Saturday, January 31, 2009


Attempt on the Pizza recipe again since I have left with some mozzarella Cheese in the fridge. Some hiccups... I probably placed the olive oil at the wrong timing as a result it took quite some time for the dough to be ready even by using the mixer. The dough don't seems to double to its size even I left it to rest for 60mins. Must improve on my bread making skill. Looking forward to my cc class and Mayer complimentary class.


Blueberry & Pandan Roll

Blueberry & Pandan Roll

I brought some Blueberry & Pandan Roll to grandma house. I made use of 2 different mehtod to make the rolls. The blueberry is using seperate eggs method while the Pandan is using a standard sponge cake recipe. Though both recipe yield soft cake, I preferred the former, the texture is more soft and fine. I need to improve the rolling part....notice its skinless for my blueberry?
Sponge Cake Recipe (Yield a 11x14 thin cake baked @ 180c)
4 eggs
100gm sugar (I reduce to 75gm)
100gm plain flour
100gm melted butter ( I reduce to 50gm & add another 50gm of milk.)
Instant jam i.e kaya or blueberry jam
1) Whisk eggs and sugar at maximum speed for about 5-6 mins till batter become stiff (the batter will turn light yellow and thick)
2) Fold in sifted flour using mixer do not over mix but do ensure the flour are well incorporated
3) Add in the warm butter (Butter & milk) and mix well till butter turn shiny
4) Pour into grease tray and bake for 13-15mins
5) Turn cake out from the tray and leave to cool
6) Spread jam and roll the cake
I found this clip on how to roll the cake.

Zebra Cake

What did I do with the balance of the egg whites? I decided to attempt the Zebra cake. Think the sugar level can be reduce slightly.

Saturday, January 24, 2009

Kueh Lapis

I didn't expect myself to bake this for CNY cos of the high number of egg yolks required plus the tedious steps required to bake this kueh. But after attending the class at the CC, I'm definitely more confident in trying out. I think I spent a total of 3-4 hrs to prepare and bake this. The overall result is - Happy!!!

Kueh Lapis

Ingredients (A)

500gm Semi hard butter

300gm condensed milk

3tsp Rum flavour (I used Rum liquor)

150gm plain flour

1tsp Gingerbread spice (I used cinnamon)

20 egg yolks

200gm sugar (I used 190gm)

2tsp SP (I omit this)

Ingredients (B)

10 egg whites

50gm sugar (I used 40gm)

1/4 tsp cream of tartar


Preheat oven to 200c. Placed a 9 inches square tin before greasing and lining paper (paper lining only applicable to the bottom of tin) and warm up the tin.

1) Cream butter, condensed milk and rum flavour at medium speed for abt 5 mins until creamy. Add in the flour and ginger spice. Mix well and set aside.

2) Whisk egg yolks, sugar and SP at max speed until thick and add in (1) * Fold 1/3 of egg yolk batters into (1). Ensure they are well cooperate with (1) before adding another 1/3.

3) Whisk egg whites, sugar and cream of tartar at max speed until stiff

4) Fold 1/3 of the egg whites into (2) and continue the process of folding the rest of whites.

5) Remove hot tin from oven and lay paper at the bottom of tin. Spread a small amt of batter into tin

6) If you are using a 9 inches tin then pour 100gm of batter at every layer. But if you are using 10 inches square tin the batter should be 130gm. You will need to weigh the batter to ensure every layer is even. (This is the tedious one)

7) Used top and bottom heat for first layer and placed the tin at middle rack. Baked the first layer for about 5-7 mins till golden brown

8) Adjust the temp to 240c and used only top heat to bake the subsequent layers. Each layer took about 2.5-4mins to bake.


* For ovens that do not allow the setting of top heat only, place a baking tray filled with water and placed at the bottom of the oven.

* Lapis stored at room temperature can last for abt 4-5 days. If chiller, it can be stored for a month

* My instructor did told me that oven with fan is not suitable to bake this Lapis. But I managed to do it!

Japanese Cheese Cake

Left about half block of cheedar cheese in the fridge. Baked the cake using this recipe
Ingredients (Yield a 18cm round cake bake @ 150c (Water bath) for 50mins)
130gm milk
40gm butter
125 gm cheddar cheese
20gm plain flour
2 egg yolks
3 whites
80gm sugar
1/8 tsp cream of tar tar
1) Boil milk, butter & Cheddar cheese in double boiling method till cheese melt and remove from heat
2) Add in sifted flour (Corn flour + plain flour) and mixed till well blended
3) Add in 2 yolks and mix till well combine. Set aside
4) Whisk whites and sugar and tar tar till stiff peak and add into (3) mix until well incorporated.
5) Pour into mould line and grease with paper
6) Bake for in water bath for 50mins (Mine get brown around 35mins as such I used a foil and cover it loosely on the top)
7) Remove from the mould immediately when baked, set aside to cool

Monday, January 19, 2009

Pineapple Tarts

Baked 2nd batch of pineapple tart. Find the pastry did not 'melt in the mouth' compare to the 1st batch. I used ready made filling. See the last pic on who is 'helping' me ......

Pineapple Tarts


250gm butter (Soft)

1 egg

1 tsp vanilla essence

350gm plain flour

20gm custard powder

25gm milk powder

pinch of salt


1) Cream butter and egg till creamy

2) Add vanilla essence into (1)

3) Sieved all the powder ingredients and pour into (2)

4) Mixed to form a dough. Do not over mix in order to have melt in the mouth effect. Use a cling wrap and placed in the chiller for 15mins or more.

