Orange Cotton Cheesecake

Recipe source from 'Aunty Yochana' - Orange Cotton Cheesecake.
I baked half the portion using a 7inches square tin.

Steamed Pumpkin Kueh (蒸南瓜糕)

Recipe

Ingredients
Filling:
250g pumpkin without skin (diced)
3-4 dried mushroom (soak and diced)
20g dried shrimp (soak and chopped)
20g shallots (chopped)
3tbsp oil

Batter:
200g rice flour
1tbsp corn flour
1tbsp wheat starch
550ml water

Seasoning:
1/2tsp salt
1/2tsp sugar
2tsp concentrated chicken stock
dash of pepper

Method:
1. Mix batter ingredients and seasoning together till smooth, set aside. (Adjust seasoning according to individual prefer.)
2. Heat up oil in a wok, stir fry chopped shallot and chopped dried shrimp till fragrant.
3. Add in diced mushroom and pumpkin and stir fry for a while.
4. Lower heat, pour prepared batter into wok.
5. Stir batter constantly and cook till batter thicken.
6. Pour batter into a greased 7inches square tin and steam in a preheated steamer for 30mins.
7. Remove from steamer and set aside to cool.
8. Garnish with chopped spring onion, slice and serve.

Chocolate Soufflé Cake

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g chocolate milk
35g veg. oil
40g cake flour
1tbsp cocoa powder

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and cocoa powder together, set aside.
4. Mix milk and oil together, set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour mixture and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till soft 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 lightly in two portions until well combined.
12.Pour cake batter into prepared cake tin.
13.Placed batter filled cake tin into another bigger cake tin.
14.Steam-bake cake in a preheated oven for 55mins.
15.Remove cake at once from tin and cool it on a wire rack.

How you can easily remove cake from a loose base cake tin.
-Use a sharp knife and loosen sides of the cake from the tin.
-Place cake tin on a tall glass.
-Slowly push the cake tin down.

Salted Caramel Swiss Roll

Recipe

Ingredients
Salted caramel sauce:
1/2cup caster sugar
1/2cup whipping cream
1tsp salt

Sponge:
3 egg (separated)
50g brown sugar (sift sugar first to get fine grain then weigh the amount require for the recipe)
52g cake flour
1/4tsp baking powder
1/4tsp vanilla paste
35g veg. oil

Salted Caramel Butter Cream:
100g unsalted butter
1tbsp icing sugar
3tbsp salted caramel sauce (you may add more)

Steps:
Salted caramel sauce:
1. In saucepan melt sugar over medium low heat.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour whipping cream over caramelized sugar. (Be careful - the mixture will splatter and caramelized sugar will be harden. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Lastly, stir in salt and remove from stove.
6. Set aside to cool. (Can prepare a day ahead, pour in an air tight bottle and store in fridge. Thaw caramel sauce to room temperature before use.)

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour 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, whisk for another minute till combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold oil into batter till combined.
9. Pour batter in prepared tray and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Salted Caramel Butter Cream:
1. Beat butter and icing sugar till fluffy.
2. Add in salted caramel sauce and beat till combined.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread butter cream evenly on sponge. 
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.

Salted Caramel Madeleines

Recipe

Ingredients
Salted caramel sauce:
1/2cup caster sugar
1/2cup whipping cream
1tsp salt

Madeleine batter:
2 egg
1 egg yolk
40g brown sugar

1tbsp milk
55g unsalted butter
2tbsp salted caramel sauce

100g cake flour
1/4tsp baking powder
2tsp corn flour
3tbsp ground almond

Steps:
Salted caramel sauce:
1. In saucepan melt sugar over medium low heat.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour whipping cream over caramelized sugar. (Be careful - the mixture will splatter and caramelized sugar will be harden. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Lastly, stir in salt and remove from stove.
6. Set aside to cool. (Can prepare a day ahead, pour in an air tight bottle and store in fridge. Thaw caramel sauce to room temperature before use.)

