Very happy with the cake as it is soft and fluffy, and not too sweet!Ingredients:
3 Eggs (room temperature)
120g Sugar (I used 80g)
200g Banana (ripe & cut into small pcs) (I used 270g)
150g Plain flour (I used cake flour)
1/2 tsp Baking powder
1/4 tsp Baking soda (omitted)
100g Vegetable oil (50g)
Method:
• Preheat oven to 160 degree Celsius.
• Grease and line a 8" round or square tin with baking paper.
• Sieve flour, baking powder and baking soda together. Sieve twice & set aside.
• Whisk all the eggs, sugar & banana pcs at high speed till ribbon stage.
• Pour the flour mixture (by batches) into the egg mixture and stir well till well incorporated.
• Add in the oil and stir till batter is shiny & smooth.
• Pour batter into prepared tin. Bang tin on kitchen top to release some air bubbles.
• Bake for about 45 mins.
• Cool on rack before removing cake from tin.
*If walnuts are used, chop them up before stirring them into the batter. Leave some to sprinkle on top of the batter right putting into the oven to bake.

Recipe :
100 g mash pumpkin
60 g glutinous rice flour
1 tbsp shallots oil
Method:mix pumpkin and flour and knead then add oil, divide dough into 7 portion. Using hands to flatten and add in the fillings of your choice. Roll into ball,mark 5 lines and lightly press down. Steam 8 mins.

ps:  I used the pumpkin skin, cut into small and poke in the middle

Tionk , Tionk , Tionk Fiona Butter cake name given by BC member .. Ha ha ha. So cute /nice to hear .. Thank to Patricia Na to name this my signature butter cake .. I thumb up 👍👍 Tionk Tionk Tionk
FB video Link : https://www.facebook.com/photo.php?v=10152548941942427&set=o.388204101315484&type=2&theater

Pls kindly link back, if you have try my butter cake . Your link will be appreciate tks q

kaya huat kuey 咖椰酱发糕

recipe/食谱：http://bakingintotheether.wordpress.com/2014/07/22/kaya-huat-kuey/

Pineapple Surprise

Recipe for the pastry as follows:

250g salted butter
2 egg yolks
1 egg white
1 tbsp icing sugar
1 tbsp full cream milk powder
450g plain flour + 1 tsp baking powder
1 tsp vanilla essence

Method:

1. Cut butter into smaller cubes
2. Rub butter with flour till resembles breadcrumbs
3. Mix in lightly beaten eggs n vanilla essence
4. Add in milk powder, icing sugar, flour n baking powder.
5. Form into dough, cover with plastic wrap n rest it for

Snow Cheese Cake
A:7粒蛋黄,100ml玉米油,100g鲜奶,150g面粉
B:7粒蛋白,120g幼糖

-把A料用手拌匀,备用。
-把B打至硬性发泡,分三次加入A料 。
-8寸模,170度,45分钟或直熟(温度和时间只供参考)
-出炉后马上倒扣待凉,横切3片

Cheese 层:
250cream cheese ,125g牛油,50g练奶,100g whipping cream ,100g vanilla ice cream powder .
-把cream cheese ,牛油和炼奶打滑,然后加入whipping cream 拌匀,最后加入ice cream powder .(分3份)

-把一片蛋糕体放在蛋糕板上,抹上一层cheese 馅料,重复至到完。
-表面洒些刨丝cheddar cheese.
-放入冰箱隔夜才切 。

Mango Berries Cheesecake
This recipe yields one 7" round cake

180g digestive biscuits
80g unsalted butter, melted
Berries batter
125g cream cheese, room temperature
40g castor sugar
125g berries yoghurt (one tub of Meiji)
40g water, 10g ribena (or 50g water with 2-3drops purple colouring)
15g gelatin
Mango batter
125g cream cheese, room temperature
40g castor sugar
125g mango yoghurt
50g water with 2-3drops yellow colouring
15g gelatin
Grind digestive biscuit to fine. Add in melted butter. Mix well and press in into baking tin by ladder or rolling pin.
Chill in freezer while preparing cheese batter.

 1. Use mixer on high speed, blend cream cheese and sugar till smooth and creamy.
2. Dissolve gelatin in colour water, pop it into microwave for 1 min or double boil till fully dissolve. Set aside to cool off.
3. Use mixer on slow speed, blend cream cheese and yoghurt. Lastly, add in gelatin and mix well.
Repeat the steps for two cream cheese batter.
4. Take out the chilled biscuit base, pour the mango batter first then follow by berries batter, alternate till all batter is finished.
(pour from a high center point about 15cm from baking tin, batter will slowly spread to a round circle)
5. Chill the cheesecake in fridge for at least 4hours before serving

Add caption

Thanks you Fiona Lau for your tips and the book recommendation!
Macaroons

红酒美人 and feeling happy。。！！ gonna Harvesting soon .. 好吃。。唷
Fuzhou red yeast rice wine
After forty days to delivery
Interested can be scheduled

 Rainbow cupcake

Recipe for basic vanilla cupcake

240g butter
200g sugar
5 eggs
255g self raising flour
1tsp Vanilla bean paste

Cream butter and sugar
Add eggs and vanilla bean paste
Fold in shifted flour
Spoon into cases and bake at 170deg for 20-25 mins in the middle shelf

post link: https://www.facebook.com/groups/bakingscorner/permalink/483293748473185/?comment_id=483674738435086&offset=0&total_comments=25

 
Light & Soft Marble Cake 
Beat 4 whole eggs & 1 egg yolk, 
1 tsp of vanilla essence with 80g of sugar 
@ high speed until ribbon stage. 

Add in 100g of cake flour, 
fold in 100g of melted butter. 
Take half of the batter 
mix with 1/2 tsp of chocolate elmuco or chocolate paste. 
I use 8" of round baking tin. 
Bake @ 160 degree at middle rack for 30 to 35 minutes.

Marinade:
1.5-2 tbsp Shrimp Sauce (own preference)
0.5-1 tbsp Sugar (own preference)
1 tbsp Shaoxing Wine 1. Marinate 18-20 wingettes preferably overnight or at least 4 hours. 2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry. 3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway. Note:
1) I'm using Fine Shrimp Sauce from Lee Kum Kee, adjust the marinade accordingly for other brand. 2) The Shrimp Sauce is rather salty, please adjust according to your preference. 3) You may substitute prawn paste marinade with other marinade recipes (like lemongrass, rosemary, etc) and to make oven-baked wings crispy, just follow the same steps. 4) I used double acting baking powder as I don't have any baking soda at home, so I omitted baking soda. 5) The 1 hour air drying instruction is crucial to this dish. I will also dip it in the flour again if I see that it's getting wet.
Enjoy :)

Agar-Agar Gula Melaka

Ingredients:
1 pack of agar-agar powder
750 ml Water
1 block (about 200 g) gula melaka (palm sugar) - you can use more if you prefer sweeter
250 ml of coconut milk (fresh is the best)
a few pieces of pandan leaves, to be tied into a knot

Method:
1. Cut gula melaka into small pieces (easier and faster to melt)

2. Put gula melaka, water and pandan leaves into a pot and bring to boil. Stir until all the gula melaka have melted then pour through a sieve to remove any sediments.

3. add the Agar-agar powder to the gula melaka mixture and bring to a boil.

4. Lower the heat and add the coconut milk.

5. Allow the mixture to come back to a slight boil at low heat. Don't over boil.

6. Remove from heat and pour the jelly mixture into a pan/mould of your choice. Traditionally, this is made in a aluminum square or rectangle tray then cut to diamond shape when set.

7. The jelly will separate into two distinct layers as it cool, try not to shake or move the container about when it's cooling.

8. Chill in the fridge until they’re ready to eat!

Note: if you follow my proportion of water to coconut milk, you will get like in my picture, half/half, if you’d like to have less of the whitish coconut part, then reduce the coconut milk accordingly.

The star of this jelly is the gula melaka, try to get the best you can lay your hands on. If possible, use fresh coconut.

Salted Caramel

Ingredients:
165 ml double cream
1 large pinch (1 tsp) Salt de Fleur
90 g Demerara sugar
70 g castor sugar
120 g butter

Method:
1.  Place a heavy bottom pan over medium heat.  Pour the two sugars in.  When the sugar starts to melt, whisk it.  When all melted, STOP whisking.  If you need to move the sugar, swirl it around gently.
2.  Let the sugar get into deep amber caramel in colour.  Keep a close eye on the sugar, don't allow it to get too brown.
3.  Remove from heat.  Add butter, whisk it in.  Once melted, add cream SLOWLY (it will splutter).  Keep whisking.  Add in salt.
4.  Allow to cool in pan for 10 minutes.  Pour into jar and refrigerate.  When you need to use it, microwave 30 seconds.

Steamed Moist Chocolate Cake

Makes 1 cake | Prep Time: 15 mins | Bake Time: 45 mins
Adapted from Cooking Crave 
Ingredients:
180g (6.3 oz) Butter
200g (7 oz) Castor sugar
200g (7 oz) Full cream evaporated milk
2 Eggs, slightly beaten with fork
100g (3.5 oz) Plain flour / All purpose flour
50g (1.7 oz) Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)
Chocolate Fudge Topping
200g (7 oz) Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
20g (0.7 oz) Cocoa powder, sieved
1 pinch of salt

Method:

Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)
Heat up steamer.
Lined and greased an 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.
To make Chocolate Fudge Topping:
Combine the sieved cocoa powder, condensed milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serving it.

Cook’s Note:

You may substitute the fudge topping with ganache, icing sugar, frosting etc

Instructions:
1. Position the rack in the lower third of the oven and preheat to 350°F (180°C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper. 

2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside. 

3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes. 

4. Gradually pour in the eggs, about a table spoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes. 

5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans. 

6. Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes. 

7. Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, over wrapped with foil, for up to 2 weeks.) 

8. Fill and sandwich the layers ,top and sides with readymade caramel cream or sauce.

Ingredients
(A)
500g butter - i used SCS
4 tbsp sweetened condensed milk
1 tsp cempedak essence - (optional)
1 tsp vanilla extract/essence

(Beat all the above ingredients using high speed)

(B)
20 egg yolks
5 egg whites
270 gm caster sugar
1 tbsp ovalatte

(C)
120g Hong Kong / Top flour
20g milk powder
150g cempedak puree

Cempedak puree
600g cempedak (cored)
220g caster sugar
220ml of water
(Mix all ingredients and blend smooth. Cook briefly over low heat until thickened (stirring continuously))

Method



Moral of the story.. once I have settled into my new house (end Sept).. u will be hearing me whinning again abt climbing 4 flights of stairs! hahaha

Source: Bro Rozzan

Ingredients

• 2 eggs
• 150g vegetable oil
• 90g white sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 165g shredded carrots
• 55g walnuts

Sift together:

• 125g plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder

Cream Cheese Frosting:

• 125g cream cheese (room temp)
• 50g butter (room temp)
• 50gm icing sugar (sifted)
• few drops of lemon juice

soft cake

Chinese banana roll Glutinous rice flour 1.75 cup + 3 tablespoons (fried with) -Rice flour 1/2 cup
2 tablespoons hot water
2/3 cup sugar
3/4 cup vegetable oil + 1 teaspoon
3 Ripe bananas mashed

1 In a nonstick pan add the 3 tablesp of Glutinous rice flour on med heat and fry for 2 mins
2 Sift the rice flour and the glutinous rice flour together in a bowl.
3 In a large bowl add the 2 table spoon of water, and the sugar and stir till dissolved.
Add the mashed bananas,and the oil and using a stick blender, mix till smooth.
4 Add the flour in 4 parts to the banana mix and stir with a spoon
5 Grease your stainless steel pans which are to be steamed with the 1 teaspoon of oil.
6 Sieve mixture (* i missed this out)
7 Pour mix into pan, and steam for 20 mins on high rolling boil.
8 With a greased knive slice the banana roll and roll in the fried glutinous flour (from step 1)

The sweetness will depend on the ripeness of the bananas used.
Leave to cool for 3-5 mins before slicing http://translate.google.co.uk/translate?hl=en&sl=auto...

traditional Japanese sponge cake recipes..
this recipe can make strawberry shortcake ..
180g of eggs
90g of egg yolk
180g of cake flour
180g of sugar
90g of butter
Mix the egg and sugar tell fluffy
Fold in the flour then butter

Koleh-Koleh Kacang

Ingredients:
(A) Sugar syrup:
400 gm brown sugar
100 gm castor sugar
300 ml water
1pandan leaf

(B)
300 gm mung bean flour (tepung kacang hijau, I used Babas Brand)
1 tsp salt
400 ml coconut milk
1300 ml water

(C) Tahi minyak (residue of prolong cooking of coconut milk)
1 1/2 tbsp oil

Method:
1. Mix ingredients A & B and strain into a pot.
2. Cook over medium heat until mixture thicken and doesn't stick to the pot (approximately 40 minutes).
3. Then, add in 1 1/2 tbsp of oil and stir until well mixed.
4. Pour into a well oiled tray.  Sprinkle the 'tahi minyak' on top of it, pressing a bit so that it will stick to the kueh.
5. Let it becomes really cold before cutting it.

Note:
I made 1/3 of the original recipe.
The cooking time took less than 40 minutes

Sweet Corn Kueh

Ingredients:
2 tbsp custard powder
50 g Hoen Kwe cake flour (yellow) - 1/2 tube
80 g sugar
dash of salt
450 ml coconut milk (fresh/instant)
1 can cream corn

Method:
1.  Mix all ingredients in a pot.
2.  Keep on stirring over medium heat until mixture becomes thick and well mixed.
3.  Pour into selected mould and refrigerate until set.

370 cake flour / plain flour
270 castor sugar
180g soda drink ( i use f&n orange)
5 egg
Method
1. Beat egg and sugar until fluffy about 20min medium speed.
2. Add sieved flour and soda drink alternately.combine well.
3. Pour the cake batter into prepared 8" bamboo basket.
4. Steam over high heat for about 40min to 50min.