Homemade Buttercream + Homemade vanilla cupcake + chocolate topping

Homemade Bakwa (豬肉干)。。delicious. No preservative...so good!

Aiya...over bake...but still ok ! I will make another batch again !

Recipe is adapted from a good blog - nasilemaklover.

2 pineapples + 150 sugar + 1 cinnamon stick + 4 cloves

- caramelize the sugar till the color turn brown

- add grated pineapples (remember to strain)

- add cinnamon stick + cloves

- stir till thicken

Recipe is adapted from here.

Click here for recipe

Egg Cookies

1. Superfine Flour 300g
2. Corn flour 100g
3. Castor Sugar 125g
4. Egg yolk (boiled-mashed) 4nos
5. Pure Butter 160g

* egg yolk for brushing

Method:-

1. Mix together ingredients 1 - 3.
2. Rub in mashed egg yolk evenly into mixture flour.
3. Then rub in butter & knead to form a dough.
4. Roll the dough into 0.5cm thick, cut the dough with cutter of desired shape.
5. Brush top with egg yolk and sprinkle your favourite colourful candy.
6. Bake in preheated oven @ 350°F for 16 minutes.

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Pineapple Cookies

• 100g butter

• 30g icing sugar

• 1 egg yolk

• 150g plain flour + 50g corn flour + 15g ptotato flour (sifted)

• 1 egg yolks (for glazing)

 Method:

1. Cream the butter and sugar till light, add in egg yolk till well combined.

2. Add in flour and mix till form a dough. Leave aside for 30 minutes

3. Put dough into pineapple mould to pipe out (long strap), place pineapple filling at one end and roll up. Glaze with beaten egg yolk. 

4. Bake in a pre-heated oven at 350ºF for 20 mins till golden brown.

5. Remove from oven. Cool completely before storing.

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still need to improve...a bit dry...perhaps bake too long...next attempt shorter time.

My sons love this cookie..me too ! Fresh grated ginger added...so good !

Recipe is adapted from a fantastic pastry chef, Gregoire Michaud. 

Another testing on 25cm chiffon cake tin.

Mocha Chiffon Cake

Pandan Chiffon Cake

recipe - will upload soon...

Mini Donuts

Donuts

Ingredients:- 

1. 200g bread flour

2. 50g plain four

3. 20 gm sugar

4. Pinch of Salt 

5. 10g Milk Powder

6. 3g Instant Yeast

7. Egg - half

8. 110ml Water +/- 

9. 20 gm Butter or Shortening

Method:-

1. Combine first 6 ingredients, add in egg and water to beat for 8 minutes. Add shortening and continue to beat for another 4 - 6 minutes till the dough is smooth and elastic touch.

2. Leave it prove for 30 minutes.

3. Roll dough into 1cm thick and use a doughnut cutter to cut out.  Leave it rest for 25 minutes.

4. Deep fried doughnut at medium heat oil. Remove, place on oil absorbent papers. Then coated with sugar.

First time try 25cm chiffon tin, borrow from my friend and testing few recipes for her.

Orange Chiffon Cake Recipe

1. Egg yolk 8 nos
2. Oil 80g
3. Fresh squeeze orange juice 120g
4. Orange Zest 2 tsp
5. Cake Flour 160g
6. Egg White 8 nos
7. Few drop of lemon juice
8. Castor Sugar 100g

Method:-

1. Combine ingredients 1 -5, mix well and set aside.
2. Beat egg white till frothy, add few drop of lemon juice then gradually add sugar (2 - 3 times), continue to beat till stiff peak formed.
3. Fold 1/3 egg white with the egg yolk mixture, then pour egg yolk mixture into remaining egg whites. Remember to FOLD carefully.
4. Bake in preheated oven @ 350F for 45 - 50 minutes (25cm chiffon tin). Pls adjust timing according to the size of chiffon tin.
5. When cake is done, remove from oven and overturn the cake tin immediately. cooled.

