Green Tea Chiffon

Egg white 2
Sugar 35

Egg yolk 2
Oil 25
Milk 30
Green Tea Powder 3/4tsp
Flour 35

All measurement in gram.

Method:
Slightly whisk yolk
Mix in oil
Stir in milk
Sift in plain flourand green tea powder, mix well
Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
Fold 1/3 whites to yolk mixture
Fold in the rest of whites
Pour batter in mould
Bake in preheated oven at 170'C for 45-55mins (depending on oven)
Leave to cool upside down

Salt Lemon Chiffon

2 yolks

20g lemon juice

20g oil

38g plain flour

2-3g salt

Zest of 1 lemon

2 whites

35g sugar

Method:

• Slightly whisk yolk
• Mix in oil
• Stir in lemon juice and salt
• Sift in plain flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould
• Bake in preheated oven at 170'C for 45-55mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Natural Leavened Yoga Loaf

Thanks to Wendy for sharing her recipe. 

Yoga Plain Loaf

Bread flour 325g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Adapted the above recipe to black sesame version too.

Bread flour 290g

Black sesame powder 35g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Mango Chiffon

Ingredients:

• 3 yolks
• 30g mango juice (i used peel fresh)
• 30g oil
• 55g plain flour
• 5g corn flour
• 3 whites
• 40g sugar

Method:

• Slightly whisk yolk
• Stir in mango juice
• Mix in oil
• Sift in plain flour and corn flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould ( i used 16cm cast iron)
• Bake in preheated oven at 180'C for 55-65mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Natural Leavened Soft Buns

Thanks FC Ng for sharing her recipe. I think i need to practise more on shaping. Hmmm. 

Bread flour 240g

Natural Yeast Starter 140g (mine is kombucha starter)

Water 120g

Sugar 10g

Salt 4g

Butter 20g

1. I mixed all ingredients using bread machine except butter. 

2. When the dough forms, add in butter and knead till smooth (window pane)

3. Let dough rest and rise till almost double. 

4. Shape accordingly and let rise. For my case, i shaped them and keep in refrigerator to proof for almost 20hrs.

5. Bring them to room temp while preheating the oven.

6. Bake them at 170'C for 30mins. 

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: http://www.rotinrice.com/2012/02/honey-kasutera-%E3%82%AB%E3%82%B9%E3%83%86%E3%83%A9-honey-castella/

Natural Leavened Soft Bread Loaf

Thanks NgaiLeng for the wonderful recipe. I gave it a slight tweak in the recipe as I ran out of milk. And I didn't do cold ferment.

250g bread flour
100g natural yeast starter/sourdough (i used my kombucha natural yeast)
25g fine sugar
8g vegetable oil
4g fine salt
135g cold water
1tbsp milk powder
20g butter

Following are the steps I did for this loaf.
1. Mix all ingredients except butter in bread machine.
2. Add in butter after 5 minutes of mixing.
3. Knead till the dough become smooth and shiny.
4. Take dough out from machine and let proof in a bowl cover with plastic food wrap. Let rise for 30-45mins.
5. Divide the dough to 3. Roll them up like a ball.
6. Then flatten each ball to a long strip and roll up like swissroll.
7. Put them in pullman tin and let rise till it reach bout 80% of the height.
8. Bake in preheated oven at 170'C for 45-50 mins.
9. Remove bread from mould immediately after baking.
10. Let it cool completely on wire rack before slicing.


Original recipe from : http://mymindpatch.blogspot.my/2016/06/natural-yeast-japanese-milk-loaf-cold.html

Natural Leavened Cheese Batard with Chia Seeds (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser

250g bread flour
165g water
60g lemon lime natural yeast starter
5g salt
chia seeds
cheese cubes

1. Mix all ingredient in mixer with low speed for 3-4mins. Autolyse for 30 mins.
2. Continue kneading at higher speed for 7-8mins.
3. Do 2 rounds of S&F, 20-25 mins interval.
4. Roll dough flat, spread cheese cubes and shape into batard. Leave the shaped dough in cast iron pot/ dutch oven. Keep it covered in fridge for 24 hours.
5. Take out from fridge and let rest in room temp for 30 mins.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid. *Adjust to own oven
7. Let cool completely on wire rack before slicing.

Natural Leavened Plain Boule (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser)

250g bread flour
150g water
50g lemon lime natural yeast
5g salt

1. Mix all ingredient in mixer with low speed for 3-4mins.
2. Let rest for 5 mins, continue kneading at higher speed for 7-8mins, till dough become shiny.
3. Let proof for 30 mins.
4. Shape into boule and put in cast iron pot/ dutch oven.
5. Let rise till double or triple.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid.
7. Let cool completely on wire rack before slicing.

