tag:blogger.com,1999:blog-4805570821469912515.post2954735130573626593..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: All That Baking!Happy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-4805570821469912515.post-38725484870264533922011-07-26T07:02:58.273+08:002011-07-26T07:02:58.273+08:00Hi joyful, thanks for your kind comments :)
I have...Hi joyful, thanks for your kind comments :)<br />I have long given up on making yoghurt cake ;) Thanks for your tip, will certainly take note of it if I were to make this again. looking forward to hearing from you :DHappy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4207837568013076152011-07-25T22:54:56.116+08:002011-07-25T22:54:56.116+08:00hi happy home baker,
i've been exploring your...hi happy home baker,<br /><br />i've been exploring your blog for the past few days and i must say i'm enjoying it so much.. a friend recommended it to me about a week ago and i'm working my way through your posts! i love baking/cooking and i feel so inspired to try some of the recipes you've posted :D<br /><br />i am from singapore too and am currently living in australia.. just thought i'd give my two cents worth regarding a yoghurt cake. i've just baked a lemon yoghurt cake last week and the ingredients in the recipe i've used are almost similar, except for the quantity of yoghurt, which was 250g and i believe that should be way more than half a cup. i thought the cake was quite moist and it wasn't dense, so perhaps you could increase the amount of yoghurt? it's just a guess, it was my first time making a yoghurt cake. i saw one of the comments about using full-fat yoghurt, but i actually managed to get a 99.8% fat free plain yoghurt that doesn't contain gelatine from the supermarket. i'm thinking it might be a bit hard to find it in singapore though.. so maybe full fat yoghurt is still the way to go..<br /><br />anyway it has been a real pleasure looking through your entries. i'll comment more and let you know when i've actually tried out something :)joyfulnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91805554813415145682010-10-23T00:12:26.480+08:002010-10-23T00:12:26.480+08:00Hi HHB,
I have baked this green tea pound cake a...Hi HHB, <br /><br />I have baked this green tea pound cake and have linked to yours in my blog. Thanks for sharing!!!hanushihttps://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-7041706872375263422010-04-29T11:39:04.934+08:002010-04-29T11:39:04.934+08:00That's a good idea. My oven is a little hot a...That's a good idea. My oven is a little hot about half of the time that I use it. Old technology - it is solid but not predictable.<br /><br />I would just like to add that this recipe doubles very well. Given the quantity of red bean paste that I ended up making, I decided to double the cake recipe and bake two cakes at the same time. Even when doubled the cake was relatively fluffy and soft once baked. I took the end product around to a number of people I know locally and everyone enjoyed it - especially with a cup of hot coffee halfway through the afternoon.Photographer Leiahttps://www.blogger.com/profile/12507976735518338423noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-92167337609949310412010-04-29T07:16:00.327+08:002010-04-29T07:16:00.327+08:00Hi Leia, thanks for trying out this recipe :) Mayb...Hi Leia, thanks for trying out this recipe :) Maybe your oven is on the 'hot' side. You can also try place a sheet of alum foil over the top of the cake when it starts to brown, this helps to prevent the top from over-browning.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59474433314833973052010-04-28T23:26:57.524+08:002010-04-28T23:26:57.524+08:00I just tried the green tea cake last night -withou...I just tried the green tea cake last night -without the green tea (which I do not have ready access too) and it turned out really well. It was also my first time trying to make red bean paste, which also (I think) came out pretty good as well. I had to trust that other's conversions from grams->cups was accurate online as my kitchen scale was broken, but even so it seemed to come out alright. The main thing for me is that I ended up cooking as about 25-40 degrees (F) lower than suggested. The suggested temperature resulted in browning around the edges of the batter after only 10 minutes in the oven.Photographer Leiahttps://www.blogger.com/profile/12507976735518338423noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-55364775922261746002010-04-17T18:50:17.209+08:002010-04-17T18:50:17.209+08:00It is ok. No worries. :)It is ok. No worries. :)homegirlnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-41669222156120185812010-04-16T19:51:19.577+08:002010-04-16T19:51:19.577+08:00Hi Homegirl, I have not tried making any chocolate...Hi Homegirl, I have not tried making any chocolate pound cake, sorry I am of not much help.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59340629294316107412010-04-16T17:09:14.856+08:002010-04-16T17:09:14.856+08:00Hi HHB, saw your green tea pound cake.
