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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.

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Thank you!

Thursday, July 12, 2012

Oreo Chiffon Cupcake (Hokkaido Style)






















Makes:
  • 10 pieces

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
60ml milk
70g cake flour
1/2 teaspoon vanilla essence
4 tablespoons of crushed oreo biscuits
5-10g sugar(if u like sweeter version,i din add.)

(B)
4 egg whites
60g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Gently fold in crushed oreo biscuits.
  6. Pour into square cake cases or cupcake liners.

The Baking:
  1. Bake in a preheated oven at 180°C for 20-25 minutes.
  2. Remove from oven cool on wire rack.
  3. When cake is completely cooled,pipe in cream and dust with icing sugar,add an oreo biscuit as deco if you desire.

For the Oreo Cream:
  • 50g frosty whip
  • 90ml cold water
  • 3 tablespoon crushed oreo biscuits
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
*You can replace with whipping cream if you do not have frosty whip.

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.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Plain Chiffon Cake,Hokkaido Chiffon by Nasi Lemak Lover.

~Indulge in what we make at DeQueenKitchen~

Tuesday, July 10, 2012

Cookie Pops

















Made these for my group members at MFWL for our 1st gathering.

Everyone loves it! =)

I am using Betty Crocker Chocolate Chip Cookies Premix.

How i add the popsicle stick? I just dipped the tip with a little batter,place on cookie sheet and drop a teaspoon of batter in it.U can sprinkle some chocolate rice,m&ms or any oter sprinkles you desire.

Remember to let the cookie rest on the cookies for at least 5-10 minutes before removing them to place on rack.Cookies are soft when they are just out of the oven and may change shape if you move them while they are still very hot!

Red Velvet Oreo Cake

 
I love this! I am using my mango cream cake recipe for this. I recommend all to try this simple yet beautiful cake.

Makes:
  • 5.5" round cake tin

You will need:

(A) Cake
125g optima flour
2 eggs
25ml cold water
30ml oil
2 teaspoon cocoa powder(add more if u prefer a strong choco taste.)
1/2 teaspoon red coloring

(B)Filling & Frosting
Whipped cream
Crushed oreo biscuits minus the centre piece(to be added to 1/3 of whipped cream.)


The Preparation & Baking:

  1. Whisk all ingredients in (A) except oil till thick.
  2. Add oil and whisk till combined.
  3. Bake in a lined cake tin for 20-25 minutes at 180°C,cool on rack when done.
  4. Whip the cream till stiff peaks are formed.
  5. Add 1/3 of the cream to crush oreo biscuits,mix well.(filling)
  6. Place cream in a bowl in a ice water bath to prevent cream from melting.
The Assembly:

  1. Slice the cake into 3 pieces (horizontally)
  2. Spread cream with oreo,repeat with 2nd layer.
  3. Frost the entire cake with the remaining cream.
  4. Design as desired.
  5. Store in an airtight container in fridge till served.
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.
  • This cake is very prone to breaking as it is very soft,so be careful when removing from tin.
  • The top of the cake cracks or burns easily,so keep a lookout when baking and adjust temperature and tier accordingly.
  • You do not need to use a spring form tin,a normal cake tin will do.If you wish to use a spring form tin,cover the tin surrounding with aluminium foil.
  • 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.


Original recipe from:Mango Mirror Cake by Anncoo Journal.


~Indulge in what we make at DeQueenKitchen~
 
 

Mango Chiffon Cupcake(Hokkaido style)























I am using my orange chiffon recipe(but whisk egg whites till stiff) for this! Yummy!

Makes:
  • 10 pieces

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
60ml mango juice
1/2 teaspoon mango essence
70g cake flour

(B)
4 egg whites
70g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into square cake cases or cupcake liners. 

The Baking:
  1. Bake in a preheated oven at 180°C for 20-25 minutes.
  2. Remove from oven cool on wire rack.
  3. When cake is completely cooled,pipe in cream and dust with snow powder.
For the Cream:
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
*You can replace with whipping cream and add a few drops of mango essence if you do not have frosty whip.

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.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Lemon Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~

Hokkaido Chiffon


Makes:
  • 10 pieces

You will need:
(A)
4  egg yolks
50ml oil(i used canola)
60ml milk
70g cake flour

(B)
4 egg whites
60g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into square cake cases.

The Baking:
  1. Bake in a preheated oven at 180°C for 20-25 minutes.
  2. Remove from oven cool on wire rack.
  3. When cake is completely cooled,pipe in custard cream and dust with icing sugar.

For the 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.

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.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Plain Chiffon Cake,Hokkaido Chiffon by Nasi Lemak Lover.

~Indulge in what we make at DeQueenKitchen~

Lychee Swiss Roll


I am using the same recipe as lemon swiss roll but i replaced lemon with lychee! =) If you wish to have a stronger lychee taste,you can add a drop of lychee essence.

Makes:
  • 10" by 8 " swiss roll tin

You will need:

(A)
2 egg yolks
15ml oil(i used canola)
1/2 tablespoon lychee juice
1 tablespoon cold water
10g sugar
32.5g cake flour

(B)
2 egg whites
40g sugar

(C)
Whipping cream
A dash of lychee essence/juice
(Mix all~)

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
  3. Add flour till well mixed.
  4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into lined tin.
  7. Smoothen the surface and tap the tin lightly.

The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and mould
  3. Leave on rack for 10 minutes and tear off the baking paper.
  4. When cake is completely cooled,spread (C) and roll into a swiss roll.
  5. For more details on assembly,refer to:Rolling Swiss Roll start at:3.55
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.

Original recipe from:柠檬奶油蛋糕卷- 美味蛋糕卷by孟老师。

~Indulge in what we make at DeQueenKitchen~

Lemon Swiss Roll


Haven made a swiss roll for over 10 years.Glad that it was a success.:D


Makes:
  • 10" by 8 " swiss roll tin

You will need:

(A)
2  egg yolks
15ml oil(i used canola)
1/2 tablespoon lemon juice
1 tablespoon cold water
10g sugar
1/4 lemon skin (grated)
32.5g cake flour

(B)
2 egg whites
40g sugar

(C)
Whipping cream
A dash of lemon essence/juice
Some grated lemon skin
(Mix all~)

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
  3. Add flour and lemon skin till well mixed.
  4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into lined tin.
  7. Smoothen the surface and tap the tin lightly.

The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and mould
  3. Leave on rack for 10 minutes and tear off the baking paper.
  4. When cake is completely cooled,spread (C) and roll into a swiss roll.
  5. For more details on assembly,refer to:Rolling Swiss Roll start at:3.55
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.

Original recipe from:柠檬奶油蛋糕卷- 美味蛋糕卷by孟老师。

~Indulge in what we make at DeQueenKitchen~

Blueberry Chiffon



Its blueberries season,ya? Blueberries are selling cheap at supermarkets!Here's a chiffon to go along with the season!

Makes:
  • 17cm tube tin

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
85ml blueberry compote
70g cake flour

(B)
4 egg whites
70g sugar


For the Blueberry Compote:
  • 125g fresh blueberries
  • A splash of water
  • 1/2 a lemon juice
  • 1 tablespoon of sugar
  1. Cook all in a pot at medium heat till it has a thickened consistency.
  2. Cool before use.

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  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.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Yogurt Chiffon Cake,Blueberry Chiffon by Grace.

~Indulge in what we make at DeQueenKitchen~

Char Siew Bao


Love them and recommend all to try!

Makes:
  • About 18 pieces (small fist size)

You will need:
  • 300g hongkong flour/superfine flour
  • 5g instant yeast
  • 5g baking powder
  • 70g sugar
  • 3g shortening (i used butter.)
  • 120ml water
  • Char siew filling (amount as desired.)

The Preparation & Cooking:
  1. Mix all ingredients except char siew and knead into a smooth dough.
  2. Cut dough into even sizes and roll them flat.
  3. Wrap with filling.
  4. Place on parchment paper and set aside to rise for 30 minutes.
  5. Steam over high heat for 5 minutes.
  6. Serve hot.
For the Filling:
  • 250g char siew,diced
  • 1 onion,diced
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya auce
  • 1 teaspoon sesame oil
  • 150 ml water plus 1.5 tablespoon corn flour
  • Oil for frying
  1. Heat oil and fry onions till fragrant.
  2. Add char siew and other ingredients.
  3. Cook till thick.
  4. Off the fire and cool before using.

Original recipe adapted from:Red Bean Bun-Chinese Buns by Lee Kian Seng,Simple Char Siew Bun by Aunty Yochana.

~Indulge in what we make at DeQueenKitchen~

Cereal Prawns


I love prawns,do you? Thanks to Diane for introducing this simple yet delicious recipe! (I amended the recipe a little to my preference and serving size.)

Makes:
  • 12-15 prawns

You will need:
  • 12 to 15 prawns
  • 1/4 pc butter (50g)
  • 2 cloves garlic,chopped finely
  • 5 tablespoon cereal(i am using nestle.Add more if desired.)
  • 1/2 teaspoon sugar
Seasoning for the prawns
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • a dash of pepper
 
The Preparation & The Cooking:
  1. Wash the prawns and leave the shells on.Marinate the prawns for 1 hour.
  2. Deep fry the prawn till 1/2 cooked,set aside.
  3. In a wok, melt the butter and add in garlic and fry till fragrant.
  4. Add the cereal and fry for a while.
  5. Add in sugar.
  6. Add in the prawn and fried for about 2-3 minutes till the mixture is dry.
  7. Serve hot.
Original recipe from:Cereal Prawns byDiane Bun.

~Indulge in what we make at DeQueenKitchen~
 
 
 
 

Bread(Straight dough)



I love this recipe so much that i am keeping it for sure.It yields very soft bread and most importantly it is a straight dough method!Thanks to Gina for introducing this recipe!


Makes:
15 pieces fist size buns

You will need:
143g milk
35g egg
25g castor sugar
5g salt
250g bread flour
4g instant yeast
38g unsalted butter(softened)
 
The Preparation:
  1. Mix all dry ingredients and stir till well combined.
  2. Add egg followed by milk till dough is formed.
  3. Let the mixer knead for another 8 minutes.
  4. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.
  5. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  6. Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
  7. Roll out,fill and shape as desired.
  8. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  9. Brush the top with milk.

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:鮮奶高鈣土司 by 的網誌

~Indulge in what we make at DeQueenKitchen~

Molten Lava Chocolate Cake



Love this but overbaked thus no flowing "lava"~ :/ Got the recipe from lovely Sally at MFWL fb group.

Makes:

  • 8 pieces
 
You will need:
  • 185g cooking chocolate,broken into pieces.
  • 185g butter
  • 3 large egg yolks
  • 6 tablespoon caster sugar
  • 6 tablespoon top flour 
  • Some butter for greasing moulds(i am using souffle cups.)

The Preparation:
  1. Put the chocolate and butter in a heatproof bowl over a pan of barely simmering water. (Don't let the bottom of the bowl touch the water.)
  2. Leave alone untill butter and chocolate are melted. (You can stir occasionally, but don't over do it.)
  3. In a separate bowl, whisk the egg yolks and sugar until pale and thick. 
  4. Whisk in the melted chocolate mixture and then quickly fold in the flour. 
  5. Pour mixture into greased souffle cups.

The Baking: 
  1. Bake for 8 to 10minutes in a preheated oven at 200°C
  2. Once ready, run a knife around each cup and then turn onto a plate.(U can eat from the cup as well.)
  3. Dust with snow powder.

Tips:
  • You will want a top that has a distinct crust, but a bit of wobble underneath the crust. If you are unsure, stick a skewer in and make sure you've got a layer of cooked sponge before you hit the molten centre.

Original recipe from:Molten Lava Cake by Sally On.

~Indulge in what we make at DeQueenKitchen~