Chocolate Cookies - Charity 2017

I chanced upon this charity donation from Lighting Hearts Lighting Homes to bake cookies for the beneficiaries as part of the spirit of Deepavali/Diwali. So happy that LHLH has set a National Record for the most number of homemade cookies for a good cause and I am proud that I can be part of the team of bakers. Hope to have more of such opportunities in the future.

Recipe as given by LHLH:

Ingredients

Sift the following ingredients onto a bowl:
400g self-raising flour
Pinch of salt

Cream together in a mixer:
300g UNSALTED butter
250g caster sugar

Prepare in a bowl:
2 eggs, beaten
1 teaspoon vanilla essence

270g Mini chocolate chips

Directions

1. Preheat oven to 175-180 deg C, with fan.
2. Cream butter & sugar till light and fluffy
3. Add in egg gradually
4. Fold in the flour and mix well into a dough
5. Add in mini chocolate chips to the mixture
6. Shape cookies (about 6g)
7. Bake for about 15-20 mins

21st Birthday Bakes

I was requested by my daughter to bake for her 21st Birthday. I decided to bake Brownies, Fruit Tarts, cupcakes and an American Carrot Cake Birthday Cake. I was elated that all my bakes were so well presented on the dessert table and with a professional photographer, all my bakes looked so beautiful! This indeed brings my bakes to the next level and increase my confidence as well as exposure with more orders coming in. 

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.

Kids Baking Class

I am very blessed to be able to conduct a Kids Baking Class which I always have hoped for this exposure and another of my dream really came true. We have lots of fun with making Chocolate Muffins and Butter Cookies. I also get to make Chocolate Christmas Tree (placed a pretzel stick on tray, melt white chocolate with green colouring and pipe out the tree design over the pretzel stick).

Japanese Style Sponge Cake

I did not want to make cream cake and so when I saw this recipe, I wanted to give it a try. Interesting method which needed to whisk the eggs and sugar over double boiled. A good attempt to make this simple yet yummy cake for our 23rd year Wedding Anniversary.

Ingredients

20g butter (melted)
1 tbsp milk
50g cake flour (sift 2 times)
3 eggs
90g sugar
1 tsp vanilla extract

Directions

1. Line cake pan with parchment paper (bottom and side).
2. Put butter and milk in a small bowl and microwave until butter melts. 
3. Sift cake flour 2 times and set aside.
4. In a metal bowl or pot, add eggs and sugar. Over double boil (place bowl over a pot of simmering water on low heat), hand whisk the egg mixture until the sugar dissolves. Then pour into a stand mixer, whip the egg mixture until thick. Add vanilla extract and mix.
5. Sift in cake flour into the mixture in 3 parts. Fold with a spatula until flour incorporated. 
6. Add melted butter mixture and fold till well combined.
7. Pour batter into prepared pan and bake at 180 Deg C for 25 mins.
8. Take the cake out and leave it to cool before remove from cake pan.

Mother's Day Cakes

Initially planned to make a 5 layers coloured cake but unfortunately the cake could not fit the cake box, so I had to make 2 cakes instead. Since I had a lot of whipping cream, a great chance for me to practice my rose piping skill. Still have a far bit of improvement needed but satisfied that I can make decent looking cakes for Mother's Day celebration. 

German Cookies (2016)

I have been baking these German Cookies for years and definitely no excuse for Chinese Lunar New Year. Tried adding green tea powder and amazingly it tasted yummy! Will bake more next year. Thanks to my friends who supported my bakes this year. 

Almond Crisps

2nd Attempt

1st Attempt

I am so glad that I found this recipe (I named it Almond Crisps as it is very crispy). After all the making of pineapple tarts, I was left with so much egg whites. With this recipe, I managed to clear all the egg whites. These snacks are not only crispy but very addictive too. Though the mixing of the ingredients is quite straight forward, however the spreading of the mixture on the baking tray needs a little patience as you will have to spread evenly and thinly to ensure even browning of the whole crisp. My first attempt was a failure and the centre part of the crisps turned out chewy while the sides were already very brown.  My 2nd attempt was a success, turning out perfect with even browning throughout. 1 lot can make 4 trays and into a large container. I am going to make this next year again.

Ingredients

150g sugar
80g cake flour
250g egg white
50g melted butter
250g Almond Flakes

Directions

1. Mix sugar and flour.
2. Add in egg white and mix lightly until sugar dissovles.
3. Add melted butter and mix well.and add in Almond flakes. Mix well and keep in refrigerator for at least 1 hour.
4. Line the tray with parchment paper. Spread the mixture thinly on the tray. Bake at 150 Deg C for 15 mins till brown.
5. Crack the large piece of crisp into smaller pieces. Store in airtight container when cooled.

Chocolate Chips Cookies (2016)

As usual without fail, Chocolate Chips Cookies are a must for Chinese Lunar New Year. This photo was well taken by my younger daughter, and I love it! 

Pineapple Tarts (2016)

Last year, I was not able to bake my favourite Pineapple Tarts as my oven broke down and this year was extremely busy as I was trying out different patterns. It was indeed great satisfaction from making modifications to the recipe and concluded with the perfect recipe for my pineapple tarts. Not forgetting the compliments from friends, relatives and colleagues. Thank you everyone :)

A few pointers to take note. 

