Chocolate Lava Cake

Our love for chocolate was driven us in search of the dessert around the island since schooldays.

Warm Molten Lava Cake served with Haagen Dazs Macademia Nut ice cream

Eversince i took up baking, i have always been wanting to give a shot at this. Invited my friends over to my kitchen for this sweet project ~ warm, oozing lava chocolate cake served with ice cream!

Success!

Here's the recipe adapted from aplacewecancallourown & noobcook

Ingredients:
(makes three 6-oz ramekin cakes)A.
100g baking chocolate (purchased from phoon huat)
100g unsalted butter (cubed at room temperature)
Melt these 2 items together using a bain marie or in microwave oven)

B.
2 eggs
50g caster sugar

Beat these together till the mixture turns pale and frothy using an electric whisk.
C.
20g self raising flour

Directions:
1. Preheat oven to about 180 deg C. Butter the ramekins
2. Pour melted chocolate / butter (A) into the egg mixture (B). Using a spatula, stir to mix well. Then stir in flour (C). Stir till well-mixed.
3. Pour mixture into ramekins and bake for 10 minutes, till the outside's done and the inside is still runny.

4. Remove ramekin from oven and let cool for 1-2 minutes before using a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
5. Serve with dusted icing sugar over the cake/ vanilla ice cream and some berries (optional)

Note:
You may use a muffin cup as an alternative to ramekins but bear in mind to butter them well so that the cake can comes off easily when done.
If you are using muffin cups, reduce the bake time to about 8 minutes or even lesser. But if you over bake, you will just get a super moist chocolate cake which is equally yummy as well.

Stir Fry Pumpkin

This is one of my favourite recipe from mommy's kitchen.

Ingredients:

1/2 Medium Pumpkin - sliced

2 - 3 tbsp of cooking oil

3 Garlic - minced

3 tbsp dried shrimps - rinsed and soaked for 5 minutes

Oyster sauce - to taste

Soya sauce - to taste (optional)

1 - 2 tsp of sugar (optional)

2 - 3 tbsp of  water

Method:
1) Heat wok with oil over medium fire. Add garlic and dried shrimps, stir fry till fragrant.
2) Add in pumpkin slices and fry. Drizzle water along the side of the wok. Lower heat when wok sizzles, and simmer pumpkin with lid on, for about 2 minutes or until pumpkin cubes are semi-softened. Stir fry occasionally to avoid sticking.
3) Remove lid from wok, add in oyster sauce and/or (soya sauce/sugar). Stir fry to combine. Add a little bit more water if you find it too dry.
4) Continue simmering for 2-3 minutes till pumpkin is completely softened. Stir fry a little to combine well.
5) Serve best with rice

*note: i did not add in any sugar as i prefer the natural sweet taste from the pumpkin

Simple Pan Fry Luncheon Meat

 

Method:

1. Slice can of luncheon meat into thin slices (2mm)
2. Heat up a pan (prefer non-stick coated pan) and add in cooking oil to fill the base of the pan.
3. When oil is hot, lay the luncheon meat slices on the pan slice by slice.
4. Flip over when it darkens.
5. This simple step gives the meat a little more texture than soggy, and added fragrance from heating.
6. Served hot with rice, porridge or create a sandwich for an easy meal.

Alternatively, you may coat the luncheon meat with egg mixture before frying.

Baking Supply Stores List

For the convenience of new bakers like myself, i have created a list of baking supplies stores that we have in Singapore. The below are purely compiled while shopping for my tools and ingredients and does not serve any advertisement purpose.

List of baking supplies in Singapore (list is not in order)

Phoon Huat
List of store locations can be found here

Kitchen Capers
http://www.kitchencapers.net/

Bake-it-yourself
http://www.b-i-y.com/

Bake King
http://www.bakeking.com.sg/
10 Haig Rd 6742 8388

Sun Lik Trading
http://sunliktrading.com/
33 Seah Street,Singapore 188389

Cake Dresser
http://www.cakedresser.com/
   
Ailin Bakery House
http://ailinbakeryhouse.blogspot.com/
845 Geylang Road #01-48, Tanjong Katong Complex

Pantry Pursuits
http://www.pantrypursuits.com

Lau Choy Seng
http://www.lauchoyseng.com/
No. 23 & 25 Temple Street
Singapore 058568

Doodle-a-Cake
http://www.doodleacake.com/

Honest Flvrs
http://www.honestflvrs.com/
      

-Updated 05/02/2017-

We love Macaroon

While i love macaroons, it is not easy to find the right one with the perfect touch of sweetness to suit my picky tastebud. The ones sold outside is usually overly sweet. Thus, my baking pals and i decided to sign up for macaroon baking class hoping to solve this problem.

the instructor demostating piping onto baking sheets.

pink plain macaroon

Earl Grey Macaroon

Into the oven they go!

