Welcome . . .

Welcome to Buttermilk Bakers

Buttermilk Bakers’s cakes, cookies and pastry are bake to order. We are based at Desa Pandan and we provide delectable homemade products for birthdays, tea-parties, gifts, anniversary or for no reason at all!. Why not choose Buttermilk Bakers to help celebrate any occasion.

We also have a variety of VEGETARIAN products. Look out for the (V) sign.

SUGAR FREE product is also available. We use Stevia, a natural sweetener to replace the sugar in our baked goods.

Click on the product in the yellow bar to see what we have to offer.

Monday, 23 May 2011

Sweet Crispy Chicken Wings

There's not many post for the past month if you notice. I have been busy completing this blog (business part). Being the Baker, the Writer and the Photographer at the same time is really time consuming, but fun in a way.
I expect it to be completed by next month (insya-allah).

Well, here is a chicken recipe which goes well for those who love sweet stuff. I cant remember the source of this recipe. When I come across a recipe that interest me, I just copy it for future use which normally will be a long time to come. By then I just forgot where I got it from.

1 dozen chicken wings (clean and cut as desired) and marinate for 2 hrs (min)

¾ tsp salt
3 tbs chili paste
1 tsp ginger powder or paste

1 egg
3tbs all purpose flour
2tbs corn flour

½ cup water
1 -2 tbs brown sugar
2 tbs honey
1 tsp grated ginger
2 tbs soy sauce
1 tbs vinegar
Some toasted sesame ( did not toast mine)

Ø  Once the chicken has been marinated for 2 hours.  Add in the egg to the chicken and whisk the 2 flours briskly and add to the chicken. Use hand to rub in till all chicken is fully coated
Ø  Heat oil on wok and deep fry the chicken. Use medium heat. The chicken pcs should not be too near each other when frying so that it will turn crispy evenly.
Ø  In the meantime, prepare the sauce. In a large wok add all the ingredients for the sauce and bring to boil till thick (like syrup).
Ø  Place the chicken in the wok and stir till evenly coated. Garnish with sesame seeds

Wednesday, 4 May 2011

Roselle Coconut Cake

Few weeks back my mum bought me some Roselle. I normally make Roselle drink out of it, but this time round I made the juice and also saved some for an experiment. I cut up the calyces into 1cm pieces and stored it in the freezer till I have the time.

On the day I plan to use it, I took out the frozen roselle and left it out to de-froze. Then I rinse it twice with water which causes the red coloring to flow.

I used a basic butter cake recipe to experiment. Everything was fine until I added in the roselle calyces. The batter turned a bluish grey clay color (as you can see). It looks really yucky! But I still placed it in the oven to bake and voila….. the cake is beautiful. The pigment present in roselle, reacts according to Ph which is what causes the bluish grey color. It turns blue when exposed to alkaline conditions.

The cake itself is flavorful with a little tart taste. Its something different I would say. Here is the recipe:

225gm butter
130gm brown sugar
250gm self rising flour
4 eggs
1–1.5 cup roselle calyx cut into small pcs
80gm of dried / fresh coconut
6tbs of water / milk
1tsp vanilla essence

  • v  Pre heat oven to 180’C. Grease an  8’ inch cake tin
  • v  Beat butter and sugar till light and fluffy. Add in vanilla essence
  • v  Add in the eggs one at a time while adding a little flour after each eggs.
  • v  Add in the rest of the flour
  • v  Add in the coconut and roselle.
  • v  Transfer batter to cake tin and bake for 45-55 minutes or until a toothpick inserted comes out clean.