Tag Archives: Baking Soda

Wind Chimes in a Bakery – Baking a Red Bean Bun

The Moments Captured on That Morning

Wind Chimes in a Bakery A

Yesterday myself and a big group of bloggers were invited to attend a baking session with Sue (Koe Yeet) and Adam (Ahmad Nabil) who are the main cast for the Samsung Galaxy S4 Wind Chimes in a Baker. It was a fun session. We got close with the casts and we managed to hear their thoughts and questions where thrown to them. It was a fun baking session. Both Sue and Adam were extremely friendly. Naughty they were, flour were flying everywhere. They definitely my two big monkeys ! lol!

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Honey Fuji Apple and Black Sesame Mousse Cake

honey  fuji apple and black sesame moussecake 4

Well I am gearing into a great mood yet busy as I am preparing for a media interview for this weekend and I need to show them what I am goonna bake this weekend. I may sound cocky but I am excited on what I should be baking. Well definitely going to be exciting.

I stumbled upon this Fuji apple recipe and I find it pretty handy indeed as most of the ingredients can be easily found and even you can buy Fuji apples from the night market. At most it is not expensive and you can bake this cake all year round. I find it rather light and not too sweet yet simple which I like most. Simplicity is the best!

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A Vegan Connection – Chocolate Avocado Cupcake

chocolate avocado cupcake sunny yaw

Recently I had a request for a vegan cake and I decided to bake this recipe chocolate avacado cupcake at one of my classes and would to share with you. It is simple, easy and everybody can bake it, just follow the recipe step by step.

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Mango Cloud Chocolat Honey Cake | Big Boys Oven Sweet Dessert

I stumbled onto this recipe last weekend and found it to be really interesting and truely amazing. This recipe’s mango cloud is truely amazingly delicious. I know I did come across of this simlar mango cloud texture before . . . yes I had it at Dragon-i, this cloud texture is light and fluffy, just amazing to leave it in our mouth as it melts it’s way through into your system . . . just pure lovely. At Dragon-i, they have it in a size of a cloud bun, no flavouring added and filled with red bean fillings.
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Pretty, Young and Innocent

LOVELY AND ADORABLE, JUST LIKE A GEISHA

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What would you do when the is some left over decoration pieces lying about in the studio, well I will defintely have them decorating my cupcakes and they can be amazing beautiful, gorgous and adorable . . this one just reminds me of the geisha.

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Last week I got an email from Australia requesting for this recipe and I would like to share this with you.

Banana Cupcake
(24cupcakes)

2tspn Baking soda
15oz Cake flour
8oz Unnnsalted butter
15oz Sugar
4nos Egg
8oz Sour cream
1Tbspn Vanilla essence
5 Ripe Bananas

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Method

1. Preheat the oven to 350F. Get ready 24cupcake paper casing.
2. In a large bowl, sift together the baking soda and cake flour.
3. Peel the bananas and mash them in a bowl. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, combine he butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
6. Add the sour cream and vanilla and beat until thoroughly combined.
7. Add the flour mixture in two batches, scraping down the bowl after each addition.
8. Add the bananas and beat until just combined. Do not overmix.
9. Pour the mixture into the cupcake casing.
10. Bake for 20 to 25 minutes.

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Well I also like to congratulate Mena & Jonas as they will be having their wedding at Swiss Garden Resort Kuantan, enjoy the wedding! . . . .Love Sunny Yaw

Palm Sugar (Gula Melaka) Malay Sponge Cake "Ma Lai Ko"


70ml palm sugar
2 large eggs
100gm castor sugar
160gm cake flour
1 teaspoon baking soda
200ml thick coconut milk


1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)
2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda
3. Blend in palm sugar then the thick coconut milk
4. Cover and rest batter for 20minutes (to get the honeycomb effect)
5. Stir and pour into desire cups or moulds
6. Steam at high flame for 25minutes

I alway find that “Ma Lai Ko” to be eaten and serve while they are soft and warm. This gorgeous “Ma Lai Ko” can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

Big Boys Oven

Maple Cranberry Oatmeal Cookies

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.


1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries


Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ….. I guess it is about time for you try it too.

Big Boys Oven

Maple Cranberry Oatmeal Cookies

Big cookies are always my favourite type of midnight and coffee break snack. I always love them chewy and big and they are called big chewy cookies. I also found a shop in KLCC called Bakin’ Boys which also sells big cookies. They have many varieties such as solitair, cranberry basket, coconut cabaret, the double decker dream, the praliner, the babanut, the martian fellow, white socialite, the milkman meltdown and also orange ovation.

Big chewy cookies are formed by several simple methods. Many of them are members of the familiar drop cookie family, made by dropping scoops or spoonfuls of dough onto baking sheets. Several others are made by rolling the dough into balls or logs. Logs are usually cut into slices after they bake.

When deciding whether or not a chewy cookie is done, take the short route: underbaking rather than overbaking is the way to go. if baked a few minutes too long, chewy cookies can dry out and lose their soft texture. Baking them a minute or two less only makes them more chewy. These are the cookies you want to slip into lunch boxes, pack into picnic baskets, take to a potluck, leave on the counter for anytime-of-day snacks, or send off in the mail.

As for today’s post, I would like to share with you my favourite BIG CHEWY COOKIE, Maple Cranberry Oatmeal Cookies adapted from Elinor Klivans’s BigFatCookies. I had tried this recipe and really can tell you that…. they are so gorgeous, so chewy and so delicious.

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.


1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries


Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ….. I guess it is about time for you try it too.

Love Sunny Yaw

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