Mini Chiffon Cake, Orange Filling Swiss Roll, Soya Milk Bread

Black Sesame Mini Chiffon

Orange Filling Swiss Roll

I bought four mini chiffon mould and just had to try them out.  Since, I still have some sesame paste left in the fridge I thought I better used them up before it expire, so I came up with this recipe.










I haven't been making swiss roll since my previous post, just to brush up, I gave it another try.

Coming across a post from one of the bloggers, this seems pretty interesting and a healthy bread. After trying it out, I must admit, it's a very good recipe, looks like I'll be making a lot of these bread from now on.

Crimped Loaf Bread (Tang Zhong Method)

A Perfect Round Crimped Loaf

Texture of bread

After coming across a blog site of one of the bloggers regarding this forgotten style of bread, I went around looking for the mould. I managed to get one (in fact it was the only one on the shelf) and it wasn't in perfect condition but I bought it anyway, as I don't have time sourcing for it, what I need to do is just to tighten and bend a few loose and jagged corners. I followed my normal recipe for wholemeal bread by tang zhong method for my first trial, it turn out pretty well and very soft, the only snag was it did not come out a full round crimped loaf and the reason was, which I found out later....the quantity of my flour was not sufficient. I made a second attempt, following the exact measurement from the blogger with addition of tang zhong and the result was perfect.

Oreo Coconut Cheese Cake

Kaya Puff - (Kaya Kok)

The kaya filling

Kaya Kok

Pandan Kaya

Making Kaya Kok was a last minute decision.  I was trying out my kaya making as I was not satisfied with my last two attempt. After much research, and a few disappointment, I have finally succeeded. I must conclude that making kaya need some expertise. It maybe a very simple procedure but that doesn't necessarily come out with a perfect consistency, that's where the trick is. Even though, I've come out with a better consistency in the kaya texture this time, I think there is still room for improvement. I've reduced the sugar from the original recipe as I feel most kaya is a bit too sweet for my liking.

Chicken Floss Cheese Roll

Coconut Mooncake Piglet Biscuits

Eventhough, Mooncake Festival is way over for a month, I was determined to succeed in making this biscuits.  After much research as to why my previous batch of piglets was hard as rock, I finally succeeded in coming up with this lovely textured biscuits. I found out that the key to a soft textured mooncake biscuits lies with the sugar syrup.  On my first attempt, I used the ready made syrup from the shop and it keep turning out hard...it was so disheartening. I'm satisfy now, maybe next year I'll come out with more varieties


 

Savoury Mooncake

I made this batch of mooncakes while I was back in Penang recently. Since I was at my mum's place I did not have all my baking utensils for baking anything at all.  So, I just popped into a baking store and just grabbed whatever I need for making this mooncake. Couldn't find a nice mould, as you can see the design wasn't very visible.....but I was adamant in trying out this mooncake.  It has a very nice taste as it contain meat floss combined with lotus paste and melon seeds and the black stuff surrounding the salted eggs is black sesame paste which is my own addition.  It may not has it's look but it sure has it's taste.

Lotus Paste Mooncake

unbaked mooncakes

This is my first attempt on moncake.  I was quite apprehensive in taking this task cos' it always strike me as quite alot of work into making it. Thanks to modern days gagdet and the convenience of ready made fillings that encourages me to try it out. All those blogs that I browse thru and the tips helps alot.  Now that I got my hands into it, I will try out more varieties....it is actually very satisfying to see the result.

Thousand Layers Yam Mooncake

Not satisfied with my first batch of spiral pastries, I made another attempt on this project again. This time I chose an adaptation from Moonlit Mid-Autumn Festival by Choong Su Yin. Somehow, it still doesn't look as good as the one in the recipe.....it should be flakier and the layers should be more distinct.  In the recipe, it stated that the all purpose flour for the oil dough be steamed first then sieved.....which I've omitted...wonder cud it be this step that make it flakier???

Pandan Chiffon Cake

shape & height looks alright.....but without skin

chiffon cake cut up

Texture of chiffon

Red-Bean Spiral Pastries

Spiral....spiral...don't see any distinct spiral.  The inside looks alright. An adaptation from Alex Goh's Irresistible Pastry. I filled it with Red Bean Paste and inserted a salted egg yolk.  Find it abit too sweet from the red bean paste. Must try it out again..... to get that thousand layers.

Bull's Eye Cheesecake

Finally, or I might say "at last", I got down to baking this cake. I bought all the ingredients ready quite some time ago but somehow, I got sidetracked into making something else. So, after checking on the date of my cream cheese and discovered that if I don't put them to use soon, I will have to discard them, which would be a big waste of money. The reason which I put off making this particular cake was because I assumed it would be quite a big mission (I mean, the many steps it involves), but to my surprise, as I go about it, it's really not that difficult at all. It took me within an hour to finish it minus the refridgerating overnight. Quite satisfied with the end result, very rich and velvety.

Chicken Char Siew Pau

Made another attempt on the pau.  Texture has improved tremendously from the last batch and so is my pleating of the pau. Made the fillings from left-over of honey roasted chicken and continue with the similar ingredients and method of char siew pau, turns out very well.

Cinnamon Cheese Roll

Ham & Cheese Bun

Pork Pastry

Mini Mango Sponge Cake

I have always wanted to see how this sponge turn out....so, after browsing thru' one of the blogger's page I've decided I'll give it a try. Since I have one ripe mango in my fridge I'll just add that in and together with some mango essence I've managed to bake 8 lovely mini sponge.

Wonderful Soft Bun

Por Lor Pau (TangZhong Method)

This bun has been in one of my "to try out list" for a long time. I finally did it...and I must say I'm glad I did. It's a yummy and delicate bun that I've ever tasted with not much hassle in making them. I added little cubes of butter as filling for the bun and it turns out even more tastier.

Pandan Egg Tart

Flaky Tuna Turnover