Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

Monday, April 20, 2015

Candied Kumquat Crumble Buns

candied kumquats crumble buns

This recipe from Wendyinkk with some modifications.
I don't have strawberries in hand but made a huge portion of candied kumquats the other day.
Maybe next time will try it with strawberries.

With the candied kumquats , the buns smells really good and awesomely delicious.


Dough :
250 gm plain flour (I used high protein flour)
40 gm sugar
1/4 tsp salt
40 gm butter
1 egg
120 gm milk
1 tsp instant yeast

Crumble :
40 gm flour
1/2 tsp vanilla extract
30 gm cold butter
30 gm sugar

Topping :
200 gm strawberries( I used candied kumquats )
more milk for brushing

Sugar Drizzle :
Icing sugar + water(add enough wateruntilit's pipeable)
( I used my left over pastry cream)

Combine ingredients for dough and knead til smooth.
Cover and proof til double.
Make 12 portions, form each portion into a patty about 1 cm thick.
Proof for 30 minutes.
Make crumble by rubbing all the ingredients together. Keep chilled.
Preheat oven at 180 C.
Press proofed dough pieces with a glass( flour the base) and make a dent.
Place candied kumquats /strawberries in the dent.
Brush with milk and sprinkle crumble.
Bake for 15 minutes on middle rack or until golden .
Pipe sugar dizzle over if preffered.

candied kumquats crumble buns

Before baking...... 

candied kumquats crumble buns
After baking.....

candied kumquats crumble buns

Piped some pastry cream, or some sugar drizzle......

candied kumquats crumble buns

candied kumquats crumble buns


Friday, April 3, 2015

Nutella Brownies

nutella brownies

This recipe is adapted from Minty'skitchen .
nutella brownies

170 gm dark chocolate , chopped
8gm cocoa powder
2 gm instant coffee granules 
130 gm butter
175 gm caster sugar
1/2 tsp vanilla extract
3 eggs
3/4 tsp salt
95 gm plain flour
85 gm pecans, chopped( I omitted )
100 gm nutella

Method :
Preheat oven to 180 deg C.  Line a 8 inch pan with baking paper. 
Melt the chocolate, cocoa powder, coffee granules and butter in a bowl set over a saucepan of simmering water, stirring until smooth. 
Remove bowl from heat and let cool for a few minutes.   
Add in sugar and vanilla extract, stir to combine.   
Add in eggs, one at a time, mixing well after each addition.  
Add in salt and flour and stir until well combined.  
Fold in pecans.   
Pour batter into prepared pan and use a spatula to spread evenly. 
Drop spoonfuls of Nutella onto the batter, about 4 cm apart, then use a toothpick to swirl the Nutella into the batter. 
Bake for about 30 minutes, or until the edges appeared crispy but a skewer inserted into the centre comes out with moist crumbs.   
Remove pan from the oven and let cool completely on a wire rack before cutting. 
Brownies can be stored in an airtight container at room temperature for several days or in the fridge for a week.

nutella brownies

Friday, May 23, 2014

Banana Cake

Banana Cake

This banana cake is definitely a keeper. It's all start with a bunch of overiped banana ,sitting on my counter top.Ya,  bought lots of banana, end up cannot finish it.....zzzzzz!!

Although I made quite a numbers of banana fruit cakes,ie :Chocolate banana cupcakes , Chocolate banana muffin and Banana and poppy seeds cake, but, I still looking for another banana cake, and I found this easy yet delicious recipe from Dailydelicious.

My family  loooove it very much!! Asking for more....!! Give it a try, and you will love it......;)p

Here's the recipe from Dailydelicious, which I copied and made a small modification.

