Sunday, August 26, 2007

Extra Mile

Hmm... I think I have an overdose of baking. I have been baking like soooooooo much. Right now, I am telling myself, "I need a break, should stop baking for the next 1 month." Possible? Haha, I really don't know. Think I might just start to miss baking very much in another few days time (-.-''') Anyway I have made 3 Banana Choc Mousse in like 4days. I have baked another batch of the real brownie, 2 chiffon choc cake, 1 butter cake....... for my colleagues, my classmates, my mother-in-law birthday, etc. All these is just within 4 days. Not to mention that I have been baking quite a few items every week non-stop. AIYO!!!

Below are pics of people who LOVE me. Huh??? ...I thought of I wanted to spend time fellowship with those whom I didn't get to meet on Tuesday. So I fixed up a day with them. Actually it wasn't really necessary AND I was really very packed in my schedule leaving me with not much time at all BUT I decided that I wanted to go the extra-mile for my people. I managed to squeeze out some time to meet them for dinner and specially brought along the banana choc mousse for them. I have to sarcifice my time on something important for them. And last minute out of the 5 people that I am meeting, only Christy and Hongjie turn up + Caihui who came the extra-mile for me (cos she already met me on Tue, so actually no need to come de). In the begining I was quite sad and disappointed, even thou they might have a valid reason. This set me thinking, how many of my people had really cared and loved me? Maybe they just can't be bother and maybe they might not even know the existence of this blog, living a life of "I-Me-Myself", too occupied to care or find out... And I tot of if I were them, and I am going to meet my leader, I will go no matter what happens, I will be so concern about my leader's life, can't wait to press into her life and I want to catch hold of every opportunity to spend time with her.

Don't get me wrong, I am not thinking negatively. But I will surely continue to let God's love flow through me to others. I know what I sowed in the life of the person, I might not reap from them. I will definately reaped lah, according to God's law of harvest, but not from the same source loh. At least, I am very thankful for Christy, Hongjie and especially CAIHUI. They came and meet me for dinner. I was late but they weren't angry and I can feel from the bottom of my heart that they really appreciate the time spent together. AND I APPRECIATE IT ALOT TOO! Probably even if it is just 1 person turn up, I will still be glad cos I have 1 faithful person with me. Maybe if nobody... I still have God, who is the same, yesterday today and forever!!! What I have sowed, it will not be sowed in vain. And at least again, I have my Caihui who loves me very much. That is one of my consolation. Plus God loves me very very very much!

"I LOVE YOU" - Caihui

This is from Caihui to me. It is very special. As it is a representation of I Love You. Only the few honoured one will get it from her, and I am one of them.

Hongjie Christy, Me and Caihui

Thursday, August 23, 2007

Banana Chocolate Mousse Cake

I said I am going to do it ya. I was really thinking about it since that day after eating it at Ritz. Keke. So once again, I manage to take time to find THE recipe that I am satisfied with. Then I squeeze some time to buy the ingredient and I started baking at 11pm last night. I know if I don't do it, I will not be able to sleep. Hahaha.

I took the chocolate mousse recipe from Florence blog again. It is really helpful and has a lot of good recipes! Thank Florence!!!

Cake base:
Click Here
I made half the recipe only, as I only wanted 1 layer of cake base.

Chocolate Mousse:
155g chocolate block (chopped)
100g whipping cream
2 tsp rum
400g whipping cream + 2 heapful tbsp icing sugar (whipped)
8g gelatin dissolved in 4 tbsp boiling water

1 large Banana

1. Whip 400g whipping cream till mousse state and chill till ready to use.
2. Dissolve gelatin in water and keep warm for use later.
3. Double-boiled 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste. Stir in the gelatin and rum. Cool the chocolate mixture a little.
4. Stir some whipped cream into the slightly warm chocolate mixture a few times. Pour chocolate mixture into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 - 3 minutes.

Assembly of the Cake

1. Use an 8" cake ring to assemble.
2. Line the cake pan with a cake board and put in a layer of the cake, centralise it. (The cake should be smaller than the ring, not fitting exactly)
3. Slice the banana and laid it on the cake, then pour in the mousse.
4. Chill the cake for about 2 - 3 hours before serving.

Chocolate Chiffon Cake

I finally found the recipe for the type of cake base that I wanted! I have been searching for the past 2 weeks to look for a cake base that is soft and light. This is the one! =) I got it from Florence's blog. Below is the final version that I will use from now on, unless a better one comes along hehe.

Chocolate Chiffon Cake

(A)- Mixed well together
4 egg yolks
1/4 tsp salt
2 tsp rum or kirsch (Optional)
60 castor sugar

(B)- Mixed together until the cocoa powder has melt
25g cocoa powder
85ml warm corn oil

135ml warm water

(D)- Sieve together
125g cake flour
1/2 baking soda
1/2 baking powder

4 egg whites
1/2 tsp cream of tartar (Optional)
60g castor sugar

Method :
1. Pour (B) into (A).
2. Stir the warm water into yolk mixture.
3. Stir (D) into yolk mixture.
4. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in color. Add in sugar over 3 times and whip until egg whites is stiff.
5. Pour 1/2 white into yolk mixture and blend well.
6. Pour yolk mixture into the remaining egg white mixture and blend well.
7. Pour batter into lined with baking paper round pan and bake at 175C for 45 minutes or until cooked.
8. Invert cake and leave to cool.

Sunday, August 19, 2007

Pretty Pictures

Me & Shan
Melvin & Me
Sharon & Me
Hubby & Me
YL zone pretty girls!!!
Me & Joshua
Serene, Shan, Me & Huizhen

Banana Chocolate Mousse

(This is the nicest of all in the 5 course dinner. I am going to attempt making it!!!)Christy & Me

Me & Caihui
=) took some picture over the last weekend on Sat in Expo and then at the biz breakthru dinner at Riz.

Brownie Muffins again

I think this is the most baked item on my list and it always never fail to be gone in seconds... Up for sale anyone...? Hahaha. This is the most successful batch so far, coz I use room temperature eggs. So it didn't sink in the middle and it turn out BEAUTIFUL! The recipe can be found here.

Friday, August 17, 2007

Paper-Line Cup Sponge Cake

This reminds me of the good old days. It is one of my favorite item that I would always buy from my grandma's house downstair bakery shop. Saw this from Florence blog (Do what I like). The texture is very soft and very nice but it seems like the egg taste is overpowering. Else everything is good. Hmm... I will try to work something out.

Paper-Lined Sponge

Ingredients: (10 pieces in standard paper cups)
5 egg yolks
30g sugar
1/4 tsp salt
1/2 - 1 tsp vanilla esssence

55g warm corn oil / melted butter
60ml warm milk

80g cake flour
20g corn starch
1/2 tsp baking powder

5 egg whites
50g castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.

Thursday, August 16, 2007

Top Flour Chocolate Chips Muffin

This birth forth after realizing that I still have a packet of top flour that is going to expired quite soon. So just thought of trying it out and in the end it turn out pretty decent and quite nice. The texture is pretty dense but still soft and moist. And I decided to name it top flour muffin. It is quite easy.

Btw, top flour is an extra fine flour that gives a extra fine texture to the bakes.

Top Flour Muffin


225g butter softened
180g caster sugar
225g top flour
4 eggs
1 tsp vanilla essence
2tsp baking powder
Chocolate chips (up to you on the quantity)

Preheat oven to 175 degree. Makes 12 muffins.

1. Cut the butter in small cubes and combine the sifted flour + baking powder + sugar. Using the machine and beat them till just combined.
2. Add in the vanilla essence and eggs and continue to beat till well blended.
3. Fold in the chocolate chips.
4. Pour the batter into the prepare cups, filled up only to 3/4 full.
5. Bake for about 20-25 mins.

Note: You can replace with plain flour or self-raising flour. Omit the baking powder if you are using self-raising flour.

Sunday, August 12, 2007

The Real Brownie

This is the star of the day. Very very very nice! Haha. Almost everyone is asking for a second piece. And quite a few people is asking for the recipe for this. Its below k. I shall call this the Real Brownie. Compared to the Hersheys brownie, this is very very moist in the center which is how a real brownie should taste. It is very rich in the chocolate taste.

Bloomin’ Brilliant Brownies
Jamie Oliver recipes

• 250g unsalted butter
• 200g dark chocolate blocks, broken up
• 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 280g caster sugar (This is reduced from the original recipe)
• 4 large eggs

Preheat your oven to 180°C.
Line a 25cm square baking tin with greaseproof paper. (I used a slightly bigger tray, as I don't want my brownie to be so thick)
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add nuts and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well.
Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 15-20 minutes.
You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.
The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Walnut Cake

This is the second thing that I have baked. Wanted to make a cake, so still have some walnuts at home, so just might as well make use of it. It was taken off from Aunty Yochana blog. The name was Rich Walnut Cake but I don't really find it that rich. So I just named it Walnut Cake lor, hee. It very light, soft and nice. I think I overbaked it a little, so it is a little dry.

Walnut Cake


100 gm. Butter
90 gm. castor sugar
180 gm. beaten eggs
90 gm. cake flour sieved together
5 gm. baking powder
15 gm. ovalette
25 gm. fresh milk
1 tsp. Vanilla essence
90 gm. Roasted walnuts - chopped

Method :

(1) Cream butter and vanilla essence till creamy and pale.
(2) Whisk eggs, castor sugar and ovalette till thick. Pour in fresh milk.
(3) Fold in sieved cake flour and baking powder until thoroughly mixed.
(4) Fold in butter into the egg mixture followed by the chopped walnuts. Leave some chopped walnuts for sprinkling on top of cake batter.
(5) Pour batter into a round 7" tray (lined with paper) and then sprinkle some chopped walnuts on top.
(6) Bake at 175C for about 50 - 60 mins. or until cooked. Test with skewer and if it comes out dry then it's cooked.

Saturday, August 11, 2007

Sugar Cookies

I started my baking marathon today again! Spend about 5 hours to try out 3 recipes. I brought half the portion of what I have made to church for my friends, else nobody at home will eat them and will end up in the dustbin again.
First, I wanted to use my Pooh cookie cutter that Jo from Imperial Kitchen had helped many of us to make the purchase and imported it from Japan. Thanks Jo again!!! I decided to use this recipe from IK because it doesn't required any chilling. It was not as easy as I have expected, the dough is still very soft, not easy to manage. To me it taste okay lah, not too bad. Erm, think my friends say its nice lah. Here you go, the recipe

Sugar Cookies
Source: IK

1 cup butter (225gms)
1 tsp. vanilla
1 cup sugar
2 tsp. baking powder
1 large egg
3 cups flour

Preheat oven to 400°F (200°C).

1. In a large bowl, cream butter and sugar with an electric mixer.
2. Beat in egg and vanilla.
3. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff add water, a teaspoon at a time).
4. Do not chill the dough.
5. Divide dough into 2 balls.
6. On floured surface, roll each ball into a circle approx. 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use.

Bake cookies on an un-greased cookie sheet on top rack of the oven for 6-7 minutes, or until cookies are lightly browned.

Friday, August 10, 2007


This is the 爱心饼干 from my dearest CAIHUI! I had gotten it from her quite long liao but have no time to post it up. Thank you very much Caihui! You have made my day. Love ya very much. Appreciate all the things that you have done for me. I'm very glad to have you around with me always. =)

Cranberry Scones

This is very nice to eat on its own. Goes very well with a glass of milk. Quite like it for its simplicity. I have add some cranberry for a nice touch, taste good! I tweak the recipe from Baking Haven.

