Monin Lavender Madeleines

Ingredients:

150 gm. Butter
160 gm. caster sugar
6 eggs - Grade (B) eggs

200 gm. cake flour
1 tsp. baking powder

30 ml. Monin Lavender syrup

Method:

(1) Cream butter with sugar until creamy.
(2) Add in eggs, one at a time and beat well after each addition.
(3) Fold in flour and baking powder and lavender syrup.
(4) Fill batter into piping bag and pipe into madeleine pans or silicone madeleines pans.
(5) Bake at 190C for 10 mins or till light golden.
(6) Remove fromoven and cool on wire rack.

Ikan Bilis Buns

Ingredients for the buns:

400 gm. Bread flour
100 gm. cake flour
90 gm. castor sugar
10 gm. Milk powder
1 tsp. Bread improver
5 gm. salt
11 gm. Instant Yeast
1 egg
220 gm. cold water
70 gm. margarine / butter

Method:

(1) Beat all the ingredients together in a mixer except margarine for about 10 mins.
(2) Add in butter and continue beating for another 5 mins.
(3) Roll into a round ball and let it proof for 45 mins. covered.
(4) Weigh and scale the dough into 60 gm. dough and let it rest for another 10 mins.
(5) Roll into a round circle and wrap with ikan bilis filling and seal tightly. Arrange buns onto tray and let it proof for another 45 mins.
Note: You can also make into triangle shape buns which I have done, wrapped with pandan leaves.
(6) Brush with egg glaze and bake at 190C for about 10 mins. or till cooked. If you don't like to egg glaze, brush with a little salted butter for a glossy look.

Ikan Bilis fillings:

100 gm. ikan bilis - wash and fried

Sambal: (pounded)

5 dried chillies
3 red chillies
6 shallots
2 pips garlic
1 stalk lemongrass
1 tsp. belachan powder

1 Big onion - sliced
1 tsp. tamarind - mixed with 3 Tbsp. water and squeeze out juice
2 tsp. sugar
1/4 tsp. salt or to taste
1 tsp. msg

Method:

(1) Heat oil and fry ikan bilis until golden brown and crispy. Remove from wok and keep aside.
(2) Heat oil in wok, fry pounded sambal ingredients until fragrant, add in onion and mix well.
(3) Add in tamarind juice and seasoning and fry until fragrant and thick.
(4) Pour in the fried ikan bilis and mix thoroughly.
(5) Dish up and let it cool before wrapping into the bun dough.

Pandan Raisin Plaited Bun

Ingredients:

400 gm. Bread flour
100 gm. cake flour
90 gm. Sugar
5 gm. salt (1 tsp.)
12 gm. instant yeast
5 gm. Bread improver (1 tsp.)
2 eggs
40 gm. margarine or butter
40 gm. shortening
10 gm. pandan paste
200 ml. cold water

100 gm. raisins
Some kaya paste
Custard paste - 50 gm. instant custard mix with 120 ml. cold water

Method:

(1) Mix flour, sugar, salt, improver and yeast into a mixer bowl. Mix with the hook, pour in water, pandan paste and egg and beat for about 10 mins.
(2) Add in margarine and shortening and let it beat for another 5 mins. Add in raisins and let it mix for awhile only. Long beating will break up the raisins and cause the colour of the bread to turn unsightly.
(3) Roll the dough into a round ball and let it rest for 45 mins.
(4) Weigh and scale the dough into 100 gm. portion and then roll it round and let it rest for another 10 mins.
(5) Flatten the dough and roll it into long shape, combine 3 together and plait it.
Keep the plaited dough in warm place and let it proof for another 45 mins.
(6) Brush beaten egg on top to glaze the buns and pipe some kay and custard cream on top.
(7) Bake at 190C for about 15 mins. or till it turned golden brown.

