Butter marble cake

On Sunday night (06.12.09), i have retrieve an old recipe from my ex-colleague to make this butter marble cake. And i have use the plain flour to make this cake, surprisingly, the cake is still soft, moist and texture is fine.

My niece loves it and requested her mum to let her eat three pieces in the next morning breakfast.

Yi Ba

Today, i have adapted Aunty Yochana's recipe to make the Hainanese Yi Ba, the fillings is coconut cooked with gula melaka, ginger, peanut and seasme seed.

The skin is made of glutinous flour. I like Aunty Yochana's recipe as it was clear, detailed and most importantly is that most of her recipe that i have tried so far are successful. Even sometimes, i consult her via emial, she will answer my mail, this make me very happy.

Ingredients for fillings:

200gm grated coconut

50gm gula melaka - palm sugar

30gm brown sugar

1/4 tsp salt

50gm roasted peanuts - chopped coarsely

25gm roasted seasame seeds

Pastry dough:

250 hot boiling water

250gm glutinous rice flour

1 tbsp sugar

a pinch of salt

4 tbsp Oil

Banana Leaves

Method:

- Fillings: fry all the ingredients together till dry

- Dough: mix glutinous rice flour, sugar, salt and oil together

- Pour hot boiling water into glutinous rice flour mixture and stir with a chopstick till it binds into a dough. Cover for 10 mins with a wet cloth

- Pinch some dough and wrap up with the fillings

- Wrap up with banana leaf and mark a red dot on top of kueh

- Steam for 15 mins

Double choclate chip muffin

on 18.11.09 evening, i have made this muffin using wen's recipe which she has learnt from Valeries Kong. I have cut the sugar by 20g and the sweetnest is just nice to us. My boy loves it so much.

Ingredients:

A. 170g self raising flour, 70g cocoa powder, 1/2 tsp baking soda

B. 180g chocolate chips, 200g sugar

C. 2 eggs, 240g buttermilk, 120g melted butter, 1tsp vanilla paste

Method:

1. Sift A into a bowl, stir in B

2. Whisk C and pour into 1. Mix with a ballon whisk

3. Scoop mixture into a muffin cup and top with chocolate chips if you want

4. Baked at 180deg for 20 mins

Baked Cherry Cheesecake

On Saturday afternoon, i had made this cherry cheesecake which i had bought a can of cherry quite some times ago from Ng Ming Huat Bakery. Finally, i made this item out.

This was a recipe learnt from Aunty Yochana.

I have bake a 9 inches sponge cake using Optima flour and pour in the cheese mixture with cheery on it and steambake for 1 hr @ 160c

Orange Buttermilk Cupcake

On 12.11.09, while waiting for my daugther to finish her maths assesement, i have make the simple cupcake using Aunty Yochana's recipe.

Ingredient:

250 butter

200 sugar

125g butter milk or Yohurt

3 eggs

217.5g of cake flour

1tsp of baking powder

1tbsp of grind orange

1tsp vanilla essence

Method:

1. Cream butter, sugar & vanilla till creamy

2. Add egg one by one

3. Add in yohurt, grind orange, lastly stir in flour

4. Scoop into cup paper and bake at 170C for 15-20 mins

Sarawak Serikaya Cake

On Sunday afternoon, i came home from my mum house at 4pm. And decided to try on this steam cake which my colleague has given me the Gula Hitam for more than half a year.

This morning i bring to office and tried and found that it was on the sweet side, very rich and overall is soft texture. May be next round, i will cut down on the used of kaya and condensed milk. As i still find this is not the correct recipe that we are looking for, being too rich.

