Monday, November 29, 2010

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

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!

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....

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!

Wednesday, October 27, 2010

Black Glutinous Chiffon Cake

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

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 its heavy!! haha....Thanks Bro!

Tuesday, October 26, 2010

Cup cake wrapper

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

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

Monday, October 4, 2010

Lady Bird?

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!

Sunday, October 3, 2010


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....


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


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 =)


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
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

Saturday, October 2, 2010

Children's Day 2010

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


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)

Tuesday, September 21, 2010


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

Saturday, September 11, 2010

Custard Charcoal Pingpi Mooncakes 奶皇黑炭冰皮月饼

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


80g cooked glutinous flour

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

40g icing sugar (I used 35g)


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


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)


20g butter, 1/4 t vanilla essence


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%)

Friday, September 10, 2010

Osmanthus Scrambled Egg 桂花炒蛋

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 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.

Sunday, September 5, 2010


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

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

-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.


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) 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.



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

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

Wednesday, September 1, 2010

Teacher's Day Cookies

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

Saturday, August 28, 2010

All Bananas.........

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.