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.

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.

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.

Chocolate Oreo Ice Cream Charlotte Cake for My Graduating Class

Yield: 10″ Square Ring

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

(B)
3 tbsp Cocoa Powder
7 Chocolate Oreo Biscuits (Grind)

(C)
24 pieces of Cream Crackers
7 pieces of Sponge Fingers (Cut into Half)
13 pieces of Kit Kat Fingers (Shorten it by cutting into Halves)
8 Chocolate Oreo Biscuit (Grind)

(D)
60 ml Whipped Cream

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 2 portions.
5.  Mix each portion with cocoa powder and oreo bits 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 sponge fingers and kit kat finers 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.  Spread the oreo bits from (C) evenly.
14.  Pour in the oreo cream and smooth out evenly.
15.  Spread a layer of whipped cream from (D) and smooth out evenly.
16.  Pipe wordings on the whipped cream with melted chocolate.  (Optional)
17.  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.

Mango Napolitian Ice Cream Charlotte Cake for My Dad’s Birthday

My family and I only like the chocolate flavour as the strawberry and mango flavour still have the strong creamy, milky taste.

Yield: 10″ Square Ring

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

(B)
3 tbsp Cocoa Powder
1 tbsp Strawberry Emulco
1 tbsp Mango Juice or Mango Essence
1/2 Mango cut into cubes

(C)
3.5 Mangoes (Sliced Thinly and pat dry with kitchen towel)
36 pieces of Cream Crackers
14 pieces of Sponge Fingers (Cut into Half)

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 each portion with cocoa powder, strawberry emulco and mango juice respectively.
6.  Add mango bits into the mango cream.
7.  Set aside the 3 flavours cream.
8.  Place the square ring onto a 11″ cake board.
9.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
10.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
11.  Line the sponge fingers along the sides of the square ring.
12.  Pour in the strawberry cream and smooth out evenly.
13.  Place another layer of cream crackers.
14.  Place a layer of mango slices.
15.  Pour in the mango cream and smooth out evenly.
16.  Place another layer of cream crackers.
17.  Place a layer of mango slices.
18.  Pour in the chocolat cream and smooth out evenly.
19.  Place a layer of mango slices.
20.  Pipe wordings on the mango slices with melted chocolate.  (Optional)
21.  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.

Steamed Pandan Sponge Cake

Yield: One 8″ Cake Pan

Ingredients:
(A)
3 Eggs
135 g Sugar
2.5 tsp Cake Emulsifier / Sponge Ovalette

(B)
180 g Plain Flour
3/8 tsp Double Action Baking Powder

(C)
150 g Coconut Milk
3/4 tsp Pandan Essence

(D)
Chocolate Chips or Chocolate Rice

Instructions:
1.  Whisk (A) until light and fluffy.
2.  Add in (B) and whisk till thicken.
3.  Add in (C) and mix till well combined.
4.  Grease the cake pan and pour half the batter into the pan.
5.  Sprinkle the chocolate chips or chocolate rice on top.
6.  Fill the remaining batter into the pan.
7.  Steam in preheated steamer at medium heat for 40 to 45 minutes.

Matcha Chocolate Chips Almond 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
1 g Matcha Powder
18 g Soft Butter

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

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

Chocolate Hokkaido Milk Buns

Yield: 8 Buns

Ingredients:
30 g Whipped Cream
1 Large Egg
27 g Fresh Chocolate Milk
90 g Tang Zhong
270 g Bread Flour
4 g Salt
4 g Milk Powder
43 g Sugar
11 g Instant Yeast
24 g Melted Butter

Instructions:
1.  Add all ingredients except butter into the Breadmaker.
2.  Set to Dough Function.
3.  Add the melted butter once a dough is almost formed.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and roll it tightly like a swiss roll.
8.  Place each roll into the greased loaf pan as shown in the photo.
9.  Let them prove for 45 min.
10.  Brush egg wash on the dough.
11.  Bake in preheated oven at 175°C for 20 min.

Chocolate Chips Almond Rolls

Yield: 8 Buns

Ingredients:
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
80 g Chocolate Chips
Some 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 Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and wrap the chocolate chips and roll it tightly like a swiss roll.
8.  Let the rolls proof for45 min.
9.  Brush with egg wash and topped with almond flakes.
10. Bake in preheated oven at 175°C for 20 min.

Bear Loaf using Panda Recipe

Yield: 600 g Loaf

Ingredients:
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
7 g Matcha Powder dissolved in 9 g Boiling Hot Water
15 g Cocoa Powder dissolved in 15 g Boiling Hot Water
2 drops of Lemon Essence

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 and set to Dough Function.
3.  Let it knead for 20 minutes.
4.  Stop the cycle and restart the Dough Function.
5.  Let it knead for another 15 minutes.
6.  Remove the dough and divide it into 5 portions – 30 g for the lemon (ears), 25 g plain, 225 g for chocolate (face & ears), 20 g for chocolate plus black (eyes & nose), remaining for Matcha.
7.  Add the flavouring to the respective dough and knead with your hand till the colour is even.
8.  Prove the 5 pieces of dough on separate greased plates, cover losely with cling wrap, for 35 min.
9.  Punch out the air and prove for another 25 min.
10.  Use the plain dough for the white part of the nose (oval and long), 2 pieces of black for the nostrils (flatten and long) and 1 piece of black for the round nose (round and long).
11. Wrap this white part with a thin layer of chocolate dough.
12.  Stick two black for the eyes (round and long).
13. Cover the the dough with chocolate dough, leaving some for the ears.
14. Separate the lemon dough and remaining chocolate dough into two portions.
15. Roll them to form the ears.
16. Wrap the “bear” with the matcha dough.
17.  Place dough carefully into a loaf pan and cover it with a lid.
18.  Prove for 60 min.
19. Bake in preheated oven at 200°C for 25 to 30 min.