Monday, July 23, 2007

Lady Fingers sponge

6 Eggs Yolks(large)
70g castor sugar

75g All purpose Flour
15g Corn Flour

6 Egg Whites(Large)
70g Castor Sugar
1/4tsp cream of tartar

Icing sugar or dessicated coconut for dusting

(1)Beat (A)for 2 minutes add in (B) and mix well.
(2)Whisk(C)till stiff.
(3)Combine(A) and (B) together and pipe out a finger shape.
(4)Dust some icing sugar on top of the lady sponge.
(5)Bake for 180c for 15-20mins or till brown.Depend on types of Oven you use.

Custard cream

Recipe 1

100g Sugar
15g Corn flour
15g Cake flour

300g Milk
4 Egg yolks
1tbsp Vanilla
15g Butter

Mix(A)Sugar,Cornflour and Cake flour Well.
Add milk,egg yolks and vanilla into(A)till paste.
Add butter and blend untill smooth.

Recipe 2
500ml Fresh milk
100g Castor sugar
80g Custard Powder

(1)Boil milk and sugar in a saucepan using medium heat.
(2)Then add in custard powder and stir well till thicken.
(3)Set aside to cool.

Raisin cookies


140gcastor Sugar
1 Egg Whites
200gAll purpose flour

(1)Preheat oven to 180c.
(2)Beat butter and caster sugar till creamy.
(3)Gradually add in egg whites and mix well.
(4)Add in flour and raisins well.
(5)Spoon mixture into a piping bag or use a spoon to scoop the mixture into rounds on the tray.
(6)Bake for 15-20 minutes or till golden brown.
(7)Remove and leave to cool before storing.

Friday, July 13, 2007

Butter milk filling



50gm Milk powder

40gm Icing Sugar

50gm Butter


(1)Cream all the ingredient till paste.

Thursday, July 12, 2007

How to make Pastry

200g Flour
50g Butter
1/4 Tsp Salt
1tbsp Sugar
150ml Cold water(Pour in bit by bit to avoid too wet)
1tbsp Rum or vinegar (for crispy)
(Pastry Butter)

150g Flour
100g Butter (cut into small cube)

(1)Mix(A) to form a smooth dough,cover it and let it rest for 15 minutes.
(Don't put it in the fridge)
(2)Mix(B) to using rub method till look like bread crumbs.
(3)And put in the plastic wrap and fridge for 30 minutes.
(4)Roll out the dough (A)into rectangle shape.
(5)Place the pastry butter(B) on top of the dough(A).
(6)Fold the dough(A) to cover the pastry butter(B) completely into a big ball.
(7)Leave in the fridge for 1 hour.
(8)Roll out the dough into a thin sheet(thin as tissue)and roll like a swiss roll.
(9)Cut into small portion and flatten the portion and shape into required size.

Glaze Icing

120g Icing sugar
1 1/2 tbsps water


For orange or lemon glaze icing,add 1 orange or lemon zest and 1 1/2 tbsp juice.

Royal Icing


180g Icing sugar
1 Egg white

Mix Icing sugar and egg white till smooth and spreading consistency.

Ganache/Chocolate Fudge

50gm Glucose syrup
500gm Dairy Whipping cream
50 Butter

500gm Cooking chocolate

Double boil(A)till melted.
Add(B) and mix till well blended.
Leave it at room temperature for over night.

Cream cheese


500g Cream cheese
125g Butter
300g Icing Sugar
1tbsp Lemon Juice

(1)Cream butter and cream cheese till well blended.
(2)Then add in the Icing sugar and lemon juice.
(3)Cream till light and smooth.

Lemon Cream

150g Icing Sugar
40g Butter
1/2 tbsp Lemon Juice
1/2 tsp Lemon essence/zest

Mix icing sugar and soft butter till well blended.
then add in the lemon juice and essence.Mix till well blended.

For a coffee flavoured variation,mix 1 tsp of coffee powder with 1tbsp of water.

Monday, July 09, 2007

Roti Prata

Bought from Asian Grocery Store My first handmade Roti canai.

Malaysia's Roti Canai, is a pancake made of dough composed of fat, egg,
flour and water and prepared specially similarly to Roti Pratha.
You can't served without curry or, more rarely, with sugar or Condensed Milk.
In addition, although consumed at any time of the day by some locals,
I usually tend to consume it as a late night or early morning dish,
particularly at 24-hour outlets or Mamak stall.I have had a tough
time finding anything close to those foods here.
It was a challenge for me to made this Roti Canai all by myself.
This was my first attempt of making Roti Canai.
The outcome was crispy on the outside and fluffy on the inside.
So far, this is the simplest and delicious roti canai I ever made.I am proud of myself too.!
Enjoy a Roti Canai and Teh tarik for breakfast is a wonderful combination!!!
500g Flour
100ml Water
1 Egg
1/2 tsp Baking powder
1 tsp Salt
2 tbsp Condensed milk
1 tbsp Margarine or shortening
Put 2 tbsp Margarine and some oil in a small bowl
(1)Dissolve salt and beaten egg in the water and pour into the flour and baking powder(sifted).
(2)Add in butter.
(3)Knead well,till soft and smooth dough is formed.
(4)Make into 10 small balls and coat with margarine and keep for overnight in the fridge.

