How to make Blueberry Yogurt Ice Cream 【藍莓優格冰淇淋】

Ingredients:

A) Blueberry Sauce

• 200g blueberry
• 80g rock sugar
• 10ml lemon juice

B) Ice cream

• 300ml milk
• 40g castor sugar
• 200ml natural yogurt
• 60g  blueberry sauce (see A)
• 5ml lemon juice
• 150ml fresh cream

Remember to put ice cream maker in freezer at least 24 hours before use.

 

Red Bean Angel Cake

Ingredients for cake:

12 egg white - at room temperature
1 tsp. salt

1 tsp. vanilla powder

1/2 tsp. cream of tartar
260 gm. castor sugar - sifted
140 gm. cake flour - sifted
80gm red bean – cooked

 

Method:

(1) Whisk egg white with cream of tartar until frothy then gradually pour in castor sugar and whisk till thick.

(2) Add in half of the sugar when foams develop. Continue to whisk until foam is stable. Add in the rest of the sugar together with salt and continue to whisk till soft peak.

(3) Fold in sifted flour and vanilla powder. Mix well.

(4) Add in red bean into a rectangular tray. Pour  the batter on top of it.

(5) Bake at 160C for about 20 mins. or till top is brown and when inserted with a skewer, comes out clean.

 

 

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Banana Cake

 

Ingredients:
180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas – slice

Method:
(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.

 

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Challah

 

Step 1:

You will need

• 500 g cups flour
• 40 g sugar
• 1 tbsp honey
• 1 egg
• 25 g instant yeast
• 200 ml lukewarm water
• 60 g butter, room temperature
• 7 g salt
• 1 egg beaten with 1 tbsp of milk
• some sesame seeds , or poppy seeds
• a little flour for dusting
• 1 large bowl
• 1 knife
• 1 baking tray lined with parchment paper
• 1 plastic bag
• 1 brush

Step 2:

Begin the dough

To the mixing bowl, add the flour, sugar, salt, honey, yeast, butter, egg and water. Mix it together, first with the spoon and then with your hands. Use a damp towel under the bowl to prevent it from moving.
Continue to knead the dough using the heel of your hand for about 7 minutes. If you like, you can remove it from the bowl to knead on a table.

 

Step 3:

Let dough rise

The dough will change its texture, becoming smooth and shiny with a medium-soft consistency.
After this occurs, form it into a ball and put it back into the bowl. Cover the bowl with a plastic bag and allow the dough to rise for 1.5 to 2 hours or until the dough has doubled in size.

 

Step 4:

Portion the dough

Once the dough is ready, "punch" the air out while it is still in the bowl. Next, carefully collect the dough, separating it from the sides of the bowl.
Sprinkle your work space with a little flour before working more with the dough. Now, shape the dough into one log and let it rest for a minute or two. Finally, cut it into six even portions using the knife.

 

Step 5:

Roll and shape

Take one portion of the dough and roll it into one long, snake-like log, starting at the middle and working outwards. Repeat with all 6 portions. Lay 3 of the logs beside each other and join them together at one end. Take one of the outside logs and carefully twist it, placing it into the middle. Take the other outside strand and place that one into the middle, making a braided knot. Make sure it is tight but not tight enough to stretch the dough. Continue this braiding motion until you reach the end of the logs. Trim each of the ends and place it onto the baking tray.
Repeat the same thing with the remaining 3 logs until you have second challah loaf. Also place this one on the baking tray. Next, cover the dough again in a plastic bag and allow it to rise until it doubles in size, or about 30 minutes.

 

Step 6:

Preheat the oven

Set the oven to 180°C (350ºF/ gas mark 4).

 

Step 7:

Brush with egg wash

Using the brush, coat the surface of the challah and sprinkle them with sesame seeds or poppy seeds.

 

Step 8:

Bake

Place the challah in the oven and bake for 20-30 minutes.

 

Step 9:

Remove and serve

Remove from the oven when golden brown, slice and serve. Some people add raisins to the recipe as well for that extra hint of sweetness.

