Homemade Soya Milk (Organic)

I like to make soya milk by myself and I really satisfy with the outcome.

Although the process is quite spending time, but actually it is just few simple steps to make. 

After I tried to make by my own, I really don't like those packages outside they sell. 

One more thing, my mom always use the organic soya beans when she wanna make it.

And I tried what's the different, seriously, it was a BIG different!

The taste of the normal soya beans was just so weak and weird, 

it's like you should use more beans to make more taste.

But the organic one was so rich, and the taste is so natural.

So the proportion of the soya beans and water in this recipe will be a bit different from others.

Ingredients:

250g Organic Soya Beans

2000ml (10 cups) Water

2-3 Pandan Leaves

2/3 cup (or according to your liking) White Sugar 

Methods:

1. Rinse the soya beans and soak in clean water for at least 6 hours, or overnight. Before start, rinse the soya beans again and drain well.

2. Transfer the beans into a blender, and add water. (proportion: 1/2 cup beans with 2 cups water each time)

3. Blend it about 2-3 minutes, or until the beans finely ground. Each 20 seconds stop a while for motor resting.

4. Strain through a muslin bag and squeeze out the juice. Repeat the steps until finish.

5. Transfer the juice into a large deep pot and add in pandan leaves. 

6. Cook over medium-low heat. Constantly stir to avoid residues from sticking to the bottom. Bring it to a boil and continue to cook for another 5 minutes.

7. Turn off the heat, add in sugar and stir well until its completely dissolved. Done!

~Enjoy!~

Chocolate-Chips & Nuts Cookie

Recently I'm so fancy about cookie, something like Famous Amos, the strong flavor and the crunchiness.
Oh! It is just so gorgeous!
I want to make something similar with FA.
So I came out my own version of the FA chocolate-chips and nuts cookie.
The taste is really good, and I can't stop myself to eat it.
I'm kind of proud of myself can bake such a great cookie. =D

Here is the recipe, and lets start bake it......

Ingredients:
230g All-Purpose Flour
2 tbsp Good Quality Cocoa Powder
1 tsp Cinnamon Powder
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1 Large Egg
1/2 tbsp Vanilla Extract
Pinch of Salt
145g Salted Butter, cubed
130g Dark Brown Sugar
100g Castor Sugar
1 cup Bittersweet Chocolate Chips
1/2 cup Nuts (Walnuts/Hazelnuts/Almond/Chestnuts), chopped

Method:
1. Preheat oven to 350°f / 180°c, and line a baking sheet with a parchment paper.

2.In a medium bowl, mix up flour, cocoa powder, cinnamon powder, baking soda, and baking powder, shift together. Set aside.

3. Place egg, vanilla and salt in another bowl, beat until the egg are uniform color and can't see any more whites in the mixture. Set aside.

4. Place the cubed butter and sugars in a mixing bowl, mix them on medium speed until fluffy and light, about 3 to 4 minutes.

 

 5. Add egg mixture and beat to incorporate.

6. Add half of the dry ingredients to the batter and mix on low speed to incorporate, and then add the rest of the flour mixture until well combined. (I'm using dough hook, but I think the balloon whisk will work better)

7.Add the chocolate chips and chopped nuts, stir it to distribute evenly throughout the dough.

8. Spoon a small ball of the dough on the prepared baking sheet, keep some gap between each of it.

9. Bake for 18 to 20 minutes or until the edge of the cookie are dry but the cookie is still soft. Do not over bake. Leave on the sheets for about 10 minutes before moving them to a wire rack to cool.

 *Tips*
You can store the dough in the fridge for at least 36 hours, or up to 3 or 4 days. The longer you store, the more time for the flour to hydrate and the cookies to develop a richer deeper caramel taste.

Banana-Walnut Crumb Muffin

I love banana cake, and I love the crunchy crumbs on the top of the muffin.

So this time I combined both of my favorites together - Banana Walnut Crumb Muffin!

It is really simple, and even don't need an electric mixer to make it.

I had one recipe of the crumb topping from Crumb Boss before, but unfortunately I lost it. 

That is very crispy and crunchy crumb that I ever had.

But I rarely can remember the ingredients she used, and I came out the similar version from her recipe,

and the texture and taste are so close.

So here we go for the ingredients and steps, and lets get started......

INGREDIENTS:

For The Crumb:

1/3 cup Packed Brown Sugar

2 tbsp All-Purpose Flour

1/4 tsp Baking Soda

1/4 tsp Cinnamon Powder

1 tbsp Butter

For The Muffin:

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

65g Walnuts

3 Large Bananas

1/2 cup Castor Sugar

1/4 cup Packed Brown Sugar

1 Large Egg

1/3 cup Vegetable Oil / Melted Butter

1 tsp Vanilla Extract

1 tbsp Milk

METHODS:

For The Crumb:

1. In a small bowl, mix all ingredients with a fork until evenly distributed and crumbly in texture. Set it in fridge for prepared use.