195 gm All purpose flour
Banana Cake

1/2 tsp  Baking powder
1/2 tsp  Baking soda
1/4 tsp  Salt (omit, if use salted butter)
130 gm Unsalted butter or salted butter
130 gm Granulated sugar( I used 100 gm )
1 Egg
1 tsp Vanilla extract
190 gm  Mashed banana ( I used 220 gm)
85 gm Whipping cream
1 tsp Lemon juice
2 Bananas for topping
Torbinado sugar or Demerara sugar, for sprinkle on top of the cake( I used coarse sugar)

Preheat the oven to 180°C
Line 20cmx20cm pan with baking paper.( I used 8 inch pan)
Sift flour, baking powder and baking soda together.
Mix the whipping cream and lemon juice together.
Beat the butter and salt until soft., 
Add the granulated sugar then beat until light in color.
Add the vanilla, beat until combine..
Add the egg, beat until combine.
Add the mashed banana, beat until combine.
Pour 1/3 of the sifted flour into the bowl, fold to combine.,
Pour half of the whipping cream mixture into the bowl,  fold to combine, repeat with the rest of the flour and the whipping cream mixture (end with flour).
Pour the batter into the prepared pan, smooth the top, cut the banana into small rings, and place on top of the cake.
Sprinkle with  Torbinado sugar or Demerara sugar.
Put into the oven and bake for 35-40 minutes.
Let the cake rest in the pan for 10 minutes before remove from the pan.

Banana Cake

Banana Cake

Wednesday, May 21, 2014

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Guess everyone same like me a coffee addicter, need coffee to start a day, otherwise will feel sleepy and moody all day long...
I, once stop drinking coffee a couple of week, ya...a couple of week only.
For the first couples of day,it is okay with me, but on the 3rd day , I slowly feels my head so heavy, then slowly comes the pain, I couldn't do anything, have to lie down... and it continues for few days.
After that I felt sooooo sleepy, can't do anything...grrrrrr
Now I started the coffee habit again....zzzzzzzz,I just need coffee to kick start my day.;)p
It is like a drug for me to start my day....lols 

OK! today I want to share a bread recipe that related to coffee. I made this few days ago.
While baking this coffee peanut butter bread, the whole house filled with this sweet aromas.Feels so good!
The peanut butter taste not strong enough, should have spread more/thicker a bit.

The recipe source from 'famous cuisine' by chef Alan Ooi.
350 gm high protein flour
5 gm salt
Coffee Peanut Butter Bread
70 gm brown sugar
5 gm instant yeast
215 ml cold fresh milk
11/2 tbsp instant coffee powder
1 tbsp coffee emulco ( I used cappuccino emulco)
40 gm butter

some peanut butter
1 egg for glazing
melted chocolate for garnishing
Snow powder or icing sugar for dusting

Combine ingredients (A) in a mixer.
Beat until forms a dough.
Add in butter and continue beating until it becomes a smooth dough and pass through window pane test.
Cover and leave the dough for ferment about 50 minutes.
Coffee Peanut Butter Bread
Divide the dough into 3 portions.
Roll into round shape and rest for 5 minutes.
Roll out the dough and spread some peanut butter.
Roll up and place onto a greased baking tray.
Leave the dough to ferment for 60 minutes or until it doubled in sizes.
Glaze the dough and bake in pre-heated oven at 180C for about 12-15 minutes.
When cool, drizzle some chocolate and dust some snow powder/ icing sugar.

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Love the texture of this bread....really soft...

Coffee Peanut Butter Bread

Should spread more peanut butter....

Coffee Peanut Butter Bread

Thursday, May 15, 2014

Flourless Nutella Souffle Cake


It has been quite a long time I didn't bake any chocolate related cake. And , when this cake is done, it finished in no time.
I'm not a nutella fan, but seeing Wendy made this cake, and it seems awesomely delicious!
From that moment I fell in love nutella....haha...

This great recipe was adapted from Wendyinkk.

Flourless Nutella Souflle Cake
5 eggs( grade B ),separated
80 gm sugar
160 gm unsalted butter
100 gm dark chocolate
200 gm nutella
1 tsp instant coffee dissolved with 1 tsp boiling water
1/2 tsp vanilla extract

Butter for greasing and cocoa powder for dusting.

