Wednesday, May 9, 2018

Teddy Bear Mushi-pan (Steamed cake)



Receipe adapted from Little Miss Bento

Ingredients 

150g Morinaga hotcake mix
50g sugar
100g plain yogurt (no sugar)
1 Tbsp oil
2 Eggs
1 Tsp baking powder
1 Tbsp cocoa powder

Super cute teddy bear mushi-pan (or Japanese steamed cake)!  I baked it as a treat for my big boy who has been working hard for his SA1 exams.  Not too bad even though I forgot to give the cups a tap on the tabletop to remove trapped air bubbles.   For the nose and eye, I melted some dark chocolate and applied on its muzzle.  

Thursday, April 26, 2018

Minimalist Bento


I could not remember the last time I made a bento lunch.  But the moment I saw the Chef Bento Contest organised by Bento & Co, I told myself that I must give it a try.   It was like a push button that flashed back loads of fond memories in the preparation of many bento lunches for my boy.  Interestingly, this year contest required participant to submit a 'before' and 'after' pictures each.  Feeling overwhelmed with excitment, I forgot to present the bento box in the 'before' photo.  Oops! Nevertheless, it still worth all my effort because my big boy enjoyed eating the bento, including Papa who came home out of the blue for lunch.

The star of the bento is the tofu chicken patties which I adapted the receipe from Just One Cookbook.  Healthy and high in protein.  It had become one of our favourite dish on our dining table. It was a simple bento that anyone could assemble.  Nothing fancy and hence, the theme was 'Minimalist Bento'.

Before

After





Blueberry Yogurt muffin


I like blueberry muffin a lot!  Therefore, I baked it t more often than chocolate muffin especially when blueberry was in season and sold at discounted price at the supermarket.  This receipe that I adapted from Baking Tai Tai was moist and soft.   I added extra fresh milk to make up the 160g yogurt as required in the receipe because I left with only 133g of Meiji yogurt.  The rest of the yogurt had found its way into my big boy's stomach. ;P  Because big boy has big appetite, my muffins has increased its size over the years.  No longer the petite ones.  I tweaked the receipe by including 1/4 teaspoon of vanila essence for more flavour and 2 tablespoon of rolled oats.  It turned out tasting so delicious!  I reckoned this was the best blueberry muffin receipe I have tried so far.

Ingredients (Receipe adapted from Baking Tai Tai)
(6 big muffins)
2 eggs
100g caster sugar
120g oil (I used extra light olive oil)
70g milk  (I use Greenfield fresh milk)
160g yogurt (I used Meji plain yogurt)
200g low protein flour (I used Top flour)
2 tsp baking powder
1/4 tsp baking soda
100g blueberry
(I added 1/4 tsp vanila essence and 2 tbsp rolled oats)

Method
1.  Mix all wet ingredients and set aside.
2.  Shift the flour, baking powder and baking soda. 
3.  Pour the wet mixture into the dry ingredients and gently fold in.  Do not overmix.  Lumpy is fine Just make sure there is no trace of flour.
4.  Lastly, mix in the blueberry.  
5.  The original receipe indicates to preheat the oven 190 degree celcius top heat,  180 degree celcius bottom and bake for 25 to 30 minutes.  I knew my old Ariston oven will overbake at 190 degree celcius.  Hence, I baked at 180 degrees celcius for 20 minutes (lowest rack).  Then, the middle rack for the last 5 minutes to give it a nice golden brown crust.

Wednesday, January 31, 2018

Pineapple tarts (enclosed version)

This is the second year I baked pineapple tarts for Chinese New Year.  Instead of the open version, I decided to attempt the enclosed ones adapting a different receipe from Sonia aka Nasi Lemak Lover.   Because I used the real butter SCS butter instead of Buttercup, the result was buttery and milky which somewhat overpower the the taste of the pineapple paste.  Nevertheless, it was so much tastier than the pineapple tarts I baked last year.  On a separate note, I do not reckon the receipe is the melt-in-your-mouth type.  Nevertheless, it was yummy and definitely a keeper!

