Chocolate Chiffon Cupcakes

 

Recipe

Ingredients
2        egg yolk
20g    veg. oil
40g     milk

10g     cocoa powder

30g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, cocoa powder, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Mango Chiffon Cupcakes

Recipe

Ingredients
2        egg yolk
20g    veg. oil
10g     milk

30g     mango puree

40g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and mango puree, whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Cloud Character Steamed Buns

Mango Pomelo Sago (杨枝甘露）

 

Pandan Kaya Pocket Cake

Recipe

Ingredients
55g       egg yolk
10g       caster sugar

1/4tsp   salt

15g       veg. oil
20g       coconut milk/ milk
1/4tsp   pandan paste
40g       cake flour

25g       corn flour

1/4tsp   baking powder

90g       egg white
35g       caster sugar
1/4tsp   cream of tartar

adequate kaya

Steps:
1. Prepare 2pcs 28cm x 35cm baking paper.

2. Draw 8 circle about 8cm in diameter on each of the baking paper, allow spacing in between circles. (You may draw circles directly on parchment paper instead.)

3. Place prepared baking paper on a 11" x 14" baking tray, lined parchment paper over it and set aside.
4. Preheat oven to 180C.

5. Sift cake flour, corn flour and baking powder together, set aside.

6. With a hand whisk, whisk egg yolk, sugar and salt together till blended.
7. Add in oil, pandan paste and coconut milk, whisk till blended.
8. Add in flour and stir till batter is smooth.
9. Use a cake mixer, whisk egg whites and cream of tartar till frothy.

10.Gradually add in sugar and whisk till very stiff peaks form but not dry.
11.Fold in 1/3 of the meringue into egg yolk batter until blended.
12.Pour egg yolk batter into meringue and mix till well blended.

13.Pour batter into piping bag.

14.Pipe batter in center of each circle and allow batter slowly spread within the ring.
15.Used toothpick to burst air bubbles in cake batter.
16.Bake in preheated oven for 12mins.

17.Place balance cake batter in fridge, repeat step no.14 and 15 after first tray is baked.

18.Remove tray from oven and cool on wire rack.

19.With a palette knife slowly remove cake from parchment paper.

20.Spread cake with kaya, fold it up and served.

Birdy Character Steamed Buns with Chocolate Chip Filling

 

Moist Chocolate Chip Muffins

 

Recipe

Ingredients (yield 6 cupcakes)

70g      egg

45g      demerara sugar
1/4tsp  salt
15g      honey
70g      unsalted butter (melted)

70g      milk
1/2tsp  vanilla paste

100g    cake flour
30g      cocoa powder
1tsp     baking powder
70g      chocolate chip

Steps:
1. Preheat oven to 160C.
2. Sift flour, cocoa powder and baking powder together, set aside.
3. With a hand whisk mix egg, sugar, salt, vanilla paste and honey together till well mixed.

4. Mix in melted butter follow by milk, mix till well combined.

5. Mix in sifted flour mixture into batter till smooth.

6. Lastly mix in chocolate chips.

7. Spoon batter into a lined muffin tin until 70% full.

8. Sprinkle some more chocolate chips on surface. 

9. Bake in preheated oven for 20-25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Purple Sweet Potato Buns

Recipe

Ingredients
150g     bread flour
1/2tsp   instant yeast
20g       sugar
65-70g  milk (warm)
28g       egg
1/2tsp   salt
50g       cooked purple sweet potato (mashed)
8g         butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar, mashed purple sweet potato and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. (dough will be sticky)
7. Put dough in a 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 6 portions about 52g each, cover and rest for another 20mins.
10.Shape each dough into round ball and arrange them in a greased pan 21cm x 16cm.
11.Cover and leave it to proof for an hour until it doubled in size.
12.Preheat oven to 170C.
13.Brush surface with milk and bake in a preheated oven for 14mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.

Osmanthus Syrup (桂花蜜)

Recipe from here.
 

Purple Sweet Potato Chiffon Cake

Recipe

Ingredients
3          egg yolk  
25g      caster sugar
1/4tsp  salt
2tbsp   veg. oil
75g      cooked purple sweet purple (mashed)
65g      milk / coconut milk
75g      cake flour
3          egg white
50g      caster sugar
1/2tsp   lemon juice / white vinegar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed purple sweet purple and flour into egg yolk batter.

5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and lemon juice 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 19cm tube pan, smooth surface and tap pan lightly on table top to burst air bubbles .

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.

(Note: The egg which I used for baking chiffon cake is usually 72-75g per egg with shell.)

Assorted Buns

Following is the recipe which I usually used for my homemade bread. I had tried difference bread recipes before and I still preferred this recipe as it yield a soft and right texture which my family preferred. This small quantity is easier for me to do hand knead dough without using my cake mixer. Most importance it easier to reach the elastic window panel stage.    

Recipe

Ingredients
150g bread flour
1/2tsp instant yeast
20g sugar
1/4tsp salt
80g warm milk
20g egg 
8g butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. 
7. Put dough in a 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 7 portions about 38g each, cover and rest for another 20mins.
10.At this stage the dough is ready to wrap with filling and shape into desire shape. 
11. Arrange them on a greased pan, cover and leave it proof for an hour until it doubled in size.
12.Preheat oven to 180C.
13.Brush surface with egg wash and bake in a preheated oven for 12mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.

Milk Bun

 

Vegetarian Peanut Dumpling with Lion Mane Mushroom and Chestnut Filling

 

 

Alkaline Red Bean Dumpling (碱水红豆粽子)