*Cappucino Cocoa Ogura Cake* ~ Elaine Kwan

RECIPE***Cappucino Cocoa Ogura Cake***Elaine Kwan Fiona Lau
Ingredient:A
corn oil 68 g
fresh milk 90g
egg yolk 9
whole egg 1 pc
cake flour 70g
cocoa powder 1 tbsp ( dissolve it with 30ml boil water and stir it )
cappucino emulco 1 tsp

B:
Egg white 9
Sugar 120 g
TarTar 1/4 tsp

***GIVE AN ATTENTION ON THIS NOTICES***

***REFER TO THE METHOD DIRECTLY VIA THE TUTORIAL LINK GIVEN BELOW DOWN THE DESCRIPTION***

***TUTORIAL LINK: https://www.youtube.com/watch?v=KHo4IMhkO4o

***KEEP IN MIND,THE CAKE WAS BAKE WITH USED 9 INCH SQUARE TIN...ABSOULETY,THE INGREDIENTS BASED ON THE RECIPE WAS TOTALLY DIFFERENT WITH THE TUTORIAL WHICH BASED ON YOUTUBE***
***FOR ME,IT BAKE WITH THE WATER-BATHING METHOD AT THE TEMPERATURE OF 180C FOR 1 HOUR 15 MINUTES...NEXT, SET TO THE TEMPERATURE OF 160 FOR 40 MINUTES...BY THE WAY,THE FOLLOWING OF INSTRUCTION ARE DEPEND ON YOUR OVEN***

OXTAIL STEW- By Fiona Lau

OXTAIL STEW- By Fiona Lau modified with some ingredient

Recipe from my Club member Susan Khoo 

1-2 kgs oxtail 

3 bay leaves

3 Kaffir leaves

5pcs Cloves

4 pcs garlic 

5 pcs shallot

15 gm ginger

2 anise stars

2 cinnamon sticks

½ bundle celery

5 potatoes (cut into chunks)      

2 carrots    (cut into chunks)     

3 big onions  (chopped)

3 big tomatoes

1 cup english red wine

cornflour

oyster sauce

salt and pepper

~ Serve with ~

green lime

chilli padi 

small celery

 1) Trim off the fats.

2) Season the oxtail with oyster sauce and some cornflour.

3) Heat up 1 tbsp oil in a deep pan over medium heat.

4) Brown the oxtail in batches and set aside.

5) Saute the chopped onions until translucent and add celery.

6) Add oxtail, bay leaves, anise stars, cinnamon sticks and sufficient water to cover all ingredients in the pan.

7) Bring to boil and reduce heat to low and let it stew for 3 hours until meat is fork tender.

8) Remove oxtails from the stew.

9) Add carrots and potatoes to boil till soften.

10) Add oxtail back into the pan, add wine, salt and pepper to taste.

11) Thicken with cornflour.

Freshly baked mini sausage buns - by Chris Chua

Chris Chua added 4 new photos.

Freshly baked mini sausage buns. Yummylicious!!! Finally successful.
Ingredients
- 200g Bread flour
- 150g milk
- 35g sugar
- 3g instant yeast
- 1/8tsp salt
- 25g butter, room temperature

- 19 Mini cocktail sausages (defrost and pat dry)
- 1 Egg yolk (egg wash)
Method
1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
2. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
3. Divide the dough into 20g each and roll into small balls, rest for 10mins.
4. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins.
5. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll.
6. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Let it to proof for another 30-45mins.
7. Apply egg wash and bake at a pre-heated oven 180C for 20mins.

Pan cake - by Nora Leong

Home made pancake (not premix) with strawberries, mango and whipped cream
baked portebello mushrooms with tomatoes, bakon and mozerella cheese

A) 200g cake flour )
2 tbsp corn starch ) sifted
1 tsp baking powder )
4 tbsp of sugar
Pinch of salt

B) 2 egg
200 ml milk

1/2 tsp vanilla extract (optional)
1 tbsp cooking oil

Mix (A)
In a separate bowl mix (B) with a whisk
Gradually add in (A) to (B) in batches and stir well.
Add in cooking oil and vanilla extract and stir well making sure everthing is well incorporated and a consistency texture is achieved.

Tips
Use a non stick pan with flat surface
Scoop and pour the batter into the centre
Not too high and dont move the ladle around
It will spread out evenly into a round shape
Do not pour too slowly or the batter would be cooked b4 they can be spread out
Use between small to medium heat
Turn it when you see many bubbles forming on the surface

And thats it.

Raisin & Twin Chocolate Chip Cupcakes.- by Carmen Wong

Self Raising Flour - 190g
Sugar - 120g
Salted Butter - 125g
Milk - 80ml
Vanilla Extract - 1/2 tsp
Egg (beaten) - 2 nos

Preheat oven 180°

1) Whisk butter & sugar
2) Add in beaten egg
3) Add milk & flour alternatively until the batter become smooth
4) Coat raisins in the batter
5) Put cupcakes cases in tray & spoon in the batter.
6) Sprinkle chocolate chip
7) Bake for 25-30min

HAPPY BAKING °-°♡

Steam pao - By fiona

Steam pao - By fiona 

 

A:

2 tsp instant yeast

125g water

 

B:

225g blue key pau flour

40g icing

20gm shortening 

Filling at own choice

Cinnamon, Apple And Almond Butter Rolls - By Line Lemons

Cinnamon, apple and almond butter rolls!
Recipe Link:
http://www.lifeandthelemons.com/#!Cinnamon-apple-and-almond-butter-rolls/c1u5o/807029E2-2793-4683-AB56-F55957E0642E

Fresh Lily Blubs And Osmanthus Jelly – by Fiona Lau

Ingredients:
1 pkt of pre-mix Konnyaku jelly powder ( 250g)(can easily find in supermarket)
1500ml Water
2 tsp Dried Osmanthus桂花
2 fresh Lily blubs (cut into small pieces or dice )

250g pre-mix Konnyaku

Additional tool needed :
jelly moulds or you may use the ice-cube tray

Steps:
1.Pour 1 packet of happy Grass Konnyaku jelly powder into a pot, then add osmanthus flowers.
2. Add 1500ml of plain water into the pot slowly. stir continuously while adding water to prevent the mixture from forming lumps,Bring mixtureto boil under strong flame. After boiling, switch to small flame. Continue to boil and stir for another 3 minutes.

3. Remove from flame

4. place some fresh lily blubs into the mould or you also can just add to the jelly directly.

allow jelly to set before placing into refrigerator.for best result, leave the jelly in refrigerator for 6 hrs .. before serving... happy baking with Fiona's Lau

Fresh Lily Blubs

Choco Maltesers Cupcakes - by May Tay

Choco Maltesers Cupcakes
So rich; so moist; so sinful; so fluffy; so chocolatey.....yes, I don't mind fat-me-die tonight over these devine cupcakes. Worth sacrificing my rest time & withstanding the pain putting toothpicks to hold my eyelids. Even my bunnies gave their approvals tonight you know.
You see the super charcoal dark brown and you know what I mean.

 

Ingredients:
150g butter (salted)
85g sugar
3 large eggs (if small use 4)
1 tsp vanilla
100g plain flour sifted
2 tsp baking powder sifted
50g coco powder sifted

Oven160 / 20-25mins depending on yr oven temp

Whisk butter w sugar till light/fluffy
Add one egg at a time and incorporate well
Add vanilla essence, coco powder, flour, baking and whisk till incorporated
Fill 1/2 of yr cupcake liners with the mixture, add Maltesers and too with mixture to 2/3 of the liner.
Place into oven & bake

Frosting:
3 egg whites
1/4 cup sugar
2 tbsp coco powder
12 tbsp (1 Cup)
Place a pot of water to boil. Then place 3 egg whites with 1/4 cup sugar in another small pot, whisk over hot water from the big pot for 3 mins or till volume triples.
Transfer meringue into a mixing bowl and make sure meringue is cool before you whisk another 7 mins.
Add one tbsp of butter at a time and whisk at medium speed
Finish all 12 tbsp, then you turn high speed to whisk till butter cream solidify.
Add 2 tbsp coco powder, mix and place in fridge to chill for at least 15 mins.
Ready for frosting.

My colleagues said I can sell cupcakes loh...LOL!!!

Prepare a pot of hot water and keep it simmering on a stove using small fire. Whisk egg white &
Sugar turns white and triple in volume (use 3 mins as a gauge).
This is called meringue. 

Transfer it into a mixing bowl. When it cos down, whisk for 7 mins.
 Add COLD butter 1 tbsp at a time and whisk at medium speed till butter is used up. Turn to high speed and whisk. 

12 tbsp butter = 1 cup

~Pandan Oguna Cake~ by elaine kwan

8 inch square tin

ingredients A:
corn oil 50 g
pandan juice 60 ml or fresh milk 60ml
egg yolk 5
whole egg 1 pc
flour 70g
green pandan coloring a few

B:
Egg white 5
Sugar 80 g
Tar Tar 1/2 tsp

做法 / Methods：
1)Above ingredients A - corn oil, egg yolk, whole egg, add together and whisk till light bubble add in flour, put aside (avoid wind blowing)
2)Beat egg white till stiff , add in sugar in 3 parts till stiff peaks, scope a little in egg yolk batter (step 1) using folding in method, do not stir
3) Pour mixed batter into baking tin, level up evenly, lightly drop tin to remove big bubble in batter
4)160c for 1 hour and 15 mins then set it to 150c for 45 min, Using Water Bath Method. Once baked , remove from oven, overturn and cool on rack.***TEMPERATURE IS DEPENDS ON YOUR OVEN***

Hor Fun / Kuay Tiaw / kuo tiau - by Fiona Lau

Look ..!! this is home make Hor Fun / Kuay Tiaw .. i Follow my mum recepi it really taste so good and always my child hood Favorite dishes and my princesses....yummy


Home make kuo tiau- by Fiona Lau
Ingredients ..6 serving
150g rice flour
1½ Tbsp Wheat starch flour
2 Tbsp Corn flour
450ml cold water
3 Tbsp Oil
pinch of Salt
Method
1. Mix the rice flour, wheat starch and corn flour together. Add the water and stir continuously.
2. Add in the oil, salt and mix thoroughly.
3. Prepare your steamer.
4. When the water is boiling, ladle and spread a layer of batter onto the tray is your own choice weather you want thick or thin . Steam for about 4-5 mins on high. repeat till finish the batter
5. Remove the tray from the steamer and leave to cool slightly
6. Cut (at ur own choice) into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge, Ziploc bag, refrigerate up to 5 days, freeze up to 1 month or more

Steamed Glutinous Rice.🌿 Pulut Tai Tai - by Shareen Kim

The recipe adapted from baking dairy.

500g of glutinous rice

250ml coconut milk

Pinch of salt

1 tablespoon sugar

about 60 buds blue pea flowers or substitute with a few drops of blue food dye

Enough water to soak rice in

Pandan leaves

Banana leaves

Method;

Line a 7 inch square tin or 3 x 9 inch loaf pan with softened banana leaf. Set aside.

Soak the flowers in a cup of hot water and squeeze out the pulp when the water is blue enough. Soak 1/3 of prewash glutinous rice in the blue water (add water until the rice is fully covered).  Soak the balance rice in plain water. Soak rice for at least 4 hours or overnight.

Mix salt and sugar in the coconut milk. 

Drain both the rice and put both into a steaming pan as shown above, add 2/3 of the coconut milk mixture and steam on high fire for 15 minutes.  Remove the pan from the steamer, fluff up the rice and mix till you get the marble effect, add the remaining coconut milk and return the pan to steamer to continue steaming for another 10 minutes or until the rice is cooked.

Pour the rice into the prepared pan and press into the pan evenly. Use another similar size pan as a weight to compress the rice. Cool completely before unmoulding and cut into desired shaped.

Serve with kaya. The recipe for kaya is as follows:-

Kaya (adapted from Sonia's blog)

Ingredients :

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8 pcs pandan leaves (screwpine leaves)

Steps:-

Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, using a hand whisk to stir mixture until sugar dissolves (Do not beat, just gently stir, you do not want to create bubbles for this jam)

1. Add mixture A into mixture B, stir to mix, strain to get rid of lumps and your kaya mixture is ready to be cooked.
2. Use a double boiler to cook this jam (stainless steel preferred). Alternatively, you can place stainless steel mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals)
4. You need to cook at least 1 hour to achieve the desired thickness. Cool completely before storing in a clear jar. Keep refrigerated.