Sesame Seed Ball

Ingredients
200g glutinous rice flour
70g wheaten starch

210g water
60g sugar
60g shortening

vegetable oil for frying
lotus or red bean paste (form into 20g balls each)
white sesame seeds

optional: meat fillings like for siew mai or charsiew

Peanut filling
roasted chopped peanuts
sugar
flour (dry fry flour till brown)

Directions

• mix the glutinous rice flour and wheaten starch together and put aside
• in a saucepan, heat water, sugar and shortening till rolling boil
• turn off heat and add in the flour mixture
• using a wooden spatula, quickly stir in the ingredients till even
• transfer on a working surface and start needing to form a dough
• divide the dough into 40g portions
• press the dough into palm of hand to flatten
• fill with lotus/read bean paste and seal
• wet the ball and roll into sesame seeds
• roll into palms again to make sure that the sesame seeds will completely stick on the balls
• heat oil to 180°C and deep fry until light golden brown (if oil exceed 180°C, remove the saucepan from heat and drop in the balls to drop the temperature)
• keep stirring the balls so that it will cook evenly
• drain on sieve and transfer to kitchen towel to remove excess oil completely

Foodnote: So happy to finally able to learn to make this. We made with red bean fillings and also with charsiew. I have never made this before (the malay style) so now I am looking forward to try to make this on my own. The trick to make the sesame seed really stick to the balls, is to wet it first, and keep rubbing/rolling in our palms till we feel the sticky starch start seeping and covering the sesame seeds. To make the sesame seed balls with consistency of mochi, just remove the wheaten starch.

During our last class (exam day) we were shown the common way of making the sesame balls... adding the boiling water to the flour and mix together. After that, knead the dough with sugar and once cooled, adding the shortening and knead till dough is formed. I prefer adding the way the chef taught us (Teo Chew style) because is easier and more straightforward.

Flaky Yam Moon Cake

Ingredients
Outer Pastry
200g plain flour (medium protein)
20g castor sugar
50g butter
2g salt
130ml water
few drops of coloring (purple for yam)

Inner Pastry
180g cake flour (low protein)
80g shortening

Yam Filling
1kg yam (skin peeled and diced small)
280g castor sugar
55g wheaten starch
100g shallots sliced
170ml oil

Other Fillings
800g red bean or lotus paste

Directions
outer dough

• mix flour, sugar, butter and salt with finger tips till crumbly and add water (with colorings)
• knead until soft dough and rest for 20min
• divide into 6 portions

outer dough

• mix flour and shortening together to form a dough and divide into 6 portions

yam filling

• steam yam till soft for about 30min
• fry shallots in half portion of the oil till crispy and frangrant
• using a mixer with paddle attachment, blend yam, sugar and wheaten starch (chunky or fine is up to you)
• keep in fridge to cool
• the excess oil is for consistency adjustment only

final assembly

• flour working space generously with flour
• flatten the outer pastry and wrap around the inner pastry
• flatten lengthwise and roll it up like a swiss roll
• flatten it again lengthwise and cut into 2 equal pieces
• brush the esposed side with water and put the 2 pieces on top of each other
• roll from the cut edges (like a swiss roll... make sure the roll form nice spiral pattern)... and cut into 2 again
• roll and flatten each dough with the cut side facing downwards
• wrap up the filling (40g or a full tablespoon) and form a round shape (can also form other shapes as desired)
• deep fry in oil (put a rack in wok) at 160°C for about 7min
• after frying, put in a baking tray lined with parchment paper and bake at 180°C for about 10min or till light golden brown
• the mooncake can also be fried for 12min and served directly. Baking step is to crisp it up further and let the paper absorb excess oil

Foodnote: The yam paste is really nice. I can make it and keep it to fill breads too. Need more practice to form a nice layered pastry. Definitely will make this at home one day.

