Crunchy Cake Drops

Prep Time: 15min
Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No

As strange as the title sounds, this is an accidental recipe found by a busy mama by over-cooking the mini cake drops. It's so crunchy that my kid loves it and requested it again!

Ingredients:

2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk

2 egg whites
10g castor sugar
Few drops of apply cider vinegar

Steps:

1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put into the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 40 minutes, cake drops should be brown at edges, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.

Petite Hanjuku Cheesecake

Prep Time : 15 min
Cook Time : 60 min
Yield : 22 mini cheese cake

I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. 

So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.

Ingredients:

500g cream cheese
135g fresh yogurt
50g milk
5 large eggs
65g unsalted butter + more for brushing mushipan
1/2 tsp salt
35g corn starch
100g castor sugar

Little icing sugar for deco (Optional)

Steps:
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.
2) Add in fresh yogurt and milk. Stir until combined.
3) Separate egg white & egg yolk.
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.
5) Strain the mixture to remove lumps.
6) Pre-heat oven at 160 degree celcius.
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.

Condensed Milk Cheese Cake

Prep Time : 15min

Cook Time : 1 hour 45min

Yield : 6 inch cake

Freezer friendly : No

Ingredients:

3 egg yolks

1 egg

50g condensed milk

50g all purpose flour

125g cream cheese

35ml pomace olive oil
1 tsp lemon juice (to enhance flavour)

3 egg whites

30g brown sugar 

1 tsp lemon juice

Steps:

1.  Preheat oven at 150C. Line the bottom of a 6" round tin with parchment paper.

2.  Melt cream cheese and heat oil in seperate bowls in oven at 150C for 3min. Whisk cream cheese, set aside.

3. Add sieved flour into heated oil, stir until combined.

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.

5. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.

6. Beat egg whites untill foamy, add in lemon juice, then add sugar and beat until just reaching stiff peak. Overbeating will makes it harder to mix the meringue and yolk mixture.

7.  Fold 1/3 meringue to the yolk mixture using spatula. Repeat with 1/3 then the remaining.

8. Pour in batter to baking tin, tap few times on countertop to release air bubbles.

9. Bake in water bath method for 30min, then turn to 130C for another 75min.

10. Once done, remove from oven, invert to cool for 5min and remove the cake by running a knife along the side of pan, invert the cake onto a plate, let cool completely.

Original recipe:

http://bakingmom80.blogspot.sg/2015/08/condensed-milk-cheese-cake.html?m=1

Hokkaido Milk Bread

Prep Time : 2 hrs 25min

Cook Time : 35 min

Yield : 1 loaf

Freezer Friendly : Yes

I always wanted to make light and fluffy bread. Unfortunately, all the breads from the breadmaker recipe does not yield smooth texture as those I bought in bakery. They are just 'coarsely' textured bread which I myself does not really favour. My BM uses Alex Goh's scalded dough method.

I found this recipe on pininterest which is using Tang Zhong method and decided to give it a try as I always believe I can make those soft breads if the seller at marketplace can do it (I mean I believe that they did not put any bread softener/preservatives like normal bakeries)

Result? The best bread I have ever made! Though the crust seems hard when I press it, it us surprisingly soft to eat after slicing it. Super yum! I think my toddler will love it! 

Ingredients:

Tang Zhong

25g bread flour

100ml water

Bread

125ml fresh milk, lukewarm

1 egg + 1 for eggwash

50g cane sugar

1tsp salt

350g bread flour

2 1/4tsp instant yeast

30g unsalted butter at room temperature

Steps:

1) To use Tang Zhong method, whisk bread flour and water in a saucepan, put under medium-low heat, whisking continuosly until the mixture thickens to pudding like texture, and you can draw a clear line in middle using your whisk. It took me 2-3min. Off fire.

2) Put the bread ingredients except butter and egg for eggwash in accordance to sequence above into breadpan.

