tag:blogger.com,1999:blog-73155543889366416042024-02-19T13:20:25.162+08:00Baking Mom- My Recipes Library -Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-7315554388936641604.post-59956780526424706332016-12-30T17:38:00.001+08:002016-12-30T17:38:19.331+08:00Christmas Fruit Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6v3my4XdaZVkV3Q7CC0pDqewvj8eHpLbSnmoedn-tzG1MI1Opc0zdhiItweBUHvx3L1_NmwKouPJ2G3FWr8uozy7IGjUQGxXd3Z31paj9TKiboZgLJruwsfL7RAoFWnrjJOY9O7O7eRi/s1600/Photo+21-12-16%252C+1+00+55+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6v3my4XdaZVkV3Q7CC0pDqewvj8eHpLbSnmoedn-tzG1MI1Opc0zdhiItweBUHvx3L1_NmwKouPJ2G3FWr8uozy7IGjUQGxXd3Z31paj9TKiboZgLJruwsfL7RAoFWnrjJOY9O7O7eRi/s320/Photo+21-12-16%252C+1+00+55+AM.jpg" width="320" /></a></div>
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Recipe from <a href="https://jeannietay.wordpress.com/2015/12/25/light-fruit-cake/" target="_blank">Jeannie Tay</a>.<br />
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<b><u>Ingredients</u></b><br />
300g mixed fruits of your choice – soaked these overnight in 3 tablespoons of rum/other alcohol (I used barcadi)<br />
230g plain flour<br />
60g self raising flour<br />
230g salted butter<br />
100g light brown sugar<br />
70g castor sugar<br />
1 tbsp fruit jam (i used blueberries jam)<br />
4 eggs<br />
2 tsps vanilla extract<br />
<br />
Zest from one orange/lemon<br />
<br />
<b><u>Method</u></b><br />
*<i>Preheat oven at 160C</i><br />
<i><br /></i>
<br />
<ul>
<li>Prepare a 7″ square tin by lining the bottom. Prepare an 8″ square tin and insert in aluminum foils in between the 2 tins. This is to minimize the crack on the cake.<br /></li>
<li>Cream butter and sugars till light and creamy, add in jam and vanilla extract.<br /></li>
<li>Add in the eggs gradually.<br /></li>
<li>Add in flour and fruit mixture alternatively.<br /></li>
<li>Transfer the mixture into the prepared 7″inch square tin. Put the baking tin into the 8″ square and insert aluminium foil between the two tin.<br /></li>
<li>Bake the cake at 160C for 1 hour or more depending on your oven until cooked. Removed and allow to cool on rack.</li>
</ul>
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Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-75971324401574675712016-11-19T20:45:00.003+08:002016-11-19T20:45:28.947+08:00Easy Muah Chee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoa6cP8HjL_F9Gl4EuaiDfH6hTlwgBVvrRhU2cN6414Skv2I67MEHC6wynv0i3lAYH9Uqnfc0769eNLxU3WTehftipWU00dS5gelDVwO_fU1AqL4Qu8PK3Z9Mkexh17PaxY5xxCgYsRKB/s1600/Photo+19-11-16%252C+1+49+18+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoa6cP8HjL_F9Gl4EuaiDfH6hTlwgBVvrRhU2cN6414Skv2I67MEHC6wynv0i3lAYH9Uqnfc0769eNLxU3WTehftipWU00dS5gelDVwO_fU1AqL4Qu8PK3Z9Mkexh17PaxY5xxCgYsRKB/s320/Photo+19-11-16%252C+1+49+18+AM.jpg" width="279" /></a></div>
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Recipe adapted from <a href="https://m.facebook.com/sassyangelakitchen/photos/pb.233664896840111.-2207520000.1460306858./508621209344477/?type=3">Fun at Sassy's Kitchen</a>.<br />
<br />
<u>Ingredients</u><br />
1 cup glutinous rice flour<br />
1 cup of water<br />
1 tsp sugar<br />
Premix sugared peanut powder<br />
<br /><br />
<u>Instructions</u><br />
<br />
<ol>
<li>Mix flour, water & sugar until mixture is smooth.</li>
<li>Put into microwave for 3mins.</li>
<li>Cut pieces of muah chee and mix into sugared peanut powder.</li>
</ol>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-90112694005971235182016-10-26T17:50:00.001+08:002016-10-26T17:50:12.774+08:00Traditional Baked Mooncake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlQ1yi_-DKAwHboUUAwneGexnD-o73FJ52WqdMAvXC0IL5hFrqHsVg1HwnESa45r_8Nj3afWZDzJ5K9UoJGlRzSTVB2RIUdcUQ_Oacyz7NDHvkbe9OufdwxZcvsNcM5OAUemU07w6Rdp8/s1600/14231994_10153357393417609_6508364060894304188_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlQ1yi_-DKAwHboUUAwneGexnD-o73FJ52WqdMAvXC0IL5hFrqHsVg1HwnESa45r_8Nj3afWZDzJ5K9UoJGlRzSTVB2RIUdcUQ_Oacyz7NDHvkbe9OufdwxZcvsNcM5OAUemU07w6Rdp8/s320/14231994_10153357393417609_6508364060894304188_o.jpg" width="269" /></a></div>
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Recipe adapted from <a href="http://efatrie.blogspot.sg/2016/08/traditional-baked-mooncakes.html">The Fatty Rie</a>.</div>
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<b><u>Ingredients:</u></b><br />
<i><b>*</b>6 x 125g baked mooncakes</i><br />
<br />
<u>Crust</u><br />
150g hong kong flour<br />
90g golden syrup<br />
30g canola oil<br />
1/2 tbsp alkaline water<br />
<br />
<u>Filling</u><br />
Lotus paste or any paste of your choice<br />
20g to 30g melon seeds<br />
6 Salted eggs<br />
<br />
<u>Egg Wash</u><br />
1 chicken egg yolk + 1 tbsp milk, beaten and sift<br />
<br />
<b><u><br /></u></b>
<b><u>Method:</u></b><br />
1. Salted egg yolks preparation - Crack the eggs and remove the yolks, then soak the yolks in canola oil for about 15-20 mins, to remove the fishy smell. After removing the yolks from the oil, use kitchen paper towel to dab dry the yolks.<br />
<br />
2. Place the melon seeds and egg yolks on lined baking tray. Bake in preheated oven at 140C for about 8-12 mins. Once the yolks turn slightly lighter in color, and the melon seeds toasted, you can remove from oven and cool completely. Set aside.<br />
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3. Mooncake dough preparation - Sieve the flour into a mixing bowl, and create a well in the middle. Add in golden syrup, oil and alkaline water. Mix the ingredients into a dough and let the dough rest for about 30-35 mins.<br />
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4. Lotus paste preparation - Mix the toasted melon seeds into the lotus paste, and roll the paste into ball shape, then make a hole in the centre and place 1 yolk in it. Gently roll the lotus paste back into a ball shape. Set aside. <br />
<b>*Note:</b><br />
<b>a) use plastic gloves as the paste can get very sticky</b><br />
<b>b) lotus paste + yolk filling = 75g</b><br />
<br />
5. Divide the mooncake dough into 50g portions.<br />
<br />
6. Take 1 ball of the mooncake dough, flatten it and wrap the lotus paste in it, sealed the ends and roll it into a ball shape.<br />
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7. Flour the mooncake mold generously and knock out excess flour, then imprint the prepared dough (from #6), and transfer it to lined baking tray.<br />
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<div>
8. Bake in preheated oven at 180C for 5 mins. Remove from oven and cool it for about 2-3 mins. Brush gently with egg wash, then return the mooncakes back into oven to continue baking for another 10-15 mins, or golden brown coloured.</div>
<div>
<br /></div>
<div>
9. Once done, remove from oven and cool completely before storing them for about 3-4 days to to 回油 (crust soften).</div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-78986753151467162832016-09-05T01:50:00.002+08:002016-09-05T01:50:25.635+08:00Baked rosemary chicken & potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxADfXmrWWC2JLosBjX21-etKFYfFgaKJXWhfiloE5F7t_XEp0GLGO2F-5qRW9lhshvDvSJyImG8uvbFICH87IIx7qMEYPifwdES5zhyiaUYFR24Imsyq3-_HzIVmENiT3qzlPsbFy_-K/s1600/13903208_1083224471742783_2132577214400868620_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxADfXmrWWC2JLosBjX21-etKFYfFgaKJXWhfiloE5F7t_XEp0GLGO2F-5qRW9lhshvDvSJyImG8uvbFICH87IIx7qMEYPifwdES5zhyiaUYFR24Imsyq3-_HzIVmENiT3qzlPsbFy_-K/s320/13903208_1083224471742783_2132577214400868620_n.jpg" width="320" /></a></div>
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Recipe adapted from <a href="http://delishar.com/2016/07/crispy-rosemary-chicken-and-roasted-potatoes.html">Delishar</a>.</div>
<br />
<b><u>Ingredients</u></b><br />
4 Skin on, bone-in chicken legs, pat dry<br />
6 small potatoes (Granola Potatoes), washed & quartered<br />
1 yellow onion, cut into 1 inch pieces<br />
1/4 cup olive oil<br />
1 tbsp chopped fresh rosemary<br />
1 tsp dried oregano<br />
3 cloves garlic, minced<br />
2 german sausages<br />
1 tbsp worcestershire sauce<br />
<br />
Salt and black pepper to taste<br />
Some lemon wedges<br />
Some cherry tomatoes<br />
Chopped cilantro<br />
<br />
<b><u>Method</u></b><br />
<li>Preheat oven to 190C.</li>
<li>Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.</li>
<li>Add chicken, onion, and potatoes into bowl. Toss to coat.</li>
<li>Lay everything out onto a large baking dish.</li>
<li>Rest the chicken on top of the potatoes.</li>
<li>Season with salt and pepper.</li>
<li>Bake on middle rack for an hour, uncovered.</li>
<li>Serve with lemon wedges, cherry tomatoes and garnish with chopped cilantro.</li>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-62810699927758075992016-09-05T01:42:00.002+08:002016-09-05T01:42:41.616+08:00Butter Souffle Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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Recipe adapted from <a href="https://jeannietay.wordpress.com/2016/06/16/butter-soufle-sponge-cake/">Jeannie Tay</a>.</div>
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<b><u>Ingredients</u></b><br />
*9" round cake<br />
<br />
2 eggs<br />
6 egg yolks<br />
2 tsp vanilla extract<br />
70g butter<br />
pinch of salt<br />
120g cake flour<br />
100g full cream milk<br />
<br />
6 egg whites<br />
140g fine castor sugar<br />
1/2 tsp cream of tartar<br />
<br />
<br />
<b><u>Method</u></b><br />
<li>Greased and line the base of the baking tin.</li>
<li>Preheat oven to 160C.</li>
<li>Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.</li>
<li>Melt butter in a saucepan over low heat, then add the sieved flour + salt, and mix well. </li>
<li>Transfer mixture to a mixing bowl and add in the milk and mix until blended. </li>
<li>Add the egg yolk mixture in gradually, mix well until batter is smooth. Set aside.</li>
<li>Beat egg whites until foamy, then add in cream of tartar. </li>
<li>Gradually add in sugar and continue beating until achieving firm peaks.</li>
<li>Fold meringue into egg yolk mixture until well combined.</li>
<li>Transfer batter into baking tin and bake in a water bath for 160C for 30mins, then 140C for 60mins.</li>
<li>Once done, remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely.</li>