Chinese Flaky Pastry

Ingredients
Outer Pastry
280g plain flour
100g shortening or butter
1g salt
150ml water
50g castor sugar
a drop of pink coloring (optional)

Inner Pastry
200g low protein flour (cake flour)
100g shortening or butter

Directions
outer dough

• in a bowl rub in plain flour, shortening and salt with fingers till crumbly
• in another bowl mix water, castor sugar and coloring till sugar dissolve
• add 60% of water mixture to the flour mixture
• mix well till dough is formed and add another 20% of water followed by another 20%
• dough will be sticky.... transfer to work surface and rum/knead till elastic dough is formed and everything comes together
• rest the dough in a bowl covered with clingwrap for 20min
• after 20min, divide into 24 equal parts (24g each) and round into balls

inner dough

• mix the flour and shortening till a soft dough is formed
• divide into 24 equal parts (12g each) and round each into balls

pastry preparation

• flatten the outer dough and place the inner dough in the centre and wrap/seal into balls
• roll each dough into long strip with thinner along the top and bottom
• roll from the bottom upwards to form like a cigarette shape and finish the rest
• take each dough again, flowly just roll slighly only and roll to form a snail like roll
• complete the rest and put aside
• this is now ready for various types of flaky pastries

Chrysanthemum Crisp

Fillings to make 8pcs

100g red bean paste

4 red glaced cherries (cut each into halves)
egg yolk glaze

Directions

• divide each red bean paste into 12g each and formed into balls
• roll pastry dough (from top... down) about 2mm thick, place a portion of red bean in the centre and seal
• place the sealed part facing down and flatten with a rolling pin again to about 15mm thick
• using a sharp knife, firstly cut 4 sections like petals... each section cut into 3 so that you get total 12 petals
• twist each petals 90° facing upwards
• using a spatula or scraper, transfer to baking tray
• brush with egg yolk and garnish with half cherry in the centre of the flower
• bake at 200°C for 15-20min or till golden brown

Winter Melon Crisp or Wife Bisuit

Fillings to make 8pcs

90g candy melon (chopped into small cubes)
24g instant custard
15g roasted white sesame seeds
3g roasted sesame seeds
40ml water
5ml oil

Directions

• combine candy melon, instant custard, black and white sesame seeds in a bowl
• add in the mixture of water and oil and mix well till all ingredients come together
• using a glove for easier handling, divide into 8 portions (20g each) and round into balls
• roll pastry dough and fill with candy melon filling
• place on baking tray with sealed side down
• using the base of your palm, flatten firmly to about 1cm thickness
• with a sharp knife, run/cut through the middle of the dough slightly
• brush with egg yolk and sprinkle with black sesame seeds
• bake at 200°C for 15-20min or till golden brown

Century Egg Puff

Fillings to make 8pcs

1 century egg (cut into 8pcs)

160g red bean or lotus paste

Directions

• divide each red bean paste into 10g each and formed into balls
• roll pastry dough about 2mm thick
• place the a century egg in the middle and 2 red bean/lotus paste by the side of the century egg
• fold the pastry skin upwards and seal the edges together (like curry puff)
• turn over so that the base will be the top to look like lemon
• brush with egg yolk and using a fork, run through the top to form lines
• bake at 200°C for 15-20min or till golden brown

Foodnote: I was looking forward to the opening of baking class again and am happy that finally the time comes. To observe social distancing, the class is very small and we bake individually. Love the chinese patries as I'm not usually a pastry person. Will definitely try to make at home to share with family.

Instant Puff

Ingredients
instant roti prata (I use Springhome)
whisked egg

fillings
curry potato or sardines or sambal ikan bilis etc
chopped fruits also can

Directions

• pre-heat oven to 170°C
• cut the instant prata into half
• place fillings on the dough and fold into two
• use a fork to pinch the open ends
• place on baking tray lined with parchment paper
• brush the top with egg generously
• bake for about 20min or so till puff is golden and crispy

Foodnote: This is a simple recipe to make and it is yummy. Good to make when you have leftover sardins or potato curry etc. or you just need a fast snack to serve guests.

