Baby Shark Milestone Board Design

Baby Shark Milestone Board Design

Baby Shark Milestone Board Design

A2 Milestone Board	$ 30 - $40
Product Qty	A2: A1:

A1 milestone board

Baby Shark Milestone Board Design

A2 Milestone Board	$ 30 - $40
Product Qty	A2: A1:

A1 milestone board

Melt in the Mouth - Japanese Chocolate Cotton Cheesecake

Melt in the Mouth - Japanese Chocolate Cotton Cheesecake

8" Cake pan

Ingredient:
· Chocolate Cream cheese 200 g
· Full Cream Milk 128 g
· Butter 46 g
· 4 egg yolks
· 4 egg white
· sugar 80 g
· pinch of salt
· cake flour 26 g
· corn starch 14 g

Preheat oven @150"c for 15min to bake for 1 hour 10 minutes (in lower level)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and mix well.
2. Whisk egg whites & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil, to prevent seepage. Add hot water in the tray up to half way
4. Bake cheesecake in a water bath 1 hour 10 mins or until set and golden brown at 150"c
5. Leave to cool in oven with door ajar, about 30mins . Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Recipe Adapted with adjustment from Baking's Corner

8" Cake pan

Ingredient:
· Chocolate Cream cheese 200 g
· Full Cream Milk 128 g
· Butter 46 g
· 4 egg yolks
· 4 egg white
· sugar 80 g
· pinch of salt
· cake flour 26 g
· corn starch 14 g

Preheat oven @150"c for 15min to bake for 1 hour 10 minutes (in lower level)

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and mix well.
2. Whisk egg whites & salt until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminum foil, to prevent seepage. Add hot water in the tray up to half way
4. Bake cheesecake in a water bath 1 hour 10 mins or until set and golden brown at 150"c
5. Leave to cool in oven with door ajar, about 30mins . Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Recipe Adapted with adjustment from Baking's Corner

Japanese Condensed Milk Bread

Japanese Condensed Milk Bread

Ingredients for bread:

• 200g bread flour
• 15g condensed milk
• 120g milk
• 20g sugar
• 3g dry instant yeast
• 3g salt
• 20g butter

glaze : 20g condensed milk 20g butter
toppings: almond flakes
egg wash: 1 egg, lightly beaten 

Method:

1. Put all ingredients (except butter) into breadmaker. Set on dough cycle. Once the dough comes together put in the butter. Let the breadmaker knead till window pane stage. My breadmaker takes about 2 rounds to complete the kneading.
2. Cover the dough and proof it until double in size.
3. Punch out the air in the dough. Flatten dough and shape into a rectangle.
4. Glaze dough with condensed milk & butter.
5. Cut flatten dough into small square strips.
6. Place strips of dough onto lightly grease chiffon pan. Let it proof to cover at least 3/4 of pan.
7. Brush top of the dough with egg wash, sprinkle some almond flakes.
8. Bake at 165C for 25mins. 
9. If top brown too fast cover with foil paper. 

Recipe adapted from Away of Mind 

Ingredients for bread:

• 200g bread flour
• 15g condensed milk
• 120g milk
• 20g sugar
• 3g dry instant yeast
• 3g salt
• 20g butter

glaze : 20g condensed milk 20g butter
toppings: almond flakes
egg wash: 1 egg, lightly beaten 

Method:

1. Put all ingredients (except butter) into breadmaker. Set on dough cycle. Once the dough comes together put in the butter. Let the breadmaker knead till window pane stage. My breadmaker takes about 2 rounds to complete the kneading.
2. Cover the dough and proof it until double in size.
3. Punch out the air in the dough. Flatten dough and shape into a rectangle.
4. Glaze dough with condensed milk & butter.
5. Cut flatten dough into small square strips.
6. Place strips of dough onto lightly grease chiffon pan. Let it proof to cover at least 3/4 of pan.
7. Brush top of the dough with egg wash, sprinkle some almond flakes.
8. Bake at 165C for 25mins. 
9. If top brown too fast cover with foil paper. 

Recipe adapted from Away of Mind 

Potato Bread

Potato Bread

Ingredients:

• 155g bread flour 
• 3g instant dry yeast
• 35g sugar
• 1/4 tsp salt
• 1 egg
• 30g water
• 25g butter
• 50g potatoes, steamed and mashed
• 1tbs cocoa powder
• Chocolate chips

Method:
1) Put all ingredients (except butter) into breadmaker. Set on dough cycle. Once the dough comes together put in the butter. Let the breadmaker knead till window pane stage. My breadmaker takes about 2 rounds to complete the kneading.
Add in the chocolate chip once the kneading is done. Knead in the chocolate chip by hand.
2) Cover with wrap or a piece of damp cloth, leave to proof till double the size (to test whether it's done, poke a hole with your finger in the centre, the hole should not bounce back or shrink).
3) Divide dough into 30g each small dough. Roll into round balls, arrange onto a 8" or 21 cm round greased baking pan.
4) Leave to proof again for 45-60 minutes.
5) Bake in a preheated oven at 170 degree C for 15 minutes. If top brown too fast cover with foil.
6) Remove from oven, glaze with butter while it is still hot.

