Crunchy Oat & Raisin cookies

Bookmarked this recipe as I have some balance coconut oil to use them up. Today finally drag my lazy butt to bake them! Seriously I didnt expect healthy cookies can taste so yummy! I think the sea salt caramel chips works with the flavour too! So damm good!! 

The cookie is soft right after baking, but it crisp up after it is cooled. Super crunchy and crips! Love the sea salt and the fragrant coconut flavour, this 2 totally mix up very well! Love them! 

Packed tbem in my glass jar and some leftovers in ziplock! Believed that I will need to bake them again as it is really very yummy! A twist from the usual cookies I bake, most of all it is healthy and delicious! Gonna be a snack for the kids lunchbox tml too! 

Crunchy oats & raisin cookies (recipe adapted with some changes from Bake with Paws)

180-200g Organic coconut oil (I only use about 130g as that is the balance i had)

3Tbsp honey (I added 2 more tbsp by mistake, luckily it turns out well)

200g Plain flour

1tsp salt

1tsp baking soda

1tsp baking powder

80g fine brown sugar

80g raisin

120g rolled oats

50g sea salt caramel chips

1tbsp chia seeds

1) Mix all dry ingredients together. Stir coconut oil and honey together til well mixed.

2) Mix wet ingredients to dry ingredients til it slowly comes together.

3) Using a spoon, i scoop spoonful of cookie mix and roll into a ball. Press flat down on baking tray

4) Bake for 15-20mins once bottom n top starts to brown nicely

5) Cool them well before storing in airtight. 

懒人皇后吐司 (Lazy Queen Toast)

Decided to bake a toast for tml’s breakfast at 8pm+ and decided to go to this recipe which I bookmarked. The name is so cute and ingredients are easily available. The toast looks so soft and yummy from her blog so i gave it a try! 

First time to see my loaf stand so tall! And I followed her method of knocking on 4 sides before pouring my toast out. Apparently it will make the toast be straight instead of a ugly waistline after cooling down. Amazing right!!

Loved the hue of the yellow on the toast, guessing its from the 2 eggs in the recipe! Bread is soft and light. So difficult to slice them into thin slices! 

Can you see how soft it is? Lying on my bread knife! Gosh!! Ultimate taste would be having them the next morning! Hope it stays soft and nice!!

Can you see the fluffiniess?? I pair it with salmon mayo, more mayo & chilli sauce! Yummy breakfast ❤️❤️

懒人皇后吐司 (Lazy Queen Toast), recipe adapted from 辣妈Shania)

2Eggs + Water 200g

35g Sugar

3g Salt

300g Bread Flour

45g Butter

2.8g Yeast

1) Arrange as per sequence above, and bake in breadmaker. 

I am using Donlim - 甜面包 function #4, 750g, med brown

2) Slice when completely cooled, store in airtight. 

Pandan butter cake

Bookmarked this recipe and wanna try baking this for the kids in their snackbox and for Grandma to try too. Looks so lovely from the blogger’s pic!

The blogger uses blended pandan leaves which I didnt have time to do so. So i kinda replaced the milk + blended pandan leaves with 80ml milk + 1tsp pandan paste. I think overall texture a bit dry tho soft, perhaps can increase a bit more milk and 1tsp more of pandan paste for a stronger hint of pandan. Ultimately, I love the taste and Grandma likes it too.!!

Soft and crumbly! ❤️❤️

Pandan Butter Cake (recipe from BakeWithPaws)

(A)

230g butter, room temp

70g sugar

4 yolks

80ml milk

1tsp pandan paste

230g plain flour

1tsp baking powder

1/2tsp salt

(B) 

4 whites

50g sugar

1) Mix (A) well til combined then fold in dry ingredients.

2) Beat (B) til soft peaks 

3) Fold 1/3 meringue into the cake mixture. Then pour mixture into remaining meringue.

4) Bake at 170deg for 40-50mins or til top browned/skewer comes out clean

Pandan + Chocolate Marble Bread

Since my Chocolate marbled bread is so well-liked by my kids, I decided to try making pandan and chocolate this round! Using back the same recipe, I only made some changes to the pandan paste which I will shared below later. For the main bread dough, I only replace chocolate milk instead of fresh milk. If you wan a stronger chocolate flavoured bread, you can add 1-2tbsp cocoa powder to the chocolate milk and stir them well too! I prefer a mild taste so that it is less heaty. 😬😬

Wrapping remains the same and I am using this method to braid my bread which is easier for me. Hope the image helps to show how i twist them.

