Mashed Potato Bread

This is my 2nd try in making a bread! 1st time the bread was chewy & dry next day! I must really thank Sonia's mash potato recipe and Jane's Corner bread. The bread texture was so soft (even the next day) and the mashed potato with bacon was so tasty, both put together is more than perfect! A must try recipe! Thank to both Sonia's & Jane's sharing!

Note: the next day the bread is still soft and softer than the day before!Amazing! Must Try! 

Ma Lai Gao "Palm Sugar Cake 马来糕

I personally like food in dark color! Black noodles, black soya sauce fish & pork & chicken, dark chocolate cake , kopi O ( black coffee) are my favourite too! I made this cake not only for it's color & also the fragrance of the palm sugar! I love it as it was so soft & not oily at all!
Inspired by Tin Tin's Ma Lai Ko. I replaced the castor sugar to palm sugar (sieve it before use!) and 20g castor sugar (palm sugar not so sweet!). It was really good!

Peanut Chiffon cake

五月是最忙的日子了！儿子生日，班工室装修，母亲节，老师见家长，等等！停下做了这蛋糕！之前做了2次都失败，这次有预感可以成功！哈哈！不是啦，知道那里出错，知错能改，一定成功！我用了Jane's Corner 的抹茶 chiffon cake 的做法！把抹茶改为2tablespoon creamy peanut jam 就可以啦！我真谢谢Jane的分享，她的蛋糕手艺太棒了！师父级的水准！

Mini Carrot Cake

Mini Carrot Cake

When I first saw this cake that made of 350g carrots, immediately I favourited the recipe because it not only look good + cute, it is rather healthier snack for everyone! Thank Sonia Nasi Lemak Lover for her all time good recipe sharing! My husband ate 3 right after it fresh baked from oven, he really loved it & commented "Crispy out, softy inside"

Sonia used a very beautiful non-stick friand mould & out of no choice I used 3 different sizes of egg tart tin to fulfil my strong desire to bake this cake &  was very happy with the result!

Note: the cakes were still very soft next day (but no more crispy as it was freshly out of oven). I personally feel that it was a bit "oily" the next day. hmm... i will cut down the oil nex time....:)

Lemon Cream Cheese Almond Crumbly Cake

Before I started baking this cake, I quite hesitated to begin it because it would take extra efforts and works to complete it! But thank God, I finally did it and it turned out to be so good that I myself took extra bites (usually I take a bite only ;) & my family loved it too (as shown the next picture that half of cake gone after it was cool and ready to serve)!

Ingredients:

( I made half of the original ingredients and used 17" tube pan, baked 40-50mins)

Original recipe from My Kitchen Snippets

2 ¼ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
10 tbsp(1 stick + 2 tbsp) unsalted butter, softened
1 cup sugar ( I cutt down it to 3/4cup of sugar)
1 tbsp lemon zest
4 large eggs
2 tsp vanilla extract
1 1/4 cups sour cream ( I used low fat yogurt)

Cream cheese filling:

8 oz cream cheese –

3 tbsp sugar
4 tbsp lemon juice

Lemon Sugar-Almond Topping:

1/4 cup sugar ( I used icing sugar)
1 1/2 tsp lemon zest1/2 cup sliced almonds

Banana Chiffon Cake

Banana Chiffon Cake 香蕉戚风蛋糕
I love to eat banana cake more than banana itself! Anyone? Honestly i seldom peel & eat bananas because I prepare to bake them after no one like to eat overripe dark skinned bananas in my house! Haha... & that will be a good excuse for me to "finish" them！
I will definitely repeat this recipe again whenever i have dark skinned bananas in my kitchen for it is easy & simple to do & a healthier one for everyone we love!
My husband &children love the cake in small paper case -cute & a just nice portion & grab & go, no sticky hand after eating.....

Recipe taken from Small Small Baker

Ingredients (makes one 17cm chiffon tin) or cupcake square papercups

40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced

110g egg whites (about 3)
55g sugar
5g corn flour

Method

1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Butter Cream Cheese Mini Cake

After not feeling well- bad cough for almost 2 weeks, today I get to drag myself to bake a least a cake with a simple recipe! I chose the easy one that my daughter likes to have one of this mini butter cake when we have our lunch in this Hainanese restaurant in town after church!

I like the Fruity Butter cake of Anncoo Journal. She placed strawberries and blueberries on the batter, and the mini cakes were so beautiful and i was tempting to bake one myself because I want to have a quick bite on it. Here I adjusted her recipe and baked this simple one that's my daughter's favourite. One day I will try the fruity butter cakes. You should too!

Recipe

Ingredients:

     200g Butter
     50g cream cheese
     120g Icing sugar
     4 tablespoon milk

     1 teaspoon Vanilla extract
     3 Large eggs
     120g Plain flour
     70g Bread flour
     pinch of salt

     10-15g raisins

     Method:

• Lay paper cases on a baking tray and set aside.
• Sift plain flour, bread flour and salt together and set aside.
• Cream butter, cream cheese and icing sugar until light and fluffy at medium speed.
• Add eggs one at a time making sure to beat well after each addition.
• Add vanilla extract, mix till combined.
• Add  milk, mix till combined.
• Fold in flour in 3 batches with a rubber spatula, mix well.
• Mix some flour with raisins (so raisins will sink down at the bottom of cake) and pour into the batter and mix well. 
• Spoon/ pipe the batter into paper cases.
• Bake at preheated oven 180C for about 20 minutes.
• Leave cake to cool before serve.