Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Saturday, December 29, 2012

Mini Doughnuts Using Doughnut Maker






















Never thought of getting this maker cos never see it at stores(or maybe i did not keep a lookout.)
Then....i saw it at Isetan BKK. Was hesitant to get it at first but after Mum psychoed me to get it(and offered to pay for it as well,lol!) and seeing Missy enjoying those mini doughnuts we bought for her,i decided to get one.

Its very to use and cooks very fast.The promoter provided a paper with recipes on it but i did not followed it cos they were all in cups! Its 10pm and i am too lazy to do the conversion. So i followed the recipe in the manual instead.I added a bit of vanilla extract and walah~ Mini Doughnuts ;) Glazed some,snowed some and left the rest untouched,all packed for tmr's breakfast!

I am not sure if this recipe can be used if you decided to bake them in the oven.(Do let me know if it works after you tried.) Also you might want to try using pancake mix for this maker,well i don't know. Everything needs to be tried in order to know ya? ;)

Also you can decorate the doughnuts with toppings you desired(eg.:melted chocolate,glaze,sugar,etc) and you can also flavour them or add fruits to them! ;)

Makes:
  • 28 mini doughnuts

You will need:
  • 75g plain flour
  • 50g sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 75g milk
  • 1 egg
  • 2 tablespoons canola oil/melted butter

Optional:
  • Glaze
  • Snow Powder
  • Melted Chocolate
  • Fruits
  • Jams
  • Or any topping/fillings you desire.

The Preparation & The Cooking:
  1. Combine dry ingredients in a mixing bowl.
  2. Add in milk,oil/melted butter,egg and vanilla extract.
  3. Mix well till batter is smooth.
  4. Fill each hole with 1 dessert spoon of batter.
  5. Close the lid and cook for 3 mins.
  6. Remove from maker and leave to cool on rack before decorating.

~Indulge in what we make at DeQueenKitchen~

Tuesday, December 4, 2012

Butter Cake III


Butter cake using atas butter:Echire! Decided to get 2 small blocks to try after hearing my fellow members at MFWL raving about it. Thanks to Candy for helping me to purchase and delivering!

The taste of the butter cake made out of this atas butter is really nice.It has a tinge of sweetness in the butter itself that makes it very unique and most important it is not oily.You can't find this in other normal butter. I guess i will make my butter cakes with this butter in future! (i don't make butter cakes very often so its ok! ha!)

I am using a recipe from Wendyinkk blog but i reduced the sugar slightly,added more butter(i used unsalted instead) and halve the recipe.It yields a soft,moist,fluffy cake. =)

Edited:If you are looking for a soft and fluffy butter cake like this but with a even more buttery taste,try this!! I personally felt its almost a draw and i use both recipes as and when i crave for light/heavy tasting butter cake.

Makes:
  • 6" by 6" square tin

You will need:


Egg Yolk Mixture:
  • 125g butter,softened
  • 65g sugar 
  • 2 egg yolks
  • 30ml milk
  • 1/2 teaspoon vanilla extract
  • 100g self raising flour,sifted

Egg White Mixture:
  • 25g sugar
  • 2 egg whites

The Preparation:
  1. Cream butter and sugar(65g) till pale and fluffy.
  2. Add egg yolks,one at a time,mix well.
  3. Add vanilla extract,mix well.
  4. Add milk and flour,alternate,ending with flour.
  5. Whisk egg whites with sugar(25g) till stiff.
  6. Fold in (5) into (4) in batches.
  7. Pour into a lined/greased tin.

The Baking:
  1. Bake in a pre heated oven for 20 minutes at 180°C then reduce to 160°C for 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before overturning onto a cooling rack.

Original recipe from:Mrs NgSK Butter Cake by Wendy


~Indulge in what we make at DeQueenKitchen~


Blueberry Crumble Muffins

 
I am not a berries lover as i dislike sour stuff.But this muffin though it consists of blueberries,i love it! The sweetness of the crumbs is a perfect combination with the blueberries in the muffin.And perhaps the blueberries my mum bought aren't as sour as those i buy.
 
This recipe shared by Jasmine from my fb group is very well received.And friends and neighbours who tasted them gave thumbs up as well.Definitely a keeper!
 
Makes:

  • 10 muffins


You will need:
     
  • 190g plain flour
  • 125g castor sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅓ cup (about 70g) vegetable oil
  • ⅓ cup (about 70g) milk
  • 1 egg
  • 1 cup fresh blueberries,wash and pat dry
  •  
Topping:
  • 75g brown sugar
  • 2 tablespoons plain flour
  • 1 tablespoon butter,softened
*rub sugar and flour into the butter till resemble breadcrumbs
 


The Preparation:

  1. Sift the flour,salt and baking powder.
  2. Add sugar,combine well and set aside.
  3. Use 1 tablespoon of (2) and add into the blueberries,combine well.
  4. Mix egg with oil, milk and vanilla extract.
  5. Fold (2) into (4).
  6. Fold in the blueberries.
  7. Fill muffin liners 2/3 full.
  8. Sprinkle topping.

