The Sweetylicious

Aspiring Bakers #8 Bread Seduction (June 2011) - Round Up

2011-07-01T00:00:00.002+08:00

Thank you everyone for supporting June Aspiring Bakers #8 event and also Small Small Baker(SSB) for giving me the opportunity to be the host for this month theme. From this hosting, I got to know more talented blogger friends through their submissions with all the awesome posts that support this month's "bread seduction" theme. In total I have received 237 mouth-watering entries and each entry has its unique creation that seduces you. I had so much fun and i hope you too had fun (:

Here are all the entries for Aspiring Bakers #8 Bread Seduction, listed in the order of the date submitted.

Moo Moo Bread from Cathy of Cathy's Joy

Chocolate Chocolate Chips Loaf from Alice of I Love.I Cook.I Bake

马铃薯面包 Potato Bread from Cathy of Cathy's Joy

面包喜相逢~香肠卷，芝士火腿，鸡丝肉松 from Pinklady of Lucky Inn

Ham Bun Roll from Veronica Chia of Peng's Kitchen

南瓜香肠麦面包 from Bernice of Berniceの小天地

Sambal Bun from Edith of pReCiouS MoMentS

Erythritol Whole Wheat Buns from Ching of Little Corner of Mine

吞拿鱼小餐包 from Bernice of Berniceの小天地

English White Bread from Sonia of Nasi Lemak Lover

Danish Pastries from Cindy of Yummy Little Cooks

BBQ Meat Baos from Reese Thon of Reese Kitchen

Panda Bread from Alice of I Love.I Cook.I Bake

牛奶香蕉麵包 from Cathy of Cathy's Joy

Olive Bread Swirls from Veronica of Peng's Kitchen

Wholemeal Bread from Hesti HH of Hesti's Kitchen

Japanese Hotel Bread from HS Ling of 星厨房

Choco and Cheese Bread from Hesti HH of Hesti's Kitchen

巴西乳酪面包（Pão de Queijo or Brazilian cheese bread) from Jane of Jane's Corner

蜂蜜南瓜土司 from 小雅 of 恋上烘焙

Chicken Floss Roll Bread from Hesti HH of Hesti's Kitchen

Glutinous Flour Gelatinised Bread from Mrs. P of Meinekueche

白饅頭 from HS Ling of 星厨房

17 Hours Chocolate Banana Bread from Jasmine of Sweetylicious

香味逼人之 '蒜香面包结' Garlic Knots from Min of Min's Blog

Soft Bread With Various Fillings from Alice of I Love.I Cook.I Bake

番茄起士面包 from Cathy of Cathy's Joy

Steamed Mantou ~ Flower Bun from Cheah of No-Frills Recipes

日式奶油配方 from June of 生活小事

玉米豆浆甜吐司（冷藏液种) from Bernice of Berniceの小天地

Braided Bread (Kaya and Choco-Peanut Butter) from Yuzhi of SImplebake

Cinnamon Rolls and Ham and Cheese Rolls from Yuzhi of SImplebake

Japanese Hotel Bread from Siew Hwei of 简单生活，随心所欲，快乐充实

芋泥奶香面包 from Eileen Lee of eileenの记事本

Cinnamon Raisins Rolls from Veronica of Peng's Kitchen

Steamed Chocolate Swirl Buns from Jasmine of Sweetylicious

Swirl Breads from Corinne of Sparecake

金瓜香肠柴鱼面包 from 小雅 of 恋上烘焙

Ham and Cheese Bun Rolls from Kimmy of Two Cherries on Top

Baked Doughnuts from Sotong of Sotongcooks

OInk OInk OInk from Cathy of Cathy's Joy

冷藏液种之台式面包 from Esther of 我的厨房乐园

马铃薯胚芽吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Banana Bread from PapaCheong of PapaCheong's 拿手好菜

Potato Buns from Alice of I Love.I Cook.I Bake

川宁伯爵奶茶土司 from 茄子 of 袅袅烘焙香

北海道土司 from 茄子 of 袅袅烘焙香

Chocolate Chip Walnut Meringue Bread from Lena of Frozen Wings

Mexico Buns from Wai Fong of Fong's Kitchen Journal

椰奶土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Cinnamon Rolls from Xandra of Xandra's Cooking and Baking Journal

Custard Buns from Cathy of Cathy's Joy

蔓越莓甜吐司 from Bernice of Berniceの小天地

Sweet Sandwich Bread (Overnight Sponge Dough) 隔夜中种甜三文治面包 from Angel of Cook.Bake.Love.

English White Bread 英式山形土司 from Angel of Cook.Bake.Love.

Pandan Spiral Mantou / Sponge Dough Method from Vivian Pang of Vivian Pang Kitchen

Mushi Pan from Yuzhi of SImplebake

Mini Butter Buns from SSB of Small Small Baker

Steamed Dual-Color Buns from Agnes of Agnes Bakes

Strawberry Buns from Little Inbox of Little Inbox Recipe

菲律宾面包 from MF of Cherry-Potato

Pandan Kaya Bread from Siew Hwei of 简单生活，随心所欲，快乐充实

Ham and Mushroom Pizza Bread from Li Ying of Happy Flour

Tuna Miyonise Bun from Joceline Lor of '爱' 生活 ~ My Life

Fried Vegetable Buns from Komet Tjin of An Unreachable Dream

吞拿芝士面包 (冷藏液种) Tuna Cheese Bread from Bernice of Berniceの小天地

Zucchini Cranberry Bread with Oats Crumble from Wai Fong of Fong's Kitchen Journal

Kalamata Olive Bread from Corinne of Sparecake

Pandan Kaya Buns with Filling / Gelatinized Dough Method from Vivian Pang of Vivian Pang Kitchen

Pizza Bread and more... from Jane of Passionate About Baking

Focaccia Ham Sandwich from Cheah of No-Frills Recipes

Marble Chocolate Bread from Eileen of Hundred Eighty Degrees

鸡蛋奶油卷 from Cathy of Cathy's Joy

芝麻葱油饼 from Veronica Chia of Peng's Kitchen

Fish Floss Bread from Zoe of Bake for Happy Kids

Date & Zucchini Loaf from Kristy of My Little Space

Cup Bread Cheese Streusel from Hesti HH of Hesti's Kitchen

Lion King Wholemeal Pumpkin Bun with Seaweed Pork Floss from HoneyBeeSweets of HoneyBeeSweets

Wholemeal Bread from Jet of Slacker-Jet

Mabel who does not have a blog yet, shared this Ham & Cheese Recipe with us.

Mabel who does not have a blog yet, shared this Pork Floss Bun Recipe with us.

Rolls with Nutella & Apricot Jam from Alice of I Love.I Cook.I Bake

抹茶核桃面包 from Cathy of Cathy's Joy

Roti Paun from Sonia of Nasi Lemak Lover

甜菜根牛奶馒头 from Siew Hwei of 简单生活，随心所欲，快乐充实

100%北海道牛奶吐司 from 小雅 of 恋上烘焙

冷藏液种面包～果干吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Hotdog Buns from Jasmine of Sweetylicious

Spiral Rolls from Treat and Trick of Treat and Trick

牛奶土司配方 from June of 生活小事

Japanese Cream Buns with Mexico Topping from Zoe of Bake for Happy Kids

香兰馒头 from Veronica of Peng's Kitchen

Blitz Bread: No-Fuss Focaccia from Kitchen Flavours of Kitchen Flavours

Chicken Buns, Sausage Buns from Alice of I Love.I Cook.I Bake

英式山形吐司（中种法）from Bernice of Berniceの小天地

Earl Grey Milk Tea Buns from Cathy of Cathy's Joy

无油牛奶面包 (直接发+冷藏发酵) from Esther of 我的厨房乐园

Mini Pumpkin Cheese Buns from Wai Fong of Fong's Kitchen Journal

Bacon and Cheese Buns from Jane of Passionate About Baking

Burger and Hotdog Buns/ Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

小薏米立大功の香肠芝士面包 from Bernice of Berniceの小天地

冷藏液种面包～全麦吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

马六甲椰糖面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

Hokkaido Milk Bread from The Experimental Cook of Cook With No Books

Melon Pan from The Experimental Cook of Cook With No Books

醇奶土司 from 茄子 of 袅袅烘焙香

圆版可可双色土司 from 茄子 of 袅袅烘焙香

椰蓉土司 from 茄子 of 袅袅烘焙香

我の第一个长版北海道 from Bernice of Berniceの小天地

Hearty Chocolate & Strawberry Bread from Alice of I Love.I Cook.I Bake

冷藏液种面包～竹炭芝士吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Meat Floss Rolls ~ Take 2 from Cheah of No-Frills Recipes

Danish Bread from Gertrude of My Kitchen Snippets

爱心之旅~鲔鱼沙拉面包 from Pinklady of Lucky Inn

Soft Pretzels from Hesti HH of Hesti's Kitchen

Crusty Bread Sandwich from Ann of Anncoo Journal

Little Butter Bun from Eileen of Hundred Eighty Degrees

Sweet Potato Donuts from Quay Po of Quay Po Cooks

冷藏液种鲜奶油杏桃干吐司 from abbymonster of Abbymonsterの歇息站

双色红豆沙面包 from Yee Er of 就是爱烘焙

Sticky Buns from Eliu of I Want to Eat Something Delicious

Potato Hotdog Buns from SSB of Small Small Baker

Carrot Cake Buns w Cream Cheese Filling from Qi Ting of Misadventures of Fat Free Baking

