FatmumBaking 肥妈烘焙

More bread....

2012-01-07T18:50:00.001+08:00

Ok have stop blogging for so so long....still bake but definitely not as frequent as before...these are some of the bread I baked...again am using the 5c bread dough

Falling in love with bread making

2011-06-15T00:04:00.003+08:00

Not only I am falling in love with bread making but I am also in love with the 5C dough. The assortment buns are baked using the 5c dough while the cinnamon buns are using a direct dough recipe from Carol's bread book.

Birthday cake for him

2011-06-09T23:51:00.001+08:00

A birthday cake I have baked for my hubby. Wishing him good health and stay happy! This is a Charcoal cream cheese roll cake. Verdict from my children except my elder boy is good. My elder boy just refuse to take the cake after hearing the name Charcoal..... =) And this is the cross section of the cake. My first attempt of a roll cake

5c bread

2011-05-29T20:47:00.005+08:00

Yield very soft bread. A must try if you are into bread making.

Starter dough ( can keep for at least 3 days. so long dough did not turn to greyish colour it can still be used)

300gm bread flour
300gm water
1g instant yeast
method
1) mix all the above till well cooperated and rest dough for 1hr at room temp covered. After an hr placed in the fridge for at least 16hrs and ready to use.

Sweet bread dough (yield abt 18-20pcs)
360gm bread flour
125 gm sugar ( I reduce to 90gm)
20g fresh yeast ( divide fresh yeast amt by 3 to get instant yeast required @ 6.5)
6gm salt
60gm water
75g egg
60g butter
25g honey
400gm starter dough
Mehtod
1) mixed all ingredient except butter to form a stretchable dough. add butter and continue to knead till stretchy and pass the window test
2)first proofing @ 40mins
3) cut dough to @60gm each, make round and rest for 20mins (possible covered)
4) make into desirable shape or wrap filling
5) rest for abt 30mins or double its size
6) egg wash and baked at 200c for 12mins

* additional steps i took is to 'feed' the yeast by dissolving yeast with some sugar in warm water (30c) for 5mins

Cheese chiffon 起司戚风蛋糕

2011-05-29T20:40:00.002+08:00

Recipe from 一定要学会的经典烘焙 (吴娟宁 page 40)
Set A
90g fresh milk
60g butter
30g cream cheese
10g parmesans cheese
20g sugar
1/4 tsp salt
100g cake flour
80g egg yolks

Set B
175g egg whites
60g sugar
10g lemon juice

Method
1) bring cream cheese to room temp
2) double boil set (A) milk. butter, cream cheese, salt, parmesans cheese till well combine
3) add flour
4) add egg yolk to form a batter
5) Prepare Set (B), whisk white, sugar and lemon juice till stiff peak
6) take 1/3 of (5) and blend with(4)
7) pour (6) into the rest of the white and blend
8) pour batter into 8' baking pan and baked at 180c for 25-30 mins till golden brown
9) invert pan when baked and unmould after total cool.
10) best serve after fridge for at least 2 hrs
* I used 6 eggs (90g yolk, 195g whites)
* I reduce sugar by 10gm

Variety of bakes (3)

2011-04-28T11:17:00.003+08:00

How about some bread..sausgae buns, otah buns and chicken floss bun

Variety of Bakes (2)

2011-04-28T11:14:00.003+08:00

Baked for SY birthday

For my brother birthday
Turn some into cuppies and small cake

Variety of bakes (1)

2011-04-28T10:35:00.010+08:00

Ok...publishing my long list of bakes.....

A spongebob cake for my girl classmate Ian on his birthday

Marble butter cake

A sponge cake for mango mousse cake

One Lovely Blog Award

2011-04-28T10:26:00.002+08:00

Thanks to BakerTan from Baking Library and Annann from 人生加油站 for dedicating the award to me. 谢谢你们！

Cartoon Bao: Doraemon, Kitty and Elmo

2011-04-03T21:28:00.010+08:00

Are they cute? I bought the book because of the cute cartoon character found in it. Make an attempt and the children love it. Chocolate filling

Lotus filling

How to make the whisker =)

The remaining of the red dough used to make the nose has turn into Elmo =)

Recipe from Mr Lee Kian Seng (Chinese Buns 包好吃）

Set (A)

300gm Hong Kong Flour

5g instant yeast

5g baking powder

70g sugar * I reduce to 55g

3g shortening

120ml water

some blue & red colouring

black sesame

Filling

400g chocolate cream *or any filling you would like to have

Method

1) mix Set (A) except colouring, knead till smooth.

2) prepare blue/white/red dough. * better to use a water base colour and knead into dough.

3) prepare a smaller white and a bigger blue dough. Flatten the dough with rolling pin. wrapped filling with the white facing out and sealed. roll smaller white for eye and red for nose. Then use a tweezers to make the whisker and stick sesame seeds

4) let rest for 30mins

5) steam over high heat for 5mins

Bento #11 and Doggie Bone bun

2011-04-03T21:22:00.004+08:00

I was attraced by the look of the doggie bone bun when I came across Carol's blog. But mine turn out of shape...but I have fun making it =) The next morning I pack this for my girl for her to bring to school.

Honey Bun

2011-04-03T21:06:00.004+08:00

I saw this piggy burger from a bento book I bought recently and decided to embark on it. So in order to make that set of bento I need to have small bun. As usual, I started to surf many food blogs and decided to bake this since I have all the ingredients in the fridge. Recipe from 星厨房 Honey Bun.

300g bread flour

30g egg

45g honey

3g salt

5g instant yeast

165g milk

30g butter

method

1) mixed all ingredient except butter

2) make into a stretchable dough and placed in butter

3) pass the window test and allow 60mins for 1st proofing or double its size

4) press the dough to allow air to be released and cut into required size and rest for 10mins

5) Wrap filling into dough ( I omit this step since I making plain bun)

6) 2nd proofing for 40mins

7) egg wash the bun

8) baked at 150c for 20mins

Bento #10

2011-04-03T21:05:00.002+08:00

Bento #9

2011-04-03T21:04:00.002+08:00

Bento #8

2011-04-03T21:03:00.002+08:00

Bento #7

2011-04-03T21:02:00.002+08:00

Bento #6

2011-04-03T20:59:00.001+08:00

Getting lazy

2011-04-03T20:35:00.007+08:00

Oh.... for more then a month I did not log on to my blog!!! Sign of laziness....on the other hand I am so into facebook..... as a result I am neglecting my blog....aiya...getting no discipline....

Anyway during these absence period, I'm still very much into baking...something which I can't stop totally =) just that I bake lesser these days and bake mostly during weekends.

I am also into bento making for my girl . This is not an easy task but I try my best to learn from blogs and books. I hope I can sustain this 'bentoing' but for how long I have no idea....cos I have to wake up as early as 5am then rush everything by 630am and to leave home by 645am.....rushing like mad right? But when my girl and boy told me that they love the food I prepared for them...I think its just worth it =)

Egg White Steam Rainbow Cake

2011-02-01T00:05:00.008+08:00

I have plenty of egg whites left from my baking of lapis. I google for egg white recipe and this rainbow cake from bisousatoi caught my attention immediately. Ms Rima who is the owner of the said site has many recipes which I can't help but keep browsing through it. You can see how fluffy her rainbow cake is by checking out at the link.

Er...but mine turn out to be kueh...wonder if it could be due to the following reasons

1) water dripped into the batter while steaming?Am using high flame for steaming?
2) I have omitted ovalette and egg whites batter got deflated?
3) I have reduce the sugar by 50gm. sugar not enough? ( But 275gm of sugar is still too sweet to my liking)
4) Can see a bum at the Mocca layer??? Trapped air bubble?
5) Recipe call for 8' sq tin but I used 8' round tin. too small?

Hee...will need expert to troubleshoot for me =)

Overall the cake still taste good if not for the dense texture. I find it taste like 九层糕 .
Close up view of the cake texture. Mocca layer still taste fluffy. The worst layer is the strawberry

Recipe from Bisousatoi

Ingrident:
500ml egg white
325g caster sugar
1tbsp of ovalette
1/2 tsp of salt
100ml evaporated milk
50g melted butter or oil
1tsp of baking powder
200g flour
50g corn flour
25g milk powder
1tsp vanilla essence
1tsp strawberry paste
1tsp lemon paste
1tsp mocca paste
1stp pandan paste
Method:
1. Whisk egg white, sugar, salt , ovalette till light and fluffy (abt 10 mins)
2. Sift flour, corn flour, milk powder, baking powder and put it aside
3. Mix melted butter and evaporated milk and put it aside
4. Add in vanilla essence
5. Add in siged flour a litte at a time
6. Divide batter into 4 parts ( 320g each) and add each paste to each part
7. Prepare steamer ., greased a 8x8inch square tin
8. Steam 7 mins for each layer, come to the last layer, steamed for 15mins , let it cool, unmould and slice.

2011 CNY bakes

2011-01-23T23:26:00.003+08:00

This is the 3rd year I'm making this Kueh/ Kek Lapis. Using Richard Goh recipe

Pineapple Tarts a must have for Chinese New Year too. This year I bought Phoon Huat Pineapple filling to try out. Not bad too. There are two type of filling at the shop but was told the $5.05 is nicer.

First time trying out this cornflakes cookies. Easy and yummy. With the help of my 3 rascals I have complete the task quite fast. Only thing is having to clear the mess on the floor thereafter.

2010 Christmas bakes

2011-01-23T22:51:00.003+08:00

Baked near christmas time ...........

Bento #5

2011-01-23T22:46:00.002+08:00

Prata ham & egg roll. I like the piece.... Yes its egg. As to how to make it check out at Bentolicious.

Bento #4

2011-01-23T22:45:00.001+08:00

Happy face. By the time Ashly bring to school its already disfigured. The eyes are quail egg

Bento #3

2011-01-23T22:44:00.002+08:00

Cheesy Prata egg roll. Simply fry one egg, boil a sausage and roll them up with prata

Bento # 2

2011-01-23T22:35:00.004+08:00

My girl school no longer provide snack for them. Hence this is time for me to let my brain and fingers do the work. I salute those mummy / bloggers who make bentos.....they are real creative. Just a week for me and I am scratching my head on what to do next.

Fresh Fruits Tart

2011-01-23T22:28:00.003+08:00

I like the crust for these fresh fruit tarts. Yummy! Will defintely bake it again but I will need to make the crust thinner. * Ashly insist to be my model =)

Pastry
170g bread flour
170g plain flour
227g butter
76 icing sugar (sieve)
1/2 egg

1) Bring butter to room temperature.
2) Cream butter and icing sugar at high speed till white and smooth
3) add egg and cream till smooth
4) Sieve bread flour and plain flour into mixture and mix till smooth
5) wrap mixture with food cling and refrigerate till chill and not sticky.
6) baked at 180c for abt 15 mins or tart turn golden brown

Custard Cream
250g cold milk
100g instant custard
150g fresh cream

1) Whisk cold milk and instant custard at max speed till thicken
2) whipped cream
3) add instant custard with cream

Some fruits/peaches.

Finishing
100g Apricot gel with 80ml water. Brush on fruits

Green Tea Butter Cake

2011-01-23T22:19:00.003+08:00

This butter cake was baked quite some time back. Not very strong green tea taste but its easy. Recipe from Kevin Chai

Ingredients

270g butter

250g sugar (I reduced to 200g)

1/4t salt

4 eggs

240g plain flour

10g green tea powder

1 tsp baking powder

Method

1) cream butter, sugar and salt till fluffy

2) add one agg at a time

3) fold in the flour

4) baked in a 8 inch lined square tin @ 180c for 40-45mins

Homemade soya drink

2011-01-23T21:57:00.005+08:00

I bought a new blender brand 'U-like'. The sales lady demonstrate on who to use the blander. The 2 blader are meant for grinding dry food stuff such as anchovies to fine powder while the 4 bladers is meant for wet food such as mincing meat. The blander also come with a jar with a inner filter. This is meant for straining and can be used for extracting pandan juice and making soya drink . I have tried out both and it is so easy to use and wash.

For soya milk: Soak the bean overnight or at least 5 hrs. Placed 3 Tbsp of soaked beans into container and filled it with about half a cup of water and start grinding. Repeat the process until you used up the soaked beans. Once done, strain the mixture again using a cloth ( I don't have such cloth so I used tea bag). Boil the soya drink and add sugar to taste. I will make this again but not on my working days or till I get a cloth meant for such.

Evan our little nephew

2011-01-23T17:29:00.003+08:00

Baked this batch of rompers cookeis for my little nephew who celebrated his full month on 18 December. Guess what its the same day as my birthday. I got a little surprise from my cousins cos they have prepared me a present too =) Soooooo happy! Thanks to my cousins!

And this is my present yeah!!

Avrem's Birthday celebration on Christmas Eve 10

2011-01-23T17:11:00.005+08:00

Baked a 11 inch SpongeBob cake for my elder boy to celebrate his birthday which falls on Christmas Eve. Yap he is a Chirstmas Eve bb =) We did a last minute invitation to his friends who stayed near to my aunty place so that we can pick them up and head to our house. I rushed home after my work to fried some finger food to go with the 4 big pizzas we have ordered. I hope the kids have fun playing together. To my boy: 乖乖听爸妈的话哦！

Verdict on the cake: Personally find the cake too dry...but the children still comment that its nice. 太给我面子了哈哈！

Homemade Vanilla Extract

2011-01-23T16:46:00.007+08:00

I follow The Little Teochew and The Waitakere Redneck's kitchen in making this homemade vanilla extract. I made this on 10 December 2010 so it will take at least another month i.e Feb 2011 before it can be use. Rather easy to follow with the clear instruction. Remember to give this a try. Nothing beats homemade stuff. To learn more about this do visit thier blogs.

What you will need.

2 vanilla bean ( I cut them into half)

250ml vodka

a empty glass bottle

1) cut the bean and placed them in the glass bottle

2) pour the vodka and it should cover the bean

3) Leave in a cool dark place and shake it once a while. The vodka will turn into darker shade of colour. Leave for at least 2 months before use.

Long break

2011-01-23T16:38:00.004+08:00

Yap took a long break from blogging but am still active in my kitchen =)and facebook.

Like to thanks all for the encouragement and well wishes for Fatpapa. He have went for a final review and doc informed that the pus at the liver has been cleared and what left before was a 3cm scar that will take some time for new tissue to grow and heal. So glad to hear this from the doc.

ok ok back to my posting ....got too many photos to uploads....

