Pengenalan ringkas

Sangat menyegarkan selepas penggulungan teras dengan kukus ubi keledek ungu dan
taro mash dengan susu yang bersih, susu pekat adalah baik untuk makan tidak
penarikan balik beban berbanding apa yang pada dasarnya adalah resipi kek bawang
merah serunding badan roll adukkan lazat
Bahan mentah
4 biji telur,
80 g tepung,
50g gula,
minyak salad 25g,
50ml susu,
jus lemon,
ubi keledek ungu,
keladi,
susu yang bersih 30 ~ 35ml,
20g susu pekat

Langkah
1 kuning telur dan protein dipisahkan menjadi kering tanpa lembangan minyak ketuhar
dipanaskan kuali 180 darjah ditutup dengan kertas kalis minyak
2 kuning telur 10g gula ditambah selepas Beat salad Pukul kemudian menambah Beat
susu diikuti baik diayak kacau tepung ke dalam kuning telur (telur salai keseluruhan
proses kacau)
Kepala 3 protein, tambah jus lemon sedikit dengan pemukul bermain berbuih elektrik
sepanjang gula tambahan dalam dua kelajuan tinggi lulus kira-kira 8.9 Chengfa tidak
bermain dilabel busa kering tidak begitu baik
4 untuk mengambil satu pertiga daripada pes kuning telur, campuran menegak dengan
baik kemudian tuangkan kembali seluruh seluruh protein dalam campuran seterusnya
sama rata
5 adunan kek ke dalam ketuhar dan perlahan-lahan melicinkan permukaan dengan
spatula ke kejutan di ketuhar pertengahan dan rendah kepada 180 darjah selama 12
minit atas dan ke bawah panggang keluarkan koyak kertas minyak dan biarkan sejuk
sekitar
6 keping keladi kukus dan ungu kentang mash selepas menambah lumpur menyaring

susu yang bersih dan susu pekat, kacau dan biarkan sejuk (keladi boleh meninggalkan
beberapa zarah rasa kaya)
7 kertas kalis minyak sekeping koyak kek keladi ungu kentang pemadat dilancarkan cast
dibungkus kertas kalis minyak dan sejukkan 2 jam
Recipe:
This cake needs to be baked in a 300F /150C oven!!
228g cream cheese (room temp)
200ml milk
60g butter
6 eggs separated
140g sugar
60g flour
20g corn starch
Japanese Cotton Cheese Cake- Minimize Shrinkage
Detailed approach light cheesecake
Brief introduction
This gentle and delicate eat cake at room temperature, dense texture after refrigeration, the family
can say with Swiss Grandpa's taste, like ~~~
raw material
Cream cheese 125g,
milk 50g,
3 eggs,
flour 20g,
starch 10g,
caster sugar 50g,
butter 30g,
a handful of salt
step
1. Prepare all the ingredients
2. Separation of egg yolk protein, were placed to a clean bowl, the cream cheese, butter and milk
in a bowl beat the eggs, water heating, stir until smooth viscous state
3. open fire to a small fire, graded into the egg yolk, stir quickly (must be fast, otherwise they
cooked ......) This step can drop a few drops of lemon juice
4. Sift flour and cornstarch, stir quickly (covered with a damp cloth standby)
5. Add salt and protein fine sugar, beat with electric mixer at low speed, slowly accelerating, and
sent to the wet foam (winter about four minutes to play on it, if sent over would lead to cracking)

6. Take 1/3 protein into cheese paste pot, cut, mix well, then pour protein pot cheese paste, cut,
mix well, this time to preheat the oven to 140 degrees
7. cast on a 6-inch layer cake pan with butter, I used to live bottom mold, so the bottom of the bag
is also a layer of aluminum foil, the cake batter into the mold, light knock a few, to eliminate large
air bubbles
8. The oven bottom into the oven, will be before the water heating water into baking pan, put the
pan bottom of the oven, put a layer on top of the grill, place the mold on the grill, start baking 140
degrees 90 minutes, bake for 30 minutes you have to begin to pay attention to color, the color is
good timely cover foil oh ~
9. The hot food with cold food are two different flavors, but very tasty ~~~
10. began to eat ~ ~ ~ ~ knife to heat it and then cut would look good oh
Delicious kukus kek gula hitam!
bahan-bahan:
Rendah gluten tepung 400g,
100g tepung jagung,
sirap pekat hitam 400g,
700g telur,
salad 200g,
70g air,
20g baking soda
(Boleh dibuat tiga komponen pan 8 inci atau 29 cm * 39cm * 5 cm plat besi segi empat tepat a)
amalan:
Pertama sekali tepung diayak kering, kemudian telur, salad dan sirap pekat hitam dan kacau untuk
menyertai, dan akhirnya soda penaik ke dalam air, kemudian masukkan ke dalam adunan dan
kacau ke dalam adunan ke dalam model kepada haba yang tinggi 25 minit, koyak kertas di sekitar
tepi, taburkan dengan bijan menambah perisa, ia boleh berkhidmat untuk menikmati.
http://ww.dachu.co/recipe/112272/14230
No Bake Oreo Cheesecake
Ingredients
10 - 12 vanilla Oreo cookies
2 tbsp of melted butter
100 grams of cream cheese at room temperature
3 tbsp of confectioners sugar
tsp of vanilla extract
250 ml of whipping cream, chilled
Instructions
Add 8 Oreo cookies to a mixing bowl. Using the tip of a meat tenderizer or the tool of your
choice, break them up so the resemble dry, crumbly sand. Add in 2 tbsp of melted butter. Mix it

