Wednesday, June 21, 2017

Orange Cranberry Flower Buns


180g bread flour
25g raw sugar
1tsp instant yeast
1/4tsp salt
50g orange juice
50g milk/water
1 egg yolk (about 20g)
15g butter

zest of an orange
50g cranberry

1. In a big mixing bowl mix flour, yeast, sugar and salt together.
2. Make a well in the center and pour in orange juice, egg yolk and milk.
3. With a spatula, mix ingredients together till it form a dough.
4. Lastly, add in butter and hand knead butter into dough.
5. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
6. Add orange zest and cranberry into dough and knead till well mixed.
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proofed dough, hand knead on tabletop for a while.
9. Divide dough into 8 equal portions about 50g each, roll into balls .
10.Cover and rest for another 10mins.
11.Roll dough into ball again place it on a greased tray.
12.Slightly flatten dough, with a plastic knife press 5 deep slits on surface of dough.
13.Cover and leave it proof for 45mins until it doubled in size.
14.Preheat oven to 170C.
15.Spray water on surface of proofed dough.
16.Bake in preheated oven for 12-15mins until buns surface is browned.
17.Remove buns from oven, brush surface with butter and cool it on a wire rack.

Monday, June 19, 2017

Chocolate Paper Sponge Cake


2 egg yolk
15g veg. oil
1/4tsp salt
40g chocolate milk
40g cake flour
1tsp cocoa powder
1/4tsp baking powder
1/4tsp salt

2 egg white
40g sugar
1/4tsp cream of tartar

1. Preheat oven to 170C.
2. Lined muffin cups with cut out grease proof paper 14cmx14cm and set aside.
3. Sift flour, cocoa powder, baking powder and salt together, set aside.
4. With a hand whisk, whisk egg yolk and oil together till blended.
5. Add in milk, whisk till combined.
6. Lastly, 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 till combined.
10.Lastly, fold in the rest of the meringue lightly in two portions till combined.
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.

Sunday, June 11, 2017

Saturday, June 3, 2017

Butterscotch Chips Cookies


160g butter
110g raw sugar
1/2tsp salt
1 egg
1/4tsp vanilla paste
250g self-raising flour
1/2tsp baking soda
100g butterscotch chips

1. Preheat oven at 165C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and vanilla 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 butterscotch 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.

Sunday, May 21, 2017

Vanilla Cotton Sponge Cake

This recipe source is from Youtube,【原味古早味蛋糕做法】【HOW TO BAKE CASTELLA CAKE】
I didn't smooth the cake batter properly before baking as a result rough surface. A must try recipe, thumbs up. :)


75g veg. oil
90g cake flour (sift)
6 egg yolk
60g milk
1/4tsp salt
1/4tsp vanilla paste

6 egg white
72g caster sugar
1/4tsp cream of tartar


1. Preheat oven to 150C.
2. Line base and sides of a 8 inches square pan 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 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in milk, egg yolk, salt and vanilla paste till mixture is smooth.
7. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter and mix 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 an hour. (Adjust oven temperature according to your oven heating power.)
13.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
14.Leave cake to cool on a wire rack.

Sunday, May 14, 2017

Golden Financiers


80g egg white
2 1/2tbsp raw sugar
40g cake flour
1/4tsp baking powder
pinch salt
30g ground almond
60g unsalted butter (melted)

6 whole almond

1. Preheat over to 190C.
2. Sift flour, baking powder, salt and ground almond together and set aside.
3. Whisk egg white in a clean big bowl until foamy.
4. Add in sugar and whisk till sugar dissolved.
5. Fold in flour mixture till well blended.
6. Lastly, fold in melted butter mixture till well blended.
7. Spoon batter into greased mould till 90% full.
8. Place an almond in the middle of cake batter.
9. Bake in preheated oven for 10-12mins or till cake is lightly browned.
10.Remove financiers from mould and cool it on wire rack.

Wednesday, May 10, 2017

Nutty Nutella Cupcake


110g unsalted butter
90g raw sugar
2 egg
120g self-rising flour
20g cocoa powder
1/2tsp salt
60g hazelnut/any type of nuts (chopped)
100g milk

120g nutella

1. Preheat oven to 160C.
2. Line muffin tin with paper casing and set aside.
3. Spoon nutella into piping bag and set aside.
4. Sift flour, cocoa powder and salt together and set aside.
5. Cream butter and sugar together till light and fluffy.
6. Slowly beat in egg until well combined. (If batter curdle add in some flour.)
7. Fold in flour alternating with milk until well combined.
8. Lastly, fold in chopped nut.
9. Spoon cake batter into a big piping bag.
10.Pipe cake batter into muffin tin about 1/3 full.
11.Pipe nutella at the center of the batter.
12.Pipe cake batter over the nutella till 80% full.
13.Bake in the preheated oven for 25-30mins.
14.Remove cupcakes from tin and cool them on wire rack.