Let’s make… Ice Cream Bread!

I chanced upon this really weird recipe while looking for dunnowhat online. Ice-cream bread! I know right? Madness! Fat die you ah! 肥死你啊! Budden I’m pregnant and I don’t care!

So easy! 2 ingredients nia! Ice-cream and self-raising flour! When you think about it, it makes sense though. The ice-cream already have milk, eggs and sugar so all you need is just flour.

Just to eng siew (entertain) you, here are the list of ingredients and measurements:

Taken from The Hungry Housewife

Makes One 8 x 4 loaf

  1. 2 Cups Ice Cream, any flavor, softened
  2. 1 1/2 cups Self-Rising Flour*
  • Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
  • In a medium bowl mix the ice cream and flour together until just combined.
  • Scoop into the loaf and and smooth out.
  • Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
  • Remove from the pan and allow to cool.

*No self-raising flour? Nair mind. Can make your own! 1 1/2 cups all-purpose flour plus 2 tsp baking powder and 1/2 tsp salt can liao!

image

Since this bread was going to be unhealthy so I picked the most unhealthy ice-cream of the lot lor. Then I thought, so simple ah? Get Xan to do this with me! He loves it when I give him baking/food prep chores and always get super excited.

image

It is a bad horrible idea to get your child to help you bake anything at 10pm. I forgot that he was already excited to be in the kitchen working with me but double that excitement when it’s past his bedtime. O.M.G…

I asked him to help me to scoop/sift flour, into the mixing bowl thinking what could possibly go wrong.  While he was at it, I can take pictures of him in action. Big boy already mah, he should know what to do by now. I was adjusting the settings on my phone when suddenly I heard him say BAM BAM BAM! So I looked up just in time to see a big cloud of flour and a giggly boy using the spatula to stab the mixture in the mixing bowl. *facepalm*

image

image

Well, here it is. My ugly, dry brick of ice-cream bread. Not as exciting looking as the original eh? I think I figured out that I should’ve measured the ice-cream based on weight instead of volume. The bread turned out way too dry and not fluffy at all. Sigh. Nair mind lah. At least I can tick this off my list of recipes to try. I doubt I will try this again because I feel ice-cream tastes better the way they were supposed to be served. Cold and wet.

 

 

Linking up with:

MummyMoo

Let’s make… Hokkaido Chiffon Cakes!

Some weeks back I had the opportunity to learn how to make Hokkaido Chiffon Cakes with the bloggers from Singapore Mom Bloggers (SMB) from the nice ladies from Munch Ministry. The baking class (hosted and conducted by Munch Ministry) was one of the several activities lined up for SMB’s 1st birthday celebration this year. The first was a self makeover workshop where a bunch of us vainpots well deserving mummies got to learn how to take care of our skin and wear the right styles for our body shapes. Being the typical greedy girl, I wanted to find out what was a Hokkaido Chiffon cake and did it taste good as it looked.

The class was held at Civil Service Club at Tessensohn Road and I really like the location because it was big, bright and they use KITCHENAID MIXERS! Have I told you I really love KitchenAid mixers? I really love the KitchenAid Mixers. Imagine my joy and drool when I realized I was surrounded by these beauties (didn’t matter to me that it was not 100% clean on some areas). It felt like meeting that boy you’ve had a crush on for years finally face to face:  I didn’t know if I should hug it or kiss it or take photo with it. I kind of did it all.

Kisss
Photo credit must go to my partner PC for capturing my tender moments with the mixer.
Hokkaido_Shutterbugs
You know you are in the company of bloggers when cameras of all shapes and sizes appear at the same time.

I think classes of any kind is always more fun when you are in the company of friends. A bigger bonus if these friends are as big a clown as you.

Hokkaido Chiffon Cake_Collage 2
Yeah, we were paying real close attention in class.
Hokkaido Chiffon Cake_Collage 3
I blame them for distracting me in class.

Ok ok. Enough with the pictures already. I got listen to the teachers lah. Maybe not 100% of the time but enough to bake a decent batch of cakes. Hehe!

The recipe of Hokkaido Chiffon Cake is readily available on the net and I’m sure you will be able to find one that suit you best.

Some of the valuable tips I got from Pauline and Louisa (the 2 lovely ladies from Munch Ministry) were:

  1. Hokkaido Chiffon Cakes are NOT from Hokkaido, Japan. The original recipe called for Hokkaido milk which is smoother and richer than the normal milk we buy from the supermarket. For the class, we used regular milk at room temperature.
  2. All ingredients must be at room temperature or else the cakes will not rise properly or have cracks on the surface. No wonder my cupcakes in the past always look so ugly and oozed all over the oven. Next time I show you pictures ok?
  3. To use only vegetable oil or any oil that has no smell. Oils like olive oil have distinct smells that may interfere with the taste of the cakes.
  4. Use cold water for this recipe. I forgot why. I was busy taking photos with the other girls. 😛
  5. To make sure there is no oil or water in the container you are using when handling egg whites. I also forgot why. Just follow the instructions lah.
  6. Once you have finished filling the cupcake containers with the cake mixture, you must knock the trays on the table to remove any air bubbles that may have been trapped inside. By doing so, you won’t have enormous air bubbles and the cake can rise properly. I think.
Hokkaido milk
Here’s how they look like in case you were wondering. There are so many kinds of Hokkaido milk and I found these at Meidi-ya. Not terribly expensive at all.

Here we are in action. This is a relatively easy cake to make except the part where we needed to separate the yolks from the whites. It was quite a disastrous experience I tell you. You can buy the fanciest egg separating gadget available but nothing beats using your hands to wiggle the yolk in your palm while the whites ooze away through your finger tips. A bit messy yes but it is almost 100% fail proof and your hands get a bit moisturized by the eggs! Wah, this cake good for belly and skin wor, dun play play hor?

