Thursday, July 24, 2014

♡ TWG French Earl Grey Chiffon Cake ♡

Earl Grey never failed to tempt me in any bakes so far. 

This time, I had received an unexpected gift from my colleague, a TWG French Earl Grey Tea Leaves.
These tea had a very fresh, sweet & minty aroma. I was mesmerized by the aroma...

So since this colleague of mine enjoyed my bakes, I had decided to make him a chiffon cake, using this tea.

This time round, I was a little more carefully. 

I did not want to infuse my chiffon cake with too much earl grey tea. Using these TWG Earl Grey Tea, I had used 2 teaspoon of tea leaves to brew the tea and I had used the normal earl grey tea bag, half a bag of the tea residue to be added inside the chiffon cake.

I was amazed with these tea as they had the blue little flowers in them as well.

This French Earl Grey Chiffon was absolutely divine. 

We loved it so much!!!

With its mild earl grey fragrant, so soft & moist, and my girls liked them in the mini chiffon size.

♡ TWG French Earl Grey Chiffon Cake ♡
Inspired from Okashi by Keiko Ishida

(good for 20-cm chiffon tube pan)

80g top flour
5 egg yolks
20g sugar
70g earl grey tea (brewed)
60g canola oil
1/2 bag of earl grey tea residue

5 egg whites
10g corn flour
90g sugar


1. In a mixing bowl, combine the egg yolks and sugar, mix well. Add in the earl grey tea & oil and blend together. Add in the sieved flour and mix until you get a smooth batter. Set aside.
2. In another clean mixing bowl, beat the egg whites until foamy, add in the corn flour and gradually add in the sugar. Beat until stiff peaks.
3. Add 1/3 of the egg meringue to the egg yolk batter, fold in gently, then add the remaining meringue and fold to blend completely.
4. Pour the batter into an ungreased 20-cm chiffon tube pan and gently knock the pan a few times.
5. Bake in a preheated oven of 160C for about 40-50 minutes. Remove from the oven and invert the pan oven. Cool the cake completely before removing it from the pan.

This chiffon cake recipe is NOT suitable for rice cooker chiffon.
I have made a 7-egg chiffon recipe and bake into 1 x 17-cm pan, 5 x 3-cm pan and 1 x 15-cm paper mould.

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

Wednesday, July 23, 2014

Chocolate Macaroons ▪ It's now my FAVORITE!!!

I remembered my first attempt on strawberry macaroons was quite a disastrous one, and that was 3 years back. Plus the fact that they were OVERLY sweet for me...
So ever since then, I thought I could or would never ever make macaroons again as they ain't my favorite.

Browsing through one of my recipe books, I came across this macaroon recipe, I bookmarked it and thought, perhaps I could give it a try some time again...

And I did...

This time round, I was slightly more well prepared...

I drew circles on my baking paper so that I get even circular macaroons. 

Hey Hey Hey, I got A little ambitious, I wanted to try make a teddy bear shaped macaroon too... Oops!!! My teddy bears' ears were cracked, so I didn't show you my teddy bear macaroons... :(

Look, how pretty these macaroons were.

But I think I was a little stingy with the circular macaroons of 3-cm. It would be better if the macaroons were slightly bigger of a size of 3.5-cm big.

Nat was licking the chocolate cream while waiting for the cream to thicken up. She just couldn't wait to lay her hands on these macaroons. And once she did, she ate one after another. She told me not to bring any for my colleagues because she loved these macaroons.

These macaroons were just nice, they were not overly sweet and the texture was pretty alright. Of course, I couldn't compared mine with those stores sold, but based on these macaroons I had on hand, I would give a thumbs up to them.

Now I am being to start to love macaroons, and perhaps, a new macaroon book would be added to my library soon. :-D

So join me in my new sweet journey to Macaroons in my baking list...

Chocolate Macaroons
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙

(good for 14-15 macaroons)

58g egg whites(abt 2 egg whites)
30g sugar

65g almond powder
5g cocoa powder
81g icing sugar

Chocolate Cream Filling
50g dark chocolate
40g whipping cream
15g unsalted butter


1. Using a hand mixer, whisk the egg white until frothy. Gradually add in the sugar and continue to whisk until stiff peaks.
2. Add in the sieved almond powder, cocoa powder and icing sugar into the egg white meringue, using a spatula, fold in the mixture and combine well.
3. Put the batter into a piping bag and piped it onto the baking tray lined with baking paper.

4. Allow the piped batter to rest at room temperature, 30-40 minutes, before baking them. The batter should not stick on your finger when you gently touch the surface.
5. Bake in a preheated oven of 150C for about 10-15 minutes.
6. Remove from the oven and allow the shells to cool completely before piping the cream filling onto them.
7. Serve chill.

I have drew 3-cm round shape on my baking paper before piping the batter.

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

Monday, July 21, 2014

▪ Banana Mango Crumble Pie ▪

This is a "craving" bake. 

Not exactly a long story, but it happened sometime this year in May or June... 

There was a fire drill exercise conducted in my office building, so we "evacuated" the building and headed off for coffee. "Costa Coffee" served some of the yummy cakes & pies, and one of which, that set us craving for, was their Banana Mango Crumble Pie. 

We all took a bite of their pie... we went, "mmmm, this pie was excellent!" So my colleagues told me, baked this!!!

So it did never happened until today...

Using 2 very ripen bananas and a rather SOUR mango (please use sweet ripe mango), I made this pie...

Our "dream" or "wannabe" pie...

Using the sweet crust pastry dough, cream filling & crumble topping recipe from Alex Goh, I had tweaked a little here and there, to bake this wonderful pie.

I was pretty excited through the whole process of pie making, no fuss no mess. I had prepared the dough for the crust, let it set in the fridge for 30 minutes. Meantime, I had also prepared the crumble topping and set them in the fridge for later use. Once the dough was ready, I rolled out the dough and fit them nicely onto my pie mould, baked for 15 minutes. Taking this time, I had prepared the fruits and the cream filling, and they were ready to be placed onto the half baked pie. Continue baking the pie for the next 10 minutes, bring out the prepared crumble topping and sprinkle them generously over the half baked pie, popped it back to the oven for the final 15-25 minutes... Easy Peasy Pie!!!!

And of course, this effort was well paid off!!!

This pie came out pretty fabulous. I'm loving it... 

So now I could enjoy a slice of my homemade Banana Mango Macadamia Crumble Pie at home.. oh, perhaps, serving it with some ice-cream would make this even more tempting and mouth watering...

 Banana Mango Macadamia Crumble Pie

Crust Ingredient
Recipe adapted from Alex Goh, Sweet Short Crust Pastry

200g plain flour
20g milk powder
110g butter
50g icing sugar
¼ tsp salt

2 ½ tbsp water


1. Mix (A) until crumbly
2. Add in (B) and knead into a dough
3. Refrigerate the dough in the fridge for about 30 minutes
4. Roll the chilled dough and place the dough over an 8-inch pie mould.
5. Using a fork, prick the dough with holes and bake in a preheated oven of 180C for about 15 minutes or until crust turns light brown (half baked)

Fruit Filling

2 ripe bananas, mashed
½ mango, thinly sliced

Place the mashed bananas on the half baked crust.
Place the sliced mango onto of the mashed bananas.

Cream Filling
Recipe adapted from Alex Goh, Apple Pudding Filling

2 eggs
140g whipping cream
½ tsp vanilla essence

Lightly beat the eggs in a small mixing bowl. Add in the whipping cream and vanilla essence and mix until well combined.
Sieved the mixture and pour onto the pie lined with the fruits
Bake in a preheated oven of 180C for about 10 minutes (half cooked)
Remove from oven and sprinkle with the crumble and continue to bake for another 15-25 minutes or until the crumble turn light golden brown.

Crumble Topping
Recipe adapted from Alex Goh, Crumble Topping

80g plain flour

2 tbsp light brown sugar
50g butter, cut into small pieces
40g chopped macadamia nuts

Mix all ingredients until crumbly, using your mixer
Sprinkle the crumbles on the half-baked tart.

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

This post will also be linked to Cook-Your-Book #14 with Joyce from Kitchen Flavours
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We are baking recipes from Alex's Goh books, find out more below in this blog hop.

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Friday, July 18, 2014

Dual Color Peanut Pancake

Who likes these Peanut Pancake???

It is rather similar to the Min Jiang Kueh, except that this one has a thinner layer of skin.

I liked mine with LOTS & LOTS of peanuts!!!

Look at the generous amount of peanut I had put in.. hahahaha...

Peanut Pancake
Recipe adapted from Yum Yum Magazine


1 tbsp canola oil
150g plain flour
280ml water
1/2 egg
1/4 tsp salt

few drops of pandan paste

300g ready bought grated peanut


1. Mix all the ingredients in a mixing bowl, mix into a smooth batter.
2. Divide the batter into half, one original batter and the other batter mixed with a few drops of pandan paste.
3. Heat up a 28-cm non-stick pan and pour about 100ml batter into the pan, swirl to spread the batter thinly and evenly over the base. Cook until set, turn to the other side and fry until cooked.  Repeat until batter are finished.
4. Lay a piece of  pandan pancake on a work surface and sprinkle the grated peanut. Place an original pancake onto the pandan pancake, sprinkle with some grated peanut. Roll up and cut into slices. 

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