Saturday, November 22, 2014

Christmas Baking Workshop


Tired of having a traditional log-cake for your Xmas?
How about baking your own Patterned Xmas Swiss Roll! 

Sunday, November 16, 2014

Specially For You

献给我的好友,祝你生日快乐。
永在怀念中。。。。

Tuesday, November 11, 2014

Hokkaido Chiffon Cupcakes


Hokkaido Chiffon Cupcakes
(recipe adapted & modify slightly from Peng's Kitchen)

Ingredients
3 egg yolks
45g oil
65g plain flour
60ml milk
2 tsp pandan paste
3 egg whites
45g sugar

Method
1. Sift flour. Add in yolks, milk, corn oil & whisk until thoroughly blended.
2. Using a electric whisk, beat whites until foamy. Gradually add in sugar & whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter & blend well. Pour the batter into the remaining egg whites & quickly fold till combined.
4. Scoop the batter into cupcake holders. Bake in preheated oven at 160C for 20mins.

Wednesday, November 5, 2014

Juz for you


A simple cake to celebrate my hubby's birthday =)

Saturday, November 1, 2014

Brioche

  This post is sponsored by LIV butter. Try a Liv butter today!
Eat it plain or with jam, both taste great!

Brioche  
(Recipe adapted from Carol)   

Ingredients:  
Milk yeast mixture
125g milk
1 tsp yeast
50g sugar
65g bread flour
*Warm the milk slightly & add in yeast. Wait 5mins for the mixture to 'bloom' & add in sugar & bread flour. Cling wrap & proof for 1hr.

Main dough
380g bread flour 
200g Liv salted butter
4 eggs
1/2 tsp salt

Method:
1. Mix all ingredients together with the milk yeast mixture except butter for 5mins. Add in butter & continue to beat for another 5 mins till the dough is smooth & shiny. Remove from mixer & proof for 2hrs.

2. Put the proof dough into fridge for 2hrs to let the dough harden slightly.

3. Shape the dough & proof for another 1hr. 


4. Bake in a preheated oven @ 190C for 15mins.


Tuesday, October 28, 2014

Pumpkin Waffles


Pumpkin Waffles
(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
130g plain flour

1 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
1 egg
120g milk
130g Libby's pumpkin puree
25g Liv unsalted butter, melted

Methods:
1. In a large bowl whisk together the flour, baking powder, salt & sugar. 
2. In a separate bowl whisk together the egg, milk & pumpkin puree. 
3. Add the egg mixture to the flour mixture, along with the melted butter till combined.
4. Pour a suitable amount of batter into a preheated waffle maker.


Saturday, October 25, 2014

Pumpkin Cheesecake


Pumpkin Cheesecake

Ingredients:
Base
40g digestive cookies, crush finely
50g oreo cookies, crush finely
50g melted butter 
*Mix crushed digestive & oreo cookies with butter & press them firmly on the base of the prepared pan. Chill in the refrigerator for later use. 

Cream Cheese filling:
250g Cream cheese

70g light brown sugar
3 Eggs
1 Tbsp Rum
120g Libby's pumpkin puree
3 Tbsp plain flour, sifted


Method: 
1. Beat cream cheese & sugar until smooth & creamy. 
2. Add in pumpkin puree & rum, mix well. 
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Pour batter into prepared baking pan.
5. Bake at pre-heated oven @ 150C for 30mins.