Cotton Cheese Cake

Made this cheese cake yesterday but not quite satisfied, have to try it again very soon. So not sharing the recipe yet....!^_^!

Sausage Buns & Coconut Buns

I've been making this bread uncountable times but I couldn't remember when was the last time I made it...! Anyway, my girls love it and me toooo, hahaha!



Tangzhong Bread~~

Tangzhong(water raux) : 50g bread flour & 250g water mix well then cook until reach temperature 65°F, off heat and cool down then store in the fridge overnight for later use. Tangzhong can be refrigerated up to 4-5 days.

Ingredients:
210g bread flour
60g plain flour
20g soy flour
30g sugar(depend how sweet u like)
1/4 tsp salt
5g yeast. )
80g warm water. )mix yeast & water + 1 tsp sugar for 2 minutes
1 egg
75g Tangzhong

25g unsalted butter

Methods:
-Mix all the ingredients together except butter to form a dough.
-Add butter to knead become a smooth ,elastic & stretch dough then cover to
prove for double size.
-Punch out the air of the dough and round it up again to rest for 15 mins.
-Punch the air out again of the dough then divide it into 50g each.
-Flatten the dough and put the filling.
-Rest the dough for about 40 mins.
-Egg wash it then put into preheated oven 350°F for 15-16mins

HAPPY BAKING<@-@>!

Yam Chiffon Cake

I have left over homemade yam paste sitting in my refrigerator for a week already and don't know what to do with it!!! So this morning I decided to make a chiffon cake with my yam paste and this is my first time make this cake with yam and quite a little worried how it will turn out...



Hahaha...very happy because it turned out very nice and tasted very good & extremely soft. This is my own recipe (very smart..rite! hehehe!), you are encourage to try with no regret!

Peggy's recipe

Ingredients:
4 egg whites
1/4 cream of tartar
45g brown sugar

4 egg yolks
80g plain flour
1 tsp baking powder
45g brown sugar
1/3 cup vegetable oil or corn oil
100ml yam paste(I used yam paste add some water)

Methods:
Mix egg yolks and sugar together then add in oil follow by sieved dry ingredients and set aside.
In another bowl, whisk the egg whites, cream of tartar then gradually add in sugar and whisk until soft peak form.
As usual making chiffon cake method, pour 1/3 of egg white into egg yolk batter and fold well then gradually follow by the rest of the egg white.
Put into the preheated oven 350°F for 35 minutes.
Overturned the cake immediately from the oven.
I am using 18cm & 16cm tube pan to bake.

Hokkaido Chiffon Cake

This cake is very light and soft and can easily finished by one person per order(about 12 cups) and not filling at all...hahaha may be that's only for our family member.
At one stage I've been making this cake almost everyday until my daughters said "mom, you can make any type of cakes but not chiffon cake" I already tired of this cake...hahaha!

Recipe from Alice Kitchen

Ingredients:
4 egg whites
1/4 cream of tartar
50g sugar

4 egg yolks
30g milk
30g oil
40g self raising flour(I used plain flour + 1tsp baking powder)

Method:
Mix egg yolks, milk and oil then add on flour, whisk well combine and set aside.
Whisk egg whites until foamy, add cream of tartar then gradually add on sugar and whisk until soft peak. Pour 1/3 of the egg white into flour mixture to mix well later follow by the rest of the egg white until finish.
Fill up the prepared paper cups(about 12 cups)and put into the preheated oven 350°F for 22 minutes(depend individual oven).
You may use cream cheese filling or butter cream filling or no filling at all, it tastes good too*^*!

Whole wheat Bread

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I like it when I am not working on Saturday so that I can plan ahead a lot of things especially cooking and baking. As usual Saturday morning, I send my car for car wash then heading to Whole Food to do grocery shopping, usually I will buy poultry and meat from there because I find that the meat are more fresh and hormone free.
Is my Sam's birthday in three days so I decided to make her a birthday cake today and I baked some whole meal breads as well...they both turned out very nice especially these whole wheat bread, we love it and it's our morning breakfast almost every morning...:)!

