Home Cooking

Sweet potato muffins

Recently, I’ve made so many chocolate chip muffins, which are undoubtedly delicious. But I want something different to try this time and this yummy sweet potato muffins were a huge hit with family.

Prep Time: 20 min

Bake Time: 20 min at 170C (convection oven)

Yield : 12 muffins

Ingredients

– 2 medium-sized sweet potatoes, all purpose flour 210g, butter 100g, sugar 130g, 2 eggs, 100g plain yogurt, vanilla extract 6g, baking soda 2g, baking powder 8g, salt 2g

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Method : This recipe is adapted from the book whose the author runs this website “https://blog.naver.com/asy1347551”. Her recipe is amazing, only if you can read Korean, though.

1. Bake sweet potatoes for 7 minutes in oven . Cut one and half sweet potatoes as square cm size and half of one as shown in the picture.

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2. In a medium size bowl, whisk together flour, baking soda, baking powder, and salt and set aside.

3. In a large bowl, mix the butter and sugars and make them creamy and beat in the eggs until combined (we used stand mixer).

4. Add vanilla extract to the above batch. Beat until combined well.

5. Combine 1/3 dry ingredient into wet mixture. Stir gently and just until the flour is mixed incorporated.

6. Add 1/2 plain yogurt and combine with a mixer at a low setting.

7. Add all the remaining dry ingredient to the mixture and stir gently, don’t over stir.

8. Add remaining 1/2 of plain yogurt and stir well with a mixer.

9. Gently mix the prepared sweet potatoes with the prepared batch.

10. Pour the batter into the prepared pan. Bake on center rack at 170C (onvection oven) for about 20 minutes .

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8. Let cool for 5 minutes and then remove the muffins from the pan and place on a cooling rack to finish cooling.

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This delicious yet healthy sweet potato muffins will give enough boost for the endless activity of your little ones! I can’t wait to see my kids’ smile when they are back from school.

 

 

Home Cooking

Chocolate pound cake

Who can resist the homemade chocolate pound cake with its finest ingredients? Let’s make chocolate pound cake with this simple yet fall proof recipe!

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Prep Time: 30 min

Bake Time: 60 minutes /50 minutes (325F/170C)

Yield : 1 loaf

Ingredient
190g all-purpose flour, 40g unsweetened cocoa powder, 2 tsp teaspoon baking powder, 1/2 tsp baking soda, 1/3 tsp teaspoon fine salt, 200g unsalted butter, 100g granulated sugar, 100g brown sugar, 2 large eggs, 2 egg yolks, 150g plain yogurt, 1 tsp vanilla extract, espresso coffee 10g, hot water 10g

Chocolate Glaze: dark chocolate, heavy cream

Method:

  1. Arrange a rack in the middle of the oven, making sure there are no racks above it, and heat to 325°F(170C for convection oven). Coat a 9×5-inch metal loaf pan with baking spray, dust with flour, and tap out the excess; set aside.
  2. Sift the flour, cocoa, baking powder, and salt through a strainer onto a bowl. Set aside.
  3. Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Mix on low to medium speed until it just begins to be fluffy, about 3 minutes.
  4. Stop the mixer and scrape down the sides and bottom of the bowl. Beat on medium speed until paler in color, a light caramel brown, and very fluffy, 3 to 4 minutes more.
  5. Beat in the eggs and yolks one at a time, mixing after each addition until fully incorporated.
  6. Add half of the flour mixture and beat at low speed until fully combined. Stop the mixer and scrape down the sides and bottom of the bowl again.
  7. Add the plain yogurt, espresso, and vanilla and beat on low to medium-low speed until fully incorporated.
  8. Add the remaining flour and cocoa mixture and beat on low to medium-low speed until combined.
  9. Transfer the batter into the prepared pan and spread into an even layer.
  10. Place the pan on its baking sheet in the oven. Bake for 55min to 65min (45-55 min for convection oven)
  11. Place the loaf pan on a wire rack and let cool until the cake is no longer warm to the touch
  12. Make the ganache by mixing heavy cream and dark chocolate in a low-medium heat.IMG_8163

Enjoy this bread with a cup of hot tea or coffee and it will be a true antidote to a hectic day!

Home Cooking

Banana chocolate chip bread

This is our go-to bread at home with its easy recipe and delicious taste. Kids enjoy this bread as their school snack(without walnuts) while I enjoy this as afternoon tea cake with a cup of camomile tea.

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Prep Time: 30 min

Bake Time: 55 minutes (170C at convection setting)

Yield : 1 loaf

Ingredients 

– 2-3 ripe bananas(2 if big, 3 if small), all purpose flour 260g, butter 120g, brown sugar 140g, 2 eggs, 120g plain yogurt, walnut 70g, chocolate chip 80g (dark and semi-sweet), vanilla extract 1 tsp, baking soda 1/2 tsp, baking powder 2 tsp, salt 1/4 tsp

Method

1. In a medium size bowl, mash bananas until creamy and set aside.

2. In a medium size bowl, whisk together flour, baking soda, baking powder, and salt and set aside.

3. In a large bowl,  mix the butter (room temperature) and sugars and make them creamy and beat in the eggs until combined (we used stand mixer) followed by vanilla extract.

4. Add half of plain yogurt and the mashed bananas to wet mixture. Beat until combined and mix with half of dry ingredients.

5. Then add remaining half of plain yogurt and the mashed bananas to the mixture. And add rest of the half dry ingredients and stir gently, just until the flour is mixed incorporated. Do not over stir. And add chocolate chips and walnuts.

6. Pour the batter into the prepared loaf pan. Bake on center rack at 170C convection oven for about 55 minutes.

8. Let cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.

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