Bake & Celebrate Cookbook

I'm so excited and happy to announce that I was selected to be participate together with other fellow bakers. Marshall Cavendish publisher has invited us to share our recipes in this cookbook, which will be available in Singapore major bookstores in December 2016.

Another excited news, to thank my blog readers/followers for your continuous support, I will be buying 3 copies of this cookbook to give away to 3 lucky winners. Please visit my instagram @dorisgoz to join the giveaway. The giveaway is open from now until 2nd Dec 2016 - 23.59pm. The winners will be published only on my instagram posting.
Best of luck :)

Note : 
for Malaysian readers, you may buy online at :

Defying Gravity Cake

Recipe & Host : @ikekeidi


125gr Butter
175gr Sugar ( I only used 130 gr)
3 Egg yolks
1/4tsp Vanilla

125gr Flour
50gr Chocolate powder
25gr Corn starch
1tsp Baking powder double acting
150ml Fresh milk

3 Egg whites

1. Sieve flour, corn starch and chocolate powder together. Set aside.
2. Whip butter and half of the sugar till white and fluffy, add in egg yolk, followed by vanilla & baking powder, mixed well.
3. Add flour mixture with mixer on low speed. Then add in fresh milk, mixed well then set aside.
4. In another clean bowl, whip egg white and the balance of sugar till soft peak.
5. Using spatula, add in whipped egg white gradually to the yolk batter, mixed well.
6. Line greased 6" mould with baking paper and bake for 30mins with 170'c temperature (adjust accordingly depending on each oven) till cooked.

Butter cream : see here

Decoration : Oreo, chocolate, chopstick, melted white chocolate

1. Put little bit of frosting on cake board to stick the first layer of the cake.
2. Cover the whole cake with a thin layer of frosting (buttercream/ ganache/ whipped cream). 
3. Insert the chopstick into the can drink. Using melted chocolate, stick the chopstick into the can . Spread melted chocolate (or you can use butter cream) to cover up the chopstick. Then insert the chopstick into the middle of the cake.
4. Decorate with any decoration cookies or chocolate bar 

Raspberry Pistachio Cream Cake

I made these for Drool fundraiser events. The layer cakes consist of pistachio sponge cake, raspberry jelly, custard cream and pistachio butter nuts. The combination is just well blended and very nice.

CAKE - Ingredients:
30 gr Boiling water
15 gr Pistachio Butter Nut **( I used @the_hunters_kitchenette )
10 gr Sugar

2 Egg yolks
25 gr Oil
40 gr Cake four

2 Egg whites
35 gr Sugar

Preparation cake:
- Place Pistachio butter nut and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.      
- Hand whisk egg yolks lightly. Add in oil & the butter nut mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 35gr sugar, whisk until stiff (medium peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (20x20x2cm) and bake for 10-12 mins.
- Leave to cool on a wire rack

150 gr raspberry puree
50 gr sugar
¾ tsp Gelatin powder
20 ml Boiling water

Preparation raspberry jelly:
- Stir gelatin powder in boiling water and let it dissolve. Set aside.
- Combine raspberry puree and sugar, cook until sugar dissolve.  Remove from heat.
- Add in gelatin, stir well.  Set aside and let it cool.

1 Egg
50 gr Sugar
20 gr Conrnstarch
A pinch of Salt
150 gr Milk
50 gr Butter
1 tsp vanilla extract

Preparation custard cream:
- Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
- Place the milk in a saucepan and bring to boil.
- Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. 
- While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.

FILLING 3 – PISTACHIO BUTTER NUT ** ( I used @the_hunters_kitchenette )

Decoration:  Fresh Raspberry , pistachio nuts

- Divide the cake into 3 parts.  Spread raspberry jelly on the each layer. Let it set in the fridge for 10 minutes.
- On the flat surface, place one cake with raspberry jelly layer, spread custard cream, dizzling topping with Pistachio butter nut.
- Continue by adding cake layer, raspberry, custard, pistachio butter nut.
- Finish with  cake and raspberry layer.          

- Let the cake set in the refrigerator for at least 2 hours before slicing. Cut slices of desired thickness. Serve it with fresh raspberry and pistachio nuts.  

If you cannot buy the ready made pistachio nuts, you may option to make your own.

** Homemade Pistachio Butter Nuts :
200 gr Pistachio nuts, toast
1 tsp Castor sugar
½ tsp Salt

- Blend it until 80% smooth, add in sugar and salt, blend it until smooth.
- Ready to use or keep it in tighly sealed container, keep in the fridge after use it.

Pumpkin Sago Desserts

Ingredients :
100 gr Pumpkin, steamed and mashed
50 gr Sago, cooked and drained
1 tsp Custard powder
1 tsp Corn flour
30 gr Coconut milk + 100 ml Water
30 gr Sugar

Method :
- Mix Pumpkin, custard powder and corn flour, set aside
- Boil coconut milk, water and sugar. Once boiled add in pumpkin batter, stir until incorporated.
- Add in Sago, stir a while, switch off the fire.
- Ready to serve.

Note : If you prefer cold dessert, just let it set in the fridge, minimum 2 hours.

