Happy Flour

祝大家龙年身体建康, 龙年行大运。

2012-01-22T23:00:00.000+08:00

Yellow Angry Bird Character Birthday Cake

2012-01-20T23:27:00.000+08:00

This Year my younger boy's birthday fall on the second day of Chinese New Year and I wouldn't be free to bake him a cake. So we had decided to bring forward his birthday celebration.

Sign! :( I'm really not in a mood to bake at all as I'm extremely exhausted from spring cleaning, shopping, baking and worst of all I'm down with bad flu. But I don't want to disappoint my son as he had requested an angry bird cake for his birthday too. I didn't do a good job decorating his cake and I'm felt bad for it. I apologized to my little one when I shown him the cake. To my surprise he was delighted and comfort me too. I was very touched with his warm words. :)

Nutty Oat Cookies

2012-01-16T19:00:00.000+08:00

Recipe

Ingredients
150g butter
50g icing sugar
70g light brown sugar
1/2tsp salt
1 egg
1/2tsp vanilla essence
200g plain flour
2tbsp corn flour
90g Quick-Cooking oat
30g walnut (roasted and copped)
40g almond nibs (roasted)
90g chocolate chips

Steps:
1. Preheat oven to 180C.
2. Cream butter, salt, light brown sugar and icing sugar until light and fluffy.
3. Slowly beat in egg and vanilla essence until well combined.
4. Sift flour and corn flour together.
5. Fold in flour, oat, nuts and chocolate chips into Step 3.
6. Scoop the cookies dough and drop it on a greased tray.
7. Bake in a preheated oven for 15-20mins.
8. Cool on a wire rack and keep in an airtight containers.

Sugee Cookies

2012-01-14T22:00:00.000+08:00

I think should be the high amount of semolina flour used in this recipe so the cookies is crispy than a melt in the mouth sugee cookies.

Recipe

Ingredient
200g plain flour
1/2tsp baking soda
150g semolina flour (sugee flour)
200g ghee/butter
130g icing sugar
1/2tsp salt

Steps:
1. Preheat oven to 170C.
2. Sift flour and baking soda together and set aside.
3. Beat ghee, icing sugar, salt and semolina flour till batter just moistened.
4. Fold in flour and mix well.
5. Pinch some dough and roll it into small dough.
6. Place dough on baking tray and flatten slightly.
7. Bake in preheated oven for 15-18mins.
8. Remove cookies from tray and cool it on wire rack.
9. Store in an air-tight container.

Cheese Sago Cookies

2012-01-11T19:37:00.000+08:00

Recipe source from Tested and Tasted - Cheese Sago Cookies. I double up the portion and following is the recipe.

Recipe

Ingredients
500g sago flour (fried for 10 minutes, sift and set aside to cool)
200g margarine
160g icing sugar
2 egg yolk
150g Cheddar Cheese (shredded)
40g instant coconut milk

Step:
1. Preheat oven to 150C.
2. Beat margarine and icing sugar till well blended about 40sec.
3. Add in egg yolk and mixed well.
4. Fold in sago flour and mix well.
5. Add shredded cheese and mix well.
6. Lastly add in coconut milk gradually till you get a soft dough. (You may need less milk or more, you have to observe.)
7. Scoop dough into a piping bag fix with a nozzle.
8. Pipe dough onto a baking tray lined with grease proof paper.
9. Bake in a preheated oven for 15-18mins till lightly browned.
10.Remove cookies from tray and cool on a wire rack.
11.Store cookies in an air-tight container.

Dark Chocolate Ice-Cream

2012-01-04T00:00:00.000+08:00

My little boy showing off his first double scoops ice-cream. ;p

Recipe

Ingredients
1 egg
1tbsp sugar
1cup milk
100g sugar
40g semi-sweet chocolate (chopped)
2tbsp dark cocoa powder
1/2cup heavy whipping cream
1/2tsp vanilla paste

Steps:
1. In a large saucepan boil sugar and milk over medium heat, stir constantly.
2. Once milk begin to boil, lower heat.
3. Add in chopped chocolate and cocoa powder.
4. Stir until chocolate melted and mixture is smooth.
5. Pour in whipping cream and stir until mixture is smooth and blended.
6. Remove from stove.
7. With an electric hand whisk, whisk eggs and sugar until light and fluffy.
8. Pour some of the warm mixture over the egg batter and mix well.
9. Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of the spoon.
10.Remove saucepan from stove and allow mixture to cool.
11.Once cool, chill mixture in the fridge for at least 2 hours.
12.Pour chill mixture into ice cream maker.
13.Churn about 25-30 minutes or according to manufacturer's instructions.
14.Scoop ice-cream into container, cover and put it in the freezer to chill till set.

Caramel Ice-cream

2012-01-01T01:30:00.000+08:00

I have a carton of 'Elle & Vire' whipping cream in my fridge for nearly 2 months. I understand that once I open it I have to use it within a week so I have to search for recipes to put this fine quality whipping cream into good used.

I had been searching from internet for ice-cream recipe which uses whole egg instead of egg yolks.Here is the site which has a wide variety of ice-cream recipes. First I put this caramel ice-cream to a try, it fantastic. The ice-cream is very creamy and rich. Most of all is that my 3 gentlemen love it very much. :)

Recipe

Ingredients (half portion)
1 egg
1/2cup sugar
1/2cup milk
1cup heavy whipping cream

Steps:
1. In a large saucepan melt sugar over medium heat, stir constantly.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour milk into saucepan with caramelized sugar. (Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Pour in whipping cream and stir until mixture is smooth and blended.
6. Remove from stove.
7. With an electric hand whisk, whisk eggs until light and fluffy.
8. Pour some of the warm mixture over the egg batter and mix well.
9. Pour egg mixture back into saucepan and continue to cook over low heat until mixture thickens and begins to stick to the back of the spoon.
10.Remove saucepan from stove and allow mixture to cool.
11.Once cool, chill mixture in the fridge for at least 2 hours.
12.Pour chill mixture into ice cream maker.
13.Churn about 25-30 minutes or according to manufacturer's instructions.
14.Scoop ice-cream into container, cover and put it in the freezer to chill till set.

X'mas Honey Cookies

2011-12-30T09:30:00.000+08:00

Recipe from here.

Vanilla Sponge Blueberry Cream X'mas Cake

2011-12-28T00:00:00.000+08:00

X'mas Chocolate Log Cake

2011-12-26T00:00:00.000+08:00

Wishing Friends & Family A Merry... Merry... Christmas!

2011-12-25T10:30:00.000+08:00

Gingerbread Cookies

2011-12-23T09:30:00.000+08:00

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

Recipe

Ingredients
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

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

Steps:
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.

Icing:
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.

X'mas Fun Chocolate Chips Cupcakes

2011-12-20T20:30:00.000+08:00

Recipe from here.

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

HELP!

2011-12-19T13:36:00.005+08:00

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?

Pumpkin Chiffon Cake

2011-12-14T22:38:00.003+08:00

Recipe

Ingredients
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

Steps:
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.

Black Angry Bird Character Birthday Cake

2011-12-10T17:45:00.003+08:00

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???

Eclairs

2011-12-07T10:56:00.003+08:00

Recipe

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

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

150g coating chocolate (melted)

Step:
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.

Filling:
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.

Pandan Waffles

2011-12-04T19:52:00.003+08:00

Recipe

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

Batter:
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

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

Batter:
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.

Coffee Chocolate Chips Buns

2011-12-02T09:54:00.003+08:00

Recipe

Ingredients
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

Topping:
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)

Steps:
Topping:
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.

Coffee Macadamias Nut Cupcake

2011-11-28T12:57:00.003+08:00

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
Crumble topping:
20g butter
20g brown sugar
20g flour
10g ground almond

Cake batter:
125g unsalted butter
90g caster sugar
1/4tsp salt
2 eggs
135g cake flour
1/2tsp baking powder
30g milk
2tsp instant coffee powder
50g macadamias nut (toasted and chopped)

Steps:
Crumble topping:
1. Sift flour in a bowl.
2. Mix sugar and ground almond into flour.
3. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
4. Cover and chill in the fridge.

Cake batter:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Warm up milk and mix in coffee powder and set aside to cool.
4. Sift flour and baking powder together, set aside
5. Beat butter, sugar and salt until light and creamy.
6. Slowly add in egg and beat until well combined.
7. Fold in flour and coffee mixture alternately until well combined.
8. Lastly add in chopped nuts and mix well.
9. Spoon batter into paper casing until 70% full.
10.Sprinkle crumble topping over.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

Orange Chocolate Marble Cupcake

2011-11-20T21:14:00.002+08:00

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
120g unsalted butter
100g caster sugar
1/4tsp salt
2 eggs
140g cake flour
1tsp baking powder
juice of 1 orange (about 60g)
zest of 1 orange

1 1/2tsp cocoa powder

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Slowly add egg and orange zest, beat until well combined.
6. Fold in flour and orange juice alternately until well combined.
7. Scoop 3tbsp of batter into a small bowl and mix in cocoa powder.
8. Pour cocoa batter into orange batter.
9. With a spatula use a cutting stroke to mix the two batter and stir once or twice will do.
10.Spoon batter into paper casing until 3/4 full.
11.Bake in preheated oven for 20-25mins.
12.Remove cupcakes from tin and cool on a wire rack.

French Style Sponge Cupcake (法试海绵小蛋糕)

2011-11-17T11:34:00.005+08:00

Soft and irresistible, I ate half of the cupcake before I took the last shot hehehe... ;p

Recipe source from '孟老师的100道小蛋糕'.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients (yield 6 cupcakes)
60g egg white
15g caster sugar

40g egg yolk
30g caster sugar
1/2tsp vanilla paste
30g cake flour
20g corn flour

adequate amount of desiccated coconut/grated cheese

Steps:
1. Preheat oven at 175C.
2. Sift flour and corn flour together, set aside.
3. With a hand whisk, whisk egg yolk, sugar and vanilla paste till sugar melted, set aside.
4. Use a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
7. Then fold in half portion of the meringue follow by half portion of the sifted flour, repeat process.
8. Pour batter into a piping bag, pipe batter into cupcake cups till 80% full.
9. Sprinkle top with desiccated coconut/grated cheese.
10.Bake in preheated oven for 15-18mins.
11.Remove cakes from oven and cool on wire rack.

Tropical Pineapple Cupcake

2011-11-14T19:53:00.007+08:00

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.

Recipe

Ingredients
125g unsalted butter
70g sugar
1/4tsp salt
2 eggs
75g cake flour
1tsp baking powder
20g desiccated coconut
1/2tsp pineapple essence (optional)
2rings pineapple (canned)

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour and baking powder together, set aside
4. Beat butter, sugar and salt until light and creamy.
5. Add egg slowly and beat until well combined.
6. Fold in flour and desiccated coconut until well combined.
7. Cut pineapple ring into 4 pieces and place 2 pieces into the paper casing.
8. Spoon batter into paper casing until 3/4 full.
9. Arrange pineapple pieces on top of the batter.
10.Bake in preheated oven for 25mins.
11.Remove cupcakes from tin and cool on a wire rack.

Pandan Two Tone Steamed Buns

2011-11-08T21:11:00.003+08:00

Recipe

Ingredients
30g warm water
1 1/2tsp instant yeast

250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
80g pandan water (Boil few blades of pandan leaves with 150ml of water for 10mins.)
15g shortening

few drops of pandan paste

Steps:
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Pour yeast mixture, pandan water and shortening into the centre of the well.
4. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
5. Cover and set aside to rest for 40mins.
6. Place dough on a floured surface and knead for a while.
7. Divide dough into two portions (210g and 238g).
8. Knead few drops of pandan paste into 210g dough while leaving the other dough plain.
9. Place pandan dough on floured greased proof paper, flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Flatten plain dough on floured tabletop and roll it into long rectangular, trim 4 edges to get straight lines.
11.Together with the grease proof paper, flip the pandan dough onto the plain dough and remove grease proof paper.
12.Press lightly and roll it up from the wider side.
13.With a shape knife cut into 10 slices.
14.Place it on a square(6x6cm) grease proof paper.
15.Cover and let it rest for 30mins.
16.Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
17.Arrange buns on steaming rack with some gap in between buns for expansion.
18.Steam buns over medium heat for 10mins.

Note: The dough is very soft and slight sticky. Don't add too much flour during kneading as this will cause the buns turn hard.

Kuih Dadar

2011-11-05T13:24:00.003+08:00

Recipe

Ingredients
Batter:
200g plain flour
2tbsp corn flour
400g grated white coconut
400ml water
1 egg
1/4tsp salt
1/2tsp pandan paste

Filling:
300g grated white coconut
120g palm sugar (chopped)
1/3tsp salt
3blades pandan leaves
100ml water

Method:
Filling:
1. Boil water, salt, palm sugar and pandan leaves together til sugar dissolved.
2. Add in grated coconut and stir till dry.
3. Discard pandan leaves and set aside to cool.

Batter:
1. Add water into grated white coconut and extract 600ml of coconut milk.
2. Sift plain flour, salt and corn flour into a big mixing bowl.
3. Make a well in the center of the flour.
4. Add in egg and coconut milk, mix well. (Batter must be thin, runny consistency.)
5. Add in pandan paste and mix well.
6. Strain batter.
7. Heat up non-stick pan and lightly greased pan.
8. Stir batter and ladle some batter onto pan.
9. Rotate pan so that batter cover the base of the pan.
10.Leave crepe to cook over low heat.
11.When you move the pan around and crepe is able to slide around the pan, it cook.
12.Carefully remove crepe onto a plate, leave to cool and repeat process.
13.Spoon some filling onto one end of the crepe,
14.Roll up one end a little, fold in both ends and roll up the crepe like a little parcel.

Steamed Malay Cake (马来糕)

2011-11-02T21:52:00.004+08:00

I added in a few more drops of colouring after the last stage of mixing and it resulted a strong yellowish 马来糕. :(

Recipe

Ingredients
3 eggs
110g caster sugar
1/4tsp salt
125g Hong Kong flour
20g custard powder
1tsp baking powder
1/2tsp baking soda
1/4tsp vanilla paste
65g veg. oil
few drops of yellow food colouring

Steps:
1. Sift flour, custard powder, baking powder and baking soda together and set aside.
2. Whisk eggs, salt and sugar together until thick and fluffy.
3. Lightly fold in flour into egg batter.
4. Cover and rest for 45mins.
5. Mix vanilla paste, colouring and oil together.
6. Lastly fold in oil mixture into batter until well blended.
7. Fill well greased moulds with cake batter till full.
8. Arrange moulds in steamer.
9. Steam in a preheated steamer over medium high heat for 30mins.
10.Remove cake from mould and cool it on a wire rack.

Note: It important to well greased the moulds for cakes to rise tall. If not the cakes will stick to the mould and result a heavy texture.

Whisking Egg Method

2011-11-02T21:51:00.004+08:00

The above photo shown the stable stage of egg batter, thick and fluffy.

Method:
- Firstly, whisk egg and sugar together at high speed for about 5mins till it double in volume.
- Then reduce speed to medium-low and continue to whisk till egg batter is stable. When you lift up the whisk, the egg batter will slowly flow down and about 3-4cm of egg batter hanging at the tip of the whisk. You can also notice that the dripped egg batter in the mixing bowl will stay in position for a while. Approximate whisking time is about 10-12mins depend on your cake mixer, number of eggs and size of the eggs you used.
- Last stage, reduce speed to low and continue to whisk for another 1-2mins. This is to minimize the air bubbles. And it ready to fold in other ingredients.

Pandan Pulot Panggang (Tradition recipe)

2011-10-29T15:34:00.005+08:00

When I was a little girl, I remembered we had a Malay neighbour who made a lot of very delicious kuehs. Everyday she will make few types of kuehs, pack them neatly in a basket and her son would sell them around our block. I remembered that her Pulot Panggang (I named it 'Banana Leaf Green Rice') is very unusual from others. The glutinous rice is green and the fried shrimp filling has a very nice fragrant. Unfortunately, nowadays I can't find this taste anymore, I missed it so much. When I tried out my long forgotten old recipe and to my surprise the familiar nice fragrant which I missed so much is back. If I'm not wrong the special ingredient which she used to give her shrimp filling that nice fragrant is 'Kaffir Lime Leaves'.
I think this is the only keuh which I had made so far need so much time for preparation and patient. However it worth all the affect and time. I'm very contented, smiling away enjoying my Pandan Pulot Panggang. ;p Taste fantastic! I'm surprise my boys love it too.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
Leaf wrapper:
2pcs banana leaves

Filling:
(A)
1/4cup grated white coconut
(scoop 1/4cup of coconut from Pulot ingredients 1 grated white coconut)

(B)
1 cup dried shrimp (soaked and pound till very fine)
5-6pcs Kaffir Lime leaf (teared)

(C)
3 dried chili (soaked)
2 red chili
3 bua-keras (soaked)
12 shallot
5cloves garlic
a small knob of blachan
1tsp ground coriander
1tsp ground turmeric

Pulot:
400g glutinous rice (soak overnight)
1 1/2tbsp pandan juice (pound 5-6blades of pandan leaves and extract juice)
1 grated white coconut
200ml water
1tsp salt
3blades pandan leaves (teared)
1/4tsp green colouring

Method:
Leaf wrapper:
1. Cut out 13-14 pieces of 6cm by 7cm rectangular banana leaves.
2. Scald in hot water till soften.
3. Dry leaves and set aside.

Filling:
1. Grind all the ingredients(C) together till very fine.
2. Dry-fry (A) until browned.
3. Dish out and grind coarsely.
4. Heat up 4tbsp of oil in a frying pan.
5. Fry pounded shrimp and kaffir lime leaves till dry and fragrant.
6. Dish out and discard kaffir lime leaves.
7. Heat up 3tbsp of oil in a frying pan.
8. Fry spices until fragrant.
9. Add in pre-fry shrimp and coconut, fry till well mix and fragrant.
10.Dish out and set aside.

Pulot:
1. Drain soaked glutinous rice, add in pandan juice and mix well.
2. Add water into grated white coconut and extract 375ml of coconut milk.
3. Mix coconut milk and salt into pandan glutinous rice.
4. Pour into baking tin, put in pandan leaves.
5. Place in a preheated steamer and steam over medium high heat for 20-25mins.
6. Remove tin from steamer, fluffy the rice with a pair of chopstick.
7. Dilute green colouring with 1tsp of water.
8. Spoon some colouring into rice and mix lightly with a pair of chopstick.
9. Set aside to cool slightly.

Wrapping:
1. Grease your hand with oil.
2. Spoon some glutinous rice onto a piece of clean plastic sheet and spread out rice.
3. Spoon some filling and place it in the center of the rice.
4. With the plastic sheet helps, fold rice to stick two ends together.
5. Place roll in palm and press lightly in order to firm up roll.
6. Transfer roll onto banana leaf and roll up tight.
7. Fold both ends and secure with toothpick.
8. Arrange rolls on tray and grill them at 150C for 15-20mins(turn rolls to grill the other side) till leaf is slightly brown and dry.

Palm Sugar Malay Cake (椰糖马来糕）

2011-10-26T15:05:00.003+08:00

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
Sponge dough:
50g plain flour
1tbsp caster sugar
75ml warm water
1tsp instant yeast

Syrup:
165g palm sugar/gula melaka
85ml water

Egg batter:
3 egg
70g caster sugar
200g plain flour (sifted)
1/2tsp dark soy sauce
85g unsalted butter (melted)

1/2tsp baking soda
1tsp baking powder

Steps:
Sponge dough:
1. Dissolve yeast in warm water.
2. Add in flour and sugar, stir till well blended.
3. Cover and set it aside to proof for 1hour.

Syrup:
1. Boil palm sugar with water until it dissolved, set aside to cool.

Egg batter:
1. Whisk eggs and sugar together until light and fluffy.
2. Lightly fold flour into egg batter.
3. Mix melted butter, black soy sauce and syrup together.
4. Fold in liquid mixture until well blended.
5. Follow by sponge dough.
6. Lastly, sift baking soda and baking powder into batter and mix well.
7. Pour batter into a lined 6-7inches round bamboo basket or round cake tin.
8. Steam in a preheated steamer at high heat for 35-40mins.
9. Remove cake and cool it on a wire rack.

Double Boil Pear with Osmanthus and White Fungus

2011-10-24T10:37:00.002+08:00

Recipe

Ingredients
2 pear
5g white fungus (soak and tear into small pieces)
1 1/3tbsp osmanthus syrup
4-5pcs rock sugar (small pieces)
2 1/2rice bowl water

Steps:
1. Put all the the ingredients into a double boiler, cover and place in a preheated steamer.
2. Double boil over low heat for 1 1/2hour.
3. Serve hot or cold.

Soon Kueh (笋糕）

2011-10-20T09:39:00.003+08:00

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients (yield more than 20kuehs)
Skin:
250g rice flour
125g tapioca flour
550-600ml water
2tbsp oil
2tsp sugar
1/2tsp salt

Filling:
600g turnip(shredded and drain away liquid)
100g carrot(shredded)
100g minced meat
50g dried shrimps(soak and chopped)
2cloves garlic(chopped)
4 shallot(chopped)

adequate salt
adequate pepper
adequate light soy sauce

Steps:
Filling:
1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant.
2. Add in chopped dried shrimp and fry till fragrant.
3. Add in minced meat and carrot and stir fry for a while.
4. Add in turnip and stir fry until slightly dry.
5. Add in seasoning to taste and mix well.
6. Dish out and set aside to cool.

Skin:
1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.)
2. Add in rice flour, with a wooden spoon quickly mix well.
3. Add in tapioca flour and oil, mix till a smooth dough. (Add in some more hot water if you find that the dough is dry.)
4. Cover lid and rest for 10mins.

Wrapping:
1. Grab some dough and flatten it on a silicon mat. (Cover dough to prevent surface of dough from drying.)
2. Roll it out into thin pieces.
3. With a 9cm ring cut out a round dough.
4. Wrap in filling, pinch edges to seal opening.
5. Grease steamer rack with oil.
6. Arrange kueh on steamer rack, brush surface of kueh lightly with oil.
7. Steam over high heat in a preheated steamer for 10mins.

Soya Bean Crispy Puff Pastry (黄豆酥)

2011-10-17T10:16:00.005+08:00

The filling is made from soya bean pulp. After I made soya bean drink, I removed about 270g of soya bean pulp for the puff filling whereas the balance I used it as fertilizer for my plants.

Recipe

Ingredients
Water Dough:
130g plain flour
25g icing sugar
35g margarine/unsalted butter
55g water

Oil Dough:
90g plain flour
60g shortening

Filling:
270g soya bean pulp
1/2cup corn oil
1/2cup sugar (adjust to suit individual taste)
1/2tsp salt

adequate black sesame seed
adequate white sesame seed

Steps:
Filling:
1. Used a coconut squeezer bag, extract excess liquid from soya bean pulp.
2. Steam for 35 to 40mins until soften.
3. Blend immediately until fine paste.
4. Heat up wok fry paste, sugar, salt and oil until sugar dissolved and it slightly dry.
5. Dish out and leave to cool. (You can prepare this in advance and keep in fridge.)

Water dough:
1. Sift flour and icing sugar together into a big bowl.
2. Rub margarine into flour until it resemble coarse breadcrumbs.
3. Add water and knead to form soft dough.
4. Divide dough into 9pcs, 26g each.
5. Shape into balls, cover and set aside.

Oil dough:
1. Sift flour into a big bowl.
2. Knead shortening into flour to form soft dough.
3. Divide dough into 9pcs, 15g each.
5. Shape into balls, cover and set aside.

Shaping of dough:
1. Flatten water dough, wrap in oil dough.
2. Seal seam and shape into balls.
3. Flatten pastry, use a wooden rod and roll out pastry.
4. Roll in pastry, just like swiss roll.
5. Give a half turn and repeat the step again.
6. Cover and set aside to rest for 10mins.
7. Divide filling into 9 balls of 30g each.
8. Flatten pastry then roll into round shape.
9. Wrap filling with pastry.
10.Seal the seam securely.
11.Roll into balls and flatten it.
12.Place it on a greased tray, egg wash surface and sprinkle black and white sesame on top.
13.Bake in a preheated oven at 190C for 25mins.
14.Remove and cool on a wire rack.

Kuih Bingka

2011-10-14T13:31:00.004+08:00

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
750g grated tapioca
(The tapioca which I bought is approximately 900g - peel and grated, pour grated tapioca into colander and set it aside to drain away excess liquid. Weigh 750g tapioca for use.)

260g demerara sugar/ light brown sugar
2tbsp melted butter
1 grated white coconut(about 400g)
150g water
1/4tsp yellow food colouring
1/2tsp salt

Steps:
1. Preheat oven at 180C.
2. Lined a 24cm by 17cm rectangle tin with banana leaf and grease with butter.
3. Add water into grated white coconut and squeeze out 320g of coconut milk.
4. Mix grated tapioca, coconut milk, sugar, melted butter, salt and yellow colouring together until well combined. (You can taste raw tapioca mixture to adjust sweetness.)
5. Pour into prepared tin.
6. Bake in a preheated oven for 40-45mins until crust is browned.
7. Leave kueh to cool in tin.
8. Remove kueh from tin, slice and serve.

Note: You don't have to follow the recipe to the dot. The important is that the tapioca batter should be wet, it should be of dropping consistence when you drop a spoon of batter. It should not be watery or dry. Each time when I baked this Kuih Bingka I will have to adjust the liquid according to the moisture of the grated tapioca.

Abuk-abuk Sago (Tradition recipe)

2011-10-11T21:38:00.006+08:00

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
200g sago
120g grated white coconut
1/2tsp salt
1tbsp pandan juice

50g gula melaka (chopped)
1tbsp sugar

1sheet banana leaf

Steps:
1. Cut out 11-12pcs of 20cm by 15cm banana leaves.
2. Scald banana leaves in boiling water till it soften, dry it and put aside.
3. Soak sago for 15mins and drain well.
4. Mix sago, grated coconut, salt and pandan juice together.
5. Stir until well combined.
6. Mix chopped gula melaka and sugar together.
7. Fashion the rectangular banana leaf into cone-shape.
8. Fill 1tbsp of sago mixture, with the back of the spoon press the sago lightly.
9. Fill 1tsp of gula melaka mixture, cover it with another tablespoon of sago mixture and press lightly.
10.Fold in the opening to overlap the leaf and fastened it with a toothpick.
11.Steam in a preheated steamer at high heat for 15-20mins.
12.Leave to cool and serve.

Maria's Berry Cake

2011-10-09T20:44:00.003+08:00

Recipe source from 'Table for 2 or more' - Maria's Cherry Cake.

I baked half portion of the recipe, using a 6inches tart tin and used blueberry instead. The recipe is basic and easy to prepare too and most of all the protion is perfect for my afternoon tea. :) Hehehe...I forgotten to dust it with icing sugar.

Next time when I baked this, I'll scatter blueberry in the batter and decorate the surface with more blueberry. More berries the merrier...;p

Chocolate Dacquoise

2011-10-05T14:01:00.004+08:00

Recipe from 'okashi sweet treats made with love' by Keiko Ishida - Green Tea Dacquoise. This dainty little French cakes taste like 'Sponge Fingers', the ground almond give it the crumb rough texture.

I made half portion of the original recipe, replaced green tea powder with cocoa powder. I also replaced egg white powder which I don't have it with cream of tartar instead.

Recipe

Ingredients
Biscuit dacquoise:
100g egg white (at room temperature)
25g caster sugar
1/8tsp cream of tartar

80g ground almond
40g icing sugar
2tsp cocoa powder

Dusting:
adequate icing sugar

Filling:
butter cream }mix
hazelnut spread }together

Steps:
1. Line 2 baking trays with silicon sheet.
2. Use a round cookies cutter about 3cm, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Preheat oven to 180C.
5. Sift icing sugar, cocoa powder and ground almond together and set aside.
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 the sifted mixture in 4 portions into the meringue till well blended.
9. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
10.Dust with icing sugar twice.
11.Bake in preheated oven for 15-20mins until dacquoise rises up completely and surface becomes dry.
12.Remove dacquoise and cool on a wire rack.
13.Pipe hazelnut butter cream onto flat side of the dacquoise discs.
14.Sandwich with another dacquoise discs.
15.Store in fridge to let the filling firm.

Chocolate Macarons

2011-10-02T14:31:00.004+08:00

Muah Chee

2011-09-25T13:40:00.010+08:00

This is a simple yet delicious afternoon snack for my three gentlemen to enjoy. :)
Recipe source from Happy Home Baking-Muah Chee.

祝大家

2011-09-12T08:16:00.003+08:00

Rose Flavour Snow Skin Mooncake with Red Bean Paste

2011-09-11T13:39:00.003+08:00

Pandan Snow Skin Mooncake with Lotus Paste

2011-09-11T13:38:00.003+08:00

Berry Tea Snow Skin Mooncake with Lotus Paste

2011-09-10T14:24:00.006+08:00

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients
100g kao fen (cooked glutinous rice flour)
25g shortening
90g icing sugar
125g water
1bag 'Liton' Cranberry Raspberry & Strawberry Tea Bag (ground)

Filling
360g lotus paste
(divide into 12 balls of 30g each)

Dusting
50g tapioca flour
(steamed for 10mins, cool and sift twice)

Steps:
1. Boil water, add grounded tea leaf into hot water and set aside to cool.
2. Sift kao fen and icing sugar together.
3. Rub shortening into the flour mixture until it resemble bread crumb.
4. Pour liquid into flour mixture and mix to form soft dough. Do not overmix. (Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.
6. Divide dough into 12 portions of 25g each.
7. Flatten it and wrap in the filling, seal the edges and roll into a ball.
8. Pad the ball with some flour and press it into mooncake mould.
9. Plunge it out slowly.
10.Brush away excess flour around the mooncake.
11.Chill in the fridge and serve.

Baked Lotus Paste Mooncake

2011-09-09T09:35:00.003+08:00

Baked Red Bean Paste Mooncake (Vegetarian - without egg glaze)

2011-09-08T13:36:00.010+08:00

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients
Skin:
150g plain flour/ cake flour (sifted)
90g golden syrup
40g 100% pure peanut oil
1/2tsp alkaline water

Filling:
450g red bean paste
(divide into 15 balls 30g each)

Steps:
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough.
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into mooncake mould.
8. Knock the mooncake out from the mould and arrange it on a greased tray.
9. Baked in a preheated oven for 8mins.
10.Remove from oven and leave it to cool for 10mins.
11.Spray surface of baked mooncakes with water.
12.Return it to the oven and continue to baked for another 10mins until golden brown.
13.Remove from tray and cool it on a wire rack.

Note:
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.

Golden Egg Lotus Paste Mooncake (金蛋莲蓉小月饼)

2011-09-05T14:05:00.003+08:00

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients (yield about 20mooncakes)
300g plain flour
1tbsp custard powder
1tsp baking powder
1/4tsp ammonia
40g shortening
60g margarine
60g icing sugar
2 egg

600g lotus paste
adequate sesame seed

Steps:
1. Use a food processor, blend all the ingredients except egg till it resembles breadcrumbs.
2. Add in beaten egg blend till it form soft dough.
3. Wrap the dough up and let it rest in the fridge for 30mins.
4. Divide lotus paste into 30g each and shape into oval.
5. Divide dough into 30g each and shape into balls.
6. Preheat oven to 180C.
7. Press dough lightly and flatten it.
8. Place lotus paste filling on flatten dough and wrap it up.
9. Shape dough into oval shape.
10.Arrange it on a greased tray.
11.Glaze surface of mooncake with egg wash and sprinkle some sesame seed on it.
12.Bake in a preheated oven for 20-25mins.

Teacher's Day Gift

2011-09-01T19:37:00.003+08:00

Recipe from 'okashi sweet treats made with love' by Keiko Ishida - Chocolate Puffy Macaroons. This year I just baked something simple for my boys' teachers.

Wishing all teachers 'Happy Teacher's Day'. :)

Yogurt Fruity Tart

2011-08-26T13:29:00.003+08:00

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
80g butter
45g icing sugar
2 egg
200g plain yogurt
75g ground almond

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and yoghurt until well combined.
3. Fold in ground almond until well combined.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Spoon filling into tarts about half filled.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.
6. Decorate with any fruits of your choice.

Orange Angel Roll

2011-08-22T14:19:00.003+08:00

Recipe

Ingredients
65g orange juice
40g veg. oil
1/4tsp salt
75g cake flour
160g egg white
70g caster sugar
1/4tsp cream of tartar
adequate orange peel

adequate butter cream
1/2tsp orange paste/emulco

Steps:
1. Preheat oven to 175C.
2. In a lined and greased 9" x 12" tray scatter the orange peel around, set aside.
3. With a hand whisk, mix orange juice, oil, salt and sifted flour together till a smooth batter.
4. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
5. Gradually add in sugar and whisk till soft peaks form.
6. Fold in 1/4 of the meringue into the flour mixture until combined.
7. Then fold in the rest of the meringue in two portions lightly until well combined.
8. Pour batter into prepared tray and smooth surface.
9. Place tray into preheated oven and bake for 20mins.
10.Remove cake from tray and cool it on a wire rack with the skin facing down.

Assemble the cake:
1. Mix orange paste and butter cream together.
2. Carefully transfer cake onto a greaseproof paper with the skin facing up.
3. Spread orange butter cream evenly on sponge.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Rest the roll in the fridge to stabilize it shape.
6. Remove, slice and serve.

Coffee Almond Tartlette

2011-08-18T16:27:00.003+08:00

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
120g butter
80g icing sugar
100g ground almond
60g cake flour (sift)
2 egg
1tsp vanilla paste

Topping:
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)

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and vanilla paste until well combined.
3. Fold in flour and ground almond until well combined.
4. Spoon batter into piping bag and set aside.

Topping:
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 set aside.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pipe filling into tarts about 70% filled and pipe coffee batter on it.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.

Dinner Roll

2011-08-15T13:58:00.004+08:00

Recipe

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

250g bread flour
40g caster sugar
1/4tsp salt
85g milk
30g egg
25g butter

Steps:
1. Mix warm water, yeast, 1tsp bread flour and 1tsp 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 prove for 50mins.
7. Knock down proved dough, hand knead on a lightly floured surface for a while.
8. Divide dough into 10 equal portions about 46g each, shape each dough into round ball and rest for another 10mins.
9. Shape each ball into cone shape.
10.Use a rolling pin, flatten the cone shaped dough and roll it out.
11.With the wider side of the flatten dough facing you, roll it up.
12.Arrange it on a greased tray.
13.Cover and leave it to prove for 45mins until it doubled in size.
14.Preheat oven to 190C.
15.Brush surface with egg wash.
16.Bake in a preheated oven for 10mins until buns is brown.
17.Remove bread from tray and cool it on a wire rack.

