Cranberry Bliss Cookies

Hohoho! Merry Christmas to all! Christmas is here and we definitely did not forget to do our Christmas baking! We specially chose a recipe for this festive season and this was what we picked!

Ingredients for Cookies

• 3 cups flour (375g)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar (250g)
• 1 cup packed brown sugar (200g)
• 2 eggs
• 2 tsp. vanilla extract
• 1 cup white chocolate chips (175g)
• 1 cup dried cranberries (125g)

Ingredients for Frosting

• 1 (8 oz.) bar cream cheese, room temperature (225g) 
• 1/2 cup white chocolate chips, melted in the microwave or double-boiler (87.5g)
• 1 tsp. vanilla extract
• 2 cups powdered sugar (250g)

Ingredients for Topping

• 1 cup dried cranberries, roughly chopped (125g)
• 1/4 cup white chocolate chips, melted in the microwave or double-boiler
  (we used much more than that cause Big Sis was really generous with her chocolate topping :P)

Method for Cookies

1. In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
2. Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes.
3. Add in vanilla extract and mix until incorporated.
4. Add in the eggs one at a time, beating in between to incorporate.
5. Reduce speed to low and slowly add in dry ingredients.
6. Increase the speed to medium, and continue beating until well-combined.
7. Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)
8. Cover and refrigerate dough for at least 1 hour. 
9. Place dough by rounded tablespoon-fulls onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart.
10. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
11. Remove pan, and transfer the cookies to a cooling rack until cool.
12. Repeat with remaining dough until all cookies are baked.

Method for Frosting

*Wait until cookies reach room temperature before adding frosting and toppings.

1. Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (**Be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up.) 
2. Add in the vanilla and mix until combined. 
3. Reduce speed to low and add the powdered sugar. Mix until incorporated. 
4. Use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. (You can add more powdered sugar for a thicker frosting.)
5. Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries. 
6. Use a fork to drizzle on the frosting, swishing it back and forth over the cookies.
   
   Recipe adapted from: gimme some oven

The cookies are a success! Our cookies were not really the same as the pictures from the adapted recipe though, most probably cause of the brown sugar. Despite that, the cookies are really tasty! The recipe actually makes a lot of cookies and it took us hours to finish the whole baking process cause we could only bake three at a time (the cookies can really expand!), but we are very happy with them! (:

Mint Chocolate Cookies

It's been a loooooooooong time since the last time this place is being updated. Sorry for neglecting here ): The past few baking sessions had all been on mooncakes, mooncakes, mooncakes, and still, mooncakes. But! The last weekend, we tried something new! Oink had been asking for the recipe of the mint cookies that girl guides sell, and so lil' sis started looking for the recipes and we've decided to try this!

Ingredients for the cookies

• 8 ounces butter (~227g)
• 1 cup unsweetened cocoa powder (~118g)
• 1 cup powdered sugar (~125g)
• 1 teaspoon vanilla
• ¾ teaspoon salt
• 1 ½ cups all purpose flour(~187.5g)

Ingredients for peppermint chocolate coating

•  10 ounces semi-sweet baking chocolate (~283g)
•  1 ½ teaspoon peppermint extract

Method

1. Preheat oven to 350 degrees (~175°C)
2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
5. *Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract.
6. **Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
   
   *We used a double boiler to melt the chocolate instead of microwaving it.
   **The chocolate that we used for the coating isn't able to melt to a state such that it will drip. Hence, instead of dropping the cookies into the chocolate to coat it completely, we spread the chocolate on top of the cookies.
   
   Recipe adapted from: The view from Great Island

The cookies were a huge success!  We used lesser chocolate for the coating when we first baked it (cause lil' sis took the wrong measurement), and the taste (as well as smell) of the peppermint was overpowering. The next day, we coated another layer of chocolate (without the peppermint essence) and the taste was perfect. This is definitely going to be something that we will always want to make (like the banana muffins haha!)!

Traditional Mooncake

<Photos will be uploaded soon>


Traditional Mooncakes are harder to make not as simple as snowskin. There are more procedures to follow. Baking time in oven is very important.

Traditional Mooncake 

Ingredients for Skin

Sift together into a big mixing bowl:-

• 300g Bun Flour or Hong Kong Flour
• 1/8 to 1/4 tsp Bicarbonate Of Soda
• 1/8 to 1/4 tsp Salt

Mix together and combine well:- 

• 210g Mooncake Sugar Syrup
• 60g Oil
• 1/4 tsp Vanilla Essence
• 1 tsp Alkali Water

1. Sieve the flour in a mixing bowl
2. Make a well in the centre of the flour mixture
3. Pour in sugar syrup mixture and mix well till it forms a dough using a spatula
4. Cover the mixing bowl with a wet towel and rest the dough for 30 to 45 minutes

Ingredients for Eggwash

• 1 Egg Yolk
• 5g Mooncake sugar syrup
• 1tsp Hotwater 

Mix together without beatin and sieve it to get a smooth glaze

Method

1. Knead the rested skin dough till it firms up
2. Flatten skin dough on palm of your han
3. Put the ball of paste onto the flattened dough and enclose paste by gently pressing edges until is sealed
4. Dust the filled dough with flour, put into lightly floured mooncake mold and press in gently
5. Knock or piston out the molded mooncake depending on the mould used
6. Place on baking tray lined with baking paper
7. Bake in pre-heated oven at 175°C to 180°C for 10 mins till light brown
8. While baking, prepare the eggwash
9. Remove from the oven, rest for 10mins and brush the top with eggwash
10. Return to bake at 175°C to 180°C for 10 mins till golden brown
11. Leave mooncake to cool completely and store in air tight containers. 
12. Wait for 1 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving.

Oven Temperature: 175°C to 180°C
Time to Bake: bake 10mins till light brown, rest 10mins then apply egg wash, then bake 10mins till golden brown

Recipe adapted from: Fatboo

Snowskin Mooncake

 <Photos will be uploaded soon!!>


Successful attempts of snowskin mooncake. It was easier then expected. We followed the receipe on Redman snow skin premix from Phoon Huat as follow:-

Snowskin Mooncake

Ingredients

• 1000g of snow skin premix
• 400 to 450g of water
• 200g of Shortening 
• 2g Pandan flavour
• few drops of colouring

(please alter the receipe accordingly - 500g is about 60 small square ones)
No Baking required!!
Method

1. Mix the premix flour with water
2. Add shortening, flavour and colour to the mixture
3. Rest for 15 to 50 minutes
4. Time to make mooncake and once done put in fridge

Small Square mould: 16g Skin and 32g Paste
Small Round Cartoon: 21g Skin and 42g Paste

*Add* 19.08.2019
Small circle mould: 10g Skin and 20g Paste
KCT Snowskin Premix: 600g
Paste: 2kg, ~ approx 100 pieces
Total cost: approx. $45

Oreo Cookie Cupcakes

We have a packet of black cookies that was going to be expired, and thus we went to look for the different recipes on the Internet that requires Oreo cookies and we finally used up the black cookies! (:

Oreo Cookie Cupcakes

Cupcake Batter (For 24 Cupcakes)

Ingredients

• 24 Oreo halves, with cream filling attached
• 2¼ cups (270g) all-purpose flour 
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. (1 stick) unsalted butter, at room temperature
• 1 2/3 cup (330g) sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 20 Oreo cookies, coarsely chopped  or quartered

Method

1. Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.
2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.
4. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
5. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes.  Garnish with Oreo cookie halves.

Vanilla Buttercream Icing

Ingredients

• 2 sticks of salted butter
• 4 cups of confectioner's sugar, sifted
• 2 teaspoons vanilla extract
• 1/2 cup of crushed Oreo Cookies (~7 cookies)
• 3-5 tablespoons half and half

Method

1. Place the Oreo cookies in a zip-lock bag and crush them with a rolling pin (or water bottle, etc..).
2. Using a mixer, beat butter until it is fluffy.  Add 3 cups of sugar - one cup at a time - mixing until it's completely incorporated.  Add vanilla, half and half, and cookie bits along with the last cup of sugar and mix together, adding more half and half until the icing is the desired consistency.

Recipe adapted from: Cooking With Karen (for batter), Life is Sweets (for icing)

It was a success! The cupcake is not sweet while the icing is sweet, so they are able to complement each other! (:

Blueberry-Vanilla Cupcake

Blueberry! We're finally baking something with blueberry!! Blueberry is lil' sis fav~ She kept asking when we're going to bake with blueberry, and we finally did this time!

Blueberry-Vanilla Cupcake

Vanilla Cupcake Batter

Ingredients

• 85g self-raising flour
  * (Can be made using I85g plain flour + 1 1/4tsp baking powder + 1/8 tsp salt)
• 70g all-purpose plain flour
• 113g unsalted butter, softened
• 170g caster sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)

Method

1. Preheat oven to 170°C (350°F).
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Blueberry Sauce

Ingredients

• 2 tbsp sugar
• 2 tsp cornstarch
• 1/4 cup water
• 1 cup blueberries
• 1 tbsp lemon juice

Method

Cook all these ingredients in a saucepan over a low flame, stirring constantly. Cook for as long as you want your blueberries to be mushy.

Blueberry-Vanilla Cupcake

Method

1. Prepare both the blueberry sauce and the cupcake batter.
2. Spoon the cupcake batter into the cupcake liners to about 1/3, then spoon the blueberry sauce into the cupcake liners (up to you to decide how generous you want to be). Spoon the cupcake batter to fill the cupcake liners about 2/3 or 3/4* full.
   * 2/3 will be preferred to 3/4 as the batter will rise quite a bit.
3. Swirl the mixture of blueberry sauce and cupcake batter in the cupcake liners.
   * Note: Do not swirl it too much!!! The cupcake will bake to a mouldy colour instead of a nicer shade of dark purple if it is being swirled to a light purple (close to lavender). 
4. Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
   * At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe adapted from: The Little Teochew

*You can see the cupcakes with lighter purple here. 

*The cupcake with the dark purple swirls

Custard and Chocolate Tarts

March Baking Time - our first try in making our own tarts. Yummy!!!

Custard and Chocolate Tarts

For Sweet Tart Dough

Ingredients

• 285g unsalted butter (at room temperature)
• 150g icing sugar (sifted)
• 100g finely ground almond powder 
• 1/2 tsp salt
• 1/s tsp vanilla extract
• 2 large eggs (at room temperature, lighly beaten)
• 490g all-purpose flour

Method

1. Place butter in the bowl (beat on low speed until creamy)
2. Add sugar, almond powder, salt, vanilla and eggs
   (on low speed beat to blend the ingredients, scraping down the sides of bowl as needed, 
3. dough may look curdled is ok)
4. Add flour in 3 or 4 additions and mix until mixture become a soft moist dough
   (at low speed, a matter of seconds so dont overdo it)
5. Gather the dough into a ball 
6. Gently press each into disk and wrap in plastic
7. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking (dough can be wrapped airtight and frozen for up to a month)

Note

• Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking
• Please make the full quantity because lessening the measurement may not yield the best results
• Unused dough can be kept in refrigerator for up to 2 days or wrapped airtight and frozen for a month
• Frozen dough take about 45 minutes to an hour at room temperature to reach a good rolling out consistency. 
• Baked crust can be kept uncovered at rom temperature for about 8 hours

Prepare for baking

1. Pinch balls of dough and press them into each tart mould using your thumb
   Make sure you press more around the bottom rims where dough tends to gather
2. Place them back into the fridge for another 15 minutes before baking
3. While dough is chilling, preheat oven at 180°C
4. Put dried uncooked rice on the tart mould before baking
5. Fully bake the crust for about 20 minutes or until they turn golden
6. Transfer the crust to a rack to cool
   (Can keep uncovered at room temperature for 8 hours)

Oven Temperature: 180°C (Place rack in center of oven)

Time to Bake: 20 minutes

For the Crème Pâtissière

Ingredients

1. 1 cup of milk (236 ml)
2. 2 egg yolks
3. 1/4 cup caster sugar (55g)
4. 1/8 tsp vanilla extract
5. 2 tbsp cornflour
6. 1 pinch salt (only if not adding butter or using unsalted butter)
7. 1/2 tsp unsalted butter, for additional shine and firmness
8. Picture adapted from The Little Teochew

Method

1. Whisk together egg yolks, 1/4 cup milk (60ml), sugar and vanilla extract. 
2. Mix in cornflour and salt (if using).
3. Bring the remaining milk to a heat (just below boiling point) in a saucepan. 
4. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
5. Whisk the mixture over medium heat until it thickens and firms up. 
6. Remove from heat and whisk in butter.
7. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally. 
8. Once it reaches room temperature, scoop the crème pâtissière into a piping bag (twist the open end to seal up the custard) or into a ketchup bottle. 
9. Keep in the refrigerator until ready to use.

• A: Add yolks, 1/4 cup milk, vanilla beans, salt, cornflour in a bowl. In the meantime, bring the remainder 3/4 cup milk to a scald in a saucepan.B: Mix your egg mixture well.
• C: When the 3/4 cup milk is hot, stream it into the egg mixture to temper the yolks. You will get a pale-coloured, creamy liquid.
• D: Pour the liquid back into the saucepan and cook on low heat, stirring constantly. It will continue to thicken as it cooks.
• E: Add in butter. Just keep stirring until the whisk leaves swirls from the stirring. As it cools, the custard will thicken even further. 
• F: I like to store the crème pâtissière in a ketchup bottle because it makes the job of filling the choux puffs easier.

Assembling the Tarts

1. Hull and half the strawberries. Set aside.
2. Pipe the crème pâtissière into tart shells, into a rounded mound. This will provide the fruits with some support to stand at an angle.
3. Place the strawberry halves all around.
4. Close gaps with blueberries (optional).
5. Glaze the fruits (not the tart rims)
6. Strawberry jam, which intensified the flavour of the fresh strawberries.
   Other fruits, apricot jam is usually preferred because it is clear and does not mask the true colours of the fruits. (don't need a lot of jam ... as long as the fruits look shiny)
7. Chill the tarts (in a covered container) in the fridge till it is time to serve. The colder, the better. These are best eaten fresh. Do not keep them for more than 24 hours.

Recipe adapted from: The Little Teochew

Red Velvet Mini Cupcakes for Valentine!!

February!! Is Friendship and Valentine Day!! So we decided to bake something related!!

Yummy!! Yummy!! Everyone that eat it! Love it! Time to share our recipe.


Red Velvet Mini Cupcakes


Ingredients for Cake

•  250g sifted cake flour
• 1/2 teaspoon salt
• 2 tablespoons (15g) of Hershey Cocoa Powder
• 113g unsalted butter, at room temperature
• 300g granulated white sugar 
• 2 eggs
• 1 teaspoon vanilla esscence

• 240ml buttermilk (can be prepared by the method below)
• 2 tablespoon red colour dye

• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Perparing Buttermilk 

• 180 ml of Magnolia Fresh Milk 
• Half lemon (1 tablespoon) - alternative white vinegar

Let the mixture sit for 5 mins.

Oven Temperature: 175°C (Place rack in center of oven)
Time to Bake:10 minutes

Method

1. Sift together the flour, baking powder, salt and cocoa powder
2.  Using Electric Mixer to beat the butter until soft (abt 1 to 2 minutes)
3. Add sugar and beat until light and fluffy (abt 2 to 3 minutes)
4. Add eggs, one at a time, beating well after each addition
5. Scrape down the sides of bowl
6. Add vanilla esccence and beat until well mixed
7. In a cup, stir the buttermilk with the red colour dy
8. At low speed, alternally add the flour mixture and buttermilk to the butter mixture in 3 additons till well mixed. Beginning and ending with Flour
9. In a saucer, add baking soda to vinegar. Allow the mixture to fizz and then quickly fold into the cake batter.
10. Working quickly, place the batter on muffin cups and smooth the tops with the back of the spoon
11. Bake in preheated oevn for about 10 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean
12. Cool the cakes in their pans on a wire rack for 10 minutes and remove from pan
13. Let cool completely before adding the frosting, topping.

Recipe adapted from: Joy of Baking

Banana Crumb Muffins

Successful attempts of Banana Muffins. And it was finished in a few days by us and had to bake another batch for friends to try. So Yummy!!

Banana Crumb Muffins

Ingredients

• 190g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 150g white sugar
• 1 egg, lightly beaten
• 75g butter, melted (which you can replace with vegetable oil, if you prefer)

Oven Temperature: 190°C
Time to Bake: 15 mins to 20 mins

For the crumb topping

• 75g packed brown sugar
• 2 tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 tbsp butter

Method

1. Mix Flour, baking soda, baking powder and salt. Sift.
2. In another bowl, beat together bananas, sugar, egg and melted butter. 
3. Stir the banana mixture into the flour mixture just until moistened.
4. Spoon batter into prepared muffin cups.
5. Preheat oven at 190°C
6. Preparing cumb topping. Using Zip Lock bag, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture mixed well. Sprinkle topping over muffins.
7. Bake in preheated oven for 10 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from: The Little Teochew ; All Recipe

Kueh Bangkit - 3rd Time

We made another batch of Kueh Bangkit requested by our grandmother.
Batch 1 was successful but Batch 2 turn out to be not crispy. My father suggested to reheat the Batch 2 Kueh Bangkit and it really works. Now the it is very crispy and nice to eat. Yeah!! Now both batches are successful.

2 Batches of Kueh Bangkit 

Batch 1

• 150g tapioca flour
• 1 tsp of pandan essence
• 40g margarine
• 120g icing sugar
• 1 egg yolk
• 125ml coconut milk

Batch 2 

• 150g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 140g icing sugar
• 1 egg yolk
• 125ml coconut milk

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift tapioca flour and icing sugar in a big bowl. 
3. Beat the butter and egg 
4. Add in the flour, icing sugar and coconut milk
5. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
6. Roll dough on a floured table to about 3mm thickness. 
7. Use cookie cutters to cut the dough 
8. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
9. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Troubleshoot:
If cookie turns out to be soft and not crispy, can try reheat them again.

Recipe adapted from: Little Corner of Mine

Kueh Bangkit!! - 2nd Attempt

Kueh Bangkit!!
This time the kuah bangkit is more crispy and taste better than previous one. And the dough is not as cracky and is easier to cut.

Ingredients

• 375g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 160g icing sugar
• 1 egg yolk
• 150ml coconut milk
  

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift tapioca flour and icing sugar in a big bowl. 
3. Add melted butter, yolk & coconut milk. 
4. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
5. Roll dough on a floured table to about 3mm thickness. 
6. Use cookie cutters to cut the dough 
7. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
8. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Recipe adapted from: Little Corner of Mine

 

Restocking of baking supplies from Phoon Huat and Daiso

Finally got our new digital weighing machine, old cui weighing machine can retire already. Yeah!!!

And many many other baking stuff we bought.

Kueh Bangkit

Kueh Bangkit!!
As the Japanese cheesecake needs to baked for 1hour 10min, we used that baking time to prepare kueh bangkit. Melt in the mouth cookies. Yummy!!!

Ingredients

• 225g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 65g icing sugar
• 1 egg yolk
• 75ml – 90ml coconut milk
  

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift the tapioca flour and icing sugar in a big bowl
3. Cream margarine with sugar and yolk till sugar dissolves.
4. Add in 75ml coconut milk and mix well.
5. Add flour to mix till a non-sticky dough is formed. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. If it is too dry, add more coconut milk, 1 tsp at a time)
6. Leave dough to rest covered with a damp cloth.(Dough is slightly cracky)
7. Take a quarter of the dough and roll dough on a floured table to about 3mm thickness. 
8. Use cookie cutters to cut the dough 
9. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
10. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Recipe adapted from: Lily's Wai Sek Hong

 

Japanese Cheesecake

Japanese Cheesecake!!

As we have succeeded a number of times when baking with our new oven, we've decided to challenge ourself by trying this Japanese cheesecake. Not really sure whether the texture of our cheesecake is correct, but it taste really good!

Ingredients

• 140g fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 tsp cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 60g plain flour (can also use cake flour)
• 20g corn flour
• 1/4 tsp salt

Method

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Sieve the cream cheese mixture with wire mesh sieve to have a smooth and lump-free batter. (Must sieve before folding in the beaten egg whites)
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (Use electric beater, beat on high until it start to stiffen and switch to low during the last 3 to 4 minutes)
4. Add the egg whites to the cheese mixture and fold well. 
5. Setup a waterbath in the oven. (Water Bath: Place 4 tart moulds that are filled with water in the four corners of the oven. Place a wire rack on the tart moulds and the cake tin goes on the wire rack.)
6. Preheat the oven at 160°C.
7. Lining the cake tin. Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.
8. Pour batter into the cake tins (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). (Wrap the base of your cake tin with aluminium foil, to prevent seepage but we didnt do it and did not seeped)
9. Tenting with a foil. Use a sheet of aluminium foil and place it over the tin.Remove foil in the last 1 to 2 mins of baking time, just for it to brown (not burn).
10. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
11. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Recipe adapted from: The Little Teochew, Diana's Desserts