Pound Cake Recipe (with different varieties of flavors)

Ingredients:
200g Plain Flour
1 teaspoon Baking Powder
200g Butter
150g Sugar
4 Eggs
60ml to 70ml of Milk (to replace with below desire flavor)
1 teaspoon Vanilla Extract

Step By Step
1. Cream butter with sugar until light and fluffy.
2. Sift Flour with Baking Powder and put aside.
3. Preheat oven at 165°C and line baking pan with baking paper.
4. Add in eggs beating until smooth and creamy.
5. Add in Vanilla and beat till well combine.
6. Add Sifted Flour and Baking Powder and mix until will combine.
7. Add in orange juice and zest, beat till well combine.
8. Add Sifted Flour and Baking Powder and mix until will combine.
9. Pour the batter into the baking pan and bake for 50mins or until when insert a cake tester it comes out clean.

Some Extra Tips Below:
- The cake taste and is more moist after 24 hours.

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Below are my creations hopefully it'll inspire you. Hope you all will love this recipe.

Orange Pound Cake
60ml to 70ml of Orange Juice (Replace with original recipe Milk)
1 Large Orange Zest

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

New York Cheesecake Recipe

It's a tall...it's creamy...it's smooth...it's in between light and cheesy...it's crustless...it's incredible..


Base Crust Ingredients:
160g Digestive Biscuits/ Caramel Biscuits / Graham Crackers
50g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.

Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
50g Butter (Optional)
150g Sugar
200g Greek Yogurt / Sour Cream
1 tablespoon Cornstarch (Optional)
3 Eggs
1 teaspoons of Vanilla Paste
2 teaspoon of Lemon Juice

Step By Step
1. Layer the pan with baking paper. Tightly wrap two layers of Aluminum Foil around the outside of the pan covering bottom and sides.
2. Pre-heat over at 170°C. Place a larger tray into oven and carefully pour approx 1L or 2L of boiling water into the pan.
3. Beat Cream Cheese until creamy approx 2-3 mins.
4. Add in Sugar and continue beating for approx 1 min.
5. Add in Greek Yogurt / Sour Cream for approx 2-3 min.
6. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
7. Split or spoon the Cheesecake batter evenly.
8. Put the Cheesecake in the water bath oven to bake for 1 hour or until center are almost set or the top is slightly browned.
9. Cool in pan on wire rack.
10. Cover and refrigerate for 4 hours or overnight.
11. Serve plain or with fruits and whipped cream or caramel sauce or melted chocolate.


Some Extra Tips Below:
- Important that all ingredients are close to room temperature to avoid lumps in your cheesecake.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Melty Pineapple Tarts / Balls / Golf Balls Recipe

This year we tried another version of Pineapple Tart. The Melty Pineapple Tart!


Ingredients for approx 100 balls
1kg Pineapple Paste
360g Salted Butter
110g Condensed Milk
510g All Purpose Flour
80g Full Cream Milk Powder
2 Egg Yolks

Egg Wash : 1 egg yolk

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal. (10g each)
Step 2 Cream Butter and Condensed Milk until fluffy, add in the Egg Yolks one by one and whisk until smooth.
Step 3 Sift the All Purpose Flour. Add in to the fluffed mixture part by part. Slowly a not sticky dough will form.
Step 4 Roll Dough into ball (10g each)
Step 5 Use both palms to flatten a dough. Place a rolled pineapple paste in the middle. Gently bring the edges of the dough together and seal at the end leaving no sight of any Pineapple Paste. To ensure the shape is round, roll it in between your palms to shape it nicely into a ball. Repeat until all done.
Step 6 Pre-heat the oven to 165°C.
Step 7 Apply egg wash with a brush.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Lastly, ensure that it is totally cool before storing it in a air tight container.


HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

German Cookies Recipe (with different varieties of flavors and shaping ideas)

This recipe yields approx 60 pieces of Cookies, approx 12g dough per piece.

Found this cookie extremely popular to be used shape cute animals cookies. It's definately easier to handle then most of the cookie doughs we've manage before. However, we're unable to find out why is it call German Cookies! Do enlighten us if you have some history behind this cookie.


Base Shortbread Cookie Dough Ingredients:
250g Butter
80g Icing Sugar
250g Potato Starch Flour
180g Top Flour or Cake Flour

Step By Step
1. Cream Butter and Icing Sugar until light in color.
2. Add in Vanilla Essence and mix till incorporated.
2. Sift in the All Purpose Flour, Potato Starch Flour and fold till well combine.
3. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
6. Shape the dough as desired. Place on the baking sheet, leaving 0.5" apart.
7. Place in the oven to bake for 25mins.
8. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge so the dough cam be more manageable and the flavor will develop.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 day or it can last up to 2 months in the freezer.
- Remember space it 1" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

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Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe. Included our specially shaped German Cookies too!

Vanilla German Cookies
1 teaspoon of Vanilla Extract

Chocolate German Cookies
3 tablespoons of Cocoa Powder
65g Icing Sugar (Change to this measurement)
(Optional) Roll in confectioner's sugar for a pretty effect.

Monkey shaped German Cookies
Mix the base dough and put aside 102g.
Then mix in 2.5 tablespoons of Cocoa Powder into the balance of the dough.
Use a heart shape cutter to get the love shape for top of the face. Make an oval the bottom half of the face. 5th, deco by black sesame n choc chip.


Coming Soon~
Matcha aka Green Tea SGerman Cookie (Sweet+Savory)
2 tablespoons of Cocoa Powder
70g Icing Sugar (Change to this measurement)
(Optional) Roll in confectioner's sugar for a pretty effect.

Beet Root German Cookie (Sweet+Savory)
4 tablespoons of Beet Root Powder
70g Icing Sugar (Change to this measurement)

Pork / Chicken / Fish Floss German Cookie (Sweet+Savory)
80g of Pork / Chicken / Fish Floss
10g Seaweed Snack (blended)

Oreo German Cookie (Sweet+Savory)
10 Oreo Cookies (blended or crushed)

Chocolate Chips German Cookie (Sweet+Savory)
80g mini Chocolate Chips

Raisins German Cookie (Sweet+Savory)
80g mini Raisins (cut into small pieces)

Cranberries German Cookie (Sweet+Savory)
80g mini Cranberries (cut into small pieces)

Coffee German Cookie (Sweet+Savory)
2 tablespoons of thick Coffee Emulsion (Coffee Powder + 2 tablespoons of Hot Water)
(Optional) Roll in confectioner's sugar for a pretty effect.

Milo/ Ovaltine/ Malt German Cookie (Sweet+Savory)
3 tablespoons of Milo/ Ovaltine/ Malt Powder


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Shortbread Cookies Recipe (with different Savory & Sweet varieties ideas)

Base Shortbread Cookie Dough Ingredients:
160g Butter
60g Icing Sugar
240g All Purpose Flour
1 teaspoon of Vanilla Essence / 0.5 teaspoon of Vanilla Paste


Step By Step
1. Cream Butter and Icing Sugar until light in color.
2. Add in Vanilla Essence and mix till incorporated.
2. Sift in the All Purpose Flour and fold till well combine.
3. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
4. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.
5. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
6. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1" apart.
7. Place in the oven to bake for 15mins or until edges are lightly golden brown.
8. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge so the dough cam be more manageable if you want to slice.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 day or it can last up to 2 months in the freezer.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 1" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

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Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Cranberries Shortbread Cookie (Sweet)
80g Dried Cranberries, cut in to smaller pieces

Cranberry and Walnut Shortbread Cookie (Sweet)
45g Dried Cranberries, cut in to smaller pieces
35g Walnuts, chopped

Lemon Shortbread Cookie (Savory)
2 teaspoons of Lemon Juice
1 whole Lemon Zest


Coming Soon~
Orange Cumin Shortbread Cookie (Sweet+Savory)
2.5 tablespoons Orange Zest
1.5 teaspoons Cumin Seeds
2-3 tablespoons Orange Juice

Parmesan Cheese, Rosemary and Thyme Shortbread Cookie (Savory)
0.5 cups grated Parmesan Cheese
½ teaspoon freshly ground black pepper

Spicy Cheddar Cheese Shortbread Cookie (Savory)
2 cups grated Cheddar Cheese
0.5 teaspoon Cayenne Pepper
0.5 teaspoon chopped Fresh Thyme Leaves
0.5 teaspoon chopped Fresh Rosemary

Garlic Parmesan Cheese Shortbread Cookie (Savory)
1 cup grated Parmesan Cheese
1 teaspoon of Garlic Powder
Pinch of Cayenne Pepper

Maple, Bacon and Parmesan Cheese Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.75 cup Grated Parmesan Cheese
0.75 cup Maple Syrup
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the Smoked Bacon with the Flour and Sugar until the bacon is finely chopped.

Bacon and Cheddar Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.25 teaspoon Ground Black Pepper
2 cups coarsely grated old cheddar cheese
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the bacon with the Flour, Sugar and Black Pepper until the Smoked Bacon is finely chopped.

Gorgonzola Cheese and Pistachio Shortbread Cookie (Savory)
120g Gorgonzola Cheese
reduce All Purpose Flour to 120g
0.125 teaspoon of Cayenne
1 teaspoon of Lemon Zest
50g Pistachios, chopped

Date and Hazelnut Shortbread Cookie (Savory)
3 Dried Dates, stoned and chopped
40g Hazelnuts, chopped

Slivered Almonds Shortbread Cookie (Sweet)
50-60 whole Slivered Almonds
After shaping the dough to the desire shape, place the whole Slivered Almonds and give it a little push.

Rainbow Shortbread Cookie (Sweet)
Split dough into 6 portion and mix in Coloring Paste. Roll the colored dough into same flat square shape. Stack by Color: Red, Orange, Yellow, Green, Blue, Purple.

Sanded Diamond Shortbread Cookie (Sweet)
1 Egg Yolk, for coating
50g Granulated Sugar, to sprinkle on top
After shaping the dough to the desire shape, burst the Egg Yolk, sprinkle the Granulated Sugar.

Chocolate Top Shortbread Cookie (Sweet)
100g Chocolate
After the Shortbread cookie is baked and cool.
Option 1: Dip the top of the cookie into the melted Chocolate.
Option 2: Prepare fancy pretty chocolate that are just right for the Shortbread cookie size. Pipe some melted chocolate on your cookie and carefully place a piece of chocolate on top and allow to set.

Cinnamon Sugar Shortbread Cookie (Sweet)
40g Fine Sugar
2 teaspoon of Ground Cinnamon
Mix and sprinkle on Shortbread Cookie before baking.

Coconut Lime Shortbread Cookie (Sweet)
1/2 cup Coconut, shredded and toasted
2 tablespoons Lime Zest
Lime Glaze Ingredients
320g Icing Sugar
1 teaspoon Lime Zest
1 tablespoon Lime Juice
2-3 tablespoons Water
In a small bowl, whisk together Icing Sugar, Lime Zest, and Lime Juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lime Glaze, adding extra lime zest on top if desired.

Lemon Glaze Shortbread Cookie (Sweet)
Lemon Glaze
240g Icing Sugar
3 tablespoons Lemon Juice
1.5 tablespoons Corn Syrup
1 tablespoons Lemon Zest
In a small bowl, whisk together Icing Sugar, Lemon Juice, Corn Syrup and Lemon Zest until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lemon Glaze, adding extra Lemon Zest on top if desired.

Almond Glaze Shortbread Cookie (Sweet)
Almond Glaze
240g Icing Sugar
3 tablespoons Milk
1.5 tablespoons Corn Syrup
0.13 teaspoon Almond Extract
1 tablespoon finely chopped toasted Almonds
In a small bowl, whisk together Icing Sugar, Milk, Corn Syrup and Almond Extract until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Almond Glaze, adding finely chopped toasted Almonds on top.

Blackberry Glaze Shortbread Cookie (Sweet)
Blackberry Glaze
1 cup Frozen Blackberries
240g Icing Sugar
1.5 tablespoon Corn Syrup
Press thawed blackberries through a fine-mesh sieve to extract juices. In a small bowl, combine Blackberry Juice, Icing Sugar, and Corn Syrup.
Drizzle each cookie with the Blackberry Glaze.

White Chocolate-Pistachio Glaze Shortbread Cookie (Sweet)
White Chocolate-Pistachio Glaze
200g white chocolate
4 teaspoons Vegetable shortening
4 teaspoons pistachio paste
0.13 teaspoon fine sea salt
1 tablespoon finely chopped pistachios
In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt. Allow mixture to rest for 1 minute. Dip cookies as directed, and sprinkle with finely chopped pistachios.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Ultimate Chocolatey Cake Recipe

Happy 2016 to all our readers / baking recipe followers.

I've been consuming and drooling over dense chocolatey cake loaf in bakery and wondering how it is baked. Finally in 2016, this recipe solves the mystery! Ooooo...lalala! Only for Chocolate lovers out there! If you're not probably you might fall in love with chocolate after tasting this.

This recipe yields 2 Loafs of 3" x 6" baking pan.


Ingredients:
115g Butter
150g Sugar
2 Eggs
200ml Sour Cream / Greek Yogurt
245g Top Flour
55g Cocoa Powder
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
1 cup of Chocolate Chips

Step By Step
1. Sift the dry ingredients (Top Flour, Cocoa Powder, Baking Powder, Salt), grease the loaf pan and set aside.
2. Cream Butter and Sugar together.
3. Preheat the oven to Top Bottom mode 170°C.
4. Add in Eggs and Sour Cream, beating until smooth and creamy.
5. Add in 1/3 of the dry ingredients and mix until will combined and repeat.
6. Stir in 3/4 cups of the Chocolate Chips.
7. Pour the batter into the baking pan and bake for 50mins or until when insert a cake tester it comes out clean.


Some Extra Tips Below:
- If the batter looks thick or too dry add 1 tablespoon of Full Cream Milk at a time, adding too much will reduce the density of the cake.
- To have a lighter texture cake use Greek Yogurt instead of Sour Cream.
- If you prefer sweeter add additional 50g of Sugar.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Giant Soft Cookie Recipe is similar to Subway Cookies (with different varieties ideas)

Getting your fresh baked soft cookie fix from Subway?

Hang in there. Why not bake some yourself! This is so much more easier then the Similar but better then Famous Amos Cookies Recipe

We're crazy Subway fans too, now I've found the recipe it's time to create all the flavors sold at Subway including new creations of ours!

This recipe yields 24 Giant Soft Cookies


Base Cookie Dough Ingredients:
1 Egg
1 Egg Yolk
2 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
170g Salted Butter
160g Brown Sugar (Sugar level suggestions in our creations listed below)
50g Sugar (Sugar level suggestions in our creations listed below)
0.5 teaspoon of Salt
150g All Purpose Flour
100g Bread Flour
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco and Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Bread Flour, Baking Powder and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar, Sugar and Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
10. Remove chilled dough from fridge and roughly roll the cookie dough and place on the baking sheet, leaving 2" apart. Do not press down, it'll turn out fine.
11. Place in the oven to bake for 15mins or until edges are lightly golden brown.
12. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge. This recipe the cookie dough must be chill if not the cookie will turn out flat.
- Shape and bake the dough immediately from the fridge. Don't Leave the dough on the counter top to bring it back to room temperature before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- Bread Flour this an ingredient that will affect the structure and soft texture of your cookie.
- Coffee Emulco can be replaced with Vanilla Essence. However, this is the key ingredient that makes the cookie smell and taste better.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 2" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Cookie Dough can last up to 2 months in the freezer.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

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Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)
Sugar level suggestion:
160g Brown Sugar
40g Sugar

Ginger Stem with Chocolate Chip
1 cup of Chocolate Chips (White or Dark)
1 cup of Candied Ginger Stem

M&M's Soft Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar


Coming Soon~
Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips with Pecan
1 cup of Chocolate Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Oatmeal Raisin
1 cup of Rolled Oatmeal
1 cup of Black Raisins

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Fruit Tarts Recipe (includes different varieties of mix and match flavors)

This recipe yields 2 Large 8" Tarts. 350g per tart mold.
This recipe yields 28 Medium 2.5" Tarts. 25g per tart mold.


Sweet Tart Crust Recipe
140g Butter
0.25 teaspoon Salt
75g Icing Sugar
50g Finely Ground Almond Powder
0.25 teaspoon Vanilla Essence
1 Egg
250g All Purpose Flour

1. Beat the Butter and Salt with a mixer on low speed until creamy and pale.
2. Add the Icing Sugar, Finely Ground Almond Powder, Vanilla Essense and Egg and continue beating on low speed to blend the ingredients, scraping down the paddle and the sides of the bowl as needed.
3. Add the All Purpose Flour in three additions and each time mix until well combine.
4. The Sweet Tart Dough would comes together to form a soft, moist dough.
5. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
6. Measure the dough and press them into each tart mould using your thumb & pie tool. After completing the molding of the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
7. While the dough is chilling, preheat the oven to 180°C. Poke some holes using a fork.
8. Bake the Sweet Tart Crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool.


Fruit Tart Filling Choices
Choice 1: Caramel Sauce, Click for Recipe
Choice 2: Lemon Curd, Click for Recipe

Prepare your selection of Fruits. Varieties of Mixed and Match suggestions below of this recipe blogspot.

Optional Glaze
2 tablespoons of Jam diluted with 3 tablespoon of hot water.

Assembling the Fruit Tarts
1. Take out the Sweet Tart Crust from the fridge.
2. Glaze the inside of the tartlets with some Jam Glaze to slow down the softening of the Sweet Tart Crust when it sits in room temperature environment.
3. Fill up the tarts with your choice of Fruit Tart Filling.
4. Top with any fruits of your preference. (Our creations are below)
5. It's optional to glaze the fruits to give it a shinny look.

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Below is my creations: All here to share! Will update more soon. Below are the experimented best suggested amount of ingredients required.

1. Strawberries Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 28 Strawberries

2. Green and Red Grapes Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 56 Green Seedless Grapes
- 56 Red Seedless Grapes

Ladyfingers a.k.a. Sponge Fingers Recipe (For Tiramisu & ...)

Have been baking my own Ladyfingers a.k.a. Sponge Fingers. Somehow it's taste way nicer the the store bought ones. Try this recipe and tell us what you think by commenting below.

This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.


use a pencil and ruler to draw a line with the height of inch (7.5 cm) rows, spacing each rows with about 1 inch (2.5 cm) apart on the parchment paper / baking sheet.

Mixture A Ingredients:
4 Egg Yolks
55g Sugar
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
120g Cake Flour

1.Beat the Egg Yolks, Salt and Sugar on high speed until the mixture becomes thick and pale yellow. The batter should fall back into the bowl in a slow ribbon. This will take between 5-10 minutes.
2. Beat in the vanilla extract.
3. Sift the Cake Flour over the batter but do not fold in.


Mixture B Ingredients:
4 Egg White
55g Sugar

1. In a clean bowl, whisk Egg Whites on medium speed until soft peaks form.
2. Gradually add Sugar and whisk until stiff peaks form and the whites are glossy.

Mixture A+B Ingredients:

1. Preheat oven to 200°C.
2. Fold the Mixture B into the Mixture A in three additions, mixing only until incorporated.
3. Transfer the batter to a piping bag.
4. Hold the bag at about a 45 degree angle to the prepared parchment paper / baking sheet, pipe the batter long ladyfingers, using the lines drawn on the parchment paper / baking sheet as your guide.
5. When piped all the cookies, place the Icing Sugar in a fine strainer, and lightly sift the Icing Sugar over the tops of the cookies.
6. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed.
7. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack.


Some Extra Tips Below:
- If you're making individual Ladyfingers a.k.a. Sponge Fingers space the ladyfingers about 1 inch (2.5 cm) apart. If you're making the similar type in our picture, pipe the batter long ladyfingers close to each another.
- The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.

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Below is my creations using this Ladyfingers a.k.a. Sponge Fingers: All here to share!

Tiramisu Espresso Alcohol Recipe here

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Granny Smith Apple Crumble / Streusel Cake Recipe

The very first try of baking Granny Smith Apple Crumble / Streusel Muffins. Still so much more rooms for improvements on the looks!


Crumble / Streusel Topping Mix Ingredients:
60g Brown Sugar
60g Butter
90g Plain Flour
1 teaspoon Cinnamon Powder

Rub ingredients together and mix well until mixture turns crumbly.


Optional Toppings:
6 tablespoons of Walnuts
6 tablespoons of Raisins

Chopping and set aside.

Granny Smith Apple Mix Ingredients:
2 Granny Smith Apple
0.5 teaspoon Mixed Spice

Peel, core and dice the Granny Smith Apple. Toss it to evenly quote with Mixed Spice.


Dry Muffin Mix Ingredients:
250g Top Flour
2 teaspoons Baking Powder
0.5 teaspoons Baking Soda
0.5 teaspoons Cinnamon Powder
0.5 teaspoons Mixed Spice Powder (Optional)
0.5 teaspoons Nutmeg Powder (Optional)

Sift all in a large bowl, make a well and set aside.

Wet Muffin Mix Ingredients:
120g Butter
120g Light Brown Sugar
2 Eggs
150g Sour Cream / Yogurt
100ml Milk
2 teaspoons Vanilla Extract

Add all Wet Muffin Mix in one bowl and mix till well combine. Pour this into the Dry Muffin Mix well and fold gently until all ingredients are just moistened. Add in 3/4 portion of the Granny Smith Apple Mix, Walnuts and Raisins and fold till evenly distributed. Beware not to over mix the batter.


Preheat Oven at 180°C. Spoon the mixture 3/4 full into muffin cases and spoon generous amount of crumble on each muffins. Spinkle some Granny Smith Apple, Walnuts and Raisin on top. Press the crumbs and topping down into the batter so it sticks when the muffins rise in the oven.

Bake in the preheated 180°C oven for 10mins then reduce the temperature to 160°C and bake for another 15mins or until golden brown.


Some Extra Tips Below:
- Don't replace yogurt and sour cream with milk, it will loose it's moisture.
- Beware not to over mix the batter.
- After topping, make sure you press the crumbs down into the batter so it sticks when the muffins rise in the oven.
- Bake muffins at an initial high temperature, then reduce to a lower temperature to lift the top of the muffin up quickly, then the inside of the muffin can bake for the remainder of the time.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Shanghai Mooncake 上海月饼 Recipe (includes different varieties ideas)

Time pass by so quickly that it's this year where I have set a goal to check Shanghai mooncake off my exploration list. Since Chinese Mid-Autumn Festival a.k.a Mooncake Festival only comes once a year, it's definitely the time to start experimenting!

This recipe yields 12, 105g Mooncakes
This recipe yields 24, 48g Mooncakes



Mooncake Dough, Salted Egg Yolk & Glaze

Dough Ingredients
300g Plain Flour
40g Custard Powder
1 teaspoon Baking Powder
1/4 teaspoon Salt
80g Icing Sugar
1 Egg, lightly beaten
150g Unsalted Butter
1/2 teaspoon Vanilla Extract

1. Sift the flour with the baking powder, custard powder, salt, and icing sugar into a mixing bowl.
2. Cut in the unsalted butter, rub in till resembles bread crumbs.
3. Make a well in the centre and add in the lightly beaten egg, combine into a soft dough without kneading it. Let it rest for 30 minutes.
4. Divide the dough into portions.
Full size 105g mooncake each dough portion of 55g.
Mini 48g mooncake each dough portion of 25g. Roll into balls.


Various Decoration Ingredients o differentiate the type of Shanghai Mooncake 上海月饼
Pumpkin Seeds
Almond Flakes
Black Sesame Seeds
White Sesame Seeds
Walnuts


Paste
Golden Lotus Paste Golden Lotus Shanghai Mooncake 上海月饼
Red Bean Paste Red Bean Shanghai Mooncake 上海月饼
Low Sugar Lotus Paste Low Sugar Lotus Mooncake 上海月饼


Glaze Ingredients
1 Egg

Lightly beaten then pour it through a sift then set aside.


Salted Egg Yolk Ingredients
Salted Egg Yolk
Drizzle of Chinese Cooking Wine
Drizzle of Sesame Oil

Remove salted egg yolk whites and place the Salted Egg Yolk in a plate add Chinese Cooking Wine & Sesame Oil. Coat well and put in the steamer to steam for 5mins and leave it to cool.


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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Plain Paste Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 600g; per mooncake 50g Paste
Full size 105g mooncake each Total 36g; per mooncake 3g Lightly Toasted Melon Seeds
Mini 48g mooncake each Total 552g; per mooncake 23g Paste
Mini 48g mooncake each Total 24g; per mooncake 1g Lightly Toasted Melon Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.

Single Yolk Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 420g; per mooncake 35g Paste
Full size 105g mooncake each Total 24g; per mooncake 2g Lightly Toasted Melon Seeds
Total 12; per mooncake 1 steamed Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Frangipane Tart Recipe (different varieties ideas)

Tart Crust Recipe
115g Butter (softened)
70g Sugar
1 Egg
210g All-Purpose Flour
1/4 teaspoon Salt
Removable Bottom Tart Pan

Grease the tart pan with Butter. Cream Butter and Sugar until light and fluffy. Add the egg and beat until mixture is smooth. Add the Flour and Salt and mix well. Divide the mixture, then use your fingertips to press the dough into the tart pan. Prick all over of the base of the tart with a fork. Refrigerate for 30minutes. Pre-heat the oven to 180°C. Bake for 6mins. Set aside or you can chill to use it another day.......

Frangipane Filling Recipe
125g Butter (softened)
100g Sugar
2 teaspoons Vanilla Extract
2 Eggs
50g Ground Almonds
30g All-Purpose Flour

Cream Butter, Sugar, Vanilla Extract until light and fluffy. Add the eggs on at a time and beat until mixture is smooth. Add in the Ground Almonds & Flour and mix well. Spoon the mixture into the Tart Crust then spread even layer. Final steps choose what type of topping you want place it on top before

Bakes Two, 10" x 1" diameter tart : Half the Tart Crust Dough. Bake in the oven for around 40mins to 50mins until it turns golden brown and a cake tester inserted in the center comes out clean.
Bakes twenty, 2" x 0.8" diameter tart : Approximately 25g of Tart Crust Dough per tart mould. Bake in the oven for around 20mins to 30mins until it turns golden brown and a cake tester inserted in the center comes out clean.

Serve it warm or cold. ENJOY!!!!!!

Some tips from us after our 1st attempt:
- Don't bake the tart crust too long, as the part 2 bake will make the tart curst brown and a crispier.
- Don't push down to push the topping you selected as it will sink in as per our pictures of Frangipane Tart.

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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos.

Fig Frangipane Tart
Topping
4 large Figs or 8 small Figs (Remove the stems from the figs and cut them into wedges)
Honey
Sugar to Sprinkle (caramelization)

Arrange the Figs on top leaving some space between each fig. Sprinkle them with Sugar. squeeze some Honey on each fig.


Red Cherries Frangipane Tart
Topping
1 Can of Red Cherries

Spoon 3-5 cherries with some Cherries sauce on top.


Peach Frangipane Tart
Topping
825g Can of Peach


You can either put half a peach right on top. We've sliced our peach 1/8 size of a full peach and arrange it to looks like a rose.
Heat some Citrus Jam up and glaze the top of the tart.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~