Do you ha...Hi HHB, saw your green tea pound cake. <br /><br />Do you happen to know any good recipe for chocolate pound cake, something similar to Sara Lee taste (those available at supermarket)? <br /><br />If so, can you share with me? :) <br /><br />Smiles...Homegirlnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-85416252819390394762010-01-13T18:34:59.320+08:002010-01-13T18:34:59.320+08:00Hi HHB,
Its been a long time since i last visited...Hi HHB, <br />Its been a long time since i last visited ur blog cos i have not baked since my failed pound cake experience.. hehe.. <br /><br />The measurements are given as above in the book that i borrowed from the library, i've returned it n i cant remember the title of the book anymore.. i'm quite sure it's stated in ml in that book.. so any idea how to convert dry ingredients from ml to grams?<br /><br />Oh ya, as for the rising of the bread, i read from another book (Title: The clueless baker) is to put a cup of water in the microwave for a few mins until its hot, then push the cup of water to a corner and put the bread dough(covered with cling wrap as usual) into the same microwave oven (without turning the oven on) and close the oven door. This way, it provide warmth and moisture for the yeast to "grow".. I tried a few times n i'm glad it worked well for me.. =)Huinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38049848290378266332009-12-17T15:55:56.505+08:002009-12-17T15:55:56.505+08:00Hi Hui,
Did you get the measurement right? I don&#...Hi Hui,<br />Did you get the measurement right? I don't think the flour is measured using ml? It is either by grams or by measuring cups(meant for dry ingredients, not those for measuring liquid ingredients). <br /><br />The method you have described is the standard way of making pound cakes. <br /><br />How did you manage to get the bread dough to rise this time? Have you found out the reason why it didn't rise the first time you tried? Hope you have a fun time baking away :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44493003016896087172009-12-17T14:23:01.946+08:002009-12-17T14:23:01.946+08:00Hi HHB,
Ur pound cake looks great! I didnt realise...Hi HHB,<br />Ur pound cake looks great! I didnt realise u've a pound cake recipe! Its really a pity that i followed the recipe from a cookbook that i borrowed from the library instead of yours. It turned out to be a disaster! Anyway that's the 1st time i'm trying a pound cake n it failed horribly, the crust cracked n it's hard. taste more like the "traditional steamed ji dan gao" n it's still sitting in the fridge after 2days..<br />Anyway jus to share with u the recipe maybe u can share some advice... <br /><br />here's the original recipe (i halved the recipe as my baking pan is smaller)<br />825ml cake flour<br />1 1/2tsp baking powder<br />1/4tsp salt<br />250ml butter<br />500ml sugar<br />4 eggs<br />2 tsp vanilla<br />300ml milk<br />the method is to combine flour, BP n salt. Then cream butter n sugar till light n fluffy. add 1 egg at a time n beat well. Beat in vanilla. Add flour mixture alternating with milk, mixing on low speed until jus blended. Transfer to pan n bake for 60mins.<br /><br />Btw i notice this recipe uses alot of flour, n the final batter is quite thick, abit more flour n its going to the "dough" type of texture, unlike muffin/cake batter with flowing consistency.. n i bake for 60 mins. At abt 50mins i checked with a skewer n the inner part is still sticky so i let it bake till full 60 mins..<br /><br />Btw, remember i shared that i tried ur Milk Loaf recipe n it did not rise till size double? I tried it again n it rise perfectly well, n i used it to make small hot dog, otah rolls, etc... Thanks! :)Huinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-21163622046161545902009-06-16T07:55:08.383+08:002009-06-16T07:55:08.383+08:00Hi Joannehooy, Japanese matcha is different from t...Hi Joannehooy, Japanese matcha is different from the green tea powder you are using. I used this brand of matcha powder: (http://www.amazon.com/Ujinotsuyu-Matcha-Hagoromo-Natural-Recipes/dp/B000FNJ5JO).Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38484677503064443482009-06-16T00:20:30.353+08:002009-06-16T00:20:30.353+08:00i've been using NESTEA green tea powder (for d...i've been using NESTEA green tea powder (for drinking) to bake cookies and cake, but the end product is never green! Am I using the wrong 'matcha'? I thought all green tea powder is the same. :(<br />the colour of your green tea pound cake looks so good!joannehooyhttps://www.blogger.com/profile/08313204524304473175noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32401931632691507722009-03-18T11:01:00.000+08:002009-03-18T11:01:00.000+08:00Hi Jayna, I am not sure which brand of green tea p...Hi Jayna, I am not sure which brand of green tea powder you are referring to...but I am using this brand (http://www.amazon.com/Ujinotsuyu-Matcha-Hagoromo-Natural-Recipes/dp/B000FNJ5JO). Which I bought at Isetan Scotts supermarket, and I have also seen it at Junction 8's ntuc outlet.