The Killer Toast

This is a very easy bread recipe that only requires one proofing.

Ingredients:

260g bread flour

3g instant dry yeast

180g (egg + full cream milk)

30g sugar (10g if making a salty toast)

2g salt (6g for salty toast)

30g butter

Method:

1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough.
2. Incorporate butter and knead till window pane stage (crucial)
3. Let it rise for 1-2hrs
4. Preheat oven at 170dgree and bake for 25mins

Credit from here.

Salted Egg Cookies

Ingredients:

4 Salted egg yolks (steam 10-15mins and mashed)

120g butter

140 plain flour

60g milk powder

60g potatoes starch (I use 30g sweet potato starch and 30g tapioca starch)

60g icing sugar

1 egg yolk + 5-6 drops water

some sesame seed 

Method:

1. Preheat oven 170 degree.
2. Cream butter, salted egg yolk and icing sugar.
3. Add in all other flour.
4. Mix and leave it in fridge fro 15mins.
5. Roll out the dough, sprinkle some flour if dough is too wet to handle.
6. Use preferred cookie mould to cut the dough.
7. After applying egg wash, top with some sesame seed.
8. Bake for 13-15mins.

Homemade Cinnamon Sugar

Ingredients:

1/2 cup sugar

1.5 tbs cinnamon powder

Method (yields 2 bottle):

1. Mix together and keep inside container for later use.

Marble cupcake -Great recipe!

This is a easy and nice cupcake recipe.

Moist and smell nice in the kitchen. One of my kids favourite.

Ingredients:

155g cake flour

1tsp baking powder (omit this if using self raising flour)

125g butter

125g sugar

2 eggs

1 tbs cocoa powder

1/4 tsp vanilla extract

3 tbs milk

Method (yields 5 cupcakes):

1. Preheat oven at 170 degree.
2. Cream butter and sugar till light and fluffy.
3. Add in eggs and beat well.
4. Fold in flour, add in milk and vanilla extract.
5. Scoop out 1/3 portion of the mixture.
6. Add in cocoa powder to the 1/3 portion.
7. Scoop 1tbs batter into the papercup, add chocolate batter over it, top with butter batter again.
8. Fill to 2/3 of the papercup.
9. Use a chopstick to stir the batter in papercups lightly (2 round), don't overmix.
10. Bake for 25-30mins or till skewer comes out clean.

Cinnamon Roll with icing (5K Bread Dough)

This is one of the best bread dough I tried.

The bread is still soft on second day.

Icing- The butter had not fully softened yet.

Starter dough:

105g bread flour

45g cake flour

12g sugar

3g instant yeast

120g water

Main dough:

105g bread flour

45g cake flour

48g sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g butter

Fillings: 

1-2 tbs cinnamon sugar (personal preference)

Icing ingredients:

1/2 cup icing sugar

1 tbs butter, softened

1/2 tsp vanilla extract

1 tbs milk

Mix all together

Method (yields 9 rolls):

1. Lightly grease the a 9 inch pan.
2. Mix the starter dough and allow to sit in a environment to rise till it looks like "honeycomb".
3. Mix the main dough ingredients except butter. The initial dough will be very wet, it will be fine after several kneading. Knead till is soft and non sticky, incorporate butter and knead till it don't stick to the side.
4. Allow the dough to rise till doubles in size.
5. Punch down and roll dough flat in square size.
6. Sprinkle cinnamon sugar on the dough, roll it like swiss roll. Cut it to 1.5inch thick.
7. Place inside pan and let it rise (around 45-60mins).
8. Preheat oven at 180degree, bake it at lower rack for 25mins.
9. Remove from oven, pour the icing glaze onto the roll and let it cool.
10. Glaze will hardens once it is cooled.

Icing recipe adapted from here.

5K Bread dough receipt adapted from here.

Sausage bun

I made this bread late night and the bread is abit tough early morning.

After reheat in oven, the bread is soft again.

Not a perfect recipe, will look around again.

Ingredients:

295ml warm milk

8g instant yeast

50g sugar

1 egg

55g butter, softened

6g salt

440g plain flour

20g butter, melted

Method (12 servings):

1. Mixed yeast, milk, sugar together in a mixer bowl and rest for 5mins.
2. Add in eggs, flour, salt and better.
3. I use machine to mix evenly (the dough will be very wet).
4. Cover the bowl and let it rest for 45mins (or till double its size).
5. Punch the dough, covered and let it rest for another 45mins.
6. Punch down again, knead to the shape you like and rest for another 30mins.
7. Preheat oven to 200 degree.
8. Bake bread for 12-15mins.
9. When done, brush butter on top of it.

***Can keep unused dough in freezer after 2nd rest. I roll them to balls, defrost it, shape and rest for the 30mins before bake.

Recipe adapt from here.

Black Sesame Matcha Ogaru Cake

This is a very light and fluffy recipe after several tried on others.

A keeper!