As I expected, there chocolate is very lightly hint of chocolate but pandan flavour is nice! Try it!!

Pandan Paste

2tsp pandan paste

45g plain flour

60g milk

40g sugar

10g butter

1) I mix all together then cook over stove to form a paste.

2) Put on cling n shape into a small rectangular shape. Chill for use later

Pulau Hitam w/Creamy Avocado topping

I went Tung Lok the other night to have dinner. Chanced upon this dessert which the whole family loves. They served their pulau hitam cold, with a scoop of ice cream and avocado! Its so rich and nice and the ingredients compliement each other so well!! So I promised the kids, next round I will make pulau hitam and buy avocado to add then chill it for them! 假厉害 right? 😂😂

So I joined a group buy for fruits and gotten a shephard avocado! So smooth n creamy when i cut out. I drizzle some honey, lemon juice and milk then whisk it til creamy. Adjust the amount of honey according to my taste. I wonder how it would be with my pulau hitam! I need to serve it to my critic food taster later! 

Kids gave thumbs up! Yay! Good way to introduce n make the bigger kids eat avocado!! They said ‘Hmmmm! Nice le mummy!’ with a thumbs up sign! 

Pulau Hitam w/Creamy Acocado topping (Serve 3)

1 small rice bowl of black glutinous rice, wash and soaked overnight

1 bundle of pandan leaves

Rock sugar to taste

Cornstarch to thicken

1 avocado

1tbsp milk

1tbsp lemon juice

Honey to taste

1) Boil glutionous rice with water, adding more as you boil if its drying up. Once rice grains starts to break, means its cooked. 

2) Add in rock sugar to taste

3) Add corn starch to thicken

4) Cool before scooping into container and chill

5) Prepare avocado and mash in a bowl. Add in lemon juice and honey. Stir n serve it as a topping

Chocolate Marble Braids Bread

I have chanced upon someone sharing this blogger who bakes wonderful breads, and also many other bakes too! When I see this marbled bread, I know I have to try cos its 1 of my favourite bread. Four Leaves is selling a bit expensive for like 4-6 slices of them. Today I finally bring myself to try this recipe.

Another interesting part is I have to cook the paste on stove top. And I find that it is much easier to handle when I wrap with the bread dough and folding them, rolling them out and folding and rolling again. The repeated process is to make the chocolate layers more pretty, I presume.

I tried the blogger’s method and I am not so good at it. The braids doesnt looks nice. I ending up cutting into 2 strips and twisting them! Here is the picture before 2nd proof! 

I made a small round one and see if it can rise up to a mini toast! 😂😂😂

My gosh! Its so yummy until I dunno how to describe. I make the bottom slightly crusty so when you
 bite into the bread u have a bit of crunch admist the soft n fluffy bread! 😋

Chocolate Marbled Bread (adapted from 辣妈Shania)

Chocolate Paste:

10g Butter

15g Cocoa Powder

60g Water

40g Sugar

30g Cake flour *I replace with plain flour

Method:

1) Mix all above ingredients except butter

2) Add oil and melt slightly over stove, pour in mixture n keep stiring til it form a thick paste

3) Cooled and cover with cling wrap, make into a thin sheet and leave in fridge

Bread Dough:

210g Bread flour

40g Cake flour *I replace plain flour

30g Egg

130g Cold water *I replace with cold milk

5g Salt

25g sugar

25g butter

2.5g yeast

1) Put in water ingredients, butter, sugar, salt then dry ingredients with yeast last to put in

2) I use breadmaker to knead n leave it to first proof

3) After first proof, punch out air. Roll to a rectangular sheet and place chocolate sheet in middle. Wrap it up and sealed.

4) Roll out again and fold over and sealed again. Repeat 1 more time.

5) Divide into 8 strips and braid. Leave for 2nd proof

6) Bake for 10-15mins or til bread is nicely browned.