Clear Water Cake (清水蛋糕)

 

Ingredients

3 egg yolks 
1 whole egg 
50ml corn oil 
(B)
50gm cake flour
(C)
3 egg whites 
(D)
50gm castor sugar 
a pinch of salt

Method

1) Beat (A) till well mixed with an egg beater.
2) Sift in (B), mix well. 

3) Whisk (C) till frothy, add (D) and beat till stiff peak.  

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scope the batter into paper cups till 70% full. 
5) Bake in preheated oven at 150C for about 20-25mins.  

Original recipe with thanks from Cook.Bake.Love

 

Moist Chocolate Cake (湿润巧克力蛋糕)

 

Ingredients

180 g butter
170 g caster sugar
200 g full cream evaporated milk
2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda 

1 tsp vanilla essense2 tbsp of rum (optional)

Method

1. Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
3. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny)
5. Heat up the steamer.
6. Lined and greased a 8 or 9 inch round baking pan.
7. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
8. Cover the steamer and steam over medium heat for 55 mins.
9. Cool the cake in pan before turning out for further decoration 

Chocolate Fudge Topping
150ml condense milk
1tsp vanilla essense
3tbsp corn oil
20gm cocoa powder (sifted)
a pinch of salt

Method

1. Combine sifted cocoa powder, condense milk and oil
2. Stir over low heat till thicken
3. Add in salt and vanilla essense
4. Cool the chocolate topping a little before spreading on the cake
5. Chilled before served

 

 

Notes

• The sweetness of this cake are just nice, not too sweet and it's very chocolatey taste.
• Greased the pan generously with butter.

Orignial recipe with thanks from Cooking Crave

Cheese & Ham Waffle + Ham & Egg Cup (芝士火腿格子松餅 + 火腿杯子蛋)

 Waffle Ingredients

3 eggs

100ml milk

60gm melted butter

30gm sugar

a pinch of salt

160gm cake flour

25gm corn flour

20gm permesam cheese

1tsp baking powder

60gm ham 

some palsey

 

  

Original recipe from Wo with steps in pic
========================================================================================

  

 Ham & Egg Cup Ingredients

2 eggs

2 slices of ham

some pepper 

some chopped spring onions (optional)

 Method:

1. Preheat oven to 200 degrees C.
2. Remember to grease oil or spray non-stick cooking spray into muffin tin. As eggs will stick.
3. Fit ham into muffin mould and fold slightly like a flower shape.
4. Crack egg into each piece of ham. 
5. Add a dash of pepper and sprinkle some spring onion on top.

 

Orignal recipe from Anncoo Journal 

Cranberry Sugee Cake

 

Ingredient

• 100gm dried cranberries
• 100ml hot water
• 140gm cake flour
• 1/2 tsp baking powder
• 100gm semolina
• 1/4 tsp salt
• 4 eggs
• 100ml milk
• 2 tsp vanilla extract
• 200gm unsalted butter
• 130gm sugar
• 2 tbsp honey

Method

1. Generously grease a 8" cake pan and line base.
2. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour & baking powder. Stir in semolina & salt.
3. Whisk eggs and stir in milk & vanilla extract.
4. Cream butter, sugar & honey on medium speed until pale & fluffy for 2-3mins. Whisk in eggs mixture gradually.
5. Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
6. Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. 
7. Bake in preheated 180deg cel oven for 35-45 mins, or until an inserted toothpick emerges moist but clean. 
8. Cool cake in pan for 10mins before unmould and cool completely on rack.

Original recipe with thanks from Peng's Kitchen

Simple Waffles (簡單的格子鬆餅)

 

Ingredients

100gm cake flour

75ml milk

30gm sugar

a pinch of salt

2 eggs

35gm butter

1/2 tsp baking powder

 

 

Method as per follow 美食天下 with detail step pic 

Pandan Coconut Chiffon （班兰椰奶戚风）

 

Ingredients
6 egg yolks

180gm cake flour 

1.5tsp baking powder (optional)

50gm sugar 25g

140ml thick coconut 

35ml vegetable oil

2tbsp pandan paste

6 egg whites

100gm sugar 60g

1/4tsp cream of tartar 

Method

1. Beat the egg yolks with the sugar till yolk color lighter, sugar all melted
2. Add the vegetable oil, coconut milk, flour, baking powder, pandan paste and mix well.
3. Egg whites and cream of tartar until foamy, fractionally add sugar beat until dry foam.
4. Fractionally add egg white to egg yolk mixture, quick stir gently with a rubber spatula to stir
5. Preheat oven to 200 deg cel 
6. Poured batter into the mold and tab mould on the table to burst out large bubbles
7. Bake at 160 deg cel for 50 minutes.
8. Immediately after baked upside down, and so completely cooled before release 

