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 30g olive oil 225g water, room temperature 1tsp sugar 2 tsp (6g) instant dry yeast 395g bread flour 1 tsp salt Method: 1. Lightly grease a large bowl and set aside. Place water, yeast and sugar into a mixing bowl and iMac for 2 seconds. 2. Add flour, olive oil and salt kneads for 2 minutes.  3. Place dough into the prepared bowl and form into a ball. Cover the bowl with cling wrap  and let it rise double in size ( approximate 1 hour). Use pizza dough as needed.  4.  Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).  5. Use either your hands or a rolling pin to work the dough into 12" circle. 6. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. 7. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with o

  Cake pan size: 15cm/ 6inch ✎ Ingredients ☞ For the cake carrots 250g, peeled egg 2, at room temperature granulated sugar 112g vegetable oil 150ml (133g) all-purpose flour 150g ground cinnamon 1.3g (1/2 tsp) baking powder 2g (1/2 tsp) baking soda 1.5g (1/4 tsp) salt 1.6g (1/4 tsp) walnuts 75g ☞ For the icing cream cheese 125g, at room temperature unsalted butter 62g, at room temperature vanilla extract 2g (¼ tsp) powdered sugar 30g ✎ Intructions 1. Preheat the oven to 170˚C 2. Butter the cake pan and line its base with a parchment paper. 3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste. 4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside. 5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well. 6. Beat

9 x 9 inch square tin /round tin. Ingredients :  (Butter mix) ⦁ 500 g butter (Room temperature) ⦁ 300 g condensed milk ⦁ 220 g cake flour ⦁ 1/2 tsp baking powder ⦁ 1 1/2 tsp lapis spices mx consist of 1/2 tsp nutmeg, 1 tsp cinnamon powder  1tbsp rum (option) (Egg mix) ⦁ 22 pieces of egg yolk  ⦁ 120 g of sugar (less sweet) (Egg white mix) ⦁ 8 pieces of egg white ⦁ 1/2 tsp cream of tartar Method ⦁ Pre-heat the oven to 195 to 200 degree Celsius. ⦁ Sift flour and spices together. ⦁ Separate the eggs accordingly. ⦁ Butter mixture: Beat soft butter and condensed milk till white, then set aside. ⦁ Egg white mixture: Whisk egg whites and baking powder till stiff at medium speed. Stop when peak formed. Set aside ⦁ Mix sugar and egg yolks with electric cake mixer until pale. ⦁ Stir in flour into the egg york mixture. ⦁ Mix in butter mixture into egg mixture in 3 rounds using a whisk. ⦁ Line a square/round baking tin with paper, grease the paper well. ⦁ Heat the tin for 2 minutes in t

  Ingredients 蛋糕材料: 4 egg yolks (粒蛋黄) 10g caster sugar (幼糖) 80g corn oil (粟米油) 80ml pandan juice (班兰汁) 120g plain flour (面粉) 1/2 tsp baking powder (小匙发粉) 4 egg whites (粒蛋白) 1/8 tsp cream of tartar (小匙塔塔粉） 30g caster sugar (幼糖) less sweet Filling 班兰咖椰材料: 500ml coconut milk (浓椰浆) 1 pack of hoen kwe flour (85g) (包白色印尼綠豆粉(85g))/ corn flour 1/2 tsp salt (小匙盐) 40g caster sugar (幼糖) less sweet 4 tsp agar - agar powder (小匙燕菜粉) 4 tsp instant jelly powder (小匙即溶遮哩粉) 600ml pandan juice (班兰汁) Instructions: Slice up 8 pieces of Pandan leaves, then add 250ml of water and blend them Next, filter the juice and add some water until it reaches 680ml In a separate bowl, add in the egg yolks, caster sugar, blended pandan juice and mix them well Then, add in corn oil, plain flour, and baking powder until it has a thick consistency Separately, beat 4 egg whites until they become foamy then add in cream of tartar and caster sugar and whisk to soft peaks Add in the end product of Step 3 into the egg whi

  The mango cheesecake recipe (15cm round pan). May double up the recipe if using 8inch pan. * Cookie Base 80g cookies (3oz) 40g melted butter (3 tbsp) * Cream cheese filling 200g cream cheese (7oz) 30g sugar (2 tbsp) less sweet 1 tsp vanilla extract 50g yogurt (3.5 tbsp) 150g mango puree (1 cup) 2 tsp gelatine 2 tbsp cold water bloom 5 minutes and microwave 15 seconds 100ml heavy cream (1/2 cup) 20g sugar (1.5 tbsp) * Mango jelly 1.5 tsp powdered gelatine 60ml cold water (4 tbsp) 6g sugar (1/2 tbsp) 120g mango puree (3/4 cup) DIRECTIONS 1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of springform pan. Refrigerate while making the filling.  2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, Set aside.  3. In a small bowl stir gelatin powder and water. Let bl

  Pan: 6x3 removable bottom pan ** double up the ingredients if using 8inch pan** •INGREDIENTS • •Crust• 3/4 cup (75g) blanched fine flour 1 1/ 2tablespoons (20g) sugar 1 tablespoon (15g) unsweetened cocoa powder 3 tablespoons (43g) butter •Cream Cheese Filling• 250g (8oz) room temperature cream cheese 40g icing sugar (less sweet) 50g plain yogurt 200ml heavy whipping cream 50ml unsweetened almond milk 3 teaspoons (12g) unflavoured gelatine 50ml cold water 8g matcha green tea powder/ cocoa powder 35ml hot water Methods: 1. Beat the butter and sugar until creamy, then add in flour and cocoa powder. Layer the dough on the pan and bake for 13minutes at 190 Celsius. Let it cold and refrigerate while preparing the cream cheese filling. 2. Mix the cream cheese until creamy and add in sugar until creamy. 3. Add in plain yogurt, whipping cream and milk one by one into cream cheese. Mix well. 4. Dissolve the gelatine in cold water then heat up in microwave for 15 seconds. Mix well in c

  Ingredients 1 1/2   cup   all-purpose flour 1   cup   sugar 1   tsp   baking powder 1/2   tsp   baking soda 1 1/2   tsp   vanilla 2   eggs 1/2   cup   milk 1/2   cup   water 1/4   cup   vegetable oil BUTTERCREAM: 1   cup   butter   softened 1   tsp   vanilla 4   cups   powdered sugar 2-4   Tbs   heavy cream Instructions Preheat oven to 350. Line a 12 count cupcake pan with liners, set aside. In stand mixer, whisk together flour, sugar, baking powder and baking soda. Add in your eggs and vanilla and beat until combined. Add in your milk, water and vegetable oil and beat until smooth. Fill your cupcake liners 2/3 full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched. Remove from oven and cool. Meanwhile to make your buttercream in stand mixer fitted with paddle attachment beat your butter and vanilla for about 2-3 minutes until lighter in color. Add in your powdered sugar 1 cup at a time until incorporated. Add in your heavy cream 1 Tbs at

 Ingredients: 250g softened butter 120g icing sugar (less sweet) 2 1/2 cups / 400g plain flour/ superfine flour 3 eggs yolk Baking Paper Cookie cutters   HOW TO MAKE:  Mix butter and icing sugar.  Add eggs yolk and mix well then add flour and mix well. Knead cookie dough on top of  baking paper until smooth. Place in the fridge to rest for 15 minutes. (Option to skip) Roll out flat with a rolling pin on baking paper. Use your favourite or themed cookie cutters and press firmly onto the flat cookie dough. Repeat until all dough has been used. Bake at 180 degrees for 15 minutes or until golden brown.