Wednesday, July 30, 2014

Tuesday, July 29, 2014

Blogger Chef Workshop 3

 
 Due to overwhelming responses from the previous Patterned Swiss Roll Workshops,  I am excited to announce that we will be opening our 3rd workshop with Lessons Go Where

 
 Date: 3 August 2014, Sunday 
Time: 10.30am-12.30pm 
Venue: The Baking Loft   
Do sign up here & join us for this fun workshop if you are new to baking =)

Monday, July 14, 2014

Eggless Chocolate Walnut Cake


Eggless Chocolate Walnut Cake  
(Recipe adapted fr Alex Goh 'Fruity Cakes')     

Ingredients
(A)
300g water
200g sugar
1/2 tsp salt
2 Tbsp honey
 

(B)
100g vegetable oil  


(C)
220g plain flour
30g cocoa powder
1.5 tsp baking powder
1 tsp baking soda  


(D)
140g walnuts 

30g dessicated coconut
 
Method : 
1. Cook (A) until sugar dissolves. Set aside to cool. 
2. Stir in (B) into the cooled (A) & mix until well blended.
3. Add (C) & mix until well incorporated. Add (D) & mix well.
4. Pour the batter into the greased & lined loaf pan. Bake at 160C for 40mins.

Saturday, July 12, 2014

Banana Oreo Muffin


Banana Oreo & Walnut Muffin
(Recipe adapted & modify slightly from Ellena)

Ingredients:
110g Liv salted butter, soften
80g sugar
110g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
2 Eggs
2 Tbsp caramel sauce

2 large banana, mashed with fork
3 pieces of Oreo Cookies, crushed
1/2 tsp vanilla extract

chopped walnut
 
Method:
1. Sift the flour, baking power & soda together. Set aside.
2. Cream butter & sugar with electric beater till light & fluffy.
3. Add in egg one at a time & beat till the mixture is well combined.
4. Add mashed banana, vanilla extract & caramel into the butter mixture & mix till combined.
5. Add flour mixture & blend the mixture till smooth. Divide into 2 portions. Stir in the oreo cookies crumb in one portion & chopped walnuts in another portion.

6. Scoop the mixture into prepared muffin cups. Top the muffin batter with extra oreo cookies or walnut with caramel drizzle.  Bake in a preheated oven @ 170C for 25mins.
 
 

Thursday, July 10, 2014

双菇萝卜咸派


双菇萝卜咸派  
(Recipe adapted & modify from 孟老师)

Ingredients:
Tart dough
65g Liv salted butter
150g plain flour
30g egg
20g ice water

Fillings
1 packet king oyster mushrooms, sliced
1 canned button mushrooms, cut into halves
1 carrot, shredded
cherry tomatoes
30g bacon
black pepper
salt
mozzarella cheese

Custard mixture
1 egg
100mls soy milk

Wednesday, July 9, 2014

Blogger Chef Workshop

Been looking forward to the second session of my patterned swiss roll workshop. It was another fun class whereby everyone picked up new skills and walking away being able to create their own fun swiss rolls - be it giraffe, flowers or bears. Ladies, do practice more and do share with me your creations =)

Me demonstrating the patterned swiss roll


Take a look at some of their creations

I would like to take this opportunity to thank all the lovely ladies for attending this workshop. It's nice meeting you all! Thanks you Ethan & Tra (our photographer) from Lessons Go Where & Lena from The Baking Loft for all your hard work.

Tuesday, July 8, 2014

Peach Cupcakes


This is my 3rd recipe using SunMoon fruit cups in my bakes. Do check out my Mixed fruits yoghurt popsicles & Mandarin Orange Swiss Roll which I have shared recently. I am really grateful to SunMoon Company for giving me a chance to try out their new products =)


Peach Cupcakes 

Ingredients: 
60g plain flour
120g eggs
50g sugar
2 Tbsp apple juice (from SunMoon peach fruit Cup)
Peach chunks (from 2 SunMoon peach fruit Cup) 

Method: 
1. Place egg, sugar & apple juice in a bowl & beat until thick & pale.
2. Sieve in flour & fold with a spatula.
3. Pour batter into muffin cups & add in peach chunks.
4. Bake in a preheated oven @ 180C for 15mins.