Natural Leavened Chocolate Mantou

Thanks to FC Ng who shared this link to me. Saw the ingredients and it look easy. Therefore, i gave it a try. What i did was prepare the dough at night. Let proof in fridge overnight. Brought to office and steam. Nice and fluffy texture. Love it. Gonna try with other flavours soon.

Ingredients:

50g natural starter

50g bread flour

50g plain flour

20g sugar

10g cocoa powder

40g water (i replaced the milk with water)

Method:

1. Mix all ingredient till dough form. Knead till shiny. 

2. Let rest 15 mins. Roll flat and roll up like swiss roll. Rest another 15 mins. 

3. Roll flat again and roll up like swiss roll. 

4. I kept the dough in container and put in fridge overnight. 

5. Bring out to room temp. Cut and steam in steamer for 10mins.

*Edited: point to note for own reference; do after step 3. Cut/shape into desired design, put on baking paper then only proof and steam. 

Original link: https://icook.tw/recipes/122923

Also tested with green tea, plain with cranberries. 

Natural Leavened Plain Loaf

Thanks to someone from the baking group in sharing the recipe but I can't recall who.
Following are adapted from her sourdough loaf. I managed to get 2 loaves out of this recipe. 

Bread Flour 390g
Salt 6g
Apple Starter 100g
Cold Water 210g

1. Mix water and starter, add flour. Let it autolyse for 30 mins.
2. Mix in salt. Combine well.
3. Do 4 rounds of S&F, 30 mins resting time.
4. Shape and bulk proof for 2.5hrs.
5. Divide and shape for final proofing for 2 hrs.
6. Bake in cast iron pot at 250'C for 40-45mins.

Air Baked Brown Sugar Thai Milk Tea Egg Cake

(A)

2 eggs

65g brown sugar

A pinch of salt

(B)

70g plain flour

(C)

15g oil

15g thai milk tea

*mix together

1. Beat (A) till ribbon stage.

2. Sieve in plain flour in 2 addition. Fold accordingly. 

3. Fold in oil and thai milk tea mixture. Try not to overfold. 

4. Bake in preheated air fryer at 170'C for 20mins, 180'C for 10mins. 

5. Leave to cool on cooling rack. 

Air Baked Orange Chiffon with YL Orange EO

Ingredients:

• 2 yolks
• 20g orange juice
• 3 drops of young living orange essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 35g sugar

Method:

• slightly whisk yolk
• mix in oil and essential oil followed by water
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour in mould
• bake in preheated air fryer at 150'C for 40mins, 170'C for 10mins.

AF Lime Chiffon with YL EO

Ingredients:

• 2 yolks
• 20g water
• 5 drops of young living lime vitality essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 40g sugar

Method:

• slightly whisk yolk, add in lime eo
• mix in oil followed by water
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour in mould
• bake in preheated air fryer at 150'C for 30mins, 170'C for 10mins. 

*note to self: should bake 10mins longer

Natural Leavened Choc Milk Loaf

Bread flour  330g

Cocoa Powder 20g

Choc milk  150g

Banana starter  150g

Sugar  25g

Milk powder  15g

Butter  10g

Natural Leavened Plain Loaf with Chia Seed

Thanks FC Ng for such a great recipe. I adjust according to my natural leavened starter. 

Bread flour  350g

Water  140g

Apple starter  150g

Sugar  20g

Milk powder  15g

Salt  5g

Butter  30g

AF Chicken Floss Muffin

1 1/2 cup flour

3/4 cup sugar

1/2tsp salt

2tsp baking powder

1/3cup oil

1 egg

1/3cup milk

1. Preheat oven to 200'C.

2. Combine flour, sugar, salt and baking powder. 

3. Place oil in 1 cup measurement cup. Add in egg and enough milk to fill up one cup. 

4. Mix egg mixture with flour mixture.

5. Pour batter in cupcake mould or cups. 

6. Sprinkle with chicken floss.

7. Air fried at 170'C for 25-30mins. 

Thanks HuiYin for such a versatile recipe. 

Mandarin Orange Chiffon

• 40g mandarin orange juice
• 40g oil
• 4 yolks
• 60g plain flour
• 20g corn flour
• 4 whites
• 60g sugar

• Slightly whisk yolk
• Mix in oil follow by mandarin orange juice
• Sift in flour and mix well
• Whisk egg whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour batter in mould
• bake in preheated oven at 180'C for 50mins

Vanilla Yoghurt Chiffon

Recipe adapted from my precious bake: http://honeybee916food.blogspot.my/2012/10/orange-peach-yoghurt-chiffon.html?m=1

2 yolks

25ml oil

45ml yoghurt

35g flour

2 yolks

35g sugar

• Slightly whisk yolk
• Mix in oil follow by yoghurt
• Sift in flour and mix well
• Whisk egg whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour batter in mould
• bake in preheated oven at 180'C for 50mins

Cranberries Shortbread

Thanks Ah Gim from SHC for sharing the recipe. 

