Sliced Cheddar Cheese Muffins by Stephanie Ng

Sliced Cheddar Cheese Muffins

Recipe

Wet ingredients:

1 large egg, room temp

2 cups of Meiji Bulgaria plain yogurt (or any plain yogurt 240ml) taken out of fridge for at least 30min
80 ml canola or corn oil
1 teaspoon pure vanilla extract
Dry ingredients:
260 grams plain flour
100 grams caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 slices of cheddar cheese(I used Cowhead)

Method:

Preheat oven to 190 degrees C. Prepare 12 muffin cups or line your muffin tray with liners. 

In a large bowl whisk all the wet ingredients gently till fully mixed. Place aside. 

In another large bowl, sift the flour then whisk in all the dry ingredients. Tear the cheese pieces into 2-3cm sizes and drop them into the mixture. Gently stir in the cheese pieces such that they are evenly spread throughout the dry mixture. 

Slowly pour the wet ingredients into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry ingredients until the dry ingredients are sufficiently moistened. It should take about 15 -20 strokes. Do not over mix the batter as the muffins will become very tough. The batter will be thick and lumpy.

Scoop the batter into muffin cups and top each with 2-3 small pieces of sliced cheese again before u put them into the oven.

Bake for about 15 - 20 min or until u smell the aroma of the baked muffins. Mine was done around 18min. The toothpick test doesn't work as the melted cheese within the batter would be sticky. Cool the muffins for about 10 min before consuming as the cheese would be very hot.

Jamie Oliver's Bloomin' Brilliant Brownies by Stephanie Ng

Jamie Oliver's Bloomin' Brilliant Brownies

Recipe adapted from Jamie Oliver's Bloomin' Brilliant Brownies

Serves 20

Ingredients

250 g unsalted butter

200 g good-quality dark chocolate (70% cocoa solids), broken up

75 g dried sour cherries, optional

50 g chopped roasted nuts, optional

80 g cocoa powder, sifted

65 g plain flour, sifted

1 teaspoon baking powder

360 g caster sugar(I reduced it to 280g)

4 large free-range eggs

zest of 1 orange, optional

250 ml crème fraîche, optional

Method

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together. 

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes based on Jamie's original recipe for a very gooey centre(see next 2 paras on the baking times for different textures). You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

If you like it really gooey inside, 25min of baking is enough. A skewer poked into the centre will come out sticky. You may allow it to cool in the tray before carefully lifting the grease proof paper with the slab of brownie out, transferring to a large chopping board and cut into chunky squares.

However, if you prefer it to have a crispier top and just slightly gooey centre, bake it for 25min then remove from the oven. Allow it to cool in the tray for about 15mins then put it into the oven again at 150°C for another 8-10mins. Allow to cool in the tray before carefully lifting the grease proof paper with the slab of brownie out, transferring to a large chopping board and cut into chunky squares.

These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Longan Walnut Muffin by Uginia Eugenia Uniflora

Longan Walnut Muffin

Serving: 10 muffins

Ingredients:
75g Dried longan
150g Yakult
2 Eggs
100g Brown Sugar
100g Butter, melt
160g Plain flour
Pinch of salt
1tsp Baking powder
1/2tsp Baking soda
80g walnut - roast and cut into cubes (keep 30g to sprinkle on top of muffin before baking)

Method:
1) Soak dried longan into Yakult for 1hr.
2) Drain the soaked longan, yakult set aside for later use.
3) Beat eggs and sugar until well combined. Then add in cooled melted butter and Yakult to mix well.
4) In another bowl, add in flour, baking powder, baking soda and salt to mix well. Then add all dry mixed ingredients into the batter and mix until well combined.
5) Use spatula to mix dried longan and 50g walnut into the batter.
6) Scoop the batter into cupcake liners about 80% full. Sprinkle the remainder walnut on top of the batter.
7) Bake in preheated oven of 180℃ for 20-25mins

Strawberry Swissroll by Janice Kang

Ingredients: 
4 eggs
80g sugar
80g cake flour
20g custard powder
50g butter, melted
1/4 tsp salt
few drops of strawberry paste /essence
few drops of pink colouring
some diced strawberries (optional)

Fillings : Any fillings of own desire, I used Redman Whip Topping :)

Method:

1)  Line & grease a 10x14cm baking pan.
2)  Preheat oven to 190degrees .

3)  Stift Cake flour, custard powder & salt, set aside.

4)  Whish egg & sugar till fluffy & light.

5)  Add strawberry paste/essence ,pink colouring, gently fold in flour mixture.

6)  Add melted butter & mix well till combined. Bake 15-17mins till light brown & springy.

7)  Remove cake & let it cool on wire rack.

8)  If you're using whipped cream/buttercream, refrigerate before using.

9)  When cake is cooled, place cake on a piece of parchment paper, trim edges, spread your fillings onto the cake. (If using whipped cream, can also put some diced strawberry around the cake )

10) Roll the cake up. Refrigerate the cake for 30mins to set before serving.

Chocolate Lava Cake by Rontree Chan

Chocolate Lava Cake (6 pcs) using individual muffin tin  Ingredients ：  125g unsalted butter  125g dark chocolate semi-sweet or 70%  2 nos eggs  85g caster sugar  60g plain flour  1) double boil chocolate and butter on simmering water.  2) after melted and mixed thoroughly, leave to cool 10mins  3) whisk egg and sugar till light yellowish to incorporate air  4) pour in chocolate mixure slowly to temper egg mixture,  whisk at the same time.  5) add in flour.  6) brush tin with butter and lay baking paper at bottom.  7) pour mixture in to tins  8) bake 7.5mins in preheated oven on 240dc. 9) cool for 5 - 10 mins 10) pour it gently to your palm and transfer to baking dish to remove the baking paper. 11) serve while it still hot Note : U may try baking one piece to check the oozy effect. Due to different oven may has different characteristic, u may need to adjust the temperature and timing accordingly.

Oreo Sponge Cake by Vanessa Tay

Oreo Sponge Cake

Ingredients:
(For a 6-inch round cake)
3 large eggs
75g caster sugar
cake flour 75g
6 pieces of Oreo cookies (cream filling removed and cookies coarsely chopped)
35g fresh milk
30g oil (I used canola oil)

Method:

1. Preheat oven at 150 deg celsius.

2. Grease and line a 6-inch tin (I used a tin with removable base)

3. Use and electric mixer and beat the eggs and sugar well, till pale in colour and fluffy. To check, the batter should drip back to the bowl, and "draw" a number 8 and will disappear only after a while.

4. Sift the cake flour thrice. Add in to the egg mixture. Using a hand whisk, manually stir in the flour to mix well. 

5. Mix the milk and oil together in a large bowl. Scoop some batter in step 4 and add in to the milk-oil mixture. Mix well with a spatula spoon. Pour this mixture back into the original egg batter and fold in till well-mixed.

6. Add in the Oreo crumbs and fold well. Pour into the prepared cake tin. Bang the tin twice on the counter to release the air. Put it into the oven.

7. Bake at 150 deg cel for 30 minutes in middle rack. Then increase the temperature to 160 deg cel and bake for another 20 minutes. Lastly further increase the temperature to 170 deg cel and bake for approximately 10 minutes.

8. Remove from the oven and unmould immediately. Remove the baking paper and leave the cake to cool completely on a cooling rack.

Japanese Curry Beef Cake by Rontree Chan

Japanese curry beef - Cake (9"x 4" rectangle mould)        

       
(A)Ingredients for cake batter  
90g    Salted butter (if using unsalted can add pinch of salt)           
    ~ softened and cut into cubes           
80g    Caster sugar           
2 nos    Egg           
195g    Multi-purpose flour           
1 tsp    Baking powder           
60 ml    Milk (I used low fat milk)           

(B)Ingredients for curry beef         
100g    lean shank beef cut into strips (or can use any prefer beef)           
1 no    medium size potato cut into cubes           
3 spears    asparagus cut into 1cm thick           
1/2 no    white onion cut into strips           
1/3 no    red bell pepper cut into strips           
40g    Japanese curry cube (I used medium mild)           
100ml    milk           
               
Preparation - preheat oven at 180DC, lay baking paper into cake tin    
(for ingredient B)               
1) heat the milk to simmer and add in curry cubes and stir to combine ~ set aside.               
2) heat up a pan with ard 1 tbsp of olive oil, add in onion, potatoes, bell pepper                
and asparagus. Cook for ard five mins and take out set aside. (no need seasoning)               
3) heat up a pan with a little olive oil, add in shredded beef and season with               
salt and pepper. Stir fry for ard 1 mins. Take out the beef and add into curry+               
milk paste, fold to mix.               
               
(for ingredient A)               
1) combine butter cubes and sugar in a mixing bowl.               
2) Beat with a electric mixer in slow speed till creamy.               
3) add in 2 eggs, one at a time, beat till light and creamy.               
4) add in milk slowly beat to combine.               
5) seive in flour and baking powder, and using spatula to fold.               
               
(to combine A + B)               
1) fold in the veggies of ingredient B to cake batter A.               
2) pour in curry paste and beef, fold to combine well.                
3) pour in the entire mixture into the cake mould.               
4) Bake in middle rack for 35mins till the cake is fully done.               
5) I increased the temperature to 200dc and bake for another 10mins to crisp                
 to further brown the surface.               
6) take out and let it rest for 10mins and serve while it is warm.               
(note) : some of the japanese curry cube has higher oil content in it, drain off the                
oil carefully during middle of baking process and continue to bake.               
               

Espresso Chiffon by Valerie Ong

Ingredients

5 large egg yolks (95g)
50 gm sugar
a pinch of salt
2 tbsp instant espresso powder
20g boiling water
80g evaporated milk
60g corn oil
2 tsp coffee oil
112g cake flour
3/4 tsp baking powder

6 egg whites (250g)
1/2 tsp cream of tartar
80g sugar

Prep and Cooking Instructions
1. Preheat oven to 170C.
2. Mix espresso powder with boiling water, leave to cool.
3. Sift flour and baking powder together, set aside.
4. Whisk egg yolks, salt and sugar together until pale yellow and about 3 times the batter volume.
5. Add oil, espresso, evaporated milk and coffee oil into the egg yolk batter and mix till well blended.
6. Add flour mixture into the egg yolk batter. Whisk until well combined.
7. Use a mixer, start beating the egg whites. Add cream of tartar once the whites are foamy.
8. Once reached the soft peak stage, gradually add in sugar and beat till moist stiff shiny pointed peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10. Then fold in the rest of the meringue in two portions lightly until well combined.
11. Pour batter into a 23cm tube pan, smooth the surface.
12. Place pan into a preheated oven and bake for 45-50mins.
13. Remove from oven, invert cake onto table top and leave it cool.
14. Remove cake from pan and serve.

Mascarpone Oreo Cheesecake by Karen Yee

Mascarpone Oreo Cheesecake

Ingredients
The Crust
200g Oreo cookies (without the cream)
55g melted butter

The Cheesecake
500g mascarpone cheese
500g cream cheese
1.25 cup of sugar
1 tsp vanilla extract
4 eggs
80g of oreo cookies broken into pieces(without cream)

Method
For the crust
Line an 8" springform pan.
Process the cookies till fine.
Mix well with the melted butter.
Press evenly onto the 8" springform pan.Wrap the springform pan with aluminium foil.
Chill in the fridge while preparing cheesecake batter.

For the cheesecake
Preheat oven to 160C. Prepare a roasting pan and some hot water.
Cream the cream cheese with the sugar well.
Add the mascarpone cheese and mix well.
Add vanilla extract and mix well.
Add eggs one at a time and beat well.
Fold in the Oreo pieces.
Pour the batter into the springform pan.
Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Steam bake for about 1hr. 10 mins. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
Remove the cake from the oven and let it cool on the wire rack for about an hour .Sprinkle more Oreo  crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.

Chocolate-pandan Triple Magic Custard Cake by Susanne Ng

Recipe link: http://lovingcreations4u.blogspot.sg/2014/05/chocolate-pandan-triple-magic-custard.html

Pig and Elephant Strawberry Ogura Cupcakes by Susanne Ng

 

Recipe link for Piggy and Elephant Strawberry Ogura Cupcakes

 

http://lovingcreations4u.blogspot.sg/2014/04/piggy-and-elephant-strawberry-ogura.html

Earl Grey Pound Cake by Shar Kay

Recipe Link
http://delishar.blogspot.sg/2014/04/earl-grey-pound-cake.html

Perfectly Peachy Pound Cake by Regina Soejanto Moo

Perfectly Peachy Pound Cake

Recipe Link http://www.mummymoo.com/2013/09/perfectly-peachy-pound-cake.html

Adapted from The Pioneer Woman

Prep time: 15 min

Bake time: 65 min

Yields: 9" loaf pan / 10 servings

Ingredients

• 170 gr salted butter, softened
• 1 1/2 cups all purpose flour
• 1 1/3 cup caster sugar
• 1/4 tsp salt
• 2 eggs + 1 egg yolk
• 1/2 cup 7-Up / Sprite
• 4 halves peaches, either fresh or tinned

Directions

1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.

 

3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.

4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack

6. Sprinkle icing sugar, and be prepared to have more than one slice.

 

Pineapple Upside down Cake by Grace Ong

Recipe Link http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2F5562%2Fpineapple-upsidedown-cake&h=fAQGAY6EB

Ingredients

For the topping

• 50g softened butter
• 35g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method

Heat oven to 180C/160C fan. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

 

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Traditional Chinese Sponge Cake Pandan Flavour by Rebecca Lin

Traditional Chinese Sponge Cake Pandan Flavour 

Ingredients

300g plain/hong kong flour

300g sugar

5 eggs

100ml water/7 up /sprite

1/3 tbsp pandan paste

Method

1. Beat eggs till fluffy. Add in sugar gradually and continue beating till well-blended.

2. Add in flour and water, mix well. Pour mixture into a round baking tin lined with baking paper.

3. Sprinkle a handful of sugar such that it forms a cross on the surface of the mixture.

4. Steam over high heat for half an hour.

Turtle Matcha Ogura by Susanne Ng

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turtle Matcha Ogura by Susanne Ng

 

Recipe link as below:-

 

http://lovingcreations4u.blogspot.sg/2014/04/turtle-matcha-ogura-cakes.html

Apple Chiffon by Lee Ah Ying

Apple Chiffon by Lee Ah Ying

20cm chiffon cake tin
Oven temperature: 165 degrees C

Egg yolk batter:

7 egg yolks
40g vegetable oil
120g applesauce (Cook peeled and diced apple pieces with 2 tablespoons of lemon juice and 30g castor sugar. Cook until softened. Puree 2/3 of the cooked apples. Mix in remainder 1/3 into puree.)
130g cake flour

Mix the above ingredients in the listed order. Set aside.

Meringue:
7 egg whites
80g castor sugar

1. Beat egg whites until foamy. Add sugar, in 3 intervals. Beat until firm peak forms.
2. Fold in 1/3 of the meringue into the egg yolk batter. Repeat until all meringue is incorporated into the egg yolk batter.
3. Pour batter into cake tin. Bake at 165 degrees C for 30 mins/until cooked. (Adjust accordingly as every oven is different.)
4. Remove from oven, let cool in tin with tin turned upside down. Remove from tin and enjoy.

Tri-flavoured Ogura (Xiang Si) Cake by Shar Kay

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tri-flavoured Ogura (Xiang Si) Cake by Shar Kay

 

Recipe link as below:-

 

http://delishar.blogspot.sg/2014/03/tri-flavoured-ogura-xiang-si-cake.html

Milo Ogura (Xiang Si) Cake by Shar Kay

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Milo Ogura (Xiang Si) Cake by Shar Kay

 

Recipe link as below:- 

http://delishar.blogspot.sg/2014/03/milo-ogura-xiang-si-cake.html

Matcha Ogura Cake by Susanne Ng

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Matcha Ogura Cake by Susanne Ng

 

Recipe link as below:-

 

http://lovingcreations4u.blogspot.sg/2014/04/matcha-ogura-cake.html