Actually, all these while, myself and my colleague Jamie is looking for this recipe, it seems like no one willing to share. I am using Home Kreation's recipe as below:

Ingredient: 5 eggs,

160 sugar (I used only 149g, will further cut to 80g next time)

250g butter

1 tsp villina

1 tsp ovelette

150g kaya (i used 130g)

200g condense milk (i use d170g)

170g plain flour

150g holick (plain)

80-100g of Gula Hitam

170g of nestle cream ( i replace by 5 tbsp of evporation milk, as i forgot to buy)

Method:

1. Beat butter, sugar, ovelette and villina essence in high speed for 5 minutes

2. Add in egg one by one

3. Stir in kaya, condense milk in low speed

4. Stir in holick and flour

5. Pour in a 8" tray and steam for 2.5 hour till cook

* Today, one of my colleague whom got the recipe but insisted that the recipe cannot share to any of us, she just glance thru my recipe and commented that hers has no nestle cream added, no ovelette and the condensed milk and holick content not that much. She suggested me to use steam bake in the oven would be better as it would not so wet and it cooked faster, steamed bake for 1.5 hr and use skewer to check , if not cooked, baked for another 15-30mins will do. This is the way to safe fire as steaming process need up to 4 hrs as per a lots of bloggers given.

Double chocolate chip chiffon

I have baked this cake using Rei's blog recipes, as i found out that her expertise on chiffon cake is very good, detailed and she done a lot of variety. I decided to make this as this is my first try on this flavour. See the picture, you will know her recipe is good, i will sure make for this again.

Fine butter cake

Tonight, i bake this butter cake which adapt Florence's recipes to bake 2 loaf of cake for my children, one is plain and the other was with Pistachio nut cream.

This is a very rich cake which using whipping cream, butter, eggs, cakeflour, corn oil.

This is a sure keeper recipe.

Steamed Pandan Cupcake

Monday night, i have made some mini pandan cupcake as i wanted to clear my balance coconut milk. This was soft and spongy and is quite similar to steamed egg cake, a fast and easy stuff to make.

Ingredient: 3 eggs, 130g caster sugar, 150g cake flour, 97g coconut milk, 1tsp of ovelette, 1 tbsp of pandan juice and some green coloring, 1 tsp of double baking powder

Method:

- Whisk egg, sugar, ovelette for 7 mins in medium speed

- add in flour, coconut milk and pour into paper cup filled up to 90%

- steamed for 10 mins

Pai Pau

Tonight, i am using Florence's recipe to make the bread as i seen a lot of good comments of this pai pau, is indeed very soft.

Sponge cake 2

Tonight, while i am waiting for my pai bau to raise on the 2nd process which took another 1 hr before baking, i decided to bake the sponge cake again. This round i make it and the sponge is really soft and moist.

Ingrident: 4 eggs, 100g caster sugar, 100g cakeflour and 1 tsp of ovelette

Method:

- Whish all ingredient for high speed for approx. 7 min till the mixture is fluffy and white.

- Pour into 9" round cake tin to bake for 20mins @ 180

Sponge cake 2

Tonight, while i am waiting for my pai bau to raise on the 2nd process which took another 1 hr before baking, i decided to bake the sponge cake again. This round i make it and the sponge is really soft and moist.

Ingrident: 4 eggs, 100g caster sugar, 100g cakeflour and 1 tsp of ovelette

Method:

- Whish all ingredient for high speed for approx. 7 min till the mixture is fluffy and white.

- Pour into 9" round cake tin to bake for 20mins @ 180C

Sponge cake

I try to make a simple sponge cake, but the centre was dented in as i have forgot to on my oven after i placed in for baking.

Will try out next time again.

assorted buns

On Tuesday 13.10.09, in the office i already projected that i wanted to make the assorted bun. i do it around 7pm to knead the dough and i finished it all at 10.15pm. My husband has took 2 pcs when it was just out of the oven. Really, it is the best to consume the bread while it is still warm, especially soft and fragance.

The skin ingredient: 500 bread flour, 30g milk powder, 200ml milk, 1 tsp salt, 50g of sugar, 10g instant yeast, 70g butter

Filling one: Pork floss 80g, butter 40g, mayonnise 40g

Filling two: Raisin 50g, butter 30g

Filling three: mayonnise and chocolate chip

Filling four: Mayonnise and hot dog

Method:

- Mix all ingredient except butter into kenwood mixer bowl and start to knead at lowest speed for 5 mins.