Aspiring Bakers #1: Kahlua Chiffon Cakes 咖啡戚风蛋糕

2010-11-29T23:00:00.007+08:00

Yap have decided to join in the fun by Small Smaller Baker who make an effort to come out with this monthly baking event. The dateline is tomorrow so am actually in time to submit my Kahlua Chiffon Cake (咖啡戚风蛋糕）recipe obtained from 好吃戚风蛋糕轻松上手

Ingredients to make a 20cm cake. Baked at 180c for 40mins ( I used eggs weighing abt 70gm and able to achieve a 20cm cake + 2 small cake)

5 eggs yolks

130g sugar (I used 110g)

65g oil

4 Tbs instant coffee melt in 70ml hot water ( I used Nescafe)

1 2/3 Tbs kahlua (I used 2 Tbs)

130g cake flour ( I used 110g plain flour + 20g corn flour)

7 egg whites ( I used 5 egg yolks and 6 egg whites)

1) Beat egg yolks with 1/3 of the sugar

2) add oil, melted coffee, kahlua

3) fold in flour

4) whisk egg whites with the remaining sugar till stiff peak

5) fold 1/3 of (4) into (3)

6) Pour (5) back to (4). Do not over mix

7) Pour (6) into baking tin at a height and give the tin a bang lightly before going into the oven

8) unmould when cool

Back to my bake mode!

2010-11-29T22:43:00.004+08:00

Yes I'm into my bake mode again not because I got nothing better to do or to worry about but I bake to 减压!!!!!!!!! I need a b.........r...........e.........a........k !!!!!!!!!!!!!!!

FatPaPa got warded....

2010-11-29T21:49:00.005+08:00

FatPaPa is down in the month of November....fever followed by blood infection, fluctuating sugar level and pus at the liver which measured about 4cm. Got warded in the hospital for nearly 2weeks. He has since been discharged and is on a dose of antibiotic drip for a period of one month. He will need to report back to the hospital on a daily basis for the drip. Doc have inserted a tube on his arm during this period to aid in the dripping. Early next month he will go for another round of ultra sound scan to see if the pus react to the antibiotic. FatPaPa is now watching his diet more closely so as to maintain his sugar level at healthy range. Well I don't know if you will be reading my blog but just want to pen down ' I know you are suffering but you got to stay strong for our family ok! We have survive the C thingy so this is another hurdle for us to cross over. 加油! '

Thanks our mama(s) sisters and brothers, friends, colleagues and neighbours who have help us during this period. Not forgetting docs and nurses who have attended to FatPaPa. 谢谢你们！

Black Glutinous Chiffon Cake

2010-10-27T00:25:00.004+08:00

A chiffon cake I have baked before using ready black glutinous flour. Recipe adapted from Happy flour. (For this cake tin, I have doubled the quantity. The sugar level can be further reduced.)

Anyway a tip obtained from a book i.e to spread some batter on the rim of the baking tin to aid the climbing of the batter. Happy trying

New Books

2010-10-27T00:07:00.004+08:00

Thanks to my dearest brother =) from Korea mochi bread flour to dozen of Taiwan books! All the way lug back to Singapore! 辛苦你了！老妈子好心疼 that you have to lug the heavy books around with you and instructed me not to give you further books order!!!

I have searched high and low for this mochi bread flour in SG but with no luck.....till brother brought it back...Then one fine day when I was at Vivo, I saw a korea shop outside Giant supermarket cant remember whats the shop name but I think it is 'Shine'....I saw a similar box on the shelves selling at $8.90....grrh.....ok ok back to the prepration of the bread.... Just add 1 egg and 70ml of water/milk into the premix, make into dough, brush with water and baked at 180c for abt 20-30 mins depending on the size of the dough. This taste nice when its serve hot. Its Chewy!!!!

And these are the books my brother brought back ~~~~~many .....so its heavy!! haha....Thanks Bro!

Cup cake wrapper

2010-10-26T23:08:00.004+08:00

First of all I must thank Anncoo for giving the idea of the cup cake wrapper. I have mark this link for quite sometime and was telling myself that I should try it out one day.....Well....the day has finally arrived....when YuWei, my baking pal I have met in Richard's Creaming class called upon me to help her bake some cuppies for her ROM. YW's suggested that she would like to have a garden theme cuppies, hence I decided to mould some bugs, bees and snails to go along with it.

During the prepration of the wrapper, I encounter a problem with the template file, perhaps its a different file extension, I was not able to retrieve it. Hence without much delay, I get one cupcake casing and start to diy the template....luckily still can make do =) Next was to source for a nice wrapper to go with the garden theme......heehee....guess what I bought this wrapper from oversea....not very far....Malaysia JB =) I chance upon this last piece wrapper when I was at the bookshop. And I think this is an ideal piece for a theme like this.

Lastly....everythings goes on smoothly and the cuppies were well received by YW's guest! Congrats to Junji and Yuwei on their BIG day!

Tofu Cheese Cake

2010-10-26T23:03:00.005+08:00

A delayed posting on a lesson I took at KB CC. Tofu Cheese cake and mango puding! Not long after the lesson, I have made my very first attempt of the cheese cake. The feedback from my colleague were great! Smooth and silky like the tofu! Best eaten only on the 3rd day!

My own attempt of Tofu Cheese Cake

Lady Bird?

2010-10-04T23:24:00.005+08:00

Can you tell what is this at first sight? I saw a blog selling this cute right! I told myself it should not be that difficult to clone one, hence I bought all the material required and ready to start my cloning process. Took me 2hr plus to clone one haha...I have fun doing it but my stitching skill defintely needs to improve.

Yes this is a measuring tape. Did you get the answer correctly?

Want to clone one for yourself ? All you need is a round retractable measuring tape. felt fabric, glue, different colour thread and a needle. Happy cloning!

Calamari

2010-10-03T19:09:00.004+08:00

Hubby went Indonesia for short fishing trip. Knowing rascals love calamari, he bought 3 packets of squid back. I cut them into rings and whipped up the dish. At the end of the day...吃到怕.... haha....

Recipe

850gm squid

1 1/2 tsp salt

1 egg

1 tsp black pepper

1 tsp parsely

1 tsp hua tiao jiu

Flour coat

125gm plain flour

30gm rice flour

Method

1) Wash squid and drain away water

2) Season with all the above seasoning for 30mins

3) Mixed the flour coat in a plastic bag

4) Place some of (2) into (3) and shaked

5) Tapped the excess flour and deep fry for 8-10mins or till golden brown

6) serve with mayo

Deep fried for 8-10mins. Serve with mayo =)

如意蛋卷

2010-10-03T19:02:00.004+08:00

Recipe adapted from 名师名厨爱吃蛋

2 eggs ( add 1/2 tsp salt, [1Tbs corn flour + 1Tbs water])

160gm squid paste

1 pc seaweed

Method

1) heat work and pan fry the egg

2) dish up the egg and lay a pcs of seaweed follow by squid paste

3) Roll by the side

4) steam for 6 mins

5) cut & serve

Children's Day 2010

2010-10-02T15:26:00.005+08:00

Baked this batch of fondant cookies for Ashly to bring to school. Hope the children like it =) Cookies recipes from BakingMum. I reduce the sugar to 160gm since I have fondant to go with the cookies and baked at 160c for 24mins

I like this 'Ripple' ice cream most =)

Many flavors~~~Yam, mango, ripple

Remaining dough baked into plain cookies

Recipes for spritz cookies

250gm butter

200g sugar (I reduce to 160c)

2 eggs

650g plain flour + 3/4 tsp baking powder

1/4 tsp salt

Method

1) cream butter and sugar till creamy

2) add one egg at a time

3) add flour

4) cool dough in fridge for abt 30mins

5) Roll and use cookie cutter to cut

6) Baked in pre heat oven 190c for 15mins or golden brown (depending on the thickness of the cookies)

中秋节快乐

2010-09-21T23:24:00.007+08:00

First of all wishing all my friends and their family 中秋节快乐. This year I made a first attmept for baked and agar agar mooncakes. Don't think it pass the taste bud test in my family. So its 好看不好吃！

First is the baked mooncake, my dough appear like cookie dough, unlike what the book published. Maybe the process of pouring in the ingredients was mixed up. To add on, the recipe I adapted uses very little oil (9gm nia!) but lot more golden syrup. Could this be the reason? Still searching..............

