Wednesday, 14 February 2018

Rose Pineapple Tarts


Over the years, I have tried many pineapple tarts recipes.  You can find them here(2014), here(2014), here(2015), here(2016), here(2016) and here(2017).  Every recipe has its unique flavor and I like them all.
I tried Alice’s recipe last year.  It’s the ultimate melt-in-mouth texture.  Alice’s recipe uses egg yolk.  Egg yolk contains fat and therefore it has the emulsifying abilities.  It gives out rich flavor and a velvety texture in cookies.
The white firms up and solidify when heated.  It’ll give a more structural support to the pastries.  When using whole eggs, it gives you the best properties from both the yolk and white.  
Now you should be able to tell that this Pineapple Rose Tarts is using whole eggs instead of just the yolk alone. 
I had fun making them in rose shape especially when it’s during this festive seasons, it gives my tarts-making spirit a good boost.  This year I’m not making it alone, I have my mum, my elder son and his girlfriend.  It was a great bonding time for us.

Happy Baking and wishing you all a Happy and Prosperous Chinese Lunar New Year!

Tuesday, 6 February 2018

Horlicks Doggie Cookies


2018 is a year of dog and you can find these doggie cookies are all over the FB.    They are so adorable that I told myself I would't want to miss baking them.  So I decided to do the Horlicks flavor instead of pineapple filling. 

I enjoyed making these doggies so much.  It’s so fun.  My favourite part is putting every dog with different expression and from each pair of their eyes and also the position of their ears, you can easily describe their mood.

This recipe is adapted from Veronica’s blogs, Peng’s Kitchen.

Happy Chinese New Year Baking!


180g salted butter
80g Horlicks
100g chocolate chips
200g top flour
25g cornflour
25g milk powder
Koko Krunch, chocolate chips/rice for decoration


1)Sift the flour, cornflour and milk powder.

2)Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.

3)Add the sifted flour and beat for about one minute to form a dough.

4)Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.

5)Insert 2 pieces of Koko Krunch to form the ears, chocolate rice as eyes and 1 chocolate chip as the nose.

6)Bake at 160 deg c for about 20 minutes. Cool before storing.

Sunday, 14 January 2018

Greek Yogurt Chocolate Chips Muffin

Setting new year resolution is good but to me it’s typically something that based on what I think I should be doing rather than what I really want to do.  Honestly, I no longer set new year resolution as they are simply just an initial burst of motivation for me to get a new year started.  It never lasted and just not sustainable haha!  :D

In fact, it is this humble and simple looking muffin that reminded me to get life back to basic.   Only basic can let me fall back on when life throws me a curve ball or when I’m facing unexpected challenge.    I also concluded it all comes down to, the quality of relationship.  It’s the quality of the relationship with my God, with my love ones and with people.  Importantly, living a life that lead by the spirit of God and not what comes out from our own heart or head.

It’s 23 Deg C outside.  I don’t remember Singapore has ever been so cold.  Anyway, it was also a rare occasion that I was alone at home on Saturday that enable me to pen my 1st blog for 2018.

These muffins were baked with Greek Yogurt.  It is surprisingly moist and fluffy.  When I took the first bit, I was blown away.  Is Greek Yogurt Muffin a healthier choice of replacement for Buttermilk or Sour Cream?  I’m not sure.  But they are simply perfect for me and my family.

Happy 2018!  And I'm thankful for 2017.  My wish is for all my love ones and friends to be happy and healthy!

225g          All purpose flour
2 tsp          Baking powder
½ tsp        Baking soda
¼ tsp        Salt
170g          Unsalted butter, softened to room temperature
110g           Sugar [reduced]
2                 Eggs, at room temperature
2 tsp          Vanilla extract
227g          Greek yogurt
170g          Mini semi-sweet chocolate chips
                   plus extra for sprinkling over the top


(1)Adjust the oven rack to the lower middle position and preheat the oven to 200 Deg C.

(2)Line a 12 cup muffin pan with 12 cupcake liners.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

(3)In the bowl, beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

(4)Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

(5)Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

(6)On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the yogurt and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining yogurt and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough muffins.

(7)Using a rubber spatula, fold in the mini chocolate chips.

(8)Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top. Sprinkle the tops with some extra chocolate chips.

 (9)Bake for 15 to 18 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean.

(10)Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Monday, 20 November 2017

Anpan Milk Bun


Yesterday I baked this Anpan Milk Bun.  The red bean paste goes really well together with this soft sweet bun.  I grew up with this bread and have never grown tired of eating it.    

A dear sister in church posted this Anpan Milk Bun in her FB and her comment was…. thankful for these breads, which money can’t buy…  She is honouring our friendship by expressing her gratitude.  When I read it, I felt sweetness arising within me and it has reminded me that to have friend you must be a friend and I think this is so true.

Sometime it’s so easy to take granted on people who have been giving and helping us all the time.  They could be our spouse, love ones and good friends.  Many times, we tend to forget their kindness towards us. 

End of the year is always the best time of the year for me to count my blessing and reflect back on how great my year really went.  Looking back on the passing year’s blessings has made me realise the importance of appreciating what I have…



400g         high protein flour
100g          plain flour
90g            castor sugar
20g            milk powder
7g               salt

8g              instant yeast
1                 extra large egg
250g          cold water
[I replaced with 150g cold milk and 100g of cold water]

60g            butter

Filling and Topping
Red bean paste [40g for each bun]
Almond flake


Mix ingredients A until well combined.  Add ingredient B and mix into dough.  Add ingredient C and mix until the dough is shinny and elastic.

Cover the dough and let it rise in a warm place for 50mins or until double in size.

 Divide the dough into 14 portions of 70g each.  Roll into balls and rest for 5 mins.

Slightly flatten the balls and wrap in adequate red bean filling and seal.  [I divided the red bean filling into 40g each and rolled them into a ball]

Use a rolling pin to roll the dough flat and then roll it up.  Cut 4 deep slits on the roll.  Twist the dough to form flower shape.

 Arrange in a greased baking tray.  Let it rise for another 5 mins or until double in size.

Egg wash and sprinkle with almond flakes.  Bake in a preheated oven at 190°C for 12 to 15mins or until light golden brown.

Wednesday, 15 November 2017

Gouda Herbs Sausage Muffins


It has egg, sausage and cheese so I can’t argue this is great additional to a brunch table.

I ate two warm and called it lunch on Saturday. The rest kept in the air tight container as I can see by Sunday, when the boys are at home, it will be gone.

I used to bake these savoury muffins when I was juggling between my work and 2 young kids.  I would make a few varieties and freeze them.  The boys would eat it for tea break when they came back from school.  They would take them out from the freezer and heat it in the mini oven on their own.

Now they have grown up and these muffins are still their favourite for tea break.

Happy Baking!


250g          Pre-mix flour, sifted
¼ tsp        Salt
¼ tsp        Dried thyme
¼ tsp        Dried rosemary
¼ tsp        Dried parsley [I use fresh parsleys since I have some]
¼ tsp        Black pepper
1                 Medium size onion
300ml       Milk
1                 Egg
112g           Canola oil [set 3 tbsp to saute onion]
230g          Gouda cheese, shredded (set aside some for topping)
230g          Pork sausage, cut into small pieces


1)Pre-heat oven at 200°C.

2)Saute onions with oil for 3 to 5 mins or until tender.

3)In a large mixing bowl, combine the dry ingredients – flour, salt, pepper and dried herbs.  Stir in the gouda cheese.

4)In a smaller bowl, whisk together the egg, milk and oil.  Stir in sautéed onion and sausages.  Fold in the dry ingredients, making sure all the bits are well coated.
5)Grease the holes of a muffin pan or line with cupcake liners. Spoon the batter in the muffin pan about 2/3 full.

6)Top with the reserved cheese and decorate with some leaf.

7)Bake at 200°C for about 22-25 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.

Tuesday, 14 November 2017

Walnut Bread


Things got ahead of me and find myself catching up on updating my blog.  This is what happens when you’re stuck with a day job and having to juggle between home, church ministry and work.

Recently God challenged me to face the truth of a situation that I really hit the bottom and I shouted out loud to Him, “God, these whole things are really a shit!  And it didn’t do any justice to me.  The way this person treat me isn’t good and what she said was really hurt and it’s painful.”

I’m generally a cheerful and optimistic person.  I like seeing goods in situation and people.  People and situation in life can be totally disappointing. I hate to dwell with negative thoughts but sometimes I have to be honest to myself when facing the truth in seeing not so good in situation and not so good in people.

I tell myself it’s just another life lessons to learn and let’s forgive, let go and move on…
 After so many days of feeling uninspired to bake, the desire to spend time in baking has come back!  I have few recipes which I want to put them on my blog but I started to feel lazy to updating my blog.  One of the recipes is this Walnut Bread and it’s one of my favourite bread.


A. Dough
230g          High protein flour
50g            Wholemeal flour
35g            Caster sugar
3g               Salt
3g               Instant yeast

180ml       Cold water

30g            Butter
100g          Walnut (chopped)
                   Chocolate nibs (optional)

1)Mix ingredients A until well combined.  Add ingredient B and mix until dough forms.  Add ingredient C and blend until the dough shinny and elastic.

2)Cover the dough and rest in a warm place for 50mins or until double in size.  Divide the dough into 6 portions of 110g each.  Roll into balls and rest for 10mins.

3)Shape into balls again and arrange in a greased baking tray.  Let it rise for another 50mins or until double in size.

4)Sprinkle some sesame on top, bake in a preheated oven at 190°C for 15-20mins or until golden brown.

Wednesday, 20 September 2017

Blueberry Cheesecake


I’m in love.  I was actually hoping for my 2 boys to fall in love with this homemade blueberry sauce but I fell in my own trick and I couldn't stop drowning food with blueberry sauce.  I had it on pancakes, ice cream, waffles, cheesecake and even on a slice of toast.

Thanks to my baking buddy, Hazel.  She made a bottle of this blueberry sauce for me.  I decided I should tried making cheesecake and have blueberry sauce topping.  So I baked this water baked cheesecake.  My 2 boys agreed that the blueberry sauce really took this cheesecake to the next level. 

It’s amazingly good and have a try on making it!

25 or more        Oreo cookies (remove the fillings)
5-6 tbsp              Melted butter

1)Finely crush your cookies by putting it in a plastic bag and roll the sealed bag (let the air escaped) with a rolling pin.   I like to use a food processor for this step so that the crust will stick together best when the cookies are crushed finely.

2)Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom of a 8" springform pan.  Chill until ready to fill.

Cheese Fillings
500g          Cream cheese
200g         Sour cream
3                 Eggs (about 60g each)
1 tsp           Packed finely grated lemon zest
1 tbsp        Lemon juice
1 tsp           Vanilla extra
150g          Caster sugar
¼ tsp        Salt

1)Beat cream cheese on medium speed until smooth. Gradually beat in granulated sugar until light and fluffy, 2 to 3 minutes. Beat in lemon juice and salt. Beat in eggs, one at a time, then sour cream and vanilla until smooth.

2)Wrap the bottom of the springform pan with double layer of aluminium foil. Lift edges of foil up, wrapping it tightly around sides of pan and folding it in under itself as necessary until flush with top of pan. (This prevents water from seeping in.)

3)Pour filling into pan (it should come right to top of rim) and smooth top with a small offset spatula.

4)Place springform pan in a roasting pan; transfer to oven. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake at pre heated oven of 180°C or until cake is puffed and golden brown on top and slightly wobbly in center, 1 hour, 45 minutes to 2 hours.

5)Remove springform pan from roasting pan; let cool on a wire rack 20 minutes. Remove foil and run a paring knife around sides of pan to loosen. Let cool completely. Drape pan with plastic wrap; refrigerate until cold, at least 8 hours and up to 3 days. Remove cake from pan; serve.