Thursday, March 31, 2011

Mama Madeleine & Baby Madeleine

I like the little humps at the back of each Madeleine. They look like little chicks!!

Finally, I made them! After sooo long putting this in my must do list.... Love the shape of each Madeleine and the contrast between the big ones and small ones are really interesting ( I find). The first thing came to my mind was mommy and baby. :)

The original recipe has got lemon rind in it, but hubby prefers the one without. So my second batch I went without lemon rind, and to me it tastes pretty much like our local Malay kuih boloh ( not sure the exact spelling). Beside it's too sweet, I quite like the taste and texture of this big and small babies. They are really good while it's still warm. The next round I would like to try making them with Matcha and some other flavours. I think it is the shape of each Madeleine I am addicted to! I think make them as a gift is quite a not bad idea huh?


Egg   1
Icing Sugar    60g ( I used 50g)
Lemon Rind  1/2 a lemon
Cake  Flour  50g
Baking Powder   1/2 tsp
Melted Butter 50g


1. Beat egg and icing sugar in a bowl till sugar well dissolved.

2. Add in lemon rind and Sifted flour + baking powder and blend well till you get a thick batter.

3. Pour in butter and mix well. Wrap batter with cling film and rest in the fridge for about 30 minutes.

4. Scoop batter on to buttered mould tray and bake in pre heated oven at 170'c for 15-20 minutes.

5. Cool bake Madeleine on wire rack once it's baked.

Tuesday, March 29, 2011

Cream Cheese Yuzu Chiffon

By looking at the crumbs you probably find it looks more like a bread instead of a chiffon. With all the big holes you wouldn't believe how soft this is.

Yuzu juice from a bottle is not any less than the fresh one from the fresh fruit itself. The only thing I miss would be the zest from the fruit. But I find that without the zest in the cake, the cream cheese in the cake works out to be very well balanced. So I guess the subtle taste of both Yuzu and cream cheese in the cake makes it light and refreshing. I call it the 'Shy taste'.

The cake was too delicate to remove from the mould till I created lots of injuries to it. What a pity cake....

I always wanted to make a cream cheese chiffon but I have yet to come across any that is close to the one selling at Tampopo cakery at Liang Court basement. So I gave up the idea of searching... I went for this in one of my recipe collections. I am sure for those who has the same book would have tried it out. One of the most known Japanese chiffon recipe by 福田涥子.  I twisted the recipe a little by using Yuzu instead of lemon as I didn't have any lemon at home. On top of that I omitted the zest too as I did not have Yuzu as well!! hahah... You must be thinking what a joker is this Honey Boy!!!  What I have is the Yuzu juice from the BOTTLE!!! Yes, I am the lazy one that go for something convenient and take short cut.....

Whatever it is, the cake turned out great! Be it lemon or Yuzu, bottled or fresh... I still love the cake. :)


Cream Cheese   100g
Castor Sugar   80g
Yolks   3
Veg Oil   15ml
Lemon Juice   15ml
Milk   45ml
Lemon Zest   1/2 tsp

Cake Flour   80g
Baking Powder 1/2 tsp

Egg white   5


1. Cream cheese in room temperature. Beat cheese in a mixing bowl till creamy, and add in 1/3 of the sugar and continue to beat till pale. Add in yolk one at a time, followed by oil, juice, milk and lemon zest. Mix till well combined.

2. Sift in flour and baking powder and mix well.

3. Beat egg whites till foamy then add in sugar in 2-3 additions. Beat till it form a soft peak.

4. Add 1/3 of the white to the cheese batter and blend well. Fold in the rest of the white carefully in 2 more additions till you get a smooth batter.

5. Pour batter into a 17cm chiffon tin and bake in pre heated oven 180'c for 25-30 minutes.

6. Invert the cake tin once it's out of the oven, let it cool completely before unmould the cake.

Monday, March 28, 2011

My First Ever Award!


I  must say this is a biggest surprise I had since I started blogging and it reminds me I have been blogging for more than a year! It's ashamed I didn't even notice it myself and had yet to have an anniversary post for my own blog. What a heartless blogger !! Ha ha....

I big big thank to Edith for passing me this award and in order to accept this award, they are rules to abide.... :)

1. Post linking back to the person that gave you the award

2. Share 7 random things about yourself

3. Award 15 recently discovered blogs

4. Drop them a note and tell them about it.

So here's the randomness:

1. A full time mommy who has jobs like feery my son for his classes, and have the 3 meals cooked every day. Well, some times I do get to breakfast out while hubby's is in town after we drop our son at school, there we would have our 'Dating' time before picking my son from school.

2. A bad habit which I always wanna quite is to go to bed before 11.30pm at least. But till today I still not good enough to make that happens! Always wake up in the morning feeling regret for sleeping late and keep telling myself '' Ya, you ask for it, this is what you get for late night....!''