 

Bread & Buns:
How To Make Challah

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Japanese Chiffon Cheesecake

 

 

Ingredients:

200g Cream cheese

100g Milk

60g Butter

20g Corn flour, sifted

25gCake flour, sifted

5 Egg yolks

5 Egg whites

 

Method:

1. Put cream cheese and milk in a double boiler. Double boil till cream cheese and milk melted. Add in butter and stir until its smooth. Add in egg yolks (do not let it boil). Add in sifted corn flour and cake flour. Stir until its smooth. Remove from heat and set aside.

2. Prepare a 8" baking pan, line the bottom with parchment paper

3.  Whisk egg whites till thick and glossy (soft peaks form), sugar is added .

fold into cream cheese mixture till well combined.

4.  Put baking tin into a large roasting pan half filled with hot water and steam bake at 160 degree C for an hour or till golden brown and cooked.
5. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

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Apple Crumble Bars

Base:
1 stick (1/2 cup) butter - room temperature
2 tbsp of sugar
1 1/3 cups (170g) flour
1 tsp of salt

Topping:
4 apples
5 tbsp of sugar
1/4 tsp cinnamon
2 tsp cornstarch
2 tbsp lemon juice
4 tbsp of fruit jam (I used homemade plum jam)

Crumble :
1/2 cup (64g) flour
3 tbsp of sugar
4 tbsp butter – softened

 

Method:

1. Peel, core and coarsely dice apples. In a large skillet, combine apples, sugar and cinnamon. Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but still firm. In a small cup, combine cornstarch and lemon juice.
2. Add to the apple and stirring constantly for 3 minutes or until thickened. Dish out and set aside to cool.
3. Preheat oven to 350 degrees F. Grease a 8" x 8" square pan and line the bottom with parchment paper leaving an overhang on both side (for easy removing your bars later)
4. In a medium bowl, combined flour, sugar and salt. Mix well. Rub in butter to the flour until its crumbly and resemble breadcrumbs. Press into the bottom of the pan. Bake for 10-12 minutes, until lightly brown around the edges. Remove from oven.
5. Spread the jam evenly on the base while it's still hot and top it with the cooked apple.
6. In a medium bowl combine all the ingredients for the crumble. Mix until well combined and crumbly. Sprinkle over the apple. Bake for 25-30 minutes or until golden brown. Remove and cool. Cut into squares and serve.

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Cream Cheese Brownie Fudge

 

 

 

Ingredient

• 190g dark chocolate, chopped
• 50g unsalted butter
• 2 eggs
• 1/3 cup sugar
• 1/2 cup plain flour,sifted
• 1/4 cup self-raising flour, sifted

cream cheese layer :

• 90g unsalted butter
• 250g cream cheese
• 1/4 cup sugar
• 3 eggs
• 31/2 tbsp plain flour, sifted
• 2 tsp vanilla extract

Method

1. Grease & line a 7 inch square cake pan.
2. Melt chocolate & butter in a double boiler. Set aside to cool down.
3. In a medium bowl, whisk eggs till thick, add sugar gradually and beat till creamy.
4. Fold in flour followed by chocolate mixture and mix thoroughly.
5. Spread chocolate mixture into cake pan.
6. Top with cream cheese filling :
7. Beat butter, vanilla extract & cheese together till creamy.
8. Add sugar gradually and beat on high speed till fluffy.
9. Add in eggs one at a time until it is well mixed.
10. Fold in flour and mix till well blended.
11. Bake preheated oven at 180 deg cel for 30mins. Cool in pan for 10mins before unmoulding the cake to cool completely on rack. Chill brownie until it is set.

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Soft Cotton Cheesecake

Ingredients
(A)
250g cream cheese
110ml fresh milk
100g butter

(B)
100g plain flour, sifted
20g corn flour, sifted
60g sugar
6 egg yolks
1 orange, zest and juice

(C)
6 egg white
1/2 tsp cream of tartar
60g sugar

 

Method:
1. Prepare a 9" baking pan, line the bottom with parchment paper, and greased the side with some butter.
2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool
3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.
4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

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Pandan Egg Tart

 

Pastry Tart Shell:
250 gm. Butter
50 gm. sugar
1/4 tsp. salt
1 egg - beaten
360 gm. Plain flour – sifted

 

Pandan egg custard:
100 ml. Hot water
80 gm. sugar
50 gm. pandan juice
50 gm. fresh milk
3 eggs
a drop of green colouring (optional)

 

Method:
(1) Pastry tart shell: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 20 mins. Press into tart mould and leave in the fridge to chill while preparing the egg custard.
(2) Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
(3) Pour egg custard until almost to the rim (80% full), taking care not to let it overflow to the edge. Note: It's difficult to unmould when the egg liquid flows to the side.
(4) Bake at 160C for about 30 mins. or until cooked. Remove the pandan egg tarts and leave to cool on a wire rack.

