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Chocolate Pound Cake

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22
Jul

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Chocolate Pound Cake

by Lin Weixian

Indulge in a slice of chocolatey goodness with this chocolate pound cake. Simple yet delicious, this recipe is perfect for beginners and anyone who wants to bake their cake and eat it too.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 6-8

INGREDIENTS:

  • 108g Cake flour
  • 18g Cocoa powder
  • 5g Baking powder
  • 90g Butter
  • 144g Sugar
  • 5g Salt
  • 100g Egg
  • 50g Sour Cream

DIRECTIONS:

  1. Sift the flour, baking powder, and cocoa powder together.
  2. Cream the butter until light and lump-free.
  3. Add the sugar and salt. Cream till light and fluffy.
  4. Add the dry ingredients and eggs into the butter mixture. Alternate between eggs and dry ingredients.
  5. Fold in the sour cream.
  6. Portion into greased loaf pan and bake at 180ºC till the cake bounce back when lightly pressed.
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Lychee & Rose Panna Cotta in Cups

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22
Jul

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Lychee & Rose Panna cotta in Cups

by Mimi Wahadi

Create a show-stopping Lychee & Rose Panna Cotta perfect for any occasion. It is light, delicate and easy to prepare!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 145 mins Serves : 2-4

INGREDIENTS:

  • 250g Whipping Cream
  • 85g Milk
  • 40g Sugar
  • 7g Gelatin Powder (dissolve in 40 gm of water to bloom)
  • 2tbsp Rose Tea/Rose Buds
  • 100g Lychee, chopped

DIRECTIONS:

  1. In a bowl, bloom the gelatin.
  2. In a pot, gently heat up the sugar, milk and part of the whipping cream with the rose buds/tea to infuse.
  3. Add gelatin and stir till dissolve to a gentle boil.
  4. Add the remaining cream and sieve mixture.
  5. Cool over ice bath.
  6. Pour into cups and place in chiller to set.
  7. When set, decorate with chopped lychee and some rose buds.
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Japanese Green Tea Financiers

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22
Jul

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Japanese Green Tea Financiers

by Julie Yee

These moist yet light-as-air Green Tea Financiers by Chef Julie Yee is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 12 mins Ready in : 32 mins Serves : 8

INGREDIENTS:

  • 110g Egg Whites
  • 150g Sugar
  • 50g Cake Flour
  • 90g Almond Powder
  • 1 tsp Baking Powder
  • ½tsp Vanilla Powder
  • 140g Butter

DIRECTIONS:

  1. Mix flour, sugar & almond together.
  2. Lightly whisk egg whites with a spoon.
  3. Pour egg whites into flour mixture & mix well.
  4. Caramel butter & pour into mixture. Mix into a smooth paste.
  5. Mix green tea powder into the paste.
  6. Pipe into greased mold ½ full put in 1 teaspoon. Use Nutella for the filling & fill the mould with mixture till 90% full.
  7. Bake with double trays at 180°C for 10-12mins till golden brown.
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Rainbow Cake in Jar

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22
Jul

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Rainbow Cake in Jar

by Jehanne Ali

Make this cute Rainbow Cake in a Jar from scratch with Chef Jehanne’s recipe! It is simple-to-make and perfect as a gift.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 3 Large eggs
  • 100 g Cake flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 1 tsp Vanilla extract
  • 70 gm Plain sugar
  • 50 g Butter, melted
  • 60 ml Milk
  • 1 tsp Ovalette
  • Food colorings

DIRECTIONS:

  1. Note: This recipe makes a Swiss roll size of cake, so each batter can be divided into 3 colours and bake separately. Double up the recipe for a 6” layer cake.
  2. Preheat oven to 180 ºC.
  3. Using a stand mixer, whip the eggs, cake flour, baking powder, salt, sugar and vanilla extract in the bowl until very pale and fluffy.
  4. Combine milk and melted butter.
  5. Take a spoonful of batter, and mix with butter, and then add back into the mixer.
  6. Beat for few more minutes.
  7. Divide batter into portion, and tint with gel colouring.
  8. Pour onto baking pan or Swiss roll sheet, greased and lined with baking paper.
  9. Bake for 12-14 minutes.
  10. Remove from oven and cut out circles using dessert ring of your choice.
  11. Layer each cake with whipped cream, and garnish top with cherries.
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Chocolate Pound Cake

