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.

Two Colour Sweet Potato Glutinous Rice Balls Soup (双色番署汤圆)

X'mas Honey Cookies

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Recipe

Ingredients
110g unsalted butter
45g icing sugar
20g honey
60g self-rising flour
120g plain flour
1tbsp corn flour
1/4tsp salt

Steps:
1. Preheat oven at 160C.
2. Cream butter and icing sugar until light and fluffy.
3. Add honey and beat until well combined.
4. Sift all the flours and salt together.
5. Fold in flour mixture into Step 3 to form a soft dough.
6. Wrap up dough and rest in the fridge for 15mins.
7. Roll out dough on a lightly floured surface.
8. Dust cookie cutter with some flour and cut out cookies dough.
9. Place cookies dough on a greased tray.
10.Place stencil on cookies dough.
11.With a clean small paint brush, dip into cocoa powder and brush it on the stencil lightly and slowly.
12.Once complete, bake cookies dough in a preheated oven for 12-15mins until slightly firm. (Adjust oven temperature accordingly. Honey was used so cookies will be in darker brown.)
13.Cool on wire rack and store in an airtight containers.

Strawberry Yogurt Cake

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


Recipe

Ingredients
125g strawberry yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 175C.
2. Line base of a 6 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 25mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Checkerboard Cookies

Recipe

Ingredients
Plain dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
1/4tsp vanilla paste
130g plain flour
15g corn flour

Cocoa dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
110g plain flour
20g corn flour
15g cocoa powder

Steps:
Plain dough:
1. Sift flour, salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Cocoa dough:
1. Sift flour, cocoa powder salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Assemble:
1. Remove both dough from fridge and place each of them on a grease proof paper. (floured grease proof paper)
2. Roll it individually into rectanglar about 0.5cm thick, try to shape both dough about the same size.
3. Transfer plain dough onto cocoa dough by flipping the grease proof paper which has the roll out plain dough.
4. With a rolling pin, roll it slightly to make them stick together.
5. Wrap up the cookies dough and chill in the fridge for an hour till harden.
6. Remove cookies dough and cut into long strip of the same thickness.
7. Arrange them as you prefer.
8. Wrap up the cookies dough again and chill in the fridge for an hour till harden.
9. Remove cookies dough and cut into slices about 0.4cm thick.
10.Preheat oven to 180C.
11.Arrange cookies dough on a greased tray.
12.Bake in a preheated oven for 12-14mins until slightly firm.
13.Cool cookies on wire rack and store in an airtight containers.

Cranberry Hazelnut Shortbread Cookies

Recipe

Ingredients
80g unsalted butter (cold butter)
50g icing sugar
1/4tsp salt
20g egg
110g plain flour
15g corn flour
20g ground hazelnut
40g cranberry


Steps:
1. Sift flour, salt and corn flour together.
2. Mix ground hazelnut and cranberry into flour mixture and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Slowly beat in egg until well combined.
5. Fold in flour mixture into Step 4 and mix to form a soft dough.
5. Place dough onto a plastic wrap, shape into a long square block.
6. Wrap it up and rest in fridge for an hour till it harden.
7. Preheat oven at 180C.
8. Remove cookies dough from fridge, remove plastic wrap and cut into thin slice about 0.3cm thick.
9. Arrange cookies dough on a greased tray.
10.Bake in a preheated oven for 12-15mins until slightly firm.
11.Cool cookies on wire rack and store in an airtight containers.

Mango Yogurt Cake

It was supposed to have a cute little hello kitty picture on the crust but I mess it up so just left a big brown patch on the surface. :(

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
125g mango yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 160C.
2. Line base of a 7 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 20mins, reduce temperature to 130C and bake for another 30mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Pineapple Filling for Tarts (Using Bread Maker)

This is what I had made during the weekend, pineapple filling with the help of my long...forgotten bread maker. I had read from some blogs that bread maker was useful in cooking delicious jams and I also came across a blog which used bread maker to cook pineapple jam for pineapple tart too. So during this holiday I must give it a try. I was hoping bread maker can ease the cooking process.