Snow powder

Method :
Preheat oven at 180 C ( fan off).
Butter and dust sides of a 8 inch spring form pan.
Line the base with baking paper.
Melt butter and chocolate together, stir until smooth.
Put in nutella and mix until smooth.
Put egg yolks one by one and mix well after each addiction.
Mix in dissolved coffee and vanilla.
Set a side.
Beat egg whites until frothy.
Gradually add in sugar and beat until medium stiff.
Put in half of the egg whites into the chocolate mixture and stir with spatula (yes stir), scraping base as you do it.
Put the balance of egg whites and gently stir until combined .
Pour the batter into the prepared pan, it'll be around 2/3 full.
Bake for 35 minutes, or until a dome forms over the rim.
Remove from oven and let it cool down before serving.
Decorate with strawberries and dust some snow powder.

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Friday, April 12, 2013

Cheesecake Brownie

Cheese Brownie
This brownies taste very good when serve chilled.

180 gm butter
225 gm cooking chocolate

3 eggs
3 tbsp golden syrup or honey
1/2 tsp vanilla

100 gm cake flour/superfine flour
1/4 tsp baking powder

Cheese Mixture:
350 gm cream cheese
150 gm caster sugar
1/4 tsp salt

1 egg yolk
1 egg

Method :
Line a 8 inch baking tin.
Melt the chocolate and butter(A) over a simmering water,till the chocolate melted.
Beat (B) until thick add in melted (A).Mix till well combined.
Fold in (C),mix till well incorporated.
Pour 2/3 of the batter into the lined tin. Bake at 170C for 10-12 mins.
In the meantime, Beat cheese , caster sugar and salt till fluffy.
Add in eggs, and beat till well incorporated.
Pour the cheese mixture onto the baked brownie, followed by the remaining brownie batter.
Bake at 170C for 35-40 minutes or till cooked.


Monday, January 14, 2013

Siew Pau / Roasted Bun

I love to eat this siew pau, but I never make it on my own, just because, once my neighbour told me it is very hard to make.....zzzzzzzzzzzzz.My neighbour was WRONG!!!! It is so easy to make. All you need is the pleating skill, which is easy to learn.
And thanks to Hody Loh who hosted this Malaysian Food Fest for the month of Negeri Sembilan. This event gave me opportunity to try this easy and yummy siew pau. If you're interested in this event or want to have a look from past event, do drop by to Wendy's blog, there's a lot of yummy food from the past event..If you're interested can take part also..'s the recipe from Hody Loh and here and a minor changes. Please go their blog and look at their wrapping method. This time I didn't snap my photo properly.


For Filling:
700 gm minced pork
1 large onion
some oil for frying

1 tsp salt
1 tsp soy sauce
11/2 tsp sesame oil
2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 five spice powder
some water ( I didn't add this)

For thickening:
1/2 tsp cornflour
1 tbsp water

Heat up some oil, saute chopped onion until fragrant.
Add in meat and stir fry for awhile.
Add seasoning and some water.( I didn't add water)
Fry until a bit dry up.
Add in cornflour water for thickening.
Dish up and let it cool.

For oil dough:
240 gm flour
120 gm shortening

Water Dough:
240 gm all purpose flour
60 gm icing sugar
60 gm shortening
120 ml water

1 egg  beaten for egg wash
some sesame seeds


Mix all the ingredients of oil dough together and knead till you get a soft dough.
Set a side to rest for 30 minutes.
Mix all the ingredients for water dough and knead till you get a soft dough.
Set it a side to rest for 30 minutes.
Divide both dough to 30 equal pieces.
Wrap the oil dough into the water dough and flatten it.
Roll the dough out into a longish flat piece and roll up like a swiss roll.
Turn 90 degree and roll out again and roll it up like swiss roll.
Press dough with palm and lightly roll out into a circle.
Place filling in the center,wrap and pleat into a pau shape.
Place on a grease proof paper.
Brush pie with egg wash and sprinkle some sesame seeds.
Bake at preheated oven 180C for 20-25 minutes or until golden brown.