Cheezy Luncheon Meat Bread from Cathy of Cathy's Joy

Ham & Cheese Bun from Wen of Wen's Delight

Pizza from Eileen of eileenの记事本

17个小时の长版中种黑白芝麻吐司 from Bernice of Berniceの小天地

Little Kaya Bun (汤种method) from Eileen of Hundred Eighty Degrees

'Brownied' Cream-Cheese Matcha Brioche Buns from Qi Ting of Misadventures of Fat Free Baking

南瓜土司 from 茄子 of 袅袅烘焙香

黑白芝麻土司 from 茄子 of 袅袅烘焙香

Butter Yam Buns / Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

Little Butter Buns from Edith of pReCiouS MoMentS

Sweet Sandwich Bread from MF of Cherry Potato

鲜橙蜂蜜面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

巧克力馒头 from MF of Cherry Potato

蜂蜜南瓜吐司 from Siew Hwei of 简单生活，随心所欲，快乐充实

北海道牛奶吐司（100%中种+冷藏发酵）from Esther of 我的厨房乐园

Walnut Cranberry-Sultana Plait Ring from Helen of Dessert Fanatic

Ham and Cheese Rolls from Wai Fong of Fong's Kitchen Journal

学以致用之'杏仁乳酪面包卷' Almond Cream Cheese Bread Roll from Min of Min's Blog

Banana Oat Walnut Buns from Ching of Little Corner of Mine

冷藏液种皇冠全麦面包 from abbymonster of Abbymonsterの歇息站

17小时中种椰汁班兰吐司 from abbymonster of Abbymonsterの歇息站

Coffee Buns, or Mexican Buns from Kimmy of Two Cherries on Top

小小の全麦吐司 Wholemeal Bread from Bernice of Berniceの小天地

地瓜面包(中种) from 小雅 of 恋上烘焙

Rye Bread from Edith of pReCiouS MoMentS

鸡蛋奶油芝司小餐包 from Joceline Lor of '爱' 生活 ~ My Life

Focaccia Sandwich / Straight Dough Method from Vivian Pang of Vivian Pang Kitchen

Cinnamon Rolls with Cream Cheese Frosting from Alice of I Love.I Cook.I Bake

Cranberry Fresh Milk Toast 蔓越莓鲜奶土司 from Angel of Cook.Bake.Love.

Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮 from Angel of Cook.Bake.Love.

Soft & Fluffy Pizza Dough 松软皮萨饼皮(100%普通面粉) from Angel of Cook.Bake.Love.

马铃薯面包 from Eileen of eileenの记事本

Chipotle and Cheese Pull-Apart Bread from Corinne of Sparecake

Purple Sweet Potato Bread from Miss CoCo of Miss CoCo Eats

GreenTea Chocolate Mixed Bread from {L} of Obsessedly Involved with Food

肉松面包 from Yee Er of 就是爱烘焙

Ham, Mushrooms + Cottage Cheese Focaccia from {L} of Obsessedly Involved with Food

Hokkaido Milky Toast from Jasmine of Sweetylicious

Donuts from Jane of Passionate About Baking

Dark Chocolate Buns with Chocolate and Peanut Butter Chips from HoneyBeeSweets of HoneyBeeSweets

乳酪桂花面包 from Cathy of Cathy's Joy

Peach Streusel Kuchen from Biren of Roti n Rice

Coconut Buns from Alice of I Love.I Cook.I Bake

Steamed Pumpkin Buns from Sotong of Sotongcooks

十字面包 from Siew Hwei of 简单生活，随心所欲，快乐充实

Failbread Pudding from Kevin of JumpingPudding

Raisin Brioche from Honey Boy of Cosy Bake

Chicken Ham Cheesy Buns from Joyce of Chunky Cooky

Gladys Chan who does not have a blog yet, shared this Hotdog Roll recipe with us

(adapted and modified from http://www.wretch.cc/blog/bear1210/14016340)

Dough A:
190g bread flour
20g wholemeal flour
3g yeast
130g milk

-> Mixed all into dough and proof in fridge for at least 12hrs overnight

Dough B:
70g plain flour
20g bread flour
40g caster sugar
60g milk
20g butter (unsalted)

4-5 piece of preferred hotdog (I got the fresh hotdog from NTUC and therefore allows me to cut into 2 piece per hotdog)

-> Remove Dough A from fridge to room temp
-> Add Dough A to Dough B
-> Knead in mixer for about 20mins until can pull into thin elastic piece (window pane test as many bakers might call it)
-> Proof dough for about 1hr or till double in bulk
-> Portion to abt 10 small doughs of ~55g each
-> Rest for 20mins
-> Roll the dough into a long dough of about 25cm
-> Wrap the hotdog with dough
-> Final proof for 50mins or till double in bulk
-> Brush a thin layer of egg wash (which I omitted)
-> Bake at 170c for abt 17mins (depends on individual oven)

Braided Bread with your Favourite Filling from Kimmy of Two Cherries on Top

Wholemeal Bun with Tuna Melts from Wen of Wen's Delight

Japanese Soft Rolls from Janine of Not The Kitchen Sink!

Bagel: "Excuse Me, I'm not a Donut!" from Wai Fong of Fong's Kitchen Journal

Burger Buns from Kitchen Flavours of Kitchen Flavours

Apple Cinnamon Roll 苹果肉桂卷 from Angel of Cook.Bake.Love.

Cranberry Brioche Breakfast Plait from Sotong of Sotongcooks

Pandan Coconut Buns from Gertrude of My Kitchen Snippets

长版の芝士火腿吐司 from Bernice of Berniceの小天地

Curry Sweet Potato Bun from Kristy of My Little Space

豆浆胚芽土司 from 小雅 of 恋上烘焙

起酥肉松面包 from 小雅 of 恋上烘焙

日本奶油面包 from 小雅 of 恋上烘焙

Chocolate Danish from {L} of Obsessedly Involved with Food

Kampar Curry Chicken Bread from Lena of Frozen Wings

Rye and Caraway Bread from Edith of pReCiouS MoMentS

Jamie Oliver's Pizza Dough from Veronica Chia of Peng's Kitchen

Durian buns from Hesti HH of Hesti's Kitchen

奶油苹果卷 from Siew Hwei of 简单生活，随心所欲，快乐充实

鲔鱼沙拉面包 from 小雅 of 恋上烘焙

Wholemeal Crust Pizza from Hesti HH of Hesti's Kitchen

Pandan Steamed Buns from DG of Tested and Tasted

Yoke Peng who does not have a blog yet, shared this Ham Bread recipe with us

直接发酵法- 参考于Ohbin

材料 A：

1. 高筋面粉480g

2. 普通面粉120g

3. 糖110g

4. 酵母4茶匙

5. 牛奶粉20g

材料 B：

1. 蛋一粒

2. 水300ml

材料 C：牛油60g

Ham先蒸熟

做法：

1. 先把A 料混合，然后加入B搅拌成团

2. 再来把C加进去，搅拌成光滑和富弹性面团,拉成薄膜

3. 用保鲜膜盖紧，进行基本发酵60分钟

4. 將面团分割成每個約60g滾圓,休息15分鐘

5. 然后把面团拉成长方形,沿着ham转就可以了

6. 发酵好前15分鐘,,烤箱打開預熱至170度c
7 進烤箱前在面团上輕輕刷上一層全蛋液
8. 面团中央部份鋪上芝麻
9. 放入已經預熱到170度c的烤箱中烘烤15-20分鐘到表面呈現金黃色為止

Loaf and Ring Bread / Sponge Dough Method from Vivian Pang of Vivian Pang Kitchen

Pizza (Olive Oil Bread) from Edith of pReCiouS MoMentS

Sausage and Cheese Pumpkin Roll from Eileen of Hundred Eighty Degrees

Donuts from Kimmy of Two Cherries on Top

Little Cheese and Butter Buns from Yvonne of Muimui25

Sun Dried Tomato Carrot Buns from Li Ying of Happy Flour

Melon Pan from Alan of Travelling Foodies

Rosemary and Olive Focaccia from Alan of Travelling Foodies

黑芝麻小土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

Garlic Knots from kk of My Food Affair

Maple Syrup Cinnamon Loaf from Sonia of Nasi Lemak Lover

Green Tea Buns with Red Bean Filling from Nikki of My Cookery Life

巧克力蛋糕土司 from Siew Hwei of 简单生活，随心所欲，快乐充实

小小白土司 from 茄子 of 袅袅烘焙香

美式鲜乳酪面包 from 茄子 of 袅袅烘焙香

紫薯土司 from 茄子 of 袅袅烘焙香

金瓜面包 from 茄子 of 袅袅烘焙香

黑糖奶油土司 from 茄子 of 袅袅烘焙香

新玩具试用之‘高纤维奶酥面包‘ High Fiber Butter Bun Bread from Min of Min's Blog

奶油花生面包 from Cathy of Cathy's Joy

黑芝麻面包 Black Sesame Bread from Bernice of Berniceの小天地

Puff Pastry Chicken Floss Bun from Jasmine of Sweetylicious

Cheesy Stuffed Crust Pizza from Alice of I Love.I Cook.I Bake

Bread Pudding from Chrys of Crafti Chrys

Homemade Buns from Chrys of Crafti Chrys

Japanese Cream Bread from Chrys of Crafti Chrys

Peach Danish Pinwheels from {L} of Obsessedly Involved with Food

Cajun Monkey Bread from from Quay Po of Quay Po Cooks

南瓜奶酥小笼包 from Yee Er of 就是爱烘焙

班兰椰丝面包Pandan Coconut Bread from wawalicious 小歪 of C'est Ma Vie `.·•

Green Tea Red Bean Bun from Wai Fong of Fong's Kitchen Journal

Pumpkin Loaf with Raisins from HoneyBeeSweets of HoneyBeeSweets

Steamed Bao (包子) from Janine of Not The Kitchen Sink!

