蒸鸡蛋糕 (Steamed egg sponge cake)

This is my childhood favourite and as a child I used to see my dad using those spiral wire whisk and whisk until hand tired and once during trial he made a stone cake. If accidentally hit people can die one. Hahahha... oh well... its eventually he doesn't make it anymore and I just got from outside stalls to eat. Even so, nowadays there seldom sell this outside. So I suddenly feel like eating and decided to try making it. After 3 failed attempts, I finally got to the nearest taste I remember. The old school steamed 鸡蛋糕!

蒸鸡蛋糕 (Steamed egg sponge cake)

Ingredients

2 Medium eggs (55g)

150g fine sugar

150g Sprite

Pinch of salt

½ tsp vanilla extract

225g plain flour

2 tsp baking powder

10g vegetable oil

Method

Beat eggs with sugar for about 2 mins. Add carbonated drink, vanilla, pinch of salt. Sift plain flour with baking powder and add to batter. Finally add vegetable oil. Put into paper cups. Steam on medium high for 15mins.

Polka Dotty Dots

A year plus into housemaker life, life has been blissful though can be tiring and stressful at times but I am mostly in control of my own time and can plan work as I wish.

Now... towards the end of the year, Lele suddenly came down with chicken pox, few days before she had slight fever but we brushed it off with a few doses of paracetamol as there was no other major symptoms. However, the following Monday she started having dots here and there, took a look and instantly knew she had the pox. Went to clinic and took a 2 week mc, a bottle of paracetamol and a bottle of calamine lotion home. As Dr Chong said if we want to keep the rest whom have not got it from getting the virus, we will have to completely quarantine her, they still got chance. But after talking to mum, seems like its.

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My Girl is grown up

So she Xuan Xuan has her first period today. Still can be so 镇定 and if not for us discovering by the stain on her bedsheet she still not bothered by it! Ask her liao she can tell me maybe its a scratch. 😆😆😆 ask her isit painful she say No. So confirm lah... how can a scratch be so much bleeding. Aiyoh this girl ah.... so its quite early eh... she is 10 years 2 months old only.

25 Jul 17 Tuesday

Garlic Bread 蒜香面包

Sweet Milk Buns 牛奶甜餐包

This is the best sweet loaf I tried... Thanks for baking kakhi whom introduced to this recipe! Original recipe is from My Mind Patch.

A lightly sweetened, milk-rich soft buns baked in low temperature to keep it light in color. 

Yield : 9 buns in 18cm square pan

Ingredients 
150g whole milk 全脂牛奶 
20g condensed milk 炼乳

25g beaten egg 蛋液

225g bread flour 高筋面粉
25g top/cake flour 低筋面粉

3/4 tsp instant dry yeast 即发干酵母
40g fine sugar 细糖
1/4 tsp salt 盐

30g unsalted butter 无盐奶油

Some flour for sprinkling on bread top

些许面粉撒做表面装饰

Direction

1. If you are using cold milk, warm up the milk and condensed milk (mix together) in the microwave for abt 20 seconds until lukewarm body temperature. 

The temperature should not exceed 38 degree Celsius in order not to affect the yeast.

2. Mix all the dry ingredients together and then add in the milk and egg. Stir untill all the flour is moistened and come together into a ball. Cover and let it sit for abt 10 mins for the flour to absorb the water so that the dough will be easier to work with. 

3. Knead the dough. Please see My Mind Patch for detailed pictures on how to do it. Until it's elastic and then add in the softened butter. Continue stretching and kneading until you get window pane membrane stage. 

4. Put into a clean and lightly greased bowl double the size of the dough and cover it to proof for about 1 hour or until the dough is double the size and leaves an indention when you press a finger into it. 

5. Turn it out into floured board and divide equally into 9 pieces (I usually measure with weighing scale). Roll it out and wrap it into little balls and put into pan lined with greaseproof baking paper (this is the facilitate removal later). Put into closed oven to proof for about 45mins until the balls touch each other. Take them out of the oven and preheat the oven to 180 degrees celsius. 

6. Sprinkle some flour on top of the bread before sending it into the oven. Turn down the temperature to 160 degrees once the bread goes in and bake for 10 minutes before turning down the temperature to 150 degrees and bake for another 10-15 mins until the tops are lightly browned. Remove from oven and remove bread from pan (with the help of the paper to cool on rack immediately.

Spread some butter and enjoy!

Oatmeal Almond Flour Cowboy Cookies {Gluten-Free}

Finally, a healthier and gluten free cookie that is worth the calories! From Meaningful Eats



I addedd dried blueberries and omitted coconut flakes as I do not have any at the moment and over-baked for another 10mins or so as I prefer super crunchy.... these are amazing!

Serving Size: 2 dozen cookies

Ingredients

• 1 3/4 cup oats
• 1/2 cup butter, softened (or palm shortening/vegan butter)
• 1/4 cup coconut oil, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar (I use organic evaporated cane juice)
• 2 teaspoons vanilla
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups almond flour (blanched almond flour or almond meal will work here)
• 1 cup crispy brown rice cereal (The brands Ewenhon and Nature's Path are gluten-free)
• 1 cup chocolate chips (I added another half cup dried blueberries)
• 1/2 cup coconut flakes (either unsweetened or sweetened will work)

Instructions

1. Preheat the oven to 375F. Place the oats on a rimmed baking sheet. Bake the oats for 10 minutes, until toasted and golden, stirring once halfway through. Measure out 1 cup of the oats and place in a blender or food processor. Process into a fine flour, place in a bowl.
2. Add the baking soda, salt, and almond flour to the oat flour and stir to combine. Set aside.
3. In the bowl of a stand mixer, cream together the butter, coconut oil, white sugar, and brown sugar. Add the vanilla and eggs, mix on high until light and fluffy, 2-3 minutes.
4. Add the flour mixture 1 cup at a time, beating well after each addition. Stir in the remaining 3/4 cup toasted oats, crispy brown rice cereal, chocolate chips, and coconut flakes until well combined.
5. Refridgerate the dough for at least 30 minutes and up to overnight.
6. Line 2 baking sheets with parchment paper. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-14 minutes, or until golden brown around edges. Cool and enjoy!

Notes

*Though it isn't necessary, you can add 1/2 teaspoon xanthan gum to these if you like. The cookies will hold together a little better after they cool.

Pandan Chocolate Swirl Chiffon Cake

Pandan Chocolate Swirl Chiffon Cake

Ingredients 10 inch tin:

9 Large (60g)eggs

200g cake flour

185g caster sugar (Half for egg yolk half for egg white)

1/2 tsp baking powder (optional)

1/2 tsp salt

120ml thick coconut milk (blend with Pandan leaves)

5 stalks pandan leaves

2 drops green food colouring

100g oil

1/2 tsp vanilla essence

1 tsp Pandan essence

1-2 tbsp cocoa powder (*optional, for swirling)

Method:

1. Rinse pandan leaves and blend together with the coconut milk. Separate pulp with sieve. Add green food colouring. Separate egg yolks and egg whites. Sift cake flour, salt and baking powder together.

2. Add 1/2 of the sugar to the egg yolks and beat till fluffy.

3. Add coconut pandan milk, pandan essence, green colouring and vegetable oil to the egg yolk mixture and mix well.

4. Add in flour and mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Split batter into half and sift in cocoa powder to one of the half, fold in gently and mix well with spatula/whisk. Pour the batter slowly from a height into chiffon cake mould to break big bubbles. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 170 deg cel for about 50 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.