Pandan Kaya Cake

  Pandan Kaya Cake  (recipe adapted fr Fong's Kitchen) 

Blogger Chef Workshop 2

 

Due to the overwhelming response from the first workshop with Lessons Go Where . I am excited to announce that we will be opening our second workshop. Hope to see you soon.

 Date: 6 July 2014, Sunday
Time: 10 - 12pm  
Venue: The Baking Loft  
Do sign up here & join us for this fun workshop if you are new to baking =)

Doughnuts

Doughnuts   

(recipe adapted & modify slightly from FB）

Ingredients:

1 1/3 cup plain flour

2 tsp baking powder

1/4 tsp salt

1 egg

1/3 cup sugar

3/4 cup home made soya milk

30g oil

1 tsp rum

 

Method:
1. Sift flour, baking powder & salt together in a bowl.
2. Whisk egg, sugar, soya milk, oil & rum in another bowl till combined.
3. Stir in flour mixture into (2).
4. Fill each hole with 1 Tbsp of batter. 
5. bake in a preheated oven @ 160C for 15mins.

Inspiring Passionate Chefs

Inspiring Passionate Chefs. Sounds familiar? Definitely! This SCS advertisement appears on your TV screen everyday!

Love baking & want to receive recognition from your baking counterparts? Your chance is here! 

The SCS Star Baker Challenge 2014 invites all passionate baking-enthusiasts to showcase their baking skills by registering as a member on the SCS website & then submitting photos of their creations to website’s event submission page. All submissions must include a SCS foil-wrapped butter block in order to qualify. SCS rewards all valid entries by acknowledging them as a SCS 1-Star Baker with a certificate to congratulate them for embarking on their baking journey.

The three-month campaign will culminate in a final ‘live’ bake-off in August, where the top four finalists stand to win fabulous prizes like an all-expenses-paid trip to Australia. Above all, the winner will take home the esteemed title of Singapore’s Top 5-Star SCS Baker!

The first level challenge has already commenced on 1 June & ends on 20th June. Have you submitted your entry? If Yes, Good for you! If no, do grab your tools & start baking now!

"Chrome Hearts" Cake

 

Blogger Chef Workshop

I am so happy that my blogger chef workshop on 8 June 2014 (collaboration with Lessons Go Where) was a hit. It was indeed a very fun workshop with a bunch of lovely ladies. All of them were very enthusiastic in creating their own patterned swiss roll, some even mentioned that my miu miu (giraffe) was the reason why they joined :). There was lots of sharing of baking knowledge amongst the whole group, with all of us learning from each other and improving our baking skills.

Me demonstrating my favorite giraffe patterned roll =)

All participants received a goodie bag from Lessons Go Where.

I would like to take this opportunity to thank all the lovely ladies for attending this workshop,

 not forgetting E-fei & Tra (our photographer) from Lessons Go Where & Lena from The Baking Loft =)

Pumpkin Croquette

Pumpkin Croquette 

Ingredients:

250g mashed pumpkin
100g minced meat + spring onions
black pepper & salt
plain flour
breadcrumbs
1 egg

Oil for frying 

Method:

1. Heat 2 tbsp of oil in a non-stick pan. Cook until the minced pork is browned. Add salt & pepper to taste.

2. Put mashed pumpkin in a large mixing bowl, stir in cooked minced meat. Mix till combined.

3. Lightly wet hand with water, divide into portion & shape each portion into desired shape.

4. Coat the patty with flour, then egg mixture & lastly bread crumbs.

5. Fry croquettes with low-medium heat.

Father's Day cum Birthday

Matcha Red Bean Cake  

(Recipe adapted here)  

 

 This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Ben10 Birthday Party

 

$5K Starter Dough Bread (五千元的老式面包)

 

See how soft the bread is =)

$5K Starter Dough Bread (五千元的老式面包)
(recipe adapted & modify slightly from Passionate about baking)

Ingredients: 
Starter Dough: 
105g bread flour 
45g plain flour 
1 Tbsp sugar 
1 tsp instant yeast 
120g water 

Main Dough: 
105g bread flour 
35g plain flour 
10g matcha powder
40g sugar
60g beaten Egg 
10g water 
35g Liv salted butter

Method:
1. Mix starter dough ingredients together using a spatula in a large mixing bowl. Let it sit in a warm place to raise till it look like honeycomb texture.

2. Add starter dough together with the main dough ingredients (except butter) together & knead till soft & non-sticky dough before adding in the butter. Continue to knead till smooth.

3.  Proof the dough for 1hr. De-gas & shape the dough. Proof for another 1hr.

4. Bake in preheated oven @ 170C for 25mins. 

 This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Tomato Sausages Egg Muffin

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

   

Ingredients:

30g Liv salted butter

1 big onion, sliced

4 sausages, sliced

2 tomatoes, diced

1/4 tsp parsley

2 eggs

250g full cream milk

salt & pepper to taste

Mozzarella

Method:

1. Melt butter in a pan & saute onion at low heat till fragrant. Add in sausages, tomatoes & parsley & fry for 2 mins.

2. In a separate bowl, combine milk, eggs, salt & pepper together.

3. Divide the ingredients in (1) into muffin cups. Gently pour the egg mixture over & sprinkle mozzarella cheese on top with a dash of parsley.

4. Bake in a preheated oven @ 180C until the egg has set.

 

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)