意仁面包 from Cathy of Cathy's Joy

Sardine Sandwiches from Sonia of Nasi Lemak Lover

Cream Cheese Bun from Cindy of Yummy Little Cooks

咖喱鸡肉包 from HS Ling of 星厨房

十谷蔓越梅面包 from 小雅 of 恋上烘焙

龙珠面包 Roti Paun from abbymonster of Abbymonsterの歇息站

起司约克夏布丁Cheese Yorkshire Pudding from abbymonster of Abbymonsterの歇息站

Sweet Bread Loaf (5°C 冰种法) from HoneyBeeSweets of HoneyBeeSweets

十谷米火腿面包 from Bernice of Berniceの小天地

WINNER FOR THIS BOOK:

小小の全麦吐司 Wholemeal Bread from Bernice of Berniceの小天地

SURPRISE! due to overwhelming response, im giving another book that i bought (:

黑糖奶油土司 from 茄子 of 袅袅烘焙香

And now the theme for this month's:

Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) will be hosted by Lynn of Obessedly Involved with Food

The closing date is: 31 July 2011.

All entries will be complied and posted by 1st Aug 2011.

For more details please go over to her blog HERE

p/s: If you have submitted your entry(s) but it is not shown here, do email me so that I could check it out (:

PUFF PASTRY CHICKEN FLOSS BUN

2011-06-29T12:23:00.000+08:00

tried recipe from this book again! (: sorry if i didnt reply to your comment or leave comment. i did read your blog though. just that mth is ENDING. meaning this mth's AB need to be concluded. more busy with it.

anyways, compared to the one in the book, mine was far more inferior! baked 起酥鸡肉松面包 (Puff Pastry Chicken Floss Bun) . you should look at 小雅's version. so much prettier than mine! mine look like those CNY gold coin version :D since i got too much tangzhong left, i doubled the recipe!

the dough is extremely sticky, not easy to handle ): if i were to choose a tangzhong sweet bun recipe, i would use this for sure! texture wise, the hotdog bun's still as soft the next day but this one gets a bit harder. but if you put inside microwave or oven to heat it up, is still as nice!

seem like 1 tbsp of chicken floss filling is not enough! :D

photo taken from the book (:

steps on how to do it

起酥鸡肉松面包

Bread flour 210g

Low Protein flour 56g

Milk Powder 20g

Sugar 42g

Salt 1/2 tsp

Yeast 6g

Egg 30g

Water 85g

Tangzhong 84g

Unsalted Butter 22g

Puff Pastry

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.

8. Leave to proof for 30 mins.
9. Brush puff pastry with egg.

10. Bake at 180C for 15mins until brown.
11. Leave to cool.

LAST ENTRY FOR THE MONTH!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HOKKAIDO MILKY TOAST (tangzhong)

2011-06-24T13:34:00.001+08:00

tried recipe from this book. MORE to come :D

the dough is EASY to handle. as in, is not sticky. the kneading was . . . tiring though. when i was baking, i simply LOVE the fragrance!
cooked TANGZHONG. i cooked soooo MUCH of it! 200g bread flour and 1 litres of water!

can you spot the "lines" drawn on this tangzhong?

overturn the toast. i love the "stripes" from the loaf pan

my mum help me to tear the loaf. so soft and fluffy! (:

sliced using the bread slicer :D

the bread look so lovely! photo taken from the book (:

steps on how to do it (:

HOKKAIDO MILKY TOAST

Bread flour 540g

Sugar 86g

Salt 8g

Yeast 11g

Egg 86g

Dairy whipping cream 59g

Milk 54g

Milk Powder 9g

Tangzhong 184g

Unsalted Butter 49 40g

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 4 balls - about 265g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Look at picture above to see how you should do it.

8. Leave to proof till 80% full.
9. Brush with egg.

10. Bake at 180C for 35mins until brown.
11. Leave to cool.

ENJOY THE YUMMY TOAST (:

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HAPPY FATHER'S DAY!

2011-06-19T23:31:00.000+08:00

HAPPY FATHER'S DAY! (:

NON BAKE OREO DURIAN CHEESECAKE! decided to try it when i see it on wen's blog. no regret trying it. i fridge it overnight and put it into the freezer in the afternoon. it taste like ice cream. YUMMY! (: personally, i tink it can be more duriany :D

Biscuit Base

150g Digestive Biscuits (Crushed)
70g melted butter
Mix biscuit crumbs and melted butter together and press into an 8" loose bottom tin. Chill it till it hardened.

Durian Cream Cheese Filling:
350g Cream cheese
60g Caster sugar
350g Durian flesh (add in 1 tbsp of sugar and cooked over a saucepan till it heated through, set aside to cool)
350g Whipping cream (dairy)
1/2 tsp Vanilla extract
1 tbsp Gelatin
3 tbsp Water

OREO (crushed)

Method

1. Soaked gelatine with water for 5 mins, melt it over a pot of simmering hot water/microwave. Set aside.

2. Whip up the whipping cream & vanilla extract until thicken, transfer it to a bowl. Leave it in the fridge till ready to use.

3. Using the same mixing bowl to beat the cream cheese and sugar on high speed till smooth, stir in the gelatine mixture.

4. Stir in cooked durian flesh and fold in whipped cream till well mix.

5. Pour half the mixture into the biscuit base, place pieces of oreo all over. Pour the rest of the mixture on top. Chill or freeze for at least 4 hours or overnight.

my BOOK CRAZE! work hard on chinese translation! :D

sis-in-law bought this for me during her taiwan work trip (:

[top] bought at KINO 20% sale. [bottom] bought at popular 25% sale.

cousin helped me to buy pure rum when she's back from her work trip. what to do with this?

pure rum

RUM AND RAISIN! (:

well, rum and raisin cheesecake next on the list? what else with rum and raisin?

HOTDOG BUNS

2011-06-15T23:50:00.000+08:00

i've been away for almost a week. now, i squeezed time to bake BREAD for breakfast. my helper was gone. so, from washing to kneading to cleaning, is all one woman show. i feel soooo LAZY to bake! i've been spending on baking toys and BOOKS! cannot stop buying when i see nice books. yet i always kept it in my book shelf instead of utilising it! psst, 20% KINO SALE! hurry go :D

anyways, what's for breakfast?

HOTDOG BUNS! my nephew's favourite! topped it with mozarella cheese. normal buns? NO! the fragrance when is in the oven, was as though you walked pass some bakery shop. and the texture of the bun is sooo soft and fluffy! i guess the egg wash helps? the bun is like a bit crispy outside but super soft inside! baked 8 of it and left with 3 for breakfast! my family love it! (:

im so determined to get a good mixer! KA or Kenwood? im too lazy to knead all the time! is therapeutic the first time. subsequently, plain laziness! is my FIRST attempt on water roux method too! :D is fun!!

this is THE recipe! those who tried this will agree with me! thank you Shirley for sharing this!

is proofing

after proofing, with egg wash and cheese!

TADA! out from oven! i like the slightly burnt top :D

look at the bread! super soft!

HOTDOG BUNS

Water RouxBread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50 40gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40 30gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate

12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

then, i baked Coffee Kahlua Chiffon Cake last week. i dont like it at all! apparently, my family love it and asked for extra servings. NO cracked top (: the texture is really soft! (:

father's day is around the corner! i dont know what to bake for the day! do you? (:

Steamed Chocolate Swirl Bun

2011-06-08T00:12:00.000+08:00

finally get my hands on this steamed chocolate swirl buns! Jane tried it too and hers is super lovely as well! yes, mine not at all nice looking . . indeed, the buns are super soft! but is a bit too plain for me. i would add fillings to it and it'll be perfect! (:

overnight fridged dough (:

before proofing.

after proofing.

roll out the dough

look at the soft and fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

17 hours Chocolate Banana Bread

2011-06-05T19:30:00.001+08:00

HANDS ON BREAD! (: i want to try all the different method of bread making. today, i tried the 17 hours bread. i must say, the first part that needs you to fridge the dough, was easy. i made it yesterday night. today, when i was tearing the fridged dough into the main dough, it was FUN! the fridged dough was elastic, like making "MEE HOON KWAY" :D

anyways, the dough is really sticky! must be patient when you handle it. hop over to 茄子's blog and look at it. she made it so perfect! im sure to try the other recipe from her! i added choc chip to the dough and topped it some mashed banana. i LOVE the bread! is super FLUFFY! cannot stop at one. just nice to eat it like that, without any coffee/tea to go with it (: when im baking it, the fragrance of banana just filled the house! my slicing skills need lots of improvement!

the dough, ready for baking!

overturn the bread for cooling

top of the bread (: added mashed banana

going to slice the bread

look at the fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

Aspiring Bakers #8 - Bread Seduction

2011-06-01T00:17:00.005+08:00

HELLO! (: I'm hosting the Aspiring Bakers #8 for June 2011.But if you are interested to find out what's on the previous Aspiring Bakers #7 - Chocolate Delight entries, you can refer to the link HERE which is host by Doris from Tested and Tasted. She's a great host! (:
The theme for this month is "BREAD SEDUCTION"!

Who can join?

Everyone!(if you do not have a blog, just send me a photo and recipe of your bake)

How to join?

