猫舌饼干

Cat's Tongue Cookies ~ 猫舌饼干
(Recipe adapted & modified from The First Book of Baking for Beginners by Carol) 

Ingredients
60g salted butter
40g castor sugar
55g plain flour
5g cocoa powder
60g egg whites
1/2 tsp vanilla essence
chopped peanuts

Method:
1. Beat butter & sugar till light & fluffy. 
2. Add egg whites gradually & beat until combined. Add in vanilla essence.
3. Fold in sifted flour. 
4. Divide batter into half & add cocoa powder into one of the batter.
5. Fill pipping bag with batter (half chocolate, half white)
6. Pipe onto silpat mat & sprinkled chopped peanuts on top.
7. Bake at 170°C for 15mins.

 Kitty: " I wanna have a bite.. "

Kitty: " Yum Yum, I'm loving it.. "

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Rich Custard Puffs

 

Rich Custard Puffs (Recipe adapted & modify from j3ss kitch3n) 

Puffs
Ingredients
65g butter
50g milk
70g water
30g caster sugar
80g plain flour
10g cocoa powder
150g whole eggs


Method: 
1. Put butter, milk, water & sugar in a saucepan & boil until butter is melted, over medium heat.  

2. Add in sifted cake flour & cocoa powder & remove from heat. Stir with a wooden spoon & return the saucepan to the stove & cook over medium heat.  

3.Keep stirring the mixture until it forms a dough & a thin layer of membrane is formed at the bottom of the saucepan. Remove from heat & scoop the dough into a large heat proof bowl. 
Gradually add in beaten eggs blend the mixture with an electric mixer until smooth.  

4.Scoop the mixture into a piping bag fitted with a plain nozzle and pipe 4cm circles on a lined baking tray spaced at least 2cm apart.  

5. Bake in preheated oven of 200C for 15mins, reduce the heat to 180C & bake for another 20mins then remove & cool the puffs.

 

Custard Fillings

Ingredients
3 egg yolks
50g caster sugar
10g corn starch
11g plain flour
1g cocoa powder
300g milk
5g butter
1/4 tsp vanilla essence
some chopped peanuts


Method: 

1. Using a electrical mixer, beat egg yolks & sugar in a large heat proof mixing bowl until light and fluffy. Add in sifted corn starch, cake flour, cocoa powder, vanilla essence & stir well. 

2. In a saucepan, bring milk to a boil, then pour into the egg yolk mixture & stir to combine. Put the combined mixture into the saucepan again and continue to cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to thicken considerably then stir in the butter until melted.  

3. Strain the mixture to obtain a smooth consistency. Add in chopped peanuts.  

4. Pipe the cooled custard fillings into the puffs until full, chill the puffs.

 * Melt some white chocolate & pipe on over custard puffs & topped with some peanuts

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

巧克力大理石吐司

 

Chocolate Marbled Loaf ~ 巧克力大理石吐司 (Recipe from Carol)

Chocolate portion:

50g chocolate

20g butter

20g  bread flour

10g cocoa powder

5g cornflour

60g milk

20g castor sugar

1 egg white 

Method

1. Melt chocolate & butter separately.
2. Sift flour, cocoa powder & cornflour together. Put the flour mixture in a saucepan.
3. Add in milk & sugar into the sifted flour mixture.
4. Add in melted chocolate, butter & egg white.
5. Put the saucepan over the stove on low heat. Using a balloon whisk to stir the mixture until it becomes thick. It will becomes a soft dough.
6. Remove the saucepan from stove. Pour out the chocolate dough onto a cling wrap to cool down.
7. Roll out the chocolate dough into 18cm x 18cm & put in fridge for later use. 

Bread dough:

260g bread flour

20g plain flour

1 egg

25g castor sugar

3/4 tsp instead yeast

1/4 tsp salt

125g milk

20g butter 

Method

1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth.
3. Roll out the dough into a square (at least 2x the chocolate dough)
4. Put the chocolate dough on top of the bread dough & wrap it up.
5. Roll out the dough slowly until double of the original.
6. Fold the dough into 1/3 (2 times) & roll out.
7. Repeat step 5 & 6 again.
8. At the final roll out of the dough, divide the dough into 3 strips (but do not cut the dough totally) & do plaiting.
9. Place in a lightly greased loaf tin & proof for an hour.
10. Bake in a preheated oven @ 180C for 30mins.

Before proofing

After proofing 

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

车达乳酪戚风蛋糕

Chesdale Cheese Chiffon ~ 车达乳酪戚风蛋糕
(Recipe adapted & modify from 星厨房)

Ingredients:  
(A)
80g milk
3 slices of chesdale cheese
5 egg yolks
30g sugar
25g oil
80g plain flour
1 lemon zest

(B)
6 egg whites
70g sugar

Method:
1. Put milk & cheese slices in a small saucepan. Melt the cheese using low heat on stove. Add in lemon zest.

