Sunday, July 26, 2009

Cheese Chiffon Cake

Trying to utilise the cream cheese i had at home. Therefore lots of baking at home today (it's Sunday)

I wasn't too pleased with this bake due to the following reasons :-
1) I could have used a smaller pan of 17cm rather than 21cm
2) The pan size affect the texture of the chiffon, as it didn't raise that nicely
3) I find the cake a bit too sweet (should i bake again really need to reduce the sugar to 50g)
The recipe adapted from Alex Goh's "Fantastic Cheesecakes".

60g milk
40g cream cheese
25g butter

65g flour (sifted)

4 egg yolks

4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool

Cinnamon Roll

My Friend borrow 美食系列15 Easy Bake by Alan Ooi from the library and i lent it from her. I loves Cinnamon Roll, the moment i saw recipe on Almond Cinnamon Roll. It's a die die must try bake for me. The only regret I had was... should have bake more, cos I only bake half the portion of the original recipe. True indeed the bread was soft and finally i got the yummy aroma of the cinnamon, though i omitted the almond nib & topping. My daughter loves it so much that she even reserved her portion for her lunchbox tomorrow.

I use the Bread Maker for the Sweet Bun Dough.

250g bread flour
50g caster sugar
2g salt
7g milk powder
5g instant yeast
1/2 egg (i used 1 egg)
120g cold water (1/2 cup)
25g butter (soft)

According to the usual BM sequence & dough mode. The entire BM process was 1hr 30mins

60g butter
40g sugar
1tbsp cinnamon powder

  1. Filling :Beat the butter till creamy. Add in sugar, cinnamon powder mix well
  2. Chill the basic sweet bun dough for 50mins. Press flat and then roll out into a large square piece of dough about 1 cm thick.
  3. Spread evenly with butter cinnamon filling. Roll it up into a cylinder slightly tight and then cut into sections 1cm wide. Line flat on a baking sheet. Leave the bun to prove for 50mins.
  4. Brush dough with egg.
  5. Bake at 190c for 12-15mins until golden.

洛神花 - Ribena Flower

I just came home from Blood Donation at the Community Club opposite my home and this drink just came in handy.

Last week, I was at San Teck Soon 新德信 at Chinatown and bought this 洛神花 - Ribena Flower.
Explanation of the drink comes in Chinese & English.
- To strengthen stomach function. Clear away lung heat and resolve phlegm, relieve tension and calm the mind
- 性平, 味苦, 甘, 健胃, 化痰止咳, 安神. 用于消化不良, 失眠 ....

1 pot of hot water pour over about 7-8 bulbs of flower and add rock sugar to your taste. (No boiling required)

Truly the colour and taste, really alike the Ribena mix in the bottle. This is more of a healthy one.

Honey Waffle

I've been very sick yesterday, not of fever but whole body aches, chill and soar throat. So i did nothing or went out of my house, all i did was popping panadol and sleep.

Today, i feel slightly better. I wanted a different waffle recipe and i found an article on YumYum新新饮食. It smell good as it have the condensed milk aroma. I halved the original recipe, below are the revised which is good enough for 4 waffles.
Ingredient A
1.5 egg (i used 2 instead)
45g castor sugar
1/4 tsp vanilla essence
90g fresh milk
37g melted butter
35g condensed milk

Ingredient B (sifted together)
125g plain flour
1tsp baking powder

Ingredient C
Appropriate amount of butter & Honey

Method :
  1. Mix egg, sugar & vanilla essence. Add fresh milk & condensed milk mix well using the egg beater.
  2. Add in ingredient B and mix well. Lastly add in butter
  3. Preheat the waffle maker, you may lightly greased the maker (optional, as i omitted this). Pour in the appropriate amount of the batter and press the waffles maker.
  4. Once cooked you may add in honey or other topping like peanut butter, jam, kaya etc .. and serve.

Tuesday, July 21, 2009

Cheddar Cheese Cake

Finally i decided to use the cream cheese in my fridge to bake this Cheese cake. This is also the 1st time I try using water bath method, I'm very very excited about the outcome of it.

Ingredient A
4 Egg white
1/2 tsp Cream of Tartar
65g castor sugar

Ingredient B
3 slice chedder cheese (65g)
60g fresh milk
60g butter
60g cream cheese

Ingredient C
4 egg yolks
65g Top Flour (sieved) / any very fine flour

  1. Slice chedder cheese, milk, cream cheese & butter (ingredient B) place into a bowl and melt using double boil method. When melt, set it aside to cool down for later use
  2. In a bigger bowl put in egg yokes & cheese melt give it a stir. Stir in flour and mix well, set aside
  3. On a separate bowl beat egg white & tartar till foamy and gradually add in the sugar till stiff
  4. Take out 1/3 of the meringue fold into the cheese mixture bowl until well combine. Add in the remaining meringue and mix well
  5. Pour mixture into a lined 9" baking tin
  6. Bake at 150c for 40mins using water bath method
  7. After bake no need to overturn the cake, when cake cool remove the tin

