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)