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Salam to everyone.. i bet everybody is busy baking for Eid right now.. not long to go ey.. tick tock tick tock hehhe.. so how was the weekend?? we did lots and managed to get what we wanted.. mom shopped for curtains and since hb "prohibited" me fm using any sort of curtains in my kitchen fm the day we moved into this house... i decided to use blinds.. got home.. drilled em and voila.. i hv blinds in my kitchen! so why the need to use blinds in my kitchen? well i need some kinda of blockage.. my neighbours' maid loves to look down into my kitchen whenever she does her housework.. i, as u guys already know.. "sleep" in my kitchen so to hv someone looking down day in and day out can be pretty annoying!



Anyway for the past 2 days.. i hv baked 4 types of cookies for mom.. two of which were semprit cookies.. Sonia has been helping me with the "sprinkles" (as what she calls it) and looking at these pics makes me feel oh so blessed.. i hv always wanted a daughter after i got Hairi and now i hv Sonia.. :o)



Biscuit Dahlia recipe is fm the ever so famous CMG and Semprit Moka recipe is fm Sedap Khusus Pemula magazine .. love em both! And to my beloved mom.. yes yes i got the hint.. this biscuit dahlia was especially baked for u hehe




Ingredients
300g butter
160g icing sugar
2 egg yolks
1 tsp vanilla essence
240g flour *
100g corn flour *
160g custard powder * ( * mix and sifted )
Cherry red for garnish

Method
Whisk butter and icing sugar until creamy, add egg yolk and vanilla essence until fluffy.
Reduce speed, add flour gradually. Dough will be soft when pressed.
Pipe batter into baking tray.. press red cherries in the center.
Bake in a preheated oven at 175C for 15-20 minutes.
Let cookies cool before storing in sealed containers.




Ingredients
100g margarine (I used scs butter)
100g cold butter (i used wisjman butter)
125g caster sugar
2 egg yolks
260g flour
20g corn flour
20g milk powder
1 tsp mocca super paste (i used toffieco mocca super)
50g white cooking chocolte for topping - melted (i didnt use)

Method
Whisk both butter with sugar till creamy.. abt 3 mins
Add in egg yolk one at a time and continue to whisk
Add in mocca super paste
Add in sifted flour, corn flour and milk powder
Pipe ur batter onto ur baking tray
Bake it in preheated oven of 130C using bottom heat for abt 20mins
Once bake and cool pipe melted white chocolate onto it.. (i opted not to do this step)


These macs were ordered by Aisha for her daughter's bday.. she ordered it way bef my last KL trip.. tks dear and yep... i will get ur spekkeok delivered bef Eid.. tks!

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The Dutch call it Kaastangels.. the Germans call it Käsestangen - direct translation wud be cheese sticks... i spent a good 3hrs doing this cookie.. the smell of cheese coming out of my kitchen was like as tho i was running a cheese fondue restaurant lol.. so Cheesy.. yummehhh...




Ingredients
400g unsalted butter (i used Anchor)
100g Wisjman butter
300g Edam cheese, grated
100g parmesan cheese, grated (if u r not into parmesan u can replace with Edam.. thats what i did)
800g flour

Topping
2 egg yolks mix with 1 tbsp cookie glaze
180g of grated cheddar cheese


Method
Preheat oven 125C
Mix grated Edam cheese and grated parmesan and set aside.
In a mixing bowl, whisk butter and wisjman on low speed for abt 5 mins or till blended and light...
Add cheese in 3 additions, mix well.
Add flour in a few additions
Roll ur dough and press it with kaastangels cutter.. if u dont hv any.. u can always use any kinda cookie cutter
Brush surface with egg yolk mixture, sprinkle with grated cheddar cheese.
Bake for 20mins.



Ok i hv to go .. Mom just called.. she wants me to take her out for shopping.. Eid's coming and to shop for new stuff is moms fav time of the year hahaha.. enjoy the recipe and have a good weekend dearies!


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Ouch! how many days has it been?? too looongggg!! i know.. i know.. i can only wish.. time is definitely not on my side.. i am either at home baking away or i am out and abt looking for some stuff.. I hv been well.. a little tired but am good.. Lisa, our part time helper has been coming by once or twice a week to do general cleaning and helps take a load off my shoulders! so ok lets do the round up..



