DIRECTIONS:

1. Mix Batter A together and well combined.
2. Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
3. Fold in Batter B into Batter A gently and well combined.
4. Scoop the batter into individual square case.
5. Bake at 180ºC for 15mins, non-fan oven mode.
   

   For the Lemon Crème

6. Whip dairy cream and icing sugar until soft peak.

7. Add in lemon zest and whip it until stiff peak.

8. Storage: This cream can be kept in air tight container in the fridge for 3 days.

   For the Lemon Crème Cheese Filling

9. Whip cream cheese until soft, add in the icing sugar.

    

10. Add in the lemon zest and juice and mix well.
11. Whip Batter B until soft peak forms.

     

12. Fold in together with Batter A.
13. Pipe into the Hokkaido sponge.

     

DIRECTIONS:

1. Cream the softened butter and sugar until light yellowish and fluffy.
2. Add in the lemon zest and egg yolk and whip until combined.
3. Add in the plain flour and baking powder into the mixture and mix well.
4. Shape dough into small balls and place on the tray. Alternatively, you can roll out the dough and cut the shapes out accordingly.
5. Bake for 180ºC, fan oven for 15 mins or until golden brown.

DIRECTIONS:

1. Preheat oven to 180°C.
2. In a separate bowl, combine the flour, baking powder, cocoa powder and salt. Sieve well.
3. In a mixing bowl, beat butter and sugar till fluffy for about 5-7 mins.
4. Add in eggs gradually one by one.
5. Add in the chocolate emulco. Pour in all the flour mixture and continue to beat till you get a smooth mixture.
6. Pour in the desiccated coconut and stir well.
7. Pour the cake batter in a baking pan lined with parchment paper.
8. Put inside oven and bake for 45 mins or till cake is ready.
9. Leave to cool completely before cutting into two layers.

DIRECTIONS:

1. Preheat the oven to 180 C.
2. Grease and line 2 – 7″ baking tins with parchment paper.
3. Sift the flour, cocoa powder, baking powder and baking soda together. Then add in the sugar and stir well.
4. In another bowl stir the buttermilk, water, vanilla , egg and salt together.
5. Pour the wet ingredients into the dry ingredients and whisk until combined smoothly.
6. Pour the batter into the prepared baking trays and bake for 20 minutes or until a skewer inserted comes out clean.
7. Demould and cool to room temperature.

DIRECTIONS:

1. Melt butter and chocolates.
2. Add in Group B (Light Corn Syrup, Castor Sugar, Vanilla Essence) and stir well.
3. Add in Group C (Eggs) gradually and mix well.
4. Lastly add in Group D (Plain Flour, Baking Power) and mix well.
5. Pour the batter into a brownies tray and bake at 180 degree Celsius, fan mode for 15 – 20 minutes.

DIRECTIONS:

1. Mix all together and add in the melted butter.
2. Let it sit for 30 minutes.
3. Ladle the batter into the waffle maker and cook until golden brown.

DIRECTIONS:

1. Preheat the oven to 200 degrees C.
2. Caramelize sugar. Remove from the heat promptly and carefully divide the hot caramel among the 4 ramekins. Sprinkle sea salt. Let cool.
3. In a medium saucepan, bring the cream and vanilla to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks and caster sugar in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Slowly whisk in the remaining hot cream mixture trying to prevent excess bubbles.
4. Place 4 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Divide between 4 ramekins. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
5. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature until cool, then refrigerate until well chilled.
6. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.