Guess what this is!

Saturday, 29 March 2008

This is what Ee jiejie and me made today. She made the ingredients, I rolled it out! :D


Closer view let you see! :)


Bit flat, but nah crack let you see! :D


Its the foochow food kom pian! Huu hoo~!!

Nai Wong Bun Recipe

Friday, 28 March 2008

nai wong bun aka egg custard bun

Custard Filling.

  • 10g instand custard powder.
  • 50g tung min flour/wheat starch.
  • 75g sugar (granulated/icing)
  • 100ml milk (suggestion-use evaporated if you like the filling creamier :))
  • 40g butter
  • 1 egg, slightly beaten.


  1. Mix the custard powder, wheat starch, and sugar in a pot.
  2. Heat it up while adding the milk into the mixture, stirring constantly.
  3. Add butter into the mixture. Remember to stir or the mixture will burnt! :)
  4. When the butter has melted completely, remove the pot from the fire and add in the beaten egg. Continue stirring. You should have obtained a thick sticky custard! :)
For the bun, I just used the Water-Roux Sweet Bun Dough. Here

The custard was a little sticky. But after baking, it dried up nicely and I really liked it :). My nieces and cousin loved it too and it was gone in a night! Ah, managed to take one photograph only :(

Char Siew Bun

Wednesday, 26 March 2008

char siew buns 2

Char Siew

  • 400-500g Pork shoulder/loin
  • 2 TbspHoisin Sauce
  • 1 1/2 TbspChar siew sauce
  • 1 piece Nam yu
  • 1/2 Garlic (chopped)
  • 2 Tbsp Chinese wine
  • 1 1/2 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  1. Mix everything together and let it marinate for minimally one hour. The longer you marinate it, it will obviously taste nice.
  2. Place it on an aluminum foil and cover it with another sheet of aluminium foil.
  3. Bake it for 5 minutes, remove from the oven, collect the sauce/juice produce. You will need this later.
  4. Re-bake it, with the aluminum foil covering it.
  5. Repeat step 3 and 4 until you obtain enough sauce. Remove aluminum foil and let oven the char siew till dried up.
  6. With the sauce produced from above, heat it in a pot. Add some cornstarch and potato starch flour with some water. Pour into the sauce produced.
  7. If you did not manage to collect sufficient sauce, add some water and add some char siew sauce into it. :)

For the bun, I just used the Water-Roux Sweet Bun Dough. Here

Char siew buns

butter cake

Tuesday, 18 March 2008

For ann


3 medium eggs
170g self-raising flour
170g/12oz butter
170g/12oz caster sugar

1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.

Egg Tart Recipe

Sunday, 16 March 2008


I've never really had egg tart till I was 14 years old, and to be honest, I don't really have a crave for it. But my cousin and her daughters love it, so I decided why not. Wai Wai likes it too so I though I'd make it. :)

It was quite simple i guess, compared to making breads.

The egg tarts I made was the Chinese egg tarts served in Dim Sum restaurant, those with the puffy pastry.. mmm~ yummy! :D

And I used butter instead of ghee or lard, so its healthier! :D


Water Dough:
  • 80g plain flour
  • 5g (2 teaspoons) custard powder
  • 5g (2 teaspoons) milk powder
  • pinch (1/8 teaspoon) salt
  • 1 egg yolk
  • 10g butter
  • 12g (1 tablespoon) icing sugar
  • 40ml (approx.) water, adjust as necessary (ice cold)
Short Dough:
  • 100g plain flour
  • 100g butter.

Sugar Syrup:
  • 100g white sugar
  • 200ml water
  • 2 eggs
  • 50ml evaporated milk
  • 150ml Sugar Syrup
  • 1/2 tsp vanilla extract


Pastry preparation:
water dough:

  1. Mix all the ingredients. Add cold water just enough till a soft, yet non sticky dough is formed.
  2. Wrap it in a cling film and chill at least 20 minutes before using it.
Short Dough:
  1. Rub the butter and flour
  2. wrap it with a cling film and chill.
  1. Stir the egg with a chopstick.
  2. Stir in the evaporated milk with a chopstick, slowly. Make sure you dont beat it or it will form bubles and the egg custard will not be pretty!
  3. Add in the vanilla extract
  4. Add in the sugar syrup.
  5. Sieve the mixture and leave it to set.
  1. Make sure that the custard is only 80% full, cause the egg tart will expand when it is cooked. If the custard is more then 80% full, the custard will overfill out and there will be a black rim around the tart. Like mine! :(

photolog of mango mouse cake

Saturday, 15 March 2008

rather lazy to put the recipe of the cake lar. if anyone wants it, leave a comment lah.

my sponge cake story!

Friday, 7 March 2008

Last week was mother's day celebrated by the British.

I tried to make a cake for ee jie jie and wai wai's mami. I always feel that all mothers should be celebrated for at mother's day. Not your own mother only ok. All mothers should/deserve the very right to be appreciated on M-day.



This was what turned up.

See the arrow is pointing to the place where there is actually flour oozing out.


So i asked the aunty who wrote the recipe.

She was sOooo kind!!! She replied pronto and gave me like loads of tips!! :) :)

She said that I prob din beat long enough and that i din fold in the flour properly. :( :(

Hi linfoong,
It sounds like your sponge has failed. The reasons could be that you did not beat the eggs to its proper ribbon stage, or

when you fold in the flour, you either did not fold in properly or you did it too vigorously and deflated the air bubbles in the beaten eggs. Always fold the flour in small batches and fold in by hand, don't use mixer unless you are very confident with making sponge cake.

The oiliness is an indication that the melted butter was not mix in properly. You must make sure the batter thoroughly absorbed the melted butter.

Have you make whole-egg sponge cake before? If not, you may want to start with the method of separating the eggs and beat the egg whites with about 2/3 of the sugar until firm (almost stiff peaks stage). Then beat the egg yolks with the remaining sugar until sugar dissolves, then fold the egg-yolk mixture into the egg-white mixture and continue from there, this method is much more fail-safe.

Another way is to make a basic vanilla chiffon cake and use it instead of the sponge if you are not too confident with making sponge cake. Hope this helps.

So I asked her again how to properly fold in, and the diff btwn sponge and chiffon cake. She explained to me in great detail weh!! T_T.. so touched... T_T Some more comfort me weh!!!

Don't worry, I have done many failed sponge cakes before, just learnt from experiences :)

Always use eggs at room temperature when you make sponge or chiffon cake, a very crucial step. When you fold in the flour, it is best to use a large metal spoon. Hold the spoon so that the edge cut down into the middle of the batter down to the bottom of the bowl, then scoop upward so that the batter falls back on top of the batter, continue to turn the bowl and dig, scoop until you cannot see any dry flour. If the eggs have been beaten properly, you shouldn't worry too much about deflating the air bubbles as it will be quite stable.

If the flour is not properly folded in, yes, it will rise up high then deflate after removing from oven. The flour not mixed in properly will basically sink to the bottom, making the bottom part dense and kuih-like. The top part will basically rise like a souffle in the oven and deflate like a souffle after removing from oven because there is no flour to support it. <--- T_T so true, so true.. this was what happened T_T

A sponge cake is dryer, a chiffon cake is moist. Basically a true sponge does not have any added liquid in it (milk or water) and may or may not have any melted butter (usually about 20% to the amount of flour). But most recipes nowadays will add a little liquid in the batter, again about 20 to 30% to the amount of flour.

A chiffon cake has a lot more liquid in the batter, usually at least 50% to the amount of flour. It also uses oil instead of melted butter, and again about 50% to the amount of flour in the batter.

The techniques of making are also different between a sponge and a chiffon. The sponge is made like I described in this recipe, or as I described in my last comment by separating the eggs.

A chiffon is always made by separating the eggs. However, beat egg yolks with part of the sugar, then mix in liquid, oil and flour. Meanwhile beat egg whites with remaining sugar until stiff and fold into the yolk mixture. Hope this helps.



Very touched.

So i decided to try again. This time i separated the eggs.

I beat the egg yolk for abt 2-3 minutes. then i added in the vanilla here. it smelt like custard leh. hmm, suspecting custard is made this way. that means custard's made of raw eggs? OMGawd... *disgusting leh...*

And then i beat the egg white on top of a pot of hot water. ee jie jie says this will make the egg white stiffer wor...

and walla!

:) can turn upside sumre leh!!! :)

i beat it for 6-8 minutes.

And then i slowly fold the flour in. this time leh, i folded the flour using 1-2 tsp of flour at a time!! hehehehehe.. i will upload the video which i learned how to fold the flour later :)

folding in was the tiring part. cause i couldnt do it too vigorously and because im very short and the table is very tall............... arm very painful lah!!! >_<" and then hor, dunoh why, my baking tray rebelled against me!! the rim all of a sudden would not hold on to the bottom part..!!! my cake nearly fell out you know!!! >_<"

but it was wort it :D

because this was the outcome :D

so pretty hor????


ok lar maybe its a bit flat.. -_-'

i dunoh why it turned up flat. i suspect that maybe i over fold -____-. previously underfold, now over fold. so ma fan! >_<'

not sure what i wanna do with it yet. mite use it to make an ice cream cake :) il wait till jia wu comes back ans see how it goes. sorry lar, too excited, must blog now.. bwahahaha!

i'l post the recipe later lah! :)

and also after i decorate it :)

cute doogie cookies

Wednesday, 5 March 2008

I have a sweet tooth, so i don think this cookie is sweet enough. Yeeny said that she din like the horlicks taste T_T

so if i were to make it again, i think i would replace the horlicks with icing sugar :)

after all, im making it cause its pretty, hahahah!

(makes about 48 cookies)

  • 180g butter, soften at room temperature
  • 80g Horlicks (original flavour)
  • 200g top flour or cake flour
  • 25g corn flour
  • 25g milk powder
  • 100g chocolate chips
  • some chocolate rice
  • some Koko Krunch

  1. Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.
  2. Sieve top flour, corn flour and milk powder.
  3. Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
  4. Put in top flour, cornflour and milk powder and beat for about one minute to form
  5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
  6. Insert two pieces of Koko Krunch to form the 'ears', chocolate rice for the "eyes", and a chocolate chip in the centre for the 'nose'.
  7. Bake at 140 deg C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.
  8. Leave to cool on wire rack before storing in an airtight container.
obtained from here