Pandan Chiffon Cake

Pandan Cake, all time favourite.. 

Ingredients A:

- 6 egg yolks

- 45g white sugar

- 100ml coconut milk

- 45ml cooking oil

- 3/4 tsp of pandan paste

- 90g cake flour

- 1 tsp baking powder

- 1/4 tsp salt

Ingredient B:

- 6 egg white

- 1/2 tsp cream of tartar

- 55g white sugar

Steps A:

1. Sift the cake flour, baking powder, salt together

2. In a separate bowl, whisk the egg yolks and sugar till thick. Add oil, coconut milk, pandan paste. Mix well.

3. Add in the sift flour and whisk till well incorporated. No Lumps.

Steps B (Meringue):

1. Whisk the egg white at highest speed in a new bowl, add the cream of tar tar slowly. (The bowl should be dry and oil free, else your egg white wont be successful)

2. Slowly add in the sugar, whisk till stiff peaks. (Basically when you turn the bowl, the egg shouldnt flow to your head).

Step C:

1. Add 1/3 of Step B into Step A and mix with a WHISK, till well incorporated.. (DO NOT WHISK). 

2. Repeat Step 1 with the rest of Step B slowly till finish.

Baking: 

Preheat oven 155 degree, and bake the cake estimate of 1 hour. Bottom rack of the oven.

Once ready, invert the cake and leave to cool. 

Hong Kong Egg Tarts (tried)

Hong Kong Egg Tarts (15 servings)

Ingredients:

A (Custard Filling):

• 3 eggs
• 160 g white sugar
• 280 ml milk
• 1 tsp rum (optional)
• 1/2 tsp vanilla extract (Extract not essence! Extract is stronger. 1 teaspoon of Vanilla extract = 1½ teaspoons of Vanilla Essence)

B (Tart shells):

• 125 g salted butter (softened)
• 60 g  icing sugar, sifted
• 15 g egg white (1/2 egg white)
• 1 egg yolk
• 1/2 tsp vanilla essence

C (Tart shells):

• 215 g plain flour

Directions:

Tart shells:

1. Mix ingredient B till well combined. 
2. Slowly add ingredient C into B to make a dough. (if you think your dough is too watery, add more flour. Abit at a time till it is right texture).
3. Rest dough for 10 minutes. 
4. Press dough into small tart moulds. 
5. Bake the tart shell till half cooked. 175 degree C for about 10 minutes or till puff up slightly and white. 

Custard Filling:

1. Whisk ingredient A till sugar melted. (you may want to use the heat over process to speed it up)
2. Sieve A to remove bubbles.

Final Product:

1. Pour the filling to shells and bake for 175 degree C for about 20 minutes. (Lower shelf) Watch over it. If the custard puff into a ball, take out immediately, else the eggs tarts will winkle when cool (ugly). You can check if its cooked by shaking the tarts, if it wobble meaning its not cooked yet.
   PS: I personally find it very hard to control the heat to make it none puffing, so i pour in the custard 2 time, once the custard abit harden, i will pour in another half. ;)

Tips on pressing the dough into tart mould

- Smooth 1 plastic sheets

- Roll dough into a ball. 

- Place ball onto the plastic sheet and place another plastic sheet on top.

- Flatten the dough roughly bigger that the tart mould with rolling pin or a flat-bottomed plate.

- Remove top plastic sheet. Place dough onto mould, gently pressing the sides of the tart mould to make sure there is no air.

- Trim excess dough from the tart mould. Remove plastic sheet. (TA DA! perfect tart mouth without tart cutter)

Chocolate Brownies (Yet to try)

Chocolate Brownies (Yet to try)

Ingredients:

A:

• 280 g Nutella
• 2 eggs
• 62g flour

Directions:

1. Put everything in a bowl. Mix well
2. Pour into a pan/muffin tin
3. Top with Nuts if you like.
4. Bake at 180 degree C for about 30 minutes. (Depend on the size of your serving, more time is required for big serving)

Prune Lapis

Prune Lapis (tried)

Ingredients:

A:

• 300 g unsalted butter
• 1 tbsp rum (optional)
• 2 tbsp condense milk 

B:

• 25 egg yolk
• 3 egg white
• 220 g white sugar
• 1 tsp vanilla essence
• 1 tbsp ovalette
• 160 g cake flour

C:

• 450 g prunes (depending how many you like. Can replace with other ingredients)

Directions:

1. Cream ingredient A till creamy and pale in color. 
2. Whisk ingredient B till double in volume.
3. Fold ingredient A into B.
4. Prepare a 8" by 8" square tray - lined at the bottom
5. Grill the cake layer by layer with prunes on alternate layers. 
6. User a skewer to prick every layer and press lightly with a lapis pree to flatten each layer.
7. When finish Grilling, bake the cake at 180 degree C for about 15 minutes.

American Baked Cheese Cakes

American Baked Cheese Cakes (tried)

Ingredients:

A:

• 625 g cream cheese
• 170 g sugar

B:

• 40 g plain flour

C:

• 4 egg yolks
• 2 1/2 egg white
• 1 tbsp lemon juice
• 1 lemon zest (scraps of the lemon skin)

D:

• 200 g whipping cream

E:

• 1 1/2 egg white
• 20 g sugar

F:

• Digestive biscuit (5-6 piece)

Directions:

1. Crush the digestive biscuit. (base of the cheese cake)
2. Wrap the outside of the digestive biscuit base tin with aluminium foil
3. Cream ingredient A until light. Add in ingredient B. Mix until well-blended
4. Add in ingredient C, cream until smooth and light.
5. Add in ingredient D, cream till smooth.
6. Whip ingredient E till soft peak stage. Add into the above cheese mixture. And mix till well-incorporated.
7. Pour the cheese mixture over the prepared biscuit base.
8. Bake in water bath 160 degree C for 75 minutes or until golden brown. 
9. Allow to cool, keep refrigerated overnight.

PS: The cake will appear crack when out from oven, don't worry. Once cool, the crack will disappear. Don't munch on the crack!!! LOL.

If you don't like digestive biscuit, can use orea chocolate biscuits as base. This recipe is very generic, you can play around with it.. Example instead of lemon, use oreo! then it will be a oreo cheese cake.   

(OREO CHEESE CAKE)

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies (24 servings)

Ingredients:

A:

• 225 g butter
• 260 g crunchy peanut butter (Depending on preference, you can use smooth peanut butter too)
• 200 g white sugar
• 220 g brown sugar
• 2 eggs

B:

• 310 g all purpose flour
• 5 g baking soda
• 3 g salt
• 7 g baking soda

Directions:

1. Thoroughly cream ingredient A
2. Sift ingredient B. 
3. Stir ingredient B into A. But into refrigerator for 1 hour.
4. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in pre-heated 190 Degree C oven for about 10 minutes or until cookies turn golden brown. 

Famous Amos Cookies

Famous Amos Cookies (72 servings)

Ingredients:

A:

• 200 g white sugar (if you don't like it to be sweet, can reduce it to about 150g)
• 220 g light brown sugar
• 225 g butter
• 1 egg
• 15 ml milk
• 235 ml vegetable oil (I don't like it too oily, so i reduce to 180 ml)
• 5 ml vanilla extract (Extract not essence! Extract is stronger. 1 teaspoon of Vanilla extract = 1½ teaspoons of Vanilla Essence)

B:

• 500 g all purpose flour
• 6 g salt
• 3 g cream of tar tar
• 5 g baking soda
• 60 g chopped walnuts (optional)
• 335 g semisweet chocolate chips (i personally think this is too much, so i use about 250-280 g) 

Directions:

1. Thoroughly cream ingredient A
2. Add in ingredient B into mixture A.
3. Drop by teaspoon onto un-greased cookie sheets. Bakes at 175 degree C for 8-12 minutes. (Cookies are light in color when done)