Butter Cake

Butter cake
8" round pan

Ingredients A:
250g Butter (Used 230g)
140g Sugar (Used 130g)
3 eggs

Ingredient B:
250g All purpose flour (sifted)
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt (Omit if using salted butter)

Ingredient C:
150g Butter milk (1 tbsp vinegar + milk)

Method:
1. Cream butter and sugar until pale white.
2. Add one egg at a time and mix to combine.
3. Add ingredient B and buttermilk alternatively.
4. Using a spatula to fold to combine. Do not over mixed.
5. Top with some cranberries and almond flakes.
6. Bake at 180C for 25 to 30 minutes or until insert a stick comes out clean.

Chocolate Devil Cake

Chocolate Devil Cake (So moist)
For 9" round pan / 20 cupcakes

Ingredients:
240g  Cake flour
1 tsp  Baking powder
2 tsp  baking soda
90g    Cocoa powder
1 tsp  Salt
300g  Sugar
240ml Hot coffee ( 1 tbsp Instant coffee + hot water)
240ml Canola oil
240ml Buttermilk (1 tbsp Vinegar + milk )
2pc     Egg
1 tsp   Vanilla extract

Method:
1. Preheat oven to 165C.
2. In a large bowl, whisk together dry ingredients.
3. Add coffee, oil and buttermilk and mix until combined.
4. Add eggs and vanilla and mix for another 2 minutes.
5. Bake for 30 minutes.
Let it cool in pans until warm and then remove it and allow to cool completely on cooling rack.

Chocolate cake

Chocolate Cake

For 8" round pan / 18 pcs cupcakes

Ingredients:

260g Plain Flour
1 tsp Baking Powder
2 tsp Baking Soda
60g Cocoa Powder
1 tsp Salt
300-350g Fine Sugar (I used 250g)
200ml Hot Coffee (or 1 tsp Nescafe + Hot Water)
200ml Vegetable Oil
200ml Buttermilk (or 1 tbsp White Vinegar + Full Cream Milk)
2 Eggs
1 tsp Vanilla Extract

Method:

1. Preheat oven to 165°C for cakes or 175°C for cupcakes. 

2. In a large bowl whisk together dry ingredients.

3. In a measuring jug, mix buttermilk, oil, eggs and vanilla extract. Pour into dry ingredients and mix thoroughly. Add hot coffee and mix until fully combined. Batter should be very runny.

4. Pour batter into prepared pan. And bake cake for 30 minutes or cupcakes for 20 minutes.

5. Remove from oven. Let your cakes cool completely in the pan before unmoulding.

EASY GANACHE RECIPE

Ingredients:

200g Dark Chocolate Compound (melted,1 min in microwave)
1 (170g) can of Nestlé Cream (or any other brand) at room temperature

Method:

1. Whisk these two together and let it stand in room temp for 2 hours. To speed up process, place in the fridge while the cake is baking (stirring every 15 mins).

2. Spread over cake... or pipe to your heart's content. Then stare and marvel at how the ganache designs stays and doesn't melt for hours and hours.

Recipe adapted from Munira Bamadhaj 

Macau Style Portuguese Egg Tarts (葡式蛋挞)

*This recipe yields approx. 12-14 tarts

DOUGH:
*Butter dough:
1 cup (130g) All-purpose flour
1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) (165g) cold, unsalted butter

*Water dough:
1 cup (130g) All-purpose flour
2 egg yolks
1/4 cup (60ml) cold water

Metod:
For butter dough

1. Mix together the ingredients into dough, wrap with plastic wrap and form squre after that refrigerate for 15 minutes.

For water dough

1.  Mix together the ingredients into dough.

For the Puff Pastry

1.  Wrap the butter dough with the water dough, roll the pastry and fold it into 3 layers and refrigerate for 15 minutes.

2.  For 2^nd fold, Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

3.  For the last fold,Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

*Puff pastry method: 3x4x4
 

MACAU STYLE PORTUGUESE EGG TARTS (葡式蛋挞) 

Recipe for 9-10 tarts

For Filling

60g Dairy cream, 35% fat 
60g Sugar (I used 40g)
2 Egg yolks
1Tbsp Cornflour
260g Full fat fresh milk
1/2tsp Vanilla extract
9-10 frozen puff pastry shells 

Method:

1. To make custard filling, whisk cream, sugar, egg yolks, milk and cornflour till smooth.

2. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot).

3. Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely. 
4. Preheat oven to 250C fro approx 20-25 minutes (cook until crust is golden brown). Line baking tray with aluminium foil, shiny side up.

*Store the egg tarts in the refrigerator & best to eat while HOT! Reheat at 200C for 5-7 minutes.

Brownies

Brownies

8" square pan

Ingredients:

A:

300g   Dark chocolate

120g   Butter

B:

200g   Sugar ( I used 100g )

3pcs    Egg

1tsp     Vanilla essence

C: Sieve

130g   All purpose flour

50g     Cocoa powder

1/2tsp Baking powder

Method:

1. Double the A, put it aside for cooling down.

2. Beat B untl frothy and add in the melted chocolate.

3. Add C to the batter with low speed until well combile.

4. Bake with 150 degrees for 25 to 30 minutes. The slightly low heat from the usual will help to achieve wrinkly effects. (Leave the brownie in the oven for an additional 10 - 15 minutes with the oven door slightly ajar) before taking it out.
5. Cool well before cutting.

Hokkaido Cupcakes

Hokkaido Cupcakes

14pcs

Ingredients:

A:

80g      Self raising flour ( 80g Low protein flour + 2/3 tsp Baking powder )

6ps      Egg yolk

60ml    Orange juice ( 54g water )

1tsp     Orange zest

60ml    Corn oil (42g)

B:

6pcs    Egg white

1/2tsp  Cream of tartar

70g      Castor sugar

Filling:

200g    Whipping cream

1tbs      Icing sugar

Method:

1. Put egg yolk, orange juice, corn oil in a bowl, whisk and add in sieve flour, mix well.

2. The sugar add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.

3. Pour the meringue in the the egg yolk batter in three portions and fold well.

4. Pour into the cups 80% full.

5. Bake with125 degrees for 20 minutes and continue with 135 degrees for 20 minutes then     150 degrees 20 minutes and 170 degrees 20 minutes.

Five Kernel Mooncake Filling

Homemade Five Kernel Mooncake Filling 

makes 550g filling

Ingredients: 
50g walnut or pecans, toasted and chopped
50g almonds, toasted and chopped

50g sunflower seeds or watermelon seeds, toasted (or 25g sunflower seeds and 25g melon seeds)

50g white and black sesame seeds, toasted
50g candied winter melon (糖冬瓜), diced small
20g candied tangerine (桔饼), diced small5g rose water or rose cooking liquor (玫瑰露或玫瑰水)
80g icing sugar
25ml Vegetable oil
100g gao fen or cooked glutinous rice flour (糕粉)
20g maltose (麦芽糖)
50g cold water

Method:

1. The nuts and seeds are toasted in the oven at 150C for 5-10 minutes. Keep an eye as nuts can burn easily. Chop nuts after toasting.
2. Put all the nuts, seeds, candied tangerine, candied winter melon, barbecued meat, cooked glutinous rice four (gao fen) and sugar in a large mixing bowl.
3. Add in maltose, water, rose water or rose liquor and oil. Mix until well combined.
4. Divide and round them into balls of required sizes.

Ultimate Moist Carrot Cake

Ultimate Moist Carrot Cake

6” round cake pan

Ingredients:

1½ pc  Egg

55g      Fine Sugar

60g      Vegetable oil

½ tsp   Vanilla extract

87g      All purpose flour

1/3tsp  Baking soda

½ tsp   Baking power

¼ tsp   Salt

113g    Carrot (fine grated)

33g      Walnuts

33g      Raisins  

Method:

1.    Preheat oven to 180 degree.

2.    Mix together all purpose flour, baking soda, baking powder and salt.

3.    In a mixing bow, beat the eggs and sugar on high speed until pale and thick.

4.    Add in vegetable oil and vanilla extract.

5.    Add in the dry ingedients.

6.    Fold in the carrot, walnuts and raisins.

7.    Bake in the middle rack for 40 minutes.

Cream Cheese Frosting

Ingredients:

45g     Fine sugar

75g     Cream cheese

20g     Butter

¼ tsp  Vanilla extract

1tsp    Lemon juice

Method:

1.    Cream the sugar, cream cheese and butter until smooth.

2.    Add in the vanilla extract and lemon juice.

Red Bean Filling

Red Bean Filling

400g Red bean
200g Sugar
160g Oil
37g   Cooked glutinous rice flour
37g   Melon seeds

Method:

1. Rinse the red bean and soak for at least 3 hours, or overnight.
2.  Use a large pot, add red bean and water to cover and cook on medium-high heat. Bring it to boil. Reduce heat and simmer until tender. 
3. Drain out the red bean with a slotted spoon. Transfer into a food processor and grind into a smooth paste. Pass through a fine sieve if you want the finest texture.
4. Use a non-stick frying pan, combine the red bean and sugar. Cook over medium heat, until the sugar dissolves completely. Add in 1/3 of the oil at a time, combine well until the oil is incorporated well between adds. Stir constantly and cook until the red bean is thickened. 
5. Remove from the heat. Let cool completely. It’s ready to use. 
6. The puree can be stored in an air-tight container and keep in fridge up for 2 to 3 weeks, or stored in the freezer for longer time.

Cotton Cheese Cake

Cotton Cheese Cake

6" round pan

Ingredients:
100g cream cheese( room temperature)
20g unsalted butter
15g Caster sugar
85g milk
2 egg yolk
10g Corn Starch
25g Cake flour

2 egg whites
1/2t  lemon juice
40g caster sugar
Method:

1. Preheat the oven to 180°C (356°F) (Top and bottom heat, no fan force)
2. Whisk cream cheese, butter, caster sugar and milk till smooth over a warm water bath.
3. Remove from the heat, add yolks and whisk
4. Sift flour and fold into mixture.
5. Whisk whites at low speed till foamy add in lemon juice and beat at high speed till      

    bubbles become very small but still visible.
6. Gradually add sugar and beat till just before soft peaks.
7. Fold whites into batter 1/3 at a time.
8. Pour into cake pan and tap the pan on the counter to release air bubbles
9. Bake on the bottommost rack in a preheated 185 degree C oven (top and bottom heat, no     fan force) for 15min, lower to 120 degree C for 35-40 mins and turn off the oven and     

    leave cake in the closed oven for 30mins. Open the door of the oven slightly at the end of     the baking for 10mins for cake to cool.

