Jello Chiffon Cake

Adapted from Michelle Marie Mower.


Ingredients
*21cm chiffon tin

5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
40g Castor sugar
100g Jell-O (any flavour)
120g Cake flour
1/2 tsp Baking powder

5 Egg whites
40g Castor sugar
Pinch of cream of tartar


Method

• Preheat oven at 150C
• Sieve cake flour & baking powder.  Set aside.
• Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.
• Fold in sieved flour mixture.  Set aside.
• Whisk egg whites until foamy, then add in cream of tartar.
• Add in sugar gradually and whisk till attained stiff peak.
• Fold in meringue into yolk batter, in 3 batches.
• Transfer to baking tin, tap few times to release trapped air bubbles.
• Send to bake for an hour.
• Once baked, invert to cool completely.

Fruit Pastry Cake

Adapted from Happy Home Baking.

Ingredients

100g butter - soften at room temperature 

160g caster sugar 

3 eggs 

50g sour cream/yogurt

1 tsp vanilla extract 

210g plain flour 

1 tsp baking powder

Some strawberries, blueberries and peach

1 tsp snow powder

Method

• Greased and lined the bottom of a 8" tin.  Greased also the sides.
• Preheat oven to 170C.
• Except blue berries, slice the fruits into wedges.  Set aside.
• Cream butter, sugar & vanilla extract until light and fluffy.
• Add in eggs, 1 by 1.
• Fold in flour until batter is well combined.
• Add in sour cream and mix till well-combined.
• Transfer batter to baking tin and level the top with spatula, then top with fruits.  Do not press the fruits into the batter.
• Send to bake at 170C for 60min.  If the top getting too brown, cover with foil.
• Once cool, remove from oven to cool completely, then dust with sieved snow powder.

Chocolate Butter Cheese Cake

Recipe adapted from Enne Ty.

Ingredients
*8” round baking tin

(A)
250g butter (I used salted)
170g caster sugar
5 small eggs
1tsp vanilla extract
150g plain flour – sieved
50g cocoa powder – sieved
1tsp baking powder
5tbsp fresh milk

(B)
250g cream cheese
1tbsp plain flour - sieved
60g castor sugar
1 egg


Method

1. Preheat oven to 160C.
2. Grease the sides & bottom, and line bottom of baking tin.
3. From (A) - sieved plain flour, cocoa powder & baking powder.  Set aside.
4. Whisk all ingredients from (B) until fluffy.  Set aside.
5. From (A) -  cream butter and sugar until light and fluffy.
6. Add in eggs,  one by one, until well combined.
7. Add in vanilla extract & milk, mix until well combined.
8. Fold in sieved flours.
9. Transfer ½ of the butter mixture to baking tin.  Tap lightly on counter to level the batter.
10. Then spoon in cheese mixture.  Using the back of the spoon to lightly level the mixture.
11. Then spoon in the balance butter mixture.  Using the back of the spoon to lightly level the mixture.
12. Send to bake for 65min, or until the skewer comes out clean (when performing skewer test)
13. 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.

Original recipe shared by Enne.

All ready to send to the oven!

After cooling.

\

Cross-section of the cake :)

And I thought these looks gorgeous!

Killer Toast (one-time proofing)

Recipe adapted from Victoria Bakes.

Ingredients 

*Makes around eleven 50g dough

260g bread flour

3g instant dry yeast

120g egg (I used 2 eggs.  Weight is without shell) +  full cream milk = total 180g liquid

30g castor sugar 

2g salt 

30g butter - room temperature

Method

1. Mix all ingredients together, except butter, and knead till you get a pliable dough.
2. Add in butter and knead until achieve window pane stage (you need to achieved this stage to get the soft texture).
3. Divide dough into 50g portions each, then roll out and shaped to your preference.
4. Leave aside (covered) to proof for around 50mins.
5. Send to bake in preheated oven of 170C for around 20mins or till the bread turns golden brown.
   

For details on baking loaf, check out the link on the recipe credit.

 

My shaping of the hotdog buns :)

Nice!

Sugar loaf for my boy :)

Spiderweb!

Soft!