Strawberry Cheese Tart

Ingredients:

350 gm. Cream cheese
120 gm. Icing sugar
120 gm. unsalted butter
1 egg
1/2 lemon - squeeze out juice
Some strawberry jam or blueberry pie filling
(Use the baking type of jam and for bottled jam, stir with some hot water to dilute it)

Tart pastry ingredients:

350 gm. Plain Flour
120 gm. sugar
200 gm. butter
1/4 tsp. salt
1 egg

Method:

(1) For tart pastry, cream butter, sugar and salt till creamy.
(2) Add in beaten egg slowly and cream till well mixed.
(3) Add in flour and mix into a dough. Rest for 20 mins.
(4) Divide dough into small portions and press into tart moulds. Trim off excess.
(5) Bake in the oven at 175C for about 10 mins. Then remove from the oven and let it cool a little.
(6) For fillings: Cream the cream cheese with sugar till creamy. Add in butter and continue to cream till creamy.
(7) Add in egg and continue creaming for a while, add lemon juice and blend until creamy.
(8) Pour fillings into baked tart mould. Put a teaspoon of jam on top and take a skewer to swirl into marble effect and bake at 180C for about 5 - 8 mins.
(9) Chill in fridge and serve.

New York Cheesecake

New York Sweet Crust:

125 gm. plain flour
50 gm. butter
1/4 tsp. baking powder
50 gm. sugar
1 no. small egg

Ingredients for filling:

600 gm. Cream cheese - room temperature
120 gm. Sugar
30 gm. plain flour
4 nos. medium size eggs
125 gm. sour cream
1 Tbsp. Lemon zest
1 tsp. Vanilla essence

apricot gel: 2 Tbsp. apricot jam + 80 to 100 gm. water + 1/2 tsp. agar agar powder + 1/2 tsp. instant jelly

Method:

(1) For crust: cream butter and sugar till creamy. Add in egg a little at a time till evenly mixed. Add in flour and baking powder and mix into a dough. Rest for about 20 mins. Then roll out the dough and lay into a 9" springform tin. Bake at 175C for about 15 mins. then remove from oven and let it cool.

(2) Beat cream cheese with sugar till creamy. Add in lemon zest and vanilla essence.
(3) Add eggs, 1 at a time until finished.
(4) Add in plain flour and then pour in the sour cream and mix.
(5) Pour the cream cheese filling into the baked crust and steam bake for about 1 hour 10 mins. or until center is almost set.
(6) Leave in the oven for about 30 mins (oven switched off) and then remove from oven or you can leave it inside till cooled.
(7) Chill in the fridge and glaze the cheese cake with apricot gel.
(8) Serve chilled.

Sugar Roll

Ingrediens:

4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar - very fine sugar

Method:

(1) Whisk egg white for awhile, then add in caster sugar gradually.
(2) Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
(8) Slice and serve.

Hainanese Kaya

This recipe is for my daughter, Joanne, this is for you:



Ingredients:
All the ingredients here used a Pyrex measuring cup to measure.

2 coconuts (about 400 ml. coconut milk)
400 gm. eggs (use pyrex measuring cup to measure)
500 gm. sugar
5 pcs. of pandan leaves - tie into a knot

Method:

(1) Stir eggs and sugar over simmering water until sugar dissolves. Strain through a sieve.
(2) Pour back into a pot and stir (double boiler) over simmering water and slightly thickens, gradually add in coconut milk until finished.
(3) Add in Pandan leaves.
(4) Cover the kaya with the pot's cover, followed by the steamer cover and let it steam - every 5 minutes, open up and stir evenly and continue till mixture thickens.
This process takes about 1 1/2 to 2 hours.

Note: If you want the caramel coloured kaya, cook about 3 Tbsp of white sugar in a kwali and when it turns caramel in colour,add in a little water and stir till sugar dissolves. Pour into the kaya and stir evenly and continue stirring and steaming till ready. While cooking about almost 3/4 way, you can add in the caramel. As you cook, the colour of the kaya will get darker and darker, so don't put too much. Judge according to your preference.

Opera Cake

Ingredients for Almond Sponge:

150 gm. ground almond
130 gm. icing sugar - sift
50 gm. cake flour
6 egg yolks
45 gm. melted butter
5 egg white
30 gm. sugar

Ingredients for butter cream:

125 gm. Butter
150 gm. Margarine
40 gm. Icing sugar - stir in 1 Tbsp. of hot water to dissolve the icing sugar
1/2 Tbsp. Kahlua
1 tsp. Instant custard

Ganache:

200 gm. cooking chocolate
120 gm. Dairy whip cream
10 gm. butter

Method:

(1) Mix ground almond and icing sugar together.
(2) Add in egg yolks, flour and melted butter and stir till well mixed.
(3) Whisk egg white with 30 gm. sugar until soft peak.
(4) Fold the beaten egg white into the egg yolk mixture.
(5) Divide the batter into 3 portions. Spread the batter into 9" square tray (3 trays altogether). You can also bake in one 9" sq tray and slice horizontally into 3 to 4 layers , your preference.
(6) Bake the sponge for about 20 - 25 mins at 175C. or till cooked.
(7) Remove from oven and leave to cool.
(8) For butter cream: beat butter and margarine together until white and creamy.
(9) Add in icing sugar mixture and beat till creamy.
(10) Mix in kahlua coffee liquer and instant custard powder.
(11) For Ganache: Mix all the ingredients and microwave or double boil cream then add in chopped chocolate and butter and stir till glossy.

