Crème Brûlée

Crème Brûlée 

(Recipe adapted & modify slightly from Joy of Baking) 

Ingredients:
320g heavy cream
4 egg yolks
50g sugar
1 tsp vanilla essence

Method
1. Pour cream into a pot & simmer.
2. Combine egg yolks & sugar in a mixing bowl & whisk until pale in colour.
3. Pour cream into (2) slowly & whisk. Add in vanilla essence.
4. Strain the mixture & pour into ramekins.
5. Bake in a water bath in preheated oven @ 150C for 30mins.
6. Cover & refrigerate until cold. 
7. Sprinkle some sugar in top of custard & use a butane torch to melt the sugar. Serve immediately.

 

Bailey's Chocolate Ice Cream

Bailey's Chocolate Ice Cream   

(Recipe adapted & modify from here) 

Ingredients:
75g chocolate, chopped into pieces
80g Soymilk (using Joyoung maker)
80g Baileys liquor
1 ripe banana

Method: 
1. Melt the chocolate with the soymilk in a small bowl in the microwave.

2. Add the melted chocolate with the rest of the ingredients into the blender & blend until smooth.

3. Pour into ice cream molds & freeze for at least 4 hours.

Marble Butter Cake

Marble Butter Cake
(recipe adapted & modify slightly from Kevin Chai)

250g Liv salted butter
8g NuNaturals NuStevia white stevia powder
4 eggs
100g soya milk
245g flour
1 tsp baking powder
1 Tbsp sesame paste

Method:
1. Beat butter & sugar till light & fluffy. Add in eggs one at a time & beat till combined.
2. Add in sifted flour in 3 batches & alternate with soya milk till well mixed.
3. Remove half of the batter & add in sesame paste into the other batter & mix well.
4. Pour batter into moulds. bale in a preheated oven @ 160C for 3omins.

Bread Cake

Bread Cake 

(Recipe adapted & modify slightly from Tested & Tasted)    

Ingredients:
Bread
200g bread flour
20g sugar
140g water 
1 tsp Instant yeast
20g Liv salted butter 
 
Method:
1. Mix all ingredients except butter into a mixing bowl & beat till it forms into dough.
2. Add in butter & continue beating till dough is smooth & elastic. Proof dough for 1hr.
3. Divide the dough into few portions & place them into chiffon tin. Proof for 1hr. 

Cake batter
A:
40g plain flour
3 egg yolks
30g oil
30g soy milk
1 Tbsp pandan paste   

B:
3 egg whites
30g sugar 

Method:
1. Egg yolk batter: Mix all ingredients (A) together.
2. Egg white batter: Beat egg whites until foamy. Gradually add in sugar & beat until frothy stiff peaks form.
3. Gently fold egg white batter into egg yolk batter & mix until well blended
4. Pour on top of the proved bread dough.
5. Bake in the preheated oven @ 160C for about 40mins.

SCS Star Baker Challenge 2014

I am honored to be invited to attend the SCS Star Baker Challenge 2014 which took place this afternoon at APS lifestyle Gallery. A fun cool event to showcase homebakers creations.

Check out the creations done by the 4 finalists

 

 

 

 Judges are busy testing & judging their bakes

 Demonstration of 'Butter hazelnuts Cream Cheese Pavlova with Raspberry Jam' by Chef Diego from Palate Sensation

 While waiting for the results, let's have some afternoon tea

 

 

 

The results of the SCS Star Baker Challenge 2014 are out! Congratulations to Jane Tan, Singapore's first ever SCS Star Baker! Congrats to the rest of the finalists as well for the wonderful job in getting the beautiful creations onto the table.

Sesame Custard Meringue Tart

Sesame Custard Meringue Tart 

(Recipe adapted & modify slightly from 孟老师）    

Ingredients:
Tart base
120g plain flour
20g icing sugar 
65g Liv salted butter
30g soya milk
*Sift flour & icing sugar together in a bowl. Add in cold butter & mix until it resembles fine breadcrumbs. Add in milk & mix until a dough is formed. Press into a 7" tart pan & baked in a preheated oven @ 180C for 25mins.

Sesame Custard
40g egg yolk
50g sugar
20g plain flour 
160g soya milk
50g sesame paste
40g butter 
*Mix yolks & sugar in a pan. Add in flour & mix till combined. Add in soya milk & mix until mixture is smooth. Put the pan over stove on low heat & keep stirring until mixture thickens. Add in sesame paste & butter & whisk until mixture is smooth. Pour cooled mixture over cooled tart.

Meringue
2 egg whites
40g sugar
*Beat whites till foamy & add sugar gradually & beat till soft peaks. Pipe over cooled tart & use a blow torch, toast meringue until golden brown.
 

椰子蛋白餅

Coconut Egg White Cookies 椰子蛋白餅   

(Recipe adapted from Carol）  

Ingredients:

35g egg whites

30g icing sugar

70g dessciated coconut

Method:

1. Mix all ingredients together till combined.

2. Divide mixture into 5g each & mold them into small triangle shape.

3. Bake in a preheated oven @ 160C for 20mins.

Black Sesame Paste Chiffon

 

Black Sesame Paste Chiffon  
(Recipe adapted & modify slightly from HoneyBeeSweets）       

Ingredients:

Egg yolk batter:

5 egg yolks

64g cake flour

60g black sesame paste

1 tsp baking powder

50ml vegetable oil

100ml soya milk

Egg white batter:

5 egg whites

80g caster sugar

Method: 

1. Egg yolk batter: In a large mixing bowl, mix all ingredients together.

2. Egg white batter: In a large mixing bowl, beat the whites till foamy. Gradually add in the  sugar & beat till the whites reaches stiff peaks.

3. Fold the whites into the yolk batter. Then pour the batter into the tube pan.

4. Bake in a preheated oven @ 160C for 30mins. Immediately invert the pan to let it cool completely.

Vegetable Ham Muffin

Vegetable Ham Muffin

(Recipe adapted & modify slightly from Anncoo)

Ingredients:
4 slices Ham, cut to small pieces 
1 Onion, shredded  
50g Brocolli, cut small  
20g Butter  
250ml homemade soya milk 
10g Sugar
1/2 tsp Salt 
pepper
2 Eggs
1 tomato
spring onions 

Method:

1. Melt butter & saute shredded onion at low heat till fragrant. Add in all other ingredients & fry 2mins.

2. Combine soya milk, eggs, sugar, salt & pepper together.

3. Divide the ingredients in (1) into 4 muffin cups. Gently pour egg mixture over.

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

Blueberry Muffins

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

Blueberry Muffins    

(Recipe adapted & modify slightly frm Hippomama)  

Ingredients:  
140g Liv Salted butter, soften
120g sugar
2 eggs
150g plain flour
40g ground almonds
1 tsp baking soda
60g plain yoghurt
1 Tbsp Cointreau
125g blueberries

Method:
1. Cream butter & sugar together in a bowl.
2. Add in eggs slowly until combined.
3. Sift in flour, ground almonds & baking soda.
4. Add in yoghurt, Cointreau & blueberries till combined.
5. Pour into muffin liners & bake in a preheated oven @ 180C for 25mins. 

Happy Nurses' Day !

A blueberry cake to celebrate Nurses' Day =)