Archive for November, 2015

Meat floss Swissroll



It’s a sweet and savory swissroll!

Meat Floss Swiss Rolls

3 egg yolks
45g milk
30g corn oil
15g corn flour
60g superfine flour
pinch of salt

3 egg whites
40g castor sugar
1/8 tsp cream of tartar

Meat floss, some chopped scallion
Some cheese mayo – mix softened cream cheese with some mayo, salt and pepper and some finely chopped scallion

Line and grease a 9″X 13″ baking tray. Preheat oven to 160C.
1.Using a hand whisk, mix together yolks, milk and oil until well combined.
2) Sift the flours and mix into the yolk mixture until combined. Leave aside while you prepare the meringue.
3) Use an electrical whisk to beat the egg whites until foamy before adding the cream of tartar. Beat a couple of seconds before adding the sugar gradually and continue to beat until firm peaks form.
4) Fold meringue into the yolk mixture in 3 additions. Sprinkle some chopped scallion on to the prepared baking pan. Gently pour ready batter into the prepared pan slowly. Shake the pan from side to side to even out the top.
5) Bake on middle rack at 160C for 15-20minutes or until golden brown. Press lightly on the center of the cake. If it springs back then it’s a good indication that it is cooked. Otherwise, bake a little longer and test again.
6) Remove from the oven and cool on a rack then peel off the paper liner.
7) Invert the top side of the cake to face down on a piece of baking paper. Apply a thin layer of cheese mayo on the surface, then liberally sprinkle on the meat floss. Press lightly so that it adhered to the cheese mayo.
8. Roll up into a swiss roll as tightly as possible, using the baking paper to support the cake as you roll. Wrap up the completed swissroll in the baking paper and chill for a couple of hours.
9. To serve, trim off the ends and cut into thin slices. Garnish with more cheese mayo and meat floss.


It’s surprisingly delicious!



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Pandan custard(kaya) cake

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Follow the cake recipe here
Kaya (Custard) recipe largely adapted from Kitchen Tigress’s Recipe
Do visit her blog to watch her video which is really helpful
Note: I have doubled up the amounts which is sufficient for an 8″ round cake.

600 g water
1 tsp white agar-agar powder (+ a pinch –  I find the custard on the soft side, so I would add that extra pinch the next time)
90 g sugar
50 g unsalted butter
80 g pandan juice (blend 10-15 leaves with the 600g water and squeeze out the juice. Top up to 680g)
1/4 tsp salt

240 g fresh coconut milk
70 g white hoen kwe flour

2 tsps pandan paste (I used green liquid color)
2 large drops yellow food colour

Utensil:  An 8″ cake ring,  wrapped with foil, placed on a cake board or a 8″round normal cake pan or an 8″ round removable bottom cake pan (do wrap with foil first)

NOTE: 1st cake, I used a cake ring, which I need to wrap with foil to prevent leakage, and also I found that the cake ring was too short.

2nd cake, I used back the same normal 8″ round cake pan that I used to bake the sponge cake. If using this method, do the reverse i.e. pour in the custard layer first, followed by the cake layer. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.  Do not be tempted to cut it until it is in the fridge overnight.



1. Bake cake using recipe from here.  Allow to cool completely before slicing of the top crust and then slice the cake into 3 layers.

2. Place water in a large stainless steel pot and sprinkle agar-agar powder over it.  Then add sugar, butter, pandan juice and salt and using a spatula, stir until sugar has dissolved.  Set aside for at least 30 minutes.

3. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

4. Once Step 1 is done, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved.  Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter.  Use a spatula to stir until fully incorporated. Add green and yellow colour . Stir again to combine.

5. Return the  pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.


6. To assemble cake, place a piece of the cake into the prepared cake ring.  Pour 1/3 portion of  the kaya into the pan.  Use a spatula to even out the kaya, making sure it flows into the sides as well.  Place another piece of cake on the top of the kaya and pour another 1/3 portion into the pan. Repeat for the final layer.


7. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould.


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Cinnamon Swirl Bread

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Cinnamon Loaf Bread
Makes 2 loaves of 4 x 8″

115g unsalted butter
480g bread flour, plus extra for work surface
50g milk powder
50g granulated sugar
1 tablespoon instant yeast
300ml warm water (110 degrees)
1 large egg, lightly beaten (I used small egg)
1 1/2 teaspoons salt
100g raisins

Filling ~ whisk together:
63g icing sugar
1.5 tablespoons cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
*Only for a loaf


This loaf is plain


1. FOR THE DOUGH: Cut butter into tiny cubes and toss with 1 tablespoon flour and set aside to soften. Place remaining flour, milk powder, sugar, and yeast in bowl of stand mixer fitted with dough hook. Add water and egg and mix on medium-low speed until a rough dough forms (2 mins).

2.  With mixer running, add butter, few pieces at a time, and continue to knead until butter is fully incorporated and dough pass window pane test. Add raisins and mix until incorporated. Gather  dough into a ball and flour the bottom of the bowl and allow dough to proof until double, covered.

3. Remove dough from bowl and place on the work top.  Gently press down on center of dough to deflate. Divide dough into two equal portions. Roll one into a roughly 7×18 inch rectangle or about the width of the loaf pan and spread filling on the surface, leaving about 1 cm from the sides. Spray a mist of water over the cinnamon filling until it’s lightly spotted with water. Start rolling the dough from the short side, into a cylinder as tightly as you can and seal the seam by pinching the ends close. Allow the dough to rest for about 10 minutes. Cut the loaf into half length wise and place the cut sides up. Gently stretch the two halves and join 2 ends of the halves together. Next start twisting the two pieces together by laying one piece over the other and keep repeating until the dough are tightly twisted. Dust lightly with flour and place it into one of the prepared pan.

4. Take the 2nd portion of the dough and roll it out like the first portion then roll up into a tight cylinder. Dust with flour and place into the 2nd loaf pan.

5. Allow the dough to proof until doubled in size then bake at 175C for 45-50 minutes.  If top is browning too fast, tent it with foil.

6. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, and  cool to room temperature before slicing with a serrated knife.



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Mrs Ng’s Butter Cake


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Mrs Ng’s Butter Cake in Zebra stripes
Adapted from Table for Two …..or More
Serves:16/55g/216 calories (Based on a 2000 calorie diet)

Mixture A :

230g unsalted butter at room temperature
150g fine sugar (reduced to 100g)
2 teaspoons vanilla extract (home made) or bean from 1 vanilla pod
4 egg yolks (B grade)
60g milk
200g self raising flour (sifted)
1/2 tsp salt
2 tablespoon cocoa powder

Mixture B :
4 egg whites
50g fine sugar


Method :

Line the bottom and grease the sides of an 8″ round pan.
1. Cream butter and sugar until light and fluffy. Add vanilla extract.
2. Add egg yolks one at a time and mix well.
3. Add flour in three additions. In the first addition, add 1/2 portion of milk. Mix on low speed until just incorporated. Add another portion of flour and mix again followed by the balance of milk. Then add in last portion of flour. Mix until combined but do not over mix.
4. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.
5. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
6. Divide the batter into two portions, sift in the cocoa powder for the chocolate batter. Mix gently with a hand whisk.
7. Alternately scoop (I used ice-cream scoop)of both the batters into cake tin until all batter has been used up. Give the pan a few knocks on the table top to level out the batter after each addition.
8. Bake at 145C (fan, 2nd rack) for 45-50 minutes or until skewer comes out clean when inserted.


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One Rise Loaf Bread


This is double recipe, as you can see it's not as fluffy because I knead this for shorter period but good for toast sandwiches.

This is double recipe, as you can see it’s not as fluffy because I knead this for shorter period but good for toast sandwiches.



Recipe reference: Victoria Bakes
Ingredients (450g loaf pan)

260g bread flour
3g instant dry yeast
30g sugar (use only 10g for savory version)
2g salt (6g for savory version)
30g butter – omit this if using more than 80g of whipping cream as liquid
180g liquid consist of one egg (without shell) and 80g whipping cream and add water to get the required weight. Please note that if you do not wish to use whipping cream, replace with milk and add butter to the recipe.


1. Mix all ingredients (except butter, if using and 20g of liquid) together and knead into a smooth dough. Add in the remaining 20g liquid only if your dough is still too dry.
2. Add butter if you are using and continue to knead until pliable and can be stretched without breaking easily. This is important to achieve good results.
3. Divide dough into 2-3 portions, then roll out flat (try to get the width to be as wide as your loaf pan) and then roll up like you would a swiss roll, and place into greased loaf pan.
4. Allow dough to rise up to 90% of original size before baking in preheated oven at 170C, on 2nd rack (counting from bottom) for 45-50 mins. If it browns too quickly, cover with foil when it has turned golden and continue baking until done.
5. Remove and unmould immediately and allow to cool on rack to avoid condensation on the bread.

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Cream Cheese Spongecake



Recipe adapted from Baking Tai Tai’s Japanese Cream cheese Chiffon


100g Cream Cheese
100g Milk
40g Butter or vegetable oil
40g castor sugar
80g plain flour
40g Egg yolks (from 2 medium eggs)

140g Egg whites (from 4 medium eggs)
30g sugar (can increase to 40-50g)




Preheat oven to 150C.  Line the bottom of a normal aluminiun pan (7″)

1. Melt cheese and butter (if using) with milk in a double boiler. Cool down before adding yolk, sugar and oil (if not using butter)
2. Whisk in the flour until combined before setting aside. Batter will be very thick.
3. Beat egg whites with 30 g of sugar until firm peaks form.
4. Fold in the meringue in 3 portions into the yolk mixture.
5. Pour into prepared pan and bake bain marie stye for 80-90 minutes at 150C.
6. Ummould on to a thin board (Daiso should have). Peel off paper and re-invert on to a crack to cool.

Note:  Eaters said this cake is not sweet enough which I too agreed.  All preferred Japanese Cotton Cheese Cake

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Passion Fruit Sponge Cake



Passion Fruit Sponge cake


6 eggs yolks – I used grade B eggs which is about 60g
60g corn oil
100g plain flour
Pinch of salt
70g passion fruit juice (add some seeds for decoration)
40g coconut milk

6 eggs whites
100g sugar

Line the base of an 7″ square or 8″ round pan. Do not grease the sides.



1. Put oil in a large mixing bowl together with the egg yolks and whisk to combine. Add in coconut milk , salt and juice and whisk again to mix then lastly add the flour. Mix well and set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
5. Remove from oven and leave it for a couple of minutes before unmoulding.



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