Easy Nutella Cupcakes

Nutella Cupcakes  

(Recipe adapted from Facebook)  

Yields 16 mini cuppies

Ingredients: 
280g Nutella
2 eggs
62g flour

Method:
1. Mix all ingredients into a bowl. 
2. Pour into a muffin pan. Bake at 180C for 15mins. 

芝士布朗尼

 芝士布朗尼 Cheese Brownie  

(Recipe adapted & modify slightly from 鲸鱼)

Ingredients:
brownie
180g Liv unsalted butter
95g sugar
3 eggs
40g cocoa powder
120g plain flour
1 tsp baking powder
20g soya bean milk

Cheese topping
250g cream cheese
60g sugar
1 egg

Method
1. Whisk butter & sugar till fluffy. Add in eggs, flour, cocoa powder, baking powder & milk.
2. Pour into a lined 8" pan. Set aside.
3. Whisk cream cheese & sugar together. Add in egg & beat until combined. Pour mixture on top of (2). Use a chopstick to create swirl.
4. Steam bake in a pre heated oven @ 160C for 60mins.

Carrot Cheese Bread

Carrot Cheese Bread

Ingredients:
250g bread flour
30g plain flour
1/2 tsp yeast
120g soy milk (using Joyoung maker)
1 medium carrot, sliced
2 pieces of Cheddar Cheese
20g Liv salted butter 

Fillings:
30g Liv salted butter, softened

Method:
1. Melt cheddar cheese in soy milk & blend with carrot. 

2. Put all ingredients except butter in the mixer. Knead till form dough. Then add in butter & knead till smooth & elastic. Proof for 1hr.
 
3. Roll out the dough into rectangle shape with rolling pin & spread butter. Roll up like a swiss roll. Place into lined baking tin.
 
4. Prove for 1hr. Bake in preheated oven at 170C for 40mins. 

Are you ready for halloween?

I am an Owl

 Birthday Cake specially made for my sister who is a fan of Owl

Ham & Cheese Buns

Ham & Cheese Bun

(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients :
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 

25g sugar

90g tomato diced
150g bread flour
20g Kinako
1/2 tsp instant yeast
15g unsalted Liv butter

Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 30mins.

2. De-gas dough & transfer on a lightly floured surface. Divide the dough into equal portions. Shape the dough & use a knife to make a slit in the centre. Proof for 1hr. 

3. Add ham & cheese onto buns. Bake in preheated oven at 170C for 15mins. 

Mashed Tofu

 

Mashed Tofu   

(Recipe adapted & modify from Table for 2) 

Ingredients:
3 pieces egg tofu
200g fish paste (西刀鱼肉泥) from NTUC
1 egg
4 Tbsp carrot, sliced into cubes
4 Tbsp finely sliced spring onions
4 waterchestnuts, finely diced
1 Tbsp cornstarch
½ tsp salt & pepper to taste

Method
1. Mix everything together with a mixer.
2. Line a 7" round pan with cling wrap. Pour mixture into lined pan & steam on medium heat for 8mins. 

The mashed tofu is very smooth & tastes very good on its own after steaming. 

As I do not do any deep frying at home, I just pan fry a portion of the tofu & use another portion to fry rice. I must say that they are really yummy!

Tiara Cuppies

我的四岁niece每天爱把自己打扮成公主，穿着蕾丝裙子，戴玩具Tiara。家里还有一大堆公主的故事书和拼图。为了满足她，我就做了Tiara cupcakes来‘实现‘她的公主梦。我告诉她只有公主才有特权吃哦! 哈哈！ *^_^*

Gluten Free Almond Cuppies

Gluten Free Almond Cuppies 

(Recipe adapted & modify from Cedele) 

Ingredients:

120g Ground almond
15g Cornflour
1/2 tsp baking powder
1 egg
40g sugar
15g Liv unsalted butter, melted
25g baileys

chocolate cake crumbs

Method:
1. Mix almond, cornflour & baking powder together. Set aside.
2. Whisk eggs & sugar till fluffy. Add in butter & baileys.
3. Fold in the dry ingredients. 
4. Spoon batter into moulds & sprinkle cake crumbs. Bake in a preheated oven @ 180C for 15mins.

Pumpkin Cake

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

Pumpkin Cake

(Recipe adapted & modify from Nasi Lemak Lover) 

Ingredients:
250g butter
180g sugar
4 eggs
180g pumpkin puree (steamed & mashed)
320g plain flour
2 tsp baking powder
60g orange juice
1 orange zest
120g raw pumpkin, diced
 
Method:
1. Cream butter & sugar till light & fluffy.
2. Add in eggs one at a time and well combine.
3. Add in pumpkin puree, orange juice & zest, followed by flour, mix well.
4. Then add in diced pumpkin, mix until well incorporated.
5. Pour the batter into silicon mould.
6. Bake at preheated oven @ 160c for 25mins.