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Ingredients: --------------- Base:- --------- 110g digestive biscuits 40g melted butter Filling:- ------------ 250g cream cheese room temperature 45ml milk 50g icing sugar 1 tbsp vanilla essence 8 oreo cookies (coarsely chopped) 4 oreo cookies (finely chopped) 250ml whipping cream 1 tbsp gelatine powder 10ml lemon juice 3 tbsp boiling water Method: ---------- Mix biscuit crumbs and melted butter together and press firmly onto the base of a tin. Chill for 30min. Beat whipping cream until it is stiff. Double boil the gelatine, lemon juice and hot water until dissolved. Blend in gelatine to the whipped cream. Pour half of the cheese mixture to the base, and chill for another 15 min. Stir in finely chopped cookies into the other half of the mixture and mix well. Sprinkle coarsely chopped cookies on the top of the first half of the cheese mixture. Pour in the other half of the cheese mixture. Chill for 3 to 4 hrs before serving.

Ingredients: ---------------- Glaze:- --------- 300ml double cream 2 tsp icing sugar 1/4 tsp vanilla essence 115g semi sweet chocolate 30ml water 25g butter Pastry:- ---------- 65g plain flour pinch of salt 50g butter diced 150ml water 2 eggs, lightly beaten Method: ---------- To make pastry, sift flour and salt into a bowl. Heat butter and water in a pan very gently until the butter melts. Increase the heat till it boils. Remove from heat and put the flour in. Beat with mixer till even and allow to cool for about 3 mins. Add the beaten eggs a little at a time, until you get a smooth and shiny paste thick enough to hold its shape. Spoon the pastry into a piping bag with a 2.5cm cut corner. Pipe 10cm lengths on a baking tin lined with baking paper. Bake for 30 mins in preheated oven until the pastry is well risen and golden brown. Remove from oven and make a slit at the side and allow to cool on a wire rack. To make filling, whip the cream with i...

Ingredients: ---------------- 75g glutinous fried rice flour (kou fen) 90g powdered sugar 33g shortening 75g cold drinking water 1/2 tsp condensed milk Vanilla essence or other flavours that you fancy Colorings of you choice Lotus paste Salted egg yolks, steamed on an oil plate for about 5-10min Method:- ----------- 1. Sieve flour and powdered sugar 2. Add shortening and mix them till you get crumb like texture 3. Add water, condensed milk, essence and colouring, mix well until it forms a smooth dough 4. Set dough aside for at least 20mins 5. Make the fillings into ball shapes each 30g (inclusive of yolk if you using one) 6. Divide dough into small portion each 20g 7. Flatten dough to wrap up the fillings 8. Seal up dough to enclose filling completely 9. Press into mould and knock the mould to loosen the mooncake

Ingredients: --------------- 5 sliced cheese 200ml fresh milk 70g butter 70g cake flour 70g sugar 4 eggs, separated 1 tsp vanilla essence Method: ----------- 1. Tear cheese slices into small pieces and add to the milk in a small pot 2. Heat milk and cheese on low heat till cheese melts, stir mixture to prevent lumps 3. Add butter, let it melt and stir till well blended 4. Beat egg white till frothy and slowly add sugar and beat till glossy and stiff, leave aside 5. In another clean bowl, beat the yolks till creamy and add it to the milk mixture with the vanilla essence 6. Slowly stir in flour and gently mix till smooth 7. Then add 1/3 of the meringue and gently fold into the milk+egg+flour mixture, once blended, add the the remaining 2/3 and gently fold till you don't see any streaks 8. Pour batter into an 8 inch pan 9. Bake in a preheat oven at 170C for 20mins and lower the temperature to 140C and bake it for further 40mins 10.Chill it first before you cut and...

Ingredients: -------------- 150ml water 60g salted butter 2 tsp caster sugar a good pinch of salt 100g bread flour 3 eggs, 55g each whisked - original stated 2-3 eggs, if you are using bigger eggs, you may need less than 3 Method: --------- 1. Place water, butter, sugar and salt in a pan and bring to boil making sure butter is melted 2. Add flour and stir with wooden spoon till the dough comes away easily from the side of the pan (you need to cook the flour fully, so try not to hurry) 3. Place dough in a mixer and while beating, add enough eggs slowly to make it suitable for piping 4. Cover dough with cling wrap and leave it to rest in the fridge till it cools 5. Fill piping bag fitted with a large nozzle with cooled dough 6. Preheat oven to 240C 7. Pipe a choux evenly on tray (size is up to you) 8. Place tray on the middle shelf of the oven and turn off the oven, leave it for 15mins 9. Turn oven back on at 180C and bake for about 20-30mins (Do not open the door unti...

Note: I added canned peaches and chocolate chips for the decorations. Ingredients: -------------- (A) 150g cake flour/superfine flour 1/2 tsp (2g) baking powder 1/4 tsp (1g) salt 10g milk powder (B) 60g cooking oil 50g water 4 (75g) yolks 80g castor sugar 1 tsp vanilla extract (C) 4 (150g) whites 90g castor sugar (original 100g) 1/4 tsp (1g) cream of tartar Method: --------- 1. Sift ingredients (A) and put it aside 2. Whisk yolks and sugar till it turns lemon color 3. Add oil, water and vanilla and mix till well blended 4. Add ingredients (A) and mix it slowly till it forms a smooth batter 5. Whisk (C) till stiff 6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently 7. Pour batter into a lined 9" round cake tin 8. Bake in a preheated oven 180C for 35-40 mins or till it springs back when touched 9. Once cooked, removed from oven and invert the ca...

(left photo, kuih lapis is cut immediately after taken out from oven (ie. looks a bit soft from the photo) You need to leave in fridge for at least 1 day, in order for it to set and firm up.) Ingredients: --------------- 8 eggs, separated 350g unsalted butter (original recipe uses 340g) 225g cake flour (original recipe uses plain flour) 280g sugar 2 Tbsp condensed milk 1 Tbsp lapis spice (original uses 2 Tbsp, if your spice is mild, use 2 Tbsp) 1 tsp baking powder Method: --------- 1. Sift plain flour, spice and baking and put aside 2. Cream butter and condensed milk till pale, put aside 3. Beat egg whites till frothy, add sugar and continue beating till stiff peaks formed 4. Add yolks and continue mixing 5. Add butter+milk mixture and slowly mix till well blended 6. Using a spatula, slowly fold in the flour mixture into the egg mixture 7. Preheat oven to 180C and grease and line a 7x7inch baking tin 8. Pour 1 laddle of the batter into the baking tin, use ...

Dough Recipe: ---------------- 1 pound (or about 3 1/2 cups) high gluten flour 3/4 cup warm water 1 tablespoon vegetable oil 1 1/2 teaspoon active dry yeast 1 1/2 teaspoon sugar 1 teaspoon salt Method: ---------- In a heavy-duty stand mixer fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!

Ingredients: --------------- • 2 1/4 teaspoons active dry yeast • 1/2 teaspoon brown sugar • 1 1/2 cups warm water (110 degrees F/45 degrees C) • 1 teaspoon salt • 2 tablespoons olive oil • 3 1/3 cups all-purpose flour Instructions: ---------------- 1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. 2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. 3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. 4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baki...