Buttercream

Recipe adapted & modified from Baking Biatch.  Can withstand room temperature for around 2-3 hours.

Ingredients
*makes around 2 cups of buttercream

115g unsalted butter - room temperature
110g margarine - room temperature
2 cups icing sugar - sieved
1/2 tsp salt
1 tbsp vanilla essense
some milk (if necessary)
Desired coloring


Method
1. Cream butter, margarine, vanilla essence and salt till pale and fluffy.
3. Add in sieved icing sugar by 2-3 portions and mix until well-combined.
6. Add milk by the teaspoon (if needed) until reach desired consistency.

Gula Meleka Spongecake

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.

Ingredients
*7" round tin
4 eggs yolks
80g vegetable oil
100g cake flour - sieved
Pinch of salt
50g gula melaka - chop finely
10g hot water
4 eggs whites
65g sugar


Method

1. Preheat oven at 165C.
2. Grease and line the bottom & sides of the baking tin.  Prep for waterbath method.
3. 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.
4. Add yolks, gula melaka mixture, oil and salt, mix until well combined.
5. Add in sieved flour, mix until well combined. Side aside.  The batter will be very sticky.
6. Beat egg whites until soft peak, then start to add in sugar gradually, and continue beating until attain firm peak.
7. 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.
8. 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.
9. Then send to bake via waterbath baking method, for 30-35min.
10. You may perform the skewer test to check if the cake is done.
11. Once baked, remove from oven and revert on cooling rack for 5min then remove baking tin and baking sheets.

For buttercream recipe, check out this entry.

The cake while naked :)
(ignore the small ones!)

Piping the rosettes during the contest
(Photo credits to Simply Her)

Cross section of the cake

DIY Vanilla Extract

Ingredients
3 sticks vanilla beans/sticks
125ml alcohol (good to use volka, otherwise any other neutral flavour alcohol is ok too)
1 bottle


Method

1. Scrap the seeds/beans from the vanilla sticks.
2. Put the scrapped sticks into the bottle and fill with alcohol.  Note to use a bottle with a suitable height as we need the alcohol to cover the sticks.
3. Seal and label the bottle.  The sticks need to be soak for at least 5 weeks.
4. Give the bottle a light shake daily.

Cornflakes Cookies

Recipe adapted from Munch Ministry.

Ingredients
*Makes about 35 cookies
100g butter (I used salted types)
100g castor sugar
1 egg
175g self raising flour
½ tsp vanilla essence
Cornflakes – crushed

Method

1. Lined baking tray and preheat oven to 170C.
2. Cream butter & sugar until well-combined
3. Add in egg and mix well
4. Scoop ½ tsp of the dough and roll into a ball, then roll the ball of dough over the crushed cornflakes, transfer to baking tray and flatten lightly with the back of the spoon.
5. Send to bake for  15-20min or until the cookies turned golden brown.
   

Original recipe. ( I changed the baking temp on my version)

Nestum Chocolate-chips Cookies

Recipe adapted from a BC member, Soo See Hong.

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

Ingredients

*yields about 50+ cookies

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


Method

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

Original recipe

All ready to send to the oven!

This is the Nestum I used.

Butter Cake by Mrs SK Ng

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

Ingredients

*7" square pan

230g salted butter - softened (not till surface turn glossy)

4 egg yolks

150g sugar

200g self raising flour - sieved

60ml milk

1 tsp vanilla extract

4 egg whites

50g sugar

1tbsp cocoa powder - sieved

Method

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

Copycat Jenny's Bakery Cookies - Version 2

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

Ingredients

100g butter - I used Golden Churn block butter

25g icing sugar

45g plain flour

30g bread flour

25g rice flour

Method

*preheat oven at 160C

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

2.  Fold in sieved flours until well combined.

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

4.  Bake at 160C for 20mins.

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

End-products!

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

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

Baked Rice

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

Ingredients

1 bowl cooked rice

1/2 canned cream of mushroom

2 slices of ham - slice into smaller pieces

2 hotdogs - slice into smaller pieces

1 egg

Dash of pepper

Pinch of salt

Some mozzarella cheese

Some parsley flakes

Method

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