a butter cake for him when he was young and I'm pretty sure it was a pound cake because when he asked for the recipe, the answer was.. equal amount of sugar, butter, flour and eggs. A classic pound cake has an equal ratio of butter, flour, sugar and eggs but this version has a few more ingredients added and a bit more butter to give that nice buttery flavour and texture. 

It's a really simple cake, made with ingredients you probably already have in your pantry! The flavourings you can add are endless too! Lemon, chocolate, vanilla... the choice is up to you! 

We made a sugar glaze to put on top because.. why not! Gives the cake a nice shine.

Pound Cake
Recipe from Breadaheadbakery

Ingredients
185g unsalted butter, softened at room temperature
150g caster sugar
150g plain flour
3/4 tsp baking powder
1/4 tsp salt
3 eggs (150g)
55g milk

Sugar glaze
40g water
60g caster sugar

1. Preheat oven to 180oC (mine was fan-forced) and grease and line a loaf tin with baking paper.
2. Cream the butter and sugar with electric mixer/stand mixer on high for 3-4 minutes until pale and creamy.
3. In a separate bowl, whisk together the flour, baking powder and salt. 
4. Add the flour mix into the butter/sugar bowl and beat on high for 1-2 minutes until incorporated.
5. Beat the eggs and milk in a small bowl/jug. Pour liquid slowly into cake batter while still mixing at the same time. Beat until all incorporated.
6. Pour batter into loaf tin and bake for around 50 minutes or until golden brown and skewer inserted into the centre of the cake comes out clean. Place on wire rack to cool.
7. While cake is cooling make the sugar glaze by putting water and sugar in small saucepan. Heat on high heat until a rapid boil occurs and sugar has dissolved. Remove from heat and brush over the cake.

If you want a taller cake then you can double the recipe or just use a smaller tin. We'll definitely be trying out this recipe again :) 

Happy Baking! Till the next episode...

Amaretti - Baking with Tray ep. 6

Hello again!

Can't believe we are up to episode 6 already :D wow! After the last episode's semi fail bake, I needed to bake something a little more simple to get my confidence back up! I have actually never eaten amaretti before but a friend baked some and it looked so good so I thought I'd give it a go!

Amaretti are a sweet almondy Italian cookie that have a crispy outside and a soft and chewy inside. They are actually supposed to be slightly bitter (from bitter almonds) but this is a sweeter recipe. Best to be eating with coffee or tea. They only contain 4 ingredients so hope you give it a go too!

Amaretti
Recipe from Breadaheadbakery

Ingredients
1 egg white (30g)
94g caster sugar
150g almond meal
pure icing sugar, for coating

1. Line a baking tray with baking paper. Pre-heat oven to 190oC (mine was fan-forced)
2. Whisk the egg white in a clean bowl (can you a manual whisk or electric beater) until soft peaks.
3. Add caster sugar and whisk until thick and glossy (~1 minute)
4. Using a spatula, mix in almond meal until it turns into a dough. 
5. Roll teaspoonsful of dough into balls (or you can make larger ones if you want). Coat balls generously in icing sugar and place on baking tray. (Don't be tempted to dust off extra icing sugar).
6. Bake for 15 minutes or until golden brown and the tops have cracked open.

Loved the taste of my first amaretti and also was easy to bake :) You could do so many different flavours! Maybe next time I'll try matcha!!

Happy Baking :) till the next episode....

If Jonah Can Bake THUMBPRINT COOKIES, So Can You! (Episode 2)

Hi everyone!

My husband, Jonah, asked me the other day, "How did I become a regular baker on your instagram?" hahaha! Quite funny! Not sure how it happened because he was supposed to be a special guest and now he's a regular! But I think it's pretty cool. I get to teach him what I love to do and also get to see his progress!

This week he levelled up! Not only did he make the dough beforehand (so that with TV magic he could say "Here's one I prepared earlier.") but he also did some cookie decorating! He made these Thumbprint cookies (aka Raspberry Shortbread Cookies on a previous blog post) and filled them with different fillings. The cookie dough needs to be rested for at least 1 hour so make sure you plan ahead. 

