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.

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.

Chilled Beancurd Pudding

Chilled Beancurd Pudding 

(Recipe adapted from Miss Tam Chiak）    

Ingredients:
1400g soya milk (using Joyoung Maker)
60g ‘Coffeemate’ coffee creamer
40g sugar
28g instant jelly powder 

Method: 
1. Stir in coffee creamer, sugar & instant jelly powder into soya milk till it is fully dissolved.

2. Sieve out the bubbles. Allow to cool down for 5mins. Put in fridge for overnight. 

Soufflé Cheesecake

Citron Soufflé Cheesecake

(Recipe adapted & modify from Noms I Must)  

Ingredient:

Cheesecake filling
250g cream cheese, room temperature
60g sugar
30g unsalted butter, melted
3 egg yolks
100ml soya milk
2 Tbsp Citron paste
2 tbsp corn flour

Meringue
3 egg whites
30g sugar

Method:
1. Whisk together cream cheese & sugar until creamy & smooth.

2. Pour in melted butter & mix well. Add egg yolks one at a time until incorporated
3. Add soya milk & stir until well combined. 

4. Sift in corn flour & mix well, then strain the mixture & add in Citron paste.
5. In a separate bowl, combine sugar & egg whites & beat until soft peak.

6. Fold in 1/3 of the meringue into strained mixture, then fold in lightly the rest of the meringue until well combined.

7. Pour batter into the prepared pan. Bake in a preheated oven at 140C for 50mins in water bath.

Yam Okara Mantou

Yam Okara Mantou  

(Recipe adapted & modify slightly from Vivian Pang Kitchen) 

Ingredients:

(A)

100g okara

40g sugar

100g dairy cream

30g soy milk (using Joyoung Maker)

(B)

290g plain flour

10g yam powder

½ teaspoon instant yeast

Method:

1. Add ingredients (A) into a kneading bowl. Mix to combine. Then add in flour, yam powder & yeast from (B) & knead to form dough. Covered & proof for 1 hr.

2. Turn dough out onto a well-floured work surface. Roll out into rectangle shape. Brush the surface dough with some water. Gently roll the dough into log.

3. Divide the log into 4 big pieces & place on lined paper. Leave the mantou inside steamer (without turning the heat) to rest for 20 mins.

4. Turn on the heat & steam the mantou for 12mins. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 3 mins before open the lid.

 

Kinako Pumpkin Waffles

Kinako Pumpkin waffles 

(Recipe adapted & modify from Bernice Kitchen)

Ingredients:
200g pumpkin puree
50g brown sugar
2 eggs
150ml soya milk
100g plain flour
100g kinako
120g Liv salted butter, melted  
*Batter is slightly thicker due to the kinako
*Serve waffles with gula melaka syrup

Method:
1. Whisk pumpkin puree, eggs & milk in a bowl.
2. Add in sifted flour & kinako. Mix until well combined.
3. Add in melted butter.  

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

芝士布朗尼

 芝士布朗尼 Cheese Brownie  

(Recipe adapted & modify slightly from 鲸鱼)

Ingredients:
brownie
180g Liv unsalted butter
95g sugar
3 eggs
40g cocoa powder
120g plain flour
1 tsp baking powder
20g soya bean milk

Cheese topping
250g cream cheese
60g sugar
1 egg

Method
1. Whisk butter & sugar till fluffy. Add in eggs, flour, cocoa powder, baking powder & milk.
2. Pour into a lined 8" pan. Set aside.
3. Whisk cream cheese & sugar together. Add in egg & beat until combined. Pour mixture on top of (2). Use a chopstick to create swirl.
4. Steam bake in a pre heated oven @ 160C for 60mins.

Carrot Cheese Bread

Carrot Cheese Bread

Ingredients:
250g bread flour
30g plain flour
1/2 tsp yeast
120g soy milk (using Joyoung maker)
1 medium carrot, sliced
2 pieces of Cheddar Cheese
20g Liv salted butter 

Fillings:
30g Liv salted butter, softened

Method:
1. Melt cheddar cheese in soy milk & blend with carrot. 

2. Put all ingredients except butter in the mixer. Knead till form dough. Then add in butter & knead till smooth & elastic. Proof for 1hr.
 
3. Roll out the dough into rectangle shape with rolling pin & spread butter. Roll up like a swiss roll. Place into lined baking tin.
 
4. Prove for 1hr. Bake in preheated oven at 170C for 40mins. 

Homemade Sesame Egg Tofu

 

Fry sesame tofu 

Homemade Sesame Egg Tofu  

(Recipe adapted from Honey Bee Sweets or Table for 2)

Ingredients: 
500ml homemade sesame soy milk (using Joyoung maker)

6 large eggs

1/4 tsp salt

1 tsp of corn flour mixed with 1 tbsp water

Method: 

1. Crack all six eggs in a large bowl, add salt & beat it up lightly. Pour in the soy milk & stir gently to blend well.

2. Add in the cornflour mix & stir well. Strain the whole mixture & set aside for use later. 

3. Get ready the steamer. Line cling wrap on steaming container. Pour the soy milk mixture in carefully. Then cover it with another cling wrap which will prevent the steam water from dripping over the tofu.