Hard Doll Mooncake

Hard Doll Mooncake

About 14 dolls mooncake

Ingredients:
Low protein flour 350g
Golden syrup      230g
Oil                         80g
Baking soda          1 tsp
Alkaline water     2 tsp

Method:

1. Mix golden syrup, oil and alkaline water until well combine.
2. Sift in the low protein flour and baking soda into the mixture.
3. Rest for 5 hours.
4. Mold it with your favourite doll.
5.  Preheat the oven, bake with 180 degree for 10 minutes then take it out and cool it about 10 to 15 minutes.
6. Finally, brush with egg glaze and cook in the oven for another 10 to 15 minutes until it turn to golden colour.

Coffee Filling

Coffee Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Nescafe powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Green Tea Filling

Green Tea Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Green tea powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Chocolate Filling

Chocolate Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Cocoa powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Milky Custard Filling

For the Smooth and Milky Custard Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Buttery Mooncake Pastry

For the Buttery Mooncake Pastry

Ingredients:
100g unsalted butter, softened at room temperature
30g shortening
90g icing sugar
1 egg, roughly beaten 
220g plain flour
35g custard powder
1/4 tsp baking powder 

For the Egg Wash:
1 egg yolk + 1 tbspn milk, mix well

Method:

1. Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat till well combined.
2. Sift flour, custard powder and baking powder into the butter mixture and mix till incorporated. Using your hand, mix mixture together and combine them to form a dough.
3. Wrap the dough with cling wrap and let it rest in the fridge for at least 1 hour.
4. Divide the custard filling into 20g each and the pastry dough into 30g each. Shape each into balls. Set aside.
5. Using lightly floured hand, flatten a portion of the pastry dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the pastry and roll them into smooth balls.
6. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and arrange on lined baking tray.
7. Preheat oven to 175C or fan forced 160C. (I preheated mine to 180C)
8. Brush mooncake gently with a thin layer of egg wash and bake for 25 minutes. (At the 22nd minute, I took out the mooncake and apply another thin layer of egg wash, then bake for another 3 minutes.)
9. Allow the mooncakes to cool slightly on the tray for 10 minutes before transferring to a wire rack to cool completely.
10. Allow mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when freshly baked and will develop into moist and tender pastry after subsequent days.

Note:
- The pastry dough should not be too thin or you will not get a cookie-like pastry.
- You can chill the shaped mooncake before baking. Doing this will also help to retain the     

  shape better.
- If not consuming the day it is baked and prefer a crispy crust, you can heat it in the oven at   160C for 5 minutes first.
- Baked Buttery mooncake can keep at room temperature for up to 3 days. Beyond that   

  have to keep in the fridge, for up to 3 weeks. Heat in oven at 100C for 10 minutes to get    

  the crust to be crispy before consuming. 

Traditional Mooncake Dough

Ingredients:

About 240g dough   

Dough

75g All purpose/plain flour

75g Hong Kong flour

1/4 tsp Soda bicarbonate

90g Golden syrup

1 tsp Alkaline water

25g Olive oil

 Glaze

1 yolk + 1 teaspoon of water

Method:

(Preheat oven to 180 Degree Celcius)

1. Mix olive oil, alkaline and golden syrup.
2. Fold in the flour, soda bicarbonate and mix to a dough.
3. Rest the dough for 15minutes (this helps in the elasticity of the dough).
4. Divide the dough into 60g each.
5. Flatten the dough and wrap the filling into it slowly, stretching the dough little by little until all the filling has been covered by the dough.
6. Dust the mould by sprinkling with a little flour i.e. sprinkle the knock out the excess.
7. Put the ball of mooncake into the mould and press it firm (but not too hard).
8. Knock the mooncake out of the mould and arrange on the tray.
9. Spray some water on the mooncakes and bake until light brown (about 8 to 10 minutes, depending on your ovens).
10. Remove the mooncakes from the oven and brush with the egg yolk glaze.
11. Continue baking for another 8 to 10 minutes or until the mooncakes turn golden brown.
12. Place mooncakes on cooling rack.
13. When cooled, turn the mooncakes upside down and keep it in an airtight container for a minimum of 3 days before consuming it.

** Water is sprayed before baking to prevent cracking of the skin**

** Storing the mooncakes upside down is to allow the mooncakes to 回油 or 'huí yóu' or             'return oil' and  have that natural glaze on the skin**

** If you wish to add nuts, you can mix about 50g of it into the 300g filling before dividing the     filling into 60g balls**

** If you wish to add yolk, wrap 1 yolk into 60g of the filling before wrapping it up with the     

   dough**