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22
Jul

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Chocolate Pound Cake

by Lin Weixian

Tempt your taste bud with this buttery chocolate sponge cake shared by Chef Wei Xian!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 8

INGREDIENTS:

  • 108g Cake flour
  • 18g Cocoa powder
  • 25g Baking powder
  • 90g Butter
  • 144g Sugar
  • 25g Salt
  • 100g Egg
  • 50g Sour cream

DIRECTIONS:

  1. Sift the flour, baking powder, and cocoa powder together.
  2. Cream the butter until light and lump-free.
  3. Add the sugar and salt. Cream till light and fluffy.
  4. Add the dry ingredients and eggs into the butter mixture. Alternate between eggs and dry ingredients.
  5. Fold in the sour cream.
  6. Portion into greased loaf pan and bake at 180ºC till the cake bounce back when lightly pressed.
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Matcha Milk Jam

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22
Jul

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Matcha Milk Jam

by Claire Marie Chang

Indulge in this delicious, creamy Matcha Milk Jam by Chef Claire Marie Chang to satisfy your matcha cravings! Taste fantastic by itself, even better with bread or cake!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 4-6

INGREDIENTS:

  • 200g Cooking/Whipping Cream
  • 150g Fresh Milk
  • 1/4 Vanilla Bean Scraped (Optional)
  • 40g White Caster Sugar
  • 50g Fresh Milk
  • 5tsp Ceremonial Grade Matcha Powder, sifted

DIRECTIONS:

  1. Combine Cream, Milk and Sugar in a pot.
  2. Set to simmer for 30-45mins till reduced.
  3. Combine Matcha Powder with fresh milk in a bowl.
  4. Slowly whisk in cooked milk jam.
  5. Sift mixture back into the pot and then set to simmer for 5-10 mins.
  6. *This milk jam keep well chilled up to a month.
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Banana Walnut Chiffon Cake

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22
Jul

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Banana Walnut Chiffon Cake

by Julie Yee

This Banana Walnut Chiffon Cake recipe produces a moist, soft, and flavourful cake that will be loved in the next get-together.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Hand-whisk Together
  • 70 gm Egg yolk
  • 40 gm Warm Oil
  • 30 gm Water
  • 30 gm Fine Sugar
  • Group 2 – Mix Well
  • 70 gm Ripe Banana – Mashed Coarsely
  • 120 gm Ripe Banana – Cut into Cubes
  • 1/2 teasp Lemon Juice
  • Group 3
  • 110 gm Cake flour (sifted)
  • Group 4 – Beat together last using mixer
  • 2 tsp Corn
  • 90 gm Castor Sugar
  • 180g Egg Whites
  • Group 5
  • Walnut Bits

DIRECTIONS:

  1. Tray preparation: 20cm chiffon tin.
  2. Oven Preparation: Pre-heat oven at 170°C for at least 20mins.
  3. Use a hand whisk to combine (Group 1) together。
  4. Pour the warm liquid mixture (Group 2) & mix well.
  5. Add in sifted flour (Group 3) & mix till just smooth.
  6. Whisk the egg-white lightly.
  7. Add in the corn flour & sugar gently & whisk till firm peak.
  8. Fold the Yolk mixture into it. (Step 3 to 5)
  9. Add in the walnut bits (Grp.5) last.
  10. Pour mixture into dry and clean chiffon tin.
  11. Bake at low shelf – Bake at 170°C (non-fan mode) and bake for 15mins then lower to 160°C and bake for another 55mins or till dark golden brown.
  12. Turn cake tin upside down & cool cake completely before un-mould.
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Blueberry Pancakes

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22
Jul

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Blueberry Pancakes

by Thripti Hinduja

Start your morning right with a plate of fluffy Blueberry Pancakes with a side of delicious and warm blueberry sauce!

