Friday, December 28, 2012

Strawberry Crumb Muffin

Thanks to one of my baking kaki in MFWL, Jasmine for the lovely recipe...i like it...instead of blueberries, i replaced them with strawberries, cos the pack i bought is too sour!!

Thursday, December 27, 2012

Christmas Cake log

my 1st ever cake log, i used the smbc i did for the previous post but wasn't successful, so instead of throwing, i use it here. Thanks Keiko for the advise and recipe.

Chocolate Chiffon with Chocolate SMBC

did this for bee and SIL's birthday celebration...followed darling keiko's recipe but i did in 3 eggs..and used 7" round tin...1/2 way doing smbc, the cream didn't whipped up, luckily i have buddies who came to rescue on the right time through watsapp and fb...ended up using chocolate frosting from betty crocker and kept the smbc in fridge for cake log

Tang Yuen on winter solstice

finally, this year i have the chance of making own tang yuan at home. went home late on 21st Dec, so i did a quick one for the both of us...just 8 tang yuen...5 in round shape, 3 in love exact recipe for this...all agak agak kinda just pictures..

Christmas Swissroll

Wednesday, December 12, 2012

Danish Butter Cookie (Alan)

OMG! danish butter cookie again..this time round even nicer..thanks to Alan, one of my baking kaki for his superb recipe...

I half the recipe and made 48 christmas tree shaped cookies.
For original recipe, refer this: Alan's Travellingfoodies

Rock Bun

finally got the chance to try out rock bun that Cindy my baking buddy introduced to me...i added choc chips instead of raisins..they are so yummy...hard outside, soft inside, like with coffee..

original recipe:

Wednesday, December 5, 2012

Basic Cake Mixture

1/2 recipe from the owner

self raising flour 90gm
sugar 40gm
milk 60ml
egg 1
melted butter 62.5gm
essence 1/2tsp

Put all ingredients in a bowl and beat on medium speed for five minutes. Bake for 12-15 mins at 180'C.

Almond Crisp

colleague requested for this, so when i saw this recipe from Carol laoshi's green book (pg 100), i quickly jot down the notes, translating to english and get colleague to verify...

2 egg whites
50gm sugar
1/8tsp salt
40gm low gluten flour
25gm butter
100gm almond flakes

1. Beat egg whites with sugar and salt till dissolved.
2. Sift in flour, mix well.
3. Fold in melted butter.
4. Mix in almond flakes.
5. Let dough rest in fridge for 30 mins.
6. Scoop a dollop of dough and put on baking tray.
7. Flatten the dough with wet fingers.
8. Bake in preheated oven at 150C for 12 mins then 130C for 7 mins.
9. Leave on wire rack to cool completely before storing.

Buttercake trial version

still looking for the best cake for the rainbow cake that i'm going to make for my niece..after few rounds of discussion with my dear fren, she recommended i gave it a try...the cake is soft but a bit dry, after asking, i found out that i've actually over baked it..thanks god i have a fren who will be there to guide me always... luv luv...i added some cocoa powder to see if the taste is ok...ended up, nice taste but texture too dry ler...and the batter colour gone so DARK! OMG! better stick to plain buttercake with vanilla essence if i wanna do nice rainbow cake...

my darling Cindy gave me this link as reference:

115gm softened butter (salted)
2 eggs
25gm + 65gm sugar
100gm self raising flour, sifted
30ml milk
1/2 tsp vanilla essence

1. Preheat oven at 180C. Line the tin base and grease the wall.
2. Separate the eggs, and place the whites into mixing bowl. Beat egg whites until soft peaks, gradually add 25gm sugar and beat until stiff. Set aside.
3. Cream butter and 65gm sugar until pale and fluffy. Put in vanilla essence and and beat for a while. 