Step 1:
You can either bake or steam bread, buns or pau. It must either be handmade (knead by hand) or bread machine which require you to start from scratch (usage of bread flour and/or yeast). Strictly no store bought or ready-made sandwiches or burgers. So, try to bake the bread that never fail to seduce your family and you (:
Step 2:
Post it on your blog between 1 June 2011 to 30 June 2011.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.
Step 3:
Please mention that you are submitting your post to Aspiring Bakers and provide a link to the announcement of the theme by the host of the month HERE.
Entries will not be accepted if the above is not included.
Step 4:
Email to thesweetylicious@hotmail.com in the following format:
Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake:
URL of your post:
Attachment of your photo in your email (one photo for each entry, preferably less than 500kb).
Please email for each and every entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.

Bread is something new and interesting for me. Some of the bloggers bake really awesome bread. I hope we can all learn more from you. As for beginners like me, let's try it together and not fear bread making.

NOTE:

* In conjunction with my hosting for June "Aspiring Bakers" Bread Seduction theme, there is a small giveaway of the book to one randomly chosen baker who submitted their bakes (:

LET'S HAVE FUN WITH THIS MONTH'S THEME AND LOOK FORWARD TO YOUR MANY ENTRIES! (:

CHOCOLATE DAY (:

2011-05-26T01:46:00.001+08:00

i've got PROBLEMS leaving comments on some of the blog. it asked me to type the verification word, then asked me to log in. after that, they asked me to type the verification word again, then asked me to log in again. this process kept repeating! is so frustrating! i tried many times and even tried switching on and off the comp thinking that maybe my comp is spoilt. i dont know if im the only one like that? ):

on a happier note, is a CHOCOLATE DAY! (: my friend's mum love choc fudge cake and requested for one. so, i attempted this. the cake is BLACK MAGIC CAKE. well, the texture of the cake itself is like pound cake but is really moist. i dont find it chocolatey enough. for the fudge, i used the same as what i did for the steam moist cake (: and they goes well together (: i did some simple deco. wait, is that even deco? not very lovely though. resemble SINGAPORE'S ESPLANADE? :D

Black Magic Cake

2 1 cup sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk*

1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

*sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

CHOCOLATE FUDGE

35g cocoa powder (i used valrhona), sifted
50gm corn flour, sifted
1 cup evaporated milk (i used fresh milk)
2 egg yolks
175ml water
120g sugar
1 tsp vanilla extract
50g unsalted butter

Method

Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
Add butter, turn off fire and stir till the butter melts.
Spread the warm fudge over the cake to coat evenly.
Chill the cake in the fridge before serving.

next, i baked brownie! this is on my MUST BAKE list for a while. i must say, ZY did an awesome job compared to mine. like how he described, is really rich, chocolatey and fudgey!

Rich Chocolate Brownies

Ingredients:

185g dark chocolate (i used 70% Valrhona), melted and cooled
110g unsalted butter, softened
220g brown sugar
1/2-1 tsp vanilla
200g whole eggs, lightly beaten
75g plain flour
50g cocoa powder

Making the brownie:
Preheat Oven - Preheat oven to 180 degrees C.

Combine flour and cocoa - In a large mixing bowl, sift both plain flour and cocoa powder. Whisk well to distribute evenly.

Cream butter - Cream butter and sugar on medium speed for about 3-5 minutes. As there is a larger proportion of sugar to butter, the mixture will not end up being fluffy. Cream the butter until the volume increases noticeably.

Adding eggs to creamed butter - Slowly add in eggs by the tablespoon to the creamed butter, beating the mixture well before incorporating the next tablespoon.

Incorporating melted chocolate - Beat in melted chocolate and mix well. Scrape sides and bottom of bowl often to ensure even mixing.

Adding dry ingredients - Stir in the dry ingredients with a spatula or wooden spoon to get a smooth batter.

Baking the brownies - Pour batter into a lined 8 x 8 inch square tin and level the surface. Bake for 23 -30 minutes at 180 degrees C. The top should be crusty and dull. When lightly pressed on the surface, the underneath feels semi-firm. Cool baked brownie in tin for 45mins before removing to cool on wire rack. Serve chilled or at room temperature as desired.

Notes:
1) Chill to get a firm brownie or eat at room temperature if a soft brownie is desired.
2) Add 80g of chopped walnuts or pecans if desired.
3) This recipe yields fudgy gooey brownies easily due to the low proportion of flour used as compared to the large proportion of chocolate. Most other brownies need to be slightly underbaked to obtain a fudgy texture. 4) Start checking the firmness of the brownie at 20 minutes or when the brownie surface starts to become dull.

Im submitting this two bakes to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (:

CHOCOLATE BOTTOM BANANA SQUARES

2011-05-24T23:31:00.002+08:00

the highly raved cake, CHOCOLATE BOTTOM BANANA SQUARES!
i choose the one that uses oil as i was lazy to take the butter out ;D
well, mine is . . . not cakey . . taste like . . . kuih? no, more like a harder version of pudding? i dont know how to describe it but you got to see it for yourself. HOWEVER, this cake taste so yummy! seriously good! doubled the recipe and used 9 inch square pan to yield taller cake. i love tall cakes! :D
im definitely trying it again and i would want to try the recipe that uses butter (:

Chocolate-Bottom Banana Squares

(A)
120g castor sugar
2 large egg, lightly beaten

(B)
~~160~~ 140g vegetable oil (I used sunflower oil)
8 medium-sized bananas, mashed with a fork (about 220g)(I added pinch of salt)
70g milk
2 tsp rum (or ¼ tsp vanilla extract)

(D)
4 tbsp cocoa powder (i used Valrhona)

(E)
chocolate chips

1) Beat (A) till light and creamy.
2) Add (B) and combine.
3) Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
4) Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to a greased and lined square pan (I used 9”).5) Add the remaining plain batter on top of the cocoa batter, swirl gently with a knife Sprinkle top with chocolate chips (be generous).
6) Bake in preheated oven at 180C for about 50 mins or until a skewer inserted in the centre and come out clean. Cool and cut into squares to serve.

Method:

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (:

after my attempt of pandan chiffon, im so determined to try it and do it well. however, look at the disappointing surface of the chiffon. i really envy bakers who do it so perfectly. well, i tried many ways. before the chiffon start to crack when it rises, i place an aluminium foil on top of it and then a baking dish on top. still, FAIL. then i tried doing the mentioned (which is to cover the top) and reduce the temperature. still, FAIL. anyone knows how? ):

on a happier note, bakerzin have this 30% discount on cakes as extended mother's day offer. im NOT a cheesecake lover and i dont eat cheese. HOWEVER, this new york cheesecake was a total exception! i can never stop at one slice. is not cheesy at all and is so delicious! im in search of a recipe that yields a cake like this. i will hunt it! :D

STEAM MOIST CAKE

2011-05-16T15:12:00.001+08:00

HELLO! so long since i blog! but i've been reading all your blog and bakes, trust me. is just that i've been really busy and handling with things that've happened. but, i've never stopped baking! im also moving house soon . .

so, i baked STEAM MOIST CAKE for mother's day (: this cake was highly raved by many of the blogger. i decided to try it. though my pics did not do justice to the cake, i must say, the cake is SUPERB! it does not at all taste like a steamed cake. the texture of the cake is so moist and fluffy! the chocolaty fudge goes well too. but if you're a chocolaty person like me, you may want to increase the chocolate-ness of the fudge :D

simple cake with piping of rose and topped with strawberries (:

my mumand my two nephews (:

yes, my first attempr on valrhona and is awesome! (:

Ingredient

150g unsalted butter
170g fine sugar
200ml evaporated milk (i used fresh milk)
2 eggs, lightly beaten
125g plain flour
70g cocoa powder (I used Valrhona Brand)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence

Method

Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
Cool the cake in pan before turning out for frosting.

CHOCOLATE FUDGE

35g cocoa powder (i used valrhona), sifted
50gm corn flour, sifted
1 cup evaporated milk (i used fresh milk)
2 egg yolks
175ml water
120g sugar
1 tsp vanilla extract
50g unsalted butter

Method

Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
Add butter, turn off fire and stir till the butter melts.
Spread the warm fudge over the cake to coat evenly.
Chill the cake in the fridge before serving.

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (:
Also, Gert from My Kitchen Snippets is hosting a giveaway. Do hop over and participate to join in the fun (: Closing date is 17 May 2011 (:

PANDAN CHIFFON CAKE

2011-04-20T13:16:00.000+08:00

baked PANDAN CHIFFON CAKE (: adapted and modified from joyce (: my family love it! okay, i know, more rooom of improvement for my chiffon. not very lovely. im reading more about it. so many stuffs to try! (: (: anyways, the texture is so soft and fluffy! however, i want a stronger pandan taste! add more juice the next time? but i scared later the cake will be super moist!

look at the cute "mickey mouse" shaped dent on the chiffon (:

homemade pandan juice (:

the ugly looking top! need to improve!

not so bad looking browned sides (:

PANDAN CHIFFON CAKE

Egg yolk mixture:

6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 2 tsp. Pandan Paste
1/4 tsp. Green colouring
80 50gm. caster sugar
140 gm. Cake flour

Egg White Mixture:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar

Method

Part A

1. Beat egg yolks and sugar at maximum speed for about 1 minute.

2. Mix pandan juice, coconut milk and corn oil and add into egg mixture at slow speed.

3. Sift flour, baking powder and corn flour into egg mixture and whisk briefly until well blended.

Part B

4. Whisk egg whites, sugar and cream of tartar until stiff.

5. Add part (A) into meringue and stir well until batter is smooth flowing and glossy.

6. Pour into 21cm chiffon mould and bake at 180 degrees C on the lowest rack, for about 40-45 minutes. To test for doneness of cake, bake until cake rises high and then starts to shrink.

PANDAN JUICE

1 cup pandan leaves
1 cup water

Put it in blender and blend. Then, pass it through the sieve. Leave the cup in the fridge for 2 days (for me). Bottom layer - pandan paste.
Top layer - pandan juice.

CREAM CHEESE BUN (:

2011-04-18T11:18:00.003+08:00

here is my CREAM CHEESE BUN (: is soft and fluffy with melty warm cheese when you eat it after cooled. however, is disappointing that is no longer soft the next day. is rather chewy ): those photos are taken the next day.

my family like it when is warm and it taste good (: im going to try another cheese bun recipe soon coz my family like it. hopefully it'll taste soft even till the next day :D

after getting my hands on bread, i find it fun! next move, i want to buy a bread machine! would you share your opinion with me about your bread machine (: thank you!

another help pls. i want to bake macarons for birthday coz they know NUTS about the existence of macarons! how can they! so i thought i making different flavour. but in order to do that, i need to bake the shells earlier. my tortoise speed of baking macarons, i cant possibly bake everything in a day. i got to spread it out to 2-3 days. so i google for the storage method and found a few.

Store filled macarons in an air tight box in the refrigerator for 5-6 days. Qn is, will the macarons turn soggy?
It is also possible to freeze them once they’re filled .Qn is, will the macarons break?
The cookies need to rest 24-48 hours after sandwiching to get the right texture. The shell will absorb the moisture from the filling to soften it. Qn is, soft = soggy?
Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together. Qn is, i fill the macarons just before i bring it to the party?

now i got craving so, off to bake PINEAPPLE TARTS! :D

Mad about MUFFINS (:

2011-04-16T20:19:00.001+08:00

yesterday is my bro's company family outing to Universal Studio Singapore. his colleague asked if i could bake some stuffs for them. so, i baked APPLE MUFFIN, COCONUT CUPCAKE, DURIAN MUFFIN and CREAM CHEESE BUN (post it the next time) for him to bring it (:

i baked the durian muffin for many many times and is really good (: for the apple muffin, is on my MUST BAKE LIST coz that day, i get to taste it fresh from the oven when i pass durian to jess (: is really SUPER yummy!! i DOUBLE the recipe to yield more muffins. needless to say, the coconut cupcake is fragrant and tasty too :D so, let's let the photos do the talking :D

unmould the durian muffin

the muffin is SUPER soft, fluffy, moist and YUMMY with durian fragrance (:

DURIAN MUFFIN

Ingredients:
(A)

160 gm. cake flour - sifted
1 1/2 tsp. baking powder - sifted
1/2 tsp. salt
~~130~~ 100 gm. butter
~~100~~ 60gm. sugar

(B)

1 egg (lightly beaten)
50 80ml. ~~evaporated~~ fresh milk
50 20ml. water
1 tsp. vanilla essence

Filling and Topping: Durian meat

Method:(1) Rub the sifted flour with butter till it resembles breadcrumbs.
(2) Add in castor sugar and stir well.
(3) Pour in all the ingredients (B) and stir till well blended.
(4) Spoon a tablespoon of the mixture into paper cups, top up with a tsp of durian meat and then top up with another Tablespoon of batter. Remember to place the durian meat in the centre of the batter. Repeat till process finish.
(5) Bake at 180C for 20 to 25 mins. or till cooked.

APPLE MUFFINS

Ingredients
(makes 5-6 pieces)

1 apple peeled and chopped
1 tbsp fine caster sugar

Rub chopped apple with sugar and cook till apple is softened. Set aside and allow to cool completely.

50 40g butter, room temperature
30g fine caster sugar
1 large egg
50ml full cream milk (replaced with fresh milk)80g cake flour
1/2 tsp baking powder

Toppings1/2 apple, seeded and sliced thinly
1/2 tbsp fine caster sugar
~~2-3 pinches of ground cinnamon~~

Almond (for sprinkling on top)

Combine everything together and set aside.

Method

Preheat oven to 170C. Sift flour and baking powder together and set aside.

In a large mixing bowl, beat butter till creamy. Stir in sugar and continue to beat until light and fluffy.

Add in eggs 1 at a time until totally incorporated.

Beat in flour in batches alternating with milk/whipping cream until totally incorporated.

Stir in the cooled apples together with the liquid until just combined.

Scoop batter into paper cases, arrange the cinnamon sugar apple slices on the top and bake in preheated oven for 20-25mins. Cool completely before serving.

big container of coconut cupcake for my bro to bring it

COFFEE BUN

2011-04-08T16:24:00.001+08:00

after talking so long about baking bread, i baked mine. not the first attempt though. before i started blogging, i baked this bread after seeing bee bee's post. that was my FIRST attempt. i must say, it taste really great but a lot of effort for first timer like me who know nuts about it. being lazy, i did not bake bread anymore till now.

is my attempt on coffee bun after being tempted by crustabake's post. her's is so extremely lovely! you should look at her bakes, is super tempting esp those choc! (: anyways, i adapted the recipe from her and aunty yo. baked this for my family and they had it for breakfast. is super yummy! even non coffee lover like my mum love this bun. what do you think? (:

look like some UFO (:

the bread is extremely soft and fluffy even till the next day

COFFEE BUN

Bread Dough
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
70 60 gm. unsalted butter
1 tsp. salt

Chocolate Filling

20 gr Cocoa Powder

30 gr Milk Powder

~~100~~ 70 gr Icing Sugar

~~100~~ 80 gr ~~Margarine~~ unsalted butter

1/2 tsp Vanilla essence

Mix all ingredients together till well combined.

Topping

70 50 gm. Butter
~~100~~ 70 gm. icing sugar
1 Tbsp. Instant Coffee dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste

Method:

(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine (i use my hand as my mixer is not those heavy duty type) and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.

(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.
(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.
(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.
(7) Prove for 45 mins. till doubled in size.
(8) Pipe topping on top of each buns in a coiling motion.
(9) Bake at 180C for about 12 mins. till buns are crispy on top.
(10) Cool on cooling rack.

coconut cupcakes

2011-04-05T14:19:00.000+08:00

i work part time during the weekend and when im back, WOW! soooo many post and bakes on everyone's blog! what happen to the durian cheesecake? they finish everything before i get a chance to take any photo of it!! im sure i'll bake it again. till then okay.

i baked muffin. you know what muffin i baked?

GUESS?

is COCONUT CUPCAKES! this recipe is from jess of bakericious. this is a SUPERB recipe and a KEEPER! i seldom follow recipe to the T like not reducing butter and sugar. for this, i didnt modify it coz i think is just nice (: when i was mixing, i can smell the aroma of coconut. when baking, you can smell the fragrance of coconut! it just makes you HUNGRY!!

it can be remove from the casing nicely (:

look at the SOFT and FLUFFY texture!

COCONUT CUPCAKES

Ingredients : 27 cupcakes

200g butter (soften)
120g caster sugar
4 eggs
6 tbsp milk
200g cake flour
2 tsp baking powder
100g coconut powder
40g desiccated coconut
80g ~~raisins~~ chocolate chips
some dessiccated coconut (to drizzle on the cake)

Method :
1. Beat butter and caster sugar until light and fluffy
2. Add in egg, one at a time, beating thoroughly after each addition.
4. Add in milk and mix well.
5. Fold in sifted flour, coconut powder using spactula.
6. Add in 40g dessiccated coconut and raisins and mix well.
7. Scope the batter into the cupcake case 80% full, drizzle dessiccated coconut on the top and bake in pre-heated oven at 180C for 15 - 20 mins.

you've got to believe that is not only easy to bake, is extremely YUMMY! fragrance of coconut, soft and fluffy texture of the cake and i have a "crispy" outer layer! everyone LOVE IT!! thank you jess for sharing this great recipe (:

then i baked BANANA OREO MUFFIN! there's a HUGE bunch of banana at home and everyone kept asking me to bake it again. i've encore it many many times but they still love it (:

guess how many cups i baked?

BANANA OREO MUFFINS

Ingredients: (make 9 medium-size muffins)

~~110~~ 90g Of Butter, soften
~~100~~ 80g Sugar
110g (1 Cup) Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Egg
2 Tablespoons ~~Condensed~~ Fresh Milk
2 1/2 Medium Banana, mashed with fork
8 pieces of Oreo Cookies
1/2 Teaspoon Vanilla Essence
~~1/4 Teaspoon Banana Essence, optional~~

1/2 banana

whole oreo

Method:

1. Sift the flour, baking power and baking soda together and set aside.
2. Remove the cream from the cookies, place the cookies in a ziplock bag, use a rolling pin, crashed the cookie into fine crumbs.
3. Cream butter and sugar with electric beater till light and fluffy(about 3 minutes on medium speed).
4. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
5. Add mashed banana, vanilla essence and condensed milk into the butter mixture and give it a quick whisk.
6. Lower the mixer speed, add flour mixture and blend the mixture till smooth.
7. Stir in the oreo cookies crumbs till combined, scoop the mixture into prepared muffin cups to 3/4 full.
8. Top the muffin batter with some extra banana slices and oreo cookies, bake them in preheated 180 degree oven for about 20 - 25 minutes or till a toothpick inserted in the center and comes out clean.

durian cream puff (:

2011-03-31T23:39:00.002+08:00

HELLO! (: i didnt went MIA. instead i was busy baking (: i read everyone's blog but i didnt comment. NOW i'll do that :D

didnt take photos of what i baked yesterday. but i got craving for choc chip cookies. so i baked it yesterday. then went on shopping hunt for baking stuffs. at night, went for durian hunt (: THANK YOU VERY MUCH TO WEN for her kind sharing. found this really NICE durian (jean, must go get yours :D ) bought it at GEYLANG LOR 36 and the stall name is FRUIT TOP 1 (: is $20 for 2kg. help jess to buy it too (: deliver it to her and she gave me really yummy piping hot apple cake! SUPERB! love her (:

back to my post (: cannot wait to try out baking those durian. so, get my hands on it. baked durian cream puff and durian cheesecake (: blog about the cake another time coz i'll take photos tmr :D

is my FIRST attempt baking cream puff and there'll be many more attempts. i always thought is super difficult to bake it. i was soooo WRONG! thank you jane for sharing this lovely recipe!

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

piped it out using the rosette piping tip (:

DURIAN CREAM PUFF

choux pastry:

100 gm. Water
80 gm. fresh milk
95 85gm. hard butter

120 gm. plain flour

3 large eggs

Method:

(1) Boil water, milk and butter in a pot till rolling boil.
(2) Pour in the plain flour immediately and stir vigorously with a wooden spoon.
(3) Leave paste to cool till lukewarm and transfer paste into a mixing bowl.
(4) Beat with a 'K' beater ...add in eggs one at a time till well blended.
(5) Place mixture into a piping bag fitted with a star nozzle and pipe a strip onto a tray.
(6) Bake at 190c for about 20 mins. or till golden brown. Do not open the door while the pastry is baking or else it will collapse. (i thought my oven will be too hot for this but i gave the temp a try only to realise that it is fine and it turns out well. i change sides after 13 mins to achieve even browning. but it didnt collapse)

Durian Fillings:

~~582~~ 580g Durian pulps
2 tbsp milk

2 tbsp honey
130g 110g Diary whipping cream (i will further reduce it as the fillings have a significant taste of the cream)

Method

1. Whisk whipping cream till soft peaked, put aside.
2. Add durian meat, milk and honey into another bowl and mix till smooth using a wooden spoon.
3.Combine cream and durian mixture together till well blended and put in fridge till ready to fill the puffs.

banana day (:

2011-03-28T18:42:00.001+08:00

last friday (if i didnt remember wrongly), jess asked me to go over to "help" her to bake cake. i think is more like help her to mess up and finish the food :D
i baked kek lapis! non cny season i baked kek lapis. WHY? coz i want egg whites for macarons! hahah. this is my third time baking using this recipe. i double the recipe and use an 8 inch ROUND tin instead coz jess's square tin is GIGANTIC. taste nice but look wise . . . hahah. then we baked banana cake and vegan choc cake. left her house at 1:30am! is so fun! (:

KEK LAPIS

Ingredients: (17cm square cake pan)

250g butter at room temperature
60g castor sugar

10 egg yolks
60g castor sugar
1 tbsp rum/brandy
2 tbsp condensed milk

66g cake flour
1 tsp mixed spice
1/4 tsp baking powder

4 egg whites
30g sugar
1/2 tsp cream of tartar

Method:
1. Preheat oven to 170C - 180C. Line the baking tin with baking paper and grease it well with butter.
2. Cream butter with 60g sugar till creamy.
3. Beat egg yolk with 60g sugar till thick. Stir in rum/brandy and condensed milk.
4. Sieve flour, baking powder and mixed spice onto a plate.
5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well. (I use the beater on low speed to mix this).
6. Beat egg white till big bubbles form, add in cream of tartar, beat till white in colour then add in sugar and beat till stiff (about 7 -10 minutes).
7. Fold egg white into egg yolk mixture and mix well.
8. Turn on the top fire only, grill baking pan for 1 minute and spoon 2 tbsp batter into baking pan. Spread the batter evenly, put to grill at top fire in the oven. Grill for about 4.5 - 5 minutes or till brown. Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. Repeat this layer by layer till batter finish.
9. Unmould cake immediately and turn on to wire rack to cool.

Notes & Tips:
1. Best to use oven with top and bottom fire. Please adjust oven temperature and check cooking time required for each layer according to your oven.
2. Do not grease the sides of the baking tin.
3. Make sure the lined paper fits the baking tin exactly.
4. Do not put too much batter for each layer, else the centre of the cake will not be cooked.
5. Adjust sweetness and flavour of cake by increasing or decreasing amount of sugar and spices.
6. Make sure you use the same spoon and same amount of batter for each layer, so that the layers will be even.
7. Bake each layer till quite brown before adding new layer (the browning should be like the very top layer of my baked kek lapis). This way when the whole cake is baked, the layers will be explicit.

TODAY is a BANANA DAY! baked banana cake. the cake is amazingly soft, moist, fragrance and YUMMY! thank you wen for sharing this wonderful recipe (: i baked it with using two 8 inch tin. the cake is quite tall (: and i sprinkle it with some chopped almond. those photos are not very well taken. hop over to wen's blog and see hers (:

BANANA CAKE

Ingredients:5 Eggs (large size, 65-70g w/shell)

~~250~~ 180g Sugar
~~350-400~~ 500g Banana (Ripe & cut into small pcs)
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
~~200~~ 180g Sunflower oil (or any vegetable oil except olive oil)

Method:Preheat oven at 160 degree C.
Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Pour into baking tin & bake for 40 - 45mins.

then i baked MORE banana stuffs. my bro request for banana oreo muffin for breakfast tmr and to bring to work for his colleagues. since i've got A LOT of banana at home, double the recipe and yield 17 cups (:

BANANA OREO MUFFINS

1/2 banana

whole oreo

Method:

NOW, there's so many containers that's full filled, lying on the table. feels like there's a party going on! :D

Berry Cheese Tart and MACARONS (:

2011-03-25T09:47:00.002+08:00

is TARTS again (: never get tired of it coz my family and friends LOVE it! this time round, i baked berry cheese tarts and recipe is from hearty bakes. look at hers and compared it with mine, her's look so much nicer! anyways, the taste was GREAT! 24 tarts was finished by my family, aunt and friends (who only got 3 of it) . . they are bugging me to bake it AGAIN!

since strawberry and blueberry is in season and not exp at all, i make the jam myself (: as usual, i forgot to take photo of it ): next time i MUST remember!! however, hop over to HHB's blog to see hers. i use her recipe (half it) to make this. is NICE! (:

BERRY CHEESE TART

SWEET TART DOUGH (HALF THE RECIPE to yield 24 tarts which is just enough for the cream cheese)

(recipe from Chocolate Desserts by Pierre Hermé, written by Dorie Greenspan)

NOTE:
- Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking;
- You are encouraged to make the full quantity because lessening the measurements may not yield the best results.
- Unused dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

- ~~2 1/2 sticks (10ozs; 285g)~~ 270g unsalted butter, at room temperature
- 1 1/2 cups (150g) icing sugar, sifted
- 1/2 cup (lightly packed) (3 1/4ozs; 100g) finely ground almond powder
- ~~1/2 tsp~~ pinch of salt
- 1/2 tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3 1/2 cups (490g) all-purpose flour

To make the dough in a mixer:

Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.

Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)

To roll and bake:
1. For each tart, place a buttered tart ring on a parchment-lined baking sheet and keep close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.

2. Working on a lightly floured surface (marble is ideal), roll the dough to a thickness of between 1/16 and 1/8 inch (2 and 4mm), lifting the dough often and making certain that the work surface and dough are amply floured at all times. (Because this dough is so rich, it can be difficult to roll, but a well-floured surface makes the job easier. If you are a novice at rolling, you might find it easier to tape a large piece of plastic wrap to the counter and to roll the dough between that and another piece of plastic. If you do this, make sure to lift the top sheet of plastic wrap from time to time so that it doesn't crease and get rolled into the dough.) Roll the dough up around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits as you work, don’t worry – patch the cracks with scraps (moisten the edges with water to "glue" them in place) and just make certain not to stretch the dough that’s in the pan. (What you stretch now will shrink later). Prick the dough all over with the tines of a fork (unless the tart will be filled with a runny custard or other loose filling) and chill it for at least 30 minutes in the refrigerator.

3. When you are ready to bake the crust(s), preheat the oven to 350°F (180°C). Fit a circle of parchment or foil into the crust and fill with dried beans or rice. (i did not blind my tart)
4. Bake the crust for 18 to 20 minutes (this case, i bake it for 12 mins) , just until it is very lightly coloured. If the crust needs to be fully baked, remove the parchment and beans and bake the crust for another 3 to 5 minutes, or until golden. Transfer the crust to a rack to cool.
Keeping: The dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

Cream Cheese

250g Cream Cheese
80 50g Sugar
3 Yolks
50g Whipping cream
1/2 tsp Vanilla Essence
2tbsp Corn Flour

Method:

To make cream cheese filling, beat cream cheese and caster sugar until soft and smooth. Add in the egg yolks, one at a time, beating well after each addition.

Stir in the remaining ingredients.

Spoon some berry jam into half-baked tartlets. Top with some cream cheese.

Top a little berry jam on cream cheese and use a toothpick to draw marble pattern on it. Bake in oven at ~~180~~ 160deg C for another 10-15minutes. (BEWARE! not to overbake it like mine that happened to the first batch. otherwise, the surface of the tart will have "wrinkles" and wouldnt be pretty! so the next batch, i reduce the temp)

Double Berry Jam (half the recipe for this and the rest, they use it to spread on bread)

200g fresh strawberries

200g fresh blueberries

120g granulated sugar*
2 tablespoons lemon juice**

Method:

Wash and remove the stems from strawberries, cut into halves or quarters(for bigger ones), leave whole for small berries. Wash and drain blueberries.
Mix strawberries, blueberries and sugar in a bowl. Cover and leave in fridge over night, or let it sit for at least 30mins.
Transfer the mixture (including whatever juice that was drawn out from the berries) in the bowl to a stainless steel pot or a large saucepan. (Note: use non-reactive pots made with stainless steel, glass or enamel, avoid pots made with copper, aluminum or cast iron which would react with acid).
On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (when the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
Keep at a slow rolling boil for another 5 ~ 10 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).
Drizzle in the lemon juice and cook for a further 2~3 mins.
Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
Ladle hot jam into hot sterilised jars, fill to the brim. Secure lids. Let cool. Once opened, store in fridge and best consumed within 1~2 weeks***.

how to sterilise glass jars and bottles:
Wash glass jars and lids in hot, soapy water, rinse well. Place jars and lids in a pot. Fill with enough cold water to cover the jars. Place over high heat and bring water to the boil. Reduce heat to medium and boil gently for 10 minutes. Remove jars and lids from boiling water and drain upside down over a clean tea towel. Preheat oven to 110 degC. Place jars and lids upside down on a baking tray. Place in the oven and heat for 15 minutes. Proceed to make the jam while the jars are in the oven. Do use glass jars with lids that come with a gum binder that seals them against the top of the jar.

Note:
*Do not reduce the sugar, as the amount is required to preserve the jam.
** Do not omit the lemon juice as it help to hold the jam together and enhances the flavour.
*** For safe eating practices, do examine the jam frequently for signs of spoilage.

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

FINALLY, MACARONS!! bought lemon to use it for the jam. leftover? LEMON MACARONS! so lucky to get it right BUT i always fail when it comes to chocolate macarons ): now, im cracking my head and i need recommendation of recipe that uses egg yolk so that i can use egg white for macarons :D

is there anything to buy from japan for baking? matcha powder? i was thinking of what to ask my mum's friend to help me buy :D

APPLE CHOCOLATE CRUMBLE TART and award (:

2011-03-20T20:14:00.004+08:00

i've got CRAVINGS for tarts! this is one of the many variety that i plan to bake. more tarts coming! (:

i baked APPLE CHOCOLATE CRUMBLE TART! sounds good? taste good too (: does it look lovely? pls say yes :D
you've got to believe that the recipe for the tart is a KEEPER! for the filling, it goes extremely well with the tart. my family LOVE IT (:

Sweet Tart Dough

(recipe from Chocolate Desserts by Pierre Hermé, written by Dorie Greenspan)

NOTE:
- Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking;
- You are encouraged to make the full quantity because lessening the measurements may not yield the best results.
- Unused dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

- ~~2 1/2 sticks (10ozs; 285g)~~ 270g unsalted butter, at room temperature
- 1 1/2 cups (150g) icing sugar, sifted
- 1/2 cup (lightly packed) (3 1/4ozs; 100g) finely ground almond powder
- ~~1/2 tsp~~ pinch of salt
- 1/2 tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3 1/2 cups (490g) all-purpose flour

To make the dough in a mixer:

Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond powder, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.

Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)

To roll and bake:
1. For each tart, place a buttered tart ring on a parchment-lined baking sheet and keep close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.

2. Working on a lightly floured surface (marble is ideal), roll the dough to a thickness of between 1/16 and 1/8 inch (2 and 4mm), lifting the dough often and making certain that the work surface and dough are amply floured at all times. (Because this dough is so rich, it can be difficult to roll, but a well-floured surface makes the job easier. If you are a novice at rolling, you might find it easier to tape a large piece of plastic wrap to the counter and to roll the dough between that and another piece of plastic. If you do this, make sure to lift the top sheet of plastic wrap from time to time so that it doesn't crease and get rolled into the dough.) Roll the dough up around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits as you work, don’t worry – patch the cracks with scraps (moisten the edges with water to "glue" them in place) and just make certain not to stretch the dough that’s in the pan. (What you stretch now will shrink later). Prick the dough all over with the tines of a fork (unless the tart will be filled with a runny custard or other loose filling) and chill it for at least 30 minutes in the refrigerator.

3. When you are ready to bake the crust(s), preheat the oven to 350°F (180°C). Fit a circle of parchment or foil into the crust and fill with dried beans or rice. (i did not blind my tart)
4. Bake the crust for 18 to 20 minutes (this case, i bake it for 12 mins) , just until it is very lightly coloured. If the crust needs to be fully baked, remove the parchment and beans and bake the crust for another 3 to 5 minutes, or until golden. Transfer the crust to a rack to cool.
Keeping: The dough can be kept in the refrigerator for up to 2 days or wrapped airtight and frozen for a month. Frozen disks of dough take about 45 minutes to an hour at average room temperature to reach a good rolling-out consistency. Baked crusts can be kept uncovered at room temperature for about 8 hours.

Crumble:

50g unsalted butter (soften)

50g sugar

50g chopped almond

80g plain flour

Mix all ingredients until it resembles breadcrumbs & refrigerate before use.

Apple & chocolate filling:

2 apples

50g dark chocolate

Peel, core & chop the apples.

Chop chocolate into pieces.

Assembling:

Fill the apple dices on the tart shells, spread chocolate over it (i do it the other way. that is to lay the base with choc first then the apple dices and top with some choc to fill the space)

Spread the crumble mixture to cover the top, bake in preheated oven at 180'C for 30-40 min (until golden colour).

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

NEXT, i want to thank lena for giving me the award (: i appreciate her kind gesture! is my very first award and i feel so happy! (:

Here are the rules to abide in order to accept this award and they are:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.

Here's the random things:

my family and i dont eat pork, beef and mutton. i dislike fish as well. BUT im a chinese (:
NEVER eaten nuggets since 5 yrs ago due to bad experience (vomitted till i almost need to go for drip) after eating it
ppl always tell me that my name is suitable coz i DONT drink jasmine green tea or green tea stuffs (psst, that means not eating "my kind")
i LOVE twinstar! google it if you dont know.
roses, butterfly and ribbon stuffs are my favourite esp in PINK.
love taking polaroid photots!
hope that my mum will skip cooking dinner for a day so that i can cook instant noodles! not because the food is not nice but i seize all opportunity to eat instant noodles!

From here, i would like to forward these awards to the following bloggers, do visit their lovely blog (:

Roz from Home Kreation
Spear from My Baking Milestone
Quizzine from Baking on Cloud 9
Lina from Crustabakes
Ah Tze from Away of Mind
Weng from I Heart My Bakes
Vivian from Vivian Pang Kitchen
Jen from My Cooking Experiments
Janine from Not the Kitchen Sink
Alan from Travelling foodies
Joyce from Chuncky Cooky
Cheah from No Frills Recipe
Nancy from Bake for a Queen
Jane from Jane's Corner
茄子 from 袅袅烘焙香

DONUTS!

2011-03-17T15:42:00.005+08:00

HELLO! im back! (: i saw soooo many nice bakes that i've missed!! x(( anyways, i must thank JESS for spending her time helping me to change my comments to disqus as i have prob with intense debate. love her!

next, let me rant about my busy day! if you know, im helping out to take care of my 3 nephews who is 6 yrs old, 1 yrs old and 2 months old. my 6 yrs old nephew was sent home from childcare as his teacher suspect he've got HFMD due to ulcers in his throat. he've been at home since mon due to fever. after it subside, he've got ulcers in his throat. but i brought him to doct yesterday to make sure is not HFMD. plus, his hands and legs are perfectly alright! the childcare insist that we must bring him to a specific clinic and refuse to let us send him to our family doct which i find it unneccessary and irritating. so, i brought him there. the doct say is another form of HFMD! i was sooo unhappy coz yesterday our doct diagnose that is just some virus after the fever that cause the ulcers. he wrote a note for us to pass it to the school. feeling unconvinced, i brought him to our family clinic again but this time is another doct, he said how can that doct be 100% sure? if he recover by mon, is not HFMD! went back to the school feeling unhappy, i found out that there's already 5 cases of CONFIRMED HFMD! so i didnt bother if my nephew is a confirmed case or not, i do not want him in the school and get affected!

enough of that, hope he'll be fine. now, im back with my DONUT post! (: there's so many recipe out there, which to choose? i found this and i will stick to it for sure!! is FAST and EASY to bake (:

that day after baking, if is unfinished, FRIDGE it! the donut will remain soft (:
this time round, the deco i something simple. partly coz im lazy! :D

the first time when i attempted, the recipe calls for plain yoghurt. instead of finishing this yoghurt that i bought for my nephew, he finished the plain ones as he added fresh mango to it! no choice, i used this and is EXTREMELY GREAT!! there's this sweet and fruity aroma when you open the oven door! love it! (:

fill the donut pan to 3/4 full (:

filling he batter just right will yield a nice perfect shape (:

if you fill it almost to the brim . . .

