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Vanilla Butter Cookies

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22
Jul

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Vanilla Butter Cookies

by Philia Ng

These melt-in-your-mouth Vanilla Butter Cookies are absolutely delicious and great as a snack! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 10-12

INGREDIENTS:

  • 100 g Unsalted butter, softened
  • 100 g Caster sugar
  • 1/2 no Egg
  • 1/4 tsp Salt
  • 205 g Plain flour

DIRECTIONS:

  1. Mix Group A (Unsalted Butter and Caster Sugar) and cream together.
  2. Add in Group B (Egg) and mix well.
  3. Add in Group C (Salt and Plain Flour) and mix well, if the dough is sticky, chill it for at least 3mins until firm.
  4. Roll out the dough and cut into desire shapes.
  5. Bake it for 15 mins at 180 degree Celsius until golden brown.
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Alphonso Mango Mousse Cake in a Jar

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22
Jul

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Alphonso Mango Mousse Cake in a Jar

by Lin Weixian

Moist cake, fresh mangoes and all stacked beautifully in a jar – what’s not to love? Give this as a gift or party favours – they’re bound to be a hit! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

 

Classic Genoise

  • 240g Whole eggs
  • 120g Sugar
  • 22g Unsalted butter, melted
  • 5g Vanilla extract
  • 135g Cake flour, sifted
  • Strawberries, as needed
  • Simple Syrup
  • 100g Water
  • 100g Sugar
  • For the Mango Mousse
  • 90g Mango puree
  • 120g Cream
  • 35g Sugar
  • Fresh mango, as needed

DIRECTIONS:

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Whisk up eggs and sugar till ribbon stage.
  4. Remove a small portion of the whipped up egg mixture and mix together with the melted butter and vanilla extract. Set aside.
  5. Fold sifted cake flour into the egg mixture, do not over mix. Carefully fold in the reserved butter mixture.
  6. Spread the batter onto a paper-lined sheet pan. Bake at 220ºC until light brown and springy to the touch.
  7. Set aside for assembling.

    For the Mango Mousse

  8. Prepare the workstation.
  9. Scale the ingredients.
  10. Place mango puree and sugar in a pot and heat it high enough to melt the sugar. Set aside to cool it down.
  11. Whip up cream to medium-stiff peaks.
  12. Gently fold cream and mango puree mixture.

     

  13. Assemble the Alphonso Mango Cake in Jar using the baked genoise, mango mousse and fresh mango to your liking.
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Green Tea Tiramisu Cheesecake

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22
Jul

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Green Tea Tiramisu Cheesecake

by Trish Yee

Elegant and decadent Green Tea Tiramisu Cheesecake is simple to make and perfect for any occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 120 mins Ready in : 140 mins Serves : 6-8

INGREDIENTS:

  • 250 g Mascarpone cheese
  • 1 tsp Vanilla essence
  • 1/2 cup Milk
  • 1 1/2 tbsp Rum (optional)
  • 200 ml Whipped cream
  • 6 tbsp Icing sugar
  • Sponge fingers
  • Matcha powder (for dusting)
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1 tbsp Matcha

DIRECTIONS:

  1. Mix well milk, matcha powder and icing sugar together with mascarpone cheese.
  2. Whipped cream to hard peak and set aside.
  3. Fold in whipped cream into mixture. Be careful not to over fold.
  4. In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture.
  5. Continue to dip lady fingers and line in a row at bottom of glass baking dish.
  6. Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder.
  7. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.
  8. Finish off with matcha powder by dusting on top of mixture.
  9. Chill in refrigerator for 2 hours or overnight.
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Caramel and Honey Nut Tart

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22
Jul

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Caramel and Honey Nut Tart

by Thripti Hinduja

Enjoy the Caramel and Honey Nut tart with a rich caramel honey filling topped with chopped mixed nuts baked in a flaky pastry tart!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • 125g Flour
  • 35g Icing sugar
  • 60g Butter(cold)
  • Milk as required
  • 30g Sugar
  • 60g Honey
  • 20g Butter
  • 100g Fresh Cream
  • 140g Mixed nuts (chopped and roasted)

DIRECTIONS:

  1. Stir the flour and the icing sugar together.
  2. Chop up the butter and crumble it into the flour.
  3. Add enough of cold milk to form a dough.
  4. Cling wrap and refrigerate for 20 minutes.
  5. Roll out the dough on a floured surface and line a pie tin with it.
  6. Place a sheet of baking paper over the pastry and fill it with beans or any pie weight.
  7. Bake it in a preheated oven at 180 C for 20 minutes or until evenly browned. Remove the pie weights in between the baking.
  8. Place the sugar and honey in a pan and stir over low heat until the sugar melts. Bring to boil.
  9. Cook the mixture for 2 minutes.
  10. In separate pan heat butter with the cream and the salt until hot. Add it to the sugar mixture and simmer for 2-3 min.
  11. Mix in the nuts and spoon the mixture over the hot pastry.
  12. Return to the oven for 5 – 7 minutes remove and cool. Serve at room temperature.
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Mocha Roulade

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22
Jul

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Mocha Roulade

by Jehanne Ali

The Cooking Doctor shares her childhood favourite with us – make these for a perfect afternoon snack along with a cup of tea!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • 5 Large eggs, separated
  • 90g Sugar
  • 100g Cake flour
  • 20g Cocoa flour
  • 1 tsp Instant coffee granules
  • ¼ tsp Cream of tartar
  • 50ml Melted butter (or vegetable oil)
  • 50ml Hot milk
  • 1 tsp Vanilla paste
  • ½ tsp Salt

DIRECTIONS:

