Three Classic Baking Recipes to Try with the Family

Baking can be a great way to spend time with your family and loved ones as it allows you to interact with each other. You will most likely find baking more enjoyable when the entire family helps out, especially the little ones! Baking together allows both you and your child to try out new recipes and build quality time into the week, all while making some delicious baked goods in the process. Now, who wouldn’t want that?

In just an hour of baking as a family, you could easily whip up enough treats to share with your loved ones. It’s easy to get creative in the kitchen when you have the right baking equipment. Whether you need an electric hand or stand mixer for baking that cake you saw at your local cafe, Kenwood Malaysia has got your baking needs covered with our diverse range of baking appliances. Now, all you need are the ingredients and space to share your home-baked goodies with everyone around you. If you are on the hunt for a new recipe to try out with your family this weekend, then you’re in luck. 

We’ve got some simple yet classic baking recipes you can try out with your family. And fret not, for they are completely halal. 

1. French Macarons 

French macarons make a very special treat to offer your family and friends. They also happen to look daintily pretty enough for guests to indulge in when they come over. While they can be quite finicky to make, once you’ve equipped yourself with an electric mixer that can keep up with your baking needs, you’ll find them to be quite a piece of cake! 

Recipe yield: 26 macarons

Prep time: 1 hour

Bake time: 15 minutes 

Ingredients

Macaron Shell: 

  • 1-⅓ cups of almond flour
  • 2-¼ cups of icing sugar
  • 3 large egg whites
  • 1/8 tablespoon of salt
  • 2 tablespoons of castor sugar

Buttercream Filling

  • ¼ cup of unsalted butter
  • 1 cup of icing sugar
  • 2 tablespoons of heavy whipping cream
  • ½ teaspoon of vanilla extract
  • ⅛ teaspoon of salt

Instructions

  1. Using a sieve, sift the almond flour and powdered sugar three times. Yes, three. Not only are we combining the two ingredients, but we’re also aerating the dry ingredients to get that beautiful full interior.
  2. To make the meringue, place egg whites and salt in a clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add icing sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining castor sugar; increase speed to high and whip for 2-3 minutes until meringue is glossy and you notice stiff peaks forming. 
  3. Gently fold a third of the almond flour mixture into the meringue; then gently fold in the remaining almond flour in 2 additions. 
  4. Using the side of the spatula, smooth the batter up the sides of the bowl several times to remove air bubbles and ensure there are no lumps. Be sure not to overmix. To check, run the spatula down the centre of the bowl; the line in the batter should remain visible for a moment before the mixture runs back into itself.
  5. Position rack in the upper third of oven; preheat oven to 150°C. 
  6. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. Rounds onto parchment about 1 in. apart. 
  7. Pro tip: tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. 
  8. Bake 1 tray at a time until cookies rise about 1/8 in. to form "feet.” This will take approximately 14-16 minutes. Rotate the tray halfway through baking. 
  9. Remove the tray and let macarons cool completely; repeat with remaining trays. Once the macarons have cooled completely, remove them from the parchment.
  10. To make the filling, cream butter in a stand mixer fitted with a whisk attachment; slowly add castor sugar until everything is mixed evenly. 
  11. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top it off with remaining macaron shells.
  12. Cover and refrigerate until ready to serve.

2. Cream Cheese Carrot Cake

While macarons make for great indulgences on a midday afternoon, a soft, fluffy cake is often the preferred dessert at home. This home-baked carrot cake recipe promises satisfaction in every bite you take and fun for the whole family during the baking process. Like the recipe above, you do not need to have prior baking experience. All you need is your trusty cake or electric mixer for baking, and follow the instructions below for the best outcomes:

Recipe Yield: 8 servings

Prep Time: 60 minutes

Baking Time: 75 minutes

Ingredients

Cake Mix:

  • Self-rising flour (175g)
  • Light muscovado sugar (175g)
  • Sunflower oil (175ml)
  • Eggs (3 large; lightly beaten)
  • Carrots (3 medium; coarsely grated)
  • Raisins (65g or ½ cup)
  • Walnuts (65g; shelled and chopped)
  • Orange zest (1 orange; grated)
  • Bicarbonate soda (1 tsp)
  • Ground nutmeg (1/4 tsp)
  • Ground cinnamon (1 tsp)

Cake Frosting:

  • Icing sugar (175g)
  • Full-fat cream cheese (250g)
  • Walnut (8 halves for decoration)
  • Other decorative items (as desired)

Instructions: 

  1. Preheat the oven to 180°C. Oil and line the cake tin with baking parchment. 
  2. Gently mix light muscovado sugar, sunflower oil, and eggs with your electric baking or stand mixer.
  3. Add grated carrots, raisins, and grated orange zest. Mix well. 
  4. Sift self-rising flour, bicarbonate soda, ground nutmeg, and ground cinnamon. 
  5. Mix everything together using an electric mixer until the mixture is soft and runny. Once done, pour into the prepared tin. 
  6. Bake for 40-45 minutes. Let it cool in the tin for 5 minutes before transferring it to a wire rack to further cool.
  7. Beat the icing sugar and full-fat cream cheese together in a mixing bowl until runny. 
  8. Put the baked cake on a serving plate and generously drizzle icing back and forth over the top. 
  9. Drizzle in diagonal lines and let drip down the sides. Decorate accordingly. Serve or store.

3. Rosemary Focaccia Bread

Perfectly soft, fluffy, and satisfyingly chewy, focaccia bread is the ultimate cosy comfort food. This recipe requires your focaccia to be sprinkled with lots of fresh rosemary and crunchy flakey sea salt. Drizzled with extra virgin olive oil just before serving, this bread is delicious and simple to make at home, especially when you have the help of a stand mixer. 

Recipe Yield: 1 loaf (approx 8-12 servings)

Baking Time: 20 minutes

Prep Time: 75 minutes

Ingredients:

  • 1 ⅓  cup warm water (about 43°C)
  • 2 teaspoons sugar or honey
  • 1 (0.25 ounce) package of active dry yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons flaky sea salt, plus extra for sprinkling if you’d like
  • 2 sprigs of fresh rosemary

Instructions: 

  1. Add warm water (about 43°C, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment. Stir to combine.
  2. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
  3. Set your stand mixer to low speed, and gradually add flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
  4. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add an extra ¼ cup flour while mixing.
  5. Remove the dough from the mixing bowl, and use your hands to shape it into a ball.
  6. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel to ensure it does not stick. 
  7. Place the dough in a warm location. You can set yours by the window if the weather is sunny and let the dough rise for 45-60 minutes or until it has nearly doubled in size.
  8. Then, turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is approximately ½ -inch thick.
  9. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  10. Preheat the oven to 205°C. Transfer the dough to a large parchment-covered baking sheet.
  11. Use your fingers to poke deep dents on the surface of your dough, all the way down, till you feel the baking sheet. 
  12. Drizzle a tablespoon or two of olive oil evenly all over the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  13. Place it in the oven and bake for 20 minutes until you notice the dough is slightly golden and cooked through.
  14. Remove from the oven, and drizzle with a little more olive oil if desired. 
  15. Slice, and serve warm.

Get All the Kitchen Equipment You Need from Kenwood Malaysia

Whether you are looking for a hand mixer, stand mixer, convection oven, stand mixer attachments, and many more, Kenwood Malaysia has all you need for your cooking and baking endeavours. We also offer  classes you can sign up for and live baking advisors that give 1-on-1 baking consultation sessions on a complimentary basis. 

Shop Kenwood Malaysia today, and master the art of baking with only the best stand mixers and kitchen appliances.