Sunday, August 8, 2010


Ingredients  {Tested 3 times}
280g      All purpose flour
2 tsp      Baking Powder
1/2 tsp   Salt
50g        Castor sugar
60g        Hard Butter cut into small cubes
1           Large egg
160g      Whipping Cream

For blushing and sprinkle
1 1/2 tsp  sugar
1 1/2 tsp  whipping cream

1.  Heat oven at 220 Celcius
2..  Put in the flour and baking powder and press turbo once [ to mixed well the flour and baking powder]
3. Put in butter and sugar, then press turbo 2x to make the dough look like coarse crumbs
4. Pour the egg and whipping cream into the flour mixture and turn to speed 5 for 5 secs.
5. Knead with interval for 5 secs or until the dough holds together.
6.Transfer dough to ungreased large cookies sheet. With lightly floured hands shape the dough into 8 inches round . Brush the remaining cream over the dough and sprinkle with remaining sugar. With floured knife , cut round into 8 wedges but do not separate wedges.
7. Bake for 18 minutes or until golden . Separate the scones and serve warm or transfer to wire rack to cool

Happy baking and picture will be post later by my son Hong Joon

Friday, July 30, 2010



Tested 4 times
3 eggs and 1 egg yolk ( B size) beat well and strained
130 g sugar
190 g coconut milk extract ( pure)
10 pieces screwpine leave

1.At speed 10 put  9 pcs screwpine from the centre of cover. then squeeze out the juice from the powdered leaves. Need about 1 tablespoon of juice only to add to the eggs
2.. Heat up the sugar at Varoma for 5 mins with speed 2.
3. Add in the coconut milk at the last 30 secs
4. Pour in the eggs mixture
5..Cut the last piece screwpine leaf into 4 pcs
6. Put in the butterfly , and cook for 20 mins at temp 80 deg. at speed 2  at reverse without MC.
7. Cook for another 10 mins with temp 100 deg at speed 2 also without MC on
8..Ready to be spread onto your homemade bread. ( Recipe will be coming soon)
Happy trying

Next Recipe : Scones!