Roti Keset

Ingredients: Bread dough

300 gm. Bread flour
100 gm. Plain flour
11 gm. Instant Yeast
75 gm. sugar
20 gm. milk powder
2 eggs
130 gm. cold water
1 tsp. salt
75 gm. margarine

Filling:

80 gm. Chocolate rice
100 gm. grated cheddar cheese
beaten egg for glazing

Method:

(1) Beat all the ingredients for the bread dough together except the margarine and salt.
(2) After 10 mins or beating, add in salt and margarine and continue beating for another 5 mins or till a pliable dough is formed. Dough must be soft and not rubbery. Rest dough for 45 mins.
(3) Weigh and divide into 12 pieces of dough. Roll into round balls and let it rest for 10 mins.
(4) Wrap up the dough alternately with chocolate rice and cheddar cheese and place them into 2 loaf pan of 9" x 4" (6 buns in one loaf pan). Let it rest for 45 mins.
(5) Glaze with beaten egg. Bake at 180C for about 25 mins.
(6) Unmould and leave to cool on a cooling rack.

Queen Cupcakes

Caramel Cake

Cake Kukus Lapis Zebra

Egg White and Ice-Cream Soda Cake.....

Carrot & Cardamon Cupcakes

Cinnamon Doughnuts

Traditional Doughnuts

Bolu Kukus Mekar

Orange Yoghurt Pound Cake

Ingredients:

3 eggs - separated
1/8 tsp. cream of tartar
1 cup sugar
125 gm. Butter
1/2 Tbsp. Grated Orange Zest
1 Tbsp. Orange Juice
200 gm. Cake flour - sifted
1/2 tsp. Bicarbonate of Soda
1/4 tsp. salt
1/2 cup of Yogurt (preferably Orange flavour)

Method:

(1) Line your loaf pan with greaseproof paper. Preheat oven to 175C.
(2) Whisk egg white with cream of tartar an 1/2 of the sugar till very stiff.
(3) Cream butter and balance sugar till creamy. The add in egg yolks one at a time.
(4) Add in grated orange zest , orange juice and then pour in the rest of the dry ingredients, alternating with the yogurt.
(5) Fold in egg white and mix thoroughly. Pour into loaf pan and bake for 40 mins. or till cooked.

Tunnel of Fudge Cake

Strawberries & Cream Cookies

Lapis Legit Kukus

Chocolate Pound Cake

Cassanova Bars

Heart Pound Cake

Passion Fruit Butterfly Cakes

Bakpao (Indonesian Style)

I was reluctant to try this recipe when the pao skin has "Tangmien" flour but finally I decided to give it a try and I was surprised that the pao is not sticky but fluffy instead.










Ingredients: Skin

300 gm. Hong Kong flour or Pao flour
50 gm. Tang mien flour
2 tsp. Instant Yeast
1 tsp. baking powder
50 gm. sugar
30 gm. milk powder
30 gm. egg white
170 gm. cold water
30 gm. shortening
1/2 tsp. salt

Fillings:

350 gm. roasted pork or chicken
1 Tbsp. sugar
1 Tbsp. Oyster sauce
2 tsp. sesame oil
1 tsp. dark soya sauce
1/2 tsp. salt
1 tsp. pepper
5 sliced shallots
2 chopped garlic
2 Tbsp. Tapioca flour + 3 Tbsp. Water (mix together)

Method:

(1) Beat all the skin ingredients together in a mixer till it's not sticky. At this stage the skin will be very soft. Leave to proof for 45 mins.
(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce and then thicken with tapioca water. Off the heat and stir in the diced roasted pork.
(3) Divide the doug into small balls of 40 gm.
(4) Roll out the dough, place the fillings in the middle and the pinch the dough together to make into a flower shape.
(5) Rest pao for 30 mins and then steam over high heat for 10 mins.