☆Froggie & Penguin Cookies☆

Another cookie day for the girls.

This time, let's try the Froggie & the Penguin Cookies.

To think of it, I had purposely bought the charcoal powder for these cookies. I must say, these charcoal powder was very pricey..and the expiry date was pretty soon in September 2013. So I had to quickly find some recipes using charcoal powder???

Ain't these froggie cookies adorable??
I love the pretty matcha green and the charcoal combination, made the cookies so outstanding.

Mimi couldn't wait for the cookies to be baked and told me that she was very hungry and that she needed to eat the unbaked cookies now.

Nat had also chosen this penguin cookies as she thought that they were very cute.

They were indeed.

Would you bear to eat these cutie cookies??

I had some balance dough left and I let the girls played with them. They were trying to make their own cookie shapes with the rolling and shaping and the decorating. And Mimi was having lotsa of fun, and she thought that these dough were like "playdoh". kekekeke...

Chocolate Chips Bun

Using the recipe I baked recently for the Hot Cross Buns and the balance toppings from them, I decided to modify the recipe by changing it to chocolate chips. Hoping that these buns would attract the girls more.

 To make the chocolate dough, I had added 1 tsp of chocolate emulco and added some chocolate chips to the dough. But I would suggest to add tne chocolate chips into the dough ONLY after the 1st proofing as we would need to knead on the dough before and after the 1st proofing. Otherwise the chocolate chips would melt a little and it would be rather unmanageable.

 As you could see in my picture below, I had added the chocolate chips before the 1st proofing and ended up with the uneven round dough.

 Fortunately, some of the "round" dough did proofed up a little nicer than the rest...hehehe....

Using the balance topping, I had also used about 1 tsp of chocolate emulco. Piped it around the dough.

  And here, specially chosen the most decent looking chocolate chips bun I had baked tonight.

These buns did not really captured my girls' attention except for Nat. She said it was delicious. And surprisingly, hubby told me it was great and he had asked me for another one... As for me, I did liked them as well.

These buns were soft and with the chocolate chips too..., yum yum yum...:))

Using the same recipe from the Hot Cross Buns with my own modifications.

蒸咖啡鸡蛋糕 Steamed Coffee Cake

I saw quite alot of these Steamed Coffee Cakes from the Baking Wonderland in Facebook.

So 1 of the cake caught my attention, looking very soft and fluffy, & I decided to give it a try.

Instead of 2 layers of coffee and 1 layer of the original, I made them the other way as I had overlooked on it.. So ended up with just 1 layer of coffee. I guess it was also better for me as the coffee flavour wouldn't be too overwhelming for the gals. On the other hand, the adults thought that having 1 layer of coffee did not enhance the "coffee taste".

Just a gentle reminder to use high heat to steam your cake else it would not be soft and fluffy. Also make sure that each layer is "steamed" at the recommended time.

Recipe as adapted from Samantha Too from BW

Ingredients:

5 eggs

90g sugar

150g top flour

1/4 tsp baking powder

40g instant coffee mix, mixed with 40ml hot water

Method:

1. Beat the eggs at high speed till frothy. Gradually add the sugar in 2 batches. Continue to beat for about 12 mins on high speed & another 5 mins on low speed.

2. Using a whisk, add in the sieved flour into the egg batter in 3 additions. Blend well.

3. Divide batter into 3 portions; 2 coffee batter & 1 original batter.

4. Pour the 1st layer of the coffee batter into a lined pan and steam on high heat for 12 mins, followed by the original batter for another 12 mins. Lastly followed by the remaining coffee portion and steam for another 15-18 mins. Test the readiness of the steamed cake by inserting a skewer stick. Remove from the pan and cool completely before cutting.

Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

《《 Baked Cookies for Sale 》》

Nothing beats homemade cookies, and it is nice to know that others enjoyed mine as well.

Baking some cookies for a little boy's birthday this Friday. Hope these little simple cookies for his teachers and classmates, will make his day. And of course, hopefully they like my cookies too:-p

Having baked about 150 cookies within 4 hours, it is actually a big challenge for me.. And I had to make sure that the cookies are not burnt. Luckily this time round, all went well..:-D

Have a little homemade cookies by us with LOVE.

If you like to have this cookie recipe, you may wish to CLICK HERE.

Feeling Hot & Cross today???

I never thought that I can bake bread again as I was never quite successful with them. I was pretty wrong and this time, my bread was soft and fluffy and it lasted for 3 days. Yummy indeed!!!

I came across this Hot Cross Buns from the Prima Flour website. Over there, they have some good recipes for different types of flour.
And of course, with their recipes, I was finally able to bake a soft and fluffy bread.

The dough was let to proof for about 1 hour, and it doubled up in size

After which they were divided into 50g each, and left to proof for another 1 hour.

Egg wash them and pipe the crossing.

And here we have, the "Hot Cross Buns".
Well, for mine, it's probably the PLAIN Hot Cross Buns as I had omitted the raisins, sultanas and lemon peel for fear that the girls will not eat them. Hmmm, but I guessed these buns ain't their favourite as they did not touch any of them. Whereas, for my friend and I, were couldn't wait to try them after they were taken out from the oven... Boy do I love the aroma of the freshly baked buns...:))

Recipe as adapted from Prima Flour

Ingredients:

(yields about 8 buns)

HOT CROSS BUNSPart (A)
200 g PrimaFlour Bread Flour
135 ml Milk
30 g Sugar
25 g Margarine
8 g Intant Yeast
¾ tsp Cinnamon Powder
½ tsp Salt

Part (B)
40 g Raisins
20 g Sultanas
10 g Lemon Peel

Method:

Using a dough hook, mix (A) at low speed for 2 mins, then at medium speed for 12-15 mins until dough is developed. Add (B) and mix at low speed for 1 min. Knead and leave to ferment for 1 hour at room temperature. Divide dough into 8 pieces (about 60g each) and shape into balls. Place onto lightly greased baking pan. Cover with plastic and leave at room temperature for 1 hour. Preheat oven to 200°. Egg wash and pipe a cross on each bun just before baking. Bake for 13-15 mins.

Crossing100 g PrimaFlour Plain Flour
165 g Margarine
65 g Sugar

1. Soften margarine and mix with sugar for 5 mins at low speed.
   
2. Add PrimaFlour Plain Flour and mix well.