First of, i hv started baking for Eid.. this year i have to start early or i will never get things done on time... no no not bec i hv lots of cookie orders.. i hv opted not to take any cookie order this year and only wanna concentrate on cakes.. so far i hv baked three types of cookies for mom.. in between that i managed to also baked a couple of steamed fruit cake for a couple of orders.. not many to go.. err 4 more and i am done with that.. i dont even want to think how its gonna be like next week and the week after when i start baking for all my layer cake orders.. gulp! (Note: I am sorry guys but I am not taking anymore orders - also to those that have email sorry! Orders were filled up 2mths ago.. ty dearies)

On a happier note.. Hairi got accepted into the Engineering course that he wanted and will start schooling early next month.. all the best son! Remember what mama said.. money doesnt come easy so do study hard!

My dear hb was in Vietnam and no this year he didnt come home with a set of Ao dai for Sonia hehe



........ and little Sonia?? hehehe u wanna know whats her fav sentence for the past few days? "How cool is that mama" muahahha

Anyway these raspberry macs were our main course..ah I mean dessert today... i had bought two punnets of raspberry with different intentions.. had wanted to use it to bake berry tarts but unfortunately i didnt get to it so bef these beauties turn bad i thought why not use it in my macs... loved it!! the dark chocolate.. the raspberry in the middle.. one bite and u know u hit the jackpot!



Ingredients
80g aged egg white (at room temperature)
65g caster sugar
80g ground almond
128g icing sugar
12g cocoa powder - valrhona of cos!
red colour powder
brown colour powder

Method
Line 2 baking trays with mastrad sheets or silpat mats
Sift icing sugar and almond together and set aside.
Whisk egg white till frothy.. add in sugar in 3 additions till medium peak but not dry
Add in the powder colourings.
Fold in the sifted mixture in 3 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
Spoon batter into a piping bag and pipe it on ur mac sheets
Let ur macarons to rest for 15 to 30 mins
Preheat oven to 120C.
Bake a tray at a time for 15mins, depend on individual oven.
Remove macarons and cool on a wire rack.



Raspberry Chocolate Ganache
Ingredients
100g dark cooking chocolate (i used valrhona and cocoa berry mix)
100g double cream
20g unsalted butter
a punnet of raspberries

Method
Place the chopped chocolate in a heatproof bowl.
Heat the cream in a small pot until boiling point. Pour over chopped chocolate and let rest for 1-minute. Stir till smooth.. add in butter and gv it a stir.
Refrigerate until pipeable consistency before piping a dollop of the ganache onto the shells, top with raspberry and pipe another dollop of chocolate ganache on it.
Top with another shell and refrigerate till set.



Note: When serving.. unlike ganache-only recipe.. the fruit will "wet" the macaron quickly. So serve only shortly before consumption or else your macaron will become too soft.

Will try to update again tmrw to share another cookie recipe... ta ta!

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I missed out on Masterchef Australia 2 the other day and i am so glad that hb had taped it.. I am watching it right now and updating my blog at the same time.. hows everyone?? how is ramadhan so far? funny how we get very busy during Ramadhan.. so busy that I hardly get the time to get online let alone blogwalking.. sorry dearies.. will say hi when time permits yah :o)



So its our special day today.. the day we celebrate our Independence Day .. we turn 46 today and what do we normally do year in and year out on the 9th of August? 'shrug'.. chill.. watch fireworks ... fm home hehe

Dad used to take us to watch fireworks at the Padang every single year without fail and every single time we could never get enough of it.. for some reason I managed to keep the tradition going even after Hairi was born but unfortunately not the case for Sonia.. we took her to watch it when she was only 5 months old.. we didnt take her last year and not this year either.. the comfort of watching it fm home .. with the aircon running.. a cup of coffee and a slice of cake is something that we all like to do.. hassle free plus this year it falls in the holy month of Ramadhan..



Ok thats it dearies.. bef i go.. i wanna share a recipe which i think is gonna be the next big thang in Nastar world hehe.. this recipe uses almond and that takes u to a whole new level.. it tastes rich but not overpowering that u feel sick after eating a few pieces.. the texture just melts in ur mouth.. sis Wati loved it.. hb and Hairi love it too.. will i bake it for Eid?.... yes but if given the time i wud love to try out another Nastar recipe.. so keep a look out yah..

Ingredients:
100g unsalted butter
80g margarine
(i used 180g unsalted butter)
30g powdered sugar
2 egg yolks
240 gr flour - i used 260g
1/2 tsp salt
50g ground almonds
(I will probably add 1/4 tsp of vanilla powder next time)

Filling:
500g grated pineapple
1 stick cinnamon (3 inches)
1/2 tsp salt
175g sugar
(i used ready made bought fm Titan.. bought two packs.. one that contained no sugar and the other pack contains sugar - my verdict on the one that doesnt use sugar - awesome!)

