Sunday, August 17, 2014

Snowskin Mooncake 冰皮月饼

"嗨! 初次见面,请多多指教!"
I'm really excited to learn all kind of mooncakes as I never make it before. Let my first colourful snowskin mooncake meet everyone and say "Hi!" to you all :)

After chilled (photo below) snowskin mooncake look more pretty than 
before chilled (photo above) and more QQ or springy texture as well.
Snowskin Mooncake 冰皮月饼
Makes : 7 mooncake

250g redman snowskin premix
50 crisco/shortening
100-110g cold water (200g water cook with 4 pandan leaves, let to cool)
1-2g honeydew essence

250g Lotus Paste 

Some kao fen (糕粉) 

  1. Mix snow skin premix with pandan water.
  2. Add shortening, flavourings and colouring to the premix mixture.
  3. Divide dough into 4 equal portions. Add your desired colours and knead well.
  4. Rest for 15-30 minutes.
  5. Pinched off some pieces of dough from each colour (white, orange, pink, green) and roll into a ball (about 47g)
  6. Flatten and wrap in 35g lotus paste filling.
  7. Dust with kao fen and press firmly into mooncake mould.
  8. Umould and chill before consuming.
Reference : Anncoo Journal
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Friday, August 8, 2014

Lotus Paste Mooncake Biscuit 香化饼/公仔饼

我欣赏中秋节期间各式各样美丽的月饼和精美饼盒。 不过不太爱吃月饼,感觉月饼就是一个字"甜"。
但是在烘焙的世界里不是应该不断地尝试和学习吗? 由其是这样的传统食品。
接下来还要挑战烤和冰皮的月饼。这次除了挑战之外, 更重是支持博友Fion第一期的Best Recipe八月份主题“月饼”

Tuesday, July 29, 2014

Potato and Corn Fritters (马铃薯玉米饼)

I barely have time to cook recently, therefore during this long Raya holiday, I have decided to spend my time baking and cooking. Potatoes month almost come to its end. ever since I have no time to join earlier. Today I have this potato and corn fritters for you, hope you'll enjoy it :)

Dip and dip...yummy!!!
Potato & Corn Fritters 马铃薯玉米饼
(Inspired by Jasline@ Foodie Baker)
(Makes : about 15 pieces) 


1 large + 1 small potatos, mashed
1/2 carrot, sheddeded
1 cup fresh corn
1/4 cup chinese parsley, chopped
1 fresh chilli, chopped
1 egg
100g all-purpose flour

Salt,black pepper and chicken powder to taste

  1. Combine mashed potatoes, corns, carrots, parsley, chillis in a large mixing bowl. 
  2. Add in seasoning, egg and flour, mix and form into patties.
  3. Heat oil in a frying pan over medium heat. Fry in the patties until golden brown.

This post is linked to Little Thumbs Up (July 2014 Event: Potato) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY),hosted by Jasline (Foodie Baker)
Have a blessed day!

Friday, July 25, 2014

Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇

每次看到Famous Amos相关的饼干,
果然没令我失望, 好吃停不了口,呵呵!
I made "Almost Famous Amos"cookies once before~ hereToday another copycat "Famous Amos" double chocolate chips cookies. I hope you'll like as much as I do :)
I also like to take this opportunity to wish all my Muslim friends Selamat Hari Raya & Selamat Balik Kampung and Happy Holiday to all non-muslim blogger friends!
Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇
(recipe source : adapted from Victoria Bakes with minor changes)


150g Butter
110g Sugar (I use 100 g)
30g Brown sugar

220g Flour
50g Corn Flour

30g Coco Powder
1 tsp Baking Soda

1 Egg  
1 tsp Vanilla Essense 

1/2 tsp Salt

100g Walnut (I used almond and cashewnut)
Chocolate Chips

  1. Sieve flour, corn flour, coco powder & soda together. Set aside
  2. Cream butter with sugar and brown sugar until it is creamy.
  3.  Add in egg and mix till well combined.
  4. Add in salt and essence vanilla
  5. Fold in the sieve flour till it forms dough and mix in the chopped walnuts and chocolate chips
  6. Spoon and drop the dough onto the lined baking pan
  7. Baked at preheat oven at 180c for15-20 mins.

Selamat Hari Raya & Happy Holiday to all my blogger friends!

Sunday, July 20, 2014

Japanese Dark Pearl Chiffon Cake日式黑珍珠戚风


I really don't have much time to update my blog lately due to a current heavy workload, but I will try my best to post during weekend.
I used 64% dark chocolate for this Japanese Dark Pearl Chiffon cake, it turned out to be slightly sweet-bitter which is just perfect for my liking. 
I love this brand dark chocolate and their colourful "crayon" packaging :)
Japanese Dark Pearl Chiffon Cake 日式黑珍珠戚风
(Makes: 17 cm chiffon pan)


3 egg yolks
35g corn oil
60g milk
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4tsp baking powder
1/4tsp baking soda

3 egg whites
45g caster sugar
1/2tsp lemon juice
a pinch of salt

  1. Melt chocolate and stir till smooth. Set aside
  2.  Mix egg yolks, corn oil, milk, and melted chocolate, mix well.
  3. Whisk egg white and cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture and then pour into chiffon cake pan.
  5. Bake at 175C for about 40 mins or till cooked. 
  6. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and servce.
(Recipe reference:花秘书, 花主席 & May, original source from Aunty Yochana's cake Delight)
I am linking this post to Bake Along #64 : Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.

Sunday, July 13, 2014

Golden Cheese Toast 黄金芝士土司 (直接法)

I want to try the golden cheese powder given by a baking buddy, and at the same time want to try my new pullman pan. Inadvertently I found a good bread recipe for Golden Cheese Toast. This toast is turn out to be incredibly soft and delicious even after three days. Highly recommended! 
Golden Cheese Toast 黄金芝士土司
(Recipe source : adapted from here)
Makes : 18cm x 10cm x 10cm

250g high protein flour
40g Castor sugar
3g salt
3g instant yeast
165g water
24g egg (1/2 egg)
18g unsalted butter
10g golden cheese powder


  1. Mix all the ingredient (except golden cheese powder and butter) until smooth dough. (I used Stand mixer).
  2. Add golden cheese powder and butter continue to knead until smooth and elastic dough.
  3. Proof the dough until double the size.
  4. Divide the dough into 2 portion and let it rest for 15 minutes.
  5. Roll the dough into swissroll shape. Place it in the pullmall tin, 
  6. Final proof for 50 minutes or until 80-90% full. Cover with lid.
  7. Preheat oven at 210C and bake for 40 mins.(I bake 190C for 50 mins)

Happy Monday & Congratulations to Germany!

Sunday, July 6, 2014

Japanese Condensed Milk bread 日式炼奶面包

You can see this bread everywhere in facebook or blogsphere nowsaday.
The shape of the bread is so cute. It's easy to make and delicious as well.
If you haven't try it , just do it! :)
Japanese Condensed Milk Bread 
(Recipe reference :  Siew HweEileen, May & Sonia, originally from here )

Makes : 18 cm chiffon pan

200g high protein flour
15g condensed milk
120 milk (I use 130g whipping cream + 10g milk)
20g castor sugar
3g instant yeast (1 tsp)
20g salted butter 


20g condensed milk
20g salted butter


Almond flake, dried fruits or any nuts 
Icing sugar

  1. Mix all ingredients (except butter) into a smooth dough.
  2. Add in the butter, then knead until the dough is smooth and elastic.
  3. Proof the dough until double the size.
  4. Flatten the dough into a rectangle shape 12" x 8".
  5. Slice into 4 equal portion (I made 6 equal portion)
  6. Spread filling over the dough with a brush. Stack up the dough and cut into eight portions 
  7. Arrange the dough into a lightly greased chiffon pan. 
  8. Cover with plastic wrap. Let it proof until double in size or cover the whole pan.
  9. Brush the top of the dough with the balance filling and sprinkle some almond flakes, dried fruit on top.
  10. Bake in a preheated oven at 175°C for 25 minutes.
  11. Leave it to cool on a wire rack, unmold from chiffon pan and sprinkle with icing sugar.