Archive for January, 2016

green peas cookies


Rolled into balls, less crumbly


Cut this way is more melt in mouth and crumbly, no idea why


160ml peanut oil – may need more if dough is dry
1/4 teaspoon salt
110g icing sugar, sifted
250g plain flour, sifted
250g grounded green peas  – or make your own by grinding ready to eat green peas
1 egg yolk, beaten lightly, for egg wash (optional)


This is the green pea powder that I used

1. Combine oil, salt and icing sugar in the bowl of an stand mixer and beat on low speed to dissolve the salt.

2. Add sifted flour and green peas and mix on low speed to form a soft, pliable dough. Remove and knead with hands to make sure the oil is evenly distributed. If dough is too dry, add a tablespoon of oil at a time and knead into the dough.

3. Preheat oven to 170C.

4. Shape dough into little ball of 8g each. Use a chopstick to poke holes into the centre of each ball.  Alternatively, roll dough into 3/4 cm thickness and use a round cookie cutter to cut out cookies. Place on baking pans and brush with egg wash if you wish.

5. Bake for 20-30 minutes. Remove from oven and cool completely before storing in airtight containers.


No egg wash to cover the nice green look, the only reason why I am baking these cookies

This recipe is adapted from Messy Witchen who adapts from Debbie Teoh (Flavours Magazine Jan-Feb 2009)




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Cheese/coffee sponge cake


12509454_10153534783560000_5811995232661033867_nCheese/coffee Sponge Cake
25g Corn oil
125g Cream cheese
80ml Milk
1/4 tsp Salt
4 Egg yolk from large eggs (about 100g)
70g Cake flour

4 Egg white from large eggs (200g)
80g Castor sugar
1/4 tsp cream of tartar

Coffee layer: 2 tsp coffee powder dissolved with 1 Tbsp hot water


1. Mix together corn oil and cream cheese in a bowl, place over a double boiler to melt the cream cheese. Once melted, add milk to temper.
2. Add egg yolk, and salt, then add sifted flour. Mix well before setting aside.
3. In a stand mixer, beat egg white until frothy, then add cream of tartar and beat until foamy before gradually adding castor sugar and continue to beat till firm peaks.
4. Fold in 1/3 portion of the meringue into the yolk batter at a time until no streaks of yolk batter can be seen. Divide into two portions and add the coffee mixture into one. Mix well before pouring both batters alternatively into an 8″ round pan (bottom lined and side greased).
5. Bake at 150C for 80 minutes in water bath or until cooked. Remove from oven and wait 5 minutes before unmoulding. Peel off paper liner and invert back up on to baking tray lined with parchment and put back into the oven to dry with the residual heat. Do not switch on the oven.



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Chocolate Swissroll


Chocolate Swissroll

Using the Chocolate Spongecake (cooked dough) recipe, enough to bake  a 7″ round pan and a swissroll.

Recipe can be found here




The person who requested for this insisted on a very thin layer of frosting:P


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Rum and Raisins Bread



Accidentally added more butter than required resulting in very soft bread

Rum and Raisins Bread
Adapted from King Arthur Flour
28g rum
85g raisins
170g milk
30g unsalted butter, melted
1 large egg,lightly beaten
1 tablespoon brown sugar
360g bread flour
1/2 teaspoon salt
1 teaspoon instant yeast
1/4 tsp Clabbergirl Double Action Baking Powder (if omitting this, add another 1 teaspoon of yeast)


1. Soak raisins in rum overnight. Drain and keep any remaining rum.
2. In the bowl of a stand mixer fitted with the dough hook, combine milk,  butter,  egg, brown sugar, yeast and any remaining rum from soaking the raisins.
3. In another bowl, sift the flour and salt and whisk to combine. With the machine running on low speed, add the dry ingredients in 2-3 portions. Turn the mixer to medium speed and let the machine do the kneading for approximately 10 minutes or until the dough is smooth. Add the drained raisins and mix to combine.
4. Place the dough in a greased bowl and keep covered. Allow to rise until doubled in size.
5. Remove the dough and place it on a lightly floured tabletop and shape into a loaf. Place into a greased and flour 8 1/2″ x 4 1/2″ bread pan. Cover with damp cloth and allow to rise until about 1 inch above the rim and bake in preheated oven at 170C for 35-40 minutes or until golden brown and sounded hollow when tapped. Tent with foil if the top is darkening too fast.
6. Allow bread to cool in the pan for 5-10 minutes before removing it from the pan.


2nd bake, using actual quantity of butter IMG_4953


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