Friday, October 7, 2016

Hazelnut Butter Cookies


250g salted butter (cold)
90g icing sugar
100g plain flour
100g bread flour
55g corn flour
2tbsp rice flour
60g ground hazelnut
1/4tsp salt

1. Preheat oven at 160C.
2. Sift plain flour, bread flour, corn flour, rice flour and salt together.
3. Stir in ground hazelnut and set aside.
4. Cream butter and icing sugar until light and fluffy. (Semi-hard butter work well but not room temperature butter as it cause sticky dough.)
5. Fold in flour mixture into Step 4 and mix to form soft dough. (Add some flour if your dough is sticky but do not add too much as the cookies will lost the melt-in-mouth texture.)
6. Put some dough into piping bag fix with Wilton 6B nozzle.
7. Pipe dough onto a baking tray, leave gap in between dough.
8. Bake in a preheated oven for 14-15mins.
9. Cool on wire rack and store in an airtight containers.

Sunday, October 2, 2016

Coconut Chiffon Cake


4 egg yolk
20g caster sugar
2tbsp coconut oil
1/4tsp salt
60g milk/water
50g coconut paste
85g cake flour (sifted)

4 egg white
65g sugar
1/4tsp cream of tartar

adequate desiccated coconut

1. Preheat oven to 160C.
2. Mix coconut oil, milk and coconut paste together and set it aside.
3. With a hand whisk egg yolk, salt and sugar together.
4. Add in coconut paste mixture and whisk till combined.
5. Add in flour and stir until batter is smooth.
6. With a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/3 of meringue into egg yolk batter until blended.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 21cm tube pan, tap pan lightly on table top to burst air bubbles.
11.Sprinkle desiccated coconut on surface of batter.
12.Put into a preheated oven and bake for 50-55mins.
13.Remove from oven, invert cake pan and let it cool.
14.Remove cake from pan and serve.

Sunday, July 24, 2016

Caramel Pudding Chiffon Loaf Cake

Ingredients (I used 3 large eggs)
3 egg yolk
30g butter
15g milk
50g caramel pudding
75g cake flour
1/2tsp baking powder
1/2tsp vanilla paste

130g egg white
60g raw sugar
1/4tsp cream of tartar

adequate Parmesan cheese powder

1. Preheat oven to 160C.
2. Lined base and side of a loaf pan (20cmx11cmx10cm) and set aside.
3. Sift flour and baking powder together, set aside.
4. Melt butter and caramel pudding over low heat.
5. Remove and set aside till warm.
6. With a hand whisk, whisk egg yolk till pale.
7. Add in pudding mixture, milk and vanilla paste, whisk till smooth.
8. Add flour into egg yolk batter and whisk till smooth, set aside.
9. With a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till stiff peak form.
11.Fold in 1/4 of the meringue into egg yolk mixture until combined.
12.Then fold in the meringue in 2 portions until well combined.
13.Pour cake batter into prepared pan.
14.Tap pan on table top to burst air bubbles in the batter.
15.Sprinkle Parmesan cheese powder on cake batter. (Sprinkle a line of cheese in middle of batter so when cake rise it will spit nicely in the center.)
16.Bake in a preheated oven for 35-40mins.

17.Remove cake from oven, lift up the greaseproof paper together with cake and cool it on wire rack.
18.Peel off greaseproof paper, slice and serve.

Friday, June 24, 2016

Pandan Swiss Roll with Gula Meleka Toffee Sauce


Gula Melaka Toffee Sauce:
50g gula melaka (chopped)
10g butter or 1tbsp coconut oil
40g whipping cream

Sponge cake:
3 egg yolks
1tbsp caster sugar
1tbsp coconut oil/veg. oil
30g coconut milk
15g pnadan juice
1/4tsp salt

65g cake flour

3 egg whites
40g sugar
1/8tsp cream of tartar

adequate butter cream
adequate toasted desiccated coconut (baked desiccated coconut at 170C for about 6-8mins, stir once)

Gula Melaka Toffee Sauce:
1. Cook chopped gula melaka, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool. (Can prepare a day ahead and store in fridge. Thaw before use.)

Sponge cake:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (A).
4. Stir till well combined and set aside.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the meringue in 2 portions until well combined.
9. Pour batter into a lined and greased 10" by 13" tray.
10.Put in the preheated oven and bake for 15-18mins.
11.Remove tray from oven, immediately flip sponge onto a greaseproof paper and peel off paper.
12.Flip it back onto a wire rack and leave it to cool.

Assemble the cake:
1. Transfer sponge over onto a greaseproof paper with crust facing up.
2. Spread a thin layer of butter cream on sponge.
3. Drizzle Gula Melaka Toffee Sauce over butter cream. (Alternative, mixed some toffee sauce into butter cream and spread on cake.)
4. Gently roll cake by using the paper to lift the sponge and guide roll.
5. Rest roll in fridge to stabilize it shape.
6. Remove swiss roll from fridge.
7. Spread toasted desiccated coconut on a baking tray.
8. Spread a thin layer of butter cream on swiss roll surface and roll it on toasted desiccated coconut to coat evenly.
9. Remove, slice and serve.


40g egg white
30g caster sugar
100g unsalted butter (cold)

1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch.
3. Pour the egg white into a mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).

4. In another mixing bowl whisk cold butter until pale and creamy.

5. Add meringue some at a time into creamed butter and whisk until well blended then repeat procedure. (Make sure that the whipped butter and meringue are well mix together to avoid buttercream from separating.)

6. Keep buttercream in an air tight container and store in the fridge.

Sunday, June 19, 2016

Lavender Madelines

Thanks to my sister-in-law for giving me a bottle of dry lavender. I used it for my bakes. I simply love the mild taste and smell of lavender. Enjoying this cakes with a cup of lavender tea for my afternoon tea. :)

Recipe from here. I just omitted vanilla paste and replaced cranberry with 1 1/4tsp of dry lavender.

Tuesday, June 14, 2016

Chocolate Cake with Chocolate Cream Filling


125g butter
90g caster sugar
1/4tsp salt
2 eggs
80g milk
80g cooking chocolate
170g cake flour
25g cocoa powder
1/2tsp baking powder
1/4tsp salt

50g buttercream
10g cooking chocolate (melted)

1. Preheat oven to 175C.
2. Grease baking mould and set aside.
3. Sift flour, cocoa powder, salt and baking powder together, set aside.
4. Pour milk and chocolate into a small saucepan, simmer over low heat till chocolate is melted.
5. Remove from heat and set aside.
6. Cream butter and sugar together until light and fluffy.
7. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
8. Fold in flour alternating with chocolate milk until well combined.
9. Half filled each cavity of mould with chocolate batter.
10.Bake in the preheated oven for 15-20mins.
11.Remove cakes and cool on a wire rack.
12.Mix buttercream and melted chocolate together.
13.Prepare a piping bag fix with a pastry filling nozzle.
14.Spoon chocolate buttercream into piping bag.
15.Pipe chocolate buttercream into cakes.