5) Baked at 170c for 17mins

My Version Of Mixed Fruits Flan

This is my version.... find the sponge cake is not tall enough. As a result the cake and the jelly are of the same height. Likely I have over mixed the batter. Have mixed some strawberry paste in the whipping cream and added korean strawberry to it. Overall the cake is well like by the rascals. Will defintely try it again.

Ingredients (yield a 9' round cake and bake at 160c for 35mins)

Sponge cake

4 eggs

100 sugar (I reduce to 80gm)

100gm plain flour

100gm butter


200gm fresh cream

500gm water

12gm instant jelly

80gm sugar (I reduce to 60gm)

Some fruits i.e strawberry, peaches & kiwi


1) Whisk eggs at a max speed for 6-7 mins till stiff (batter turn light yellow and thick)

2) Fold in sifted flour (do not over mix)

3) Add in warm melted butter. Mix well till batter is shiny

4) Pour into grease baking tin and baked for 35mins

5) Remove cake from tin and allow it to cool

6) Cut cake into 3 layers

7) Whisk fresh cream at medium speed till stiff (I add strawberry paste into whipped cream)

8) Spread cream all over the layers of cake and line the side with plastic sheet. Alternatively can use a loose base tin but must ensure the top layer is well covered by cream else jelly will flow to the base

9) Decorate with fruits. Leave in fridge to set

10) Prepare the instant jelly by mixing water, sugar and instant jelly and bring to boil. Stirring it continously.

11) Remove from heat and stir to cool, once it turn cold it will solidify and curdy so ensure it is still at the liquid stage when pouring.

12) Leave cake to set in chiller

Friday, January 16, 2009

Second baking lesson

We learnt to make 2 cakes today. Mixed/Fresh fruits flan and blueberry lightweight cake. Finally know how to go about doing the clear jelly on the top layer of cake. The instructor uses instant jelly and ladle over the cake when it turns lukewarm and set in the fridge. The cake taste yummy. Have bought the instant jelly from the instructor can't wait to try out.

Mixed/Fresh fruits Flan

This is the 2nd cake we baked. The blueberry lightweight cake. Using chiffon sponge base, the instructor show us 2 'designs' i.e Burger and spiral. All uses a 1cm plain nozzle to pipe. For burger, the batter is baked at middle rack of oven while spiral (pipe @ 4 rounds and yield a bigger cake) is at the top rack. Reason being the spiral cake need to be fold into half immediately after baked and to avoid the base being over baked and cracked during folding. Hence it is placed at the top rack.

Blueberry lightweight cake

Wednesday, January 14, 2009

Pandan Kaya Swiss Roll

Made Swiss Roll again. Better than the previous attempt. This is my Pandan Kaya Swiss Roll. Baked this @170C for 16mins. First 7 mins lower deck of oven and remaining baking time at upper deck for browning of the skin.

First Baking Lesson at Yio Chu Kang CC

Don't be mistaken, this Black Forest Cake is not done by me but the instructor that I have signed up a baking course recently. Thanks to Py for reserving a seat for me. Hope I can reach this standard soon. The cake is nice and not too sweet. Looking forward to my next lesson.

Monday, January 5, 2009

Pandan Chiffon Cake

Bought a new chiffon pan from YJ just because I'm tired and lazy to wash the mini pans...Oops!
Anyway wanted to tried out the new pan. Using a recipe source from the net that don't use coconut milk. Texture is very soft. Yummy!! Don't know why I just cannot get the even browning of the cake. Baked the cake @180c for 36mins. Next time round should try 160c. Hope the 3 rascals will take this for breakfast.


Bread again...Give up on the shaping part. There goes my ugly bagel! Keke....

Saturday, January 3, 2009

Cheddar Cheese & Ham Bun

Bought a book on bread making from Page One and while browsing through, Erge (didi) wants me to try out one of the recipe - Cheddar Cheese & Ham Bun.
(Set A)
210gm Bread flour
15gm sugar
1/4 tsp salt
2g instant yeast or 1/2 tsp
10gm milk powder
30gm egg
100gm water
(Set B)
15gm oil
(Set C)
80gm cheddar cheese
4pcs ham
(Set D) Optional
black sesame seeds
1) Mix Set A at low speed. Once the ingredients are well mixed increase to mid speed and smooth surface
2) add in Set B using low speed. Increase to mid speed and beat to a dough which you can pull and form a stretchy smooth dough
3) use a clingwrap & cover. Rest for 80mins
4) Cut and wrap the cheese with ham (Square ham). Half the cheese and ham. You should get 8 pcs
5) cut (3) into 8 portions. Roll them into balls and clingwrap them again for 10 mins
6) Using a roller pin and roll (5) into square
7) Wrap (4)
8) Complete (7) and clingwrap for another 30mins
9) brush with egg wash and sprinkles black sesame seeds
10) Oven top temp 190c bottm 160c for 18mins ( I used 190 c for abt 16mins)

Pandan Swiss Roll (Nutella)

Pandan Swiss Roll

Got this recipe frm YJ. This is the 2nd time I tried baking it. Better then the first time but still need lots of improvement. My 3 rascals like it very much esp I spread it with Nutella.

Thanks YJ for this easy recipe and her free trial lesson.

My new toy cum birthday present

After much consideration I finally got a KitchenAid KM150 mixer. J bought this as a birthday gift for me. Cost him $670...X right? I have never invest such an expensive stuff except for my house electrical appliances. Hope I can made good use out of it and have more bakes for the family.