The Baking:
 
  1. Bake in a pre heated oven for about 25-30 minutes at 200°C.
  2. Cool on a rack.


Original recipe from:Blueberries Crumb Muffins by Jasmine Lee Goh
 
~Indulge in what we make at DeQueenKitchen~



Lychee Muffins

 
Jenny from my fb group shared this recipe with us some time ago.Then Candy was telling me how nice they were and the way she described them made me yearning to bake some.So i went to get a can of lychee and walah! Love the texture and taste,would be perfect if there is a stronger lychee taste.

Makes:

  • 6-8 muffins,depending on size.

You will need:

  • 120g cake flour
  • 90g sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 130g canned lychees(tear into small pieces and pat dry)
  • 80g melted butter
  • 1 egg
  • 1 teaspoon vanilla extract (i will add 1/2 teaspoon extract and add 1/2 lychee essence in future.)
  • 4 tablespoon lychee juice (from the can of lychees)

The Preparation:

  1. Sift flour,salt and baking powder.
  2. Toss 3/4 of the lychees to (1).Toss lightly to coat.
  3. Whisk egg and sugar till it triples it volume or till thick.
  4. Stir in vanilla extract,juice and butter.
  5. Fold in (2) into (4) gently.
  6. Set mixture aside for 30 minutes.
  7. Fill muffin liners 3/4 full and sprinkle remaining lychees on top.

The Baking:

  1. Bake in a pre heated oven for about 25 minutes or till cooked at 170°C.
  2. Cool on a rack.

Original recipe from:Lychee Muffins by Jenny Tiong.
 
~Indulge in what we make at DeQueenKitchen~

Chocolate Chiffon Cake


Made my hubby a chocolate chiffon cake with chocolate swiss meringue buttercream this year.I am glad that he is so happy with the look and the taste.

Priscilla first introduced me to the combination of chiffon and smbc.From then onwards,i make my cakes with this perfect combination with a traditional taste and feel(remember those slices of cakes you received during your relatives/friends wedding?)

I am using the chocolate chiffon recipe from her blog,(she tweaked from my hokkaido chiffon ha!) but I replaced milk with chocolate milk for stronger chocolate taste.Sedap!

Makes:
  • 5 inch round cake tin

You will need:

Egg yolk mixture:
  • 30g cake flour
  • 5g cocoa powder 
  • 25g oil
  • 30g chocolate milk
  • 2 egg yolks
Egg white mixture:
  • 2 egg whites
  • 30g sugar
Chocolate swiss meringue buttercream:
  • 135g butter,softened
  • 85g sugar
  • 50g chocolate chips,melted
  • 2 egg whites
*for method of making,please refer to this.


The Preparation:

  1. Sift flour and cocoa powder.
  2. Hand whisk egg yolks,oil,milk till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to soft peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased cake tin.



The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.



Original recipe from:Chocolate Chiffon by Priscilla

~Indulge in what we make at DeQueenKitchen~



Chocolate Chip Cookies

 

After making these,i am still looking for famous amos alike cookies.I wanted a texture that is crunchy and melts in the mouth.The ones i made were good but i wanted more.Then i found this recipe.It spreads quite a lot thus it doesn't hold its shape but the taste and texture is something i really like. Do give it a try! =)
 
Makes:
  • about 50 bite sizes

You will need:
  • 150g plain flour
  • 45g corn flour
  • 125g butter,softened
  • 60g brown sugar
  • 75g castor sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • Chocolate chips
 
The Preparation and Baking:
  1. Sift flour,salt and baking soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and vanilla extract.
  4. Add (1) till well combined
  5. Add chocolate chips.
  6. Chill dough for 30 minutes.
  7. Roll dough into small balls.*I freeze rolled doughballs for about 10 minutes to prevent too much spreading.
  8. Bake at 180°C for 15-20 mins.
  9. Rest on tray for a minute before removing to cool on rack.
 
~Indulge in what we make at DeQueenKitchen~

Madeleines

 
My 100th post!! In 9 months,i actually posted 100 entries! So is it a lot or very little?Ha!