Hong Kong Style Crystal Dumpling / Har Gow

Ingredients
Dumpling Skin
100g wheat starch
25g tapioca starch
150g water (100°C)
5g oil
1g salt

Meat Fillings
600g meat (chicken + prawn or fish paste)
3-6g salt (3g for sweet, 6g for savory)
18g sugar
1-2g white pepper powder
10g sesame oil
optional ingredients: chopped waterchestnut (soaked in sugar water for 10min), shallot, garlic, mushrooms, spring onion or mushroom seasoning (MSG)

Garnishes
chopped shallots
sliced garlic + light soya sauce
crispy fried shallots
fried peanut and crispy anchovies
chopped spring onion
chopped coriander leaves
potato chips (yes... potato chips)
chopped red chillies (to add last so that the color will stands out

Green Tea Skin: add 5g matcha powder to the flour
Charcoal Skin: add 2g charcoal powder to the flour
Other colors: add the liquid colourings to the boiling water
Soon Kueh: the skin can also be used for soon kueh. Increase the oil to 15g

Directions
Meat Filling

• chop meat into very small pieces
• add all other ingredients together (best to use a mixer), spread on a tray and keep in the fridge until ready to use
• proportions of ingredients can be adjusted to taste (yes taste the raw ingredients... won't die one)

Dumplings

• put both flour together in a bowl
• combine water, oil and salt in a pan and cover the top with stainless steel bowl (to prevent evaporation) and bring to a boil
• once the water get into rolling boil, add the flour and quickly keep stirring using a wooden spatula till all floor absorbed the water evenly
• remove the dough to a working surface and keep kneading till dough is even, smooth and springy
• put the dough under a covered bowl to prevent drying
• prepare a plate and glaze it with oil (preferably onion+garlic+ginger oil)
• take a small piece of dough and use a rolling pin to roll thin
• use a round cutter (I use a small bowl) to cut round shape, fill with meat fillings and pinch the edges together to form hargow dumpling (refer to here @ 6.5min on how to pinch the edges of the har gow)
• place on the prepared plate and steam for 10-12min ... you should be able to smell the fragrant of the dumpling when it is ready (do not open the steamer cover too early to check)
• immediately after removed from the steamer, glaze each dumpling with oil
• add garnishes for presentation and to enhance the taste

Foodnote: I love dim sum and am glad to have the opportunity to learn how to make this myself. The taste is really awesome and the garnishes together with the dim sum really makes the taste super awesome. Looking forward to the next baked dim sum class (Basic). Hopefully after Hari Raya, I will definitely want to continue with the intermediate class and learn more dim sum dishes.

To freeze: keep raw dumplings uncovered in the fridge on a tray for 1-2hr. Transfer to a covered container. When it is ready to be consumed, steam from frozen.

Char Siew Roast Chicken

Ingredients
BBQ Chicken
2 kg chicken breast
7 tbsp dark soya sauce
7 tbsp light soya sauce
7 tbsp oyster sauce
7 tbsp hoisin sauce
7 tbsp honey
7 tbsp sugar or maltose
7 tsp salt
7 tsp pepper
7 tsp vinegar (ACV)
7 tsp 5 spice powder
7 tsp sesame oil
(other ingredients/flavours of choice eg. paprika, chilli powder, garlic, onion, lemongrass etc.)

Directions

• clean and put the chicken in a big bowl
• cook the dark soya sauce, light soya sauce and oyster sauce till fragrant
• pour onto the chicken and add in the other ingredients... mix well
• keep in chiller to marinate for 20min or overnight
• place chicken on a baking tray lined with parchment paper
• bake in 200°C for 18-20min till edge is brown and skin is crispy (10min through baking, pour out excess water and brush chicken with honey or maltose)
• once cooled, cut into tiny cubes and put aside

Ingredients

Char Siew Sauce
650g water

70g sugar

50g oyster sauce

50g soy sauce

50g dark soya sauce

5g pepper

50g sesame oil

50g modified starch (or corn starch)

Directions

• cook dark soya sauce, light soya sauce, oyster sauce and sesame oil till bubble and remove from fire
• in a separate bowl, combine modified corn starch with sugar and water and whisk till mixed
• add all the sauces together to thicken
• mix well with the chopped chicken and add in pepper powder
• freeze the char siew chicken for use as filling for pao

Foodnote: This is a recipe for the char siew chicken pao. The roasted chicken itself is very yummy and juicy. I would like to try and make this and it can be kept frozen for many other recipes and fillings. I might even try it to make grilled fish... yummy!

Soft & Fluffy Milk Bread

Ingredients
70g water
60g milk
5g instant dry yeast

38g sugar
5g salt
1 egg

250g bread flour
40g butter

Directions

• combine water, milk and yeast in a bowl
• add sugar salt and egg and mix well
• add bread flour till evenly combined with a spatula and leave covered for 15min
• knead dough till smooth and add in butter (low speed on KA 2 for 5min using dough hook)
• knead till window pane stage and smooth (medium speed KA 4-5 for 30min), round & put into a bowl, cover with clingwrap and let proof for 1hr 
• cut and shape into buns (8-10pcs)
• cover with clingwrap and leave for 15min
• roll each bun flat, then fold like swiss roll or add any filling
• arrange into a baking tray and leave for another 1hr
• apply egg wash before baking for 12-15min at 170-180°C
• once removed from oven, brush with melted butter

Cream Cheese Filling

200g cream cheese

30g sugar

~ just mix together using a spatula

Foodnote: Oh Em Gee... this recipe is so awesome. Got it from the internet here. I tried kneading by hand and honestly it took me like forever lol. But somehow after more than 1/2 hour of sweat and hitting the dough on the counter top...  finally the dough is no longer sticky and come together and I get the window pane stage. That is the main trick of getting super soft dough. The bread is unbelievably soft and yummy. After baking, it is super soft and delicious just like from the bakery yum yum... I love it so much! The next day it is still soft ooh la laaaa... (psst... will try to use the mixer next time hehe)

Update: So I made this again on 1503 and this time I use the KitchenAid mixer. I divided the dough into 10 (~50g each)... 5 filled with red bean paste (20g) that I bought from Sheng Siong which is nicer than the one from Bake King and another 5 with cream cheese (~1 tbsp). Super yummy and pillowy soft! 

Vanilla Swiss Roll with Chocolate Ganache

Ingredients for Sponge Cake
160g egg whites
120g castor sugar
120g egg yolks
70g cake flour (sift 3x)
a pinch of salt
40g vegetable oil
2 tsp vanilla extract

Directions

• pre-heat oven to 170 degree C and prepare baking pan lined with baking paper
• whisk egg whites on medium speed with balloon attachment till soft peak
• gradually add in sugar till firm peak (ie when whisk is lifted, egg whites form peak that is hooked)
• add in egg yolks one at a time on low speed just till evenly mixed with every addition
• sift flour and salt directly over the batter in 3 batches and use a hand whisk to mix it evenly (do not over whisk or the batter will deflate
• temper oil with 2 scoop of batter
• pour back tempered oil into the batter and mix well
• add in vanilla extract and use a spatula to fold the mixture to fold gently until evenly mix
• bang mixing bowl on counter top 2 - 3 time to remove big air bubble
• spread batter into baking pan and spread evenly with a spatula pushing batter into the corners
• jiggle pan lightly to level the batter and tap on countertop gently twice
• bake on middle rack for about 20min till middle of cake is springy
• remove from oven and drop pan from 1" high for 3-4x to release side of cake and to prevent cake from sinking
• remove cake from pan and flip cake on a clean baking paper, skin side facing down
• place a clean baking paper on top of cake and flip cake over again, now skin side facing up
• leave cake to cool on wire rack

To assemble cake

• place cake on a new piece of baking paper, skin side facing down now
• peel baking paper on cake
• spread chocolate ganache
• roll cake on baking paper to guide along

Ingredients for Chocolate Ganache filling
200g dark chocolate couveture (55%)
200g heavy cream (35% whipping cream)
20g honey to add shine
20g butter (optional)
2 tsp vanilla extract