  1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
  2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
  3. Mix the coffee granules with hot milk and melted butter.
  4. Sift in the cake flour along with salt and cocoa powder to the batter.
  5. Finally fold in the stiff egg whites.
  6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
  7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
  8. Roll tightly into a roulade.
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Granola Parfait

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22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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Matcha Creme Brulee

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22
Jul

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Matcha Creme Brulee

by Michele Ow

If you are fond of Matcha, you got to try this creamy Matcha Crème Brulee recipe by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 160 mins Serves : 6

INGREDIENTS:

  • 2 cups Heavy cream
  • 1 Vanilla bean (or a dash of vanilla paste)
  • 1 cup Castor sugar
  • 1 tsp Matcha powder
  • 6 no Egg yolks

DIRECTIONS:

  1. Whisk eggs yolks with sugar until pale yellow.
  2. Add Matcha into the mixture.
  3. In a saucepan, scald heavy cream with vanilla bean; allow to cool slightly.
  4. Add cooled heavy cream in a thin stream into egg/sugar mix until incorporated.
  5. Pour into 6 ramekins.
  6. Put in a bain marie in oven @160’C for 20 mins.
  7. Allow to set in fridge for at least 2 hours.
  8. Pour vanilla sugar and torch before serving.
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Marbled Oreo Cheesecake

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22
Jul

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Marbled Oreo Cheesecake

by Julie Yee

If you love Oreos and cheesecake, than this is the perfect dessert for you! Chef Julie will be sharing the recipe for this ultimate Marbled Oreo Cheesecake

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 60 mins Ready in : 120 mins Serves : 12

INGREDIENTS:

  • For the Cheesecake Group 1
    • 400g Cream cheese
    • 150g Castor sugar
    • 1 tsp Lemon juice
    • 20g Plain flour
    • 1 tsp Vanilla essence
    • 4 nos. Egg yolk

    Group 2 (Fold in) 

    • 70g Dairy whipping cream (35%)
    • 3 nos. Egg white
    • 60g Castor sugar
    • 50g *Oreo cookies (¼ size)

    For the Crust

    • 200g Oreo cookies (crushed)
    • 70g Salted butter
    • 5 tsp Honey*

DIRECTIONS:

        For the Cheesecake

  1. Beat cream cheese and lemon juice at slow speed for 5 mins.

  2. Add in sugar slowly until all completed.

  3. Add flour in and mix well.

  4. Pour in the yolk slowly.

  5. Beat egg whites till soft peaks form.

  6. Fold in the whipped cream and egg whites into cream mixture.

  7. Bake in bain marie (hot water bath) at 150°C for about 30 mins then reduce to 130°C for another 30 mins. Leave cake in oven for 10 mins (with oven door open).

    For the Crust

  8. Melt butter and add in all the ingredients.

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Vanilla Sponge Cake

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22
Jul

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Vanilla Sponge Cake

by Philia Ng

Learn the best way to bake a classic vanilla sponge cake with Chef Philia’s simple yet delicious recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 225g Fresh eggs
  • 180g Castor sugar
  • Group B
  • 85g Melted butter
  • 180g Full cream milk
  • Group C
  • 195g Blue Jacket Plain Flour
  • 8g Baking powder

DIRECTIONS:

  1. Whisk Group A (Fresh Eggs & Castor Sugar) together until ribbon stage.
  2. Add in Group B(Melted Butter & Full Cream Milk) and alternate it with Group C (Blue Jacket Plain Flour & Baking Powder).
  3. Mix well and bake the cake in an 8 inch round pan for 35 mins at 175 degree Celsius non fan mode or until a skewer inserted is clean.
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Hello Kitty Pan with Red Bean Filling

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22
Jul

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Hello Kitty Pan with Red Bean Filling

by Trish Yee

This Hello Kitty-inspired Pan with Red Bean Filling is a great way to get the kids baking! These buns are soft, fluffy and the Azuki Bean Paste adds a sweet flavour. If you prefer a smoother Azuki filling, try mashing it with a fork before adding it into the buns!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 95 mins Cook : 8 mins Ready in : 103 mins Serves : 2-4

INGREDIENTS:

  • Basic Bread Dough
    • 200g Bread flour
    • 50g Cake flour
    • 110g Milk
    • 45g Sugar
    • 8g Milk powder
    • 7g Yeast
    • 1 Egg
    • 30g Olive oil
    • ¼ tsp Salt
    • 5g Bread improver

    Azuki Bean Paste

    • 1 cup Azuki beans
    • 5 cups Water
    • ¼ tsp Salt
    • ¼ tsp Sugar

DIRECTIONS:

          For the Basic Bread Dough

  1. Mix yeast and egg in a separate bowl. In a mixing bowl, add bread flour, sugar, milk powder, bread improver and salt. Add in eggs and yeast at the side.

  2. Using a kitchen machine, insert the dough attachment. Mix the mixture using low speed. Pour in milk and oil and beat for 6 mins till it forms into a ball.

  3. Cling wrap and set aside for 45 mins to proof.

  4. Divide the dough into 10 pieces and shape dough into balls. Slightly flatten and wrap it with fillings.

  5. Leave it aside to proof for 30 mins and bake for 8 mins at 200°C.

  6. Remove from oven and let it cool before decorating.

    For the Azuki Bean Paste

  7. Soak azuki beans overnight (8-12 hours). Rinse azuki beans and drain excess water in colander.

  8. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.

  9. When boiling, turn off heat and cover with lid. Let it stand for 5 mins. Throw away water and put the azuki beans into a sieve.

  10. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium-low and keep it simmering.

  11. Once in a while push the azuki beans under the water with a slotted spoon. Water will evaporate – keep adding water to cover just above the beans. If you put too much water, the beans will move and break.

  12. Turn up the heat to high and add sugar in 3 separate times. Stir constantly.

  13. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after it cools.

     

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