BUTTER COOKIES

Had made some butter cookies for my friends for this coming CNY, and I had bought some nice carrier which I love it so much.

This is a simple and basic recipe which consist of only four ingredients but it taste great. You can make your own variant cookies taste.

So now let's get working:

Ingredient:
100g unsalted butter (use good quality) at room temperature
25g icing sugar
45g flour
30g bread flour
25g corn flour

Method

1 Shift all the flour
2 Cream the butter and icing sugar til pale and creamy
3 Pour the flour mixture to the butter using folding method
4 Mix well will do, do not over mix.
5 Pipe the batter on the prepare cookies tray.
6 Preheat the oven 160 deg C for about 15-18min depending on the size of the cookies that you had piped.

Enjoy :)

JELLY HEARTS CHEESECAKE

This dessert is non bake cheesecake which don't require much effort but time is needed. As you need to do it layer by layer (actually only three layer (base, cheesecake and jelly). Manage to get some fresh strawberries which really tastes sweet, so here I go making this jelly hearts cheesecake.

Let's get down to work:

Ingredient:

Crust
150g Oreo cookies, fine crumbs (only the biscuit without the filling, filling can keep aside)
 75g melted butter
8inch square pan (grease bottom and side of pan)

Cheesecake layer
1 level tbsp. gelatine powder
3/4cup (175ml) hot boiling water
one block of cream cheese (250g) soften
1 tsp vanilla extract
Oreo filling
6 strawberries cut into halves

Jelly layer
one box of jelly O (instruction as per box)

Method:

Crust
1 In a bowl, combine the oreo crumbs and melted butter and mix well.
2 Pour the biscuit mixture onto the prepare pan, flatten and cover the whole pan (I used the back of the spoon to flatten).
3 Chill in the freeze for 30 mins or until the crust is firm

Cheesecake layer
1 Dissolve the gelatine powder in a bowl of hot water, and allow it to cool.
2 Add the cream cheese, vanilla extract and the oreo filling and mix well using an mixer.
3 Mix til light and fluffy
4 If the gelatine is not dissolved yet, stir til all gelatine powder is dissolve
5 Add a little at a time of the gelatine mixture into the cream cheese mixture until the batter is smooth
6 Use a fork to prick holes all over the crust mixture, pour the cream cheese onto it.

7 Arrange the strawberries and chill in the fridge about 2-3hours

Jelly layer
1 as per instruction on the box
2 Pour the jelly mixture on the Cheesecake layer
3 Return to fridge and chill for a few hours or til it set.
4 To serve, divide and cut the cheesecake with one strawberry on it. After each slice, wipe your knife clean with a kitchen towel. In this way, the slice of the cheesecake will be clean on the side.

Enjoy :)

MEXICAN COFFEE OR CHOCOLATE BUN

This is the all time favourite bun to my girl, usually I will make coffee bun but this time I would like to try Chocolate bun instead. I told my dad I will be making coffee bun asking him whether he wants or not, once he heard coffee, he told me straightaway "no". So I will change to chocolate immediately he said "ok".

It had been sometimes that I made these bun, and at the same time I also want to eat, hehe.

So let get down to work:

Ingredient:

Chocolate or coffee topping
200g softened butter
160 icing sugar
3 lightly beaten egg
2tbsp of unsweeten chocolate powder or instant coffee dissolved in 1 tbsp. water
200g flour

Sweet bun
500g bread flour
20g milk powder (optional)
75g of sugar
6g salt
8g instant yeast
1 lightly beaten egg
270g water
60g softened butter

Method

Chocolate or coffee topping
1 Beat softened butter and sugar until the mixture is light and fluffy

2 Gradually add in the beaten egg
3 Mix in the chocolate or coffee

 

4 Shift in the flour and mix until combined.

 

5 Put the mixture into a piping bag and refrigerate (10min before piping remove the topping paste from the fridge so that is easy to pipe)

Sweet bun
1 Mix the bread flour, milk powder, sugar and salt in a mixer until well combined (low speed if not the flour will fly all over the place)
2 Add in the yeast, egg and water. Mix on low speed first then change to medium speed until gluten is formed
3 Add in the butter, mix til window pane is formed

 

4 Remove the dough from the mixing bowl and shape into a ball, cover it with a damp cloth

5 Let the dough proof until double in size

 

6 Once the dough is double in size, check whether the dough is ready by inserting your finger in the middle of the dough and the dough did not spring back, next punch down to release the air.

7 Divide the dough 38g each, roll out in a circle and let the dough rest for 10mins.

8 Add in 4g of butter, wrap the dough

 

9 Let the dough proof for the second time until double in size

10 After proofing, pipe the filling on top of each dough and decorate with chocolate chip (which I had forgotten to take a pix)
11 Preheat the oven 200 deg C, bake for 15mins or until lightly brown

12 Is best to be eaten warm.

Enjoy:)

TAU SUAN

This year, we celebrated Christmas (2015) with our awesome neighbour, Desmond, Jeslyn and their two lovely daughters (Andrea and Arielle). I bought the little hairclip for them, isn't them sweet.

The food that they ordered for 25pax, but the people celebrating only less than 20 pax. With so much leftover food, both families had to split the food for next day breakfast or lunch. But really appreciate them for buying delicious food over for the festival.

Christmas is for western celebration, but I made Tau Suan (asia dessert) for this occasion. So this is called the west meet the east.

Now get down to work.

Ingredient A:
400g split green bean (mung beans) soaked in water overnight)
1/2 tsp salt5
6 pcs of pandan leaves

Ingredient B:
2 litres of water
200g sugar
6 pcs of pandan leaves

Ingredient C:
66g of sweet potatoes flour
1 1/3 cup water

Ingredient D:
You Tiao (油条）as you wish

Method:
1 Mix the ingredient A, steam over high heat for 30 mins
2 Boil the water in ingredient B, stir in the sugar til dissolve. Next put in the pandan leave and bring to boil, remove and throw the pandan leaves away
3 Mix ingredient C
4 Slowly stir the mixture C into the sugar syrup, must keep stirring til the syrup is thickened.
5 Add in the steam split green beans (mung beans), stir well, remove from heat.

Enjoy :)

 Alice bulldog really enjoyed her share of Tau Suan

 

CHERRY YOGURT MUFFIN

This is the basic yogurt muffin which I loved so much as it consist of yogurt (which is my fav).
I can simply put any fruits in this muffin recipe which healthy and best of all is using oil instead of butter.

You can put strawberry, blueberry or even cherry which I am using for this muffin, yes even bananas which will taste great.

Now get down the recipe which took me about half an hour to prepare

Ingredient:

1 egg
1 cup of plain yogurt
80g of any unflavour oil
1 tsp of vanilla extract (homemade)
260g of flour
100g of sugar (reduced to 80g)
1 1/4 tsp baking powder
1/2 tsp baking soda
cherry (seed remove using the cherry seed remover, if you are interested to get one, email to me @ uniqniness@yahoo.com.sg)

Method:

1 Preheat the oven 190 deg C
2 Combine the egg, yogurt, oil and vanilla extract in a bowl, mix well ( I am using just the hand whisk will do)
3 Shift the flour, baking powder and baking soda
4 Using folding method, fold the wet ingredient into the dry ingredient and stir only until the all the ingredient are combined and moistened (the batter will be thick)
5 Fill the muffin liner half and put in the cherry, next cover the cherry with the batter.
6 Place in the oven and bake for about 25mins (accordingly to my oven) or until toothpick inserted came out clean.

Enjoy:)

 

CRINKLE COOKIES FOR THIS CHRISTMAS (2015)

Hi everyone Merry Christmas whoever that read my blog today. For this Christmas treat, I fix on crinkle cookies which I read on FB that is a great bake for Christmas season. So here I go for this little cookies which I failed once (maybe I had made some mistake on the previous recipe) but this time is a success for me as my girl with golden tongue say is nice and request for more.

Make these little for my friends in my company, I will not consider them as my colleague but as friends. During my stay in my company, they will help me a lot in terms of work or even give me advice especially Christina which we had been colleague cum friends for the past 11 years. I dun know how long we will stay together in the company but really appreciate her to be there for me whether in terms of work or personal.

Thanks Elcy and Alice for all the advice that had been given and look out for me when nobody in the company cares about my little dept (which consist only two ppl working)

Ok now that all for the little thought of appreciation from me (even though they might not know my blog), now get down to business.

These crinkle cookies is rolled in powder sugar so that when it is baked, expand and crack that is why the name crinkle is given.


Ingredient
 170g of flour
340g sugar
60g cocoa poweder
78g unflavoured oil
113g baking chocolate, melted and cooled
3 eggs
1 1/2 tsp vanilla extract
1 tsp baking powder
powdered sugar

Method

1 Preheat the oven 175 deg C
2 combine sugar, oil and melted (cooled) chocolate in a bowl, mix well using a mixer (medium speed).
3 One egg at a time, mix to the wet ingredient and add in the vanilla extract
4 Shift flour, cocoa powder, baking powder in another bowl
5 Pour the dry ingredient into the wet ingredient, then gradually stir til the mixture is well combined
6 Place the cookie dough into the freezer for half an hour, for it to be solidified for easy handling
7 Use a teaspoon to guide for the size of the cookie dough, I felt that half of the teaspoon of the cookie dough is good enough
8 Roll the cookie dough onto the prepared powder sugar, the dough must be completely coated, then transfer to the baking pan
9 Place in oven for 10 mins (if you are using a full teaspoon dough, the timing is about 15 mins for my own oven)
10 Remove from the oven and let it cool in the baking tray for a few minutes, if not the cookies is too soft to transfer to the cooling tray.
11 Serve

Enjoy :)

simply love the reindeer container from taobao

LADYFINGER

Wanted to make some Tiramisu, but have to find ladyfinger, not every supermarket is selling. To me, one pkt of ladyfinger (store bought) is too many for me, and I managed to find how to make my very own ladyfinger from here http://www.joyofbaking.com/Ladyfingers.html.

Whenever I made this ladyfinger, my girl will be hovering around the kitchen waiting for the ladyfinger to be done. She loved to eat the ladyfinger on its own. As the texture is soft and pliable, you freeze the ladyfinger. It is best to consume with the day itself.

You can't compare the store bought ladyfinger which is crisp and firm.

Let get down to work!

Ingredient (i am making a smaller batch as compared to the attached link)
65g cake flour (I replaced 10g of corn flour, 55g plain flour)
3 eggs in room temperature (egg yolk and white need to be separated)
25g sugar (for egg yolks)
36g sugar (for egg white)
1/2 tsp vanilla extract
1/8 tsp cream of tattar


Method
1 Preheat the oven 175 deg C and line the baking tray with greaseproof paper or reuseable baking mat, please see below for sample of the 油纸 which i had been using.
If you are interested to purchase the reuseable baking mat, please refer to this link http://missbakerlady.blogspot.sg/2015/12/reuseable-baking-mat.html 

 

2 Prepare piping bag and nozzel (please see below for the nozzel that I am using, I am not sure of the size, sorry)

 

3 Beat the egg yolks and sugar using a mixer in high speed, mix til the mixture becomes thick and pale yellow (when you raise the batter should fall back into the bowl in a slow ribbon)
4 Beat in the vanilla extract.
5 Shift the cake flour over the batter but do not fold in, just leave it aside
6 In a clean bowl, whisk the egg white til foamy, add in the cream of tartar.
7 Add sugar in three addition to the egg white, and beat til is stiff peak
8 Fold the egg white into the egg yolk and flour mixture in three addition, mixing only until incorporated.
9 Transfer the batter into the prepared piping bag, holding the bad in 45 deg angle to the baking sheet, pipe the batter to the size you desired. Remember to leave about one inch space between each cookies
10 Once finished with the piping, bake the cookies for 10 mins or until ladyfinger are firm but barely browned and are still spongy when touched.
11 Once done, leave the cookies cool for a few minutes before transferring the cookies onto the cooling race. Do not leave for too long if not the cookies will stick to the greaseproof paper and difficult to remove.
12 Leave the cookies to complete cooled before using. If you do not intend to use the cookies straight away, freeze it.
13 To store, place a piece of greaseproof in between the ladyfinger and can freeze up to two weeks.

enjoy :)