Tuesday 26 March 2013

Red Bean Pancake by Vanessa Tay

Red Bean Pancake



300ml evaporated milk
2 eggs
2 tbsp sugar
1/2 tsp vanilla essence
1 tbsp butter, melted
80g flour (I use Hong Kong flour. Plain four should be fine)
1/2 tsp baking powder
A pinch of salt
Red bean paste (or your preferred fillings)


1. Beat eggs together with sugar, vanilla essence and salt till pale and creamy.
2. Add in the evaporated milk. Sieve in flour and baking powder. Mix well.
3. Stir in melted butter. Run batter through sieve if lumpy.
4. Using low flame, heat a lightly greased frying pan. Pour 1 ladle of the mixture on pan, swirl round to achieve a thin pancake. When done, flip over and cook the other side.
5. Spread the red bean paste (or you may substitute with sesame paste, peanut butter, etc) thinly on panckae while it is still hot. Roll and cut into bite size.

Source: Marigold King of Kings Full Cream Evaporated Milk

Cinnamon Nuts Chiffon by Amanda Tay

Cinnamon Nuts Chiffon

4 Egg Yolks (Use large egg)
20g Sugar
1/4 tsp Salt
60g Vegetable Oil
65g Milk
90g Superfine Flour
1 tsp Ground Cinnamon
25g Gound Almond / Ground Hazelnut (I use Ground Almond)
1/2 tsp Baking Powder
For Meringue:
4 Egg Whites
65g Sugar
1/8 tsp Cream of Tartar
60g Chopped Mix Nuts of your choice (I use almond nibs)
1. Preheat oven at 170C. Using a hand whisk, mix egg yolks, sugar, salt, vegetable oil and milk in a large mixing bowl until well blended. Add in superfine flour, baking powder, ground cinnamon and ground almond into egg mixture. Mix until well combine.
2. Using an electric mixer, beat egg whites on high speed till foamy. Add in cream of tartar and sugar. Continue beating till stiff peak form.
3. Scoop 1/4 of the meringue and mix with egg yolk mixture till well combine.
4. Add in chopped mix nuts. Mix well.
5. Pour batter into 22cm angel cake pan and sprinkle with some chopped nuts on top (optional) (I use a 18cm chiffon cake tin)
6. Bake at preheated oven for 40 minutes at 170C.
7. Invert cake on wire rack immediately after taking out from the oven. Leave aside to cool on a rack.
8. Unmould cake from pan after cool.

Saturday 23 March 2013

Hainanese Pork Chops by Vanessa Tay

Hainanese Pork Chops

(Servings; 4 persons)

8 pcs of pork chops (I use pork loin. Each slice about 5mm to 1cm thickness. Can tenderise the meat by pounding lightly)

1 tbsp of oyster sauce
1 tbsp of Shaoxing/Huatiao wine
1 tsp of coarse black pepper
1 large egg, lightly beaten
4 tbsp of potato starch/corn starch (some extra for dusting before frying)
Oil for deep frying

1tbsp of chilli sauce (I use tomato sauce because of the kiddos)
1 tbsp of Worcestershire sauce (Lea and Perrins)
2 tbsp of HP sauce
2 tbsp of sugar
1/2 tsp of dark soy saue
1 tsp of sesame oil
200ml of water
Some cornstarch for thickening gravy

2 tbsp of oil
120g sliced onions (I use sweet white onions)
30g frozen peas or mixed veg
12pcs cherry tomatoes sliced into halves

1. Marinate the prok chops with the oyster sauce, wine, black pepper, egg and cornstarch and set aside for at least half an hour. You can marinade a day in advance.

2. Combine all the ingredients for the gravy in a bowl except for the onions, peas and tomatoes.

3. Dust the pork chops with some cornstarch before deep frying. Deep fry the pork chops in heated oil. The oil must be hot. Cook each side for around 2 minutes. Do not overcook.

4. Drain the excess oil from the pork chops. Set aside to cool slightly for about 2 minutes. Chop the pork chops into slices/wedges (around 1cm thickness) Lay nicely on a serving plate.

5. Saute the onions with the oil for around 2 minutes. Add the gravy ingredients and bring to the boil. Thicken with cornstarch to desired constitency. Bring to the boil and add in the peas and tomatoes.

6. Pour the gravy over the pork chops and serve immediately.

Bubur Terigu by Vanessa Tay

Bubur Terigu


Ingredients: (serves 4)100g White Wheat (Terigu), soaked at least 2 hour (perferably to soak overnight)
1.2 Litres of Water
1 Bundle of Pandan Leaves, washed and tie into knot
Pinch of Salt
Cane Sugar to Taste

* Palm Sugar Syrup
Coconut Cream/Milk
To make the palm sugar syrup:-1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.

2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.

3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.

1. Bring 1.2 litres of water to boil in a saucepan, then add in the drain white wheat and let it simmer for about 1 hour.

2. Add in the pandan leaves and continue to simmer for another 30 minutes.

3. As I prefer my burbur terigu to be thicker and less watery, I transfer it to a slow cooker and continue the simmering for another 2 hours.

4. Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.

*If follow the original recipe, the bubur terigu tends to be more watery. Hence I cooked it for a longer period using slow cooker. Also, the amount of palm sugar syrup should be more than enough. In fact, I doubled the amount of ingredients for the burbur terigu but the quantity for the palm sugar syrup remained.

Friday 22 March 2013

Yam Rice by Sharron Wee

- 2 cups rice, washed and drained
- 200g yam, diced
- 1 pkt of fresh shitake mushrooms . Abt 15 pcs sliced thinly
- Some chopped shallots
- chopped garlic
- 1 bowl of dried shrimps, rinsed

- 2 tbsp light soya sauce
- 1 tbsp sesame oil
- 2 cups chicken stock ( I used Knorr chicken cube + water)
- 1 tsp of black soy sauce
- Salt and pepper

1 Sauté chopped garlic and dried shrimps until fragrant and lightly brown. Set aside.
2. Sauté mushrooms w some chopped garlic
3. Add rice and seasoning. Stir-fry well.
3. Put rice mixture into an electric rice cooker. Add chicken stock and yam and cook rice as usual.
4. Serve rice with a chicken rice chilli sauce

Friday 15 March 2013

Layered Dark & White Chocolate Cheesecake by Karen Yee

Layered dark and white chocolate cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
100g Semi-Sweet Chocolate, melted( I used dark chocolate)
100g white chocolate, melted
1 OREO Pie Crust (6 oz.) (I made my own crust with about 160g digestive biscuits mixed with 80 grams melted butter)
Fresh strawberries and blueberries for garnishing

1. Preheat oven to 180C
2. Press the crushed cookies firmly onto a pan or cupcake liners (depending on whether you are making cupcakes or whole cake)
3. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
4. Divide batter into half; mix with melted dark chocolate for half and white chocolate for the other half. Pour the dark chocolate batter into pan or cupcake liners with the crust; Bake for about 10 min or till set, let it cool and pour the white chocolate batter on top and return to the oven and bake till set (about 15 mins).
5. Cool them down. Refrigerate 3 hours. Top with berries just before serving.

Thursday 14 March 2013

Cookies and Cream Bundt Cake by Vanessa Tay

Cookies and Cream Bundt Cake

- adapted from the book " best of the BUNDT"


For the cake -
3 1/3 cups (420g) cake flour
1 tsp salt
3 tsp baking powder
6 oz (150g) chocolate sandwich cookies, crushed (I used Oreo)
3 large eggs
4 egg yolks
2 cups (400g) sugar (I reduced to 350g)
3/4 cup (175g) sour cream (i used light sour cream)
2/3 cup (160ml) buttermilk
2 tsp vanilla extract
1 cup (240ml) vegetable oil

For the glaze (I omitted this) -
10 oz (285g) semisweet chocolate
8 oz (225g) heavy cream
1 tbsp corn syrup

Ice cream for serving (Optional)


Preheat oven to 180 deg cel. Grease and flour the bundt pan you will be using. Set aside.

CAKE: In a large bowl, combine and triple sift the flour, salt and baking powder. Set aside.

Crush the cookies in a zip lock bag and set aside. In a mixer, combine eggs, yolks and sugar and  mix till combined. Add sour cream, buttermilk and vanilla and mix well. Scrape the bowl, then add oil and mix until fully blended.

Pour wet ingredients into the flour mixture and whick until combined. Fold crushed cookies into the batter. Pour batter into the prepared pan and tap lightly on countertop to eliminate air bubbles.

Bake 45 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

GLAZE: In a food processor, process chocolate until finely grated. In a small saucepan, heat cream on low heat untl simmering, stirring occasionally. Pour into food processor and let rest 1 minute. Process until smooth. Add corn syrup and process until combined.  Pour glazed over cooled cake. Serve with ice cream, if desired/

Salmon Patties by Vanessa Tay

Salmon Patties

(Largely adapted from http://www.thelittleteochew.com/2009/09/easy-salmon-cakes.html)


- 1 fillet fresh salmon, about 250g
- 2 large potatoes, cut into chunks and boiled till soft
- 1 tbsp grated parmesan cheese (i used cheddar)
- pinch of salt
- pinch of pepper
- 3 tbsp of mayo (use your discretion - just enough for the fish mixture to be sticky, for shaping into patties)
- 1 egg, lightly beaten
- 1 tray of panko or breadcrumbs


1. Boil potato, or microwave on high till cooked, then mash coarsely into chunks.

2. In the meantime, remove bones and skin from salmon. Rinse.

3. Bring a small saucepan of milk to a boil. Poach the salmon, about 10mins, over a very low fire till cooked. You can flavour the milk, for eg, add garlic (like I did) or bay leaves or lemongrass, etc, to give the fish an added dimension in taste.

4. Remove from milk and drain off excess fluids. Cool.

5. In a large bowl, combine mashed potato, grated parmesan, salt, pepper and mayo. Flake in the poached salmon with a fork and gently fold everything together. Do not stir or overmix.

6. Shape into patties. If the patties keep crumbling, add a little more mayo.

7. Heat up oil in a skillet. Dip one patty at a time, into egg, then panko, then into the hot oil. Fry till golden brown over a medium flame.

8. Dish up and drain excess oil. Serve.

Mini Chicken Pies by Sandra Kwan

Ingredients for pastry
Pastry for 12 mini chicken pies

285g plain flour
1/2tbsp salt
85g butter
85g shortening
65-125ml iced water
1 Egg Yolk

Sift the flour and salt into a bowl. Add the butter and shortening. Rub in with your fingertips until the mixture resembles dough. Begin to add the water a little at a time until the pastry comes together. Wrap the ball of pastry in the fridge and chill for 30 minutes.

Ingredients for filling
Filling for 12mini chicken pies

1 Large Potato
1 Small Onion, diced
25g Mixed Vegetables
1 Small Canned Slice Button Mushrooms
1 Chicken Breast
1/2tbsp. Corn Starch 1tbsp water
1tbsp Salt
1/2tsp pepper
1tbsp Oil
1/2 Campbell's Cream of Chicken

1. Heat oil and fry potatoes, of water and pinch of salt. Set aside.
2. Heat oil in a wok, add in diced onions, cook until soft.
3. Add the chicken breast, canned mushrooms and mixed vegetables.
4. Add in the cooked potatoes.
5. Add in Campbell's cream of chicken and cook for another 5 minutes.
6. Add in the salt and pepper to taste.
7. Finally, add the corn starch mixed with water to thicken the mixture. Set aside.

To assemble:
Fill the mini crusts with a generous amount of filling. Cover each with another pie crust round, pressing the edges together to seal. Add cut out dough shapes rabbit, chicken, egg and be sure to poke a few holes on the top of each pie to allow steam to escape (so that the crust wouldn't get soggy during baking). Brush with egg wash, baked in a preheated oven at 180C for 30 mins or until golden brown.

Tuesday 12 March 2013

Mini Donuts by Sharron Wee

For donuts
1 1/3 cups all purpose flour, sifted
2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
3 tbsp vegetable oil
2 tsp vanilla extract

For topping
1/2 cup powdered sugar


1. Preheat oven to 350 degree Fahrenheit. Grease donut pans.
2. Sift flour, baking powder and salt. Set aside.
3. Whisk egg and sugar together. Then, add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in flour mixture until there are no lumps.
4. Fill each hole with 3/4 full of batter. Bake for 7-9 minutes or till toothpick inserted into donut comes out clean. Transfer to cooling rack and cool for 5 minutes.
5. Once donuts are cooled, place powdered sugar in brown bag or ziplock bag and working with 2-3 donuts at once, shake to coat with powdered sugar. Serve immediately or store in air-tight container for up to 3 days.

Chocolate Chip Jaffa Muffin by Leyn Sim

375g self-raising flour
100g cold butter, chopped finely
220g caster sugar
310ml buttermilk
1 egg
135g dark choc bits 
2 teaspoons finely grated orange rind

1) Preheat oven to 200c/180c fan-forced. Grease 12-hole muffin pan.
2) Sift flour into large bowl; rub in butter. Stir in sugar, buttermilk & egg. Do not over-mix, mixture should be lumpy. Stir in choc bits & rind.
3) Divide mixture into pan holes, bake about 20mins. Stand muffins in pan 5mins before leaving onto wire rack to cool.

*I used mini muffin pan & makes about 36. 
*Recipe adapted from Women's Weekly

Caramelised Sweet Potato (Daigaku Imo 大学いも) by Vanessa Tay

Caramelised Sweet Potato (Daigaku Imo 大学いも)

Ingredients (For 4 pax):

Japanese sweet poatato - 350g (I removed the skin)
Sugar - 100g
Light soy sauce - 1 tablespoon
Mirin - 3 1/3 tablespoons
Oil - small quantity
Black sesame seeds - enough for sprinkling


1. Wash the sweet potatoes. You may want to remove the skin. Cut the potatoes into chunks.
2. Boil a pot of water. When the water is boling, add in the potatoes. Take out the potatoes and drain the water away when it is boiling again. Pat dry the sweet potatoes with kitchen paper.
3. Heat up some oil to about 150 deg cel. Add in the sweet potatoes and slowly fry them with medium fire.
4. After that turn up to big fire and continue frying the potatoes will they turn golden brown. Remove the potatoes and drain the oil.
5. In a saucepan, add in the sugar., light soy sauce and mirin. Cook till the mixture became bubbly.
6. Pour the sauce over the cooked potatoes. Sprinkle some black sesame. Ready to serve.

* This dish can be served hot and cold.

Saturday 9 March 2013

Baked Cod by Vanessa Tay

Baked Cod

(Recipe for 4 persons)
4 tbsp light soya sauce
4 tbsp water
1 tbsp dark soya sauce
2 tsp sugar
2 tsp Maggi seasoning

400 g black cod, cut into 4 pieces, each 2½-cm (1-inch) thick, rinsed and drained (I use white cod)
1 tbsp honey

Greens and tomatoes (Optional)

To make marinade, stir ingredients till sugar is dissolved. Add cod and turn to coat evenly. Marinate for 15 minutes, turning over mid-way.
To cook fish, bake at 150°C (300°F) for 10 minutes. Lower oven temperature to 100°C (210°F). Continue baking till centre of fish feels firm when pressed, about 5 minutes. Remove from oven and brush with honey.
Garnish and serve immediately.

Adapted from http://kitchentigress.blogspot.sg/2011/05/baked-cod-sam-leong-recipe.html

Original Source: Adapted from Sam Leong's A Wok Through Time

Teochew Fish Porridge by Vanessa Tay

Teochew Fish Porridge

(Recipe for 2 persons)


20 g dried prawns. Rinse and soak 10 minutes or longer in just enough water to cover
10 g dried squid body, quill discarded, at room temperature. With scissors, cut crosswise about 3 cm long; cut 10 g lengthwise into thin strips about 1 mm thick; rinse and soak in just enough water to cover till soft, about 20 minutes
200 g white fish fillet. Rinse and slice bite size 3-4 mm thick; mix evenly with 1 tsp light soya sauce; sprinkle with ½ tsp cornflour or tapioca starch and mix again
120 g long-grain jasmine rice
800-900 ml boiling water

1 tsp light soya sauce
1 tsp 天津冬菜 (Tianjin/Tientsin pickled cabbage)
1 tbsp fried garlic or fried shallots
1 tbsp spring onions cut 3-4 mm thick
ground white pepper to taste

Prepare dried prawns, dried squid and fish as detailed above.

Put kettle on. Wash rice till water runs clear. Add dried prawns, along with soaking liquid, and 750 ml boiling water. Bring to a boil. Stir thoroughly to prevent rice from sticking. Keep rice boiling rapidly for 10 minutes, checking and stirring from time to time to make sure rice doesn't boil over.

Top up with boiling water if necessary, depending on how thick or thin you like your porridge. Continue boiling rapidly till rice is just soft but surface is still smooth without any sign of turning mushy, another 5 minutes or so.
Original recipe add the dried squid together with the soaking water only after adding the fish and turning off the fire. However, as I prefer the squid to be cooked, I add them (the squid and the soaking water) at this stage. Season porridge with 1 tsp light soya sauce and 天津冬菜. Add fish and stir through gently. Turn off heat once porridge returns to a gentle simmer.

Quickly taste and adjust seasoning if necessary. Immediately transfer porridge to serving bowls to prevent fish from overcooking. Sprinkle with spring onions, fried garlic/shallots and ground white pepper.

Serve immediately with light soya sauce or light brown taucheo (fermented soya beans) as a dip, with lime juice and/or thinly sliced bird's eye chillies added if you like, to bring out the sweetness of the fish. Fish porridge is best eaten steaming hot.
Recipe adapted from http://kitchentigress.blogspot.sg/2012/07/teochew-fish-porridge-video.html and slightly modified.

Spicy Shrimp Aglio Olio by Vanessa Tay

Spicy Shrimp Aglio Olio

Servings: 4


Spicy Shrimp:

  •  8 ~12 jumbo shrimps, peeled and deveined
  • 1 lemon, juiced
  • 1/4 cup chopped parsley (a couple of handfuls)
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed and peeled
  • Coarse salt, about 1 teaspoon
  • 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
  • 4 pieces of ham (sliced into strips)
  •  fresh button mushrooms (sliced thinly)

Aglio Olio:

  • 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
  • 200g anchovies
  • 4 large cloves garlic, crushed and minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
  • Coarse salt
  • spaghetti, cooked to al dente
  • Tomato and Onion Salad, as an accompaniment (I omitted)
  • Crusty bread, as an accompaniment (I omitted)


Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Remove the shrimp and leave aside. Fry the mushrooms and remove to leave aside. Then fry the ham for a while. Remove and leave aside.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Fry till fragrant and remove the anchovies from the pan.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Add in the mushrooms and ham and gently mix them with the spaghetti.
Top servings of spaghetti with spicy shrimp and sprinkle some parsley. Serve with Tomato and Onion Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.
Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Recipe adapted and slightly modified from http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe/index.html

Friday 8 March 2013

Banana Muffins by Foo Cuen Cuen

Banana Muffins


Recipe adapted from Bouchon bakery. Below steps n ingredients are based on my own trial experience.

Makes 16-18 regular size muffins (6 Jumbo muffins as per the book)

120g unsalted butter, at room temperature)
120g light brown sugar (reduced from original)
80g eggs
1tsp vanilla paste
168g cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 salt (reduced from original, quite salty)
24g yogurt (original calls for cream fraiche
256g mashed bananas


1. Beat butter till creamy liken to mayanoise stage.
2. Add in sugar and continue to beat till fluffy.
3. Add in eggs and beat till just combined.
4. Add in flour in 2 additions till incorporated.
5. Lastly, add in bananas n yogurt. Mixed till just combined. Be careful not to over mix for all steps.
6. Cover batter and chill overnight or up to 36 hours.
7. Fill batter till 3/4 full and top with generous amount of streusel.
8. Preheat oven to 240 degree. After putting in the muffins, adjust the temperature to 170 degree and bake for 20mins.

Streusel Topping
100g plain flour
100 granulated sugar
100g ground almonds (Original use walnuts, finely chopped)
1/8tsp salt
100 unsalted butter, cold and diced into cubes.

1. Combine all dry ingredients together in mixing bowl with paddle attachment on the lowest speed.
2. Add in the cold butter and mix on low speed till there aren't anymore large chunks. It should resembles bread crumbs.
3. Cover and chill in the fridge for at least 2 hours before using. Keeps well for up to 2 day in fridge or 1 month in freezer.
(Above recipe is more than enough for the muffins. Hence you will surely have leftover. According to the book, you will need about 180g of topping.)

Wednesday 6 March 2013

Mini Cheese Buns by Foo Cuen Cuen

Mini Cheese Buns
(Recipe adapted from Carol book 原味)


200g bread flour
1/3 tsp yeast ( I don't have 1/3tsp so I just did an estimation)
30g sugar
80g milk
1 egg
2 tbsp shredded cheddar cheese (original calls for 1tbsp Parmesan cheese)
30g butter
1/8 tsp salt

1. Combine everything together in mixer with dough hook (except butter and salt) till dough form.
2. Add in butter and salt. Knead till window stage. (I knead for about 1/2hour at medium low speed. Added in 2 tbsp of flour as my mixture is rather sticky.) Cover dough and proof for 1 hour or till double in volume.
3. Press out all the air and rest for 15mins before shaping
4. Roll out into flat rectangular shape and cut into small squares. Place them apart and proof for another 50mins or so.
5. You can chose to brush with egg wash, milk or wash(indicated in the book). I use egg wash.
6. Bake in preheat oven 180 degree for 12mins.

Madeleine by Foo Cuen Cuen

(Recipe adapted from Bouchon Bakery)


(Makes 12 madeleines)
68g plain flour
1/2tsp baking powder
1/4tsp salt
83g eggs
55g caster sugar (can be reduced by another 5-10g)
66g unsalted butter
9g dark brown sugar
9g honey
1/2tsp vanilla bean paste


1. Sift flour, baking powder and salt together.
2. Combine eggs and caster sugar together. Whisk till mixture becomes pale and double in volume.
3. Combine butter, honey, dark brown sugar and melt over medium heat till sugar dissolves.
4. Remove bowl from mixer and fold in half of the flour mixture to the egg mixture. Follow by the remaining half.
5. Pour in the warm butter mixture and vanilla into the mixture and fold in till everything incorporated and smooth. Cover the mixture and chill for 2 hours.
6. Grease the madeleines pan with butter. Put the pan in fridge to harden the butter. This prevents madeleines from sticking to the pan.
7. Preheat oven to 175 degree, using fan assisted mode.
8. Take out batter from fridge and scoop a tablespoon full of batter into the mould. Should be just nice for 12 standard size madeleines. Bake for 7mins. The top should just almost turn golden brown/springs back when touch/skewers comes out clean.
9. Remove from mould immediately to cool.