To assemble:

(1) Take a layer of almond sponge cake. Spread some coffee butter cream on top and then pour 1/3 of the ganache on top and spread evenly.
(2) Repeat the method (1) until the almond sponge cake is used up.
(3) Leave in the fridge for the chocolate and butter cream to set.
(4) Pipe some wordings "OPERA" on top of the cake and serve.

Mocha chocolate mousse cake

Ingredients for sponge cake:

3 eggs
180 gm. Chocolate optima flour
1 tsp. ovalette
3 tsp. instant coffee powder mix with 40 gm. of hot water
1 tsp. coffee emulco
60 ml. corn oil

Note: This sponge cake can slice into 2 layers but you can also use 1 slice chocolate sponge and 1 plain sponge.

coffee mousse filling:

1 tsp. gelatine powder mix with 3 Tbsp. water
1 tsp. coffee paste
200 gm. non dairy whip cream
50 gm. black raisins
1 Tbsp. Kahlua or Tia Maria

Ingredients for chocolate mousse filling:

60 gm. chopped chocolate
1 tsp. cocoa powder
1 tsp. gelatine powder mix with 45 ml. milk
150 gm. non dairy whip cream (can use the chocolate flavour whip cream if you have)
1 Tbsp. Chocolate liquer or Creme de Cacao

For garnishing:

Some fresh cream and some Hershey cocoa powder

Method:

(1) Beat chocolate optima flour, eggs and coffee mixture till fluffy.
(2) Add in coffee emulco and cornoil and mix thoroughly.
(3) Pour into a 9" square tin and bake at 175C for about 25 mins.
(4) Remove from tin and leave on wire rack to cool. Slice into 2 layers.
(5) For coffee mousse, melt the gelatine with water in a microwave oven or double boil till gelatine melts.
(6) Mix gelatine mixture into whipped cream, fold gently and then add in coffee emulco or paste, kahlua and raisins.
(7) Spread the coffee mousse onto one layer of chocolate sponge cake. Lay another layer of sponge cake on top of the coffee mousse filling.
(8) For chocolate mousse, melt the chocolate over double boiler or microwave it. Mix the milk with gelatine powder, let it bloom and then microwave it till gelatine melts. Fold melted chocolate and gelatine mixture into whipped cream. Add in chocolate liquer and cocoa powder. Fold till evenly mixed.
(9) Spread the chocolate mousse filling onto the 2nd layer sponge cake and level it.
Put into the refrigerator to let it set.
(10) Pipe some lines onto the chocolate mousse and sieve top with some cocoa powder.
(11) Refrigerate again and let it set. Chill and serve.

Chocolate Eggless Cake

Ingredients:

200 ml. milk
65 gm. sugar
1 tsp. Coffee powder
1 tsp. Kahlua (coffee liquer) - optional
90 gm. chopped chocolate
65 gm. margarine
165 gm. cake flour
1 tsp. Baking powder

Ingredients:

(1) Grease and line a nice fluted mould or use a 9" round cake tin.
(2) Boil milk, sugar and instant coffee over medium heat till sugar and instant coffee powder melts.
(3) Add in margarine and chopped chocolate , off fire. Stir till cool.
(4) Fold in cake flour and baking powder into the cooled chocolate mixture and mix well.
(5) Pour into prepared tin and bake at 175C for about 30 - 35 mins.
(6) Remove from oven and leave on wire rack to cool.

Hakka Cheen Loong Pau

Ingredients for the skin:

200 gm. Hong Kong flour
1/2 tsp. baking powder
1 tsp. Instant Yeast
35 gm. castor sugar
40 gm. shortening
100 ml. water (if dough is too dry, add a little bit more water)

Ingredients for filligns:

Mix all together:

100 gm. roasted groundnuts - blend
1 Tbsp. sesame seeds - roasted
30 gm. castor sugar
a pinch of salt
some water

Red bean paste - make into small round balls - 30 gm.