Hubby say only filling and yolk is nice. Of coure they are nice cos its store bought =) I only make the skin ma!!!! Can see its very dry!

Next is my agar agar mooncake, I thought the soya milk will make a good combo. I used the new honey dew flavor soy milk as the skin, plain soya milk for filling + nata de coco and carrot juice for the yolk. Thinking they are sweet enough, I decided not to add more sugar to it. The end result is quite plain and its not crunchy type. Only Avrem give mummy face ~~~he say 还可以啦! haha.....

Salted egg yolk look alike ~ I used Carrot juice instead of adding color

Filling: Soya milk with nata de coco

Time to take a nice shot =)

Cross section filling oozing out

Custard Charcoal Pingpi Mooncakes 奶皇黑炭冰皮月饼

2010-09-11T15:43:00.005+08:00

I love the colour contrast. This have to serve chill else I find it bit soggy. Will add corn to the custard filling. Using the mould I have the ratio is Skin:Filling 25gm:25gm. The mini one have corn added to the filling and are only 20gm each so its 10gm:10gm. Just pop one in the mouth and you are done. =) Best serve chill.

Recipe adapted from Y3K cookbook 冰皮月饼

Skin

Set(A)

80g cooked glutinous flour

30g cooked corn flour (I used cooked plain flour)

40g icing sugar (I used 35g)

Set(B)

30g shortening, 30g liquid glucose (I used corn syrup)

Set(C)

1/2 t charcoal powder

125-150ml water (I used ice water)

Custard filling

Set (D) (mixed together and strained the liquid)

40g custard powder (Sieved)

10g milk powder (Sieced) (No milk powder I replace with creamer)

125g fresh milk, 50g water ( I used UHT milk)

Set (E)

40g sugar ( I used 35g)

Set(F)

20g butter, 1/4 t vanilla essence

Method

1) Skin: combine (A) & (B) together. Add (C) and knead into smooth dough

2) cover dough and rest in fridge for an hr or overnight

3) Custard filling: Combine (D) & add (E) into a pot. Cook over low heat, stirring at all time till thickened.

4) turn off heat add (F). Mix well. Set aside to cool

5) Start to mould.

Note from book: This recipe is for mould that can hold 50gms. Always work on the ration of 60% skin weight and 40% filling weight. Do not overwork on the skin else it will toughen. ( My ratio is slightly different 50%)

Osmanthus Scrambled Egg 桂花炒蛋

2010-09-10T18:02:00.003+08:00

I have a packet of Osmanthus (桂花) in my cupboard. When I saw Wendy from Table for 2 or more posted the above recipe I was attracted by it. As I read on the post...Oops....no Osmanthus used at all. =) Nonetheless, I am still eager to try out this recipe. Thanks Wendy for sharing. The next dish that I would like to try out will be her Easy Creamy Curry Chicken.

These are the ingredients needed: Carrot, onions, black fungus, spring onion, chilli, crab stick, vermicelli & eggs.

Rosti

2010-09-05T22:40:00.004+08:00

My first attempt of Rosti. Thanks to Peng's Kitchen for this easy recipe. The kids love it.

Ingredient
3 Russet Potatoes
1 large onion, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter
olive oil

Method
-Cook potatoes in boiling for 10mins. Cool down. Remove skin and coarsely grate the potatoes.
-Heat olive oil in pan, pan fry onion till soft. Cool slightly.
-Combine onions with grated potatoes. Season with salt & pepper.
-Melt butter in a pan. Spread potatoes mixture evenly over the pan. Pan fry for 6mins until golden brown.
-Cover the frying pan with a plate larger than the circumference of the pan, flip the patty over the plate.
- Slide the patty into the frying again and fry till golden brown on the other side. Serve with mayonnaise, mustard or ketchup.

Mooncakes

2010-09-05T19:17:00.011+08:00

I bought this book 专业面包甜品制作 from a bookshop at 百胜楼 quite sometime back. Therein a snowskin mooncake recipe which I thought was quite unique. Strawberry/Blueberry Cheese snowskin mooncake. Lots of preparation work but am curious how the taste will be like with cream cheese added.

Am a lazy person so thinking that I can just do some short cut to everything. I replaced the fruits to mango since I have 5 sitting in my fridge. I prepared the jelly according to the recipe but it did not turn out as it is. It did not curd like jelly as a result I can't even wrap it. As for the outer filling, the recipe used green bean paste + cream cheese which I think is a hassel to prepare the former. Hence I used store bought lotus paste. I used my KA to cream the 2. Not sure if I have over done with the creaming it become oily and soft like tofu.

Nontheless I go ahead with the wrapping. Along the way I added this (oreo) and that (Raisins soaked in rum)...as a result the taste become complicated =P But Alden has show support to me. He say its nice haha...=) Thanks to my dear son.

I will show the original recipe here. My dear blogger friend, if you try out the recipe pls let me know how it taste like.

Recipe

Snowskin

70g cooked plain flour

100g cooked glutinous rice flour

30g shortening

170g strawberry juice/milk ( I used 185g mango pureen with mango juice)

100g icing sugar ( I used 80g)

cooked glutinous rice flour for dusting and coating

~ mix in a bowl, knead to smooth, wrap in food cling. Refrigerate for 15mins

Jelly

120g Strawberry jelly/blueberry juice ( I used mango pureen)

12g sugar

7g corn flour

14g water

~boil juice and sugar in pot. Add corn flour water and stir till boiling. Pour in flat basin and refrigerate to coagulate. Upon coagulation, cut into cube

Green Bean Paste

200g Crosscut green bean

40g oil

80g sugar

12g corn flour

20g water

~ cook green bean itll soft, press into sieve to make it to smooth bean paste

~ stir fry bean paste with oil in low heat till thick. Add sugar to fry again

~cooked until it is firm and corn flour water and stir fry. set aside to cool

Cheese filling

250g cream cheese

350g green bean paste from above

50g icing sugar

100g dried strawberry/dried blueberry

~soften cream cheese in room temperature. Add bean paste and icing sugar, stir till smooth

~ add dried berries and mix well. Refrigerate to chill and divide equally

Assemble

According to your mould. Wrap jelly with cheese filling follow by snowskin. Coat with cooked glutinous rice flour and press into mould.