Thumbprint Cookies

Ingredients
113g butter, room temperature
67g (1/3 cup) caster sugar
1/2 tsp vanilla essence
140g (1 cup) plain flour
Glaze
60g (1/2) cup soft icing sugar
1-2 tbs milk

1. Cream butter and sugar in a large bowl with electric mixer until well combined.
2. Add vanilla and mix. 
3. Add half of the flour and either mix on low speed or use a wooden spoon to combine. Add the rest of the flour and mix until combined. If still dry, you can use your hands to press the dough into a ball. Cover with clingwrap and refrigerate for at least 1 hour.
4. Preheat oven to 180oC and line 2 baking trays with baking paper. 
5. Shape teaspoonsful of dough into balls (If the dough is too hard, you can work it with your hands. The warmth of your hands should soften the dough). Place 1 inch apart onto baking tray. Using your thumb or the end of a wooden spoon handle, make an indent in the centre of each cookie. Fill with jam or any other spreads (e.g. nutella, biscoff). 
6. Bake for 14 minutes or until edges are lightly brown. Allow to cool.
7. Make glaze by mixing icing sugar and milk and drizzle over cooled cookies.

You can be creative with the fillings (maybe not vegemite haha) and the shapes :)

Happy Baking!! Till the next episode....

If Jonah Can Bake ANZAC BISCUITS, So Can You! (Episode 1)

Hello all!

If you have been following my live baking sessions on instagram (@bakingtraybakes) and the previous blog posts, you will know that 2 weeks ago my husband Jonah, was a special guest on a new series I was working on (Previously called: Blind Baking with Tray). After seeing the response, I decided to keep him as a regular and change the name of the series to: IF JONAH CAN BAKE, SO CAN YOU!

My husband isn't a baker... If you saw his interview with EJ (who asked, "Do you bake lots?" ^^) the answer was: this is probably my 3rd time! haha (the 2nd time was probably 2 weeks ago when he baked the chocolate cake!). So the premise of these live bakes is that if Jonah is able to bake these recipes, someone who is a beginner baker, then you can too!

ANZAC day was last weekend so we were a bit late to the baking of the biscuits! But better late than never right? :) 

ANZAC BISCUITS
Recipe from Adelaide Bakes

Ingredients
125g unsalted butter
40g (2 tbs) golden syrup (I used honey)
1 tsp vanilla
160g (1 cup) plain flour
100g (1 cup) rolled oats
100g (1 cup) shredded coconut
50g (1/4 cup) brown sugar
110g (1/2 cup) caster sugar
1/2 tsp salt
1/2 cup raw macadamias, roughly chopped (optional)
1/2 tsp bicarb soda
60g boiling water

1. Preheat oven to 160oC (mine was fan-forced) and line 2 baking trays with baking paper.
2. Place flour, oats, coconut, sugars, salt and macadamias (if using) into a large bowl and mix together.
3. Combine butter, vanilla and golden syrup in a small saucepan and heat on low-medium heat until butter is completely melted.
4. In a separate small bowl combine the boiling water and bicarb soda. As soon as the butter has melted, remove from heat and add the bicarb soda/water solution. Whisk gently, being careful as the mixture will froth up.
5. Pour the wet mix into the bowl with the dry ingredients and mix together until combined. Place in fridge for 10-15 min in the fridge to firm up the mixture for easy rolling.
6. Roll tablespoons of mixture into balls and place on baking tray allowing room to spread. Bake for 16-18 minutes or until evenly spread and golden. Leave the cookies on the tray for 10-15 minutes before transferring to a wire rack to cool completely. Cookes will be soft when they first come out of the oven and crisp up as they cool.

These biscuits were nice and soft, yet chewy with crispy edges! Pretty much everything you want with a biscuit! Enjoy making them :)

Happy Baking! Till the next episode...

Basque Burnt Cheesecake - Baking with Tray ep. 4

Hi all! I've been wanting to make this cheesecake for a while now after seeing so many friends and bloggers make it. It seemed so easy!

It's supposed to be the easiest cheesecake you can make, one that breaks all the rules because there's no biscuit base and you are trying to burn the top!! Funny because when I made it, my top wasn't fully burnt U_U But that's because every oven is different! I'm still learning about my oven with every bake! Now I know where my "hot spots" are in my oven. Will definitely try and bake this again with this new knowledge =)

BUT! A few friends made it with me and it worked out perfectly in their oven :) So I hope you give it a go as well!

Basque Burnt Cheesecake
Recipe adapted from No recipes

Ingredients
250g cream cheese (I used Philadelphia)
100g caster sugar
2 large eggs
1/2 tsp vanilla extract
pinch of salt
236ml thickened cream
15g cake flour (can use plain flour)

1. Preheat oven to 230oC and line 15cm round cake tin with baking paper. (Double the recipe if using a 20cm round cake tin).
2. Place cream cheese in a large mixing bowl. Beat with electric mixer/stand mixer until soft and creamy (~2 min).
3. Add in caster sugar and beat until combined (~1 min).
4. Add in eggs one at a time, beating well after each addition.
5. Add in vanilla, salt and cream and beat until combined.
6. Add flour and beat well until all combined.
7. Pour mix into cake tin and gently tap to allow air bubbles to come to the surface. Bake in oven for 25-30 minutes (really depends on your oven. Mine took 30 minutes). You will know when its ready when the top is a nicely burnt/dark brown, yet still jiggly in the centre. Remove from oven and allow to cool to room temperature. Place in fridge for minimum 4 hours then remove from tin, slice and eat!