<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-7064608735543672542016-09-05T01:30:00.000+08:002016-09-05T01:30:08.270+08:00Rainbow cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii33DgLHApuExlqUrSTcLzgusx40UVP157aKmnwlOk4P9wNRIsN1HQ5h7GMEaq3_CGtiXXHSnteFusa-aXGX6cdmkAGaHMhVZ5L_XpsvHdRWtB4ve7e1_t1Ptbs5eH7952OLsML5tDAghs/s1600/IMG_5861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii33DgLHApuExlqUrSTcLzgusx40UVP157aKmnwlOk4P9wNRIsN1HQ5h7GMEaq3_CGtiXXHSnteFusa-aXGX6cdmkAGaHMhVZ5L_XpsvHdRWtB4ve7e1_t1Ptbs5eH7952OLsML5tDAghs/s320/IMG_5861.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzaHYNCt5gyYdm1v0jqpGITdDbXOT3Q1jEdnPE5TOdhm0Mq964WY-aKAWtYfH-HV_z9loWrfPNWninha29NcOYbXOtatnxRPxiRPJHTxmWY06-fTJytfmMc4ubUpnwARsUMbFCKLoZRn5/s1600/Photo+13-8-16%252C+7+27+20+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzaHYNCt5gyYdm1v0jqpGITdDbXOT3Q1jEdnPE5TOdhm0Mq964WY-aKAWtYfH-HV_z9loWrfPNWninha29NcOYbXOtatnxRPxiRPJHTxmWY06-fTJytfmMc4ubUpnwARsUMbFCKLoZRn5/s320/Photo+13-8-16%252C+7+27+20+PM.jpg" width="240" /></a></div>
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Recipe adapted from <a href="https://www.howtocookthat.net/public_html/rainbow-steam-cake-recipe/">HowToCookThat</a>.</div>
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<b><u>Ingredients</u></b></div>
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<i>*8" round cake</i></div>
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320g plain flour</div>
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180g castor sugar</div>
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1 bbsp baking powder</div>
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1 tsp salt</div>
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1½ tsp gelatine </div>
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125ml canola oil</div>
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250ml cold water</div>
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7 egg yolks</div>
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7 egg whites</div>
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1/2 tsp cream of tartar</div>
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Colorings<br />
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<b><u>Method</u></b><br />
<li>Grease and line the base of the baking tin.</li>
<li>Preheat the oven to 160C, with a tin of hot water at the bottom tier of the oven.</li>
<li>Add sugar, baking powder, salt and gelatin into the flour and mix it with a whisk.</li>
<li>Make a well in the centre and pour in the oil, egg yolks and water but <b>don’t</b> mix it. Set aside.</li>
<li>Add the cream of tartar to the egg whites and whisk to soft peaks.</li>
<li>Now mix the flour mixture until it is just combined.</li>
<li>Fold meringue into the flour mixture until well combined.</li>
<li>Split the mixture evenly between 6 bowls. Add a little colour to each bowl and gently fold through.</li>
<li>Pour in the first colored batter, send to bake for 10-12mins. Remove and add the next colored and sent it back into the oven to bake for the same duration. Repeat until you used up all batter. And bake the last layer for around 15mins. </li>
<li>Once done, remove baking tin and cool cake upright.</li>
<li>Decorate with c<a href="http://bakingmom80.blogspot.sg/2015/08/chocolate-ganache.html">hocolate ganache </a>& chocolate of your preferred choice!</li>
<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-58721832579278818232016-07-26T11:54:00.001+08:002016-07-26T11:54:29.646+08:00Cheese Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv80BQCtxPLIMQkxyrysazLW2qG6Azyf3kktsSLNTvmEoErKWRHLTiSfIiAk8ntxx-EruPovJKeVEOVXdy3rVATOu3-H5JqxAwMcerV9nHGWBowRdty1_McZkugeXRYH5cHcfQzsrGVCnN/s1600/Photo+22-7-16%252C+11+59+44+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv80BQCtxPLIMQkxyrysazLW2qG6Azyf3kktsSLNTvmEoErKWRHLTiSfIiAk8ntxx-EruPovJKeVEOVXdy3rVATOu3-H5JqxAwMcerV9nHGWBowRdty1_McZkugeXRYH5cHcfQzsrGVCnN/s320/Photo+22-7-16%252C+11+59+44+PM.jpg" width="210" /></a></div>
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Recipe adapted and modified from <a href="http://www.anncoojournal.com/2016/07/cheddar-cheese-chiffon-cake.html">Anncoo Journal</a>. <br />
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<b>Ingredients:</b><br />
<i>*I used a 21cm tube tin</i><br />
<br />
<b><u>(A)</u></b><br />
90g milk<br />
60g cream cheese or cheddar cheese (I used a mixture of both)<br />
38g butter<br />
6 egg yolks<br />
90g cake flour<br />
15g corn flour<br />
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<br /></div>
<b><u>(B)</u></b><br />
6 egg whites<br />
110g sugar<br />
½ tsp cream of tartar<br />
<div>
<br /></div>
<br />
<b>Method:</b><br />
<br />
<ol>
<li>Preheat oven at 150C.<br /></li>
<li>Sieve both types of flours together. Set aside.<br /></li>
<li>Boil milk, then lower heat and add in cheese and butter stir till melt. Set aside to cool.<br /></li>
<li>Once the cheese mixture has cooled, whisk in egg yolks, then flour till well incorporated. Set aside.<br /></li>
<li>Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar and continue beating until <b>firm peaks </b>formed.<br /></li>
<li>Add the meringue into yolk batter, by 3 or 4 portions. Fold in each portion with hand whisk, and fold the last portion with a spatula. Fold until you do not see any meringue in the batter.<br /></li>
<li>Transfer batter to the tube tin, bang on the table top few times to remove air bubbles.<br /></li>
<li>Send it to bake at 150C for 1hour.<br /></li>
<li>Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.</li>
</ol>
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<div>
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Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-6976411730212357562016-05-24T16:58:00.003+08:002016-05-24T16:58:59.789+08:00Marble Mocha Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubi6yCjC60vH0n69c0yNc6424JMCx08VP5vNb8aImvV7mFFiIMtCgXr5exY3EFFRXLMD2mtivi92_tyoI2MXTrnn_Et3poX1qds7MAXvAIUXLK8t5yMkL0kx6z2ftJYoDmJ2o_Un84CAw/s1600/13267865_1031893486875882_3500097170246106560_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubi6yCjC60vH0n69c0yNc6424JMCx08VP5vNb8aImvV7mFFiIMtCgXr5exY3EFFRXLMD2mtivi92_tyoI2MXTrnn_Et3poX1qds7MAXvAIUXLK8t5yMkL0kx6z2ftJYoDmJ2o_Un84CAw/s320/13267865_1031893486875882_3500097170246106560_n.jpg" width="240" /></a></div>
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Recipe adapted and modified from <a href="http://sureliciousbakie.blogspot.sg/2016/03/mocha-chiffon.html?m=1">Surelicious Bakie</a>. </div>
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<b>Ingredients:<br /><i>*I used a 21cm tube tin</i></b></div>
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<b><i><br /></i></b></div>
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<u><b>A</b></u></div>
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10g cocoa powder </div>
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20g hot water </div>
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<br /></div>
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<span style="font-weight: bold; text-decoration: underline;">B</span></div>
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100g cake flour </div>
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3/4tsp baking powder </div>
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1/4tsp salt </div>
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5 egg yolks</div>
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80g vegetable oil </div>
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1/2tsp coffee oil/emulco </div>
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70g caster sugar </div>
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100g coffee (I made a cup from the 3-in-1 sachets. Used 100g for the cake and drank the rest!)</div>
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<span style="font-weight: bold; text-decoration: underline;">C</span></div>
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5 egg whites</div>
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1/4tsp cream of tartar</div>
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70g castor sugar</div>
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<b><u>Method:</u></b></div>
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</div>
<ol>
<li>Preheat oven at 170C.<br /></li>
<li>Mix and dissolve the ingredients in (A). Set aside.<br /></li>
<li>Sieve flour, baking powder & salt. Set aside.<br /></li>
<li>Beat yolk with castor sugar from (B) with hand whisk until the batter turn creamy.<br /></li>
<li>Add vegetable oil & coffee oil/emulco, and continue to beat until it is mixed in, then add coffee.<br /></li>
<li>Add in sieved flour, baking powder & salt into the batter and mix until well combined (I used a hand whisk to do this).<br /></li>
<li>Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (C) and continue beating until <b>firm peaks</b> formed. <br /></li>
<li>Add the meringue into yolk batter, by 3 or 4 portions. Fold in each portion with hand whisk, and fold the last portion with a spatula. Fold until you do not see any meringue in the batter.<br /></li>
<li>Scoop around 2.5 ladles of the batter into another mixing bowl and add in (A). Fold until the cocoa mixture is well incorporated with the batter.<br /></li>
<li>Transfer the cocoa batter back to the original batter. Using a spoon, scoop from bottom upwards while gently spinning the mixing bowl. Repeat this action about 3 times, <b>but be cautious not to over do it, otherwise you'll lose the marble effect.<br /></b></li>
<li>Now pour the batter to the tube tin, bang on the table top few times to remove air bubbles.<br /></li>
<li>Send it to bake at 170C for 20mins, then 160C for 20mins.<br /></li>
<li>Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23IA-sVqDj-Qj__LPnTcKfgbHQVXyxHVeKqXxcw5G0N-QPlntp54Zi8gFZVFUX_4mfCymx3fjSEz4K51StKcb7o13kUAueKxQRlvxIY_Er1L7JgvdNnTR0BDgj_PDg3FHk20mEV8OohHj/s1600/13260254_1031893466875884_6033926010869643322_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23IA-sVqDj-Qj__LPnTcKfgbHQVXyxHVeKqXxcw5G0N-QPlntp54Zi8gFZVFUX_4mfCymx3fjSEz4K51StKcb7o13kUAueKxQRlvxIY_Er1L7JgvdNnTR0BDgj_PDg3FHk20mEV8OohHj/s320/13260254_1031893466875884_6033926010869643322_n.jpg" width="240" /></a></div>
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Isn't the marble effect lovely? :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfuhDSupog0N_7hDVc7xl6lHxm95jc_HrHEokPLmVON578PmyWzjUs16at7TSFDxXVWqzfn_P4_r0DCQLXjX2wuKhsQ5cAkokkzl5L8xeKR3j3Aa1S6f8_oDfw5L_Cwj3ChYoWMUYN08I/s1600/13267747_1031893506875880_2332738433363841142_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfuhDSupog0N_7hDVc7xl6lHxm95jc_HrHEokPLmVON578PmyWzjUs16at7TSFDxXVWqzfn_P4_r0DCQLXjX2wuKhsQ5cAkokkzl5L8xeKR3j3Aa1S6f8_oDfw5L_Cwj3ChYoWMUYN08I/s320/13267747_1031893506875880_2332738433363841142_n.jpg" width="240" /></a></div>
