Monday, August 24, 2009


A special & nice cake which i want to share with u all.... this recipe was from my sister reesekitchen. I din't eat carrot cake before, cause the 1st thing in my mind is CARROT goes with cake???? hahhaaa.... but after i gave it a bite... wow... it's really nice :D

carrot + mixed spice + cream cheese= YUMMY
TQ to my sister for the superb recipe.......

  • 4 Eggs (separated)
  • 1.5 cups Corn oil
  • 88g Castor sugar
  • 80g Brown sugar
  • 1.5 cups grated carrots(Sift together)
  • 250g Cake flour
  • 2 tsps Mixed spice
  • 1.5 tsps Baking soda
  • 1 tsp Salt
  • 100g Chopped walnuts
  1. Beat egg yolks for about 5 minutes, add in corn oil, sugar, carrots and mix well.
  2. Stir in dry ingredients together with the chopped walnuts and mix well.
  3. Beat egg whites until stiff and fold into cake mixture.
  4. Pour into a lined and greased 9" round baking tin and bake at for 45 minutes.**I'm using paper cupcakes here, which i only bake for 30 minutes.
  5. When baked, allow to cool completely before top with cream cheese frosting.

Cream Cheese frosting Ingredients:

  • 120g Butter
  • 250g Cream cheese
  • 120g Icing sugar
  1. Cream butter and cheese until light and fluffy.
  2. Add in icing sugar and continue to cream till smooth


This is for my hubby's birthday.... every year we celebrate with friends without a cake ! Since i started baking... i vil make a cake for him ^.^ Here is the cake... it's very nice... with a very simple sponge cake with strips chocolate sponge cake & pitted cherry. It's very easy... nothing special... but very delicious :D Alittle messy on my work.... i still need more practice to get it perfect :D


Friday, August 21, 2009


My daughter's birthday is on 27th.... every year she cannot celebrate on the actual date with her friends in school... cause that week is a school term break. So this year i let her to celebrates in school on the last day before the school break. It's today .... my sister-reesekitchen tried the BLACK FOREST cup cake & was very nice ... so i decided to try it sure love it because of CHOCOLATE hehee :D

  • 3 Eggs
  • 1 cup Butter, softened
  • 1 cup Caster Sugar
  • 1/2 cup Milk
  • 1 & 1/2 cups Self-raising flour, sifted
  • 1 tbsp Kirsch liqueur (I used kahlua)
  • 1/4 cup Cocoa Powder


  • 100g Fresh Cream (Whipped)
  • 1 tbsp Cocoa powder ( i avoided )
  • Some chocolate chips ( i used
  1. Preheat oven to 180'C. Line a 12 cupcake pan with cupcake papers.
  2. Lightly beat the eggs, add in butter and sugar, then mix until light and fluffy
  3. Add milk, flour and cocoa powder, and stir to combine. Beat with and electric mixer for 2 minutes, until light and creamy, then fold through kirsch liqueur or brandy
  4. Spoon into capcakes paper and bake for 18-20 minutes until firm to touch ( I used a piping bag with a star-shaped nozzle)
  5. Allow to cool completely before icing

Method for topping:
~ Whip cream until stiff peaks form, then add cocoa powder and mix well.
~ Top each cake with a dallop of cream and sprinkle some chocolate chips.


Another bun to share vit u all..... Pandan Kaya Roll... ^.^ is from a book -DIY HOME BREAD- i not really like kaya.. but my parents love it so much.. so i try to make it for them :D they havent try it... tonight will let them try. .