Directions

• heat cream on low heat and keep stirring till bubbly on the sides
• remove from heat and pour in the chocolate
• let it soak for a while
• using a spatula, stir center to side... center to side
• to put aside before using, cover with clingwrap touching the chocolate and use another clingwrap to cover the bowl

Foodnote: TBC

Nino's Taiwanese Pineapple Cake/Tart

Inspiration copied from youtube Nino's Home

Ingredients
Pineapple Jam
500g grated pineapple
25g malt syrup
40g sugar
3/4 tsp cinnamon powder

Dough
(all ingredients at room temperature)
100g unsalted butter
20g cream cheese
45g powdered sugar
2 egg yolks
150g all purpose flour
20g custard powder

Directions

• for the fillings: cook together on slow fire till it comes together and not sticking to the pan and leave to cool
• whisk butter, cream cheese and sugar till combines
• add egg yolk and combine lightly
• add in the flour and combine using spatula and use hand when dough is coming together
• cover in clingwrap and keep dough in fridge for 40min
• shape and fill the tart (20g dough + 8g jam)
• bake at 175°C for 15min

Foodnote: I am very impressed with this recipe. It turns out very nice. I use wheat flour so I have to add a bit more for the dough to form. I tried using a jelly mold in the shape of pineapple but it sticks so I just shape it manually. My niece says it is very nice too and took some to give to her colleague. I feel so touched. I used leftover jam from pineapple tart. Next time will either try to make my own. I will also brush with egg yolk to make the color pops better?

Ondeh-ondeh Trifle Dessert

Fillings
Ingredients
Group A
180g Gula Melaka (6P brand if buying from Sheng Siong)
130g water
3-4pcs pandan leaves
Group B
375g fresh grated coconut (Heng Guan brand from Sheng Siong also can)
110g white sugar (can use all gula Melaka or dark brown sugar)
3/4tsp brown coloring (optional)
1/4tsp salt
25g salted butter
25g plain flour

Directions

• In a pot, heat gula Melaka, water and pandan leaves till sugar is dissolved and fragrant
• Strain the syrup to remove any particles
• Pour syrup back into the pot and add other ingredients except plain flour and butter
• Cook till quite thick
• Remove from stove and stir in flour and butter (this is to avoid clumps)
• Add mixture back on stove and cook till well incorporated (should be a bit wet) and let it to cool

Pandan Cake Layer

Ingredients

Group A

180g oil (anything but canola or olive)

1/8tsp salt

1tbsp pandan coconut paste

3/4tsp leaf green coloring

Group B

110g caster sugar

200g eggs

210g Japanese cake flour

1tsp double action baking powder

30g coconut milk (Kara santan)

50g tap water

30g ovallette

Directions

• Mix Group A using hand whisk and leave aside
• In a mixer bowl, whisk Group B ingredients till fluffy about 5min
• Combine A & B fold in a consistent direction till well incorporated (stop once color are consistent)
• Pour mixture into 3 10x10inch tin (or 2 14x14inch tin) lined with parchment paper bake at 180°C for about 12min (do not use oven fan's function or cake will be dry)
• Leave to cool before assembly into a cup

Other Layers

• Dessicated Coconut: mix together coconut + lemon yellow coloring + leaf green coloring
• White Fresh cream: whisk bettercreme till thick and fluffy
• Yellow Fresh cream: add lemon yellow to white fresh cream
• Choco Fresh cream: get chocolate bettercreme or add nutella to white fresh cream
• Pebbles Fruity Cereals
• Mini Marshmallows

Puff Pastry

Puff Pastry Base
Ingredients
Group A
400g plain flour
1/4 tsp salt
75g unsalted butter (cold)

Group B
175g cold water

Group C
250g pastry margarine (put in plastic bag and flattened evenly before putting in the fridge)