Teacher's Day Cookies

2010-09-01T19:12:00.000+08:00

Ashly helped out by pressing the cookies. She proudly told her teachers that she baked these cookies =)

All Bananas.........

2010-08-28T21:30:00.005+08:00

To get rid of the balance bananas from my previous bake, I have to search for all bananas recipes. I settled for RG's Banana Cake and 福田淳子Banana Chiffon Cake . Just to try out the 2 different ways of preparing the cake. The former is using whole egg and the latter is separate egg method. I always have problem with incorporating flour into the whole egg method. I am sure to have lumps of flour in the cake (Can see the white spot on my cake) For texture I prefer the separate egg method. The cake yield is always soft.

RG's Banana Cake. I half the recipe and baked in a 7.5' cake tin. Baking time 35mins can be extened another 5mins

Can you see the white spots? That are all lumps of flour which I failed to mix

福田淳子Banana Chiffon Cake. I'm using 17cm recipe on a 20cm baking tin. I have also increased the banana pureen to 130gm (org 80gm) The cake is not tall.
* Personal note RG's Banana Cake ~~~ amount of sugar can be reduce to 240gm (Org 300gm). As for the chiffon cake, sweetness is just right. No adjustment needed.

My attempt of Banana Choco fudge cake

2010-08-27T13:50:00.009+08:00

This is my first attempt on this cake after Cheryl class. I prepared the fudge first thinking that it will take quite some time to set. But guess I should have prepare it when the cake is baking in the oven. The fudge sort of solidify hence make it difficult to spread on the cake. Minus the ugly deco, overall the cake taste great.

I use Cadbury old Gold dark chocolate 70% cocoa. Was at NTUC last week and the brand was having offer at $4.55 (org $5+per block).Managed to grab 3 blocks (2 pcs 70% cocoa & 1 pc original). Saw the same at Metro selling $6 per block.

Amelia Cake No 2

2010-08-26T10:35:00.005+08:00

Seen here from left is Alicia, Amelia and Andrea. The three little princess of my Sister. As promise this is the doll cake for Amelia with helps from 姨s and her mummy. Oops..... I have overwhipped the cream as a result it is not smooth. I have also baked some cuppies to match with it. 2 times of sponge cake recipe to make this batch~~~doll cake and 18 small cuppies. Thanks Sisters for helping with the moulding of fondant on the cuppies.
Cross section of cake. Sister told me that the cake is soft and nice. Most of the kids have 2 serving.

We also baked a batch of burger bun. Three of us (大姐,四姐, me）take turn to throw the dough. Recipes from 孟老师一百道面包. The bun is nice and fragrance when u bite on the sesame seeds! Woo~~~~~

Cuppies for my Niece ~~~Amelia

2010-08-22T22:53:00.011+08:00

My sis requested to bake some cuppies for Amelia and her ah lao whose birthday are just few days apart. Amelia is born in the same year as Ashly and celebrating her 5th birthday! Amelia is born in the year of 鸡 and her daddy in the year of 猪. So sis requested cuppies of piggy and chicky! Last night she came over to help out too. This is what we have prepared for them. A total of 9 piggy and 9 chicky and a 6' berries cake.

Noticed the different on the above and lower pic? Yap....one with piggy and chicky on the cake itself. As they are mould using fondant I have asked my sis to place them only during serving time else worried that they will melt on the fresh cream.

XAY still owe u a princess cake =)

Cookies

2010-08-17T15:25:00.009+08:00

Got a tin of Crisco to finish off and decided to try the cookies recipe from Carol's book (Pg 24). Pretty simple and I have added walnuts (30gm) and reduce the amount of sugar (50gm) and chocolate chips (60gm) required. Baked a batch for Ashly's Teacher ~~ Ms Zhang who will be leaving PCF to another school. Wish her all the best! And another batch for Ken & Vel. Thanks to Ken who has been sending me to and back from work during this period. =)

Most likely I will bake this again for this coming Teacher's Day Celebration cos its just so simple and also save me lots of time haha....=)

Recipes (make 12 pcs Temp: 160c for 15mins)

170g cake flour

80g unsalted butter

30g sugar

30g Molasses sugar

1 egg

1/2 T Rum

1/8 t salt

100gm choco chips ( I used only 60gm)

Method

1) Cream butter and sugar & salt till creamy

2) Add egg and rum gradually

3) Add sieved flour by 2 batches. Mix the flour and form a dough

4) Add choco chips (nuts)

5) Make a dough @35gm each and press lightly to @ 0.5cm in thickness

6) Baked and cool before keeping.

One more to add on.....

2010-08-13T07:51:00.004+08:00

When I first got to know that Carol 自在生活 is having her own book I'm so excited to get a copy. Though my brother is going to TW soon I simply can't wait when I know I can order the book online. My brother asked me ' you still have not enough books from my last trip?' Well hahah.....I forget to tell him I have another book list for him to get for me during his next trip! Finally recevied my copy yesterday. I like her many pictures illustration in her book. Another book to read and try =)

Cheese and Lemon Chiffon Cake

2010-08-13T07:37:00.003+08:00

To finish off the Meiji cheese I attempt on the Cheese & Lemon Chiffon Cake from the Chiffon book I just bought. Though the reciepe call for cream cheese I simply replaced with the same amount of Meiji Melting Cheese. I baked the 20cm version recipes which called for 5 egg yolks (large) and 8 egg whites (large). However, I find the batter is kind of too much for the tin. As a result the top portion of the cake is slightly dense and not airy (too heavy? ) I also need to extend the baking time by about 12mins and covered the top of the cake to prevent it from getting burnt further...

Question....how do you measure your chiffon tin? From the top or base. For my case I measure the top which is 20cm. The egg size I used is 65gm. Or is the egg size that is cosider too big? Hee....maybe my dear blogger guest can help me solve the problem. =) Pls share with me. Much Thanks!

Recipes (180c for 40 mins 20 cm tin)

160g cream cheese

130gm sugar

5 eggs yolk (large)

25g oil

25g lemon juice

70g milk

2/3 t lemon rid

130g cake flour

2/3 t baking powder

8 egg whites

Methods

1) Cream the cheese with 1/3 of the amount of sugar

2) Add one yolk at a time, follow by oil, lemon juice, milk, lemon rid.

3) fold in flour (sieve with baking powder) and the batter should be smooth

4) whisk egg white, add sugar and whisked till stiff peak

5) removed 1/3 of white into (3) and fold to form a smooth batter

6) pour (5) into remaining whisked whites and fold. Ensure whites is well cooperated into the batter and DO NOT over fold and inflate the whites

7) Pour (6) into baking tin at a height and bake

8) invert cake and unmould only when the cake is cool

汤种Bun

2010-08-08T23:20:00.004+08:00

Make this bread so that I can use the Meiji Cheese melt. Got to improve on the shaping =) I'm using the same water dough recipe
This is make by Ashly~~~~a flower? She finished the bun after it was baked.

Happy 45th Birthday to Singapore

2010-08-06T01:57:00.007+08:00

I have no mood to bake for the past few days....not sure why but just feeling tired. Is this sign of me getting tired of my baking hobby????? Anyway I have promise Ashly to bake something for her to bring to school. The school is celebrating national day today. Baked this black forest cake....top bit burnt due to over bake so got to cut away. Luckily the cake is not too dry. I hope the children & teachers will like it and Happy 45th birthday Singapore!