Whole Wheat Bread (Tangzhong)
Ingredients:
100g bread flour
130g whole wheat flour
40 g plain flour
20g milk powder ( I use soy flour)
1/4 tsp salt
6g yeast
75g Tangzhong
100g water
25g butter

Method:
Tangzhong : 50g bread flour and 250g water
Mix flour and water together under low heat, stirring all the time until it reaches 65°C ( the mixture should be starchy by now), remove from heat and let it cool down before store in the refrigerator for later use.
1. Mix all the ingredients together (except butter) to form a dough.
2. Add in butter and knead it to become a smooth, elastic and stretch dough.
3. Leave the dough cover for 1st prove to double size.
4. Punch the air out from the dough and round it up again to rest for 15 mins.
5. Now punch the air out again and divide the dough as your desire shapes.
6. Leave it cover for 2nd prove about 50 mins or more ( depend where you
live...cold weather country or tropical country).
7. Then egg brush the dough and put into the preheated oven at 350°F for
35 mins (if make a loaf of bread), or if shape it into small bun it takes
about 16 mins (depend individual oven).

Sweet Potato Raising Bread

This bread was make because I have some left over sweet potatoes sitting in the fridge quite a while and I wanted to clear it.

This bread caught my attention is because the way she used tube pan to bake so I wish to try it. Even though this bread turned out super soft and the texture is good but it doesn't satisfy me may be it because of the surface not brown enough, have to bake a bit longer.

Recipe from Happy Flour but I have make some changes.


Recipe

Ingredients
Overnight Dough
50g flour
250g water (room temperature)

Bread Dough:

(A) 200g bread flour
100g plain flour
35g brown sugar
3g salt
1 tsp yeast


(B)140g water
1 egg


(C)60g overnight dough


(D)120g sweet potato (steamed and mashed)
25g butter


(E)100g golden raisins

Methods:
Overnight Dough:
1. Mix flour and water together
2. Cook the mixture until 65° then set aside to cool
3. Keep in the fridge for overnight

Bread dough:
1. Leave the overnight dough at room temperature for 10-15mins.
2. Mix (A) together then add in (B) into (A), beat until form a rough dough.
3. Add (C) continue to beat well blended.
4. Add in (D) continue to beat until it form a smooth and elastic dough.
5. Finally add in (E) and mix well.
6. Cover dough & leave for 1st double size prove
7. Punch out and press the air out of the dough and make a ball shape then
rest for 15 mins.
8. Press out the dough again & divide the dough into 12 equal portions and
make a round shape then arrange them in the greased tube pan.
9. Cover with cloth and leave it in the oven for second prove about an hour.
10.Preheat oven 350°F
11.Egg wash the surface and bake for 18mins (depend individual oven)
12.Remove the bread from tube pan & cool it on a wire rack.

Home make peanut butter

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I saw this recipe quite some times ago from one of the blogger and so sorry that I forgot her name. It caught my attention because my whole family(except my baby girl) love to eat peanut butter spread on the bread, if I can home make it, that's great***!

Ingredients:

1 1/2 cups roasted peanut (I roasted myself)
1 1/2 tbsp brown sugar
3 tbsp oil
A pinch of salt

Method:

Put all the ingredients into food processor and blend it until creamy and that it.....!

Oatmeal Bread

Ingredients:
150g bread flour
110g whole meal flour
45g oat meal
35g brown sugar
4g salt
15g oil
3g yeasts + 1 tsp sugar
190ml warm water

Method:
Mix all the ingredients together(pour wet ingredients at the bottom first then dry ingredients on top) and knead well till become a smooth dough.

Rest the dough to prove to double size then punch the air out of the dough and make a ball shape and rest for another 15 mins.

After that flatten the dough and roll it to make a loaf put into the loaf pan, spray water on top the dough then sprinkle about 100g oatmeal meal on top and let it sit at the baking pan for second prove to double size and bake for 320°F for 35 mins.

French Macarons

Ingredients:
1 Egg white
50 g powdered sugar
50 g almond flour
30 g Sugar

Method:
- Mix powdered sugar & almond flour in a food processor
- Beat the egg white with sugar until it becomes soft and foamy
- Fold about 1/3 of this mixture into the egg white and continue with the rest of the mixture (do not fold it all in at once)
- Mix until glossy

- Leave to dry for about 30 minutes or until a layer of skin forms
- Preheat oven to 350° F and then turn down to 300°.
- Then put the Macarons into the oven and bake for 16 mins (about 8mins turn the baking sheet once)
*use double baking pan*


Chocolate flavored Macarons

Ingredients:
1 egg white
30g sugar
45g Almond flour
45g sugar
5g unsweetened cocoa powder

Use the same method as above.