BeautyMe Love Recipes

BeautyMe Love Recipes

Friday, January 27, 2017

Egg White Cakes

I was cracking my head what to do with my leftover egg whites from making all the pineapple tarts for CNY. (I still have alot even after making Almond crisps). When I came across Bake for Happy Kids's post on Very Moist Egg White Mocha Marbled Butter Cake, I was so elated that this was going to help me clear my balance egg whites. I decided to modify the recipe and came up with 4 different flavoured cakes. However, Pandan and Coffee cakes did not turn out nicely, probably because I over mixed the batter and there was a thick layer at the bottom but luckily the top can still be eaten. It was indeed a marathon with one cake after another in 1 day and I also had the opportunity to practice on my egg white folding method which I always had a problem with. I gave the Hershey Chocolate Cake to my neighbour and their feedback was good and I like the Orange Cake with it's soft and airy texture. Great to have this chance for experiments with all egg whites used up :)

With modifications :


180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g evaporated milk

210g egg whites
70g sugar

Coffee Cake:
10g instant coffee dissolve with 4 tbps hot water

Pandan Cake:
2 tsp Pandan paste

Hershey Chocolate Cake:
10g Hershey Cocoa Powder dissolve with 4 tbsp hot water

Orange Cake:
180g Orange juice (replaced evaporated milk)
Orange Zest


1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and evaporated milk (for orange cake, replaced with orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. For coffee cake : scoop a small portion of mixture in a bowl and add the coffee mixture.
For Hershey Chocolate cake : scoop a small portion of mixture in a bowl and add the chocolate mixture.
For Pandan Cake : Add pandan paste into the butter mixture
7. Pour plain batter and coffee or chocolate batter alternatively into baking pan. Use a knife to cut through the batter a few times to create swirling patterns.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Wednesday, January 25, 2017

Almond Crisps (2017)

Time of the year when I had so much egg whites left after making all the pineapple tarts and I will bake my favourite Almond Crisps. This time, I made some a little too thick and thus not as crunchy as compared to those thinly spread and baked to darker brown. Will take note for next year bakes.

German Cookies (Orders 2017)

Another great accomplishment for an order of German Cookies. Very satisfied with the overall packaging and a personalized tags. 

Monday, January 23, 2017


This is my first time tried making these Florentines and it was indeed so easy to make. I just had to follow the instructions on the packaging, adding all ingredients together and mix. The challenge was to spread the mixture evenly on the tray so it can bake to the same tone of brown. Also need to take note to cut them with a pizza cutter when it is still warm as once it has cooled down, you will not be able to cut into rectangular shapes easily.


500g Florentine powder
250g almond flakes
200g melon seeds
200g dried cranberry


1. Add all ingredients together and mix well.
2. Mix well and spread evenly on baking tray.
3. Bake at 160 Deg C for 15 mins or till brown.
4. Use a pizza cutter and cut out in rectangular while still warm.
5. Cool and put into airtight containers.

Saturday, January 21, 2017

Brownies (Orders 2017)

It was a great opportunity to receive this order of Brownies for a 21st Birthday Party. Glad that the feedback was good and it motivated me to improve on my bakes.  

Monday, January 16, 2017

Pineapple Tarts (2017)

It was the time of the year again to bake Chinese New Year cookies and pineapple tarts were definitely in my To Do List. I also joined in the fun by making some Chickies pineapple tarts for this year. It was really cute and the kids love them. Even though this was not the first time I baked these cookies, but I had a delay in my first few lots, so I will make some notes for my future reference.

1) To make all the dough first, 8 lots which can make about 24 bottles..
2) To weigh the pineapple fillings (5g) 1 day in advance and put in fridge.
3) To bake using 2 layers at a time with 3D fan mode at 160 Deg C. Start with 10 mins and turn the tray for the next 8 mins.
4) For egg wash, 2 eggs with 2 tbps spoon of egg white taken out and add few drops of oil. Drain the egg mixture before use.
5) Use the smallest heart punch for the decor on top of tarts. 
6) Use 6 trays (2 trays at a time) for back to back baking.


300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.


1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)

Monday, January 9, 2017

Chocolate Chips Bread Rolls

I tried this recipe from The Domestic Goddess Wannabe and it was quite easy to follow the instructions. The bread turned out soft and yummy. I have modified the recipe with Chocolate chips instead of Raisins and my kids love it. Will make this bread rolls more often for the kids breakfast.

With modifications


270g bread flour
30g cake flour
1/2 tsp instant yeast
1 egg
30g caster sugar
Pinch of salt
150ml milk, at room temperature
30g butter, at room temperature
100g chocolate chips

1 egg, lightly beaten

80g icing sugar
2 tbps water


1. Add all the ingredients, except the butter, into the bowl of a mixer. Mix until well-combined.
2. Add the butter and continue to knead until you have reached window pane stage (until it leave the side of mixer bowl).
3. Cover with a piece of damp cloth and proof for about 60 minutes, or until the dough has doubled in size.
4. Punch the air out of the dough and roll into a rectangle.
5. Sprinkle chocolate chips on the dough.
6. Roll the dough as tightly as you can and cut into smaller pieces.
7. Arrange the dough in baking pan (lightly greased).
8. Spray with a little water.
9. Proof for an hour, or until doubled in size.
10.Pre-heat the oven to 170°C. Glaze the dough with egg wash.
11.Bake for 40 minutes, or until golden brown.
12.Allow the bread to cool completely.
13.Make the glaze by whisking together water and icing sugar until you have reached a pourable consistency.
14.Drizzle the glaze on the bread.

Pandan Coconut Butter Cake

I bought a hello kitty baking pan and was very excited to bake with it. So, I decided to bake a pandan coconut butter cake with this pan to see the effect of this pan. However, the HK imprint was quite faded as the cake was too light due to the egg white folding recipe that was required to bake this cake. I will use this pan again with a butter or pound cake to see if it can create a clearer HK imprint. 


250g butter
85g Caster sugar
1 tsp Vanilla paste
A pinch of salt
4 egg yolks
3 tbsp coconut milk
200g plain flour
1 tsp Baking powder

4 egg whites
85g Caster sugar


1. Preheat oven at 170 Deg C. Line a 8" Square tin
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in coconut milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Sprinkle chopped walnuts and cchocolate chips over the batter and mix.
8. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

Sunday, January 1, 2017

Sugar Bread

This is another great bread recipe with only sugar on top. It reminded me of my childhood time eating this bread bought from bakery. Successful attempt and it turned out soft and nice. 

Recipe adapted from The Domestic Goddess Wannabe (Diana Gale)


120g full-cream milk
15g condensed milk
30g butter
20g egg, beaten
30 caster sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp instant yeast

Some egg, beaten
2 tsp coarse or fine sugar


1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
2. In the bowl of a mixer, add cake flour, instant yeast, sugar and salt.
3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place until the dough has doubled in size, about an hour.
5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
6. Roll each ball of dough into a rope.Use your hand to hold one end of the rope and twist the other end. Join the ends and pinch to seal.
7. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 1hr in a warm place.
8. Pre-heat the oven to 170°C. Brush the bread with egg wash.
9. Scatter sugar on the bread.
10.Bake for 17-20 minutes, or until the bread is golden brown.
11.Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.