New Book added

2010-08-01T21:25:00.003+08:00

Added this book into my collection. I have read this in the library much earlier but with most of the recipes being torn off by inconsiderate borrower. A total of 44 different chiffon recipes to try from.

Cheese Bites Pizza

2010-07-25T20:44:00.005+08:00

Alden said this after eating the pizza ' Mummy, 你可以开pizza 的店了！' Happy wor!!!! I didn't use morzella cheese instead i used melting cheese from Meiji, which I bought quite a bit from SMH forum. The recipe also did not call for sugar which I then added 5gm to it. For the tomato paste, I used those meant for pasta, added diced ham, pineapple & mushroom.

Pizza Base Recipe from 专业面包甜品制作

115g bread flour

115g plain flour

5 g salt

20g olive oil

1/2 egg

115g warm water

4g yeast ( to dissolve in the 115gm warm water for 5mins)

mixed all ingredients together. First proofing @ 2hrs or till 2.5-3 times the size. 2nd proofing 30mins, baked in 200c for 20mins or till golden brown.

To make the bites simply cut and tilt 90 degree and back to its original position.

Fruit Yogurt Cake

2010-07-20T09:06:00.004+08:00

I remember browsing through a cook book with a fuss free yogurt cake recipe. I made a comparison with the fruit pastry cake and the ingredient used are quite similar. The difference are yogurt cake uses more yogurt, less eggs and use melted butter. I made an attempt of the yogurt cake and top it with the fruits that I have for the pastry cake. Can't tell the difference right? :) I tried both and I think yogurt cake gave a moist cake texture compare to the pastry cake.

For this cake I half the recipe and baked @160c for 40mins in 6' round pan

Recipe from ( 5 个不失败甜点方程式，by上田悦子）

Yogurt Cake

Ingredients

200gm cake flour

1tsp baking powder

1 1/2 tsp baking soda

150gm sugar ( can be reduced to 120)

200g original flavor yogurt

1 egg

some rasins (I omitted this and replaced with the fruits at the top)

100gm unsalted butter (melted @40-45c)

Method

1) Grease tin, lay layer of baking paper at base. Toss with flour and remove excess flour

2) mix egg & yogurt

3) add sugar, flour (sieved with BP & BS), add raisins and mix.

4) add melted butter and blend with hand whisk

5) ready to bake

* Her original recipe uses 2 nos of 14 x 23cm tin which yield very tin layer of cake. She baked at 180c & baked for 4~5mins till top turn golden brown. Covered with foil and baked for another 2mins. Cut into 8 equal slices and each slice 148kcal.

Fruit Pastry Cake

2010-07-18T17:01:00.007+08:00

Finally try out this Fruit Pastry Cake. I see many good reviews on this cake including my baking pal Esther. The recipe can be obtained from Happy Home Baking. The colours of the fruits really make the cake so appealing! I have baked 2 of these cake for my 5th & 6th uncles. Hope they like it.

* These are using 1 1/2 times of the recipes.

Awards from DG

2010-07-18T16:20:00.006+08:00

This is another 2 awards from blogger DG. Really appreciate her sharing of these 2 beautiful awards. Thank you DG! Perhaps we should meet one day :)

I would also like to dedicate the awards to :

2nd birthday cake for Ashly

2010-07-18T15:50:00.006+08:00

I have never make any ice cream cake in my baking so far. Looking inside my freezer I have all the ingredients.....a box of ice cream (courtesy from JC) and some durian chunks. As such I decided to whip up durian ice cream cake.

I prepared a 8' sponge cake and sliced into 3 layers. Use a loose base tin for easy removal later on. Allowed the ice cream to defrost slightly and scoop them in between layers, compact it slightly and add chunks of durian. Freeze it over night or at least 4 hours and covered with whipped cream. The covering of cake with whipped cream must be fast else the ice cream will melt and create a mess.

As usual we celebrated at my mum's place. However, this time round Alicia, Amelia & Andrea were not there to celebrate as Amelia was down with HFMD. Hope she recovered soon. So during cake cutting time only Ashly 大哥& 二哥 around to sing birthday song for her :) miserable hor haha.... Birthday girl making her wish after reminded by his 二哥. She say her wish is to be in No1 in anything haha....Her present from my sisters!

Celebration in School

2010-07-16T17:46:00.001+08:00

This is the first time I am passing my camera to the teahcers to snap some photos of her celebration.
K1A Form Teacher: Ashly with Ms Aida

Ashly with Bubbly Teacher Mas

Ashly with Aunty helper

Ashly with her classmates

Making her wish.............

Ashly 5th birthday Cake

2010-07-15T23:27:00.008+08:00

Time flies! It's my girl Ashly 5th Birthday! This year she request a mermaid/princess cake. I know she likes the character of Little Mermaid but there is no way I can do a similar one for her. I also don't have enough time to get for her any toppers (haha...tons of reasons). Hence I decided to google for mermaid cake image. In this era, Internet & googling really helps to solve many of my problems :)

Using what I have learnt from my baking lesson I used the same set up and just change the design and pipe a mermaid tail. I think I did badly on the scale part. I used the piping tip meant for piping petal and the cream is too soft to hold the shape. I make use of piping jelly to pipe the crab and tortoise. As for the fish I used melted chocolate to pipe the shape the fish. The chocolate are left over coating for my mini donuts which I have packed in a box of 2 to be given to the children at the end of the celebration. Just decorating the cake itself took me 3 1/2 hours.

I hope Ashly have a wonderful celebration in school and Mummy wish you 快高长大，身体健康！

* Not forgetting to thank my ah lao for getting the 旺旺小馒头at a very last minute request!

West to North

2010-07-15T07:34:00.005+08:00

Irene left a note in FB that she wants to learnt baking from me. Well, I am no expert so I invite her over to 'play' rather then to teach. Along with Irene is Emily which I think I have not met her for almost 14 years. The last time I saw her is probably when we graduated from the academy. Glad to have the ladies with me. Together we whipped up these 2 bakes. I hope the ladies have enjoyed the session! Just to add on...never use strawberry with chocolate sponge they just don't really click! Banana is still the best!

Fresh Fruit Cake (Recipe from Amy Heng 好吃的蛋糕 but I did not follow the recipe to the dot and made some changes to it）

Chocolate & Strawberry Roll (Recipe from 孟老师) Baking time 15mins can see the skin is intact! Yeah!

Belgian Waffle

2010-07-09T21:01:00.012+08:00

I have bookmark this recipe from Carol 自在生活 and is always under my to do list. The craving for this is even greater when GG say she want to learn how to make this waffler. Without delay I directed her to Carol's link and tell her that I will try out the recipe too. I started doing it last night around 9pm and ended sleeping around 1am. Not too sure why the dough did not double its size despite I have rest it for more then 3 hours. Morning @ 530am I started using my 3in1 waffler maker to 'bake'. It taste nicer when its freshly out from the maker but kind of hard when its cool. I believed it has got to do with the proofing.

Banana Chocolate Fudge Cake

2010-07-03T20:56:00.008+08:00

Last week, Hub forward an email to me on a a hands on baking workshop at CSC. After much consideration, I decided to sign up the course. This is my first time attending a hands on workshop. Thereat I met Bee Leng(Doris Sister)!

