Tapak Kuda

How was your Hari Raya so far. I hope we all did enjoy ourselves , that too in moderation. I was so so busy last Ramadhan and all that thanks Him for letting me fulfill my wishes.

Unlike any other year, this year, I have decided to take 4 times more orders than any other year.Thank you all for your support and trust for me to decorate your Eid table with my goodies. 

Today , I'm going to share my Lucky Hoof Roll (Tapak Kuda) recipe. It's a simple cake with simple techniques which you just have to follow closely. I did a few versions and this one I'm sharing is the best so far.The cake is moist & soft and it perfectly ,makes 4 per recipe.

And of course, the filling is of your choice. Nutella currently is on a questionable stage as the bottle does not indicate a Halal sign except for the ones in Australia. Of our shelves in NTUC now are mostly from Germany and Poland. But there is also a confirmation from Nutella Singapore that they are on the midst of getting the sign and confirms that Nutella has no animal extracts.Here is a share of the post. Thank you kind soul.

But if you are still in doubt, make your own. It's easy. Buy chocolate cream and hazelnut paste from Phoon Huat. Mix them 3:1 and you will get your very own version of Nutella. Easy Peasy. The choice is yours. 

Here is the recipe.

Lucky Hoof Roll (Roll Tapak Kuda)
Recipe by Aini Salim.

Ingredients:
10 egg yolk
5 egg white
225g caster sugar
30g ovalette (cake stabilizer)
*110g plain flour or top flour ( I use Hong Kong Flour )
*1/2 tsp baking powder (I used double-acting.)
135g butter (melted)
*10g milk powder ( I used full cream )
(* sifted together)
1 tsp vanilla essence
1 tsp chocolate emulco  ( I used Strawberry Emulco / Blueberry flavor for different types of Lucky Hoofs)
Nutella chocolate spread OR hazelnut paste OR any Chocolate filling


Method:

Prepare baking pans. I spray the trays with a cooking spray & line with parchment.This will make cleaning a little easier. Set aside.

In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy on a med-high speed.

Add in all sifted flour & continue beating until well mixed.

Add in melted butter & vanilla & mix well with a spatula.

Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco / other flavors. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.

Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer.

Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.

Once cooled, cut off the edges of the cake. Then cut into 2 . Spread Nuttela / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.

Dimension & number of pans I used :

two 10x10-inch pans - cut each pan of cake into 2, so total rolls yielded is 4

Hope you find the recipe useful. Feel free to drop me a note if you have any questions. 

Happy trying!

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Nutella Fudgy Mini Cupcakes

Have you ever feel like you have not much time but you have guest coming or even craving to have that chocolatey taste suddenly?

You just need to bake something fast,with the easiest ingredients in your kitchen and eat it while its hot. Your guest will definitely be impressed with the amount of time you have took to pull out this dessert.

I bought The best of Fine Cooking magazine and found this awesome recipe. With just 4 basic ingredients, any kid would know how to make this too. 

I love to bake this in the morning and bring it to office for breakfast. My colleagues loved it.

Again, it's hard to believe that just four ingredients bake up into these tasty bites.

Nutella Fudge Cupcakes

(Yields 12 brownies or 24 minis )

1/2 cup Nutella Spread

1 large egg

5 tbs. All purpose flour

1/4 cup hazelnuts, chopped

Positon a rack in the center of the oven and heat the oven 350 degrees F (175 degrees C). Line a 12-cup mini muffin pan with paper or foil liners.

In a medium bowl, whisk the Nutella and egg until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffn tins ( about 3/4 full ) and sprinkle with the chopped hazelnuts. I use chocolate rice or chocolate chips for kids.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 mins. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for upto 3 days. 

Nutella

Available in many supermarkets, Nutella is a brand of creamy chocolate-hazelnut spread whose flavor is similar to that of gianduia, the hazelnut-flavored chocolate from Peidmont region of Italy. Italian children enjoy Nutella spread on a slice of crusty bread. But it's also great when you need a chocolate filling in a pinch.

So am I in love with Nutella already?

yes i do..

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