Thursday, September 25, 2014

Non Bake Cheesecake

Serves 6


45 g finely ground graham cracker crumbs

30 g butter

30 g white sugar

170 g cream cheese

50 g white sugar

20 ml lemon juice

90 ml heavy whipping cream, whipped

60 g sliced fresh strawberries (optional)


In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.  
Press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.

Whip cream, and fold into cream cheese mixture.

Spread into pan.

Top with sliced strawberries (optional). 
Freeze for 1 hour, covered with foil.

Place in refrigerator 30 minutes before serving

Monday, September 22, 2014

Eggless Tiramisu Recipe

makes one 9"x 6" Glass Tray

24 pcs Italian ladyfinger biscuits
2 tbsp cocoa powder

(A) Cream mixture
 250 grams mascarpone cheese
 1 tbsp vanilla bean paste
2 tbsp caster sugar (50g)
3 tbsp kahlua or Baileys (may be omitted if you'd like)
2 tbsp thickened cream (250ml) **Whipped till soft peaks**

(B) Coffee solution for dipping ladyfingers biscuits
 3 tbsp instant coffee mix in 150ml hot water
 3 tbsp of coffee liquor such as kahlua/ Baileys
 3 tbsp cocoa powder in 150ml hot water


Have the coffee granules ready in a bowl shallow enough for dipping the ladies' fingers.

Add in the hot water (from B) as well as liquor and mix well. Set aside. 
Add all the ingredients in A together in a bowl.

Mix well till well combined.

Dip the ladies' fingers into the coffee mixture.

Coat the other side.

 As quickly as you can, remove them from the bowl. (This is especially so for brands of ladies' fingers that soften really quickly)

Line the ladies' fingers in the dish.

Layer with 1/2 of the cheese mixture. 

Spread well.

Sift a layer of cocoa powder on top of the cheese.
Repeat steps for second layer. You may pour the excess coffee mixture (if any) from the sides of the bowl to allow the ladies' fingers to soak them up. 

Dust with another layer of cocoa powder and refrigerate for 6 hours or overnight before serving chilled!

American Sponge Cake - Oil-less Chiffon Cake


3 large eggs, separated
1 cup (50 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (100 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water / milk
Zest of a lemon  or orange (outer skin)
3/4 teaspoon cream of tartar


  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.   
  2. Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes). 
  3. Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside. 
  4. Place the egg yolks and 2/3 cup (135 grams) of the sugar in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.  
  5. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup (65 grams) of sugar and continue beating until the egg whites are shiny and just form stiff peaks.  
  6. Next, sift the flour mixture over the beaten egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top. 
  7. Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan  (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely before unmolding (about one hour).
  8. Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack. The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored  for a few days, or it can be frozen.

Serves about 10 people.

Butter Buns (with Tips on making fresh buns for breakfast)

To make these butter buns, it’s pretty straight forward and simple. Just knead all ingredients into a dough. The trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test).

Prep time: 30 mins
Cook time: 20 mins
Yield: 8 buns (Prepare an 8-inch round baking tin)


  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 15 gm milk powder
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, about 36C/97F
  • 80 ml milk, about 36C/97F
  • 40 gm butter, softened at room temperature
  • whisked egg, for egg wash
  1. Mix all ingredients (except butter) in a bread maker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it's doubled in size, about 1 hour.
  2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
  3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
  • The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.
  • Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.
©2008-2013 Christine's Recipes -

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.