I'm submitting this post to Malaysian Food Fest , Negeri Sembilan Month, hosted by Hody Loh of Cook 4 You & Me .


Wednesday, January 2, 2013

Blackberry Cupcakes

Hi everyone..I would like to wish everyone a "Happy New Year"...:P

These cupcakes are fresh from fluffy and taste delicious..and it is really easy to make...

Here's the recipe
yield about 20 pcs

225gm butter
200 gm caster sugar
4 eggs
225 self-raising flour
1tsp baking powder
3tbsp ground almond
150gm blackberries

Preheat oven 180 C.
Line the pan with cupcake liner.
Sieve self-raising flour and baking powder.
Beat butter, caster sugar,eggs..just mix well.
Add in sieved flour and beat again until well mix.
Stir in ground almond, mix well.
Lastly stir in blackberries.
Spoon the mixture into cupcake liners and bake for 20 minutes, or until golden brown.


Monday, October 8, 2012

Terengganu Kuih Akok

How time flies.....this is the 3rd month of MFF and it's Terengganu Month.
You can find the round up for previous month here :
 Melaka Month ( August 2012 )
 Sarawak Month ( September 2012)

I don't know much about Terengganu food except for it's popular Keropok Lekor, which we can find it in Night market or shopping.In this month , I do hope to learn more about Terengganu food :)

Back to this Kuih Akok , recipe recommended by lena , which is from Resepi Tok Wan.
The taste not bad, like egg pudding with gula melaka flavor, but, my kids said, like egg tarts.
I didn't use non stick pan, so my kuih akok stick to my pan, even I greased the pan....ggrrrrrr.
So, I highly recommend you use non stick pan... 
Here's the recipe I translated it in English and modefied a bit:


100 ml water
100 gm gula melaka/palm sugar, chopped
3 small blades of pandan leafs (Simply tear apart)
5 eggs
200 ml thick coconut milk
30 gm flour
pinch of salt

Cook gula melaka/palm sugar with water and pandan leafs, until all the sugar dissolved.
Keep a side to cool.
Pre heat the oven at 200C.
Once the gula melaka mixture cooled, add in the remaining ingredients , mix well and sieve.
Grease a muffin tray , or if you got the mould, you can use it too. I highly recommend non stick pan.
Pour the mixture into the mould, fill to the top/brim.
Bake at preheated oven for 25 to 30 minutes. Depends on your oven. Mind 27 minutes...lols.

*This kuih will fluff up while baking, but will immediate deflate and wrinkle once you take out from oven.

You can view the original recipe here.

Ready to bake...

 This is the 10 minutes baked. According to the recipe bake for 10 minutes and this is the 10 minutes looks like.....and I thought I failed, because it didn't fluff I wait again.....and let it bake....

 And this is after 15 happy when you can see it begin to fluff....phewww luckily I didn't throw it away....hahaha

 And this....after 20 minutes......

And this 25 minutes......I wait until 27 minutes....hehehe....Beautiful right?!!!

And this right from the immediately shrink and wrinkle....zzzzzzzzzzzz

 The look at the bottom.....
I am submitting this to Malaysian Food Fest , Terengganu Month , hosted by Lena of Frozen Wings .

Friday, September 28, 2012

Horlicks Layer Cake

I made this layer cake twice, because I failed at first attempt.
The first attempt, I got all my ingredients right but it was dry and I burnt a layer, ( I cut away the burnts part).

The second attempt, I used wrong grade eggs, I used grade A instead of gred B( medium), I supposed to stop cracking the last (10th) eggs, but I totally forgot....haiz.....but , still turned out great, really moist and taste yummy....

