酥菠萝苹果蛋糕

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

Ingredients:
Crust

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 

Toppings

60g butter

2 Tbsp sugar

80g plain flour

*Gently rub the butter & flour to form into crumbs & add sugar & mix well. 

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 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.

西瓜戚风蛋糕

 WaterMelon Chiffon~  西瓜戚风蛋糕
(Recipe adapted & modify from 鲸鱼蓝蓝蓝)

Ingredients: 
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

Meringue

60g caster sugar

6 egg whites

Method:
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.

Wholemeal Buns

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

Ingredients:

(A)
62g Salted butter (softened)
32g Sugar
1/2 tsp Salt
1/2 Egg 

8g Instant yeast
105g milk
25g Instant oat

(B)
75g Wholemeal flour
150g Bread flour
50g Plain flour

Method:
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.

C is for cookies

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

 Flower basket

Patterned Swiss Roll

(recipe here) 

An early Mother's Day Celebration

Traditional Butter Cake
(Recipe adapted & modify from 星厨房)
 

Ingredients 
500g butter

280g sugar

370g flour

1.5 tsp Baking powder

1 tsp vanilla essence

7 eggs

½ tsp salt 

Method

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 *^_^*

天然酵母玉米土司

天然酵母玉米土司
(basic recipe adapted & modify from Carol)

Corn Muffins

Corn Muffins
(Recipe adapted & modify from Nasi Lemak Lover)
 

Ingredients
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 

Method
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.

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 *^_^*

Strawberry Print Swiss Roll

 Strawberry Print Swiss Roll
(recipe here)

Opps.. I piped my strawberries a little too big ;P

椰子面包

*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

Method:
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