Archive for the ‘My Cooking and Baking Disasters’ Category

Yh mixed an innovative Coke drink recently and we both love it cos it’s so refreshing!! Basically it consists of Coke, water and ………


Yuzu!!! You can buy the yuzu from Korean mini-supermarts. It comes in a big bottle and for this Coke mixture, you just need prob a small teaspoon or so.. Try it yourself!!!


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Dear all,

Some of  you may be interested to know the recipe for the cream puffs. So I am going to post the recipe below. I am sure the late Mrs Leong Yee Soo will not mind me sharing this fantastic recipe of hers.

Btw, the custard cream did not really taste that bad lah, just that I prefer the Beard Papa’s vanilla cream fillings better. My best friend told me the custard cream tasted like those in cream puffs sold outside, so isn’t really that bad afterall. Hahaha.

Cheers, antimoron

INGREDIENTS (Makes around 15 of Beard Papa’s size)

Custard Cream Filling:

  • Eggs – 3
  • Sugar – 115 grams
  • Plain Flour – 3 Tbsp, heaped
  • Custard Powder – 1 tsp
  • Evaporated milk – 225 ml
  • Water – 225 ml
  • Condensed milk – 2 Tbsp
  • Butter – 1 tsp (approximately 5 grams in 1 tsp)
  • Vanilla essence – 1 tsp

Choux Pastry:

  • Plain Flour – 170 grams
  • Baking Powder – 1 tsp
  • Butter – 115 grams
  • Water – 285 ml
  • Eggs – 5

Things to note: (Not written in the book)

  •  I think, unless o/w stated to be heaped, the teaspoon and tablespoon measurements should be level.
  • Use large eggs if possible.
  • I used Bird’s Custard Powder.
  • For the custard cream filling, you are supposed to cook it, don’t over-cook it for too long or the texture becomes too hard.
  • The sugar amount for the custard cream should not be reduced unless you totally hate sweet stuffs. This recipe’s sugar amount is just right, not too sweet.


To prepare custard cream filling:

  • If available, use a spiral egg beater (I don’t know what’s that!!! Anyway, I was lazy and just used my bare muscles to whisk everything together using the balloon whisk.) Beat eggs, sugar, flour and custard powder together in a heavy-bottomed saucepan.
  • Place evaporated milk and water in another saucepan and bring to near boiling point.
  • Pour evaporated milk mixture and condensed milk into the egg mixture. Stir over low heat until mixture becomes think. (Be careful! Make sure it is done at really low heat as the mixture thickens very quickly. Don’t let it get too thick. When it cools, it appears even thicker.)
  • Remove from the heat, stir in the butter and vanilla essence and set aside to cool before using.

To prepare choux pastry:

  • Pre-heat oven to 230 degrees Celcius.
  • Sift flour and baking powder into a bowl.
  • Combine butter and water in a saucepan and bring to boil.
  • Stir in the sifted flour and cook until mixture is smooth and comes away from the sides of the pan.
  • Remove from the heat. Pour into a mixing bowl to cool.
  • Beat in eggs, one at a time, until mixture is smooth and shiny.

To make cream puffs:

  • Place choux pastry mixture in a forcing bag (I used a piping bag) and press out small heaps of batter on a greased baking tray. Make sure there is enough space in between for expansion. (They really can expand!! – To slightly smaller than twice its original size)
  • Bake at 230 degrees Celcius for 15 minutes. Reduce heat to 175 degrees Celcius and bake for another 15 minutes until golden brown. (DO NOT open oven door during the first 15 minutes)
  • Cool on a wire rack. Make a slit in the puffs and fill with custard cream.

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These were baked by ME!!!! I am feeling egoistic about my baking skills already. Spent a few hours non stop preparing the puffs mixture and the cream. Anyway the cream did not taste very nice leh.  Need to find better custard cream recipes 🙂

The puffs tasted better than they looked…. I loved them. Really comparable to Beard Papa’s puffs. Or maybe even better, as commented by Yh. Serious!!! Not being boastful okay.

Do my cream puffs look delicious?!?! See the crisps, baked to golden brown, like clouds! I love how they look, and was so proud of myself.

Okay, if you all want the recipe, let me know, I followed the late Mrs Leong Yee Soo’s recipe. So far most of her recipes tasted quite good.

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Just a random post on cooking rice in the rice-cooker. I have failed in many attempts in the past and understand how frustrating it is to see your rice taste so bad. Now I can cook GOOD rice almost 99.99999% of the time.

