Christmas Fruit Cake

Christmas Fruit Cake

(Recipe adapted from Anncoo Journal）   
 
Ingredients:
500g mixed fruit 
100ml Rum 
2 Tbsp orange juice
*Combine everything & let it soak overnight in the fridge.  

250g butter
125g sugar
4 eggs
200g plain flour + 1 tsp baking powder
100g chopped walnuts   
Orange juice& zest from 1 orange
extra rum 

Method: 

1. Cream butter & sugar until light & creamy.
2. Add in eggs one by one, beat well after each addition. Add in orange juice & zest. Mix well.
3. Sift flour into the butter mixture & beat on low speed until no clumps are seen.
4. Fold soaked fruits & all the remaining liquid into the batter. Add in nuts.
6. Pour batter into pan & bake in a preheated oven @160C for 40mins.
7. Remove cake from oven & immediately drizzle Rum over hot cake. 

 

 See, I added in a big 'Christmas tree' on top of the cake

I am submitting this post to Aspiring Bakers #38 - Boozy-licious hosted by Jaslin of Foodie Baker

Christmas Stollen

Christmas Stollen 

(Recipe adapted from carol)   

Ingredients:
160g bread flour
140g plain flour
3/4 tsp yeast
2 eggs
40g sugar
90g milk
80g shortening

160g mixed fruits soaked in 50g Rum (do 1 week in advance) 

Method
1. Put all ingredients into a mixer & knead into a dough.
2. take out the dough from the mixer & knead in the mixed fruits slowly.
3. Proof the dough for 1hr.
4. De-gas the dough & roll it out into a slightly rectangle shape. Fold dough lengthwise. Proof again for 1hr.
5. Bake in a preheated oven @ 160C for 20mins.

I am submitting this post to Aspiring Bakers #38 - Boozy-licious hosted by Jaslin of Foodie Baker

Citron Tea Chiffon

Citron Tea Chiffon
Recipe adapted & modify from鲸鱼)

Ingredients:
80g plain flour
5 egg yolks
50g vegetable oil
30g milk
50g korean honey citron paste

5 eggs whites
50g sugar

Method:
1. In a bowl, combine egg yolks, milk & oil. Add in citron paste, mix till combined. Sift in flour.
2. Beat egg whites until foamy. Add sugar gradually & beat until stiff peaks.
3. Add 1/3 of meringue into egg yolk mixture & fold in lightly. Then add remaining meringue & fold to incorporate completely.
4. Pour batter into a tube pan. Bake in a preheated oven @ 160 degrees for 50mins.

I am submitting this post to Aspiring Bakers #37 - Korean hosted by Grace of Life can be Simple

QQ韩国面包

QQ韩国面包 

(Recipe adapted & modify slightly from SiewHwei's Kitchen)

Ingredients:
50g bread flour
250g korean premix flour
1 egg
100g soya milk (made using Joyoung)
50g Liv unsalted butter, melted 

Method:
1. Mix all ingredients in a mixer until a dough is formed. Rest for 15mins.

2. Divide dough into 40g each & rest for 8mins.

3. Bake in a preheated oven @ 160C for 30mins.

 

 

I am submitting this post to Aspiring Bakers #37 - Korean hosted by Grace of Life can be Simple

Chicken Bulgogi

   

Chicken Bulgogi

(Recipe adapted & modify from Anncoo Journal)

Ingredients:
300g chicken meat
garlic,chopped
1 Tbsp dark soy sauce
1 Tbsp Asian pear juice, blended
3 Tbsp Bulgogi sauce 

1 small zucchini, sliced & blanched 
Black sesame 

Method:

1. Combine all the ingredients together (except garlic) in a large bowl & mix it thoroughly with a pair of chopsticks. 

2. Cover the bowl with cling wrap & refrigerate overnight. 

3. Add little oil to a non-stick pan. Add garlic & stir fry the meat until cooked at medium heat. Add in zucchini & fry till combined.

