Monday, November 28, 2016

Eggless Indonesia Pineapple cookies

Eggless Indonesia Pineapple Cookies

Preheat oven   : 175°C

Makes              : 30 pieces



Buy ready make pineapple paste – make to small ball about 8 g each

Ingredients for cookie dough – make to small dough ball about 10 g each

2 ½ cup Gluten free plain flour

¼ tsp. baking powder

1 cup melted butter or grape seed oil

1 cup or less icing sugar

½ tsp. vanilla extract

1 tbsp. milk



For Dough

1.       Use KitchenAid mixer bowl attached with flat beater. Add melted butter, icing sugar and vanilla extract and mix till creamy texture.

2.       Shift the flour, baking powder into the butter mixture and mix well. Add milk and mix into dough. (don’t over knead)

3.       Cover the dough with a plastic wrap and keep in the chiller for 1 hour.


1.       Remove the dough from chiller, make small sizes balls (sizes depend on you) till dough finish.

2.       Wrap with the pineapple filling, flatten it lightly with your palm.

3.       Place the cookies on a ready line baking tray and baked at 17-20 minutes till golden brown.

4.       Remove from oven and arrange on a cooling rack. Once completely cooled, keep in an air-tight container.

Nutella Christmas Tree Bread

I was invited to do a cooking class for Christmas Cooking Show at a famous mall in town. I always visit Pinterest for ideals, this is where I come across this recipe. I modify the ingredients but I just use the ideal to make the bread to a X'mas tree. I hope you enjoy and Merry X'mas




450g bread flour + 20g milk powder

60 g caster sugar

11 g instant active yeast

A pinch of salt


2 egg yolks (keep the egg white for glazing the bread)


1 cup warm milk or more


30 g room temperature unsalted butter

Nutella for spreading


White sesame seed or desiccated coconut

Baking paper, plastic wrapper, 1 tbsp. sunflower oil, ruler, sharp knife
Method: Prepare KitchenAid mixer attached with dough hook @ speed 2
1. Put ingredients (A) into mixer bowl. Give a little mix to the ingredients.
2. Add the warm milk to the dry ingredients (if it is warm will help activate the yeast) together with the egg yolks.
3. Start kneading the ingredients together. When it start to form a sticky dough, add (D) butter and continue kneading till it’s shinning and elastic about 20 to 25 minutes using speed 2. Take the dough out from the bowl and form into a ball.
4. Brush the bowl with sunflower oil in it and put the dough back and seal with a plastic wrap.
5. Keep the dough in a warm place and let its rise for 1 hour.
6. Remove the dough from the bowl, punch down and cut it into 4 even pieces.
7. Sprinkle some flour on your countertop and take one of the 4 dough's. Start teasing it and you will want to make a slightly square bottom, more like a triangle shape. It should start looking like a Christmas tree. Stretch it until it is fairly thin, the size of tree depends on you.
8. Place the dough on a piece of baking paper.
9.  Take one cup of Nutella and spread it out across the surface of the bread, but not all the way down, leave a little bit of surface free and there you will make the trunk of the bread (add Nutella there). Don’t spread Nutella too thick, it will be a mess!
10.  Repeat the process of dough shaping and Nutella spreading for all of your remaining dough. Place each dough's over the other when finished, and then spread the Nutella, but not on the last dough!
11. After your dough's are ready and in place, cut out a straight line with the edges, and then you will cut out the trunk area.
12. Make two imaginary lines starting from the trunk area, going up to the top, then start cutting stripes horizontally (they should be about one inch thick) on both sides.
13. Start twisting the sides as you can see in the pictures.
14. When you finished doing your twists, get the bread with the baking paper on a baking pan and then cover it with a damp cloth for half an hour, 40 minutes.
15. Preheat oven for 180 degrees Celsius (350 degrees Fahrenheit) and mix the remaining egg whites with a little warm milk.
16. Brush it over the tree and put it into the oven for about 15 minute until golden brown.
17. Take the bread out and brush some sugar with water over it so it will have a nice glow.
18. Sprinkle the edges with some white sesame seeds and your tree is ready to serve… merry Christmas…

