Chocolate vanilla chiffon

chocolate Vanilla Chiffon


1 egg
90g flour + 5g flour
5g cocoa powder
60g oil
80g milk
1 tsp Vanilla

240g egg whites
85g sugar
1/4 tsp cream of tartar

1. Warm 20g of milk and add the cocoa powder and mix till combined. Do the same with another 20g milk and the vanilla and 5g of flour; mix and set aside.
2. In a large bowl add the egg, oil and balance 40g milk. Whisk to mix before adding the 90g flour. Mix well then divide into two equal portions. Add the cocoa mixture into one portion and the flour/Vanilla mixture into another portion. Mix well and set aside.
3. In another clean mixing bowl whisk the egg whites with sugar and cream of tartar to firm peaks and divide equally into two portions.
4. Fold one portion into the cocoa batter until well combined. Do the same for the vanilla portion.
5. Drop dollops of batter alternatively into the tube pan.
6. Bake at 160C for 90 mins with a shallow water bath.
7. Invert to cool and unmould carefully as this is a very soft cake.


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Pumpkin Sweet bread


Pumpkin Sweet Bread (Roti sisir)

Roti Sisir (Sweet Bread loaf)

Recipe adapted from Fen.z from Instagram


250g bread flour

20g castor sugar

30g milk powder

4g instant yeast

100g pumpkin puree

1 egg

25 g whipping cream or milk (add more or less, depending on your pumpkin puree)

30g Unsalted butter, slightly softened

3g Salt

You need a 27cm x 7.5cm x 5cm pan (the ends are higher to prevent the bread from flowing over the rim)


1. Mixed all ingredients except butter in mixer bowl, until a smooth dough forms.

2. Add butter and continue to knead to window pane.

3. Remove from mixing bowl and give it a few kneads. Divide the dough into 40g each. You should get 15-16 pieces.

4. Roll out into a flat into an oval shape making the ends slightly thinner than the centre. Fold from the shorter sides into two and press lightly to seal. You have the option of brushing some softened butter on the bottom end before placing this (oval side at the bottom) into the greased pan. The buttered side facing out. Repeat and place into the pan one by one until complete. Try to do this as fast as you can to avoid the first few to proof faster than the last ones in.

5. Cover and allow to proof until dough is about 1cm from the rim. Brush the surface with some milk/egg mixture before baking in preheated oven at 190C for 20-25 minutes. Tent if necessary.

6.After baked, unmould immediately and allow to cool on the rack.

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Spiral Mooncakes


Spiral Mooncakes

Water dough
100g all purpose flour
7g icing sugar
35g shortening
45g cold water

– Sift flour and icing sugar.
– Rub in shortening.
– Slowly add cold water and combine to form a soft dough
– Cover and rest for 45mins

Oil dough
80g all purpose flour
40g shortening
A couple drops of purple coloring

– Combine all ingredients except the color together to form a soft dough. Divide into two and add the color one more than the other to create two shades.
– Cover and rest for 30mins

For filling:
300g Purple sweet potato, peeled, cut into chunks
40g caster sugar
1 tablespoon coconut powder (hydrated santan)
40g salted butter

50g (1 small) orange sweet potato, peel, cut into chunks
10g caster sugar
1 tsp coconut powder
5g salted butter.


1. Steam the yam chunks at high heat till soft. While still hot, add in sugar, coconut powder and butter and mash with a fork or potato masher. Set aside to cool.
2. Weigh out 25g each of the purple sweet potato and 5g each of the orange colored ones and shape it to ball. Make a hole in the centre of the Purple sweet potato ball and insert the orange one into the hole. Seal and round up. Keep in fridge until needed.

Assembling method:

1. Divide water dough weighing 30g each and oil dough 10g each into 6 portions accordingly and shape into balls.
2. Flatten water dough and wrap oil doughs side by side inside. Repeat till finished.
3. Roll out into long shape and roll up like swiss roll. Rest for 10mins.
4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side. Rest for another 20mins.
5. Cut the dough into 2 portions and repeat the rest of the dough until get 12 portions together.
7. Flatten the dough start from the swirl side and roll out into a round shape.
8. Flip over and wrap in yam filling, egg yolks (optional) and seal it tightly, seal edge facing downwards.
9. Place on baking tray and bake in preheated oven 170C for 25-30 mins. I baked mine for 30 minutes.
10. Cool well before cutting.