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The cake is really really soft and fluffy! :)</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-10718722782186669322016-04-11T16:14:00.000+08:002016-04-11T16:14:15.191+08:00Yoghurt bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSaG8nOp9h8L4T61bhCW7oInYJsT5FW8DRPVQYOK2MCYEA83ump1TJ99obA60wZmpSRMWPUB0RgwFICFTZEriG9FRj_rHeDIVi2bLdR_mHuVQ-t5frEyczZOSrLgpEEy8_rUx1CzUEEb_/s1600/Photo+10-4-16%252C+7+19+49+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSaG8nOp9h8L4T61bhCW7oInYJsT5FW8DRPVQYOK2MCYEA83ump1TJ99obA60wZmpSRMWPUB0RgwFICFTZEriG9FRj_rHeDIVi2bLdR_mHuVQ-t5frEyczZOSrLgpEEy8_rUx1CzUEEb_/s320/Photo+10-4-16%252C+7+19+49+PM.jpg" width="320" /></a></div>
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Recipe adapted from <a href="http://lykitchenventure.blogspot.sg/2016/03/cranberries-cheese-loaf-with-greek.html?m=1">LY's Kitchen</a>. With the usage of greek yogurt, the recipe promised to keep the bread soft for 3 days!</div>
<br />
<b><u>Ingredients</u></b><br />
180g milk<br />
80g greek yogurt<br />
300g bread flour<br />
25g caster sugar<br />
1tsp salt<br />
1tsp instant yeast<br />
22g unsalted butter -softened<br />
<br />
Egg wash - 1 beaten egg + 1tsp milk<br />
<br />
<b><u>Method</u></b><br />
<br />
<ol>
<li>Add the above ingredients, except butter, in the same sequence to the breadmaker.<br /></li>
<li>Make a well in the center, be sure not to expose water and add the yeast in it.<br /></li>
<li>Start BM at menu 8 (dough menu).<br /></li>
<li>After 10min, add in butter.<br /></li>
<li>When the dough is ready, remove from BM and roll into equal portions of 80g each, leave to proof for 15min.<br /></li>
<li>Start shaping into desired shapes, leave for final proofing for an hour.<br /></li>
<li>Apply egg wash and send to bake for 20 mins at 170'C.</li>
</ol>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-3376508918562784842016-04-11T16:04:00.001+08:002016-04-11T16:04:35.843+08:00Hanjuku Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVzTb7U9-a-hNAt285C6qHK7llLIh023B_4RwSlWlFW6vX95rtGOl9sCmLhIbfwi8WZy3giWAgFKPsjqCItwBnLyaXkoeeL_5fKKrvDVHGFQV8aHpCsqQZFjQkpWtKmsoA-FHuTP4NHWd/s1600/Photo+10-4-16%252C+6+17+50+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVzTb7U9-a-hNAt285C6qHK7llLIh023B_4RwSlWlFW6vX95rtGOl9sCmLhIbfwi8WZy3giWAgFKPsjqCItwBnLyaXkoeeL_5fKKrvDVHGFQV8aHpCsqQZFjQkpWtKmsoA-FHuTP4NHWd/s320/Photo+10-4-16%252C+6+17+50+PM.jpg" width="320" /></a></div>
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Recipe adapted from <a href="https://jeannietay.wordpress.com/2016/02/02/hanjuku-cheesecake/">Jeannie Tay</a>.</div>
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<b><u>Ingredients</u></b></div>
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300g Cream Cheese -softened to room temperature</div>
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40g salted butter</div>
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3 eggs yolks </div>
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20g Corn Starch</div>
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80g greek yoghurt</div>
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30g milk</div>
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1tsp vanilla extract</div>
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3 egg whites</div>
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75g caster sugar</div>
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<b><u>Method</u></b></div>
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</div>
<ol>
<li>Prep for water bath baking.<br /></li>
<li>Grease 7" round tin, line the base.<br /></li>
<li>Preheat heat oven to 150C.<br /></li>
<li>Melt the butter in the microwave. <br /></li>
<li>Beat the cream cheese with the back of the spatula (mixer & hand whisk is fine as well, depends on your personal preference), then add the melted butter and whisk until well combined. Set aside.<br /></li>
<li>In another bowl, mix together the egg yolks and sifted cornstarch until well combined. Add yoghurt and mix well. Then add in the milk and mix until combined.<br /></li>
<li>Add yolk mixture into the cheese mixture and mix until fully incorporated.<br /></li>
<li>Whip the egg whites until foamy, gradually add in sugar and beat until <b>just reached soft peaks</b>.<br /></li>
<li>Fold meringue into the cheese mixture.<br /></li>
<li>Send to bake via waterbath, at 150C for 80mins.<br /></li>
<li>Once baked, removed from oven and leave to cool on cooling rack. After around 10-15mins, while the cake is still warm, unmould the cake on a silpat or greased-proof baking tray, remove the baking paper at bottom and reinvert back to cool completely, then leave to chill in fridge overnight.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD3uTv2_D4wWElc01aTayltQ49XI17ZJ17uEf_zMGyC9M1EcI9XDbMWN1GxwhpmlBWMgCtKM0obsUoixg96AzL98DCw_3yardgTUvreBgv71Xs8lE85IBeXyVpFQ5P_1wP9hSULco60eY/s1600/Photo+10-4-16%252C+5+52+23+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD3uTv2_D4wWElc01aTayltQ49XI17ZJ17uEf_zMGyC9M1EcI9XDbMWN1GxwhpmlBWMgCtKM0obsUoixg96AzL98DCw_3yardgTUvreBgv71Xs8lE85IBeXyVpFQ5P_1wP9hSULco60eY/s320/Photo+10-4-16%252C+5+52+23+PM.jpg" width="240" /></a></div>
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<i>It was prefect!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFCn5Cni95hv6nFm26S4jq-EIgHQc51yMn5fwd4EzF2tvfkXhwZEcI8JoPvRoUBbh0GOlYWKInQbD8S1iJsntl12pxRfaC8zW6QKcRjwVY1vlSpIUJGZ3hyphenhyphenpMzB31rjQpH8Bdt7mNg4Kc/s1600/Photo+10-4-16%252C+5+54+58+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFCn5Cni95hv6nFm26S4jq-EIgHQc51yMn5fwd4EzF2tvfkXhwZEcI8JoPvRoUBbh0GOlYWKInQbD8S1iJsntl12pxRfaC8zW6QKcRjwVY1vlSpIUJGZ3hyphenhyphenpMzB31rjQpH8Bdt7mNg4Kc/s320/Photo+10-4-16%252C+5+54+58+PM.jpg" width="240" /></a></div>
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<i>Until I had a minor accident while unmoulding the cake! I was doing something else and took a bit too long to get to the cake, so it was already pretty cooled down by the time I unmoulded it. So the trick here is to quickly remove the cake from the tin while it is still warm. Work just like JCC!</i></div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-38647214674491557862016-01-27T17:07:00.004+08:002016-01-27T17:07:47.821+08:00Pandan Almond Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXEUolgo1lZY-6_B2EdX7GP5mB29IX1Odb9q-5MjraQu6I1ja99gWsS0fEiDejY-_HdNgSyVJ6bmPFoPWyZLf9eMiJjq7gW3Ram4hCt_r7thHAEfQm6YqR7x8VsGoyPKy7XueECf7HzFk/s1600/Photo+26-1-16%252C+11+32+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXEUolgo1lZY-6_B2EdX7GP5mB29IX1Odb9q-5MjraQu6I1ja99gWsS0fEiDejY-_HdNgSyVJ6bmPFoPWyZLf9eMiJjq7gW3Ram4hCt_r7thHAEfQm6YqR7x8VsGoyPKy7XueECf7HzFk/s320/Photo+26-1-16%252C+11+32+22+PM.jpg" width="240" /></a></div>
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Adapted & modified from <a href="https://kwgls.wordpress.com/2015/07/27/baked-matcha-moon-cake-%EF%BC%88%E7%BB%BF%E8%8C%B6%E7%BF%A1%E7%BF%A0%E9%A5%BC%E5%B9%B2%EF%BC%89/">Kenneth Goh's recipe</a>.</div>
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<b><u>Ingredients</u></b></div>
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<i>*makes about 50 cookies</i></div>
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250g plain flour</div>
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100g chopped almonds </div>
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75g butter (I used salted)</div>
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100g castor sugar</div>
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1 egg</div>
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1/2tsp pandan extract</div>
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<b><u>Method</u></b></div>
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</div>
<ol>
<li>Preheat oven to 150C.</li>
<li>Grease and line baking tray.</li>
<li>Sieved flour, set aside.</li>
<li>Cream butter and sugar until light & fluffy.</li>
<li>Add egg & pandan extract and mix until well-combined, then add in sieved flour and mix to a dough.</li>
<li>Roll out the dough and cut them out with cookies cutter.</li>
<li>Send to bake for 15min, then flip them over and bake for another 15min.</li>
<li>Leave to cool completely on cooling rack.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uun89jOf9B8qqaQFOxzduFWbXZNBYCf1Mzp75Qk6ouAloVXpU-zZNNZ0G9WIZndR2nx80Zz6yuqKTA_SoG_DH9Zi97cNEoNKxltgN-quXzDnEyWVQZ-4fNz44Fdhgwaipo7i9i69Whz4/s1600/Photo+26-1-16%252C+11+12+43+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uun89jOf9B8qqaQFOxzduFWbXZNBYCf1Mzp75Qk6ouAloVXpU-zZNNZ0G9WIZndR2nx80Zz6yuqKTA_SoG_DH9Zi97cNEoNKxltgN-quXzDnEyWVQZ-4fNz44Fdhgwaipo7i9i69Whz4/s320/Photo+26-1-16%252C+11+12+43+PM.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaue-bPKW4mBmGv7y-957Lti_228DCrehHMT2RXQYkrR_dWnruMj2fsmRHN0ftiuCplluDZDaNElFzFJkCPhzdJFVAlJ61Hm7NEiRw5wrm99q2gHLG8-b9GkTcdtLT2yXN67fkDE7wNIx/s1600/Photo+26-1-16%252C+11+12+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaue-bPKW4mBmGv7y-957Lti_228DCrehHMT2RXQYkrR_dWnruMj2fsmRHN0ftiuCplluDZDaNElFzFJkCPhzdJFVAlJ61Hm7NEiRw5wrm99q2gHLG8-b9GkTcdtLT2yXN67fkDE7wNIx/s320/Photo+26-1-16%252C+11+12+53+PM.jpg" width="240" /></a></div>
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This is the plunger that I used.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3SMlR_rGCzQRTnXahMNZfXGk5ym2qxQxdced2ms1LFhVOqSpZn7ER-dt-Yp6bQGGzzx5pe3oWmK-fY7FIu1BlCLT1Gq7AF3DPKOauk0hh5ByKL17d7KFrCFndnmugex1BB6dinAuMBYH/s1600/Photo+26-1-16%252C+10+51+07+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3SMlR_rGCzQRTnXahMNZfXGk5ym2qxQxdced2ms1LFhVOqSpZn7ER-dt-Yp6bQGGzzx5pe3oWmK-fY7FIu1BlCLT1Gq7AF3DPKOauk0hh5ByKL17d7KFrCFndnmugex1BB6dinAuMBYH/s320/Photo+26-1-16%252C+10+51+07+PM.jpg" width="240" /></a></div>
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And I thought they looked like jade before baking!</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-26345142601737264782016-01-26T17:01:00.002+08:002016-01-28T14:59:48.496+08:00Baumkuchen (German version Kek Lapis)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgPUVVZF2sdvuSrv-2mOiVFOoITIzUM4c74Be7Fs9C6ZftNJmGrJneln73dr1vSjHdvbkhKYEGMqmALJDcYGTdpGdWIL476YeDetibft84D3lEuuwdbTs4ScKEgnWu1_SPg-PY0pcx5nV/s1600/Photo+23-1-16%252C+12+55+38+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgPUVVZF2sdvuSrv-2mOiVFOoITIzUM4c74Be7Fs9C6ZftNJmGrJneln73dr1vSjHdvbkhKYEGMqmALJDcYGTdpGdWIL476YeDetibft84D3lEuuwdbTs4ScKEgnWu1_SPg-PY0pcx5nV/s320/Photo+23-1-16%252C+12+55+38+AM.jpg" width="256" /></a></div>
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A healthier version of the traditional Kek Lapis. </div>
