Cheesy Potato

Cheesy Potato    

(recipe adapted & modify slightly from Anncoo Journal） 

Ingredients:

600g Potato, skinned, cooked & mashed

50g Liv salted butter, softened

80g Cheddar cheese, grated

1 Tbsp plain flour

1 Tbsp corn flour

1 tsp salt

1 Egg, lightly beaten

extra grated cheddar cheese for topping

parsley

Method: 

1. Mash cooked hot potato & butter with a fork.

2. Combine mashed potato, parsley, cheese, flour, corn flour & egg in a bowl. Add salt &  pepper to taste. Stir with a rubber spatula until mixture combined. Spoon into a big bakeware. Sprinkle more grated cheddar cheese & parsley on top.

3. Bake at preheated oven 190C until brown.

All Time favourite Cinnamon Buns

Cinnamon Buns 

Ingredients: 

Dough 
250g bread flour

50g plain flour
3/4 tsp instant yeast 
200g cold water
20g sugar
20g Liv salted butter

Fillings:
Brown sugar
Liv salted butter
1 packet cinnamon chips

Method:

1. Dough: Put all ingredients except butter into mixing bowl. Knead till form a dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. 

3. Roll out dough. Brush some soften butter onto dough. Spread some brown sugar & cinnamon chips. Top with bits of butter. 

4. Roll up the dough into a swiss roll. Divide the dough into 12 pieces. 

 

5.   Arrange the buns into a tray greased with butter. Proof for 1 hr.

6. After 1hr, bake the buns in a preheated oven @ 200C for 15mins.

7. Drizzle with icing over the cooled buns.

Lemon Butter cake

Lemon Butter Cake
(recipe adapted from Nasi Lemak Lover)

Ingredients 
125g Liv unsalted butter
100g sugar
2 lemon, finely grate the rind
2 large eggs
175g plain flour
1 tsp baking powder
5 Tbsp milk + 1 Tbsp lemon juice

Lemon glaze
3 Tbsp icing sugar
1 lemon, extract juice

Method:
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one & lemon rind, mixing well.
3. Fold in the flour & milk mixture. Combine well.
4. Pour the mixture into a loaf tin lined with greaseproof paper.
5. Bake in pre-heated oven at 160C for 40mins.
6. Mix icing sugar & lemon juice, set aside.
7. Prick all over the cake with a skewer & pour lemon glaze over the hot cake.

Easy Ganache Tarts

Previously I used Mastrad cupcake pops kit to make Pumpkin Raisin Bread Pops. Today, with limited ingredients in fridge, I am using the kit again to make some ganache tartlets. I simply love these tartlets as they are bite size & is ideal for parties!

Ganache Tartlets
(Yields 36 tartlets)  

Ingredients: 
Tart
1 cup plain flour
2 tsp matcha powder
1 Tbsp sugar
pinch of salt
90g Liv salted butter, cold & cubed
1 Tbsp matcha milk

Ganache
100g 60% cocoa bittersweet chocolate
100g chocolate milk

Method:

 1) Sift flour, matcha powder & salt together in a mixing bowl. Add in sugar.

2) Add in cold butter & mix with fingertips until it resembles fine crumbs. 

3) Add in milk & continue to knead until a soft dough is formed.

4) Fridge the dough for 5mins. Divide them into balls of 6g each.

5) Gently press the doughs into mould. 

Bake in a preheated oven at 180C for 10mins. 

Remove the tarts from mould & let them cool down.

Ganache:

Warm the milk & pour over the chocolates. Gently stir till combined.

Assembly:

Pipe ganache into tartlets. 

Sprinkle peanut bits/hundreds & thousands or any toppings as desired.

Enjoy!

Giraffe Toast 长颈鹿吐司

当我看到 Victoria Bakes 的长颈鹿吐司时，我告诉我自己一定要做这个面包。我很喜欢长颈鹿，也有一只超级可爱的长颈鹿玩伴（Miu Miu）。哈哈，我就是喜欢做跟她‘一模一样’的面包和蛋糕卷。瞧一瞧，Miu Miu 站在吐司旁，是不是显得特别可爱呢？接着，好奇的 Miu Miu 嗅了嗅吐司。Hmm...好香哟，一定很好吃。她低头望了吐司一眼,尽然跟她长得一模一样，像双胞胎似的！结果。。。结果。。。Alamak.... 你看 Miu Miu 被吐司吓到昏倒了。快！快打995！

我的傻Miu Miu，疼你都来不及了, 哪会舍得吃你哦！*^_^*

Giraffe Toast 长颈鹿吐司 

(recipe adapted & modify slightly from Victoria Bakes)

Ingredients 

300g bread flour
10g sugar
10g Liv salted butter
200g water
1 tsp instant yeast
20g cocoa powder + 3Tbsp hot water (to form a paste)

Method:

1. Mix all ingredients together (except butter) & knead till you get a dough. Incorporate butter & knead till window pane stage.

2. Remove 140g dough. Knead in chocolate paste in the remaining dough. Proof both doughs for 1hr.

3. Punch dough down & divide each dough into 8 equal portions. Rest for at least 10mins.

4. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise. Take a portion of original (white) dough & roll into a flat rectangular sheet. Place rolled chocolate dough in the middle & wrap white dough around it. Seal seams well. Repeat this process till all dough has been used up

5. In a greased loaf pan, place 3 rolls on the bottom of the pan, then top with 2 rolls, then finally, 3 more rolls on the top layer. Proof till the dough reaches 80% of the height of the loaf pan.