3. Love going to Kinokuniya at Liang Court to look out for latest Japanese recipe books almost every month. Despite there are many recipes that are repetitions of what I already have.... Lucky that hubby had never utter a word for that matter. (may be he thought all the recipe are new which I have never had them in my collections)

4. I had decided to go back to music teaching months ago and currently taking up a teaching course and supposed I should start teaching by now. However there are couple of things I need to straighten out before I go into it, or else it would not be fair for my students.

5. Planning on a long vacation in couple of months' time. Very much looking forward to it but I have yet to plan out the itinerary during the stay while we are there. But for sure I will do by the end of April (I hope).

6. I usually do my bakes at night after my son goes to bed. As I count myself lucky he is a well trained early bed timer since he was 3 months old. There is where I get my self some Me Time to do things I like.

7. I love to eat, I could eat a lot! But I know I must cut down the food intake as I grow older, before I see a muffin top start growing on me.

To the fellow bloggers that I have been follwing, I would love to give this lovely award to them...

1. Small small baker
2.Allie from Sweet and Love
4.Nasi Lemak Lover
5.Anncoo Journal
8.The Kitchen 70's
9.Tested & Tasted
10. Jess Kitchen
11.Jane's Corner
12. Happy Flour
13.Kitchen Corner

Saturday, March 26, 2011

Old Fashion Butter Cake


Another butter cake... Was looking through my recipe collections trying to find this old fashioned butter cake recipe. Indeed it is very old. It has got a very 'Unusual' method making this cake, whereas we would normally do the creaming or the separate eggs method.

It has a good texture and not greasy crumb. I used the pudding/ jelly mould to see if the shape would come out neat and precise. Well, as you can see it's pretty fine! However, this is still not the perfect butter cake that I always wanted though. I thought the pound cake recipe has very good result which close to my liking as well as my hubby's.


Butter  150g
Icing Sugar   60g
Baking Powder  1/2 tsp
Eggs   3
Plain Flour   140g
Castor Sugar   80g


1. Sift baking powder and flour together and set a side.

2. Beat butter and icing sugar till fluffy and light. 

3. In another bowl, separate egg whites and yolks. Beat egg whites and sugar till stiff. Add egg yolks to beat till creamy yellow.

4. Add butter to (3) to mix well with hand. Add in flour and baking powder to blend well.

5. Pour batter in to a 7 inch round cake tin and bake in pre heated oven at 180'c for 30 minutes.

Wednesday, March 23, 2011

Rum Baba

 I really like the raspberries together with the rum syrup and cream. They compliment each other so well!

This rum cake has the texture in between muffin and bread. Soak the crumb with the syrup is all about it. It turns so soft and sweet. LOOOVE the double cream......

This is a cake that never really in my list till about one month ago Nutpi from Betsy asked me about cake recipe with rum as she bought herself a dark rum.... So I promised her I would look for a recipe that she described in her mail. I hope I didn't take too long to search for this. And wish this is what she misses and looking for. And I am so lucky to have the recipe book from Auntie M. which comes with many old classic cake recipes and this is one of them. It is thought that King Leszcynki of Poland invented the earlier version of this recipe in 1609 when he sprinkled some rum on a Kugelbupf, a rather dry yeast cake from Alsace. Apparently he named it Ali Baba after his favourite literary character.

 But when I first looked at the recipe, I wasn't too sure about it. I will tell you why. So I went ahead following the original recipe on the book, since I have no idea how this cake works and taste. Well it called for 15g of yeast!!! I did ask myself how possible it is to have a cake that is so heavily yeast? Ended up my oven and kitchen were STINK after the cakes were baked. I know I should have followed my instinct to cut down the amount of yeast.... At the end the whole batch of Babas went to feed my bin! So I was thinking should I try again? After a week, which is today, I made the Babas again and this time I told myself I should reduces the yeast to 5g. And I guess there was a printing error on the recipe book... The cakes turned out well!! It raised up beautifully without any strong yeasty smell that stink my oven and kitchen.  :) I was pretty tempted to use just 1.5g but..... However, I still think the yeast taste is till pretty obvious, I will bring down the yeast further if I were to make this again. The rum syrup merry very well with the Babas, as the babas has got not much taste itself. And of course the company of berries and double cream really make this babas more enjoyable that is for sure.


Yeast   4g (may be less)
Plain flour    1/4 cup
Warm Milk   1/4 cup

Plain flour ,extra  3/4 cup
Sugar   2tbp
Large Eggs  2
Unsalted butter, melted   60g

Rum syrup:
 Sugar 1 1/2 cup
 Water  1 cup
 Dark Rum 2 tbsp

* Sugar and water  stir over heat, till sugar dissolved. Let boil for 2 minutes and add in rum and off the heat.


