Scones

scones - by Doris Mok
Recipe :
a. 250g flour, 1 tbsp baking powder, 45g sugar - mixed together in mixing bowl
b. 90g cube butter
c. Whipping cream + 1egg = 150g..= beat the egg & cream well

Method: mix b to a using rubbing in method than add c..do not over mix the dough... roll out the dough with min 1.5cm thick, use cutter to cut, egg wash and bake for 15 mins at temp 175.

Churro Bites

For those who love Churros, here is one bite size recipe that you might find useful

Churro Bites by AnythingHalal SG
Yield: 4 Servings

Ingredients

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying
Cinnamon Sugar Coating
1/2 cup granulated sugar
2 tsp ground cinnamon

Directions

1. Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).

2. In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil.

3. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour.

4. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth.

5. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat).

6. Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350).

7. Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon.

8. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.

Recipe Source: Cooking Classy

Chicken Pot Pie With Ready Puff Pastry - by Fiona Lau

This classic recipe that is baked in the oven to give that dough on top the perfect doneness and golden brown colour. Usually pie crust is used, but I using ready puff pastry, is giving you even more crunchy and delicious. Satisfy with cravings with this comfort food!.. really yummy ..

Recipe source FoodForLife

Ingredients

1 cup Potatoes , peeled, diced and boiled
1 cup Frozen Mixed Vegetables , thawed ( I use 300gm)
2 tablespoons Butter , softened
1 Onion , preferably Yellow Onion, sliced
1-2 cup All Purpose Flour , for dusting ( I use 3tbsp )
1 teaspoon Salt ( I use Maggie chicken stock 1 tbsp)
1 tbsp Oyster sauce
1 teaspoon Dried Thyme
Chinese parsley
Ground Black Pepper , to taste
1 cup Chicken Broth
2 tbsp Chinese cooking wine
1 cup Milk , room temperature ( i omit this)
2 cups Chicken , cooked and cubed
1 packet Frozen Puff Pastry , thawed

Directions

1. Preheat oven to 220 degrees celsius.
2. In a large skillet, heat butter over medium-high heat.
3. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
4. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
5. Stir in mixed vegetables and potato mixture; remove from heat.
6. Ladle chicken mixture into individual ramekins. Top with puff pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
7. Bake 20 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

Milk Loaf 牛奶土司

Actually it is Jz a normal Milk Loaf 牛奶土司。by Meow Meleny

RECIPE For MILK LOAF:
(450g toast box)

A ingredients:
260g high protein flour
60g all purpose flour
60g (1 egg)
150g milk
Sugar 20g
Salt little bit
Yeast 3g

B ingredients:
Butter 30g
 

INGREDIENTS NEEDED:
1 loaf unsliced white bread
3 Tbsp - butter
2 Tbsp - honey
1 tsp - granulated sugar
2 or 3 scoops - ice cream, any flavour
fruit (such as strawberries, bananas, or blueberry)
2 Tbsp - dry toppings (such as mini marshmallows, toffee bits, sprinkles, or cereal)
2 Tbsp - syrup topping (such as condensed milk, chocolate or strawberry syrup, or caramel sauce)

STEP:
1) Cut the loaf of bread into a cube shape. Reserve remaining loaf for later use.
 

2) In a small bowl, combine butter and honey, and microwave for 10 to 20 seconds, or until just softened. Stir.

3) Set the toast box and bread cube onto a baking pan lined with aluminum foil. Using a pastry brush, brush all sides of the bread cube and the inside of the toast box with the honey mixture. Sprinkle sugar over bread cube. Bake for 10 to 15 minutes, turning bread cube over every 5 minutes, until bread is a light golden brown.

4) Carefully refill the box with the bread cube,Transfer toast box onto a serving plate, top with ice cream, and decorate ur own dry topping and syrup topping ♡ 
 

* you may also look for "shibuya honey toast" at Youtube...there will be more easy for u to see how the step by step making it*

Enjoy & have Fun in ur kitchen

Delicious almond flake sticks -

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
Easy and delicious almond flake puffs - by Fiona Lau
Recipe:
1 to 2 sheets puff pastry
1  egg white
Grated Parmesan cheese - optional
Almond flakes 
Sesame seeds
sprinkler some sugar
Steps:
1. Thaw puff pastry sheet. Cut into desired pieces.
2. Brush egg white on the surface of pastry sheet.
3. Sprinkle cheese or almond flakes and another brush a light layer of eggs white and sprinkler some sugar / sesame seeds on top of the almonds flake.
4. Bake at 200 for 15 minutes.
5. Enjoy! ***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Apple crumble

Here come the recipe from Pauline Chow
i try to simplify the version.
Pie Crust: (for Bottom) 180 grams all-purpose flour
1/2 teaspoon salt
110 grams unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
Ice water (about 2 table spoon)
Apple Filling:
5-6 green apple (Granny Smith) peeled, cored, and sliced 1/4 inch thick
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Crumble (Top)
150 gm all-purpose flour
1/2 teaspoon salt
50gm chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sugar or brown sugar
1 teaspoons ground cinnamon
1/2 teaspoon salt
Preparation Method
Pie Crust:
You can use your fingertips to rub the cold butter, salt and flour together till resembles coarse meal. Follow by adding ice water to form the mixture into dough. Or use a food processor to do it. Refrigerate the dough with plastic wrap for at least half an hour to one hour.
Next, return dough onto your work surface after half an hour and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. Gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
Make the Apple Filling:
In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, corn flour and transfer the apple filling and pour into the pie crust.
For crumble topping:
Mix all ingredients in large bowl and rub in with fingertips until coarse meal forms. Stir with fork until moist clumps form, adding little water if dough is dry. Or
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Pack topping over and cover around apples. Try cover the whole pie with crumble and Do not leave any big holes especially at the rim of the pie. This is to prevent the apple juice from oozing out from the edge when the filling is cook and start bubbling.
Preheat the oven to 220 degrees.
Bake pie until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 180 degree after 10mins. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm.

Easy Pak Thong Koh

Easy Pak Thong Koh Recipe Joey Foo

280g rice flour
230g fine sugar
600ml water
1 tsp dried yeast with 3 tbsp of lukewarm water
1/4 tsp pandan paste
1/2 tablespoon vegetable oil

1. Mix rice flour with 300 ml water and set aside.(mix till no lumps)

2. Pour remaining 300ml water, sugar and pandan paste in a pot and heat toll sugar dissolved. Immediately pour into flour mixture. Leave aside to cool.

3. Mix yeast with 3 tablespoons lukewarm(slightly warm not hot) water and pour into cooled flour mixture. Mixture must be cooled or yeast will die off and won't rise properly.

4. Cover bowl with cling wrap and leave it to ferment for 2 hours. If you don't have time, can leave in fridge overnight and steam the next day. If you can wait, after 2 hours, stir the mixture and can see tiny bubbles surfacing. Stir in 1/2 tablespoon oil. Grease baking pan(for easy removal) and preheat in steamer before pouring mixture in. Steam on high for at least 25 mins. Leave to cool before removing from pan or cutting. After cooling, the exterior won't be sticky and easier to cut.

Chai Kueh(Skin Dough) - by Iris Fuah

Chai Kueh...Thx to sifu Suzzaine Ewe for yr recipe yr Chai Kueh skin soft n elastic very yummy.....
recipe Credit to Suzzaine Ewe
Chai Kueh(Skin Dough)

165g Wheat starch(tang mein flour)
85g tapicoa starch (ubi kayu flour)
420ml hot boiling water
4-5tbsp cooking oil
Method
Mix all flour together den pour boiling water into it .Use wooden spoon roughly stir leave aside for 10 mins.
Add oil n knead to form a dough leave aside again for 20mins den warp yr fillings glaze yr dumpling with fried small onion oil. Steam 10 mins at high heat.Sprinkle some fried onions on Chai Kueh before serving.

Love Letters (Kueh Kapit) - by Lucinda Lau

Recipe credit to Erika Lim
Ingredients for approx 100 Love Letters

125g Plain Flour
125g Tapioca Flour
210g Confectioner's Sugar
1TBS Margarine/Butter
2 Egg Yolks
1 Can of Coconut Cream (shake well before opening)
Water
1 tsp Salt (to taste)
1 tsp Vanilla Crystals (to taste)

Equipments:
One 12mm pin for rolling
Butter knife to remove cake from pan
Chopping Board/Mat to roll on
Love Letter machine
*paper towels to wipe away excess oil between each round

Method:
1. Sift together plain flour, tapioca flour and sugar

2. Add in margarine and egg yolks and combine

3. Once the margarine turns into small crumbed pieces, gradually add in coconut cream. Add in portions to avoid lumps of flour.

4. If the consistency is still quite thick, add some water until mixture is slightly runny. If you lift the mixture up, it shouldn't make any ribbons.

5. Add salt and vanilla crystals to taste. We just crystals instead of essence as we want to avoid any more liquids. This gives the cake a little more crisps when you cook it.
*note: we used our hands to mix just because. but do not use a beater as we do not want to put too much air in. you can use a spatula.

6. When you're happy with the taste of the batter, pass it through a sieve to remove any lumps of flour/margarine.

7. Beat mixture for about 30seconds to get some air in.

8. Grease the Love Letter machine with some oil, then heat it up.

9. When hot (usually it has some kind of light indication) - ladle the batter onto each rounds and close the lid. Batter should cover about half of each round. If your machine was like mine and had a ring in the middle, do not go past that middle ring; in fact your batter shouldn't even be near the ring. Might take a few tries to get the right amount.

10. After about 30sec, open the lid to see how brown it is. The right colour would be a lightly golden brown. Time may vary between each round so keep checking.
*note: the coconut milk gives off some oil after you cook it, so wipe any excess oil every 2 rounds. I realised that if you don't, the chances of the batter sticking to the lid is high, and also if you open it too early the batter might move when you open it, thus ruining the pattern.
*note: if your machine was anything like mine - which heats up via a coil; you might find that the batter cooks unevenly, resulting in slightly whiter areas.

11. when the colour is right, quicky scrap off ONE piece at a time as contact with air hardens the cake. Roll fast - if you have uneven surface, roll the lighter side towards the darker side. Repeat.

12. Cool and serve or store in a container lined with baking paper.

Happy Chinese New Year!

Cornflakes Cookies - by Lucinda Lau

Baking cornflakes cookies again on the third day of CNY. This cookies is a bestseller. So many people requested for it. It's so crunchy and yummy.

Cornflakes Cookies. 
250gms butter. 
80gms brown sugar. 
80gms fine sugar. 
380 gms self raising flour. 
150gms cornflakes(crushed). 
 tsp vanilla essence. 
 1 egg. 

Method: 
Cream butter, vanilla essence and sugars together till white and fluffy. 
Add in egg and beat till well combined. 
Add in flour and cornflakes alternately twice. 
Mix well and drop teaspoon of dough onto lined trays. 
Diced cherries (green and red) for decoration or leave it plain. 
Bake at 160°for 15-20 mins or until golden brown. 
Cookies will be soft when you take out from oven but will harden when cool.

Ps: If use plain flour must add baking powder and bicarbonate of soda 1/8 tsp of each

Nian Gao Pastry - by Diana Chin

My yummylicous “Nian Gao” which i baked in oven instead of frying. I used a ready-made pastry bought from Cold Storage…really so awesomelicious! You must try this method…no oiliness and mess in the kitchen.
 
Nian Gao Pastry
Ingredients:
Ready-pack pastry sheet from Cold Storage
sesame seeds
1 egg, beaten for egg wash

Beat an egg, set aside.
Take a piece of dough, cut into quarters. Use a rolling pin lightly roll the dough thinner. Then take a piece of ready cut Nian Gao in small piece and place onto the pastry and wrap it up…Please DO NOT WRAP UP TOO TIGHT. Leave a little space. Nian Gao can expand while heating in oven. Once done with all the wrapping, brush the egg wash on top of pastries and sprinkle sesame seeds before baking.
Bake for 10 minutes or until golden brown at a Pre-Heat oven 180 degrees celsius. Enjoy!

Biscotti Walnut & Cranberry Biscotti - by Teo Choong Eng Cindy

Biscotti Walnut & Cranberry Biscotti
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1 cup (120 grams) walnuts, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries

Instructions:

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped walnut and cranberries.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.