4. Put in egg yolks one by one and beat well after each addition.
5. Put in 1/2 the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
6. Put 1/2 the egg whites in and mix on low speed. Pour the balance of egg whites in and fold gently.
7. Divide batter and mix in desired colour and mix well. Pour coloured batter into pan and level.
8. Bake for 18-20 minutes or till cooked. (I've actually over baked cos was multitasking, i think I've set bout 30 minutes, that's why ended with dry cake)

Wednesday, November 28, 2012

Danish Butter Cookie (edited)

edited the previous version using diff type of butter
this time using buttercup and added potato flour cos bee wants it more crunchy
i did bake slightly longer also..bout 25 mins


110gm buttercup butter
1 size B egg
1/2 tsp Vanilla essence
130gm cake flour
25gm potato flour
1/4 tsp Salt
60g sugar

1. Cream butter and sugar using machine
2. Add egg and Vanilla essence
3. Then fold in flour and salt with spatula
4. Put dough in piping bag, pipe out according to preference * I used Wilton 1M tip
5. Bake at 160'C for 25 minutes till light yellow

Recipes adapted from Caryn Man Yoke Peng (BW FB)

Tuesday, November 27, 2012

Rainbow Cake with Rose Buttercream

After some discussion with my colleagues, i plan to do the rainbow cake for them as their birthday was a challenge to me and i called this my big project...never thought that i would come out with such a cake...I'm glad that i did it..and i should thanks all for giving me opinions, suggestions and guidance.. LOVE you all to the max!!

The cake portion, i repeat the following recipe for 3 rounds in order for me to have the 6 layers as my oven can only take 2 layers at one time.

  • 2 eggs
  • 150gm sponge mix
  • 30gm water
  • 1 tsp coffee emulco (one round with tea)
  • 60gm oil

  1. Beat eggs till fluffy.
  2. Add in water and emulco.
  3. Pour in sponge mix.
  4. Finally stir in oil.
  5. Divide to 2 batter, add in colouring.
  6. Bake in preheated oven at 180'C for 25 mins.
  7. Leave on wire rack to cool completely.
The decoration part : I did the buttercream a day earlier due to time constraint. I used the Wilton 1M tip to pipe the roses. Glad that i bought it. The roses are nice.

For Buttercream:
350 gm   Butter
150 gm   Cream Margarine


180 gm   Icing Sugar

Beat (A) until smooth.

Add in (B), cream till light and fluffy.
Fill up piping bag and start decorating.

*Added colouring for different decoration.

Buttercream - Master Chef Alex Goh's Cake Decorating Class 
Cake Mixture & Idea from DIY Home Bread recipe book by Khoo See Yew

Monday, November 26, 2012

Danish Butter Cookie

Recipes by Caryn Man Yoke Peng (BW FB)
I 1/2 the recipe. So for original, please X2.

110G Lurpark salt-free butter (red wrapper)
1 size B egg
1/2 tsp Vanilla essence
155gm Low Gluten Flour
1/4 tsp Salt
60g sugar

1. Cream butter and sugar using machine
2. Add egg and Vanilla essence
3. Then fold in flour and salt with spatula
4. Put dough in piping bag, pipe out according to preference (can add some caster sugar for decoration) * I use 1M tip
5. Bake at 160'C for 15-20 minutes till light yello

Bee says texture too soft for him....little boys say he wans it sweeter
My SG boss says he i baked 2nd round with this recipe just for him

Sunday, November 25, 2012

Cornflakes Cookies

Cornflakes cookies (Y3K Little Cookies Earn Big $ by Coco Kong) pg 55

This is my edited version (yields 31 pcs mini cookie)

95gm butter (soften)
30gm icing sugar

20gm milk powder
65gm plain flour
75gm potato flour

50gm crushed cornflakes

1. Cream ingredients (A) until light and fluffy. Fold in ingredients (B) and finally fold in ingredient (C).

2. Divide batter into small portions and place on small paper cups. Arrange in baking tray.

3. Bake in preheated oven at 150'C for 25 mins.

4. Cool on wire rack completely before storing in airtight containers.

Wednesday, November 21, 2012

Strawberry Yoghurt Cupcake

I have homemade strawberry toghurt at home. So thought of doin some cupcakes. My lovely friend in one of the baking group shared the recipe. I used half of the ingredients.

180gm plain flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
120ml homemade strawberry yogurt
100gm caster sugar
2 eggs
55ml vegetable oil

1. Prepare cupcake liners and set aside.
2. Beat egg and sugar till sugar dissolved.
3. Mix well in low speed for few seconds.
4. Add in oil and yoghurt. Mix it up a little on low speed.
5. Add in salt followed by flour and baking powder.
6. Set the mixer on medium speed and mix it all up. Beat for about 1 minute until everything is combined and you have a smooth batter.
7. Scoop batter into the cupcake liners.
8. Bake in preheated oven at 180'C for 30mins. Check with a skewer, done when it comes out clean.