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Original recipe shared by Daniel Leong.</div>
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<b><u><br /></u></b></div>
<b><u>Ingredients</u></b><br />
200g butter (as a personal preference, I use salted butter)<br />
6 egg yolks<br />
60g castor sugar<br />
50g almond powder<br />
100g plain flour<br />
1tsp lapis spice<b>*</b><br />
50g milk<br />
1tsp vanilla extract<br />
2tsp rum<b>*</b><br />
<br />
60g castor sugar<br />
6 egg whites<br />
<i><br /></i>
<i><b>*</b>these ingredients are optional. I added them as I wanted a distinctive kek lapis taste.</i><br />
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<b><u>Method</u></b><br />
<br />
<ol>
<li>Preheat oven at 240C.</li>
<li>Grease and line 6” square baking tin.</li>
<li>Sieve flour with lapis spice. Set aside.</li>
<li>Beat butter with 60g sugar until fluffy, then add in yolk, one at a time, until well combined.</li>
<li>Add milk, vanilla & rum until well combined.</li>
<li>Mix in sieved flour mixture & almond powder until well combined. Set aside.</li>
<li>Beat egg whites until foamy, then add in remaining 60g sugar gradually, and continue whisking until attained firm peak.</li>
<li>Fold in meringue mixture into yolk mixture.</li>
<li>Change your oven to ‘top heat’ mode.</li>
<li>Using a ladle, transfer 2 scopes to the baking tin. Using the back of a spoon/spatula, level the batter. Sent to bake for 3-5mins, or until the top turns brown.</li>
<li>When the first layer is down, remove from oven and transfer baking tin to a heat resistant surface. Using a lapis press (I don’t have one, so I used the back of a frying spatula), lightly press down the cake surface to release any air bubbles. Then repeat step#10 for the next layer.</li>
<li>Repeat the step#10 & #11 until you finish all the batter. For the last layer, keep the cake in the oven for extra 10-15mins, or till the top turns to desired brown.</li>
<li>Once baked, remove and leave to cool completely on cooling rack.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk5ysTBOi5mRRxLn742OYSbCkBd6iUgMTzIfVN_IH9Csi3Qx5CSiVvBKVa3wKcomCLAakQyj57cyHRa2-ubxR-TZTXvcDqaIXpIiJp26yJoiKV0hjj2BrZiTCV4_cyN0BExSMrO030Jf9/s1600/Photo+22-1-16%252C+3+19+00+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk5ysTBOi5mRRxLn742OYSbCkBd6iUgMTzIfVN_IH9Csi3Qx5CSiVvBKVa3wKcomCLAakQyj57cyHRa2-ubxR-TZTXvcDqaIXpIiJp26yJoiKV0hjj2BrZiTCV4_cyN0BExSMrO030Jf9/s320/Photo+22-1-16%252C+3+19+00+PM.png" width="312" /></a></div>
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Original recipe shared by Daniel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIJqPKa6yg9WULtY0zuhuwOtul7sd0ax9usGmu7VpSwu0PbSUR1PTri_uKJ4iGV1tdVTbzNibVYtK9u1oTcxz2QLJaP5cusna9YTPv4rO4F42EteymrbtjmwO1lsm1_5_ciQzkKX5tjZU/s1600/Photo+26-1-16%252C+8+52+41+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIJqPKa6yg9WULtY0zuhuwOtul7sd0ax9usGmu7VpSwu0PbSUR1PTri_uKJ4iGV1tdVTbzNibVYtK9u1oTcxz2QLJaP5cusna9YTPv4rO4F42EteymrbtjmwO1lsm1_5_ciQzkKX5tjZU/s320/Photo+26-1-16%252C+8+52+41+PM.jpg" width="240" /></a></div>
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This is the lapis spice that I used.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdR1nZGkz4f_GbGUp8_yJUrpOyBes6Lcai0Qb1paS6ca6TZsn84cGEa32PdlvxVgLf3RbGh1-4_v4GX0GrzoptzARYkUdDXvP7RSuKv0C4Usg07OUUL3aiusChdRBCVqRDb2VebToG4au/s1600/Photo+22-1-16%252C+10+19+28+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdR1nZGkz4f_GbGUp8_yJUrpOyBes6Lcai0Qb1paS6ca6TZsn84cGEa32PdlvxVgLf3RbGh1-4_v4GX0GrzoptzARYkUdDXvP7RSuKv0C4Usg07OUUL3aiusChdRBCVqRDb2VebToG4au/s320/Photo+22-1-16%252C+10+19+28+PM.jpg" width="240" /></a></div>
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Egg whites to be beaten till firm peak.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkh_i83YfWeBFwLB3zpAo-aa1mGmbjLRuKJxzK-1b1I8Kov2-y15Lwho27ZJFyWju5srCCrMm5VYjym5bUnKkQ02_Vi_82xayAfTu3RNvt6q3UBplOjATni_a5tZ7UESNOciGYK4iOZyS/s1600/Photo+22-1-16%252C+10+28+03+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkh_i83YfWeBFwLB3zpAo-aa1mGmbjLRuKJxzK-1b1I8Kov2-y15Lwho27ZJFyWju5srCCrMm5VYjym5bUnKkQ02_Vi_82xayAfTu3RNvt6q3UBplOjATni_a5tZ7UESNOciGYK4iOZyS/s320/Photo+22-1-16%252C+10+28+03+PM.jpg" width="240" /></a></div>
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My final batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4XDlllY5pmH9DBmkGK7hgJ9HiyqLFSdQDmZFD4lplcXOiLszwgCtntYe_Nj_Horcd5ACJ5JfldYmTVM8HSBgXwiuCEYHPV0vAYkHEUfYNT7BQmqZKv2j-x74N4EAYahQryWwZ7WPawg5/s1600/Photo+22-1-16%252C+10+28+39+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4XDlllY5pmH9DBmkGK7hgJ9HiyqLFSdQDmZFD4lplcXOiLszwgCtntYe_Nj_Horcd5ACJ5JfldYmTVM8HSBgXwiuCEYHPV0vAYkHEUfYNT7BQmqZKv2j-x74N4EAYahQryWwZ7WPawg5/s320/Photo+22-1-16%252C+10+28+39+PM.jpg" width="240" /></a></div>
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I used this ladle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g-_NfqTdIDGdCTdXOAHlNy_awHVtuKweK2yu0pJYptiYgwXt5Ru_YB3Dp063WW0f1E8D_2utwxZm7Ml7CPKtEm9wJ56X0PIqlAMIW6L9zgDdieFXdqBinasbw5HpXlO3qFNcN2xKwbc8/s1600/Photo+22-1-16%252C+10+29+23+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g-_NfqTdIDGdCTdXOAHlNy_awHVtuKweK2yu0pJYptiYgwXt5Ru_YB3Dp063WW0f1E8D_2utwxZm7Ml7CPKtEm9wJ56X0PIqlAMIW6L9zgDdieFXdqBinasbw5HpXlO3qFNcN2xKwbc8/s320/Photo+22-1-16%252C+10+29+23+PM.jpg" width="240" /></a></div>
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Level 2 scope of batter for each layer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhP5LMDKgdoHuylOAoE-DLSG8n316iV1bktxFIAanUH7by1u-vsvIK4jWOaiHqWN5vP68gxpHmOFs8BUQsGWZ7oKMntwKYSuVkSSFC9rFA-bWeecxC6MjfiiMHVZSLKY28pLMvKWdSAD4/s1600/Photo+22-1-16%252C+10+35+13+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhP5LMDKgdoHuylOAoE-DLSG8n316iV1bktxFIAanUH7by1u-vsvIK4jWOaiHqWN5vP68gxpHmOFs8BUQsGWZ7oKMntwKYSuVkSSFC9rFA-bWeecxC6MjfiiMHVZSLKY28pLMvKWdSAD4/s320/Photo+22-1-16%252C+10+35+13+PM.jpg" width="240" /></a></div>
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First layer baked. </div>
(I should have bake them for few mins longer to get it more browned!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP322b_AHmtx0N9eb3aEqbgB6U4GiyOGdTChlK7pyYbbawE8AKKuV2-A_3rYF8Rc9hKJ5s792rY5hyphenhyphen4QVXWHhArUIR6CbROUxrRQ6f1ygxv5-TzURdo0cCc-cTOnMQynpGLJQaGSExztW7/s1600/Photo+22-1-16%252C+10+40+30+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP322b_AHmtx0N9eb3aEqbgB6U4GiyOGdTChlK7pyYbbawE8AKKuV2-A_3rYF8Rc9hKJ5s792rY5hyphenhyphen4QVXWHhArUIR6CbROUxrRQ6f1ygxv5-TzURdo0cCc-cTOnMQynpGLJQaGSExztW7/s320/Photo+22-1-16%252C+10+40+30+PM.jpg" width="240" /></a></div>
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When I was baking the first few layers, I used the back of a small baking tin (the size of a muffin) to act as my 'press'.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7Mwju-Xo7F4x_p2Fme0QHCLLCFoDCDFdJYUsdwKYpU8AKAAjYC4ioNFYfVmRVOnSZn1S8cAE7llS1jTynBEQGZzrYnrC-_XWLiX0i1uTr_Dsjia_6owPErTGpcGN8YIgKQ021ngiQxaq/s1600/Photo+23-1-16%252C+12+04+10+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7Mwju-Xo7F4x_p2Fme0QHCLLCFoDCDFdJYUsdwKYpU8AKAAjYC4ioNFYfVmRVOnSZn1S8cAE7llS1jTynBEQGZzrYnrC-_XWLiX0i1uTr_Dsjia_6owPErTGpcGN8YIgKQ021ngiQxaq/s320/Photo+23-1-16%252C+12+04+10+AM.jpg" width="240" /></a></div>
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Once it got higher, I used the back of a frying spatula to press down each layer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0mhutf7wGaJfRY3HiW3bCPw6ywBubZNCu_nS2S-9cB_XsWvvvdH8sq1TfmrZ1nQCRLtCb9L-Ae_jSd_0BKdMukypQOFvIjXQ4xrsRlR5AipX45LoWdpymCL2HX2xRfb4siZ7a791E4b5/s1600/Photo+23-1-16%252C+12+12+45+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0mhutf7wGaJfRY3HiW3bCPw6ywBubZNCu_nS2S-9cB_XsWvvvdH8sq1TfmrZ1nQCRLtCb9L-Ae_jSd_0BKdMukypQOFvIjXQ4xrsRlR5AipX45LoWdpymCL2HX2xRfb4siZ7a791E4b5/s320/Photo+23-1-16%252C+12+12+45+AM.jpg" width="240" /></a></div>
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I'm using a conventional oven. Selecting <i>2 Level Convection Bake</i> for top heat mode.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dVay0otS3DW7dHbww07UdLC-rpQZW7Zk1Dl_5AfGRlUivi655i3M7vo_PUeSbWjSeeB0U_V63H5sQlCl-gtSkdnjuT1NRJC1Y-UOxjhZDT1IyO8CuQDUKwKdUC4-Z67PDR0_43j75o7b/s1600/Photo+23-1-16%252C+12+24+11+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dVay0otS3DW7dHbww07UdLC-rpQZW7Zk1Dl_5AfGRlUivi655i3M7vo_PUeSbWjSeeB0U_V63H5sQlCl-gtSkdnjuT1NRJC1Y-UOxjhZDT1IyO8CuQDUKwKdUC4-Z67PDR0_43j75o7b/s320/Photo+23-1-16%252C+12+24+11+AM.jpg" width="240" /></a></div>
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Baked and done! I love the brown top!</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-44571800616271426982016-01-18T15:12:00.001+08:002016-01-18T15:12:16.321+08:00Almond & Melon Seeds Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTXYhVSchaKZjyAveAduAiB6YxNCRHdJC9D1y0UH_CEr1ip_KVox50qa_h_Z4ozOCTQehn7FdL0rpT_rMlBR_hymhedprLjrB3SPyNCry3u3SAXLNS49NNgcCY5fYlm3ppfHLcyEJ-89U/s1600/Photo+17-1-16%252C+12+37+54+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTXYhVSchaKZjyAveAduAiB6YxNCRHdJC9D1y0UH_CEr1ip_KVox50qa_h_Z4ozOCTQehn7FdL0rpT_rMlBR_hymhedprLjrB3SPyNCry3u3SAXLNS49NNgcCY5fYlm3ppfHLcyEJ-89U/s320/Photo+17-1-16%252C+12+37+54+PM.jpg" width="240" /></a></div>
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Recipe adapted from Evangeline Diana Lee.<br />
A great recipe to clear the egg whites after making the <a href="http://goo.gl/X8MAI0">Pineapple Tarts</a>!<br />
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<b>Ingredients</b><br />
100g almond flakes<br />
50g melon seeds<br />
3 egg whites<br />
2tbsp vegetable oil<br />
70g castor sugar<br />
40g plain flour<br />
Black & white sesame seeds to sprinkle<br />
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<u>Method</u><br />
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<ol>
<li>Lined baking tray and preheat oven at 180C.</li>
<li>Mix egg whites, sugar, oil & flour until well-combined.</li>
<li>Add in almond flakes & melon seeds and mix well.</li>
<li>Transfer mixture into baking tray and spread them <b>thinly & evenly </b>over the tray.<b> </b></li>
<li>Sprinkle the sesame seeds over the mixture.</li>
<li>Send to bake for 18mins.</li>
<li>Once baked, quickly lift the baking paper to a heat-resistance surface (eg: silpat or wooden choping board) and cut them into squares or rectangular shapes. <b><i>Note: they will turn hard once cooled.</i></b></li>
