BREAD MACHINE LOAF

 BREAD MACHINE LOAF

This is a simple bread loaf, knead and baked in the bread machine.

 It takes is 3 hours after you put in all the ingredients. 

If you like to try, here is the recipe :-

Ingredients:

255g fresh milk 

400g bread flour

2 Tbsp sugar

2 tsp instant yeast

1 tsp salt

30g butter

Method:

1. Put all ingredients into the bread machine from 1st to last

2. Turn on the machine for Basic Bread (3hrs)

3. While the machine is kneading, use a spatula to push in the ingredients if it sticks to the side.

4. Cover, and let the machine do its work.

5. After 3 hours you will get a nice soft loaf

6. Make sure to cool before slicing

Notes:

1) test dough with your finger after kneading 5-10min, it should not stick to your fingers

- if it stick to your fingers, add flour by the teaspoon

- if it feels dry, add water or milk by the teaspoon too 

2. Milk can be replaced with equal amount of water + 1 Tablespoon of milk powder

Variation:

1) can substitute 10% (40g) of the flour with Wholemeal or wheat germ or oat flour

2) dried cranberry or raisins can be added after the machine beep after the 2nd kneading

3) if use walnut, remember to toast it before adding 

SOURDOUGH BAO

SOURDOUGH BAO

SOURDOUGH BAO

Is easy to make 

With machine and minimum handling

Ingredients for 4 small loaves

160g sourdough

250g pau flour

80g fresh milk

40g sugar

10g coconut oil

250g red bean paste (optional) 

Method:

1) all ingredients into mixer to knead for 5-10min

2) cover & let it rest for 10min

3) divide into 4 portions & wrap filling if using 

4) allow to proof for 2 hours 

5) steam Bao from cold water for 20 min 

Notes:

1) Do not open the steamer immediately when done

2) leave Bao in steamer for 5min to let the steam settle down, if not you will have wrinkle Bao

SOURDOUGH SANDWICH LOAF

 SOURDOUGH SANDWICH LOAF

Ever since I started baking bread again after a long break, this is my regular.

We have grown to like this bread more and more.

I use machine to knead the dough, with minimum handling except during shaping.

If you are interested to try your hands, I will gladly share with you this simple recipe.

Ingredients (makes 2 loaves of 450g each)

300g sourdough 

350g bread flour 

2 Tbsp milk powder

2 Tbsp castor sugar

1 tsp salt

170g water

40g butter

Method:

1) all ingredients into the machine & knead until the dough is smooth (about 10min)

2) cover, and let rest 60min

3) divide dough into 4 equal portions, and shape into balls

4) place 2 balls side by side into each oiled bread pan

5) allow to proof  3-4 hours until triple in size 

6) bake in preheated oven 190’C for 45min (Tent the bread if it gets dark)

Notes:

1) proofing time depends on the weather & temperature.

    You may shorten the proofing time by putting the dough into an oven, 

    Also, can put a cup of hot water inside to help speed up. 

Boiled Fruit Cake

Christmas Fruit Cake 

This is a boiled Fruit Cake

It is easy to make

It is tender and soft

Simply delicious

I have adapted this from my sister-in-law Pauline Cheng’s recipe 

Ingredients:

85g butter

70g brown sugar

2 eggs

75g plain flour & 1/4 tsp baking powder 

1/2 Tablespoon cocoa powder

1 Tablespoon ground almond

60ml maple syrup or honey

50ml sweet liqueur 

1 orange (juice & zest)

350g mixed fruits

1) put all ingredients except flour and eggs into a pot, slowly simmer to boil, stir consistently

2) mix in flour and beaten eggs to the cooled mixture 

3) pour into a lined or greased small loaf pan

4) bake in preheated oven 160’C for 1.5 to 2 hours

5) when done, let cool

6) brush with sweet liqueur & wrapped up to age in fridge

7) ready to cut and share after 5-7 days.

 

EMMANUEL GOD WITH US

Emmanuel

God with us 

Today is 30th November 2022, I am sharing with you what happened on last Friday 25th November.

I dropped my spectacles one day ago. Early in the morning I decided to walk the same route in search of my lost spectacles alone. It was a usual route that I go for morning walk.

Full of hope and expectation, I walked and my eyes were looking left & right hoping to catch a glimpse of the orange colour spectacle box.  

All of a sudden, ‘Bong’ I found myself down on my knees & my right shoulder on the floor, supporting the half fallen upper torso, on the five foot way ! 

All I could remember was calling on the name of the Lord Jesus. I could not remember how many times I called Him, and I also heard myself kept thanking the Lord for being there for me. 

I was able to stand up with bruises on my knees, hands, arms & shoulder. I applied antiseptic on both of my palms & my knees, and I was able to complete the journey & came home. 

(These photos taken today, 5 days later)

I cleaned the bruises & applied some oil, and my husband and I were on our way to meet my sister Veron in Tampines Mall, by bus. Veron came to Singapore with her friends since 22nd Nov. We could only meet on this day because of her tight schedule. We had a great time talking, and sharing over a simple lunch. The time was well spent, with lots of catching up. Thank God for the wonderful time together. 

(the bruise on my knees) 

As we parted, we came home by bus too. There was no pain in the bruises, in fact all this while I was having arthritis pain in the thumb & the trigger fingers. 

Today is the fifth day after the fall, and the bruises had not given me pain or problem. I just realised that God has given me a sign that  He was with me when I fell - a cross on my right shoulder! 

This is our God. He will never leave us nor forsake us. He is always there for us as we call on His name. Praise Him. All glory and honour unto our God the Mighty God of heaven and earth, amen 

KOMBUCHA BREW

To make 2 Litres Kombucha: 

(A) 

1.5L pre-boiled water, left to cool overnight

(B)

3 tea bags @2g each of black tea 

100g sugar

500ml (2cups) water

(C)

From previous brew:

1 Scoby 

250ml starter tea 

Method:

1) boil 500ml water 

2) once the water boils, turn off heat & add tea bags. Let to steep for 10min

3) remove teabags, and add 100g sugar 

4) stir the tea until sugar dissolves. 

5) allow the tea to cool to room temperature, 1/2 day 

6) to assemble: 

    Into a large bottle add:

     1.5L overnight boiled water

      500ml sweetened cooled tea

      250ml  starter tea

      Scoby

7) stir, and cover the bottle with cloth as Scoby needs to breathe

8) wrap the bottle with cloth or newspaper to cut off the light

9) F1 - allow the tea to sit for 1 - 2 weeks (depends on the taste that you prefer) 

10) F2 - drain the tea into bottles to ferment at room temperature for 2 days

11) store bottles in fridge after F2

Notes:

1) cut fruits or juices may be added during F2 to add flavour & colour to the drink

2) never fill bottle to the brim as pressure is created during F2 fermentation. The tea may shoot up or even burst the bottle ! 

3) if you prefer fizzy drink, screw the cap tight during F2, but be careful when opening.

Happy Brewing! 

You will love its colour as you  enjoy a glass of cold fizzy kombucha.

    

When God Opens Doors

 When God Opens Doors

COVID has brought much fear and anxiety into our lives, especially when my husband and I were in Ipoh, Malaysia, while all our 4 daughters are here in Singapore. The Restrictions in movements; the fear of contacting COVID; the worry for our girls and their families; affected us so badly that our weight have gone down by the 10s of kilogram. With the number of COVID cases multiplying, the anxiety made us weak and soon affected our health. We were sickly and weak. The thought of coming to Singapore has been shattered with the close of the borders; restrictions in flights; and the tedious application and preparation to exit Malaysia and entry into Singapore.

Nothing could be done except to fall on our knees and seek God. During my quiet times, and in tears, I asked God why He has brought our 4 daughters to Singapore by providing for them; giving each of them an ASEAN scholarship to study here; and lovingly watching over them all these years from teenagers to adulthood; and having their own families? Why He has forgotten about us? Doesn’t He want to unite us with these 4 lovable girls? I kept asking God. Though there was no immediate reply from God, I could feel some peace within me after talking to Him.

Soon everything came as a surprise when God opens the door. Airline started selling tickets, flights resumed, borders opened with restrictions, and with COVID test requirements. Application to exit and entry procedure have been made possible online. So our daughters helped in the online applications and the bookings and payment of Arrival Covid tests. 

One marvellous thing that God did was to alert my brother in law Doa Ming. By His divine appointment, he dropped by to visit us. Realizing our urgent need he took us to KL to do the ART tests before sending us to take the flight to Singapore. 

Our God works in a miraculous way that we are not aware or comprehend. He knows our needs and works in ways to provide for us. In March last year, our youngest daughter was impressed by God to buy a 2 bedroom apartment. Both she and her husband, on seeing the convenience of the location, they bought it without hesitation. When we reached Singapore in January this year 2022,  the apartment was already  renovated, furnished and ready for occupation. Praise God for a his provision. 

This is our God. He knows our needs, trust Him and He will soon make all things beautiful in His Time, amen

Cempedak Pound Cake

 

Chempedak Pound Cake

250g salted butter

120g sugar

4 large eggs

250g self raising flour

1 tsp double action baking powder

50g fresh milk (may not use up all depending on the size of egg)

120g cempedak purée

120g cempedak cut into small pieces

Method

1) cream butter and sugar until light and fluffy

2) add eggs, one at a time until well mixed

3) mix in chempedak purée

4) fold in sifted dry ingredients

5) add fresh milk 

6) scoop into 2 small bread pan

7) arrange the top with the cut cempedak

8) bake in preheated oven 160’C for 60min until cooked

    

Dorayaki

Is a traditional Japanese Pancake

It is fluffy, golden brown in colour 

And without spots.

The classic Japanese Dorayaki is filled with sweet red bean paste.

Perhaps you may like to try this recipe:

Makes 5 pieces

2 eggs

40g sugar

1 Tbsp honey

1/2 tsp vanilla

80g cake flour or all purpose flour

1 tsp baking powder

2 Tbsp water

200g red bean paste

Method:

1) beat together eggs, sugar, honey and vanilla

2) fold in sifted flour and baking powder

3) cover & leave in fridge for 10min

4) remove from fridge, stir in 2 Tbsp water

5) heat up a non stick pan

6) scoop 1 Tbsp of batter and pour into the pan

7) when bubbles appear, turn the pancake over and cook the other side

8) when done, put filling & seal the side by pressing

9) serve warm

Ipoh Famous Meat Floss Biscuit

Ipoh Famous Meat Floss Biscuit

This is yet another copycat recipe

using the traditional Chinese Pastry recipe

The bean paste that I cook is slightly brown

whereas those sold in the shop is green (pandan flavour)

As for the floss

you can either use pork or chicken or even salmon floss!

Salted egg yolk can be left out if you do not fancy.

Enjoy...

Ipoh Famous Meat Floss Biscuit

makes 12

Filling:

       100g mung beans, soaked overnight

       40g sugar

       1/2 tsp salt 

       22g oil

Pastry:

 (A) 100g all purpose flour

        25g oil

        15g sugar

        50g water

         1/4 tsp vinegar

(B) 90g all purpose flour

      50g shortening

Other ingredients:

3 salted egg yolk, steamed & cut each into 1/4 

75g meat floss

Egg wash: 1 egg yolk+ 1 tsp water

Method:

Filling:

1. Steam the mung beans until soft (about 30min)

2. While the beans are still warm, blend with some oil

3. Heat the sugar and the remaining oil in a non stick pan, to caramel 

4. Add the blended beans and fry until the mixture comes together,

5. Remove and let cool.

6. When cooled divide into 16g each ball

Pastry:

1. Separately blend ingredients in A and B

2. Divide A into 18g each

3. Divide B into 8g each

4. Wrap B into A, leave aside and continue doing for all the 12

5. Take 1 ball, press down & roll lengthwise into a strip

6. Roll the strip up, like a Swiss roll, leave aside & do the same for the remaining balls

7. Take 1 cylindrical dough, press down and roll lengthwise & roll up like a Swiss roll again.

To assemble:

1. Wrap egg yolk in a ball of bean paste

2. Drop into the meat floss, until required

3. Take 1 pc dough, press down and roll flat into a round

4. Put the ball of bean paste in the centre of the dough, add 1-2 tsp of floss 

5. Gather the sides to wrap the filling securely

6. Place the ball, smooth side up, on the parchment lined pan

7. Egg wash before sending into the oven

8. Bake 25min in 180’C 

                            

Aglio olio Scallops

Scallop Aglio olio

a simple but satisfying meal

Scallop Aglio olio

meal for 1 person

4 scallops, defrost, wipe dry & sprinkle with salt & pepper

1 small piece of butter

some olive oil

60g angel hair

2 Tbsp chopped garlic

1-2 Tbsp olive oil

some herbs, optional

salt & pepper to taste

Method:

1. bring 1/2 pot of water to the boil

2. add some salt & oil

3. put in the angel hair to cook until softened, drained

4. heat up a non stick pan, add butter and olive oil

5. place the scallop, one by one into the melting butter, pressing in with your finger

6. leave it to sear for 1 min or 2, turn over and sear the other side

7. when done, remove from pan

8. to the same pan, fry the garlic with the olive oil until slightly brown

9. add the soften angel hair, stir fry, and add herbs, salt & pepper to taste

10. dish up when done, serve with pan seared scallop

CRISPY CAKE RUSK

 

Crispy Cake Rusk

You can’t stop at one!

Sharing the recipe from Tiffin Box

 Ingredients:

1 cup all purpose flour

1.5 tsp baking powder

1/2 cup sugar

100g butter, melted

3 eggs

1 tsp vanilla essence

Method:

1. Beat eggs with sugar until light

2. Beat in melted butter & vanilla

3. Fold in sifted ( flour & baking powder)

4. Pour batter into a lined 6 or 7” square pan

5. Bake in preheated oven 175’C for 35 min until cooked

6. Allow to cool, then slice to required size

7. Arrange on lined baking tray & bake in preheated oven 175’C for 15min

8. Turn the pieces over & bake the other side for another 10 min or so

9. Let cool, and keep in air tight containers.

TAMAGO BORO or LITTLE MANTOU

TAMAGO BORO 

Or 

LITTLE MANTOU 

Is good as a snack for the little ones

Can ask the little ones to join in the fun of making these little balls 

Sharing the recipe by Kenneth Goh

Ingredients:

120g potato starch

10 g corn starch

55g milk powder

25g icing sugar

1 egg

1/2 tsp baking powder

1. Beat egg together with icing sugar until sugar dissolved

2. Sift in the dry ingredients in 3 additions

3. Mix well with a spatula, the dough should be pliable

4. Form Into little balls and place on parchment lined baking tray

5. Bake in preheated oven 170’C for 15min

6. Let cool, and store in air tight containers.

Notes:

1. If the dough gets dry after awhile, sprinkle a little milk to bind

2. Wet your fingers if the dough starts to stick to your fingers

3. Perhaps the best size is a little bigger than soya beans if you want it crispy 

INDIAN BORANGE BALM

Indian Borage Balm

 Specially made for insect bites and itch. 

It is suitable for babies too

Because I used all organic ingredients.

 Indian Borage Balm

Ingredients A

150g dry weight of Indian borage leaves

150g coconut oil 

Ingredients B

100g Indian Borage oil

25g organic beeswax

25g Shea butter (optional)

Method:

Step No. 1

1) wash Indian borage leaves and air to dry for 2 to 3 days

2) weigh 150g dried leaves

3) put 150g coconut oil into a sauce pan

4) put on medium to low heat, add the leaves slowly, reduce the heat if too hot

5) stir occasionally as you fry the leaves

6) when less bubbles appear in the oil it will soon be ready

7) the leaves will turn dark and crispy, off the heat 

8) let cool & strain the oil for later use

Step No.2

1) Weigh 100g the cooled oil and put into a cup (able to withstand heat)

2) add 25g beeswax 

3) add 25g Shea butter if used

4) put this cup into a small basin of boiling water to heat up the oil

5) stir until the beeswax has dissolved

6) remove from the hot water & pour into the balm containers

7) if thicken, can bring it back to the basin of hot water.

8) let the balm cool down, and cover until required.

CRANBERRY YOGHURT CAKE

Cranberry Yoghurt Cake 

Is light and fluffy.

Its flavour is Enhanced with added cranberries. 

Not too sweet but just nice.

Ingredients:

120g butter

150g Castor sugar, divided 50g & 100g

200g self raising flour, sifted

100g dried cranberry 

200g plain yoghurt 

1 tsp vanilla

2 large eggs

1/4 tsp cream of tartar

Method:

1) add yoghurt to cranberry and allow to soak at room temperature. 

2) perheat oven to 185’C, line 1 bread tin with parchment

3) beat Egg, add cream of tartar, continue beating

4) then add 50g sugar and beat until thicken, leave aside

5) cream butter & 100g sugar until light & fluffy

6) beat in egg cream at Low speed

7) fold in sifted flour, alternate with cranberry and yoghurt mixture

8) mix until combined but do not over beat

9) pour into prepared tin 

10) bake @185’C for 45 to 60min until cooked. 

