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.

Loaf Singapore

Loaf is the brainchild of celebrity chef Sean Armstrong. His vision of producing high quality handcrafted breads & baked goods led to the opening of Loaf bakery in Auckland, New Zealand in 2004. 

 

Loaf’s unique style, great service and delicious products rapidly grew the brand’s popularity. It has now supplies thousands of loaves & specialty cakes every week to restaurants, food stores & cafes across New Zealand, Hong Kong & Singapore.
 

 

Loaf has recently launched its delicious sweet range across many of Singapore’s Cold Storage, NTUC Fairprice, Market Place outlets & Cheers. Being Halal certified, Loaf only uses natural flavours & ingredients. Thanks to Loaf & mutant communications for giving me the opportunity to try out these mouth watering mini bites.

Frankly speaking, I am not a sweet tooth person but I find the level of sweetness in their products just to my liking! Besides that, I also love their pretty packing. Each pack (Mini Loaf bites, 120g) consists of 6 bite sized pieces. I can’t simply stop after I popped the first bite into my mouth! 

These are the few treats that I had tried.

 

Rocky road Bites - A delicious gluten-free treat, the classic rocky road includes perfectly toasted nuts, soft marshmallows, chewy fruit jubes with loads of chocolate. 

Cranberry Pistachio Bites- A classic muesli slice with a twist! Bursting with cranberries, toasted pistachios and honey, the cranberry and pistachio mini bites will have you wanting more.
   

Brownie Bites- Ultra decadent brownie. Tastes so much like fudge that one piece packs as much flavor as candy – without being over indulgent.

Chef Sean is coming to Singapore soon. I can’t wait to meet him & looking forward to understand his vision for food.

Tomato Rice

Ingredients
2 cups rice
1 cup water
2 medium tomato
broccoli cut to florets
2 cheese sausages, sliced
Liv salted butter, cut into cubes
salt & pepper
Anchovies 

Method:
1. Rinse rice & add water into rice cooker. Add salt & pepper into it, mix well.
2. Remove tomato stem & make a criss cross slit on the bottom side of the tomato. Place it into the centre of rice cooker.
3. Add in the broccoli & cheese sausages. Add butter cubes & cook the rice.
4. While waiting for the rice to get cooked, fry some anchovies.
5. When the rice is cooked, mash tomato with a rice paddle & toss well. Top the rice with anchovies & serve immediately.

Christmas Baking Workshop

Tired of having a traditional log-cake for your Xmas?

How about baking your own Patterned Xmas Swiss Roll! 

Specially For You

献给我的好友，祝你生日快乐。

永在怀念中。。。。

Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
(recipe adapted & modify slightly from Peng's Kitchen)

Ingredients
3 egg yolks
45g oil
65g plain flour
60ml milk
2 tsp pandan paste
3 egg whites
45g sugar

Method

1. Sift flour. Add in yolks, milk, corn oil & whisk until thoroughly blended.
2. Using a electric whisk, beat whites until foamy. Gradually add in sugar & whisk on high speed until stiff peak.
3. Scoop 1/3 of the egg whites into the yolk batter & blend well. Pour the batter into the remaining egg whites & quickly fold till combined.
4. Scoop the batter into cupcake holders. Bake in preheated oven at 160C for 20mins.

Juz for you

A simple cake to celebrate my hubby's birthday =)

Brioche

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

Eat it plain or with jam, both taste great!

Brioche  

(Recipe adapted from Carol)   

Ingredients:  
Milk yeast mixture
125g milk
1 tsp yeast
50g sugar
65g bread flour
*Warm the milk slightly & add in yeast. Wait 5mins for the mixture to 'bloom' & add in sugar & bread flour. Cling wrap & proof for 1hr.

Main dough
380g bread flour 
200g Liv salted butter
4 eggs
1/2 tsp salt

Method:
1. Mix all ingredients together with the milk yeast mixture except butter for 5mins. Add in butter & continue to beat for another 5 mins till the dough is smooth & shiny. Remove from mixer & proof for 2hrs.

2. Put the proof dough into fridge for 2hrs to let the dough harden slightly.

3. Shape the dough & proof for another 1hr. 

4. Bake in a preheated oven @ 190C for 15mins.

Pumpkin Waffles

Pumpkin Waffles

(recipe adapted & modify slightly from Joyofbaking)

Ingredients:
130g plain flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
1 egg
120g milk
130g Libby's pumpkin puree
25g Liv unsalted butter, melted

Methods:
1. In a large bowl whisk together the flour, baking powder, salt & sugar. 
2. In a separate bowl whisk together the egg, milk & pumpkin puree. 
3. Add the egg mixture to the flour mixture, along with the melted butter till combined.
4. Pour a suitable amount of batter into a preheated waffle maker.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

I'm also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Base
40g digestive cookies, crush finely
50g oreo cookies, crush finely
50g melted butter 
*Mix crushed digestive & oreo cookies with butter & press them firmly on the base of the prepared pan. Chill in the refrigerator for later use. 

Cream Cheese filling:
250g Cream cheese
70g light brown sugar
3 Eggs
1 Tbsp Rum
120g Libby's pumpkin puree
3 Tbsp plain flour, sifted

Method: 
1. Beat cream cheese & sugar until smooth & creamy. 
2. Add in pumpkin puree & rum, mix well. 
3. Add eggs, one at a time, beating after each just until blended. Add flour into it & mix well.
4. Pour batter into prepared baking pan.
5. Bake at pre-heated oven @ 150C for 30mins.

 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

I'm also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Pumpkin Scones

Pumpkin Scones 
(recipe adapted & modify slightly from joyofbaking)  

Ingredients:

130g plain flour

35g light brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

60g Liv cold unsalted butter, cut into pieces 
100g Libby's pumpkin puree
1 tsp rum

Method:
1. In a large bowl, whisk together flour, sugar, baking powder, soda & salt. Blend butter into the flour mixture till it resembles coarse crumbs. In a separate bowl mix together pumpkin puree & rum. Add the pumpkin mixture to the flour mixture. Mix just until the dough comes together.

2. Transfer to a lightly floured surface & knead dough gently to about 4cm thick. Cut into 6 wedges.

3. Bake in a preheated oven @ 180C for 20mins.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)


I'm also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.