<li>Then transfer to cooling rack and leave to cool completely before storing them in air-tight containers. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8KupuL1v0EiBvUw4apQGl0gSocmaVAGkFepysKUh3zcO9OmXw-EL1r3Fm6igIo0XDbVhLl9ggHTaVcxkysJ31yxCiuf1V1ltj9wuVrTitbsxLc9hKETkEqvNf_zMwlJY02OeRuVUwrhp/s1600/Photo+11-1-16%252C+12+51+12+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8KupuL1v0EiBvUw4apQGl0gSocmaVAGkFepysKUh3zcO9OmXw-EL1r3Fm6igIo0XDbVhLl9ggHTaVcxkysJ31yxCiuf1V1ltj9wuVrTitbsxLc9hKETkEqvNf_zMwlJY02OeRuVUwrhp/s320/Photo+11-1-16%252C+12+51+12+AM.png" width="180" /></a></div>
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Original recipe.</div>
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Before baking.</div>
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Fresh out from oven!</div>
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Baked, cut & packed!</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-46036486113773826012016-01-18T14:56:00.001+08:002016-01-18T14:56:49.221+08:00Pineapple Tarts (melt-in-the-mouth)<div class="separator" style="clear: both; text-align: center;">
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Tart recipe adapted from <a href="http://nasilemaklover.blogspot.sg/2013/02/my-best-melt-in-mouth-pineapple-tarts.html">Nasi Lemak Lover</a>.<br />
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<b><u>Ingredients</u></b><br />
<i>*Makes about 100 tarts</i><br />
<i><br /></i>
350g butter (I used salted)<br />
100g condensed milk<br />
510g plain flour<br />
2 egg yolks<br />
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700g Pineapple filling (I used store-bought types, but if you prefer to make them yourself, you can take a look at this <a href="https://kwgls.wordpress.com/2014/12/15/quick-and-easy-30-minutes-homemade-pineapple-jam-30-%E5%88%86%E9%92%9F%E7%AE%80%E6%98%93%E5%87%A4%E6%A2%A8%E9%85%B1%EF%BC%89/">Kenneth Goh's recipe that just required 30mins to make</a>!)<br />
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Eggwash: 2 egg yolks + 1tsp water + 1tsp oil<br />
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Optional (depending on design): Sesame seeds & green coloring<br />
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<b><u>Method</u></b><br />
<ol>
<li>Roll pineapple jam into balls of 8g each (<b>Tip: wet your hands while rolling, it'll prevent the jam from sticking to your hand</b>) <span style="color: #674ea7;"><i>I did this the night before baking the tarts, and store them in an airtight container and left it in the fridge.<br /></i></span></li>
<li>Cream butter and condensed milk with mixer, until light & well-combined.<br /></li>
<li>Add in egg yolks, one at a time.<br /></li>
<li>Then mix in sieved flour (half by mixer, and the other half manually).<br /></li>
<li>When the mixture comes to a soft dough, roll each dough into balls of 10g.<br /></li>
<li><b>Shaping into <u>balls</u></b>: <br />(1) Flatten a piece of dough on your palm, then place a piece of the roll pineapple filling in the middle. Seal the edges of the dough and roll it into a round ball shape. <br />(2) Apply egg wash and sprinkle some sesame seeds in the center.<br /></li>
<li><b>Shaping into <u>pineapples</u></b>: <br />(1) You need to color a small portion of the dough with green coloring. <br />(2) Flatten a piece of dough (original) on your palm, then place a piece of the roll pineapple filling in the middle. Seal the edges of the dough and roll it into a round ball shape. <br />(3) Press a skewer lightly across the ball to create the lines. <br />(4) Using a small flower plunger, cut out 3 small flowers from the green dough. <br />(5) Stick them on the sides of the ball to create the leaf. <br />(6) Apply egg wash.<br /></li>
<li><b>Shaping into <u>nastar</u></b>: Transfer dough to the nastar plunger and pipe out a strips of dough, add a piece of pineapple jam, roll up and cut off extra dough.<br /></li>
<li>Send to bake at 160C for 20mins.<br /></li>
<li>Once baked, leave to cool completely then store in airtight container.</li>
</ol>
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The jams I used.</div>
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Roll them into balls of 8g each.</div>
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Pineapple Balls: before baking.</div>
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Pineapple Balls: baked!</div>
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Pineapple shapes: before baking.</div>
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Pineapple shapes: baked!</div>
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This is the flower plunger that I used to make the leaf on the pineapple shape tarts.</div>
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Nastar: before bake</div>
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Nastar: baked! For this shape, I did it without eggwash.</div>
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This is the plunger that I used for the nastar shapes.</div>
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Illustrations on the nastar shaping.<br />Photo credits to Food4Tots.</div>
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All baked & packed!</div>
<div>
<br /></div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-34573963468485136312016-01-18T14:20:00.000+08:002016-01-18T14:20:12.885+08:00Almond Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVUwuLjecS3qy_7mIGqeNPuCB5NaKsPp3dp13ZtM3P7heOE8P1qI5eMM0iLVSGOloR_Y4HTPP_L8YpzMiYUkD2xAg36WIQ1l8XGZGOh_GDGyGuUV9kkGwTVUhWECnxiYHqX0UCRf15HEj/s1600/Photo+17-1-16%252C+6+30+55+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVUwuLjecS3qy_7mIGqeNPuCB5NaKsPp3dp13ZtM3P7heOE8P1qI5eMM0iLVSGOloR_Y4HTPP_L8YpzMiYUkD2xAg36WIQ1l8XGZGOh_GDGyGuUV9kkGwTVUhWECnxiYHqX0UCRf15HEj/s320/Photo+17-1-16%252C+6+30+55+PM.jpg" width="240" /></a></div>
<br />
This recipe was originally shared by <a href="http://bakingmom80.blogspot.sg/2016/01/peanut-cookies.html">Daniel Leong</a>, and is also a variation from the <a href="http://bakingmom80.blogspot.sg/2016/01/peanut-cookies.html">Peanut Cookies</a> I made last week.<br />
<br />
<u><b>Ingredients</b></u><br />
<i>*yields 70 cookies</i><br />
<br />
150g SR flour<br />
60g icing sugar - sieved<br />
80g chopped almonds<br />
80g ground almond powder<br />
100g corn oil<br />
1/2 tsp vanilla essence<br />
<br />
Eggwash: 1 egg yolk + 1/2tsp water + 1/2 tsp oil<br />
Some sesame seeds to sprinkle<br />
<br />
<br />
<b><u>Method</u></b><br />
<br />
<ol>
<li>Preheat oven to 160C and lined baking tray.</li>
<li>Mix flour, sugar, chopped almond & almond powder together.</li>
<li>Add in oil & vanilla, and mix together. The mixture will appear crumbly.</li>
<li>Using a round teaspoon, press the dough into the spoon, then push on the edge of the dough, and it will glide out from the other end (<a href="http://bakingmom80.blogspot.sg/2016/01/peanut-cookies.html">see illustrations here</a>).</li>
<li>Apply eggwash and sprinkle some sesame seeds in the enter of each cookie.</li>
<li>Sent to bake for 15mins.</li>
<li>Leave to cool completely on cooling rack.</li>
</ol>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduZpvq-8IXiqBStU3f2XoWE2vyLA4Nkrt7261YBgkhVDBA2gYcAY6EPqPngtHwDcvOULi8G1DpPYkTyxXTHbgE4IisWlRnO0fJcFZ2UV5Zaim9ybk00-9Vneu9GnnvepYyyxauTpCXKRy/s1600/Photo+17-1-16%252C+5+11+08+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduZpvq-8IXiqBStU3f2XoWE2vyLA4Nkrt7261YBgkhVDBA2gYcAY6EPqPngtHwDcvOULi8G1DpPYkTyxXTHbgE4IisWlRnO0fJcFZ2UV5Zaim9ybk00-9Vneu9GnnvepYyyxauTpCXKRy/s320/Photo+17-1-16%252C+5+11+08+PM.jpg" width="240" /></a></div>
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After shaping.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FmxkZ4wpHLAsPQT7Xg4F39pwQi2J0b9iGNTZmmmB2c1DCkNVFXUDYfs6es54ZIxlqTPWG5ExEwdOLCICLXDqwS45PrYQu5Rz9hPy-zHokvwcZtE9e2A4HpCM10U0x8o6Q6YqyLhK-SDu/s1600/Photo+17-1-16%252C+6+04+42+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FmxkZ4wpHLAsPQT7Xg4F39pwQi2J0b9iGNTZmmmB2c1DCkNVFXUDYfs6es54ZIxlqTPWG5ExEwdOLCICLXDqwS45PrYQu5Rz9hPy-zHokvwcZtE9e2A4HpCM10U0x8o6Q6YqyLhK-SDu/s320/Photo+17-1-16%252C+6+04+42+PM.jpg" width="240" /></a></div>
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Apply eggwash and sprinkle sesame seeds in the center.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3Omvv9VjphyphenhyphenpSR58UeBLmonNd1jkbu4aR_k8762WKg2F3tvfPBdJP1MRleCkJet2mnd65D_hQeUYB5FMHpuFAjPcasGrNNypEk3jBrFOPVKIBAmh7rluWJ6-6hSVhFCncRteVIb_kF1O/s1600/Photo+17-1-16%252C+7+00+41+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3Omvv9VjphyphenhyphenpSR58UeBLmonNd1jkbu4aR_k8762WKg2F3tvfPBdJP1MRleCkJet2mnd65D_hQeUYB5FMHpuFAjPcasGrNNypEk3jBrFOPVKIBAmh7rluWJ6-6hSVhFCncRteVIb_kF1O/s320/Photo+17-1-16%252C+7+00+41+PM.jpg" width="240" /></a></div>
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Baked and packed!</div>
<div>
<br /></div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-69660531445823329402016-01-11T15:34:00.001+08:002016-01-11T15:34:28.624+08:00Peanut Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkmXSIUSatWal3SIU9eGGUj3bMcubNN8fx_yKfXHUYtaxqOiG7h4YWO16OX0ERhvOvRJ7eeJJ4F_3h_YWDd8qXU75r3L9U9mwOqbDfn3XaQgmjMN1B4vHCzqMYGBXUA5Xc1UfToRgX9Ly/s1600/Photo+11-1-16%252C+12+22+38+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkmXSIUSatWal3SIU9eGGUj3bMcubNN8fx_yKfXHUYtaxqOiG7h4YWO16OX0ERhvOvRJ7eeJJ4F_3h_YWDd8qXU75r3L9U9mwOqbDfn3XaQgmjMN1B4vHCzqMYGBXUA5Xc1UfToRgX9Ly/s320/Photo+11-1-16%252C+12+22+38+AM.jpg" width="256" /></a></div>
<br />
Another CNY bake.<br />
<br />
Modified from the recipe shared by Daniel Leong.<br />
<br />
<b>Ingredients</b><br />
<i>*yields 70 cookies</i><br />
<br />
150g SR flour<br />
60g icing sugar - sieved<br />
80g chopped roasted peanuts<br />
80g ground peanut powder<br />
100g corn oil<br />
1/2 tsp vanilla essence<br />
<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Preheat oven to 170C and lined baking tray.</li>
<li>Mix flour, sugar, chopped peanut & peanut powder together.</li>
<li>Add in oil & vanilla, and mix together. The mixture will appear crumbly.</li>
<li>Using a round teaspoon (see below picture), press the dough into the spoon, then push on the edge of the dough, and it will glide out from the other end.</li>
<li>Sent to bake for 15mins.</li>
<li>Leave to cool completely on cooling rack.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZx28Oc21HdHoTzx_50NYFPdT8zSH7KsqlTRXX8DrF8i5QfAI-K0uk_AfjQNVTyfKMmQG3Sun6qHy1sLXZuF0vq7pXqfKi9CoFB57OSrlPhGeu6AdjuNXe5G6qTBaZFUKurP3SWPJtSx6/s1600/Photo+3-1-16%252C+6+17+06+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZx28Oc21HdHoTzx_50NYFPdT8zSH7KsqlTRXX8DrF8i5QfAI-K0uk_AfjQNVTyfKMmQG3Sun6qHy1sLXZuF0vq7pXqfKi9CoFB57OSrlPhGeu6AdjuNXe5G6qTBaZFUKurP3SWPJtSx6/s320/Photo+3-1-16%252C+6+17+06+PM.jpg" width="180" /></a></div>
