Gula Melaka Sponge Cake
Gula Melaka is an all time favourite which I have baked many many times, mostly as chiffon. I have used and improved this recipe over time in terms of the ratio of dry and wet ingredients and the addition … Continue reading Gula Melaka Sponge Cake
No Knead Artisan Bread
This recipe was really popular many years back when it was publish in New York Times. If you do a search of this title, or Jim Lahey, you will see many, many, many websites or blogs giving wonderful reviews of … Continue reading No Knead Artisan Bread
Chocolate Banana Sponge
This cake gave an awesome texture and banana aroma. I took lotsa close up pictures because I was so pleased with the crumbs with the little bits of banana mixed throughout the cake. I baked in a round pan, but … Continue reading Chocolate Banana Sponge
Tiramisu Cake
This cake has got no alcohol or gelatin, to observe dietary restrictions of the recipients. You can add Kahlua to the coffee syrup if you wish. Gelatin can also be added if you wish for more stability in case you … Continue reading Tiramisu Cake
Tuna Buns (one proof)
Recipe (about 8-9) one dough from here 1.5 can of tuna flakes in olive oil (about 200g) 1/2 Onion chopped salt, pepper, mixed herbs (to taste) mayonaise to taste Method 1. Divide rested dough into portions of 45-50g. Roll into round … Continue reading Tuna Buns (one proof)
Assorted Buns with Poolish Starter (Bacon and Cheese Fishbone, Pull-Apart Coconut)
Thanks to my dear baking friend, Irene for sharing this Poolish starter bread recipe with me. I made slight adjustments. The bread is very tasty with the long proof and very soft with a spongy bite. The dough itself is … Continue reading Assorted Buns with Poolish Starter (Bacon and Cheese Fishbone, Pull-Apart Coconut)
Golden Sponge Cake (cooked dough and dry bake)
This cooked dough recipe from Nasilemaklover gave the softest, fluffiest sponge cake that is so airily light. The texture is really amazing. See here. Once again, don’t overheat the butter when doing the cooked dough. Bake at low then high temperature, according … Continue reading Golden Sponge Cake (cooked dough and dry bake)
Custard Buns (one proof buns)
I made this, it was wiped out and I had to make it immediately the next few days. Please try. Custard ( from Jeannie Tay) 200 ml milk 40g sugar 1/2 tsp salt 15g plain flour 15g corn flour 1 … Continue reading Custard Buns (one proof buns)
Pandan Kaya Cake
This cake mainly adapted from Jeannie Tay and Kitchen Tigress, yields a very soft fragrant custard. It’s not a firm jelly texture, I like it a lot. My adaptation is to use some of the coconut milk to extract the Pandan, and got … Continue reading Pandan Kaya Cake
Yoghurt Wholemeal Bread (overnight starter)
This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal … Continue reading Yoghurt Wholemeal Bread (overnight starter)
