In Transition

Method for process Youtube video here

Use the 8-inch cake tin

Dry Ingredients

133g almond flour

67g cake flour (Normal flour ok)

2/5 tsp salt

1/5 tsp baking powder

Wet Ingredients

4 eggs

120g sugar

3/4 tsp vanilla extract

94g oil (Oil only recipe)

If using butter & oil together then use the measurements below

55g unsalted butter

39g vegetable oil

Instructions (Oil only - works well)

Use the Kitchenaid mixer for the egg whites for best results

Prepare the cake tin with parchment paper, butter can be used to line the tin but paper gives cleaner results. Cut a round circle to place at the bottom of the cake tin.

Turn on oven to 180 degrees to pre-heat

Mix dry ingredients together into a bowl. So sift the almond flour, cake flour, salt and baking powder into a bowl.

Prepare a small bowl to hold the oil, which will be used to later mix with cake batter

Crack whole eggs into a bowl and prepare to whip. Have the sugar ready in a bowl to pour into the egg as it is being whipped. On the KitchenAid start slow on speed 3/4 then slowly move up to 6 for the fastest whipping.

As you whip the eggs slowly pour in sugar until all is mixed in, then pour in vanilla essence and continue whipping until soft ribbons form. The egg mixture should've doubled in size as well. (Don't over mix the egg whites, as there will be more mixing with spatula required with the flour.)

Slowly sift in the dry ingredients in the other bowl and use a spatula to mix it all together.

Once all is mixed, take some of the cake batter and mix into the oil bowl. Slowly mix the two together until all seemed combined, then pour back into the large cake batter and mix thoroughly until combined.

Pour the final cake batter into the cake tin and pop air bubbles.

Bake for 35mins and take the cake out to cool for minimum 10 mins before cutting to eat.

The cake tastes best when it is fully cooled down. So if you can cool down fully before cutting that is the preferred way.

Using butter & oil (haven't tested yet)

In step 4, pre-melt the butter so it's liquid format and mix with oil.

Then do the same as step 8 to incorporate the butter and oil into the cake batter.

Based on this recipe by Emojojie here

Ingredients

65g cake flour/normal flour

65g unsalted butter

65g milk

4 egg yolks

vanilla extract (small amount)

65g sugar

hot water bath

Instructions

Fold cake parchment paper into the square cake pan

Separate egg yolks from egg white

Measure 65g flour and milk separately (double check this)

Melt butter in pan/pot but not until it bubbles and is just melted right

Pour butter into the flour to mix thoroughly so it doesn't separate

Pour milk into the butter paste and mix thoroughly

Add in egg yolk to paste individually and mix with whisk

Turn on oven to pre-heat, make sure oven rack not too low

Add vinegar into meringue, mix on medium speed until foam forms, then put sugar in three batches

Continue whipping on medium speed until soft peaks form and meringue stabilizes

Boil hot water for water bath

Put some meringue into egg paste to mix, then pour the rest back into the meringue. Fold with whisk then spatula

Pour mixture into square pan and drop pan onto table to pop air bubbles.

Notes

To avoid overwhipped meringue beat at medium speed

Add sugar when foam forms in the merignue

Cookies that are often baked in the West for Christmas. It is very sweet and crumbly. Based on this youtube recipe here

Ingredients

188g peanut butter

113g unsalted butter

110 brown sugar

100g white sugar

100g brown sugar

1/4 tsp salt

180g flour

1/12 cup flour

1/2 tsp baking soda

1 large egg

Notes

Scoop 25 gram, 1 tbsp size per cookie ball to make cookie

190 degrees to bake

Baking 10min means too cracked (This is preferred)

Baking 8min means not cracked enough

9 min might be perfect baking time

Remember to move the baking rack to the middle

Following this recipe by 小高姐 here

In the photos, I've overproofed the bread by half an hour in the first proofing. Then in the second proofing I overproofed in the loaf tin so it's not 80% to the mark when baking.

This was done following the youtube recipe here

Written recipe here

Ingredients:

⅔ cup (160 mL) lukewarm water (water needs to be at 100-110ºF)*

2 teaspoons organic cane sugar

1 ½ teaspoons active dry yeast

2 cups (250g) all-purpose flour

½ teaspoon fine sea salt

¼ teaspoon baking powder

1 tablespoon grapeseed oil or neutral-flavored oil of choice, plus more to oil your hand

Butter finish

tablespoons vegan butter

2 to 3 cloves garlic, grated or minced

Flaky or coarse sea salt for finishing

Notes

Method making with Kitchenaid mixer based on 小高姐 here

Ingredients method for single loaf based on Cooking tree here

Lessons learned.