For The Muffin:

1. Preheat oven to 375°f / 190°c. Line the muffin papers on 12 muffin cups.

2. Toast the walnuts in the oven about 4-6 minutes, each 2 minutes slightly shake the tray or use a spoon to stir around to prevent burns.

3. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

4. In another bowl, mash the bananas with a fork.

5. Beat in the egg, sugars, melted butter, milk, and vanilla into the mashed banana. Stir until well combined.

6. Pour the banana mixture into the flour mixture, combine it with a spatula or wooden spoon just until moistened. Add in the toasted walnut and combine together. Don't over mix.

  

7. Evenly scoop the batter into prepared muffin cups, and sprinkle the crumbs on the top. Bake it about 18-20 minutes, or until it set.

No-Bake Oreo Cheesecake (Glutin Free)

I had tried so many times to make a no-bake cheesecake, and I also failed so many times.
My cheesecake doesn't set, the texture is just like a thick cream.
I keep searching for the demonstration of making it, and I finally found on Allrecipes channel.
I substituted the cream cracker base to the Oreo base.
In this recipe, I mix the Oreo cookies with some cream crackers.
It is because I don't like it too sweet.
And then for the topping, I just simply put some Oreo cookies on top.
It is totally up to you and what you like.

Here is the ingredients you need, and just follow the methods......

Ingredients:
For the base:
35g Oreo Cookies (whole cookie with cream filling)
30g Cream Crackers
30g Packed Brown Sugar
1/4 tsp Ground Cinnamon
50g Butter, melted
For the filling:
250g (1 package) Cream Cheese (I'm using Philadelphia)
5ml Lemon Juice / 1tsp Vanilla Extract (optional)
235ml (1 cup) Heavy Whipping Cream, room temperature
30g Castor Sugar
30g Oreo Cookies (whole cookie with cream filling), crash
For the topping:
4 pieces of Oreo Cookies (separated and remove the cream filling)

Methods:
For the base:
1. Put the cookies and crackers inside a ziploc bag, punch it with a rolling pin until its becomes crumb. If you have a food processor, you may just work with it.
2. In a small bowl, stir together the cookie crumbs, brown sugar and cinnamon.Add melted butter and mix well. It will become like a wet sand.
3. Press the wet crumbs into the bottom of an 8 inch springform pan evenly with hands, to make it more pack, you may use a glass to help. Chill in refrigerator until firm, around 30 minutes.
For the filling:
1. In a mixing bowl, beat the cream cheese and lemon juice/vanilla extract together until soft.
2. Add whipping cream and beat with an electric mixer until the batter becomes thick.
3. Add the sugar and continue to beat until STIFF.
4. Finally add the Oreo crumbs, combine with spatula or wooden spoon slowly.
5. Pour the mixture into the chilled base, and top with the Oreo cookies.
6. Chill it at least 4 hours. For best result, chill it overnight.

Chocolate Pots de Crème

It's been a while I didn't update my blog because I was busy on my final exam. 

Actually this dessert I was made before my exam start, it's fast and simple. 

The texture is between mousse and pudding, when put inside your mouth, it will immediately melted without any bites. Mmm~ mmm~ =)

Here we go for the recipe and lets get started......

Ingredients:

1/2 cup (120ml) Heavy Whipping Cream

1/2 cup (120ml) Full Fat Milk

1/2 tsp Instant Coffee Powder (optional)

60g Semi Sweet or Bittersweet Chocolate, finely chopped

1 Large Egg, room temperature

2 Large Egg Yolks, room temperature

1/4 cup (50g) Castor Sugar

1/2 tsp Vanilla Extract

Methods:

1. Preheat oven to 300°f or 150°c.

2. In a heatproof bowl beat the egg, egg yolks and sugar until thick and pale, about 1 to 2 minutes.

3. Meanwhile in a saucepan, over medium heat, bring the cream, milk, coffee powder, and chocolate just to simmer (the cream just begins to bubble around the edges).

4. Gradually pour the hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. Stir in the vanilla extract.

5. Pour the mixture back into the saucepan and stirring constantly, heat the mixture just until hot to the touch.

6. Strain the warm mixture into a large bowl, and then evenly pour the cream into a ramekin or heatproof container. 

7. Prepare a water bath by carefully pouring enough boiling water comes about halfway up side of the ramekins.

8. Cover with a piece of aluminum foil, cutting a few slits in the foil to allow the steam to escape. Bake for about 30-40 minutes, or just until it set.