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Original recipe shared by Daniel Leong.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLoyzm7vG4tPODflMG3_GiQzBFU91WwkskP0zTqkZVuqEhQ0VMS-E3Zr0h3A2PPfXgqpvhu4QdRkRfUsZiWiS9FhgEcF-z09A1jV3bFk8fwHyIOLH4zkI6RPdz0UycDbWK2unSAdgivAZ/s1600/Photo+10-1-16%252C+11+30+34+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLoyzm7vG4tPODflMG3_GiQzBFU91WwkskP0zTqkZVuqEhQ0VMS-E3Zr0h3A2PPfXgqpvhu4QdRkRfUsZiWiS9FhgEcF-z09A1jV3bFk8fwHyIOLH4zkI6RPdz0UycDbWK2unSAdgivAZ/s320/Photo+10-1-16%252C+11+30+34+PM.jpg" width="240" /></a></div>
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The mixture will appear crumbly, it's fine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEukfLheY890bp47_KwQMpWZo_y9PsSe0fWyJxXJBTx5xbFRF41Fw64zq6p_a3aycC5LXGq-MiVOucEK41ISkTiIDi0gPTR5GhCR3k9LP74kb422OlnavKWCcH5tXmSvuHH7fSeS2qIw8b/s1600/Photo+10-1-16%252C+11+31+14+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEukfLheY890bp47_KwQMpWZo_y9PsSe0fWyJxXJBTx5xbFRF41Fw64zq6p_a3aycC5LXGq-MiVOucEK41ISkTiIDi0gPTR5GhCR3k9LP74kb422OlnavKWCcH5tXmSvuHH7fSeS2qIw8b/s320/Photo+10-1-16%252C+11+31+14+PM.jpg" width="240" /></a></div>
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I used this spoon to shape the cookies. I bought it from Daiso, it came as a set of measuring spoons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito5KCzz_l2RFe5VJJXXhdnxEU6HyA3LtaACij8igrzVv7xTS4i-Otk8hhBsC4Arqz93QUaGdMOQRAmtK5sdapBJbgSQK6A2xoFIjQ2SXpi5rAVzbZTyKI0-XP9-VEuVGbbdxtAPRU-RHm/s1600/Photo+10-1-16%252C+11+43+05+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito5KCzz_l2RFe5VJJXXhdnxEU6HyA3LtaACij8igrzVv7xTS4i-Otk8hhBsC4Arqz93QUaGdMOQRAmtK5sdapBJbgSQK6A2xoFIjQ2SXpi5rAVzbZTyKI0-XP9-VEuVGbbdxtAPRU-RHm/s320/Photo+10-1-16%252C+11+43+05+PM.jpg" width="240" /></a></div>
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Press the mixture into the spoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA34ROuNEDWQ5SYuUs8MOSL-eRXmxast5CYPzw8iQx6_9JKKTynQPnMkgjFuHcOlpSgrTAC-jzh3U1hccsCbBlU9EkJoH8rxwzKi8F_5_aAKDYd-Ex1ESS2rdp1G5SeZX16QUmzJWsxyzx/s1600/Photo+10-1-16%252C+11+43+18+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA34ROuNEDWQ5SYuUs8MOSL-eRXmxast5CYPzw8iQx6_9JKKTynQPnMkgjFuHcOlpSgrTAC-jzh3U1hccsCbBlU9EkJoH8rxwzKi8F_5_aAKDYd-Ex1ESS2rdp1G5SeZX16QUmzJWsxyzx/s320/Photo+10-1-16%252C+11+43+18+PM.jpg" width="240" /></a></div>
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Press the edge of it, and it will glide out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXe32s_dFygM1MTuy624KAxFcexdzMkmJDhMgj9qXlq8GPUACOdIQYCZfyMGUTmj9V07L_lz1GqiOe8Ftp9_M7-A3qxdAJgyUhyeraPjrpsuemniZ38Gp-YkDn1kJsZ2qngL6brM1yF-7B/s1600/Photo+10-1-16%252C+11+58+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXe32s_dFygM1MTuy624KAxFcexdzMkmJDhMgj9qXlq8GPUACOdIQYCZfyMGUTmj9V07L_lz1GqiOe8Ftp9_M7-A3qxdAJgyUhyeraPjrpsuemniZ38Gp-YkDn1kJsZ2qngL6brM1yF-7B/s320/Photo+10-1-16%252C+11+58+22+PM.jpg" width="320" /></a></div>
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Before baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BQX6Re3Hmv-5wD5m8Z42GhJwVb36shz2Ch4d_zlc5XPYKGAd8BZnzL8APrQj2UHwCi3tuJwgD4-upFfsrPcHSN5XyDHu8BxHvLnC8bCASV2H9NcgVyTKbnALrEkN5eSJg_nGMr12Dzjb/s1600/Photo+11-1-16%252C+1+16+32+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BQX6Re3Hmv-5wD5m8Z42GhJwVb36shz2Ch4d_zlc5XPYKGAd8BZnzL8APrQj2UHwCi3tuJwgD4-upFfsrPcHSN5XyDHu8BxHvLnC8bCASV2H9NcgVyTKbnALrEkN5eSJg_nGMr12Dzjb/s320/Photo+11-1-16%252C+1+16+32+PM.jpg" width="240" /></a></div>
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Baked & packed!</div>
<div>
<br /></div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-35386984730709140442016-01-11T15:21:00.004+08:002016-01-11T15:21:51.916+08:00Kueh Bahulu<div class="separator" style="clear: both; text-align: center;">
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<br />
Another great option as CNY goodies. I don't have the baking mould for this so made them with mini paper liners instead.<br />
<br />
Adapter from Nasi Lemak Lover.<br />
<b><br /></b>
<b>Ingredients</b><br /><i>*yields about 50 small cakes</i><br />
<br />
3 eggs<br />
100g caster sugar<br />
35g cake flour<br />
70g SR flour<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Preheat oven to 200C.</li>
<li>Place 2 mini liners together (so that the liners can support the weight of the batter), and put them on the baking tray.</li>
<li>Sieve both flours together, set aside.</li>
<li>Beat egg & sugar together until attain ribbon stage. Took me about 10mins on medium speed.</li>
<li>Change to low speed on mixer, then add in sieved flours.</li>
<li>After removing bowl from mixer, fold in few times, to be sure all the flour is well incorporated into the batter.</li>
<li>Fill up batter into paper liner. I filled them almost full to get the nice hump.</li>
<li>Send to bake for 10-12mins, or until top turn golden brown.</li>
<li>Once baked, leave to cool completely.</li>
</ol>
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Original recipe from Nasi Lemak Lover</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRW8plujL01shfDWFFyTL9pnwnTfKGxEslKp8dxmjeKgMRj1ziloZZQT5mlmxajZOIhE1Psnjt6oELZ4HxcbIG6gZ_rM2n7NNDNbfeDb6xFmQeVnya150ZEvlRdv4KIfqcz1klDlw6nQvw/s1600/Photo+9-1-16%252C+8+47+45+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRW8plujL01shfDWFFyTL9pnwnTfKGxEslKp8dxmjeKgMRj1ziloZZQT5mlmxajZOIhE1Psnjt6oELZ4HxcbIG6gZ_rM2n7NNDNbfeDb6xFmQeVnya150ZEvlRdv4KIfqcz1klDlw6nQvw/s320/Photo+9-1-16%252C+8+47+45+PM.jpg" width="320" /></a></div>
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Fill the liners almost full with batter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDp7cyhu1qGx0hFJo2Q2XMuRlj9N__FRbtNFr8nvRZX2lItJ5mRaEQSqgb_ebdH0rqfCmLNWIlX-wFjsTNQobRNDkBG4D176gdo_RsYBgwiNcicgWlKBkDqzfkYEG4gQbfNXoPZ9I9zC7/s1600/Photo+9-1-16%252C+10+12+36+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDp7cyhu1qGx0hFJo2Q2XMuRlj9N__FRbtNFr8nvRZX2lItJ5mRaEQSqgb_ebdH0rqfCmLNWIlX-wFjsTNQobRNDkBG4D176gdo_RsYBgwiNcicgWlKBkDqzfkYEG4gQbfNXoPZ9I9zC7/s320/Photo+9-1-16%252C+10+12+36+PM.jpg" width="240" /></a></div>
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Baked and nicely packed! They look so cute!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2F8rLeDc0GJ-aQAMk9DYsWFfhWoLUxfs5nECw1sGH88qf4-5AaKg9r7-VwRgtT2mL1L_PqRamJ1_nXSC9gV67aoL5yuV7ES1AW1gKzGYmRJiFiOtkel2xgTJSueHyDZsXNKE-v28So2u/s1600/Photo+9-1-16%252C+9+02+38+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2F8rLeDc0GJ-aQAMk9DYsWFfhWoLUxfs5nECw1sGH88qf4-5AaKg9r7-VwRgtT2mL1L_PqRamJ1_nXSC9gV67aoL5yuV7ES1AW1gKzGYmRJiFiOtkel2xgTJSueHyDZsXNKE-v28So2u/s320/Photo+9-1-16%252C+9+02+38+PM.jpg" width="240" /></a></div>
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Just a bit bigger than a one dollar one :)</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-17037006481593588872016-01-11T15:03:00.000+08:002016-01-11T15:03:02.152+08:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIs4SfVWxMXsIT8B5nsX6XfKlhG1CrQHU143HueZazLZqR7EZNC6aotZ6A_I2szMTMxheLT6Kovl5EnVvPCkbPqKnmAyK4OiWoWtCrn9uaglnw8wNdpSkLA3EHSxWPLUr1RukX1vtC0uA/s1600/Photo+7-1-16%252C+9+44+26+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIs4SfVWxMXsIT8B5nsX6XfKlhG1CrQHU143HueZazLZqR7EZNC6aotZ6A_I2szMTMxheLT6Kovl5EnVvPCkbPqKnmAyK4OiWoWtCrn9uaglnw8wNdpSkLA3EHSxWPLUr1RukX1vtC0uA/s320/Photo+7-1-16%252C+9+44+26+PM.jpg" width="240" /></a></div>
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A great option to bake as CNY goodies. </div>
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<b>Ingredients</b></div>
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150g plain flour</div>
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1tsp baking powder</div>
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100g butter</div>
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80g icing sugar - sieved</div>
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1 egg</div>
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1tsp vanilla essence</div>
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50g of ground peanut powder</div>
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some cashew nuts</div>
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<b>Method</b></div>
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<ol>
<li>Lined baking tray and preheat oven to 180C.</li>
<li>Sieved plain flour & baking powder together. Set aside. </li>
<li>Beat butter & sugar until light & creamy.</li>
<li>Add in egg.</li>
<li>Fold in sieved flour mixture.</li>
<li>Shape into roll balls, then press down a cashew nut in the center.</li>
<li>Sent to bake for around 20mins, or until turn light brown.<br /><b><i>*Optional: apply eggwash for shiny top</i></b></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTaba0LT3XUORvL4pqUsUSs1GdrM4fHF7dmtTp81oe9Knoyw0a83-S-o1eA-2Kayhek87nLIOfzRAffLAU1iSUiydajemDXM30wlF4b0cS5ATQ8h3o_ny75jhrylbSyTPMCjxdJ_4YF5m/s1600/Photo+7-1-16%252C+10+48+21+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTaba0LT3XUORvL4pqUsUSs1GdrM4fHF7dmtTp81oe9Knoyw0a83-S-o1eA-2Kayhek87nLIOfzRAffLAU1iSUiydajemDXM30wlF4b0cS5ATQ8h3o_ny75jhrylbSyTPMCjxdJ_4YF5m/s320/Photo+7-1-16%252C+10+48+21+PM.jpg" width="240" /></a></div>
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This is the type of peanut powder I used.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb5kqBLndbR8oKIQ4GmhKrrZmmt7EvW7wk6MU7D0nW-GdeKem0ibJbcXvng4oqxEQo4xs9pfMGynB2OoAQerp18deFxMcFeBHKKBgonE-_0EJrPuvu73v1lsgTZbuUzEBqYXM3zJ3KZzS/s1600/Photo+7-1-16%252C+9+18+34+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb5kqBLndbR8oKIQ4GmhKrrZmmt7EvW7wk6MU7D0nW-GdeKem0ibJbcXvng4oqxEQo4xs9pfMGynB2OoAQerp18deFxMcFeBHKKBgonE-_0EJrPuvu73v1lsgTZbuUzEBqYXM3zJ3KZzS/s320/Photo+7-1-16%252C+9+18+34+PM.jpg" width="240" /></a></div>
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Before baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTplguL6v2vrp9TzbcbK1ZuJCmfymzRg9SX2rjrn5K1CBopRhecJmxLmdBI_WswdjEZioQoMFANjRTDmTvt4IyWTSiK_xc3vWU8Ds28jd-Zwtw0TH6etqQ5U2ZHQ_wMSwJcr6l_DJHRk8/s1600/Photo+7-1-16%252C+9+44+26+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTplguL6v2vrp9TzbcbK1ZuJCmfymzRg9SX2rjrn5K1CBopRhecJmxLmdBI_WswdjEZioQoMFANjRTDmTvt4IyWTSiK_xc3vWU8Ds28jd-Zwtw0TH6etqQ5U2ZHQ_wMSwJcr6l_DJHRk8/s320/Photo+7-1-16%252C+9+44+26+PM.jpg" width="240" /></a></div>
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Baked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlUYV8MctlE0x-6wVE_6uRKn1dvtdxGXqEyP8Ya48e-THyWYrCANPI620ssLH9E9U363vPBGsLQadHmli1N6rUKQ3LMqb0mNAxtdDTNbQiG_-0Wmxg3yy0JOYqG99WOmNWc3tUYv6tjBt/s1600/Photo+7-1-16%252C+10+16+51+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlUYV8MctlE0x-6wVE_6uRKn1dvtdxGXqEyP8Ya48e-THyWYrCANPI620ssLH9E9U363vPBGsLQadHmli1N6rUKQ3LMqb0mNAxtdDTNbQiG_-0Wmxg3yy0JOYqG99WOmNWc3tUYv6tjBt/s320/Photo+7-1-16%252C+10+16+51+PM.jpg" width="235" /></a></div>
