A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 16 August 2017


Chinese fondly call these Ji Dan Gao
directly translated to chicken egg cake.

These are actually Sponge Cake
baked as cupcakes either in
paper cups 
paper wrapped the traditional way
as shown in the photo below.

The grease proof paper is cut into squares
press into the cup with another cup to get the shape,
allowing the paper to stand freely from the edge

Kerry Tan & Delvin Tan
have baked this
with the traditional tall cups and the cakes stand tall,
not like mine
more like a cupcake

All of us express our thanks to 
nasi lemak lover for this recipe - 

Chinese Egg Sponge Cupcake
A) 3 egg yolks (A size)
     1 whole egg
     50g corn oil
B) 65g self-raising flour (or 65g cake flour+1/2 tsp baking powder)
     1/2 Tbsp corn starch 

C) 3 egg white (A size)
     55g caster sugar 

1. beat egg yolks & 1 whole egg together
2. add corn oil & beat until well combined
3. add sifted dry ingredients (B) & mix well, leave aside
4. in another bowl whisk egg white until foamy
5. add sugar in 3 additions. Beat until stiff peaks
6. fold 1/3 of egg white into egg yolk mixture, mix until fully incorporated
7. gently fold in another 1/3 meringue, taking care not to deflate the egg white
8. continue carefully with the balance 1/3
9. scoop into cups & bake in preheated oven 175'C for 30min 

Monday, 14 August 2017


Most Asians love soft bread,
the soft & fluffy type

Many Asian bakeries concentrate on baking soft soft buns
because of the demand.

In order to create the most fluffy buns
many opt for additives
in order that their bun will remain puffy hours after baking.

Cheryl Yap S W 
has shared with us this soft bread
made from Sourdough
absolutely no additives
all natural!

It may not be as soft as store bought
but it is good, knowing that it is all natural!

Sourdough wholemeal Loaf
70g sourdough starter
220g High Protein flour
30g wholemeal flour
30g sugar
110g water
10g cream (I use milk powder)
1 egg
20g grape seed oil (I use butter)
1/2 tsp salt

1. all ingredients into the bread machine, bread dough cycle with 1hr proofing
2. refrigerate dough 15-24 hours
3. take out from fridge, shape & place into an oiled loaf pan
4. allow to proof 3 hours or until 2.5X in size
5. bake in preheated oven 180'C for 35-40min

This recipe is good for buns too, with added raisins or cranberries

Tuesday, 1 August 2017


Chinese  make their Steam Bao
in 3 textures if not more, namely

a) a heavy but soft bao known as mantou, can be eaten steamed or deep fried
b) a fluffy but less dense than the the previous mantou
c)  a spongy and airy type 

The later 2 usually come with fillings.
for sweet bao we have red bean paste or lotus paste
whereas savoury bao comes with pork filling

My grandchildren love mantou
while my mom prefers the airy type.

What about you?

These fluffy and less dense bao
are on the sweet side
because I make them plain.

If you like to try your hands on it,
here is my recipe 

Herman Fluffy Steamed Bao
(A) 200g herman
      200g pau flour
      75g water or milk (to adjust consistency)
      40g sugar (reduce accordingly if making bao with filling)
      25g oil or shortening

(B) 3/4 tsp baking powder

1. mix all ingredients (A) to form a smooth & shinny dough
2. cover & let proof until double in size about 3 hours
3. spread out the dough on the working top
4. sprinkle baking powder on the dough & knead until incorporated
5. divide & shape
6. cover & let rise 30min
7. steam for 8-12 min according to size of bao