Saturday, February 25, 2012

'Overnight' Waffles

Overnight Pancakes
(recipe adapted & modify from Fong's Kitchen Journal)

Mix together:
200g plain flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
50g sugar

Mix together:
320g milk
1 egg
40g butter, melted
1/2 tsp vanilla

1)  Prepare (A) & (B) & mix them together into a smooth batter.  Keep in fridge overnight.
2) Preheat the waffle maker.
3) Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 3-5mins or until golden brown.

Thursday, February 23, 2012

Rosemary Oats Bread & Cranberry Oats Bread

Oats Bread
(recipe adapted & modify from Carol)

50g instant oats
150g Boiling water
1.5 tsp Instant yeast
270g bread flour
15g sugar
1/2 tsp salt
85g Milk 
1 Tbsp rosemary
30g Butter

1. Mix oats & boiling water together. Set aside to cool down for 15mins.
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. Shape the dough & placed in proofing basket. Proof for 1hr.
5. With a sharp knife, slash across the top of the dough.
6. Bake in a preheated oven @ 170°C for 45mins

Cranberry Oats Bread

Tuesday, February 21, 2012

Orange Cranberry Bread

Orange Cranberry Bread
(Water Roux recipe adapted & modify from Kokken69)

Water Roux

Bread Flour 50g
Boiling water 75g

Bread Dough
Instant yeast 7g
Bread Flour 200g
Sugar 50g
Salt 1/2tsp
Milk 50g 
Egg 1
80g dried cranberries (soaked overnight in orange juice from 1 orange with zest + 1 Tbsp Grand Marnier)
Butter 30g

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. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf tin. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf tin to proof for 1hr. 
5. Bake in a preheated oven @ 170°C for 45mins.

Sunday, February 19, 2012

Bak Kwa Cookies

Bak Kwa Cookies
(Recipe adapted & modify from Passionate About Baking)
125g butter, soften
35g Icing sugar
40g small Egg
1/2 Vanilla essence
200g Plain flour
90g Bak Kwa, mini diced

1. Cream butter & sugar till light & fluffy.
2. Add the egg & beat till well incorporated.
3. Add Vanilla essence & mix.
4. Add the flour & bak kwa & mix thoroughly.
5. Put the dough in a plastic bag, roll it out evenly.
6. Refrigerate it for at least 30mins until firm.
7. Use a cookie cutter to cut out  dough & place it on a baking tray.
8. Bake @ 180°C for 18mins.

Wednesday, February 15, 2012


(Recipe adapted & modify from Carol)
130g bread flour
1.5 tsp instant yeast
250ml cold water

280g bread flour
30ml milk
1 tsp salt
3 stalks Rosemary (chopped) 

1.  Mix ingredients (A) together & let it proof for 2hrs.
2. Mix ingredients (B) & mixture (A) in a mixer until you reached the window pane stage. Proof for 40mins.
3. Punch air out from dough & proof the dough again for 1hr.
4. With a sharp knife, slash across the top of the dough.

Bake in a preheated oven @ 200°C for 30mins. 


Monday, February 13, 2012

Chocolate Cake

Chocolate Cake
(Recipe adapted & modify from Anncoo Journal)
100g salted butter, softened
160g Sugar
2 Eggs
1.5 cup milk
1 tsp Baking soda
2 Tbsp Kahlua
190g Flour
1/4 tsp Salt
3 tsp Baking powder
40g Cocoa powder 

1. Sift flour, salt, baking powder & cocoa powder in bowl. Dissolve baking soda in milk. 
2. Cream butter & sugar until light. Add in eggs & continue beating. 
3. Add in the rest of the ingredients (alternate dry & wet ingredients) & beat till smooth. 
4. Pour batter into two 7" pan.
5. Bake in a preheated oven at 160C for 20mins.

 Happy Valentine's Day

Friday, February 10, 2012

Lemon Rosemary Poppy Seeds Cookies

Lemon Rosemary Poppy Seeds Cookies
(Recipe adapted & modify from Martha Stewart)
1/4 cup lemon juice
1 stick butter

2 cups plain flour
1 tsp baking powder
1/2 teaspoon salt

1 stick butter
3/4 cups sugar

1 egg

2 tsp lemon zest
2 tsp Grand Marnier
2 tsp chopped Rosemary

1 Tbsp poppy seeds, plus more for sprinkling

1/2 cup sugar
1.5 tsp lemon zest

1. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

2. Whisk ingredients (B) together. Cream ingredients(C) on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg & lemon butter from (1). Mix until pale. Mix in Grand Marnier & zest. Mix in flour mixture & poppy seeds.

