Blueberry Chiffon cake

Blueberry Chiffon Cake
(Recipe adapted & modify from Passionate About Baking)

Ingredients: 
80g Plain flour

125g mashed blueberries

5 egg yolks

30g caster sugar

2 Tbsp milk

40g corn oil

Meringue

70g caster sugar

5 egg whites

Method:
1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil, milk & mashed blueberries. Add in sifted flour.

2. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

3. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in to combine.

4. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

5. Bake in pre-heated oven at 160 degrees for 35mins or until a skewer inserted into the center of the cake comes out clean.

6. Invert the pan immediately & let cool completely before unmould.

Earl Grey Pound Cake

Earl Grey Pound Cake
(Recipe adapted & modify from The Little Teochew)

Ingredients
170g butter
180g caster sugar
3 eggs
165g plain flour
1/4 teaspoon baking powder
1/2 cup milk
1/2 teaspoon vanilla essence
2 Earl Grey Tea bags

Method 
1. Preheat oven to 175 degree C.

2. With a mixer, cream butter. Add sugar, a little at a time. Add vanilla essence & eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl & add to mixer alternately with milk, starting with the flour & ending with the flour.

3. Add in the tea leaves & then pour into a greased & floured pan.

4. Bake for about 40mins, or until a toothpick inserted in the center of the cake comes out clean.

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.

 

   
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Matcha Loaf

Matcha Loaf 

Ingredients:
180g Bread flour
70g plain flour
50g caster sugar
10g milk powder
8g instant yeast
125ml milk
1 Tbsp matcha powder
30g salted butter

Method:
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1hr.
3. Beat dough again in mixer for 1min.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr.
5. Bake in a preheated oven @ 180°C for 30mins.

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.

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Earl Grey Bread

Bread recipe here

 After proofing

 Out from Oven

Walnut Oat Cookies

Walnut Oat Cookies
(Recipe adapted & modify from Cook With No Books) 

A:

100g butter, softened

1/2 cup sugar

1 egg

1 tsp vanilla essence

B:

3/4 cup plain flour

1/4 tsp baking soda

1/4 tsp cinnamon

C:

1 1/2 cup oats, uncooked

1/2 cup walnuts, coarsely chopped

Method :

1.Whisk butter & sugar till light & fluffy. Add in egg & vanilla essence.

2. Fold (B) into 1.

3. Stir in (C) with a spatula. till well mixed.

4. On a lined baking tray, arrange cookie batter, 1 Tsp / heap each, 2 inches apart.

5. Chill the cookie batter for 10mins.

6. Bake at 180C for 20mins.