After this testing, bread maker do help the initial cooking process of reducing the liquid but it take a longer...time. I had to cook the pineapple puree 3 times using the 'Jam' mode (total about 3 hours++) in order to reduce the liquid and lastly cooked it on stove over low fire for another 1/2hour or so. I don't mind the long cooking time as I don't have to watch over the fire.

Recipe

Ingredients
2 pineapple (without skin around 1.5kg to 1.6kg)
190g sugar (adjust according to the sweetness which you preferred)

Steps:
1. Cut off pineapple core and cut it into chunks.
2. Put them into food processor and process it into puree. (I used the purse button as I prefer to have some fiber in the jam.)
3. Pour puree and sugar into bread maker container.
4. Press menu, choose 'Jam' mode and press 'start'. (1 cycle is 1hr and 5mins)
5. After the first cooking cycle, stir and restart for 2nd cycle.
6. 2nd cycle completed, stir and restart for 3rd cycle again. (You may skip 3rd cycle if you think the liquid is reduced and you can finished it up on stove.)
7. After the 3rd cycle, pour the pineapple puree into a wok.
8. Cook over low fire stirring till it caramelize and thicken. (slightly dry)
8. Dish out and set aside to cool.
9. Transfer jam into an air tight container and store in fridge.

Mango Chiffon Cake

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
65g mango puree (sweetened)
60g cake flour (sifted)

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

Steps:
1. Preheat oven to 160C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and mango puree, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 19cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put into a preheated oven and bake for 35mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Ji Dan Gao（鸡蛋糕）

Recipe

Ingredients
2 egg (about 125g without shell)
65g caster sugar
75g plain flour
1tsp rice flour
1/4tsp baking powder
25g veg. oil

Steps:
1. Preheat oven to 200C.
2. Grease kueh bahulu mould and preheat mould in the oven.
3. Sift flour, rice flour and baking powder together, set aside.
4. Whisk egg in a cake mixer, slowly add in sugar and whisk till thick and fluffy.
5. With a big hand whisk, fold in flour in 3 portions till well blended. (This way there will not have lump in the batter.)
6. Change to a spatula and fold oil into batter till well blended.
7. Remove preheat mould from oven and spoon batter into each cavity of mould.
8. Lightly tap mould on table top to brust the air bubbles in batter.
9. Bake for 9-10mins or until golden brown.
10.Slowly loosen the side of cake and remove it.
11.Cool cakes on wire rack.
12.With a brush or fork, remove cake stain on mould. (you may wash the mould)
13.Grease mould and preheat in oven again.
14.Repeat step no.7 to 14 till batter is used up.

Chocolate Butter Cookies

Recipe

Ingredients
225g SCS unsalted butter
95g icing sugar
100g plain flour
100g bread flour
50g corn flour
1tbsp cocoa powder
2tbsp rice flour
1/2tsp salt

Steps:
1. Preheat oven at 160C.
2. Sift plain flour, bread flour, cocoa powder, corn flour, rice flour and salt together.
3. Cream butter and icing sugar until light and fluffy. (Semi-hard butter work well but not room temperature butter as it cause sticky dough.)
4. Fold in flour mixture into Step 3 and mix to form soft dough. (Add some flour if your dough is sticky but do not add too much as the cookies will lost the melt-in-mouth texture.)
5. Put some dough into a piping bag fit with a nozzle.
6. Pipe dough onto a baking tray, leave gap in between dough.
7. Bake in a preheated oven for 15mins.
8. Cool on wire rack and store in an airtight containers.

Butter Cookies

Recently this cookies was very popular on facebook. Everybody was crazy of this copycat Jenny Bakery Butter Cookies which is very famous in Hong Kong. I was tempted to try too but there are difference version of recipes. My sister-in-law recommended me a recipe and I tried it out. My family loved them so much, it has the melt-in-mouth texture. This was the second batch which I had baked for this week. I'm using SCS unsalted butter so it was not too buttery for my family and me. Next round I will be trying chocolate butter cookies which I had promised my boys. Following recipe which I had tried and adjust to my prefer.