Ingredients:

• 155g bread flour 
• 3g instant dry yeast
• 35g sugar
• 1/4 tsp salt
• 1 egg
• 30g water
• 25g butter
• 50g potatoes, steamed and mashed
• 1tbs cocoa powder
• Chocolate chips

Method:
1) Put all ingredients (except butter) into breadmaker. Set on dough cycle. Once the dough comes together put in the butter. Let the breadmaker knead till window pane stage. My breadmaker takes about 2 rounds to complete the kneading.
Add in the chocolate chip once the kneading is done. Knead in the chocolate chip by hand.
2) Cover with wrap or a piece of damp cloth, leave to proof till double the size (to test whether it's done, poke a hole with your finger in the centre, the hole should not bounce back or shrink).
3) Divide dough into 30g each small dough. Roll into round balls, arrange onto a 8" or 21 cm round greased baking pan.
4) Leave to proof again for 45-60 minutes.
5) Bake in a preheated oven at 170 degree C for 15 minutes. If top brown too fast cover with foil.
6) Remove from oven, glaze with butter while it is still hot.

Bread Machine Pizza Dough

Bread Machine Pizza Dough

Original recipe from Oureatinghabits

Pizza Dough

• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 1/2 teaspoons yeast
• Additional Olive Oil
• Pizza toppings, sauce and cheese

1. Place water, olive oil into bread machine. Follow by dry ingredients.. flour, salt (one side), yeast (in the middle).
2. Set to dough setting.
3. Knead till window pane stage. 
4. When dough is ready, rolled out dough and place on pan.
5. Bake for 10mins @ 180C
6. Top with tomato paste and sprinkle with toppings of your choice, cheese.
7. Bake for an additional 10 minutes or till cheese are melted.

Original recipe from Oureatinghabits

Pizza Dough

• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 1/2 teaspoons yeast
• Additional Olive Oil
• Pizza toppings, sauce and cheese

1. Place water, olive oil into bread machine. Follow by dry ingredients.. flour, salt (one side), yeast (in the middle).
2. Set to dough setting.
3. Knead till window pane stage. 
4. When dough is ready, rolled out dough and place on pan.
5. Bake for 10mins @ 180C
6. Top with tomato paste and sprinkle with toppings of your choice, cheese.
7. Bake for an additional 10 minutes or till cheese are melted.

Chocolate Orange Chiffon Cake

Chocolate Orange Chiffon Cake

Fluffy Chocolate Orange Chiffon Cake
(Adapted from Anncoo Journal with slight modification)

Batter:

• 4 Egg yolks
• 15g Caster sugar
• 50g Corn oil
• 70g Fresh orange juice
• Zest of 1 orange
• 90g Cake flour, sifted
• 10g Corn flour, sifted

Egg whites:

• 4 egg whites
• 65 gm caster sugar 

Chocolate batter:

• 1tbs chocolate paste or cocoa powder
  

Method:

• Use an ungreased 20/21cm chiffon pan.
• Preheat oven to 140C. 
• Beat the egg yolks with a balloon whisk and mix in sugar. Add corn oil, orange juice & orange zest.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Spoon half of the batter onto a bowl. The other half mix with 1 tbs pf cocoa powder or chocolate paste. 
• Pour original batter onto pan and pour remaining chocolate batter on top. Bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.

Fluffy Chocolate Orange Chiffon Cake
(Adapted from Anncoo Journal with slight modification)

Batter:

• 4 Egg yolks
• 15g Caster sugar
• 50g Corn oil
• 70g Fresh orange juice
• Zest of 1 orange
• 90g Cake flour, sifted
• 10g Corn flour, sifted

Egg whites:

• 4 egg whites
• 65 gm caster sugar 

Chocolate batter:

• 1tbs chocolate paste or cocoa powder
  

Method:

• Use an ungreased 20/21cm chiffon pan.
• Preheat oven to 140C. 
• Beat the egg yolks with a balloon whisk and mix in sugar. Add corn oil, orange juice & orange zest.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Spoon half of the batter onto a bowl. The other half mix with 1 tbs pf cocoa powder or chocolate paste. 
• Pour original batter onto pan and pour remaining chocolate batter on top. Bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.

Pandan Chiffon Cake

Pandan Chiffon Cake

Fluffy Pandan Chiffon Cake
(Adapted from Christine's Recipe with slight modification)

Baked the 2nd time - looks more presentable :)



Batter:

• 5 egg yolks
• 20 gm caster sugar
• 100 gm cake flour or plain flour (sifted)
• 1 tsp baking powder (sifted)
• 100 ml coconut milk
• 2 Tbsp pandan juice
• 3 drops pandan pandan paste (optional)
• 3 Tbsp olive oil

Egg whites:

• 5 egg whites
• 60 gm caster sugar
• 1/2 tsp cream of tartar (optional)

Pandan juice:

•  2 tbs

Cut/chop 10 pandan leaves into small pieces. Process pandan leaves and water (1.5 tsp) in food processor. Squeeze out juice using muslin bag or clean hands. Sift juice.

Method:

• Preheat oven to 140C. (Adjust accordingly to your own oven temp. As my oven is on the hot side)
• Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, pandan paste.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar (optional). Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Pour into a chiffon pan and bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.

Fluffy Pandan Chiffon Cake
(Adapted from Christine's Recipe with slight modification)

Baked the 2nd time - looks more presentable :)



Batter:

• 5 egg yolks
• 20 gm caster sugar
• 100 gm cake flour or plain flour (sifted)
• 1 tsp baking powder (sifted)
• 100 ml coconut milk
• 2 Tbsp pandan juice
• 3 drops pandan pandan paste (optional)
• 3 Tbsp olive oil

Egg whites:

• 5 egg whites
• 60 gm caster sugar
• 1/2 tsp cream of tartar (optional)

Pandan juice:

•  2 tbs

Cut/chop 10 pandan leaves into small pieces. Process pandan leaves and water (1.5 tsp) in food processor. Squeeze out juice using muslin bag or clean hands. Sift juice.

Method:

• Preheat oven to 140C. (Adjust accordingly to your own oven temp. As my oven is on the hot side)
• Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, pandan paste.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar (optional). Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Pour into a chiffon pan and bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.