Tuesday, January 6, 2015

Cranberry butter cookies

Recipe: ( from Skillful & Creative Treats by Chef Lim Siew Chung )
- 120g butter, softened to room temperature
- 60g icing sugar ( I prefer them to be sweeter, so I would add more sugar next time )
- 1 egg
- 200g plain flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- Dried cranberries ( my own additional)
  Preheat oven to 160 degree C ( fan-forced). Line baking trays with baking paper.
  Cream butter and icing sugar until fluffy. Add in egg and continue to beat until creamy. Add in the remaining ingredients and mix into soft dough. Fill the dough into piping bag fitted with nozzle ( I used 1M ) and pipe out flower shapes on tray.
  Bake in oven for 15 to 20'. Remove and leave to cool before storing.

I am linking this post to Cook-Your-Books #20 organised by Joyce from Kitchen Flavours

Friday, July 11, 2014


  Another delicious bread from Alan Ooi.
Recipe: ( from In love with bread by Alan Ooi)
- 350g bread flour
- 150g plain flour
- 30g milk powder
- 40g sugar
- 8g salt
- 7g instant yeast
* - 250ml cold milk
- 1 egg
* 60g butter, softened
* some evaporated milk for brushing the top ( i used 1 tsp condensed milk+2 tsp water)

  Mix all dough ingredients together in mixing bowl until combined. Add cold milk and egg, use mixer and mix until dough is formed. Add in butter, continue to beat until the dough is shiny and elastic. Cover the dough and let it prove in a warm place for 50' or until double in size. Punch down to release the air in the dough. Divide dough into 4 portions, round into balls, rest for 10'. Roll into balls again, put on baking tray, let it prove for another 45' or until double in size. Cut few slits on top of the dough. Brush the milk on top. Preheat the oven at 190 degree C. Bake in the oven for 25 to 30' or until the bread turn golden brown.

 I am linking this post to Cook-Your-Books #14 organised by Joyce from Kitchen Flavours 


 Chiffons is always my favourite, to make or to eat. I am so glad that the theme for this  month's Bake- Along is chiffons, so I have a reason to try out as many as I want to.
  This time I make the chiffon cake using the yam paste that i bought for quite sometime but have not tried it out. The recipe is from my friend Khai Tam - a Vietnamese famous food blogger.
Recipe: (from Bep Rua  with a bit of adjustment )
* Yolk batter:
- 4 egg yolks
- 60g cake flour
- 50ml fresh milk
- 35g oil
- 1 tsp yam paste
* White batter:
- 4 egg whites
- 70g sugar
- a pinch of cream of tartar
* Preheat the oven at 160 degree C ( fan-forced). Prepare a 18cm chiffon tube- pan.
* Mix all ingredients for yolk batter in a mixing bowl. Mix with a hand whisk until the batter become thick and smooth.
* Put egg whites in another clean and dry mixing bowl. Use electric mixer to whisk until foamy, add cream of tartar and whisk for another minute, slowly add in sugar, continue whisking on high until reach stiff peak.
* Add 1/3 of the egg white batter into egg yolk. Use spatula to fold until combined. Pour everything back into the eggwhite, continue to fold lightly until the mixture is smooth and well combined. Pour mixture into prepared pan, smooth the surface. Tap the pan on the table a few times to break the air bubbles. Bake in the oven for about 40' or until cooked. Remove from oven, turn the pan up side down, let it cooled completely before remove the cake from pan.

 I am submitting this post to Bake-Along, organised by Zoe from Bake for happy kids, Joyce from Kitchen Flavours and Lena from Frozen Wings

Friday, June 27, 2014


 This loaf is so far the best bread that i have ever made. It taste so good even on the next day. I definitely will make it again soon.
Recipe: ( from In love with bread by Alan Ooi)
Ingredients: ( i half the recipe for a small loaf)
- 400g bread flour
- 100g wholemeal flour
- 50g caster sugar
- 6g salt
- 6g instant yeast
*B: 310ml cold water
*C: 30g butter
  Mix A until well combined. Add in B and mix until dough is formed. Add C and mix until the dough is shiny and elastic. Cover the dough and rest in a warm place for 50' or until double in size. Divide dough into 4 portions. Roll into balls and rest for 10'. Roll the dough flat and roll it up. Put each portion of dough into greased  rectangular baking tin. Let it rise for 45' or until 80% full. Bake in preheated oven at 200 degree C for 30' or until the bread turn golden brown. Remove the bread from tin immediately once it is cooked.

