Matcha Chocolate Cake

75 gr White Converture Chocolate
50 gr Unsalted Butter
60 gr Sugar
3 Egg Yolks
40 gr Fresh milk

75 gr Cake Flour
10 gr Matcha powder (I used Teathos)

3 Egg Whites
50 gr Sugar

- Preheat Oven 170C
- Melt butter and chocolate in double boiler, once melted, add sugar.
- While keep stirring, add egg yolks one by one and milk mix well with a whisk.
- Add shifted flour and matcha powder, fold with spatula, set aside.
- Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form.
- Gently  fold 1/3 of egg white batter into green tea batter, then pour this into the remaining egg white and fold just incorporated
- Pour batter into prepared 7 inch cake pan and bake for 40-50 minutes.

Fruit Flan Tarts

Source : IG @chennies_kitchen

Sweet Pastry Crust :  (half-recipe from original)
125 gr Plain flour
60 gr Salted butter / cold margarine (cut in small cube)
10 gr milk powder
38 gr Caster Sugar
2 no Egg yolk

Any kind of beans (to press on the pastry skin) - optional

Method of Handling Dough:
- Shift the flour and milk powder into flat surface, make a hole in the middle, add in butter, mixed using finger tips until the batter like sand. You may also use pastry cutter, mixer or food processor.
-  Add in sugar and eggs , mix well until it form a ball (not too long).
- Wrap in with plastic wrap, and refrigerate for 30 minutes or just until firm
- Bring out the sweet pastry crust from the refrigerator, let it be in room temperature before use.

Method of Baking Pastry:
- Preheat oven to 170C.
- Press the pastry sheet in between 2 baking paper with the thickness of 3mm with the size of your pan.  Cover it to the pastry pan, lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes), cover up with the baking paper and use bean to press on the crust.
- Bake the crust for 10 mins or until ¾ cook,  take out the paper and red bean. Continue to bake until the surface dry or lightly golden brown (10 minutes) Let it cool and set aside.

Yields : 1 pc 7 inch round pan or 15 mini tarts

Filling – Vla
250 ml Fresh milk
50 gr Sugar
30 gr (1-2 Egg yolks) – beat using fork
25 gr corn flour
Pinch of salt
1/2 tsp Rum
1/2 tsp Vanilla Extract
10 gr Butter

- Use medium fire, cook milk, sugar, corn flour, plain flour and salt until lukewarm, scoop  one Big spoon to egg yolk (mix well), and pour back to the milk batter. Mixing until you get smooth paste, keep stirring, once the batter getting thick, stirring harder and faster. Stir until it bubbling, keep stirring further 1-2 mins and switch-off the fire.
- move the batter to other tray, let it cool, keep stirring ( prevent the batter to have skin) until lukewarm then add Rum, vanilla and butter.

ASSEMBLE  the Tart :
1 recipe sweet pastry crust
1 recipe Vla
50 gr Dark Chocolate, melted
Varieties of fruits : strawberry, kiwi, orange, peach (as your preference)
Instant jelly / Apricot glaze  (optional)

-  Once the pastry skin cool, remove the tart from the fluted sides of the pan.
-  Spread with melted chocolate over the bottom and sides of the baked tart shell to prevent the crust from getting soggy.
- Let it cool and harden before you put the vla filling.
- Before serve, place fruit randomly on top of cream or vla. After arranging the fruit, gently brush apricot glaze light coat on the fruit.

- Roll the dough should be done from the middle to the outside. Do not roll in different direction for example  from middle to the top and from the top to middle. The dough will be not in good shape.
- Do not pull the sheet of dough when to place the dough into the pie pan. Pie shell will shrink when baked. To make the sheets of dough sticking to the pan, just tap-tap will do

Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

6 Egg yolks
100 gr Caster sugar (I used 60 gr)
3 gr or a pinch of Salt
100 gr Blueberry yogurt
100 gr Oil
150 gr Cake flour
4 gr Baking powder
Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

- Preheat oven to 150C.
-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.
 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.
- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.
- Pour the batter mixture into ungreased 23cm tube pan.
- Bake in for 45-60 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Moist Chocolate Muffins

Moist and delicious muffins,  thanks to IGer @Kashkuisine that now I can share with you this simple good and easy recipe :)

2 Eggs
125 gr Unsalted butter, melted
½ Tbsp Rum (original Vanilla)
¼ tsp Salt
½ Cup Buttermilk (I used ½ Cup Milk /120ml + ½ Tbsp Lemon Juice … let it set for 10 mins)

140 gr Sugar (original 1 Cup)
50 gr Brown Sugar (original ¼ Cup)
150 gr All Purpose Flour (original 1-1/4 Cup)
40 gr Choco powder (original ½ Cup)
1 Tbsp Baking Powder
¼ tsp Baking Soda (optional)

Topping : 50 gr White Choc Chips (optional)

- Preheat oven to 180C
- Combine all Wet ingredients into a separate bowl.
- Combine all Dry ingredients into a separate bowl.
- Pour the wet ingredients into dry ingredients, stir till just combined (do not overmix). Batter will be lumpy.
- Scoop into cup liners. Decorate with some topping if you like.
- Bake for 20-25 mins or until cook.

Yields : 12 Medium Cupcakes

Steamed Meat Paus (Sang Yoke Paus)

When I saw Kimmy’s post, I straight away bookmarked it. Finally, I got chance to try it and  just realised that she also used my all-time favourite Bao skin too (see previous post), which shared by Cheah. Thanks Kimmy, the Paos are very yummy and I hope I can wrap as perfect as yours one day :)

Recipe adapted from Agnes’s book – Let’s Eat (slightly modified) via Cooking Pleasure

Ingredients for filling :
200 gm chicken or pork – coarsely minced (I used chicken meat)
80 gm yam bean or bengkuang
2 shallots – peeled and grated (I omit)
½ inch ginger – skinned and grated
1 stalk spring onions – diced (I omit)
1 tbsp water

1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 tsp wine (I omit)
1 tsp each of sugar and sesame oil
½ tsp of salt and msg
¼ tsp pepper
1 Tbsp cornflour

- Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.

Source : No-Frills Recipe (half-recipe)

Ingredients for Bao or Paus skin :
(A) Starter Dough:
70 gr Pau flour or Hong Kong flour
1-1/4 tsp Instant yeast
50 ml Lukewarm water

(B) Main Dough:
180 gr Pau flour or Hong Kong flour
65 gm Caster sugar
20 gr Crisco shortening
1 tsp Baking powder
1/4 tsp Salt 
55 ml water

A - Starter Dough
- Mix the instant yeast with lukewarm water, stir well.
- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough
- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.
- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr or till double in size.
- Punch  down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Divide into 10 pieces equal portion (weigh dough around @ 35 gr each)  and roughly shape into a ball.
- Flatten and roll out the dough into a circle. Place filling in the center, gather the edges and shape into pleated paus or roundballs.
- Place the pau onto a piece of greaseproof paper. Proof it for another 30-45 mins.
- Steam the pau over high heat for about 10 to 12 mins.
- Remove from steamer and serve while hot.

Yields : 10 mini Paus