Sunday, July 30, 2017

Pandan Cotton Sponge Cake




Recipe

Ingredients
50g coconut oil
60g cake flour (sift)
4 egg yolk
20g pandan juice
20g milk
1/4tsp salt
1/4tsp pandan paste

4 egg white
48g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 110C.
2. Line base and sides of a rectangular pan (16cm x 21cm x 4cm) 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, pandan juice, salt and vanilla paste till mixture is smooth.
7. Lastly, stir in egg yolk and mix till smooth, set aside.
8. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg yolk 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 50mins. (Adjust oven temperature and baking time according to your oven heating power.)
14.Then increase oven temperature to 130C and bake for another 20mins.
15.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
16.Leave cake to cool on a wire rack.

Wednesday, June 21, 2017

Orange Cranberry Flower Buns



Recipe

Ingredients
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

Steps:
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




Recipe

Ingredients
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

Steps:
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


Recipe

Ingredients
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

Steps:
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. :)


Recipe

Ingredients
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

Steps:

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



Recipe

Ingredients
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

Steps:
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



Recipe

Ingredients
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

Steps:
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.

Sunday, May 7, 2017

Oat and Raisins Cookies


Recipe

Ingredients
125g unsalted butter
65g icing sugar
1/2tsp salt
1 egg
1/2tsp vanilla paste
150g self-rising flour (sifted)
60g Quaker oat
30g ground almond
60g raisins

Steps:
1. Preheat oven to 170C.
2. Cream butter, salt and icing sugar until light and fluffy.
3. Slowly beat in egg and vanilla paste until well combined.
4. Mix flour and ground almond together.
5. Fold in flour, oat and raisins into Step 3 till if form soft dough.
6. Scoop cookies dough and drop it on greased tray.
7. Bake in a preheated oven for 15mins.
8. Cool on wire rack and store in an airtight containers.

Monday, May 1, 2017

Bean Curd Sponge Cake



Recipe

Ingredients
50g bean curd
45g unsweetened soya bean drink
40g egg white
40g veg. oil
90g cake flour
1/4tsp salt

180g egg white
75g sugar
1/4tsp cream of tartar

Steps:
1. Line base and side of a 7" square tin with grease proof paper. (Sides of grease proof paper higher than tin.)
2. Double wrap tin base and surrounding with foil, set aside.
3. Blend bean curd and soya bean drink together.
4. Sift flour and salt together, set aside.
5. In a big mixing bowl pour in bean curd paste, egg white and oil.
6. With a hand whisk, whisk till well combined.
7. Add in flour and mix till smooth batter, set aside. (If batter is too thick add in some soya bean drink.)
8. Preheat oven to 150C.
9. With a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of the meringue into the bean curd batter until combined.
12.Then fold in the rest of the meringue lightly in two portions until well combined.
13.Tap tin on tabletop to burst air bubbles in cake batter.
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.)
16.Remove cake tin from oven, drop cake tin on tabletop to prevent shrinkage.
17.Lift up grease proof paper to remove cake from tin.
18.Cool cake on wire rack.

Sunday, April 16, 2017

Pan Fried Roast Pork Buns



Recipe

Ingredients
160g bread flour
30g cake flour
1tsp instant yeast
30g caster sugar
1/4tsp salt
40g warm milk
30g warm water
1thsp warm whipping cream
40g egg
10g butter

adequate roasted pork, chopped and mix with some roasted pork sauce

Steps:
1. In a big mixing bowl mix both flours, yeast, sugar and salt together.
2. Pour all liquid and egg into dry ingredients.
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 table top and hand knead till it achieve a smooth and elastic dough.
6. Put dough in a greased bowl, cover and let it proof for an hour.
7. Knock down proof dough, hand knead on tabletop for a while.
8. Divide dough into 6 equal portions and roll them into balls .
9. Cover and rest for another 10mins.
10.Flatten dough, with a rolling pin roll out dough into an oval.
11.Spoon some roasted pork and place it in the middle of dough.
12.Brush some water at the edges and fold in dough.
13.Pinch edges firmly to seal dough.
14.Arrange them in a tray lined with grease proof paper.
15.Cover and leave it proof for 45mins or till it doubled in size.
16.Arrange 3 doughs on a 'Happy Call' non-stick frying pan put on lid.
17.Cook over low heat for approximate 5-8mins for both sides or flip over once it brown.
18.Remove buns from pan and cool on wire rack.

Friday, April 14, 2017

Gula Meleka Buns




Recipe

Ingredients
200g Taiwan bread flour
1tsp instant yeast
2tsp raw sugar
1/2tsp salt
40g gula meleka (chopped)
25g water/milk
80g milk
1 egg yolk
1 1/2tbsp coconut oil

1tsp desiccated coconut

Steps:
1. Pour water and chopped gula meleka into a small pot.
2. Simmer over low heat till gula meleka melt.
3. Remove form heat and set aside.
4. In a big mixing bowl mix flour, yeast, sugar and salt together.
5. In a bowl mix syrup, milk, egg yolk and coconut oil together.
6. Pour the liquid mixture into dry ingredients.
7. With a spatula, mix ingredients together till it form a sticky dough.
9. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
10.Put dough in a greased bowl, cover and let it proof for an hour.
11.Knock down proof dough, hand knead on tabletop for a while.
12.Divide dough into 6pcs, roll each dough into ball .
13.Cover and rest for another 15mins.
14.Flatten dough, with a rolling pin roll out dough into thin piece.
15.Roll up dough just like rolling swiss roll.
16.Arrange them in a greased baking tray.
17.Cover and leave it proof for 45mins until it doubled in size.
18.Preheat oven to 170C.
19.Brush surface of dough with egg white and sprinkle desiccated coconut over it.
20.Bake in a preheated oven for 15-18mins till buns surface is browned.
21.Remove buns from pan and cool it on a wire rack.

