I am a FTWM with 2 kids, i love baking, cooking during my free time. Always like to explore for good recipes of any food to try on. Hence, i decided to open an blog to keep track of my cooking records wef 21.08.09.

Monday, October 26, 2009

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.

Tuesday, October 13, 2009

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.

Monday, October 5, 2009

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


Sunday, October 4, 2009

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.

Thursday, October 1, 2009

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