Yields : 3 Ramekins (S)

Homemade Noodle aka Chicken Noodle

Recipe : @shirleyliem

*Noodle Ingredients
250 gr  High protein flour / Bread flour
1/4 tsp  Salt
95 ml   (1no egg + water) ## ( I used Spinach Phuay Leng )

## Other alternative :
For vegetarian, you may just omit the egg and replace with water.
For vegetable noodle, you may replace the total fluid amount to juice chye sym/juice carrot/juice spinach/juice tomato

Other sauce ingredients for Noodle:
3 Tbsp Sesame Oil
1 Tbsp Soya sauce 
1/8 tsp Salt

1 Mixed all the noodle ingredients, roll the dough using rolling pin until smooth and flat until approximate 25 cm long with the thickness +/- 0.2cm. Left part of the dough for cracker (optional)
2 Boil the water and add in the noodle, cook until it tender.
3 Put the cooked noodle to a big bowl with other sauce ingredients in it. Mix until well incorporated.
4 For cracker : Make as per preference and fried it until cook or golden colour.

*Chicken in Dark Sauce Ingredients:
250 gr  Chicken meat (sliced in cubes)
2 Tbsp Oil
2 cloves Garlic, minced
3 nos    Shallots, minced
1/4tsp pepper powder
1/4tsp salt
3 Tbsp Dark Soya sauce (kecap manis)

Stir fry garlic and shallots in hot oil until fragrant, add in chicken meat and pepper, cook until chicken change colour (white). Add in dark sauce, then salt, with low heat, cook until seasoning is absorbed and chicken is cooked. Ready to use.

*Soup Ingredients:
Chicken bones from 1 no. chicken
2 Tbsp Oil
2 cloves Garlic, bruised
1/4 tsp  Pepper powder
2 litre   Water (Boil) ( I only used 1 litre )

Stir fry garlic with hot oil until fragrant, add chicken bones. Cook until the chicken chicken change colour, add pepper, stir fry for a while, add boiling water and cook until the bones cook. Add salt for the taste.

Traditional Mooncakes II

Recipe : @liangoenawan

SYRUP Ingredients: (OPTIONAL or can buy ready made Golden Syrup)
300 gr Sugar
200 g Water
1 no Lemon
½ tbsp Maltose
¼ tsp Salt

- Cook all the ingredients in a pot for 1.5 – 2 hours or until thickened
- Set it cool and ready to use. It can be stored up to 1 year.

Glazing Ingredients:
2 Egg Yolks
1 Egg
Lightly beaten and filtered

SKIN Ingredients:
- 180 gr Low Protein Flour / Top Flour
125 gr Syrup ( I used ready buy Golden Syrup )
45 gr Groundnut Oil
½ tbsp Alkaline Water / Air abu
1/8 no lemon water

Filling : Lotus paste, Chicken Floss, Assorted nuts, Salted eggs (optional)

- Combined ingredients B to A, mix well. Let it set minimum 5 hours, or more in closed container.
- Scale as per your mould, or about 60 gr with filling of 100 gr lotus paste, with 1 egg yolk, wrap it.
- Dust mooncake with flour, tap out excess flour. Place in a mooncake mould, press gently. Knock out and dislodge imprinted mooncake.
- Bake for 12 minutes in preheated oven of 175C (depend on individual oven), remove and let it cool 2 mins, then glaze surfaces with egg yolks. Rebake for another 10 minutes. Remove can glaze with salad oil (optional).
Cool mooncakes, best served after a keep of 2-3 days.

Bread Cake

Recipe : @lysa_tangkulung

BREAD Ingredients:
125 gr Bread flour
25 gr Plain flour
25 gr Butter
20 gr Castor sugar
1 sdm Milk powder
1 sdt Yeast
2 gr Salt
1 btr Egg yolks
15 gr Condensed milk
70 ml Milk
50 gr Raisin / Cranberry

Method :
- Mix and knead all the ingredients, except yeast. After 10 minutes add in yeast and knead until smooth.
- Roll flat the bread dough as big as the bread tin (see attached picture), then add raisin / cranberry on it,
- Roll from the bottom and press it while you roll until the last part of the dough, and then seal it by pinching the dough. Please grease the bread tin or use greaseproof paper if you are not using non-stick tin.
-  Put the dough into baking tin ( W12,5 cm x H 12 cm x L 23 cm)  and put the pinching part facing below and let it proof until twice the size or about 1 hour 15 minutes
- After 1 hour, please start to make cake batter.


Egg yolks Ingredients:
3       Egg yolks
20     gr Castor sugar
30     ml Milk
30     ml Olive oil / vegetable oil
55     gr Plain flour
1       tsp Pandan paste

Method :
Beat the egg yolks and sugar until pale add milk, oil and flour. Mix until incorporated, set aside.

Egg whites Ingredients:
3       Egg whites
1/4    tsp Cream of Tartar
30     gr Castor sugar

Method :
- Whisk the egg white and cream of tartar until foamy, gradually add in sugar. Beat on high speed until frothy and medium peaks form.
- Gently fold into egg yolks and egg whites with spatula, mix until well blended.
- pour on top of the proved bread dough.
- bake in preheated 180C oven for about 40-55 minutes or depending on individual oven.