A baking enthusiast

I would like to express thanks to 'mydearbakes' who had presented me this lovely award. I am really honored & happy. I am definitely a baking enthusiast! *^_^*

Here I would like to pass and present the award to Wai Fong from 'Fong's Kitchen Journal'

Baked a rainbow cake with chocolate frosting for a friend's friend. 

Hope the birthday boy likes the cake =)

Pandan Waffles

Pandan Waffles 

(Recipe adapted & modify from 享用刚出炉的格子松饼)  

Ingredients: 
125ml water
1/2 tsp yeast
30g sugar
60g egg
60g plain flour
60g bread flour
30g melted salted butter
Pandan essence

Method: 
1. In a bowl, add water & yeast together. Add in egg & use a balloon whisk to mix till combined.

2. Add in sifted four, continue to whisk until there are no lumps. Add in butter & pandan essence. Whisk till combined. 

3. Cover the bowl with cling wrap & proof for 1hr.

4. Preheat the waffle maker. Put 1/4 cup batter into the centre of the waffle maker. Close the lid & let it cook for 5mins or until golden brown.

Dual Colour Loaf

Dual Colour Bread Loaf  

Ingredients   
260g bread flour
20g plain flour
10g yam powder & 10g 紅麴粉
30g sugar
1 tsp yeast
1/2 tsp salt
180g milk 
30g butter
*Using direct method

 

Tau Suan

Tau Suan
(Recipe adapted from Amelia's Dessert)

Ingredients:
300g mung bean
1500mls water
3/4 bowl corn flour
1/4 bowl water
Pandan leaves
Brown sugar / castor sugar to taste
 
Method

1.  Wash & soak the mung bean for 1 hr. Drain off  the water.
2.  Steam till soft for 20mins. Keep aside.
3.  Bring the 1500mls water to boil together with pandan leaves. Add sugar to taste.
4.  Mix the corn flour with 1/4 bowl of water, mix well.
5. Pour corn flour mixture into the sugar mixture & keep stirring at the same time. Test the starchy consistency to your liking. If not starchy add more corn flour mixture. 
6. Remove from heat, add in the cooked mung bean & mixed well.

 

Spinach Bacon Quiche

Spinach Bacon Quiche

Ingredients 
Tart Base  
100g plain flour
15g sugar
50g salted butter
2 Tbsp ice water 

Filling
1 packet of baby spinach
4 streaks of bacon
salt & pepper to taste 

Custard
1 egg
120ml cream
salt & pepper

Checkered Cake

Checkered Cake 

(Recipe adapted & modify from Passionate About Baking)  

Ingredients:  
Coffee Layer 
3 Egg yolks
40g Caster sugar
30g Oil 60g Plain flour
1 Tbsp Coffee powder
30g Hot water

Chocolate Layer 
3 Egg yolks
40g Caster sugar
30g Oil
45g Plain flour
15g Cocoa powder
30g Hot water

Meringue 
6 Egg whites
85g Caster sugar

Method: 
1. Coffee Layer: Mix the coffee powder with hot water. Set aside to let it cool.
2. In a mixing bowl, mix egg yolks with sugar. Add in coffee paste & oil. Mix well before adding in flour. Set aside.
3. Chocolate Layer:  Mix the cocoa powder with hot water. Set aside to let it cool.
4. Mix egg yolks with sugar in another mixing bowl. Add in cocoa paste & oil. Mix well before adding in flour. Set aside.
5. Meringue: Beat egg whites until frothy. Gradually add in sugar and beat until stiff.
6. Remove 1/2 of the meringue from the mixing bowl & fold into the coffee mixture.Fold the balance of the meringue into the chocolate mixture.
7. Pour both batter separately into two 8" pans. Bake in a preheated oven @ 150 degrees for 30mins.

Assembly:
1. Slice each of the cake into half. Ensure that the layers are even.
2. Cut each layer into 3 different rings.

3. Coat each of the rings with frosting, alternate the flavours & arrange them in a layer. 
4. After each layer, spread frosting on it evenly. Then repeat #3.
5. Frost the whole cake & decorate as desired.
6. Chill before serving.