Recipe

Ingredients
225g SCS unsalted butter
80g icing sugar
100g plain flour
100g bread flour
55g corn flour
2tbsp rice flour
1/2tsp salt

Steps:
1. Preheat oven at 160C.
2. Sift plain flour, bread flour, corn flour, rice flour and salt together.
3. Cream butter and icing sugar until light and fluffy. (Semi-hard butter work well but not room temperature butter as it cause sticky dough.)
4. Fold in flour mixture into Step 3 and mix to form soft dough. (Add some flour if your dough is sticky but do not add too much as the cookies will lost the melt-in-mouth texture.)
5. Put some dough into cookies presser and fix in disc and cover. (You can use nozzle too.)
6. Pipe dough onto a baking tray, leave gap in between dough.
7. Bake in a preheated oven for 15mins.
8. Cool on wire rack and store in an airtight containers.

Mango Pudding

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients (yield 5cups)
250g mango puree (sweetened)
70g sugar
180g water
125g evaporated milk

4tsp gelatine powder
2tbsp hot water

Steps:
1. Dissolve gelatin powder in hot water.
2. Boil water and sugar together until dissolved.
3. Remove from heat and stir in gelatin mixture.
4. Stir in evaporated milk and mango puree till well mix.
5. Strain mixture and pour it into moulds.
6. Chill in fridge and serve.

Pandan Cotton Sponge Cake

Recipe source from 爱橱房的幸福之味：班兰棉花蛋糕. I had halved the original recipe and replaced milk with coconut milk. For my oven grilling mode can't adjust it temperature therefore the top was over browned, I should say burnt. The texture of this cake is as fine and soft as Ogura cake. Thumbs up :)

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Gula Melaka Ogura Cake

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Recipe

Ingredients
4 egg yolk
1 egg (about 50g)
2tbsp coconut milk
60g gula melaka (chopped)
1/4tsp salt
1tbsp veg. oil
70g cake flour

4 egg white
30g 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, greased sides of tin and dust with flour, shake off excess flour.
3. Wrap tin base and surrounding with foil, set aside.
4. Simmer gula melaka and coconut milk together till gula melaka dissolved.
5. Strain and set aside to cool.
6. Sift flour and salt together, set aside.
7. With a hand whisk, whisk egg yolks and one whole egg together.
8. Add in gula melaka syrup and whisk till combined.
9. Add in flour and stir till batter is smooth.
10.With a cake mixer, whisk egg whites and cream of tartar till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
13.Then fold in the rest of the meringue lightly in two portions until well combined.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Toffee Square Cakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

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

Cake batter:
2 large egg
35g caster sugar

60g unsalted butter
30g toffee syrup
1/4tsp vanilla paste

85g cake flour
1/4tsp baking powder
1/4tsp salt
2tbsp ground almond

adequate roasted diced almond

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.

Cake batter:
1. Preheat oven to 180C.
2. Grease baking tray and set aside.
3. Sift cake flour, salt, baking powder and ground almond together.
4. Melt butter and stir in toffee syrup and vanilla paste till well mix.
5. With a cake mixer, whisk eggs and sugar together till thick and fluffy.
6. Fold in flour in 3 portions till well blended.
7. Spoon some egg batter into butter mixture and stir till well mix.
8. Pour butter batter into egg batter and mix well.
9. Spoon batter into baking tray about half filled and scatter some diced almond on it.
10.Lightly tap baking tray on counter top to burst air bubbles.
11.Bake for 15-20mins till golden brown.
12.Remove cake and cool on wire rack.