Sunday, July 19, 2009

Sunny Breakfast

This is what I've made this morning for Prince.
1) Microwave Ham & Egg
very simple ingredient - Ham & Egg
2)Potato, Tuna pizza toast
1 slice cheese
1 potatoe (cooked & sliced)
1 slice bread

On top of the bread lay the slice potatoe, follow by tuna as the 2nd layer.
Finally place some slice cheese over it.
Toast it till cheese melt or brown

Tuesday, July 14, 2009

Milo Agar Agar

I just loves the fragrant of a cup of hot Milo. The hot Milo smell so good and tempting whenever my colleague made one for himself. One fine day i decided to asked him what made his Milo smell so good, he said it was just Milo Kosong thick thick and that's it. Argh ..... simple and yet tasty. After the new discovery, that's the way i made Milo for myself now. MILO thick thick

Today making is Milo Agar Agar.Ingredient
1 packet of 12g Agar Agar powder
1 Litre water
170g rock sugar (reduce to you own likeness)
4 pcs pandan leave (tie into a knotted)
4 tbsp Milo


  1. Boil water with Pandan leave, rock sugar & agar agar powder
  2. After boil remove pandan leave
  3. Stir in Milo until dissolve, turn off the fire
  4. While hot put the agar agar into a container. After cool & set put into the fridge
  5. Serve while cold

Sunday, July 12, 2009

Durian Cake - again

Today is a very busy and achieving day, I did 3 baked ... Cutties Beary Cookies, Moist Chocolate Chiffon Cake and this Durian Cake...

Here's the re-baked of the Durian Cake . The durian cake really smells good during and after the baked.
Now is almost the end of the durian season, managed to grab some during the weekday and kept in the fridge for today bake as mom wanted me to bake some durian cake for her sister to try. Mom is a durian lover and she like this cake.

Moist Chocolate Chiffon Cake

On monday my colleague was cutting a chocolate chiffon cake that she bought from JB-Lavender Cakeshop. The texture & rich chocolate colour look so tempting that i asked for a slice (so greedy), to satisfy my desire. How to resist the chocolate temptation ...

So I decided to Do It Myself. I'm satisfied & happy with my very own bake of the Chocolate Chiffon Cake. Soft in texture, rich in chocolate colour & taste is good.
220g castor sugar (divide into 160g and 60g)
140g plain flour (sifted)
50g Valrhona cocoa powder
10g baking powder (sifted)
5g baking soda (sifted)
1/4tsp salt
60g egg yolks (abt 4 yolks)
250g egg whites (abt 7 whites)
115g canola oil
1/2 cup hot water
1tsp vanilla essence

  1. In a bowl put in flour, baking powder, baking soda & 160g sugar give it a good mix using the hand mixer
  2. Add in yolks, oil, water, cocoa powder & vanilla and mix well till all incorporate together
  3. In a separate bowl whisk the egg whites until it reach soft peaks
  4. Add in the remaining 60g sugar gradually and whisk till firm peaks (remember don't over beat)
  5. Take out 1/4 of the meringue slowly fold into the egg yolk mixture till well combine
  6. Finally add in the remaining meringue and mix well
  7. Pour mixture into an ungreased chiffon tin and bake for about 45-50 mins at 180c (bake at the lower rack)

Saturday, July 11, 2009

Singapore Mascot ~ SINGA

This is a very interesting side of the Singapore Mascot~SINGA, the courtesy lion. Sending out healthy message - specially with H1N1. Prince said Happy 1 Not Happy 1 .... (OMG)

Cuttie Beary Cookie

Today is Princess last lesson with the weekend ballet class. Bake some cookies for her teacher & friends this morning.
Got this recipe from Weekly U.
180g butter (room temperature)
80g icing sugar
250g plain flour (sifted)
2tsp corn flour (sifted)

Coco Crunch
Chocolate Rice chip
Mini chocolate chip

  1. Mix plain flour, corn flour & icing sugar into a bowl
  2. Add butter and make into a big dough
  3. Take a appropriate amount of the dough and make into a small ball
  4. Place it onto the baking tray, lightly flatten the ball and start decorating the cutties face
  5. Bake at 180c for 15mins

Saturday, July 4, 2009

Beary Oreo Buttercake

Wanted to bake something this morning for mei ballet class. So ... here it's ...
Beary before sending into the oven
Oreo Buttercake
200g butter
160g castor sugar
200g self raising flour (sifted)
4 eggs
1tbsp hot water
1tbsp instant coffee (i would change to 1/2 tbsp in future or chocolate paste instead)
1/2 tsp vanilla essence

appropriate amount for Ears, Eyes & mouth using
mini oreo pieces, chocolate chips, M&M

  1. Dissolve instant coffee in hot water. Mix in vanilla essence and set aside
  2. Cream butter and sugar till light and fluffy. Add in 1 egg at a time
  3. Pour in sifted flour in 3 parts into the mixer using low speed till well combined
  4. Scoop batter to fill 1/3 of muffin cup sprinkle some chopped oreo. Cover the top with batter
  5. Bake at 180c for 15mins

Tada .. here's the cuttie Beary