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...
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... :)
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.... :)
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!!!