Anyway,here i present a recipe of a lovely french cake-Madeleine.Also one of my mum's favourite cake.I tried making them some time ago after looking at the pics here.The taste is good with a slight tinge of lemon but its a little hard and crumbly.I am not sure if not leaving it to rest enough is the reason(from 12 hours to 2 hours,ok..i should not have done "shortcuts"~=p).Maybe i should try again soon.I did managed to get the signature hump though. =)

Makes:

  • about 8 pieces

You will need:

  • 50g cake flour
  • 50g icing sugar
  • 50g melted butter
  • 15g ground almond
  • 1 egg
  • 1/2 grated lemon zest (omit if you do not want lemon taste.)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

The Preparation:


  1. Sift flour and baking powder.
  2. Whisk egg and icing sugar.
  3. Add lemon zest and ground almond,whisk till soft peak.
  4. Fold in 1. 
  5. Stir in melted butter,bit by bit.
  6. Add in vanilla extract.
  7. Refrigerate the batter for at least 12 hours.(important!)
  8. Brush melted butter onto madeleine mould and sprinkle some flour on it.
  9. Remove batter and pour into mould(1/2 filled).*Tip:use a piping bag

The Baking:

  1. Bake in a preheated oven at 200°C for 3 minutes.
  2. Reduce to 180°C for 10-15 minutes or till cooked.
  3. Unmould and cool on rack.

Original recipe from:Madeleines by Hearty Bakes
 
~Indulge in what we make at DeQueenKitchen~

Pineapple Tarts (Melt in your Mouth!)


 

Getting ready for Chinese New Year! I like this recipe a lot as it is very fragrant and melts in the mouth.It does not need much adjustment and the dough is really easy to handle.However,the filling i bought(from some random supermarket) is not really nice,i guess i need to go to Ailin Bakery to get some as recommended by Angelyne. =)
 
Makes:

  • 50 tarts

 
You will need:
  • 200g plain flour
  • 25 g corn flour
  • 1/8 (heaped) teaspoon salt
  • 140g cold, unsalted butter (cut into small cubes)
  • 1.5 egg yolks, beaten
  • 1.5 tablespoon cold water
  • 3 tablespoons icing sugar
  • 1/4 teaspoon vanilla extract
  • Pineapple filling
*For glaze, mix 1 egg yolk + 1 tbsp water

The Preparation:

  1. Sift flour,icing sugar and salt.
  2. Rub butter into flour mixture until resemble breadcrumbs.
  3. Beat egg yolk,cold water and extract.
  4. Add 3 into 2 until combined.(Do not knead.)
  5. Chill for 10 minutes,covered.
  6. Roll out into desired shape/press into mould,add filling.

The Baking:
  1. Bake in a preheated oven at 160°C for 20-25 minutes or till cooked.
  2. Cool on rack.

Original recipe from:Pineapple tarts-Buttery-Melt in your mouth by The Little Teochew

~Indulge in what we make at DeQueenKitchen~

Wednesday, October 3, 2012

Moist Chocolate Cupcakes





















Made these today and i am really satisfied with the results.The choco taste might not be as strong as the one i usually bake but it is slightly softer and moist.I guess its the amount of milk used.They were a perfect combination with pieces of choco mint chocolates in them.(thanks to a member of MFWL group who inspired me to place them in the cupcakes.)

So if you are looking for a milder taste of chocolate cupcakes with a surprise(the choco mint inside.)This is the right one for you.

Makes:
  • 12 mini cupcakes

You will need:
  • 63g softened butter
  • 70g sugar (original recipe was 80g)
  • 80g plain flour
  • 13g cocoa powder
  • 1/4 of 1/4 teaspoon coffee paste
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 60g milk
  • 6 pieces of choco mint chocolate(i am using Andes.),broken into 1/2
The Preparation:
  1. Sift flour,cocoa powder,baking powder and soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and mix well.
  4. Add coffee paste and milk,mix well.
  5. Stir in (1.) with a spatula,mix well.
  6. Fill up 1/4 of the liners,drop the chocolate in,fill the liners with more batter to 3/4 full.

The Baking:
  1. Bake in a preheated oven for 180 for 20-25 minutes or till cooked.
  2. Cool on rack.

Original recipe from:Moist Chocolate Cupcakes from Fabulous Cake Business by Alex Goh

~Indulge in what we make at DeQueenKitchen~


Egg Tarts II





















This is my second attempt on egg tarts.Taste much nicer than the 1st attempt as the crust this time is thinner and less sweet.I will try to make the crust even thinner in future. ;) I had adjusted my previous recipe a little.

Makes:
  • 24 mini tarts

You will need:

(A)Pastry
125g cold butter
55g icing sugar
225g plain flour
1 egg,whisked slightly
1/2 teaspoon vanilla essence
(B)Custard
280g milk
160g sugar
3 eggs
2 teaspoon vanilla essence

The Preparation:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup.

