PRE LOVE COOKIE CUTTER

I would like to let go of my pre love cookie cutter which not only can imprint adorable print for cookie, and it is also good for making mooncake imprint.

When中秋节arrive, these little mould can be used. I had used it for making oven baked mooncake and also snow skin

小丁噹 mooncake (oven baked)

 

 

 

Price : sgd 4.00/set (as per photos)

 

Self collection will be at Serangoon or Punggol Mrt during weekdays at 6.45-7.15pm, weekends will be at my own convenience.

 

 

CAKE LEVELER

Got problem slicing the cake into three or half, fear not with the help of the cake leveller, cake can be cut more nicely and evenly.

Price : sgd 5.00/set
Price : sgd 7.00/set (include normal postage)

For normal postage, I will not be responsible for any loss of item.

Self collection can be arranged at Serangoon or Punggol Mrt during weekdays ard 6.45-7.15pm. Weekends can be arranged at my own convenience.

3D ANIMAL COOKIE CUTTER (ONE PC PER DESIGN AVAILABLE)

3D animal cookies cutters to Seyour little ones and at the same time to have a bonding time with them.

The young ones can make their own cookie dough, decorate them, bake it and finally eat them. They will be truly delighted to see the adorable animals.

Price : sgd 4.00/pc
Price : sgd 3.50/pc (three pcs onwards)
Price : sgd 3.00/pc (pre order waiting time one month, at least 30pcs per pre order)

Self collection will be at Serangoon or Punggol Mrt during weekdays at 6.45-7.15pm, weekends will be at my own convenience.

Total there is 18 different design available

Japanese Cotton Cheesecake

Still left one bar of cream cheese siting in the fridge so decided to make cheese cake but not the one with the crust, came across this recipe from Fiona Lau which excite me to try to bake this. The texture is soft, cottony and the cream cheese is not too overpowering.

Ingredient for 8 inch cake pan

227g cream cheese (I used cowhead, not bad)
128g milk
46g unsalted butter
4 egg yolks
4 egg white
80g sugar
1/4 tsp of cream of tartar
26g cake flour (21g plain flour, 5g of corn flour)
14g corn flour

Method as follow:

Preheat the oven 150 deg C and bake for 1hr  (in the lowest rack) using water bath method

1 Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, corn flour, egg yolks and mix well.

2 Whisk the egg white til foamy, next add in the cream of tartar which will help to stabilize the egg white. Add in the sugar in three additional and whisk til soft peak form.

3 Add in the egg white to the cream cheese mixture and fold well.

4 Pour the mixture into the 8 inch cake pan (light grease and line the bottom and side with greaseproof paper

5 Add hot water into the tray up to half way and place the 8 inch cake pan on the tray.

6 Bake the cheesecake for 1hr or until set and golden brown (baking time is depend on your own oven)

7 Leave to cool in the oven with door ajar, about 30mins as sudden changes of temperature may cause the cake to collapse.

Isn't it beautiful, with no crack on top of the cake and the texture is soft and fluffy.

Enjoy :)

Scissor and Pin for Buttercream

With the use of the pin and scissor now the beautiful flower that u had created can transfer to the cake easily. The dia of the pin is abt 3cm.

The price for this set will be sgd 8 (exclude postage) I will not be responsible for loss of item if normal mail is opt, price will be sgd 10 (include postage)

Able to meet up only at punggol or serangoon mrt during weekday around 6.40-7.10pm

Sugar bread (白糖面包)

Sugar Bread （白糖面包）

This is a simple bread which is liked my whole family especially my FIL (which is his fav).
The bread is soft due to 汤种法, I love this method so much as it help the bread to be soft and nice, but I realised is that the bread can't keep longer than three days. Anyway, the bread will be finished within the next day, so that is no issue to it :).

Let get down to see the ingredient for this soft and sweet bread:

Ingredient

230g bread flour
160g cake flour (which I replace by 135g plain flour, 25g corn flour)
100g sugar (which I had reduced to 85g as I will be spreading sugar on the bread itself)
1/2 tsp salt
3 tsp of instant dry yeast
20g milk powder (which I had omitted due to no milk powder available)
2 eggs weigh abt 60g each
15g water/milk
Tangzhong (汤种）75g (15g of bread flour mix with 75g of water/milk)
60g of unsalted butter

Here come the method:

I had used bread machine to help me to mix the dough and for the first proof

below is the ingredient sequence to be placed in the bread machine

egg, tangzhong, water/milk, flour mixture (bread and cake flour shift), sugar (to be put in one corner of the bread pan), salt (another corner of the bread pan), yeast (make a hole in the centre), milk powder (another corner of the bread pan) and lastly butter (to be placed 5 min later when the machine start)

After the first proof, divide the dough into 30g (I can get 14 small dough) and rest the rolled dough for abt 15 min.

Now can start to shape the dough, roll out the dough into oblong shape and roll up in lengthwise.

Place the 收口facing upward getting ready for the second proof for abt 40mins.

After second proof, brush a layer of water on the dough and sprinkle sugar and is ready to bake.

Preheat the oven 180 deg C for abt 15mins.

Invert the bread onto the cooling rack.

Once the bread is cool, is ready for breakfast or tea break (is all depend on you)

Enjoy :)