SOFT YOGHURT BUN

 Soft Yoghurt Buns

Soft Yoghurt Buns

165g milk

350g bread flour

1+1/4 tsp yeast

80g plain yoghurt

45g sugar

1 tsp salt

40g butter, unsalted

Method

1. All ingredients into the bread machine, bread dough cycle-1.5 hrs

2. Shape into 12 buns of about 55g each

3. Place on a parchment lined baking tray, allow to proof for 60min until double

4. Egg wash before sending into the oven

5. Bake in preheated oven 190’C for 15min.

SMALL TRADITIONAL EGG CAKE 古早味蛋糕

 Traditional Egg Cake

Baked in small round or oval containers

With side slightly brown

Is my younger day’s favorite.

Although we can still find in some of the shops,

It lacks the traditional fragrance.

So, I have decided to try baking some.

This is my best so far

Quite close to the original

古早味蛋糕

Traditional Egg Cake

A) whisk together:

     4 large eggs

     100g sugar

B) sift together:

     150g all purpose flour

     1 tsp baking powder

     1/8 tsp salt

    

C) combine:

     40g milk

     40g corn oil

Method:

1. whisk A until white & thicken, @ ribbon stage

2. fold in sifted B, in 3 additions

3. take out a little egg batter and mix with C

4. pour the mixture back into the egg batter, mix to combine

5. scoop into oiled containers, 90% full

6. bake in preheated oven 180'C for 20min until brown

7. let cool

8. to remove from mould, press & squeeze the sides of cake

9. enjoy

CUPCAKE

 

Cupcakes

are easy to make

and nice to look at if you have some icing on top.

But the best of all, it is nice to eat if you have a good butter icing on it!

Simply delicious!

Cupcakes

(makes 35 small cupcakes)

170g butter

220g fine sugar

1 Tbsp vanilla extract

5 eggs

240g milk

Dry ingredients: 

sifted together 300g plain flour

                        2 tsp baking powder

                        1/4 tsp salt

                          

1. cream butter and sugar until light

2. add vanilla essence, and eggs, one at a time until well combined

3. fold in sifted flour alternate with milk

4. scoop into cupcake paper

5. bake in preheated oven 175'C for 20-25min until cooked

Ermine Buttercream of Flour Buttercream

by oladybaakes

Ermine Buttercream is delicious and stable in our hot weather.  Be assured that there is no flour taste.

This recipe is enough for 20 cupcakes

Roux: 16g plain flour

           80g milk

Buttercream: 100g salted butter, a good brand

                      1/4 tsp vanilla extract

                      50g icing sugar

Method:

1. cook flour and milk over low heat until mixture thickens, leave to cool

2. in another bowl, cream butter and sugar until light and fluffy

3. add vanilla extract

4. add roux, by the tablespoon, whisk well after each addition

5. It is done!

3 Ingredients Oreo cake

 

3 Ingredients Oreo Cake

by Spice Bikes 

Oreo Cake

28 oreo biscuit

220ml milk

1.5 tsp baking powder

Method:

1. separate cream from oreo biscuits

2. crush oreo biscuits, add milk to mix until smooth

3. mix in the cream

4. add baking powder, mix well

5. pour into 3 nos. 4" cake pan

5. bake in preheated oven 175'C for 25min until done

KLUANG MOONCAKE BISCUIT

 Kluang Mooncake Biscuit

Mooncake Festival is approaching

and 

many bakers have already started baking Mooncakes.

Just feel like baking one for the season,

so I bake this,

following Kenneth Goh's recipe

As you can see,  Kluang Mooncake has a biscuit skin

which crumbles and melts in your mouth.

Kluang Mooncake Biscuit

400g self raising flour

80g powder sugar

1/2 tsp salt

80g butter

2 eggs, beaten

600g filling (red bean paste) - divide into 3 portions

                                                 & roll into 6" rods

egg wash:1 egg + a little water

Method:

1. sift flour, mix in sugar and salt

2. rub in butter

3. add beaten egg to combine (may need a little milk if the egg is small)

4. divide into 3 portions, roll flat & wrap the filling & shape

5. score the top of biscuits & brush with egg wash

6. bake in preheated oven 190'C for 30-35min