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Baked Apple Crumble with Yogurt Cream

Posted on by tott
05
Jul

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Baked Apple Crumble with Yogurt Cream

By Mimi Wahadi

Enjoy the symphony of cinnamon apple baked under a topping of oats crumble served with a tart yogurt cream that makes a well-balanced sweet treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55 mins
Ready in : 95 mins Serves : 6-8 servings

INGREDIENTS:

Ingredients for Yogurt Cream

  • 150g Whipped Cream
  • 100g Plain Yogurt
  • 1 tbsp Honey
  • 1/2 tsp Vanilla Extract

Ingredients for Cinnamon Apples

  • 2 Red/Green Apple
  • 1 tbsp Brown Sugar
  • 1/4 tsp Cinnamon Powder

Ingredients for Oat Crumble

  • 80g Unsalted Butter
  • 70g Plain Flour
  • 45g Rolled Oats
  • 70g Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Sea Salt

DIRECTIONS:

  1. To make the Yogurt Cream, follow steps 2 to 4.
  2. Whip the yogurt, honey and vanilla extract in a mixing bowl.
  3. Fold in the whipped cream into the yogurt mixture.
  4. Chill before serving.
  5. To make the Cinnamon Apples, follow steps 6 to 11.
  6. Pre-heat the oven to 180C.
  7. Combine the brown sugar and cinnamon powder in a bowl.
  8. Lightly spray a baking tray large enough to fit 4 apple halves.
  9. Halve the apples lengthwise and use a spoon to scoop out the core, seeds and stem.
  10. Arrange the apple halves in the baking tray with the flesh facing up.
  11. Sprinkle the cinnamon sugar mixture over the apples and set it aside.
  12. To make the Oats Crumble, follow steps 13 to 19.
  13. Combine all the ingredients except butter in a medium bowl.
  14. Melt the butter in a pan over medium heat.
  15. Mix in the dry ingredients till well mixed.
  16. Divide the toppings between 4 apples and gently press it down onto the apples.
  17. Bake the apples and cover with aluminium foil for approximately 20-25 minutes.
  18. Remove the cover and bake for another 20-30 minutes until the apples are soft and topping has browned.
  19. Serve warm with yogurt cream.
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Melon Snow Bun

Posted on by editor
04
Jul

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Melon Snow Bun

by Julie Yee

Melonpan is a Japanese sweet bread with a thin cookie crust at the top which is soft and fluffy inside and crispy outside!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 105 mins Cook : 12 mins Ready in : 117 mins Serves : 4-6

INGREDIENTS:

  • 240 g Bread Flour
  • 50 g Cake Flour
  • 10 g Milk Powder
  • 1/2 tsp Salt
  • 40 g Sugar
  • 150 g Water
  • 30 g UHT Milk
  • 7 g (1 3/4 tsp) Yeast
  • 20 g Egg
  • 25 g Crisco Shortening

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the egg, yeast and ice water.
  3. Add in the shortening and knead till gluten has formed.
  4. Let it ferment for 45mins and punch down.
  5. Scale into 50gm.
  6. Wrap the filling. Proof it for 30mins to 45mins till it double in size.
  7. Cover the greased lid and bake at low shelf @ 200C for 12mins.
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Vanilla Berry Cupcake with Swiss Meringue Better

Posted on by tott
04
Jul

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Vanilla Berry Cupcake with Swiss Meringue Better

By Claire Marie Chang

Light fluffy vanilla cupcake filled with berries topped with a Swiss meringue buttercream is the perfect summer cupcake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 15 mins
Ready in : 40 mins Serves : 16-20 mini cupcakes

INGREDIENTS:

Ingredients for the cupcakes

  • 80g Butter, unsalted – softened
  • 120g White Caster Sugar
  • 1 Egg (65g)
  • 140g Plain Full Fat Yogurt, unsweetened
  • 1/4 tsp Vanilla Bean Paste/ Extract (Optional)
  • 150g Cake Flour
  • 1/2 + 1/8 tsp Baking Powder
  • 1/4 tsp Baking Powder
  • 1/8 tsp Fine Sea Salt
  • 60g Frozen Berries of your choice or berry jam to swirl in

*Ensure all ingredients are at room temperature

Ingredients for Vanilla Swiss Meringue Buttercream

  • 3 Egg Whites (100-120g)
  • 70g White Sugar
  • 25g Unsalted Butter – softened
  • 1/4 – 1/2 tsp Vanilla Bean Paste/ Extract (Optional)
  • Sea Salt to taste