The texture was amazing!! Super light and creamy! The burnt portion added a nice flavour as well. One of my new favourite cheesecakes!!

Happy Baking!! Till the next episode...

Matthew's Chocolate Cake - Blind Baking with Tray: Pilot episode

Hi guys!

I trialled a new series called "Blind Baking with Tray" on my instagram (@bakingtraybakes) yesterday where I get a special guest to bake, while I instruct them. So essentially they are "baking blind" because they don't know what the method is ^^ They will just have to rely on my instructions and their instinct! Haha! 

The name of the series is also a pun because to "blind bake" is to bake a pie shell/pastry shell before adding the filling. Just a play on words~

Yesterday's special guest was my HUSBAND! Mr. Chin ^^" I have to say he did a really good job!! Maybe we will see more of him in the future!

I saw this recipe on Bread Ahead Bakery's Live instagram bakes (@breadaheadbakery)! They have baking tutorials every day at 2PM UK time! It's awesome! Go check them out if you can! Oh and the owner of the bakery is Matthew which is why the cake is called "Matthew's Chocolate Cake".

Matthew's Chocolate Cake
Recipe from Bread Ahead Bakery

Ingredients

CAKE
185g self-raising flour
2g baking powder
30g cocoa powder
140g caster sugar
4g bicarb soda
210g milk
210g vegetable oil
3 medium eggs (150g)
40g golden syrup (or honey)
50g roasted walnuts, chopped (optional for decoration)

CHOCOLATE GANACHE
175g thickened cream
200g dark chocolate
1g salt
25g unsalted butter
(Note: I used half of this recipe and it was plenty of ganache ^^)

1. Preheat oven to 170oC, fan-forced (or 180oC, fan-forced if making cupcakes). Grease and line baking tin (I used a rectangle loaf pan).
2. Place dry ingredients (self-raising flour, baking powder, cocoa powder, caster sugar and bicarb soda) in a large bowl and whisk to combine.
3. In a separate bowl add the eggs and whisk. Add the rest of the wet ingredients (vegetable oil, milk and golden syrup) and whisk until combined.
4. Add the wet ingredients into the dry ingredients and stir until all combined.
5. Pour into lined cake tin and bake for 30-40 minutes (check at 30 minutes as each oven is different). If making cupcakes, bake at 180oC for 14 minutes. Allow to cool before decorating with ganache.
6. To make chocolate ganache, place cream in small saucepan over medium heat. When it just comes to the boil, remove from heat and add dark chocolate and stir until chocolate melted.
7. Add in pinch of salt and butter and stir until smooth.
8. Allow to cool/thicken before icing the cake. You can place ganache in fridge to speed up cooling process.
9. Decorate cake with ganache and add nuts or berries (optional).

This recipe is great for first time bakers! Happy baking!! Till the next episode...

Mixed Berry Brownies - Baking with Tray ep. 3

Hello!

This week on "Baking with Tray" we baked BROWNIES! I mean .... who doesn't like brownies?? Since I discovered this recipe, it has been my go-to brownie recipe. I love it because it's super simple, just one bowl, one spoon and you can customise the toppings. I used frozen mixed berries (fresh would do fine!) and some walnuts. The berries give a nice tang to the sweet chocolatey brownies and the walnuts give a crunchy texture.  

These brownies have it all: crispy top and edges, chewy sides and fudgey centres! So hope you guys try it out :D

Mixed Berry Brownies
Recipe adapted from Sweetest Menu 

Ingredients
115g unsalted butter
200g dark chocolate melts
100g (1/2 cup) caster sugar
90g (1/2 cup) brown sugar
1 tsp vanilla extract
3 large eggs
70g (1/2 cup) plain flour
20g (1/4 cup) cocoa powder
75g (1/2 cup) milk chocolate chips 
125g mixed berries
50g walnuts (optional)

1. Preheat oven to 180oC or 160oC fan forced. Grease and line a 20cm square baking tin.
2. Place butter and dark chocolate in a microwave safe bowl. Microwave until melted (do this in 30 second rounds, stirring after each round. Mine took about 1 minute total). Allow to cool slightly.
3. Add in sugars and vanilla and mix until incorporated.
4. Add in the eggs, one at a time, mixing well after each addition. (You don't want your bowl to be too hot otherwise the eggs will scramble!)
5. Add in the flour and cocoa powder and mix until incorporated.
6. Add in milk chocolate chips and stir well. (You can also choose to add some berries and walnuts at this stage too.) Pour mix into lined baking tin using a spatula to scrape the bowl to get everything out.
7. Place berries and walnuts on top. Gently press down.
8. Bake for 30-40 minutes or until cooked through. You can tell by the crack on the edges and the brownie no longer wobbles. Leave to cool completely before cutting. Dust with icing sugar before serving.