3. Stir ingredients (E) together. Roll spoonfuls of dough & roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.

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

* This dough is a lot wetter than most cookie dough.
* Adjust the baking time accordingly (I bake longer as I like mine to be more crispy).

Wednesday, February 8, 2012

朋 友,我好想你



回想起我在美国那两个月,我门不是每天都在FB和whatsapp聊天? 我还记得最后一次你在FB说你在诊所看医生等拿药,之后连续两天想找你却没有回应。我以为你在忙, 最后才知道原来你当晚就出事了。。。







Tuesday, February 7, 2012


Thanks to Jane from 'Passionate About Baking' for passing this award to me. I am so honoured to receive this award from her.

I would love to pass this award to the following bloggers, do drop by their fabulous blog *^_^*




Sunday, February 5, 2012

Yeasted Scones

Yeasted Scones
(Recipe adapted & modify from The Second Book of Baking for Beginners)
100g milk
30g sugar
1 tsp instant yeast
1 egg, lightly beaten

250g plain flour
50g cold cubed salted butter
60g Reese's peanut butter chips
1. Simmer the milk about to boil & stir in sugar. Add in yeast & leave aside for 5mins. Add in the egg. Set aside. 

2. Sieve plain flour into mixing bowl. Add in the butter & rub until it resembles bread crumbs.

3. Pour (1) into (2) & mix with spatula then by hand. Mix quickly to form a dough.

4. Add in the peanut butter chips & proof for 1 hour.

5. Place the dough on a lightly dusted working surface. Roll out into rectangle shape. Fold 1/3 to the center. Top up with the other 1/3 portion. Repeat this process for another 2 times.

6. Cut into triangle shapes. Place on lined baking sheet. Proof for 1hr.

7. Brush the surface of the scones with some milk. Bake in preheated oven 170C for 15mins. 

Friday, February 3, 2012

Liebster Blog Award

Thanks to Doris from 'Tested & Tasted' for passing this award to me

Here are the rules
• Thank your Liebster Blog Award presenter on your blog.
• Link back to the blogger who presented the award to you.
• Copy and paste the blog award on your blog.
• Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each).
• Let them know they have been chosen by leaving a comment at their blog.

Here I would like to pass and present the Liebster Blog Award to the three blogs:

Wednesday, February 1, 2012

Double Cinnamon Pretzels

Hey folks, I am finally back from US on Sunday! Well, I am having serious jet lag, got tons of housework to do & worst of all, I am sick again :(  I wonder why am I always a victim of fever & sore throat? I really hate the idea of popping Panadol strictly. Arrgghhh... :(

Anyway, my Cat's 'paws' are itchy today so I made some pretzels! Speaking of pretzels, I wondered why Americans love them so much? I saw many carts selling pretzels on the roadsides & long queue for Auntie Anne's Pretzels in most shopping malls. Guess what? My hubby is also a fan of Auntie Anne's Pretzels. Alright, so I gotta try making some for him & see what he got to say about Cathy's Pretzels. Hehehe.. ;)

Double Cinnamon Pretzels
(Recipe adapted & modify from The Second Book of Baking for Beginners & The Purple Foodie)
300g bread flour

20g sugar
1 tsp instant yeast
1/4 tsp salt
30g olive oil
200mls warm water 

2 cups water + 2 Tbsp baking soda (for boiling pretzels)
Mini Cinnamon Chips
Melted butter
1 tsp Cinnamon powder + 3 Tbsp sugar (mixed together)

1. Mix flour, sugar, salt, instant yeast, water & oil together in a mixer until dough is smooth & elastic.

2. Proof for 1 hr.
3. Punch out air in dough & divide into 7 portions. 
4. Roll the dough into 20cm ropes. Press the ropes of dough flat. Add in some mini cinnamon chips & roll the dough lengthwise, pinching it tightly shut to prevent filling from leaking out while shaping & baking.
5. Shaping: Form a U-shape with the stuffed rope of dough. Hold the ends of rope, and cross them over each other. Pull ends around and down to the bottom of the U, pressing dough together. 
6. Add baking soda to water & bring it to a boil in a large saucepan. Drop pretzels into water one at a time for 30secs. Remove & drain dry slightly with kitchen towels.
7. Bake in a preheated oven of 220 degree for 8-10mins.
8. Brush with melted butter once pretzels are out from oven & coat sugar cinnamon on both sides.