Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
Easy and delicious almond flake puffs - by Fiona Lau
Recipe:
1 to 2 sheets puff pastry
1  egg white
Grated Parmesan cheese - optional
Almond flakes 
Sesame seeds
sprinkler some sugar
Steps:
1. Thaw puff pastry sheet. Cut into desired pieces.
2. Brush egg white on the surface of pastry sheet.
3. Sprinkle cheese or almond flakes and another brush a light layer of eggs white and sprinkler some sugar / sesame seeds on top of the almonds flake.
4. Bake at 200 for 15 minutes.
5. Enjoy! ***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q




***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Here come the recipe from Pauline Chow
i try to simplify the version.
Pie Crust: (for Bottom) 180 grams all-purpose flour
1/2 teaspoon salt
110 grams unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
Ice water (about 2 table spoon)
Apple Filling:
5-6 green apple (Granny Smith) peeled, cored, and sliced 1/4 inch thick
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Crumble (Top)
150 gm all-purpose flour
1/2 teaspoon salt
50gm chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sugar or brown sugar
1 teaspoons ground cinnamon
1/2 teaspoon salt
Preparation Method
Pie Crust:
You can use your fingertips to rub the cold butter, salt and flour together till resembles coarse meal. Follow by adding ice water to form the mixture into dough. Or use a food processor to do it. Refrigerate the dough with plastic wrap for at least half an hour to one hour.
Next, return dough onto your work surface after half an hour and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. Gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
Make the Apple Filling:
In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, corn flour and transfer the apple filling and pour into the pie crust.
For crumble topping:
Mix all ingredients in large bowl and rub in with fingertips until coarse meal forms. Stir with fork until moist clumps form, adding little water if dough is dry. Or
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Pack topping over and cover around apples. Try cover the whole pie with crumble and Do not leave any big holes especially at the rim of the pie. This is to prevent the apple juice from oozing out from the edge when the filling is cook and start bubbling.
Preheat the oven to 220 degrees.
Bake pie until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 180 degree after 10mins. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm.

Easy Pak Thong Koh Recipe Joey Foo

280g rice flour
230g fine sugar
600ml water
1 tsp dried yeast with 3 tbsp of lukewarm water
1/4 tsp pandan paste
1/2 tablespoon vegetable oil

1. Mix rice flour with 300 ml water and set aside.(mix till no lumps)

2. Pour remaining 300ml water, sugar and pandan paste in a pot and heat toll sugar dissolved. Immediately pour into flour mixture. Leave aside to cool.

3. Mix yeast with 3 tablespoons lukewarm(slightly warm not hot) water and pour into cooled flour mixture. Mixture must be cooled or yeast will die off and won't rise properly.

4. Cover bowl with cling wrap and leave it to ferment for 2 hours. If you don't have time, can leave in fridge overnight and steam the next day. If you can wait, after 2 hours, stir the mixture and can see tiny bubbles surfacing. Stir in 1/2 tablespoon oil. Grease baking pan(for easy removal) and preheat in steamer before pouring mixture in. Steam on high for at least 25 mins. Leave to cool before removing from pan or cutting. After cooling, the exterior won't be sticky and easier to cut.

Tea-Break: Indonesian Ketan Serundeng (Steamed Savoury Glutinous Rice Cakes coated in Home-Made Dried Prawn Floss) Here's the original recipe:
Ketan Serundeng - recipe by Maya Tekwani
Steamed Glutinous Rice with Spicy Grated Coconut.

Ketan/Steamed Glutinous Rice
Ingredients :
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk
Directions :
1. Steam rice with pandan leaf and salt until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
Serundeng
Ingredients :
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar
Spices to grind :
5 shallot
3 cloves garlic
1 tbsp dried shrimp
1 tsp palm sugar/gula jawa/dark brown sugar
2 red chillies (as desired)
salt to taste
2 tbsp fried peanut
1 tbsp vegetable oil for sauteing
Directions :
saute the paste in a hot pan until fragrant, add dried grated coconut and chopped kaffir limes leaves, sprinkle with sugar, mixed well. Remove from heat.
Serve : form the sticky rice into mini balls shape and coated with serundeng.
Enjoy!