  • 350g Bread flour
  • 5g Milk powder
  • 48g Sugar
  • 1/2 tsp Salt
  • 30g Egg
  • 200g Cold Water
  • 6g Instant yeast
  • 3 drops Pandan flavour
  • 20g Santan powder
  • 30g Unsalted butter

* Some Pandan kaya

* Alittle melted butter, for coating at the end

* Alittle dessicated coconut (optional)

  1. Mix all ingredients together except butter and kaya.
  2. When it forms almost a dough, add in butter.
  3. Knead until it forms a fine dough (if using a mixer, need about 10 minutes on high speed) Cover and prove for 1 hour in a greased bowl.
  4. Divide dough into 30g each, flatten the dough to allow air bubbles escape.~
  5. Spread alittle pandan kaya on the flatten dough, then roll up like a swiss roll.
  6. Arrange closely onto the greased tray and let prove another 30 minutes, until its well prove.
  7. All the bun stripes should be stick to each other after proved, then spray some water on top of the buns.
  8. Pipe some kaya on top and spread some dessicated coconut on top if desire.
  9. Bake for 20-25 minutes.
  10. Once baked, apply melted butter on the buns.
  11. Place on wire rack to cool completely.
**** The round was PANDAN RAISIN BUNS... with the same recipe! Just mix with some raisins.*****


Thursday, August 13, 2009


Super soft sardin buns :D My hubby & my parents said the texture of the bun very nice & soft.... GREAT !Here, i really want to share this SUCCESS recipe to all my buddies :P haiz... can't wait to eat.... keep eatingggggggggggggg it... forgot to snap after i gave it a bite. Nevermind, i will post up the pix next round :D

FILLING : sardin,onion(chopped), tomato sauce, salt, sugar,curry powder & a little water

  • 230g Bread flour
  • 5g Instant yeast
  • 170g Water


  • 20g Egg
  • 60g Sugar
  • 1/4 tsp Salt
  • 25g Cold Water
  • 2.5g Instant yeast
  • 100g Bread Flour


  • 30g Unsalted butter
  1. Mix (A) till even...about 5 minutes and place the dough in an air-tight container, proof for 90 minutes.
  2. Add in (B) to (A), Mix well till form a dough, then knead for 10-15 minutes
  3. Add in (C) and continue to knead to form a smooth elastic dough. (Need another 10 minutes)
  4. Rest the dough for 15 minutes then divide into 40g each and wrap in the sardin, shape into balls and let rest for another 5-10 minutes.
  5. Bake for 12-15 mins .

Wednesday, August 12, 2009


hahahaaa.... :D here i come again !!! my kids love red bean buns so much... so i decided to make it today AGAIN..kekee ! This time i tried flower shape.... does it look like flower??? hmm......

*** the red bean paste that i bought very nice.. not too sweet**** love it :D

This time i used a different recipe.... i prefer this... cause is super soft :D I will post it in my next post - SARDIN BUNS

Tuesday, August 11, 2009


I did 1 tray of TASTY LITTLE BUTTER BUNS only... so the extra dough i used to make red bean buns. Did 2 patterns.... vil try more shapes on the next baking.


Yesterday went through those recipe books ...looking for bread or buns to make for my family. So i decided to make TASTY LITTLE BUTTER BUNS by Agnes Chang ... this buns are very popular in Kuala Terengganu. This morning i gave it a try .... it turns out not so perfect because the filling came out... but it stil taste very nice ! I vil try it again with a different method so that the filling (butter + icing sugar) can wrap in easily :D
  • 1 portion of BASIC SWEET BUN DOUGH ( refer to my older post )


  • 200g butter, soften & mix with
  • 40g icing sugar


  • 1 egg, lightly beaten with
  • 1/8 salt
  • some melted butter for brushing on top
  1. Divide dough into 10g portions & shape into rounds. Rest for 15 mins.
  2. Flatten & wrap up a little butter filling. Shape into rounds again & arrange them onto a greased 7" round baking tin, 1cm apart until full. (abt 19 balls)
  3. Cover with cling wrap & leave to rise until all the buns have expanded & joined together to fill up the whole baking tin. ( abt 40 mins)
  4. Glaze with beaten egg & bake in a pre-heated oven for 15 mins.
  5. Remove from the oven, brush top with melted butter to give buns the shine.
  6. Leave to cool before removing buns from the baking tin.