4. Steam at low fire for 30mins. Let cool completely before removing & cutting it.

Fry tofu cooked in homemade chilli paste

I totally agree with BeeBee that homemade tofu are definitely much more tastier & flavorful!

Nutella Pudding

Nutella Pudding 
(Recipe adapted & modify slightly from Let's get workking)    

Ingredients: 

200ml soy milk + 2 heap Tbsp nutella

1.5 tsp gelatin + 2 Tbsp water (microwave till melts)

chocolate cake crumbs 

Method: 

1. Mix nutella with soymilk. Add in gelatin mixture.

2. Pour mixture into cups. 

3. Chill in fridge till set. Add cake crumbs on pudding & stick in a stalk of plant in the centre & serve.

Watermelon Bread

I fall in love with this 17hrs pre-fermented dough method ever since I did my cream corn bread. The bread are extremely soft & fluffy. Give it a try if you haven't do so. I'm sure you will love it too =)

Watermelon Bread 

(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients:
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
25g sugar
100g Okara
175g bread flour
1/2 tsp instant yeast
20g Liv salted butter

2 Tbsp red yeast powder

dried logan, cut into cubes

1 tsp pandan paste 

Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Divide into 3 portions. Add red yeast powder with logan in one portion & pandan paste in another. Keep one portion white. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Roll out the red yeast dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Roll out white dough. Brush some water on the white dough & then cover it over the red dough. Roll out the green dough.  Brush some water & then cover it over the white dough. Place into baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 40mins. 

Nutella Popsicles

Nutella Popsicles  

(Recipe adapted & modify from Anncoo Journal) 

Ingredients:
200ml soymilk  (using Joyoung maker)
2 heap Tbsp Nutella

Method:

1. Blend the milk & nutella together with a hand whisk till combined.

2. Stir the mixture as you pour into popsicle mould.

3. Freeze them for few hours or overnight.

豆浆汤种吐司

豆浆汤种吐司 

(Recipe adapted & modify from Carol)  

Ingredients:  
water roux:
125g soya red bean sesame milk (*using Joyoung maker)
25g bread flour
*cook until slightly thicken over low heat

230g bread flour
20g plain flour
1 tsp yeast
1/4 tsp salt
100g soya red bean sesame milk
100g water roux
30g butter
* Using direct method 

Hidden Heart Bread

Valentine's Day is just round the corner, so I decided to include my 'heart' in my bread. Perfect to let my hubby know that his breakfast is made with love! Hahaha! *^_^*

Hidden Heart Bread 

 

Ingredients  
Pink hearts:
75g butter
70g sugar
1 egg
70g flour
1/2 tsp baking powder
25g ground almonds
25g milk
1 tsp strawberry powder
drop of red colouring 
*Creaming in method 

Bread dough:
250g bread flour
40g plain flour
10g yam powder
10g okara
1 egg
1 tsp yeast
120g soya milk (made using Joyoung maker)
30g shortening
*Using direct method

豆渣羅宋麵包

豆渣羅宋麵包

 
Ingredients
100g plain flour
200g bread flour 
100g okara (from home made walnut soya milk)
1 tsp yeast
30g sugar
100ml milk 
30g shortening

*Using direct method 

Bread shaping by Carol

Healthy Mantou

黑红黄豆豆浆

(Using Joyoung maker)
  
Ingredients
80g black beans + red beans + soya beans
1000ml water
1 Tbsp sugar

Healthy Mantou

(Recipe adapted & modify from AgnesBakes)

Ingredients
150g plain flour
80ml soymilk
15g sugar
1g baking powder
1g yeast
8g oil

Method
1. Mix all dry ingredients together & make a well. Pour in the soymilk & mix.

2. Add in oil & continue to knead by hands until the dough become smooth & non-sticky. Rest the dough for 10mins.

3. Roll the dough out into a rectangle using rolling pin. Using your hands, roll up the dough lengthwise to form a cylinder roll.

4. Cut the roll into 6 equal parts & place each of them on a piece of baking paper. Let rest for 20 mins until each bun doubled in size.

5. Steam the mantou for 12 mins.

Healthy Baguette

 Baguette    

Ingredients

250g bread flour

50g red bean porridge 

1 tsp salt

1/2 tsp yeast

120ml red bean soymilk   

红豆浆 Red bean Soymilk

(Using Joyoung maker)
  
Ingredients
2 Tbsp sugar
1/2 cup red beans

1/2 cup soya beans

1000ml water

红豆米糊 Red Bean Porridge

(Using Joyoung maker)
  
Ingredients
2 Tbsp sugar
1 cup red beans

70g rice 
1000ml water
   

*功能: 浑冷本水，排脓消肿、治水肿、足气、黄疸、止痢

Soymilk Egg Cupcakes

Thanks to Small Small baker who posted this recipe in her Fb

Black & White Sesame Soymilk

黑黄豆芝麻豆浆

(Using Joyoung maker)
  
Ingredients
2 Tbsp Black Sesame / White Sesame
1 cup Black / Soya Beans
1000ml water
1 Tbsp Honey

 *功能: 补肾挖精、健脾益智。适用于眩晕症、回忆力减进、小年聪慧症、动脉硬化等病症