Saturday, April 8, 2017

Honey Sponge Cupcakes




Recipe

Ingredients (yield 8 cupcakes)
2 eggs
35g raw sugar
20g honey
70g plain flour
1/4tsp salt
1tbsp veg. oil

adequate grated cheese

Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. With a electric hand whisk, whisk eggs, sugar and honey at high speed till it double in volume, switch to low speed and continue to whisk till pale, thick and fluffy.
4. Add oil into egg batter and whisk at medium high speed till combined.
5. Sift flour and salt into cake batter in 2 portions, fold in till well combined.
6. Spoon batter into cupcake tray till 90% full.
7. Lightly tap tray on table top to burst air bubbles in batter.
8. Sprinkle some grated cheese on batter surface.
9. Bake in preheated oven for 12-15mins.
10.Remove cakes from tin and cool them on wire rack.

Friday, April 7, 2017

Molten Chocolate Lava Cake


Recipe source is from SCS Dairy Singapore Facebook.

Recipe

Ingredients (yield 6 cakes)
100g unsalted butter
110g baking chocolate
95g icing sugar (sifted)
2 egg
2 egg yolk
50g plain flour (sifted)
1/4tsp salt

Steps:
1. Preheat oven to 170C.
2. Greased 6 holes big muffins tray with butter, set aside.
3. Melted butter and chocolate together over double boiler.
4. Remove from heat stir in icing sugar and mix well.
5. Add in eggs and egg yolk into chocolate batter and mix till combined.
6. Lastly add in flour and salt and whisk till smooth batter.
7. Pour batter into muffins tray.
8. Bake in preheated oven for approximate 9-10mins. (Observe: Cake rises , cake crust formed around outer layer of surface, centre is soft batter like texture and slightly sink in. It done, don't over bake it. If not it will not have the sticky river of molten lava flow out of the cake.)
9. Loosen edges of cake and slowly remove it.
10.Serve cake warm, dusting cake with icing sugar and serve with ice-cream or whipped whipping cream.

Sunday, April 2, 2017

Easy Raisins Scones


Recipe from 'Dailydelicious', Easy Blueberry Scones: The easiest scone!


Recipe

Ingredients
150g cake flour
30g raw sugar
5g baking powder
1/4tsp salt
1 egg
1tbsp milk
40g plain yogurt
45g unsalted butter (melted)

adequate raisins

Steps:
1. Preheat oven to 180C.
2. In a mixing bowl pour in cake flour, raw sugar, baking powder and salt.
3. With a hand whisk, mix dry ingredients together.
4. Add in raisins and stir.
5. In a small bowl pour in melted butter, milk, yogurt and egg.
6. Whisk till combined.
7. Pour wet ingredient into the dry ingredients.
8. With a spatula, mix till form a soft dough.
9. Grab some dough and roll lightly into balls.
10.Place it on a greased baking tray.
11.Bake in preheated oven for 15-18mins.

Sunday, March 26, 2017

Gula Melaka Sago Kueh


Recipe

Ingredients
200g sago
50g grated coconut
100g gula melaka (chopped)
1/4tsp salt
50g coconut milk

150g grated coconut
1/2tsp salt

Steps:
1. Mix grated coconut and salt together and steam for 10mins.
2. Leave to cool.
3. Soak sago for 20mins and drain well.
4. Pour coconut milk and chopped gula melaka into a small pot.
5. Cook over low heat till gula melaka dissolved and remove from heat.
6. Mix sago, grated coconut and salt together.
7. Pour in syrup and stir until well combined.
8. Pour mixture into a greased 6inches square tin.
9. Steam in preheated steamer at high heat for 20mins.
10.Leave kueh to cool in tin.
11.Remove kueh from tin and cut into serving size.
12.Coat with steamed grated coconut and serve.

Pumpkin Ondeh Ondeh


Ingredients
100g pumpkin (steamed and mashed)
60g glutinous rice flour
40g tapioca flour
20g sugar
1tbsp water

75g gula melaka (chopped)
1tbsp sugar

adequate grated coconut
1/4tsp of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead mashed pumpkin and water into flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of pumpkin.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve.

Sunday, March 12, 2017

Cookies & Cream Chiffon Cake


Recipe

Ingredients
4 egg yolk
25g sugar
3tbsp veg. oil
1/2tsp salt
75g whipping cream
1/2tsp vanilla paste
85g cake flour

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

100g Oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, whipping cream and vanilla paste whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar 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 lightly in two portions until combined.
10.Lastly, fold in crushed cookies into chiffon batter.
11.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
12.Place pan into a preheated oven and bake for 40-45mins.
13.Remove from oven, invert cake onto table top and leave it cool.
14.Remove cake from pan and enjoy.

Monday, January 2, 2017

Pandan Chiffon Cake

Begin a New Year with an all times favorite cake, Pandan Chiffon Cake. :)



Recipe

Ingredients
4 egg yolk
20g sugar
2tbsp coconut oil
1/2tsp salt
20g pandan juice
65g coconut milk
1/2tsp pandan paste
100g cake flour

4 egg white
70g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
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 mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
11.Place pan into a preheated oven and bake for 50-55mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.