Cranberry Scones

115g self-raising flour
1/2 tsp baking powder
25g soft margarine
20g soft brown sugar
1/2 cup of cranberry (Add more if you like)
1/2 egg + milk (Add together to make 75ml)

Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add margarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.

(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 75ml with milk. Beat thoroughly egg mixture, sugar till well-blended.

Stir in (A) into (B) to a soft dough. And then add in the cranberries. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.

Cut into desired shaped with a cutter to make an approx. 12 mini scones.
Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 8-10 minutes or till golden brown.
Remove scones and leave to cool on a wire rack!

Monday, August 6, 2007

French Chocolate Macarons

I'm so so so excited about this. I was really very happy to have been successful in baking the macarons. I took a long time to do my research, read from various bloggers about their experience over again and again. Finally at my 3rd attempt, using a different recipe from the previous 2 times, it was successful! Macaron is a french pastry(cookie). It it not so easy to make and takes a lot of hard work and patience (look at the procedures below (-.-''') ). I think I was quite near, should be able to do it better the 2nd round. You really need to follow every step very closely. Another thing to note, do not attempt to reduce the sugar, this is suppose to be a very sweet pastry. It is the sugar that gives it a crispy texture on the outside and a little moist and chewy texture on the inside.
Below is the ones from Bakerzin. 3 for about $4.10. Expensive hor.

For the macarons below, I just used peanut butter and nutella for the filling.

French Chocolate Macaroons
Recipe Orgin: Pierre Herme Written By Dorie Greenspan
Source: IK

140gm finely ground almond powder or blanched almonds
250 gm confectioners’ sugar
25 gm cocoa powder
100 gm egg whites (I used about 3 egg whites)

1.Line two large insulated baking sheets with parchment paper, or line two regular baking sheets and put each one on top of another baking sheet. Set these aside for the moment.

2.If you have got almond powder, just sift it with the confectioners’ sugar and cocoa. If you are starting with almonds place the almonds, sugar, and cocoa in the work bowl of a good processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop after every minute to check your progress and to scrape down the sides of the bowl. This is not a quick on and off operation. Although the almonds may look as though they are pulverized after a minute or so, they won’t be: The nuts really need 3 to 5 minutes to be ground to a powder or flour. When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.

3.For this recipe to succeed, you need 100 gm of egg white. The egg white need to be brought to room temperature so they can be beaten to their fullest volume.

4.Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed up to high and whip them just until they are white and foamy. Turn the speed up to high and whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer bowl and add it the icing sugar mixture in 3 separate additions. It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding you will get everything in. Don’t worry if the whites deflate and the batter looks a little runny – that’s just what’s supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter: if you lift a little with your finger, it should form a gentle, quickly falling peak.

5.Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets (to keep each sheet of paper steady, “glue” it down by piping a bit of batter at each corner of the baking sheet): Pipe the batter into rounds about 1 inch (2.5 cm) in diameter, leaving about an inch (2.5 cm) between each round. (Because you are going to sandwich the baked cookies, try to keep the rounds the same size) When you have piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don’t be afraid – you need to get the air out of the batter. Set the baking sheets aside at room temperature for 15 minutes while you preheat the oven.

6.Center a rack in the oven and preheat the oven to 220°C.

7.You should bake these one pan at a time, so dust the tops of the macaroons on one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature down to 180°C and insert the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes, or until they are smooth and just firm to the touch. Transfer the baking sheet to a cooling rack. Repeat the same steps for the rest of the batch.

To remove the macaroons from the parchment – they should be removed as soon as they come from the oven – you will need to create moisture under the cookies. Carefully loosen the parchment at the four corners and, lifting the paper at one corner, pour a little hot water under the paper onto the baking sheets. The water may bubble and steam, so make sure your face and hands are out of the way. Move the parchment around or tilt the baking sheet so that the parchment is evenly dampened. Allow the macaroons to remain on the parchment, soaking up the moisture, for about 15 seconds, then peel the macaroons off the paper and place them on a cooling rack.