Original recipe:

Saturday, November 17, 2012

Pandan Chiffon in square tin

Thanks Pamela for sharing the recipe she captured from the chinese book. Though i dunno the title of the book.

here's the english version

2 egg yolks
25ml oil
30ml pandan essence + water
35gm flour

2 egg whites
30gm sugar

1. Separate egg whites n yolks. 
2. Blend pandan leaves with 2 tbsp of water till fine. Sift and extract the juice. Mine wasn't thick enough, so i added a drop of pandan paste.
3. Beat egg yolks with whisk.
4. Add in pandan juice follow by oil. Mix well.
5. Sift in flour and mix till just combined. Set yolk batter aside.
6. In a separate bowl, beat egg whites with electric mixer till fluffy. Add in sugar gradually in 3 batches. Beat till stiff peak.
7. Pour 1/3 yolk batter to meringue and swirl it till combine. Pour the 2nd 1/3 and repeat the last 1/3 till just combined. Do not overstir.
8. Pour into chiffon tin.
9. Bake in preheated oven at 170'C for 40 mins.
10. Invert to cool once ready. Slice and serve when it's completely cool.

Sunday, November 11, 2012

Durian Sponge Cake

  • 2 eggs
  • 150gm sponge mix
  • 30gm water
  • 1 tsp durian emulco
  • 60gm oil
  • for decorating: non dairy whipping cream (beat till stiff peak)

  1. Beat eggs till fluffy.
  2. Add in water and durian emulco.
  3. Pour in sponge mix.
  4. Finally stir in oil.
  5. Divide to 2 batter, add in colouring.
  6. Bake in preheated oven at 180'C for 25 mins.

Thursday, November 8, 2012

Cocoa Japanese Cotton Cheesecake

160g Cream Cheese
35g Butter
120g Milk 

40g Plain Flour
25g Corn Flour
10g Cocoa Powder

4 Egg Yolks

4 Egg whites
100g sugar

  1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
  2. Remove from heat.
  3. Add (B) and mix well.
  4. Add (C) and mix well.
  5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
  6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
  7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven) Should bake for another 10 minutes for this round.
  8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.

Adapted from Keiko :

Saturday, November 3, 2012

Moist Chocolate Cupcake with hidden ANDES

Thanks to my darling Keiko for her far fail proof! luv luv...
it's almost 9.30pm that i've decided to bake for my frens who will be visiting tomorrow..wanted to do something simple yet i browse along my notes, wanted to do this long ago, now oly got here you go..

I've mange to bake 9 cuppies...should do 10 better..some filled too much till overflew..

60gm softened butter
60gm sugar
80gm plain flour
10gm cocoa powder
1/4 tsp coffee emulco
1/4 tsp baking powder
1/4 tsp baking soda
1 egg
60ml milk
9 pieces chocolate (i've used Andes Orange Mint)

1. Beat butter and sugar till light and fluffy.
2. Add in egg then mix well.
3. Add milk and coffee emulco, mix well.
4. Stir in sifted flour, cocoa powder, baking powder and baking soda. Mix well.
5. Fill cupcake liners till 1/4 then add in chocolate piece, pour remaining batter and fill till 2/3 full.
6. Bake in preheated oven at 180'C for 25 mins.
7. Leave on wire rack to cool completely.
8. Optional: Sift snow powder before serving.

Wednesday, October 31, 2012

Banana Cake

There's 2 left over bananas at home, so i turn them into delicious banana cake.

  • 225g plain flour
  • 150g sugar
  • 170g butter,softened
  • 2 eggs
  • 50ml milk
  • 3 medium size bananas
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla essence
  1. Sift flour, baking powder and bicarbonate of soda then set aside.
  2. Beat butter and sugar with electric mixer till fluffy.
  3. Add in eggs, one at a time.
  4. Then add milk, bananas and vanilla essence. The batter will look abit lumpy + watery.
  5. Fold in the flour in 3 batches, do not overmix.
  6. Pour the batter into a lined baking tin.
  7. Bang the baking tin a little to even out the batter.
  8. Bake in a preheated oven at 180°C for 30 minutes.
  9. Leave in tin for 10 minutes before removing to cool on rack.
  10. Serve when cooled.
*I used 1 loaf tin + 6 cupcake liners.