4. Garnish with some toasted black sesame when serving.

I am submitting this post to Aspiring Bakers #37 - Korean hosted by Grace of Life can be Simple

My Edible Xmas Tree

Recipe here

*Add green tea powder to craquelin

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

I love Xmas

Chocolate Chips Muffins

(Recipe adapted from Vivian Pang Kitchen)

Ingredients:
(A)
1 egg
250ml milk
90g melted butter
120g sugar  

(B)
240g plain flour
25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

¾ cup of chocolate chips 

Methods:
1. Mix all ingredients (A) in a bowl till well combine.
2. Add in sifted dry ingredients from (B). Stir in chocolate chips.
3. Fill the batter into lined muffin cup. Bake in preheated oven at 180C for 20mins.
4. Let the cupcakes cool down & decorate as desired with buttercream (can use tip 1M for piping of xmas tree) 

Buttercream recipe here

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Rudolph the Red Nosed Reindeer....

(recipe here) 

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Xmas in the air

Cranberry Xmas Wreath Bread

Snowman bread! What is Xmas without a snowman? *^_^*

Bread recipe here

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Tau Huay (Soya Bean) Jelly

Tau Huay (Soya Bean) Jelly 

(Recipe adapted from Anncoo)

Ingredients:

Grass Jelly Filling

250g Water

20g Sugar

1 tsp Agar agar powder

2 Pandan leaves

100g Grass Jelly (sweetened), cut to strips                
      

Tau Huay (Soya Milk) Jelly

500g Nutri Soy Almond Soya Milk (reduced sugar)

125g Fresh milk

45g Sugar

2 tsp Agar agar powder 

Method:  

1. Grass Jelly filling - Boil water, sugar, agar agar powder & pandan leaves together in a pot at medium heat. 

2. Keep stirring mixture until liquid boiled. Discard pandan leaves & off heat. Add grass jelly strips into it & stir well.

3. Pour grass jelly liquid into tin mould & leave to set in fridge. (Use cookie cutter to cut into rounds after it is set)

4. Tau Huay (Soya Milk) Jelly - mix all ingredients in a pot, bring to boil at medium heat.

5. Pour some soya milk liquid into moulds till half full.

6. Place one piece of grass jelly filling in each mould, then fill up the mould with soya milk.

7. Cool & chill jelly mooncakes to set in the refrigerator.

I am submitting this to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House

Almond Jelly

Almond Jelly

Ingredients:

1 packet Rose brand jelly powder

650ml Almond syrup

1 can evaporation milk

1 can logan in syrup 

Method

1. Pour 2000mls water into a pot & stir in the jelly powder.

2. Pour in almond syrup once there are bubbles & is boil.

3. Pour in evaporation milk. Stir & off the stove when there are bubbles.

4.  Cool slightly before pouring into moulds.

 

I am submitting this to Aspiring Bakers #20 - Asian Dessert Buffet! (June 2012), hosted by Moon of Food Playground.

Macarons

Macarons
(Recipe adapted & modified from Tartelette)

Ingredients
45g egg whites
13g castor sugar
100g icing sugar
55g ground almonds 
colouring
edible pearls for decoration
 
Method
1. Whip the egg whites to a foam, gradually add the sugar & whisk until the egg white mixture becomes shiny & stiff peaks.

2. Place the icing sugar & ground almonds in a food processor & give them a good pulse.

3. Fold in the dry ingredients into the egg whites batter until just combined. Add colouring.

4. Pipe the batter into whatever size & shape you wished.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 140C for 30mins.

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

Chocolate Macarons

Chocolate Macarons
(Recipe adapted & modified from Carol)

Ingredients
45g egg whites
50g castor sugar
65g almond meal
60g icing sugar
1 Tbsp cocoa powder

Method

1. Sift almond meal, icing sugar & cocoa powder together.
2. Whisk egg whites until foamy, add in half of the castor sugar & whisk until soft peaks forms. Add in remaining castor sugar & whisk until the egg white mixture becomes shiny & stiff peaks.
3. Fold in the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter into whatever size & shape you wished.
5. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
6. Set it aside for the shells' surface to dry up.
7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
8. Once the 6mins is up, close the oven door . Bake the macarons at 140C for 10mins & lower the heat to 100C & bake for 15mins again.
9. Remove from oven & let it cool completely before removing from the parchment paper.

