Monday, March 31, 2014

Cinnamon Raisins Cookies


120g butter
100g demerara sugar/raw sugar
1/4tsp salt
1 egg
150g plain flour
2tbsp potato flour
1/4tsp baking soda
1/4tsp baking powder
3/4tsp ground cinnamon

100g raisins

1. Cream butter, salt and sugar until light and fluffy.
2. Slowly beat in egg until well combined.
3. Sift flour, photo flour, ground cinnamon, baking powder and baking soda together.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Add in raisins and mix till combined, wrap dough up and rest in the fridge for 1/2 hour.
6. Preheat oven at 175C.
7. With two small spoons, scoop small amount of dough and place them on a greased tray.
8. Bake in a preheated oven for 15mins until slightly firm.
9. Cool on wire rack and keep in an airtight containers.

Friday, March 21, 2014

Thursday, January 9, 2014

Received Special Gifts

This evening I had received this set of special gifts from Wei Wei of 'The Sweetylicious'. She is a kind girl and it very nice to meet her. Thank you so much for the gifts. :)

Monday, December 30, 2013

Mango Mousse Cake

For this holiday, I felt very happy and satisfy as I had tried out a lot of dishes and bakes. :) Well, this is my last post for 2013. See u next year holidays.
(: Wishing everyone A Happy New Year. Happy cooking and baking. :)

Hahaha...I managed to take a quick shot as everyone had their eyes on this last piece. ;p

Saturday, December 28, 2013

Gula Malacca Kopitiam Milk Buns

Recipe source from Siew Hwei's Kitchen - Gula Malacca Kopitiam Milk Buns.


Sponge dough:
1tsp instant yeast
214g bread flour
128g milk (room temperature)

Bread dough:
92g bread flour
60g Gula Malacca (finely chopped)
1/2tsp salt
1 1/2tsp instant yeast
12g milk
40g egg
30g butter
12g milk powder

Sponge dough:
1. Knead bread flour, milk and yeast together till it form a dough.
2. Cover and let it proof for an hour then store in fridge to proof for further 14-16hours.

Bread dough:
1. Thaw sponge dough and tear it into small pieces.
2. Combine all the bread dough ingredients except butter in a mixer and mix well at low speed.
3. Add in sponge dough and knead at medium speed until it form a dough.
4. Add in butter, continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 30mins.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 15 equal portions about 41g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it to proof for 45mins until it doubled in size.
10.Preheat oven to 170C.
11.Bake in a preheated oven for 12mins until buns is brown.
12.Remove buns from tray and cool it on a wire rack.

Wednesday, December 25, 2013