Tau Sar Piah

Tar Sar Piah 

(Recipe adapted from Asian Bakes)  

Ingredients:  
Fillings:
100g split green beans (soaked in water for 2 hrs & steam 20mins till soft. Grind in food processor till fine)
80g sugar
1.5 Tbsp brown sugar
1/2 tsp salt
1/4 tsp ground white pepper
4 Tbsp finely chopped shallots
40ml cooking oil  
* Fry shallots in cooking oil till golden brown. Add beans & stir fry till well mixed. Add sugar, salt & pepper for 2mins. Set aside & cool.

Pastry:
Oil dough
60g plain flour
25g oil 
*mix together to form a dough & divide into 8 small doughs

Water dough
60g plain flour
pinch of salt
25g oil
15ml water  
*mix together to form a dough & divide into 8 small doughs

*Wrap oil dough in water dough. Roll the dough flat then roll one end towards the other like a swiss roll. Roll the dough flat & wrap fillings. Bake in a preheated oven @ 200 degrees for 10mins. Remove fro oven & glaze Tau Sar Piah wih egg wash. baked for another 10mins. 

Fluffy Yeasted Peach Bread

Fluffy Yeasted Peach Bread
(Recipe adapted & modify from My Little Space)

Ingredients: 

Bread
400g bread flour
2 tbsp sugar
2 tsp yeast
1 egg
200ml lukewarm water
1 tsp salt
40g butter
*Using direct method.
  Put some custard to the center of the flattened dough & then top with halved peach.
 Bake at preheated oven @180degrees for about 15mins. Leave to cool before drizzle on frosting.

Custard :
200ml  milk
2 egg yolks
2  Tbsp  sugar
1/4 tsp vanilla essence
1 tbsp  butter
*Combine milk, egg yolk & sugar into a saucepan. Heat with medium fire till the mixture became thicken. Stir in vanilla extract & butter till everything well mixed. 

Sugar glazing :
1 cup icing sugar
1-1/2 tbsp  milk 

豆浆汤种吐司

豆浆汤种吐司 

(Recipe adapted & modify from Carol)  

Ingredients:  
water roux:
125g soya red bean sesame milk (*using Joyoung maker)
25g bread flour
*cook until slightly thicken over low heat

230g bread flour
20g plain flour
1 tsp yeast
1/4 tsp salt
100g soya red bean sesame milk
100g water roux
30g butter
* Using direct method 

Danish Butter Cookies

This post is sponsored by LIV butter. Try a Liv butter today!

Danish Butter Cookies
(Recipe adapted & modify from Travellingfoodies)
 
Ingredients
60g egg
200g Liv salted butter
130g icing sugar
320g flour
2 tbsp of vanilla essence
1 vanilla pod

Method
1. Place everything in a mixing bowl & mix evenly using a paddle attachment on the lowest speed.

2. Pipe wreaths onto a silpat mat & bake in a preheated oven @ 200 degrees for 10mins.

Chocolate Mousse Praline

Cashew Nuts Cookies

This post is sponsored by LIV butter. Try a Liv butter today!

Cashew Nuts Cookies
(Recipe adapted & modify from SSB)
 
Ingredients
110g butter
70g castor sugar
1 tsp vanilla essence
25g egg
40g grounded cashew nuts*
180g plain flour
20g cornflour
1/2 tsp baking powder
* Bake cashew nuts @ 150 deg C for 10mins before grinding

Topping:
Cashew nuts

Method
1. Cream butter & sugar till pale & creamy.
 
2. Add in vanilla essence. Add in egg slowly, Beat until well-mixed.
 
3. Fold in grounded cashew nuts. Fold in sifted flours & baking powder gradually. Knead to form dough.
 
4. Roll the dough into 3/4 cm thickness. Cut the dough into shapes & place them on the baking tray. Brush a layer of egg white on the cookies & top each cookie with one halved cashew nut. 

5. Bake at 180C for 15mins till light golden brown.