Sunday, November 28, 2010

Orange Peel Chiffon Cake

Recipe is from here. I added in some orange peel to give the chiffon cake a stronger citrus taste.
I am submitting this chiffon cake to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker .

Friday, November 19, 2010

Tuesday, November 16, 2010

Strawberry Jam Bread


300g bread flour
5g instant yeast
45g icing sugar
2tbsp milk powder
1/2tsp salt
110ml water
70g strawberry jam
50g butter

strawberry jam
desiccated coconut

1. Combine the dry ingredients in a mixer and mix well at low speed.
2. Add in water and jam, beat at medium speed until it form a dough.
3. Lastly add in the butter, continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Divide dough into 45g each portion and rest for another 10mins.
6. Shape into long dough and arrange it on a greased tray.
7. Cover and leave it to prove for 45mins until it doubled in size.
8. Preheat oven to 190C.
9. Brush surface with beaten egg.
10.Pipe strawberry jam on the surface and sprinkle with some desiccated coconut.
11.Bake in a preheated oven for 10-15mins until buns is brown.
12.Remove bread from tin and cool it on a wire rack.

Thursday, November 11, 2010

Sweet Potato Fa Gao

Recipe from 'Nyonya Kuih Passions' by Andrew Kow.


1tbsp instant yeast
1tsp sugar
2tbsp flour
60ml water (about 55g)

200g mashed sweet potato
200ml coconut milk
300g plain flour/ cake flour/ Hong Kong flour
2tsp double action baking powder
1 egg
180g caster sugar
(adjust sugar amount according to the sweetness of the sweet potato)

1. Mix (A) together until well combined, cover and set aside to prove for 30mins.
2. Sift flour and baking powder together into a big bowl.
3. Add in sugar, coconut milk, egg and yeast dough into the sifted flour and mix until well combined.
4. Lastly add in the mashed sweet potato and mix well.
5. Cover and set aside to prove for 60-90mins until double in size.
6. Spoon dough batter into a lined mould until full.
7. Steam in a preheated steamer for 20-25mins.
8. Remove fa gao from mould and cool it on a wire rack.

Monday, November 8, 2010

Sweet Potato Miso Sponge Cake

A very interesting recipe from '孟老师的100道小蛋糕'. When I saw this recipe, I can only think of Miso soup. This recipe used Miso in cake??? I'm curious how the cake will taste like and I have to try this out. I used instant miso soup paste instead of miso paste as I seldom cook miso soup. I do like the taste of this savoury cake, it has a light miso flavor. :)


4 egg
70g caster sugar
1tsp ovalette
120g cake flour
1/2tsp baking powder
30g veg. oil
60g milk
40g miso paste (I didn't weigh the miso, I used 4 sachets.)
200g(without skin) sweet potato (steamed and mashed)

1. Preheat oven to 180C.
2. Lined base and side of an 8inches square tin with greaseproof paper and set aside.
3. Mix milk, miso and oil together until well blended, strain and set aside.
4. Use a cake mixer to whisk the eggs, sugar and ovalette until thick and fluffy.
5. Sift cake flour into the cake batter in 3 portions and fold in.
6. Fold in miso mixture until well blended.
7. Pour some batter into the mashed sweet potato and mix well.
8. Pour the sweet potato batter back into the batter and mix well. (Do not over fold.)
9. Pour batter into the square tin.
10.Bake in preheated oven for 30-35mins.
11.Remove cakes from tin and cool on a wire rack.

Wednesday, November 3, 2010

Cinnamon Chips Cookies


80g butter
50g light brown sugar/ caster sugar
1/4tsp salt
1 egg yolk
90g plain flour
1/4tsp baking soda
1tbsp corn flour
1tbsp milk powder
1/4tsp ground cinnamon

50g Nestum
100g cinnamon chips

1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Add in egg yolk and beat till well blended.
4. Sift flour, milk powder, ground cinnamon, corn flour and baking soda together.
5. Beat in flour into Step 3 and mix well to form soft dough.
6. Lastly add in Nestum and cinnamon chips.
7. Wrap up the dough and rest in the fridge for 15mins.
8. Pinch some dough and shape into round ball.
9. Flatten the dough and place it on a greased tray.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Monday, November 1, 2010

Raisins Butter Cake


150g butter
145g icing sugar
1/4tsp salt
3 egg (about 170g)
150g cake flour
1/2tsp baking powder
15g ground almond/ ground hazelnut
65g milk
1tsp vanilla paste

100g raisins

1. Preheat oven to 175C.
2. Sift flour, ground almond and baking powder together, set aside.
3. Cream butter, salt and icing sugar until light and fluffy.
4. Slowly beat in egg and vanilla paste until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in raisins and pour batter into a lined and greased loaf pan.
7. Bake for 45mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from tin and cool on a wire rack.