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Healthy Egg White Marbled Butter Cake

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22
Jul

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Healthy Egg White Marbled Butter Cake

by ToTT

Satisfy your cake craving with this healthy Egg White Marbled Butter Cake recipe by Chef Julie! Moist and buttery, the hunt for the perfect Butter Cake is over!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Beat Together
  • 150 g Creamy Butter
  • 110 g Fine Sugar
  • 1 tsp Vanilla Paste
  • Group 2 – Mix Together
  • 180 g Egg White
  • 50 g Fine Sugar
  • Group 3
  • 200 g Cake Flour
  • 150 g Evaporated Milk
  • 1 tsp Coffee paste
  • 1 tsp Nescafe Coffee

DIRECTIONS:

  1. Cream butter & sugar (Group 1) till fluffy. Add in vanilla paste.
  2. Add in flour & milk (Group 3) alternately in 4 portions.
  3. Whisk the egg-white & sugar (Group 2) till soft peak.
  4. Mix 1/3 of the mixture with the coffee paste (Group 3).
  5. Spoon a big ladle of plain mixture into the middle of the cake tin follow by another big ladle of coffee mixture in the middle of the cake tin. Repeat till all mixture has completed. Starting with plain and ending with plain mixture.
  6. Bake at 170ºC for 40mins till golden brown.
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Honey Earl Grey Tea Loaf

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22
Jul

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Honey Earl Grey Tea Loaf

by Julie Yee

Super light, moist, and mildly sweet, this Honey Earl Grey Tea Loaf is the perfect addition to a morning cup of tea or coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 150 mins Ready in : 40  mins Serves : 12

INGREDIENTS:

  • 200g Bread flour
  • 130g Cake flour
  • ½ tsp Milk powder
  • 5 gm Salt
  • 11g Instant yeast
  • 3 tbsp Honey
  • 1 no. Egg
  • 100ml Earl grey tea
  • 75g Butter

DIRECTIONS:

  1. Place all ingredients (except oil) into kneading bowl. Knead until it forms a dough.
  2. Add butter and continue knead till the dough can be stretched to form a “window panel”. Cover and leave aside to rest for about 30mins.
  3. Turn dough out onto a well-floured work surface. Divide dough into 4 long logs and twist it and place in the Loaf Tin.
  4. Leave to proof till double.
  5. Before baking, egg wash it. Bake in preheated oven at 180°C for 20mins.
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Chia Seed Pumpkin Pudding

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22
Jul

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Chia Seed Pumpkin Pudding

by Daniele Sarno

Chia seeds are a protein-packed super food which is great for breakfast! Try this delicious chia seed pumpkin pudding recipe for a healthy on-the-go breakfast!

Cuisine : European  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1

INGREDIENTS:

  • 50g Yogurt
  • 200g Organic pumpkin or butternut squash puree
  • 1 tbsp Organic pure maple syrup
  • ¼ tsp Cinnamon powder
  • Vanilla pod or vanilla essence
  • 1 tbsp Chia seeds
  • Shredded coconut
  • Sliced banana
  • Pumpkin seeds

DIRECTIONS:

  1. In a pot, bring a water to boil.
  2. Remove the skin and seeds from the butternut squash. Slice it all.
  3. Blanch the pumpkin for about 5 minutes. Drain off and mash it with the back of a fork.
  4. In a large bowl, whisk together the yogurt or coconut milk, pumpkin puree, maple syrup, cinnamon, and vanilla extract.
  5. Add the chia seeds and whisk again until very well combined.
  6. Refrigerate for at least 2 hours, or until the chia seeds have plumped.
  7. Pour into jars and sprinkle with toppings of choice.
  8. Optional toppings include: Coconut, pumpkin seeds, or sliced bananas.
  9. Enjoy immediately, or store in the fridge, covered, for up to 5 days.
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Pineapple Tarts

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22
Jul

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Pineapple Tarts

by Vivian Pei

With Chinese New Year just around the corner, bake these delightful Pineapple Tarts by Chef Vivian Pei to share with friends and family! These treats are so good you’ll want to keep popping them into your mouth! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 15 mins Ready in : 75 mins Serves : 6-8

INGREDIENTS:

  • For the pineapple filling
    • 2 pineapples, peeled and sliced
    • 1 cup sugar (more or less depending on how sweet pineapple is)
    • 1 tbsp lemon juice
    • 1 cinnamon stick
    • 4 cloves
    • 1 star anise

    For the pastry

    • 400g plain flour
    • 50g cornstarch
    • 80g icing sugar
    • ¼ tsp salt
    • 50g finely grated cheddar cheese
    • 250g cold, unsalted butter, cubed
    • 3 egg yolks
    • 3 tablespoons ice water

    Glaze

    • 1 egg yolk
    • 1 tsp water

DIRECTIONS:

         To make the filling

  1. Grate the sliced pineapple and drain out excess liquid.

  2. Put the pineapple, sugar, and lemon juice into a heavy-based saucepan and bring to a boil.

  3. Add the spices, turn down the heat and let it simmer for as long as it takes for jam to thicken, usually 45 minutes or so. You need to keep stirring to make sure the jam does not catch and burn. When ready, the jam will be quite thick and dry and easily rolled into a ball.

  4. Fish out the spices and roll the jam into balls to fit your mould.

    To make the pastry:

  5. Sift flour, cornstarch, sugar and salt into a medium sized bowl. Gently mix in the grated cheese.

  6. In a large mixer bowl, cream the butter and powdered sugar just until blended, being careful not to over mix.

  7. Add the egg yolks one at a time, mix well after each addition.

  8. Add the dry ingredients and fold in with a spatula until most of the flour is incorporated. Sprinkle in the ice water and knead gently to combine.

  9. Turn the tart dough onto a sheet of plastic wrap and flatten into thick disk. Let the dough rest in the refrigerator for about 30 minutes.

  10. Preheat the oven at 180°C. Roll the dough out on a lightly floured surface to desired thickness, about 5mm. Stamp out with the desired cutter.

  11. Place the stamped out dough on a baking silicon mat. Fill the centre with pineapple jam balls.

  12. Glaze with the egg wash and bake for about 15 minutes or until light golden in colour.

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No Bake Strawberry Cheesecake

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22
Jul

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No Bake Strawberry Cheesecake

by Michele Ow

Try this moist and light No Bake Strawberry Cheesecake for a lazy high-tea weekend that is amazingly delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 145 mins Serves : 12

INGREDIENTS:

  • For the Crust
    • 85g Butter, melted, plus extra for tin
    • 140g Digestive biscuits, crushed into fine crumbs
    • 1 tbsp Sugar, or ½ lemon’s zest or 1-2 tablespoon cocoa powder (optional)

    For the Cheesecake Filling

    • 600g Philadelphia Cheese, or other full-fat soft cheese
    • 200g Caster Sugar (may be reduced to 100g)
    • 400ml Heavy Cream, whipped and chilled
    • 2 tsp Lemon Juice
    • Cut strawberries or Jam
    • 3 tsp Gelatin in 3 tbsp boiling hot water

DIRECTIONS:

  1. Position an oven shelf in the middle of the oven. Preheat the oven to 160°C. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. Brush the sides of the springform tin with melted butter.
  2. ***Alternatively, you may simply want to chill the crust to have a different crust texture from the New York baked version.
  3. Beat the very chilled heavy cream until stiff.
  4. For the filling, in a table top mixer fitted with the paddle attachment, beat the soft cheese and lemon juice at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the cooled gelatin and, scraping down the sides of the bowl and the paddle twice.
  5. Fold in heavy cream and cut fruit into the cream cheese. Pour the filling into the tray and smooth the top before setting the tray into fridge to set (minimum 2 hours for full sized cake).
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Double Chocolate Chip Cookies

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22
Jul

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Double Chocolate Chip Cookies

by Trish Yee

Take your love of chocolate to a new level with these soft double chocolate chip cookies.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 18

INGREDIENTS:

  • 280g All-purpose Flour
  • 65g Baking Cocoa
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 227g Butter
  • 200g Packed Brown Sugar
  • 150g Sugar
  • 1 tsp Vanilla Extract
  • 2 nogs. Eggs
  • 250g Semi-sweet Chocolate Chips

DIRECTIONS:

  1. Preheat oven to 170°C.
  2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Durian Sago Kueh

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22
Jul

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Durian Sago Kueh

by Julie Yee

If you are a durian and kueh lover, these will the perfect nonya kueh for you! It is sweet and soft with a hint of durian, it tastes even better with desiccated coconut!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 100g Sugar
  • 130g Coconut Milk
  • 150g Sago
  • 50g White Grated Coconut (topping)
  • 20g Wheat Starch
  • 250g Durian Flesh
  • 250g White Grated Coconut
  • ½ tsp Salt

DIRECTIONS:

  1. Boil sugar and coconut milk in a saucepan and turn off the fire.
  2. Pour in the drained sago into the pot and mix well immediately.
  3. Add in white grated coconut (50g), wheat starch, durian flesh into the pot and mix well immediately.
  4. Pour into 10″ tray and steam for 40 mins.
  5. Coat with white desiccated coconut.
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Coconut Ice Cream

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22
Jul

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Coconut Ice Cream

by Julie Yee

Enjoy the taste of Thailand with this creamy Coconut Ice Cream which taste amazing by its own or top it with any of your favourites topping for a different flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 0 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 120ml Dairy Cream (35% fat)
  • 100ml Coconut Cream
  • 150g Coconut Water
  • ¼ tsp Salt
  • 2 nos. Pandan Leaves

DIRECTIONS:

  1. Pour coconut water and coconut cream together.
  2. Add in pandan leaves and bring mixture to boil. Cool it in an ice bath.
  3. Whip cream and add in condensed milk.
  4. Fold the 2 mixtures together.
  5. Churn in the ice cream maker.
  6. Serve with cream corn, canned fruits, sea coconut or peanuts.
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Durian Crepe

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22
Jul

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Durian Crepe

by Julie Yee

Enjoy the creamy and flavourful Durian Crepe with fresh Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • For the Crepe
    • 5 nos. Whole Eggs
    • 50g Sugar
    • 60g Melted Butter
    • 120g Cake Flour
    • 1 tsp Baking Powder
    • 270g Fresh Milk
    • ¾ tsp Fine Salt

    For the Durian Cream

    • 200g Whipped Cream (35%)
    • 300g Durian Flesh
    • 2 tbsp Super Instant Custard

DIRECTIONS:

For the Crepe

  1. Mix all ingredients together & filter.

  2. Heat a non-stick small frying pan (preferably rectangle-shaped).

  3. Place a spoon of mixture onto it.

  4. Use small-medium fire to fry till light brown.

  5. To Assemble.

  6. Place 1 pc of thin sponge onto the crepe & put 1 big spoon of filling in the centre of the crepe and wrap.

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Earl Grey Hokkaido Chiffon Cupcakes

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22
Jul

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Earl Grey Hokkaido Chiffon Cupcakes

by Charlynn Gwee

Spongy and airy Early Grey Chiffon Cupcake filled with light Earl Grey Cream is the perfect dessert for an unforgettable dinner!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 530 mins Serves : 10 cupcakes

INGREDIENTS:

  • Egg Yolk Batter
  • 4 Egg Yolks
  • 35 g Icing Sugar
  • 40 g Vegetable Oil
  • 40 g Whole Milk
  • 1 Earl Grey Tea Bag
  • 75 g Cake Flour
  • Meringue
  • 4 Egg Whites
  • 100 g Caster Sugar
  • Filling
  • 200 g Whipping Cream, Chilled
  • 1 tbsp Icing Sugar
  • 1 Earl Grey Tea Bag

DIRECTIONS:

Cake Batter

  1. Infuse milk and earl grey leaves overnight, set aside to room temperature before using.
  2. Preheat oven to 160C.
  3. Whisk egg yolks with sugar.
  4. Add in oil and infused earl grey milk.
  5. Sieve in cake flour and set aside.
  6. Egg Whites: Whisk egg whites till foamy and gradually add in sugar.
  7. Whisk till almost stiff peak forms.
  8. Fold in meringue into the egg yolk mixture.
  9. Pour batter into chiffon cups and give it a few slam on the table.
  10. Bake in preheated oven for 20mins.
  11. Immediately oven turn and cool cake when it’s done.

Filling

  1. Whisk all ingredients together till stiff peak.
  2. Pipe into cupcakes and chill 2 hours before serving.
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