Nutty Snap

This is delicious as it has full of nip almonds and almonds flakes. Those are interested, try out this recipe. It nice to serve this crispy nutty during CNY or Hari Raya Festival, your guests will surely love it and ask for more.

Before bake - Nutty Crispes @ Sugabakes

After baked - Nutty Crispes @ Sugabakes

Broke into pieces - Nutty Crispes @ Sugabakes

Recipe
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4 Eggs white
1/8 salt
160g castor sugar
50 butter (melted)
1 tsp almond essence
100g flour
100g almonds flakes
120g almonds nips or pumpkin seeds

Methods
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1) Beat the eggs white and sugar until frotty and sugar has dissolved.
2) add Essence, salt and melted butter and stir well
3) Fold in the sifted flour and follow by all nuts
4) line your tray with almuminum foil and spread the dough thinly on the tray
5) bake for 15 - 20 mins @ 175 celcuis or until golden brown.
6) after cool, break into pieces and put into container.

Profiteroles

As i still have a bar of dark chocolate still sitting in my fridge, i decided to use the chocolate to add to my puffs. puffs are always my choice of snacks, as it does not need a lot of ingredients to bake it. It turn out delicious but it will even nicer if using plain chocolate.

After baked - Profitroles @ Sugabakes

Added warm chocolate - Profitroles @ Sugabakes

Out of the fridge - Profitroles @ Sugabakes

Coconut Mango agar agar

This morning went to wet market and again bought the grated coconut for making another type of agar agar. As i was in hurry to finish my house work and cooking. I decided to make a simple agar agar with mango flavour. It really taste great even thou i didnt use the real mango puree.

Coconut Mango Agar Agar @ Sugabakes

Coconut Mango Agar Agar @ Sugabakes

Pineapple tart with Almond Pastry

As i still have the leftover pineapple jam, i decided to bake pineapple tart with almond pastry. The almond pastry smell of almond and got crispy texture.

Hot from the oven - Crispy Pineapple tart @ Sugabakes

Crispy pineapple tart @ sugabakes

Konnyaku jelly

My colleague has requested me to make Konnyaku jelly with added longan, strawberries and pineapple. To make the jellies look attractive, i have added the dried kiwi seeds. It taste Yummy when eaten cold from the fridge.....

Konnayaku Jelly @ Sugabakes

Durian Puff

I have some frozen durian pulps sitting in my freezer. So i decided to make choux pastry with durian filling. The process of durian filling is not so well done but it still taste great, especially when eaten cold. Yummy........

Pastry in the oven - Durian Puff @ Sugabakes

After baked - Durian Puff @ Sugabakes

Added the filling - Durian Puff @ Sugabakes

Butter Buns

I always wanted to try to bake bun but the time consuming of baking one is too long. I have been dragging for days, weeks and months and finally today, i have baked it and glad that the bun turn out nice and soft. I have added Cocoa and Cheese filing for rich favour.

before baking - butter bun @ sugabakes

After baked - butter bun @ sugabakes
cocoa and cheese filling - butter bun @ sugabakes

Recipes
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Ingredients
300g bread flour
10g instant yeast
1 1/2 bread improver
1 tsp Salt
40 castor sugar
12g milk powder
150ml cold water
30 butter
1/2 egg, beaten

Method
--------*Put in flour, yeast, salt, castor sugar, brad imporver and milk powder in a bowl and mix well on low speed.
*Add beaten egg and water and beat for 3 min. Add butter and continue to mix until dough is well blended.
* Cover and allow to rise until it doubles in bulk
* Divide dough into small rounds and let them rise for 15 mins
* Add any filling you prefer
* Place on tray and allow dought to proof for 30 mins
* Brush with egg glaze and bake in oven at 200c for 15 mins.

Moist Banana Cake

This is my favourite moist banana cake. As i have some leftover riped banana, i decided to bake one for my colleague who is crazy of banana cake.

Banana cake @ Sugabakes

Cocount, Pandan & Cocoa Agar Agar

Ever since i started trying out making cocount agar agar, i have addicted to the cocount favour and sweet taste. and getting to try out more different favour and taste. my family and friends all love it, especially when eating it cold from the fridge. Yummy........

Savoury Pumpkin Cake

Traditional Pumpkin cake is always our family's favourite chinese snacks so i decided to make one for my family. It turn out nice and fragrant. but because of my small pan, I have to steam slightly longer and end up the bottom of the cake turn slightly hard.

Before steam - Pumpkin Cake @ sugabakes

After steamed - Pumpkin Cake @ Sugabakes

Recipe (from cookbook)
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3 Tbsp Cooking oil
120g dried prawns, rinsed and chopped
5 Shallots, sliced
175g skinned chicken meat, finely shredded
350 g pumpkin, shredded
1200ml Water
salt to taste
2 tsp sugar
pepper to taste
350 rice flour
2 red chillies, seeded and sliced
2 spring onions, chopped

Methods
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*Heat oil in wok and fry dried prawns until fragrant and crisp. Remove and set aside for topping.
*Reheat wok and lightly brown shallots. put in chicken and stir fry for a min, add pumpkin and cook for about 5 mins
*pour in two-thirds of water and bring to boil. stir in salt, sugar and pepper. reduce heat and simmer for 10 mins.
*Combine remaining water with rice flour and mix well.
* Add pumpkin mixture to rice flour and mix well. Put the mixture into a round cake tin.
*Steam for 30 mins until cooked through. Sprinkle over the dried prawns, shallot crisps, chillies and spring onions.