ALMOST SARA LEE POUND CAKE

Sara Lee Pound Cake

was the only cake that was always available in my home 

when my children were young.

Those days,  I had no time to bake 

so I would buy and have them frozen,

thaw whenever I need for breakfast or tea break.

I have been wanting to re-create this cake,

but it has long been in my to do list.

(so you know how long is my list!)

I was so delighted when I know that Goh NgaiLeng has done so!

Thank you Goh NgaiLeng for your sharing your recipe.

She calls this Almost Sara Lee Pound Cake

because it is almost a replica of Sara Lee Pound Cake,

especially its velvety crumbs.

Almost Sara Lee Pound Cake

110g cake flour

15g milk powder

1/2 tsp baking powder

3 eggs

110g butter, softened

110g fine sugar

1/4 tsp salt

1 Tbsp golden syrup

1/2 tsp vanilla extract

20g lemon juice

Method

1. sift together cake flour, milk powder and baking powder and leave aside

2. beat eggs and set aside

3. cream butter, sugar and salt together until light and fluffy

4. gradually in 3 additions, mix beaten egg to the cream, mix well

5. mix in vanilla, golden syrup and lemon juice

6. sift in flour and mix briefly. DO NOT OVERMIX

7. pour into a lined bread pan

8. bake in preheated oven 170'C at the middle rack for 40-50min

Chocolate Sara Lee Pound Cake

I have replaced 18g of cake flour with Cocoa powder.

GREEN TEA BUTTER COOKIES

This green tea  Butter Cookies recipe

is from

Jeannie Tay

Green tea Butter Cookies 

63g butter

32g sugar

15g milk

63g all purpose flour

30g rice flour

1 tsp green tea (sifted together with flours)

1. cream butter and sugar until fluffy (about 2min)

2. add sifted flours and milk and mix until just combined

3. pipe out desired shapes onto a baking sheet

4. bake in preheated oven 160'C for 20min

5. cool completely before storing in air tight containers.

PANDAN CHIFFON COOKED DOUGH METHOD

Pandan Chiffon Cake

done with cooked dough method.

The author of this recipe, Kenneth Goh says that

this chiffon cake is not as tall as most Chiffon cake recipes

because it has more liquid added and thus

yields a moist texture.

I like his comment,

"It is something like those sold in Bengawan Solo, Singapore."

Yay, I have another Copycat recipe,

Copycat Bengawan Solo Pandan Chiffon Cake.

Love this name, haha!

This Pandan Chiffon Cake is uniquely Malaysian and Singapore

because it uses the local ingredients like

coconut milk and pandan juice.

I have made some adjustments and converted
Kenneth Goh's recipe to 17cm chiffon pan.

Pandan Chiffon Cooked Dough Method

(A) 3 yolks

      80g coconut milk

      20g pandan juice

      75g cake flour

      25g butter

      40g sugar (can reduce sugar here)

(B) 3 egg white

       60g castor sugar

       1/8 tsp cream of tartar

Method:

1. in a pan, combine coconut milk, pandan juice, sugar and butter,

    heat until the butter melts and the mixture JUST started to bubble. 

    Turn off heat, we do not want it to boil.

2. sift in the cake flour and stir until it form a dough.

    Let it cool for about 5 min.

3. add egg yolks, and whisk until it become a smooth batter, set aside.

4. in a clean mixing bowl, beat egg white until slightly foamy, add cream of tartar.

    Continue beating at high speed and add sugar in 3 additions, until stiff peaks.

5. fold 1/3 of the meringue to the egg yolk batter. Once well mixed, 

    add another 1/3 portion of the meringue.

6. once final 1/3 portion has been added and well mixed, pour batter into a chiffon pan.

7. level it and bang the pan on the table top to release trapped air.

8. bake in preheated oven 165'C for 50 min, until skewer inserted comes out clean.

9. once baked, immediately invert the pan for cooling. 

    when cooled, use hand to 'peel' from the sides of the pan

COPYCAT KFC POTATO WEDGES

This is my homemade Potato Wedges.

It looks like KFC Potato Wedges

but its crispiness does not last as long as those fried by KFC.

Nevertheless, it does satisfy my craving for these wedges.

If  it interest you to try, here is my recipe:

Copycat KFC Potato Wedges

(A) 2 potato, cleaned the skin & cut lengthwise into 8 wedges

      oil for frying

(B) Seasoning: 

      1.5 Tbsp Copycat KFC fried chicken flour mix

      1.5 Tbsp corn flour

      1/4 tsp salt

       1/4 tsp red chilli powder

       pepper

(C) Sprinkle

       salt & red chilli powder

1. boil potato wedges for 3 min (half cooked), with a pinch of salt added

2. drain the water & leave aside to cool

3. combine seasoning in (B) and coat the potato wedges

4. deep fry in hot oil until golden

5. sprinkle wedges with some salt & chilli powder, serve hot

COPYCAT KFC COLESLAW

Coleslaw 

complements Fried Chicken

or anything deep fried and dry for that matter. 

Never realize that this side dish can be so easily whipped up.

I tried to get the taste close to KFC preparation,

and here is my version

that I gladly call it 

Copycat KFC Coleslaw.

Copycat KFC Coleslaw

(A) 1 cup cabbage, diced or shredded 

      1 tsp carrots, shredded 

      1 Tbsp onions, shredded 

(B) 1 Tbsp milk

       2 Tbsp mayonnaise

       1/4 tsp sugar

       1/4 tsp salt  

       1/2 tsp vinegar

        shake of pepper

1. combine (A) in a bowl

2. combine (B) separately, mix well

3. bring (A) into (B) and mix well

4. leave in fridge to cool. Serve cold

COPYCAT WALKERS SHORTBREAD

Shortbread

 a traditional Scottish Cookies

 loved by many 

especially those who love the strong aroma of butter

(use a good butter)

and 

its crunchy texture.

I am one of them

and have been searching for a recipe for these lovely cookies.

This recipe is shared by

Eugenie Kitchen

'3 Ingredient Shortbread Cookies'

Only 3 ingredients,

available in most pantry.

How about rolling up your sleeves now, and taking out a mixing bowl?

No need to use a mixer, only hand mixed!

Minimum utensils to wash, only 1 mixing bowl!

Haha! like it?

I love it

because the steps are simple

and 

the cookies are yummy!

Copycat Walkers Shortbread

1 cup salted butter (225g), if use unsalted butter, add 1 tsp salt

1 cup confectioners' sugar (125g)

2&3/4 cups all purpose flour (340g)

1. cream soften butter in a large mixing bowl, add salt if butter is unsalted

2. add sugar & cream until light & fluffy

3. sift in flour all at once, mix to combine. Do not overmix!!!

4. cover & chill dough in fridge for 1 hour

5. roll dough out (1/2" thick) on a piece of parchment paper

6. cut dough with a pastry cutter in rectangle, square or triangle, the choice is yours

7. poke top of cookies with a fork to prevent cookies from bubbling

8. bake in preheated oven 150'C for about 45min until light golden brown

9. cut the cookies again when it comes out of the oven, let cool completely

2nd batch done by Facebook friend

Ding Mee Ling

Facebook friend, Agnes Tan:
"Butter Cookie, recipe from Katie Foong... not sure the same taste.. 
cos the oven stop halfway twice..."

COPYCAT SUBWAY ITALIAN HERB BREAD

This recipe has been adapted from

Sirimon Pangklin's 

Subway Italian Herb Bread

made with 

Herman Starter

This is a soft & spongy bread

with slight fragrance of Italian herbs

Of course, if you like stronger fragrance

feel free to double up herbs to 1 Tbsp as Sirimon Pangklin's original recipe.

Copycat Subway Italian Herb Bread

Herbs used are: oregano

                          thyme

                          basil

                          rosemary  

230g bread flour

70g wholemeal flour

1.5 tsp herb blend from the above

250g herman (I used sourdough, herman was not available at that time) 

200-210 water

10g sugar

1 Tbsp Italian herbs

3/4 tsp salt

15g olive oil

1. knead all ingredients except oil, in a bread machine

2. after few minutes, add olive oil & continue kneading until window panes

3. leave to rest until double

4. shape as you like 

5. cover & left to rise until double in volume 

6. score bread & spray with water

7. bake in preheated oven 200'C for 30-35min depends on the size you make

COPYCAT KFC FRIED CHICKEN

I love KFC, do you?

Thank you Simon Leong for this ' KFC clone Fried Chicken'

Copycat KFC

Flour mix - combine together

67g all purpose flour

33g rice flour

33g corn flour

2 tsp salt

1/2 tsp ground thyme

1/2 tsp ground basil

1/2 tsp ground oregano

1 tsp black pepper

1 tsp dried mustard

1 tsp garlic powder

1 tsp ginger powder

2 tsp white pepper

2 tsp paprika powder

1 beaten egg for soaking chicken pieces

1. season chicken pieces with salt & pepper for 30min

2. after 30min, soak chicken pieces in beaten egg

3. heat oil & maintain @ medium heat about 180'C

4. coat chicken in flour mix & fry for 6-10min until golden.

Note:

Do not fry chicken for too long, it will not be juicy anymore!

If you want to complete the meal, try

Copycat KFC Potato Wedges

and 

Copycat KFC Coleslaw

COPYCAT JENNY COFFEE COOKIES

COPYCAT JENNY COFFEE COOKIES

A) 100g salted butter, cold but softened

     30g icing sugar

B) sifted together dry ingredients:

     25g corn flour

     30g bread flour

     45g plain flour
     
C) 2 tsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale
2) add coffee mixture

3) fold in dry ingredients until just combined

4) put mixture into a piping bag 

5) pipe out on lined baking sheet

6) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For this Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture

COPYCAT FAMOUS AMOS CHOCOLATE COOKIES

I like Copycat recipes

Thank you Diana Gale for this recipe

These cookies are crumbly,

smell and taste

like the Famous Amos Chocolate Cookies

Copycat Famous Amos Chocolate Cookies

A) 120g unsalted butter, at room temperature

     30g shortening

     50g caster sugar

     100g brown sugar

     1 egg

     1/2 tsp vanilla extract

B) 220g plain flour, sifted with

     1/2 tsp baking powder

     1/2 tsp baking soda

     1/2 tsp salt

     

C) 250g chocolate chips 

1. cream butter, shortening, sugars until light & fluffy

2. add egg & vanilla, mix until combined

3. add sifted dry ingredients in 2 batches, mix until just combined

4. fold in chocolate chips

5. scoop about 2 tsp dough onto a lined baking tray

6. bake in preheated oven 170'C for 8-10min until lightly brown

7. cool on tray for 5 min before transferring to wire rack to cool completely

COPYCAT BREAD TALK PORK FLOSS BUNS

If you are a lover of 

Pork Floss Buns

you will not resist these soft and bouncy buns

that are generously topped with pork floss

Biting into these buns,

the generous topping of pork floss taste so marvelous.

It does not feel dry at all

with the spread of mayonnaise layer 

right into the centre of the bun.

In fact

it gives a tint of sour from the lemon juice

and 

a faint sweetness from the condensed milk

The taste is so distinctive!

Special thanks to 

Joe, bakeforhappykids for the recipe

Copycat Bread Talk Pork Floss Buns

using semi-cooked dough method

makes 12 buns

For the Buns:

A. 120g bread flour

     120g hot boiling water

B. (ingredients to be at room temperature)

     100g milk

     100g whipping cream

     1 large egg, 50g without shell

     380g bread flour

     70g sugar

     1/4 tsp salt

     1 & 3/4 tsp yeast

     50g butter

extra milk for brushing bun before going into oven

For Floss Topping:

1/3 cup mayonnaise

2 Tbsp condense milk

1 Tbsp lemon juice

1 cup or more pork or chicken floss

1 Tbsp each of roasted white & black sesame seeds

2 Tbsp shredded seaweed (optional)

For A

Pour boiling water over flour & mix until it forms a sticky gluey dough.  When the dough has firmed up, cover & leave aside to cool for 15min at room temperature.

For B

1. put all ingredients from B & the cooled A into the bread maker. Knead dough until smooth and elastic. Allow dough to prove for 1 hour until double in size.
2. divide dough into 12 equal portions (about 80g each) and mould it into rounds. Cover and allow to rest for 10min 
3. to shape, roll each dough into a flat oval shape. Roll them up lengthwise, seal the seam and both ends. Arrange on lined baking tray with seams facing down. Allow to proof for 60min until double in size
4. brush dough with milk and bake in preheated oven 180'C for 14min or until bun are thoroughly cooked
5. Transfer buns immediately to cool on rack

To assemble:

1. whisk to combine mayonnaise, condensed milk and lemon juice in a bowl

2. in another bowl, combine floss, sesame seeds * shredded seaweed

3. make a slit lengthwise from the top in the middle of each bun. 

4. spread a thin layer of mayonnaise mixture in the slit & on the entire top of bun

5. dip the mayonnaise coated surface into the floss mixture, press in to coat as much     floss as possible. Enjoy!

Notes:
1. Assemble only the number of buns to be consumed
2. store uneaten plain buns in airtight container at room temperature up to 2 days
3. these buns are best served warm

  

COPYCAT JENNY BUTTER COOKIES - melt in the mouth

Jenny Cookies

a hit among the cookie lovers
who queue long hours for a box of this famous cookies
in Hong Kong's Jenny Bakery

I stumble on this recipe 
and 
tried baking it

Nice
fragrant
melt in the mouth

Jenny Cookies come in 2 flavours
butter cookies
&
Coffee

The creaming of butter with icing sugar gives a crumbly texture
And 
Part of the plain flour has been replaced with corn flour
To create the melt in the mouth texture

Here is the recipe if you are interested

COPYCAT JENNY BUTTER COOKIES

A) 100g salted butter, cold but softened

     25g icing sugar

B) sifted together dry ingredients:

     25g rice flour

     30g bread flour

     45g plain flour

1) cream butter & icing sugar until pale

2) fold in dry ingredients until just combined

3) put mixture into a piping bag & leave in fridge for 5 minutes

4) pipe out on lined baking sheet

5) bake in preheated oven 160'C for 15 min until brown at edges, rotating half way

COPYCAT JENNY COFFEE COOKIES

A) 100g salted butter, cold but softened

     30g icing sugar

B) sifted together dry ingredients:

     25g corn flour

     30g bread flour

     45g plain flour
     
C) 1 Tbsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale

2) fold in dry ingredients until just combined

3) put mixture into a piping bag 

4) pipe out on lined baking sheet

5) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture

ALMOST FAMOUS AMOS CRUNCY CHOCOLATE COOKIES

Mama, can you please buy me a packet of 

Famous Amos Cookies?

Can you tell me what is so special about Famous Amos Cookies?

Hmm... crunchy, sweet and chocolately

I just love it!

Thanks to Luksunshine 

for sharing this recipe in Youtube

A) 1 egg, beaten with

     1/2 tsp vanilla &

     1/2 tsp coffee extract and leave aside for 2 hours

B) 45g quick oats, ground finely & mix with

     60g ground almond

     1/8 tsp salt 

C) 275g plain flour, sifted together with

     1 tsp baking powder &

     2 Tbsp cocoa powder

     and combine with (B)

D) 226g butter 

     175g castor sugar

E) 175g chocolate chips/chopped chocolate

     175g nuts (optional)

     

Method:

1) cream butter & sugar till fluffy

2) beat in egg mixture

3) fold in dry ingredients and chips

4) spoon onto lined baking sheet

5) bake in preheated oven 170'C for 25min

COPYCAT OUTBACK STEAKHOUSE BUSHMAN LOAF

When I tried this bread for the first time

at Outbreak Steakhouse

I made up my mind I have to try baking this bread

I like the colour and the taste

especially when you eat it hot, cutting from the cutting board

Copycat Outback Steakhouse Bushman Loaf

156g water

1/2 tsp salt

1 Tbsp butter

135g bread flour

120g whole wheat flour

1 Tbsp brown sugar

1 & 1/8 tsp instant yeast

1 Tbsp cocoa powder

1/8 cup honey, dark 

1 Tbsp molasses

oats for topping

1) all ingredients except oats, into bread machine, bread dough cycle

2) leave to rise until double

3) form into 3 loafs of 2" X 6"

4) let rise 1 hour before baking in preheated oven 175'C for 25min