Pumpkin Peanut Pao - Recipe By Zac Ng

Recipe for the pao skin
Ingredients:
Pao flour - 250g
Instant yeast - 3g
Pumpkin puree - 50g
Fine sugar - 35g
Baking powder - 1/2tsp
Shortening - 10g
Warm water - 130ml

Easy Sponge Cake Recipe - Neo Sook Bee
6" Sponge Cake
Ingredients:
3 eggs (65g each separated)
30g milk
20g veg oil/melted butter
55g sugar
65g Cake flour (sifted)
1/8 tsp cream of tartar/lemon juice/pinch of salt

Recipe link: https://jeannietay.wordpress.com/…/double-chocolate-muffins/

Super Chocolatey Chocolate Cupcakes
( recipe from a forgotten blog barely adapted by Mra )
( makes about 15 regular cupcakes)
65 g plain flour
65 g cake flour
40 g unsweetened cocoa powder, sifted
150 g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
115 g unsalted butter, cold and cut into small cubes
1/2 cup yoghurt
2 eggs
1 tsp vanilla extract
1. Preheat oven to 175C
2. Mix all dry ingredients.
3. Mix in butter on low speed till moist crumbs form.
4. Stir in all other wet ingredients till well incorporated. Do not over mix.
5. Fill cupcakes liners just a little over half full and bang down the tray about twice to release air bubbles.
6. Bake 15 mins or till toothpick comes out clean.
Note : batter is very thick. I would make is slightly runnier next time I bake. Taste very chocolatey without being sweet.
Chocolate SMBC .
(From same blog - adapted by Mra )
3 egg whites
1 cup granulated sugar
1 cup salted butter.
1 oz semi sweet chocolate.
3 oz unsweetened chocolate
Make SMBC. Mix in cooled, melted chocolate.
Note : tastes like choc plus salted caramel with just a hint of sweetness. Goes very well with above choc cupcake recipe.

Yogurt Nutella cheese cake - Daphne Koo

I adopted the recipe from one of our bc member and added the nutella.
Crust
150g digestive biscuits
80g melted butter

Crush the biscuits into powder bits and mix well with the melted butter. Press evenly and firmly on the base of a 7" spring form cake tin. Leave in freezer n set for 15 mins.

Cream mixture
375g cream cheese
125g yoghurt (you may adjust the proportion of the yogurt and cream cheese according to your own preference)
50g sugar
10g geletine dissolved with 100ml hot water
100ml whipping cream (original recipe dun hv this, i added I want it to be more creamy)
3 big spoons of nutella

Mix all above except nutella n whipping cream till smooth n creamy add in the geletine solution and whipping cream during the last round. Split the mixture into 2 portions, add in the nutella in one of portion and mix well. Take out the crust and slowly pour in the cream mixtures and freeze it for at least 45 mins

Buttermilk Pao - Diana Chin‎

Ingredients:
200ml buttermilk
500 g pau flour
1 tsp baking powder
100 g sugar
50 g shortening or vegetable oil
1/4 tsp salt
11g instant yeast

Steps:
1. First, mix yeast with a bit of water, set aside.

2. Combine everything except shortening and mix to form a dough.

3. Then you add shortening to dough and knead until dough is smooth. Add slightly more flour if dough is way too sticky or more water is dough is dry.

4. Cover and let it proof for an hour at room temperature.

5. After an hour, punch down the dough and knead for a minute or two.

DONGPO ROU - Diana Chin

For this evening’s dinner, hubby craved for “DONGPO ROU”. He recalled the best tasted Dongpo Rou was when we had a trip to Hangzhou a couple of years ago. Enjpyed the sights, show by Zhang Zimou and cuisine there. He also asked for JIU HU CHAR too. I made BUTTERMILK PAO, a squarish looking one.

INGREDIENTS:

• 600 to 700g of Pork Belly.
• 6 to 8 scallions, depends how big is your clay pot/stainless steel pot
• 2 inch ginger, slice
• 1/2 cup premium soy sauce ( low sodium)
• 1/2 cup Shaoxing wine
• 2 tbsp of caramelized sauce
• 40g rock sugar, or more according to taste.
• 2 star anise ( for that wonderful spice flavour)

STEPS:

1. Bring a pot of water to boil. Add pork belly and boil for 5 minutes. 
2. Discard water, rinse pork belly under running water. 
3. Pat dry and then cut meat into 2 1/2 inch squares and tie them with food strings to avoid the meat from falling apart from braising.
4. Lay the scallions on the pot, topped off with gingers and placed the boiled pork skin facing down. 
5.  Add light soya sauce, caramelized sauce, wine, star anise and adequate amount of water to cover the pork level to half. 
6. Boil at high heat for 30 minutes. 
7. Then turn the pork skin up and continue braising with low heat for 2 hours or until pork is tender ( QQ texture). 
8. Add seasoning, as per your taste ( sweet, salty or sweet salty)

Recipe Adapted from BakeForHappyKid

Champion Garlic Bread - by Pegi

Makes 6

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
50g unsalted butter, softened
3 tbsp minced fresh parsley leaves
1/2 tsp salt

Preheat oven to 425°F or 200°C fan forced.

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 mins and allow garlic to cool completely.

Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine. Set aside and wait for the bread dough to be ready.

For the champion bread dough:
300g bread flour
25g sugar
1 tsp salt
15g unsalted butter, soften at room temperature
3/4 tsp instant dry yeast
200ml milk, lukewarm*

*The milk in this recipe doesn't require scalding but need to be lukewarm or at least room temperature for efficient proving.

Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough and allow it to prove for 1 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.

If breadmaker is not available, kneading by hand or electric mixer with a dough hook is possible. Using your hand or an electric mixer, mix all dough ingredients (except butter) to form a dough. If you are using an electric mixer, increase the mixing speed to medium low and knead the dough until it is smooth in its texture. If you are kneading by hand, you need good muscle and endurance to keep kneading until the dough is smooth.

Mix in the unsalted butter and keep kneading at medium low speed or by hand (about 10-15 mins) until dough is elastic and can stretch to form thin and translucent membrane. Allow the dough to rise for about 60 mins or until doubled in size. At this point, you can either store the dough in the fridge to use it on the next day or use it now.

Divide dough into 6 equal portions, then allow to rest for another 10 mins. Flatten each portion of dough, spread a thin layer of garlic butter and roll it into oblong shape. Repeat the same shaping method with the rest of the dough. Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.

Chill the left-over garlic butter in the freezer until firm.

Egg wash for baking:
1 egg yolk
1 tbsp milk

Preheat oven to 180°C or 160°C fan forced.

Beat both egg yolk and milk roughly with a fork until combined.

Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit. Repeat this step with the rest of the dough.

Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature.

FOCACCIA BREAD
Bread Flour 500g
Italian Mix Herbs 10g
Garlic / Garlic Powder 1 tbsp
Instant Yeast 15g
Water 325g
Salt 5g
Olive Oil 45g

Cream Cheese Pound Cake in my new bundt pan - by Reshwani Thangaraj
250 gm butter
8oz cream cheese
6 eggs
1 1/2 cup sugar
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp grated fresh ginger or 1.5 tsp of ginger powder 
1 tbsp lemon rind
2 tsp Pure Vanilla extract

Pandan Ogura Cake - by Zac Ng
Ingredients:
A
egg york 100g (around 5 eggs)
whole egg 1
salt 1/4 tsp
corn oil 60g
Fresh coconut milk 4bsp
8 pandan leaf
Superfine flour 80g

Lemon custard filling
1cup milk
Half cup water
Half cup sugar
1 teaspoon lemon essence
1 tablespoon lemon juice
5-7 tablespoons custard powder

Put all these ingredients above in non-stick wear. Keep stirring till it becomes to a nice thick paste. Off flame let it cool n it's ready for usage.
 
For the Tart crust.
250gm butter
120gm powder sugar
480gm plain flour
2eggs
1 tablespoon vanilla essence

Beat eggs n sugar and butter till well combined. Then add in flour n essence. Once well combined put in fridge for 15mins.
Then take out to press in tart moulds. Prick holes in centre to prevent puffing while baking.

Bake at 170degrees for 20 to 25mins.

  
For the Tart crust.
250gm butter
120gm powder sugar
480gm plain flour
2eggs
1 tablespoon vanilla essence

Beat eggs n sugar and butter till well combined. Then add in flour n essence. Once well combined put in fridge for 15mins.
Then take out to press in tart moulds. Prick holes in centre to prevent puffing while baking.

Bake at 170degrees for 20 to 25mins.

Lemon custard.
1cup milk
Half cup water
Half cup sugar
1 teaspoon lemon essence
1 tablespoon lemon juice
5-7 tablespoons custard powder

Put all these ingredients above in non-stick wear. Keep stirring till it becomes to a nice thick paste. Off flame let it cool n it's ready for usage.