Friday, July 30, 2010

SIS Sugar Fun Is In

Two weeks ago Talya has drop me a comment inviting my family and I to join a baking contest held by SIS sugar. However I had turned her down as I have other program lined up for that particular weekend. Two days ago she dropped me another comment and this time she has lined up more interesting events for the 'Sugar' lover. I think I must share it with my readers these interesting events organized by SIS Sugar. Have some Sugar Fun. Happy baking.

Talya's message:
The first element is an online jingle contest - SIS Jingle Jam - where families record their own version of the original SIS Sugar Jingle. I hope this would appeal to your readers as there are on offer a range of premium Philips equipment and tools to help them with their culinary pursuits. For more information about the Jingle Jam and prizes up for grabs see the Facebook fan page

The second element is a bit of a celebration of all things sweet down at Palawan Beach, Sentosa on 7th & 8th August being held in conjunction with the filming of the Great Singapore Cook Off!. The day will include mixing and icing demonstrations for mums and kids - to try their hand at mixing and decorating with prizes for creativity, cupcake decoration contest, sampling of nostalgic treats and more. We would love for you to join us as our guest on one of the days if you would be free and able. If of interest I can forward you the schedule.

Lastly, we would love for you to guest post a favourite sweet recipe of yours to the SIS Sugar Fan Page and perhaps even provide us with a sweet tip of the week. We really hope this become a great place where people come together and share their recipes and love of sweet things. We would hope that this would help you attract some new followers. The page can be found here:

Monday, July 26, 2010

Hazelnut Cupcakes


110g unsalted butter (room temperature)
80g sugar
2 eggs
85g self-rising flour
25g ground hazelnut
1/2tsp vanilla essence
70g chocolate chips

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, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in ground hazelnut and chocolate chips.
7. Spoon batter into the muffin tin until 70% full.
8. Bake in the preheated oven for 25mins.
9. Remove cupcakes from tin and cool on a wire rack.

Tuesday, July 20, 2010

Black Sesame Paste Chiffon Cake


3 egg yolk
15g sugar
1/4tsp salt
2tbsp veg. oil (I used the oil from the sesame paste.)
30g black sesame paste
60g soya bean milk/fresh milk
75g cake flour (sift)

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

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

Thursday, July 15, 2010

Two Lovely Awards

Thanks to Bakericious for dedicating this two awards to me. :)

Wednesday, July 14, 2010

Chocolate Hazelnut Cream Cake

This morning, I baked this Chocolate Hazelnut Cream Birthday Cake for my Hubby.


Sponge cake:
2tsp chocolate paste
30g cocoa powder
60g hot water

110g cake flour
1/4tsp baking soda
1/4tsp baking powder

4 egg yolk
75g sugar
1/4tsp salt
30g milk
45g veg. oil

4 egg white
80g caster sugar
1/4tsp cream of tartar

Butter cream:
90g hazelnut chocolate (available at Phoon Huat and Sun Lik)
100g unsalted butter

250g whipping cream (whipped)
fresh cherry
1 bar of dark chocolate (use a vegetable peeler to shave it into stripes)

Sponge cake:
1. Preheat oven at 175C.
2. Mix (A) together til smooth and set aside.
3. Sift (B) together and set aside.
4. Use a hand whisk and mix (C) together.
5. Add (A) and (B) into (C) and mix until smooth batter, set aside.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in the meringue lightly in 3 portions into the egg yolk mixture until well combined.
9. Pour batter into a lined 9" round tin.
10.Put in the preheated oven and bake for 30-35mins.
11.Remove cake from tin and set aside to cool.

Hazelnut butter cream:
1. Beat hazelnut chocolate and butter together until well blended.
2. Ready to use.

