Green Tea Chiffon

(A)

2 yolk

25ml oil

30ml milk

35gm cake flour

1.5 tsp green tea powder

(B)

2 whites

30gm sugar

1. Sift flour and green tea powder.
2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed.
5. Pour into ungreased tube tin. (can pour 1/2 full then the rest pour in muffin mould)
6. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.) should put for another 5 mins if ingredients are wet
7. Remove from oven and invert the tin. (i used my new square mould)
8. When cake is completely cooled, unmould from tin,slice and serve

Thanks my chifon shifu, keiko for the recipe...
for this mould, i think should double this recipe to get a higher height chiffon

Cheddar Cheese Cupcakes

the original recipe is shared by someone in BW FB group, but i cannot remember who liao le...sorry...
my fren help me to translate to english de...

(A)
3 egg yolk
3 cheddar cheese (can add to 4 slices for stronger cheese taste)
50g butter
50g milk
50g All purpose flour

(B)
3 egg white
1/4tsp cream of tartar
50g caster sugar

1. Cook cheddar cheese, butter and milk over a pot of hot water then leave cool.
2. Beat egg white till fluffy, add in sugar in batches and beat till stiff peak.
3. Pour yolk to cheese batter
4. Add 1/3 egg whites to cheese batter, fold in flour, then pour batter to remaining egg whites
5. Pour in cake mould and bake at 170'C(water bath) for 30 mins/ till cooked. If cupcake, then bake at 150'C(water bath) for 25 mins

Durian Butter Cake

Ingredients:
- 150gm Butter
- 120gm Caster Sugar
- 3 Medium Eggs
- 150gm Fresh Durian Flesh
- 1 tbsp Fresh Milk
- 150g Self-Raising Flour, sifted

Method:
1. Sift flour and set aside in a separate bowl.
2. Beat butter and sugar till pale and creamy with electric beater.
3. Add eggs,one at a time.
4. Pour in milk and durian flesh. Mix well.
5. Then, fold in flour in 3 batches,do not over mix.
6. Pour into greased lined cake tin.( i lined the tin with grase proof paper...find this way is much better)
7. Knock the tin/mould a little to even out. 

8. Bake in a preheated oven at 170°C for 45 minutes or till cooked.

9. Leave in tin/mould for 10 minutes before removing to cool on rack.

10. Cut & serve when it's cooled.

Original recipe: http://ellenaguan.blogspot.com/2006/05/baked-durian-cake.html

Butter Cake

Ingredients: 
- 250gm self raising flour
- 250gm butter
- 220gm sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 60ml milk

Method:
1. Sift flour and set aside in a separate bowl.
2. Beat butter and sugar till pale and creamy with electric beater.
3. Add eggs,one at a time.
4. Pour in milk and vanilla essence.
5. Then, fold in flour in 3 batches,do not over mix.
6. Pour into greased lined cake tin.( i used my silicon mould this time, lightly grease it with butter)
7. Knock the tin/mould a little to even out. 

8. Bake in a preheated oven at 170°C for 50 minutes to 1 hour or till cooked.

9. Leave in tin/mould for 10 minutes before removing to cool on rack.

10. Cut  and serve when it's cooled.

Original recipe from my shifu Cindy:  http://dequeenkitchen.blogspot.com/2012/04/butter-cake.html

Cocoa Cotton Cupcake

Ingredients (A)
- 3 yolks
- 1 whole egg (room temparature)
- 50gm oil
- 50gm cake flour (sifted)
- approximately 80gm chocolate chip (lightly coated with flour to avoid sinking)
- 2 tsp cocoa powder

Ingredients (B)
- 3 egg whites
- pinch of salt
- 50g castor sugar

Method:
1. Preheat oven at 160-170'C
2. Mix yolk and whole egg together then mix in oil
3. Sift in cake flour and mix well, then set aside
4. In a separate clean and dry bowl, beat whites with electric mixer till foamy, then add in salt
5. Add in sugar in 3 batches, mix well for each addition
6. Beat till stiff peak forms
7. Fold in 1/3 to yolk mixture, then fold to the whites (don't over fold)
8. Pour batter into cupcake mould and bake at 160-170'C as following timing.

Baking Time:
Loaf Pan - 35 - 40 mins
Cupcake - 20 - 25 mins

Shared by Genie Teo (MFWL FB Group)!