Method:

(1) Mix all the skin pau ingredients into a mixer and beat till you get a smooth pliable dough. If it's too dry, add in a little bit water.
(2) Scale into a round ball and let it rest for 1 hour.
(3) Scale proved dough into 40 gm. portions and then wrap with fillings of your choice. You can either wrap with peanut fillings or red bean paste. Press lightly to flatten the surface.
(4) Leave to proof for another 45 mins.
(5) Heat up frying pan with some oil (not too much) and fy the paus until golden brown on both sides.

Traditional Moon Cake

Ingredients for making Lotus paste:

600 gm. Lotus Seeds
560 gm. Sugar
500 gm. Groundnut oil
1 1/4 Tablespoon Alkaline water
2 Tbsp. Maltose
1 tsp. Alkaline water
1 Tbsp. Condense milk
1/2 tsp. salt
for caramel: 4 Tbsp. sugar

Method:

(1) Mix Lotus seeds with 1 1/4 Tbsp. alkaline water and 3 Tbsp. water, rest for 20 mins. Then pour in hot boiling water and cover it for about 20 - 30 mins. Wash away the lotus seeds skin, then add water (about 3 rice bowls) and pressure cook until lotus seeds are soft. (Rough guide - I used fissler pressure cooker, so I waited until the red knob appears, then continue boiling at medium heat for about 20 mins. then off the fire and wait until my cover can open.

(2) Blend the lotus seeds until very fine.

(3) Heat the wok and fry the 4 Tbsp. sugar with some oil till sugar turns caramel in colour. Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up.

(4) Add in maltose, 1 teaspoon alkaline water and milk and mix well.

For Mooncake pastry:

350 gm. Hong Kong flour
90 gm. oil
200 gm. Moon cake syrup (Moon cake syrup recipe is in my blog too)
1 1/4 tsp. alkaline water

This paste yields about 18 nos. of mooncakes

Method:


(1) Mix the above ingredients together and rest for at least 1 hour before moulding it with lotus paste.
(2) Mix 30 gm.of roasted olive seeds and 30 gm. of roasted melon seeds into the lotus paste. weigh the lotus paste and wrap in salted egg yolk.
(3) Wrap with about 45 gm. of pastry and press into mooncake mould. Knock out from the mould and bake the mooncakes for 10 mins., cool slightly then brush with egg glaze , then re-bake again for another 10 mins. or till golden brown.

Lapis Speckok

Ingredients:

20 egg yolks
6 egg whites (if using large eggs, use only 5 egg white)
200 gm. sugar
375 gm. Butter (canned Golden Churn butter)
2 - 3 Tbsp. brandy
4 Tbsp. condensed milk
2 tsp. Mixed spice
120 gm. plain flour

Method:

(1) Sift flour with mixed spice.
(2) Cream butter and condensed milk together till fluffy. Add in Brandy.
(3) Beat egg whites with sugar until stiff and then add in egg yolk one at a time and beat till fluffy.
(4) Mix butter mixture with egg mixture together and then fold in the flour and mix till evenly mixed.
(5) Grill in oven layer by layer in a 7" sq. tin until all used up. For the last layer, when the top is 1/2 cooked, turn to oven heat and bake at normal oven temp. for another 15 mins.

Cake Bread

Ingredients for the bread:

250 gm. Bread Flour
50 gm. sugar
1/4 tsp. salt
10 gm. milk powser
30 gm. eggs
5 gm. yeast
30 gm. butter
120 gm. water

Ingredients for cake:

125 gm. chocolate optima flour
2 nos.eggs
1/2 tsp. ovalette
25 gm. water
24 gm. cornoil

Method:

(1) Put bread flour, sugar, salt, eggs , milk powder and yeast into a mixing bowl and mix thoroughly.
(2) Add in water and beat till it forms into a dough then add in butter and continue beating till dough is smooth and elastic.
(3) Prove the dough for 45 mins.
(4) Divide the dough into 2 portions and let it rest for 10 mins. before rolling into a 9" round tin. (Makes 2 nos.). Rest for 45 mins.
(5) For cake, beat all the ingredients together except cornoil. Beat until thick and fluffy, then pour in the corn oil.
(6) Divide cake batter into 2 and pour on top of the proved bread.
(7) Bake in a preheated oven of 190C for about 30 mins. until cooked.

