Chocolate Cake


 Was inspired to do mirror glaze. So decided to make this chocolate cake w nutella for fun.

Umm but  my white chocolate doesn’t stick. okie. this ll be my last bake this week before i go for my trip. Come back will practise again.  :D  Byeee. 

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Banana chocolate wholemeal chiffon


I like Dec. Dec means Christmas and Zann’s birthday. Everyone is in the travelling mood. Except me. I wish I am in somewhere else with no worries. I want to look forward to our planned road trip but nothing was confirmed.


So long never baked chiffon cake. Decided to bake a banana chocolate chiffon for myself.

Recipe adapted from Carol 老师  烘焙新手第一本书

egg yolk 5
sugar 10g
veg oil 40g
banana 160g ( I used 2 1/2 medium size)
lemon juice 1/4 tsp
cake flour 60g
wholemeal flour 30g
milk 15ml

egg white 5
lemon juice 5ml
sugar 50gPreheat oven at 160C.

Combine egg yolk and sugar, beat till pale colour. Add in oil and milk, mix well. Add in mashed bananas and mix well. Add in sifted flour. Mix well and set aside. Beat egg white till foamy, add in lemon juice and sugar (2 additions), beat till stiff peak. Mix 1/3 of meringue into the yolk mixture. Add in remaining meringue into the yolk mixture (2 additions). Take 1/3 portion to mix with cocoa (1tbsp cocoa mixed  with 1tbsp warm water). Pour the cake batter alternatively into the 20cm cake tin.

Bake at 160C for 50min.

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Cinnamon bread, again


Baked cinnamon bread, with more swirl again for Zann. She can finish the whole loaf  fast when cinnamon was added. I prefer chocolate but well, she doesn’t like. 

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Cinnamon swirl bread


Baked this cinnamon bread for Zann who loves cinnamon. This time  the hydration level was increased. Loves the holes in the crumbs. The girl didn’t wait for me to slice finish and ate two slices. 



Zann said I didn’t put enough cinnamon. Oh well…

Recipe  (modified and adapted from La Boulangerie)

Flour 100%
yeast 1.67%
milk powder 5%
sugar 13.33%
salt 1.67%
egg 10%
whipped cream 25%
milk 41.67%

Proofing time 2.5hr
Bake at 190C for 30mins


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Quick fix breakfast for everyone! Good morning…. <3 

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Chocolatey polo buns


Baked this soft and pillowy chocolatey polo buns to satisfy my chocolate cravings. I filled them with dark chocolate. One bite and the melted chocolate oozed out. Happiness in the mouth and mind! Haha


With only 137g of bread flour used, hence 6 mini buns were  made. Just enough for Hub and myself, since Zann doesn’t like chocolates. Love these buns. So soft and yummy!


Recipe (adapted from yichihye)

bread flour 137g
valrhona cocoa powder 13g
milk 50g
water 50-60g
sugar 15g
butter 20g
instant dry yeast 3g
salt 2g
Sone dark valrhona chocolate chips

For the chocolate crust topping

unsalted butter 20g
sugar 20g
egg 20g
corn flour 16g
valrhona  cocoa powder 4g

Mix the melted butter with sugar. Add in the eggs and combine. Add the flour mixture. Stir to combine and put into piping bag. Chill for later use.


For the bread dough

mix all the dry ingredients together except butter. Add in the milk. Then add in the water bit by bit. Stop when dough is formed. Not necessary to finish the water. Rub in the butter and continue to knead until dough becomes elastic and smooth. Set aside to proof for 2hours. Punch in the dough to release the air. Rest 10mins. Divide the dough into 6 pcs. Roll out into oblong shape and wrap the dark chocolates inside. Shape into round doughs and set aside to proof for 45mins. Pipe out the chocolate crust topping onto the top of each dough. Bake in preheated oven at 180C for 15mins.


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Chocolate Ogura Cake


I have been thinking about chocolates whole day today. Cravings! So decided to bake myself a chocolate ogura cake. Heh.


After  inverted my cake, the skin sticked to my cooling pan.  See the lines? Make my cake look ugly. Umm don’t invert also cannot.



Had my expresso cream and nutella on standby while the cake was in oven. Haha. Was so eager to dress up the ogura cake in nutella and cream. Forget the calories, EAT first!


Recipe (used back the same recipe as the previous blue pea flower ogura)
50g veg oil
1/8tsp salt
60g milk
5 egg yolk
1 whole egg
55g Top flour + 15g valrhona cocoa powder

Beat together corn oil, milk, salt, egg yolk and whole egg till frothy.
Sift in flour mixture and mix well, put aside.

5 egg white (A size)
80g castor sugar
1tsp lemon juice

Using electric mixer, beat egg white with lemon juice and castor sugar till stiff peak. Using spatula, mix together A and B till combine.
Pour the batter into cake tin ( I didn’t line the cake tin cos I prefer to use chiffon and cheesecake method).
Steam-bake in oven at 130’C for 20 minutes and 150C for 30mins .

Invert the cake after baking and let it cool before serving.

Note: My cake skin stick to the cooling pan after inverted. I prefer to use round cake tin, for taller cake and also easier to remove.

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Coffee ogura cake


Coffee ogura cake with espresso whipping cream. For Hub and Zann who finished in a day.  :D

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