Plain Snowskin Mooncake

 Makes 25pcs

Water 270g
Sugar 150g

Pandan leaves 5
Evaporated Milk 3.5 tablespoons
Shortening 54g
Fried Glutinous Rice Flour 162g (can get from 广祥泰)
Tang Mien Starch 18g (can get from NTUC)

1. Boil and chill sugar syrup with pandan leaves.
2. Add milk to step 1.
3. Rub shortening to dry ingredients.
5. Pour wet ingredients to dry ingredients and rub gently and quickly to form a dough.

Pastry Skin:
Filling = 20g
Filling =  30g

Moon Tart

 Make 100pcs

Ingredients
Milk Powder 32g
Plain Flour 1368g
Custard Power 8 teaspoons
Baking Powder 4 teaspoons
Crisco or Shortening 360g
Salted Butter 400g
Sugar 400g
Vanilla Essence 4 teaspoons
Ammonia 4 teaspoon
Egg 4

Glaze = Egg white x 4

Pastry Skin = 26g
Lotus paste without Yolk = 26g

Steps:
1. Cream sugar, Crisco, Butter and Ammonia.
2. Gradually add beaten egg and vanilla
3. Add sifted flour, custard powder and baking powder.
4. Add wet .ingredients into dry ingredients and gently knead into dough. Rest for 5 mins.

5. Divide dough and fillings. Wrap filling with pastry skin.

6. Preheat oven to 150°C.

7. Bake for 10 mins then rest for 10 mins.

8. Egg wash twice and bake further for 10 mins or until crust is golden brown.


Vegan version
1.  1 egg = 1 tablespoon of cornflour/custard powder mixed with 2 tablespoons of water.
2. Use maple syrup as glaze

Vegetarian Longan Mixed Nuts Pound Cake

Makes 10 mini pound cake (80×40cm) or 20 small cupcakes (3cm) 

(A) Dry Ingredients:
Cake Flour       416g
Corn Flour          88g
Baking Powder  16g

(B) Wet Ingredients:
Salt  4g
Light Brown Sugar 120g
Dark Brown sugar    80g
Milk   508g
Oil      112g
Lemon Juice  51g
Vanilla             37g

(C) Filling and Topping:
Dried Orange peel   40g
Dried Longan         140g
Pumpkin + Sunflower seed total 40g
Walnut 140g (half to coat with cake flour)

Steps:
1. Presoak Dried longan in chinese tea the day before (do not soak for too long as long as more than half are open/soften, drain them).
2. Sieve dry ingredients(A).
3. Add wet ingredients(B) to dry ingredients(A) and mix well but gently.
4. Add half of longan followed by lemon juice.
5. Gently mix in half of walnut.
6. Pour upto 3/4 of baking cup.
7. Top up with rest of longan and walnut pieces (without coating with flour).
8. Bake at 180°/160° (T/B) for 25 to 30mins (turn tray in between).

Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking. 

Eggless Lemon Cranberry Pound Cake

Make 2 sets of mini pound cake tin (5 x 5 x 15 cm)

(A)
Oil        40g
Milk   190g
Sugar   65g
Vanilla essence   1/2tsp

(B)
Lemon Juice             20g

(C)
Cake Flour              150g
High Protien Flour   20g
Almond Flour           40g
Baking Powder          7g
Lemon Peel               1 tsp

Filling/Topping:
Cranberry          15g (soak in advance or overnight)
Almond Nuts    15g

Preheat oven to 180 to 190 degree for 20 mins.
Line or oiled baking mould 

1. Soak dried fruits amd squeeze out extra water. Before bake, add little cake flour to coat (optional).

2. Mix all Dry ingredients (B) together.

3. Mix all Wet ingredients(A) with balloon whisk till well mixed.

4. Mix Dry ingredients from #2 into Wet Ingredients #3  in 3 batches.

5. Add most of almond bits into batter (leave some for topping) and use cutting method to mix well.

6. Pour half of batter into mould and add cranberries (leave some for topping) then top up with rest of batter.

7. Sprinkle balance almond bits and cranberries on top of batter.

8. Drop tin on table top to release air pockets.

9.  Bake for 30 to 40 mins.

Notes:
1. Bake at higher temp (180 or 190 degree for first 15 to 20 mins).

Pizza Focaccia II

87% KA bread flour 270g

10% Wholemeal flour 30g

1.5% Canadian flour 5g
1.5% KR BF 5g
29% Discard 90g
80% Liquid (pasta sauce + water) 231 g
1.5% salt 5g
4.5% olive oil 14 g
3% honey 9g

Overal hydration 84%

1. Fermentolyse with salt and honey for 1hr.
2. Add in olive oil n knead gently.
3. S&F every 30 to 40 mins interval for 3 to 4 rounds followed by CF.
4. When dough is doubled, pour dough onto floured table top. 1
5. Gently pat into same shape as container.
6. Oiled container generousl with olive oil.
7. Transfer dough into container and gently push it to cover the base of container.
8. Gently dimple the dough and douse the surface with olive oil before adding toppings.
9. Sprinkle with sea salt, black pepper or herbs as per preference.
10. Let dough rest for another 30 mins while preheating the oven.
11. Cover and bake with steam n fan at 240C for 20 mins.
12. Continue baking without cover and off fan at 210/220C for 10 to 15 mins or until the top is crispy.