3) Insert breadpan into BM, select Function 6, Dough which takes 20min. As soon as the mixture binds together( after 1 min of mixing), add butter and Tang Zhong mixture. 

4) Do the window pane test, if fail, hand knead a few more minutes until pass.

5) Put the dough back into breadpan (without on) to proof for 40min or until double size. 

6) Punch out air from dough, divide into 4 equal portion, roll each portion into a ball, place in a greased tray, let it sit for 15min.

7) Roll out each dough into oval shape, fold the left and right side of oval shape into the middle, like how you fold your sleeve of a shirt. Take note the width of the roll will depends how much you fold, so ensure after folding, the width is a little smalker than the width of your loafpan as it will rise during the 2nd proof. Then from the bottom, roll up like you roll a carpet, place into greased loaf pan with seam side down. 

8) Let it proof for another 40min until it reaches just below the rim of 9x5 inch loaf pan.

9) Pre-heat oven to 175 degree celcius.

10) Egg wash the top and bake for 35min until top is brown and sounds hollow when loaf pan is tapped.

Original Recipe: 

http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html

1 hour french bread

Prep Time : 40 min

Cook Time : 20 min

Yield : 1 big loaf

Freezer-friendly : Yes

Ingredients:

1 1/2 cup warm water

1tbsp honey

1 1/2tbsp instant yeast

1 1/2tsp salt

3 1/2cups all purpose flour (i use 3cups bread flour)

Steps:

1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.

2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)

3) Pre-heat oven to 200 degrees celcius.

4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.

5) Let the dough rise for 15 min.

6) Cut slits on top and bake for 20min or until bread is browned.

Original Recipe:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

Baked Mac and Cheese

Prep Time : 10 min

Cook Time : 25 min

Yield : 3 ramekins

Freezer-friendly : No

Ingredients:

4tbsp macaroni

Water

1/4cup fresh milk

1/4cup grated cheddar cheese

1tbsp unsalted butter

Steps:

1) Boil macaroni in water for 5-7 min. Drain and set aside.

2) Mix milk, cheese, butter and milk.

3) Pre-heat oven at 160 degrees

4) Pour macaroni into mixture. Stir to mix.

5) Lightly grease ramekins and pour macaroni mixture into it.

6) Bake for 25 min or until top is slightly brown.

Original recipe:

http://m.allrecipes.com/recipe/14140/baked-macaroni-and-cheese/

Cheese Straws

Prep Time: 20 min
Cook Time : 20 min
Yield :  25 sticks
Freezer-friendly : No

Ingredients:

1 cups all purpose flour

1/2 cup unsalted butter

1 1/2 cup grated cheddar cheese

1/2 tbsp chopped dried rosemary

1tsp garlic powder

Pinch of salt

2-3 tbsp fresh milk

Steps:

1) Pre-heat oven at 180 degrees celcius.

2) Put everything into a breadpan and insert breadpan into breadmaker, select Dough Function No.6 (for Donlim BM) for 15 min. Add fresh milk 1tbsp at a time until dough is form in the breadpan.

3) On a lightly floured surface, roll the dough into rectangle shape about 1/2 inch thick and cut using a knife 1/2 thick cheese sticks. 

4) Place cheese sticks on a baking tray with parchment paper, bake for 20 minutes or until golden brown.

5) Cool on a wire rack and store in airtight container.

Original Recipe :

http://www.mybakingaddiction.com/cheese-straws/

Butter Pecan Cookies

The aroma of the cookies filled my house as if I have moved the Famous Amos cookies stall into my kitchen! Many likes for this :)

Ingredients:

3/4 cup pecans

1/2 cup butter or 113g

1/6 cup molasses sugar

1tsp vanila essence

1/8 tsp salt

1 cup all purpose flour

Steps:

1) Pre-heat oven to 175 degrees celcius.

2) Roast pecans for 6min or until fragrant. Let cool and chop the pecans.

