Christmas Mince Pie



Christmas Mince Pie
adapted from here

Ingredients for mince meat:

55g sultanas
55g raisins
55g dates
55g dried apricots
1 small apple – peeled and chopped
1/2 tablespoon strawberries jam
45g brown sugar
1/8 teaspoon ground clove
1/4 teaspoon cinnamon powder

Ingredients for pastry: 
275g plain flour
25g almond meal
175g cold butter- cubed
75g icing sugar-sifted
zest of 1/2 lemon
1 egg yolk
15ml milk

Instructions for mince meat:

1. Place sultanas, raisins, dates, apricots and apple in food processor and process until coarsely chopped.
2. Transfer to a bowl and mix in the rest of the ingredients. Cover and store in the fridge until ready to use.

Instructions for Pastry:

1.Mix flour and almond meal in a mixing bowl.
2.Add cold butter and rub into the flour/almond meal until it resembled breadcrumbs.
3.Add icing sugar, lemon zest, egg yolks and milk and mix well until a dough forms. Wrap with cling film and chill in fridge for 20 minutes.

To assemble the pies:

Preheat oven to 180C.
1. Roll out pastry, cut out rounds to fit your pie moulds. Line the mould with the cut out pastry.
2. Fill each pie with the prepared mince meat until full. Cover with another piece of pastry dough artistically.
3. Bake for 15-20 minutes until golden brown.



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Thai Milk Tea Chiffon



Thai Milk Tea Chiffon

100g cake flour
6 egg yolks
65g corn oil
100g Thai Milk Tea – see below for preparation
pinch of salt

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

Thai Milk Tea preparation ~ you only need 100g:-
100ml hot water
2 Thai Tea Bags
1 tbsp condensed milk 

Method to prepare Thai Milk Tea:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk. Stir to dissolve then remove the bags. Cool before use.

Method for preparing Cake:

Preheat oven to 160C.

1. Sift flour with salt.
2. Mix egg yolks together with oil, cooled tea and stir until well blended. Add in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in the 50g sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake on to another shallow leak proof pan. Place this into another bigger cake pan and pour hot water into the largest pan to about 1 cm deep.
Bake at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown.  Remove the water at the last 10 minutes of baking. After removing cake from the oven, immediately invert to cool complete before unmoulding.




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Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here


265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt


1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.

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Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon


90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

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


1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Marble Butter Cake



Marble Butter Cake
Recipe adapted from Barry Apek’s Batik Butter Cake


230 gm salted butter
100 gm caster sugar
200 gm self raising flour (sifted)
4 egg yolks

4 whites
70g caster sugar
½ tsp salt
¼ tsp cream of tartar

45 gm milk for vanilla batter
45 gm cocoa liquid (dissolve 10gm of cocoa powder in 35gm of warm water)


1. Beat butter and the 100gm of sugar until light & fluffy. Add in egg yolks, one at a time, beating well until incorporated before adding the next one. Add vanilla extract. Add sifted flour in 3 additions, mix until fully incorporated.
2. Divide the batter in (1) into 2 equal portions.
3. Add the 2 liquids into each of the 2 batters; mix well until combined. Set aside.
4. Whisk the egg white until frothy before adding the cream of tartar. Continue to whisk and gradually adding the sugar, to firm peaks. Divide equally into the two prepared butter batter and gently fold in using a spatula.
5. Spoon the batters randomly into the prepared baking pan.
6. Bake in preheated oven at 165C for 55-60 minutes or until golden brown. I wrap the cake pan with several strips of baking paper wrapped with foil to achieve an even and crackless top.



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Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration


1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice



1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.


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Sourdough starter Soft Sandwich loaf



Sourdough starter Soft Sandwich Loaf


330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt


  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.



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