 

 

*Chocolate Macarons ~ Chocloate filling with dried Cranberry*

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

柃檬罂粟子马卡龙

Macarons

(Recipe adapted from Annie Rigg)

Ingredients

3 egg whites

40g granulated sugar

200g icing sugar

100g ground almonds 

colouring 

Fillling

lemon frosting (ready to use)
1 lemon zest
1 tsp lemon juice
1/2 tsp poppy seeds

*mix all together

Method

1.  Sift almond meal & icing sugar together.

2.  Whisk egg whites & slowly add the granulated sugar. Beat until soft peaks form but not stiff.

3.  Fold dry ingredients into the egg whites batter until just combined.

4.  Pipe macaron shells onto silpat mat. Set it aside for the shells' surface to dry up.

5.  Preheat oven to 140C & bake for 30mins.

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies

Baking together

Hanushi (from Simply hanushi) & I had a great time baking together at my place this afternoon! We were cracking our brains last week thinking of what to bake. Hanushi suggested baking 'Roti Boy' & green tea buns (she is a green tea lover!) while I suggested to do Ang Ku Kueh since 'kueh' is the theme for Aspiring Bakers this month. 

Black Glutinous Ang Ku Kueh
(Recipe adapted & modify from Happy Flour)

Ingredients
Dough:
130g glutinous rice flour
20g black glutinous rice flour
50g sweet potato (steamed & mashed)
125g water
1/2 tbsp oil

*Any fillings of your choice (we use yam paste from PH)   

Method 
1. Mix all the dough ingredients together & knead to form a soft dough.
2. Wrap the dough up & rest it in the fridge for 10mins.
3. Weigh 28g of dough for skin & wrap 14g of filling into the dough & seal opening.
4. Place the kueh into a greased mould & press it to set the shape. 
5. Knock out the kueh & place it on a piece of baking paper.
6. Steam for 10mins & brush some cooking oil on the surface of the kuehs.
  
** We are submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.


Roti Boy / Green tea buns
(Recipe adapted & modify from Lucky Inn 幸福小站)

 Both of us heart these Roti Boy. The crust is thin & crunchy while the bun is so soft inside.  
 

 

 Green tea buns for our breakfast tomorrow ;)

Lemon Meringue Tart

Lemon Meringue Tart (Recipe adapted & modify from HHB)

Pastry Crust:

100g plain flour
30g caster sugar
40g butter
15g lightly beaten egg 

Lemon Curd fillings (Recipe adapted & modify from Quay Po Cooks)

4 egg yolks

90g castor sugar
90ml lemon juice

1 grated lemon zest
60g cup cold butter

Method:

1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in lemon juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. 

Meringue

3 egg whites

70g sugar

Method
1. In a clean mixing bowl, with an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar & continue to whip at the same time until stiff peaks form.

2. With a spatula, pile the tart surface with meringue. Shape the meringue into a tall dome & gently press down on the meringue to get rid of any air pockets. Make sure the edges are all covered with the meringue, leaving no filling exposed. Bake the tart in a pre-heated oven at 220degC for 5mins or until the meringue is lightly browned. Remove from oven & let cool.

 

   
I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink

Potato Pie

Potato Pie
(Recipe adapted & modify from Anncoo Journal)

Short crust pastry recipe

Mushroom Chicken Filling 
1 Tbsp cooking oil
1/2 big Onion (finely diced)
1/2 Carrot (diced)
1/2 can button mushrooms (sliced)
200g minced meat
salt
black pepper 

* Fry onion until fragrant then add carrot & minced meat till cooked. Add in button mushrooms & seasoning

Potato Filling

400g potato
30g butter
salt to taste
black pepper

Boil potatoes till cooked. Mashed potato & add in other ingredients.

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink

Spinach & Salmon Quiche

Spinach & Salmon Quiche 
(Recipe adapted & modify from Anncoo Journal)

Short Crust Pastry

100g Plain flour

50g Cold cubed butter

3-4 Tbsp Ice water

* Mix all together until a dough is formed. Roll out the dough & pressed into a tart pan. Bake in preheated oven @ 180C for 15mins

Fillings
1 packet of Spinach (wash & drain well, chopped)
1 Large egg
130ml Full cream milk

1/8 tsp salt

dash of black pepper

Butter 

Method:

1.With little butter, fry salmon & spinach till cooked. Add black pepper & salt.

2. Mix milk & egg together. Beat lightly until well mix.

3. Spread spinach & salmon over the bottom of the tart pan, then gently pour egg mixture over it.

4. Bake at 180C for 20mins.

I prefer my quiche to have more spinach than salmon (opposite of my hubby ;P)

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink