Oven baked garlic chicken thighs 蒜香烤鸡腿

Fuss-free baked chicken. If you love garlic like me, I think you will like this dish :)

Ingredients:

2 chicken thighs
2 tbs huadiao wine
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp salt
15 pcs garlic (pound lightly)
Grounded pepper
Course black pepper

1) Rub in wine, soy sauce, sesame oil, salt and pepper to the chicken thighs. Marinate for at least 2 hours.

2) Place chicken thighs onto aluminium foil together with the marinate sauce. Scatter garlic over chicken thighs and wrap up the foil.

3) Bake in preheated oven at 250d for 45mins or until the meat is cooked.

Enjoy!

Bak Kwa Cookies

It's been a while since I last shared a recipe coz I was really so busy with my trips and the sales of my chinese new year cookies ;)

Here's Chinese Pork Jerky Cookies aka Bak Kwa Cookies/肉干曲奇

Instead of baking the usual cookies that are sweet, why not try baking some savory ones? :)

Ingredients:

250g salted butter (softened)

130g bak kwa (diced into tiny pieces)

300g plain flour

50g corn flour

50g icing sugar

1 tsp all purpose seasoning powder (masterfood)

1/2-1 tsp dried coriander

1) Beat butter and sugar until fluffy.

2) Sieve in the flour.

3) Add the seasoning powder and mix.

4) Add in bak kwa and dried coriander and knead until a dough is formed.

5) Cling wrap the dough and chill in the fridge for at least 30 minutes.

6) Using 1 tsp dough, roll into a ball and place them on baking tray lined with parchment paper.

7) Bake at 180 for 13 to 15 minutes or until cookies turn slightly brown.

Enjoy!

Portobello Mushroom with Cheese

I have prepared this dish so many times that I have lost count. Portobello mushrooms with cheese, be it sliced cheese or mozzarella, they are so juicy and delicious. I'm never sick of it.

I have done a video on the preparation. Try it :) Hope you will like it.

Enjoy!

Chocolate Chip Muffins

Chocolate Chip Muffins. Looks perfect taste perfect. Moist and chocolatey. And I really like muffins with a high and even dome.

Many have asked me about the differences between a muffin and a cupcake. I have posted once on this and Im going to repeat.

A cupcake is usually sweet but a muffin can be sweet or savory. A cupcake has a flat top that is good for frosting or decorating using fondant but a muffin usually has an overflowing and uneven dome top. A cupcake is finer and less dense in texture, more spongy but a muffin more dense and crumpy (you can make it moist though). The batter of a cupcake is smooth and thin which is the result of using the mixer and the creaming method applied. The muffin batter is thick and lumpy as its purely the combining of the liquid ingredients to the dry ingredients without the use of mixer. I really love making muffins for that ;) 

This recipe makes 6

Ingredients A
190g self-raising flour
80g castor sugar
1/4 tsp salt
1/2 tsp cinnamon powder
(1. Combine the above and mix well using a balloon whisk. Set aside.)

Ingredients B
60ml vegetable oil
120ml milk
1 egg
1 tsp vanilla essence
(2. Combine the above and lightly beat.)

Ingredients C
130g mini semi sweet chocolate chips

3. Add (2) to (1). Using the balloon whisk, mix till just combined. Fold in 2/3 of the chips.

4. Distribute the batter into the muffin pan lined with cupcake liners. Top with the balance chips.

5. Bake in preheated oven at 200°c for 20-25mins until done.

Enjoy!

Lava Croquettes 爆浆可乐饼

As easy as ABC. Makes 4 gigantic croquettes (haha!) You can make them into 8 or 16 bite-sized balls though.

Ingredients:
- 650g potatoes
- 4 slices of cheese (sandwich slices)
- 40g breadcrumbs/crushed cornflakes
- 20g softened unsalted butter
- 1 egg
- 1 tbs corn flour
- cooking oil (for spraying)
salt and pepper to taste
dried parsley/coriander (optional)

1) Boil washed potatoes (with skin) until soften. Do a skewer test/fork test. Potatoes are done when the skewer/fork slides easily to the centre of the potatoes.

2) Peel off skin of the potatoes and mash them with a masher. Add butter, dried herbs, salt and pepper to taste. Leave to cool before shaping the balls.

3) Divide mashed potatoes into 4 portion. Roll into ball and flatten it. Fold cheese in quarter and lay on the centre of mashed potatoes. Wrap up the cheese by shaping into ball. *The reason for shaping into balls is that the croquettes will be evenly bake without the need to flip in order to get both side of the crust crispy - lazy people like me are just too lazy even to flip :P

4) If the balls aren't too soft to handle (otherwise you may want to chill it for an hour or two), coat it with the flour, lightly tap and shake to remove excess flour, dip into beaten egg and coat with breadcrumbs/crushed cornflakes.

5) Do note that the mashed potatoes and the cheese can already be eaten on its own. Prolong cooking is not require. The baking/frying process is just to crisp the crust and melt the cheese within. Hence, if you are going to fry them, when the crust turns golden brown, they are done. To bake, spray some cooking/olive oil on the surface of the croquettes and bake in a pre-heated oven at 180c for 20 minutes.
Croquettes are such a versatile dish. Always a hit with kids and even adults. Apart from being meatless, you can try the salmon version too.

Enjoy!

Black Sesame Cookies

Black Sesame Cookies

This recipe yield 22 'koalas'

Ingredients
100g plain flour
125g salted butter (softened)
50g corn flour
50g black sesame powder
45g icing sugar

1) In mixer, cream butter and sugar.
2) Add sesame powder and mix until combined.
3) Fold in sifted plain flour and the corn flour. Knead to form a dough.
4) Clingwrap the dough and chill dough in fridge for 30 minutes.
5) To make the koala, use 1/2 tbs for the head and 1/2 tsp each for the ears. Roll dough for the head and ears into a ball and lighten flatten them. Place almond on dough for the nose and mini chocolate chips for the eyes.
6) Bake in pre-heated at 150°c for 20 minutes.
7) Remove cookies from oven. Set aside to cool before consumption or storing away.

Enjoy!

Buffalo Wings

Buffalo Wings! Need I say more?

Ingredients:

- 12 chicken wings - about 1 kg (cut into half and discard the wing tip. You will get 24 pieces.)

- 1 packet McCormick Buffalo Wings seasoning

- 5 tbs extra hot chilli sauce

- 2 tbs honey

- 1 tbs wine

- 2-3 tsp grounded chilli powder

- 1 tsp coarse black pepper

1) Place all the ingredients in a zip-lock bag, mix well and let the meat get marinated overnight or for at least 4 hours.

2) Bake in pre-heated oven at 220c for 20-25 minutes.

I serve them along side with cool Japanese cucumbers slices.

Enjoy!

Basic Vanilla Cupcake

It has been a long time since I last bake. I miss baking :( Here's a basic vanilla cupcake for you :)

This recipe makes a dozen.

Ingredients:...
- 125g self-raising flour
- 125g softened unsalted butter
- 100g confectionery sugar
- 2 eggs
- 50ml milk
- 1 tsp vanilla extract

For butter-cream frosting
- 200g softened butter
- 200g confectionery sugar
- 1 tbs milk
In a mixer, whisk the butter until pale. Add sugar and milk and whisk until combine.

1) In an electric mixer, beat butter and sugar.
2) Whisk in vanilla extract, eggs and milk. Beat till combine.
3) Add in half of the flour, continue to beat. Add the remaining and beat till the mixture are just combined.
4) Distribute the mixture into a 12-hole muffin pan lined with cupcake liners and bake in pre-heated oven at 180c for 15mins or until done.
* Do a pick test to make sure the pick comes out clean and its done.

Enjoy!

Beer Butt Chicken

This may look obscene but this 4-ingredient beer butt chicken tastes fantastic. Crispy on the outside and tender on the inside. Even the chicken breasts are kept moist. The can of beer slid into the cavity of the chicken plays an important factor in keeping the meat juicy. Inspired by my all-time favorite chef, Jamie Oliver. Do you know that, actually, all you need are salt, olive oil and pepper to make the best basic roast chicken? So yep, only the minimal ingredients are used here and yet not compromising on the taste. You will like it. I promise :)

Oh yes, just like to share, if you aren't ready to prepare this at home, I have a place to recommend to you. The handlebar,  a biker-themed bar/restaurant located at 57 Jalan Mempurong, Sembawang. They serve beer butt chicken too. The only down side, you will need your own transportation to access the place coz it's kind of ulu :P I find it an interesting place whereby most of the interior designs, decors and even their juice blender are modified from car/motorbike parts. Outdoor dining is available. How cool is that? Under the star, by the sea, good food and great companions. That's what I call, LIFE! :)

Ingredients:
1 kampung chicken
3 tbs olive oil
1-1.5 tsp salt (I used sea salt)...
1 can of beer (Note we will only be using half of the content. Please see point 2 below on usage.)
pepper to taste (optional, I didn't use any.)

1) Rub olive oil all over chicken, follow by salt.
2) Open the can of beer using a can opener and pour out half of the content. And sit the chicken on the can as seen.
3) Let stand for 20 minutes before baking in the pre-heated oven at 200c for 1 1/2 hour.

Enjoy!

Basic Croutons

Homemade basic croutons. Perfect! So crispy tasty. Good in that bowl of salad, warm soup and soooo goood even on its own that you can eat it as a snack. Definitely not salty

Homemade Basic Croutons

Ingredients:
- 6 slices of bread
- 5 tbs of olive oil
- 1 tsp garlic powder
- 1/2 tsp of your favorite dried herbs (I used parsley)
- 1/4 tsp of salt (I used sea salt)

*Other spices that you can also use: coarse black pepper, onion powder, paprika...

1) Brush bread with olive oil on both sides. Cut away the crust and cut each slice of bread into 16 pieces. (Give the bread 3 cut horizontally and 3 cut vertically to achieve 16 pieces.)
2) Place the cubed bread in a big bowl, sprinkle the salt, dried herbs and garlic powder. Toss the bread to ensure they are well coated with the spices.
3) Spread the seasoned bread on the oven tray lined with parchment paper in a single layer.
4) Bake in pre-heated oven at 160c for 12-15mins until the bread turns crisp and golden *every oven is different, do keep a constant lookout coz you dont want to burn them.

If you want to store the croutons, let them cool completely before storing in air-tight container.

Enjoy!

Purple Sweet Potato Cheesecake 紫番薯芝士蛋糕

Personally, I feel that the texture of this purple sweet potato cheesecake can be improved. Meanwhile, Let's make do with this first :) If you like cheesecakes, you may like these original flavor Beary Cute Baked Cheesecake and chocolate flavor Schnauzer Inspired Chocolate Baked Cheesecake too.

This recipe makes 6 serving of muffin-sized cheesecakes

Preparation 10 min

Bake 20 min

Chill at least 4 hours, best overnight.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 30g of castor sugar

- 100g purple sweet potato (steamed and mashed)

- 6 oreo golden cookies

- 1 egg

- 1/4 tsp cinnamon

For decor:
- 6 oreo cookies (separate all the cookies and retain only the side with cream)
- 6 oreo golden cookies (separate all the cookies retain only the side with cream)
- 18 roasted whole almonds
- 12 chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Beat cream cheese and sugar until combined. Add purple sweet potato and cinnamon. Continue to beat till well mixed. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips, almonds the oreo cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Banana Walnut Muffins 香蕉核桃松糕

While I was baking, the lil one asked: Mommy, what are you baking? Muffins, I replied. She continued: What design is the muffin? I was like: Huh? Nope, no design. She said again: No design, no cartoon? Well, mommy does bake 'normal' stuff -.- My bakes do not necessary come with creative design la, haha..

Here's a self-concoct recipe for my friend Jolene who asked about it just the other day. No sugar added but I still find it yummy and definitely moist yet fluffy. Perhaps I dont have a sweet tooth? :) Nevertheless, you may still want to add sugar to it.

This recipe yields 12 muffins

Ingredients:

- 420g ripe banana (mashed but dont mash it too finely. You want to see some chunks)

- 200g all-purpose/plain flour

- 80g walnuts (toasted for 5-8 minutes and coarsely chopped)

- 100g castor sugar (optional. Banana is already sweet. I like it without the sugar too.)

- 1 1/2tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 eggs

- 70g vegetable oil (I used soybean oil. Either one is fine)

- 1 tsp vanilla extract

1) Sift the flour, baking soda, baking powder sugar and salt into a bowl. Toss in the walnuts and mix well.

2) Combine the banana, oil, vanilla extract and eggs. Mix well.

3) Add (2) into (1) and mix til just combined *Important note: Do not over mix.

4) Line cupcake cases in the muffin pan and fill the cases 3/4 full.

5) Bake in pre-heated oven for 25 minutes at 180c.

Enjoy!

Rock Buns

Old school rock buns :) Many swear that these are their first bake ever! Haha... Guess many of us learnt this during our school days. This was a recipe given by my gal's school when she was having her home economics lesson. Only the ingredients were known. The method was written out based on my noob experience in baking ;)

Ingredients:
- 200g plain flour
- 2 tsp baking powder
- 100g cold butter (cubed)
- 100g sugar
- 50g raisin/chocolate chips (or both)
- 1 egg
- 1/2 tsp vanilla extract

1) Sift the flour and baking powder into a large bowl. Add the butter and rub the butter into the flour using the fingertips until the mixture resembles fine breadcrumbs.

2) Add the sugar and raisin/chocolate chips and mix well.

3) Add the egg and vanilla extract and knead until a dough is formed.

4) Using as tablespoon, evenly space and drop mixture on the tray lined with parchment paper.

5) Bake in pre-heated oven at 190c for 12-15 minutes until golden brown and well risen.

Enjoy!

Golden Pineapple Balls 黄梨酥饼

I love baking these close type pineapple tarts as compared to the open ones coz they requires no cutter or mould and hence less time consuming to do. The paste is kept moist in the crust and I like it that way. I'd made them for the last lunar new year and I am going to bake more for this coming one.

These pineapple balls exude a glaring golden hue brought about by the egg glaze, buttery yellow crust and bright orange cases. Hence, I gave these pineapple tarts an auspicious name - Golden Pineapple Balls aka 黄金满满 (huang jin man man ) which signifies having gold in abundance.

Using 1/2 tbs dough and 1tsp (7-8g) paste, this recipe yield roughly 54 pieces.

Ingredients:

- 200g unsalted butter (softened)
- 35g icing sugar
- 1 egg yolk
- 1/4 tsp vanilla essence
- 300g plain flour
- 25g custard powder
- 1/2 tsp salt

 Glazing
- 1 egg yolks (beaten)

Fillings
- 400g pineapple paste (I used ready-made paste.)
  

1) Using 1 tsp (7-8g) of the paste, roll it into a ball. Repeat until paste is used up. Chill in fridge until ready to use.

2) Sift flour, custard powder and salt into a big bowl and set aside.

3) Using an electric mixer, whisk butter and sugar until pale. Add in egg yolk and essence and mix until well combined.

4) Fold in (2) into (3) and mix to form a dough. Let the dough rest and chill in fridge for 20 minutes.

5) Use 1/2 tbs dough and roll the paste between your palms into a round ball and flatten it. Place the paste on top of the flattened dough, seal it and roll the pineapple ball between palms to shape it up, making it neatly round.

6) Glaze pineapple balls with beaten egg yolk.

7) Optional - Add a piece of clove (丁香) with the star-like part protruding for a mandarin orange look-a-like presentation or with the stem part sticking out resembling an apple.

8) Baked in pre-heated oven at 180c for 15 minutes. Let cool completely before storing in air-tight container.

Enjoy!

 

材料：

- 200g 软化无盐牛油
- 35g 糖霜
- 1个 蛋黄
- 1/4 茶匙香草精
- 300g 面粉
- 25g 吉士粉
- 1/2 茶匙盐

- 1个蛋黄（打散）

馅料 

- 400克黄梨陷（我用现成的）

1）用1茶匙的馅，把它揉成团。重复，直到用完为止。置于冰箱中待用。

2）面粉，吉士粉和盐筛入一个大碗里备用。

3）使用搅拌机，把牛油和糖打直发白。加入蛋黄和香精， 然后拌匀。

4）把（2）加入（3）搅拌直到形成团。让面团在冰箱内休息20分钟。

5) 使用1/2汤匙份的面团，揉成圆形球然后压平。将馅放在压扁的面团上，然后把馅密封起来。
在掌上轻轻揉搓，使其外形圆整。

6）刷上蛋黄，然后在预热的烤箱内以180℃烤15分钟。

7）待凉后才收入密封盒。

Golden Cornflake Cookies

These cookies received positive feedback from my neighbours and a friend at work. They like it. Hope you too :)

Ingredients:

- 227g SCS unsalted butter (softened)

- 120g icing sugar

- 250 all-purpose/plain flour

- 50g cornflour OR potato starch

- 1 pack 150g kellogg's cornflakes (50g finely crushed, 100g lightly crushed)

- 1 egg

- 1 tsp vanilla extract

- 1 tsp baking powder

1) Sift the plain flour, baking powder and cornflour or potato starch into a bowl. Set aside.

 

2a) Pour 50g of cornflakes in a ziplog bag, let out some air to flatten it before sealing. Crush cornflakes finely using a rolling pin. Pour out finely crush cornflakes on a bowl/plate and set aside.

2b)Using the same ziplog bag, pour the balance cornflakes in it and lightly crush cornflakes  by squeezing the bag. Pour cornflakes on a plate and set aside.

 

3) In a mixer, cream butter and sugar until light and fluffy. Add egg and vanilla extract and continue to whisk until combine.

4) Add (1) into the butter & sugar mixture and mix well. Add the finely crushed cornflakes from (2a) and mix well. Cling wrap the dough and let it rest in the fridge for 20-30 minutes.

5) Using 1/2 tbs portion, shape the dough a little (don't have to shape it too nicely. No need to roll it into a nice round ball or flatten it coz it will flatten and spread as it bakes in the oven.) and drop it into the lightly crushed cornflakes in (2b). Coat dough with the crushed cornflakes and arrange the dough on a tray lined with parchment paper. Note: As said, the cookies will spread as they bake so do leave adequate space between cookies to allow the expansion of the cookies.

6) Bake in pre-heated oven at 180c for 18 minutes or until the cookies turn a golden brown. Cool on rack before storing in air-tight container.

Enjoy!

Peanut Cookies 花生酥饼

Peanut cookies! So simple to make. No mixer, no moulds, no cutter! And just 4 main ingredients :)

Ingredients:

- 180g grounded peanut powder

- 180g plain/all-purpose flour

- 90g castor sugar

- 120ml peanut oil

- few drops of vanilla extract (optional)

1) Combine peanut powder, flour and sugar in a big bowl. Whisk with a fork/spoon until well mixed.

2) Add the vanilla extract and oil into (1) and knead until a dough is formed. Note: Do not over knead the dough. Knead until the ingredients just come together. Add the oil gradually, may not need to use all the oil.

3) Divide dough into small pieces (1 tsp of dough) and roll them into balls. Slightly flatten the dough and make a traditional circle design on top. (I used uncooked macaroni.)

4) Baked in pre-heated at 170c for 15 minutes. Cool on rack before storing in air-tight container.

Enjoy!

Mini Chocolate Baked Cheesecake

Original recipe from this Star Recipe by Imelda. If you'd like and made the Beary Cute Baked Cheesecakes, you might like to try this out too. In fact, my DD2 prefers these chocolate flavoured ones. One of my readers actually added artificial brown coloring to entice her girl into eating the original flavour cheesecake since the child only fancy chocolate flavoured food. In my humble opinion, think adding chocolate will make it taste better. I do use artificial coloring at times but I try to avoid them if possible. If you really need colors to make the food looks appetizing and appealing, perhaps natural coloring derived and extracted from vegetable source would be more ideal. If you happen to read this, perhaps you might like to give this recipe a try? :) Hope your little girl will like it like I do - I am a huge fan of chocolate too! ;)

And and, here's the Schnauzer look-a-like cheesecake just for you Jamie. Jamie and his beloved Schnauzer, Ted are my inspiration for this design.

This recipe makes 6 serving of muffin-sized cheesecakes

Preparation 10 min

Bake 20 min

Chill at least 4 hours, best overnight.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 50g of castor sugar

- 50g semi-sweet melted chocolate ( I used VanHouten)

- 6 oreo cookies

- 1 egg

For decor:
-  4 and 1/2 oreo cookies (separated as shown in below pic)

- 18 pieces of chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Break chocolate into small pieces and place them into a heavy pot. Melt chocolate under small heat. Once chocolate started to melt, remove pot away from heat source. Continue to stir chocolate until completely melted. Alternatively, you may like to use the microwave or water bath method.

3) Beat cream cheese and sugar until combined. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking. Fold in the melted chocolate and stir gently with a spatula until combined.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips and the balance cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

The 4 1/2 cookies separated and break into pieces as shown in this pic.

Cantonese Egg Tarts 港式蛋挞

 

I have this album in my personal Facebook account which I have it named as the Star recipe of the Week whereby I will get friends to share a recipe with my readers on a weekly basis. I adapted this egg tarts recipe from the first Star Recipe shared by my friend Qianli. She is an awesome home-cook and I always drool over photos of her food posting which she took great effort and love to prepare for her family.

This egg tarts recipe was on my to-do list and I finally had the time and mood to attempt it. However, I only succeeded on the 6th attempt. There was only one main reason which caused the failure - the size of the tart tins. Yes, this is such a crucial point! Also, because my tart tins are smaller than  Qianli's, if I'd used Qianli's exact recipe, the pastry would have been so thick and would puff up so much that the filling would overflow. During the trial baking, I realised the custard puffed up so easily too, resulting in shrinking and wrinkled custard surface. Hence, the baking time and temperature have to be adjusted as well. In view of these, I modified Qianli's recipe again and again and again and again and again....until I was satisfied with it. There is in fact nothing wrong with Qianli's recipe but I have to modify it to suit my tart tins. That simple.

 

Here's Qianli's original recipe: 

 

Qianli's tart tin

This recipe makes 12 3-inch tarts (actually it's 3 and 1/2-inch - refer to above pic)

Ingredients for tart pastry:

140g unsalted butter

1/2 egg

70g icing sugar

200g flour

Ingredients for egg filing:

70g sugar

150ml water

2 eggs

40ml evaporated milk

1) Combine all ingredients for tart pastry. Mix all ingredients with hands to form a dough. Chill for 20 mins. It should not be sticky when use it.
 

2) Boil water and sugar (no mixing). Set aside to cool completely.
 

3) Divide e dough evenly to 12 portions. Press the dough into the tart tins.
 

4) Mix the eggs and milk into the sugar water. Sift the mixture for a smooth egg filing.
 

5) Pour the egg filing into the tarts. 80% full for each tarts.
 

6) Bake in pre-heat oven at 200c for 15-20 mins until set.
 

7) Let the egg tarts cool and remove the tart tins.

And here's my version because my tart tins are small, measuring 1 and 3/4-inch by base and 2 and 3/4-inch on top.

Angela's tart tin

My recipe yields only 6 because it was baking attempt on trial. I baked 6 egg tarts from scratch in 50 minutes. Here's how I do it :)

This recipe makes 6 using 2 and 3/4-inch tart tins (refer to above pic).

Ingredients for tart pastry:
- 35g unsalted cold butter (cubed)
- 1 tbs egg taken from the 1 egg for the filling
- 20g icing sugar
- 60g plain flour/all purpose flour

Ingredients for egg filing:
- 30g fine sugar
- 65ml water
- 1 egg
- 20ml evaporated milk

1) 1200hr - Combine cold butter, flour and icing sugar. Rub cold butter into flour and icing sugar using finger tips until resemble bread crumbs. Add egg and knead into a dough. Wrap dough using cling wrap and let the dough rest and chill in fridge for 20 minutes.

2) 1205hr - Meanwhile, combine water and sugar (2 of the ingredients for the filling) and bring to boil under low heat to dissolve the sugar. DO NOT stir. Stirring not required. Off heat and let the sugar solution cool completely.

3) 1220hr - Pre-heated oven at 200c for 10 minutes. Bring out dough from fridge and divide dough into 6 equal portions. Roll each divided dough into a ball and place it in the centre of the tart tin and press dough into tin, working around using the thumb. Use a fork to make holes in the dough.

4) 1230hr - bake tart shells at pre-heated oven at 200c for 5 minutes. Meanwhile, prepare the filling. Combine sugar solution (prep in step 2), egg and evaporated milk. Run mixture through a sieve and set aside.

5) 1235hr - Pour filling from (4) into the baked tart shells and continue to bake at 200c for 15 minutes. Reduce temperature to 180c during the last 2-3 minutes when the custard puffs up.

6) 1250hr - Let egg tarts cool in rack before removing them from the tart tins. I was not gentle with it. I just invert the tart tin and hit it against a plate from a 2-inch height and it comes out easily, haha... :P

Enjoy!

Click here for a step-by-step tutorial.

Eggless Chocolate Cake 巧克力素蛋糕

 

Crescentia asked if I have simple eggless cake or muffin recipe coz she would like to bake it for her parents who are vegans. So Im sharing one here. And do not be surprised that this eggless cake tastes moist just like any other cakes that contain eggs. My family love it. Hope yours will too :)

Make a 8-inch cake (A no-mixer-required recipe)

Ingredients A

- 1 1/4 cup (290g) milk

- 150g butter (melted)

- 180g fine sugar

*If you wondered how I melted the butter, here's my usual way (coz I don't have a microwave oven):

a) Cube the butter.

b) Heat up a heavy pot and remove from heat.

c) Add the butter and let it melt in pot. Give it a few stir. Done.

 

Ingredients B

- 200g self-raising flour

- 3/4 tsp baking soda

- 30g cocoa powder

Ingredients C

- 100g - 150g nutella (depending on the surface area that you want to coat and thickness of coating)

- décor can be fruits like strawberry, sliced banana or M&M etc (to your preference)

1) Sift ingredients B into a bowl. Set aside.

2) Mix ingredients A and hand whisk till well combined. Fold in (1) and mix until well incorporated.

3) Pour batter into a 8-inch round pan lined with baking paper. Bake in pre-heated oven at 180c for 60 minutes on the lower rack.

*Important note: I may not remember to remind you every time but every oven is different. Hence, baking temperature and time may varies even though everyone may be using the same recipe. Get to know your oven. Make adjustment to baking time and temperature if necessary. I set my oven to default using both top and bottom heat.

4) Remove cake from pan and let cool on rack before coating the cake with nutella and decorate as desire.

Enjoy!

Beary Cute Baked Cheesecake 可爱小熊芝士蛋糕

The original recipe came from this Star Recipe of the week by my friend Imelda. The food design is done by me and be pleased to know that it's an original idea :) Definitely a keeper. And how I wish food design can be copyrighted. I will want to have it registered :P

This recipe makes 6 serving of muffin-sized cheesecakes.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 65g of castor sugar

- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)

- 1 egg

-1/2 tsp vanilla essence

For decor:

- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)

- 18 pieces of chocolate chips

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Click here for the video.