Directions

• in a big bowl, mix flour and salt and add butter... use fingertips and gently create crumbs
• transfer crumb mixture into mixing bowl with the hook attachment and turn speed 2 adding water and slowly add water slowly around the bowl
• after water is absorbed by flour, turn to speed 3 till dough reach "clean up stage" (dough leaves the side of the bowl and form a ball. Note that it won't have smooth texture)
• transfer dough into cutting mat and roll and squeeze with hands until you get a smooth and even texture
• roll out dough slightly bigger than the pastry margarine sheet (1cm excess)
• eg. if the size of margarine is 15x10cm... size of pastry should be 31x11cm so that pastry can be folded to cover the margarine
• fold in margarine and repeat 4 times. The process must be same eg. gatefold from the top down, bottom up and opening side on the right << considered one time (size is not important)
• rest the dough for 15min in the fridge before cutting and shaping
• roll rested dough into 20cm length and from there approximately divide out into 8 pieces
• shape accordingly with fillings and glaze exposed pastry with egg yolk
•  and bake at 180°C for 20mins using fan mode
• reduce to 170°C and bake for another 10min

Chicken Pie Filling
Ingredients
150g potato cubes
35g carrot cubes
1 chicken cube
(boil the above ingredients till potatoes and carrot are fully cooked)
20g butter or corn oil
1 tsp chopped garlic
1 chopped onion
300g chicken cube
50g button mushrooms cut small pieces
120g full cream milk
30g plain flour
1/4 tsp paprika (for color and taste)
1/4 tsp parsley flakes
1/4 tsp oregano
pinch of black/white pepper

Directions

• fry onion and garlic till fragrant
• add chicken and cook till chicken turn white
• add milk till bubbly and thick then add flour 
• add the rest of the ingredients and cook till creamy

Cream Cheese Filling
Ingredients
225g cream cheese
75g caster sugar
1/4 tsp lemon juice
1/4 tsp vanilla essence

Directions

• just mix all ingredients till fully combined... that's all

Foodnote: Another class that I attended. I am more so interested in making fruit tarts. The pastry turns out yummy. My niece ate almost all of it. I am so happy and love the class. Hope to attend more classes. Must find a time to practice all my bakes on weekend first.

1. Chicken Pie
2. Open Top Chicken Pie
3. Tuna Puff
4. Nutella Chocolate Chip
5. Apricot Custard Puff
6. Peach and Cream Cheese Diamond Puff
7. Strawberry Custard Pinwheel Puff

Tarts, Tartlets and Pies

Shortcrust Base
Ingredients
155g plain flour
20g caster sugar
50g ground almonds
1/8 tsp salt
100g unsalted butter (cold)
1 large egg (65g)

Directions

• in a big bowl, mix all dry ingredients
• add in cold butter and use fingertips to rub into dry mixture till crumbly
• in a small bowl, just stir eggs gently till well combined 
• add the egg to the mixture and fold gently till dough is formed (clean up stage)
• fill dough into pie or tart mixture of your choice
• use fork to create tiny holes in the shortcrust before baking
• bake at 150°C for 30mins
• approximately this will yield 16 small tart cups or 2 big pie molds

Instant Custard Cream
220g fresh milk
60g instant custard powder

Directions: use paddle attachment & whisk till thickened

Milk Chocolate Ganache
300g milk couverture chocolate or compound chocolate (do not use chocolate chip)
150g dairy whipping cream (choose more than 35% fat)

Directions: on a double boiler, melt the ingredients and gently mix till combined. Pour into the tarts/pie and set in the fridge.

Homemade Piping Gel

2 tbsp gelatin

2 tbsp water

2 cups light corn syrup (dissolve 2 cups of sugar + 1/2 cup of warm water)

Directions: dissolve gelatin in water and leave for 10min. Heat the corn syrup over low heat, stir in the corn syrup and mix well. It will slightly thicken and ready to use once cooled.

Foodnote: To add shine and keep fruits fresh longer on tarts, glaze it with piping gel. This recipe can be used to make chocolate tartlets, fruit tartlets & mixed fruits pie tart.