3) Using an electrical mixer, on low speed, cream butter and sugar for 1 min. Add vanila essence, salt and all purpose flour until mixture combined.

4) Fold in chopped pecans into the dough.

5) Divide dough into 3 equal parts, then divide each part into 10 equal portions. 

6) Shape each portion into round shape, then flatten using the bottom of a glass or just use your palms to do it.

7) Place it on baking tray lined with parchment paper, bake for 25 min or until golden brown.

8) Cool on wire rack and store in air tight container.

Original Recipe:

http://www.marthastewart.com/342482/butter-pecan-cookies

Pumpkin Crunchy Rings

Prep Time : 20 min

Cook Time : 30 min

Yield : 1 medium bowl of rings

Freezer Friendly : No

This is the 2nd time in my life to pipe out a batter, it is difficult! Forgive me on the poor piping skills, was trying to make pretzel shape but only manage to pipe 2, lol...

Ingredients:

80g frozen pumpkin puree

80g potato starch

1tsp brown sugar

10g olive oil

Steps:

1) Heat pumpkin puree under high heat for 15 min. If you have fresh pumpkin, steam 100g for 20 min then blend it. 

2) Pre-heat oven at 160 degrees celcius.

3) Mix everything together while the puree still hot, stir with hand whisk.

4) Pour into pipe liner, pipe desired shape on baking tray lined with parchment paper.

5) Bake for 30 min. As the crunchiness will depends on how thick the ring is, I suggest go for 20min, checked by prickling with fork,  if not crunchy, then go for another 10 min.

Easy Bread Dough

Prep Time: 1 hour

Cook Time: 20 min

Yield:8 mini buns

Freezer Friendly : No

Ingredients:

1tbsp olive oil

1/2cup warm fresh milk

Pinch of salt

1/2tbsp brown sugar

1 1/2cup bread flour

1tsp instant yeast

Raisins (optional)

Steps:

1) Put all ingredients in the order above into breadpan and lock into breadmaker, press function no.6 (dough).

2) Divide the dough into 8 equal portion, roll into bun shape. Put onto baking pan lined with parchment paper, then in oven (off) to proof until double size. It took me 45min in this hot weather.

3) Bake at 180 degrees for 20min.

If you plan this as kid activities, the steps are as follow:

A) Mix all dry ingredients on rolling mat.

B) Make a well in centre, add oil and milk. Use a spoon to stir until combined. 

C) Hand knead for 10 min.

Follow by step 2&3 above.

You can also make it dairy-free by substituting warm fresh milk with warm water.

Original Recipe:

http://rainydaymum.co.uk/easy-bread-dough-cooking-with-kids

Yogurt Muffins

Prep Time : 15 min

Cook Time : 35 min

Yield : 6 medium cupcakes

Freezer Friendly : No

Ingredients:

1/2cup unsalted butter

2 eggs

1tsp vanila essence

1cup greek yogurt

1tsp baking soda

2cups all purpose flour

1/2tsp baking powder

Pinch of salt

1/2cup brown sugar

Steps:

1) Melt butter.

2) Pre-heat oven at 185 degrees celcius.

3) Beat butter with whisk, add egg one by one, then vanila. Set aside.

4) In another bowl, mix yogurt and baking soda. Set aside.

5) In a large bowl, mix flour, baking powder, salt and sugar. Add in egg mixture, then yogurt mixture, stir until just combined.

6) Spoon batter into cupcake liner.

7) Bake for 35 minutes.

Original Recipe:

http://www.food.com/recipe/yogurt-muffins-436254

Cheese Stick

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick. Cut into 2cm wide strips.
5) Gently twist strips and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Banana Muffins

Prep Time : 15min

Cook Time : 20 min

Yield : 10 muffins

Freezer Friendly : Yes

Ingredients :

1 1/2cup all purpose flour

1tsp baking powder

1tsp baking soda

Pinch of salt

3/4tsp ground cinnamon

6 small bananas, mashed

3/8cup brown sugar

1 egg

1/3cup olive oil

Steps:

1) Pre-heat oven to 190 degrees celcius. Line muffin tray with muffin liner.

2) Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.

3) In another bowl, beat bananas, sugar, egg and oil.

4) Pour wet mixture into flour mixture slowly and combine with spatula.

5) Spoon batter into muffin liner evenly. The batter is thick so the shape will not look nice after putting it into the liner. It is ok as the cake will rise nicely after baking.

6) Bake for 20 minutes

Original Recipe:

http://www.mybakingaddiction.com/banana-muffins-recipe/

Hokkaido Cake with Custard

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 5 servings
Freezer Friendly : No

Ingredients:
3 egg yolks
20g brown sugar
35g grapesed oil
60g fresh milk
70g cake flour

3 egg whites + 25g brown sugar


Custard Topping Ingredients:
3tbsp instant custard powder
9tbsp water 

Castor sugar for dusting

Steps:
1) Pre-heat oven at 170C.
2) Beat egg whites using electrical whisk until stiff peak, set aside.
3) Beat egg yolk and sugar until ribbon stage.
4) Add oil and milk, mix well.
5) Fold in sifted flour, then fold in egg whites with spatula (1/3 portion at a time).
6) Pour batter into baking tray lined with parchment paper.
7) Bake for 25 minutes

8) Dust top of cake with castor sugar.
9) Add instant custard powder with water. Put into pipping bag, pipe on top of cake.


Original Recipe:
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Brown Sugar Butter Bread

Prep Time: 2 hours 30 minutes
Cook Time : 15 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
30g grapeseed oil
80g fresh milk
1 egg
30g brown sugar
pinch of salt
200g bread flour
50g cake flour
1tsp instant active dry yeast

Topping Ingredients:
Egg wash
Butter
Brown sugar

Steps:
1) Put all ingredients into breadpan in the order listed above.
2) Insert and lock breadpan. Press Mode 7:Dough (1 hour 30 minutes), press Start.
3) Pre-heat oven at 170 degrees.
4) Divide the dough into 50g each and shape in round. Put on baking tray lined with parchment paper, let it rest for 10 minutes.
4) Roll the dough flat and oval, place onto baking tray lined with parchment paper, proof for 30 minutes.
5) Egg wash the surface, use chopstick to make small holes on the dough, put butter & brown sugar into the holes.
6) Bake for 15 minutes.

Original Recipe:
http://nasilemaklover.blogspot.com/2012/02/brown-sugar-butter-bread.html?m=1

Cheese Cookies

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick.
5) Cut into various shapes using cookie cutter and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Cauliflower Cheesy Fritatta

Prep Time : 5 minutes
Cook Time : 20 minutes
Yield : 6 fritatta
Freezer Friendly : No

Ingredients:
6 florets cauliflower
2 eggs
grated cheddar cheese
pinch of salt and sugar

Steps:
1) Wash and cut 6 florets of cauliflower.
2) Blanch cauliflower in boiling water with punch of salt and sugar for 1 minute.
3) Pre-heat oven at 180 degrees.
4) Put cauliflower and egg into blender, blend until smooth.
5) Pour into muffin tray lined with baking paper, sprinkle cheese on top.
6) Bake for 20 minutes.

Chicken Pineapple Pizza

Prep Time : 10 hours
Cook Time : 1 hour
Yield : 4 servings

Freezer Friendly: Pizza dough - Yes

Dough Ingredients:
1cup warm water
1tbsp olive oil
1tsp salt
1 1/2tsp brown sugar
3cups bread flour
2tsp yeast

Dough steps:
1) Add all ingredients into breadpan.
2) Insert and lock breadpan into breadmaker. Press Mode6:Knead, Timer:10 minutes, press Start.
3) Place dough into lightly-oiled bowl.
4) Cover bowl with plastic wrap, chill for 8-24 hours.
5) After 8 hours, leave at room temperature for 30 minutes.
6) On lightly-floured surface, knead several times and form to round ball, cover with towel, rest for 10 minutes.
7) On lightly-floured surface, shape dough into rectangle shape.
8) Dough can be divided into 2, freeze extra by lightly wipe surface with olive oil, put into freezer bag (remove extra air).