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Beet Loaf Bread

Beet Loaf Bread


300g Bread Flour
20g sugar
4g yeast (1 tsp)
20g whipping cream
10g butter
5g salt
50g milk (reserve 10g)
Beet puree, prepare it as below:

Peel a small beet, cut it into cubes, place on a piece of foil, drizzle some oil and wrap up. Roast for 30 minutes or until soft. I used 80g of roasted beet. Blend with 60g of milk to make the puree.


Mix all ingredients except butter in the stand mixer bowl and mix until a smooth dough forms. Add the reserved 10g of milk if dough is too dry.

Add the butter and continue to knead to window pane. Rest for 5-10 minutes before shaping. Allow to proof until 1cm above the pan rim before baking in preheated oven at 190 for 30 minutes or until cooked. Tent the top once the desired color is achieved.

Unmould immediately and cool on rack.

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Basic Vanilla Swissroll

Basic Vanilla Swissroll
4 egg yolks
40g Oil
60g Milk + 1 tsp vanilla extract
20g Caster sugar
70g Cake Flour

4 egg whites
50g caster sugar
1/4 tsp cream of tartar


Mix egg yolks, oil, sugar and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy then add cream of tartar, continue to beat while adding sugar gradually to firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 9 x 11″ pan); smooth out the top by gently shaking the pan from side to side. Bake in preheated oven at 170C for 25 mins or until golden brown. Turn the pan half way through baking to get even browning.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Basic Swiss Meringue Buttercream


Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm

1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted and using a stand mixer, beat the eggwhites for 4-5 mins or until stiff peaks forms and meringue is about room temperature.
3. Add the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Use a spatula to scrap the bowl until evenly mixed.
5. Use an offset spatula to apply filling on to your swiss roll.


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Kopitiam bread – sourdough method


Kopitiam Bread – sourdough method
(adapted from Barry Apek’s Kopitiam bread)


270gm bread flour
60g active starter discard (or levain)
25 gm sugar
1 tsp salt
170 gm water (reserve 10g to be added if needed)
20 gm shortening


1. In the stand mixer bowl, place all ingredients except shortening and 10g reserved water. Start the mix with the dough hook until a smooth dough is formed. Slowly add the 10g reserved water as you knead, if needed.
2. Add the shortening and continue to knead to window pane.
3. Once window pane is achieved, remove the dough on to a lightly floured surface and round it into a ball. Rest 10-15 minutes.
4. Shape into a rectangle, fold in the long sides to meet in the center and then roll flat, then roll into a swiss roll.
5. Place this into a 20 x 10 x 10 cm loaf pan. Cover with cling film and leave it at room temperature to ferment until it touches the cling film. Remove the cling film and preheat your oven to 190C.
6. Once oven is ready, bake on lowest rack for 30-35 minutes or until cooked.
7. Remove from pan immediately and allow to cool on a rack. Best served with butter and kaya.

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Pandan Butter Chiffon

Pandan Butter Chiffon (cooked dough method)


100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g unsalted butter
50g full cream milk
40g pandan paste (blend some pandan leaves with water and let it sit until there’s a clear layer on the top. Pour away the clear water and use the thick pandan liquid at the bottom)

6 egg whites
1/4 tsp cream of tartar
60g caster sugar


1. Sift flour and salt together. Set aside.
2. Microwave the butter and milk together until butter has melted. Pour into the sifted flour/salt and use a spatula to mix into a paste. Add the pandan juice and mix till combined before adding the egg yolks. Continue to mix until silky smooth. Cover with a clean towel and set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the yolk batter in 3 portions.
5. Pour in the final batter into an 8″ tube pan and use a skewer to run lightly around the top to smoothen the surface. Reserved a tablespoon of batter and mix with a drop of green and draw the design if you wish.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.


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