Find the room kind of too small to accommodate 22 pax of students. Equipment wise, students are not brief ahead on how to use. I saw them holding onto a metal bowl and whisk by a KA machine....can you imagine this? I'm so worried that the machine/whisk will get spoilt and students getting injured! Best part I washed a whisk and left it on my table. After I returned to my table, the whisk is no way to be found!!!! I have no idea who took it but at least have the courtesy to ask. The trainer for this workshop is Ms Cheryl. Overall, still enjoy the workshop.

Some of the tips shared by the trainer:

1) Bicarbonate Soda added to melted choco powder to make the cake darker

2) Soaked banana in lemon juice to prevent it from turning dark

3) oil & milk must be hot when adding into the batter. This will resulted in a softer cake

4) if no corn syrup it can be replaced by same amount of honey

Another attempt.....

2010-07-02T01:23:00.003+08:00

This is slightly better then the first attempt. However, I can't achieve the hair style I want. The hair just like to stick together. But still am happy!

Hen Party for WeWe

2010-07-02T01:16:00.004+08:00

Thanks S for giving me this opportunity to showcase my 'dirty work' again :). Hope her Sister 'WeWe' have a wonderful time!

Weekend bakes

2010-06-27T23:58:00.008+08:00

Bake this cake for my cousin JC! Got to trouble him to come to my house and pick it up! I stick the almond flakes piece by piece. Though its time consuming but I love the result.

As this is only a 6' cake, I have the remaining cake batter bake into cuppies. I can't resist not to try on elmo after seeing one of the blogger Mrs Teng baked the sesame street theme cuppies for her twin girl. Her piping skill is jst great! Mine is no way to compare and I cheated using piping gel! So happen that I chance upon Mr Fadli Halim blog with elmo & spongebob cuppies and I book mark it and tell myself that I should try it one day! Too bad I can't read Malay else I would have gotten his book too. He is also good in fondant!

As for the sunflower oreo cuppies...guess what...I learnt it from youtube! There are lots of clips which I have yet to finish and try on.......so many things on the want to do list...never ending........

Meet up!

2010-06-27T23:43:00.003+08:00

Agnes and sister wanted to learn creaming a cake. I don't think I have reach the standard to actually teach them, hence I suggested them to come over my place and 'play'. I browse through my recipe books thinking of what to bake. I got hold a recipe book from Kevin Chai and decided to bake the blueberry and kiwi cake. Furthermore, these 2 fruits are in season and can get easily from the supermarket. We baked a 6' cake and 4 cuppies so that they can play with the use of different piping tip. They did a great job for a first timer, don't you agree? I hope they enjoy the session and nice meeting them! :)

Oreo Durian Mousse Cake

2010-06-24T21:48:00.004+08:00

Have some durians at hand and decided to whip up RG's Durian Mousse cake. As RG's mousse cake required a non loose base tin to work on (need to pour jelly at the base) and I can't locate my tin, I decided to go ahead without the jelly. I made adjustment to the whipped cream required from 200gm to 300gm and increase the gelatine amount to 25gm. Since the durian pureen is already sweet, I further reduce the recipe sugar to 20gm. Luckily all set in nicely! As the cake looks kind of plain, I decided to crush 100gm of Oreo biscuit on the surface. It turn out messy but overall feedback on the cake is great!

Alden's Birthday Celebration

2010-06-20T17:43:00.012+08:00

Accidentally scape off some of the cream this morning. Quickly make a number 8 to cover it :) The cake texture is kind of dense and not fluffy but still edible. Other then this cake, hubby ordered pizza, while I cooked curry chicken, mango sago, fried mee hoon and finger food.

With cousins..Alicia, Amelia & Andrea

Alden's Birthday Cake

2010-06-20T01:52:00.003+08:00

My initial plan is to make a fondant cake with garden theme. But too bad the chocolate cake I baked turn out too sweet and if I were to make it to fondant cake...I don't think anyone will take it. Hence I decided to make a cream cake and added banana....and this is my 巧克力笨乃乃 aka Chocolate banana cake. Next problem arise....what picture to draw? Alden was born in the year of horse thus I decided to goggle for a cute horse picture. Hope Alden will like the cake mummy bake for him. We will have a simple lunch at Mum's place later at noon. Now need to take power nap and wake up shortly to prepare curry chicken and fried been hoon...going ZZZZ...........

班兰香饼蛋糕 Pandan Cookies Cake

2010-06-15T23:30:00.004+08:00

I bought a packet of Soda biscuits for hubby. To my dismay, he took a piece and left the whole packet in the fridge. Was thinking whether I can make use of the biscuits as cheese cake base but I don't think it will taste good.

While browsing through the whole stack of recipes books, I found this that make use of soda biscuit. :) Though only 100gm is used, at least I know I can count on this recipe to finish the remaining biscuits. Recipe adapted from '温馨世界Caldo Recipes'

叉烧

2010-06-13T16:14:00.002+08:00

Use ready sauce for this 叉烧. The recipe required to marinate the pork for just 2 hrs but I marinated it overnight. Grill for 15mins on each side, grazed with honey, grill for another 2 mins. Temp 180c. Ready to serve.

叉烧包

2010-06-06T18:12:00.005+08:00

To finish off my packet of HK flour I used AY recipe for this 叉烧包. Hub & Ashly help in rolling and moulding the bao. :) Still got half a packet left will try out other type of bao soon!

Another Chocolate Roll

2010-06-05T15:21:00.004+08:00

Using the same recipe baked at 180c for about 15mins. Not realising that the previous one I baked for 16mins. Skin stick to the baking paper. Next time round will extend longer baking time. Hope J&D like it! :)

Chocolate Roll 可可蛋糕卷

2010-05-31T20:42:00.006+08:00

As I flip through 孟老师的美味蛋糕卷 I can't resist the sight of the Chocolate roll she have made. This is using a chiffon cake base. Compared to the finger sponge base, I prefered the former, so soft!

Recipe adapted from 孟老师的美味蛋糕卷

Set (A)

20gm cocoa powder

40gm warm water

Set(B)

30gm egg yolks @ 3 nos of eggs

50gm sugar

50gm oil

30gm milk (I used chocolate milk)

75gm cake flour (I used 65gm plain flour + 10gm corn flour)

Set (C)

120gm egg white @ 3 nos of eggs

65gm sugar

Filling

180gm dairy cream

20gm fine sugar

Method

1) Melt coco powder with the warm water and set aside

2) Whisk egg yolks with sugar till sugar melt or turn pale. Add milk+oil and mix. Pour in (1) & stirred. Add flour and mix. Do not overmix.

3) Whisk Set (C) till stiff peak

4) Remove 1/3 of (3) and fold into (2)

5) Pour (4) into balance white and fold. Again do not overmix else it will deflat the white.

6) lined tray with baking paper and pour (5). Bang the tray (36x26cm) to release big bubble and baked in top heat 190c and bottom heat 160c for 12mins. ( I baked at 180c since my oven can't adjust the heating element for 16mins)

7) removed from tray immediately and released the edges of the baking paper to allow the cake to cool.

8) Spread filling and roll. Keep refrigerated for about 30-60mins before slicing.

