Siowyin

Banana Cake

Now I know why this Richard Goh’s recipe pops up all the time when I google for banana cake recipe. It’s easy (whole eggs) and so soft and chock full of banana. I used 5.5 (200g) in this 3 egg recipe, yet texture still fluffy and soft. Gula Melaka Banana Cake I have also tried…

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 of an extra egg white. I find this recipe most stable, very consistent in texture and…

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 it can be baked in a tube pan too, as a Chiffon. The recipe is…

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 need to transport the cake or leave it out at room temperature for a longer…

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 doughs. Cover and rest for 10 min. 2. Mix all ingredients (except dough) above in…

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 very smooth and elastic and pulled a nice pane. I made assorted buns here, custard…

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 to the recipe. I’ve placed a cup of water at my oven’s hot spot and…

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 140 ml milk 40g sugar Pinch of salt 30g plain flour 2 eggs 1/2 tsp vanilla extract 40g butter Method 1. Mix milk, egg, sugar and salt till evenly combined with hand whisk. 2….

Pandan Kaya Cake

This cake mainly adapted from Jeannie Tay and Kitchen Tigress, yields a very soft fragrant custard. I like it a lot. My adaptation is to use some of the coconut milk to extract the Pandan. But you can also use pandan paste to simplify things. The inner cake can also be varied. I last paired…

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 particles. Dough is wet and sticky, flour surfaces very lightly as you work the dough….