Must use bread flour

Based on this recipe here

Based on cooking tree banana muffin method here

This recipe produces 11 muffins, not the full baking pan of 12. In order to make 12 muffins, you must increase recipe by 20% of all ingredients.

Ingredients

180g flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt (3-4g salt)

1 tsp cinammon powder

2 bananas

2 eggs

1 tsp vanilla

110ml oil

Ingredients for full 12 muffins on the tin

216g flour

1.20tsp baking powder

1.20 tsp baking sode

4g salt

1.20 tsp cinammon powder

3 bananas (keep adding bananas until the mashed becomes wet)

2 eggs

1.20 tsp vanilla essence

132ml oil

Instructions

Spray cooking oil into the baking pan to prepare for muffin mixture. You can use plastic brush to wipe the oil in as well.

Pre-heat the oven to 170 degrees.

Prepare dry ingredients together in a bow. Sift flour, baking powder, baking soda, salt and cinammon powder together. Mix until thorough.

In a separate bowl mash the banana with fork until it forms a puree.

Add the two eggs, vanilla essence and oil into the banana puree.

Slowly sift flour into the banana bowl and gently fold with spatula. Don't overmix the banana and flour mixture

Once mixture is ready, use ice cream scoop to put in muffin mixture.

Place muffin tray into the oven for 20-25 minutes.

Test muffins with toothpick. When muffin tray is out of the oven, leave the muffins in for 5 minutes before transferring to cooling rack.

Based on this recipe here

Ingredients

1 large egg

100ml vegetable oil

150ml water

210g flour

2 tsbp (10ml) baking powder

100g brown sugar

1 tsp vanilla essence

10ml cinnamon 

½ tsp salt

Optional

1tsbp peanut butter

Instructions 

Preheat oven to 180 degrees

Spray muffin tin with oil, prep tin so muffins don’t stick. Use a plastic brush to spread oil evenly. 

Crack 1 egg into the main bowl. Add in sugar, oil, water and whisk together until mixed. Optional If you want to add peanut butter. In a separate bowl cream peanut butter and sugar together before adding into the main bowl to mix with the wet ingredients. 

In a separate bowl add in flour, baking powder, cinnamon, salt, whisk until thoroughly mixed. 

Prepare the apple by peeling skin and chopping into pieces. 

Sift batches of flour slowly into the main bowl with the wet ingredients. Do it in small batches and whisk each time, but don’t over mix. Leave a small amount of dry flour in the bowl.

Mix the apple pieces with the leftover flour. This coats the apple with flour to help from sinking to the bottom of the muffin tin. 

Tip all the apple pieces into the main bowl and fold gently with spatula until evenly mixed. The ideal mixture for muffins is runny so don’t over mix. 

Split muffin mixture evenly into muffin tin and bake for 20-25 minutes. 

Once done take the muffin tin out of the oven and rest with muffins inside for 10 minutes. Then each muffin out and rest on the cooling rack. 

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Ingredient amount for the muffins in the photo above. 

Bake at 175 degrees

1 egg large

80ml vegetable oil 

120ml water

180g flour

2 tsbp baking powder 

¼ tasp salt

1 apple

1tsp vanilla extract

10ml cinnamon

Banana cake based on this recipe here

My loaf pan measurements is 8x4x2.5 inches 21cm x 11cm x 2.5 inches length - width x height

Ingredients

2-3 medium sized bananas (the riper the better)

1 egg

1/3 cups (76g) butter or oil

1/2 tsp baking soda

3/4 cup sugar (150g sugar) Can replace with honey

1/2 cup for less sweet

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup all purpose flour

30g milk

Extra toppings of chocolate, nuts, walnuts

Instructions

Heat up oven to 175 Celsius

Butter the loaf pan

Prepare flour measured into a bowl and put aside for mixing last

Prepare any nuts that will be mixed later into the batter and set it aside.

Cut banana into small sections and put into a large bowl for mashing with the hand mixer until it becomes puree.

Measure butter or oil and put into the banana puree. Mix thoroughly to be blended well

Add into the banana mixture 1/2 cup sugar, 1 beaten egg, 30g milk, 1 tsp vanilla extract, 1/2 baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon. Then mix thoroughly with hand mixer and ensure the sugar has blended in.

Sieve the flour in sections into the banana bowl. Gently fold the flour into the mixture with a spatula.

If you want to add chocolate or nuts in the batter mix it gently in.

Pour final mixture into the loaf pan. Use spatula to even the surface of the mixture. Ensure there aren't any dried flour pockets.

If you want to add nuts to the top of the banana cake, you can do that now, once the batter is smoothed out in the loaf pan as the last step.