Hokkaido Chiffon Cake_Collage
Lucky my partner helped to take pictures for me. I looked so hardworking hor?

While waiting for the cakes to cool on the rack, you can get the frosting done in the meantime. Then ah, you fill it into a piping bag and then you STAB and SQUEEZE the wahbiangsoniceicaneatonitsown frosting into the cakes. Remember to squeeze a bit on the top to make it look nicer. You might want to use fresh fruits instead of sprinkles to jazz it up a bit, buelly nice either way.

PC, my partner
PC hard at work.

If you are on a diet, you can forget about it when you come face to face with these cakes. They are so light and delicate, you will have no problems inhaling them all in 1 sitting. For optimum taste, chill them first before serving them to your guests. The frosting machiam soft serve ice-cream I no bluff you.

Hokkaido Chiffon Cake_Collage 4
So pretty until I cannot stand myself.

I need to thank Pauline and Louisa for hosting this class again. You made me look like a baking goddess to The Husband with these delicate cakes. Now I have one more recipe I can use to bribe him into doing more household chores for me. Haha!

Hokkaido Chiffon Cake_Munch Ministry
Image taken off Munch Ministry’s Facebook page.

Who is who?
Top row, left to right: Mabel, Ai, Delphine, Cherie, PC, Jennifer, me, Connie, Adeline, Klessis, Jiahui, Regina.
Bottom row, left to right: Estella, Louisa, Pauline, Jiahui’s fabulous little assistant/kiddo, Rachel.

You can find Munch Ministry on Facebook and on the Web. Do Like their Facebook page for regular updates on classes, recipes and products.

Read their post on the 2 special classes just for us SMB members here!

Don’t forget to read my partner’s post about the class here! You must to read ok?

 

Linking with:

We are the DinoFamily

Baking memories

I remember one particular morning when I was probably in K1 or K2, I woke up to the smell of pineapples simmering in a pot on the stove. I watched my mum and my Darjie (eldest sister) chatting, sweating, peeling and slicing countless pineapples in the kitchen. They spent the next few hours hovering over the huge pot, making sure the pineapple mixture doesn’t get burnt. looking back, it’s amazing how many pineapples you need for a few tubs of pineapple tarts. So what role did I play? I would popped in between television programmes to “help” make sure the pineapple paste was up to standard, maybe helped to roll a few small balls to decorate the tarts and sometimes egg wash the tarts before they pop the trays into the oven. Since I was too young to do very much, I mostly parked myself in the living room with my pal TeeVee.

Gradually over the years, all of us grew up, moved out, became busy with our lives and we stopped making the treats together. Getting everyone to have dinner together at the same time is already tough, baking treats is the last thing in everybody’s mind. Oh we still bake, just not together.

Last year, I asked my favourite niece if she wanted to come to my house to make some pineapple tarts with me since she said she had some experience with my Darjie some time ago. We had a really good time nudging each other out of the way in my tiny kitchen and managed to whip up a few tins of goodies of acceptable quality.

This year I wanted to attempt to make some on my own because I thought my niece would be busy with her projects and I didn’t want to bother her. Not difficult to make mah. I even bought a small gridiron to use with my Happycall pan. Yah! You can make pineapple tarts with a HCP you know? Cool right? But then the HCP is so small, I figured I bake until the next day or break my back also cannot bake finish so I ditched the idea for another day. So anyway, Darjie suggested since she was also interested to do some baking, why not head over to her place and use her spanking new appliances instead? While we were there, if the younger kids get bored, her kids can help to entertain them. Brilliant idea!

Xan was excited to be able to help make the treats this year and insisted we make the chocolate rice crispies again and so we did with a few improvements. We used some fancy sprinkles this time. Not bad huh?

It’s not that I don’t want to share our recipe with you. I found that all the recipes on the internet were essentially the same with a few variations here and there. We adapted one but made several changes like omitting sugar in the dough, increasing the measurement for the flour, etc. Darjie didn’t measure anything, everything was done by “feel”. Darjie said “Ah Ma (grandmother) made the best nonya style pineapple tarts and she made them from memory never a recipe book. She always measure everything by hand and all her tarts always come out perfectly buttery and never dry. If she feels the dough texture doesn’t feel right, she will scold us and make us throw the entire batch out because she doesn’t like to waste time on substandard quality.” Phuwah! Scary mary… We tried to mimic her pastry recipe but with store bought pineapple filling because it was just so much easier that way. Thankfully it turned out great. SLURP!

Here are some simple recipes you can try:

Munchministry.com – Open Face Pineapple Tart

Bake King – Nonya Pineapple Tarts

Beanie N Us - Pineapple Tarts

The little ones got bored waiting for the tarts to be ready so they took a quick dip in the pool with the other cousins. As soon as he was dry enough, Xan climbed back up to the counter to continue to help us.

Since everything was either too hot or too messy for the boy, he was given the great responsibility of pasting the stickers onto all the containers. Very important step you know?

We couldn’t finish baking everything in one day so we went back to my sister’s place the next day to continue. This time we went prepared with an apron for Xan but he was more interested in swimming than baking that day. Can’t blame him, it was really hot and humid that day.

The whole point of the 2 days to me (and my sister) wasn’t about baking the treats or how good they tasted. My sis spent the most time doing the baking since my bad back didn’t allow me to stand or bend over for too long. It was the precious family bonding time we had while rolling and moulding the pastries. I was never close to Ah Ma (she passed away when I was 9) so the stories my mum and sister share with me about the time they spent with her before I was born are very special. My memory of Ah Ma has always been that angry face whenever I *ahem* smack her favourite grandson around.

Nothing beats homemade goodies and gossips with family. I hope we do this every year.

 

Linking up with: