Orange Chocolate Marble Cake

Recipe here.

Pandan Paper Sponge Cake

Recipe original source is from 'food for life tv'. Following, I had reduced the recipe and made some adjustment to it.

Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
40g pandan juice
20g milk
1/4tsp pandan paste
75g self-raising flour
1/4tsp salt

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in pandan juice, pandan paste and milk, whisk till blended.
6. Add in flour and stir till batter is smooth.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter until blended.
10.Lastly, fold in the rest of the meringue lightly in two portions till blended.
11.Pour batter into piping bag.
12.Pipe batter into prepared cups till 70% full.
13.Tap each cup on tabletop to burst air bubbles in the cake batter.
14.Bake in preheated oven for 25-30mins.
15.Switch off oven power, allow cakes to sit in oven for 5-10mins with oven door slightly opened.
16.Remove cakes from muffin cups and cool on a wire rack.

Pineapple Tart

This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

Recipe

Ingredients
Pastry:
250g salted butter
50g icing sugar
2 egg yolk
1tbsp egg white
360g plain flour
25g milk powder
2tsp custard powder

Filling:
about 500g pineapple filling

Steps:
1. Preheat oven to 180C.
2. Sift flour, milk powder and custard powder together and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Add in egg yolk and white, mix till combined.
5. Fold in flour mixture and mix till it form soft dough.
6. Cover and rest dough in fridge for 15mins.
7. Scale pineapple filling at 5g each and roll into balls.
8. Roll out dough on a lightly floured surface about 0.4cm thick.
9. Dust tart cutter with some flour and cut out tart dough.
10.Arrange tart dough on a greased tray.
11.Arrange pineapple ball on tart dough.
12.Place some dough into piping bag fitted with nozzle.
13.Pipe small flower on tabletop, with a palette knife slowly scoop up flower and place it on tart.
14.Bake in a preheated oven for 12-14mins until slightly brown.
15.Remove pineapple tarts and cool on a wire rack.
16.Store in an airtight container.

Golden Coins Mini Buns

This is the first time I'm doing hand knead buns and I'm very happy with the outcome result. This is a small amount recipe so it easier to do it by hand and achieve elastic dough in shorter time. The texture of the buns is very soft. This recipe confirm is a keeper for me. Thumbs up.;p

This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

Recipe source from Daisy's homemade: 金钱小面包 Money Small Bread.

Recipe

Ingredients
150g bread flour
2tsp milk powder
1/2tsp instant yeast
25g sugar
1/4tsp salt
75g warm milk
1 egg yolk
3g butter

Steps:
1. Dissolve yeast in 1tbsp of warm milk and set aside.
2. In a big mixing bowl mix flour, milk powder, sugar and salt together.
3. Add balance milk, egg yolk and dissolved yeast into mixing bowl.
4. With a spatula, mix ingredients together till it form a dough. (Add 1tsp of milk if dough is too dry which can't bind together.)
5. Lastly, add in butter and hand knead butter into dough.
6. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough. (Refer here for hand knead dough.)
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into equal portions about 10g each, cover and rest for another 10mins.
10.Shape each dough into round ball and arrange them in a greased 8inches round pan.
11.Cover and leave it proof for an hour until it doubled in size.
12.Preheat oven to 180C.
13.Bake in a preheated oven for 12mins until buns surface is browned.
14.Remove buns from pan, brush surface with butter and cool it on a wire rack.

Chocolate Chips Cookies

This recipe is shared by my neighbour. She told me that she obtained this recipe from facebook and has very good compliments from those who had tried it. I had tried out few difference Chocolate Chips Cookies recipes before and I must say this recipe has the closer taste and texture to Famous Amos Cookies. Even my three gentlemen agreed. This recipe confirm is a keeper for me. Thumbs up.;p

Recipe

Ingredients
160g butter
80g brown sugar
30g caster sugar
1/2tsp salt
1 egg
1/4tsp chocolate paste
250g self-raising flour
1/2tsp baking soda
100g chocolate chips

Steps:
1. Preheat oven at 165C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and chocolate paste until well combined.
4. Sift flour and baking soda together.
5. Fold flour mixture into Step 3 and mix to form a soft dough.
6. Add in chocolate chips and mix till combined.
7. With two small spoons, scoop small amount of dough and arrange them on a greased tray.
8. Bake in a preheated oven for 15mins until slightly firm.
9. Cool on wire rack and store in an airtight containers.

Crispy Seaweed Pork Floss Slices

Recipe

Ingredients
(A)
3 egg yolks
35g veg. oil
40g milk

(B)
55g cake flour
1tbsp corn flour
1/4tsp baking powder

(C)
3 egg whites
55g caster sugar
1/4tsp cream of tartar

adequate amount of crispy seaweed pork floss

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into mixture (A).
4. Stir till well combined and set aside.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter till combined.
8. Then fold in the rest of meringue in two portions lightly until well combined.
9. Pour batter into a lined and greased 9inches square tray.
10.Smooth batter surface and scatter a generous amount of crispy seaweed pork floss over it.
11.Use the back of a spoon and lightly press floss onto batter.
12.Put tray in the preheated oven and bake for 18-20mins.
13.Remove cake from pan and carefully invert it onto a greaseproof paper.
14.Slowly peel off greaseproof paper, invert cake onto a cooling rack and set aside to cool.
15.Slice into serving size and serve.

Orange Cotton Cake

Recipe

Ingredients
40g veg. oil
65g cake flour (sift)
4 egg yolk
1 egg
50g orange juice
zest of 1 orange

4 egg white
58g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 175C.
2. Line base of a 7 inches round loose base tin with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 1mins and 30sec.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in orange juice and zest, mix till mixture is smooth.
7. Add in egg yolk and egg one at a time and mix till smooth batter.
8. In a clean mixing bowl whisk egg whites till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 30mins. (Adjust oven temperature according to your house oven heating power.)
14.Remove cake tin from oven, leave cake cool in tin for 15mins.
15.Loosen side and remove cake from tin, leave it to cool on a wire rack.