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!!!

The Journey to Perfecting Japanese Cheesecake

Hello All!

I can't believe its already 2018! Sorry for the inconsistent blog posts...

but here's another! XD

If you have been following my blog you would know I've had had few struggles with baking Japanese Cheesecake. They would either not rise, have cracks or just look ugly!

My friend introduced me to a recipe and it's been AWESOME! I have baked this a number of times and each time the cake has been light and fluffy! So just wanted to share the recipe with you all. I'm still working out how to minimise the cracks on top but nothing that a bit of icing sugar doesn't fix =p

You can find the original recipe by Craft Passion here. They have really good tips for what ingredients and equipment to use. They also have a handy video!

Hope you give it a go :D

Japanese Cheesecake

 

Recipe adapted from Craft Passion

Ingredients

Cream cheese batter

250g block cream cheese, cut into cubes

6 egg yolks

70g caster sugar

60g unsalted butter

100ml milk

1 tbs lemon juice

2 tsp lemon zest

60g cake flour (I replaced this with 50g plain flour + 10g corn flour)

20g corn flour

1/4 tsp salt

Meringue

6 egg whites

1/4 tsp cream of tartar (I didn't have this so replaced with the same of lemon juice)

70g caster sugar

1. Pre-heat oven to 200oC (Although the original recipe says no fan force... I don't have that option! Still turned out ok).

2. Grease 20cm x 8cm round cake pan with butter, line bottom with baking paper. (It is best to use a one piece cake tin i.e. one that the bottom does not come out)

3. To make cream cheese batter, whisk cream cheese until melted and smooth over a warm water bath.

4. Add egg yolks and whisk.

5. Add sugar and whisk.

6. Warm milk and butter in microwave/stove and fold into mixture.

7. Add salt, lemon juice, lemon zest and whisk.

8. Remove from water bath, sift in cake flour and corn starch. Fold into mixture.

9. Whisk egg whites in a separate bowl at low speed until foamy.

10. Add cream of tartar (or lemon juice) and beat at high speed till bubbles become very small but still visible.

11. Gradually add the caster sugar and beat till soft peaks.

12. Fold whites into batter a third at a time.

13. Pour into cake pan (make sure to leave around 2cm from the rim) and tap the pan on the counter to release air bubbles.

14. Place a tea towel in a large roasting tin then place cake pan on top (to protect bottom of cake pan from direct heat). Form water bath by pouring hot water into roasting tin (~1.5cm high) and place into oven.

15. Bake for 18 minutes then lower temperature to 140 degrees and bake for further 30 minutes. Turn off oven and leave cake in the closed oven for another 30 minutes. Remove water bath but leave cake in the oven with the oven slightly open for another 30 minutes to cool.

16. Unmold cake. Allow to cook before placing in fridge.

17. Decorate cooled cake by dusting icing sugar on top.

look at that height!!

light and flufffyyy