Pandan Xi Ban 喜板 - Kelly Ng

Pandan Xi Ban 喜板
 
Plain Flour 150g
Glutinous Rice Flour 130g
Sugar 70g
Yeast 1 tsp
Pandan juice 200g ( use 1 tsp Pandan essense + 200g water)
corn Oil 15g

Steps :
1) Mix all in a big bowl and knead to a dough
2) proof for 1.5 hours
3) after dough has proofed, add oil to dough and knead until oil is well incorporatred.
4) divided into small balls, flaten. (I did not flaten it too much, I want it looks puffy)
5) put on trimmed banana leaves.
6) let it proof again to double of the size
7) Steam 12 minutes, medium heat.

Macaron - by 黄乐宣

50g sugar
110g almond meal
200g icing sugar
Coloring

1.Blend almond.
Mix together with icing sugar and sieve.
2.beat egg whites till foamy and add in sugar gradually.
Beat till stiff peak.
Add in your prefered color.
3. Fold in your wet into the dry little bit by bit... i mixed in 4 times.
4. Fold it gently till a lava stage is formed.
5. Pipe the macarons to the size that u want and leave it to air dry for at least 30 mins...
6. Shells r ready to bake when u touch the
macarons and the batter no longer sticks to ur finger..
7.bake at 150'c for 22 mins.
(Do take note that diff oven diff temp, so you have to tial and error yourself)

Super Soft Sugar Roll - by WeeKin Pang

 Recipe Credit to Tan Eim Meng

Swiss Roll - Tan Eim Meng

doggies wear sunglasses - by Fiona Low

Recipe:
200g plain flour
45g icing sugar
125g butter
1 tsp vanilla essence
1/2 tbsp ice water
chocolate chips, chocolate rice, koko crunch
Method:
~Sift flour n sugar
~add in chopped butter
~rub in with fingers
~once the dough become breadcrumbs add in vanilla n ice water
~rest dough for 10mins
~put 2 to 3 chocolate chips into each pcs and rolls
~complete it with ear, eyes n mouth
~bake 20 min at 170c

Heart shape Macarons vs Mini Macarons💕 - by Jenny Yennee

Heart shape Macarons
Ingredient
120g icing sugar
83g ground almonds
24g sugar
60g egg white
* pink food coloring

Method
Sift icing sugar and ground almonds in a bowl- twice, set aside.
Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add in 1-2 drops pink food coloring, and mix well. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in heart shape, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.
Preheat oven to 150c, bake for about 15mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.
* preheat your oven between 140-160C , every oven behaves differently. My oven 150c is generally good for me.
* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown)

Fiona Lau Tionk Butter cake - by Eileen Chung

 Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Black Pepper Beef Stir fry - by Halimah Amin

Black Pepper Beef Stir fry My Style ps: if u dun have the Seri Aji Black Pepper seasoning juz replace it with freshly ground black pepper, chicken stock n abalone sauce

Fiona Butter cake add chia seed & chocolate rice - by Eng Chor Yong

Night bake, the popular Fiona Lau bouncing cake! Really can tionk. I replace whipping cream with low fat milk. added Chocolate rice and chia seed
I toss chia seed and chocolate rice when incorporating the second portion of egg white. Texture still good can 'tionk'.. i never try whipping cream version so a bit hard to comment.

Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

mini chocolate cupcakes! - by Tan Shu An

 Recipe Credit: bakingbites

Mini Chocolate Cupcakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp instant coffee powder (optional)
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar

Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.

Cream Cheese Frosting
6-oz cream cheese, room temperature
6 tbsp butter, room temperature
1 tsp vanilla extract
1-2 tbsp milk or cream
2-3 cups confectioners’ sugar

In a large mixing bowl, cream together cream cheese and butter. Beat in vanilla and milk (start with 1 tbsp and add additional if you wish to thin the frosting), then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish by adding additional sugar).
Fill a pastry bag with a star tip, or a ziploc bag with the corner snipped off, and pipe frosting onto cooled cupcakes.
Makes 4-dozen cupcakes

Earl Grey Chiffon Cake - by Joyce Kwek

Earl Grey Chiffon Cake (fills a 20cm tube pan)
(Recipe Credit- Honey Bee Sweets)

Egg Yolk batter:
5 egg yolks
30g caster sugar
1/2 tsp salt
80ml vegetable oil
30g Earl Grey tea leaves or 3 sachets Earl Grey tea
180ml water (original calls for 200ml, I had left over)
120g superfine cake flour
2/3 tsp baking powder

Egg White batter:
5 egg whites (original calls for 6)
90g caster sugar

• In a heat proof saucepan, place 180ml water and the tea leaves/sachets in. Heat up till almost boiling. Off the fire and let the tea soak for 5 to 10 minutes.
• Preheat oven to 170C.
• In a large mixing bowl, beat up the egg yolks and 30g caster sugar till it is slightly thickens. About 5 minutes.
• Slowly drizzle in the vegetable oil and continue to beat till well incorporated.
• Then pour in 100ml of the brewed tea (cooled) and continue to mix till all combined and smooth. Then add in 2 sachets of Earl Grey tea grains into the mixture, stir well .
• Lastly, sift in the cake flour and baking powder, then mix well till no visible lumps.
• In another large mixing bowl, beat the egg whites till foamy. Then gradually add in the rest of the 90g caster sugar and beat till stiff peaks.
• Gently fold in the whites to the flour mixture in 3 separate portions, making sure it is well combined. Then pour the batter into the tube pan. Give the pan a light tab on the base to push up the bubbles. Or you can use a chop stick and lightly swirl in the pan to remove bubbles.
• Bake in the preheated oven for 30 minutes till tester comes out clean

Kueh Lapis Legit - by Teng Serene Tan

Recipe source Rose's Kitchenette

Kueh Lapis Legit
Ingredient:
25 egg yolks
5 egg whites
500g butter
200g sugar
1 tin condensed milk
170g plain flour
2 tbsp golden syrup
1 tsp vanilla essence
1 tsp mixed spices

Method:
1.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.
2.  Beat egg yolks with sugar until thick and creamy.
3.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sifted flour.
4.  Beat egg whites with a pinch of cream of tartar until stiff and fold in the beaten egg mixture.
5.  Grease and line an 8″ square tin and preheat tin.
6.  For first layer, spread 2 tbsp of mixture in tin and bake in oven at 180 degree C for 10-15 min.
7.  For subsequent layers, grill each layer for about 3 min or less.
8.  When top most layer is completed, cover tin with a tray or a piece of foil and bake for a further 5 min.  It will take  longer if the sides are still wet.
9.  Turn cake out onto a metal grid and let cool completely before cutting.

Oreo Chiffon - by Kayden Lim

Oreo chiffon - 
Recipe Credit - by Fiona Lau
recipe: Ingredients:

(Batter)
5 egg yolks
90g of cake flour (sifted twice)
80ml of milk/ fresh milk
50ml of vegetable oil

(Oreo crumb)
6x2 pieces of Oreo biscuit without the cream
- Put into zip-lock bag, lightly crush with hand.

(Egg white)
5 egg whites (keep inside the fridge when preparing the batter)
75g of sugar

***Oven preheated 155 degrees

Methods:
1. mixed egg yolks and vegetable oil until completely fused
2. Add in milk, Stir well
3. slowly fold in sifted flour, mix till smooth
4. Beat the egg whites until frothy add in sugar gradually and beat until it stiff.
5. Add in the oreo crumb into the batter, mix well
6. Fold in 1/3 of the egg whites into the batter, and fold in the remaining egg whites gently.
7. Pour the batter mixture into the 20cm chiffon mold,
8. Bake at 155C for 40 minutes.
9. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from the chiffon mold.

Chocolate Chip Cranberry Yoghurt Muffin - by Pris Wang

Ingredients

(Dry)
220g plain flour
115g caster sugar
1 tsp baking powder
3/4 tsp baking soda ( can also reduce to 1/2 tsp )
A pinch of salt
 
(Wet)
1egg
250g plain yoghurt
80g melted butter
1tsp vanilla extract

Semi sweet Chocolate chips (amount up to you)
Dried Cranberries (amount up to you)

Method
Pre-heat oven to 200 degree .
1. Combine dry ingredients in a large bowl . Set aside
2. Beat egg lightly , then add in melted butter and the rest of wet ingredients and mix well . By hand using balloon whisk will do .
3. Make a well in the middle of the dry ingredient from step 1. Pour wet mixture into dry . Use a spatula to fold to incorporate . Once flour disappears, stop mixing. Add chocolate chips and cranberries and just combine will do. Lumpy batter is ok .
4. Spoon into muffin cups 2/3 filled . Don't level the top . Don't bang on the table .
5. Bake for about 20-25 mins till golden brown or skewer comes out clean.
6. Remove muffins from tray and cool on a rack .

Whole Wheat Milk Bread Recipe - by Chef Jack Lee

Hello BC members! And Fiona Lau I think this is my first time posting here!
Whole Wheat Milk Bread Recipe- Very easy and delicious!
This is one of my most used recipe for healthy whole wheat milk bread. I make this recipe quite often for my family mainly because my parents are getting to an age where they cannot eat too much starch related foods, such as white rice or white bread. (Even the rice we eat is multi-grain rice)
So I just want to share my recipe with friends here in BC, and this recipe originated from Taiwan, (which is where I am from), and it's by "WU BAO CHUN". So it's worth giving it a try! I also used it to make my lunch time cheddar grilled cheese sandwich, which the whole wheat flavor really goes well with the extra strong cheddar!

350g Whole Wheat Flour
150g Strong Bread Flour
30g Brown Sugar (Can be replaced with honey)
10g of Salt (Can be reduced to half)
225g Water
150g Skim Milk (Can use regular Milk
8g Dry Yeast (Can reduce to 4g for slow fermentation)
Method: Follow the method of any Toast making method. Somethings I do differently is I autolyse the whole wheat flour with water first, and I dissolve the salt, sugar with the milk as well.
Feel free to drop me a message if you have any questions or requests on other recipes! Thanks everyone!

Fiona Lau Butter - by Kelly Ng

Due to some "accident" while my son is helping me to crack the eggs. I turn out doing this chocolate marble butter cake using whole egg method instead of Fiona Lau's famous spongy butter cake.
Whole house full of butter smell and we all cannot resist to have one piece as supper.
Maybe not as tionk as the original recipe but it really taste good!

Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Marble Butter Cake

What you need :

(A)
Unsalted butter 230g
Sugar 180g (I find it a bit sweet, if you don’t like too sweet, pls reduce to 160g)

(B)
Eggs 4pcs

(C)
Salt ½ tsp
Vanilla essence 1 tsp

(D) – sieve together
Self-rising  150g
Plain Flour 50g
Baking powder ½ tsp (Yes I still include even I use self-rising flour, you can omit)

(E)
Whipped cream 50ml
UHT milk 70ml (you may use 120ml milk / yogurt and omit whipped cream)

(F) – mix well until all well incorporate and sugar dissolved.
Chocolate powder 3 tbsp
Sugar 1 tbsp
Warm water 1.5tbsp

How to do :

1. Grease pan (I use non-stick loaf pan) and preheat oven at 180 degree for 10 minutes.
2. Beat (A) until well combined (pale yellow colour).
3. Add in (B) one by one, each time beat well until creamy. Then repeat step until all eggs have added in the butter mixture.
4. Add in (C), mix well.
5. Fold in (D) into the butter mixture and mix well.
6. Add in (E) and mix well.
7. Divide half of the batter in another bowl.
8. Add in (F) into one of the bowl with batter, mix well.
9. Now, start to spread the chocolate batter into the pan, then continue with plain batter and so on, until you finish all layers. Slightly shake the pan to distribute the mixture evenly.  Also slightly bang the pan on table to eliminate any bubbles inside the batter.
10. You can do whatever design you want to achieve the marble design.
11. Bake 40 minutes @ 180 degree until golden brown or skewer come out clean. ***Pls adjust acc. to your own oven.
*** I use water bath at the last 15 minutes @ 170 degree and cover top with aluminium foil because the top already golden.
*** you can bake without water bath but I choose to do that so my cake is moist and soft.

Fiona Lau Tionk Tionk Butter cake by Catherine Chia

Just baked this butter cake using Just baked this butter cake using Fiona Lau's recipe.

Thank you Fiona for sharing the recipe and I was pleasantly surprised by the spongy texture of the cake. — feeling happy. recipe.

Thank you Fiona for sharing the recipe and I was pleasantly surprised by the spongy texture of the cake. — feeling happy.

Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Tionk Tionk Fiona's Butter Cake - by May Tay

This is Tionk Tionk Fiona's Butter Cake
Here are the close-ups of the Tionk Tionk bounce like car tyre butter cake. Check out the height of the cake too...super pong pong you know.
My bunnies said to me : "Mommy, can bake again tomorrow please?"

Wah Piang!

Fiona Lau Butter cake link : http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Fiona Lau's Spongy Toink Toink Buttercake - by Jeannie Tay

 Fiona Lau's Spongy Toink Toink Buttercake

 recipe link: http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html#links

Mini Chiffon Pandan Cake ( cook dough method,) - by Kelly Ng

 Recipe link ; : http://wensdelight.blogspot.sg/.../pandan-chiffon-cake...

Green tea snow skin mooncakes - by Fiona Low

Ingredients:
50g koh fun
60g icing sugar
16g shortening
60g cold water
1 tsp green tea powder
Method:
~Sift koh fun, green tea powder, icing sugar together
~rub in shortening
~add in cold water n mix to form a soft dough

Fresh Blackberry No Bake Cheesecake! - by Neo Sook Bee

Here's the recipe:
Blackberry Cheesecake Pots (adapted from Real Mom Kitchen)

4 graham crackers
1 T. butter, melted
8 oz. cream cheese
1/3 cup granulated sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
12 oz. fresh blackberries(reserve 4 for garnishing)
sweetened whipped cream for garnish
mint leaves (optional) also for garnish

Preheat oven to 350º. Crush the graham crackers to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed.
Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, blackberries, and mint (if desired). Refrigerate for 1 hour or until firm. Serves 4.

Plain Mantou Ingredients 基本白馒头 - by Neo Sook Bee

Thank you for all your kind words!
Plain Mantou Ingredients (make 8)

225g Hong Kong flour (for buns)/plain flour
15g caster sugar
1/4 tsp baking powder
3/4 tsp instant yeast
120g lukewarm water/milk
 added 3g of oil

1) Mix all ingredients in a mixing bowl. When all combine, transfer to your lightly floured work surface and knead for 5 to 8 minutes until dough becomes smooth.
2) Place back to the mixing bowl and spray with some cooking oil. Roll it so that it is coated with oil. Cover and let rest for 10 minutes.
3) After 10 minutes, divide the dough into 8 portions, shape into balls, and place them in your greased steamer. Pour some cold water in the bottom of the steamer, cover and let the buns rise for 30 minutes.
4) Steam the buns for 18 minutes until they are cooked and puffed.