Oreo cupcake - by Viji Ramesh

Recepie for oreo cupcake
 
115g butter , room temp
80g brown sugar
2 eggs
115g self Raising flour
1/4 tsp vanilla essence
70g Oreo, cream removed & crushed.

Method:
Sift flour. Then add in all ingredients execpt cookies, n beat for abt 3 mins till smooth & pale.

Mix in the oreo cookies by spatula..
Place in cupcake holder abt 70% full. Sprinkle some choc chips above.
Bake in 180 deg for abt 20 to 25 mins

post link : https://www.facebook.com/groups/bakingscorner/permalink/442192039250023/?comment_id=443827779086449&offset=0&total_comments=56

egg tart!! - Tabitha Long

Egg tart!! Crust ( 8 tarts )

• 1 1/2 unsalted butter stick (1 cup)
• 2 cups flour
• 1 egg
• 150ml powdered sugar
• 1/2 tsp salt

Egg Custard (10-12 tarts)

• 3-4 large eggs
• 290 ml milk
• 75 ml water
• 190ml sugar or less (1.5 cups)
• 1 pinch salt

Equipments needed:

• Electric Mixer
• 2 large bowls
• Measuring Cup
• Whisk
• Tart tins
• Toothpicks

STEP ONE : MELT THE BUTTER ( set the butter into microwave and heat it up for a minute or two until the butter disslove completely) *You can either melt or use the electric mixer to beat the butter until it is soft and fluffy.

STEP 2: ADD FLOUR, POWDERED SUGAT, EGG AND SALT TOGETHER INTO THE BUTTER (after adding those ingredients use your hands to knead the dough. You can stop if kneading if it turns soft, pliable dough.
*Electric mixer might not work well in kneading dough because it will spill the flour all over and make a mess.

STEP 3: FORM SMALL BALLS OF DOUGH AND PLACE THEM ON TART TINS (start forming a base using your fingers to push the dough into the mould. You can trim away excess dough on the mould. *this method is considered the most toughest among others. It depends on how thick the crust is. If its too thick you will consume more crust and less custard. Whereas if its too thin, the egg tart will fall apart easily

STEP 4: MIX ALL THE INGREDIENTS FOR MAKING EGG CUSTARD (you have to beat the ingredients gently for a minute or two with a whisk. The egg yolk should blend together with other ingredients. In the end, the mixture will become light yellow in color)

STEP 5: POUR THE EGG CUSTARD MIXTURE INTO A MEASURING CUP (after that start by filling the crust with the egg custard. Please do not pour until it is completely full because it will spill out easily. If it is full, the filling will expand because the heat in the oven and will spill all over the place. This will create a mess in your oven)

STEP 6: PREHEAT THE OVEN TO 180°C AND BAKE THEM FOR 40-50 MINUTES (remove them from the oven when they turn golden brown, the crust tend to burn easily)

STEP 7: INSERT A TOOTHPICK INTO THW CRUST (it will stand on its own if it is cooked. If it is not, bake them again for a few minutes)

STEP 8: REMOVE THEM GENTLY FROM DISPOSABLE TART TINS (let it cool down for 2-3 mins. Do not take them off right away because the crust is still soft and will break easily)

Danish cookie! - BY Ginny Chan

95g Unsalted Butter*
1g Salt
1/8 tsp Vanilla paste
40g Icing Sugar
15g Egg White
115g Plain Flour

Method :
1. Preheat oven to 180C.
2. In a mixing bowl, whisk butter with salt until creamy.
3. Add in icing sugar and whisk until well mixed and creamy.
4. Add in egg white and mix till well incorporated
5. Add in flour and mix until well combined.
6. Pipe into desired shape.
7. Bake at 180C for 10 -12 mins or until golden brown.

*I use salted butter
This recipe make 25~30 pcs depending onbthe size you pipe. I use Wilton 1M tip

post link:   https://www.facebook.com/groups/bakingscorner/permalink/473438709458689/?comment_id=473560479446512&offset=0&total_comments=13

Butter cake - by Celia Chew

Recipe Link : http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?utm_source=BP_recent&m=1

post link:  https://www.facebook.com/groups/bakingscorner/permalink/472039492931944/?comment_id=473257206143506&offset=0&total_comments=15

Chocolate Oreo Cupcakes - by Patricia BeBe

Chocolate Oreo Cupcakes
•120g Self Raising Flour
•120g Unsalted Butter
•110g Icing Sugar
•2 Large Eggs
•1 Tsp Vanilla Essence
•20g Cocoa Powder
•4pcs Oreo Cookies ( crush into chunks )
•1 Tsp Milk

Method
•Preheat Oven to 170oC
•Sieve Flour & Cocoa Powder, set aside
•Cream Butter & Icing sugar till pale & fluffy
•Beat Eggs & Vanilla, add into Butter slowly
•Whisk till fluffy again, add in Flour Mix
•Mix well & add in chunky Oreos
•Scoop Batter into casings, 2/3 full
•Bake for 20-25mins, Or insert a toothpick & comes out clean.
•Remove & cool completely before piping Icing

Oreo Icing
•100g Unsalted Butter
•50g Icing Sugar
•50g Corn Flour
•2 Oreo Cookies
•1tsp Milk ( if icing is too dry )

Method
•Crush or blend Oreo w/o the centre filling, till dust form, set aside
•Cream Butter till pale & fluffy
•Add in Icing Sugar & Corn Flour
•Whisk till well mixed & add in Oreo dust
•Mix well & scrape into a piping bag
•Pipe Icing onto cooled cupcakes & deco w/ mini Oreos

* I use a 1M nozzle for Roses pattern, pipe frm inside out.

Enjoy ~

☆German Cookies☆- by Anna Fang

 材料:
125g 牛油(软化) Butter (softening)
40g 糖粉（过筛）Icing sugar (sifted)
1 汤匙 奶粉（过筛）Milk Powder
125g 马铃薯粉(过筛) Potato flour (sifted)
80g 普通面粉(过筛) Plain flour (sifted) 做法:
1. 把牛油 ,糖粉放进盆钵，快速拌打直到发白蓬松。
Put the butter, icing sugar into the mixing bowl,
mix until fluffy.
2. 把马铃薯粉,奶粉及普通面粉徐徐加入并混合成软
团。
Slowly adding the Potato flour ,Milk Powder and
Plain flour and mix into a soft dough.
3. 做自己喜爱的造型。
Do the shape of your favorite biscuits.
4. 放进预热 150C的烤箱，烘烤 20分钟.
Bake in a pre-heat oven at 150 degree for 20
minute.

Mini pandan chiffon filled with home made kaya - by Dancy Thong

Mini Pandan Chiffon cake
Ingredients

300 g grated white coconut
3 eggs - 175 to 178 gm
190 g fine sugar
200 g self raising flour
1 tsp baking powder
210 ml coconut milk (either Kara or Ayam brand)
Pinch of salt
1 tsp ovelette

15 to 18 pcs pandan leaves
Pandan paste if desire. I prefer the leaves (blend leaves with coconut milk. You should be able to extract a total of approx 230 to 240ml)

Method
1. Microwave grated coconut with a pinch of salt on med high heat for 2 mins. Set aside to cool. Add 1 tsp corn flour. This is so that the coconut will combine well.

2. Wash and cut the pandan leaves into small pieces and blend together with the coconut milk to extract the pandan juice. Filter the coconut milk. Yield approx 240ml

3. Sieve the flour and baking powder.

4. In a mixing bowl whisk the eggs and sugar and omelette together until thick. About 3 to 5 mins.

5. Fold in the flour and prepared coconut pandan milk.

6. Fill the little cups or silicon moulds with cooled grated coconut. Press the coconut down so that they are firm when cakes are cooked and cooled.

7. Fill the prepared cups with batter. ( I find that it is alright to fill to almost full as they don't over flow during steaming).

Steam over med high heat for 5 minutes. Cool and remove the cakes.

Makes 36 to 40 pcs.

kaya:

10 eggs
350 gm sugar
1 pkt coconut powder (can use santan brand or any others)
500 ml water
15 or more pcs pandan leaves

Method
Blend the above in a liquidiser and strain n squeeze the pandan leaves fry.
Cook kaya over the stove on med low heat for about 45mins to 1 hour stirring

post link : https://www.facebook.com/groups/bakingscorner/permalink/472835389519021/?comment_id=473287642807129&offset=0&total_comments=70

pande pao in phil...or pork bun - by Julie David

Here is the recipie for the filling...

3 shallots diced
1 tsp sunflower
4 tsp oyster sauce
11/2 tsp dark soy sauce
2tsp tomato puree (i use ketchup if no tomato puree)
11/2 tbsp sugar
Pinch of pepper
6 tablespoon of chicken stock
1 tsp sesame oil
1 tsp potato starch
2 tsp shaoxing wine
300g roasted pork ( chop into small pieces)
Hard egg at your choice( opional)
Method..
1 Mix all the ingredients except oil.roested pork.and shallot
2 heat oil in frying pan..sauted shallots for about 4 min until translucent..add the chopped roasted pork and sauce mix.stir constanly until thickened and transfer to a bowl...

 Julie David This is pande pao in phil...or pork bun..you can either put egg for filling if you want too...

post link:  https://www.facebook.com/groups/bakingscorner/permalink/472714456197781/?comment_id=473255762810317&offset=0&total_comments=19

Graham Biscuit Cheesecake - Joleen Tan

Graham Biscuit Cheesecake 
Recipe adapted- by Wendi Khiew
 
250g cream cheese
90g icing sugar (please adjust sweetness accordingly)
80g butter, softened
About half packet of cream crackers
Adequate amount of fresh milk

1. Beat cream cheese, icing sugar and butter till light.
2. Pour milk into a plate and dip the cream crackers for a few second and arrange them in a single layer in your baking tin.
3. Spread cream cheese layer on the arranged biscuits.
4. Repeat the layering process and finish with cream cheese for the top layer.
5. Set the cake in the fridge for at least 2 hours or overnight.

post link:  https://www.facebook.com/photo.php?fbid=10152106219641943&set=gm.443483365787557&type=1&theater

sponge cake - by Ly See Tho

sponge cake recipe:-
(A) 4 eggs + 100g sugar
(B) 20ml oil + 40ml milk
(C) 100g flour

Whisk (A) until sugar dissolved then add in (B) oil and milk. Then fold in (C) flour.
Preheat oven at 160°C - 180°C or depending on own oven

Bake for 35 - 45 minutes or cook when tested.

85% hydration sesame toast - by Victoria Moon Kua

highly recommended ~ stays soft even after 5 days ~
chef nishikawa’s 85% hydration sesame toast
强力推荐。。5天后还软绵绵的变态吐司 ～
西川功晃芝麻吐司 (含水量85%）ᕦ(ò_óˇ)ᕤ

recipe／食谱:http://bakingintotheether.wordpress.com/2014/06/30/chef-nishikawas-85-hydration-sesame-toast/

post link:https://www.facebook.com/groups/bakingscorner/permalink/473162656152961/?comment_id=473169769485583&offset=0&total_comments=1

Fried Ice-Cream - by Hazel Tan

Fried Ice-Cream

Ingredients:
Bread
Ice-cream
Cup/round containers
Ziplog bag

How to Do:
1. Take a piece of bread, place an adequate amount of ice-cream in the middle (do not put too much, otherwise the ice-cream will flow out)
2. Cover with another slice of bread and then use a cup or a round container to push down and turn
3. Take off the edges of the bread. Use the thumb and the index finger along the edge of the bread to prevent ice-cream from overflowing
4. Put ice cream bread into ziplog bag, seal and put into refrigerator until ice frozen for more than 6 hours (or overnight)
5. Heat pan and pour oil. Take the bread and ice cream directly from the refrigerator to fry. Oil temperature must be very high to fry the ice cream bread.
6. When the ice-cream bread is golden brown, it is ready to take out to serve!! (Don't fry too long otherwise the ice cream will melt!)

Cookies and cream cupcake - By Fiona Lau

Cookies and cream cupcake - By Fiona Lau
Recipe adapted From 500 cupcake 

ingredient
225g unsalted butter, softened (SCS Butter )
225g caster sugar ( i use 150g only )
225g self-raising flour
2 tsp baking powder ( 1 tsp only )
4 eggs
1 tsp vanilla essence
10 crushed cream-filled chocolate cookies ( 100g only with filling together )

For the icing
375g icing sugar, sieved
225g unsalted butter, softened
pinch of salt
10 chopped cream-filled chocolate cookies

60g butter
6 oz cream cheese1 cup icing sugar
1tsp vanilla extra

Preheat the oven to 175 degree Celsius.
Place 18 foil or paper baking cases in muffin tins.
Combine all the cupcake ingredient, except the cookies,
in a large bowl and beat them with a electric whisk until smooth and pale,
about 2 to 3 minutes. Stir in the cookies
Spoon the batter into the cases.
Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes.
Them remove the cupcake and cool on a wire rack.
To make the icing, beat the icing sugar, butter and salt using an electric  whisk.

Spread the icing onto the cooled cupcakes and sprinkle the chopped cookies on top.

Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months

Hong Kong milk pudding ( 2 Favor ) - by May Tay

Ginger Milk Pudding

Milk Pudding

姜汁撞奶 和 鲜奶焗蛋

Ingredients :
2 egg whites
220 ml fresh milk
2 tbsp sugar
2 tbsp ginger (omit if only want milk pudding)

Method :
1. Mix all ingredients together GENTLY till sugar is dissolved. Don't whip coz don't want foamy whites.   
2. Grate ginger and juiced to get ginger juice. Place into the ramekins.
3. Gently pour the milk mixture into the ramekins over a sieve (2nd sieve). If there are bubbles, use a toothpick to prick then or use a teaspoon to scoop and discard.
4. Wrap each ramekins with cling wrap (very IMPORTANT STEP)
5. Heat a wok of water and steam over HIGH HEAT FOR 10mins (DONT OVER STEAM AND DONT OPEN THE WOK COVER during this process)
6. After 10mins, switch off the stove fire, , DONT OPEN THE WOK COVER, leave them stay inside for another 10 mins.
7. Done. Serve hot or chill in fridge.

You can use low fat milk BUT NOT HL milk. I used Magnolia Fresh Milk. You can use strawberry or any flavored milk for your children.

Remember to follow my instruction very closely. Don't skip any steps.

Thank you and enjoy!

Ginger Milk Pudding

Milk Pudding

 Why cling wrap? To prevent water droplets from dropping into the milk puddings. If water droplets get into yr puddings, all puddings will be destroyed and broken up.

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•  Sieve the milk mixture very gently from low height to prevent bubbles please.