Topping:
1 egg yolk beaten with 1/2 tbsp water
chopped almonds


Method:
Dough
Beat butter, margarine, powdered sugar, and egg yolks at medium speed until well blended(2 minutes). Add in sifted flour, salt and ground almonds.

Filling:
Grated ripe pineapple
In a skillet or non-aluminum saucepan, add grated pineapple and cinnamon.. cook over medium heat till juice dries. Do not forget to keep on stirring. Add salt and sugar. Cook and stir until thick and not sticky... chill
Once chilled, take a little of pineapple jam and shape it longish abt 1cm in diameter, 5cm long.

Method
- Preheat oven to 160 degrees. Take half the dough... Roll between two sheets of baking paper until 2 mm thick. Cut a square about the size of 5x4 cm. Place 1 part pineapple jam on a piece of skin dough, roll. Place on a buttered baking sheet.
- Bake for 20 minutes.. remove from oven, spread egg yolk mixture and sprinkle with chopped almonds.
- Place pan back into the oven, bake for a further 10 minutes- i took it out slightly earlier
- Remove and cool on wire rack.



Source: Hersite


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Wonderful recipe fm Bunda Nadhifa.. adapted fm lapis legit Ny. Liem... her recipe has never failed me! i shud hv rolled it tightly yesterday but i was in a hurry to go to Hairi's ORD nevertheless i am happy with the end product!


The texture was super moist and soft.. for the amt of eggs and to only get 20 slices out of this recipe is one cake that is only meant for own consumption .. imagine if u served it during eid.. i dont think 10 rolls would even be enough hehe




Ingredients
150g cold butter - I used Wisjman butter
1tbsp condense milk
12 egg yolks
100g caster sugar
10g all purpose flour - sieve - i used hong kong flour
1 tbsp milk powder
1/2 sdt bumbu spekoek
1 tsp pandan paste
Prunes

Method
1. Preheat oven 170C.. greased 20x20 baking pan with baking sheet. (i used 10x10").
2. Beat ur cold butter till white and soft (abt 12 mins).. add in condense milk and continue to beat again - set aside
3. In another bowl.. whisk egg yolks with sugar till white and fluffy.. add in sifted flour and spekoek powder.
4. Fold in butter mixture into egg mixture (i didnt fold in.. i use my KA.. low speed and add in my butter mixture a little at a time hehe)
5. Add in ur pandan paste.. divide ur batter into 4 (i divide it into 5 parts, abt 100g each layer)
6. Bake 7 mins on every layer.. last layer using upper and lower fire... add prunes on every 2nd layer..
7. Once done.. take it out and roll it while its hot.. (i spread a thin layer of condensed milk bef rolling it so it will stick better)



Chocolate cheese layer cake.. Thank you Pancy for the repeat order!

Have a good weekend everyone!

44


Its been a super long day today and i dont intend to stay up late .. been awake since sahur.. baked two types of layer cakes.. one is for an order and another layer cake which i will make a separate entry tmrw..

Today was my son's special day.. the day he calls "freedom".. yes we are talking abt his ORD (Operational Ready aka finishing his National Service)... two years ago i remember posting an entry abt him doing his national service and today i am doing an entry abt his ORD.. time and again.. i am just amazed of how time flies... as i walked towards the parade ground.. all i cud think of was how proud and blessed I am to hv him as my son... :o)


Must hv ... family photos... Sonia was excited all morning when i told her that we were taking her to abang's work ..


Hehehe women with guns!

That cheeky smile when he saw hb taking his pic lol

It lasted up to 8pm and we had our iftar while watching the parade... love the pic of hb and hairi.. i can still remember the first time i took pic of both of them... hairi was only 10 back then and 10yrs on hb has lesser hair and looks much more older and the most important thing of all.. hes not wearing RM William jeans! muahahaha

Last family photo bef heading out for dinner... all in all.. we had a good day today.. cant wait for the weekend!


Bef i go... heres the recipe to this delicious bread and butter pudding.. mom loved it to bits.. hairi and hb had two servings each and mom got the last piece for her to indulge today...

Ingredients (serves 6)
50g unsalted butter
12 slices white bread
50g sultanas
4 eggs plus 4 egg yolks
175g caster sugar
300ml thin cream - i used full cream milk
300ml thickened cream- i used double cream
1 vanilla pod, split, seeds scraped
3 tbs thin-cut marmalade - i didnt even bother to do this step!

Method
Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.
Whisk together the eggs, egg yolks and caster sugar. Place both creams in a saucepan with the vanilla pod and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
Preheat the oven to 180°C.
Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
Heat the marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.

