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

SHAU BAO

 Shau Bao 

Recipe adapted from 

Guaishushu1.com

Water Skin

                200g plain flour

                60g cooking oil

                30g castor sugar

                1/4 tsp salt

                100g water  

Oil Skin

150g plain flour

80g cooking oil

Filling

300g diced barbecue pork （叉烧）

200g green peas (青豆）

1 big onion – diced （大葱）

             2 Tsp plain flour

             3 Tbsp cooking oil

Sauce: mix together

1 Tsp sesame oil （麻油）

3 Tsp castor sugar （细砂糖）

1 Tsp Chinese cooking wine （烹饪酒）

2 Tsp oyster sauce （耗油）

1 Tsp dark soya sauce 

5 Tbsp hot water

Others:

1) Egg wash

                - beat together 1 egg yolk & 1 Tbsp icing sugar

2) decoration

               - black and white sesame seeds

COOK THE FILLING:

1. In the frying pan, heat up 3 Tbsp cooking oil, 

2. sauté the onions until fragrant. 
3. Add plain flour & fry, pour in sauce 
4. add barbecue pork & green peas, fry until almost dry
5. Remove from heat and allow to cool, refrigerate 

PREPARE THE SKIN

1. water skin: combine all ingredients in a mixing bowl, mix until smooth. 
2. Put dough in plastic bag and leave aside
3. Oil skin: mix all ingredients to form a dough. May need to add more flour to get a pliable dough.
4. Divide both the water skin and oil skin into 15 equal portions. 
5. Take one portion of water skin, flatten it, wrap a portion of the oil skin inside, set aside.
6. After doing the same for all the 15 portions, take the 1st ball and roll it lengthwise, roll up as if a Swiss roll, leave aside and do the same for the rest.
7. Take the 1st roll, flatten it lengthwise & roll up again.
8. When finish doing the same for the rest of the rolls, take the 1st roll & flatten it into a round
9. Wrap 1-2 Tbsp of filling in it & pleat to seal the opening. Leave on a parchment lined tray.
10. Before sending into the oven, egg wash & decorate with sesame seeds.
11. Bake in preheated oven 180’C for 35-45min until the desired colour is reached. 

BAKED DOUGHNUT

 

Love Doughnuts but worry about the oil?

No problem, try this! 

390g bread flour 

1.25 tsp instant yeast

250g fresh milk

45g sugar

1/2 tsp salt

45g butter

1. all ingredients into the bread machine, bread dough cycle, 1.5 hrs
2. when done, roll flat about 1/2” thick
3. use cookie cutter to cut rounds
4. Use a piping nozzle to cut the centre hole
5. Place on parchment lined tray to proof 60min until double
6. bake in preheated oven 200’C for 15-20min
7. Let cool 

Chocolate glaze:

100g chocolate

12g butter

12g milk

12g fine/icing sugar

1. Combine all ingredients & melt over steam
2. Once butter & sugar melt, remove from heat
3. Stir until the chocolate is fully incorporated 
4. Leave aside to cool
5. Dip the cooled doughnut into the chocolate
6. Turn over & leave on a tray
7. Sprinkle with rainbow or chocolate rice

Note:

1) If the bread dough is dry while kneading, add more milk. The dough should be soft but not sticky! 

2) if you run out of chocolate for glaze, you can use cocoa powder instead. Recipe: 

125g powder sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp milk

Combine all ingredients and mix until smooth 

SWEET POTATO KUEH LAPIS

This Kueh lapis is springy and 

has a lovely colour depending on the colour of the sweet potato.

Recipe by Doris Ong Guek Eng

Sweet Potato Kueh Lapis

8" pan

White Layer

190g tapioca flour

40g rice flour

250g coconut milk

70g sugar

120g water

Sweet Potato Layer

190g tapioca flour
40g rice flour
250g coconut milk
60g sugar
150g water
230g sweet potato, steamed & blend with water

Method:
1. boil water with pandan leaves & divide accordingly
2. mix the ingredients in white & sweet potato layer separately, strain the batter
3. divide batter: white 4 parts; coloured 5 parts
4. in a steamer, heat an oiled pan for 5min
5. pour in 1st layer (coloured), cover & steam for 5min
6. pour the next layer (white), cover & steam for 5min
7. repeat by alternating the colour, make sure to stir the batter everytime
8. at the last layer, steam for 15min
9. cool completely (3-4hrs) before cutting.

STRESS RELATED HERBAL REMEDY

Unknowingly, stress and depression, 

can actually contribute to 'heat' in the body and upsets the digestive system.

Things are not going your way, 

and you feel stressed.

Sleepless nights make you irritable during the day.

The more you think about it, the more fearful you become.

You may feel your throat dry

and your lips lost its usual colour.

You have no appetite and it soon leads to digestive problems, and irritable bowels.

All these symptoms are rather scary as it can make a person depress,

and lose weight tremendously!

I found that 

Lily Bulb and Lotus Seeds

have been widely used in Traditional Chinese Medicine

for treating problems like these.

Lily Bulb

Lily Bulb 

has a cooling property. 

It is beneficial to the heart and lungs.

TCM use it to moisturise the lungs, soothe the throat and relieve cough.

It is used to calm the spirit,

providing a sense of peace and tranquillising the mind.

Thereby, reduce irritability, 

improve sleep quality 

and alleviating symptoms of irritable bowel syndrome.

Caution:

1) use in moderation

2) overdose can cause diarrhoea

Lotus Seed

Lotus seed is a powerful antioxidant

and help fight inflammation 

and slow down aging process.

It is easily digested, so is suitable for both elderly and kids.

It helps to treat mouth sores,

improve appetite,

strengthen the digestive system,

treat insomnia and sleep disorders.

Caution:

1) may reduce blood sugar level

2) expectant mothers must avoid taking

I have used the following 2 recipes:

 (1) Lily Bulb Porridge

Ingredients:

rice, lily bulb & dried ginger

Method: 

add more water as cooking porridge

(2) Lily Bulb Lotus Seed Soup

20g lily bulb

20g lotus seed 

4 dried scallop

lean pork

1) combine all, add water and simmer over low heat for 2 hours

AH MA EGGCAKE

Ah Ma Eggcake

is easy to make with egg separation method

and steam bake for an hour

Ah Ma Eggcake

(A) 60g butter

      14g corn oil

      90g superfine flour, sifted 

      1/4 tsp salt

      6 egg yolks

      60g milk

(B) 6 egg white

      1/4 tsp cream of tartar

      75g sugar

Method:

1. preheat oven  160'C for steam baking, line cake pan 8"x8"

2. add oil to butter & melt over heat

3. when butter has melted, remove from heat

4. add sifted flour & salt, stir with a whisk 

5. add milk & egg yolks, mix until the mixture is smooth & creamy

6. in another bowl, beat egg whites

7. add cream of tartar, 

8. add sugar in 3 additions while continue beating on high

8. egg white is ready when  it almost reach stiff peaks

9. mix 1/3 egg white to the butter mixture with a spatula

10. in 2 additions, gently fold in the rest of the egg white

11. transfer mixture into prepared cake pan & drop pan on counter top twice

12. steam bake in preheated oven 160'C for 60min