Category Archives: Baking l Recipe 食谱

How-to beat Non-Dairy Whipping Topping Cream ?

I discovered this topping cream in a bakery raw material shop and the owner told me this topping cream used as dessert topping. The most important is this cream can be use as mille crepes’s cream ( excited larrr ) — seriously 95%  similar with Nxxxja ‘s mille crepes flavor !  i tested value pride brand for mille crepes last month .. so usually i’m using topping cream for mille crepes and swiss roll. why im using topping cream instead of whipped cream ? because I tried to beat whipped cream 2- 3 times and every time failed. oppss


I tried Value Pride and Gold Label ( i prefer Value pride brand )

 How-to beat topping cream

Step 1. Add your topping cream in the mixing bowl and beat with a hand mixer with medium speed for 8 minutes ( Be patient~  it take times )    ∴ Be sure the topping cream is cold while you whisk it



After 3 minutes…keep beating

Step 2. Increase mixer speed to high and beat until the cream begins to thicken and puff up.11273775_10153382675208128_1643794407_o

Do not over beat topping cream.  Once it forms stiff peaks, stop beating.

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⇒ keep it in the freezer before using / Keep unused topping cream in the refrigerator and cover your container with plastic film.

Creamy Cheese Cake Recipe l 乳酪蛋糕

yahoo its Chinese new year and i gonna bake my FAVORITE cheese cake to my secondary school gathering 🙂   This is my favorite cheesecake recipe ever! because the step and ingredient are easy!  You may wonder why im crazy about baking recently. 10991362_10153161358173128_8446634249250243314_n Base Crust

Biscuits-100g  ,Butter-50g  ( i prefer thick base crust so i’m using 200g biscuit and 100g butter )


(A) Cream Cheese 250g, Sugar 75g

(B) Egg 2

(C) Milk 80g,  Lemon juice 15g

(D) Corn Flour 15g


BASE: Combine biscuit crumbs with melted butter Chilled in fridge while preparing the cheese mixture. ( 1 hours )

10959376_10153161362898128_2632958685498375028_n 10997707_1610903195810072_2896855816365787312_n                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    CHEESE MIXTURE:

1) Whisk (A) until smooth.

2) add in (B) 1 by 1.

3) add in (C) and mix well.

4) fold in (D) well.

5) bake in preheat 160°C oven with water bath for 1hour or until cook.

6) chilled it in fridge before serve. 10978519_10153161369518128_6282770341279832338_n (1) 10849978_10153161364558128_6332139267919444940_n

fy11 you may use longer or shorter time to cook your cheese cake, up to your oven heat. // why water bath? keep our cheesecake from cracking while baking.

Water for water bath is around 2 cups of water


Traditional Mooncakes l 猪笼饼


TIPS:  New wooden mould need to have an oil bath before use. To avoid  break while using it because you need to knock the wooden mould to remove the mooncake. Soak overnight and then wash it when you want to use it.


200g Hong Kong Flour ( 糕粉 )

120g Sugar syrup ( 糖浆 )
60g sunflower oil ( or peanut oil )
1/4 tsp Alkaline water ( 白视水)
* mix

1 tbsp sugar syrup ( 糖浆 )
1 tsp water  ( 水 )
* mix


  1. Sift hong kong flour into a mixing bowl.
  2. Pour in (B), combine well to get a smooth dough in one direction.
  3. Cover with cloth, let it stand for 20 minutes.
  4. Divide the dough into equal portions. Roll each portion into a small ball shape.
  5. Lightly flour the mould.
  6. Place moon cake in mould, flatten, dislodge the moon cake.
  7. Bake in a preheated oven at 180°C for 10 mins, remove and brush with diluted sugar syrup.
  8. Continue to bake until the pastry turns golden brown- 15 mins,180°C.
  9. Remove moon cakes from oven and leave to cool.Store for 3 days before serving.