(5)After 2 hours/overnite,gently press the dough with palm,
with a bit of oil and flatten one small dough.
(6)Stretching it slightly. Hold the dough and stretch to
expand the dough piece.
(7)Repeat this step till you get a thinner sheet.Sprinkle abit of oil.
(8)Roll like a swiss roll and lump to form a long dough.
(9)Hold upwards and swirl it like a small donut.
(10)Leave it for another hour or overnite in the fridge.
(11)Flatten it using a roller pin and fry on a hot medium
heat pan with a bit of oil.
(12)You can freeze the left over dough.

I bought this Authentic curry sauce during my vacation in Sabah,
Malaysia last March.It cost me around RM2.60.I had tried different
brand of packet curry sauce and I found this was the best and
delicious sauce I had tried so far.It's cheap and yet you don't
have to add coconut cream like others do...
why cuz it's already in the sauce itself.
This is why I like it so don't have to spend
another penny for the coconut cream.

Carlifornia Roll

California roll is one of the most popular sushi rolls in the world although it isn't so popular in Japan. An unknown California chef, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers.The California roll has been influential in sushi's global popularity in canada as well.I have never heard of the California Roll before.One day,my sister in law ordered variations with unique name of sushi such as (Dynamite Rolls,B.C Rolls,Alaska Roll and California Rolls).
Ever since,my kids and I fell in love with California Rolls.I've always been afraid to try making California rolls because it looked so family loves them SO much.Sushi making does requires a small amount of initial practice. I don't think I have the gut to try this out yet!

Cheddar cheese bun

300g All purpose flour,sifted
120ml Warm milk
1 tsp Instant yeast
1/2tsp Salt
1/2 tsp Bread softener(Optional)
60g Castor sugar
1 Egg
50g Butter
60g Shredded Cheddar cheese
Some sugar for topping

(1)Add flour,salt,sugar and yeast,bread softener in a bowl.
(2)Mix well,add beaten egg into the Cold milk.
(3)Then,slowly add in the egg and milk into the dry ingredients.
(4)If the dough is too wet stop adding the liquid in.
(5)Add butter and continue knead untill a dough is formed.
(6)Cover dough with a piece of damp towel until double in bulk.(About 40minutes)
(7)Divide dough into small portions of 60g each.
(8)Shape each into a ball.
(9)Place onto a greased baking tray,cover it and prove till doubled bulk.
(10)Brush bun with egg wash and sprinkle shredded cheddar cheese on each bun .
(11)Lastly,Sprinkle some castor sugar on top of each bun.
(12)Baked in preheated oven at 180C for 10-15minutes or until lightly browned.

Soft Bun

Yesterday, I made myself busy the whole evening.
I tried making soft bun with new recipes. This wasn't my first attempt at making a bun.
I always don't get the soft kind of bun that sell in the chinese bakery store.This was the latest experiments where I added Bread Softener in the recipe.It was very soft. Hmm...perhaps if I had the chance to make a soft bun again, I'll make a polo bun or mexican bun.

300g All purpose flour,sifted(take out 3tbsp flour)
3tbsp Cake flour
120ml Cold milk
1 tsp Instant yeast
1/2tsp Salt
1/2 tsp Bread softener
55g Castor sugar

1 egg
30g Butter

Add flour,salt,sugar and yeast,bread softener in a bowl.
Mix well,add beaten egg and vinegar into the Cold milk.
Then,slowly add in the egg and milk into the dry ingredients.
If the dough is too wet stop adding the liquid in.
Add butter and continue knead untill a dough is formed.
Cover dough with a piece of damp towel until double in bulk.(About 40minutes)
Divide dough into small portions of 60g each.
Shape each into a ball.
Place onto a greased baking tray,cover it and prove till doubled bulk.
Brush with melted butter or margarine and baked in preheated oven at 180C for 8-10minutes
or until lightly browned.

To make the bun look glossy and presentable brush with this special egg wash.


50 ml Honey
50 gm Castor sugar
1 Egg
100 ml Water

Blend all ingredients well and brush on top of the sweet bun.

Sunday, July 08, 2007

Apple Puff

I used Puff Pastry in making this double-crust Apple Puff today.
This was my first attempt of making an Apple Puff.
I bought the frozen Puff Pastry few days ago and had no idea what to do with it so today
I tried to make some Apple Puff using this Puff Pastry.The taste was awesome!...My kids love it so much that they could finished it all .

Steamed buns

I have been longing for things that I miss from Malaysia.
This is another such recipe,Chinese-style steamed buns.
Making char siu from scratch is sort of a bother for me.
It does take time to cook.Anyhow,this Pau Was soft and fluffy.Yummy!
but I wasn't happy with the filling that I made.
Maybe I should make Tau Sa time.!


300g All purpose Flour (scoop out 4 tbsp flour)and replace cake flour
4 TbspCake flour
11/2 Ttsp Instant Yeast

30g Sugar
225ml Warm Water/milk
1tbsp White Vinegar
1tbsp Butter or Shortening

(1)Mix Ingredients A to combine into a mixing bowl.
(2)Make a well in the centre.
(3)Add vinegar,water and sugar together.
(4)Pour the liquid gradually into the dry ingredients.
(5)Add in shortening.Mix and knead into a smooth and soft dough.
(6)Cover it with cling film and leave aside to proof for 2 hours.
(7)Roll out dough on a lightly floured surface into a long log.
(8)Divide into 10 portions.
(9)Roll out into a thin round skin and add in your favourite filling into it.
(10)Then pleat to seal the bun and place the bun on a greaseproof paper.
(11)Set aside and proof for 30minutes.
(12)Steam over medium boiling water for 10-12 minutes.