Coconut Butter Cookies

Original recipe shared by a BC member, Enne Ty, who is also a very good home baker.  Instead of piping, I rolled and shaped them instead :)  Very very yummy indeed!

Ingredients
250g butter
130g caster sugar
1 egg
300g plain flour
80g cornflour
40g coconut powder
1/2 tsp salt

Method

1. Preheat oven at 160C and lined cookie tray.
2. Sieved all dry ingredients and mix together.  Set aside.
3. Cream butter and sugar until well combined.
4. Add in egg and continue creaming until well combined.
5. Fold in all sieved dry ingredients.
6. For piping: transfer to piping bag and pipe out desired shapes.
7. For shaping: roll in balls and mould them accordingly.
8. Send to bake for 30-35mins (my oven temp).

Original recipe

My cookie stamp :)

Effect from the cookie stamp

Shaped with a fork :)

Pandan Ogura

The artistic bug was biting me :P

Modified from this recipe.

Ingredients
(A)
5 egg yolks
1 whole egg
1/4 tsp salt
1/2tsp pandan extract
40g canola oil
90g milk (can also use coconut milk for a richer flavor)
90g plain flour

(B)
5egg whites
100g castor sugar
1/4 tsp cream of tartar

Method

1. Preheat oven at 150C
2. Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
3. Mix pandan extract with milk.  Set aside.
   For (A): 
4. Beat egg yolks, whole egg, salt, oil & milk+pandan mixture with hand whisk, until fluffy.
5. Sieve in flour then mix it up until well combined.
   For (B):
6. Beat egg white, cream of tartar & castor sugar until firm peaks form.
7. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
8. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
9. Transfer batter to baking tin, leaving a small portion for drawing, then tap the tin on the table top few times to release air bubbles.
10. For the remaining batter, fold in around 1 tsp cocoa powder and mix until well combined.  Transfer to piping bag and pipe desired picture on the cake batter.  Note: Piping batter should be of oozing consistency.
11. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
12. Send to bake at 150C for 70-75min.
13. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

Happy with the height!

Very soft and fluffy texture!  Smells really good too!

Drawing instructions for the Eiffel Tower.  Referenced from this website.

Pandan Gula Melaka (Ondeh Ondeh) Ogura

Have always wanted to try this combination, and I finally did it!  The taste is heavenly, I had 2 big slices for breakfast!

Amended from this recipe.

Ingredients

(A)

5 egg yolks

1 whole egg

1/4 tsp salt

40g canola oil

90g milk (can also use coconut milk for a richer flavor) 

90g plain flour

(B)

5egg whites

100g castor sugar

1/4 tsp cream of tartar

(C)

50g gula melaka 

1 tbsp hot water

1tsp pandan extract

Method

1. Preheat oven at 150C
2. Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
3. Chop gula melaka into small pieces and dissolved with 1 tbsp hot water.  Then pour the mixture through a sieve, so as to ensure you get a smooth mixture.  Set aside.
   For (A): 
4. Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
5. Sieve in flour then mix it up until well combined.
   For (B):
6. Beat egg white, cream of tartar & castor sugar until firm peaks form.
7. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
8. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
9. Spilt batter into 2 portions.
10. Mix in gula melaka  into 1 portion, and mix until well combined.
11. Mix in pandan extract into 1 portion, and mix until well combined.
12. Spoon 4 tbsp of the pandan batter to the tin, pouring from the center.  Then add another 3tbsp of gula melaka batter, also from the center.  Repeat steps under batter is used up.
13. Then tap the tin on the table top few times to release air bubbles.
14. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
15. Send to bake at 150C for 70min.
16. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

Chopped finely

Dissolved with hot water then pour through sieve to get a smooth mixture

Pour batter alternatively from center

I drew a 'web' with a tooth pick.  This step is totally optional.

Very happy with the height!

Smooth top!

Love it!

Very very soft & fluffy!  And I love the colour combinations!

Packed up some to shared with my colleagues.  These were zapped up within minutes!

Tiramisu (Egg & Alcohol free)

The original recipe is from my dear friend, The Baking Biatch!  Super easy to make & yummy!
I tweaked the recipe a bit because I'm serving this dessert to the kids..so I omit the alcohol :)

Ingredients

*Makes a 23cm x 23cm tub

42 pcs ladyfinger biscuits 

2 cans of Nescafe original coffee

Some cocoa powder for sieving

Cream mixture

500g mascarpone cheese (for a slightly different taste, you can also replace with cream cheese too)

2 tbsp vanilla extract

4 tbsp caster sugar

4 tbsp milk

4 tbsp thickened cream 

Method

1. Mix all the cream mixture ingredients together until well combined (I used a wooden spoon).
2. Pour coffee into a bowl, dip both sides of the ladyfinger biscuits in it, and lay it cross the tub.
3. Spread a layer of the cream mixture on top of the lady fingers.
4. Sieved cocoa powder over the cream mixture until it covers the mixture.
5. Repeat step#2-4 for the next layers.
6. Send in to chill and set in the fridge for at least 6 hours (I left mine overnight)

Golden Condensed Milk Cheesecake

This is a refined version of the famous CMCC.  Created also by the original creator, Kat Kat of BC :) This recipe yields a 8" cake and has a much shorter baking time!

