Traditional Cheese Cake

Friends all like it because it is low fat and low sugar.

Ingredients for the cake base:

1) 150g milk arrowroot biscuits

2) 50g butter (or margarine)

Steps to prepare the base:

1) mix biscuits and butter together until it resembles breadcrumbs.

2) press the mixture to a cake pan and put it in the fridge.

Ingredients for the cake:

1) 300g lite thickened cream

2) 250g lite cream cheese

3) 3 x tablespoon flour

4) 1.5 x tablespoon cornflour

5) 1 large egg

6) 5 x tablespoon white sugar

7) a dash of vanilla essence (optional)

8) some blueberries (optional)

Steps to prepare the cake

1) mix sugar with cream cheese until smooth.

2) add cream and egg to the mixture and mix well.

3) mix cornflour with flour.

4) mix the above mixtures together.

5) add a dash of vanilla essence and blueberries.

6) pour the mixture into the cake pan

7) bake for about 30 mins at 180 degrees.

8) put in the fridge for a few hours before serving.

Chocolate Sweet Heart (Mousse Cake)

Ingredients:

Cake base:
150g digestive biscuits
2 tablespoon melted butter

Chocolate mousse:
200g dark chocolate
150g butter
2 eggs
50g white sugar
10g gelatine
40g water
40g cocoa powder
450g whipped cream

Steps:
1. Melt butter and dark chocolate.
2. Melt gelatine in warm water.
3. Melt sugar in warm water.
4. Beat eggs until light yellow and creamy.
5. Mix the about ingredients with cocoa powder.
6. Fold the mixture into whipped cream.
7. Pour the mixture into cake mold and freeze until firm.

Cookies

Ingredients:

90g butter
30g icing sugar
100g plain flour
30g corn flour
1/3 tsp baking soda
Few drops of vanilla essence


Steps:


1. Beat butter and icing sugar until creamy.
2. Mix plain flour, corn flour and baking soda.
3. Mix all ingredients together until it forms a dough.
4. Divide into 12 portions.
5. Bake for 10 mins at 150 to 180C (again, each oven is different, check out and don't burn your cookies)




P.S. They are super tasty cookies. Yes it is high in fat. I did try to use less butter, replace half of the butter by margarine and use less sugar, but then it wasn't cookies!!!! So, let's admit it. It is a package deal, yummy cookies and fat.

Chinese steam raddish cake (Lo Pak Koh)

Ingredients:



1.5k raddish (shredded, separate the juice and the shredded raddish)

250g flour

2 tablespoons corn flour

500g diced ham

5 to 6 dried mushroom (soften the mushroom overnight in cold water, then dice)

100g dried shrimp (soften in cold water for a couple hours)

2 Chinese dried sausages (diced)



Steps:

1. Pan fry the ham, mushroom, shrimp and sausages. Then put them aside.

2. Mix the raddish juice with flour and corn flour.

3. Pan fry half of the shredded raddish for 5 mins.

4. Add mixture (2) into (3) gradually and continue to stir it. It will quickly become thickened.

5. Add another half of the raddish into (4), continue to stir for another 5 mins.

6. Put (5) into a cake mold.

7. Steam (6) in boiling water for around 30 mins.
8. Slide into small pieces and pan fry then until the colour turns golden.

Bon Appetit!

Cream cheese cake

Sorry that I can't show you the final product because my photographer is very busy lately!

Ingredients:
Biscuit crumb 100g + melted butter 30g (for the base)
Cream cheese 250g (room temperature)
White sugar 50g
Whipping cream 300g
Eggs 2 to 3 (150g)
Flour 18g + corn flour 12g

Steps:
1. Mix biscuit crumb with melted butter, then press into a cake mold.
2. Mix sugar with cream cheese.
3. Add cream whipping cream into (2) and mix well.
4. Add beaten eggs into (3) and mix well.
5. Add the mixed flour into (4) and mix.
6. Pour (5) into the cake mold.
7. Bake in a pre-heated oven for 40mins.
8. After the cake has cooled down, put it into the fridge for 1 to 2 hours until it is chilled.

Butter pound cake

I followed a butter pound cake recipe and added a personal touch to make it a chocolate and butter mixed pound cake.