1. Greased 6 moulds (1/2 cup capacity).

2. Cream yeast, plain flout and milk in a bowl and cover to let it stand in warm place for 10 minutes., or till mixture is frothy.

3. Sift extra flour and sugar into large bowl, stir in the yeast batter, eggs and butter, beat for 3 minutes with wooden spoon until batter is smooth. Place batter in warm place and stand for 40 minutes or double in size.

4. Beat batter again: divide batter into prepared moulds , stand, uncovered, until batter rises 3/4 of the way up side of the moulds. Place moulds in moderate ( I used 170'c) for 15 minutes.

5. Turn babas onto wire rack over tray, pour hot syrup over hot babas. Place babas on a serving plate, [our syrup from tray over babas until all syrup has been absorbed.

Monday, March 21, 2011

Whole Meal Sausage Bun Many Ways.


Playing with the dough to create different look of Sausage buns. My boy called him 'Three Eye monster', 'Big Piggy in the Blanket', 'Stripy Caterpillar'.....

Hubby bought some of these Danish sausages from Copenhagen last week which was requested by my little boy. Wonder why most kids love sausages so much. This is not something often in our diet. But for my boy's sake (once in a while) I made them for breakfast.... With all these multi pattern sausage buns, he had fun while eating them. What a pleasure to me......

                                                          ''Hello, I can see you!!!!''

This is new recipe from my newly bought book. It's really great results for most buns. Still have couple more recipe waiting to try them out. And I can't wait! :)


Bread Flour 220g
Whole Meal Flour 30g
Water  80ml
Milk 80g
instant yeast   3g
Salt  3g
Sugar  25g
Eggs yolk   1
Butter    25g
Sausages 6


1. Except butter, mix all ingredients to a sticky and rough dough. Add in butter and continue kneading till ít's smooth and springy. This will take about 10 minute.

2. Cover the dough ,let the dough rise in a warm place till it's double the size.

3. When it's well risen, bring dough to work top and divide dough into 6 equal portions. Roll up to a ball and cover to let them relax for 15 minutes.

4. Press each dough flat and wrap in sausages. Keep dough in warm place and let it rise for 30-40 minutes.

5. Brush with egg wash, bake in a pre heat oven at 190 for 10-13 minutes.

Friday, March 18, 2011

Crepes Suzette

Smooth double cream with maple syrup on warm crepes. What a romantic tea time....

Crepes is something that most kids and adults would love be it as a snack in between meals or even have it for breakfast. It can even be savoury crepes if you don't have a sweet tooth. I remember when I was young, my mom would make this for our tea. She also did it in the aromatic Pandan flavour, and used coconut milk to replace the milk. It was a real treat for me and my brother. I love the crispy edge while it is hot from the pan. I have not been making this for years, till my son told me he wanted crepes for breakfast after he watched his all time favourite 'Kipper'. It was a story about 'Picnic' which Kipper and his best friend Tiger were having jam sandwich and crepes! So since he knows his mommy would do 'ANYTHING' to feed him, he made the request.... He really enjoyed the crepes. As most people do, he loves the crispy edges of the crepes. He even gave me that '' Mmmmm...'' sound as he bit onto every bite of it. ha ha....

So here I went to search for a proper crepes recipe. I never had a guided recipe since I know how to make this crepe. It's always base on my FEEL and the end results has been well. But I thought since it's my boy's first time tasting crepes, I wanna make sure I wouldn't disappoint him.

Auntie M. who is a great baker lend me a few really good recipe books where I can find most classic cakes and pastries. They are all the traditional European bakes where I do not see commonly now a days. So I picked the crepes recipe. And it's really a good one. Simple to make yet with yum yum result. Here we go....!!!


All purpose Flour    3/4 Cup
Eggs   3
Milk   3/4 Cup
Oil   2Tbp ( I used melted butter)


1. Sift flour into a bowl, make a well in the centre, add eggs and oil, gradually stir in flour and milk. Whisk till smooth; cover, stand for one hour.

2.Heat up a flat frying pan and oil the pan with little butter. Pour some batter in and turn the pan to make sure the batter coats evenly. Loosening the edge with spatula until crepe is lightly browned underneath. Turn crepe, brown other side.

3 Repeat with the remaining batter. Serve crepes with cream and syrup or other fillings as you like.

Tuesday, March 15, 2011

Cherry Blossom Roll Cake For the People In Japan

Last Friday there was a biggest disaster happened in Japan that thousands of people lost their lives as well as homes. I am deeply sadden and seeing the aftermath of the disaster was really heart breaking for us.

Was watching CNA with hubby and son before breakfast, and the energy of the news really affected me quite a bit. I guess my little boy could read my energy while watching the news and with all the pictures of what's left behind made me wanna give them a hand..... But I know I am way too small for this massive damage( Besides making some donations). We all were quiet in front of the TV and suddenly my 3 year old boy turned to the daddy and said :'' Daddy, can I go there to help them?'' . This is totally unexpected, and I am very touched by his simple minded thought. Yes, I really wish we could help them......

March should be the most beautiful season in Japan, as Cherry Blossom blooms every where. But for this year it's be an exception. I can't change the fact that the situation in Japan is so much more to do before they can see the LIGHT again, but I wish to bring them some warmth and my support( mentally) with this cake , and wish every things will be recover in no time, which I do believe they will as Japanese are well known for their efficiency. A Cherry Blossom roll cake for all the people in Japan and wish them with all my heart to rebuild their homes and lives really soon.

A roll cake that filled with all the Japanese flavours consist of dried Cherry Blossoms and red bean paste.

Monday, March 14, 2011

Haiji White Bun Ham Sandwich


                                       The cheese slices are so thin that could see what is underneath the cheese.


Love this cheese slices so much. Smooth and creamy that goes so well with the beautiful ham.

This Organic ham are superb! Gorgeous flavor ,soft and tender. Perfect just eat it on it's own. I am going to miss this for sure.

Well ,this is a back dated post which was supposed to be posted 2 weeks ago........ It's never too late right?

These goodies I bought during our Milan trip. With the Haiji buns I make them a perfect brunch! if only we can get such good quality ham and cheese here in Singapore..... They are just too good stuff. After eating these, I have been missing them. Wonder when will I get to enjoy them again. :)

Thursday, March 10, 2011

はいじ白パン. Haiji White Bun

My boy said these are like baby's butts!! ( Pardon me)

I am not sure why it is named 'Haiji' , may be it's someone who created this white bun name "Haiji'?? Even my son's Japanese teacher doesn't know why it has this name though.

A super soft milk roll you will not just stop at one.  I love the pale and powdery looking buns which I find it pretty eye catching. The first glance it looks like an unbaked bread roll....These are like cotton puffy pillow when holding it in your hands. We love them for making sandwiches. In just 2 weeks, I  have made these the fifth time. I hope you will give it a try too!


Bread Four   250g
Instant Yeast   3g
Milk  200g
Sugar   10g
Salt    3g
Butter 10g


1. Pre heat oven t 190'C. In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and continue to knead till the dough is springy and smooth. This should takes about 10 minutes.

2. Let dough rise till double the volume. cover the dough and keep in warm place.

3. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.

4. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and use a rolling pin give an impression across each dough. Place them on baking tray and let them rise for 40 minutes.

5. Bring the oven temperature down to 140'C, bake dough in the oven for 15 minutes.

Wednesday, March 9, 2011

Moist Butter Cake II

Well well well, I did not do a good job this time making the Moist Butter compared to the first time. I really like the texture of the cake so I wanted to give it another try with less sugar in it as it was way too sweet for us. I supposed HHB was right that cutting some sugar will affect the result.... But I still find that even with less sugar, the cake turned out pretty soft and moist! Think my功夫still not good enough to do a good job...

I think I shall take a break from this for the time being... But this cake reminded me I do have an old recipe shared by my ex-colleague which worth give it a go!

Tuesday, March 8, 2011

German Butter Cookies

                                        Some rocky ones and some smooth onces.......

A cookie that no one could resist, and almost every blogger had it in their blogs. This would be the simplest cookie of all I must say. Thanks for those who had shared this great recipe. I altered a little of the recipe to get a firmer cookie. However, hubby still think it'd be good if it's a little more 'Harder'. And I will not mind to bake them again till I get the right 'Standard' he likes. This is so light and buttery, that I could pop one after another. SINFUL!!

Friday, March 4, 2011

Mr. Lion or Mr. Sun?

A limited addition classic bear I bought from London more than 10 years ago; A baker boy. How appropriate for a baker mom like me!! How adorable he is eh? Brought him out to let my boy see what is classic bear, instead of the usual modern batteries operated toys he's been playing.....

                                          My boy said this is a 'Sun'. An 'Angry Sun'!!

My helper said he is 'Mr. Lion'. What do you think?

Roll up the dough with cinnamon filled. Cut the edges, and go round the 'Center Piece' and give a slight twist to create the spreading pattern. Leave the dough to rise.

An all time cinnamon roll recipe, I made into a fun and child like Mr. Lion / Mr. Sun. whichever the child's eyes say. My son has been down with bad tummy and fever since last Sunday. Till now he is still not well recovered. Been having many sleepless nights and he misses school quite a bit. Making this bread to cheer him up a little despite he has got not much of appetite for anything. Shall hope my boy get well really soon and enjoy my bakes again.


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