@@@@@ MAKES 4 TRAYS @@@@@ MUST TRY....... looks cute,kids sure vil love it :D

Thursday, August 6, 2009


SUCCESS.... WONDERFUL.... finally it turned out nice & soft :D wow.... done everything til 115am... tired... not enough sleep ! But worth it ! kekeee !!! Once i posted it to my facebook, everyone asking for the recipes... okok.... now i vil post it here.... lets share tis mix & match by littlekitchen vit Wendy Kor's & Agnes Chang's recipe.



  • 220g high protein flour
  • 4g instant yeast
  • 130g water


  • 60g high protein flour
  • 1/2 tsp salt
  • 15g sugar
  • 10g milk powder
  • 40g water
  • 20g butter
  1. Mix INGREDIENTS A, set mixer at slow speed & blend, cover with clong wrap, allow to leaven for 50 mins.
  2. Add in INGREDIENTS B, knead till bread dough is shiny & springy, cover with cling wrap . Continue to leaven for 50 mins.
  3. Punch the dough down & make into round shape. Rest for 10 mins.

Chocolate Dough

Ingredeients A :

  • 200g high protien flour
  • 1 1/2 tbsp cocoa powder
  • 1/2 tsp salt
  • 70g castor sugar
  • 1 tsp instant yeast
  • 140ml water

Ingredients B :

  • 40g butter
  1. Knead Ingredients A with medium speed until the dough smooth. Add in butter & continue to knead until the dough is fully developed & can be stretched into very thin sheet without tearing.
  2. Remove dough, shape into a smooth ball & leave to rise for 1-2 hrs.
  3. Punch the dough down & make into round shape. Rest for 15 mins.

**** Roll the Plain & Chocolate Dough into rectangular shapes & place the Chocolate dough on top of the Plain Dough. Roll it up tightly like swissroll. Put the dough into a greased loaf tin & leave to rise for 40 mins. Glaze with beaten egg, place in a pre-heated oven & bake for 40 mins.****


Wednesday, August 5, 2009

Doing MIX & MATCH chocolate + plain bread :D Hopefully it turns out great ! Both different recipes.... chocolate bread is frm Anges Chang & plain bread is frm Wendy Kor. Can't wait to see it.... fast fast fast.... time fly faster please..... vil start to roll the dough at 930pm... so i think it vil be ready by 11pm... hahahaaaa.... so LATE... nvm... if it turns out GREAT , time is no problem..kekekke :D
Will share it after done :D Wish Me Good Luck :-)

Monday, August 3, 2009


My daughter keeps asking for red bean & sausage buns :D So i decided to make it today & is a BIG CHANCE for me to make my buns perfect. PRACTICE MAKES PERFECT :D
Wanted it to be super duper soft... i think tis time i can make it... but need to wait till tomorrow only can see the texture! Tis time i followed Wendy Kor (BREAD CODE) recipe tat i juz bought it last week.


  • 500G high protein flour
  • 1 tsp instant yeast


  • 60g sugar
  • 1 tsp (5g) salt
  • 1 tsp (5g) milk powder


  • 50g egg
  • 250g water


  • 50g butter
  1. Put INGREDIENTS A in mixer & blend at slow speed for 1 minute. Then, add in INGREDIENTS B, blend for 1 minute.
  2. Add in INGREDIENTS C, blend at slow speed for 1 minute, then use medium speed to blend 5 minutes till dough-like.
  3. Add in INGREDIENTS D & continue to blend 10-15 mins, till the dough is shiny & springy.
  4. Use cling wrap to cover the dough. allow to leaven for 40-50 mins.
  5. Divide the dough into 50g balls each, proof for 15 mins.
  6. Roll dough into rectangular shapes, place the sausage towards the end & roll up.
  7. Place on a greased baking tray, leaven for 40-50 mins.
  8. Brush some egg wash on the bread surface, place parsley on top as embellishment ( tat i avoided) & bake in a pre-heated oven for 10 mins.