Strawberry Shortcake

Sandwich Bread

Chocolate Banana Cake

Pandan Kaya Layer Cake

Ingredients for Pandan Chiffon

(A)
4 Egg yolks
70ml Coconut milk
45 ml pandan juice(45ml water blend with 5 blades of pandan leaves)
70ml corn oil
1/8 tsp salt
100g sugar
150g cake flour
1tsp baking powder
(B)
4 egg whites
70g Sugar
1/8 tsp Cream of tartar

Method
1)Mix egg yolks, sugar and corn oil in mixing bowl.
2)Add remaining ingredients in (A) into bowl and stir till smooth. Set aside.
3)Whisk egg whites in (B) till foamy then add in sugar and cream of tartar.
4)Whisk mixture till soft peak.
5)Mix (A) and (B) till well combined. Bake at 175C for 40mins. Remove from oven and immediately invert. Leave to cool. When cake is cold, remove from mould.
6)Slice cake into 3 layers horizontally.

Ingredients for Fillling
600ml coconut milk(from 2 coconuts)
½ tsp salt
400ml Pandan juice (400ml water blended with 5 blades of pandan leaves and strained)
100g caster sugar
85g Hoen Kwe flour (green bean flour)
1 tbsp instant jelly powder

Method for fillings
1)Mix all ingredients together and stir till well mixed.
2)Cook the ingredients at low heat until slightly thickened but not bring to a boil.
3)Divide into 3 portions.
4)In a 9” loose base tin or use a 9” cake ring, put one layer of cake at bottom.
5)Sandwich filling in between layers, ending with filling on the top layer. Refrigerate till set.


Recipe from "Declicious Cakes by Amy Heng"

Heart Cheese cookie

Jammy Dodgers

Almond Chocolate Cheesecake

Ingredient for chocolate cheesecake
(A)
130g Butter
130g Cream Cheese
150g Brown Sugar
2 tbsps Honey

(B)
4 eggs

(C )
260g Plain Flour
30g Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder

(D)
1 Orange zest, grated
50g Orange Juice

(E)
200g walnuts, chopped

Method
1)Cream (A) till light and fluffy.
2)Add (B) and cream until light and smooth. It would start to curdle which is normal.
3)Immediately add in ½ of (C ) and mix until well blended.
4)Add (C ) and (D) alternately in several times until the ingredients are used up. Mix until well blended.
5)Add (E) and mix until well incorporated.
6)Grease and line the bottom of 23cm square pan. Pour the batter onto the prepared pan. Bake at 180C for 40min. Remove it from the pan. Set aside to cool.

Ingredients for Cheese Topping
250g Cream cheese
50g Icing sugar
1 Orange zest, grated
2tbsps Orange juice

Method for cheese topping
1)Beat the cream cheese and icing sugar until light and smooth. Add in orange zest and juice.
2)Mix until well blended. Spread it on top of the cake.
3)Cut into bars and decorate with caramelized walnuts.

Note: You can change walnuts to almonds. For a 20cm pan please use ¾ portion.

Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"

Pancakes

Eggless Fruit Flan cake

Banana Cupcakes

Japanese cotton cheese cake

Ingredients
(A)
160g Cream Cheese
25g butter
120g milk

(B)
40g flour
30g corn flour
(C )
4 egg yolks
(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
pinch of salt

Method
1) Grease and lined the bottom of two 20cm oval pans. Wrap outside of pans in foil.
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double boiler.
3) Add (B) and mix till well combined. Add (C ) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
5) Pour the cheese filling into the prepared oval pans. Bake in water bath at 160C for 40-45mins or until firm and golden brown.
6) Remove cake from the oven and remove from mould immediately. Set aside to cool.

Variation:
If you want it to taste more creamy, replace the milk with whipping cream.










Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"

Fruit tarts

Sweet pastry tart shell

Ingredients
100g butter
50g icing sugar
210g plain flour



Method
1) Cream butter and sugar till light and creamy.
2) Add in plain flour to butter mixture till well corporated.
3) Put into mould and bake at 190C for 15-20 min or till browned.

Filling
1 Cup Milk
1 Cup Custard Powder
1/4 Cup sugar
1/2 tsp vanilla essence
2 tbsp corn flour

Strawberries and kiwi fruits diced.

Glaze:
5g Instant Jelly)
10g sugar) Boiled together till sugar and jelly dissoled, cool till lukewarm for brushing.
50g water )

Assembling method
1) Mix milk and custard powder, put into pot and boil.
2) Add in milk, vanilla essence.
3) Add some water to corn flour to dilute it, then pour into custard mixture to thicken.
4) Remove from stove and cool.
5) Pipe some custard into tart shell and add strawberries and kiwi fruits on top. Brush some instant jelly glaze on top of the fruits. Chill and serve.

Lemon Chocolate cake

Vanilla with almond chips cream cake

Chocolate cake

Chicken Pot Pie

Ingredients
2 cups Plain Flour
4 tbsp unsalted butter
2 tbsp shortening

1/8 tsp salt


4-6 tbsp cold water




Method


1) Add salt into plain flour. Cut butter and shortening into flour, rub it in till crumbs like.


2) Add cold water into the flour mixture and lightly mix together into a dough. Test a small handful of mixture and press to see if the mixture can be pressed into a dough.

3) Pour the mixture into a piece of clingwrap, lightly push the

mixture into a dough and wrap the dough. Put the dough in the fridge for half hour.

4) Seperate into 16 balls of dough. Roll out each ball of dough between 2 parchment paper.

5) Put the rolled out dough into the pie mould leaving 2 cm overhanging. Press in the dough into the mold. Use a fork to poke a few times at the base of the pie shell.

6) Add the chicken fillings and roll out another piece of dough. Turn an empty mould upside down to cut the dough. Cover up the chicken filling with the dough, press the sides to seal. Use the knife to make some cutting on the top of the pie.

7) Bake at 200C for 20 mins or till brown.

Chicken filling
Ingredients
200g Chicken breast diced small, marinated with salt and corn flour
Half onion cut into small wedges
1 bowl Frozen mixed vegetables
Half bowl of milk
3 tbsp corn flour
1/2 tbsp salt

Method
1) Heat oil and fry onion till fragrant.
2) Add the chicken breast and fry for 1 min, then add the milk.
3) When the chicken is almost cooked, add in mixed vegetables and milk.
4) Add salt to taste, then mix corn flour with 1 tbsp water.
5) Bring chicken fillings to a boil, add in the corn flour mixture.
6) Stir and thicken the sauce, leave to cool before wrapping.