Chocolate Mango Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Chocolate Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
80 g Dried Mango, cut into small pieces

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the mango bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Pandan Raisin Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
1 tsp Pandan Essence
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g Raisins

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, pandan essence, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the raisins after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Orange Cranberry Loaf with Sunflower Seeds Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (60 g)
150 g Fresh Oranage Juice
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberries
50 g of Sunflower seeds

Instructions:
1.  Warm the egg yolk and fresh milk using double boing method till 38°C.
2.  Add the milk mixture, orange juice, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry and sunflower seeds after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Citron Tea Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
15 g Sugar
4 g Salt
4 g Instant Yeast
2.5 Tbsp of Korean Citron Tea
18 g Soft Butter

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, citron tea, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Loaf will be ready in about 3 hr 30 min time.

Fruit Tea Loaf with Cranberries Raspberry Fusion Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (160 g)
3 bags of Lipton Forest Fruit Tea
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberry Raspberry Fusion

Instructions:
1.  Soak the bags of Lipton Forest Fruit Tea in 70°C hot water and leave it to cool to 50°C.
2.  Add the milk mixture, forest fruit tea yeast, tea leaves from the tea bags, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry raspberry fusion after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Almonds Chocolate Chips Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond flakes after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Durian Mousse Cake for My Mummy’s Birthday

Yield: 12 pieces

Ingredients:
(A)
1 9″ Sponge Cake

(B)
5 Tbsp Hot Water
20 g Gelatine
300 g Fresh Milk
90 g Sugar
200 g Fresh Durian
250 g Whipped Cream

(C)
200 g Fresh Durian

(D)
250 g Whipped Cream
Green colouring
Yellow colouring

(E)
Chocolate for decoration

Instructions:
1.  Use a ready bake sponge cake.  Slice it into 2 layers.
2.  Melt gelatine in hot water and set aside.
3.  Blend durian with half of the fresh milk and set aside.
4.  Boil sugar with the other half of the fresh milk.
5.  Add in the durian mixture and cook till boiling.
6.  Remove from heat and add in the gelatine.
7.  Sift the mixture and cool over ice water till the side is thicken.
8.  Add and fold in the fresh cream.
9.  Put the first layer of sponge cake on the cake board.
10.  Spread with the fresh durian in (C).
11.  Spread a layer of the durian mousse.
12.  Put the next layer of the sponge cake.
13.  Spread the remaining durian mousse.
14.  Refrigerate till the mousse is set (about 4 hrs).
15.  Decorate it with whipped cream (D) and chocolate (E).

Egg Tarts

Yield: 16

Ingredients:
(A)
125 g Butter (Softened)
60 g Sugar
40 g Water or 1/2 Egg for more crusty tarts
250 g Plain Flour

(B)
200 g Water
60 g Sugar
100 g Fresh Milk
4 Eggs

Instructions:
Crust:
1.  Cream butter and sugar from (A) till pale white.
2.  Add in water or egg slowly and cream till well combined.
3.  Add in flour and slowly knead well.
4.  Place into tart moulds.

Egg Filling (Best to prepare this before the crust):
1.  Boil water, sugar till warm.
2.  Add in fresh milk and beated eggs.
3.  Sieve and drain well.

1.  Preheat oven at 160°C.
2.  Pour into tarts and bake at the lower rack of the oven till pastry become golden brown.

Chocolate & Peanute Butter Ice Cream Cake for My Colleague’s Birthday

Yield: 10″ Square Ring

Ingredients:
(A)
1 can Nestle Cream
200 ml Condensed Milk
300 ml Whipped Cream

(B)
4 tbsp Cocoa Powder
3 tbsp Skippy Peanut Butter

(C)
24 pieces of Cream Crackers
Chocolate Wafers / 1 Packet of Sponge Fingers (Cut into Half)

(D)
Dark Chocolate Shavings
White Chocolate Shavings
Maschino Cherries

Instructions:
1.  Whisk the whipped cream till thick and smooth.
2.  Mix nestle cream and condensed milk till well combined.
3.  Sieve the milk mixture from Step 2 into the whipped cream.
4.  Divide the cream mixture into 3 portions.
5.  Mix two portions with cocoa powder and and 1 portion with peanute butter from (B) respectively.
6.  Set aside the 2 flavours cream.
7.  Place the square ring onto a 11″ cake board.
8.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
9.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
10.  Line the chocolate wafers / sponge fingers along the sides of the square ring.
11.  Pour in the chocolate cream and smooth out evenly.
12.  Place another layer of cream crackers.
13.  Pour in the peanut butter cream and smooth out evenly.
15.  Place another layer of cream crackers.
16.  Pour in the chocolate cream and smooth out evenly.
17.  Decorate with the chocolate shavings and cherries.
18.  Keep in the freezer.

This cake is best to prepare at least one day in advance.  Take out from the freezer half an hour before cutting or transfer it to the fridge 3 to 5 hours before cutting.

Thank you Codyukie’s Kitchen for her Peach Charlotte Ice Cream Cake.

Black Pepper Bacon & Cheese Mini Muffins

These are savoury muffins but not many people who ate them are used to it.  However, the muffins are really very soft and fluffy.  This receipe is shared by Facebook baking friend, Lorna.  She uses curry powder but I substituted it with black pepper.

Yield: 20 Muffins

Ingredients:

1 cup Fresh Milk
2 cups Plain Flour
1 1/4 tsp Baking Soda
2.5 tsp Cream of Tartar
1 tsp Salt
Dash of Black Pepper
125 g Oil
2 Eggs
1 cup Shredded Cheddar Cheese
1 Chopped Large Onion
1 Cup Chopped Bacon

Instructions:

1.  Preheat oven to 200°C.
2.  Fry onion and bacon till onion is soft and leave to cool.
3.  Whisk fresh milk, oil and eggs till well blended.
4.  Sieve and fold in the flour, cream of tartar and baking soda into the mixture till you get a smooth batter. 
5.  Add in the salt and black pepper and mix well.
6.  Add in the cooled onion and bacon and shredded cheese.
7.  Evenly divide the batter into 20 muffin cups and bake for 20 to 25 minutes.