Easy Pizza

Great way to whip up a quick and yummy meal!

Ingredients

1 wrap

2tbsp pasta sauce

1 ham - shred into smaller pieces

2 hotdogs - cut into smaller pieces

Some mozzarella cheese

Parsley flakes 

Method

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

This is the wrap I used.

This is the sauce I used.

Baguette

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

Ingredients

*make 2 small baguettes

270g bread flour (original recipe calls for 250g but I found the dough too wet, so increased the quantity in my version)

5g salt

2g instant yeast

180ml water - room temperature

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 (took 1.5hr in total in BM, I leave the dough inside to proof for an additional 30mins)
   
4. Once the process is done, remove the dough, cut into 2 portions, roll into long shape and leave to rest (covered) for 1hour or until double it's size.
   
5. Put a sheet of baking paper on the baguette tray/baking tray.
   
6. Once the dough is ready, use a knife, slice interval cuts on the loaf.
   
7. Preheat oven to 220C.
   
8. On the lower rack, put in a tin of hot water, and bake the baguette at the middle rack, for 20min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
   
9. Once done, remove from oven to cook completely.

Original recipe

Neapolitan Sponge Cake

Recipe adapted & modified from Jeannie Tay's recipe.

Ingredients

*yields 8" cake

90g plain flour

12g corn flour

1/4 tsp baking soda (bicarbonate of soda)

1/4 tsp salt

6 egg yolks

1 tsp vanilla extract

70g Corn oil

100g milk (may use coconut milk as well)

6 egg whites

1/4 tsp cream of tartar

100g caster sugar

Few drops of pink food colouring 

1/2 tbsp cocoa powder

Method

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

Bottom of the cake

Did some frosting :)

Cross section of the cake :)

Copycat Jenny's Bakery Cookies - Version 1

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

Ingredients

126g butter - I used Golden Churn block butter

55g castor sugar

32ml milk

126g cake flour

60g rice flour

Method

*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!! :)

Belgium Waffles

Recipe by Daniel Leong, shared by Kelly Ko.

Ingredients

*Makes 8 small waffles

220g cake flour

40g sugar

2g yeast

1/4tsp salt

25g butter

1 egg

240g milk

1/2tsp vanilla extract

Method

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

Coffee Butter Cookies

Another keeper, very easy to make & yummy!

Ingredients:

*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

Method:

• 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.

Butter Rolls

Adapted from TAGlicious.

Very soft & fragrant!

Ingredients

*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

Method

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!