TADA! incorrect filling will yield donut that does not have a "nice hollow circle"

but i used that to "hold the fruits"

without further ado, the recipe is adapted and modified:

BAKED DONUT

Ingredients :

1 cup (125g) all-purpose flour
~~1/2 cup~~ 80g sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
~~1/4 teaspoon~~ pinch of salt
1 egg
1 tub (150 gm ) ~~plain~~ yogurt (any flavour of your choice)
1 tablespoon canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
~~2 tsp confectioners' sugar, divided~~Method :

In a small bowl, combine the dry ingredients.
Combine the egg, yogurt, oil, lemon juice and vanilla and mix well.
Stir into dry ingredients just until moistened. DO NOT OVERMIX!
Coat the tube pans with nonstick cooking spray (i just LIGHTLY grease it with some canola oil) ~~and dust with 1 teaspoon confectioners' sugar~~. Divide batter among pans.
Bake at ~~200~~ 170°C for 10-12 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Dust with remaining confectioners' sugar OR glaze of any flavour you like.

HOPE YOU TRY IT! is really easy (:

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess
is my mum's birthday yesterday. she requested for tiramisu! so, here it is (: no fanciful ribbons coz im really lazy! :D

HAPPY BIRTHDAY MUMMY! (:

baked donut

2011-03-09T20:03:00.001+08:00

i wish im like the monkey god SUN WUKONG! then i can babysit nephews, use comp, go market, bake and cook. i hurry my way to the kitchen when the kids are asleep! but when one waky, the other waky too! *shake head*

anyways, i wanted to make something not just for tmr's breakfast but for my darlings tmr (: you know who you are (; something fast and easy? baked donut! im going to bake this again and i'll share the recipe and experience the next post which will be next week! this week, i've got work! so, stay tune (: really yummy donut! anyways, now i got to run! need to go and check out those steamed beans and brew red date soup! that's to make TAU SUAN (a chinese dessert). is all for tomorrow. EXCITED! ;D

melted chocolate for glazing

hope you like this colourful donut from me (: have an enjoyable week ahead! (:

mango mousse cake

2011-03-09T00:25:00.000+08:00

NO, not tiramisu! im just in love with using sponge finger (: it helps to cover up the ugly sides. i made this for my dad's birthday (: all using FRESH mango and puree it (: mango season! and i still have mango at home . . more mango bakes to go? ;D

i realise that adding mango for baking, despite adding more mango, it only brings out fragrance and not so much of taste unless you topped it with mango and eat it. however, adding mango essence is a no no to me. this cake have a nice fragrance of mango but not a strong taste of it. i would add a bit more sugar to enhance the flavour. overall, is still yummy (:

btw, the banana oreo muffins are really yummy! it was finished and the next time i see banana, i'll bake this for sure. my mum request for it too (:

recipe adapted from HHB and i modified it (:

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

is quite blur but can you spot the many layers (:

MANGO MOUSSE CAKE

SPONGE CAKE
(makes one 7 inch sponge cake)

100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

Method

Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
Add the melted butter, fold with spatula until well blended
Add in fresh milk, vanilla extract and fold in gently with spatula.
Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely. Slice into 2 pieces.

MOUSSE FILLING

Whipping cream 350ml + 3 tbsp icing sugar
Mango Puree ~~300~~ 350g
Diced mango cubes ~~200~~ 300g
Gelatin Sheet /powder 17g
Rum 1 tbsp

Method
1. Dissolve gelatin in 60ml hot water. Keep warm for use later.
2. Whip cream till 70% stiff or mousse state.
3. Add gelatin solution into mango puree and mix well.
4. Add mango gelatin mixture into whipped cream and combine well.

Mango puree topping

150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water

Method

In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well.

ASSEMBLE CAKE

Lay 8 inch cake pan with sponge fingers
Put 1 layer of cake on to cake pan and top it with mango mousse filling.
Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
Put in the other cake layer and pour all the mousse over it.
Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate.

HAPPY BIRTHDAY DADDY! (:

BANANA OREO MUFFINS

2011-03-08T01:00:00.002+08:00

end up, i didnt really take a break. baking is too addictive and using the comp to check out everyone's lovely bakes! baked mango mousse cake for my dad's birthday which is tmr. im left with the topping which i'll do it tmr. so, i'll post about it tmr (: then i saw leftover bananas! fight between cake, muffins and ice cream. freezer is quite packed and i want something "bite size". so, muffins is my choice! banana muffins? choc with banana? then flip through this file of mine for quick and easy muffins. decided on this as there's oreo at home. as i was preparing, my nephew was "stealing" the oreos!

i modified the recipe. since im no butter lover, the first thing is to reduce butter! reduce sugar as banana is really sweet. then i change condensed milk to fresh milk since i dont want it to be too sweet plus, i reduce the amount of butter, i think fresh milk can make up to maintain the soft and moist texture of the muffins (: and, increase the banana a little.

is so soft and springy when i took it out from the cup. the cup is rather clean too (:

closer look at the soft and fluffy muffins

you've got to believe me that this is definitely a keeper! kids love it and i love it too! the fragrance of banana and oreo even after is cooled! PLUS, is really soft and moist. yummy! (:

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

BANANA OREO MUFFINS

1/2 banana

whole oreo

Method:

Tiramisu (:

2011-03-05T19:25:00.017+08:00

went market shopping with my mum and bought 20 over fresh, sweet, big, quality and cheap mango! plus longan, guava, banana, papaya, strawberry and blueberry. yes, we LOVE fruits! (:

yesterday was my bro-in-law's birthday. my sis told me he love tiramisu. so i search for recipe. OMG, there's so many yummy recipe out there. which to choose? i choose the simplest one yet recommended by the person (: decided on HHB's recipe and i modified it and topped it off with FRESH fruits that we bought.

big THANK YOU to jess and cathy for their help and suggestions! love you lots (:

so, im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

presenting to you, TIRAMISU (:

because it tasted soooo DELICIOUS and it was finished right on the spot after singing HAPPY BIRTHDAY song, my mum request to make another one for my aunt! so i made another one today (: im sure i'll keep this recipe and my mum request this for her upcoming birthday!

TIRAMISU, attempt 2 (:

fresh longan that's fleshy, sweet and juicy!

this is the sponge fingers that i used

TIRAMISU

Ingredients:(makes a 8" cake)

Espresso Syrup:
1 tablespoon instant espresso/ strong coffee powder
~~1/2 tablespoon sugar~~1/2 cup (125ml) boiling water
~~1 tablespoon Marsala (I used Baileys Irish Cream)~~ 50ml Kahlua

Filling:
250g mascarpone cheese
1 ~~1/2~~ teaspoons vanilla extract
3 2 tablespoons ~~icing~~ sugar
2 1/2 tablespoons ~~Marsala (I used Baileys Irish Cream)~~ Rum
1 cup (250 ml) heavy/whipping cream

about 1 1/2 pack of sponge fingers
~~50g dark chocolate~~ Valrhona dark choc crunchy pearls

cocoa powder, to dust
dark and white chocolate shavings (optional)fruits for decoration

Method:

To make the Espresso Syrup:
Dissolve instant espresso coffee powder in boiling water. Stir in 50ml Kahlua. Set aside.

To make the Filling:In a mixing bowl, with a manual whisk, whisk mascarpone cheese with sugar, vanilla extract, rum and 1 tablespoons of the espresso syrup until blended.

With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:
Cut off one end of the sponge fingers so that each one is about 3" in length. Line the sides of a 8" round baking pan* (with a removable base or use a springform pan) with the sponge fingers (do not dip them in the espresso syrup). If the last sponge finger cannot fit in nicely, trim away part of it to fit it in. Save the leftover small pieces.

One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.

Spoon over one third of the filling. Spread evenly. Repeat with another layer of sponge fingers and spoon over filling. Sprinkle crunchy choc pearls (gives the tiramisu bit of crunch that's nice) generously then put a layer of sponge and spread remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.

Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).

(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan. Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )

dear all, i'll be taking a short break to think about and decide on stuffs. thank you for your concern, im fine (: after sorting out and thinking about it, actually it isnt too bad? that's how i console myself . . let's just hope for the best that can happen. yours till is decided . .

lemon hearts

2011-02-28T19:21:00.000+08:00

looking for a fast and easy recipe and i choose this (: instead of lemon bars, i changed them into lemon hearts (: when i baked this, dont know why but i thought of jess perhaps is because she baked this for our meetup (: i shall dedicate this post to her and let her know, im giving my love to her and hope to see the bubbly her (: psst, taking photos with you to check out your shaky hands too ;D

this lemon hearts i called, is very delicious!! (: (: however,
first there's like a few flakes of burnt thread on top. that's actually lemon. it makes it not so pretty ):
next, i think for the lemon topping, i'll reduce the amount of butter next time as i find it a bit oily.

the recipe is from David Lebovitz and is defnitely a keeper (:

Lemon Bars

Crust

1 cup (140g) flour
~~1/4 cup~~ 40g sugar
~~1/4 teaspoon~~ pinch of salt
8 tablespoons (115g) melted unsalted butter
1/2 teaspoon vanilla extract

Lemon Topping

1 lemon, organic or unsprayed
~~1 cup~~ 160g sugar
3 tablespoons (45ml) freshly squeezed lemon juice
3 large eggs, room temperature
4 teaspoons corn starch
~~1/4 teaspoon~~ pinch of salt
~~3 tablespoons~~ 40g melted unsalted butter

*i added zest of 1 lemon

Optional: powdered sugar, for serving

1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 8-inch square pan (i used round pan) on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl, mix the flour, 40g sugar, pinch of salt, 8 tablespoons (115g) melted butter, and vanilla, stirring just until smooth.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 25 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a ~~food processor or~~ blender along with the sugar, zest of lemon and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, pinch of salt, and melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles (i cut into hearts). Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month

just in time, im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena (: