Wednesday, July 31, 2019

Pandan Raisin Buns

Bookmarked and tried this recipe today! Made them into pandan bread as the kids’s favourite now is Pandan raisins bun! Hahahaha~ Decided to try how soft the bread is... 

Tore the 排包 and saw the 丝丝 and my heart went awwwwww..... love to see this on bread. So i tear a slice out to eat! 

Soft. The 排包 is soft as compared to the buns in my view. Perhaps I still need lots of room for shaping bread buns and baking bread always have a lot of challenges. Temperature, water, proofing and many many more! Haha~ Definitely need to try this again! Yums!

Pandan Raisins Buns (adapt and modified slightly from BakeForHappyKids)
415g Water (I use soy milk)
25g Honey
650g Bread flour
25g Milk powder
8g Salt
60g Butter
2tsp Yeast

*I added 2tsp Pandan paste + raisins for the buns*

1) Put ingredients according to the list above in breadmaker except raisins and knead for 30mins til dough is elastic and smooth. Proof for 1hr
2) Divide into 2 portion. Use 1 portion for pandan raisins buns and 1 portion for 排包
3) Roll out dough for buns and sprinkle raisins over. Wrap like a swissroll and then roll out and cut into small bun portion
4) Cut portion for 排包 into small portion. Roll out and swissroll all into thin strips
5) Leave both to proof for 1hr. Bake at 170-180deg for 20-25mins

Tuesday, July 30, 2019

Nestum Cereal Cookies

Bookmarked a while back and wanted to bake them for my kids. Loved her recipes as its usually in small batches. The use of nestum cereal reminds me of old school days! Yums! 

Very easily fix up with minimal mess. Actually i could have just use 1 bowl and make use of the weighing scale as I mix. But lazy to walk in and out so I weigh everything on my dining table before I sat down to slowly mix them up. My end batter was a bit dry in my view so I went to add 1 tablespoon of coconut milk! Hahaa~ Been adding some coconut milk to my cookies for that buttery coconut-y fragrance! 

My 3yo kept wanting to eat them after seeing my prepping them to go in oven for their ‘tan’ sessions. And I had to keep telling him its not ready! The smell when you bake them in the oven = HEAVENLY! I so cant wait to try them but managed to take myself away from the kitchen to make my 3yo naps. 

It is crunchy, with that flavourful nestum in each bites! Total love and great to go with a cup of milk for the kids! Try them! This will definitely go into their classroom snackbox tml! ❤️❤️

Nestum Cereal Cookies (BakeForHappyKids)
120g Butter, soften to room temp
80g Sugar (not supposed to reduce)
30g Egg yolks (approx 2 eggs, need to be precise in the weight)
2tsp Vanilla extract
60g Self-raising flour
1tsp baking powder
1tsp salt
100g Nestum cereal

*I added 1tablespoon of coconut milk at the end when my batter was a bit dry*

1) Use wooden spoon to mix butter and sugar til fluffy
2) Add in yolks and vanilla and mix well
3) Add in flour, salt and baking powder
4) Fold in nestum cereal and mix it well
5) Roll in small balls n flatten, leaving a bit of space for spreading 
6) Bake at 180deg for 20-25mins til top of cookies browned nicely
7) Cool well before storing in airtight

Friday, July 26, 2019

Rainbow Cat Tongue

Baked a kek lapis yesterday and I had 10 egg whites left in the fridge. Wanted to make meringue but then chanced upon this Cat Tongue cookies and seems like so interesting. Making into mini rainbow cookies sounds like a good idea for the kids to bring in their snackbox on a boring school day. 

My first tray of cookies went in wrong. I piped too big and they spread too much. It seems like I underbaked too as it didnt turn crispy enough after cooling down. This tray went to the bin. Boohoo, so sad. 

So I piped them smaller without any shapes this round. Wanted to grasp the amount of batter to pipe and also baking time before exploring! And with 8 more whites, definitely not difficult to try again! 

Even the out-of-shapes ones caught his attention and he said Yummy yummy!! 

Smaller ones were out and he went ‘1 more 1 more!’ How can I reject him right? The rest were quickly packed away. The cookie is thin n crisp. But the sweetness seems to a bit sweet for me. I am definitely going to bake again and reduce the sugar again. Will update my trial next week! 

Rainbow Cat Tongue (adapted from TheBakingBiatch)
250g Butter
175g Caster Sugar
55g Egg whites
1tsp Vanilla extract
150g Plain flour
1tsp Baking powder

Gel colour of your preference

1) Beat butter and sugar til creamy and pale in yellow
2) Add in whites and extract
3) Add in 1/2 dry ingredients and mix well
4) Fold in remaining 1/2 with spatula and divide in the number of colours of your choice
5) Pipe with some space for spreading during baking
6) Bake at 160deg for 15-20mins
7) Cool before storing in airtight container

Wednesday, July 24, 2019

Oreo Kek Lapis

Been wanting to try baking this for the longest time. But the process, amount of eggs always deter me from doing it. I cant imagine standing in front of the oven or rather in and out of kitchen for a good 2-3 hours without disturbance from the kids so I always put it off. 

I baked approximately 8-9 layers which I cant even remember exactly. Haha. I only know I bring in and out of oven MANY TIMES! 😂😂😂 Cake batter I seems to overmix slightly, or did I accidentally overmix or undermix the butter portion. It sort of curdle a bit. Whites was slightly overbeat too! 🙈🙈 🙈 Tastewise was ok, I think can add a bit more spice for the taste. Texture is ok, except 1-2 layers I think a bit underbaked? Not too sure either as I need to make again to know! 🤔🤔 I wonder when will i have the courage! 

I wrap the bigger ones in cling. Apparently need to be kept a day in airtight for the flavour and oil to be released. Keeping fingers crossed tml will be better. But i dunno why my bottom layers seems a bit oilier. Need to study again if its normal! 

Kids will get some for school snack. Hope they enjoy this simple Oreo kek lapis that Mummy baked for them! 

After giving them out for friends to taste, I am glad most are positive reviews, even from my hubby. And I am left with the sides which I trim from the cakes. Also very yummy le. I wonder what does the bakery does with those trimmed sides? 

Oreo Kek Lapis (adapted and slight adjustment from WensDelight)
Portion 1:
20 yolks
140g Sugar

Portion 2:
500g chilled butter, room temp
200ml condensed milk
2tsp vanilla essence
150g cake flour
3/4 tsp spice powder

Portion 3:
10 whites
90g sugar

1) Beat yolks and sugar til balloon stage and set aside
2) Mix butter and condensed milk with vanilla essence til pale in colour and fluffy, creamy
3) Fold in dry ingredients to butter mixture 
4) Beat whites n sugar til medium-stiff peak
5) While whites is mixing, fold in yolk mixture to butter mixture in 3 additions 
6) Fold in whites to above batter in 3 mixture gently (If u wan 2 flavour, split 1/2 portion out and fold in oreo)
7) Preheat baking tin and oven 180deg
8) Line heated tin with baking paper and scoop the first layer of batter in and bake for 6-7 mins or tio top is browned nicely
9) Scoop same amount of batter onto first layer and baked using top heat for 6-7mins or til top is browned again. Continue to do until all layers are completed, pressing after each layer is done.
10) Cool and store in airtight for a day. Trim the edges and cut into slices before serving

Tuesday, July 23, 2019

Chocolate Chiffon

Chocolate chiffon as my challenge to bake 1 that is moist and rich of chocolatey taste. So i google and saw this highly rave Moist Chocolate Chiffon. This one uses cocoa powder. And the liquid proportion is higher than usual chiffon. 

Close up of the chiffon. Its light, soft and fluffy. Taste seems very rich too! Gonna pass to a friend for taste test to see if it passes her expectations. For now, all is going to be packed for kids’ snacks and my breakfast tml. 

I am also going to try another recipe that uses melted chocolate. To compare texture and taste. Let’s see which is better. So stay tune! 

Chocolate Chiffon (adapted from BakeForHappyKids)
6 yolks
45g oil
180ml milk (i use soy milk)
100g cake flour (original calls for 80g plain flour + 20g cornflour)
25g cocoa powder
1/4tsp salt

6 whites
120g sugar

1) Beat whites and sugar to medium stiff meringue. Set aside.
2) Mix all yolk batter til smooth and well combined.
3) Fold in 1/3 of meringue, then continue with 1/3 more. Then pour batter into remaining meringue and fold gently.
4) Tap on countertop to break bubbles. Bake at 180deg for 60mins. 

Monday, July 22, 2019

Kap Zhong (Youtiao w/Glutinous Rice)

A lovely friend showed us this and ask where to find in SG. She love this simple snack from malaysia. So being curious, adventurous and many point of kaypoh-ness, I went to google about it and followed a video recipe that I found!

Dough was quite sticky to handle. Wasnt really that easy to ‘swissroll’ the glutinous rice in the dough. But the preparation work and of cos the frying part was easy. I rub my hands with oil so its easier to work but the glutinous rice kept sticking to my fingers. Tried my best to shape them to my best! LOL.. 

Overall, taste quite like sweet dough with soft glutinous rice in the middle. Goes well with a cup of coffee! Now I am going on a hunt to find where in SG sells this and going to try how far does mine taste from the real thing! 

Sidenote, I freeze some and plan to see if they will fry well after freezing. I can make them and keep for days when i crave for it! 

Kap zhong (recipe from Youtuber-Poh Leng Tan)
125g Bread Flour
175g Plain Flour
65g sugar
1.5tsp Yeast
1/2tsp salt
175ml water
1/2tsp Baking Soda
1big spoon Oil

Glutinous Rice (I only made 1/2 of her reipce)
100g Glutinous rice, soaked 4hrs
30g sugar
1/2tsp salt

1) Prepare glutinous rice, drained and stir in sugr and salt. Add water to cover top of rice and steam for 30mins.
2) Add all dry ingredients in breadmaker. Add in water and knead for 5mins.
3) Add in oil and knead another 25mins. Rest for 30mins
4) Roll cooled glutinous into a long strip and set aside
5) Roll out dough into long strip. Place glutinous rice in and roll up like swissroll.
6) Cut into portion and flatten then coat some sesame seeds
7) Deepfried til golden brown. Serve warm or cooled. 

Danish Butter Cookies III

Tried another recipe as itching to try some variation. Went to this recipe blog which I love to find interesting recipes to try! Saw his butter cookies nicely baked n piped makes me wanna try them! 

I halve and adjust the recipe slightly as I wanna try a small batch to see the taste and texture. Added some liquid although recipe doesnt require. And I have to say, I love the crumbly feel with the crunch! It doesnt tatse so floury and easily crumbles which is good for kids to hold n eat. 

I am using lescure butter and it comes with a light hint of butter fragrance. Added some pink salt as per recipe calls for, reduce a bit of sugar which I think can reduce a bit more. Overall, quite satisfied with this variation. Time to try back on my last 2 attempts to see which suits me best! 

Danish Cookies (adapted and adjusted slightly from BrownEyedBaker)
120g butter, soften
45g sugar
1/2 beaten egg
1tsp vanilla extract
1/2tsp Pink salt
144g Plain flour (I mix in 15g cake flour as I did not have enough plain flour)
1.5Tbsp coconut milk

1) Mix butter and sugar til fluffy
2) Add in egg, vanilla and salt and mix it well
3) Fold in flour til no streaks of flour can be seen
4) Stir in coconut milk
5) Pipe or roll into balls and bake at 180deg for 20mins

Wednesday, July 17, 2019

Banana Chocolate Muffins

Needed to clear my banana so decided to bake banana chocolate muffins for the kids as breakfast tml. They love having something else than their usual bread with butter spread. This will be a hit with them as it is chocolate base. Nothing will entice the kids as much as CHOCOLATE! 