Put loaf pan into oven and bake for 45 minutes.

How to check if ready Use a toothpick and set it into the front, middle and back of the loaf. If nothing sticks to the toothpick then the banana cake is ready.

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In the recipe I made for the banana cake in the photos I used 1 beaten egg 100g sugar 76g oil It took 45 minutes to bake

This recipe follows the main methods from Michal Lim's recipe here, while the chocolate liquid is from 小高姐 recipe here.

Ingredients

4 eggs

100g fine sugar

90g plain flour

30g cacao powder

5g coffee powder (optional)

1/2 tsp salt

25g oil

30g milk (can substitute with almond milk)

1tsp vanilla essence

1 tsp vinegar (5ml)

Instructions

1) Brush melted butter around the inside of the rice cooker pot so the cake doesn't stick when baking.

2) Separate 4 egg yolk from the egg whites. The egg whites need to be in the bigger bowl to be whipped later on. The 4 egg yolk can be kept in a smaller bowl.

3) Prepare chocolate liquid - Prepare a bowl with 30g cacao powder + 5g coffee powder to be mixed. - Use a small pan and heat up 25g oil until it is warm. - Pour the warm oil into the bowl with cacao powder and whisk thoroughly until fully mixed. Then set aside.

4) Add 1 tsp of white vinegar to the egg whites.

5) Beat the egg whites while adding in 100g sugar slowly. Beat until soft peaks form.

6) Add in the egg yolk and use a whisk to slowly fold it in.

7) Prepare 90g flour + 1/2 tsp salt in a bowl. Use a sieve to put small batches of flour into the whipped egg whites. Every time flour is added, use a whisk to fold it in. Do this until all flour is mixed in.

8) Mixing all ingredients in - Scoop some egg whites into the bowl of chocolate liquid and mixed together. - Then pour the mixed chocolate liquid into the large bowl of egg white. - Mix the egg whites with a whisk until smooth. Then fold with a spatula at the end.

9) Pour the final chocolate batter into the rice cooking pot. Have a towel underneath the pot as you hit the pot against the table to get rid of air bubbles. Also use a knife to slice through the batter to remove air bubbles too.

10) Place rice cooker pot into the rice cooker. Press the steam function and set timer to 50minutes.

This is a recipe for Chinese New Year Cake Nian Gao 年糕

This is a base recipe with coconut cream, but coconut milk can be used as a substitute as well.

Based on this video here

Ingredients

- 300g glutinous rice

- 100g rice flour

- 150g coconut milk

- 280ml water

- 2tbsp oil (can have slightly less)

- 260g brown/slab sugar

- 50ml cold water for cooling

Instructions

1. Put 260g sugar with 280ml water together in pot and boil until sugar dissolves.

2. Once Sugar dissolves take pot off heat and let it cool. Don't mix with flour when fully hot because it will cook the flour. We want to mix when water is slightly warm. Add 50ml cold water to help with cooling.

3. Sift 100g rice flour, 300g glutinous rice into large bowl, through sieve to ensure no clumps.

4. Prepare rectangle pan for steaming by brushing cooking oil throughout the inside, covering all four sides.

5. When sugar water as mostly cooled, pour in 150g coconut milk and mix together in pot.

6. Slowly pour coconut sugar water from the pot into the large bowl of flour. Don't pour in all at once, slowly mix in liquid then stop to mix the mixture with a whisk. Do this until all liquid is mixed in.

7. Prepare pot and water for steaming.

8. Pour cake batter through sieve into the rectangle pan. This helps remove any clumps in the cake.

9. After steaming take out and put sesame seeds on top, and add jujubes, sesame seed or walnuts as desired. Do this while the cake is hot and push the ingredients deep into the surface of the cake to stick.

Future

Simple pancake recipe based on Emma's youtube video here

Ingredients

- 1 Egg

- 15g (1 tbsp) Sugar

- 1 tsp Vanilla

- 15g oil

- 30g milk

- 25g (3 tbsp) All Purpose Flour

Makes 4, 4 inch Pancakes.

Instructions

1) Put egg, vanilla essence and sugar into one bowl and cream together until fluffy.

2) Mix in oil and milk and whip until all mixed well

3) Sift in flour and use spatula to mix but don't overmix.

4) Heat pan with small amounts of butter and scoop an amount to cook on pan.

5) When bubbles appear at the top of the pancake flip it and cook onto other side.

Brazillian truffles

2 ingredient truffle

Condensed milk

No sugar cocoa powder

Air fried sesame balls

Red jujube cake

Tiramius in a baking pan.

Ingredients

1 packet of lady fingers

300g fresh cream

250g mascarporone

Coffee mixture

cocoa powder