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Separate batch that I applied with eggwash.</div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-68798573679997163482016-01-11T14:48:00.006+08:002016-01-11T14:48:58.818+08:00Chocolate Chips Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRLAMW4x3T10Ip4t1GIkfVTQFEdMh-ARxxSNZB_Mfs-rl5YFD7Sy6Aan1hHvuKEgh-sMLFQegV7tHWjo6leEyHLDhBUmyJBaZ3mjFjzA73L941okEnPbYsjZe09GWXi1rYUwSBMFN8Ouc/s1600/Photo+2-1-16%252C+11+46+54+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRLAMW4x3T10Ip4t1GIkfVTQFEdMh-ARxxSNZB_Mfs-rl5YFD7Sy6Aan1hHvuKEgh-sMLFQegV7tHWjo6leEyHLDhBUmyJBaZ3mjFjzA73L941okEnPbYsjZe09GWXi1rYUwSBMFN8Ouc/s320/Photo+2-1-16%252C+11+46+54+PM.jpg" width="320" /></a></div>
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Recipe adapted from <a href="http://www.seriouseats.com/recipes/2013/07/one-bowl-chocolate-chip-bundt-cake-recipe.html">Serious Eats</a>.<br />
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<b style="text-decoration: underline;">Ingredients</b><br /><i>*makes a 9" bundt cake</i><br />
<i><br /></i>
227g unsalted butter - soften to room temperature<br />
170g brown sugar<br />
3/4tsp salt<br />
3 large eggs<br />
178g sour cream/yogurt<br />
1 tbsp vanilla extract<br />
360g cake flour - sieved<br />
2tsp baking powder<br />
3/4 tsp baking soda<br />
130g chocolate chips<br />
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<b><u>Method</u></b><br />
<ol>
<li>Preheat oven to 175C. Grease and flour bundt tin.<br /></li>
<li>Whisk butter, sugar and salt until very creamy.<br /></li>
<li>Whisk in eggs, one at a time, until well-combined. Then add in sour cream and vanilla, mix until combined.<br /></li>
<li>Fold in sieved flour, baking powder, and baking soda to the mixture.<br /></li>
<li>Add in chocolate chips.<br /></li>
<li>Transfer to bundt tin, then sent to bake at 175C for 45mins. You may perform the skewer test to test if the cake is done.<br /></li>
<li>Once baked, leave cake to cool completely before removing from the tin.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVHEqZCd84uhN5MzKwvs9ceEUIi7A6cY5ORHn0y9GVzte_x-3jpPAJyPsRlx1O1z6lGh3y58AEGtjo5W4jFtV8STR_MXBZBVXDq6igeRN_5Dp6NxyA6nmBU772vwLyUBzERZu5rLiOui2/s1600/Photo+2-1-16%252C+10+32+05+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVHEqZCd84uhN5MzKwvs9ceEUIi7A6cY5ORHn0y9GVzte_x-3jpPAJyPsRlx1O1z6lGh3y58AEGtjo5W4jFtV8STR_MXBZBVXDq6igeRN_5Dp6NxyA6nmBU772vwLyUBzERZu5rLiOui2/s320/Photo+2-1-16%252C+10+32+05+PM.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk20Keh6rNqOPsCtVZoDPndlXoacTFLPjXN6oBAPUmhPsBnMrffbAOgyHeaXdKXX2nAMqr5r7c8YjFYXiUyA_XUns3q26gpwkxFTP4ZeC6mP2ZOeHn-aF48hMvIIohgkGWIcrnTyC_hhb/s1600/Photo+2-1-16%252C+10+10+27+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk20Keh6rNqOPsCtVZoDPndlXoacTFLPjXN6oBAPUmhPsBnMrffbAOgyHeaXdKXX2nAMqr5r7c8YjFYXiUyA_XUns3q26gpwkxFTP4ZeC6mP2ZOeHn-aF48hMvIIohgkGWIcrnTyC_hhb/s320/Photo+2-1-16%252C+10+10+27+PM.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3LQ321Mj8zJEoAp89gPZidpDZmLIgBO9DazPPy70dDKOWTYvNrFQFzpuNLmDNprlA1GlwG_3oHWEg7o98cuPbFQrKWpymj-XmSYLmHoiJhaddqFfhJuAPdDplSTBcQDiIKup5ccQFiGj/s1600/Photo+2-1-16%252C+10+21+07+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3LQ321Mj8zJEoAp89gPZidpDZmLIgBO9DazPPy70dDKOWTYvNrFQFzpuNLmDNprlA1GlwG_3oHWEg7o98cuPbFQrKWpymj-XmSYLmHoiJhaddqFfhJuAPdDplSTBcQDiIKup5ccQFiGj/s320/Photo+2-1-16%252C+10+21+07+PM.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAwoeqDKbngM9jOqD6lmC7tdxzp8EIouiLqzv0mNvpi3cWGwC5pyWAgLVcmVvynGqbPXPXsV2Mnw7s-RBFxJCCB09iHbeGQqXTnaX1eohBYlCVP069hhXe5AeLAqZE3sc8SyYWPTZ1Vop/s1600/Photo+2-1-16%252C+10+40+25+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAwoeqDKbngM9jOqD6lmC7tdxzp8EIouiLqzv0mNvpi3cWGwC5pyWAgLVcmVvynGqbPXPXsV2Mnw7s-RBFxJCCB09iHbeGQqXTnaX1eohBYlCVP069hhXe5AeLAqZE3sc8SyYWPTZ1Vop/s320/Photo+2-1-16%252C+10+40+25+PM.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWbWndmiHjlzd_TjWzVj-8GQUOx3YoztLla22UG09VWUIXleyFf9xzYwwer8db9QOTNgn-6D1mY-ne_YqxwS1ENNotfeLC97LVnfrbbfHnhTb14pUfz7X3wNslzYSP7BytT52CDcEd1L1/s1600/Photo+2-1-16%252C+10+41+00+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWbWndmiHjlzd_TjWzVj-8GQUOx3YoztLla22UG09VWUIXleyFf9xzYwwer8db9QOTNgn-6D1mY-ne_YqxwS1ENNotfeLC97LVnfrbbfHnhTb14pUfz7X3wNslzYSP7BytT52CDcEd1L1/s320/Photo+2-1-16%252C+10+41+00+PM.jpg" width="240" /></a></div>
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Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-53343656471607497932015-12-28T15:55:00.001+08:002015-12-28T15:55:14.409+08:00Jello Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACgFNhKk93oQ1jM8VheAkuGjvwJgC4_qWYGaO7279ZNlHr_PvDowy1IIwwgK4pm8PpGRrggJNZlzC0oe7qgGnQO741bEZ76nbrH_izxkv9WrNPh7ZF2BIBeYoW4EqNqi0GYtFy-8AZ5XO/s1600/Photo+13-12-15%252C+6+34+17+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACgFNhKk93oQ1jM8VheAkuGjvwJgC4_qWYGaO7279ZNlHr_PvDowy1IIwwgK4pm8PpGRrggJNZlzC0oe7qgGnQO741bEZ76nbrH_izxkv9WrNPh7ZF2BIBeYoW4EqNqi0GYtFy-8AZ5XO/s320/Photo+13-12-15%252C+6+34+17+PM.jpg" width="239" /></a></div>
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Adapted from <a href="http://bakingscorner.blogspot.sg/2015/05/strawberry-jello-o-chiffon-cake.html">Michelle Marie Mower</a>.<br />
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<b><u>Ingredients</u></b><br />
<i>*21cm chiffon tin</i><br />
<i><br /></i>
5 Egg Yolks<br />
1/2 tsp Salt<br />
80g Milk<br />
60g Oil<br />
40g Castor sugar<br />
100g Jell-O (any flavour)<br />
120g Cake flour<br />
1/2 tsp Baking powder<br />
<br />
5 Egg whites<br />
40g Castor sugar<br />
Pinch of cream of tartar<br />
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<br />
<b><u>Method</u></b><br />
<br />
<ul>
<li>Preheat oven at 150C</li>
<li>Sieve cake flour & baking powder. Set aside.</li>
<li>Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.</li>
<li>Fold in sieved flour mixture. Set aside.</li>
<li>Whisk egg whites until foamy, then add in cream of tartar.</li>
<li>Add in sugar gradually and whisk till attained <b>stiff peak.</b></li>
<li>Fold in meringue into yolk batter, in 3 batches.</li>
<li>Transfer to baking tin, tap few times to release trapped air bubbles.</li>
<li>Send to bake for an hour.</li>
<li>Once baked, invert to cool completely.</li>
</ul>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-11422232388984912152015-12-28T15:41:00.000+08:002015-12-28T15:41:11.281+08:00Fruit Pastry Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRcuJXrZ6oLLsRA64Ial8aM2soYqzeC3VqmOlPUtNQHHR0UlM6aFRZTlkbQy7JvY-nu-jbWAKAJ-PHXX6fP3OH99WSbOmagE-gwIZp9jPxVZ2cbfUwOu57NxEdNcCfG0wKh2Wlq3gPfv7/s1600/Photo+13-12-15%252C+7+58+34+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRcuJXrZ6oLLsRA64Ial8aM2soYqzeC3VqmOlPUtNQHHR0UlM6aFRZTlkbQy7JvY-nu-jbWAKAJ-PHXX6fP3OH99WSbOmagE-gwIZp9jPxVZ2cbfUwOu57NxEdNcCfG0wKh2Wlq3gPfv7/s320/Photo+13-12-15%252C+7+58+34+PM.jpg" width="239" /></a></div>
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Adapted from <a href="http://happyhomebaking.blogspot.sg/2010/04/fruit-pastry-cake.html?m=1">Happy Home Baking</a>.</div>
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<b><u><br /></u></b></div>
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<b><u>Ingredients</u></b></div>
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100g butter - soften at room temperature </div>
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160g caster sugar </div>
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3 eggs </div>
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50g sour cream/yogurt</div>
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1 tsp vanilla extract </div>
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210g plain flour </div>
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1 tsp baking powder</div>
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Some strawberries, blueberries and peach</div>
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1 tsp snow powder</div>
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<u><b>Method</b></u></div>
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</div>
<ul>
<li>Greased and lined the bottom of a 8" tin. Greased also the sides.</li>
<li>Preheat oven to 170C.</li>
<li>Except blue berries, slice the fruits into wedges. Set aside.</li>
<li>Cream butter, sugar & vanilla extract until light and fluffy.</li>
<li>Add in eggs, 1 by 1.</li>
<li>Fold in flour until batter is well combined.</li>
<li>Add in sour cream and mix till well-combined.</li>
<li>Transfer batter to baking tin and level the top with spatula, then top with fruits. <b>Do not press the fruits into the batter.</b></li>
<li>Send to bake at 170C for 60min. If the top getting too brown, cover with foil.</li>
<li>Once cool, remove from oven to cool completely, then dust with sieved snow powder.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17NW4wz9rdDeFpmbt9p4dPl6o9Hsi8nMyYiry8meGqf-q_B5mv2_o31jBbzDE-yOA2h_rSO85tfVQzf7nUEU122nrLQ1K22j-tSRc9F62k_SvQKVpEXax4Etv0qnePUm2Bx2o7oNw5q5V/s1600/Photo+13-12-15%252C+6+00+54+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17NW4wz9rdDeFpmbt9p4dPl6o9Hsi8nMyYiry8meGqf-q_B5mv2_o31jBbzDE-yOA2h_rSO85tfVQzf7nUEU122nrLQ1K22j-tSRc9F62k_SvQKVpEXax4Etv0qnePUm2Bx2o7oNw5q5V/s320/Photo+13-12-15%252C+6+00+54+PM.jpg" width="240" /></a></div>
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<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-77297274016760976662015-12-04T17:30:00.000+08:002015-12-04T17:30:01.826+08:00Chocolate Butter Cheese Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiM7Mgq3Q60BdnO8v_dY33WJctzS3hwqohg9MSmOi7ML0uvpHRKUsCx1KkIacPXBcxv3WlXZ0UnZoKB6Mkxxz-R-MD_Zv6MEiohKC8WtCzyRUHwKVIEKAejHgJ0FaBc11tvT_7wT6si2nG/s1600/Photo+3-12-15%252C+11+39+52+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiM7Mgq3Q60BdnO8v_dY33WJctzS3hwqohg9MSmOi7ML0uvpHRKUsCx1KkIacPXBcxv3WlXZ0UnZoKB6Mkxxz-R-MD_Zv6MEiohKC8WtCzyRUHwKVIEKAejHgJ0FaBc11tvT_7wT6si2nG/s320/Photo+3-12-15%252C+11+39+52+PM.jpg" width="240" /></a></div>
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Recipe adapted from Enne Ty.<br />
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<b><u>Ingredients</u></b><br />
<i>*8” round baking tin</i><br />
<br />
<u>(A)</u><br />
250g butter (I used salted)<br />
170g caster sugar<br />
5 small eggs<br />
1tsp vanilla extract<br />
150g plain flour – sieved<br />
50g cocoa powder – sieved<br />
1tsp baking powder<br />
5tbsp fresh milk<br />
<br />
<u>(B)</u><br />
250g cream cheese<br />