Filings

.

.

.

Tadah! the end product!!!

Yummy~

I will not be posting the recipe for the above but feel free to email me if you are interested to find out where i attended the course.

Perfect Scrambled Eggs

Scrambled Eggs to go with freshly baked croissant, baked beans and mini sausages never failes to be my favourite start of the day.

Here is my recipe adapted from noobcook

Ingredients:
(serves 2)
- 4 eggs
- 1/2 tbsp fresh cream
- small knob of butter (roughly 20g)
- salt and pepper (to taste)

Directions:
1. Heat pan and add in butter. break eggs into the saucepan. Do not whisk the eggs at this point.
2. Turn on to small flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in fresh cream to cool it down, season with salt and pepper 

Cooking Tips:- you may substitute fresh cream with crème fraîche, thickened cream, heavy cream or sour cream.

Freshly Baked Scones

Things you'll need:



Krustraz Scone Mix

2/3 cup of milk

Baking tray

Measuring Cup

Mixing Bowl

Step 1 - you pour the scone mixture and milk together into the same mixing bowl and mix well.

Step 2 - you kneed the mixture into a dough and divide it into 3 round portions.

Step 3 - you cut each round portion into 4 pieces (which gives you 12 scones altogether)

Tahdaa~ After baking at 200C for 10 mins!

Serve with your favourite jam and tea

Baking Class - Handbag Fondant Decor

Went back to the same baking class at Yishun as blog in my previous post here.

All these handbag decor are made using gum paste and personally i feel gum paste is easier to make play around with than fondant. 

Kindly note that i will not be sharing the techniques learnt from this post as these are the hard work of the master.

If you are interested in going for the classes, you may drop me a mail or comment below.

Red Velvet Cupcake

mixture

Ingredients:

(Make 10 cupcakes - 6.5cm diameter)

125g plain flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp cocoa powder

1 tsp red coloring

58g unsalted butter

1 egg

1/2 tsp vanilla essence

120g buttermilk 

Method:

1. Pre heat oven to 170C

2. Measure milk and vanilla essence into one bowl

3. Combine flour, cocoa powder, baking powder baking soda, salt together in another bowl. Shift the dry ingredients together.

4. Beat butter and sugar until light and fluffy

5. On low speed, add egg and make sure the mixture is well combined

6. Add in red coloring and mix well.

7. Add shifted flour slowly at low speed, alternating with milk mixture.

(1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

8. Fill each cupcake till 2/3 full 

9. Bake at 170C for 17-20mins.

10. Toothpick check. Insert toothpick into the centre of each cupcake and make sure it comes out clean.

11. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Fondant Party

Invited my gfs over for some cupcake baking and fondant decor session!

Gf's artwork!

Fondant in Garden, hello kitty, doreamon, artistic impression mainly using edible markers, etc.

Here's mine!

Vanilla Cupcake

Ingredients:

(make 9 6.5cm cupcakes)

165g plain flour

1 tsp baking powder

1/8 tsp salt

105g full cream milk (room temp)

85g unsalted butter

120g caster sugar

1 egg

1/2 tsp vanilla essence

Method:

1. Pre heat oven to 170degree

2. Shift flour, baking powder, salt together into a bowl (A)

3. measure milk and vanilla essence into another bowl. (stir to make sure its well mixed) (B)

4. Beat butter and sugar until its light and fluffy. (i used the help of an electric mixer and took approx 3min)

5. On low speed, add in egg and con't mixing

6. Add in shifted flour mixture (A) alternating with milk mixture (B) at low speed.

(1/3 of A, 1/2 of B, 1/3 of A, 1/2 of B, 1/3 of A)

7. Fill each cupcake to 2/3 full

8. Bake at 170 degree for 15-20 mins. Insert a toothpick and make sure it comes out clean with no runny mixture stain. If it does, con't baking for a few mins.

