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...

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...

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 asid...

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...

I have a few cookies recipes which I've bookmarked using Ginger thinking to be baked during Christmas time but every year, I always miss out baking those bookmarked recipes.   When  Hui of Waltzing Butterflies posted her Gingernut cookies recently, and looking at the simple ingredients and steps to prepare, and in no time wasted, I made mine today. GINGERNUTS COOKIES makes 16 cookies Ingredients 105g flour 1 tsp baking powder 1 tsp baking soda 1 ½ tsp ground ginger 40g brown sugar 50g unsalted butter, cold, diced 1 tbsp + 2 tsp golden syrup Method Preheat oven to 180C. Sift the flour, baking powder, baking soda and ground ginger together in a mixing bowl. Add in the brown sugar till combined. Mix in the diced butter into the dry ingredients till crumbly. Add in the golden syrup into the mixture and mix till become stiff paste.   Divide into 16 pcs and roll into balls   Place them onto the baking sheet and flatten the balls slightly. Bake for 10 - 12 minutes or...

For the past few years I'm still in searching to look for the Chwee Kueh recipe that has the smooth and soft texture . In Singapore, everyone knew the Tiong Bahru's Chwee Kueh  has the best chwee kueh!   Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself.  I have made  Chwee Kueh once back in 2012, and thinking I could use another recipe this time. CHWEE KUEH 水粿 Batter (Makes about 20pcs) 280g rice flour 4 tsp tapioca flour 2 tsp salt 300ml cold water 830ml hot boiling water * (weigh the water and boil the water under hot stove!!) 4 tbsp cooking oil Method In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together.   Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined. Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken.   Lastly,...

It has been quite awhile I have not bake a chiffon cake already.  If you search in the internet for chiffon cakes, there are tons of flavours to choose from.  We usually would chose those flavours we like to enjoy. I remember the very first time I baked a chiffon cake which is a flopped is the Matcha (Green Tea) flavour and didn't post it up.  And after I have mastered baking this chiffon cake, the flavours so far I have baked are the Orange Poppy Seeds , Passion Fruits , Hazelnut Coffee .  Today I try out this Palm Sugar instead. Palm Sugar Chiffon Cake   Ingredients (A) 6 egg yolks 150g palm sugar or gula Melaka 100ml coconut milk  (do not use the thick coconut cream) 4 tbsp vegetable cooking oil (corn oil/canola/sunflower) 140g plain flour ¼ tsp baking powder ¼ tsp salt (B) 6 egg whites 40g caster sugar ¼ tsp cream of tartar (I didnt add) Method In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves. ...