  • Remove the dough from the fridge and cut into equal portion.
  • Press the dough into the moulds.(No need to grease.)
  • Pour the custard mixture into the moulds.

The Baking:
  1. Bake for about 15-20 minutes at 200°C till custard puffs up.
  2. Remove from oven and leave on cooling rack.
  3. Unmould with care when slightly cooled.
  4. Serve warm or chilled.

Tips:
~Indulge in what we make at DeQueenKitchen~

DeQueen Chocolate Cupcakes


















I adjusted my butter cake recipe to this!Ha! I like this a lot so i made this for my friend's son 1st birthday.And she feedbacked to me that they were very well received! Give it a try and let me know what you think!

Makes:
  • 12 mini cupcakes

You will need:
  • 63g softened butter
  • 50g sugar
  • 63g plain flour
  • 1.5 tablespoon cocoa powder
  • 1/2 teaspoon chocolate emulco
  • 1/4 vanilla essence
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 25g milk

The Preparation:
  1. Sift flour,cocoa powder,baking powder and soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and vanilla essence,mix well.
  4. Add emulco and milk,mix well.
  5. Stir in (1.) with a spatula,mix well.
  6. Fill up liners with batter,3/4 full.

The Baking:
  1. Bake in a preheated oven for 180°C  for 20-25 minutes or till cooked.
  2. Cool on rack.

~Indulge in what we make at DeQueenKitchen~

Friday, September 28, 2012

Nyonya Dumplings






















One of my favorite and being a 1/4 nyonya,i decided that i should play a small part by learning how to make them.Ha!

After looking at different recipes on the web,i settled for a simple yet detailed recipe by Annie.I had made some adjustments here and there.I omitted the pork lards and added blue pea flowers(bought from Baba Charlie in Melaka.) in part of the rice.I wanted it to be as authentic as possbile. =)

I am really happy about the results and proud of myself,ha!!This recipe is a keeper!

Makes:
  • 10 mini nyonya dumplings

You will need:

For the rice





















  • 4g blue pea flowers(soaked in a bowl of warm water for 1/2 hour and discard flowers.)
  • 100g glutinous rice(rinsed and soaked in the blue water overnight.)
  • 200g glutinous rice(rinsed and soaked in water overnight.)
  • 1.5 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons oil(soak 1 star anise in the oil)


For the leaves(a day b4 wrapping)
  • 20 pieces of bamboo leaves
  • Some cotton string
  • Water,enough to cover leaves to boil

For the filling(a day b4 wrapping)





















  • 250g pork belly(boil in water for 10 mins and diced.)
  • 13g chinese mushrooms,soaked and diced.
  • 50g candied winter melon,diced
  • 13g garlic,diced
  • 25g onions,diced
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon pepper
  • 1 tablespoon dark soya sauce
  • 1.5 tablespoon coriander powder
  • 50ml water
  • 10 pieces of 2" length pandan leaves

For boiling dumplings
  • a pot of water,enough to cover dumplings
  • 2 star anise

The Preparation I(a day b4 wrapping)

For the filling





















  1. Heat oil.
  2. Fry garlic and onions till fragrant.
  3. Add pork,mushrooms,salt,sugar,pepper.
  4. Fry till pork is cooked.
  5. Add candided winter melon,dark soya sauce and water.
  6. Stir and simmer till mixture is slightly wet.
  7. Stir in coriander powder and off the heat.
  8. Cool,cover and keep in the fridge for future use.

For the leaves





















  1. Boil the leaves,making sure all leaves are covered for 30 minutes.
  2. Leave to cool in the pot overnight.

The Preparation II(on the day of wrapping)
  1. Remove filling from fridge.
  2. Give it a good stir and put in freezer for 1 hour.(helps to retain moisture.)
  3. Rinse the leaves and wipe dry with a clean cloth.
  4. Drain both the soaked rice and add 1/2 teaspoon salt,1/8 teaspoon pepper and 3/4 tablespoon oil to the blue rice and mix well.
  5. Add 1 teaspoon salt,1/4 teaspoon pepper and 1.25 tablespoon oil to the white rice and mix well.

The Assembly and Wrapping



(Clockwise)
 



























  1. Place one bamboo leaves over another.
  2. Make into a cone shape.
  3. Add 1 teaspoon of blue rice.
  4. Add 1 tablespoon of white rice.
  5. Add 2 tablespoons of filling.
  6. Slide a pc of pandan leave at the side.
  7. Add 1 tablespoon of white rice.
  8. Add 1 teaspoon of blue rice.
  9. Use the back of the spoon and tap the rice down so make sure it is compact.
  10. Wrap and tie.(not too tight-rice may be uncooked,not too loose-water might seep in and fillings might drop out.) Refer to this for more info.

The Cooking





















  1. Boil the dumplings in boiling water for 1 hour.(make sure the water cover the dumplings fully.)
  2. Remove from pot and hang them to drip off excess water for another hour.
  3. Serve warm with your favourite cup of tea.

Original recipe from:Nyonya Rice Dumplings by Annie

Step by step guide in wrapping from:MessyWitchen

~Indulge in what we make at DeQueenKitchen~

Orange Cocoa Marble Cake






















I always think that orange goes well with chocolate.So i tried adding orange to my marble cake recipe.And i was right! ;)

I am using the new pan(consist of 9 mini loafs) i bought from my recent trip to KL.Love it to bits!

Makes:

  • 9" by 9" cake tin,roughly aroung 20 decent slices or 10 mini loafs 

You will need:

  • 250g flour
  • 250g butter
  • 220g sugar
  • 4 eggs
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon orange essence(add 1/2 more if you prefer a stronger orange taste.)
  • 2 tablespoons cocoa powder
  • 80ml orange juice 

The Preparation:

  1. Mix cocoa powder with 3 tbsp of warm water in a medium size bowl to form a paste.
  2. Sift flour and baking powder.
  3. Cream butter and sugar till pale and creamy.
  4. Add eggs,one at a time.
  5. Add juice and orange essence.
  6. Fold in flour in 3 batches,do not over mix.
  7. Scoop 1/3 of the batter into the bowl of cocoa paste and mix well,do not over mix.
  8. Sccop at orange batter onto greased(recommended) pan or lined cake tin,followed by cocoa batter and repeat till all batter are used.
  9. Lightly stir with chopstick to create swirls.
  10. Shake the pan/tin a little to even out the batter.

The Cooking/Baking:
  1. Bake in a preheated oven at 170°C for 25-30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.

Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
 
~Indulge in what we make at DeQueenKitchen~

Tuesday, September 11, 2012

Rock Buns





















How many of you are familiar with this? I guess most ladies who studied home economies in SG does,those who aren't,perhaps you missed the lesson.

Rock Buns are like scones yet not so like because they are on the sweet side .It seems hard to find this in confectionary shops anymore except maybe those very traditional ones. I used to harass my mum to buy for me,ate half and kept half for later indulgence.Now my mum is occasionally asking me to make for her.Ha!


This recipe was from my sec sch notes.I actually "lost" the rest of the recipes since i lent the whole file to a friend who went mia,duh! Anyway,so glad that i actually had jotted this down!I had made some admendments here and there to suit my palate.Hope you all will enjoy it as much as i do!

Makes:
  • About 10 pieces depending on the size you desire.

You will need:
  • 100g plain flour
  • 50g butter
  • 50g sugar
  • 1/2 teaspoon baking powder
  • 1/2 egg plus milk to make 2 tablespoon(u can use 1 egg or 2 tblspn milk as well,depending in whether u prefer milky or eggy taste)
  • 1/2 teaspoon vanilla essence
  • Desired amt of mixed fruits/chocolate chips

The Preparation and The Baking:
  1. Sift flour and baking powder.
  2. Rub butter into flour till resemble bread crumbs.
  3. Add sugar and mixed fruit.
  4. Mix egg,milk and vanilla essence in a separate bowl.
  5. Slowly add in wet mixture to the dry mixture till dough form;spoon can stand upright in it.(u need not add anymore wet mixture once your dough is formed)
  6. Shape the dough onto baking sheet.(Tear a few dough and patch them up to make a "rock" look.)
  7. Bake at 170 degrees for abt 15 mins or till top browns.

Original recipe from:my long long ago sch notes.

~Indulge in what we make at DeQueenKitchen~

Earl Grey Tea Chiffon Cake






















I bought a box of Earl Grey Tea the other day and decided to use a few of the teabags to make chiffon cake.I love the tinge of citrus in the cake! I am using my milk tea chiffon cake recipe for this,just that i made some amendments.


Makes:
  • 1 x 15cm tube pan(Tall) or 17cm tube pan(Med Height.)


You will need:

(A)
75g cake flour
15g sugar
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
60ml hot water
3 earl grey tea bags (cut open 1 bag and use the leaves only.)
3 egg yolks)

(B)
3 egg whites
1/4 teaspoon cream of tartar
65g sugar



The Preparation:


  1. Add tea leaves and tea bags to hot water,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tin.


The Baking:
  1. Bake in a preheated oven at 170°C for 40 minutes.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.


~Indulge in what we make in DeQueenKitchen~

Cream Puffs






















Here i am going to share with all of you a super yummilicious recipe! Its a must try!! Remember to fill the puff full to have the "burst in your mouth" effect. Ha!

Makes:
  • 20 pieces
 
You will need:
  • 60g butter,diced
  • 60g flour,sifted
  • 125ml water
  • 1/8 teaspoon salt
  • 2 eggs

The Preparation:
  1. Bring water and butter to boil in a small pot.
  2. Off the heat and stir in flour and salt.
  3. At low heat,stir mixture till it becomes a smooth ball.
  4. Remove from heat and put aside till cool to touch.
  5. Whisk the ball briefly to break it up.
  6. Add eggs,one at a time.(whisk till smooth each time.)
  7. Place into piping bag and pipe onto baking sheet.
 
The Baking:

















  1. Bake in a preheated oven at 200°C for 10 minutes.
  2. Lower to 180°C and bake for another 20 minutes.
  3. Cool on rack.

 
The Assembly:
  1. Pipe in desired cream(I am using frosty whip,100g:180ml iced water.)
  2. Dust with snow powder.
  3. Refrigerate till ready to serve.
 
 
*Custard Cream
  • 120ml whipped cream
  • 2 teaspoon custard powder
  • 20g icing sugar
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
 
 Original recipe from:Durian Puffs by mykitch3n
 
 
~Indulge in what we make in DeQueenKitchen~

Tuesday, September 4, 2012

Ham Pizza





















My mum taught me how to make this long long ago,like 10 years ago? Only few days ago i tried making myself,from scratch.For the bread recipe,refer to this.

Its so simple that i do not even need to write down recipe.Ha!

You just need pasta sauce,toppings that you like(i am using ham.) and mozzarella cheese.

Just spread the sauce over the bread.Top with ham and sprinkle with the cheese and bake at 170°C in a preheated oven till the cheese are melted.Walah! Homemade pizza! Easy as ABC! =)

~Indulge in what we make at DeQueenKitchen~

Traditional Mooncake,The Skin
















This is the 3rd recipe i tried.Previous two,one was a bit dry,the other has a strong oil taste which i din really like.I am sticking to this recipe by Christine for this year traditional mooncake since i got feedback from my family that they loved it and are asking for more.Ha!I had tweaked the recipe a little by replacing the type of flour,the eggwash and baking method.
Edited:I tried using plain flour as per original recipe and it's better in texture as in less crumbly ;)

Makes:
  • 6 pieces mini mooncake dough

You will need:
  • 50g superlite/hk flour
  • 30g golden syrup
  • 1/4 teaspoon lye water
  • 14g vegetable oil
*Egg wash
  • 1 egg yolk
  • 2 tablespoons water

The Preparation and The Baking:
  1. In large bowl, mix the golden syrup, alkaline water and oil well with a hand whisk.
  2. Sift in the flour and use a spatula to combine all ingredients.
  3. Knead into a dough and cover with cling wrap and rest for 40 minutes. 
  4. Wrap and mould.*for more details,refer to Christine's blog.
  5. Spray a mist of water on the mooncakes.
  6. Bake in a preheated oven at 180 for 10 minutes.
  7. Remove and cool for 5 minutes.
  8. Brush egg wash.(i brush only the top.)
  9. Bake in a preheated oven at 180 for another 10 minutes.
  10. Cool on rack.
  11. Store in an air-tight container.
  12. Serve after about 2-3 days.
  13. *The pastry will become soft and shiny in 2-3 days.
Tips:
  • The proportion of filling and skin depends on your personal preference.
  • Different oven will require different cooking time.

Original recipe from:Traditional Mooncakes by Christine

~Indulge in what we make at DeQueenKitchen~

Monday, September 3, 2012

Banana Almond Muffins






















Personally,i quite like this recipe.If only its a little sweeter,i would say i love it! Ha! I am not too sure if its the bananas that is not sweet or there is not enough sugar in this recipe,i will try again soon with a little more sugar,say...10g?

Makes:
  • About 6-7 big muffins

You will need:
  • 4 med size bananas,mashed
  • 80g melted butter(cooled)
  • 80g brown sugar
  • 225g plain four
  • 1 egg,lightly whisked
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon baking soda
  • A pinch of salt
  • A big handful of almonds(reserve some for topping)

The Preparation and The Baking:
  1. Mix butter and bananas in a mixing bowl.
  2. Add sugar, egg and vanilla essence and mix well.
  3. Sprinkle baking soda and salt over the mixture and mix well.
  4. Add flour and mix well.
  5. Fold in almonds.
  6. Distribute mixture into muffin liners and sprinkle the top with almonds.
  7. Bake in a preheated oven at 180°C for 25-30 minutes,until cooked.
  8. Remove and cool on rack.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Mini Banana Walnut Muffin by Christine.

~Indulge in what we make at DeQueenKitchen~

Double Chocolate Muffins





















This recipe is a keeper for choco lovers! Its soft,moist,chocolatey and yet not too sweet.Must try!

Makes:
  • 12 med size muffins
You will need:
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 175g castor sugar
  • 150g chocolate chips (reserve 1/4 for topping)
  • 250ml milk
  • 90ml vegetable oil
  • 1 egg
  • 1 teaspoon vanilla essence
The Preparation and The Baking:
  1. Sift flour,cocoa powder,baking powder and baking soda into a mixing bowl.
  2. Add sugar and 3/4 of the choco chips and mix well. 
  3. Pour all the wet ingredients into a separate bowl and mix well.
  4. Add the wet ingredients into the dry ingredients,stirring slowly at the same time.(Stop once the last traces of flour disappear.)
  5. Distribute the batter into muffin cases.
  6. Sprinkle the remaining 1/4 chocolate chips on top.
  7. Bake in a preheated oven at 200°C for 20-25 minutes,until cooked.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Chocolate Chocolate Chip Muffins by Small Small Baker.

~Indulge in what we make at DeQueenKitchen~

Snowskin Mooncake,The Skin





















I tried out about 3 recipes(including this) before i decided to keep this.As you all know snowskin mooncakes tends to dry out very fast,some a day,some two days.If you are using premix,it last longer but the texture is like mochi which i don't really like personally.Not that i don't like mochi,just that i don't like mochi-like mooncakes.My personal preference ;) And this is less tedious to prepare than premix(you need to boil the liquid,etc,etc.),i am a lazy woman!Ha!

Anyway,this recipe's snowskin can stay soft arnd 3-5 days depending on how you store them.And it yields a not too over Q and soft texture.Just nice for me.P/S:I had tweaked a bit on the liquid and sugar part.

Makes:
  • About 6 pieces of 18g skin

You will need:
  • 32g Kou Fen
  • 30g Icing Sugar
  • 1 teaspoon Shortening
  • 45g Cold Water
  • Some Kou Fen for dusting

*For flavored skin
Add 1/2 teaspoon of essence to cold water.

The Preparation:
  1. Sift kou fen and sugar into a mixing bowl.
  2. Rub shortening into 1.
  3. Add cold water and mix well.
  4. Knead into a smooth dough.
  5. Fill and mould.
  6. Store in fridge for at least 4 hours before serving.

Tips:
  • Use disposable plastic gloves for hygiene purposes and to ease kneading(won't stick onto hands.)
  • Place dough between plastic sheets and roll.
  • Adjust sugar or essence according to personal taste/preference.(do not add too much essence though as may result in bitter taste.)
  • Proportion of filling and skin is up to individual preference and also the mould you use.For my 40g mould,I use 18:15.

Original recipe from:Snowskin mooncakes by Blessed Homemaker

~Indulge in what we make at DeQueenKitchen~


Thursday, August 23, 2012

Braised Pork Belly

 


I love this recipe a lot because it is really simple and required very little ingredients.And most importantly,despite its simple ingredients,it is very yummy!

Makes:
  • Good for a family of 4

You will need:
  • 600g pork belly,cut into 2.5cm cubes
  • 2 tablespoons light soya sauce
  • 2 tablespoons dark soya sauce
  • 2 teaspoons oil
  • 3 small pieces of rock sugar
  • 6 cloves of garlic,peeled
  • 2 star anise
  • 3 hard-boiled eggs,shells removed
  • 4 pieces tau pok

The Preparation and Cooking:
  1. Saute pork and pat dry.
  2. Marinate with light and dark soya sauce.
  3. When ready to cook,drain(but keep) the sauce.
  4. Heat oil in claypot at med heat and melt sugar.
  5. Add garlic and cook till sugar turns caramel.(do not let it burn.)
  6. Add pork and star arnise and cook till pork is lightly brown.
  7. Add the sauce from (3) and add water just enough to cover the pork.
  8. Bring to boil and adjust seasoning to taste.
  9. Simmer for 1 hour till pork is tender.
  10. Add eggs in the last 1/2 hour and tau pork in the last 10 minutes.
  11. Serve hot with rice.

Original Recipe from:Young Parents Magazine.

~Indulge in what we make at DeQueenKitchen~

Oatmeal Cinnamon Raisins Cookies

 
First of all thanks to Crissie for the recipe-Famous Amos Style Choco Chips Cookies.I ran out of choco chips so I decided to make these instead. I halved the recipe and made changes to the amount of sugar used and also the baking temp and timing and also added cinnamon powder,raisins and oats.Love the results! Just nice for my palate. :D My missy kept asking for more!
 
Makes:
  • about 50 bite sizes

You will need:
  • 255g plain flour
  • 113g butter
  • 70g brown sugar
  • 70g castor sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1/2 level teaspoon baking soda
  • 4 tablespoons oats(I use nestum)
  • 5 tablespoons raisins
  • 3/4 teaspoon cinnamon powder
 
The Preparation and Baking:
  1. Sift flour,soda and cinnamon powder
  2. Cream butter and sugar
  3. Add egg and vanilla essence
  4. Add (1) till well combined
  5. Add oats and raisin till well combined.
  6. Scoop dough(I use a teaspoonful) and drop on lined baking tray or baking sheet.(2 fingers spacing)
  7. Bake at 170 degrees for 15-20 mins.
  8. Rest on tray for a minute before removing to cool on rack.
 
Tips:
  • You can increase or lessen the amount of sugar,cinnamon powder,raisins and oats according to your preference.

Original recipe from:Chocolate Chips Cookies by Crissie Lee

~Indulge in what we make at DeQueenKitchen~

Strawberry Yoghurt Bread




 
Supermarket is having discount on yogurts so i bought to try on cakes and breads.;) I amended a little of this recipe and love the results!! Soft and fragrant!
 
 
Makes:
  • 16 pieces fist size buns/2 small bread loaf

You will need:
  • 340g bread flour
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tbsp yeast
  • 100g strawberry yoghurt(i used Meiji's)
  • 20ml milk
  • 40g butter

The Preparation:
  1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
  2. Add yogurt and milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.

The Baking:
  1. Bake in a pre heated oven for about 15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.

Tips:
  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

~Indulge in what we make at DeQueenKitchen~

Friday, August 17, 2012

Mango Yoghurt Butter Cake



Love love love mango cakes!!Modified my butter cake II a little for this flavour ;)

Makes:
  • 9" by 9" cake tin,roughly around 20 decent slices
You will need:
Egg Yolk Mixture

  • 250g self raising flour(sifted)
  • 250g butter
  • 140g sugar
  • 4 egg yolks
  • 1 teaspoon mango essence
  • 100g mango yoghurt(i am using meiji.)
Egg White Mixture

  • 4 egg whites
  • 1/2 teaspoon cream of tar tar
  • 60g sugar


The Preparation:
  1. Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
  2. Cream butter and sugar till pale and light.
  3. Add eggs,one at a time.
  4. Add mango essence.
  5. Add yoghurt and flour in alternate batches.(flour last batch.)
  6. Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
  7. Pour into greased/lined cake tin.
  8. Even out the batter using spatula.
The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

~Indulge in what we make at DeQueenKitchen~

Butter Cake II



Alan(Goh) from MFWL group introduced us the famous butter cake by MrsNg.Its well known for its traditional taste and soft and fluffy texture.I tried but find it a little too sweet for my palate.So i decided to use my own butter cake recipe,modified a little(used Mrs Ng mixing method and flour used.) Walah! Perfect for my palate. ;)

Makes:
  • 9" by 9" cake tin,roughly around 20 decent slices
You will need:
Egg Yolk Mixture
  • 250g self raising flour(sifted)
  • 250g butter
  • 140g sugar
  • 4 egg yolks 
  • 1 teaspoon vanilla essence
  • 80ml milk
Egg White Mixture
  • 4 egg whites
  • 1/2 teaspoon cream of tar tar
  • 60g sugar

The Preparation:
  1. Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
  2. Cream butter and sugar till pale and light.
  3. Add eggs,one at a time.
  4. Add vanilla essence.
  5. Add milk and flour in alternate batches.(flour last batch.) 
  6. Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
  7. Pour into greased/lined cake tin.
  8. Even out the batter using spatula.
The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Tips:

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
Reference:

DeQueenKitchen Butter Cake I
Alan Goh Butter Cake

~Indulge in what we make at DeQueenKitchen~

Bread(Straight Dough II)


Thanks to Shirley(Chia) from MFWL group for this wonderful recipe.Love it so much!! I am sticking to it for now!  

Makes:
  • 16 pieces fist size buns
You will need:
  • 340g bread flour
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tbsp yeast
  • 210g milk
  • 40g butter
 The Preparation:
  1. Mix all dry ingredients in a mixer* and using a dough hook mix till well combined.
  2. Add milk till dough is formed.
  3. Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
  4. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  5. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  6. Roll out,fill and shape as desired.
  7. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  8. Brush the top with milk.
*sugar, salt followed by flour then yeast. Direct contact of yeast with sugar and salt will "kill"/make the yeast less active.

The Baking:
  1. Bake in a pre heated oven for 12-15 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.
Tips:
  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • For this recipe,you can add in milk all at once.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

Original recipe from:Soh Pin Tee

~Indulge in what we make at DeQueenKitchen~