Friday, December 28, 2007


Moist and Rich Walnut Brownies
For Sale - 10x10" at only $18

Thursday, December 27, 2007

Chiffon Cakes

Peanut Butter Chiffon

Orange Chiffon

Cream Cheese Chiffon

Cream Cheese Chiffon

Wednesday, December 26, 2007

Fruit Pastry

Fruit Pastry
210g plain/cake flour
210g + 2 tbs castor sugar
100g butter
50g sour cream/yoghurt
1 tsp baking powder
1 tsp vanilla essence
1 tsp lemon/orange peel
3 eggs
500g fresh fruits (apricots, peaches, cherries, plums, orange, pineapple or any other fruit not too juicy)

1.In a strainer place the prepared fruits ( pit removed and cut in not too big pieces) sprinkle them with 2 tbs of sugar.
2.Preheat oven to 180 degrees Celcius.
3.Beat butter, sour cream and sugar together. Add eggs one at a time.
4.Add vanilla and lemon peel, beat well.
5.Add flour and baking powder and mix until everything is smooth.
6.Grease and flour a baking pan ( 7x11inch) or a 9 inch round pan. Pour batter into the baking pan.
7.Place fruits on top (don’t press ).
8.Bake for 60-70 minutes or till top turns golden brown.

Chocolate Bread Pandan Cake

Chocolate Bread Pandan Cake (makes 2 loaves)

Bread Ingredients
300g bread flour
5g milk powder
3g bread improver
10g cocoa powder
65g castor sugar
½ tsp salt
½ no egg
180g cold water
7.5g instant yeast
½ tsp chocolate emulco
(C)30g butter

Combine A and B to form a dough. Add in C, knead for 10-15 minutes until smooth and elastic. Cover and prove for 30 minutes.
Divide dough into 2 equal portions. Roll into a ball and let rest for 10 minutes.
Flatten dough into rectangular shape, roll inwards from both ends.
Arrange into (4x4x6) inch greasedand lined baking tin. Let it prove double in size.

Cake Ingredients
2 no eggs
150g sponge cake mix
30g water
½ tsp pandan paste
60g corn oil

Beat ingredients till fluffy on high speed..about 5 minutes. Add corn oil. Fold until well mixed.
Pour onto proved bread dough.
Bake at 180 degrees for 25-30 minutes.

Sweet Bun Dough

Basic Sweet Bun Dough


480g bread flour
120g plain flour
110g caster sugar
20g milk powder
4 tsp dry yeast
1 tsp bread improver
1 tsp salt

1 egg
300 ml cold water

60g butter


Combine ingredients (A) in a mixer bowl and stir to mix well. Add (B) and knead to form a dough. Add in (C), knead for 15 minutes until dough is elastic and smooth.

Cover mixer bowl with a towel and let it rest for 30 minutes until it double in size.
Divide dough into portions of 50-60 gm each. Shape into smooth balls and leave to rest for about 10 minutes.

Roll out dough and wrap with desired fillings. Shape as required and let it proof on greased baking tray for another 15-25 minutes or until dough is double in size.

Egg wash dough. Bake at 180 degrees Celcius for more or less 15 minutes.