Happy Birthday to ME !

Blueberry Crumble Pie

(Recipe adapted & modify slightly from here)

Ingredients: 
Crust:
2 cups flours
2 sticks Liv cold butter
1/2 cup ice water
 
Filling: 
3 punnets blueberries 
1/4 cup flour  
1 Tbsp brown sugar
1 Tbsp Orange Cointreau
1/8 teaspoon salt
  
Topping: 
1/3 cup sugar
3/4 cup flour
1 stick Liv cold butter 

Merry Christmas

Cookie dough: (Recipe adapted from Fong's Kitchen Journal)
 

Ingredients:

220g Liv salted butter

100g sugar

1 egg yolk

1 tsp vanilla essence

300g plain flour

60g corn flour

Royal icing: 

2 tsp meringue powder
2 Tbsp water
150g icing sugar
2 tsp lemon juice

Method:
1. Cream butter & sugar till light & fluffy. Add egg yolk & vanilla essence.

2. Sift plain flour & corn flour together.  Add into butter mixture & mix well to form a dough

3. Cover dough with clingwrap & rest dough in fridge for an hour. Roll out dough between baking paper & cut into desired shapes.

4. Bake in preheated oven at 180C for 16mins. Let the cookies cool completely on rack before decorating.

 

 I am submitting my post to "My Treasured Recipes #4 - Ho Ho Ho, Its Christmas (Dec 2014)" hosted by Miss B Everybody Eats Well In Flanders & co-host by Charmaine of Mimi Bakery House

Ready for Christmas?

Cookie Dough

(recipe adapted from Fong's Kitchen Journal)

 

Ingredients:

70g Liv salted butter, soften at room temperature

50g icing sugar
1/2 beaten egg
130g plain flour + 1/4 tsp baking powder (sifted)
10g milk powder
1/2 tsp vanilla extract
2 tsp orange/lemon zests

Method:

1. Cream butter & icing sugar till light & creamy.  Add in beaten egg, vanilla extract & zests, beat well.  Mix in the plain flour, baking powder & milk powder to form a dough.

2. Wrap dough with clingwrap & chill in the fridge for an hour.

3. Roll the dough between two pieces of baking paper & cut cookies to desired shapes. 

4. Bake the cookies in a preheated oven of 180C for 20mins.  Cool completely before decoration.

I am submitting my post to "My Treasured Recipes #4 - Ho Ho Ho, Its Christmas (Dec 2014)" hosted by Miss B Everybody Eats Well In Flanders & co-host by Charmaine of Mimi Bakery House

Christmas Workshop

 My demonstration on Reindeer patterned logcake using pastel colours

 

 Sample time! =)

I would like to take this opportunity to thank all the lovely ladies for attending this workshop. It's nice meeting you all! 

This is done by one of the participants. Very pretty isn't it? =)

Mini Blueberry Cheesecakes

Blueberry Cheesecake

Ingredients:
250g cream cheese
150g yoghurt + fresh blueberries (blend to become puree)
2 eggs, separated
2 Tbsp sugar
8 pieces Oreo biscuits

Method:
1. Remove the cream fillings inside oreo. Place a piece of oreo into the cupcake liner.

2. With a mixer, beat egg whites until frothy, add sugar & continue to beat until soft peaks.

3. Cream cream cheese on low speed until smooth, add in blueberry puree & egg yolks. Continue to beat on low speed until well combined. Fold in egg whites.

4. Spoon (3) into prepared paper cups. Bake in a preheated oven @ 100degrees for 30 minutes in a waterbath.

5. Cool completely before chilling.

Matcha Doughnuts

Matcha Doughnuts 
(Recipe adapted & modify slightly from Cuisine Paradise)
 
Ingredients : 
95g plain flour
25g sugar
1/2 tsp baking powder
1 Tbsp matcha powder
60g egg, beaten
80g milk
40g Liv butter, melted

Method:
1. Whisk flour, sugar, baking powder & matcha powder in a large mixing bowl till combined.
2. Add in beaten egg, milk & melted butter then whisk till batter is free of lumps. 
3. Spoon mixture into pipping bag, snap off the tip & pipe into prepared trays.
4. Bake in preheated oven @ 180C for 10mins.

Cocoa Butter Cake

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

Cocoa Butter Cake  

(Recipe adapted & modify slightly from Nasi Lemak Lover) 

Ingredients:

250g Liv salted butter
160g sugar
4 eggs
250g plain flour
2 tsp double action baking powder
5 Tbsp Orange Cointreau
2 Tbsp cocoa powder + 1 tsp coffee powder +3 Tbsp hot water

Method:

1. Sift plain flour & baking powder in a bowl.
2. Beat butter & sugar until pale & fluffy.
3. Add in egg one at a time & mix well.
4. Fold in flour & Conitreau, combine well.
5. Mix ½ portion of cake batter with cocoa mixture.
6. Alternate original & cocoa cake batter into cake tin.
7. Bake in a preheated oven at 160C for 50mins.