Cheese & Meat Floss Bread Loaf (芝士肉鬆吐司)

Ingredients
300gm bread flour
1tsp instant yeast
120ml warm water
a pinch of salt
30gm sugar
80ml whipping cream
10gm butter

Fillings
60gm Meat Floss
some mayo salad dressing
some grated cheese

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough and rest for 10-15mins
3. Knead out air again, roll out dough thinly
4. Spread salad dressing on dough
5. Sprinkle meat floss evenly on dough
6. Roll up dough from the edge closest to you, seal up dough
7. Sealed side face down and proof for 60mins or until double in bulk
8. Preheat oven at 200 deg
9. Gently brush on beaten egg
10. Sprinkle grated cheese 
11. Bake in preheated oven at 200 deg cel for 35-45mins

Note : 
When loaf had bake for about 8-10mins, cover with aluminium foil to prevent loaf surface getting burned

Cranberry Butter Cookies (蔓越梅酥球)

原料

低粉 150克
黄油 75克
盐 少許
白糖 30克
蔓越莓干 40克
鸡蛋 1粒

做法

1、    黄油软化后加入盐和白糖
2、    低筋面粉过筛备用，
3、    黄油用电动打蛋器打发，
4、    再分次加入蛋液，这样不容易油水分离
5、    将蛋全部加入后，搅拌均匀，
6、    再倒入低筋面粉，
7、    然后翻拌，
8、    再倒入切碎的蔓越莓干，
9、    然后揉成团，
10、  用保鲜袋装好，冰箱冷藏室冷藏30分钟
11、  再分成9克左右的小剂子，
12、  然后分别揉成圆形，烤箱170度预热，
13﹑中层烤20分钟左右。关火后放烤箱内至完全冷却后取出。

食譜取材自 飞雪无霜

Osmanthus Chifforn （桂花戚风）

Ingredients
5 egg whites
85gm sugar
1/8tsp cream of tartar
a pinch of salt

5 egg yolks
60ml cooking oil
90ml hot water
4-5tbsp Osmanthus
100gm cake flour

Method

1. Add Osmanthus to hot water
2. Add cooking oil into egg yolk, beat till even
3. Add step 1 into egg yolk mixture, beat till even
4. Add in sifted flour to egg mixture
5. In another mixing bowl, mix egg white, cream of tartar & salt, beat till foamy
6. Add in sugar beat till hard peak form
7. Add in beaten egg white to egg yolk mixture, blend well
8. Pour into mould and tab out big bubbles
9. Preheat oven at 200 deg cel
10. Bake in 170 deg cel for 45-55mins
11. Take out, put upside down, dismould when its cool 

Luncheon Meat Bun (午餐肉麵包)

Ingredient

250 gm bread flour
40 gm sugar
1 tbsp milk powder
½ tsp salt
100 ml water
1.5 tsp instant yeast
1 egg

40 gm butter

Filling
a can of luncheon meat
few slices of seaweed for deco
some beaten egg for brushing

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough
3. Divide into 8 portion and cover with damp cloth, rest for 10-15mins
4. Knead out air again, roll out the dough thinly to teardrop shape
5. Place luncheon meat at the bigger side and roll up the dough with close edge facing down
6. Proof for 60mins or until double in bulk
7. Preheat oven at 200 deg 
8. Brush beaten egg gently on dough
9. Stick seaweed as deco
10. Bake in preheated oven at 180 deg cel for 14-18 mins

Multi Grain Peanut Butter Bun (七谷花生醬麵包)

 

Ingredient

200gm bread flour

60gm multi grain flour

1tsp instant yeast

170ml warm water

a pinch of salt

30gm sugar

1 egg

20gm butter

Filling

8tbsp peanut butter

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough
3. Divide into 8 portion and cover with damp cloth, rest for 10-15mins
4. Knead out air again, wrap in a tbsp peanut butter into dough, seal up well
5. Gently press down on the down
6. Use scissors to make 5 or 8 even cuts on dough
7. Then proof for 60mins or until double in bulk
8. Preheat oven at 200 deg
9. Bake in preheated oven at 180 deg cel for 13-15 mins