9. Leave to cool before frosting.

Buttercream Frosting

Ingredients:

(make 9 cupcakes)

130g unsalted butter

40g icing sugar

1/2 tsp vanilla essence

1-2 tsp full cream milk

coloring (optional) - this time round, we added in 2 drops of red coloring to achieve the pink frosting in photo above

Method:

1. Place butter in mixing bowl and mixed till smooth

2. Add in icing sugar and beat till its light and fluffy

3. Add in vanilla essence and milk and continute mixing

4. Add in coloring if desired.

Fondant Deor:

You may refer to the decor tutorial and you are ready to replicate or create your own designs:

http://www.wilton.com/decorating/fondant/

Mom's Fried Rice

What you will need:

• seaseme oil for stir-frying
• minced fresh ginger
• Pork slice (marinated with soya sauce and a little corn flour)
• Prawn (de-shelled)
• frozen corn or peas dices (available at super market)
• previously cooked rice
• soy sauce to taste
• Eggs
• Rice wine, martell etc.

Preparation:

1. Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant or golden brown. 

2. Add in pork slice and fry till 70% cooked.

3. Add in prawn and mixed vegetable dices and fry till cooked.

4. Add in rice, fry and mix well

5. Lower heat and crack in egg and mix well.

6. Add in wine and fry till rice is "popping" in pan.

7. Serve with cashew nut/ pork floss/ green onions (optional)

Baking Equipment for Home Bakers

I have listed down the basic equipment and tools needed for home baking.

Basics:

- mixing bowls of different sizes
- measuring spoons (basic measuring spoon sets include measures for 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. Larger measuring spoon sets may also include 1/8 teaspoon, 3/4 teaspoon, and 1/2 tablespoon. i prefer those stainless steel ones as they have sharp precise edges and provide the most accurate measuring.)
- measuring scale (for dry items and for more precise measurment)
- measuring cup (for liquid items)
- rolling pin
- wooden spoon
- pastry brush
- hand whisk
- wire mesh sieve
- spatula

- baking trays (muffin cups, cookie trays etc)
- baking sheets (choose baking sheets made of shiny, light colored metals, such as heavy-duty aluminum. Light colored ones encourages even baking and are less likely to burn.)
- cookie cutter / moulds
- cookie scoop
- wire cooling rack

Others:

- kitchen timer
- oven mitts
- tongs
- mixer (hand or stand)

English breakfast

And... Yes! we woke up extra early to make breakfast!

Here's what we need:

Baked beans

Sausage

Honey baked Ham

Eggs

Salad:

Olive oil spray

Balsamic vinegar

Mixed vege

Pan fry sausage and ham with a little butter

and make sunny side ups

added warmed baked beans and salad.

Yummy breakfast for the start of the day!!

Wild Blueberry Muffins

You Will Need
Muffin Cups (i use mini ones - 24cupcakes)
Krusteaz Blueberry muffin mix
1/2 Cup Water1/3 Cup Vegetable Oil3 Eggs

Method:

1. Preheat oven to 400°F. Lightly spray muffin cups with non-stick cooking spray.

2. Drain blueberries (enclosed) and then rinse in cold water and set aside.
3. Place water, oil, eggs and muffin mix in mixing bowl. Stir until moistened. Gently fold in drained blueberries.

4. Spoon batter into prepared muffin pan, filling 2/3 full.

5. Bake as directed in chart below or until light golden brown around edges.

Yield	Temperature	Bake Time
24 Mini Muffins	400°F	11-13 minutes
12 Standard Muffins	400°F	17-19 minutes
6 Jumbo Muffins	400°F	18-22 minutes

6. Leave to cool and serve.  

 

I added chocolate chips into some remaining batter to get some chocolate chip muffins!

* Try Daiso for some budget and pretty paper muffin cups!

Credits: http://www.krusteaz.com/ 

 

Pancakes for Breakfast (Instant)

White Wings Original Shaker Pancakes



 

Method:



	Shake well to loosen dry mix. Remove cap.
	Add 1 3/4 cups (440mL) water.
	Replace cap tightly. Turn upside down and tap cap sharply on bench to loosen mix.
	Shake vigorously for 1-2 minutes.
	Pour batter into hot, lightly greased frying pan to desired size.
	Cook over a medium heat 1-2 minutes on each side until golden brown. Top with maple syrup, fresh berries or sprinkle with lemon juice and sugar. My 1st attempt credits to: http://www.whitewings.com.au/