** You may buy alkaline water and sugar syrup from bakery shop or asian grocery store

ohhh x.x its my first time…and its ugly @@


— Have fun and happy mid autumn festival 中秋节愉快 ! —


 i wonder why those mooncake so oily …


Egg tart recipe l 蛋挞

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i know this dessert from  Hong Kong drama when i was kids..egg tart is a traditional dessert  and Hong Kong pupil call it ” dan tart” and you can get this tart at dim sum restaurant or food store… ~ i gonna share the Recipe of this superlicious egg tart ..its easy to make because most of the ingredient is easy to buy from grocery shop.  Enjoy!~

chinese version recipe:: egg tart_chinese version

Egg Fillings
Ingredient A:
150g water
100g milk
120g sugar

Ingredient B:
3 eggs

1. Blend ingredient A together in a bowl till sugar dissolve
2. Mix in Ingredient B till well combined
3. Strain mixture for use later

Note: This quantity makes 20 cups

Sweet shortcrust pastry
Ingredients A:
250g butter
50g icing powder (sieve)

Ingredients B: (mix)
50g eggs

Ingredients C: (sieve)
375g plain flour
25g custard powder
5g baking powder
¼ tsp salt

1. Beat butter and icing powder in the mixer using medium speed
2. Add ingredients B in 2 separate additions and beat till creamy
3. Mix sieved Ingredients C using low speed to form dough, do not over mix
4. Chilled dough in the fridge for 30 mins
5. Roll dough to 3 mm thickness on a floured tabletop
6. Cut pastry into circles with a round cutter
7. Place round pastry on tarts mould, drop mould lightly a few times to let pastry sink into mould, then press to the rim to shape tarts, cutting off any excess pastry
8. Fill tart shell with filling till about 80% full
9. Bake in pre-heated oven at 180°C for approx. 35 mins till cooked, remove and cool


simple & easy – sugar cookies


today gonna share a simple recipe !


  • 2  3/4 cup  all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon  baking soda
  • 1 cup butter  ( softened )
  • 1  1/2 cup white sugars   { i use 1 cup only… but seems too sweet for me }
  • 1 egg


  1. Preheat oven to 190 degrees  . Stir your flour, baking soda and baking powder and set aside.
  2. Mix butter and sugar until smooth. Beat egg and blend in the dry ingredients.Roll rounded teaspoonfuls of dough into balls and place to your cookies sheets.
  3. Bake 8 – 10 minutes in the preheated oven until golden and let the cookie stand on cookie sheet two minutes before moving to cool.


The best breakfast bar ever ~yummy


i loveeeeeeeee rolled oat so much~ today gonna share some recipe. not very hard to bake, if i can do it, u sure can bake it too … because im a laozy chef..( laugh) BREAKFAST BAR gonna be your favourate chewy bar..go go go go






  • 397 gram(s) condensed milk
  • 250 gram(s) rolled oats (not instant)
  • 75 gram(s) dessicated coconut
  • 100 gram(s) dried cranberries ( i didn’t put, i prefer lotsa nutssssss )
  • 125 gram(s) mixed seeds (walnut, cashew nuts, black sesame)
  • 125 gram(s) natural unsalted peanuts
  •  2 tsp black sesame

(if u felt the breakfast bar is not sweet enough, you can add some honey)


  1. Preheat the oven to 130°C/gas mark 1/2, and oil a 23 x 33 x 4cm baking tin
  2. Warm the condensed milk in a large pan.
  3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
  4. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
  5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

( i get these recipi from Nigella show on TLC channel 🙂 )

Have a nice weekend~ chill la

The turtle cake ???

Turtle???  1356532520954 actually its call ” wu gui gao, 乌龟糕” in Chinese means turtle because the shapes look like turtle and its a traditional cake made from glutinous rice flour and mix with green bean paste. kinda weird when we made it. (  this was my first time…nervous >////<) yeaaa…i know my “turtle is super UGLY, but the process is fun because its like playing a plasticine.

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(before steam)  ugly but taste good !

1356531721991After,(hahaha,,,deng deng deng deng~~~)

( From beginning to the end its totally a happy disaster  :D)and our glutinous rice cake is totally in experiment stage ! )(Laugh)

***please don’t scared by my picture :D, the cake actually is super tasty and its suppose to look like this~~~



  • 500 g glutinous rice flour (put some coloring inside)
  • 4 tsp sugar
  • 4 tsp oil
  • water


  • 250g mung beans/green beans
  • 140g sugar
  • 3tbsp cooking oil

Method 1. Brush the mould with some cooking oil ( the glutinous rice wont stick in the mould) 2. Flatten the bean, place a mung bean ball, cover and shape into round ball. 3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf. 4. Arrange on a steaming tray and steam for 10mins over high flame.