Friday, December 30, 2011

Monday, December 26, 2011

Friday, December 23, 2011

Gingerbread Cookies

I am submitting this post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.


Cookies dough:
125g butter
60g light brown sugar
1/2tsp salt
1 egg
70g golden syrup
300g plain flour
1tsp baking soda
1tsp ground cinnamon
1/2tsp ground ginger

1 egg white
1/2tsp lemon juice
200g icing sugar (sifted)

Cookies dough:
1. Sift flour, baking soda and spices together, set aside.
2. Cream butter, sugar, golden syrup and salt together until light and fluffy.
3. Beat in egg slowly into the cream mixture.
4. Add in flour and mix till a soft dough is formed.
5. Wrap dough up and rest in fridge for 15mins.
6. Preheat oven to 180C.
7. Roll out dough on a lightly floured surface.
8. Use a cookies cutter and cut out dough.
9. Place it on a greased tray and bake for 10-12mins depend on the thickness of your cookies.
10.Remove cookies and cool on a wire rack.

1. With an electric whisk, whisk egg white till foamy.
2. Add in lemon juice and continue to whisk for a minutes.
3. Slowly add in icing sugar and continue to whisk till stiff peak. (You may need more or less icing sugar, so you have to observe.)
4. Divide icing among into few bowls and add few drops of food colouring into individual bowl.
5. Spoon icing into piping bag and decorate the cookies as desire.
6. Leave icing to dry before pack cookies in an airtight container.

Monday, December 19, 2011


Can someone help me out? I facing some problem with the Edit Posts side. The insert link icon has disappeared and I can't link to other blog posts. There are only two icons left at the left hand corner; check spelling and add image. What should I do now?

Wednesday, December 14, 2011

Pumpkin Chiffon Cake


3 egg yolk
25g caster sugar
1/4tsp salt
2tbsp veg. oil
70g cooked pumpkin (mashed)
60g thick coconut milk
70g cake flour
3 egg white
50g caster sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed pumpkin and flour into the egg yolk batter.
5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

Saturday, December 10, 2011

Black Angry Bird Character Birthday Cake

Last year, my elder boy commented that it lame to have cartoon character on birthday cake but this year he requested to have an 'Angry Bird' character on his birthday cake. Hahaha...:)

Nowadays, kids are very crazy over this animated character 'Angry Bird'. Even both my boys have a collection of 'Angry Bird' stuff toys and they will accompany my boys to sleep...zzz Looking at those Angry Birds facial expression I don't know whether I should be angry or laugh???

Wednesday, December 7, 2011



80g water
100g milk
110g unsalted butter
1/4tsp salt
120g plain flour
3 eggs (about 195g)

60g cooking chocolate (melted)
180g non-dairy whipping cream
1tbsp icing sugar
1tsp vanilla paste
1tbsp rum (optional)

150g coating chocolate (melted)

Cream Puff:
1. Bring milk, water, butter and salt to a boil.
2. Low fire, with a wooden spoon stir in flour in two portions.
3. Stir until it form a smooth paste and leave the side of the pan.
4. Leave aside to cool slightly.
5. Pour paste into cake mixer, gradually pour in beaten egg.
6. Make sure that the egg is well blended after each addition.
7. The batter should be smooth and shinning.
8. Pour batter into a piping bag with plain nozzle about 1cm in diameter.
9. Pipe about 6cm long dough on a greased tray.
10.Bake in a preheated oven at 200C for 20 mins till golden brown.
11.Leave puffs to cool on a wire rack.

1. Whisk icing sugar and whipping cream till stiff peak.
2. Fold in melted chocolate, vanilla paste and rum till well blended.
3. Spoon cream into piping bag.

Assemble the cream puff:
1. Cut a slip at the side of the puffs and pipe in chocolate cream.
2. Chill in the fridge for the cream to set.
3. Dip puffs into melted coating chocolate and leave it to set or chill in the fridge.

Sunday, December 4, 2011

Pandan Waffles


50g plain flour
65g warm water
1/4tsp instant yeast

100g plain flour
2tsp rice flour
1/4tsp baking powder
2 egg
50g water
85g coconut milk
2tbsp sugar
1/2tsp salt
1tbsp pandan juice

1. Dissolve yeast in water.
2. Pour yeast mixture into flour and mix well.
3. Cover and set aside to rest for 1 hour.

1. Sieve flour, rice flour and baking powder together and set aside.
2. Mix egg, water, coconut milk, sugar, salt and pandan juice together.
3. Pour wet mixture into flour mixture and mix well.
4. Add in starter dough and mix well.
5. Cover and set side to rest for half an hour.
6. Preheat waffle maker and lightly greased.
7. Scoop some batter and pour onto the waffle plate.
8. Close the lid and cook until slightly brown. (Follow manufacturer's instructions)
9. Spread with kaya and serve hot.

Friday, December 2, 2011

Coffee Chocolate Chips Buns


40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
45g caster sugar
1/4tsp salt
95g chocolate milk
1 egg yolk (about 20g)
25g butter

60g chocolate chips

40g butter
40g icing sugar
45g plain flour (sift)
30g egg
1/2tbsp instant coffee powder (dissolved in 1tsp hot water)
1/2tsp coffee paste (optional)

1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour, coffee and coffee paste until well combined.
4. Spoon batter into piping bag and store in fridge for later use.

Bread dough:
1. Mix warm water, yeast, 1tsp bread flour and 1/2tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Add in chocolate chips, hand knead until well combined.
8. Cover dough and rest for another 10mins.
9. Divide dough into 10 equal portions, shape each dough into round ball.
10.Arrange it on a greased tray.
11.Cover and leave it to proof for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Pipe topping on proved doughs.
14.Bake in a preheated oven for 10mins until buns is brown.
15.Remove bread from tray and cool it on a wire rack.