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Saturday 31 October 2015

Copycat Jenny's Bakery Cookies - Version 1

Recipe shared by Daniel Leong.  Airy and melts in the mouth!  Shape holds up very well too!

126g butter - I used Golden Churn block butter
55g castor sugar
32ml milk
126g cake flour
60g rice flour

*preheat oven at 170C

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

2.  Add in milk and mix until well combined.

3.  Fold in sieved flours until well combined.

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

5.  Bake at 170C for 15-20mins.

Original recipe shared by Daniel Leong

This is the nozzle that I used.

My pipings :)

Shape was maintained!! :)

Thursday 29 October 2015

Belgium Waffles

Recipe by Daniel Leong, shared by Kelly Ko.

*Makes 8 small waffles

220g cake flour
40g sugar
2g yeast
1/4tsp salt
25g butter
1 egg
240g milk
1/2tsp vanilla extract

1.  Melt butter, set aside.

2. Mix all wet ingredients (except melted butter) and yeast together and mix well until no lumps.

3.  Add in sieved flour, sugar and salt.  Stir until well combined.

4.  Add in melted butter and mix until well combined.

5.  Cover and set aside to ferment for 1 hour.

6. Pour into waffle maker and cook for 4mins.

Original recipe

Friday 23 October 2015

Coffee Butter Cookies

Another keeper, very easy to make & yummy!

*Makes around 70 piped dahlia cookies

270g plain flour - sieved
1tsp baking powder - sieved
240g butter - cut into smaller pieces
90g icing sugar - sieved
1tsp vanilla essence
1tsp coffee emulco 
Some chocolate chips

  • Preheat oven at 170C.  Lined baking tray.
  • Put all ingredients in the mixing bowl and mix with an electric mixer:
    1. Beat on low speed for 10-20 seconds, then
    2. Change to medium speed and beat until the batter is smooth (takes around 5min)
  • Tranfer to piping bag and pipe out desired shapes.  Place a piece of chocolate chips in the center.
  • Send to bake for 13-15min.

My dahlia piping :)

I got this from Phoon Huat.  But I think this can be grab from any major supermarket too.

Recipe adapted & modified from Betty Saw's Cookies.

Tuesday 20 October 2015

Butter Rolls

Adapted from TAGlicious.

Very soft & fragrant!

*ingredients to be of room temperature
*makes around 12nos of 50g buns

2 egg yolks
170g water 
330g bread flour 
40g sugar
1 teaspoon salt
2 teaspoon instant yeast
50g butter

  1. Add the above ingredients, except butter, 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 the dough is ready, remove from BM and roll into equal portions of 50g each, and leave to proof (covered) in the baking tin for 45min-1hour.
    *If you want to roll into shapes or add toppings, after dividing the dough, leave it to rest for 15mins before shaping it.  After shaping, leave for final proofing for an hour.
  6. Send to bake for 20 mins at 170'C.
Fresh from oven!

Very soft & fluffy!

Monday 19 October 2015

Almond Butter Cookies

A Betty Saw's recipe.  Super yummy!  A sure keeper!

*makes around 120 piped cookies
*I used wilton tip#21 nozzle

2 tbsp cornflour
210g plain flour
250g butter
100g icing sugar - sieved
1tsp vanilla extract
100g almond powder
Some chocolate chips

  1. Preheat oven at 170C.  Lined baking tray.
  2. Sieve cornflour & plain flour together.  Set aside.
  3. Beat icing sugar, vanilla and butter till light and fluffy.  Add in both flours and continue beating until well combined.  Then add in ground almond and mix until well combined.
  4. Tranfer to piping bag and pipe out desired shapes.  Place a piece of chocolate chips in the center.
  5. Send to bake for 13-15min.

Recipe was adapted from this book.

My simple piping.

All done!  Super yummy!

Red Velvet Cheese Sponge Cake

Adapted and modified from Jeannie Tay.