Black Sesame Buns

Black Sesame Buns (sponge method) 

Ingredient:

(A)
Bread Flour 230g
Cold Water 170g
Instant yeast 5g

(B)
Bread flour 100g

Pure Black Sesame Powder 30g

Castor sugar 20g

Pinch of Salt 

Cold Water 20g +/-

(C)
Butter 30g

Topping :-

* egg wash for brushing (lightly beaten) or

Method:

1. Combine the dry ingredients in (A) in a mixing bowl, knead till dough formed. Cover with cling wrap and let it rest for 1.5 hours.

2. Add ingredients B to (1), knead for 6 minutes. Add butter and continue to knead till the dough smooth and elastic touch about 6 - 8 more minutes.

3. Let it rest for 20 - 30 minutes.

4. Punching down dough (degassing) - this is to expel some of the carbon dioxide trapped in the dough. Then, knead again to get smooth dough.

5. Divide into 16 small balls, place on baking sheet.

6. Last proof : 40 minutes or till double in size.

7. Brush with egg wash or just sprinkle some bread flour on top.

8. Bake at preheated oven at 375°F for about 12 minutes.

9. Remove from oven and cooled.

* Adjust the timing or temperature according to your oven ! 

 Tau Sar Piah

Recipe is adapted from here (Amanda). 

 Orange Chiffon Cake

Orange Chiffon Cake Recipe

Ingredients:-

1. Egg Yolks 5 nos
2. Olive Oil 50g
3. Orange Juice 80g
4. Orange Zest 1 tsp
5. Cake Flour 100g
6. Egg White 5 nos
7. Castor Sugar 50g (Reduced)
8. Lemon Juice - Few drops

Method:-

1. Combine ingredients 1 -5, mix well and set aside.
2. Beat egg white till frothy, add few drop of lemon juice then gradually add sugar (2 - 3 times), continue to beat till stiff peak formed.
3. Fold 1/3 egg white with the egg yolk mixture, then pour egg yolk mixture into remaining egg whites. Remember to FOLD carefully.
4. Bake in preheated oven @ 350F for 25 minutes (2 X 16cm chiffon tin). Pls adjust timing according to the size of chiffon tin.
5. When cake is done, remove from oven and overturn the cake tin immediately. cooled. 

Banana Chiffon Cake

Banana Chiffon Cake - 2 X 16cm chiffon tin

Ingredients:-

1. Egg Yolk 80g

2. Olive Oil 50g

3. Superfine Flour 115g

4. Mashed Banana 150g + few  drops of lemon juice

5. Water 60g +/-

6. Egg White 160g 

7. Lemon Juice 0.5 tsp

8. Castor Sugar 50g

Method:-  

1. Combine Ingredient 1 - 5 and mix well until smooth batter, leave aside. Preheat oven to 350ºF.

2. Beat egg whites with electric beater till frothy, add sugar (2-3 batches) and 0.5tsp lemon juice, continue to beat till stiff peaks are formed.

3. Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.

4. Pour batter into a chiffon cake tin and bang the tin to release the bubbles.

5. Bake in preheated oven 350°F for 25 minutes for (2 X 16cm chiffon tin).  

6. Remove from oven and invert cake tin immediately for 30 minutes

Mocha Cupcake

Recipe is adapted from browneyedbaker.

Mocha Chiffon Cake

Butter Cookies 

Happy 2012 !

aiya...my son's name wrong already !

Another Butter Cookies

For Tzu Chi's friends and Ooi Family !

Happy New Year to all of you !

新的一年， 新的希望 !

Busy Baking on this week...some recipes will be uploaded after holiday season !

 Merry Xmas & Happy Baking for all my blog visitor !

My favourite blueberry muffin !

My favourite Butter Roll !

First time tried this recipe (ji dan gao), need some changes bcoz a bit dry !

wow...yummy Orange Chiffon Cake...going to bake again tomorrow for my sons. Special make Tzu Chi xmas gathering on Xmas Eve !

Special make for my neighbor !

Next time must remember to cut down oil...