Dragon Fruit Cranberry Cream Cheese Bun (火龍果蔓越莓乳酪包)

Ingredients
130gm dragon fruit puree
40ml milk
250gm bread flour
40gm sugar
1/4 tsp salt
1 tsp instant yeast
40gm butter
40gm dried cranberry

Cheese Filling Ingredients

120 gm cream cheese

50 gm butter

30 gm icing sugar

abit of lemon rind

(mix all even, keep in fridge)

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough
3. Divide into 9 portion and cover with damp cloth, rest for 10-15mins
4. Knead out air again, wrap in cheese filling to dough and proof for 60mins or until double in bulk
5. Preheat oven at 200 deg
6. Bake in preheated oven at 170 deg cel for 20 mins

Cranberry Cream Cheese Bun (蔓越莓乳酪包)

Ingredients

250 gm bread flour
40 gm sugar
1 tbsp milk powder
½ tsp salt

100 ml water 
1 ½ tsp instant yeast
1 egg

40 gm butter, cut into small cubes

40 gm dried cranberry (cut)

Cheese Filling Ingredients

120 gm cream cheese

50 gm butter

30 gm icing sugar

abit of lemon rind

(mix all even, keep in fridge)

 Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough
3. Divide into 9 portion and cover with damp cloth, rest for 10-15mins
4. Knead out air again, wrap in cheese filling to dough, slightly flatten the dough
5. Put all in baking tray, use another flat baking tray to cover the top of the dough and proof for 60mins or until double in bulk
6. Preheat oven at 200 deg
7. Bake in preheated oven at 180 deg cel for 15 mins

Cake Bread Revisit (蛋糕面包)

 

Recipe as per follow here but add 10gm cocoa powder to bread ingredient and 1.5 tsp pandan paste to cake ingredient

Multi Grain Bagel (七谷貝果)

材料
麵包粉 220gm 七谷粉 30 gm 干酵母 2.5gm 糖 8gm 盐 5gm 水 140ml 黃油 5gm
做法

所有材料放進麵包機﹐設定dough setting 揉出空氣﹐分割成80g/个的面团，盖上保鲜膜或者湿布醒10分钟 面团擀开成椭圆形，整形如图，先折叠三分之一过来并压紧，再折叠另三分之一过来压紧，最后对着并收口。需要注意的是每次折叠的时候一定要压紧，不然就有过多的气泡 收口压紧后用手稍微搓长，在一边擀开一小部分，作为收口的链接 长条收成圆形，用擀开的那一部分包住另一边，收紧即可 烤盘里放上高温布，放入贝果面胚，盖上湿布，放在温暖湿润的地方发酵45分钟 煮贝果的水：水1000g，糖50g煮滚，放入贝果的面胚，一面煮30秒，再翻面煮30秒捞出 控干水分，放入烤盘，烤箱预热200度，烤20分钟即可
詳細圖解可參考下廚房

Cheese Bread Bites (一口乳酪麵包)

 

材料
高筋麵粉200g

速發酵母(instant yeast)1/3茶匙
細砂糖30gm
雞蛋1顆
鹽1/8茶匙
帕梅善起士粉(Parmesan Cheese)1大匙
牛奶80g
無鹽奶油30gm

Detail steps with thanks from Carol自在生活

Chicken Potato Pie

Mushroom Chicken Filling Ingredient
25g Cooking oil
1 big Onion (finely diced)
1 Carrot (cut to thick slices, boil to cook and finely diced)
1 small tin Button mushrooms (finely diced)
300g Chicken thigh (cut to small cubes)
1/2 tsp Chicken powder
1/2 tsp salt or add to taste
1/2 tsp White pepper
(Fry onion until fragrant then add chicken cubes and fry till cooked. Add carrot, button mushrooms and seasoning - stir fry well, dish up and leave to cool)

Potato Filling

450-550g Potatoes
(peeled & mashed)
2 tbsp Soft butter
2 tbsp Whipping cream
1 Egg
1/2 tsp Salt or add to taste


Pastry Ingredient
400g Plain flour
220g Cold butter
1/2 tsp Salt
5-6 tbsp Ice water


