Homemade Pizza

I made simple pizza last weekend. Browsing thru internet and finally decided on this. The texture was soft, good  taste and easy to make. I only used normal ketchup sauce for the tomato paste, added diced ham, sausages, mushroom and pineapple. Finally sprinkle cheddar & mozerella cheese on top.

Pizza Base Recipe from 专业面包甜品制作 via Fatmum

115 gr Bread flour
115 gr Plain flour
5 gr Salt ( I only used ½ tsp )
20gr Oil
1/2 Egg

115g Warm water
4 gr Yeast
½ tsp Sugar

- Dissolve Yeast and sugar into warm water until bubbling (or around 5-10 mins)
- Mixed all ingredients together.
- First proofing @ 2hrs ( I only proof for 1 hours) or till 2.5-3 times the size.
- Second proofing 30mins.
- Bake in preheated oven of 200C for 20mins or till golden brown.

Yield : 2 pcs 10 inch pizza base

If you bored just to make standard size pizza, and you want a bit challenge … try make cheesy bites surrounding the pizza, you may hop to Fatmum’s blog and see how creative she is.

Stained Glass Cookies

Today is Valentine’s Day, I would like to say Happy Valentine’s Day to all of you. Have you say it to your love ones, family and friends?
Say it out loud if you have not :)

I am submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise

Recipe adapted from Martha Stewart Holiday Cookies 2005 via E's Joie

300 gr All-purpose flour, plus more for work surface
1/4 tsp Coarse salt
1/2 tsp Baking powder
110 gr Unsalted butter
225 gr Sugar
1 large egg
1 tsp pure vanilla extract
7 ounces assorted clear colored hard candies, colors separated and finely chopped (about 30)

- Preheat oven to 325F / 160C.
- Sift together flour, salt, and baking powder into a large bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
- Add egg; mix until smooth, 1 minute.
- Reduce speed to low. Add flour mixture, and mix until combined.
- Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
- Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a cookie cutter. Using a metal spatula/jam knife, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a cut out in center of each cookie for candy filling.
- After ready cutting all the cookies, refrigerate with the baking pan about 10-15 minutes.
- Once refrigerate, bake it for 6 minutes, taking out to fill with the cut out candies, baked for another 3 minutes to check whether the candies fill up the cookies, if not then add more candies. Don’t try to overfill the cut-out with candies otherwise they will flow out and create a stain outside
- Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown. Do not let the cookies brown, or the candy centers may become bubbly.
- Let cool completely on sheets on wire racks. Allow the cookies to cool slightly on baking sheet (for the candies to set) before transferring to wire rack for cooling. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

Yields : 3 dozen cookies

Other pictures :

Soft Walnut Chocolate Cake

This recipe caught of my eyes because of the method which is something different to the usual way of making butter cake. Here, all the ingredients are beat at one go and later mix with the creamy butter. It really yielded soft & light cake in texture and the cake was well received by my family and friends.

Source : Delicious Cakes - Amy Heng

The ingredients:
6 cold eggs
40 ml cold water
1/2 tbsp ovalette
200g caster sugar

250g cake flour
1 tsp baking powder

250g butter
1 tsp vanilla essence

100g chopped walnuts
150g chocolate rice

- Line and grease a 10" square tin. Preheat oven at 170 degree.
- In a mixing bowl whisk the eggs, cold water, caster sugar, ovalette and the flour at top speed until the mixture turn thick and fluffy. Leave aside.
- In another bowl, beat the butter and the vanilla until light and creamy.
- Mix the creamy butter and the egg mixture together until well blended.
- Lastly add in the chopped walnut and chocolate. Pour into the prepared tin and top with the remaining chocolate rice.
- Bake in preheated oven for 40-50 minutes or until well done

Lapis Legit II

This year, you don't see me baking any cookies, it's because I baked most of the same cookies as last year. Baking kueh lapis is a must too .... heeheehe ... just ignoring extra calories & choresterol from the cake during this festive season. The recipe you can find here.

Here's wishing all
 a Happy
Prosperous Chinese New Year!