Ingredients:

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

40g oil

70g milk

55g cake flour

1/4 tsp salt

1 tbs match

1 tbs black sesame (pound slightly)

Method (7 inch round pan):

1. Preheat oven at 160 degree, add in 2 bowl water at the bottom tray 
2. Beat egg yolk till pale, add in oil and milk and beat till bubbles.
3. Add in the rest of ingredients till fully mixed.
4. Beat egg whites till frosty, add in tartar and sugar and beat to stiff peak.
5. Add 1/3 of the meringue to the mixture, mix and fold evenly.
6. Add in the rest of meringue. do not over mixed.
7. Lined the pan and pour the mixture in. 
8. Tap the pan on table top a few times to level the batter and let the air out.
9. Bake at 160 degree for 15mins, then lower down to 140 degree for another 60mins.

*Adjust oven temperature accordingly, different oven may varies.

Tips: Beat egg whites ill firm peak not stiff peak. Firm peak is between soft and stiff peak.

Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Ham And Cheese Bread Roll

Ingredients A:

0.5 cup + 1 tbs warm water

2.5 tbs oil

1 tbs instant yeast

2 tbs sugar

Ingredients B:

3/4 tsp salt

1 egg (1/2 egg for dough, 1/2 egg for brushing)

1 cup bread flour

1/2 cup plain flour

1 cup shredded cheddar cheese

1.5tbs milk (add to the 1/2 egg for brushing)

Method (yields 9pcs):

1. Heat up oven to 220degree
2. Add all ingredients A together and allow to rest for 15mins (there will be foam after 15mins).
3. Add in ingredients B to the mixture.
4. Knead with kitchen machine for 2-3mins. Dough will still be sticky.
5. Oil hand and shape the dough to a ball, roll it flat.
6. Add in ham and cheese, roll the dough into a log.
7. Cut the dough into 2cm and place in a grease pan.
8. Brush it with milk and egg mixture.
9. Bake for 12mins.

Multi Grain Bread

Ingredients:

152g bread flour

1/3 tsp salt

13g sugar

12g cooking oil

70g water

2tbs hot water (for water roux)

1 tbs oats

1 tbs white sesame seeds

1 tbs black sesame seeds

1.5 tbs flax seeds

For the water roux:

Take out 1 tbs flour from the 152g.

2 tbs hot water

Mix together till sticky

Method:

1. Mix all ingredients including water roux and knead till window pane .
2. Knead till a ball and place it on a greased plate. Let it proof for 1 hr.
3. Punch down shape and proof for another 1 hr in a greased pullman tray.
4. Bake at 180 degree for 25-30mins.

Tips: 

I preheat oven at 50degree and turn off, proof inside oven will rise faster.

Adapt from here with some changes.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.

Cheddar cheese scones

 

Ingredients (15-17 scones):

2.25 cup flour

2 tbs sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup cold butter (113g)

1 cup shredded cheese

1 cup milk mixture (including 1 tbs lime juice)

1 egg

Method:

1. Mix flour, baking powder, baking soda, salt together.
2. Add in cheddar cheese, milk, egg.
3. Mix in cold butter and quickly knead it together.
4. Spread little flour on the table and use hand to press the dough to about 1 inch tall.
5. Cut out the shape using a round cutter.
6. Preheat the oven to 220degree.
7. Bake for 12-15mins.

Tips: Try to work it fast or the butter will melt.
If the dough is too wet, place it inside fridge for 15mins and work it out again.

Liege Waffles II

Improvised recipe from Allrecipe.

Yields 18-20 waffles.

Ingredients:

1 packet active yeast (7g)

1 cup white sugar

3/4 cup warm milk

3 eggs

200g melted butter

2 tsp vanilla essence

3 cup all purpose flour

11/2 cup Belgium pearl sugar (Lar's own Belgian 225g)

Method:

1. Add warm milk, yeast, sugar together and leave it for 30mins.
2. In another bowl, mix flour and salt together.
3. Add in eggs, butter, vanilla essence to the yeast mixture and mix evenly.
4. Pour the mixture to the flour mixture and mix evenly, mixture will like a soft and sticky dough.
5. Leave it covered for at least an hour.
6. Add in pearl sugar before cook.
7. Scoop up and place 2 tbs (est) to the middle of the waffles pan.

*Denmark pearl sugar wont work as it is very hard. Belgium pearl sugar is crunchier and soft. 

Butterscotch Cookies II

Ingredients:

250g butter

2/3 cup sugar

1.5 cup flour

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 cup cornflakes, lightly crushed
1 packet butterscotch (Tollhouse)

Method:

1. Cream butter and sugar will light and fluffy.
2. Add in flour, cream of tartar, baking soda, salt.
3. Gradually stir in cornflakes.
4. Pinch a small piece and lay on baking sheet.
5. Bake at 180 degree for 12 mins.

Cornflakes Cookies

Ingredients:

8oz butter

5oz sugar

12oz self raising flour

1 egg

1 egg yolk

2-3 cups cornflakes

Cherries (cut into small pieces)

Method:

1. Beat sugar and butter till creamy.
2. Add in self raising flour and eggs and mix together.
3. Crumble the cornflakes to smaller pieces in a plastic bag and pour into a bowl.
4. Scoop up 1/2 tsp of the mixture and mix with cornflakes.
5. Topped with cherry.
6. Bakes at 180 degree for 25 mins.

Liege Waffles

Make 9 waffles

 

Ingredients:

1 packet active yeast

1/2 cup milk

2 cup bread flour

2 egg

1 tbs sugar

3/4 tsp salt

113g butter

2 tsp vanilla extract

3/4 cup pearl sugar

 

Method:

1. Heat up waffles maker.
2. Mix yeast, milk and rest for 15mins.
3. Add in bread flour, salt, sugar, eggs, butter, vanilla extract, mix and rest for 4 hours.
4. The mixture will double in size, add in pearl sugar.
5. Make 9 balls out from the mixture, it will be slightly wet.
6. Place the dough in the middle of the waffle maker.



Lemon Tart

18cm tart (serve 6-7)

 

Pastry ingredients:

120g plain flour

80g butter

30g icing sugar

1 egg yolk

 

 

Method:

1. Mix all ingredients together and knead quickly.
2. If mixture is too dry, add half tsp cold water and mix together.
3. Place the dough on a cling wrap, flatten with roller pin and cover with cling wrap.
4. Place inside fridge for 20-30mins.
5. Place pastry onto the tart tray.
6. Preheat oven at 190 degree.
7. Poke some holes on the pastry using fork.
8. Place a parchment paper on top of the pastry and put coins/ pie weight on the parchment paper.
9. Bake for 10mins.
10. Remove the weight and bake for another 10-15mins. 

Fillings ingredients:
2.5 lemon juice and zests
2.5 medium eggs
95g sugar
150 whipped cream (38% fat)

Method:

1. Mix all ingredients in a mixing bowl.
2. Pour the mixture in to the pie tart and bake for 30mins at 120 degree.

Herb Focaccia

Ingredients:

2.5 cup bread flour

1 tsp salt

1 tsp sugar

1 tsp instant active yeast

3 tbs extra virgin olive oil

1 cup water (slight warm)

1/4 cup herb oil

Some additional bread flour for sprinkle on table.

 

Herb oil:

3 clove garlic (chopped)

1/4 cup extra virgin olive oil

Pepper

Salt

Rosemary, thymes, oregano, basil (or any herbs)

Mixed everything and microwave for 1 mins (high power).

 

Method:

1. Mixed yeast, salt, sugar and water together in a big bowl, leave it for 5mins.
2. Add in flour, oil. Mix together using a rubber spatula. The dough will be slight wet. Let it rest for 15mins.
3. Sprinkle some flour on the working table, place the dough on the table, knead a few time and pat it all over. To expand the dough to a rectangular shape. Let it rest for 30mins.
4. The dough will rise, pat it again and do a 2 folds (fold from left to center and right to center). Brush some oil and sprinkle little flour on it and let it rest for another 30mins.
5. Do the folds again, and let it rest for another 2-3 hours.
6. Place parchment paper on tray,  lay the dough on it and pat it to spread out.
7. Using fingers to press down slightly on the dough to create some dimples.
8. Pour over the herb oils and spread over the entire dough.
9. Preheat oven for 230 degree.
10. Bake at 200 degree for 10mins, turn the tray to the other side for evenly baking for another 5-10mins.

 

 

 



Butter cake

 

Ingredients (serve 8):

2 eggs

125g butter

1 cup sugar

2 cup self raising flour OR 1 tsp salt, 3 tsp baking powder, 2 cup flour

2/3 cup milk

1 tsp vanilla essence

 

 

Method:

1. Combined all ingredients and mixed.

2. Beat on high till faint yellow color.

3. Grease and line the base of the 18cm pan.

(I'm too lazy so I just use baking paper)

4. Poru mixture into tin and bake for 30-40mins at 180 degree.

5. Timing varies on different oven, poke a wooden stick inside, if it comes out clean. it is done.



Japanese Cheesecake

Ingredient A:

50g butter

250g cream cheese

100ml fresh milk

 

Heat up by double broiled and leave it to cool.

 

Ingredient B:

6 egg yolks (easy to separate when cold)

60g plain flour

20g corn flour

1/4 tsp salt

 

Sieve the flour and mix together.

 

Ingredients C:

140g sugar

6 egg whites

1/4 tsp tartar powder

 

Beat till soft peak.

 

Method:

1. Mix ingredients A & B together.

2. Fold in Ingredients C to Ingredients AB.

3. Strain the cheese mixture with wire mesh to prevent lumps.

4. Water bake for 1hr 20mins at 160degree.

 

recipe adapt from here.