Source: Taste.com.au


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Every single time we're in Europe there is one cookie that has never failed to attract my attention... yep.. am talking abt this cookie.. be it in Germany, Switzerland, France, Italy, Austria or even when i was in Barca .. the first thing that i look for is the Viennese chocolate sables.. sometimes i will buy 500g of the smaller ones like these and sometimes i will get the bigger version of it that is half dipped in melted chocolate.. mmmmmm yum yum! Eventho to some this is just a simple chocolate cookie.. to me .. this cookie is special.. tastes so darn good that there is no way u can stop eating one plus who wouldnt mind wooing an Austrian guy with Viennese cookies ey hehe

Anyway after testing it.. i still think that there is something missing compared to the ones i had in one of the pastry store in Barcelona.. probably its the butter that i used.. will use golden churn or President Butter when i bake it again for Eid..




Ingredients
260g All purpose flour
1g Fleur De Sel
30g Dutch processed cocoa powder - i used Valrhona
250g Butter
100g Powder sugar, sifted
3 tbsp Egg white

Method:
1. Preheat oven to 180C.
2. Whisk together, flour and cocoa powder and set aside.
3. In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
4. Add in powder sugar and fleur de sel to butter and continue to whisk until light and creamy.
5. Whisk in egg white until it is well combined with butter cream.
6. Add in (2) and mix until well combined.
7. Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies.
8. Bake cookies at 180C for 10-12 mins - no more. The cookies will be delicate - transfer carefully into cookie jar after cooled.



Okie thats it... tmrw is Hairi's big day.. ahuh.. am talking abt his ORD parade and we are so gonna be there to watch it.. will take pics of cos! he is getting the night out tdy and has requested his Nyai to cook iftar for him.. am planning to bake bread pudding for mom later since thats her fav dessert..

Recipe fm Chocolate Dessert by Pierre Hermes
Written by Dorie Greenspan
Source: Kokken69
48


As promised... recipe adapted fm Sedap Khusus Pemula..



Ingredients
2 eggs
175g sugar
1/4 tsp salt
1/2 tbsp emulsifier
250g flour
200ml soda water
1/4 tsp chocolate paste - i added 1/4 tsp of blackforest paste too!

Method
Whisk eggs, sugar, salt and emulsifier till double in size..Add in sifted flour and soda water alternately...Take 3tbsp of batter and add chocolate paste... Pipe in plain batter to the rim of ur mould and pipe in a little chocolate batter.. Steamed it using high fire for 10mins



Selamat berbuka everyone!

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Yani and I "talk" to one another every single week.. be it via email.. via gchat or even via sms.. the bottom line is.. we talk.. period.. mostly abt our bakes and when i dont update my blog... she will sms me ... yes u heard it right... she will ask me if i am doing alright... ty dear for being a friend.. so when she told me last weekend that she had baked durian puff i was like.. woahhhh.. that sms kept me thinking abt it non stop that i had.. i just had to bake it today for iftar :o)



I baked these soes aka cream puff aka pate a choux aka profiteroles twice... prepared two types of fillings (simply cos sis lyn and family are not big fans of durian).. did vanilla and durian custard and took it to moms for our typical first night family iftar minus Hairi (not long to go my son!) ... everyone loved it!

Baked it using silpat mat!


Ingredients
225 ml water
100 g margarine - i used unsalted butter
1 tbsp granulated sugar
125g high protein flour - bread flour
4 eggs


and Baked it using Mastrad mac sheets!

Method
1. Sift flour on paper.
2.Place water, butter and sugar in a pot and heat until butter melts and the mixture starts to boil.
3. Remove from heat and pour in all the flour while continue beating.
4. Put back on the stove and mix until the dough forms a ball and leaves the side of the pot.
5. Remove the pot and pour the dough into a mixing bowl. Using a beater start beating the dough for 2 minutes.
6. Add eggs one at a time making sure thoroughly mixed. Dough should be soft and shiny.
7. Place into piping bag and pipe into shapes.
8. Bake in a preheated oven 180C until it's golden brown... abt 25mins




Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.

Durian custard
220g durian flesh
3ooml milk
110g sugar
40g corn flour
1 egg yolk
1/4 teaspoon salt

Method
1. Blend durian flesh and milk
2. Add in sugar and salt - place it in a pan
3. Heat the milk/durian until it starts to boil. Add in corn flour and continue to stir.
4. Add in egg yolk and continue to stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.

I also prepared another type of dessert ... will share recipe tomorrow yah...

For the "shoppers" of The Store @ bisousatoi.com I have a special treat during the month of Ramadhan. If you enter the word ramadhan in the voucher code section during check-out, you will receive 15% off the items purchased (excl postage). So make use of this until the end of this month and get what you need for your raya bakes!

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About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..