Ingredients:
Butter 60g (original recipe suggested 100g)
Sugar 60g (original recipe suggested 100g)
Egg 3
Vanilla essence 2 to 3 drops
Flour 70g
Baking powder 1 tsp
Cocoa powder 2 tsp

Steps:
1. Beat butter until creamy.
2. Add sugar into butter and beat it until creamy.
3. Add egg into (2) and mix them.
4. Add vanilla essence into (3) and mix them.
5. Mix flour with baking powder, then mix with (4).
6. Divide (5)into 2 equal portions.
7. Add cocoa powder into 1 portion of the mixture, then mix them.
8. Pour the 2 mixture into a cake mold in layers, I mean a layer of mixture 1, followed by a layer of mixture, then a layer of mixture 1 again, and so on.
9. Use a fork to draw a circle around the edge of the mold.
10. Bake in a pre-heated oven for 30 mins.

Lamington

This is a zero-mistake recipe. That means you will make zero mistake by following this recipe. It is so simple.

Ingredients for the cake:
2 eggs
30g self-raising flour
15g corn flour
10g water
20g white sugar
7g melted butter

Ingredients for coating:
100g melted chocolate + 60g milk + 7g melted butter
100 desiccated coconut

Steps:
1. Beat eggs and sugar until the colour has turned to milky (about 5 mins with an electric mixer).
2. Mix self-raising flour with corn flour.
3. Add (2) into (1). Mix together.
4. Add water and melted butter into (3).
5. Pour (4) into a cake mold.
6. Bake in a pre-heated oven for 25 to 30 mins at 180 degrees.
7. Remove the cake from the mold and let it cold down for 10 mins before cutting it into small pieces. 8. Put the small cake pieces one by one into the melted chocolate mixture first, then into the desiccated coconut.

Traditional chocolate cake

Found a recipe on the web, again I have reduced the amount of butter and sugar substantially and managed to make a perfect chocolate cake.

Ingredients:
Dark chocolate 25g
Cocoa powder 40g
White sugar 3 full tablespoon + 2 egg white
White sugar 2 full tablespoon + 2 egg yolk
(The original recipe suggested using totally 100g white sugar, but I have used roughly 40g only)
Cake flour 30g (or plain flour + corn flour and the ratio is 2/3 to 1/3)
Unsalted butter 20 to 30g (The original recipe suggested 60g)
Cream 50g (room temperature)

Steps:
1. Beat butter until creamy.
2. Mix melted chocolate with butter.
3. Mix cocoa powder with cream.
4. Pour (3) into (2) and mix together.
5. Add cake four into (4).
6. Beat white sugar and egg white until stiff with an electric mixer.
7. Beat white sugar and egg yolk until the colour has turned light yellow.
8. Pour (7) into (6) and mix together.
9. Pour (8) into (5) and mix together.
10. Bake in a pre-heated oven at 200 degrees for 40 mins.

Sultana twister

Coconut tart

Ingredients for the tart:
100g plain flour
30g white sugar
20g butter (don't melt it)
2 tablespoon cold water
0.5 egg (chilled)

Ingredients for the fillings:
100ml water
15g plain flour
15g corn flour
100g dessicated coconut
70g icing sugar
20g butter (or margarine)
1 egg
1/2 tablespoon baking powder

Note: Making tart crust is different from bread dough. For bread dough, we use warm water, we bring butter to room temperature, we use our palm to knead. For tart crust, we need to keep all ingredients as cold as possible and use our finger tips to knead. When the dough is not sticky, wrap it in a cling wrap and put it in the fridge for one hour.

Tuna bun

I was thinking of making some tuna buns last night because I know the taste of tuna and Japanese dried seaweed match really well.......

Coffee cheese cake

The lemon cheese cake I made yesterday was really yum, so I decided to make another today with a different flavour - coffee cheese cake.

Japanese cheese cake

Ingredients:
Plain flour 30g
Corn flour 10g
Butter 20g
White sugar 2 full tablespoon + 2 egg white
White sugar 1.5 tablespoon + 2 egg yolk
Thickened cream 50g
Tasty cheese 2 slides (or cream cheese 3 full tablespoon + tasty cheese 1 slide)

Steps:
1. Beat sugar and egg white until firm. (Use an electric mixer and beat for 3 mins.)

