All posts in the Baking category

Melt in the mouth German Cookies

Published April 6, 2013 by rainbow28

# Recipe from Small Small Baker.

It’s been such a long time since I last baked this cookies.  As I’m meeting my cousin for dinner, I decided to bake for her as her birthday is coming!

Woke up early and look through my flour.  Realised I’m short of potato starch.  Went to nearby 7-11 but they no longer sell.  Arghh….  Lazy to walk to Jurong Point NTUC and it’s raining.  Last resort, went over to mil place and she only left with a bit.  But she said she will be going out, so get her to buy a packet for me.

I made colorful ones.  Those in pink really taste like strawberry as I’ve used Strawberry paste.  Yummy! 

Photo 5-4-13 3 09 01 PM


125g butter
40g icing sugar,
125g potato starch
80g superfine flour (I use plain flour, tried
out both 50g and 80g, both good)


1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the

4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).



Chocolate Chiffon Cake

Published April 5, 2013 by rainbow28

# Recipe from

Yes!  I baked 2 items today.  While waiting for the potato starch to reach home.  I decided to give this recipe a try.  My verdict, I omitted the frosting, thus not sweet at all.  The chiffon rise nicely and fluffy.  But I find it abit too dry.  I still prefer my old recipe which I learnt from Sugar Inc.

chocolate chiffon


2 cups Flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch of salt
1 ¼ cups sugar
½ cup cooking oil
5 large egg(s)
1 teaspoon vanilla
1 cup water
½ teaspoon cream of tartar
2 tablespoons cocoa powder


  1. Sift flour, cocoa, sugar, bicarb, baking powder, salt and 2 teaspoons of cream of tartar together.
  2. Separate eggs and mix together, egg yokes, water, vanilla and oil, beat this with a fork and add to dry ingredients, mix well and set aside.
  3. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.
  4. Pour the batter mixture into the middle of the egg white mixture and gently fold two together. Do not beat!! (it should look like chocolate mousse)
  5. Place in oven for 1 hour at 160*
  6. Cool in pan upside down (hang the cake), when cool then turn out to ice. (do not grease pans!!)
  7. Icing: Mix 1 pkt icing sugar, 125 grams butter, 2 tablespoons cocoa (heaped), milk/cream cheese (to make a nice soft icing)


Strawberry Muffins

Published March 31, 2013 by rainbow28

# Recipe from a book I saw from Expo – Popular Sale.  But I’ve forgotten the title.  This is suppose to be a Cherry Muffins but I only have strawberries.  Favourite!

I was feeling bored and decided to bake around 9pm.  Making myself perspire like nobody biz. 

Photo 31-3-13 11 10 37 PM

I tried to decorate with frosting but failed.  My frosting too watery.  End up, got to use strawberry to hide the imperfection.  keke….  Lousy me….

Photo 31-3-13 11 36 15 PM

I like the taste of the muffins.  Not too buttery and just right sweetness.  And this round, no overflowing at all.  Phew~ So going to bake this again.


75g butter

75g caster sugar

2 eggs beaten

75g self raising flour

1/2 tsp Almond extract (* I used Vanilla Essence)

110g candied (glace) cherry, chopped (* I used strawberries but I did not candied them)


75g icing sugar

2 tsp hot water


1. Beat butter & sugar till light & fluffy.

2. Gradually add the eggs alittle at a time and blend well.

3. Sift in flour & gently fold into the mixture with almond extract & cherries.

4. Spoon into the paper cup & bake for 12 – 15 minutes or till golden.

5. Preheat over @ 180 degree.

Frosting method:

Sift icing sugar into a bowl & stir in enough hot water to make a thick frosting.  You may search the web for better methods though.

The no knead bread

Published March 25, 2013 by rainbow28

# Recipe from Steamy Kitchen.

I’ve been thinking of baking this for a long long while.  I do not have the pot to withstand the heat of my oven.  Finally, I bought a claypot from NTUC. 




3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon fine table salt
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)


1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack.

Soft & Spongy Banana Cake

Published March 19, 2013 by rainbow28

# Recipe from Small Small Baker.

It’s been quite awhile since my last bake for Banana cake.  Bought a bunch of banana on Sunday.  Finally, the mood of baking is back.  Went out to NTUC to buy some ingredients as a few items expired and got to replenish some stocks.


Ingredients (make one 8″):

150g eggs

130g sugar

200g banana (very ripe, cut into small pieces)

150g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

100g corn oil


1. Sieve flour,baking powder, baking soda together twice and set aside.

2. Whisk eggs, sugar & banana at max speed till stiff/ribbon stage.

3. Fold in sieved flur and mix well.

4. Add in oil and mix well till batter is shining and flowing.

5. Bake in preheated oven for 40-45 mins over 160 degree heat.


Strawberry Jellyheart Cheesecake

Published March 5, 2013 by rainbow28

My nieces been asking me to make Jelly Heart Cake.  Was wondering what is that.  Finally, found a recipe that looks yummy from Happy Home Baking.

It’s really easy, just that after every steps, must wait for some time.  First step, 30 mins, second step, at least 4 hours and last but not least…  I cut my cake the next day.  🙂

My niece came to my house after school.  She had 2 pcs and said it’s yummy.  And she packed 2 pcs home too.  hee….  Glad she likes it. 





110g digestive biscuits(about 8 pieces), chopped into fine crumbs

40g melted butter


250g cream cheese, soften at room temperature

50g icing sugar 1 tablespoon gelatin powder

40ml boiling water

1 teaspoon vanilla essence

1 box Jelly crystal (strawberry flavour)

1 cup boiling water 1 cup cold water

Some strawberries, cut into heart shapes


1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.
2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.
3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.
4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.
5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.