This recipe is simple and uses 1 bowl. I mixed everything and all done in like 15mins. Send to the oven for a good 30-40mins while I went to cook my dinner! The smell of chocolate and banana is yummy! And hopefully it taste just as nice too!!

Omg! The exterior is a bit crusty but inside so soft and yum! Not overly sweet and the choco taste is rich enough!

Banana chocolate muffin (Adapted from DomesticGoddessWannabe)
2 ripe banana, mash
60ml oil
1 egg
187.5g Cake Flour
29.5g Cocoa powder
1tsp Baking Soda
1/2tsp Baking powder
100g Sugar

1) Mix banana, oil n egg well
2) Add in dry ingredients and mix well. Do not overmix.
3) Bake at 180deg for 20mins. Cool before storing.

$250 Neiman Marcus Cookies

Been wanting to bake cookies and has been looking at those recipes that I have baked before. Search google a bit and chanced upon this $250 Neiman Marcus Cookies!! Sounds so yummy and I am so intrigued. The rolled oats convinced me as it tells me its ‘healthier’ junk food! 😂😂 Haha~

Using my atas butter, Lescure, I tell myself I must bake and try it! I reduce sugar slightly for both white and brown sugar as I remembered angmoh recipes usually on the sweeter side. And I omit the nuts as I wanna give some to my 3yo toddler too! Nuts will be a bit dangerous for him, worried that he may choked on them. 

I didnt use a mixer, instead all using a handwhisk as I wan to minimise the amount of equipments used and also want to be fast! (I always sneak a bake when my 3yo naps) Butter was left to soften at room temp helps. Managed to mix it up quite well! 

Sending them trays by trays and playing with the amount of dough each batch to see the size that I want. 1 tablespoon size gives a bigger cookie, 1.5 teaspoon seems a better size for my preference. The dough stretches while baking so good to space them out slightly! And when they are hot out from oven, they are slightly soft to touch. But crisp up well and crunchy once cooled!! (Left is 1 tablespoon and Right is 1.5 teaspoon)

Totally love the taste! Please do give this recipe a try! Yums!

$250 Neiman Marcus Cookies (adapted from BrownEyeBaker)
202.5g Rolled Oats, blended to powder
250g Plain flour
1tsp Baking Powder
1tsp Baking Soda
227g Butter, room temp
150g White sugar
170g Brown sugar
2 eggs
1tsp vanilla extract

Chocolate chips of your preference: I use a mix of salted caramel chips & dark choc chips

1) Whisk butter and 2 sugar til fluffy
2) Add in eggs 1 by 1, followed by vanilla extract
3) Add in flour and blended oat, mix well
4) Fold in chocolate chips
5) Preheat oven to 180deg
6) Scoop 1.5tsp batter and leave some space. Bake for 20-25mins til cookies are nicely browned. 
7) Cool and store in airtight

Tuesday, July 16, 2019

Pandan Ogura Cake

Didnt have much pic as was rushing to pack then as a gift for a friend. Thankful for all her blessings each time she pop over!  Showered with lots of love from her snacks. A simple way of saying Thank You!

She mentioned she like Pandan Chiffon but I wanna try baking ogura! Apparently Chiffon texture will be slightly drier as compared to Ogura. Ogura is finer in texture and moist to bite. Am so intrigued to try them out!! 

I chanced upon this recipe. Seems simple and easy to follow. And she has many cakes recipes that I have tried before too! Definitely wont go wrong! 

It is light, hint of mild pandan taste and not very dry. I would bake this again to perfect the texture and taste! 

Pandan Ogura Cake (adapted from PhongHongBakes)

5 yolks
1 egg
65g cake flour
1tsp Pandan Paste

5 whites
75g Sugar

1) Beat whites to medium stiff.
2) Add all cake batter ingredients and mix well.
3) Fold 1/3 meringue into batter. Pour batter into remaining meringue and fold in gently.
4) Bake for 40-50mins at 150-160deg til cake is browned nicely and skewer comes out clean.
(Bake in baking tin lined with baking paper)
5) Invert immediately and cool.