Friday, July 31, 2009

Lesson: Cookies Decoration Class

Attended the Cookies Decoration Class with Sherynn and her cousin Gwen at Mong's place. Must thanks Sherynn for coordinating and her hubby for fetching us. Enjoyed the lesson and have so much fun with the Royal icing.

Mong did mention that her younger daughter is very strict with the work of her students and not to be disheartened if her girl give any -ve remarks. Towards the end of the lesson, her daughter is back, we asked her if she likes our decorated cookies. Her reply NICE! So ladies 3 cheers for us!
Now am looking for cookies cutter to try out on my own. The Royal Icing (RI) is not so sweet compared to rolled fondant. But the latter is so much easier and neater. Some of the pointers to note when decorating cookies. Thanks Mong for sharing.
1) When preparing RI, the bowl have to be grease free. Used K beater and start from slow to speed 4-5 for abt 3-4 mins till voulme double.
2) After mixing the RI, any unused must be cover with damp cloth to prevent from hardening. It can also be kept in fridge in seal air tight containers. To rewhip simply defrost and whip.
3) To make RI for flooding add water bit by bit to test the consistency. Must do a 10 seconds test i.e the drop down RI should fuse into the RI in the base of cup.
4) To thin add more (2). Too thick add more water
5) Always prepare a slightly wet cloth to cover the RI piping bag to prevent drying.
6) Outline RI movement should be 'Lift and Drop' never DRAG.
7) Any pointed icing esp at joint point can use a lightly wet paint brush to smooth it.
8) Flooding the RI should be in 'Zig Zag' motion.
9) Any air bubble trap can use a pin to pierce it
10) Use corn syrup to stick fondant onto biscuit . Use water/alcohol to stick fondant and fondant
11) Decorated cookies can be kept in air tight container at room temp for abt 5 days.

Wednesday, July 29, 2009

Chocolate Peppermint Cheese Cake

Finally get to use the peppermint paste bought sometime back. A refreshing cheese cake and nice colour combo. Recipe adopted from Kevin Chai 我和芝士蛋糕的秘密

Tuesday, July 28, 2009

Kreativ Blogger Award

This Kreativ Blogger Award really came as a surprise.Thanks to DG from Tested and Tasted for nominating.

The Kreativ Blogger Award comes with some rules:
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

I wanted to join shatec when I graduated from school. But somehow or rather I went into engineering class. I pick up baking again in year 2007 and can't stop myself from buying baking barang barang and recipe/cookery books (走火入魔)I also enjoy surfing food blogs and guess this is where I start my blogging journey and making new baking kakis!

These are some of the blogs that I wish to nominate.
Cherry Potato
Bake for fun
Me & MyBakez

Saturday, July 25, 2009

Friday, July 17, 2009

Four is for Ashly

Yap today is her birthday. Baked some cuppies and donut for her to bring to school. Among the 3 she's the only one who gets to celebrate in school since the boys birthday falls on school holiday. Moulding the little bugs is not easy. Especially the MMF starts to melt on my hand. But overall still happy with this garden theme. Happy Birthday Ashly!!!

Tuesday, July 14, 2009

Japanese Cotton Cheesecake

Fresh from the oven going to bring to office. Recipe from Alex Goh.

Set (A)
160gm cream cheese
25gm butter
120g milk

Set (B)
40gm flour
30gm corn flour

Set (C)
4 egg yolks

Set (D)
4 egg whites
1/8 tsp cream of tartar (I omitted this)
100gm sugar (Reduce to 75gm)
pinch of salt

1) Grease & lined the bottom of two 20cm oval pans. Wrap outside of the pans in foil.
2) Melt (A) using double boil method
3) Add (B) & mix until well combined. Add (C) & mix till well blended
4) Whip (D) till soft peak. Add to (3) & fold in the egg whites
5) Pour into pan and bake in water bath at 160c for 40-45mins or till golden brown
6) Remove cake from the oven. Remove from mould immediately. Set aside to cool
* Milk can be replace with whipping cream for a more creamy taste

Friday, July 10, 2009

Cheese Twist Bread

Bread sister say the cheese twist is nice. Yipee..........

Tuesday, July 7, 2009

Preparing 65C 汤种 bread

Recipe from Yvonne C 65c 汤种面包 ( For a start do half of this will be sufficient)

65c 汤种
100gm bread flour
500ml water

1) Mixed flour with water and blend well
2) Boil (1) and constantly stirred
3) bring to boil till 65C & turn off the fire ( I don't have any thermometer so I turn off the fire upon seeing the mixture thickens)
4) Cover with cling wrap and keep in fridge when cool. Having wrap will prevent any water loss. Can keep the remaining for abt 1-2 days. However, if it turn greyish it should be discarded

This appended dough is meant for Custard bun but I use it for my otah bun.

210gm bread flour
56gm cake flour (I used plain flour)
20gm milk powder
42gm sugar
1/2 tsp salt
6gm instant yeast

30gm eggs
85gm water
84gm of 汤种

22gm unsalted butter

1) Mixed SET A. Avoid placing the salt and sugar directly over the yeast
2) Mixed SET B into (1). Mixing is done at low speed
3) Upon all ingredient are well mixed, increase to mid speed
4) Add butter only when the gluten in the flour starts to form
5) once the dough is ready, prepare for first proofing. Cover with cling wrap
6) It takes abt 40mins or stop when dough double it size
7) knead to smaller dough abt 60gm each and rest for 10mins
8) start to fill in the desire filling
9) Ready for 2nd proofing. Abt 40mins
10) Egg wash and baked at 180c @15mins or golden brown


Using the balance 汤种 baked this coffee buns. The texture is also very soft. I tried reducing the sugar amt as stated in the recipe and replaced with some choco chips. As a result the bun is lightly bitter but it goes well with kaya.

Sunday, July 5, 2009

Ashly creation.....

While baking the buns, Ashly served me with her dish that she whipped up at her kitchen.....can see what's inside the pot? Eggs, sausage bun, cucumber.......


Bought a book 65C汤种面包 (Author: Yvonne C)during my TW trip. Today tried on one of the recipe and yield very soft bread! Still got quite a bit of 汤种 left in the fridge. Think can bake for another 2 more rounds of buns...........

Wednesday, July 1, 2009