I made some slight modifications to the recipe for a stronger cheese flavour.

I really like the bright golden top!

Ingredients

*8" round cake

5 yolks

1 egg

84g cake flour - sieved

84g condensed milk

200g cream cheese

58g canola oil

Pinch of salt

4tsp lemon juice

5 egg whites

75g castor sugar

1tsp lemon juice

Method

1. Preheat oven to 170C and prepare baking tins (lined bottom and grease sides) for waterbath.
   
2. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
   
3. Sieved flour, then add in salt.  Set aside.
   
4. Mix yolks, 1 egg and condensed milk until well combined.  Set aside.
   
5. Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
   
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, mix well then add in 4tsp lemon juice, whisk until well combined.  Set aside.
   
7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
   
8. Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.
   
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
    
10. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min.
    
11. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Original recipe from Kat Kat

Marble Butter Cake

Adapted & modified the recipe from Kerlyn Ng of BC.  Smells really good and very moist texture!

Ingredients

375g unsalted butter

250 plain flour

6g baking powder

Pinch of salt

250g eggs (weight is without shells)

1tsp vanilla extract

170g sugar

2 tbsp cocoa powder - sieved

Method

1. Lined and grease the bottom & sides of a 7' x 10' tray.
2. Preheat oven at 170C.
3. Beat butter till pale and fluffy.  Set aside.
4. Sieve flour & baking powder then mix in salt. Set aside.
5. Beat eggs and sugar on high speed till ribbon stage.
6. Change to low speed and add in butter by several batches.
7. Fold in flour mixture until well combined.
8. Separate batter into 2 portions.  
9. Fold in sieved cocoa powder into 1 portion.
10. Spoon the batter of both portions, spontaneously, into the tray.  Then swirl the mixture with a fork.  Tap the tray on counter top to level out the batter.
11. Send to bake for 1hour or until skewer comes out clean.

Original recipe

Moist texture!

Another more colorful batch!

Mocha Chiffon Cake

Adapted and modified from this recipe.

Ingredients:

(A)

170g cake flour

2.5tsp baking powder

1/2 tsp salt

6 egg yolks (large eggs)

80g castor sugar

100ml vegetable oil

150ml coffee milk

1tbsp cocoa powder

(B)

6 egg whites 

1/4tsp cream of tartar

80g castor sugar

Method:

*Preheat oven at 150C

1.    Beat yolk with castor sugar with hand whisk until the batter turn creamy.

2.    Add oil and continue to beat until it is mixed in, then add coffee milk. Stir well.

3.    Sieve in flour, cocoa powder, baking powder & salt into the (A) batter and mix until well combined (I used a hand whisk to do this).  Set aside.

4.    Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (B) and continue beating until firm peaks form.

5.    Add the meringue into (A) batter, by 3 or 4 portions.  Mixed each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.

6.    Bang the batter few times on the table top to remove air bubbles, then transfer it to the tube pan.  (After transferring the batter, I banged the batter again.  But this step is really optional.)

7.    Bake 1 hour.  Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Very soft texture!

Packed some to share with friends :)

Milo Zebra Ogura

Adapted & modified from this recipe.

Ingredients
(A)
5 egg yolks
1 whole egg
1/4 tsp salt
40g canola oil
90g milk
90g plain flour

(B)
5egg whites
100g castor sugar
1/4 tsp cream of tartar

(C)
1.5tbsp milo powder -sieved


Method

1. Preheat oven at 150C
2. Lined the bottom of a 7"square tin or 8" round tin & prepare the tin for waterbath.
   For (A): 
3. Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
4. Sieve in flour then mix it up until well combined.
   For (B):
5. Beat egg white, cream of tartar & castor sugar until firm peaks form.
6. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).  Repeat steps for another 1/3 of the meringue.
7. For the last portion, switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
8. Spilt batter into 2 portions.
9. Sieve and fold in milo powder into 1 portion.
10. Spoon 4 tbsp of the original batter to the tin, pouring from the center.  Then add another 2tbsp of milo batter, also from the center.  Repeat steps under batter is used up.
11. Then tap the tin on the table top few times to release air bubbles.
12. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
13. Send to bake at 150C for 70min.
14. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

My batter before sending to the oven

Baked Seaweed Crackers

We usually had this during the Chinese New Year period, and everyone at home loves this :)  Not difficult to make and it's also a more healthy version because there's no oil use at all!  And super crunchy!