Hope you guys try this out because it really is simple and delicious!!

Happy baking! Till the next episode... :)

Levain Bakery Style Cookies - Baking with Tray ep. 2

Hello again! 

Yesterday on my "Baking with Tray" live bake session on instagram I made Levain Bakery Style Cookies! I haven't actually been to Levain Bakery before ... so unsure of what the cookie is supposed to taste like... but I've seen so many videos and posts of these style of cookies that I wanted to try it out!

I have to say... these cookies were delicious! Big, chunky, chocolately, crispy on the outside and soft in the middle!

There are so many recipes out there but I decided to go with a recommended one by Cupcake Jemma! 

Levain Bakery Style Cookies
Recipe adapted from Cupcake Jemma

Ingredients
(Makes 6 Large cookies)

115g cold butter, cubed
80g caster sugar
80g light brown sugar
200g choc chips (I used 100g dark and 100g milk)
50g walnuts, roughly chopped
100g self raising flour
150g plain flour
1/8 tsp salt
1/8 tsp bicarb soda
1 tsp baking powder
1 large egg, beaten

1. Place butter in a large bowl and beat to loosen butter.
2. Add sugars and beat again until just combined.
3. Add chocolate chips and walnuts and mix to combine. 
4. Add dry ingredients (flours, salt, bicarb soda and baking powder) and mix until a breadcrumb like consistency.
5. Add the beaten egg and stir until just combined. 
6. Form into rough balls weighing 125g each. Cover in cling wrap and freeze for at least 90 minutes.
7. Preheat oven to 180oC and place a lined baking tray in the oven. Put frozen balls at least 2 inches apart (to allow for spreading) on preheated baking tray and bake for 17-20 minutes (depends on your oven).

Great thing with this recipe is that you can bake from frozen! So you can always have stash in your freezer :D 

Happy baking! Till the next episode.... :)

Souffle Pancakes - episode 1 of Baking with Tray

After 2 years I'm finally going to revive this blog! Some of you may know I have an instagram account (@bakingtraybakes) where I post some of my bakes. Recently I have been starting a "Baking with Tray" live stream where I bake together with my viewers! It's been quite fun! So for those who have watched the first episode (A BIG THANK YOU!) here is the written recipe for you to follow :)

Please tag me if you have made these pancakes so I can see! 

I've put the weight measurements in as well as I know some people prefer that! (I do! It's the inner scientist within me haha)

Souffle Pancakes
Recipe adapted from Ddulgi 뚤기

Ingredients
2 egg yolks (27g)
2 Tbs milk
1 Tsp vanilla essence/extract 
4 Tbs plain flour (33g)
1/2 tsp baking powder (2g)
2 egg whites (65 g)
1 Tbs + 1 Tsp caster sugar (23g)

1. Place egg yolks in a medium bowl and whisk to combine. Add milk and whisk. Add vanilla and whisk.
2. Sift in flour and baking powder and whisk until combined.
3. Place the egg whites in a separate bowl. Using an electric beater, beat the egg whites on low speed until frothy (about 2-3 minutes).
4. Add half of the sugar and beat again for another 1-2 minutes.
5. Add the rest of the sugar and beat until the sugar dissolves (1-2 minutes).
6. Beat on high speed until stiff peaks form (You should be able to turn the bowl upside down without the egg whites falling out!)
7. Take one third of egg whites and place in yolk mixture. Whisk by hand until egg whites incorporated (It's fine to whisk harder at this stage).
8. Add another third of egg whites into yolk mix. Fold carefully (we don't want to beat the air out of it).
9. Add the last third of egg whites into yolk mix and fold carefully.
10. Heat a non stick saucepan on low heat. Wipe oil/butter over the pan. Spoon mixture onto the pan (making 4 pancakes). Place lid on saucepan and leave for 3 minutes.
11. Open lid. Add 1 Tbs water into the pan. Close lid and leave for 1 minute.
12. Place one pancake on top of the other (like a sandwich) then flip the whole pancake. Add 1 Tbs water into pan and leave for 2-3 minutes).
13. Remove pancakes from pan onto place. Serve with butter/icing sugar/maple syrup (or ALL THREE!) and eat immediately for best texture :)

Till the next episode!!!