together until it resembles a wet sand. Add it to the bottom of a spring form pan and pack it down
gently using a spatula.
Add the whipping cream to a mixing bowl. Using a whisk or electric mixer, beat it until it doubles
in volume and peaks form. This should take about 3 to 5 minutes. Set it aside in the fridge or in a
cool place. Make sure the whipping cream is chilled before using it.
Put the cream cheese in another mixing bowl. Add in the confectioners sugar and the vanilla
extract. Mix until it's well combined and creamy. Add the whipped cream to the cream cheese
mixture and beat it together.
Break up the other 2 Oreo cookies into tiny bits and fold them into the mixture.
Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a
spatula and top it with bits of Oreo cookies.
Place it in the fridge and chill until it's set. This should take 5 to 6 hours but overnight is preferred.
You can also set it aside in the freezer to have an ice cream consistency. Serve and enjoy your no
bake Oreo cheesecake.
- See more at: http://cooknshare.com/recipe/bake-oreo-cheesecake/#.dpuf

Ultra-soft banana cake

raw material

Flour All purpose flour 1 cup (174g),

white sugar Granulated sugar 1 cup (191g),
room temperature butter one (114g),
cooked bananas 3-4 roots (varies depending on the size),
cinnamon Ground cinnamon 1/2 tsp (1.25g),
baking powder Baking powder 1 tsp (3.7g),
baking soda Baking soda 1 tsp (4.3g),
salt 1 tsp (5g),
eggs 2,
milk 2 tbsp (30g),
vanilla extract and vanilla extract 1/2 tsp (2.5g)
step
1 Preheat the oven to 350 degrees Fahrenheit that is 176 degrees Celsius
2 is ready to die (I use 9 * 5 inch elongated mold), covered with a layer of baking

paper in the bottom, the other in the mold inner wall brush a layer of butter or baking
spray liquid. If there is no baking paper, then brush with butter on the bottom too.
3 Take a large bowl, at room temperature has been introduced into the soft butter (not
melted note is softened) and white sugar with an electric mixer to kill, kill to milky
white no sugar granules; adding eggs to each way plus a stirring uniform.
4 bananas simply mash with a fork, mix in the previous step in a mixture of vanilla
extract to kill even after instillation.
5 continue into the flour, cinnamon, baking powder, baking soda and salt, mix well, do
not pass over, with an electric mixer for about 2 minutes, then.
6 At this batter is more dry, add the milk a little moist.The gooey into the mold, place

in the oven.
7 roasted time 50-1 minutes 10 minutes, according to the characteristics of each oven
varies. The correct approach is baked for 50 minutes in the center of the bread straight
insert a toothpick, remove the batter on the toothpick does not occupy it shows
baked. Then there would be overdone roast moist Ruanmian taste myself.
Tips

Because it is in a foreign country, so the kitchen units of measurement are used cup,
teaspoon and tablespoon, every kind of material of different density, so the weight
will be different. I was through this website conversion http://www.convertme.com/en/convert/cooking/
No shooting step diagram, but no need to worry, because the technical requirements
of this bread is very low, if they heed the words of the recipe is very difficult to
defeat.

Oreo Nutella Cheese Cake

250 g cream cheese
1 1/2 cups whipping cream
1 tbsp gelatin (disolve in hot water)
1 cup of nutella
Base
1 1/3 cups oreo cookie crumbs
1/4 cup melted butter

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients:
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots

1 cup (250 mL) drained crushed canned pineapple

1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Preparation:
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In
separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour
over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in
prepared pan.
Bake in centre of 350F (180C) oven for 40 minutes or until cake tester inserted in centre comes
out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room
temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let
thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar,
one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and
refrigerate for up to I day.)

THE BEST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Serves: 24 cupcakes
INGREDIENTS
For the cupcakes
1 cup flour
cup sugar
1 teaspoon cinnamon

1 teaspoon baking soda

teaspoon baking powder
teaspoon salt
1 cups grated carrots (heaping)
cup oil
2 eggs, beaten
For the frosting
4 ounces cream cheese
4 tablespoons butter
2+ cups powdered sugar
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 350 degrees.
Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, combine the grated carrots and the oil.
Slowly add the flour mixture, stirring until just mixed.
Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
Grease a muffin tin or use paper liners.
Scoop the batter into a muffin tin, filling each muffin tin about of the way up the side.
Bake for 13 minutes, check how they're doing, and add a few minutes if necessary.
I find that the baking time varies greatly with oven, so just check for the right golden brown color
and springy tops.
Allow the cupcakes to cool.
For the frosting, blend the cream cheese, butter, and vanilla until smooth.
Slowly beat in the powdered sugar until smooth.
Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

Butter Cake - Simply Delicious!!Ingredients

100gm/3/4th cup all purpose flour
1 tsp baking powder * see notes
100gm sugar * see notes
1/4 tsp salt * see notes
125 gm unsalted butter * see notes
2 eggs at room temperature
2 tbsp milk
1/2 tsp vanilla extract

Directions
1. Preheat oven at 180 C for 15mins. Prepare a 8"x4" loaf pan (* see notes) by either lining it with
parchment/butter paper or greasing it well with butter and then dusting it with flour. Sift the flour,
baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.
2. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.
3. Pour in the vanilla extract and mix till incorporated.
4. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter
egg mixture and mix well with a spatula.
5. Pour the batter into the prepared tin and bake for 30-35 minutes or till the skewer inserted
comes out clean. My cake was done in exactly 32 minutes.
6. Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert
the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool
completely before cutting it.
7. Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each
slice into chunks and eat it with chocolate sauce poured over it.
Notes:
1. The original recipe makes a note of 'double action baking powder' - you can use any brand of
baking powder in India. Weikfield specially mentions 'double action' on the box. Other brands are
Bluebird and Bakers which are also double action. Apparently there is a 'single action' baking
powder that is often used for commercial baking.
2. The original recipe asks for 90gm sugar, however I increased it by another 10 grams as it results
in a perfect moderately sweet cake. I used regular granulated sugar and powdered it using a dry
mixer jar.
3. If you are using salted butter (like Amul), skip the addition of salt. Most cake recipes that ask
for unsalted butter do not ask for salt, but it is always advisable to add a pinch or two as it helps
bring out the flavours in the cake.
The original recipe is for the full quantity, I have halved it here. For the full quantity it is advisable
to use a 7"x7" square pan and not a 9"x9".. A bigger square pan will result in a slightly flatter
cake.

Condensed Milk Cheese Cake

Ingredients
3 egg yolks
1 egg
50g condensed milk
50g plain flour - sieved
100g cream cheese

35ml canola oil

3 egg whites
45g castor sugar
1 tsp lemon juice

Method
1. Greased and lined the bottom of a 6" round tin. Lightly grease the sides too.
2. Preheat oven at 150C.
3. Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth
consistency. Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined. Set aside.
5. Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste.
Set aside.
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well
combined. Set aside.
7. Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches. Continue
beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any
streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.
11. Once done, invert to cool for 5min and remove mould. Then revert back upright to cool
completely.
Old Fashioned Butter Cake
1 cup (225 gm) butter
2 cups (450 gm) sugar
1 tsp vanilla
4 eggs
3 cups (450 gm) flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Sifted powdered sugar
How to make it:
Preheat oven to 350 degrees F. Butter and flour baking dish.
Beat together butter and sugar until fluffy.
Beat in vanilla. Add eggs one at a time, blending well after each addition.

Combine flour with baking soda and salt.

Add to batter alternately with buttermilk, beginning and ending with flour.
Pour batter into prepared baking dish.
Bake for about 1 hours or until a pick inserted comes out clean.

ingredients for Chocolate Cake Without Baking:

- 33.8 fl.oz (1 liter) of milk
- 10 tablespoons sugar
- 3 vanilla puddings
- 10.5 oz. (300 gr.) of milk chocolate
- 3.5 oz. (100 gr.) white chocolate
- 16.9 fl.oz (500 ml.) Sweet cream
- biscuit
Preparation for Chocolate Cake Without Baking:
In 6.7 fl.oz (200 ml.) of milk Stir pudding with sugar. The rest of the milk put in a pan and cook
until it begins to boil. Add the diluted pudding and prepare it. The obtained pudding divide you
into two parts. In one part add the dark, and in the second part of the white chocolate. Stir until
the chocolate has melted. Allow to cool. With mixer, whisk the sweet cream to add one quarter of
the dark and bright pudding. In a round mold put foil, and pour the white mixture first and then
part of the dark mixture. Mix gently until you get a black and white markings.

Honey Soyabean Steamed Cake

Ingredients
2 eggs
3tbsp sugar
2tbsp soyabean milk
2tbsp canola oil
3tbsp condensed milk
1tsp honey
2/3 cup plain flour (ard 130ml/cc in a measuring cup) - sieved
2tsp baking powder
Method
1. Prepare steamer (heat up in medium heat and tie a towel on the steamer cover) and 7 muffin
cases in seperate ramekin/small muffin baking tins.

2. Beat egg, sugar and milk until well combined.

3. Add oil, condensed milk and honey. Mix until well combined.
4. Combined flour and baking powder, mix them well with a fork. Then mix into egg mixture
until smooth.
5. Transfer batter into muffin case. Fill them up to almost close to the brim (this is my first try, so
I thought i should fill them up 80% full like baked muffins. But I was weong, hence you can still
see the cases edge around my cakes!).
6. Send to steam for 10-13min. Once done, remove to cool.

Condensed Milk Cheese Cake

Ingredients
3 egg yolks
1 egg
50g condensed milk
50g plain flour - sieved
100g cream cheese
35ml canola oil
3 egg whites
45g castor sugar
1 tsp lemon juice
Method
1. Greased and lined the bottom of a 6" round tin. Lightly grease the sides too.
2. Preheat oven at 150C.
3. Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth
consistency. Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined. Set aside.
5. Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste.
Set aside.
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well
combined. Set aside.
7. Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches. Continue
beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any
streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.

Dark chocolate recipe

3 cups coconut flakes

1 cup condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape,
add them to freezer for 20 minutes and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys Be creative!!
5 MINUTE FUDGE
2/3 cups white sugar
2/3 cup evaporated milk
One tablespoon unsalted butter
One half teaspoon salt
One (6 ounce) packages milk chocolate chips
16 large marshmallows
One teaspoon pure vanilla extract
One cup chopped nuts
Combine sugar, milk, butter and salt in a medium sized saucepan.
Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts.
Mix well.
Pour into a 8-inch pan.
Cool cut into squares.
Carrot Cake
INGREDIENTS
1. Two cups of all purpose flour
2. One teaspoon of baking soda
3. Two teaspoons of baking powder
4. One teaspoon of cinnamon powder
5. A dash of salt
6. 2 cups of finely grated carrots
7. 4 large eggs

8. 1 and 1/2 cup of granulated white sugar

9. 1 cup of flavorless oil
10. 2 tablespoons of vanilla extracts
11. 50 gm of chopped walnuts
OPTIONAL
12. 1/4 cup of apple jam to brush on the cake
13. Rolled out fondant
14. Edible gold color
METHOD
Preheat the oven at 180*C and butter a cake pan; then line with a parchment paper. Peel and finely
grate the carrots and keep aside.
In a bowl sift together the dry ingredients ( flour, baking soda , baking powder, salt, cinnamon). In
another bowl using an electric hand mixer; beat the eggs until frothy. Gradually add the sugar and
beat until the batter is thick and light-colored. This might take around 2 to 3 minutes.
Add the oil in a steady stream into the egg mix, and then add in the vanilla extract, while
continuing beating. Add in the dry ingredients and beat just until incorporated. Using a rubber
spatula fold in the carrots and chopped walnuts. Pour the batter into the prepared pan and bake for
40 minutes, at 180* C. Or till a tooth pick inserted in the center comes out clean.
When done; let the cake cool on a wire rack. Remove from the pan and peel off the parchment
paper before applying the apple jam and the fondant layer.
Even out the cake in a fine gold brick shape, then brush some apple jam on. Roll out the fondant
into a thin sheet between the two parchment papers; this will prevent sticking. Make sure that the
rolled fondant is bigger the the size of the cake. Very gently place the fondant on the cake and
shape accordingly. Enjoy!

PANDAN CHIFFON CUPCAKES

60 g egg yolks

25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves
(rinse thoroughly and drain; chop roughly)
75 g undiluted fresh coconut milk
(blend with chopped pandan leaves; press with potato ricer to yield 65 g green milk;
discard pandan pulp)
1/8 tsp salt
80 g cake flour
tsp baking powder
sift with cake flour
150 g egg whites
60 g castor sugar
1. Measure and prep ingredients as detailed above. Line eight 180 ml moulds with parchment
paper. Preheat oven to 200C.
2. Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well
combined. Add 65 g green milk and salt. Whisk till evenly mixed. Re-sift sifted cake flour and
baking powder into mixture. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.
3. Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing to whisk. Keep
whisking till egg whites just reach firm peak stage.
4. Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape
down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get
rid of big air bubbles.
5. Fill moulds with batter, about 60 g each. Tap moulds gently against worktop to level batter.
Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after
first 10 minutes.
6. Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.
KEK PISANG GEBU
Bahan-bahan
150 g pisang dilenyek
200 g tepung gandum
160 g gula kastor
3 biji telur
120 g minyak masak
1 sudu besar ovellete
1 sudu teh soda bikarbonat
1 sudu teh baking powder
Caranya:

1. Pukul semua bahan sehingga adunan pekat.

2. Masukkan adunan ke dalam acuan 8". Bakar di dalam ketuhar yang telah dipanaskan pada suhu
180 c selama 45 minit atau sehingga masak.
Kek Keju Jepun
Bahan-bahan
7 keping cheddar cheese (kira-kira 28g satu slice)
200ml susu segar/susu cair
4 biji telur
75gm tepung naik sendiri
75gm butter
100gm gula halus
1/2 sudu teh cream of tatar
Cara Masakan
1. Koyakan cheese kecil-kecil dan campurkan bersama susu. Masak dengan api perlahan dan
kacau selalu.
2. Bila dah hancur masukkan butter sehingga cair, tutup api dan sejukkan.
3. Asingkan putih dan kuning telur di dalam bekas yang berlainan.
4. Pukul putih telur bersama gula dan cream of tatar sehingga kembang dan meringue(bertanduk).
5. Kemudian pukul kuning telur hingga kembang dan masukkan adunan cheese tadi (ditapis)
6. Masukkan tepung sedikit-sedikit serta kacau perlahan-lahan sehingga sebati.
7. Kemudian masukkan adunan putih telur tadi dan kaup balikkan adunan sampai sebati.
8. Lapikkan loyang dan sapu dengan sedikit butter.
9. Letak loyang dalam bekas berisi air panas.
10. Panaskan oven 150 C selama 10 minit dan bakar dalam 1 jam atau mengikut kepanasan oven
masing-masing.
Kasutera
Difficulty: Very Easy
Time: 2hrs (incl. cooking time)
Number of servings: N/A
Ingredients:
3 eggs
90g (3.2oz.) sugar
45g (1.6oz.) cake flour*
45g (1.6oz.) bread flour (strong flour)*
2 tbsp. milk
1 tbsp. honey
butter
*you can use 90g (3.2oz.) all purpose flour instead

Directions:
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back
into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to
raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then
press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it
moist) to cool completely. It tastes even better the next day after the flavors have settled!
How to bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 4045 minutes.
Coffee Walnut Chiffon Slice
Adapted from Rachel Hei who adapted from Happy Flour
2 sticks of Nescafe 2 in 1 (no sugar), or substitute with 2 tsp regular Nescafe with 6 tsp
creamer/coffeemate
50ml hot water
3 egg yolks
20gm sugar, (If using nescafe 3in1, can omit this sugar)
45gm corn oil
70gm self raising flour, sifted
3 egg whites
tsp cream of tartar or 1 tsp lemon juice
65gm sugar
Some buttercream for filling
Roasted chopped walnuts for sprinkling
1. Preheat oven at 160/180C. Line a 10X10 inch shallow square pan.
2. Mix Nescafe and 20gm sugar with hot water.
3. Mix egg yolks with oil. Combine with (1)
4. Mix in sifted flour. Leave aside.
5. Beat egg whites until frothy. Put in cream of tartar and beat until soft peaks.
6. Gradually beat in sugar until egg whites turn stiff.
7. Fold in 1/3 of beaten egg whites into (4).
8. Pour the batter into remaining egg whites and fold.
9. Pour batter into prepared pan and level the surface.
10. Bake for 25 minutes.
11. Remove cake from pan to cool on rack, peel away the side liners and let it cool down

completely.
12. When cool completely, slice into half.
13. Sandwich with some buttercream.
14. Spread some buttercream on top layer and sprinkle on roasted chopped walnuts.
Mocha Ogura Cake | Coffee Cocoa Orgua Cake |
100g egg yolks (~5 large eggs)
1 whole egg
65g cake flour
1 tbsp cocoa powder+1 tbsp coffee
20g hot water
45g vegetable oil
60g milk
200g egg white
80g sugar
Ingredients A
Corn oil 65gm
Milk 80 ml
1/4 tsp salt
5 Egg yolk
1 egg
65gm Superfine flour
20gm of Pandan juice
Ingredients B
5 egg white
75gm caster sugar ( I used 60gms)
1/4 tsp cream of tartar
Method A
1. Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
2. Mix in flour slowly till well blended.
3. Mix in the pandan juice till well incorporated. Keep aside.
Method B
1. Beat egg white till foamy add in cream of tatar, then add in sugar in 2 batches, continue beating
until soft peak is formed or the egg white will not drop when over turn the mixing bowl.
2. Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.

3. Add in all the above into themeringue and fold in till well blended
4. Pour in a 9" cake pan and using steam bake method (please refer here on the baking
method ) and bake for 45 mins at 170C
5. Over turn the cake to cool.
Coffee Ogura Cake
Ingredients A
Corn oil 65gm
Milk 80 ml
1/4 tsp salt
100 gm Egg yolk (about 6 Egg Grade A yolk = 108gm)
1 egg
65gm Superfine flour
1tsp Nescafe + 1tbsp hot water
Few drops of coffee emulco
Ingredients B
200gm egg white (about 6 grade A white 220 gm)
75gm caster sugar
1/4 tsp cream of tartar
Method A
1. Beat egg yolk, whole egg, corn oil, Nescafe, milk and salt till foamy.Mix in flour and coffee
slowly till well blended. Keep aside.
Method B
1. Beat egg white till foamy add in cream of tartar and sugar, continue beating until soft peak
formed or meringue (the egg white mixture) will not drop when over turn the mixing bowl.
2. Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.
3. Add in all the above into themeringue and fold in till well blended.
4. Mix in coffee emulco.
5. Pour in a 9" cake pan and using steam bake (refer below) method and bake for 45 mins at
170COver turn the cake to cool.
Grab-N-Go Pancake Muffins
Makes 6 muffins
INGREDIENTS
1/4 cup plain yogurt
2 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract
1 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs, 1 egg white
1/3 cup diced fresh berries
DIRECTIONS
1. Preheat KitchenAid 12 Convection Bake Countertop Oven to 350F. Grease a
KitchenAid Nonstick 6-Cavity Muffin Panwith butter or palm shortening; set aside.
2. Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then
place all of the dry ingredients on top. Cover and blend on low 10-15 seconds just long enough to
combine the ingredients (batter will be thick.)
3. Add the eggs and egg white; blend on low about 20-30 seconds just until the eggs are well
incorporated into the batter (do not overmix or muffins will not be tender.)
4. Evenly divide the batter among the prepared muffin pan, filling each cavity just 1/3 full. Add a
few berries to each cup. Then evenly divide the remaining batter among the muffin cups and top
with additional berries.
5. Bake for 18-20 minutes, until slightly golden brown on top and a toothpick inserted in the
middle comes out clean.
6. Allow muffins to cool 2-3 minutes in the tin. Then run a knife around the edges of each cup and
invert the muffin tin over a sheet of parchment to remove.
7.Then grab one and go!
8. Kitchen Tip: These pancake muffins store well in an airtight container in the fridge for 3-4 days.
To reheat, simply place in a 200F oven for 3-5 minutes, until warm.
Warm Lemon Pudding Cake
A delicious, fresh and light lemon dessert, with a creamy, warm lemon pudding on the bottom and
a light souffle-like cake topping. A perfect meal-ender. For a lighter lemon taste, try Meyer
Lemons in this one!
Ingredients
2 Tbsp. (28 grams) butter, at room temperature
1 cup (225 grams) white sugar, divided
3 large eggs, separated
1 Tbsp. lemon zest
1/4 cup (25 grams) all-purpose flour
1/4 tsp. salt
1 cup (250 ml) milk
2/3 cup (158 ml) freshly squeezed lemon juice (3-4 lemons)
2 Tbsp. icing/confectioners sugar, for garnish

Instructions
1. Preheat oven to 350 F with rack in centre of the oven and lightly butter one 1.5 quart baking
dish or 4-6 individual, small ramekins. Have ready a high-sided roasting pan and place the
prepared dish (or dishes) in to the roasting pan. Bring 8-10 cups of water to a simmer (will be
added to the roasting pan to bake the puddings). Separate your eggs and have ready.
2. Set aside 2 Tbsp. of the white sugar. Add the rest of the sugar to a large bowl or the bowl of a
stand mixer. Add the butter and beat (with stand mixer or electric mixer) until mixture is grainy
but light. Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and
mix in. Add the flour and salt and mix. Add the milk and lemon juice and mix until combined. Set
aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well
(youll be whipping the egg whites in it next, so be sure it is squeaky clean!).
3. In another bowl or the bowl of a stand mixer, beat your egg whites until theyre frothy and
beginning to form soft peaks. Sprinkle in the reserved 2 Tbsp. of white sugar and beat again until
stiff peaks form.
4. Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula, gently fold the
egg whites in to the egg yolk mixture by pulling a bit of the batter up and over the egg whites.
Continue working gently until the mixture is uniform in color and texture. Do not over mix, but be
sure there arent any large chunks of egg whites.
5. Pour or ladle your batter in to the prepared dish or dishes, set in the roasting pan. Carefully pour
simmering water in to the roasting pan so it comes about halfway up the sides of the baking dish.
Carefully transfer the roasting pan with the water and ramekins in to the preheated 350 F. oven.
Pudding(s) will bake anywhere from 30 minutes (for small, individual servings) to 45 minutes (for
one large pudding). Baking times will vary though, so do watch closely. You want the top to be
firm and golden, but not browned.
6. Remove the pudding from the oven and transfer baking dish or dishes to a cooling rack. Allow
to cool for 10 minutes before dusting with icing/confectioners sugar. Serve warm and enjoy!

Tagalongs Cookie Bars

INGREDIENTS:
Shortbread Crust
1/2 cup/113 gm unsalted butter, extremely soft (1 stick)
1 cup/125 gm all-purpose flour
1/3 cup/40 gm confectioners' sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Peanut Butter Filling
2 tablespoons/28 gm unsalted butter, melted
1 heaping cup/280 gm creamy peanut butter (not homemade or 'natural', it's too thin and runny)

(A heaping cup is 1 cup plus 1-2 tablespoons (for liquid measures it is called a generous cup) and
a scant cup is 1 cup minus 1-2 tablespoons.)
1/2 cup/60 gm confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt, optional and to taste
Chocolate Layer
1 heaping cup (about 8 ounces)/227 gm semi-sweet chocolate chips
2 tablespoons/26 gm vegetable shortening, optional but recommended so chocolate doesn't set up
overly firm and crack upon slicing
DIRECTIONS:
1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with
cooking spray; set aside.
2. Shortbread Crust - Combine all ingredients in a large bowl, cutting in the butter with a pastry
cutter or two forks until until a sandy, crumbly mixture forms. Turn crumbly mixture out into
prepared pan and using your fingertips or a spatula, hard-pack the crumbs to form an even, flat,
smooth crust layer. Pierce crust with a fork in a dozen places so steam can escape while it bakes.
Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned
and should still be white, but crusted over and set. While crust bakes, make the filling.
3. Peanut Butter Filling - Add the butter to a medium microwave-safe bowl and heat on high
power to melt, about 1 minute. Add the remaining ingredients and stir until smooth. Spread filling
over crust using a spatula, knife, or offset knife. Crust does not have to be cool, and spreading
filling while crust is still warm is beneficial to help it smooth out more easily; set aside.
4. Chocolate Layer - Add the ingredients to a medium microwave-safe bowl and heat on high
power to melt, about 1 minute. Stop to check and stir, and heat in 15-second bursts until mixture
can be stirred smooth. Pour chocolate over peanut butter and shake the pan a bit to help chocolate
slide and disperse. Then smooth it very lightly with an offset spatula, knife, or offset knife.
5. Cover pan with a sheet of foil and allow bars to cool and set up for at least 4 hours, or
overnight, before slicing and serving. Alternatively, place pan in the refrigerator for at least 3
hours to help expedite the cooling process, noting that sometimes chocolate becomes a bit dulllooking (cosmetic only and doesn't effect taste) if refrigerated. If bars have become very cold,
allow them to come up to room temperature for a few minutes before slicing so neither crust nor
chocolate cracs. Bars will keep airtight at room temp for up to 1 week.
Pound Cake
This is a very simple and traditional Pound Cake recipe, possibly the simplest cake you can bake!
Serves: 16
Ingredients
250 g (8 oz) plain (all purpose) flour
250 g (8 oz) sugar
250 g (8 oz) butter, room temperature and cut into pieces

250 g (8 oz) eggs (about 5 medium eggs).

2 tsp baking powder
1 tsp vanilla flavouring
tsp salt
Instructions
Place the butter and sugar in a bowl and cream them together.
Add in the eggs one at a time, beating the mixture well between each egg.
Mix in the vanilla essence.
Sift in the flour, baking powder and salt. Fold the flour in to give a smooth creamy mixture.
Lightly grease a 22cm x 11cm (8 x 4) loaf tin and line the bottom with baking paper. Pour
in the cake batter and smooth it out.
Bake at 170C (340F) for around 1 hour.
When cooked, allow to stand for 10 minutes before removing it from the tin, then turn out onto a
wire rack to cool.
Titlis Tips
Check the cake after about 30 minutes. If it looks like it may burn simply cover it with foil for the
remainder of its cooking time.
To check whether it is cooked you can insert a skewer or toothpick into the cake. If it comes out
clean then the cake is cooked.
Coffee Cake
This is a rich-tasting coffee cake recipe for people who love coffee. Be in no doubt this is a
coffee cake!
Serves: 16
Ingredients
250 g (8 oz) self-raising flour (or 2 cup of all-purpose flour + 3 tsp of baking powder + 1tsp of
salt.)
250 g (8 oz) butter or margarine
250 g (8 oz) caster (superfine) sugar
6 tbsp instant coffee dissolved in 100 ml (3 fl oz) water
2 tsp baking powder
4 eggs
75 g (3 oz) crushed walnuts (optional)
Grated chocolate for decoration
For the buttercream frosting
200 g (7 oz) icing (confectioners) sugar
125 g (4 oz) butter
Instructions
Cream together the butter and sugar.
Beat the eggs into the mixture one at a time, adding a little flour each time to prevent the mixture
from curdling.

Add half the coffee solution and beat well.

Sift in the remaining flour and the baking powder and beat well. Stir in the optional walnuts if you
are using them.
Grease two 8 (20cm) sandwich tins and line the bases with baking paper.
Divide the cake batter between the two tins and spread evenly into the tins.
Bake at 180C for 20-25 minutes until the cakes are brown and springy to the touch.
Leave to cool in the tins for 10 minutes before turning them out onto a wire rack to cool
completely.
While the cakes are cooling, prepare the buttercream. Beat together the butter, icing sugar and
remaining coffee solution.
Place one of the cakes upside-side down on a plate and spread on a layer of the buttercream.
Place the other cake right-side-up on top and spread carefully with the remaining buttercream.
Sprinkle on the grated chocolate.
Titlis Tips
You can bake the cake in a single tin and cut it in half if you wish but the cooking time will be
slightly longer.
If you dont want the caffeine buzz you can use decaf coffee too, and of course you can reduce
the amount of coffee but why would you? Its supposed to be a coffee cake!
Rich Coffee Cake
Cake:
2 Cups of Self Raising Flour
1/2 Cup of Sour Cream (about 150g)
1/3 Cup of Strong Freshly Brewed Coffee
180g Butter
1 Cup of Brown Sugar
3 Eggs
Frosting:
250g Philadelphia-Style Cream Cheese (softened)
1/2 Cup of Icing Sugar (aka Powdered Sugar or Confectioners Sugar)
2 Teaspoons of Instant Coffee Powder (dissolved in a little warm water)
Basic Chiffon Cake
Ingredients
Butter, for coating the pan
1 cup cake flour, plus more for coating the pan
1 teaspoon baking powder
1/4 teaspoon fine salt

1/4 cup vegetable oil

2 tablespoons water
1 teaspoon vanilla extract
3 large eggs, whites and yolks separated, at room temperature
3/4 cup granulated sugar
Instructions
1. Heat the oven to 350F and arrange a rack in the middle. Coat an (8-inch) cake pan generously
with butter, then flour, tapping out any excess flour; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg
yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light
in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber
spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low,
and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
4. Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on
high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30
seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks
form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter
of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites
until just combined and no large white streaks remain.
5. Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and
springs back when pressed and a toothpick or cake tester inserted into the center comes out clean,
about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a
knife around the perimeter and turn the cake onto the rack to cool completely.
Fluffy Plain Chiffon Cake
This recipe uses one 18 cm chiffon cake pan.
My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be
happy.
Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg
whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps.
Recipe by Rearea cheese.
Ingredients serves 6
4 largeEgg whites
50 gramsSugar
4 largeEgg yolks
20 gramsSugar
40 mlVegetable or olive oil

70 mlWater or milk
1 dashVanilla extract
75 grams White flour
Directions
Preheat the oven to 160 (325). Sift the flour 2 or 3 times. Mix the ingredients.
Separate the egg whites and yolks and whip up a meringue.
Add sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form. Tip: During the last
minute, whip on low speed.
Add the sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy.
Add the ingredients to the egg yolks and mix.
At this point, gradually add the sifted flour and mix well.
Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the
delicate bubbles.
Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter.
Bake in the 160 (325) preheated oven for 30 to 35 minutes. Do not open the door in the
middle of baking.

Kek Spongh
3 biji telur
1 tsp vanila
Tepung naik sendiri, gula kastor, margerin/butter - berat ikut berat 3 biji telur
Campur semua bahan.
Pukul hingga kembang
Bakar selama 40 minit.
KEK CHIFFON KELADI
Bahan A:

6 kuning telur (gred A)

150 g gula halus

100 ml pati santan (guna santan kotak)

100 ml minyak jagung/masak

70 ml air

225 g tepung gandum*

1 1/2 camca teh baking powder*(*diayak bersama)

1 camca teh perisa keladi

1/2 camca teh pewarna ungu

Secubit garam
Bahan B:-

6 putih telur (gred A)

135 g gula halus

1/2 camca teh cream of tartar

Cara-cara
1. Satukan bahan2 A dan kacau hingga sebati, x perlu pukul.
2. Dalam bekas lain pukul putih telur hingga kembang n masukkan cream of tartar. Pukul lagi
masukkan sedikit2 hingga habis n pukul hingga betul2 kental.
3. Masukkan adunan B ke dalam adunan A, gaul kaedah kaup balik. Tuang dalam acuan chiffon.
4 . Bakar dalam oven pada suhu 175C, selama 30 - 35 minit. Setelah masak terbalikkan acuan ,
biar sampai sejuk.
5. Bila kek betul2 sejuk, sisip tepi acuan dgn pisau kecil, tanggalkan acuan dan sisip juga
bahagian dasar acuan dan boleh alihkan kek ke pinggan. Potong dan hidangkan.
kek kastard keladi
Bahan-bahan kek span keladi:
150gm tepung gandum~ayak
1 tsp baking powder~ayak

5 biji telur gred B

100gm gula kastor
1 tsp ovellette
50ml susu segar @ susu cair~sue guna susu segar
1 tsp esen vanilla
perisa keladi dan pewarna ungu
50ml minyak masak
1. masukkan semua bahan di atas kedalam mangkuk kecuali minyak.
2. putar maksimum speed selama 15minit atau sehingga adunan berkrim~sue putar selama 10
minit sahaja
3. masukkan minyak dengan kaedah kaup balik~kacau sebati.
4. gris dan alas dasar loyang dan tuangkan adunan kek.
5. bakar selama 30 minit dengan suhu 170'C (guna api atas dan bawah)
6. setelah kek masak,sisipkan pisau di tepi2 kek dan terbalikkan loyang keatas redai dan biarkan
kek sejuk.
7. kek dipotong kepada 3 bahagian.
bahan-bahan kastard:
1200ml santan atau susu cair~tak perlu santan pekat sangat...sue gunakan 2 kotak santan kecil
(yang 200ml) campurkan dengan air.
1 cawan gula kastor~sue guna 1/2 cawan sahaja
10gm serbuk agar-agar.
100gm tepung hoen kwe yang warna putih
secubit garam
perisa keladi dan pewarna purle.
1. masukkan semua bahan kedalam periuk kacau sebati dan masak atas api perlahan dan masak
sambil terus kacau adunan sehingga likat (guna whisk).matikan api...jangan terlalu likat nanti
susah nak layerkan pada kek.
2. sediakan loyang,boleh lapik dasar loyang dengan plastik ~tujuan nya agar mudah nak keluarkan
kek nanti.
(sue tak alas pon...).
3. tuang sedikit kastard,ratakan dan letak sekeping kek span.
4. tuang kastard lagi dan ratakan.
5. ulang proses sehingga selesai,akhir sekali ratakan keseluruhan kek dengan kastard dan hentakhentakkan sedikit loyang untuk padatkan kastard tersebut.
6. biarkan kastard sejuk dan mengeras.
7. apabila kastard dah mengeras,regangkan tepi-tepi kastard perlahan-lahan dan terbalikkan kek.
8. kek ini sedap di makan sejuk.