Roti Boyan

Ingredients

dough
500g non-bleached wheat flour
1/4 cup cooking oil
pinch salt
hot water + cool water

fillings (not feelings ah)
500g potatoes (boiled, peeled and lightly mashed)
1 large diced onion
chopped chilli (optional... mum never include)
chopped Chinese parsley (daun bawang) and/or scallion
2 eggs
black pepper
pinch salt
cooked minced meat (optional)

oil for frying

Directions

• for dough, same as epok2. Mix flour with oil then add hot water and salt
• let it form a soft dough (adjust with cold water) and put it aside covered for 30mins
• then divide the dough to form small balls (tennis ball size)
• for the fillings (not feelings) combine everything and mix well
• then take each dough, roll and flatten it into round shape (prepare 2 pcs)
• top one with the fillings (not feelings hehe) and top/cover with another layer of dough
• pinch the edges like epok2
• fry in hot oil (but not too hot) take your time because the longer you fry, the crispier the dough will be... yum yummm
• tadaaaa... roti boyan seeeh

Foodnote: If you want to freeze the roti boyan for future consumption, fry it a bit until the dough is a bit pale. Cool down the roti boyan and cover with plastic or put in container before freezing. That is what I did to my roti boyan in the pic. 

My mum used to make giant ones. This is the biggest I can make. I put lots of fillings (not feelings eh got lah... feelings of love ekekeke). This is nice to eat with sambal tumis... but when I was young, I just ate it with chilli sauce hehe.

Kinder Bueno Rolls

Ingredients

Group A
10 cold eggs (6 whole+4 yolks)
130g castor sugar
80g Hong Kong flour (sifted)
15g corn flour (sifted)
1 tbsp ovallette
0.5tsp baking powder

Others
1.5 tsp vanilla essense
120g unsalted butter melted

Directions

• whisk Group A at low speed for 1min
• use medium speed and whisk for 15min till thick and volume double
• add vanilla essense and whisk at low speed for 1min
• fold into melted butter using a spatula
• pour 160g batter in a 8x8x1 tray that have been lined with baking paper
• bake for 10-12mins at 180°C using top+bottom heat without fan
• cake to be rolled once cooled

Nutella Butter Cream

Ingredients
Group A
100g icing sugar (sieve)
250g cold butter

Group B
50g nutella
1tsp cocoa powder
0.5 tsp vanilla essence

Group C
70g cold UHT milk

Directions

• cream Group A till light and fluffy
• add in Group B till well mixed
• add milk till well combined

Foodnote

Learn to make this together with kuih tapak kuda (nutella roll). I don't really like the one with kinder bueno. Just too sweet for me. The normal roll is fine. The difference between this and tapak kuda is that... for the later, we have to fold it as soon as it is out of the oven. For normal roll, we fold it once the cake is cool down. Interesting isn't it.

Hae Bee Hiam (Dried Shrimp Sambal)

Ingredients
200g dried shrimp wash
4 big red onion or 2 big sween onion
10 of garlic

2cm ginger

2 lemongrass

2 candlenuts
120-150g cili boh
150ml oil for frying
1 cube chicken stock
100-120g sugar
1 tbsp maggie seasoning

Directions

• wash and soak dried shrimp for about 10mins or so
• put in a pan and stir fry without oil till dry
• once cooled blend dried shrimp and put aside
• blend onion, garlic, ginger, candlenut and lemongrass
• heat oil in wok and stir fry paste till fragrant
• add chicken stock and cili boh and cooked till fragrant 
• finally add in the dried shrimp, sugar and maggie seasoning and cook till a bit dry (but still moist)
• taste... if good then done!

Foodnote
This yummy spicy sambal can be used in sweet bun or can be eaten with porridge or rice. It taste awesome in sandwich with egg and mayo... nom nom nom. A baking classmate shared the recipe but I changed it by adding the lemongrass, candlenut and ginger. Saw online that nyonya sambal have more ingredients like lime leaves. I am sure it taste better but I make do with whatever I have in my kitchen.