- add in 70g of butter and continue to knead for 10 min at medium speed.

- cover the dough and to rest for 1 hr

- Pounch down the air and spilt into 60gm each

- roll up the small dough and seal with your filling tidy.

- To let it rest for another 45mins before bake at 175c for 10-12min

- i brush with milk and till golden brown, take out to brush with butter on top, the bread has a shining surface.

Walnut Chocolate Cake

Monday night, i decided to make this walnut chocolate cake for my children as my sil used to say walnut is good for brain development.

Ingredient:

a)

180g sugar

6 eggs

40ml cold water

1tsp of ovelatte

cake flour 200g

1 tsp of double baking powder

b)

250g butter

150g chocolate

100g walnut, bake in oven for 8 min and chopped into pieces

Method>

1. Preheated the oven at 170c

2. beat section (a) at 5min till mixture thick

3. beat the butter with 1 tbsp of rum till creamy and add in no. 2

4. bake for 45-50min in 8'inch tin

Coffe Bun

Sunday afternoon @11am, i decided to make some bread for my children breakfast on Monday morning. The first batch of baking due to the topping put in the fridge and it turn hard therefore the topping does not flow down, but the 2nd batch of bread, spread evenly. My son love this bread and has requested for one more after eating the whole piece.

Ingredient:

440g of breadflour

60g of cake flour

60g butter

200ml of fresh milk

30g sugar

1 teaspoon of salt

6g of yeast

Topping:

70g butter

100g of icing sugar

1tbsp of nescafe power, melt with 1tbsp of hot water

80g plain flour

1tsp of coffee paste

Method:

- Mix all ingredient in the mixer for 5mins, and add in butter and knead for further 10mins

- Rest the dough for 1.5hr

- Pounch down the dough and rest for another 10mins

- Spilt into 60g each and wrapped in 10g salted butter and let it rest for another 1 hr before put on the topping and bake

- Bake at 175c in oven for 10-12mins.

Traditional Mooncake 3rd attempt

last friday, i went to clementi's Phoon Huat and buy a new mooncake mould that dont required to knock NEWS direction, its really easy and managed to buy the mooncake syrup. On sunday night, i had my 3rd try on the baked mooncake and it was successful. Next year will be doing on snowskin. I follow exactly Aunty Yochana's recipes:

Ingredient:

350 Hong Kong Flour

90g corn oil

200g of syrup

1tbsp of kin sui

Method:

1. Double boil oil, syrup and alkaline water and wait till warm and mix in sieved flour

2. Let the dough rest for 1-2hour

3. Measuring lotus paste for 52g and weigh 26g of pastry for skin

4. roll into ball and fix in to the mould and placed on baking tray

5. Spray some water and bake for 10min at 175deg

6. Took out from oven for 5-10mins and apply egg glaze

7. continue to bake for another 10min @ 160deg

Traditional Moon Cake

On 23.09.09 evening, i have my maiden try on baked mooncake. I remember many years back i ever attended a mooncake demo, but never do it at all as i am afraid of the baking portion as mooncake skin will be dry and crack. It started from my colleagues - Ms Jamie has bought the a kg of green tea lotus paste for cookies during CNY and she has does not know what to do with these balance paste. And I suggest to her, bring to me for testing out the mooncake.

I adapted Aunty Yochana's recipe and follow exactly the step. Of course, i do a lot of read up on others blogger comment and feedback on what to look out before starting to make. After my finished product is done, i am not satisfy with the imprint on top and colouring of the skin as i used Phoon Huat's Glucose syrup until i have sent an email to Aunty Yochana the next day morning then realised that this is not the syrup must buy golden syrup for mooncake. I managed to pay a trip to Jurong West bakery mart and able to get whatever mooncake stuff, so convienent that in west zone also can find it. I am prepared to do more on coming weekend for my mother and MIL. I must thanks my colleagues whom giving this opportunity to try out this item and thanks to Aunty Yochana's great recipe and advice via email to me.