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-48655854117043089532009-03-18T02:41:00.000+08:002009-03-18T02:41:00.000+08:00I see, ok I'll try that soon :) My baking 'adventu...I see, ok I'll try that soon :) My baking 'adventures' always turn out rubbery and a bit disastrous cos i always try to find fat free recipes, haha. Oh does the normal Japanese green tea powder for drinking work? Is it the same?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2262229498500007472009-03-16T17:24:00.000+08:002009-03-16T17:24:00.000+08:00Hi Jayna, thanks for your kind words. I am afraid ...Hi Jayna, thanks for your kind words. I am afraid you can't reduce the amount of butter. Do stick to the recipe, maybe you just take one slice and share the rest of the cake with your family members?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3753939762729740742009-03-16T14:58:00.000+08:002009-03-16T14:58:00.000+08:00Hi happy homebaker..i really love your blog!! i be...Hi happy homebaker..i really love your blog!! i bet your goodies taste YUMMY :) Well i'd love to try this recipe as it sounds heavenly but 100g of butter seems a lot..haha..for ppl watching their weight, do u think i can half the butter, will the effect be ok?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4559645098268312072009-01-03T18:35:00.000+08:002009-01-03T18:35:00.000+08:00Hi Chika, I followed the recipe and the top of the...Hi Chika, I followed the recipe and the top of the cake came out brown. I guess it has to do with your oven/oven temperature. Did you preheat your oven? Is your oven temperature stable/accurate. My oven is not stable, and I have to depend on an oven thermometer...I always have to set the temperature higher by 20degC as the temperature starts to fall once I place the cake inside the oven. I'm not sure whether I have answered your doubt?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-82973299580806440822009-01-03T12:37:00.000+08:002009-01-03T12:37:00.000+08:00Hi HHB,I was wondering, how do you get that nice b...Hi HHB,<BR/><BR/>I was wondering, how do you get that nice brown crust on the top of your green tea azuki pound cake? I tried your recipe but the top of mine was like the rest of the cake, just slightly browned. I had left it in for 40 minutes and followed the recipe pretty closely; do you know what might have gone wrong?<BR/><BR/>Thanks~<BR/>chikabunnyloafhttps://www.blogger.com/profile/08630371064706207236noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10056163840569797752008-12-15T21:09:00.000+08:002008-12-15T21:09:00.000+08:00Hi Carol, you can try using the online conversion:...Hi Carol, you can try using the online conversion: <BR/>(http://www.gourmetsleuth.com/cookingconversions.asp?Action=find)<BR/>I have problem with this yoghurt cake recipe...I tried a few times, and each time the cake turned out quite dense and kueh like. I suspect it could be due to the conversion from cups to grams :(Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91405827930354747912008-12-15T11:52:00.000+08:002008-12-15T11:52:00.000+08:00Hi, your yogurt cake looks delicious, would like t...Hi, your yogurt cake looks delicious, would like to give it a try. May i know in the recipe, how to convert the cups to "gram" as i'm very confusing when they measures it in cups. Thanks!<BR/><BR/>1/2 cup of yogurt<BR/>1 1/2 cups of plain flour<BR/>1 1/8 cups of caster sugar<BR/>3/8 cups of vegetable oilAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-66337506307351394622008-07-29T08:19:00.000+08:002008-07-29T08:19:00.000+08:00HI HHBthks for the tip, will take note of that in ...HI HHB<BR/><BR/>thks for the tip, will take note of that in future...<BR/><BR/>regards<BR/>octopusmumAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-6077990076648475862008-07-28T20:58:00.000+08:002008-07-28T20:58:00.000+08:00Hi Octopusmum, ok for dried fruits...u will need t...Hi Octopusmum, ok for dried fruits...u will need to dust them with some flour...just make sure the fruits are lightly coated with flour before adding into the batter...this helps to prevent them from sinking.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-29928241319142931592008-07-28T14:00:00.000+08:002008-07-28T14:00:00.000+08:00HI HHBwow, thks for the prompt reply... i followed...HI HHB<BR/><BR/>wow, thks for the prompt reply... i followed the instructions ie to put in one third of the batter first then the bean paste etc...in fact, i followed the original instructions which is to add in the egg yolk and egg white separately. anyway, i noticed i have this problem most of the time when the recipe calls for dried fruits...the dried fruits would tend to sink to the bottom.<BR/>it is okay, the final pdt is still edible:)<BR/><BR/>thks<BR/>octopusmumAnonymousnoreply@blogger.com