Madeleine batter:
1. Preheat oven to 190C.
2. Grease and lightly floured madeleine mold, set it aside.
3. Sift cake flour, corn flour and baking powder together.
4. Mix in ground almond and set it aside.
5. Simmer butter, milk and salted caramel sauce together till butter melted and set it aside.
6. With a cake mixer, whisk eggs, egg yolk and sugar together till thick and fluffy.
7. Fold in flour mixture in 3 portion till well blended.
8. Lastly, stir in liquid mixture till well blended.
9. Fill each madeleine well with batter till 3/4 full.
10.Lightly tap madeleine tray on counter top to burst air bubbles.
11.Bake for 12-15mins till golden brown.
12.Immediately use a toothpick remove madeleines from mold and cool it on a wire rack.

Pumpkin Hee Pan (南瓜喜板)

This bun/kueh is very popular among the Chinese Blogs and had received a lot of good compliments. Same like other, I'm curious of it taste too. So today I tried it out. Frankly said, the first bite was quite ok it soft and taste like steamed bun with chewy texture. The next bite I have to shook my head, this is not the kind of kueh which I like. Oh...but my younger boy loved it, he ate two.



Recipe source from 'Y3K Traditional Kuih-Muih'.

Recipe

Ingredients
Starter dough:
80g plain flour
1tsp instant yeast
75ml water

120g pumpkin (pared off skin)
60g glutinous rice flour
30g plain flour
1/4tsp baking powder
50g sugar
some water to bind
2tbsp veg. oil

banana leaf cut into around 12pcs of 10cm x 8cm

Steps:
Starter dough:
1. Dissolve instant yeast in water.
2. Pour into flour and mix well.
3. Cover and set aside to proof for 1-2 hours.

Main dough:
1. Cut pumpkin into small pieces and steam till cook.
2. Mashed into paste while it hot, set aside.
3. Add sugar and baking powder into starter dough and mix well.
4. Add glutinous rice flour, plain flour, pumpkin paste, veg. oil into starter dough mixture and mix well.
5. Add some water if necessaries in order to bind into soft dough. (I didn't add any water as my pumpkin paste is too wet due to over steaming.)
6. Put dough in a bowl, cover and rest for 10mins.
7. Grease palm with oil and divide dough into 40g each.
8. Roll into balls and flatten slightly.
9. Place dough on an oil-glazed banana leaf, cover and rest for another 20mins.
10.Preheat steamer, bring water to a rapid boiling.
11.Arrange snacks on steaming rack with some gap in between buns for expansion.
12.Steam snack over medium heat for 10mins.

M & M Cookies

Hahaha...it so nice I'm taking a break for June school holiday too. What I had planned to do; baking, shopping, medical appointments n laze at home with my boys. :)


Recipe

Ingredients
120g unsalted butter
65g icing sugar
1/4tsp vanilla paste
1/4tsp salt
150g plain flour
20g potato starch
30g ground almond

adequate amount of m&m chocolate

Steps:
1. Preheat oven at 175C.
2. Sift flour, potato starch, ground almond and salt together, set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Add vanilla paste and beat until well combined.
5. Add in flour mixture in a few portions into Step 4, beat at low speed till a soft dough is formed.
6. Pinch some dough, shape into round ball and flatten it slightly.
7. Arrange them on a greased tray.
8. Press m&m chocolate at the centre of the cookies dough.
9. Lightly brush surface with egg wash.
10.Bake in a preheated oven for 15-18mins.
11.Cool on wire rack and keep in an airtight containers.

Milo Ice-cream

Recipe

Ingredients
1 egg
1tbsp sugar

1cup milk
6tbsp sugar
1/2cup milo
1/2cup heavy whipping cream
1/2tsp vanilla paste

4 Ferrero Rocher chocolate (crushed)

Steps:
1. In a large saucepan boil sugar, milo and milk over medium heat, stir constantly.
2. Once milk begin to boil, lower heat.
3. Stir in whipping cream and vanilla paste.
4. Simmer for a minute, off heat and remove from stove.
5. With an electric hand whisk, whisk eggs and sugar until light and fluffy.
6. Pour some of the warm mixture over the egg batter and mix well.
7. 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.
8. Remove saucepan from stove and allow mixture to cool.
9. Once cool, chill mixture in the fridge for at least 2 hours.
10.Pour chill mixture into ice cream maker.
11.Churn about 25-30 minutes or according to manufacturer's instructions.
12.Half way churning, add in crushed chocolate.
13.Scoop ice-cream into container, cover and put it in the freezer to chill till set.