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12. (USING ALTERNATE METHOD).
  2. Preheat oven to 180°C top and bottom heat.
  3. Combine butter and sugar in a mixing bowl.
  4. Using the paddle attachment, cream the mixture till light and fluffy.
  5. Mix the yogurt and vanilla together.
  6. Sift all dry ingredients together.
  7. Once butter-sugar is well creamed, add egg and cream till fluffy.
  8. In alternate additions on low speed, add the half of the dry ingredients. Then half of the wet ingredients. And repeat till fully combined. Do not overmix.
  9. Fold in the frozen berries.
  10. Fill cupcake liners till close to ¾ full.
  11. For mini cupcakes bake for 12-14 mins. For regular cupcakes bake for 16-20 mins or until the skewer comes out clean.
  12. This cupcake keeps up to 3 days at room temperature.
  13. To make the Vanilla Swiss Meringue Buttercream, follow steps 14 to 25.
  14. Prepare a Bain Marie/Water Bath.
  15. Combine egg whites and sugar in a grease proof metal/glass bowl.
  16. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  17. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  18. Once ready, remove from the heat.
  19. Using the whisk attachment, start at medium till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  20. Once the mixing bowl feels cool to touch, switch to the Paddle attachment. You may continue using the whisk attachment if the butter cubes are soft enough.
  21. At low speed, add butter cubes one at a time until fully incorporated.
  22. Turn to medium high speed and whip for 5mins. Add Vanilla and Sea Salt to taste.
  23. Reduce to medium speed and whip for 2-3mins.
  24. Whip at low speed till well combined.
  25. This buttercream keeps up to 3 days chilled or frozen up to a month.
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Lemon Raspberry Possets

Posted on by tott
04
Jul

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Lemon Raspberry Possets

By Thripti Hinduja

For the ultimate summer dessert, try Chef Thripti’s Lemon Raspberry Posset that is refreshing and simple-to-make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 480 mins Cook : 10 mins
Ready in : 490 mins Serves : 3

INGREDIENTS:

  • 200g Whipping Cream
  • 50g Sugar
  • Lemon Rind of 1/2 Lemon
  • 2 tbsp Lemon Juice
  • 2 tbsp Lemoncillo
  • 60g Raspberries
  • 1 tsp Sugar

DIRECTIONS:

  1. Keep aside 3 raspberries for the garnish.
  2. Place the whipping cream and the sugar in a pan and bring it to a simmer. Simmer for about 3 minutes, stirring every now and then.
  3. Take the mixture and off the heat. Stir in the lemon juice and the lemoncillo.
  4. Strain the mix into measuring jug.
  5. Divide the raspberries at the bottom of 3 serving cups or glasses.
  6. Gently pour over the warm lemon cream. Allow to cool completely and then refrigerate until set or overnight.
  7. Serve with an almond shortbread.
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Durian Chiffon Cake

Posted on by tott
04
Jul

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Durian Chiffon Cake

By Julie Yee

As a Durian lover, you do not want to miss out this recipe by Chef Julie! Learn to bake Durian Chiffon Cake with Fresh Durian Cream for the ultimate durian dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins
Ready in : 25 mins Serves : 6-8

INGREDIENTS:

Ingredients for Durian Chiffon Cake (Group 1A-4A)

Group 1A – Beat together

  • 3 Egg Whites (Group 1A)
  • 70g Fine Sugar (Group 1A)

Group 2A – Beat in

  • 3 Egg Yolks (Group 2A)

Group 3A – Sifted together

  • 60g Hong Kong/ Top Flour(Group 3A)
  • 1/2 tsp Baking Powder (Group 3A)

Group 4A – Mix in

  • 40g Warm Corn Oil (Group 4A)

Ingredients for Fresh Durian Cream (Group 1B-2B)

Group 1B

  • 10g Gelatine (Group 1B)
  • 40g Water (Group 1B)

Group 2B

  • 300g Durian Puree (Group 2B)
  • 30g Icing Sugar (Group 2B)
  • 150g Fresh Whipped Cream (Group 2B)

DIRECTIONS:

  1. To make the Durian chiffon Cake, follow steps 2 to 7.
  2. Preheat oven for 20mins at 200C.
  3. Beat egg white and fine sugar till together till fluffy.
  4. Add in the egg yolks and beat till think and light.
  5. Fold in the hong kong flour and baking powder by hand or spatula and mix it evenly.
  6. Lastly, add in the warm corn oil gently and mix well.
  7. Pour mixture into moulds and bake at 200C for 10 mins.
  8. To make the Fresh Durian Cream, follow steps 9 to 11.
  9. Put the gelatin into water for 10 mins. Heat up the gelatin till dissolved.
  10. Mix in the durian puree, icing sugar and cooled gelatin together.
  11. Fold in the whipped cream.
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Baked Nutella Doughnut Muffin

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04
Jul

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Baked Nutella Doughnut Muffin

By Julie Yee

What is better than a Baked Nutella Doughnut Muffin to end your meal! Surprise your family and friends with a delicious Doughnut Muffin stuffed with luscious Nutella and coated with Cinnamon Sugar!

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

INGREDIENTS:

Group 1

  • 150g Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract

Group 2

  • 220g Cake Flour
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 2 tsp Double Baking Powder

Group 3

  • 180g UHT Milk
  • 60g Corn Oil
  • 150g Nutella Chocolate
  • 50g Butter for melting
  • Cinnamon and sugar for coating of the muffin.

DIRECTIONS:

  1. Beat eggs and sugar (Group 1) till light.
  2. Sift all the dry ingredients in Group 2 together.
  3. Fold the dry ingredients into the egg mixture and mix it well.
  4. Pout in the milk and corn oil in Group 3.
  5. Fill each muffin cup 1/2 full, put in some Nutella chocolate and cover it with more batter.
  6. Bake at 180C for 15-18 mins.
  7. Melt 50g of butter for brushing of the muffin and rolling it with cinnamon sugar.
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Fresh Carrot Juice Garlic Butter Bun

Posted on by tott
04
Jul

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Fresh Carrot Juice Garlic Butter Bun

By Julie Yee

No one can resist a hot, fluffy Garlic Butter Bun made with Fresh Carrot Juice when it is fresh-from-the-oven.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 10 mins
Ready in : 70 mins Serves : 6-8 servings

INGREDIENTS:

  • 200g Carrot Juice
  • 1 Egg
  • 30g Crisco Shortening
  • 340g Bread Flour
  • 1/2 tsp Bread Improver
  • 20g Milk Powder
  • 1 tsp Salt
  • 50g Sugar
  • 1 pkt Yeast (11g)
  • 1 tsp Italian Herbs
  • 2 tsp Garlic (minced)/ Powder
  • Garlic Butter (for brushing)

DIRECTIONS:

  1. Using Kenwood Mixer, combine all the ingredients except the shortening and knead till pick-up stage.
  2. Add in shortening and knead till gluten has formed.
  3. Let it ferment for 40mins and punch it down.
  4. Scale into 60g and shape it round. Proof till double and egg-glaze.
  5. Bake at 200C for 10-12 mins. Brush with melted garlic butter immediately.
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Mochi Cheese Buns

Posted on by tott
04
Jul

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Mochi Cheese Buns

By Charlynn Gwee

If you love Mochi, you will love these Mochi Cheese Bread Rolls that is soft, chewy and simple-to-make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 6-8 Servings

INGREDIENTS:

  • 110g Glutinous Rice Flour
  • 15g Tapioca Starch
  • 50g Parmesan Cheese
  • 1/2 tsp Salt
  • 1 Egg
  • 35g Melted Butter
  • 60g Milk

DIRECTIONS:

  1. Sieve flour together.
  2. Add Parmesan cheese and salt and set it aside.
  3. Bring butter and milk to a boil.
  4. Whisk into flour mixture followed by eggs.
  5. Bake at 180C for 25 minutes.
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Healthy Berries Crumble

Posted on by tott
04
Jul

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Healthy Berries Crumble

By Philia Ng

Treat yourself to an effortless Healthy Berries Crumble that is tart, sweet and crunchy on top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins
Ready in : 35 mins Serves : 2 big ramekins

INGREDIENTS:

Group A

  • 100g Mix Berries
  • 1-2 tbsp Sugar

Group B

  • 20g Unsalted Melted Butter
  • 30g sugar
  • 40g Full Cream Milk
  • 55g Plain Flour
  • 1/2 tsp Baking Powder

DIRECTIONS:

  1. Combine berries together with sugar from Group A.
  2. Combine Group B together and mix well.
  3. Place the berries into the ramekins and drop in the batter into the berries covering it fully.
  4. Bake it at 180C, fan assisted oven for 20 mins or until the batter has puffed and turn golden brown.
  5. Leave it aside for 10 mins and serve it warm.
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