Bakeomaniac

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[Recipe] A little cloud of vanilla, cream and strawberry ☁️🍓 Soft and airy Vanilla Chiffon Cupcakes, topped with freshly whipped cream and sweet strawberry pieces. I love how the light cake lets the vanilla and fruit shine! They're lovely for sharing too, with no slicing needed, just a little cup of fluffiness each 🧁 They're lower in sugar too with 60g of sugar in 8 cupcakes! Which would you top yours with, mangoes, strawberries or good ol' plain vanilla? 👀 Ingredients (Vanilla Chiffon Cupcakes) - 4 Large eggs, approx 60g each weighed with shell, separated into yolks and whites - 60g of White Sugar, divided into 20g and 40g - 75ml milk, room temp - 10ml Vanilla Extract - 60g Flavourless Vegetable Oil, e.g. canola or sunflower - 90g of Plain / All-Purpose Flour - 5g Baking Powder Ingredients (Assembly) - 120ml Whipping Cream, cold - 1/2 fresh fruits, chopped - Icing sugar, for dusting, optional Instructions 1. Whisk Egg yolks with 20g sugar until slightly pale (1 min). 2. Then, whisk in the milk, vanilla and vegetable oil until well-combined. 3. Sift in the flour and baking powder and whisk gently until smooth. 4. In a clean bowl, beat the egg whites until foamy. Then, add the remaining 40g of sugar in 2 additions (20g each time, once at foamy and once at soft peak stage). Continue beating until smooth, glossy and firm stiff peaks form. 5. Mix one third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions, until no white streaks remain. 6. Divide the batter between the cups, filling each approximately 3/4 full. Gently tap the trap to release large air bubbles. 7. Bake 160C, pre-heated oven, 38 – 43 minutes. Check in at the 25 – 30 mins mark to ensure iet doesn’t brown too much at the top and if it does, cover loosely with aluminum foil. 8. Cool completely once done. 9. Whip the cold cream to medium peaks and pipe over the cupcakes. Finish with your favourite fruit and dust with icing sugar. 10. Serve and enjoy! #learnontiktok #chiffon #easyrecipes #recipeideas #vanilla

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[Recipe] No oven? You can still have freshly baked Nutella buns! 🍫🌰🍞 (Note both Air Fryer and Oven work here, and just in case, no I am not sponsored by Nutella! 😆) Soft vanilla bread, a generous Nutella centre, finished with a dusting of icing sugar, these are especially good while slightly warm 😋 I fill mine after baking, as I prefer the aesthetics of it but filling at the centre before baking works jst as well too. A sturdy zip-top bag works if you don’t have a piping bag! Save this smaller-batch recipe for your next baking day ✨ Ingredients (Soft Vanilla Bread) - 200g Bread Flour - 25g White Sugar - 5g of Instant Yeast - 3g of Fine salt - 95g of Milk - 1 Egg, approx 60g when weighed with shell - 5ml Vanilla extract - 20g Unsalted Butter, softened For Filling and Topping - 150g Nutella (to preference) - Oil, for brushing - Icing sugar, for a light dusting, optional Instructions 1. Combine bread flour, sugar, instant yeast and salt. 2. Then, add in the milk, egg and vanilla and mix and knead until a rough dough forms 3. Continue kneading for 5 – 7 mins until it passes the windowpane test, whereby when you grab a small pinch of dough, it can stretch without breaking with visible structure 4. Add the softened butter and continue kneading for up to 5 more mins until smooth 5. Cover and proof for an hour or until doubled in size. 6. Next, press gently to release the excess air and divide the dough into 8 portions of 55g each (or 6 bigger portions). Pinch the edge towards the centre, turn the seam underneath and round into smooth balls. Place on individual parchment paper. If you prefer not to pipe, you can place the nutella the centre before rolling up 7. Cover and proof again for 35 minutes, or until light and puffy 8. Brush lightly with oil and air fry using bake mode, 160C, 6 – 8 minutes. For oven it will be 180C, 12 - 16 mins 9. Then, cool for another 10 minutes. Create a small opening through the side of each bun and pipe in ~25g of Nutella 10. Serve with a dusting of icing sugar and enjoy! #learnontiktok #nutella #recipeideas #easyrecipes #airfryerrecipes

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[Recipe] Buttery, crumbly and finished with a Nutella swirl 🍫🌰😋 These Eggless Nutella Tarts need just FIVE ingredients! [Note, this is non-sponsored!] With Deepavali coming up, I adapted my original recipe for those requesting and looking for an eggless version 😄 This recipe is just as easy and tasty, and stores well too! A little tip: If your dough becomes too soft to handle in between, chill it briefly before shaping, or add just a little bit more flour 🙌 Save this recipe for your festive baking or afternoon treat. Enjoy! Ingredients (Makes 30) - 115g Unsalted Butter, softened at room temp - 45g of Icing Sugar, sifted if lumpy - 5ml Vanilla Essence - 170g Plain Flour + more for cutting - Pinch of Salt, optional - Approx 300g – 350g Nutella, or as needed Instructions 1. First, cream together softened butter and sugar, approx 2 mins. Avoid beating excessively. 2. Then, whisk in vanilla and salt if using. Fold in the flour until a soft, evenly mixed dough forms. Refrigerate the dough for 30 minutes. 3. Transfer the dough between two sheets of parchment paper and roll until a desired thickness or approx 0.5cm. Flour the cookie cutter and cut out the tarts. 4. Bake in a pre-heated oven for 160C for about 14 – 16 mins or until it is starting to brown on the edges. 5. Leave to cool for about 20 minutes. 6. Then, pipe your Nutella filling over the cookie. These filling will not expand. 7. Bake an additional 8-10 minutes at 140 degrees C. If it doesn’t set for your first batch, try going longer for 3 – 4 minutes, or increasing the temp to 160 degrees C for the last few minutes until it sets, and record the temperature for your oven. If it cracks or bubbles, lower the temperature to 120C – 130C. 8. Serve and enjoy! #learnontiktok #nutella #recipeideas #egglessbaking #deepavali