I think the most difficult part about cooking rice in the rice-cooker is the quantity of water to be added, such that the final outcome is every rice grain having a good texture. Not too soggy, and not too hard till it becomes difficult to digest in your stomach. 🙂

Ok… Whether it is Japanese rice or Chinese rice (long-grained rice), wash the rice first. This means rinse it at least twice or thrice till the water looks less murky/starchy. Drain off all the water and put the rice in the rice cooker. The amount of water to be added into the rice-cooker is as follows:

– Japanese rice: 4 parts rice, 5 parts water.

– Chinese rice (long-grained): 1 cup rice, 1.5 cups water. Or if 2 cups rice, 2.5 cups water. (It does not mean 2 cups rice, 3 cups water ok!)

Soak the rice in the water for AT LEAST half an hour. I don’t know why websites recommend that, but I realised this method ensures the middle of each rice grain is well-cooked as well 🙂

Start your rice cooker and that’s it! 🙂

P.S. Don’t rely on your finger mark to gauge the water level. Sometimes you may need to cook extra or less rice and that method becomes less accurate 🙂

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I was sooooooo excited today. 🙂

My best friend took half day leave to bake stuffs at my place. She wanted to bake some cookies for her bf and of course I was more than happy to have her company. I also took the chance to bake muffins/cupcakes (They’re supposed to come from a cupcake recipe but somehow they taste more like mini-muffins leh). Phew… Her cookies were really VERY DIFFICULT to bake and I wish I have the opportunity to tell her bf that they were baked with ALOT ALOT ALOT of effort, sweat and pus (’cause all the stress and effort caused her to have pimples popping out…) Bwhahaha… The stupid recipe required a food processor, which I didn’t have, and hence she had to use her bare hands to mimic the stupid machine, it’s basically the “fold-in-cold-butter” technique to make the mixture look like fine breadcrumbs. We learnt that technique during Home Econs during our Sec 1, but that was donkey years ago.. (Oops, no lah, actually only 5 years ago, we’re still 18 years old only.)

Anyway, here is my favourite and most trustworthy mini-muffins recipe…. So far everyone has praised the results… Trust me, bake it for yourself, it is SUPER SIMPLE, you can do it even if you’re a baking idiot. If you have many muscles, you can forgo the mixer and use your hands to whisk everything together… I did that before and my hands nearly broke. 🙂

Here’s the recipe: (Makes 18 cupcakes)

225 g unsalted butter, softened

225 g self-raising flour, sifted

200 g sugar (The original recipe calls for 225g of sugar but I prefer less sweet ones)

1 tsp baking powder

1 tsp vanilla essence

4 eggs

+ other stuffs you wanna add, you can add bananas, choc chips, strawberry jam, dandruff, puke, nose-shit, dead ants, etc. (The last few ingredients are used only when I want to offer my mini-muffins to people I detest.)

Method is very simple, just beat everything together (for about 2-3 mins) till the mixture looks smooth and pale, don’t need to care about sequence or whatsoever, then spoon into the paper baking cases inside the muffin tins. Bake for 20 mins at 175 degrees. Oven should be already preheated. 🙂

I put chocolate chips in those muffins on the left and strawberry jam in those on the right.

Btw, if you have not enough mixture to fill up the tins and you have “empty cups” in your muffin tins like what you see above, add water into those empty cups before putting the tins in the oven. I don’t know why this is required but JUST DO IT.

And I played many games with my bestie today. She’s quite a Wii-idiot leh.. But she’s usually very smart leh… Bwhahahahaha.. we played all the Rayman Raving Rabbit games (which she enjoyed), Wii Fit and Mario Kart. I just realised she is unable to control her body and hands very well…. Hmm.. Especially when playing Wii Fit – Soccer Heading… Alamak.. She was standing like a scarecrow (very stiff) on the balance board and moving so little to the left and right… I was laughing at her as she had a single-digit score for her first try. Tsk Tsk..

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Hey this is my first cake baked using my Winnie the Pooh silicone baking mould. 🙂 I bought the mould from Japan. Isnt it cute?

Can’t bear to eat it right? 🙂

Again, it looks better than it tastes. I was targetting a butter sponge cake recipe but somehow the eggs mixture collapsed when I was folding in the flour. I’m a lousy baker. Sigh.. Either my folding technique cmi (can’t-make-it) or the recipe is failing. Will try again sometime soon. CNY is the best time for baking and I’ve not baked for ages. 🙂

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Cute boh???? Hahaha.. This is the Pooh pancake cooked by Yh. I love it soooooooo much. Makes me feel like I have moved the entire Disneyland back home.

Awww… Pooh has some pimples due to some minor imperfection in the chef’s skills.

The pan was not bought in Tokyo Disneyland though; It can be found at Tokyu Hands, about SGD $30. Quite heavy to bring back as well. 🙂

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