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Potato Chips & Cheese Cookies

 

 

Ingredients:

250 gm. Butter
200 gm. cheddar cheese - grated
1/2 tsp. Salt
50 gm. fine sugar
2 small eggs (lightly beaten)
1 tsp. Emplex (optional - purpose is to make cookies crispy)
300 gm. Self Raising flour
2 Tbsp. Milk powder
120 gm. cornflakes - crushed
1 Can Potato chips (Crushed)

Method:

(1) Cream butter with cheese, salt and sugar and emplex till creamy.
(2) Add in beaten eggs and fold in flour, cornflakes, potato chips and milk powder. Mix well till it becomes a soft dough.
(3) Use a small ice cream scoop to scoop the dough onto the tray.
(4) Bake at 160C for about 25 mins. or till golden brown and crispy.
(5) Remove from oven and leave to cook on wire rack before storing into cookie containers.

 

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Strawberry Chiffon Cake Recipe

 

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco
150 gm. Fresh Strawberries - puree until fine
80 gm. corn oil
20 gm. Kirsch liqueur
120 gm. Superfine flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in corn oil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.

 

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Roast Potatoes

 

You Will Need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Step 1:

Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

 

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

 

Step 3:

Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

 

Step 4:

Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

 

Step 5:

Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

 

Step 6:

Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

 

Step 7:

Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

 

Step 8:

Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

 

Step 9:

Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

 

Step 10:

Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

 

Step 11:

Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

 

Roast Dinners:
How To Make Roast Potatoes

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Coffee Brownie Biscuits

 

Ingredients:

200 gm. Butter
180 gm. Sugar
1 egg
100 gm. Walnuts or Cashew nuts - blended coarsely
1/2 tsp. cinnamon powder
320 gm. Plain flour
1/2 tsp. baking powder
50 gm. corn flour
20 gm. instant coffee powder
Some almond flakes or sunflower seeds for decoration
Some beaten egg for glazing

Method:

(1) Cream butter and sugar till sugar dissolves.
(2) Add in egg and beat till well mixed.
(3) Add in blended walnuts or cashew nuts, flour, instant coffee powder, baking powder and corn flour.
(4) Blend into a dough. Rest for 10 mins.
(5) Roll dough between two sheets of plastic and then cut out using cookie cutters.
(6) Place cookies on tray, glaze with beaten eggs and then sprinkle some almond flakes or sunflower seeds on top.
(7) Bake at 170C for about 15 mins. or till cooked.
(8) Cool cookies before storing into containers.

 

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Baked Tom Yam Fish Recipe

 

1 sheet of tin foil (enough to wrap the whole dish. Remember the reflective side facing out)

1 piece sole fish (deboned and thawed)

1 ripe red tomato (cut in thin wedges)

5 lady's fingers (cut in stars or slanted)

1 leek (cut in 1 inch length - optional)

1 lemongrass (finely sliced)

10 kaffir lime leaves (finely sliced)

3 red bird-eye chilies (sliced)

1 tsp turmeric powder

3 Tbsp fish sauce

2 Tbsp Tae-Pae tom yam paste

1 Tbsp Thai sweet chili sauce

1 lime juice

3 Tbsp filtered water

 

Method:

Heat oven at 200 degree Celsius.

Just pat dry the sole fish fillet and season with turmeric powder. Mix all the paste, fish sauce, lime juice and filtered water together and pour over the fish. Put all the cut vegetable and spices over the fish and seal the tin foil tightly. Bake for 10 minutes. Serve immediately

Chocolate Chips Cookies

 

 

Chocolate Chips Cookies (adapted from Williams-Sonoma’s cookies)

Ingredients
125g Butter, at room temperature
125g Fine Sugar
105g Light Brown Sugar
1 Egg
1 Tsp Vanilla Essence
190g Plain Flour
30g Corn flour
1/2 Tsp baking powder
1/2 Tsp baking soda
*Sift together

135g Semi-Sweet Chocolate Chips
50g White Chocolate Chips

 

Method
1) Preheat oven to 150 degrees Celsius. Line baking trays with baking sheets.
2) In a large bowl, cream butter and sugar till fluffy and pale. Add egg and vanilla and beat on low speed until blended.
3) Add in flour mixture and mix on low speed or stir with a wooden spoon until just blended. Add the chocolate chips and mix well.
4) Wearing gloves, shape the dough into small balls and place on the baking sheets, spacing them about 2 inches apart.
5) Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. Store in airtight containers when cooled.

 

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Dragon Fruit Chiffon Cake Recipe

 

 

Ingredients

3 large eggs, separated

25g castor sugar

50g red dragon fruit puree

40g corn oil

¼ tsp vanilla essence

55g self-raising flour

1½ tbsp cornflour

1/8 tsp cream of tartar

60g castor sugar

 

Method

1. Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and essence. Lightly mix in self-raising flour and corn flour.

2. In a separate clean bowl, whisk egg whites, cream of tartar and castor sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined. Turn batter into a 16cm chiffon cake pan.

3. Bake in preheated oven at 170°C for 40-45 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and invert pan immediately. Leave undisturbed until completely cooled.

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Double Chocolate Chips Chiffon Cake Recipe

 Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil

(B)
140g Warmed Fresh Milk (I used Meiji Low Fat Milk)
25g Cocoa Powder
*Mix well

(C)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking Soda
*Sift 2x

 

(D)
4 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
80g Chocolate Chips

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add chocolate milk. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminum foil and cover the pan loosely. Bake at 180 deg.C for 10mins.
10) Turn down the temperature to 170 deg.C and bake for 20mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

 

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Orange Chiffon Cake Recipe

 

Ingredients
(A)
4 egg yolks
30g castor sugar
1/4 tsp salt
40g corn oil
140g orange juice
Zest of 1 orange

(B)
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x

(C)
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add orange juice and zest. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

 

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Yam Layer Cake Recipe

 

 

Ingredients

Chiffon cake

A:

4 egg yolks

80ml water

40g caster sugar

1/2 tsp salt

120g superfine flour or cake flour

1 1/2 tsp baking powder
1/2 tsp yam paste
1/2 cup corn oil

 

B:

4 egg whites

1/2 tsp cream of tartar

40g caster sugar

 

Yam Fudge

350g skinned yam (steam until soft and mashed whilst hot)

90g caster sugar (adjust to liking)

1/8 tsp salt

1 1/2 tbs agar-agar powder

85g Hoen Kwe flour

2x 50g packets of instant coconut milk powder- add water to make 1 litre of solution

1 tsp of Yam paste

For decoration

Whipping cream or

Desiccated coconut

 

Method

1. Cake: Preheat oven at 180'C. Place all ingredient (A) in a large bowl. Use a hand whisk to mix until combined and smooth. Set aside.

2. Place ingredients (B) in a mixing bowl and whisk at high speed until stiff. Combine egg yolk mixture of no. (1). Place into prepared tin and bake for 35-40 mins until tester comes out clean. Take out and invert cake pan immediately and set to cool. Slice cake into 4 layers horizontally.

3. Fudge: Blend yam with part of coconut milk with a blender and place all ingredients in a saucepan and cook until slightly thickened, off heat. Divide into four portions.

4. To assemble: Place a layer of cake into a 9'' loose base cake tin. I used a cake ring and place on the cake board. Spread a thin layer of fudge on the cake. Repeat process to the end. Leave to set in the refrigerator.

5. Remove cake from tin by slowly lifting the cake ring. Spread sides and top with remaining yam fudge or decorate with non-dairy whipping cream.

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How To Make Pizza Dough

 

Step 1:

You will need

 

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Step 2:

Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

 

Step 3:

Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

 

Step 4:

Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

 

Step 5:

Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

 

Step 6:

Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.

 

Pizza:
How To Make Pizza Dough

 

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