Tuesday, November 8, 2016

Chocolate cake with salted chocolate caramel sauce

Chocolate cake with salted chocolate caramel sauce

Baking tray: KitchenAid 13” x 9” cake pan with lid. Coat and line

Preheat oven to 175°C


Wet Ingredients

1 ½ coconut sugar or brown sugar

2 (L) size egg


1 cup buttermilk

½ cup cranberry seed oil or corn oil

2 tsp. vanilla extract


1 cup very hot water

Dry ingredients (Mix well)

2 cups cake flour or all- purpose flour

¾ cup cocoa powder (shifted)

2 tsp. baking soda

1 tsp. baking powder

½ tsp. sea salt

Salted chocolate caramel sauce


115 g butter

6 tbsp. buttermilk

1 tsp. vanilla extract


1 ½ tsp sea salt

4 tbsp. cocoa powder (shifted)


2 cups shifted ice powder

Method for the cake

1.       Attached whisker to KitchenAid mixer and whisk wet ingredients (A) till sugar are dissolve. Then add all ingredients (B) till well combined and lastly add the hot water. The batter should be thin.

2.       Now, change the attachment to flat beater and add in the dry ingredients spoon by spoon till all finish.

3.       Pour the batter into the prepare cake tin and bake for 35 or 40 minutes according to your oven instruction or until a cake tester inserted in the center of cake and comes out clean. Cool the cake in pan before pouring the caramel sauce on top.

Method for caramel sauce

1.       Prepare small pot and heat ingredients (A) over medium heat till butter are completely melted.

2.       Turn the heat to low, add ingredients (B) and continue whisking till smooth. Then add in icing sugar and continue whisking till smooth and slightly thick texture. You can add more salt if not to your desire taste.

3.       Pour over the cool cake. Allow to set for 1 hour or more in the fridge before serving.


Equipment: KitchenAid mixer

Saturday, October 22, 2016

Sponge cupcake with chicken floss

Sponge cupcakes with chicken floss

I was browsing thru internet and I saw this sponge cake method from KitchenTigress video and decided to try. I hope my followers will try too. Happy and enjoy baking… thank you Kitchentigress

 Level    : Easy
12cupcakes – size 9” paper cupcakes
Prepared the cupcake tray with paper cups and preheat oven at 170°C


60 g egg yolk
20 g castor sugar
50 g sunflower seed oil or corn oil
1/8 tsp. sea salt
65 g unsweetened soy milk or fresh milk
80 g cake flour or superfine flour
¼ tsp. baking powder

Ingredients for Meringue
150 g egg whites
A pinch of cream of tartar
50 g caster sugar

Filling – 100 g chicken floss & Japanese Mayo








1.     Used KitchenAid mixer attached with flat beater to beat ingredients (A) to light and pale color with speed 6. Then change to speed 2, add in (B) oil, mix till combine then add (C) and mixed till mixture are well combine, lastly add (D) cake flour with baking powder and mix well. Keep aside for next step.

2.     Used another clean mixer bowl with attached whisker and pour the egg whites & tartar cream into the bowl.
Gradually increase the speed from 1, 2 to speed 8 and whisk till semi peak. Change speed to 6 the gradually add sugar and whisk till stiff peak.

3.     Add the meringue by batches to the egg yolk batter using a hand whisker by folding method.

4.     Lastly only use the spatula to draw a figure 8 and fold till evenly mixed.

5.     Pour half way into each cup and fill chicken floss then cover with the batter.

6.     Baked at 175°C for 20-25 minutes or till brown.

7.     Remove cupcake from tray. Spread mayo on top of the cake and garnish with chicken floss.


Notes: This sponge cake is suitable for any filling. This recipe was use for pandan flavor but I modify to another flavor. You can make this into a chiffon cake. I used a 6" chiffon cake tin.


KitchenAid mixer, whisker & flat beater
KitchenAid hand mixer