The Great Chef

I came across someone posting this Leopard Print Cuppies the other day in the Facebook Group members page.  Looking at these pretty leopard print top of the cupcakes captivated me immediately and I just got to try it out too. I'm sure these Leopard Print Cuppies makes a good choice for children's parties too and to impress your guests.  These cuppies are spongy and light and with some orange zest added, it just taste absolutely yummy! LEOPARD PRINT ORANGE CUPCAKES Ingredients   Meringue   5 egg whites (medium size) 80g caster sugar 10g corn flour Yolk batter   5 yolks 20g caster sugar 60g vegetable oil (canola or sunflower) 50g milk (warm) (You can substitute with orange juice) 1 tsp vanilla extract 90g cake flour 1 orange zest   Spot batter 1 tsp Chocolate powder 1 tsp Black powder or Charcoal powder Method Place cupcake liners into your muffin pan.   Set aside.   Combine the caster sugar and corn flour together.   Place the egg whites in a bowl and using your electric hand

October now ~ Pumpkin month too and seeing lots of pumpkin recipes in the internet recently.   PUMPKIN PIE Ingredients Pie Dough: 250g plain flour 1 tablespoon sugar 1/4 teaspoon salt 226g unsalted butter, cut into cubes 2 egg yolks 3 tablespoons milk Filling : 1 1/2 cups pumpkin puree 110g brown sugar 2/3 cup heavy cream 7 tablespoons sweetened condensed milk 6 1/2 tablespoons evaporated milk 1/4 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Pinch ground clove Pinch salt 2 eggs 1 egg yolk Directions Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a she

Do you like sago desserts?  Oh..... there's another name for sago....tapioca pearl.   I remember there was a time when I was in overseas, I asked the shop assistant for sago, and they don't know what I am talking about.  Lucky there was another customer overheard me and told the shop assistant.... "tapioca pearl".    Sago Ruby With Grated Coconut     Ingredients (A) 150g Sago (washed and drained) 6 tbsp sugar 1 ½ cups water 2 pcs pandan leaves (knotted together) Few drops of red food colouring (B) ½ piece grated young coconut 1/8 tsp salt Method Mix the ingredients B together and steam over medium heat for 5 minutes. Set aside to cool. In a medium saucepan, bring sugar, water and pandan leaves together to a boil until sugar dissolves.   Add in sago and red food colouring, stir constantly until parboiled, and turn off heat. Pour parboiled sago into a preheated 8” round steaming tray.   Steam over low heat for 15 minutes and set aside to cool.   Using your small spoon,

It has been quite awhile now I have not bake any bread or buns.  Probably just lazy to knead the dough and trying not to "slave torture" my mixer too. I was "spring cleaning" my handphone gallery pictures and came across one picture my sister send to me thru Whatsapps long ago.  This pic was from one cookbook she borrowed from the library;  Dean Brettschneider - Global Baker .  From the look at the picture, the red bean ring bread look so gorgeous and delicious but..... I don't have the recipe!  Aah....ha.....I remember my good buddy friend, Hui has this book...hence I whatsapps her to forward me the recipe! And here goes, today my Red Bean & Sesame Seeds Ring Bread Red Bean & Sesame Seeds Ring Bread Ingredients Dough 300g bread flour 5g salt 25g sugar 1 tsp active dried yeast (or instant yeast) 1 small egg (about 50g after cracked) 150ml fresh milk Zest of 1 orange (optional) 1 tbsp fresh coriander, finely chopped (optional) Sesame seeds, for coating