Cuisine : Baking Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 8 servings (16 pcs)

INGREDIENTS:

  • 2 Eggs, separated
  • 400 g Flour
  • 11/4 teasp Baking Powder
  • 1 tsp Baking Soda
  • 4 tbsp Sugar
  • 500 ml Buttermilk
  • 40 g Melted Butter
  • 1 tbsp Vanilla Extract
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 150 g Blueberries
  • 500 g Blueberries (For the Sauce)
  • 250 g Sugar (For the Sauce)
  • 2 tbsp Cornflour (For the Sauce)
  • 1 tbsp Lemon Juice (For the Sauce)
  • 250 ml Water (For the Sauce)

DIRECTIONS:

  1. For the pancake mix all the dry ingredients together along with half of the sugar.
  2. In another bowl mix all the wet ingredients except the egg whites.
  3. Add it into the dry ingredients and make a thick batter.
  4. Beat the egg whites until peaking and then beat in the rest of the sugar.
  5. Fold the egg whites into the pancake batter.
  6. Brush a pan with a little melted butter and drop ladleful’s of the batter. Cook on medium high heat until the bottoms turn brown. Flip the pancakes and cook until browned.
  7. Take the off the heat and serve them with the blueberry sauce and whipped cream.
  8. Place 500 gm of blueberries, sugar and 200 ml of the water in a pan and bring the mixture to a boil.
  9. Mix the cornflour with the rest if the water and stir it into the blueberries.
  10. Allow the sauce to bubble and thicken.
  11. Take it off the heat and add in the lemon juice.
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Mango Cream Cheese Cake

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22
Jul

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Mango Cream Cheese Cake

by Mimi Wahadi

This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8

INGREDIENTS:

  • 125gm Digestive Biscuits crumbs
  • 65gm Unsalted butter, melted
  • 10gm Honey
  • Part A
  • 250gm Cream Cheese
  • 55gm Caster Sugar
  • 100gm Whipping Cream
  • 70gm Mango Yoghurt
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
  • Part B
  • 200gm Mango, cubes
  • 40gm Sugar
  • 15gm Lemon Juice (15gm)
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)

DIRECTIONS:

  1. Warm butter and honey.
  2. Add to the biscuits crumbs.
  3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
  4. Chill the crust base untill further use.
  5. Whip the cream till medium soft peak. (Part A)
  6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
  7. Add mango yoghurt. (Part A)
  8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
  9. Fold the cream into the mixture. (Part A)
  10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
  11. Set In the freezer. (Part A)
  12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
  13. Gently mix with the mangoes. (Part B)
  14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)

     

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Mexican Bun

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22
Jul

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Mexican Bun

by Julie Yee

Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs

INGREDIENTS:

    • 300gm Bread Flour
    • 90gm Plain Flour
    • 15gm Milk Powder
    • 11gm / 1pkt Yeast
    • 210gm Water
    • 60gm Sugar
    • 90gm Egg
    • ½ teasp. Salt
    • 70gm Crisco Shortening
    • ** Butter cubes

    For The Coffee Topping Group 1

    • 60gm Butter
    • 50gm Sugar

    Group 2

    • 12gm Milk Powder
    • 25gm UHT Milk
    • ¼ teasp. Salt
    • 30gm Egg
    • 1 teasp. Coffee paste/ Emulco

    Group 3

    • 40gm Plain Flour
    • 20gm Rice Flour
    • 1/8 teasp Baking Soda
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DIRECTIONS:

         For the Mexican Bun

  1. Mix all Group1 ingredients & knead till “Pick-up” stage.

  2. Add in Group 2 & knead till “Developed “stage.

  3. Round dough & leave to ferment 1hr.

  4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

  5. Sprinkle water on top & proof till double.

  6. Pipe coffee mixture on top.

  7. Bake at 190ºC for 12mins.

    For the Topping

  8. Mix butter & sugar until creamy

  9. Add in the egg & beat well mix well.

  10. Then, add in (Grp. 2) sifted flour (Grp. 3).

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