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