9. Remove the cream from the water bath and cool to room temperature, about an hour. Cover and refrigerate for at least 6 hours, preferably overnight.

10. It can be served with whipped cream and shredded dark chocolate.

Fettuccine Alfredo

One of my favorite pasta, fettuccine with Alfredo sauce!
I like the buttery and cheesy flavor and also the creamy texture of the sauce.

When first put inside your mouth, you couldn't imagine how heavenly is it.
But the thing is, how to make it in a simple way? And all the ingredients which already got in your hand?
So here I came out the easiest recipe for you......

[2-3 serves]
Ingredients:
1/2 pack of Fettuccine
1 1/2 tbsp Garlic, finely chopped
2 tbsp Butter
2 1/2 cups Heavy Cream / Hull-Fat Cream
3/4 cup Parmesan Cheese, finely grated
1 tbsp Italian Herbs (rosemary, oregano, basil, marjoram, thyme, savory)
Salt & Pepper to taste

Method:
1. In a pot of boiling water, add a pinch of salt and some oil. Add in the fettuccine, cook about 10-13 minutes until it cooked.
2. Drain the cooked fettuccine in a net, set aside.
3. Melt the butter in a small sauce pan, add in garlic and stir well.
4. Pour over the cream, let it simmer about few minutes.
5. Sprinkle the Parmesan cheese into the simmering cream, stir it until a bit thicken.
6. Finally add in the spices, salt and pepper. Combine well.
7. Put the cooked fettuccine on a plate, pour over the sauce on top.
8. Serve.

Cinnamon Rolls

I was craving for cinnamon rolls since 4 days ago.

I wanted to smell it and taste it badly.

Even I made the cinnamon powder by myself, because I couldn't find it around my house. :p

The fresh cinnamon powder will provide more taste and smell for the cinnamon rolls.

Here we go, and let's get started......

Ingredients:

2 1/4 tsp Instant Dry Yeast

3/4 cup Milk

1/4 cup Castor Sugar

1/4 cup Warm Water, around 70°c

1 Egg

1 tsp Salt

1/4 cup Butter, melted

4 cups All Purpose Flour

For the Filling:

1/3 cup Unsalted Butter, room temperature

3/4 cup Brown Sugar

1/4 cup Castor Sugar

1 1/2 tbsp Cinnamon Powder

Method:

1.In a small bowl, combine the warm water and 1 teaspoon of the sugar, sprinkle the yeast over the top. Set aside and let it sit for 5 minutes until it become foamy.

2. In a mixing bowl, mix up the milk, the rest of the sugar, egg, and melted butter.

Stir it until combined. Pour over the foamy yeast mixture into the egg mixture, stir till well combined.

3. Mix up the flour with salt, divide to 2 portions.

Add the first portion of flour into the wet mixture, combine it with a standing / hand mixer which fitted with a dough hook. 

4. Add another portion of flour, knead it with hand until its form to a soft and smooth dough. It will takes around 10-15 minutes.

5. Place the dough in a oily bowl and cover with plastic wrap or a cotton. Place it in a warm area about 2 hours, let it rise to double size.

6.When the dough doubled in size, punch it down and roll it out onto a floured surface into 15x9" (38x23cm) rectangle.

7. Spread the soft butter over the top of the shaped dough.

8. Mix the cinnamon powder with the sugar. Sprinkle evenly over the top.

9. Starting from one of the long side, tightly roll the dough into a roll form.

10. Cut into 14 to 16 slices (make sure they are even), place them cut side down in a well buttered baking pan. Cover it with plastic wrap or a cotton, place it in a warm area again about 1 1/2 hour. 

Meanwhile preheat the oven to 350°F or 180°C.

11. Once risen, brush them with some melted butter. Bake them for about 30 minutes or until golden brown. 

Enjoy the smells all over your kitchen, or even your living room!

Egg In A Basket

As the name called "egg in a basket", it is not mean the egg is in a BASKET, it is actually in a bread. It is a simple and delicious breakfast you could make in every weekday.
Here we go, let's get started......

Ingredients:
2 pieces of Bread
2 Eggs
2 tbsp Butter
Pinch of Salt & Black Pepper

Method:
1. Use a round shape cutter or a glass to cut off the center of the bread. Set aside.
2. Melt 1 tbsp of butter for each bread in a non-stick pan.
3. Put the cut bread in the hot pan, fry for a minute.
4. Break an egg in the center of the bread hole.
5. Seasoning the egg with salt and pepper.
6. Flip it over and fry for another side until cooked.

FYI: If you want your egg be runny, then just break the egg a bit later. If you want it to be cook, then break it sooner.
You can put any other spices for seasoning too.

Review - Cream Cheese Pound Cake

I have some remaining cream cheese in my fridge since last time I made a cream cheese frosting for my cupcakes. 

So today I'm doing a review of the Cream Cheese Pound Cake from Joy Of Baking.

This is my very first time to make baked cheese cake.

Normally I just gonna use cream cheese for cold desserts, like no-bake cheese cake or cream cheese frosting.

And this time, although it is not 100% cheese cake, but you can say it is a half cheese half butter cake.

The texture of this pound cake is soft and the taste is so rich. 

The original recipe is about for 12-14 people serves, it is a very large cake. So I had cut off the recipe component to 1/3, and I didn't use lemon zest because it is optional. If you want the original one, you can refer to cream cheese pound cake (Joy Of Baking).

Ingredients:

130g  All Purpose Flour

1/3 tsp  Baking Powder

1/4 tsp  Salt

113g  Unsalted Butter, room temperature

75g  Cream Cheese, room temperature

183g Castor Sugar 1 tsp Vanilla Extract 2 Large Eggs, room temperature Methods: 1. Preheat oven to 350°F or 180°C. 2. Mix flour, salt, and baking powder together, set aside. 3. Beat the softened butter and cream cheese together, until its very light and fluffy. 4. Add sugar into the cream cheese mixture, add gradually, little by little. Beat about 2 minutes, until very well combined. 5. Add in eggs, one at a time. Beat about 3 minutes until creamy. 6. Add vanilla extract and beat to combined. 7. Add the flour mixture into the battle, divide 3 times to fold it. Beat it until well combined. 8. Pour the battle into a 22x12cm rectangle pan, put it in the preheated oven for 30-40 minutes, or until it set.

Mable Cake

This is the first cake recipe that I saw from my mom's recipe book.
It is the basic cake for new baker.
Based on this recipe, you can modify it when you have become expert.
You can even adjust the sweetness and softness, or even favor for your cake.
For me, I don't like the cake too sweet and oily. So in my version, I have reduced the sugar and butter.
Here you go for the recipe......

Ingredients:
100g Unsalted Butter / Margarin
120g Castor Sugar
125g All-Purpose Flour
2 Eggs
1/2 tsp Baking Powder
1 tsp Vanilla Extract
1 tbsp Maple Syrup / Honey
2 tbsp Milk

Chocolate Mixture:
1 tbsp Unsweetened Cocoa Powder
1 tbsp Milk

Methods:
1. Preheat the oven to 350 degrees, or 180c.
2. Mix the flour and baking powder together, set aside.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.
4. Add the egg one at a time,  beat in medium speed.
5. Add vanilla extract and syrup into the battle, mix till well combined.
6. Add the flour mixture into the battle, use a spatula to fold in and out, add the milk little by little till well combined.
7. Take out 2 tablespoon of the cake battle and transfer it into a small bowl.
8. Pour the remaining battle into a 14cm round pan. Set aside.
9. Add the cocoa powder and 1 tbsp of milk into the separated battle. Mix it well.
10. Spoon the chocolate battle on the cake battle.
11. Use a chopstick to create pattern.
12. Pop it in the preheated oven for 30-35 minutes, or until it set.

My Best Cold Milk Tea Ever

I have to say, this is me and my boyfriend's favorite milk tea ever in the world.

It's simple but delicious.

I like to drink tea, normally I'm gonna make the hot one instead of the cold one.Last time there is an idea sudden came to my mind, why not lets make the cold and sweet one for the hot weather?
At that night I start making it, then pop it into fridge overnight.And then the next morning I was so excited to try out the taste.When it first come to my mouth, boom! That's it! That is what I want. It is so smooth and tasty!!!

Because the tea bags were sit in the fridge overnight, so that the taste was twice more stronger.If you are or even aren't the milk tea fans, you should try this version. I bet you will love it badly.Here you come the ingredients and methods......

Ingredients:
2 Tea Bags
1/2 cup Boiling Water
1/2 cup Cold Milk
1/2 cup Cold Water
3 tsp Sweet Condense Milk

Methods:
1. Pour over the boiling water into a cup with the tea bags. Set aside and let it sit for 5-10 minutes.
2. At another side, mix the cold milk and cold water in a container.3. After a few minutes, add in condense milk to the tea and stir until well combined.4. Pour the tea mixture into the milk mixture.5. Tight up the container door, shake the milk tea well, and let it chill overnight or minimum 1 hour.