Friday, March 28, 2014

Baked Ji Dan Gao 鸡蛋糕

This baked Ji Dan Gao is very popular and I liked this light and fluffy texture and I have actually baked two different variants, one with Green Tea and the other with Chocolate. Both taste nice to me so kind of difficult for me to decide which is nicer but my nieces prefered the one with Green Tea flavour.

Recipe Source: Esther @ Copycat

A) 3 eggs white
     65g icing sugar

B) 3 egg yolk
     1 whole egg
     50g corn oil
     65g self raising flour, sifted

C) 8g cocoa powder + 2 tbsp hot water

  1. Whisk eggs yolk and whole egg, flour till well combined, set aside.
  2. In another bowl, use mixer to beat the eggs white and gradually add in sugar. Beat until stiff peak form.
  3. Fold in 1/3 of eggs white into egg yolk batter, then fold in remaining whites.
  4. Divide cake batter into 2 portion (2/3 for plain cake batter, 1/3 for chocolate cake batter).  Add (C) into 1/3 cake batter, fold lightly to mix.
  5.  Scoop one plain batter into middle of cake pan, then add a scoop of chocolate batter on top of plain batter. Continue to alternate between plain  and chocolate layer until finished.
  6. Give the tin a few slight knocks on the tabletop to remove air bubbles.
  7. Preheat oven at 170c and bake for 35 minutes.
  8. Invert to cool down completely before unmoulding.

Wednesday, March 26, 2014

Earl Grey Chiffon

I love Earl Grey Tea and had wanted to bake this for quite sometimes back. Finally I squeezed some time to bake this and I love the taste very much.

Recipe Source: Okashi

70g Top Flour
10g Earl Grey Tea
5 Egg Yolks
20g Castor Sugar
70g Water
60g Canola Oil

90g Castor Sugar
10g Corn Flour/ Rice Flour
5 Egg Whites


1. Preheat oven to 160 degrees.
2. Sift flour and earl grey tea together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and earl grey tea mixture and mix untl becomes sticky. Set aside.
3. Make meringue. Combine sugar and corn flour. Beat egg whites until foamy. Add hald the sugar and flour mixture and continue beting for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
4. Add 1/3 of merigu to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake pan. Place in the oven and bake for 40 - 50 minutes. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
6. Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it before inverting onto a wire rack.

Sunday, March 16, 2014

Blueberry Yogurt Loaf

 I was browsing FB and came across this  Blueberry Yogurt Loaf posted by my friend Wei Lee Hoh. The recipe looks simple and I tell myself I have to bookmark this and to give it a try. Coincidentally I also happen to see Leng from Jessie Cooking Moments baking this too. Overall I liked the texture of this cake and my nieces and nephews also liked it very much and also request me to bake for them again. This is the recipe that I will use over and over again and can substitute with other types of berries and fruits.

(Recipe Source: Wei Lee Hoh’s  &  Jessie Cooking Moments )

150g Unsalted Butter, melted
200g Caster sugar
2 no Eggs, lightly beaten
140g Vanilla Yogurt
2 tbsp Fresh Milk
1 tbsp finely grated lemon zest
2 tsp Lemon Juice
1 tsp vanilla extract
225g Cake flour, sifted
2 tsp Baking Powder, sifted
125g Blueberries
Pinch of salt

1. Preheat oven to 160 degress(fan-force)
2. Beat butter & sugar until light & fluffy. Add egg one at a time, mix well on each addition.
3. Add Yogurt, follow by lemon zest, lemon juice, milk and vanilla extract. Mix well on each addition.
4. In a separate bow, mix flour with baking powder and salt.
5. Add flour mixture into the cake mixture in 2-3 rounds. Mix with a spatula.
6. Dust blueberries with some extra cake flour. Place in a small fine strainer, shake to remove exess flour.
7. Spoon the cake batterm into a greased & floured loaf pan. Smooth the top. Bake in the middle level for about 60 mins or until a cake tester comes out clean.
8. Leave to cool in the loaf for 10 mins, then remove & place on a wire rack to cool down completely.

Friday, March 14, 2014

Tea Buckwheat Noodles with Sesame Salad Dressing

When I saw Leng @ Jessie Cooking Moments posted the Sesame Salad Dressing, I told myself I have to make this sauce as I am a great lover of Sesame Sauce. This is indeed a great sauce that goes well not only in deep fried meat or chicken but also a salad sauce and for me I love to eat it with Tea Buckwheat Noodes. Thank you once again for sharing this recipe. I have actually make 2 batches of this sauces and family members love it very much.

Sesame Salad Dressing

Recipe Source for the  Sesame Salad Dressing : Jessie-Cookingmoments

Sesame Salad Dressing

Yields about 750ml Salad Dressing

30g White Sesame Seeds, stir-fried until fragrant
½ Carrot, roughly chopped
½ Brown Onion, roughly chopped
1 Clove Garlic, roughly chopped
50g Caster Sugar
350ml Sunflower Oil
100ml Brown Rice Vinegar
130ml Light Soy Sauce

Blend all the ingredients in a stick blender.

Monday, March 3, 2014

Seoul Trip - March 2014

This trip to Seoul is a last minute arrangement by my company. Did not do much shopping as we were tired from walking but I bought mainly cosmetic stuffs and facial masks. Here I shared some photos that I took during the trip.

Kimchi Making

Hambok Wearing