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Tuesday, 17 November 2015

Nestum Chocolate-chips Cookies

Recipe adapted from a BC member, Soo See Hong.

For a second, I thought my cookies looked like meatballs! :P

*yields about 50+ cookies

100g salted butter
110g caster sugar
100g plain flour
50g corn flour
50g milk powder (I used nestle creamer)
1 egg
80g nestum
Some chocolate chips (amount up to your own personal preference)
Some nestum for rolling

  1. Lined baking tray and preheat oven to 170C.
  2. Sieve plain flour, cornflour & milk powder together.  Set aside.
  3. Cream butter & sugar until light & fluffy, then add in egg and mix until well-combined.
  4. Add in sieved flours, nestum & chocolate chips and mix to a dough.
  5. Using a teaspoon, scoop a full spoonful amount of the dough and roll them into balls.
  6. Roll the balls of dough over the nestum, then transfer to baking tray.
  7. Send the cookies to bake for 20-25min.

Original recipe

All ready to send to the oven!

This is the Nestum I used.

Friday, 13 November 2015

Butter Cake by Mrs SK Ng

The very famous butter cake, Mrs SK Ng's recipe, shared by Table for 2.  Very fragrant, buttery & soft!  I made some slight modification on the recipe for the chocolate portion & marbling effect.

*7" square pan

230g salted butter - softened (not till surface turn glossy)
4 egg yolks
150g sugar
200g self raising flour - sieved
60ml milk
1 tsp vanilla extract

4 egg whites
50g sugar

1tbsp cocoa powder - sieved


  1. Preheat oven at 170C.  Line the base and grease the sides of baking tin.
  2. Cream butter & 150g sugar till light & fluffy.  Add vanilla extract, continue whisking until well combined, then add in the egg yolks, one by one, mixing well after each addition.
  3. Add in half of the sieved flour and mix well on low speed.   Then add in milk in 2 batches and mix until well combined.  Finally add in the last portion of flour, mix until well combined.  Set aside.
  4. Beat egg whites until attained soft peaks, then gradually add 50g sugar and continue beating until attained stiff peak.
  5. Transfer half of the meringue into the yolk batter and mix until well combined.  Then fold in  the balance meringue in 2 batches.
  6. Divide batter into 2 portions.  Fold in the sieved cocoa powder into one of them.
  7. Transfer cocoa batter first to baking tin, tap the tin on the counter few times to level the batter.  Then add in half of the plain batter, try to cover the area as much as you can.  With a fork/skewer,  swirl lightly.  Finally add in the balance plain batter, try to cover the marbled area as much as you can, then tap the tin again on the counter few times to release trapped air & level cake top.
  8. Send to bake for 45 minutes or until skewer comes out clean.
  9. When baked, leave the tin upright to cool on rack.  The sides will pull away after few mins, then invert the tin to remove the baking sheet and mould, then invert back up right to cool completely. 

Friday, 6 November 2015

Copycat Jenny's Bakery Cookies - Version 2

This is another version of the Copycat Jenny's Bakery Cookies, created by Cynthia Neo!  The first version holds the shape much better, but I feel this one taste better, more buttery & much easier to pipe!  And melt in the mouth, YES!

100g butter - I used Golden Churn block butter
25g icing sugar
45g plain flour
30g bread flour
25g rice flour

*preheat oven at 160C

1.  When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.

2.  Fold in sieved flours until well combined.

3.  Transfer to piping bag and pipe out desired shapes onto lined baking tray.

4.  Bake at 160C for 20mins.

 The nozzles I used.  These are not wilton's but can be bought at Phoon Huat.


A short video that shows how I piped the cookies.  The first one is the rosette and the last one is dahlia :)

And these are the ones I piped for X'mas :)

Baked Rice

Another easy peasy way to whip up a quick lunch :)

1 bowl cooked rice
1/2 canned cream of mushroom
2 slices of ham - slice into smaller pieces
2 hotdogs - slice into smaller pieces
1 egg
Dash of pepper
Pinch of salt
Some mozzarella cheese
Some parsley flakes

  1. Preheat oven to 180C.
  2. Mix rice with cream of mushroom and seasoned with salt & pepper.  Transfer to aluminium tray (if using ramekin bowl, lightly grease the bowl).
  3. Spread sliced ham & hotdog over rice.
  4. Sprinkle cheese over, leaving a small hole in the center, beat an egg into the hole.  Sprinkle some pepper and salt over egg.
  5. Send to bake for 20mins.
  6. When done, sprinkle some parsley flakes over and serve hot! 

Monday, 2 November 2015

Easy Pizza

Great way to whip up a quick and yummy meal!

1 wrap
2tbsp pasta sauce
1 ham - shred into smaller pieces
2 hotdogs - cut into smaller pieces
Some mozzarella cheese
Parsley flakes 


  1. Lined baking tray with aluminium foil and preheat oven to 180C.
  2. Spread pasta sauce over wrap.
  3. Spread ham & hotdogs over sauce.
  4. Spread cheese.
  5. Send to bake for 8-10mins.
  6. Once done, sprinkle parsley flakes over pizza and serve hot!

This is the wrap I used.

This is the sauce I used.


Recipe adapted from Florence Fok.  Very easy to make, and yummy!  We finished all almost once it was out from the oven! :)

*make 2 small baguettes

270g bread flour (original recipe calls for 250g but I found the dough too wet, so increased the quantity in my version)
5g salt
2g instant yeast
180ml water - room temperature

  1. Put in all wet ingredients into the breadmaker.
  2. Add flour on top of wet ingredients, then salt.  Makes a small 'hole' without exposing the water, add in the yeast in it.
  3. Select menu 8 (dough menu) on BM (took 1.5hr in total in BM, I leave the dough inside to proof for an additional 30mins)
  4. Once the process is done, remove the dough, cut into 2 portions, roll into long shape and leave to rest (covered) for 1hour or until double it's size.
  5. Put a sheet of baking paper on the baguette tray/baking tray.
  6. Once the dough is ready, use a knife, slice interval cuts on the loaf.
  7. Preheat oven to 220C.
  8. On the lower rack, put in a tin of hot water, and bake the baguette at the middle rack, for 20min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
  9. Once done, remove from oven to cook completely.

Original recipe

Neapolitan Sponge Cake

Recipe adapted & modified from Jeannie Tay's recipe.

*yields 8" cake

90g plain flour
12g corn flour
1/4 tsp baking soda (bicarbonate of soda)
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g milk (may use coconut milk as well)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Few drops of pink food colouring 
1/2 tbsp cocoa powder

  1. Lined the base of baking tin and preheat oven to 150C.  Prepare for waterbath baking.
  2. Sieve both flours, baking soda and salt together. Set aside.
  3. Mix egg yolks, vanilla extract, oil and milk until well combined.
  4. Fold in flour until combined.
  5. Beat egg whites until foamy, then add in cream of tartar and beat until soft peaks, then add in sugar gradually and beat to firm peaks.
  6. Fold in meringue to the yolk batter in 3 batches.
  7. Divide batter into 3 portions.  Fold in red coloring into one of them and cocoa powder into another one, leave the last portion plain.
  8. Transfer each batter spontaneously to baking tin, then swirl lightly with chopstick.  Tap the tin on the counter few times to release trapped air.  Send to bake via waterbath at 150C for 80mins.
  9. When baked, leave the tin upright to cool on rack.  The sides will pull away after few mins, then invert the tin to remove the baking sheet and mould, then invert back up right to cool completely.  If the bottom is wet, put into the oven to dry with the residual heat for 10-15 minutes.

Bottom of the cake

Did some frosting :)

Cross section of the cake :)