2. Mix sugar and egg yolk by hand until the colour has turned to light yellow.
3. Mix plain flour and corn flour.
4. Add (2) and (3) into (1).
5. Melt cream, cheese and butter in a mixing bowl. (Put the mixing bowl in hot water, stir the ingredients until smooth.)
6. Add (5) into (4). For lemon flavour cheesecake, add 2 tablespoon lemon juice into (5) before mixing it with (4).
7. Place baking paper in a cake mold, then pour (6) into the mold.
8. Put the cake mould in the baking tray filled with hot water.
9. Bake in a pre-heated oven for 45 mins.

Note: Once the cake surface has turned brown (in a few minutes), cover it by an aluminum foil to prevent over burnt.

Ham and onion steam roll

A little trick to turn a plain steam bun into a tasty ham an onion roll.

Remember: Ham and onion have to be fried before shaping.

Steam plain bun

Ingredients:
Plain flour 500g
White sugar 50g (or more if you like)
Dry yeast 1 pack (7g)
Warm milk 200g (I guarantee milk is so much better than just water. You may also use coconut milk or even soy milk.)
Vegetable oil 1 tablespoon
Secret ingredient: Self raising flour 1 tablespoon (don't add more than that otherwise your dough will not rise properly - more is not always better!)

Steps:
1. Mix dry ingredients together.
2. Add oil and milk. Don't add all the milk at once. If you think your dough has enough moisture, stop adding milk.
3. Knead the dough for at least 10 mins. (Further tips for kneading, please click the related link to the left.)
4. Put it in a warm place for first rise until it is double in size. (Click the related link to the left for further information on fermentation.)
5. Divide the dough into two pieces, then flatten them.
6. Roll up the flattened dough as a swiss roll, then cut it into small pieces.
7. Put them in a warm place for second rise. (A quicker way is to steam the buns at low heat for 10 mins. Low heat means no boiling water, otherwise the buns will not rise.)
8. Steam for 5 to 7 mins at high heat.

Coconut bun

This coconut bun is super easy to make.

Suasage bun

Use the sweet bread dough recipe

See the bread baking steps by steps guide










This is my number one favourite bun.

Basic sweet bread dough recipe

Ingredients:
500g plain flour
1 pack (7g) dry yeast
60g white sugar
1 tablespoon custard powder
1 tablespoon self raising flour (this is optional. I found the bread is softer by adding the right amount of self raising flour. You can't use too much self raising flour because it will affect the rise.)
1 beaten egg (don't use all, leave a little bit for glazing)
230g warm water (I use half milk and half water)
50g unsalted butter (I use 20g only)


Steps: See the bread baking step by step guide.

Bor lor bun (pineapple bun)

Ingredients one:

Bread dough recipe
Use the basic sweet bread dough recipe.

Ingredients two:
Bor lor buns toppings:
50g melted butter
70g sugar
150g self raising flour (some recipes suggested adding soda powder. I think it is not necessary.)
1 beaten egg
2 tablespoon milk

Steps:
1. Mix sugar with melted butter until creamy. (Use an electric mixer. It’s easier.)
2. Add egg and milk to the butter mixture. Mix them well.
3. Add flour little by little. Add more flour if the dough is too sticky or milk if it is too dry. The dough is ready when it is not sticky. The dough for this topping is wetter compare with the bread dough.
4. Wrap the dough and put it in the fridge for 1 hour.
5. Divide the dough into small pieces, then flatten them, about 2mm thick.
6. Use a knife to create cross patterns on surface of the toppings.
7. Bush the bun surface with water and then cover it with the bor lor topping. (Shape the buns after the dough has risen once.)
8. Let the buns rise for the second time.
9. Put the buns in the oven for about 10 mins at 200 degrees.
10.Bush egg wash on the surface of the buns, then put them back into the oven for another 7 to 5 mins.

Reminder: You may reduce the amount of butter and sugar in the recipe. Each oven is different; you may need to adjust the heating level and the baking time.