Ingredients
*makes around 2 jars

20 pieces of popiah skins
10 pieces of grilled seaweeds (i use 'Big Bang' brand)
1 egg - beaten


Method
*Greased and line baking tray
*Preheat oven at 180C

1.  Lay 1 piece of the popiah skin on your rolling mat.

2.  Brush a layer of eggwash.

3.  Lay a piece of seaweed and press down firmly.

4.  Brush another layer of eggwash on the seaweed.

5.  Lay another piece of popiah skin on top, and press down firmly.

6.  Cut into desired shapes, and lay them on the baking tray.  They could be side by side but not stack up.  Send to bake at 180C for 8mins, or till they are light golden colours.  

Charcoal Bread Loaf

Trying out again Daniel Leong's TW bread recipe, this time as a bread loaf with charcoal flavour :)
It smell so fragrant and was so so so so soft!  Very yummy on it own!

Black Beauty

Ingredients

150g water

30g egg (about half egg)

300g bread flour

2tsp charcoal powder

42g sugar

18g milk powder (i used nescafe creamer)

4.5g salt

4.5g instant yeast

42g butter

For toppings: 

- some sesame seeds

For eggwash:  

- use the remaining 1/2egg.

Method

1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.

2.  Make a well in the center, be sure not to expose water and add the yeast in it.

3.  Start BM at menu 1 (basic menu).  

4.  After 10min, add in butter.

5.  When after 2nd proofing (Should be after 2.5hr later.  Some BM will beeps), apply a layer of eggwash and sprinkle some sesame seeds on top of the loaf.  Close the BM lid and let it bake.

Maybe you can't see well from the picture, but the bread is really really soft!

Easy Baguette

I always wanted to make this is my Mom's favourite bread!  Finally I have time to make it, and it is actually not difficult at all!  This is my very first baguette, definitely has rooms for improvement, but I'm quite happy with it :)

Recipe adapted here.

Ingredients
*all ingredients at room temp

*makes two 33cm baguette

200ml water 

1tsp honey

1tbsp olive oil

300g bread flour

1.5tsp salt

1.5tsp instant yeast

Some yellow cornmeal for sprinkling 

Method

1. Put in all wet ingredients into the breadmaker.  
2. Add flour on top of wet ingredients, then salt.  Makes a small 'hole' without exposing the water, add in the yeast in it.
3. Select menu 8 (dough menu) on BM.
4. Once the process is done, remove the dough, cut into 2 portions and leave to rest (covered) for 10min.
5. Sprinkle some cornmeal on the baguette tray.
6. Roll each portion of the dough into desired length and transfer to the tin.  Keep it covered to proof until double it's size.  It should takes about 30min.  Then using a knife, slice interval cuts on the loaf.
7. Prepare a tray (deep enough to hold some water) at the lowest rack and preheat oven to 220C.
8. Pour hot water in the tray at the lowest rack, and bake the baguette at the middle rack, for 10min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
9. Once done, remove from oven to cook completely.

The gluten was very very well-formed!  Got me all excited!

Leave the dough to rest for 10min before rolling.

Sprinkle some yellow cornmeal on top of the tray to prevent the dough from sticking to it,

Coffee Spongecake

Tried Jeannie Tay's new recipe, but I tweaked the flavour to coffee instead :)

Was also in a bit of 'artistic mood', so I spilt the batter into 3 smaller moulds and did some drawing on them :)  

Ingredients

*8" round tin

6 egg yolks

70g oil

1 pack instant coffee mix with 100g water/milk (I used 2-in-1, mix with warm milk)

90g cake flour

1/2 salt

1/2tsp coffee oil (optional)

6 egg whites

90g sugar

1/4 tsp cream of tartar

Method

*temperature mentioned is for one 8" round tin.

*for my three smaller sized tins, I baked at 140C for 75min

1. Preheat oven to 150C and grease & line the bottom of baking tin. 

2. Sift flour and salt together.  Set aside.

3. Beat egg yolks, oil together until well-combined, then add coffee mixture.

4. Stir in the flour and mix until well-combined. Set aside.

5. Beat egg whites until frothy then add in cream of tartar. Continue beating and gradually add the sugar in 3 batches. Beat until attain soft peaks.

6. Fold meringue into the yolk batter in 3 batches. Fold until no streaks of yolk batter can be seen.

7. Transfer batter to baking tins and bake by waterbath for 75 minutes.  

8. Once done, remove tins from oven and leave to cool upright. When the cake pulled away from the sides, invert to unmould and remove baking paper, then invert back upright to cool completely.

9. If you find the base still a bit wet, place the cake in the oven without turning it on, to dry inside, using the remaining heat from the earlier baking.

Batter drawing

For the piping:  Scoop out a bit of batter, mix in a bit of cocoa powder then transfer to piping bag and pipe whichever picture you like.

For the fern leaf:  Pipe a dot/circle, then work downwards, making each circle longer than the one before it (more to oval shape), then use a toothpick or chopstick and slice down from the top, centre part.

For heart shape:  Make a drop/pipe a circle, then slice down from centre with a toothpick or chopstick.

Very soft texture!

This cute fellow is coming to work with me :)

And the little fern leaf will stay home in the new cake tray :)