Saturday, January 29, 2011

Ice Cream That Never Melt

Home sweet home! I am back from my 8 day trip, and it seems so quickly the days past. While I was up loading the pictures, I found this back lot pictures I was supposed to post some times back.  

The idea was found in one of my books, and I find it quite fun to bake them for young kids to have it as party snack. However, the ice cream cone would go soft after a while out in the room temperature. And the texture becomes soggy. I didn't follow the recipe in the book though. Just fill the cones with the simple Victoria Sponge and top with some raisin. The sponge is really soft and fluffy. My son liked it a lot as it looks like ice cream in the cone that will not melt no matter how long her take to finish one.

Friday, January 21, 2011


It started with my son's lunch box to school... As many of you know my son is a bread freak, he would eat anything with bread. Since the very first burger lunch box I made for him couple of months back, he's been requesting for different types of bread base lunch to bring to school. So this is the latest - Maxican Taco. 

The first time I made this, it turned out very well. So I thought it's should be one of my blog lists. The real trick for a thin and neat Taco is the beef filling has to be DRY!. Or else, you will never get a pretty and little crisp Taco. At the same time, while rolling out the shape before cooking it, it is going to be a messy job!!

The recipe has very simple ingredients, and I skipped the chili powder of course. I also added some chopped mushroom in it to enhance the nutrition value in this Taco. I am supposed we can add anything we like, though it may not be the REAL Taco anymore.

This post should be my last post before my trip to San Francisco, and shall hope I will be able to bring back some interesting 'Toys' from there for my baking. I shall try my best to get in touch with the Internet while over there, and see if I can do some updates. .....

Minced beef marry cheese will never go wrong. My son loved the chewy texture and the crisp of the crust. It's such a convenient food I should say. Side with some raw greens, just makes me feel healthier....

Wednesday, January 19, 2011

桃花 Almond Cookies


One of the CNY must do cookies would be this almond cookies. The melts in the mouth texture simply so addictive, I couldn't help but to pop one after another. There are many different recipes out there and I am sure all of them are as good!

I missed the last Aspiring Bakers #2 Christmas cookies.... So I am going for the  Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011), which I thought I should join this time. The peach blossom look is my last minute idea. So if those who has got no piping gun to pipe out the blossoms, you may just roll them into ball shapes and brush with egg wash( which was the original recipe mentioned) to get that golden glossy finish.

This recipe was given by my aunt many years ago. Wonder is she making it this year....


230g   Icing sugar
600g   Plain flour
2 tsp baking soda
3 tsp baking powder
160g  ground almond
400g  cooking oil

1. Mix everything in a stand mixer till everything well combined.

2. Use a cookie piping gun or roll them into small ball. Place them on baking tray lined with parchment. Brush with egg wash(if it is in ball shape), and bake in pre heated oven170'c for 10 minutes or the cookies gets little brown. Cool on a wire rack.

Monday, January 17, 2011

Butter Roll Once Again

                         They look so complete as a breakfast even without sumptuous omelet nor sunny side up!

                                Enjoyed every bit of the roll. Love the soft crumb and the buttery taste.....

 One of my very first post was this butter roll. In many bread recipe books I have, this seems to be a MUST HAVE in them. Even those were served on the plane tasted so good, when we travelled out of Japan. This shows that how well made and welcomed these pretty little soft rolls are!

Some time last week, I saw this posted on Dailydelicious, and hers looks so so greatly done. It makes me wanna blog it again. Well, hope my rolling and shaping skills have improved after more than a year of practice.

Parmasan Cheese Cake

A cheese cake similar to the usual Japanese Cotton cheese cake. To some extend, yes. The only additional ingredient in this cake is Parmesan cheese. The cake didn't taste quite much of the Parmesan cheese, but certainly has a stronger taste of cheese.  Well, all the cheese cheese cheese....

The base has a layer of simple egg sponge with some raisins. I like the combination of both the sponge and cheese cake though. After the cake is cool, it didn't shrink much. However was hoping I could bake it with a smooth top crust.  :) 

Wednesday, January 12, 2011

Palm Sugar Steamed Cake

I was exploring others blog for this old fashion steam cake and I was blessed to found one that is simple to make with really yummy recipe!! Big thank to The Kitchen 70's .

I love watching the cake 'Exploding'while steaming in the wok with the glass lid. I was patiently waiting for the first 5 minutes, then got into exciting mode when it started to rise up with a dome shape. Slowly I could see the slit followed by the volcano top! ha ha..... A really great experience!

When I was living in my hometown, there was this middle age lady who sell this very delicious steam cake where we like to eat it with some fresh coconut rind. I enjoyed every bit of it and I always ended up eating the cake as my dinner! That shows how crazy I could be. Another reason being was, the lady she  made them from home and we have to go to her house to see if she was selling them for that day, as she would only do it as and when she feels like. So I being a greedy kid then, I would rather eat the most on those days she did sell them. The best part of it was, every time we bought the cake, they were always hot and fresh from the steamer!! Awhh... what an unforgettable steamed cake it was.  Well, it's just a simple and ordinary steamed cake, yet it's enough to leave a big memory behind. :)

Tuesday, January 11, 2011

Whole Meal Flour Cookies

                                                   Nutty cookies with an extra bites of the whole meal bits...

Making cookies with kids has never really easy to me. But my son has been asking for it quite a while, so we decided to bake this whole meal flour cookies. He simply love the cut out job with some help. The end result made him feel so proud being able to make his own cookies.  Seeing him feel so good, I guess I should let him bake with me more often.  


Plain Flour   60g
Whole Meal flour (fine grain)  65g
Unsalted butter   60g
Castor sugar    50g
Pinch of salt
Egg 25g


1. Beat butter, egg, sugar and salt till light and fluffy.

2. Sift in both flour and mix to get a cookie dough. Wrap the dough and keep in the fridge for 1 hour.

3. Roll the dough out to 3mm thick, and use a cookie cutter to cut out the shape. Place on a baking sheet and bake for 10-15 minutes at 170'c.

Saturday, January 8, 2011

Piggy In The Blanket

                                          Little piggies in a circle......

The front look of the piggies......                                                  ...and their backs! He he....

Remember one of the episodes of Nigella Lawson's cooking show, there was this corn bread wrap with little sausages and she called it 'Piggy in the blanket. I always have it in mind and been waiting to make something alike one day. The thought of having these little buns are so back to child like. I got the chicken cocktail sausages instead of the pork. Well, I don't really mind whether it's chicken or piggy! Used up the last bit of whole meal flour to make the bun. The bread was soft and was great with the 'Piggies'! Kids would love to have these cute little buns anytime. And my son had 3 (almost 4) for breakfast! I simply love the name - Piggy in the blanket.  :)


Bread Flour  120g
Whole meal flour  30g
Instant dried yeast    2g
Warm water    98g
Sugar   12g
Salt    2g
Unsalted butter   12g
Cocktail sausages   8-10


1. Mix all ingredient except sausages to form a rough dough. Knead with hands till dough turn smooth and springy.

2. Let dough rest for 60 minutes or double the volume.

3. Divide dough into 24g portion each. Form a ball shape let them rest for 5 minutes. 

4. Roll each dough to long and slim and place mini sausage at the end and roll up like a Swiss roll. Seal the end and let them rest for 30 minutes. Brush dough with egg wash.

5. Bake in pre heated oven at 180'c for 10-13 minutes.

6. Cool buns on wire rack.


Wednesday, January 5, 2011

Happy New Year 2011

Happy New Year to all my friends and readers! I have been quiet for a little while since Christmas and been busy with some orders for the festive season. Took a small break from blogging and I guess it's time to back to my blog. Enjoyed the times of baking for the Christmas season and a couple of weeks freed from ferry my son to his classes. Now the new year started and I am back to my chauffeur duty.

It's been quite a cooling season since December started and I really enjoy it very much. The idea of making croissant came while the cooling days persist and I went ahead for the fifth attempt. This time I think I did much better than previous as I managed to fold the dough quite neatly without much leaking of the butter in between the dough. However the final result was not fluffy enough as what a croissant should be! But the taste was good though. I shall keep on trying till one day I am able to experience the layers of crisp in each of the croissant. My son being a bread and croissant lover, he gave me enough 'Face' to finish 3 of them. He really didn't mind mommy's half pass six croissant!! Yet he ask for another home made croissant whenever possible.


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