Tomato Swiss Roll

Ingredients:

4 eggs
80 gm. castor sugar
95 gm. plain flour
55 gm. cornoil
2 Tbsp. Strawberry Jam

80 gm. castor sugar
80 ml. water
200 gm. cherry tomatoes
100 gm. Butter cream for spreading onto swiss roll

Method:

(1) Whisk eggs and sugar until light and fluffy.
(2) Fold in flour lightly and then pour in the cornoil.
(3) Pour into a 10" x 14" rectangular tray .
(4) Put strawberry jam into a piping bag and then pipe some lines onto the batter. Bake at 200C for about 8 mins. Do not overbake the swiss roll otherwise you have diffculty in rolling. Becareful because the jam will stick onto the wire rack. Quickly overturn to another wire rack to let it cool.
(5) Cook the tomatoes with the sugar and water until the syrup thickens. Drain dry.
(6) Place swiss roll onto a piece of greaseproof paper, spread butter cream on top.
(7) Lay a row of cooked tomatoes at the edge of the swiss roll and roll up into a swiss roll.
(8) Put in the refrigerator to set and then slice and serve.

Pandan Kaya Butter cake

Ingredients:

250 gm. Butter
6 Eggs
3 Tbsp. corn flour
300 gm. Cake Flour
1 tsp. Baking Powder
1/4 tsp. salt
230 gm. fine sugar (can cut down to 200gm. if you don't want too sweet)
200 ml. Coconut cream (box type)
3 Tbsp. Milk Powder
25 gm. ovalette
1 tsp. Pandan Paste (optional if your pandan juice is green enough)
30 gm. pandan juice
1 Tbsp. Kaya

Method:

(1) Cream the butter and salt until slightly white and creamy. Add in Kaya.
(2) Sift the cake flour and baking powder together. Mix in milk powder.
(3) Whisk the eggs, sugar, ovalette and corn flour until fluffy. Add in coconut cream and mix until thoroughly mixed.
(4) Fold in butter mixture into the egg mixture and stir lightly until well mixed.
(5) Add in pandan paste and pandan juice.
(6) Fold in flour mixture into butter mixture and mix well.
(7) Pour the cake batter into a 9" square tray , lined with greaseproof paper.
(8) Bake at 175C for about 50 - 60 mins.

Note: If you want a moist cake, omit the ovalette but do the creaming method which means butter and sugar beat first, add in liquid ingredients and then the dry ingredients. This recipe is without the ovalette. I will retype below:

Pandan Kaya Butter cake without ovalette:
250 gm. butter
200 gm. sugar
1 Tbsp. Kaya
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
200 gm. coconut milk
1/4 tsp. salt
3 Tbsp. milk powder
1 tsp. pandan paste
a drop of green colouring

Method:

(1) Cream butter and sugar till creamy. Add in Kaya.
(2) Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green colouring.
(3) Fold in cake flour, milk powder and baking powder and then pour into a 7" sq. tray and bake at 175C for about 60 mins.

Burger Cookies

Ingredients:

250 gm. Butter
150 gm. fine sugar
330 gm. Plain flour
75 gm. corn flour
1/4 tsp. salt
30 gm. Milk powder
1 egg yolk
1/2 tsp. vanilla essence
Some sesame seeds for decoration
Some egg glaze
Some Nutella or melted chocolate for sandwiching the cookies

Method:

(1) Beat butter, sugar, salt and vanilla essence until well mixed.
(2) Add in egg yolk.
(3) Add in flour and the rest of the ingredients.
(4) Use a melon scoop and scoop the dough and place onto a tray.
(5) Brush with egg glaze. Sprinkle sesame seeds on half of the ready scooped cookies and the other half , no need to sprinkle sesame seeds.
(6) Bake at 170C for about 15 mins or till golden.
(7) Leave it to cool and then spread some nutella or melted chocolate and sanwich with another piece (one with sesame seeds and another without the sesame seeds).
(8) Let the chocolate set and put into air tight containers.

