Thursday, 19 July 2018

Black Sesame Chiffon

Bought a bag of black sesame during a Batam trip and I think it is about time to finished it up.

As I am not sure whether this quality is as good as those Japanese ones, I decided not to take the risk and instead bake a Black Sesame Chiffon cake instead.

Findings: I like how the cake turned out pretty fragrant.  Since I baked this in the air fryer, I will next attempt in a smaller tin as I prefer it to be taller and also the cooked dough method.

I wonder whether I will burnt the top.

Will update when I have a chance.

What you need:

3 egg yolks
20g castor sugar
50ml grapeseed oil
50ml milk
80g cake flour
20g sesame powder

3 egg white
50g castor sugar


Preheat oven to 170°C.  Prepare a 7” chiffon pan. (will try 6" in next attempt)

Whisk egg yolk and sugar until light and fluffy.

Mix in sesame powder until well blended.

Stir in the grapeseed oil and water and full incorporated.

Sift in the cake flour and mix until combined.  Set aside.

Whisk egg white until foamy and slowly drizzle in the sugar.  Whisk till stiff peak.

Fold ⅓ of the meringue into the egg yolk batter.   Do the same with the remaining meringue.

Pour into pan and bake for 30 mins.

Let cake cool in pan completely before removing.


Monday, 16 July 2018

Bird Nest with rock sugar 冰糖燕窩

I have eaten bird nest when I was young but I never know the hassle of preparing it as my mom was the one cleaning it and cooking it.

Perhaps I am OCD but the slightest speck of dirt, I was not comfortable in eating it.  So I spent hours cleaning this delicacy and it took perhaps less than 5 mins to finish a bowl.

I have never introduced  Bird Nest with rock sugar 冰糖燕窩 to my kids and I am not sure how they will received it as the kids and hub hated another delicacy and that is the abalone.

I also wanted to challenge myself to cook this as I have never done it before.

Findings: Just like the peach gum, preparing this needed a lot of time as you need to soak and then spot all those impurities.

Cooking it, is simple though and eating it even faster!

hahaha.... hub said he ate in Thailand and he said it is like agar agar and I have a hard time getting the kids to eat it.

Guess I can save my money now.  First, I need to find another recipe to mask it so that I can cook the balance of it.


Thursday, 12 July 2018

Crispy Shrimp Paste Chicken Wing (脆皮虾酱鸡翅)

During a recent eat out, we did not have a good experience for my kids' favourite 虾酱鸡.  The dish served was pathetic, for S$6.80, we got 4 tiny pieces of greasy and cold chicken wings!  I can tell right away that it is a reheat dish.

So decided to serve this at home and let them eat till hearts content.

Usually, I will just marinate with my golden rule of 1kg wings to 1 heap tbsp shrimp paste.  I did not bother to coat it with flour as this dish will be eaten up before even it gets cold.

Anyway, today I shall try making it as Crispy Shrimp Paste Chicken Wing  (脆皮虾酱鸡翅).

Findings: I did not find any difference by adding in additional of sauces.

I believe the trick is to marinate it longer rather than adding more condiments.

Perhaps next time, I shall try to deep fried it rather than air bake them which is now my favourite cooking method for this dish.

What you need:

1 kg chicken wings
2 tbsp shrimp paste
1 tbsp sesame oil
1 tbsp cornflour
Plain flour  (coating)


In a bag, add in shrimp paste, sesame oil and corn flour.  Rub thoroughly.

Add in chicken wings and rub the sauces with the wings.  Seal and chill overnight.

Brush a layer of oil on the wings before air-frying.

Bake at 170°C for 6 mins and turn for another 6 mins or until golden.


Monday, 9 July 2018

HongKong Egg Tart

My girl loves egg tart and I wish I can do it more often.   I realised that so far, I only attempted one recipe in this blog.

Though I rather like the other recipe filling but I was keen to explore another crust recipe.  So today, I shall attempt another recipe on this HongKong Egg Tart.

Findings: The crust is nice and buttery.  It is easy to handle as well.
I actually managed to yield 20 pcs from one recipe with a nett weight of 28g.  

I have done two batches.  The first based I actually browned it too much on the crust so I will reduce this 1st bake at 7 mins instead of 10 mins.

Also I have tested out on air fryer for the final bake and it should be at 165 for 13 mins.

I have brought a batch to a party and the feedback was rather good as well.

So this recipe is a keeper.


Makes about 10-12 egg tarts (3”)

What you need:

200g plain flour
25g cake flour
125g butter, softened
55g icing sugar
1 egg, whisked
a dash of vanilla extract

Egg Custard:

2 eggs
70g caster sugar
150g hot water
75g evaporated milk
½ tsp vanilla extract

Method (crust):

Cream butter and sugar with mixer over medium speed until the mixture is light and fluffy.

Beat in egg, one at a time.

Add vanilla extract, mix well.

Sift in flour in two batches, and mix until all combined. Knead into dough briefly.

Roll out the dough to a ½ cm thick.

Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size and line dough in the tart tins.  Lightly press to let dough cover the entire mould

Method (custard):

Add sugar into hot water, mix until completely dissolved.

Whisk egg with evaporated milk.

Pour in sugar water. Mix well.
Strain egg mixture into a sprouted cup.  Carefully pour egg mixture into each tart shell.