Molasses Sugar Chiffon Cupcakes

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
40g egg yolk
2tbsp molasses sugar/brown sugar

30g veg. oil
55g milk

70g cake flour
1/4tsp salt

135g egg white
30g caster sugar
1/4tsp cream of tartar

adequate vanilla butter cream

Steps:
1. Preheat oven to 175C.
2. Sift flour and salt together, set aside.
3. With a hand whisk, whisk egg yolk till pale and whisk in molasses sugar.
4. Add oil and milk, whisk till well blended.
5. Add in flour into egg yolk batter and whisk till well blended.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till soft peaks form.
8. Fold in 1/4 of the meringue into egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Fill piping bag with cake batter.
11.Pipe batter into cupcake cups till 3/4 full, tap cups lightly on table top.
12.Tap cupcake on table top to burst air bubbles.
13.Arrange cups on tray and bake in a preheated oven for 25mins.
14.Remove from oven, invert cake and leave it cool.
15.Pipe butter cream into cupcakes, chill and serve.

Toffee Roll

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

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

Sponge:
3 egg white
2tbsp castor sugar
45g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)

adequate buttercream

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.

Sponge:
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 castor sugar first then gradually add in molasses sugar and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack.

Assemble the sponge:
1. Carefully transfer sponge onto a greaseproof paper with the skin facing up.
2. Spread buttercream onto sponge.
3. Pour toffee syrup into piping bag and pipe stripe of syrup along sponge.
3. Gently roll sponge by using paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Pandan Coconut Ogura Chiffon cake

Slight cracks on the surface as it was due to my oven was too hot. It started to crack when cake was baking in the oven for the first 20mins so I quickly lower it temperature to minimize the cracks.

Recipe source from Nasi Lemak Lover blog-Pandan Coconut Ogura Chiffon Cake 班兰椰奶相思戚风蛋糕.

Bubble Rice Brownie

Recipe

Ingredients
110g unsalted butter
260g cooking chocolate (break into pieces)
1tbsp cocoa powder
1tbsp instant coffee powder
70g brown sugar
1/2tsp vanilla paste
2 eggs
80g plain flour
1/4tsp baking powder
1/4tsp salt
50g bubble rice/puffed rice

Steps:
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 simmering water.
4. Remove from heat stir in instant coffee powder, cocoa powder and sugar until dissolved.
5. Allow chocolate batter to cool slightly.
6. With a hand whisk, beat in eggs and vanilla paste.
7. Stir in flour mixture and half portion of bubble rice into chocolate batter till combined.
8. Pour chocolate batter into a lined and greased 7inches square tin.
9. Scatter balance bubble rice on it surface.
10.Bake in a preheated oven for 30mins.
11.Allow brownies to cool in tin for 5mins then remove and cool it on wire rack.

Orange Swiss Roll

It was suppose to be a printed swiss roll but the print didn't turn out well. The printed pattern stick onto the greaseproof paper rather than on the sponge so I just have to hide the print in the roll instead. :(

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.

Recipe

Ingredients
Swiss Roll:
(A)
3 egg yolks
15g sugar
2tbsp veg. oil
40g orange juice
pinch of salt

(B)
60g cake flour
1tbsp corn flour

(C)
3 egg whites
50g sugar
1/8tsp cream of tartar

Orange butter cream:
80g unsalted butter
20g icing sugar
40g orange juice.

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into (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 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the meringue in 2 portions until well combined.
9. Pour batter into a lined and greased 10" by 13" tray.
10.Put in the preheated oven and bake for 15-18mins.
11.Remove tray from oven, immediately flip sponge onto a greaseproof paper and peel off paper.
12.Flip it back onto a wire rack, this time with crust facing up and leave it to cool.

Orange butter cream:
1. Cream butter and icing sugar together till pale.
2. Slowly pour orange juice a small amount at a time into butter and cream till smooth.
3. Butter cream is ready to be use.

Assemble the cake:
1. Flip sponge over onto a greaseproof paper with crust facing down.
2. Spread orange butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest roll in fridge to stabilize it shape.
5. Remove, slice and serve.