Coffee Chocolate Bread (Bread Machine)

Ingredients:
1 egg (lightly beaten) + water = 225ml
100ml fresh milk
1 ½ tsp salt (I used 1 tsp)
30g caster sugar
25g butter (soften)
400g bread flour

50g plain flour
2 tsp cocoa powder

1 packet instant 3 in 1 coffee powder
1 ½ tsp instant yeast
60g chocolate chips

Method:
1. Put all ingredients to the machine according to instructions except butter.
2. I've selected Light and 1 kg size loaf
3. When BM signals, pour in the chocolate chips. 
4. I off the machine 20 minutes before it's done to avoid hard skin.
5. Remove loaf from pan once done and leave to cool completely on wire rack before cutting

Dragonfruit Cranberry Muffin

Saw the recipe from Christine's blog and gave it a twist.

Not so successful..i think it's because dragonfruit is more watery and heavy.

 Ingredients:

- 1/2 dragonfruit, about 320 gm
- 60 gm melted butter
- 100 gm sugar
- 1 egg, beaten
- 100 ml milk
- 240 gm cake flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- a handful of cranberries, lighted coated with flour

Method:

1. Preheat oven at 175'C.
2. Use a large fork or a food processor to mash the dragonfruit into paste. Add the melted butter, sugar and egg. Combine well. Stir in the milk.
3. Combine the flour, baking soda, baking powder and salt well. Sift into the banana mixture in 3 batches. Lightly combine all ingredients with a spatula or whisk between each addition. Don’t over stir the batter.
4. Mix in the coated cranberries.
5. Spoon and divide the batter into the lined muffin trays.
6. Bake in the preheated oven at 175'C for about 30 - 35 mins, or until cooked through. Test with an inserted needle that comes out clean.
7. Remove from the oven and let them cool on a wire rack.

Source: Banana Apple Muffins [Christine's Recipes]

Light Cotton Cupcake

really great to have a bunch of frens in FB that loves cooking and baking...i get to learn so much from them..and here's another successful trial!

thanks to Genie Teo (MFWL FB Group)!

 Ingredients (A)
- 3 yolks
- 1 whole egg (room temparature)
- 50gm oil
- 50gm cake flour (sifted)

Ingredients (B)
- 3 egg whites
- pinch of salt
- 50g castor sugar

Method:
1. Preheat oven at 160-170'C
2. Mix yolk and whole egg together then mix in oil
3. Sift in cake flour and mix well, then set aside
4. In a separate clean and dry bowl, beat whites with electric mixer till foamy, then add in salt
5. Add in sugar in 3 batches, mix well for each addition
6. Beat till stiff peak forms
7. Fold in 1/3 to yolk mixture, then fold to the whites (don't over fold)
8. Pour batter into cupcake mould and bake at 160-170'C as following timing.

Baking Time:
Loaf Pan - 35 - 40 mins
Cupcake - 20 - 25 mins

Variety Buns

Latest Pic (added 11 August):

Latest Pic (added 1 July):

Latest Pic (added 24 June):

Previous Pics:

Ingredients for bun dough:
250gm  bread flour/ high protein flour
  50gm  plain flour
Note: can mix the flour..sometimes i play around with wholemeal flour too..totalling of 300gm of flour
    1tsp  instant yeast
    1       egg
 60gm  castor sugar/brown sugar (can be lesser, depending on fillings)
150ml  milk
 60gm  butter

Ingredients for bun fillings (I've used):
- ham
- cheese
- hotdogs
- apple jam (homemade refer here)
- chocolate chips (added 5 June 2012)
- nugget (added 5 June 2012)
- popcorn chicken (added 9 June 2012)
- strawberry (added 9 June 2012)
- seafood tempura from shihlin (added 24 June 2012)
- Bak Kwa (dried meat) (added 1 July 2012)

Method:
Using Bread Machine:
1. Pour all ingredients in BM according to BM's instructions, except butter
2. Set BM to dough and 500gm setting
3. Add in butter after 5 or 10 minutes, once the dough is formed
4. When done, punch the dough and let it rest for 10 mins then divide dough to small portions
5. Roll the dough to desired sizes
6. Add/ Roll in preferred fillings
7. Set in pan and let them proof to double the size, bout 1 hour (i put them in oven with a bowl of hot water, changing it bout 20 mins once)
8. Preheat oven at 180C for 10 minutes
9. Brush dough with egg just before baking
10. Bake buns at preheated oven at 180C for 15-20 minutes

Enjoy your buns while it's hot..the most can keep for 3 days, else keep in fridge and reheat before eating.

adopted from:
http://angelcookbakelove.blogspot.com/2009/06/walnut-raisin-cinnamon-roll.html
http://iloveicookibake.blogspot.com/search/label/bread

Up for updates (9 June 2012)
- baked mini buns over the weekend for our breakfast supply for the week, didn't change recipe though wanted to try TZ but it was quite late at night, so just stick to this successful recipe.