6 egg yolks
50g butter
50g sugar
100g milk
100g cream cheese
75g Cake flour
20g Corn flour

6 egg whites
100g sugar
1/2 tsp cream of tartar

1tbsp cocoa powder
1.2tsp red coloring


  1. Preheat oven to 150C and prepare 8" round baking tin (lined bottom only) for waterbath baking.
  2. Double boil butter, cheese and 50g sugar until cheese melted.  Add milk and whisk until mixture is smooth.
  3. Remove from heat and sieve in cake flour and corn flour.  Whisk until combined then add in the egg yolks and beat until well blended. Set aside.
  4. Beat egg white until foamy, add cream of tartar then gradually add in the 100g sugar in several batches, then continue to beat until attained firm peaks.
  5. Fold in meringue to the yolk batter in 3 batches.
  6. Divide batter into 2 portions.  Fold in red coloring and cocoa powder into one of it.
  7. Transfer both batter spontaneously to baking tin, then swirl lightly with chopstick.  Tap the tin on the counter few times to release trapped air.  Send to bake via waterbath at 150C for 75min.
  8.  When baked, leave the tin upright to cool on rack.  The sides will pull away after few mins, then invert the tin to remove the baking sheet and mould, then invert back up right to cool completely.  If the bottom is wet, put into the oven to dry with the residual heat for 10-15 minutes.

Wednesday 14 October 2015

Mexican Buns (Coffee Buns)

Recipe adapted & modified from Grace Kitchen Corner.

*Makes 5 big buns or 10 little buns

Bread dough:
*all to be of room temp
250g bread flour
38g sugar
3g salt
4g yeast
1/2 beaten egg
135g fresh milk
30g butter

100g butter - softened
1/4 tsp vanilla extract
35g sugar

50g butter
40g icing sugar
1/2 beaten egg
1tsp coffee powder dissolve with 1 tsp water
50g plain flour

  1. Add all wet ingredients to the breadmaker, then add in flour, sugar & salt.  Make a small well in the center, without exposing the wet ingredients, add in yeast.
  2. Start the BM on menu 8 (dough menu).  Add in the butter after 5min.
  3. For the filling: Beat butter with sugar until fluffy, then add in vaniila extract and mix well. Return the mixture to fridge to harden.
  4. When the dough is ready, remove from BM and roll into 10 equal portions, and leave to rest (covered) for 15min.
  5. Flatten each dough and put a portion of the butter mixture in the centre.  Sealed (*must seal tightly to prevent leaking during baking!) and roll the dough to a ball shape.  Keep the dough cover and set aside to proof for about 1hr.
  6. For the topping: Beat butter with icing sugar until well-combined.  Add in beaten egg gradually, follow by coffee mixture, then the flour.  Transfer mixture to piping bag and pipe out the filling in a spiral start from the center of each buns. 
  7. Send to bake for 12-15 mins at 200'C.

Friday 2 October 2015

Gula Melaka Spongecake

Recipe adapted from Jeannie Tay, another great home baker from BC :)

*8" round tin

6 eggs yolks
70g canola oil
100g plain flour - sieved
Pinch of salt
70g gula melaka - chop finely (see illustration here)
50g hot water
50g milk (can change to coconut milk for a richer flavour)

6 eggs whites
80g sugar


  1. Lined the bottom of the baking tin, but do not grease the sides.
  2. Preheat oven at 190C and prepare necessaries for waterbath.
  3. Pour 50g 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. Heat oil over stove, then pour over flour.  Quickly stir to a smooth paste.
  5. Add in milk to the flour mixture, mix until well combine.
  6. Add in gula melaka mixture, mix until well combine.
  7. Add in egg yolks, mix until well combine. Side aside.
  8. Beat egg whites until foamy, then start to add in sugar by 3 batches, and continue beating until attain firm peak.
  9. Fold in the meringue to the yolk mixture in 3 batches, be sure to fold until you do not see any streaks of the meringue.
  10. Transfer batter to baking tin, tap the tin few times on the table top to release trapped air.
  11. Send to bake via waterbath method, at 190C for 15min, then 140C for 60-70min.
  12. Once baked, remove from oven and cool the cake upright until you see the sides pull away, then you can invert to remove tin and baking paper, and then revert back upright to cool completely.  If you want a soft surface, invert on a non stick frying pan/tray.

Happy with the height :)

Happy with the smooth top as well!

And I love the texture, so so so soft!

All packed to share with my colleagues, because it's TGIF! :)