Raspberry Yoghurt Cheesecake

Ingredients:

1 thin slice of chocolate sponge cake

Cheese Base:

250 gm. Cream Cheese
60 gm. Sugar
10 gm. corn flour
10 gm. plain flour
2 nos. egg yolk
1/2 no. whole egg
150 gm. Mixed berry Yoghurt (if you have raspberry yoghurt, it's better)

1 1/2 no. Egg white
40 gm. Sugar

Mousse fillings:

1 1/2 Tbsp. Gelatine powder
50 gm. Water
80 gm. Raspberry Jam
40 gm. Water
200 gm. Non Dairy Whip Cream
150 gm. Mixed berry yoghurt

Topping:

100 gm. Raspberry Jam
20 gm. Sugar
200 gm. Water
2 Tbsp. Gelatine powder
70 gm. Water

Method:

(1) Place the thing sponge into a 9" springform tin.
(2) Beat cream cheese, sugar, plain flour and cornflour until smooth.
(3) Add in egg yolk and beaten 1/2 egg.
(4) Add in yoghurt and mix till thoroughly mixed.
(5) Beat egg white with sugar until soft peak and then add into the cream cheese mixture and mix till well mixed.
(6) Pour on top of the prepared chocolate sponge in the springform tin and bake (baine marie) at 160c for about 1 hour.
(7) Remove from oven and leave it to cool.
(8) For mousse: mix gelatine with water and let it bloom. Microwave till melted.
(9) Mix raspberry jam with water. Add in gelatine mixture.
(10) Fold whipped cream and yoghurt into the raspberry jam mixture and pour on top of the baked cream cheese cake. Leave in the fridge and let it set.
(11) For topping: Mix everything together and boil till gelatine and sugar melts. Leave it to cool to room temperature and then pour on top of raspberry mousse. Put in the fridge and refrigerate till set.
(12) Slice and serve chilled.

Kueh Koya

Ingredients:

250 gm. Green pea flour
50 gm. Hong Kong flour
25 gm. Rice flour - sifted
120 gm. icing sugar
80 gm. almond powder or almond nibs

100 gm. shortening

Method:

(1) Mix all the ingredients together.
(2) Press small portion of the mixture into a kueh koya mould and gently tap out.
(3) Place onto cooking tray and bake at 140C for about 30 mins.
(4) Leave to cool before storing into cookie containers.

Orange Macan Roll

Ingredients:

120 gm. melted butter
8 nos. egg yolks
4 nos. egg white
80 gm. fine sugar
75 gm. plain flour
30 gm. milk powder
1 tsp. Ovalette
1/2 tsp. chocolate emulco
1/2 tsp. coffee oil
1/2 tsp. orange emulco
A drop of orange colouring (optional)

Some Butter cream or Jam for spreading

Method:

(1) Beat egg yolks, egg white, sugar, flour, ovalette and milk powder together until thick and fluffy.
(2) Pour in melted butter and mix till thorouly mixed.
(3) Scoop out 2 ladle spoonful of batter into a bowl. Add in chocolate paste and coffe oil and stir till well mixed. Place into a piping bag.
(4) Add in orange emulco and orange colouring into the balance batter and divide into 2 portions. Pour into 2 - 10" x 10" square trays.
(5) Pipe patterns onto the orange batter, write the letter "C" on top.
(6) Bake at 190C for about 12 mins.
(7) Leave it to cool.
(8) Spread Butter cream or jam on top and roll tightly. Leave it in the fridge to set and then slice.

Chocolate Chiffon Cake

Ingredients:

4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour
1 tsp. Baking powder
85 gm. Cornoil

4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar

Method:

(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.

Chocolate Cheddar Cheese Buns

ingredients:

400 gm. Bread flour
1 Tbsp. Instant Yeast
40 gm. Sugar
40 gm. Honey
1/4 tsp. salt
30 gm. cocoa powder
220 ml. fresh milk
1 egg
1 tsp. Bread Improver
100 gm. chopped walnuts
50 gm. raisins
50 gm. margarine

Shredded Cheddar Cheese for decoration
Egg glaze

Method:

(1) Put all the ingredients into the mixture except cocoa powder, walnuts, raisins and butter. Beat with medium speed for about 5 mins, then add in margarine. Beat a further 5 mins.
(2) Add in cocoa powder and continue beating for another 3 mins, then add in chopped walnuts and raisins and mix till dough is smooth and elastic.
(3) Proof dough for about 45 mins.
(4) Scale and weigh the proved dough into 60gm. each and roll into balls and place onto baking tray. Rest for 45 mins.
(5) Glaze the buns with egg glaze, use a pair of scissors to snip on top of the buns in a cross design. Place 2 pieces of shredded cheese on top to make a cross sign and lightly glaze again.
(6) Bake in preheated oven at 180C for about 12 to 15 mins.