6. Bake in preheated oven of 180 degrees for 40mins.

 

 

 喜欢我的'Miu Miu'面包吗？看一看我在两年前做的另一款长颈鹿面包 ，超可爱哦 *^_^*

Reese's Peanut Butter Centered Cupcakes

Reese's Peanut Butter Centered Cupcakes
(recipe adapted & modify slightly from Fong's Kitchen)

Ingredients: 
140g Liv unsalted butter 

100g sugar 

2 eggs

50g milk

1 Tbsp rum

200g plain flour + 2 tsp baking powder

Reese's peanut butter milk chocolate, cut into quarters

Reese's peanut butter chips

Method:

1. Cream butter & sugar together till pale light & fluffy.

2. Add in eggs, one at a time & beat for another minute.  Mix in milk & rum.

3. Add in the sifted flour mixture & mix well to combine.

4. Divide batter into cupcake liners, put a quarter of peanut butter milk chocolate & sprinkle with chips. Bake in a preheated oven @ 160C for 20mins. 

奧利奧吐司

Oreo Loaf 奧利奧吐司 

Ingredients:
300g bread flour
1/2 tsp yeast
150g milk
20g Liv salted butter 
100g oreo, crushed

*Direct method
*Refer here for shaping 

 

Banana Cupcake

 

Banana Cupcake
(Recipe adapted & modify slightly from Vivian Pang's Kitchen)

Ingredients:
(A)  
110g Liv unsalted butter
80g sugar
2 eggs
1 tsp rum
200g mashed banana

(B)
160g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
30ml milk
 
Method:  
1. Cream butter & sugar till light & creamy. Slowly add in egg & rum. Beat till well combine.  
2. Add in mashed banana & mix well.  
3. Fold in sifted flour in 2 batches alternate with milk.
4. Fill the batter into lined muffin cups.
5. Bake in preheated oven @ 160C for 20mins.

Chocolate Cinnamon Chips Muffins

 

Ingredients

125g Liv unsalted butter
80g sugar
120g eggs
125g plain flour
1 tsp baking powder
50g yoghurt
1 tbsp Cointreau
2 Tbsp Cocoa powder 
Cinnamon Chips 

Method:

1. Cream butter & sugar till light & fluffy. Add in eggs slowly & beat until combined.
2. Sieve in flour, cocoa powder & baking powder, alternating with yoghurt & Cointreau.
3. Scoop batter into cupcake liners. Top with cinnamon chips.
4. Bake in a preheated oven @180C for 15mins.

Almond Chocolate Rice Cupcake

 

Almond Chocolate Rice Cupcake
(recipe adapted & modify slightly from here)
 
Ingredients:
2 eggs
100g sugar
2 tsp Cointreau
50g almond powder
80g plain flour
1/2 tsp baking powder
70g Liv salted butter, melted
4 Tbsp chocolate rice

Method:
1.  Whisk eggs until foamy, add in sugar gradually till ribbon stage.
2.  Add in Cointreau, almond powder, baking powder & flour till combined.
3.  Remove 1/2 cake batter & mix with melted butter, then add in the rest of the cake batter & mix well. Add in chocolate rice & mix slightly.
4.  Divide cake batter into cupcake liners. Bake in a preheated oven @ 160C for 22mins.

雙色心形麵包

雙色心形麵包
(recipe adapted from Carol) 

Ingredients:
Pumpkin dough
90g pumpkin puree
150g bread flour
1/4 tsp instant yeast
15g sugar
30g milk
15g Liv salted butter   

Plain dough
150g bread flour
1/4 tsp instant yeast
15g sugar
100g milk
15g Liv salted butter

Rich Scones

Rich Scones

(Recipe adapted from dailydelicious)

Ingredients:
250g plain flour
2 tsp baking powder
45g sugar
90g Liv salted butter, cool and cut into pieces.
90g Whipping cream
1 egg
chopped almond nuts

Method:
1. Put the flour, sugar & baking powder into a bowl.
2. Use your finger to mix the butter into the flour mixture until mixture resembles bread crumbs.
3. Whisk the egg & whipping cream together & pour into the bowl. 
4. Press & fold the dough until smooth. Cut out with a round cookie cutter.
5. Place on the  pan, brush with whipping cream & sprinkle nuts.
6. Bake in a preheated oven @ 160C for 20mins.

Easy Creamy Scrambled Eggs

Easy Creamy Scrambled Eggs 

(Recipe adapted from Awayofmind) 

Ingredients:
2 large eggs 
40ml full cream milk 
20g Liv salted butter   
1 tsp dried parsley  
a pinch of salt 
a pinch of black pepper

Method:
1. Place eggs, milk & dried parsley in the medium bowl, beat lightly with a fork.
2. Melt butter in large frying pan over medium heat. Add egg mixture, wait for a few seconds, then use a spatula to gently scrape the set egg mixture along the base of the pan. Cook until creamy & barely set.  

Peppa Pig Cookies

 

 Peppa Pig

 

 Used the left over cookie dough to do these racoons..

 

Cinnamon Buns

Cinnamon Buns

Ingredients:
270g bread flour
30g plain flour
60g egg
1/2 tsp instant yeast
pinch of salt
100g water
30g oil
*Direct method

Fillings
Liv salted butter, cut into small cubes
Brown sugar
Cinnamon chips

Easy Brownies

Easy Brownies

(Recipe adapted from Baking Tai Tai) 

Ingredients:

170g unsalted Liv butter
113g sweetened chocolates
120g brown sugar
1 Tbsp Rum 

3 eggs

100g plain flour, sifted

Method:

1. Put chocolates & butter in a bowl & microwave for 1 min. Stir mixture till it melted.
2. Add in sugar & eggs. Whisk till smooth using balloon whisk.
3. Add in flour & rum. Whisk till well blended.
4. Pour into a 8" lined pan. Baked in a preheated oven @ 160C for 23mins.