Recipe from Wendy
450 gm butter
140gm sugar ( I used 80gm)
10 medium eggs, grade C
510 gm canned condensed milk
240gm superfine/ cake flour ( I used cake flour)
200 gm Horlicks powder

Pre-heat oven 175C. top & bottom heat.
Use a 9x9 inch square pan., line bottom and grease sides.
Beat sugar and butter until light and fluffy.
Add in eggs, one by one. Beating well each addition.
Mix in condensed milk.
Sift flour and Horlicks together.
Place the lined & greased pan in the oven.
Fold the sifted flour into the batter.
Spread a laddle of batter evenly onto the hot pan.
Tilt pan left and right to level batter. Baked this layer using top & bottom fire, for about 7-10 minutes, till golden brown.
Remove from oven and press cake layer to remove excess air.
Turn the oven to grill mode 200 C.
Spread another laddle of batter over the cooked layer, grill for about 7-10 minutes.
Repeat the process until all batter is used up.
For the last layer baked at 175C for 10 minutes or until golden brown.
Cool completely before cutting and serve.

** Pan needs to be heated up at step 2 for even distribution of batter. You can either heat up in the preheating oven or over a pot of hot water.

** If you're using convention microwave oven, head over to Wendy's blog.

 The first layer cake, bottom part got burnt and drier, so I cut it away.

I am submitting this post to Malaysian Food Fest , Sarawak Month hosted by Sharon of Feats of Feasts.


Thursday, May 3, 2012

Apple Yogurt Cake

Recipe from Alex Goh's book.
Normally we use green apples in our baking, but in this recipe I used red apples and very happy with the outcome.I like the moisture level in this cake.

250 gm butter
230 gm sugar ( I used 180gm)
5 eggs

120 ml yogurt ( I weigh 120 gm)

315 gm flour
1 tsp baking powder
1/4 tsp baking soda

3 apples, peeled and cut into cubes
50 gm sultanas
1/2 tsp cinnamon powder
Adequate water to boil the apples

Boil apples cubes in (E) till become soft, then add sultanas, drain the excess water.Mix in cinnamon powder, and mix evenly.Set aside.
Line 9 inch baking tin.
Cream (A) till light and fluffy.
Add (B) and cream till smooth and light.( Mine not very smooth, curdly, but I proceed to the next step )
Add in (C) ans (D) alternately , a little at a time and mix well blended.
Add the apples mixture into the batter. Mix till well incorporated.
Pour batter into prepared mould and arrange some apples on top.
Bake at 180C for 60 minutes, or test with skewer.It is ready when skewer comes out clean. Allow to cool.
Glaze with apricot glaze.( I used piping jelly )

Ready to bake....:)

Thursday, April 26, 2012

Monkey Bread

Recipe from dailydelicious  and I saw K.Nor  baked this bread too.

There's not enough nuts mixture on top of the bread.It's all slip down from top to the bottom of the bread.And too bad that I don't have any extra walnut left to top it up......Next time if I do this again, I'll add the topping just before I send it into the oven.
The taste , not bad, really soft bread,and it will be more umphhh/kick if the topping stayed there.

Ingredients :
240g Bread flour  
60g Cake flour
5g Instant yeast
20g Granulated sugar
4g Salt
1 Egg yolk
175g Water
20g Butter

For topping:
40g melted butter
40g Walnut
70g Light brown sugar
1 Egg white

Method :
Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:
Preheat the oven to 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.Set aside.

Preheat the oven to 180°C.

Butter the tube pan (if you have the one with removable bottom will make your life easier).
I used  9 inch  loose pan .
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.
Dip the ball into melted butter, nut mixture and egg white.
Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes.
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.
Let the rest in the pan for 10-15 minutes, then remove from the pan and let it cool on a wire rack.
Or, serve piping hot from the oven, it will be fun to eat ^^.