Black Forest Roll

Ingredients:
Sponge:

5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
1 Tbsp. Kirsch (optional)
60 gm. cornoil

Cream for filling and creaming:

150 gm. Non-Dairy whip cream

25 gm. Neutral Mousse powder + 20 gm. water(optional
(add in the mousse powder mixture if you want the fresh cream to last longer without melting but it's optional for those living in cold countries)

80 gm. syrup from the canned dark pitted cherries
1/2 to 1 Tbsp. Kirsch
1 small can (425 gm.) of dark sweet pitted cherries
Leave some pitted or maraschico cherries for decoration
Some scrapped chocolates for sprinkling

Method:

(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10" x 14" tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Mix the pitted cherries syrup with kirsch and brush on top of the swiss roll.
(7) Spread a layer of fresh cream on top of the swiss roll.
(8) Lay a row of pitted cherries at the edge of the swiss roll and roll up. Refrigerate till the swiss roll is set.
(9) Spread fresh cream on the swiss roll and sprinkle some scrapped chocolate on top and sieve some icing sugar. Decorate with cherries.
(10) Slice & Serve chilled.

Simple Sponge Cake

For Weng.....hope this will help you if you do not have optima flour.

Ingredients:

4 eggs
120 gm. sugar

100 gm. cake flour

65 gm. melted buter or cornoil
1 tsp. vanilla essence

Method:

(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.

** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.

Butter Cake

Ingredients:

125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar

Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine

Method:

(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in seived cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture.
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.

Checkerboard Cake

This cake needs the above special checkerboard cake pan set and if you don't have, just use 2 pcs. of smaller cake ring to fit into your cake pan.

Ingredients:

180 gm. Butter
250 gm. sugar
3 nos. eggs
1 tsp. vanilla essence
200 ml. fresh milk
250 gm. cake flour
10 gm. baking powder
1/2 tsp. salt
60 gm. cooking chocolate - chopped coarsely and melted

Ganache: Mix together and double-boil

250 gm. chocolate
180 gm. Dairy cream

Method:

(1) Beat butter and sugar till creamy.
(2) Add in eggs one at a time and beat till well mixed.
(3) Pour in the fresh milk gradually and if it cuddels, add a tablespoon of flour and then mix till creamy. Add in salt and vanilla essence.
(4) Add in the balance flour and baking powder and mix thoroughly.
(5) Divide the batter into 2 portions, giving a bit more to the plain portion.
(6) Add melted chocolate into the lesser portion.
(7) Use piping bags, fill up the bags with batter and pipe alternately into the ring and then lift up the rings.
(8) You need 3 trays of 9" cake pan to pipe the alternate colours.
(9) Bake at 175C for about 35 mins or till cooked.
(10) For ganache, put all the ingredients into a microwave bowl and microwave it till chocolate melts, stir it till smooth and let it set before pouring onto cake.
(11) Spread each layer of cake with ganache and lay the cakes alternately to get a checkerboard pattern.
(12) Pour balance ganache onto cake and set in the fridge before slicing it.
(13) Slice with a warm knife but not too hot otherwise the chocolate will smudge the cake and it looks untidy.

Ebony & Ivory Sesame seed cookies

Ingredients:

50 gm. Butter
50 gm. shortening
180 gm. icing sugar
60 gm. beaten egg
320 gm. plain flour
1/2 tsp. baking powder
40 gm. black sesame seeds
40 gm. white sesame seeds

Method:

(1) Cream butter, shortening and icing sugar till creamy.
(2) Add in beaten eggs and mix till well combined.
(3) Add in plain flour and let it combine into a dough.
(4) Roll between 2 sheets of plastic and cut out with a heart shaped cookie cutter.
(5) Bake at 175C for about 15 mins.

Durian Mousse Cake

Ingredients:

3 eggs
200 gm. chocolate sponge mix
1 tsp. ovalette
50 ml. water
50 ml. cornoil

Method:/span>

(1) Mix all the ingredients into a mixer bowl except cornoil and beat till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3) Pour into an 8" round cake tin and bake at 180C for about 40 mins.
(4) Leave to cool and then slice into 2 horizontally.