(Upated 2 Feb 2018: When the tarts were freshly baked straight out of the oven, it actually have the 'melt-in-your-mouth' crust, literally 'pop' on the first bite (if you get what I mean).   The next day, it did not have the melty taste.  Rather crumbly.)

I baked these 3 weeks before the Chinese New Year so that I could give some to my friend, Hazel to try.  I was absolutely grateful for her comments and those from her family members:

Quote
"For me, I like it that it's not so sweet, tastes like a healthy version of those sold outside.  However, personally, I thought I taste more cheese in it, or is it juz butter?  I'm not sure.  I'd prefer less, but that's juz me, my other family members do not feel this way.  Also, it would be great if it has more crust on top, ie if the golden yellow part on top would look and taste nicer, also my personal opinion.  Otherwise, it's almost perfect!"
Unquote

Thank you Hazel for her generous and kind words that put me on cloud nine.

Receipe adapted from Sonia aka Nasi Lemak Lover
Ingredients
350g butter*
100g condensed milk
2 egg yolks
510g plain flour

1 egg yolk + 1 tsp milk for egg wash

700g pineapple fillings**

* I used unsalted SCS butter
** Store bought Redman pineapple paste (AAA grade) from Phoon Huat which includes the core of pineapple (less sweet)


Store bought pineapple paste (AAA grade) from Phoon Huat







Saturday, August 5, 2017

52nd National Day 2017


Two years ago, Singapore celebrated its jubilee year, 50th birthday, at the Marina Bay platform. The RSAF (Republic of Singapore Air Force) put up a mind blowing aerobatic show featuring F16s fighter plane from the Black Knights.  What we were missing was the Red Lions due to bad weather.  Two weeks ago, we were back at Marina Bay where we stood at the same place but different spot awaiting for the National Day aerial fly-past.  Great weather despite hot and humid.  It was awesome sight when the Red Lions parachuting down right above us.   In coincide with NS50 (50th year milestone of national service of Singapore), F15s fighter plane were used and flew by NS men pilots.  The heart pounding moment was the entire aerial fly-past appeared so close to audience.  Fantastic performance indeed!  We did not stay for the fireworks as we had two years ago because it was a nightmare getting out of the place at the end of the firework show. 

Happy 52nd birthday, Singapore!










Wednesday, August 2, 2017

Wordless Wednesday

#399
Ingredients
Blanched broccoli floret
Tamagoyaki
Dried prune
Chicken ball
Steamed pumpkin (seasoned with soya sauce and mirin)
Carrot flower
Rice ball

Itadakimasu!

Wednesday, July 26, 2017

Craneberry yogurt chiffon cake

I have a soft spot for cotton, fluffy, spongy cake.  Whenever I have such craving, I will treat myself with the pandan chiffon cake from Bengawan Solo.  But I have never thought of baking one. Last year, whilst I was browsing aimlessly at Phoon Huat shop at Woodlands with my mum, I spotted some 17cm tube pans.  I bought it and started experimenting chiffon cakes since. 

I have attempted pandan chiffon, a tea flavor chiffon using TWG fruity tea leaves (gifted by our niece) and also, matcha powder which my hubby bought it in Tokyo during his business trip.  The recipe I tried used 3 eggs whites without cream of tartar.  And I beat the meringue till soft peak.  All of my chiffon cakes failed to raise resulting a rather dense and short cake. 

This craneberry yogurt chiffon cake, however, rose well and was taller than all the previous chiffon that I had baked although I had accidentally mix in additional egg yorlk (4 instead 3).  Egg whites was beaten to stiff peak as opposed to soft peak in my previous bakes. The inclusion of rice flour seemed to gives the chiffon cake a really nice soft and spongy texture.  I shall be experimenting more with rice flour in the future. 

Receipe adapted from Anncoo Journal's sakura yogurt chiffon cake.

3 egg yolks
25g sugar
40g oil
100g natural yogurt
60g cake flour
20g rice flour
4 egg whites
50g sugar
1/4 tsp cream of tartar
3/4 tsp vanilla essence
60g dried craneberry (chopped to small pieces & coat with flour to prevent sinking to the bottom of the cake)