Wednesday, September 17, 2014

Cotton Soft Bun

(Just 10mins baking)

Ingredients -
440g plain flour (all purpose flour) into 2 portions - 140g, 300g
1 full egg
1/2 tsp salt
2 tbsp fine sugar
2 tbsp active dry yeast
100ml oil
300ml warm water (microwave 20secs)

Steps -
Preheat oven (200 degree Celsius)
1. In a mixer bowl, combine the warm water, oil, yeast & sugar. Place aside & allow the yeast to be activated 15mins.
2. Add 140g flour, salt and egg into the activated yeast mixture using a dough hook. 3. Then add remaining 300g flour slowly in n knead till dough is smooth.
4. Then shape the dough accordingly to your preferred size or abt 10 portions n place it in your baking tray. Let the dough rest in a warm area for ten mins.
5. Punch the center of each dough, roll them out n add filling n seal/shape it.
*Omit this step if you want it plain.
6. Let it rest in warm area again for another ten mins.
7. Bake in 200degree Celsius for 10 mins or until top turn golden brown.

Cream Cheese Chiffon Cake

Ingredients & Method

Mixture A - melt over hot water pan and stir to mix well.  Set aside.
50 gm cream cheese
20 gm butter 

Mixture B - mix well and make a well in the centre.
65 gm cake flour
2 tbsp castor sugar
1/4 tsp salt

Mixture C - pour into well of Mixture B and whisk till smooth.  Set aside.
4 large egg yolks
50 ml milk

Mixture D - In a very dry and clean bowl, whisk all till stiff peaks.  Set aside.
4 large egg white
1/4 tsp cream of tartar
3 tbsp caster sugar

  • Fold in 1/3 of Mixture D into the  till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
  • Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.

Tuesday, September 16, 2014

Cream Cheese Pound Cake



  • 1 1/2 cups (195 grams) all purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups (170 grams) unsalted butter, room temperature
  • 4 ounce (113 grams) package cream cheese, room temperature
  • 1 2/3 cups (275 grams) granulated white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Zest (outer skin) of one lemon or orange (optional)
  • 3 large eggs, room temperature


  1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven.
  2. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. 
  4. In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. 
  5. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). 
  6. Add the vanilla and lemon zest and beat until incorporated. 
  7. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. 
  8. Add the flour mixture, in three additions, and mix just until incorporated. 
  9. Pour the batter into the prepared pan and smooth the top. 
  10. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.

You may replace cream cheese with whipping cream for a velvety texture.

Creme caramel

 Creme caramel


  • 1 1/4 cups caster sugar
  • 300ml thickened cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 6 eggs


Step 1 
Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

Step 2
Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

Step 3
Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

Step 4
Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

Tuesday, September 9, 2014

Easy Chiffon Cake

 Seriously Simple, Just Mix! Chiffon Cake ♪

Ingredients (17cm diameter chiffon cake tin)

4 Eggs
50g Cake Flour
90g Sugar
40ml Vegetable Oil
70ml Milk


  • Preheat your oven to 355°F/180°C.
  • Sift the cake flour.
  • Break four eggs into a bowl, beat, and add all of the sugar.
  • Mix sugar and eggs together with a hand mixer. If you can control the speed, put it on the highest setting and mix for 15 minutes.
  • If you were mixing on high, mix it for another 10 minutes on medium, and then turn it down to low.
  • While mixing on low speed, take the sifted flour and add in two parts. Make sure that there are no powdery bits left as you mix. Mixing for about a minute is OK.
  • Pour the batter into a chiffon cake tin.
  • Ensure that the batter gets into all the parts of the mould. This is so that the batter will rise evenly when it's baking.
  • Lift the tin up about 10 cm and tap it a few times on the counter to get rid of trapped bubbles in the batter. As shown in the picture, you can also use a spatula to smooth out the bubbles.
  • Bake for 30 to 40 minutes. Do not open the oven door until the baking is finished. This is essential.
  • If you have a small oven, your cake will burn, so after you've put in your cake at 355°F/180°C, turn down the heat to 320°F/160°C. Again, under no circumstances should you open the door.
  • After the cake has finished baking, drop it onto the table from about 10 cm to prevent shrinking. After that, let the cake cool upside down as shown in the photo.
  • After it has cooled completely, remove the tin. Our simple cake is finished!
  • ♪Baking hint: If the cake seems like it will burn, turn down the heat to 285°F/140°C. However, the baking time must absolutely be more than 40 minutes, and under no circumstances should you open the oven door.
    Actually, you can use this batter to make a sponge cake or a roll cake too. A spongecake should be baked for 20 to 30 minutes, and a roll cake for 10 to 15 minutes.

    Thursday, August 28, 2014

    Colourful Snowskin Mooncakes 彩色冰皮月饼

    3 different ingredient lists... Will try all 3 and see difference.


    makes about 8 pieces

    38g Koh hun (cooked glutinous rice flour) 糕粉
    38g Icing sugar糖粉 13g Shortening白油 45g Iced Cold water冷水
    30g roasted glutinous rice flour (Gao Fen)
    30g icing sugar
    10g shortening
    36g cold water
    Food coloring - optional

    makes about 6 pieces
    10g    Kao fen (糕粉-cooked glutinous rice flour) 46g  Snowskin flour ( KCT Pinpe Premix Powder ) 10g    Icing sugar (sifted) 9g    Crisco/shortening 60g Water
    some extra kao fen for dusting
    White lotus paste filing

    1. Weigh lotus paste of 20g each. Shape into rounds and set aside. 2. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water, mix to form a dough. Remove and roll into a long strip. Scale at 15g each and roll into rounds. Flatten and wrap in lotus paste balls. 3. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.

    Wednesday, August 20, 2014

    Homemade Nama Chocolate

    Nama Chocolate
    Serves: About 36 perfect squares + uneven squares


    • 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
    • 200 ml fresh cream (heavy whipping cream)
    • Liqueur of your choice (optional)
    • Cocoa powder to coat the chocolate


    1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
    2. Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
    3. Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
    4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
    5. Pour the mixture into the prepared baking dish. Smooth the surface (which I forgot) and refrigerate until firm, about 4-5 hours (or overnight).
    6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
    7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.


    Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.

    The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.


    The two most common problems of working with chocolate are separating and seizing.

    1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

    2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.

    To learn more details and how to fix the overheated or seized chocolate, please read HERE.