Assemble cake:
1. Slice the cake horizontally into three pieces.
2. Spread the hazelnut butter cream evenly on the cakes and sandwich them together.
3. Chill it in the fridge for 15-20mins.
4. Remove cake from fridge and spread the whole cake with whipped cream.
5. Use a palette knife and smooth out the whipping cream around the cake.
6. Chill it in the fridge for 10-15mins.
7. Pipe rosette on the cake and decorate it with cherry.
8. Sprinkle the center of the cake with some shaved chocolate.
9. Coat the side of the cake with the shaved chocolate.
10.Lastly sift some snow powder/ cocoa powder on the cake.
11.Chill in the fridge and it ready to serve.

Monday, July 12, 2010

Pandan Chiffon Cake

This recipe is adapted from the 'Sunday Time' newspaper cutting. I had read a good comments on this chiffon cake from Anncoo's Hobby and Tested & Tasted blogs so I didn't hesitate and give it a try.

However I added in extra 10g of cake flour as I realized that the pandan egg yolk batter is too watery than the usual egg yolk batter. I was worried that the chiffon cake can't rise evenly which will cause a lay of damp ring.

The chiffon cake turn out very well, soft like what others had commented. :)

Thursday, July 8, 2010

Rich Chocolate Brownies


175g unsalted butter
160g semi-sweet chocolate
70g dark chocolate
100g dark brown sugar
140g castor sugar
1tbsp coffee powder
2tsp vanilla paste
4 eggs
125g cake flour
1/2tsp baking powder
1/4tsp salt
60g chopped nuts (any nuts of your choice)
90g chocolate chips

1. Preheat oven to 180C.
2. Mix flour, baking powder and salt together, set aside.
3. Melt butter and chocolate in a big bowl over a simmering water.
4. Remove from heat, stir in coffee powder and sugar until dissolved.
5. Beat in vanilla paste and eggs.
6. Use a wooden spoon or spatula, fold in flour, chocolate chips and chopped nuts until just combined.
7. Pour batter into a lined and greased 7" x 10" rectangular tin.
8. Bake in a preheated oven for 30mins.
9. Remove brownies from tin and cool it on a wire rack.

Tuesday, July 6, 2010

Cinnamon Sponge Fingers


2 egg white
45g castor sugar
2 egg yolk
40g cake flour
2tbsp corn flour
pinch of salt
20g butter (melted)

1 1/2tsp cinnamon powder }mix
1tbsp icing sugar }together

1. Preheat oven to 200C.
2. Draw lines on greaseproof papers which are 7cm apart.
3. Place the greaseproof paper with the marking facing downward on a baking tray.
4. Greased, dust surface lightly with flour and shake of excess, set aside.
5. Sift cake flour, corn flour and salt together, set aside.
6. Use a cake mixer and whisk the egg whites until foamy.
7. Add in the castor sugar and whisk till stiff peaks form.
8. Change the speed to medium and slowly add in the egg yolks and whisk for another minute till well blended.
9. Fold the flour into the meringue lightly in 3 portions until well blended.
10.Lastly fold the melted butter into the batter until well blended.
11.Pour batter into a piping bag fitted with a plain nozzle.
12.Pipe fingers between the 7cm lines, leaving some gap in between each one.
13.Dust cinnamon icing sugar on the surface of the fingers.
14.Immediately bake in a preheated oven for 7-9mins.
15.Leave sponge fingers on paper for a while.
16.Use a sharp knife, slowly scrape it off from paper and cool it on wire rack.

Thursday, July 1, 2010

One Pot Fragrant Mixed Rice (一锅熟)

Almost everyday, I have to crack my head on what should I prepared for breakfast, lunch and dinner. I do believe that all mums will have their own recipe or version of a simple and easy to prepare one dish meal. My mum had taught me to prepare an easy and simple one pot rice for a family. She named it '一锅熟'.

This is my version of one pot rice for my family.
-Cook a pot of rice with chicken stock and some salt to taste. (Sometime I don't use chicken stock so I add butter instead.) When it is almost dry, just add diced vegetarian gluten roast pork, diced ham, diced crab stick and diced button mushroom on the rice. (You can add any ingredients of your choice.) Cover lid and leave it to continue cooking. When it done, open the lid and stir the rice to mix everything up. It ready to serve.