Holick Doggies Cookies

On Sunday morning, i had tried out this cookies which have been seen quite a lot of people making this and post it in the blog. I have choose Florence's recipe to follow and it turn out very nice looking, my girl was so happy when she is back from her sunday service. And the four children at home has snapped out all by the next day. Guess, i must put this in my coming new year baking already.

mini bun

On Sunday afternoon, around 3pm i decided to make my very first bread.

Around 8pm i have sent it to oven at 190deg, after 10min of baking i went back to check and noticed that the centre portion has slight burn and quickly placed an pce of aluminium foil to cover for another 2 mins before i took it out of the oven. I tested and knock on the top surface and a bit disappointed that its like a bit hard like rock.

But, this morning before i went to work, i took it out and realised that the inner texture is soft and so happy with the result.

My children love it as every bun has contain choc chip, raisin, pork floss and butter fillings.

I will try again next time for another recipe to achieve another better texture.

Orange Chiffon

last night, i have baked the orange chiffon using Florence's recipe, this is my third try and is a sure keeper recipe.

Ingredient:

cake flour 173g

baking powder 7g

corn oil 90g

orange juice 127g

7 egg yolk

8 egg white

sugar 150g

Method:

1) Whisk the yolk with half portion of the sugar till creamy color

2) Add in corn oil, orange juice into the yolk, slowly add in flour and set aside

3) Whisk egg white with balance half portion of sugar till foam white and mix half of the white into the yolk mixture, lastly poured all into the balance white till well mix

4) transfer to cake tin, bang on table to let go air and put into oven for 45mins @ 160 deg

Steam Yam kueh

My mother in Law used to steam this kueh for any prayer session.

Ingredient:
1 yam cut into cube and fried to set aside for use later
a bit of mushroom
12pcs of union
some cooked peanuts
80g of shrimp
rice flour 600g 1 packet
tapioca flour 120g
salt 3 teaspoon
aljinatmo 2 teaspoon
pepper 3 teaspoon
water 2 litre

Method:
1) measure 1 litre of water in wok for boiling
2.) mix the rice flour, tapioca flour with salt, aljinamoto, pepper together
3.) when the water is boiled, put in peanut, yam, shrimp and union; slowly stir in the flour mixture till the paste got scorched.
4.) Transfer the paste to a 9" tray to steam over high heat for 45 mins

Glutinous Rice

This is an item that we will eat if any family got a new born baby full month celebration. Last time, we used to fried the rice and steam further to cooked. Only recently, i got an anuty came back from Hong Kong and has taught me this easy way to make.

500g of glutinous rice - soak for 1 hour for use later
80g of shrimp
80g of peanut
80g of mushroom
ginger
small union - 12pcs sliced into pcs
salt - 6ml
sugar - 2 tablespoon
aljinamoto - 2 teaspoon
pepper- 1 teaspoon
light sauce - 1 teaspoon
dark sauce - 1.5 tablespoon
water - 200ml
oil or seasame oil 150ml

Method:
1) put 150ml of oil into 28cm pan ( the pan must be bottom flat type)
2.) add in ginger, salt, sugar, aljinamoto, pepper, light sauce, dark sauce, and add in water
3.) add in glutinour rice and cover the lid till water is almost dry, add in fry union and shrimp and stir to continue simmer to the rice is cooked.

Chocolate cake

On 1st October 2008, my son birthday he has requested for a chocolate cake before that, and i go to attend a class from Judy Koh of Creative Culinary school to learn this cake. The exact name i forgot it and just name it as chocolate cake. The cutting of splitting into 2 layer sponge has become one 1 layer as my knife is not meant for bakery use.

After all, the children love to eat and my son was very happy with the cake. He is very adorable that always hope for his birthday to come.