Baguette-O-tentic
Ingredients
200 g Bread flour
5gSalt
50g Cake flour
175ml Water
10g O-tentic Durum
20g Fine semolina

Hokkaido Cupcakes

Recipe credit: Shirley Tam

Ingredient A
6 egg yolk
salt 1/4tsp
corn oil 40g
milk 40g
Vanilla essence 1/2tsp
cake flour 65g

Ingredient B
egg white 6
vinegar 1/2tsp
castor sugar 85g (can reduce to 70g, find it abit too sweet)

Filling:

Caramel Sauce:
Ingredients:
Castor sugar 75g
Topping cream 150g

Steps:
1. Pour sugar into a pan, heat until it forms brown colour, remove from heat.
2. Slowly pour in topping cream (Be careful, it's very hot!!) and put aside until it's cool.

Cream
Ingredients:
1. Topping cream (non dairy cream) 150g
2. Caramel Sauce

Step:
1. Beat the cream until soft peak and add in caramel sauce.
2. Then continue to beat until stiff peak. Put the cream into fridge for 1/2 hour then apply on cake.

Steps：
1）whisk egg yolk with salt, then add in oil then milk till well combine.
2）sift in flour and lastly vanilla essence, mix well.
3）beat egg white till frothy and add in vinegar, then gradually add in sugar and beat till stiff.
4) scoop 1/3 egg white to the batter and combine, then pour all the batter into the remaining egg white, use cut and fold method to combine.
5）pour the batter into cup, 80-90% full, give the cup a few tap.
6）baked in 140c in 20 minutes, 150c for 20 minutes, then use 170c for 10-15 minutes.
7）when it's done, let it cool down and pipe the cream in.

Tips:
1. Drop the cupcake a few time, to prevent shrink.
2. Turn the cupcake clockwise when you pipe, so that the cream is evenly pipe in.

This recipe makes approximately 2 dozen cookies
Fiona's Speculoos Butter Cookies

Ingredients
1 ½ cup flour
1 tsp baking soda
½ cup butter
¼ cup Red sugar
100g brown sugar
½ cup Cookie Butter
150g roll oats
1 tsp vanilla
1 egg
¼ tsp salt
 Making the dough:
1. Cream the butter, cookie butter, brown and Red sugar
2. Beat in the egg
3. Stir in vanilla
4. In a separate bowl, sift together flour, baking soda, salt
5. Slowly combine the dry ingredients into the wet ingredients
6. Chill dough in fridge for approximately 40 minutes to 1 hour

Baking the Cookies:

10. Bake for 8-10 minutes or until golden brown

Recipe sort from and credit to Dr Leslie Tay 


 

Banana Butter Cake

Butter 140g
Sugar 85g
5 eggs
500g banana
Cake flour 200g
milk powder 20g
Condense milk 40g
1 tbsp vanilla
1/4 tsp salt
1/8 tsp cream of tartar
1.25 tsp baking powder


☆(1) Mix butter 140g and sugar 40g till well combine. Add 1 tbsp vanilla. Add 5 yolks, one by one, whisk.

(2) Add Condense milk 40 ml, milk powder and 375g mashed bananas. (Whisk till well combine)

(3) Fold in cake flour and 1tsp baking powder (sifted all together).

(4) Fold in egg White - whisk 5 egg whites with 1/4 tsp salt and 1/8 tsp cream of tartar. Add 45g sugar in 2 batches. Whisk until stiff peaks.

(5) Pour cake batter into the pan, then put 1 layer of bananas then use 1 thin layer of batter to cover it.

Oven temperature 160°, 80-90 minutes.

Healthy Home Made Luncheon Meat - by Fiona Lau

This is red yeast is good for blood circulation and good for health too it can help to lover down the cholesterol level.