星期一, 3月 12, 2018

Fluffy Pandan Gula Melaka Cake with Gula Melaka Syrup

5 egg yolks
20 gm caster sugar
100 gm cake flour
1 tsp baking powder
100 ml coconut milk
2 Tbsp pandan juice
3 Tbsp Cooking oil

Ingredients of egg whites:
5 egg whites
60 gm caster sugar
½ tsp cream of tartar

Preheat oven to 170C (338F).Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.)Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C300F, continue to bake until cooked through. A needle comes out clean when inserted in the middle. Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

星期五, 4月 05, 2013

Nutella Tarts

 Ingredients for Crust:
  • 300g Flour
  • 150g Butter
  • 110g Caster Sugar
  • 1 Egg
  • 18g Custard powder or Cocoa powder
Combine flour and caster sugar.Rub in the butter untill mixture resemble bread ceumbs.Add in beaaten egg,knead to forms dough.
Wrap the dough with plastic wrap,refrigerate for half an hour untill ready to use.
Roll out enough of dough,place into mould.
Touch some flour on both thumbs.Press the dough tim off edge.
bake 150c utill brown.Set aside.


1/4 cup Nutella
 Melted semi-sweet chocolate


  •      3 large egg white(s)
  • 175 grams caster sugar
  • 1 salt (pinch)

  1. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.

星期二, 3月 26, 2013

Rainbow Cupcake


IngredientsServes: 12
1/2 cup (125g) caster sugar
125g unsalted butter
2 eggs
1 cup (125g) self-raising flour
1 teaspoon vanilla essence
3 tablespoons milk
4 bottles food colouring, red, blue, yellow, green

30 minutes | Cook: 15 minutes
1.Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups. 2.Cream the sugar and butter until pale and fluffy. 3.Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed. 4.Add the vanilla essence and mix. Then add the milk 1 tablespoon at a time mixing after each addition. 5.Divide the mixture into 6 bowls:
In Bowl 1 - Add half a cap of red colouring
In Bowl 2 - Add half a cap of red and half a cap of yellow
In Bowl 3 - Add half a cap of yellow
In Bowl 4 - Add half a cap of green
In Bowl 5 - Add half a cap of blue
In Bowl 6 - Add half a cap of blue and half a cap of red
Mix colouring into each mixture after adding. 6.Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red. 7.Bake in the preheated oven for 10-15 minutes.

Topping :

Vanilla Buttercream Frosting:
100g/4oz Softened Butter
200g/8oz Icing Sugar
1 teaspoon pure vanilla extract

Instructions for making buttercream icing.

1. Place the softened butter in a mixing bowl and sift the icing sugar over the top.

2. Add pure vanilla extract and cream all the ingredients together until smooth.

Coloured Butter Icing
For coloured buttercream just add a few drops of food colouring.

星期六, 3月 16, 2013

Orange Chocolate Chip Cupcake

Lovely Rose Cupcake


125g unsalted butter,at room temperature,plus more for greasing tin
250g caster sugar
2 large eggs
1 tsp Orange extract
250g plain flour
2 tsp baking powder
175g dark chocolate chips

Preheat the oven to 180C.Grease loaf tin and line with baking paper or loaf tin liner.
Cream the butter and sugar in a bowl with an electic hand mixer.Add the eggs,one at a time,mixing well after each addition. Add the vanilla exract and beat again briefly.Sift the flour and baking powder into a bowl,then gradually add to the creamed butter and sugar and beat again until well combined.stir in the dark chocolate chips
Pour the mixture into the cupcake tin and level it out with a spatula.Bake in the centre of the oven for 20min.

Ready-To-Use White Rolled Fondant  1 bag

-some coloring

-white icing

Lovely Rose Cupcake

星期一, 2月 04, 2013

黄梨酥 Pineapple Tarts

 Rich Tart Pastry -
320g Top flour ** 底筋面粉
60g Milk Powder 奶粉
30g Icing sugar 糖霜
227g SCS salted butter , cold , cube . 切小块,放回冰箱保持冷温度。
30g egg yolk 蛋黄 

** for those who want melt into the mouth pastry , reduce flour 20g and omit the ice water entirely. **
要溶在口里的饼干外皮- 减少20g面粉,和去除冰水不要放。
Method :
1) Whisk top flour , milk powder , icing sugar together untill very mix well .
2) Rub in the cold butter cubes with your finger tips untill the mixture resembles breadcrumb .
把冷牛油从冰箱里拿出来,放入面粉里用手指尖慢慢摩擦于面粉和牛油之间,直到全部的面粉看起来像颗粒状态。不明白这步骤的朋友可以看看如何用指尖摩擦面粉与冷牛油。How to rub cold butter into flour
3) Mix the yolk with Ice water together. Add this to the flour and butter mixture and gently with a spatula untill the dough comes together . 把蛋黄和冷水搅拌在一起,然后全部加入面粉颗粒里。用叉子或塑料刮刀把面粉搅为一团。
4) Knead very briefly , wrap in clingwrap and chill for 15-30mins .. 稍微用手均匀的揉一揉面团,适可而止,以防面团因为手掌的温度而出油。包好收入冰箱15-30mins .
5 ) Preheat oven 200'C . Portion pastry dough into 8-9g each , flatten dough and wrap in 1 Tsp of pineapple paste . brush the pastry ball with egg and bake for 13-16mins .预热烤箱200度,把面团均匀分出每粒8-9g。之后把小面团压扁包入一粒黄梨馅料收口,滚圆。放在烤盘上。。烘烤之前在涂抹蛋液。烘烤13-16分钟即

星期五, 12月 21, 2012

Strawberry Painting Swiss Roll 草莓绘画瑞士卷

   (A) 6个蛋黄 , 20克白砂糖
 (B)60毫升牛奶,  45毫升烹调油或融化的黄油
 (C)15克玉米粉,  100克普通面粉
 (D)6个蛋清,  70克白砂糖,  1/4茶匙奶油tarta
 (E)1/2个蛋清,  15gm白砂糖


1.将(A) 放入盆中,搅拌均匀

5.另外一个碗中将色素加入,调成自己喜欢的颜色取出20g蛋黄面糊放入 ,混合均匀.
6.步骤4,加入到步骤 5 的碗中,充分混合均匀;装入裱花袋内,剪一个小孔
10.将面糊倒入步骤 9 的烤盘中,用刮刀将表面刮平,用手在烤盘底部轻轻敲几下,去除表面的空洞;



星期一, 10月 15, 2012

Orange Cupcake


• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened


Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.

Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.

Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.

Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.

星期日, 9月 23, 2012



香港羔粉 (Koh Fun Cooked Glutinous Flour).......300g 糖粉.........450g (不想太甜糖粉还可以减到300g)

白油.......100g 水........240g/300gml       

奶黃馅......... 1800g   咸旦黃........60g 攪拌一起



Biscuit Classic

 1 cup butter
 1 cup white sugar
 1 egg
 2 2/3 cups all-purpose flour
 1/4 teaspoon salt
 2 teaspoons vanilla extract

1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

 Royal Icing

 4 egg whites
 4 cups sifted confectioners' sugar
 1 teaspoon lemon extract

1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Rose Crusting Buttercream

Crusting Buttercream
 1 bag powder sugar (two pounds or about eight cups)
 1 cup shortening (I used original Crisco)
 1 tsp vanilla extract (use clear if want white frosting)
 1/2 cup – 3/4 cup milk

Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
 And yes, I sometimes use half crisco half butter. This recipe is SWEET. Super sweet. If you dont like sweet, simply use less sugar.