Aspiring Bakers #8 : Bread Seduction (June 2011)


Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Wednesday, January 26, 2011

Rose Pineapple Tarts and Japanese Milky Madeleines

PART 2 baking of pineapple tarts on mon! i start right after i've recover from flu, cough and fever ): i LOVE pineapple tarts! so much to bake for friends, relatives and my siblings asking me to bake for them to share too. today, i just passed TEN good bottles of cny goodies for mummy's good friend (: so much more to go. okay, enough of rantings. i tried those roses shaped pineapple tarts again with more . . . daring spirit? and TADA! im more satisfied with it (:

also made JAPANESE MILKY MADELEINE adapted from keiko's OKASHI (: my bro asked me to bake something for him to bring to work to thank his colleagues for coming to my nephew's full month celebration. so i baked this (: and also, choc madeleine which i forgot to snap a photo of it. yes, is MADELEINE! i bought the pan!! soooo HAPPY!! (: (: anyway, those jap milky madeleine are really extremely yummy! however, despite reducing the sugar level, my mum found it a bit on the sweet side. so, i'll reduce bit more next time (:


120g Pastry flour
20g Cornflour
15g Milk powder
1/2 tsp baking powder

100g unsalted butter
50g heavy cream (at least 45% milk fat)
1 tsp vanilla extract

15g honey
1 tbsp hot water

140g eggs (approx 1 big egg)
a pinch of salt
Jap sugar or castor sugar

  1. Preheat oven to 170 degree C.
  2. Sift (A) together
  3. Combine (C) together in a small bowl
  4. Place (B) in a bowl and heat over a double boiler until butter is melted. Set aside
  5. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix weel.
  6. When egg mixture is warm, use electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
  7. Gently fold in sifted ingredients in (A) with a spatula. Add in cream and butter mixture and fold until just incorporated.
  8. Pipe batter into prepared cups. Bake for about 25 mins until madeleines are light golden in colour. Cool on wire rack.
  9. Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer.

i've more cookies and pineapple tarts to bake! and need to get rid of those egg whites! sent pei hwa 2 of those good recipes that i like, besides macarons which could get rid of egg whites really fast. if you have keiko's book, they are DACQUOISE and FINANCIERS. hope that helps (:
sorry, i'll be busy in the kitchen again. shall blog again soon. HAPPY CHINESE NEW YEAR! (: (:

Tuesday, January 18, 2011

pineapple tarts

im back with sooo much to update. at one breath, i updated 3 posts! xP
baked pineapple tarts, both open and closed. i personally prefer the closed type (: it really takes a lot of work from pineapple to what you see, pineapple paste. one day gone for pineapple paste. what i dread most is thse "pineapple eyes"! hahah. pls pardon those there and then photos i've taken.

inspired by nancy to bake the rose pineapple tarts. but mine is far from hers! can she pls enlighten me, how she make those petals thick and nice? mine is not bad to see, bad to hold, once broken consider pineapple crumbs! hahah. in short, is FRAGILE!
spotted a rabbit pineapple tart? saw from cuisine paradise and i made two (:
as for those pineapple rolls, can anyone enlighten me, how to avoid or make it not have any cracks??

THANK YOU!! (: (:

Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011)

am submitting this kueh bangkit to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by jess (:
sorry for not taking more photos. you can hop over to my post and check it out (: JOIN THE FUN and PARTICIPATE (:

this recipe is from baking mum (: it yields really YUMMY and melt-in-the-mouth kueh bangkit!


300g tapioca flour
3-4 pandan leaves
20 gm margarine or soften butter
1 egg yolk
120g icing sugar
120 ml coconut milk
1/4 tsp vanilla powder

1. Fry tapioca with the pandan leaves over low flame until fragrant and light. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
4. Bake in a preheated oven at 170C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.


UPDATE! this is the cakes that i baked for my nephew's one year old birthday (: he's super cute right!!!



next, FINALLY my nephew's one month old celebration ended (: have been busy preparing and baking for this day! totally overworked. so much to juggle too!
baked light cheesecakes (really yummy, according to the guest), 4 trays of strawberry cheesecake aka jelly hearts, brownies sprinkled with almonds, DDL chiffon cake and cookies (:

my FIRST chiffon cake was quite fun (: it was DDL chiffon cake. no prob unmoulding just that it doesnt look very pretty like some of them who baked it ): and the top have cracks a bit like volcano! hahah. it taste of DDL obviously.
i'll type out the recipe soon. SORRY!!






Thursday, January 6, 2011


HI! (: i've not gone missing. in fact, i was busy baking for my two nephew's birthday celebration on 1 JAN (: baked till 4am (coz i was really slow) and i've got dark eye ring (for 3 days i slept really late) . . ):
baked 50 vegan muffins, cookies, peach cheesecake (no bake) and mango cheesecake (learnt from my mistake and is no longer a disaster!) . . i'll update the photos again when my bro in law pass it to me (: i have loads of prog everyday and family outing to Universal Studio Singapore (: wheeee! (: bought many many stuffs there and photo takings!! if anyone needs a guide, i can tell you (: cheaper tickets for family, i can help you too (:

HELP! anyone knows if meringue powder and egg white powder is the same?? i ask the person for egg white powder and they show me meringue powder. blur blur, i bought it. but i feel like is weird. anyone knows? THANK YOU! (: