Saturday, November 13, 2010

Cotton Soft Cheesecake

Looking for a cotton soft cheesecake!!!Yes! yes! here is the recipe from Carol.
I really love all her recipes, she is so details..

I'm making a 7 inches cake, so here is the recipe.

(A) Cheese batter:
70g milk
30g fresh cream
100g cream cheese
10g caster sugar
2tsp lemon juice
2 egg yolks
30g cake flour
5g cornflour

Put milk and fresh cream into a double-boiler, with a low heat. Add in the soften cream cheese, using a hand whisk and mixing it into a smooth batter. Remove it from the heat and add sugar and lemon juice. Mix well. Add in egg yolk slowly once at a time. Then add the sifted flour and mix well.

(B) egg white mixture:
2 cold egg white
1/2 tsp lemon juice
30g caster sugar

Put egg white into a clean and dry bowl, using an electric beater, start beating egg white first, slowly add in the sugar then the lemon juice 1/2 tsp. continue beating until it form a stiff peak.

Combine A and B

Take 1/3 of the egg white mixture(B), fold it into the batter(A) with a spatula. Mix well and pour this batter mixture into the (B). Folding it lightly until it form a smooth batter, pour it into a 7 inches tin lined with the baking paper. Prepare another bigger cake tin filled with 1cm of hot water, place the cake on it and bake at preheated oven 180C for 15minutes, after that lower the temperature to 110C and bake until the cake is set about 35minutes.

C Topping:
1/2 tbsp gelatine powder
1/2 tsp cold water.

When the cake is cooled, brush the topping onto the cake.

Monday, November 8, 2010

Coffee Wholemeal Rice Bun

Coffee Topping are piped on top of the bun before baking.

This is my second post in a day, I'm in love with all the different kinds of bread made by Carol and 孟老师。Happy to know that there are so many method of achieving soft bread.

For the past few posts on bread making, I have been using the tangzhong method, and this is my first experiment adding rice paste. The bread came out equally soft, just like the tangzhong method. Next time I can use leftover cooked rice to make these type of bread.

The bun I made today was a modified version of Carol's Wholemeal Custard Bun Recipe. If you are interested to know how carol did it please see below.

Carol's Custard Wholemeal Rice Bun

My Recipe is here:

To make rice paste ingredients:
100g Cooked rice
200g water

Mix cooked rice and water together in a sauce pan, bring it to a boil for a few minutes and let to cool. Blend it to a fine rice paste.

To make the coffee topping ingredients:
50g butter
40g icing sugar
1 whole egg beaten
2 teaspoon granulated coffee dissolve with 1 teaspoon water
50g plain flour

Beat the softened butter with icing sugar until everything well combine.
Gradually add in beaten eggs then the coffee mixture. Add the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

To make custard filling ingredient:
1 egg
20g caster sugar
130g milk
10g flour
1 tsp unsalted butter
1/2 tsp brandy

Mix egg and sugar well with a whisk in a bowl.
Add the sifted flour, then very slowy pour in the boiling milk.
Return to the pan and cook over a low heat, stirring continuously with a whisk, until it begin to boil and thicken.
Remove from the heat and add the butter and brandy.
to avoid a skin forming while the cream is cooling, cover with a cling wrap.
Keep in the fridge until ready to use.

For the dough

To make the bun ingredients:

Main dough
230g Rice paste
200g Bread flour
100g Wholemeal flour
1 tsp Instant yeast
A pinch of salt
30g Sugar
40g Unsalted butter

Knead all the ingredients together except butter.
When the dough become a smooth dough, add in butter and continue kneading until the dough become smooth and elastic but not sticky.
First, prove dough for 45-60 minutes.
Punch down dough and divide into 12 pieces. Roll them into round balls .
Let it rest for 15 minutes before add in the custard filling.
Roll out each doughs to a flat disc and add the custard filling. Seal it tightly. Make sure you seal it tightly otherwise it will split out during baking.

Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.

Top the bun with the coffee topping before baking

Bake at 180C-190C for 15-18 minutes.


Dulce De Leche Cheesecake

Dulce De Leche!!! What is this??? I have never seen this before and I can't pronounce it, but I'm very curous about it. After reading so much about it, I used the slow cooker method to make my first can of Dulce De Leche. It was quite easy. I submerged the whole can of unopened condense milk into the slow cooker and left to cooked it overnight. It came out perfectly.Haha...
Do you know what "dulce de leche" means? It means sweet milk and it is a traditional milk product from the country of Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable.

I made some changes and did not follow the recipe that I found from Bakericious's Blog to make this cheesecake. Dulce de leche is used to give the cheesecake a delicious caramel flavor.


Biscuit Base:
12pieces of oreo cookies
(used roller to crush the oreo)

Filling :
250g cream cheese
4 tbsp sour cream
4 tbsp of sugar
3 eggs
1 tsp of lemon zest
4 tbsp of milk
2 tbsp of dulce de leche

Method :
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.

2.Crush the oreo biscuits with a rolling pin. Press firmly to the baking pan and baked it for 10 minutes and set aside.

3. Mix all the filling ingredients and blend until smooth. Pour 2/3 of the filling on top of the crust. Add 2 tbsp of dulce de leche to the balance 1/3 of the filing and mix well.

4. Drizzle dulce de leche filing over the cheesecake filling then use a skewer to swirl it around.

5. Bake in the oven for 50-60 minutes or until the center of the filling set.

6. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving.

Friday, November 5, 2010

Red Bean Chinese Yam Tangzhong Bun (山药红豆汤种面包)

The chinese yam(RhizomaDioscoreae 山药) is sweet in flavour, neutral in nature, and acts on the lung, spleen and kidney channels. It can be used in compatibitity with other herbs to treat deficiency of the lung, lingering cough, asthma, deficiency of the spleen, anorexia, loose stool, deficiency of the kidney, spermatorrhea, frequent micturition and other syndromes.

Effects: Invigorating Qi, nourishing Yin controlling spermatorrhea and reducing urination.

Tangzhong ingredient:
115g chinese yam(grated)(山药泥)
100g water
45g bread flour

Mix chinese yam(山药泥), flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C Tangzhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the Tangzhong. Leave to cool before using it.

150g wholemeal flour
100g water or milk

Mix wholemeal flour and water or milk together while waiting for the tangzhong to cool.

Main Dough ingredients:
380g bread flour
30g brown sugar
1 tsp salt
6g instant yeast
1 whole egg
75g butter

Filling ingredient
300g homemade red bean paste(I made 10 red bean buns and 6 plain buns)
Divide the red bean paste into 10 portions and roll to a small ball.

Topping decoration:
A little flax seed or black sesame seeds

1. Mix ingredients(A), (B)and (C) except butter, flaxseeds and filling to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 16 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball. Using a rolling pin lightly roll the bun and flatten it a little like a pancake.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with some flaxseeds or sesame seeds. Apply a little egg wash again.

7.Bake at 190c - 200c for 15-17 minutes or till golden brown.

Thursday, October 21, 2010

Char Siew Por Lor Pau/Tangzhong Bun(菠萝包)

I'm making Char Siew Por Lor Pau!!! I found this recipe for the Por Lor Pau from Florence's blog- DO WHAT I LIKE. I added in my own recipe for the Char Siew filling within the Por Lor Pau. Por Lor Pau can be found either plain or with Char Siew filling. It is also a famous breakfast snack in Hong Kong. We can find it easily in the many Hong Kong cafes (Char Chan Teng) in Singapore. I let my neighbour try this Por Lor Pau and they said that it tasted like the ones in Hong Kong!!! I really got to thank Florence!

Here are the recipes:
Ingredients:(8 pieces @ 35g each)
120g cake flour
10g milk powder
10g custard powder
60g icing sugar
3g baking powder
30g lightly beaten egg
60g melted butter

Method for crust:
1. Mix all the ingredient together to form a soft dough.
2. Chill in the refrigerator for use later.
3. Divide into 8 portions of about 35g each.
4. Shape them into a flat round disc.( use a piece of glad wrap and a rolling pin to do this)

Bread:(8 pieces @ 60g each)
185g bread flour
50g cake flour
4g yeast
15g milk powder
1/2 tsp salt
35g sugar
25g egg
75g water
75g tang zhong( you can check out 65c tang zhong making from my youtube channel- bigheadmagicmad)
20g butter

1. Mix all ingredients except butter to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 8 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with a piece of the crust. Apply a little egg wash on the crust.

7.Bake at 190c - 200c for 15-20 minutes.

8. Serve hot.

Thursday, October 7, 2010

Mango Cake

My girl loves mangoes very much. I baked this mango cake for her birthday this year. It was not very well done because of my inexperience. Although the cake doesn't look pretty, but taste wise, she loves it.

Here are the ingredients for the sponge cake:
5 egg yolks
100g sugar (I used 80g)
1/4 tsp salt
1/2 cup of fresh milk ( or water)
1/2 cup of sunflower oil
1tsp vanilla essence
170g cake flour(Top flour/Hong Kong flour)
1 tsp baking powder

5 egg whites
100g sugar( I used 80g)

Ingredients for Filling:

2 cups of mangoes-cut into cubes
about 450g of Pour N'Whip Pastry Topping Non-dairy whipping cream

Ingredients for mango 'mirror':

1 tsp gelatine powder
60ml of mango juice
(mix together and microwave this gelatine mixture till gelatine dissolves)


For the Sponge cake:

Mix ingredients (A)
Mix all the dry ingredients together in a bowl.
Put all the liquid ingredients together and pour into the dry mixtures, stir till smooth.

Ingredient (B)
Using a clean and dry mixing bowl, put in the egg whites, whisk first then add in the sugar slowly.
Whisk, preferably with an electric beater, until the whites are stiff and glossy, but not dry. Fold in the whites into the (A)mixtures. Pour the batter into a 9" round tin and bake for about 45 minutes, or more, or till cooked. Remove from the oven and leave to cool completely on a cooling rack. Sliced into 3 layers.

For the filling
Using a clean and dry mixing bowl, pour in the whipped cream. On medium speed or high speed whisk until soft peaks form and gloss disappears.

To assembly cake:
Place a layer of cake into a cake board. Spread 1/3 of the Whipped cream and top with some mangoes cubes, then place second layer of the sponge cake on it. Repeat.
Spread the remaining cream over the whole cake. Lay the mango slices on the cake before pouring the mango mirror gently on top. Chilled then serve.

Saturday, September 25, 2010

Char Siew Pau/叉烧包

This is my 3rd attempt of making char siew pau in a week.
I'm so happy! Finally I got the texture that I want. I think adding baking powder play the trick, that made the pau soft and light texture.
The long slow fermentation of the yeast dough, that help the pau stay soft even when it turn cold.

Here is my new recipe.


Yeast Dough Ingredient:
300 g Hong Kong flour
1 tsp instant yeast
150 ml water
1/2 tsp of salt

To make Yeast Dough
Mix flour, yeast, water and salt together. Just like the No Knead Method. Transfer it into a plastic bag and keep it in the fridge and leave it to rest for at least 15 hours.

Filling Ingredients:
4 chicken drum sticks, cut to small pieces
1 tbsp minced garlic
4 to 5 shallots sliced
1 tbsp of hosin sauce
1/2 tbsp soya sauce
2 3/4 tbsp sugar
1/2 tsp dark thick soya sauce
1 tbsp oyster sauce
1 tbsp tapioca flour diluted with 2 tbsp water
1/4 cup chopped fresh cilantro/ spring onion
1 tsp sesame oil


To make Filling:
Cut chicken into tiny dices, mix with hosin sauce, soya sauce, sugar, oyster sauce and dark sauce.

Heat wok with a little oil and add in the minced garlic, sliced shallot. Saute until fragrant and add the chicken meat, continue to cook until chicken is well done. Add the tapioca flour and water mixture. Cook until sauce comes back to the boil and thicken.

Add in chopped cilantro or spring onion and drizzle with sesame oil.

Leave to cool.

To make Pau Dough Ingredients:
150 g Hong Kong flour
1 tsp double action baking powder
3 tbsp sugar
1/2 tbsp shortening
1 tbsp water
1 tsp ammonium bicarbonate
2 tiny drops kan sui(akaline water/potassium carbonate & sodium bi-carbonate solution)

To make Pau Dough after 15 hours:

Sieve the baking powder with the flour.

Mix ammonium bicarbonate, kan sui(akaline water) and water and mix until ammonium bicarbonate is dissolved.

Tear up the yeasted dough into small pieces and place in a bowl, add in the sugar, shortening and the ammonium bicarbonate solution. Knead until well mixed, Add in flour and knead the dough until it is smooth.

Divide dough into portions. Line the divided dough up. Start from the first portion, cup the dough portion with your palm and round it. Repeat with the rest of the portions, lining them up in order.

While making the paus, fill steamer pot with water and bring to the boil.

Roll the first rolled portion dough out into a circle and fill with a tablespoon of cooled filling. Pleat the circle up and seal well. Roll the circle bigger, so that you can have more dough on top of pau. Put a piece of paper at the base of pau and leave in a steamer rack, covered with a damp cloth while you prepare another paus.

Make sure water is in a rolling boil before putting the steamer rack with the prepared paus to steam for 10 minutes, if you are making bigger paus, then steaming time will be longer.

Continue to wrap paus with the char siew filling and steam.

These paus cannot be consumed yet as they stink from the ammonium bicarbonate. A second steaming of 10 minutes is required to allow the ammonium to dissipate.

Enjoy the paus warm.

Please see Lilyng Blog, if you like the original smiling Char Siew Pau

Monday, September 13, 2010

Making Shortcrust Pastry Apple Pie

Crisp, light and easy to prepare, shortcrust is the most frequently used of all pie and tart pastries.

Shortcrust dough is made from flour, butter, water and a little salt-usually, half the amount of butter to flour.

The dough takes very little time to make. Indeed, to achieve perfect tender shortcrust pastry, speed is essential, overworking would only strengthen the gluten in the dough and make the butter oily- resulting in a mixture that will become hard and tough on baking.

To help keep the dough cool, chill the water and butter. Chilling any dough before use relaxes the gluten, making the dough less elastic and softer and easier to roll out.

For extra insurance, you can brush the bottom layer of pastry dough lightly with whisked egg white before adding the filling. In the oven the egg white will cook to a thin glaze that will prevent the filling's moisture from seeping into the dough.

Pastry Ingredients:

250g cold butter, cut to pieces
500g flour
pinch of salt
5-8 tablespoons iced water


1).Rubbing the butter into the flour. add the salt to the flour and sift them into a large mixing bowl. Add all the butter cubes to the flour. Using the tips of your fingers and thumbs, pick up a small amount of butter and flour. Lightly rub them and together and let the mixture fall back into the bowl. Continue for 2 to 3 minutes, until all of the butter is incorporated and the mixture resembles very coarse breadcrumbs.

2).Adding water. Use a spoon to make a shallow well in the mixture, spoon in a little iced water. Because some flours absorb more water than others, the quantity of water you need may vary, always start with a minimum amount in order to avoid soggy result. Then, use your hands to lightly gather the dough together. Add a little more water if necessary, the mixture should cling together without being damp.

3). Finishing the dough. Lightly press the dough together and form it into a ball. Wrap the dough in cling wrap film, to prevent drying out, and chill the dough for about 15 minutes before use.

For Double-crust Apple Pie filling Ingredients:

1 kg apple (8 medium size)
2 tablespoons flour
pinch of salt
About 2/3 to1 cup of brown sugar ( if green apple use more sugar and less for red apple)
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon ground cinnamon
30g butter
1/2 lemon

1).Mixing the apple filling. Place the flour, salt, sugar and spices in a mixing bowl. Peel, core and slice the apples, and add them to the bowl. With your hands, toss the apples until they are evenly coated with the dry ingredients.

2). Preparing the dough. Divide the dough into halves, one for the top of the pie and one for the base.

3). To make the base, roll the dough into a round about 5mm thick. Lining the tin. To ensure that the round of dough is big enough to cover the base and overlap the side of the pan, the pastry should be slightly wider than the pan.

4). Filling and covering the pie. Filling the base with the apples and dot them with butter. If the apple are sweet, sprinkle them with lemon juice. Roll the remaining dough to the thickness of 5mm and place it over the filling.

5). Finishing the edges. Use a knife to trim away the excess dough. Using your thumb and index finger, pinch the dough firmly to seal the base and top. With knife, pierce the top in several places to allow steam to escape as the pie bakes. If you like, glaze it before baking by brushing the top with a lightly whisked egg.

6). Bake the pie in an oven preheated to 220C for 10 to 15 minutes, then at 180C for 40 to 45minutes, or until the pastry is firm and golden-brown.

7). Hot pastry crumble easily. Let it cool for a few minutes before cutting. Serve the pie warm or cold..:)

Sunday, September 12, 2010

White Snow Skin Mooncake/冰皮月饼

To make Snow Skin Mooncake is so Easy....

For mooncake skin:

90g Kou Fen (Fried glutinous rice flour)
10g Tang Mien Flour ( Steamed)
30g shortening
About 180g-200g cold water
100g Sugar


250g Lotus Paste or Red Bean Paste
2 tablespoon of toasted melon seeds


1).For skin: Mix water and sugar together until sugar dissolved. Cool in the fridge.

2).Mix Kou Fen, Tang Mien flour and shortening together by rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not over mix.

3).Divide dough into 50g each, my mould is 100g. I'm using 50%.

4).Divide filling into 50g each and roll it into a ball.

5). Flatten the dough and wrap in the filling. Put it into the mould and press it out.

6). Serve chilled.

Here is my video showing you how to wrap a snow skin mooncake.:)

Friday, September 3, 2010

Traditional Mooncake/莲蓉月饼

Mooncake festival is coming soon hehe... I'm going to make mooncake again:). This will be my second year of making homemade mooncake from the scratch. All my recipes are mainly from Aunty Yochana blog. Last week, I have already use 1 kg of lotus seeds to make the lotus paste. The process of making the lotus paste is really tiring. It take hours of remove the skin of the lotus seeds, but the end result is really worth it.

Ingredients of making lotus paste
500g lotus seeds
450g of sugar
350g to 400g of groundnut oil
11/4 tbsp of alkaline water (need it when soaking of the seeds for removing of the skin)
2 tbsp of maltose
1 tbsp of condense milk
1/2 tsp of salt
for the caramel 4 tbsp of sugar

1. Mix lotus seeds with 11/4 tbsp of alkaline water and 3 tbsp of water, rest for 20 mins. Then pour in the hot boiling water and cover it for about 20-30 mins. Wash away the lotus seeds skin, then add water to the seeds and cook until lotus seeds are soft.

2. Blend the lotus seeds until very fine.

3. Heat the wok and fry the 4 tbsp of sugar with some oil till sugar turns caramel in colour. Pour in the blended lotus seeds, sugar, salt and oil and fry till water dries up.

4. Add in the maltose and condense milk, mix well. cool and keep.

For the Mooncake pastry

350g of Hong kong flour ( I used top flour)
90g of groundnut oil. ( I used cock brand 100percent groundnut oil)
200g of moon cake syrup ( This was made about a year ago, the recipe is from Aunty Yochana blog)
11/4 tsp of alkaline water
1 tsp of molasses (optional to make the pastry darker in colour only)

Mix all the liquid ingredients together, sift in the flour and mixing it into a soft dough and cover it to rest. Let the dough rest for at least 1 hour, but not more than 18 hours in the room temperature.

Lighty toasted some nut or seed ( walnut, pinenut, olive seeds or melon seeds about 100g) Mix it into the lotus paste. Divide lotus paste into 68g each.

Wrap with 32g of pastry and press into mooncake mould press out from the mould and bake for 10mins, cool slightly then brush with egg glaze( 1 egg + 1 tbsp water + 1tsp of groundnut oil), Then rebake again for another 10mins or till golden brown.


This is the Madeleine mould pan that cost $2 from Daiso.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. My madeleine mould pan was bought from the 2 dollars shop Daiso.

Madeleines Recipes

3/4 cup of self raising flour or (3/4 cup of plain flour with 1 tsp baking powder and a pinch of salt)

1/4 cup + 2 tbs granulated sugar or castor sugar
2 large eggs
1 tbs honey
1 tbs packed brown sugar
finely grated zest of a lemon
6 tbs of butter melted and keep warm


1. In a small bowl, sift self raising flour. Or sift together the plain flour, baking powder and salt if your are using the plain flour and set a side.

2. In a medium bowl, using a wire whisk, mix the eggs, sugar, honey , brown sugar and lemon zest together over a hot water pot, until the sugar dissolved. Remove from the hot water pot, continue to whisk till the mixture is light and fluffy.

3. Add the flour mixture step (1) and whisk just until combined.

4. Add the warm melted butter, stirring just until incorporated.

5. Pour it into a plastic piping bag and refrigerate for 1 hour.

6. Generously grease madeleine mould pan with butter, dust it with some flour. Pipe in some madeleine cold batter into the mould pan. Bake them for 13 to 15 minutes, at preheated oven 175C until they are puffed and turn golden brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the moulds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavour.

I have found this video from the youtube that show how to make this madeleine.

Wednesday, August 25, 2010

Yam Flaky Teochew Mooncake/芋泥千层酥

Ingredient for the skin
200g plain flour
30g icing sugar
50g shortening
120ml water
1/2 tsp white vinegar

Ingredient for the oil skin
180g plain flour
100g shortening
Few drops of purple colouring

For filling
5 shallots (chopped)
80ml cooking oil

500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour

1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.

2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.

3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).

4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.

5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.

Tuesday, August 17, 2010

Chocolate Birthday Cake

This is BK's fiftieth birthday cake. Using the chocolate genoise and filling it with the blueberry filling, cover with the chocolate ganache. The flowers and words are made of chocolate fondant:)

Friday, May 7, 2010

Making Dora-Yaki (Sweet Red Bean Paste Pancake)

Sweet Red Bean Paste Pancakes also known as Dora-Yaki is one of the popular sweets snack in Japan. I hope you’ll enjoy this recipe.

The Dorayaki Recipe

Here are the ingredients:
3 eggs
1/2 cup of sugar
2 tbsp of honey
3 tbsp of milk powder
1/2 tsp baking powder
1/2 tsp baking soda
1+3/4 cups of flour
about 3/4 cup to 1 cup of water
1 tbsp of soy sauce
some sweet red bean paste for the filling


1. Using a electric mixer, beat the eggs and sugar until light and creamy.
2. Add in the honey slowly. Mix well.
3. Mix milk powder, baking powder, baking soda and flour together.
4. Add flour mixture into the egg mixture, mix well.
5. Add in the water, then the soy sauce. Mix well.

Oil a non-stick pan using some paper kitchen towel dub in oil. Heat pan up using low fire. Pour a spoonful of batter into the pan and make into a round shape. Let is cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds. Repeat.

Sandwich sweet red bean paste between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

Monday, May 3, 2010

Tua Sar Bing ( Tambun Biscuit)/豆沙饼


For the filling

•250g split green peas, soaked for several hours and drained
•160g castor sugar
•2–2½ tbsp fried shallot oil
•2 tbsp deep fried shallot crisps or more
•3/4 tsp salt
.1/2 tsp pepper

For the pastry

Water dough
•150g plain flour
•1 tbsp icing sugar
•1/2 tsp salt
•30g corn oil & 30g shortening
•80g water
•1 tbsp lemon juice

Oil dough
•100g plain flour
•60g shortening / margarine

Egg glaze
•1 egg yolk
•1 tbsp water
•A pinch of salt


To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.

Remove blended green pea paste into a non-stick wok and add in sugar, salt, pepper, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

Water dough: Put flour, salt, icing sugar, shortening and oil into a mixing bowl. Combine water and lemon juice in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.

Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.

Roll out both water dough and oil dough into long sausage shapes and cut each into 40–42 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.

Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.

To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.

Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.

For water dough, oil dough and how to assemble the chinese pastry, please refer to this chinese video.

Gelatinized Dough Method Rye Bread

Sweet Corn Bread.

Sweet Corn Bread, Rye Bread And Ham & Cheese Bread.

Hi! Most of you like to eat soft bread right? Making a high fibre bread like the Rye bread or Wholemeal bread, they will alway turn hard after it was left on the table after a day. Nowadays, people are more health conscious and they refer to eat food which is natural, without adding any chemical food additive. I have being making homemade bread, after learning about Water roux starter (65C TangZhong) from Florence. Few days ago, I found this book" Magic Bread" by Alex Goh, he is using the gelatinized dough method of making softer bread and his method was a bit diffence from Florence.

Rye Bread

Here is the recipe:

Rye Bread

A (The gelatinized dough)
60g Bread Flour
45g Boiling Water

Add the boiling water to the bread flour, mix until well blended to form a dough. cover and set aside to cool. Keep it into the refrigerator for at least 12hours.

170g Bread Flour
70g Rye Flour
15g Sugar
5g Salt
4g Instant Yeast

1 tsp Molasses
140g Cold Water

15g Butter

90g Raisins

Mix B until well-blended. Add in C and knead to form rough dough.Add in A and knead until well-blended.
Add in D and knead to form elastic dough. Add in E mix until well combined.

Cover the dough and let it rest for about 1 hr or until double its size.

Divide the dough into 6 egual pieces and mould it round.
Let it rest for 10 minutes.

Flatten the dough and roll it up like a swiss roll.
Place it onto a greased pan. Let it proof for about 60 minutes. Bake at 190°C for about 30 minutes.

Thursday, April 22, 2010

65°C Oatmeal Raisin Bread

I made 65°C Oatmeal Raisin Bread again. No more over baking, and I shaped them into small swiss rolls and baked them in the loaf tins. As you can see they look better than the 1st try..:)

See the texture are fine and softer.

Filling each small dough with margarine and cinnamon sugar.

This is my 1st try of making it..

Look a bit over baked, but it taste good:P (1st time)

Healthy Oatmeal Raisin Bread. My living room is filled with sweet flavour of cinnamon aroma fragrant:) I love it! I always looking for healthy bread recipe and I found this from Florence's Blogs ( Do What I like). I just baked it this evening and the bread is amazing! Slightly chewy texture from the addition of oats, and the warm flavour of cinnamon. It was delicious..:)

There are many way to make a loaf of bread. Today I'm trying out this 65C TangZhong(汤種)method which said to produce soft and bouncy bread, and which keeps bread well too. Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

To make this TangZhong,
Used 250ml water and 50g of bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C TangZhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the TangZhong. Leave to cool before using it.

Here is the picture of the Tangzhong(汤種)

165g bread flour
70g rolled oats soaked in 115g hot water, leave to cool
75g wholemeal flour
55g egg beaten lightly
5g instant yeast
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong(汤種)
80g raisin
Please refer to the video how to make Tangzhong 

20g melted butter
20g sugar+ 1/2 tsp cinnamon powder


Mix all ingredients except raisin till a dough is formed. Knead in the raisins.
prove dough for 1 hour
Punch dough down to release the air and rest dough for 10 minutes.
Roll dough into a flat rectangular shape, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
Roll it up like a swiss roll and seal the edges properly.
Put it on the baking tray, Prove dough for another 1 hour and bake at 190°C for 30 mins or till golden brown.

Wednesday, April 21, 2010

Lao Por Bing ( Wife Cake)/老婆饼

Wife Cakes are actually made by men for their wives. It seems that long ago a wife sold herself as a servant to get money to pay for medical treatment for her father-in-law. The husband was so impressed by her dedication and wanting his wife back that he created the Wife Cake which he sold in the market. They became very popular so he was able to earn enough money to buy his wife back.

Lao Por Bing ( Wife Cake) has a long history and is popular in Hong Kong, and among Chinese. My Family loves this cake.

For the water dough, oil dough and how to assemble the pastry, please refer to this chinese video

This recipe is from Do What I Like
Water Dough:
100g top flour
25g icing sugar
20g margarine
20g sunflower oil
20g water

Oil Dough:
100g top flour
45g sunflower oil

55g candied winter melon, chopped to bite size( I rinsed off some of the sugar)
55g castor sugar
70g cooked glutinous rice flour (Koh Fun)
18g margarine
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp.)

Egg wash
1 yolk + 1 tsp. water + pinch of salt


1. Put all Filling ingredients into a big bowl, mix until combined. Divide into 14 equal portions.

2. Water Dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in the water till a pliable dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 14 equal portions.

3. Oil Dough: Pour oil into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 14 equal portions.

4. To Assemble: Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flar piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it. Apply egg wash.

5. Place on parchment paper lined baking sheet and bake in preheated oven at 200C for 9 minutes. Apply egg wash again. Bake for another 5 minutes or until golden brown.

Sunday, April 11, 2010

Tony Roma's Ribs Copycat Recipe

My family loves BBQ ribs!!! I found this recipe on the internet, and did some changes to the recipe. If you are not willing to pay a lot to have this at the restaurant, you should try this.:)

Tony Roma's BBQ Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce Ingredients:
1 cup of Ketchup
1 cup of Apple Cider Vinegar
1/2 cup of Dark Corn Syrup( I used golden syrup)
2 tsp of Brown Sugar
2 tbsp worcestershire sauce
2 tbsp of mustard
1/2 tsp of Freshly Ground Black Pepper
2 cloves of Fresh Garlic minced
1 apple puree or 1/2 cup of apple juice ( i used apple puree )
1 small fresh chilly minced

To make the sauce:
Combine all the ingredients in a small sauce pan and bring to boil. Reduce the heat and allow it simmer for about 20 minutes until it becomes as thick as any normal BBQ sauce should be.

BBQ Baby Back Ribs Procedure

2 slabs of Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce

Start by preparing the ribs. This is quick and easy, if you have never done it. The only real consideration is to ensure that the membrane has been removed from the bone-side of the slab. If not, just slide a dull knife under the membrane and lift it up a small section of it. (You might have to pry it a little bit.) Then grab that section and peel the membrane off. It's pretty tough so it should come off in one piece. Finally, clean anyway any excess fat that may have been trapped underneath it. Once the ribs are cleaned up, place them in a pot of water and boil them for about 30minutes. Afterwards give them a generous coating of sauce and wrap them in aluminum foil suitable for baking. Don't use the super thin stuff, if it breaks, you are going to have a nasty mess to clean up.

Make sure you sealed them up good and then pop them in the refrigerator for a couple of hours. After that preheat the oven to 175°C and stick the ribs in. Let them cook for about 2and 1/2 hours and take them out.

At this point you have two choices. The first is to coat the ribs with the remaining sauce and stick them back in the oven with the foil unwrapped (so they are exposed). Turn the oven on broil and let them cook for about 15 more minutes. This will give them a nice crispy top.

The other alternative is to allow the ribs to cool, seal them back up and put them back in the refrigerator. Later when you are ready to serve them; fire up the grill, coat them with the remaining sauce and cook them until they are warm and a little bit crispy. It shouldn't take more than a few minutes on each side. There you have it. Tony Roma's BBQ Baby Back Ribs right at home. It's a fairly lengthy procedure but it's not the least bit hard, just time consuming.:)