2. In another mixing bowl, whisk egg yolks & sugar together, add in oil & the mixture from (1). Add in sifted flour.

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. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in 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 50mins or until a skewer inserted into the center of the cake comes out clean.

7. Invert the pan immediately & let cool completely before unmould.

 

Double Choco Muffins

Double Choco Muffins (Recipe adapted & modify from Cakes & Bakes)

Ingredients
100g plain flour
1/2 Tbsp baking powder
13g Cocoa powder
40g brown sugar 
1 egg
100ml milk
50g oil
60g white choco chips

Method:
1. Sift flour, baking & cocoa powder together in a bowl. Stir in sugar & white choco chips.

2. Whisk egg & oil in another bowl until frothy. Add in milk gradually until combined.

3. Stir into dry ingredients until just blended.

4. Divide the mixture evenly between the paper cases.

5. Bake in a preheated oven @ 180°C for 25mins

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Chestnut Frangipane Tart

Chestnut Frangipane Tart
(Recipe adapted & modify from Yochana)

Ingredients:  
Crust:
100g plain flour
20g sugar
50g butter
1 egg yolk

Filling:
100g butter
80g sugar
1 egg
65g ground almonds
25g cake flour
Chestnuts


Method:
1. Crust: Place flour, butter & sugar into a large mixing bowl & rub the butter till it resembles breadcrumbs. Add in egg yolk & mix till a pliable dough is formed. Lightly flour a work surface. Roll out dough & press into tart case.

2. Filling: Whisk all ingredients together & pour half of the batter onto prepared tart case. Placed some chestnuts on top & pour the remaining batter.

3. Bake tart in a preheated oven at 180°C for about 20 mins or till golden brown.

4. Pipe chestnut cream on top of tart & decorate with chestnuts.

Raisin Scones

Raisin Scones
(Recipe adapted & modify from Baking Library)
 
Ingredients:
130g plain flour
20g castor sugar
1 1/4 tsp baking powder
60g salted butter, chilled & cubed
130ml whipping cream, chilled
Raisins

Method:
1. Sift flour & baking powder into a mixing bowl. Add in sugar.  

2. Add in the cubed butter into the flour mixture until it resembles coarse flour-coated butter crumbs.

3. Pour in whipping cream & raisins. Use a spatula & stir to obtain a moist sticky dough.

4. Chill the dough for 10mins.

5. Lightly flour a work surface. Flatten the dough to about 3cm in height & cut out rounds using cookie cutter dusted with flour. Chill in fridge. Meanwhile preheat oven @ 180°C for 20mins.

6. Bake the scones for 15mins.

These scones are really soft & yummy. Even my 1.5yrs old niece love these! She munched on the scones happily & hold on to the box of scones tightly!

Mini Lemon Cake with Lemon Glaze

Mini Lemon Cake with Lemon Glaze
(Recipe adapted & modify from dailydelicious)

Ingredients:
140g plain flour
1g baking soda
75g butter
80g sugar
1 egg
1 lemon zest
80ml milk
15ml lemon juice
Raisins

Lemon Glaze
3-4tsp lemon juice
40g sugar

Method:
1. Sift together flour & baking soda.
 
2. Blend egg & lemon zest. Cream butter & sugar until mixture is smooth & light in colour. Add the lemon & egg mixture until combined.

3. Add the sifted ingredients alternately with milk until combined. Add in lemon juice.

4. Pour batter into silicon mould & add raisins.

5. Bake @ 180°C for 15mins. 

6. Mix sugar with lemon juice. Lightly pour the lemon glaze over the cake before serving.

Matcha Chestnut Swiss Roll 抹茶栗子卷

Matcha Chestnut Swiss Roll ~ 抹茶栗子卷
(Recipe adapted & modify from 孟老师的美味蛋糕卷)

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g whipping cream
80g plain flour
2 tsp matcha powder

(B)
160g egg whites
80g castor sugar

Method:
1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & matcha powder & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 10mins.

Chestnut cream fillings:
Ingredients:
50g butter
50g whipping cream
200g chestnut puree
35g icing sugar

Method:
1. Whisk chestnut puree, icing sugar & butter in a bowl. Add in whipping cream slowly & whisk till combined.

Chocolate Polo Buns 巧克力波萝包

Chocolate Polo Buns 巧克力波萝包 (Recipe adapted & modified from HERE)
(I used chocolate chips as filllings)

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

A day to celebrate....

Today is a special day... 10 may 2011 is my 3rd wedding anniversary!