Preheat oven to 200°C.  Set baking tray to the lower third of the oven.  Bake tarts for 7 mins until the edges are lightly brown.  (this temp is based on my oven)

Lower the heat to 180°C.  Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches.

Bake for another 10 to 15 minutes until the custard is cooked through.  (do the toothpick stand test to confirm doneness)


Thursday, 5 July 2018

Pork with wood ear and apple soup

By now you might have recall that I did mention that eating wood ear is good for health.

So here is another option to incorporate wood ear into your diet.

This Pork with woodear and apple soup is easy to prepare and light on the palette.

What you need:

500g lean pork
2 apples
20g wood ear
2 honey dates
4 bowls water


Blanch pork and rinse well.

Combine all ingredients in a slow cooker and cook 6 hours.

Season with salt.


Monday, 2 July 2018

Tearing Toast 流泪吐司 (1)

I first heard about the Tearing Toast 流泪吐司 (1) from Victoria Bakes' blog back in 2015.   I wonder why it has such a sad name to this recipe and went on to do a little search on it.

Apparently, the story is that the texture is so soft that it can bring tears to one who ate it.

To achieve this "tearing" texture, the key component was to use casarine flour 凯萨琳高筋面粉. This was formulated by a Japanese manufacturer for the Taiwanese market.

Here I am, curious enough to get hold of this flour for this experiment.

There are a number of Tearing Toast recipes that uses this flour.  I did not use VB's recipe as I don't have some of the ingredients.  So I opted to try this as I have all the ingredients and with whipping cream, I am sure the bread will be tasty.

I am still working to improve on my bread skill.   I guess only by practicing often will have a nicer loaf.

But I am pleased that this time, I am able to extract air bubbles and produce an even texture bread.

Findings: The texture is cottony soft!  With the whipping cream, it also added fragrance.    The sweetness is good enough on its own.

I was worried about the 8g salt that was needed, so I reduced it to 7g instead but surprisingly, I can't detect any saltishness in it.

If you had plan to pair this with jam, lower the sugar.

Totally love it, this is really very good.

Now I shall do a 3 days test.

Strongly encourage you to try.  Definitely a keeper!

Thanks Peggy Lee for sharing such a wonderful recipe.

Next project, I am going to try using other flour instead of casarine flour and compare the difference.

What you need:

Starter dough

440g casarine flour (bread flour) 凯萨琳高筋面粉 
120g whipping cream
140g fresh milk
3g instant yeast
1 egg (50g)

Main dough

100g casarine flour (bread flour) 凯萨琳高筋面粉
3g instant yeast
80g sugar
1 egg (50g)
40g butter
7g salt


In a mixer, combine starter dough ingredients together and ;knead until a smooth dough.  Shape into a ball and cover with cling wrap.  Let it rest for 1 hour.

Tear the starter dough into pieces, combine with main dough ingredients except butter and salt.  Knead until elastic stage.

Add in butter and salt and continue to knead until all is incorporated.

Shape into a ball and let it proof until double in size.

Punch down and divide into 3 portions.

Shape into a ball and let it rest for 15 mins.

Roll dough into a rectangle, roll it up and rest for 10 mins.

Roll dough again into rectangle, roll it up and place into pan to proof until 90%.

Bake at 185°C for 35 mins.

Remove from pan and cool on rack.


Thursday, 28 June 2018

Speculoos Spelt Bread

I remembered a veteran blogger, Angie's Recipe has lots of spelt flour recipes and when I googled, the first photo that captivated me with her Spelt Flower Bread.

As I still have balance of spelt flour left and I was game to try because I knew I can pull this one off as I have done a similar design before using prata.

Next time, I will use chocolate but since I found a bottle of Speculoos Cookie Butter in the fridge that my friend gave me, I guess it is time to clear off the last bits.

So let's hope this Speculoos Spelt Bread will captivate my kid.

Findings: As my family loves nuts, I added lots of it into this recipe.


What you need:

6g instant yeast
175ml fresh milk, lukewarm
10g sugar

365g spelt flour
20g sugar
Pinch of salt
30g butter, soften
2 egg yolks

150g Speculoos spread
1 tbsp almond, toasted and chopped

Egg white for glaze


Mix instant yeast, fresh milk and sugar together.  Set aside for it to turn frothy.

Combine spelt flour and salt in a mixing bowl.  Make a well in the centre.

Add the yeast mixture and egg yolks.  Mix to form a soft dough.

Turn onto a lightly floured surface and knead until smooth (approx 5 min).

Knead in butter pieces until dough is elastic.

Transfer to an oiled bowl, clingwrap and set aside to proof for 1 hour or double in size.

Punch down the dough and knead shortly on a lightly floured surface.

Divide the dough into 4 even portions. Roll out each portion of dough into a 10” disc.

Place the chocolate spread into a small bowl and warm it in the microwave for about 30 sec for easy spreading.

Place a disc of dough on a piece of baking paper and spread 1/3 of chocolate spread over.  Layer with the next disc of dough and repeat the process until the last disc of dough is on top.

Transfer it to a baking sheet or a springform pan.

Take a small drinking glass and place that in the centre of the dough as a guide.

Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.

Now cover the dough with a piece of parchment or kitchen towel and leave to proof for 30-40 min.

Preheat oven to 180°C.

Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds.

Bake the bread for 20-25 minutes until nicely golden brown.