Potato Sausage Bun 马铃薯热狗面包

2010-05-30T21:48:00.011+08:00

Another recipe from 孟老师的‘100道面包‘。During the first proofing, I probably accidentally 'murdered' the yeast by leaving it in the hot wok for steam bath :( as a result the texture of the dough is rather wet and heavy. I can't even shape the dough well. Thinking that l will have 10 buns left at the end of the day but my rascals and the daddy still give me ’面子‘ and finished all the buns. Alden and Ashly even commented that its nice. Alden took 3 and Ashly took 2... I think they must be hungry haha.....

Mango Swissroll 芒果蛋糕卷

2010-05-30T21:36:00.009+08:00

I follow the recipe from 孟老师的‘美味蛋糕卷’. The initial recipe is a peach swissroll but I have change the fruits to mango. The recipe uses finger sponge to make the cake base and no oil was used. So less guilty :) Find the cake texture rather spongy. I have the the cake cool for almost 1hr plus and I thought it would probably be harden by then and will have difficult in rolling up but I am wrong about it. Will defintely try out other recipes soon!

Cake Deco Class - 2 Tier wedding cake

2010-05-26T06:14:00.003+08:00

This is my final lesson with Richard Goh. The theme is a 2 tier wedding cake. Decided to do a chocolate blueberry cake. The children love it. Left 1/4 of cake for myself and the rest were all given to neighbours :)

大头大头，下雨不愁

2010-05-22T00:19:00.004+08:00

Having fun with fondant molding. Try out the head first... still got plenty room for improvement. She resemblance the old lady in 大长今！But in actual fact I supposed to mold a young lady haha....

Playing with fondant

2010-05-19T01:00:00.005+08:00

Hee....finally try out molding winnie the pooh. 60% resemblance? Also made a dozen of naughty cuppies for my colleague H to bring to Bali to celebrate her gf birthday! Sorry if its too gross. Got quite alot of ideas from flicker must thank the original creator :)

Cake Deco Class - Lesson 7 Peach Cake

2010-05-16T08:18:00.007+08:00

This lesson we make use of marzipan in covering the whole cake. I find the texture of the marzipan is more rough comapre to fondant. But the after taste is better then plain fondant. Overall am happy with the result.

Facial Cupcakes

2010-05-09T16:25:00.004+08:00

Since I have some sponge cake batter I baked them into cuppies and deco with fondant. Got to improve their hairstyles :)

Cake Deco Class - Lesson 6 Barbie Doll

2010-05-09T16:13:00.003+08:00

Am into the 6th lesson making a dress for Barbie doll. Think i have pushed the doll to much into the cake as a result she looks like she is wearing a maternity dress :( I have spread some blueberry as the filling and placed some cut fondant flowers and paste on the cake. Gave the cake to my neighbour and she commented nice! Happy!
These are made by my coursemates. Pretty right?

I have summarise the process on how to prepare the cake. Hope I will not forget cos I have ordered another doll from my instructor and hope to make one for my girl on her birthday. And of course I hope I can make a better one :)

New Books

2010-05-05T20:52:00.002+08:00

Thanks JC for bringing back the 2 books for me.

Strawberry Cheese Cake

2010-05-05T20:46:00.005+08:00

Make this last night so as to finish half of the cream cheese. Overall taste is good. Have added the topping using instant jelly. I find the sponge cake is too thick hence I sliced and used it to make smaller cake using a ring that cost me only $0.90. :)

MIL Birthday

2010-05-02T21:26:00.006+08:00

Baked this cake rather last minute. Go through recipe book then take a peek in the fridge see what is good for the filling. Ended up using the cherries to make this unusal deco black forest cake :) Happy Birthday to my mil.

Mickey Cookies

2010-05-01T00:01:00.002+08:00

Finally put my mickey cutters into good use.

Teddy bug

2010-04-23T19:01:00.005+08:00

First time piping a teddy using fresh cream. This cake is for crystal who is turning 5 this year. She was born in the same year as Ashly. I have also baked some cuppies and mould some bugs. Cos I think the teddy may not be enough. Heard from GG that the children love the cake that they asked for 2nd serving. Happy! mission accomplished! Happy Birthday to Crystal!

Cake Deco Class - Lesson 4

2010-04-17T22:23:00.001+08:00

Numbers and alphabets cake.

Fondant Cake Decorating Class

2010-04-15T23:47:00.008+08:00

This April is a busy month...cos I have also signed up Mong's class on fondant cake decorating. Have always wanted to try out fondant cake but dare not make the first move. Finally signed up the class with Janice and both of us have spend an enjoyable 4 lessons and making new friends. This is my finale cake. Have spend quite some time moulding the roses. Not very well done but still acceptable by me haha..overall am satisfied with my first fondant cake. Still got plenty room for improvement. Btw this is my draft picture for the cake. I have decided to make changes to the colour of the stripes. :) See my coursemate cakes? All so beautifully done.
I will try to document the details of my notes soon......getting old....and slow.....and forgetful....sign of old age.....

Cake Deco Class - Lesson 3

2010-04-10T21:58:00.000+08:00

Cartoon character Tracing. Looks easy but because when chocolate drys up it breaks easily so handle with care. Chocolate should not be left in the fridge for not more then 3 mins.

地瓜发糕

2010-04-04T20:23:00.008+08:00

The recipe for this 地瓜发糕 is from my elder sister. I have reduce the sugar further and I find the sweetness is just nice. I used instant coconut milk instead of freshly squeeze type and it may not be as fragrant as my sister attempt. Overall am still happy with the result as most of the 发糕 were smiling at me when I opened up the steamer.

Recipe

Ingredients

350g plain flour

350g sugar (I reduced to 280g and add 40gm of gula melake)

150g steamed sweet potatoes (mashed)

150g coconut milk @1/2 fresh coconut ( I used 200gm instant coconut)

200g water

1 tsp double action baking powder ( I used baking powder)

1.5 tsp baking soda

2 tsp of hot water

5 pandan leaves tie into knot

method

1) Steam sweet potatoes, mashed and set aside. (I used microwave, add 4 tbs of water, high heat for 10mins and stand for another 10mins, mashed)

2) melt sugar in pan till golden brown. Remember to stir continously

3) Add 200ml of water, pandan leaves & gula melake till dissolved.

4) strained (3) and cool it

5) Add coconut milk and mashed sweet potatoes into (4)

6) Strained (5)

7) Add flour into (6) and the batter is on the sticky side

8) Prepare the steamer

9) put 2 tsp of hot water into baking powder and baking soda. You will see lots of bubble.

10) pour (9) into (7)

11) pour batter into cups. The batter should be almost to the rim of cup.

12) placed into boiling steamer and steam for 15-20mins. (Am using egg tart casing and yield about 15 mini 发糕)

New Books

2010-04-04T11:20:00.004+08:00

Thanks brother for lugging these back from Taiwan! I love the book in particular 孟老师‘美味蛋糕卷’

Heart Shape Cake

2010-04-02T22:19:00.006+08:00

My cousin, YQ sms me the other day that he needed my help to bake a heart shape cake for his gf on their anniversary. Just nice, I have a heart shape cake pan bought from Batam and has got no chance to use it. YQ suggested a fruit cake, hence I decided to show him a cake that Christine has baked for his hubby. Thanks Christine for her detailed pictures. He like it very much and without much delay we started around 7+ pm and end around 10pm. The end result tada.......noticed my fresh cream is not firm and started to melt......anyway hope YQ & his gf have a wonderful anniversary!

This is YQ seriously at work........