 I am linking this post to the event Little Thumbs Up, organised by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY, hosted by Jozelyn from Spice Up My Kitchen at this post  

Monday, May 19, 2014

Hazelnut capuccino coffee chiffon cake.

 I tried to make this chiffon cake after I saw Jane Chew method of making chiffon and I really love the result.
- 4 eggs, separated whites and yolks
- 120g cake flour, sifted
- 120g fine sugar
- 2 pkt of hazalnut capuccino instant coffee ( I used Vietnamese G7 brand), mixed in hot water to make 60g mixture, let cool.
- 60g sunflower oil
- A pinch of cream of tartar.
- A small pinch of salt
  Preheat the oven at 150 degree C, fan-forced. Prepare chiffon pan.
 Slightly beat the egg yolks. Pour coffee mixture and sunflower oil into a stainless steel mixing bowl. Heat up this mixture on low fire to a warm touch ( about 40-50 degree C), take out of the heat. Use a handwhisk, beat in eggyolks, pour in sifted flour and salt, mix well until a smooth and thick batter is formed. Set aside.
  Put eggwhite in a clean mixing bowl, beat with electric mixer till foamy, add in cream of tartar, followed by sugar, beat until stiff peak formed.
  Put 1/3 of the eggwhite into eggyolk mixture, mixed well. Pour it back into eggwell, mix until 2 mixtures combined. Pour everything into prepared chiffon pan, tap the pan slightly a few tap. Bake in preheated oven for 45' or until cooked. Take it out, turn the pan upside down, let it cool completely before take the cake out of pan.

Red yeast whoopie pie.

Recipe: ( from Whoopie pies shop- Kevin Chai)
- 50g butter, soften in room temperature
- 70g fine sugar
- 40g beaten egg
- 1/2 tsp vanilla essence ( I use 1 tsp vanilla extract)
- 120g plain flour
- 5g red yeast powder
- 2g biocarbonate of soda
- 1g baking powder
- 90g yogurt
* Filling:
- 200ml whipping cream
- 2 tbsp icing sugar
  Preheat oven to 180 degree C. Line baking tray with baking paper. Beat the butter and sugar in a mixer until light and fluffy. Beat in egg and vanill essence, mix well. Sift the flour, biocarbonate of soda and baking powder, fold in to butter mixture. /then fold in red yeast powder. Stir in yogurt, mix until batter is formed. Spoon batter into a piping bag fitted with plain tip and pipe onto prepared tray, about 3cm circles, spacing evenly. Bake in oven for 10' or until cakes are springy to the touch. Remove from oven and allow to cool completely on wire rack.
* Filling: Stir icing sugar into whipping cream, keep in the fridge for 1 hour. Use electric mixer to whip the whippng cream in a cold mixing bowl until cream thicken. Do not over beat.
* To assemble: Place the whoopie pies flat side up. Pipe the filling onto one, then sandwich with another whoopie, flat side down.
 Note: The original recipe uses buttercream for filling but I replace with whipping cream as I prefer a lighter taste.

Sunday, March 16, 2014

Creamcheese brownie

  Before everything, i need to say i am not a fan of chocolate. But after the first bite into this piece of gem, i was like...wow. It was just so.... delicious.
  Recipe: ( from here , original from How to be a Domestic Goddess by Nigella Lawson, with a slight modified)
 - 125g dark chocolate ( I used 52% cocoa chocolate)
 - 125g unsalted butter
 - 2 eggs
 - 200g sugar ( I used 140g)
 - 1 tsp vanilla extract
 - 75g plain flour
 - pinch of salt
 - 200g of cold creamcheese ( I used 100g)
  Melt the chocolate and butter in a saucepan over low heat. Beat the eggs with sugar and vanilla. Mix flour and salt in another bowl. When the chocolate almost melted completely, take the pan off the heat. Leave it for awhile to cool slightly then beat in the egg mixture. Finally add the flour, beat until smooth. Pour half of the mixture in to a greased 18cm square pan, slice the creamcheese as thin as possible and put it on the mixture in the tin, pour the remaining mixture over the top. Smooth the top so that all the creamcheese is well covered. Bake for about 20-25' in a preheated oven at 180 degrees C ( 160 degrees C, fan- forced). Cool for about 10' before cutting it into squares.


I am linking this post to Cook Like A Star hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Minch of Piece of Cake