100g butter

50g icing sugar

150g plain flour

Handful of chopped cranberries (i soaked it with some orange juice)

1. Beat butter and sugar. 

2. Add in flour gradually. 

3. Add in cranberries. 

4. Roll dough then cling wrap it. Freeze it for an hour. Thaw it for 10 mins before slicing. 

5. Slice and lay on baking tray. 

6. Bake in preheated oven at 170'C for 15 mins. 

Emborg Butter Cookie

Recipe adapted from emborg butter. 

100g butter

40g sugar

50g icing sugar

2g salt

1tsp vanilla essence

135g plain flour

15g corn flour

1. Cream butter & sugar till fluffy. 

2. Add in essence. 

3. Add in flour. Mix well.

4. Chill dough for 30 mins. 

5. Roll small balls and slightly flattened it. 

6. Bake in preheated oven at 190'C for 17 mins. 

Pineapple Pillow

Thanks Ngai Leng for the wonderful recipe and idea. 

Adapted from: http://mymindpatch.blogspot.my/2016/01/fortune-pineapple-tart.html?m=1

300g plain flour

25g corn flour

1/2tsp salt

200g butter

40g icing sugar

1 yolk

1/4tsp vanilla essence

1. Cream butter & sugar. 

2. Add yolk and vanilla essence. Mix well. 

3. Fold in flour. 

4. Cling wrap and keep in fridge for an hour. 

5. Roll dough into balls. I measured using 1tsp spoon. 

6. Wrap pineapple filling (prepared earlier) with the dough. 

7. Lay the wrapped dough on a piece of cling wrap. Use a dough scraper to push it till long dough. 

8. Stamp accordingly. 

9. Brush thin layer of egg on the surface. 

10. Bake in preheated oven at 170'C for 15mins. 

Danish Butter Cookie (2016)

Tested this recipe again with cherry as topping. Couldn't do flower shape as it's too soft for my cookie presser. Must retry.  

http://honeybee916food.blogspot.my/2012/12/danish-butter-cookie-alan.html

Ingredients:

1 egg
100gm butter
70gm icing sugar
150gm flour
20gm corn flour
1 tsp vanilla essence

Method

1. Place all in mixing bowl and mix well.

2. Put dough into piping bag.

3. Pipe dough on cookie sheet.

4. Bake in preheated oven at 200'C for 12 mins.

5. Leave to cool completely before storing.

Chocolate Chip Cookie (2016)

Baked again in 2016, but shaping failed big time!

http://honeybee916food.blogspot.my/2012/12/chocolate-chip-cookie.html


Ingredients:

150g plain flour

45g corn flour

125g butter,softened

60g brown sugar

75g castor sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

A pinch of salt

Chocolate chip

Method:

Cream butter and sugar till light and fluffy.

Add egg and vanilla extract.

Sift in plain flour, corn flour, baking soda and salt. Mix till well combined.

Add chocolate chips.

Chill dough for 30 minutes.

Roll dough into small balls. Freeze rolled doughballs for about 10 minutes.

Bake at 180°C for 20 mins.

Rest on tray for a minute before removing to cool on rack.

Reference:

http://www.dequeenkitchen.blogspot.com/2012/12/chocolate-chip-cookies.html

Daiso Outlets in Malaysia

some of my baking frens asked me where did i get those cutie tools from, some are from daiso...here is the listing to help my frens

http://honeybee916.blogspot.com/2013/05/daiso-outlets-in-malaysia.html

Coffee German Cookie (2016)

Baking german cookie again. Piping sucks as I've been neglecting cookie for some time. Gosh, gotta practise more.

http://honeybee916food.blogspot.my/2014/02/variety-german-cookies.html

Ingredients:
125g butter
40g icing sugar, sifted
125g potato starch
80g plain flour
2 tbsp coffee powder + 1 tbsp water

Method
1. Beat butter and icing sugar till fluffy and lighter in colour. Add coffee mixture.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Fill in batter to piping bag and pipe accordingly.
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Blueberry Muffin

Thanks Hui Yin for the great recipe. I think I gonna bake it again. Didn't put the correct temp and didn't fill the batter up the brim. 

80g milk

80g coconut oil

1 egg

1tsp vanilla essence

200g flour

2tsp baking powder

1/2tsp salt

80g sugar

Handful of blueberries

1. Mix milk, coconut oil, egg and vanilla essence. Set aside. 

2. Mix flour, baking powder, salt and sugar. 

3. Mix in flour mixture to egg mixture. 

4. Fold in blueberries.

5. Fill in cups till brim.

6. Bake in preheated oven at 200'C for 20-25mins