I baked a Chocolate Chestnut Cake for this occasion. Do you like the wedding couple? I piped them using chocolates, so its edible~ kekeke *^_^*

Chestnut cake (Recipe adapted & modified from Yochana's Cake Delight)

Ingredients for chocolate cake:
4 eggs
80g sugar
100g plain flour
20g cocoa powder
60g cornoil

chestnut filling:
120g canned chestnut puree
100g non-dairy whipping cream

Method:
1. Cake: whisk eggs & sugar till thick.

2. Fold in flour, cocoa powder & cornoil. Pour into 2 cake tins & bake @ 180C for about 20mins.

3. Remove cake from oven, leave to cool on a wire rack.

4. Filling: stir chestnut puree with whipping cream & sandwich the 2 layers of chocolate sponge cake together. Frost the cake with the remaining chestnut cream.

5. Decorate as desired.

A little gift for my hubby on this special day *^_^*

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Apple Crumble Pie

My mum's birthday happens to fall on the same week as Mother's Day. I am cracking my head what to bake for her for the past few days. She does not like cream cakes, so layered cakes are out. Knowing that she loves apple pie & so coincidentally that I had some apples in my fridge, I baked an apple crumble pie for her *^_^*

Apple Crumble Pie (Recipe adapted & modified from Small Small Baker)

Ingredients Crust:
50g butter
100g plain flour
1 egg yolk
25g sugar

Apple filling:
2 large apples, peeled, cored & cut into cubes
3 tbsp brown sugar
1 tsp cinnamon powder
some water
1/2 tbsp corn flour

Crumble:
60g butter
100g plain flour
2 Tbsp sugar

Method
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 the tart pan. Bake in preheated oven at 180C for about 10mins.

2. Filling: Cook the apples with the rest of the ingredients with some water for about 10mins. Add cornflour to thicken.

3. Crumble: Gently rub the butter & flour to form into crumbs & add sugar & mix well.

4. After crust is baked, pour in the apple filling & sprinkle top with the crumble. Bake at 200C for about 25mins.

My mum specially request to have chicken rice from Lee Fun Nam Kee (李范南记鸡饭餐室) in Toa payoh on this special day as dinner. This apple crumble pie makes a good after dinner dessert then ;)

~Happy Birthday & Mother's day~

Mini Marbled Hearty Pound Cakes

I simply adore this marbled pound cake. Isn't it cute? *^_^*
Notice the red dot in the centre of the pound cake? I actually added a red heart but it somehow 'disappeared' after out from the oven. Such a disappointment! :(


Marbled Pound Cake
(Recipe adapted & modified from Technicolor Kitchen)

Ingredients
140g plain flour
1/2 tsp baking powder
120g salted butter, at room temperature
85g sugar
2 whole eggs & 1 yolk
1 tsp vanilla essence
1 Tbsp milk
4og melted chocolate

Method
1. Preheat the oven to 180ºC.

2. Sift together the flour & baking powder.

3. Beat the butter & sugar until pale & fluffy. Add in the eggs one at a time until combined. Mix in the milk & vanilla essence. Add in sifted flour mixture.

4. After the batter is fully mixed, transfer 1/2 of it to another bowl & gently blend in the melted, cooled chocolate. Pipe alternate of the light & dark batters in the mould.

5. Bake for 15mins.

Happy Mother's Day!

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Chocolate Macarons

Do you like the little hearts & Osmanthus on my macarons?

Macarons recipe

Chestnut filling:
50g canned chestnut puree
40g non-dairy whipping cream

Method:
1) Beat whipping cream till stiff peak & stir in chestnut puree.

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

Marbled Choco & Orange Teacake

Chocolate & orange do make a good couple! These teacakes are really moist & soft.

Marbled Choco & Orange Teacake
(Recipe adapted & modify from cakes & bakes)

Ingredients
75g plain flour
1 tsp baking powder
75g butter
80g sugar
2 eggs
40g melted chocolate
1-2 tbsp milk
1 tbsp Grand Marnier
1 Orange zest
Juice from 1/2 orange

Method:
1) Beat butter & sugar until light & fluffy. Gradually add in eggs. Sift flour & baking powder into the mixture.
2) Transfer 1/3 of the mixture to the melted chocolate. Add in milk & stir together.
3) Stir in orange zest. orange juice & grand marnier into the remaining mixture.
4) Drop alternate spoonfuls of chocolate & orange mixture into mould. Gently swirl to give a marbled effect with a toothpick.
5) Bake in the preheated oven @ 180 degrees for 25mins.


I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.

原味Bagel

Tired of having rice or noodles for lunch? What about Bagel with luncheon meat, smokey cheese & tomato with mashed potato? Sounds great isn't it? Yeah, it tastes even better! Kekeke ;)

原味贝果~Bagel (Recipe adapted & modified from Abbymonsterの歇息站)

Enjoy your meal ;)