Blueberry Cake

Ingredients:
3 Eggs
75 gr Sugar
100 gr Plain four
40 gr Cheddar Cheese
40 gr Milk
40 gr Oil

Filling:
Fresh cream
Blueberry Jam

Method:
- Preheat oven 160 degree.
- Melt cheddar cheese and milk over a double boiler. Cool the mixture.
- Whisk eggs and sugar until stiff.
- Add melted cheese milk, whisk a while (mixed well).
- Fold in the flour, then oil, mixed well until batter is shiny.
- Pour into 6 inch baking tin.
- Bake for 50 mins
- Cool the cake before decorating.

Sago Hun Kwe

Ingredients:
50 gr hunkwe flour
250 gr ready fresh coconut milk
150g water
1/4 tsp salt
5 pandan leaves, knotted
70 gr sugar
50 gr sago

Method:
- Cook sago until done and transparent, rinse and drain.
- Diluted hunkwe flour, salt and knotted pandan leaves into coconut milk-water mixture, then boil it.
- Once hot, add sugar, stirring until the sugar is dissolved.
- When slightly boil, turn off the fire.
- Add sago, stir well and remove.
- Pour into the agar-agar mould or banana leaf or plastic sheet.
- Leave it cool and chill in fridge to set.

This is the type of sago that I used.

Hong Kong Sytle Cupcakes

This recipe shared by Gourmet Baking. The recipe is actually meant for a cake, however, like her, I baked into cupcakes with several flavours : cheese, pandan and plain with choco chips.

The cake is soft and light.

Chocolate Triangle Cake

Ingredients:3 eggs
2 egg yolk
90g sugar
20g cocoa powder
80g plain four
50g Oil

Filling:Whipping Cream

Ganache:
100g Chocolate, chopped
100g Whipping Cream

Method:- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour & cocoa powder, stir well, then oil, mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 20 mins
- Leave to cool on a wire rack
- Ganache : Heat the whipping cream until hot (but not boil), turn off the switch. Add the chopped chocolate, and stir until smooth. Allow the ganache to cool slightly before pouring over a cake.
- Cut the cake into 4 pieces, then spread cake with whipping cream. Stack up like in the second picture, then cut diagonally. Then combine together into triangle shape, then spread it with whipping cream. Freeze it around 10-15 mins.
- Once the whipping cream set, pour the ganache over the cake.
- Refridge, slice and ready to serve.

NOTE :
- I found the cake to thick. If I would to bake it again, I will just use 2 eggs instead of 3 eggs. Then the cake will not be so bulky like in the first picture ... :)
- Make sure to put extra cream in between the layer, then it will give obvious vertical lines, not like mine :(

Pineapple Slice Cake

Finally, I had a chance to use the remaining pineapple jam left by the CNY. Thanks to Anncoo for sharing this recipe. You can taste of pineapple jam overcame the whole cake, with the combination of soft & moist bottom cake with crisp crumb toppings.

Portugese Tart

INGREDIENTS (PASTRY)

recipe shared by my friend M

240g flour, pinch of salt
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine

Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.

11. Chill until firm


INGREDIENTS (FILLING)

recipe from Alex Goh’s Irresistible Pastry

200g Whipping cream
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence

Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.

ASSEMBLY TO BAKE:
- Divide the pastry into small portions. Flatten into the pastry moulds.
- Pour the filling into the pastry tarts
- Then bake at 220C for 20 – 25 minutes.

Other pictures:

Chocolate Rice Chiffon Cake

This month baking event organized by NCC members is “Chiffon Week”. Since Chiffon cake is always our family’s favorite cake, therefore I will not going to miss it. Here is my contribution:

Ingredients:
70 gr Cake Flour
1/8 tsp Baking Powder

3 Egg yolks
30 gr Caster Sugar
60 ml Milk
40 gr Oil
½ Vanilla essence

3 Egg whites
30 gr Castor sugar
1/4 tsp Cream of tartar

25 gr Chocolate Rice
Extra Chocolate Rice for sprinkle

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk and sugar until sugar melted.
- Then add milk, oil and vanilla essence, mixed well.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- 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.
- Add chocolate rice, mixed well. Pour into the tube pan. Finally sprinkle extra chocolate rice on top cake.
- Bake it for 35-40 minutes or until cooked.
- Invert the cake with the tube pan during cool down process.
- Remove the cake once cool down and serve.