1) I have tested with full SCS butter and I did not like the dough texture as they were too crumbly. The result with mixing Buttercup made it a little crunch and easy to mould as well as handle after bakes.

2) An expert asked me to add 1 tsp of Glucose so that the dough will have more crunch. I felt it did not make much different as I missed out in some lots and still have the same crunch I wanted.

3) I tried several egg wash and concluded with this best combination.

4) Thanks to my friend, Rachel who asked me to try using 3D fan mode (for Bosch oven) so I can bake 2 layers at the same time, saving electricity and time baking 1 tray at a time. 

5) I tried using the Premium Pineapple fillings from Phoon Huat but I found it was sour this round, so I switched to the grade 1X (as shown below) and cheaper too.

6) In order to speed up the process, I must remember to weigh and roll the pineapple fillings a few days in advance from the day of baking.

Ingredients

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.

Directions

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)

Cake - We ❤ Recipes

With the excess whipping cream left over from making a birthday cake for my daughter and Old Times Slice Cakes, I also made a special cake to commemorate my Facebook Group "We ❤ Recipes" thanking all members for their support and active participation. A simple yet meaningful cake!

Birthday Cake (2015)

Made this cake for my eldest daughter's 19th Birthday. Took a long time to get this done but great satisfaction after completion. I am so happy that I attempted to pipe the roses, however not too perfect but glad that my daughter like it and also I received all the compliments for such a pretty cake!

Gift for A Special Couple

Baked these Chocolate Muffins for a special Couple - Marcus & Foong Ee. They have always been supportive in all my bakes and so blessed to have them as my dearest friends.

Birthday Cake (2015)

Did this birthday cake for my girl Celine's 11th birthday party 20th June 2015. Not forgetting to bake some cupcakes as little token for her friends. Hope they love it.

Mother's Day Cake

Since I am not working, there is no reason I could escape baking a cake for Mother's Day. Taking note that my MIL cannot eat cakes that are too sweet, I decided to bake this 4 Layers Fruity Cake.  

I found this recipe from Baking's Corner with a different method from our usual cake making. We have to whisk the egg white first and add the egg yolk into the meringue, followed by flour. Surprisingly, the cake turned out soft and spongy. Very satisfied with the final result and all the compliments from everyone with thumbs up!

Ingredients

3 eggs (65g and separate egg white and egg yolk)
1/8 tsp cornflour (or cream of Tartar)
55g sugar
65g cake flour
30g milk
20g melted butter
Colorings
Fruits

Directions

1. Using electric hand mixer, beat 3 egg whites with cornflour until frothy. Add in sugar in 2 batches and beat till just before stiff peak.
2. Add in egg yolks one at a time to the egg white batter and slightly beat till combined. Do not over beat.
3. Add in cake flour in 2 batches and fold in until well combined.
4. In another bowl, mix milk and oil together. Add 1/3 of the batter and fold well. After folding, pour it back to the remaining 2/3 batter with a few drops of coloring and fold until well combined (easier to use hand whisk).
5.Pour batter into prepared baking tin and bake at 160 Deg C for 20 mins or until skewer came out clean.
6. Transfer to a wire rack and invert it to cool down before unmoulding.

Birthday Cake (2015)

Made this 3 layers chocolate cake for my son's birthday on 5 May 2015. Trying out the dripping down chocolate design and quite satisfied with the outcome.

Happy Birthday Cavan!

A Special Gift

30 April 2015 marked my last day working in Fong's Engineering & Manufacturing Pte Ltd (21 months as Senior Secretary). It was really a memorable working experience with nice bosses and friendly colleagues. I made this decision with a heavy heart to leave the company due to my health condition. A sign to ask me to take a break and rest my body well in order to take up my next life challenge. 

I have baked Butter Cookies for my bosses and colleagues as a memory and also to thank them for taking care of me. Specially hand written everyone names on each packaging, hope that they will like this little gift from me.  

Birthday Cake (2015)

Made these cake with the whole box of Rocher to surprise my Hubby for his birthday. Though it took quite abit of hardwork to cream and decorate the cake but overall, it tasted yummy and rocherilicious.

Best Ever Butter Cookies

I have been searching for a crunchy butter cookies recipe for a long time and I am glad that I coincidentally found this recipe. These are easy to make and yummy cookies which are not only suitable for Chinese New Year but a great snack anytime.

Ingredients 

180g plain flour (sifted)
120g butter (at room temperature)
60g icing sugar (sifted)
Diced cherries

Directions

1. Preheat oven at 150 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour and mixed into dough.
3. Put dough into puncher and press out flower. Top with diced cherry.
4. Bake for 10mins or lightly brown. 

Baked Seaweed Dried Fish Fillet

I saw this in our Baking Community in Facebook and was so attracted to try it out. Indeed, an easy to make and addictive snacks for CNY.

Ingredients 

Seaweed (used for making sushi)
Dried fish fillet

Directions

1. Cut fried fish fillet into half and cut seaweed to small strips.
2. Tap water at both ends of seaweeds and roll. Bake at 150 deg C for 5 mins or until lightly brown.