Change of plans

Was supposed to make 200 pcs of macarons instead of these rolled-out cookies for my dear bro and future SIL as their wedding favour... but too bad macs dun seem to like me much lately, so I decided to do these cookies instead.

Customised the cookies wif the names of the lovely couple. Did 2 flavours, vanilla and chocolate. The vanilla cookies, I stamped their names on and for the choc ones, I stamped the date of their special day.

Took me nearly a whole day to prepare the dough, roll out and cut the cookies... and of course baked and finally packaged them. Hope the couple will love what I did for them... It's a special gift to them from me ... I try my best. :P

Now that this is posted.... time to rest my poor aching back! Will be back for more soon!


ps : I received a few queries abt purchasing the cookies. So, yes, the cookies can be customised and are for sale. Pls direct all queries to concept_gi@yahoo.com.sg. Thanks for the interest! :)

wahssup?

Bread and more bread!

I try to make it a habit to bake bread every weekends nowadays, so that we can have bread as b'fast during the weekdays, since we're always in a rush in the morning to get to work/school.

These breads are simple sweet buns with fillings. I cubed some luncheon meat with mushroom, cheese sausage, carrot and corn and then added some condensed cambell soup into it and did a quick stirfry. Sprinkled some white pepper and also a dash of wine into the mixture and let it cool down before wrapping into the buns. This filling is a combo of the stuff my kiddos love, so i figured they shd love eating this too! LOL There was leftover filling after I've wrapped 13 buns, so I did up another round of dough! crazy decision as I was so afraid for my mixer, having to do all the kneading, that the motor may overheat. Thank goodness the mixer survived and I'm rewarded with another beautiful dough!
This time, I rolled up some ham and cheese as filling and also used some of the lotus paste leftover from the mooncake making. :P it sure sounds like i'm trying to clear my fridge of all kinds of leftovers! The ham and cheese buns looked really messy after baked. the cheese was all over the place but it tasted so good

Black Sesame Macarons

My heart was craving for something sweet for the past few days, so I gave in and baked some macarons! LOL.....

Used nutella to sandwich the shells as I was too lazy to make any ganache or buttercream.

Playing with fondant again...

It's been sometime since I last touched fondant as I hated fiddling it with it especially when I needed to colour them. It's just soooo messy! and not to mention, the stained coloured fingers that I have to put up with for days! However, I can't resist for long and still tried out the Pettinice fondant when I heard that it's much easier to handle than the phoon huat ones..... of course, the price is a huge difference too!

Anyway, I steamed some chocolate cupcakes and then laid with fondant, just for the fun of it. :P

I love the pink and brown combo... don't you?

Honey Lemon Chiffon Cake

A friend forwarded this recipe for me to try. She loved the taste of this cake but felt that the cake did not rise enuf during baking. So it became my weekends assignment to give it a shot and report back to her how it turned out.Indeed it is a really lovely tasting cake! I used my good'ole 8in chiffon tin which turned out to be too big. The cake when baked only came up to slightly more than half the height of the tin... but it was so good, it was gone in half the day!

Sharing with you the pictures and the recipe of this cake. If I were to bake this again, I'll do 1.5 the recipe to get a good height.

What you need

• 3 nos.Egg Yolk
• 50gm Honey
• Zest of 1 lemon
• 2 tsp Lemon Juice
• 1 tbsp Water
• 45gm Corn Oil
• 85gm Cake Flour
• 4 nos. Egg White
• Pinch of Salt
• 50gm Sugar
• 1/8 tsp Cream of tartar or 1 tsp lemon juice

What to do

• Mix egg yolks, honey, lemon zest, lemon juice, water and corn oil tog. Sift in the cake flour. Mix till combined.
• Whip the egg whites with either cream of tartar or lemon juice, and sugar till wet stiff peaks.
• Fold in 1/3 of the egg whites into the yolk mixture to lighten it.
• Fold in remaining egg whites and pour batter into the chiffon tin.
• Bake for about 20 to 25 mins at 180C. Timing depends on oven.