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

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.