Friday, April 27, 2012


酥菠萝苹果蛋糕 (Recipe adapted & modify from here & 方形模的60堂创意糕点课)

50g butter
100g plain flour
1 egg yolk
25g sugar

Cake layer
80g butter
80g icing sugar 
60g eggs 
60g almond powder
30g plain flour 
20g dessicated coconut

Apple Fillings
2 apples, peeled, cored & cut into cubes
1 tsp Cinnamon powder 
2 Tbsp sugar
some water
some cornflour
*Cook everything together until apples are soft. Add cornflour to thicken 

60g butter
2 Tbsp sugar
80g plain flour
*Gently rub the butter & flour to form into crumbs & add sugar & mix well. 

1. Crust: Sift the plain flour in a mixing bowl. Add in sugar. Rub in the butter until small crumbs are formed. Add the egg yolk & knead to form a dough. Roll & press dough onto 8x8" square pan.

2. Spread the cake batter onto the crust, add in apple fillings & add toppings.

3. Bake in a preheated oven @ 170 degrees for 40mins.

Tuesday, April 24, 2012


 WaterMelon Chiffon~  西瓜戚风蛋糕
(Recipe adapted & modify from

85g Plain flour
6 egg yolks
40g caster sugar
60g milk
40g corn oil

watermelon batter:
5g strawberry powder
1 Tbsp poppy seeds

skin batter:
3g matcha powder

60g caster sugar
6 egg whites

1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil & milk. Add in sifted flour.

2. Divide the yolk batter into 2 portions (2/3 for watermelon & 1/3 for skin). Add in strawberry powder & poppy seeds into one portion & green tea powder into another.

3. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

4. Divide the meringues into 2 portions & fold in to the yolk batter to combine.

5. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

6. Bake in pre-heated oven at 160 degrees for 40mins.

Sunday, April 22, 2012

Wholemeal Buns

Wholemeal Buns
(Recipe adapted & modify from Wen's Delight

62g Salted butter (softened)
32g Sugar
1/2 tsp Salt
1/2 Egg 
8g Instant yeast
105g milk
25g Instant oat


75g Wholemeal flour
150g Bread flour
50g Plain flour

1. Using the mixer hook, mix (A) together for 2mins till well mix.

2. Add in (B) at slow speed to blend into a dough & beat into a smooth & elastic dough. Proof the dough for 30mins.

3. Divide the dough into 50g portion & roll into the shapes of your choice. Proof for 1 hour.

4. Bake the buns in a preheated oven at 200 degrees till golden brown.

Saturday, April 21, 2012

C is for cookies

Do you want a double scoop ice cream on a  hot day?
 Flower basket

Wednesday, April 18, 2012

Saturday, April 14, 2012

An early Mother's Day Celebration

Traditional Butter Cake
(Recipe adapted & modify from 星厨房)
500g butter
280g sugar
370g flour
1.5 tsp Baking powder
1 tsp vanilla essence
7 eggs
½ tsp salt 

1. Cream together butter, sugar & salt in a mixing bowl till light & fluffy.
2. Add eggs one at a time & combine well. Add in essence.
3. Sift in flour & baking powder & blend thoroughly.
4. Pour into an 8" tin & bake in a preheated oven at 160c for 60mins.

Happy Mother's Day *^_^*

Thursday, April 12, 2012


(basic recipe adapted & modify from Carol)

Monday, April 9, 2012

Corn Muffins

Corn Muffins
(Recipe adapted & modify from Nasi Lemak Lover)
125g butter, softened  
115g caster sugar
2 eggs

1/2 teaspoon salt

200g plain flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder 

1/2 cup milk
1 cup frozen yellow corn 

1. Cream together butter, sugar & salt in a mixing bowl till light & creamy.

2. Add eggs one at a time & combine well.

3. Add flour, cornmeal & baking powder & blend thoroughly.

4. Add milk while mixing.

5. Add corn to the mixture & combine until corn is worked in.
6. Bake at pre-heated oven at 180c for 25mins.

Thursday, April 5, 2012

Crazy about Swiss Roll

Alan (from travellingfoodies) left a comment recently in my blog asking if I had caught the swiss roll bug again? Hehehe, well, if you have been following my blog, you will notice that I had made quite a few swiss rolls during last year Aspiring Bakers, 'Rolling good times'. Since then, I got a phobia of baking & eating swiss rolls ;P

Last month when my hubby was out stationed in Taiwan, I asked him to get a copy of the patterned swiss roll book by Junko. The swiss rolls in the book are all so pretty & sweet. I knew that I got to give them a try ;)

(recipe here)
I made this specially for a close friend whose birthday is just round the corner *^_^*

Tuesday, April 3, 2012

Strawberry Print Swiss Roll

 Strawberry Print Swiss Roll
(recipe here)
Opps.. I piped my strawberries a little too big ;P

Sunday, April 1, 2012


*Basic Water Roux recipe adapted & modify from Kokken69

Water Roux

Bread Flour 50g
Boiling water 75g

Bread Dough
1 tsp Instant yeast
200g Bread Flour
100g Wholemeal flour
50g Sugar
50g Milk  
Egg 1
30g butter

Coconut fillings (recipe from carol)
70g butter, soften
100g dessicated coconut
60g icing sugar
30g milk powder
25g egg
*Mix all together

1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.   
4. Wrap coconut fillings & shape into patterns you desired. Proof for 1hr. 
5. Bake in a preheated oven @ 180°C for 15mins.

Make a super mini plain loaf