Monday, October 20, 2014

Rum Sugee Cupcakes

I have always wanted t bake a Sugee Cake but I always failed to do so... Reason being that my sugee flour would be expired by the time I decided to bake one, or not, if I wanted to bake one, I do not have any sugee flour...

To my surprise, this Sugee Cupcakes were a delish and they were so soft and fluffy!!!

The texture was utterly cottony soft, the girls and myself loved it very much. But you might find a little coarse bit texture of the sugee (semolina), otherwise, everything about this Sugee Cupcakes were fantastic!

So next one will be Sugee Cookies, love the crunchiness of the Sugee Cookies I used to buy from the Indian shops..... 

Keep track if you are keen :)

Rum Sugee Cupcakes
(Recipe as adapted from 巧思妙点 )

(Yields about 6 regular-sized cupcakes)

90g butter, soften
65g caster sugar
1/2 tbsp rum (1 tbsp if you liked more, or you can omit)
2 eggs
60g sugee flour
46g plain flour
1/2 tsp baking powder


1. Cream the butter and sugar until light & fluffy. Add in the rum and mix well.
2. Add in 1 egg at a time, and beat well in each addition.
3. Add in the sieved flour, baking powder and sugee flour and mix well.
4. Pour the batter equally into 6 paper cupcake cases.
5. Bake in a preheated oven of 175C for about 20 minutes. Remove and leave to cool.

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Saturday, October 18, 2014

▪ Danish Butter Cookies ▪

I like my danish cookies with sugar..

So did my hubby... 
Because his first question was when he saw this cookies, "Where are the ones with the sugar???"

These ain't exactly the danish butter cookies we would get from the usual tins we buy from the shop but they were as great...

Not only were the ingredients simplified, the cookie batter was easily piped out too. And little Mimi was trying to pipe out. She was having fun doing so.

So even though these Danish Butter Cookies ain't similar to the usual ones, you can bet that they were definitely better being home baked.

And Mimi couldn't help herself with these cookies once they were cooled.

Danish Butter Cookies
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙


110g unsalted butter, softened
40g icing sugar
35g egg
120g plain flour
35g almond powder
1g salt


1. Cream the butter until light & fluffy. Add in the sieved icing sugar, mix well.
2. Add in the sieved flour, almond powder and salt into the mixture, and mix until well combined.
3. Using your preferred piping pin, spoon some batter into the piping bag, squeeze out the cookie batter on the lined tray and bake them in a preheated oven of 180C for about 12-15 minutes.
4. Remove from the oven and place the cookies on the cooling rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Friday, October 17, 2014

▪ Tomato Pizza Bread ▪

It has been a long long time since I had tried to make a pizza dough from scratch.

Ever since I found the EASIEST way to make pizzas for my girls, using the Mission Wraps as base, they had loved such pizzas instead of the regular bread pizzas. They very much preferred the thin & crispy layer of the mission wrap, plus the extra servings of ham & cheese toppings.

For this "from the scratch" pizza dough and the looks of the pizza toppings, only Hubby & myself enjoyed it.

The 2 eldest girls had one each while Mimi refused to eat them. She wanted the "crispy" pizza with lots of ham...

Oh well... zzz...

The pizza bread texture was great, + the ketchup & mayonnaise drizzle, + the Japanese dried cuttlefish slices... It was a sinful treat but both of us enjoyed these mini 4-inch pizzas.

▪ Tomato Pizza Bread ▪
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙


Pizza Bread
150g bread flour
2g yeast
1 tsp sugar
1/3 tsp salt
10g oil
90g tomato juice
10g ketchup

1 sausage, diced
1/2 green capsicum
100g mozzarella cheese
Japanese dried cuttlefish slices
some tomato paste / pasta sauce
other toppings as desired


1. Put (A) into a mixing bowl, using the dough hook, and knead into a dough. Allow the dough to rest for about 40-50 minutes.

2. Punch out all the air and divide the dough into 4 equal portion, rest the dough for 15 minutes.
3. Flatten the round ball into a flat round shape about 10-cm. Using a fork, prick some holes on the dough.

4. Spread the pasta sauce on the dough, sprinkle your desired toppings and allow the dough to rest for another 30 minutes.

5. Bake in a preheated oven of 190C for about 15 minutes. Squeeze some ketchup & mayonnaise on the pizza and sprinkle the Japanese dried cuttlefish slices.
6. Eat the warm... Yummy!!!

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Wednesday, October 15, 2014

☆Baked Mini Chocolate Pumpkin Donuts☆

My kids loved their Mini Chocolate Donuts, very very much...!

Reason being that they were able to decorate their own donuts, coated with chocolate and decorated with all their favorite sprinkles and toppings... Would you too???

This is my best baked donut recipe, I would highly think so and recommended.

These donuts had a cake-like texture and it remained soft even on the 3rd day.

But today, these mini donuts were a little different....

They contained pumpkin... something new and the kids were unaware of it...

So when I asked them to take a bite on their delicious donuts, they were shocked to hear the word, "Pumpkin"

But not too worry, these mini donuts contained very little amount of pumpkin, and yet gave these donuts a very pretty yellow color...

The kids loved and enjoyed their donuts as usual, 8 mini donuts for each of them.

☆Baked Mini Chocolate Pumpkin Donuts☆
(Recipe as adapted from 慕斯甜甜圈&烤甜甜圈 by Sachi, modified from my previous bake, click HERE)

(yields about 38 mini donuts)

1 egg 1 鸡蛋
1 egg yolk  1 鸡蛋
85g sugar 85克糖
1 tbsp honey 1汤匙蜂蜜
Pinch of salt 盐少许

20g mashed pumpkin 20克金瓜泥
50ml milk 50毫升鲜奶

35g butter 35克黄油
1 tbsp canola oil 1汤匙植物油

160g plain flour 160普通面粉
1 tsp baking powder 1茶匙泡打粉


1. Grease the donut pan and set aside.
1. 在甜甜圈盘搽上一层油,备用。

2. Sieved the flour & baking powder 3 times and set aside.
2. 过筛面粉和泡打粉3次,备用。

3. Melt the butter and oil using double boil method. Set aside to let it cool completely before use.
3. 将黄油和植物油混合,采用熔体的方法。融化的黄油和植物油冷却,备用。

4. Whisk (A) in a mixing bowl until you get a pale light color. Add in the milk & mashed pumpkin, mix well. Add in the melted butter & oil into the batter. Mix well. Finally, add in the seived flour and mix until well corporated.
4. 将混合碗中,搅拌直到苍白的光色。添加牛奶金瓜泥,拌匀。添加融化的黄油和植物油倒入面糊。拌匀。最后,添加过筛的面粉泡打粉混合直至拌匀

5. Pour the batter into a piping bag and pipe into the greased donut pan.
5. 面糊倒入一个袋子和把面粉糊放入预备的甜甜圈盘。

6. Bake in a preheated oven of 175for about 10-12 mins.
6. 放入预热烤箱烘烤175℃,约10-12分钟。

7. Let it cool for about 1 min in the pan before tossing them out.
7. 冷却大约1分钟才取出甜甜圈。

8. Decorate your donuts as desired.
8. 根据您自己喜欢,装饰你的甜甜圈。

Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post will be linked to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B, Everybody Eats Well in Flanders & co-hosted by meCharmaine, Mimi Bakery House

This post will also be linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised byZoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

This post will also be linked to Cook-Your-Books #17 hosted by Kitchen Flavours