Durian Mousse:

200 gm. Durian Puree
50 gm. fresh milk
15 gm. gelatine powder
4 Tbsp. Water
250 gm. Non-Dairy whip cream
1 tsp. Durian Paste

Method:

(1) Mix durian puree with fresh milk and cook over medium heat till the durian paste is warm.
(2) Mix gelatine powder with water and let it bloom for 5 mins. Microwave till gelatine dissolves.
(3) Mix gelatine mixture into the durian puree and mix thorough.
(4) Fold in whipped cream and add in the durian paste.
(5) Lay a piece of chocolate sponge cake into a *" cake ring and place onto a cake board.
(6) Spread half of the durian mousse on top of the sponge and then top with the other layer of sponge cake. Pour the balance durian mousse on top and level it. Chill in the fridge till set.
(7) Grate some leftover sponge cake on top of the mousse and cover the side of the cake with croquants.
(8) Put into the fridge to set again and serve chilled.

Victoria Sandwich cake

This cake taste better the next day.




Ingredients:

180 gm. Butter
160 gm. sugar
3 nos. eggs
30 gm. milk
30 gm. dairy whip cream
1 tsp. vanilla essence
180 gm. Self raising flour
finely grated 1 lemon zest
60 gm. raspberry or strawberry jam
snow powder or icing sugar to sprinkle

Method:

(1) Cream butter and sugar until creamy and fluffy.
(2) Slowly add in beaten eggs, fresh milk and whip cream. Add in 1 Tbsp. flour if the mixture cuddles. Add in lemon zest.
(3) Add in flour and mix thoroughly.
(4) Pour into 2 nos. 8" round trays and bake at 175C for about 40 mins or till cooked.
(5) Remove tins from oven and set aside for 5 mins before removing from the tin.
(6) Let it cool, spread the jam on one of the cake and top up with the other piece of cake.
(7) Sprinkle snow powder on top and serve.

Sunflower seed cookies

Ingredients:

170 gm. Butter
150 gm. icing sugar
1 tsp. vanilla essence
80 gm. Dairy whip cream or evaporated milk
350 gm. plain flour
7 gm. baking powder
30 gm. cornflour
200 gm. sunflower seeds - roasted

Egg yolk for glazing

Method:

(1) Sift flour, baking powder and cornflour together and set aside.
(2) Crem butter and cream until creamy. Add in vanilla essence and dairy whip cream. Beat for about 2 mins.
(3) Pour in flour mixture and beat until just combined for about 1 min.
(4) Roll the dough into small balls and place onto baking tray.
(5) Glze with egg yolk and bake in preheated oven at 180C for about 15 mins. or till cooked.

Cream Cheese Buns

Ingredients:

325 gm. Bread flour
10 gm. yeast
1 tsp. Bread improver
1/2 tsp. salt
1 1/2 Tbsp. Milk Powder
60 gm. castor sugar
120 ml. water
1 egg
45 gm. margarine

Method:

(1) Beat the above ingredients together except margarine for about 10 mins.
(2) Add in butter and beat for another 10 mins. till dough is smooth and elastic.
(3) Leave it to proof for about 45 mins.
(4) Remove from mixer, roll into small balls 60 gm. each and let it rest for another 10 mins.
(5) Roll out the small dough, wrap with cream cheese filling and seal tightly.
(6) Put into a fluted greased mould and leave to proof for another 45 mins.
(7) Pipe the mexico topping on top of the buns - in a coil shape and bake in preheated oven at 180C for about 15 mins.
(8) Cool on wire rack.

Cream cheese fillings:
Mix them together and stir till smooth.

220 gm. Cream cheese
50 gm. icing sugar
1/2 tsp. vanilla essence
Note: For added flavour, add in 2 Tbsp. of Blueberry Pie filling and omit the vaniila essence and substitute for Blueberry essence

Mexico Topping:

75 gm. butter
60 gm. icing sugar
1/2 tsp. vanilla essence
1 1/2 eggs - beaten
75 gm. plain flour

Method for mexico topping:

(1) Cream butter and icing sugar till creamy.
(2) Add in beaten eggs and cream till smooth. Add in vanilla essence.
(3) Add in flour and mix thoroughly.
(4) Put into a piping bag and set aside.