Tomato Sauce Ingredients:
1clove garlic
olive oil
2 tomatoes
pinch of salt
pinch of black pepper
2tsp tomato puree in can
water
thyme

Tomato Sauce Steps:
1) Saute garlic in olive oil until golden.
2) Add tomatoes, salt, pepper and cook gently for 20 minutes, mashing tomatoes. Add water if too thick.
3) Add tomato puree and thyme.
4) Taste and season if required.

Toppings Ingredients:
1/2 chicken breast (steamed and diced)
1can of pineapple
grated cheddar cheese
parmesan cheese

Pizza Steps:
1) Pre-heat oven at 180 degrees.
2) Put dough onto lightly oiled aluminium foil.
3) Spread thin layer of olive oil onto the dough.
4) Spread tomato sauce.
5) Top with chicken, pineapple, then cheeses.
6) Bake for 20 minutes or until golden.



Original Recipe:
Donlim Breadmaker Recipe14
www.jamieoliver.com

Wholemeal Pumpkin Bun

Prep Time : 15 minutes
Cook Time : 2 hours 30 minutes
Yield : 8 buns
Freezer Friendly : Yes

Ingredients:
100g scalded dough (Mix 100g bread flour with 70g boiling water, chill for 20 minutes)
40g grapeseed oil
100g pumpkin puree
50g water
2tbsp milk powder
2tbsp brown sugar
pinch of salt
150g bread flour
50g wholewheat flour
50g all purpose flour
1.5tsp instant active dry yeast
egg wash

Steps:
1) Add all ingredients into the breadpan except scalded dough & egg wash in the order listed above.
2) Insert and lock breadpan into breadmaker. Press Mode 7:Dough (1 hour 30 minutes), press Start
3) After 1 minute, add scalded dough.
4) Pre-heat oven at 170 degrees.
5) Take out the dough, hand knead for 2 minutes, divide dough into 130g each, form into bun shape by rolling into ball shape, then pulling edges from up, down, left & right, then meet all the edges. Put the meeting point will be the bottom of the bun. Put all buns onto baking tray lined with parchment paper.
6) Brush top with egg wash, proof for 2nd time for 45 minutes
7) Bake for 20 minutes or until golden.
8) Serve warm or freeze in freezer bags.

Original Recipe:
Donlim Breadmaker Recipe 4

Raisin Butter Cake

Prep Time : 5 minutes
Cook Time : 45 minutes
Yield : 8 servings
Freezer Friendly: No 

Finally have the time to make this again today, 11th Feb 2016 (4th day of CNY) after ignoring hubby request for a month. This time, added 1/2 more raisins, turns out perfect!

Tips: Add baking soda the last min and stir the dry ingredients until even before adding to the wet ingredients. As time is needed for the wet mixture to cool, mixing baking soda the last min prevents it to lose its power. 

Ingredients:
1cup raisins
2cups water
1/2cup butter
1tsp baking soda
1/2tsp salt
1/2cup brown sugar
1/2tsp ground cinnamon
1/2tsp nutmeg
1 3/4cup all purpose flour

Steps:
1) Pre-heat oven at 175 degrees.
2) Line 10 inch x10 inch baking pan with parchment paper.
3) Boil raisin with water for 10 minutes. Stir in butter until melted, off fire and let cool.
4) Add flour, salt, sugar, cinnamon, nutmeg and flour, stir to mix well.
5) Pour into baking pan and bake for 35 minutes.

Original Recipe:
http://allrecipes.com/recipe/easy-raisin-cake/