1tbsp plain flour - sieved<br />
60g castor sugar<br />
1 egg<br />
<br /><br />
<b><u>Method</u></b><br />
<br />
<ol>
<li>Preheat oven to 160C.</li>
<li>Grease the sides & bottom, and line bottom of baking tin.</li>
<li>From (A) - sieved plain flour, cocoa powder & baking powder. Set aside.</li>
<li>Whisk all ingredients from (B) until fluffy. Set aside.</li>
<li>From (A) - cream butter and sugar until light and fluffy.</li>
<li>Add in eggs, one by one, until well combined.</li>
<li>Add in vanilla extract & milk, mix until well combined.</li>
<li>Fold in sieved flours.</li>
<li>Transfer ½ of the butter mixture to baking tin. Tap lightly on counter to level the batter.</li>
<li>Then spoon in cheese mixture. Using the back of the spoon to lightly level the mixture.</li>
<li>Then spoon in the balance butter mixture. Using the back of the spoon to lightly level the mixture.</li>
<li>Send to bake for 65min, or until the skewer comes out clean (when performing skewer test)</li>
<li>Once baked, remove baking tin from oven to cool upright on cooling rack. After 5min, invert to remove baking tin & baking sheets, then leave the cake to cook completely.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwX1VZ27uC9VSntg76J87D5kUrfGPzZ4UNvNXJocu_zBplJ9aP0XHT9Ezlypjf7gliAO2pq-_5SVeddCBUJSMooiKMqTA8VWAaSikO2x1o219oeEUuaOXML8npu1Cb9K280POEsjS5WFT/s1600/Photo+3-12-15%252C+6+06+19+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwX1VZ27uC9VSntg76J87D5kUrfGPzZ4UNvNXJocu_zBplJ9aP0XHT9Ezlypjf7gliAO2pq-_5SVeddCBUJSMooiKMqTA8VWAaSikO2x1o219oeEUuaOXML8npu1Cb9K280POEsjS5WFT/s320/Photo+3-12-15%252C+6+06+19+PM.png" width="180" /></a></div>
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<i>Original recipe shared by Enne.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXHct-fVUpkTHlaG-7I-O3kI8jFgJNlMXd1ssW7ugQP8wE17mz19ufj8OZsokWdlrRS-9Zx4eR_mNgIvyJZt1yT32uWu-aLpPj4CJ1FQ80SWEy1DhxwufAks4N7txRBOFM4HMQjNaWP0T/s1600/Photo+3-12-15%252C+9+15+57+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXHct-fVUpkTHlaG-7I-O3kI8jFgJNlMXd1ssW7ugQP8wE17mz19ufj8OZsokWdlrRS-9Zx4eR_mNgIvyJZt1yT32uWu-aLpPj4CJ1FQ80SWEy1DhxwufAks4N7txRBOFM4HMQjNaWP0T/s320/Photo+3-12-15%252C+9+15+57+PM.jpg" width="320" /></a></div>
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<i>All ready to send to the oven!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQRqi26zPHLCnWP6egoI5Y08YLvwI0zAVKp6a5oiPKupqkCooNAW4AxkY81J54rPzLvf89EFkjyXnMd7p1QVBDIM_J9gfN088pwh6_tVMsQb4iinLXsrawr1TAnMdgJvJgrJbWJAmKZ6v/s1600/Photo+3-12-15%252C+11+41+50+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQRqi26zPHLCnWP6egoI5Y08YLvwI0zAVKp6a5oiPKupqkCooNAW4AxkY81J54rPzLvf89EFkjyXnMd7p1QVBDIM_J9gfN088pwh6_tVMsQb4iinLXsrawr1TAnMdgJvJgrJbWJAmKZ6v/s320/Photo+3-12-15%252C+11+41+50+PM.jpg" width="240" /></a></div>
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<i>After cooling.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpdywu80SoL5D6OROUWP0Ufwg0M5ko0wXqFuN5tkFllxVLLFzO_qwiUg-2EbMUJa5fxVhPIvOZwY7CcOPHYAadAaI9zaY77j4Hg3A-7WSsLZLWLJOigalKIfE66CCI0-AjhjY81UXNDG5/s1600/Photo+3-12-15%252C+11+32+21+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpdywu80SoL5D6OROUWP0Ufwg0M5ko0wXqFuN5tkFllxVLLFzO_qwiUg-2EbMUJa5fxVhPIvOZwY7CcOPHYAadAaI9zaY77j4Hg3A-7WSsLZLWLJOigalKIfE66CCI0-AjhjY81UXNDG5/s320/Photo+3-12-15%252C+11+32+21+PM.jpg" width="240" /></a>\</div>
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<i>Cross-section of the cake :)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimy37Q8JLoRQAYFu8GzDX4KnmZa6PjEXV3nF9nR87eUTIk1Tta-gc-qfqT2WRzPHd7zbbTbsV1rjHJI4X_VUESTuBMSchLSrxRSMG8tWNm6EbEyI103sEEKuRmx3q5Xh8vnzYoJrbL8Y_z/s1600/Photo+3-12-15%252C+11+29+22+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimy37Q8JLoRQAYFu8GzDX4KnmZa6PjEXV3nF9nR87eUTIk1Tta-gc-qfqT2WRzPHd7zbbTbsV1rjHJI4X_VUESTuBMSchLSrxRSMG8tWNm6EbEyI103sEEKuRmx3q5Xh8vnzYoJrbL8Y_z/s320/Photo+3-12-15%252C+11+29+22+PM.jpg" width="240" /></a></div>
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<i>And I thought these looks gorgeous!</i></div>
<br />Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-78512364444940275302015-12-02T14:11:00.002+08:002015-12-02T14:16:29.923+08:00Killer Toast (one-time proofing)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhAPb-COtv30mgXwMCH21ZZZtN4vInDPdmJNWovfLdRaFmgs2Sg6jyjUdDNoLBXvQ2Ju4ax7GYAisLozpOUFujqGXaGU87kytcMvp9eK2-ECtd-CvSBOlHJFUL6LeVe8KXLTfeasvur7j/s1600/Photo+30-11-15%252C+6+50+33+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhAPb-COtv30mgXwMCH21ZZZtN4vInDPdmJNWovfLdRaFmgs2Sg6jyjUdDNoLBXvQ2Ju4ax7GYAisLozpOUFujqGXaGU87kytcMvp9eK2-ECtd-CvSBOlHJFUL6LeVe8KXLTfeasvur7j/s320/Photo+30-11-15%252C+6+50+33+PM.jpg" width="240" /></a></div>
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Recipe adapted from <a href="https://bakingintotheether.wordpress.com/2015/11/10/killer-toast/">Victoria Bakes</a>.</div>
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<b>Ingredients </b></div>
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<i>*Makes around eleven 50g dough</i></div>
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260g bread flour</div>
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3g instant dry yeast</div>
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120g egg (I used 2 eggs. Weight is without shell) + full cream milk = total <b>180g</b> liquid</div>
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30g castor sugar </div>
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2g salt </div>
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30g butter - room temperature</div>
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<b>Method</b></div>
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</div>
<ol>
<li>Mix all ingredients together, except butter, and knead till you get a pliable dough.</li>
<li>Add in butter and knead until achieve <a href="http://www.thekitchn.com/bakers-techniques-how-to-do-th-70784">window pane stage</a> (you need to achieved this stage to get the soft texture).</li>
<li>Divide dough into 50g portions each, then roll out and shaped to your preference.</li>
<li>Leave aside (covered) to proof for around 50mins.</li>
<li>Send to bake in preheated oven of 170C for around 20mins or till the bread turns golden brown.<br /></li>
</ol>
<div>
<b>For details on baking loaf, check out the link on the recipe credit.</b></div>
<div>
<b> </b></div>
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<i>My shaping of the hotdog buns :)</i></div>
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<i>Nice!</i></div>
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<i>Sugar loaf for my boy :)</i></div>
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<i>Spiderweb!</i></div>
<br />
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<i>Soft!</i></div>
<div>
<br /></div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-23809149341560161602015-12-02T13:43:00.001+08:002015-12-02T13:43:31.811+08:00ButtercreamRecipe adapted & modified from <a href="http://www.thebakingbiatch.com/2015/09/basic-sweet-buttercream.html">Baking Biatch</a>. Can withstand room temperature for around 2-3 hours.<br />
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<br /></div>
<b>Ingredients</b><br /><i>*makes around 2 cups of buttercream<br /></i><br />
115g unsalted butter - room temperature<br />
110g margarine - room temperature<br />
2 cups icing sugar - sieved<br />
1/2 tsp salt<br />
1 tbsp vanilla essense<br />
some milk (if necessary)<br />
Desired coloring<br />
<br />
<br />
<b>Method</b><br />
1. Cream butter, margarine, vanilla essence and salt till pale and fluffy.<br />
3. Add in sieved icing sugar by 2-3 portions and mix until well-combined.<br />
6. Add milk by the teaspoon (if needed) until reach desired consistency.<br />
<div>
<br /></div>
Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0tag:blogger.com,1999:blog-7315554388936641604.post-28036740618788814752015-12-02T13:35:00.001+08:002015-12-02T17:49:30.836+08:00Gula Meleka Spongecake<div class="separator" style="clear: both; text-align: center;">
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<br>
A new recipe that I devised specially for a competition that I took part in with my daughter. Although we did not won, but we had fun and it was a good experience! The cake was baked in an airfryer, but it should work well in oven too.<br>
<br>
<b>Ingredients</b><br>
<i>*7" round tin</i><br>
4 eggs yolks<br>
80g vegetable oil<br>
100g cake flour - sieved<br>
Pinch of salt<br>
50g gula melaka - chop finely<br>
10g hot water<br>
4 eggs whites<br>
65g sugar<br>
<br>
<br>
<b>Method</b><br>
<br>
<ol>
<li>Preheat oven at 165C.</li>
<li>Grease and line the bottom & sides of the baking tin. Prep for waterbath method.</li>
<li>Pour 10g hot water over chopped gula melaka and stir to dissolve. Then pour the mixture over the sieve to ensure a smooth mixture. Set aside.</li>
<li>Add yolks, gula melaka mixture, oil and salt, mix until well combined.</li>
<li>Add in sieved flour, mix until well combined. Side aside. The batter will be very sticky.</li>
<li>Beat egg whites until soft peak, then start to add in sugar gradually, and continue beating until attain <b>firm peak</b>.</li>
<li>Whisk in half of the meringue to the yolk batter until well combined (the batter should turned smooth and manageable after this). Then fold in the balance meringue to the yolk mixture in 2 batches, be sure to fold until you do not see any streaks of the meringue.</li>
<li>Transfer batter to baking tin, tap the tin few times on the table top to release trapped air. Then cover the tin with aluminium foil and poke holes on top.</li>
<li>Then send to bake via waterbath baking method, for 30-35min. </li>
<li>You may perform the skewer test to check if the cake is done.</li>
<li>Once baked, remove from oven and revert on cooling rack for 5min then remove baking tin and baking sheets.</li>
</ol>
<div>
<b>For buttercream recipe, check out this <a href="http://bakingmom80.blogspot.com/2015/12/buttercream.html">entry</a>.<br></b></div>
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<i>The cake while naked :)<br>(ignore the small ones!)</i></div>
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<br></div>
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<i>Piping the rosettes during the contest<br>(Photo credits to Simply Her)</i></div>
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<i>Cross section of the cake</i></div>
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<b><u><br></u></b></div>
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Baking Momhttp://www.blogger.com/profile/12604804468083831273noreply@blogger.com0