Osmanthus Wolfberry Jelly

2011-08-11T11:18:00.003+08:00

Recipe

Ingredients
1 1/2tsp agar-agar powder
22g gelatin powder
70g sugar
600g water
1 1/2tbsp osmanthus syrup

8g wolfberry (soak in 2tbsp water for 5mins, discard water)

Steps:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in some water and mix well.
3. Pour in balance water, boil over medium fire till mixture dissolved.
4. Off fire add in osmanthus syrup and soaked wolfberry, mix well. (If you find that there are too much osmanthus flower in the jelly solution, scoop it away.)
5. Pour jelly solution into mould and set it aside to cool.
6. Once it cold, chill it in the fridge to set.

Sweet Potato Pie

2011-08-08T13:16:00.027+08:00

This morning, I baked this delicious Sweet Potato pie. Hehehe...unfortunately, it was not nicely baked. I left my pie baking in the oven while I rushed my boy to school for his National Day Celebration. When I checked on the pie, ooooh... the top cracked and it's slightly burnt on the crust. Aiyaya, should be I forgotten to shift the baking rack lower. Luckily, this didn't affect the taste and texture of the pie. Overall the pie taste great. :)

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Recipe

Ingredients
Sweet pastry:
65g unsalted butter
35g brown sugar
20g egg
95g plain flour
30g rice flour
1/4tsp salt

Filling:
400g sweet potato (skinned and diced)
80g demerara sugar/ caster sugar (adjust sugar amount according to the sweetness of the sweet potato)
1/4tsp salt
1 egg
120g milk
30g butter
1/2tsp vanilla paste
1/8tsp ground cinnamon

Steps:
Sweet pastry:
1. Sift plain flour, rice flour and salt together, set aside.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour into Step 3 and mix to form soft dough.
5. Wrap the dough and let it rest in the fridge for 30mins.
6. Place dough on a piece of cling wrap and place a piece of grease proof paper over it.
7. Roll out dough to about the diameter of an 8inches pie tin.
8. Remove grease proof paper and slowly place dough into pie tin.
9. Gently press it into the tin, remove cling wrap.
10.Roll the rolling pin over the top of the tin to trim off excess dough.
11.Wrap it up and rest in the fridge for 30mins. (You can prepare the pastry a day ahead.)

Filling:
1. Microwave sweet potato till soft about 8mins.
2. Blend sweet potato till puree.
3. Add in sugar, salt, vanilla paste, ground cinnamon, egg and butter and blend till well combined.
4. Slowly pour in milk and blend till well combined.

Assemble tart:
1. Preheat oven to 180C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pour sweet potato filling into prepared pie dough.
4. Bake in preheated oven for 25-30mins or until surface is browned.
5. Remove pie from oven and cool it on a wire rack.

Hazelnut Financiers

2011-08-03T14:08:00.002+08:00

Recipe from here.

Belgian Waffle

2011-08-01T22:25:00.003+08:00

You can get pearl sugar from Bakery mart(Sun Lik) or buy a package of sugar cubes and crash it into smaller pieces.

Last weekend, I did some searching on the internet for Belgian waffle recipe. After some reading I realized that there are two types of Belgian waffle, namely Brussels Waffle (bigger in size, less sweet and serve with topping) and Liege Waffle (smaller in size either circle or oval, dense and sweeter). You can refer here for more information.

From the above two waffles which I mentioned, I decided to try Liege waffle but after looking though the recipe I began to hesitate. It too...oily and too...sweet. So as usual, I mortify the recipe and created a recipe which is suitable for my family taste bud. The recipe turn out very well. :) My family gave a thumbs up and my elder boy commented that it tasted like the Belgian waffle we used to buy from 'Four Leaves' cake shop. However I don't think it perfect as I don't own a good waffle maker which has a deep indentation on waffle.

Recipe

Ingredients (yield about 9 waffles)
150g bread flour
75g self-rising flour
1/2tsp salt
1tbsp sugar
1tsp instant dry yeast
1 egg
1/2tsp vanilla paste
95g butter (melted)
125ml water/milk/sparkling mineral water (You can used soda water or ice-cream soda.)
55g pearl sugar (You may add more to give the waffle a nice caramelize colour.)

1/4tsp ground cinnamon
2tsp icing sugar

Steps:
1. Mix yeast and water together, cover and set aside for 5-10mins.
2. Sift bread flour, self-rising flour and salt together into cake mixer bowl.
3. Add in sugar and mix well.
4. Mix egg and vanilla paste into the yeast solution.
5. Pour liquid into the dry ingredients.
6. Attach 'K' beater to the mixer, beat the mixture till it well blended.
7. Slowly pour in the melted butter and beat for another 5mins until it form a sticky dough.
8. Cover and set aside to prove for an hour till dough double in size.
9. Use a metal spoon knock down the dough.
10.Add in Pearl sugar and mix well.
11.Cover and let it rest for another 10mins.
12.Preheat waffle maker and lightly greased.
13.Scoop two dough and drop it onto the waffle plate, keep both dough apart.
14.Close the lid and cook until golden brown. (Follow manufacturer's instructions)
15.Mix icing sugar and ground cinnamon together.
16.Dusting waffles with cinnamon icing powder and serve.

Double Chips Cupcakes

2011-07-28T13:20:00.002+08:00

Recipe

Ingredients (yield 12cupcakes)
170g unsalted butter (room temperature)
110g sugar
3 eggs
170g self-rising flour
1/4tsp salt
1/2tsp vanilla paste
40g chocolate chips
40g white chocolate chips

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, salt, butter, eggs and vanilla paste into the flour.
5. Beat the mixture at low speed until well blended.
6. Then switch to medium speed and continue to beat till smooth and pale, about 3mins.
7. Lastly, fold in both the chips.
8. Spoon batter into the muffin tin until 60% full.
9. Bake in a preheated oven for 25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Mango Swiss Roll

2011-07-24T12:02:00.004+08:00

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Orange food colouring

100g whipping cream (whipped)
1 mango (diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray, carefully peel off greaseproof paper.
15.Transfer sponge onto wire rack and cool with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced mango around.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Seaweed Pork Floss Roll

2011-07-15T13:52:00.014+08:00

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Topping:
adequate chopped spring onion
adequate seaweed
adequate pork floss

Filling:
25g mayonnaise
25g butter cream
adequate pork floss

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Scatter topping around the surface of the batter.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Mix butter cream and mayonnaise together.
2. Carefully transfer sponge onto a greaseproof paper.
3. Spread mayonnaise cream on sponge and scatter pork floss around. (Do not scatter too much pork floss and leave the edge without pork floss so that the sponge can stick together to secure the roll.)
4. Gently roll sponge by using the paper to lift the cake and guide roll.
5. Wrap up swiss roll in a greaseproof paper.
6. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Chocolate Toffee Roll

2011-07-12T13:12:00.005+08:00

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Toffee syrup:
45g brown sugar
15g butter
40g whipping cream

Toffee cream:
40g toffee syrup
100g whipping cream (whipped)

Chocolate sponge:
3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

35g toasted nut (chopped)
(Use any type of nuts of your choice. I used 'Kangaroo' brand Teriyaki cashew nuts.)

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Toffee cream:
1. Fold in 40g of toffee syrup into whipped cream until well blended. (You may add in more toffee syrup.)
2. Cover and chill in fridge.

Chocolate sponge:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another 1min until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread toffee cream on sponge and scatter chopped nut around.
3. Gently roll sponge by using the paper to lift the cake and guide roll.
6. Wrap up swiss roll in a greaseproof paper.
7. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Pandan Chiffon Cake (烫面)

2011-07-07T19:35:00.003+08:00

Recipe is from here.

Pandan Kaya Swiss Roll

2011-07-04T13:02:00.016+08:00

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Pandan Kaya:
200ml coconut milk (Kara brand)
2 large egg
50g sugar
2tbsp pandan juice
1tbsp corn flour
1tbsp plain flour
3blades pandan leaf
(If you prefer a stronger pandan flavor, add 1/4tsp of pandan paste.)

Sponge Roll:
3 egg white
70g caster sugar
4 egg yolk
45g cake flour
10g rice flour/corn flour
1/4tsp salt
40g veg. oil
1/3tsp pandan paste

Steps:
Panda Kaya:
1. Mix coconut milk, eggs, corn flour, plain flour and pandan juice together until well combined.
2. Strain mixture into a saucepan, add in sugar and pandan leaves.
3. Cook over low fire, stir constantly until mixture thicken. (Do not over cook it, once kaya is too thick it will turn lumpy and will be difficult to spread on cake.)
4. Discard pandan leaves and set aside to cool.

Spong Roll:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in sugar gradually and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and pandan paste, whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold veg. oil into the batter until well blended.
9. Pour batter in the prepared tray.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread pandan kaya on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

( Note:This is a difference recipe from my past post on Pandan Kaya Swiss Roll.)

Sun Dried Tomato Carrot Buns

2011-06-29T09:44:00.004+08:00

I'm submitting this post to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe

Ingredients
35g warm water
5g instant yeast
1/2tsp caster sugar

250g bread flour
30g caster sugar
1/2tsp salt
110g carrot juice
1tsp honey
20g shortening

25g carrot (finely chopped)
40g sun dried tomato (chopped)
adequate black sesame seed

Steps:
1. Mix warm water, yeast 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, carrot juice and honey into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in shortening, continue to beat until it form a smooth and elastic dough.
6. Lastly, add in chopped carrot and tomato, mix till well blended.
7. Cover dough and let it prove for 50mins.
8. Knock down proved dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 9 equal portions about 55g each and rest for another 10mins.
10.Shape each dough into round ball and arrange it on a greased tray.
11.Cover and leave it to prove for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Spray surface of the dough with water and sprinkle some black sesame seed on it .
14.Bake in a preheated oven for 10-12mins until buns is brown.
15.Remove bread from tray and cool it on a wire rack.

Note: If you find that the chopped carrot and sun dried tomato is wet, use a kitchen paper to pat it dry then add it into the dough and mix till well blended.

Strawberry Soda Cocktail Jelly

2011-06-22T10:38:00.002+08:00

Recipe

Ingredients
Strawberry jelly layer:
2pkts 'Tortally' strawberry flavour jelly crystals
2tsp gelatine powder
500ml boiling water
300ml cold water

Soda jelly layer:
2cans 'F&N' Ice-cream soda (room temperature)
250ml water
90g sugar
50g gelatine powder
1tsp agar-agar powder

4-5 strawberry (diced)

Steps:
Strawberry jelly layer:
1. Mix jelly crystals with gelatine powder together.
2. Pour in boiling water and stir till jelly crystals and gelatine powder is totally dissolved.
3. Add in cold water and stir.
4. Fill 1/3 of the mould with the jelly syrup.
5. Chill in the fridge till set.

Soda jelly layer:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in water and mix well.
3. Boil till mixture dissolved.
4. Pour soda into gelatine syrup and mix well.
5. Set it aside for a while for the gases foam to subside or spoon away the gases foam.
6. Bring out strawberry jelly mould and fill in the soda jelly syrup.
7. Scatter the diced strawberry into the jelly.
8. Return it to the fridge and let it set.

Chocolate Cake Balls

2011-06-21T13:32:00.004+08:00

Last Saturday, Hubby organised 'Friends & Family' gathering at our place. I was as busy as bumble bee for the whole week. I intended to bake some thing then I realized that my fridge was too pack with 20 cups of jelly, food stuffs and one big rock melon. While browsing though my friends blog I bumped into Cake Pops. So I decided to make them into small balls and placed it in paper cups instead of sticks, this way it wouldn't take up a lot of space in my fridge.

Recipe from Anncoo Journal-My First Cake Pops and Tested and Tasted-Cake Pops.

Ham and Mushroom Pizza Bread

2011-06-13T10:12:00.004+08:00

Yesterday afternoon, I baked some pizza bread for an afternoon tea. This was a last minutes bakes so I just use my usual Sweet Buns Dough recipe from here.

I'm submitting this post to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe

Ingredients
Bread dough:
200g bread flour
100g plain flour
6g instant yeast
50g sugar
140g milk
1 egg
1/2tsp salt
40g butter

Topping:
5pcs ham (cut into small pieces)
12 button mushroom (sliced)
adequate tomato sauce
adequate grated cheddar cheese

Steps:
1. Combine all bread dough ingredients in a mixer, except butter.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover dough and leave it to prove for 45mins.
5. Divide dough into 40g each.
6. On a lightly floured surface, mould each dough into round ball.
7. Cover and rest for another 10mins.
8. Flatten doughs and roll it into round shape.
9. Place it on a greased tray.
10.Cover and leave it to prove for 45mins until it doubled in size.
11.Preheat oven to 190C.
12.Brush surface with egg wash.
13.Arrange ham and button mushroom on the surface.
14.Drizzle some tomato sauce and scatter with grated cheese.
15.Bake in a preheated oven for 10-12mins until brown.
16.Remove bread from tray and cool it on wire rack.

Berry Tea Chiffon Cake

2011-06-08T13:10:00.004+08:00

Recipe

Ingredients
3 egg yolk
15g caster sugar
1/4tsp salt
40g veg. oil
3 'Liton' Cranberry Raspberry & Strawberry Tea Bag (about 5g)
60g hot water
75g cake flour
3 egg white
65g caster sugar
1/4tsp cream of tartar
40g dried cranberry (mix with some flour and sift away excess flour)

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

Pandan Chiffon Cake (烫面)

2011-06-01T14:05:00.007+08:00

The above photo shown the consistence of the (烫面)Tang Mian egg yolk batter.

After my first tried on (烫面) Tang Mian chiffon cake, I did some reading on the internet to learn more about it. Done with theory, now is practical time.

I used this recipe original from Forbidden Garden-烫面香兰戚风 to test out two experiments. First, I used 5 eggs yolks and 1/2 egg white for the Tang Mian batter and 4 1/2 egg whites for the meringue. The result didn't turn out as I expected. The cake is soft but slightly moist. :( After some reflection, I used the same recipe again but this time I made a twist on the steps. Hahaha...it turn out what I wanted. The texture of the chiffon cake is very light, soft and fluffy. :)

Following is the recipe which I had made some slight changes on the steps and I find that it is much easy to manage.

Recipe

Ingredients
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
1/4tsp salt
90g cake flour (sifted)

5 egg white
1/3 cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use 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 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.

Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.

Peach Swiss Roll

2011-05-25T19:00:00.003+08:00

Recipe

Ingredients
3 egg white
70g castor sugar
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
1tsp peach essence (optional)
40g butter (melted)

orange food colouring

100g whipping cream (whipped)
3pcs halves peach (canned peaches, diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. With a cake mixer, whisk the egg whites until foamy.
5. Add in castor sugar and whisk till stiff peaks form.
6. Change the speed to medium, slowly add in egg yolks and peach essence and whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter until well blended.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any lines design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray and cool it on a wire rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced peaches around.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Triple Chocolate Brownies

2011-05-22T19:01:00.019+08:00

Recipe from Fresh with Anna Olson. A rich and moist brownies. Mmm...yummy! :)

I am submitting this post to Aspiring Bakers #7: Chocolate Delight (May 2011) by Tested & Tasted.

Recipe

Ingredients
150g unsalted butter
100g semi-sweet chocolate
180g bittersweet chocolate
160g caster sugar
1tsp vanilla paste
3 large eggs
125g cake flour
1/2tsp salt
80g white chocolate chips
80g chocolate chips

Steps:
1. Preheat oven to 160C.
2. Mix flour and salt together, set aside.
3. Melt butter and chocolate in a big bowl over a simmering water, stir gently.
4. Remove from heat, stir in sugar until it dissolved.
5. Beat in vanilla paste and eggs.
6. Use a wooden spoon or spatula, fold in flour and all the chocolate chips until just combined.
7. Pour batter into a lined and greased 8inches square pan.
8. Bake in a preheated oven for 35-40mins, until a tester inserted in the centre and comes out clean.
9. Remove brownies from tin and cool it on a wire rack before slicing.

Mango Yoghurt Chiffon Cake (Cooked Dough Method)

2011-05-16T19:04:00.012+08:00

This 'Cooked Dough Method' for chiffon cake indeed produced a good result. The texture of the chiffon cake is soft. However I think my oven can't bake chiffon cake at low temperature as the crust maybe browned but once it cool the crust turned sticky and started to peel off. :(
Recipe from Wen's Delight-Mango Yogurt Chiffon (Cooked Dough Method).

Mini White Chocolate Loaf

2011-05-11T09:31:00.003+08:00

I am submitting this post to Aspiring Bakers #7: Chocolate Delight (May 2011) by Tested & Tasted.

Recipe

Ingredients (yield 3 mini loaves)
65g unsalted butter
35g caster sugar
1/4tsp salt
1 egg
95g self-raising flour (sifted)
45g white chocolate (melted)
50g plain yoghurt
1/4tsp vanilla paste

Steps:
1. Preheat oven to 180C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and vanilla paste until well combined.
4. Mix white chocolate and yoghurt together.
5. Fold in flour and yoghurt mixture alternately until well combined.
6. Spoon batter into a greased mini loaf pan.
7. Bake for 20-25mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from pan and cool it on a wire rack.

Wishing all Mothers in the World (: A Beautiful Mother's Day :)

2011-05-08T11:34:00.002+08:00

Sri Melaka Mousse Cake

2011-05-02T14:45:00.009+08:00

I made this Sri Melaka Mousse Cake for my friend. I remembered the first time when I made this mousse cake, I shared few slices with her. She told me her family loved it very much. Recently, I met her and we had a short chat. She told me that she really missed the Sri Melaka Mousse Cake and was craving for it. Last weekend, I'm quite free so I make one whole cake for her. She was delighted. :)

It give a baker a great self-satisfaction when someone appreciate and enjoying your bakes, especially when you can see it on their facial expression. :)

Recipe from here.

Cheesy Snowballs

2011-04-30T14:13:00.003+08:00

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must.

Recipe

Ingredients
140g butter
70g cream cheese
60g icing sugar
155g plain flour
35g potato flour
30g cheddar cheese (grated)

adequate icing sugar for dusting

Steps:
1. Preheat oven at 160C.
2. Cream butter, cream cheese and icing sugar until light and fluffy.
3. Sift flour and potato flour together.
4. Fold in flour and grated cheese into creamed mixture.
5. Mix till it form a soft dough.
6. Pinch some dough about 7g, shape into round ball.
7. Arrange them on a greased tray.
8. Bake in a preheated oven for 20-25mins.
9. Remove tray from oven and dust cookies with icing sugar.
10.Cool it on a wire rack and keep it in an airtight containers.

Cinnamon Roll Again

2011-04-26T21:17:00.005+08:00

This was the third time within a month I had been baking cinnamon roll. All of a sudden, my boys fell in love with cinnamon roll. For the past two days they had cinnamon rolls for breakfast, tea and supper. Yet they don't feel sick of it and still asking for more. Aiyoyoya...;p

Caramel Cheesecake

2011-04-18T09:38:00.002+08:00

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must.

Recipe

Ingredients
Sponge cake:
3 egg
90g caster sugar
1/4tsp salt
95g cake flour
25g veg. oil
2tbsp milk

Cream cheese mixture:
65g caster sugar
320g milk
180g cream cheese
20g unsalted butter
35g cake flour (sift)
1/2tsp vanilla paste
4 egg yolk

4 egg white
60g caster sugar

Steps:
Sponge cake:
1. Preheat oven to 180C.
2. Lined base of a 8" round tin with greaseproof paper and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Sift the cake flour into the cake batter in 3 portions and fold in.
5. Mix milk and oil together and fold in lightly into the batter until well combined.
6. Pour batter into the cake tin.
7. Bake in preheated oven for 25-30mins.
8. Remove cake from tin and cool on a wire rack.
9. Slice the cake horizontally into 2 layers.

Cream cheese mixture:
1. Line the side and base of a 8" round springform baking tin with grease proof paper and place the sponge cake at the bottom.
2. Melt sugar in a saucepan over low heat until it turn golden brown.
3. Slowly pour milk into caramel sugar and bring to a slow boil.
4. Place the saucepan in another bigger pot with simmering water in it.
5. Double-boil caramel milk, butter and cream cheese until cream cheese has melted completely.
6. Add in flour, stir and cook until mixture has thicken.
7. Remove from stove and set aside to cool.
8. Whisk in egg yolk into the cream cheese mixture until well combined.
9. Strain the mixture into a bigger mixing bowl.
10.Preheat oven to 175C.
11.Use a cake mixer and whisk the egg whites till frothy.
12.Gradually add in the sugar and whisk till soft peaks form.
13.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
14.Then fold in the rest of the meringue lightly in 3 portions until well combined.
15.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil.
16.Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 150C and continue to bake for 1hr.
17.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
18.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the cake tin.)
19.Cut and serve the cheesecake.

Chicken Floss Cake

2011-04-11T13:36:00.003+08:00

Recipe

Ingredients
4 eggs
150g caster sugar
1/4tsp salt
180g cake flour
1tsp double action baking powder
10g custard powder
2tbsp milk
1tsp concentrated chicken stock/ chicken granules stock powder
60g veg. oil
20g chicken floss

extra chicken floss
toasted sesame seed

Steps:
1. Sift flour and double action baking powder together, mix in the chicken floss and set aside.
2. Mix milk, custard powder, chicken stock and oil together, set aside.
3. Whisk the eggs, salt and sugar together until light and fluffy.
4. Lightly fold in flour mixture into the egg batter.
5. Lastly fold in the oil mixture until well blended.
6. Pour into a lined 7inches round bamboo basket or round cake pan.
7. Sprinkle surface with extra chicken floss and sesame seed.
8. Place it into a preheated steamer and steam for 35mins.
9. Remove cake and cool it on a wire rack.

Longan and Walnut Cakes

2011-04-06T08:49:00.004+08:00

Recipe

Ingredients (yield 6cakes)
125g unsalted butter (room temperature)
70g brown sugar
1/4tsp salt
2 eggs
125g cake flour
1/4tsp baking powder
3tbsp milk
100g dried longan/Longan Aril/Arillus Longan (cut into half)
40g walnut (chopped)

Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, brown sugar and salt together until light and fluffy.
4. Slowly beat in egg.
5. Fold in flour and milk until well combined.
6. Lastly fold in logan.
7. Spoon batter into greased muffins tray till 80% full and sprinkle some chopped walnut on the surface.
8. Bake for 25mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cakes from tray and cool it on a wire rack.

Third Lovely Blog Award

2011-04-06T08:22:00.004+08:00

These are the third 'Lovely Blog Award' I had received. Thanks to all my blog friends for visiting my blog and dropping down yours lovely comments. And most of all is sharing awards with me. :) Happy baking! ;>

Thanks to I Love. I Cook. I Bake. for dedicating this award to me. :)

One More Lovely Blog Award

2011-04-04T22:37:00.005+08:00

Thanks to Mui Mui for dedicating this award to me. :)

Giant Cinnamon Roll

2011-04-01T10:39:00.003+08:00

One Lovely Blog Award

2011-03-29T14:31:00.006+08:00

Thanks to Cosy Bake for dedicating this award to me. :)

Fruity Bread

2011-03-22T13:16:00.007+08:00

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.

Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
320g bread flour
15g milk powder
65g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
40g butter

(D)
100g dried mixed fruits

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Knock down proved dough, hand knead on a lightly floured surface for a while.
9. Cover and prove for another 10mins.
10.Divide dough into 90g each.
11.On a lightly floured surface, mould it into round ball.
12.Arrange it into 3 greased 8" x 17" loaf pan, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 180C.
14.Brush surface with egg wash.
15.Bake in a preheated oven for 15mins until brown.
16.Remove bread from pan and cool it on a wire rack.

Dark Chocolate Chocolate Chips Cupcakes

2011-03-14T21:13:00.005+08:00

Two weeks ago, I bought a tub of Special Dark Cocoa powder from Hershey's Chocolate Shop, located at City Link (City Hall Mrt Station). It do give bakes a stronger colour but aroma and taste wise I still prefer Valrhona Cocoa powder.
Recipe from here.

Apple Chiffon Cake

2011-03-07T15:24:00.008+08:00

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.

Recipe

Ingredients
3 egg yolk
20g caster sugar
1/4tsp salt
40g veg. oil
1 green apple (remove core and skin)
(about 130g)
30g apple juice
95g cake flour
1/4 tsp ground cinnamon
3 egg white
60g caster sugar
1/4tsp cream of tartar

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

Assorted Buns

2011-03-03T10:20:00.032+08:00

Cheese and sugar stick

Ham and mushroom pizza bread

Hotdog bread

Ham and cheese bread

Hazelnut Financiers

2011-03-01T14:24:00.003+08:00

Recipe

Ingredients (yield 10 financiers)
65g egg white
35g caster sugar
25g cake flour
1/2tsp corn flour
pinch baking powder
pinch salt
25g ground hazelnut
50g unsalted butter

Steps:
1. Preheat over to 190C.
2. Melt butter over low fire until slightly brown and gives off a nutty aroma.
3. Set aside to cool and strain.
4. Sift flour, corn flour, baking powder, salt and ground hazelnut together and set aside.
5. Whisk egg white in a clean big bowl until foamy.
6. Add in sugar and continue to whisk till sugar dissolved.
7. Fold in flour mixture until well blended.
8. Lastly, fold in the melted butter until well blended.
9. Spoon batter into greased mould till 90% full.
10.Bake in preheated oven for 10-15mins or till it is lightly browned.
11.Remove financiers from mould and cool it on wire rack.

Apple Crumble Pie

2011-02-21T14:13:00.005+08:00

Recipe

Ingredients
Sweet pastry
100g butter (cut into cubes and chill)
45g icing sugar
1/2 egg (about 30g)
200g plain flour
1/4tsp salt

Crumble topping
40g butter
35g sugar
45g flour
20g ground almond/ground hazelnut

Filling
5 green apple (remove core and skin, diced)
50g light brown sugar/caster sugar
1/2tsp ground cinnamon
1tbsp lemon juice
1tsp corn flour (mix with some water)

Steps:
Crumble topping:
1. Sift flour in a bowl.
2. Mix sugar and ground almond into flour.
3. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
4. Cover and chill in the fridge.

Sweet pastry:
1. Sift flour, icing sugar and salt into a big bowl.
2. Use your fingers to rub butter into the flour mixture until it resemble bread crumb.
3. Add in lightly beaten egg into step no.2.
4. Mix till it form a soft dough. ( I used food processor to mix the dough from step no. 2 to 4.)
5. Wrap the dough up and let it rest in the fridge for 30mins.
6. Press some dough into tart moulds.
7. Use a fork and press around the edges.
8. With a knife, trim away excess dough at the edges.
9. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Put all the ingredients into a pot except corn starch solution.
2. Cook over medium-low fire until apple tender.
3. Add in corn starch solution and stir until sauce thicken.
4. Remove from fire and set aside to cool.

Assemble tart:
1. Preheat oven to 190C.
2. Remove tarts from fridge and thaw for 10mins.
3. Spoon filling into tarts and sprinkle crumble topping onto it.
4. Bake in a preheated oven for 20-25mins or until surface is browned.
5. Remove tarts from oven and cool them on a wire rack.

Rich Pound Cake

2011-02-15T08:41:00.003+08:00

Recipe

Ingredients
125g unsalted butter
90g caster sugar
1/4tsp salt
3 egg yolk
1/4tsp vanilla paste
1/4cup creme fraiche (about 55g)
180g cake flour
1/4tsp baking powder

3 egg white
1/4tsp cream of tartar
60g caster sugar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together and set aside.
3. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
4. Gradually add in sugar and whisk till stiff peaks, cover and set aside.
5. In another mixing bowl, cream butter, salt and sugar until light and fluffy.
6. Slowly beat in egg yolk and vanilla essence until well combined.
7. Then fold in flour and creme fraiche alternately until well combined.
8. Lastly, fold in meringue in three portions into the butter mixture until combined.
9. Pour batter into a lined and greased 7inches round tin.
10.Bake in a preheated oven for 40-45mins.
11.Remove cake from tin and cool on a wire rack.

Note: You can replace creme fraiche with whipping cream or plain yogurt.

Cranberry Creme Fraiche Biscuits

2011-02-09T13:12:00.008+08:00

Recipe from Dailydelicious blog, Cranberry Creme Fraiche Biscuits.

祝大家兔年身体建康，万事如意

2011-02-02T17:39:00.003+08:00

Pororo Character Birthday Cake

2011-01-24T08:14:00.003+08:00

My younger boy turns sixth this year and he requested a 'Pororo' cartoon character birthday cake, his latest favourite cartoon character. :)

Chocolate Picture Transfer Sheet

2011-01-20T19:27:00.007+08:00

1. White Coating Chocolate.

2. Cut about 20-25cm square of a piece of greaseproof paper and fold it in half diagonally to form a triangle. With the long side at the bottom, roll in to form a cone. Tape the cone to hold it in place.

3. Get your picture print out ready, use paper clips to hold the picture and cellophane plastic sheet together. Place it in a tray.

4. Melt the white colouring in a double boiler. Spoon out some melted chocolate and mix in few drops of colouring. (I used Wilton colour paste.) Fill the piping bag with coloured chocolate and fold the top down to the level of the icing to seal bag. Snip off the tip of the bag, a tiny little hole will do. Pipe along the outline of the picture, let it set. (For outline piping, the consistence of the chocolate must be thick.)

5. Spoon out some melted chocolate and mix in few drops of colouring again, work with one colour at a time. Fill the piping bag with coloured chocolate and start filling the picture with colours. Begin with the smaller details of the picture first, let it set then continue with the rest of the details. Please bear in mind that the white chocolate is creamy in colour and you can't get the exact colour as the picture print out. (For detail piping, the consistence of the chocolate must be runny.)

6. Leave it to set totally at room temperature. You can transfer it straight onto a frosted cake by flipping the chocolate picture onto the frosted cake then slowly peel off the plastic sheet. You can chill it in the fridge for later use. Cover the surface of the chocolate picture with a plastic sheet, place a light weigh on it and chill in the fridge. This is to prevent the picture bend and break during chilling. (All wordings must be piped mirror image.)

Angel Biscuits

2011-01-13T17:03:00.004+08:00

Recipe from Fresh with Anna Olson- Retro 50's Meal(season 2).
It look like scone but it taste like butter bun. The texture is as soft as bread, it is very easy to prepare too. Must try! :)
Following is half portion of the recipe which I had tried out.

Recipe

Ingredients (yield about 8biscuits)
2g instant dry yeast (about 3/4tsp)
30g sugar
1tbsp warm water (body temperature)
190g plain flour
1/4tsp baking soda
1/4tsp baking powder
1/4tsp salt
60g cold unsalted butter, cut into pieces
120g buttermilk

Steps:
1. Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients.
2. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl.
3. Cut the butter into the flour until it’s a rough crumbly texture.
4. Stir the yeast mixture into the buttermilk and add it all to the flour.
5. Mix until a sticky dough comes together, wrap and chill overnight.
6. The next day, preheat oven to 220C.
7. On a generously floured surface (dough will be sticky), roll out dough to 1cm thick and fold dough over in half, pressing down gently.
8. Using a 5 cm round cutter (I used a 4cm round cutter.), cut out biscuits and place on a greased tray.
9. Bake 10-12mins, until just lightly browned.
10.Remove from tray and cool it on a wire rack.
11.Serve biscuits warm or freeze and re-warm to serve later.

Vanilla Buttermilk Cupcakes

2011-01-08T13:58:00.003+08:00

Recipe

Ingredients (yield 7cupcakes)
65g butter
100g sugar
1/2tsp salt
1 large egg
1/2tsp vanilla paste
125g cake flour
1/2tsp baking powder
1/4tsp baking soda
1/2cup buttermilk

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg and vanilla essence until well combined.
5. Fold in flour and buttermilk alternately until well combined.
6. Spoon batter into the muffin tin until 70% full.
7. Bake in a preheated oven for 25-30mins.
8. Remove cupcakes from tin and cool on a wire rack.

Chocolate Rice Swiss Roll

2011-01-02T14:07:00.004+08:00

Recipe

Ingredients
3 eggs
55g fine sugar
2tsp cocoa powder
1tbsp milk
1/2tsp chocolate paste
65g cake flour
1/4tsp baking powder
35g veg. oil

butter cream
chocolate rice

Steps:
1. Preheat oven to 200C.
2. Warm up the oil, remove from stove and stir in cocoa powder, chocolate paste and milk and leave it aside to cool.
3. Sift the cake flour and baking powder together and set it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
5. Gently fold in the flour until well blended.
6. Pour some batter into the cocoa mixture and mix well.
7. Pour the cocoa batter into the the plain batter and fold until well combined.
8. Spread batter in a lined and greased 10" x 13" tray.
9. Bake in a preheated oven for 10mins.
10.Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Wrap up the swiss roll in a greaseproof paper.
5. Rest the roll in the fridge to stabilize it shape.
6. Pour chocolate rice on a tray.
7. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
8. Slice and serve.

X'mas Log Cake

2010-12-25T15:40:00.007+08:00

Wishing Everyone Merry Christmas & A Happy 2011

2010-12-25T12:08:00.003+08:00

Moist Chocolate Cake

2010-12-22T22:34:00.005+08:00

Recipe

Ingredients
210g self-raising flour
1tsp baking soda
45g cocoa powder
5g instant coffee powder
1/2tsp salt
180g caster sugar
70g demerara sugar
2 egg (lightly beaten)
1tsp vanilla paste
1cup buttermilk
75g milk
60g unsalted butter (melted and cool)

Steps:
1. Preheat oven to 180C.
2. Well greased a fluted ring with oil and set aside.
3. Sift flour, cocoa powder, coffee powder, baking soda and salt into the mixer bowl.
4. Add in sugar and mix well.
5. Mix buttermilk, milk, melted butter, eggs and vanilla paste together and pour into flour mixture.
6. Beat the mixture at low speed until well mix, about 2-3mins.
7. Increase speed to high and beat for another 5mins until free of lumps and increased in volume.
8. Pour batter into greased fluted ring.
9. Bake in a preheated oven for 35mins or until skewer comes out clean when inserted in centre of cake.
10.Leave cake in tin for 10mins before turning onto wire rack to cool.

X'mas Honey Cookies

2010-12-19T11:27:00.007+08:00

This is my family all time favourite cookies. Recipe is from here. I brushed the surface of the cookies dough with egg white and sprinkle it with colourful X'mas sprinklers.

I am submitting this cookies to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking.

Chocolate Chips Marble Cupcake

2010-12-14T16:40:00.005+08:00

My boys requested these cupcakes so I baked it again. :)