Pastry Method

1. Mix pastry ingredients till crumbly, add ice water into it and knead to become a dough
2. Shape it into ball and wrap it with aluminium foil. Put dough in freezer for about 15 minutes
3. Roll the pastry dough flat into about 3mm thickness between two plastic sheets
4. Use a round cutter to cut dough and place it into tart mould
5. Press the dough evenly in mould and trim excess dough with a sharp knife
6. Prick some holes with a fork to release air from the pastry and place the tart moulds in the freezer for another 10 mins or for a day or two
7. Take out tart moulds from freezer, line with aluminium foil and blind bake for 20 minutes at preheated oven 180C.
8. Remove aluminium foil immediately from tart moulds after baked and leave tart pastry to cool

Assemble Potato Pie

1. Gently remove cooked pastry tart from mould and place on a baking tray with baking sheet underneath
2. Using a fork to mash potatoes and add butter, whipping cream, egg, salt and dill, mix well
3. Scoop the chicken filling evenly into each mould
4. Fill piping bag with mashed potato and pipe onto chicken filling
5. Bake in preheated oven at 200C for 20 mins or until light golden brown

Recipe with thanks Anncoo to with clear step by step pic for assembling

Cranberry Sweet Potato Bun (紫薯蔓越莓包)

Ingredients
135ml milk
1 egg
120gm purple sweet potato
(steamed & mashed)
350gm bread flour
10gm milk powder
1.5 teaspoon instant yeast
50gm butter
40gm dried cranberry

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough and cover with damp cloth, rest for 10-15mins
3. Knead out air again, divide into 9 portion, put in baking tray, cover with damp cloth and proof for 60mins or until double in bulk
4. Preheat oven at 200 deg
5. Bake in preheated oven at 180 deg cel for 20mins

Flower Bacon Bun (花朵培根包)

Recipe with thanks from  美食杰 with clear step by step pic of assembling

Piggy Bread Loaf (小豬吐司)

Recipe with thanks to 美食杰 with clear step by step assembling pic

Watermelon Milk Bread (西瓜造型麵包)

Ingredient

270gm bread flour
30gm cake flour
1.5 tsp instant yeast
30gm milk powder
40gm sugar
9gm salt
1 egg
125gm milk
75gm whipping cream
1 tsp red yeast powder
1 tsp green tea powder
40gm raisins, chopped

Method

1. Place all ingredient into bread machine mix under dough setting mode 
2. After done, take out from bread machine, knead out the air from the dough and cover with damp cloth, rest for 10-15mins
3. Knead out air again and divide dough into 3 portions :  50% : 30% : 20%
4. 40% knead red yeast powder + raisins,
5. 50% knead green tea powder 
6. Leaving the 20% plain
7. Cover with a damp cloth and proof for 60mins or until double in bulk
8. Roll out the red yeast dough into a rectangular shape. Roll up like a swiss roll. Set aside.
9. Roll out the white dough large enough to encase the red yeast dough.
10. Place the rolled red yeast dough onto the middle of the white dough. Wrap up and seal the edge tightly. Set aside.
11. Roll out the green tea dough into rectangle shape. Place step (10) onto the middle of the green tea dough and wrap up. Seal the edge tightly.
12. Place the loaf, seam side down, into the loaf pan. Proof for 60mins until it fills up 90% of the pan. Place on the lid pan.
13. Bake in preheated oven at 200 deg 
14. Bake in preheated oven at 180 deg cel for 55mins.
15. Unmould and cool on wire rack completely before slicing.

Recipe with thanks from Peng's Kitchen with clear step by step pic of assembling the bread

Cake Bread (蛋糕麵包)

Bread Ingredient 

270gm bread flour
30gm cake flour
1 tsp instant yeast
30gm milk powder
40gm sugar
a pinch of salt
1 egg
125gm milk
75gm whipping cream

Cake Ingredients

50gm butter

60gm cake flour
60ml evaporated milk

5 egg yolk

5 egg white

65gm sugar

Bread Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough and cover with damp cloth, rest for 10-15mins
3. Knead out air again, divide into 2 portion, put in 2 bread tin, cover with damp cloth and proof for 60mins or until double in bulk

Cake Method

1. Melt butter and add into sifted cake flour
2. Lightly beaten egg yolk, add in evaporated milk and mix even
3. Pour egg yolk mixture into butter mixture and mix even
4. Beat egg white till foamy, add sugar and beat till stiff peak
5. Mix egg white into egg yolk mixture and blend till even

Assembling Both

1. Preheat oven at 200 deg
2. Pour cake mixture into the 2 bread tin till about 80% full
3. Bake in preheated oven at 160 deg cel for 50-60mins.
4. Unmould and cool on wire rack completely before slicing