Chiffon Swiss Roll

Yes, here I am again, trying a new recipe on a swiss roll.  It wasn’t an epic fail, but it definitely wasn’t a success.  The finished product was better than the coffee and the green tea roll that I made, but it didn’t have have that fluffy and airy texture I was trying to achieve.

4 egg whites
2 tbsp. sugar (for the egg whites)

4 egg yolks
2 tbsp. sugar (for the egg yolks)
3 tbsp. vegetable oil
3 tbsp. water
9 tbsp. cake flour

In a small bowl, beat the egg whites until medium peaks is reached and gradually add the sugar to the egg whites until stiff peaks forms.  (The volume of this meringue will determine how fluffy your cake will turn out)

In a medium bowl, beat the egg yolks and sugar until light colored. Add vegetable oil and water and mix again.  Add sifted cake flour to the mixture.

Gradually fold in half the meringue to the mixture and mix until combined. Then, add the second half of the mixture to the meringue bowl and mix lightly with a rubber spatula.

Pour into a baking sheet lined with parchment paper and give it a couple of taps on the counter to shake out the air bubbles.  Keep in mind, the more the batter is agitated, the less volume it will have, as the volume of the meringue deflates with each movement.

Bake in a 320ºF for 15 minutes.

After it cools slightly, wrap in plastic wrap and let cool completely.  After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll (I just whipped up some whipping cream and sugar), and it’s done.

Chiffon Swiss Roll



Apple Bundt Cake with Cream Cheese Filling

It seems to me that most large bundt cakes were hard to bake, as it has a lot of goodness in such a small pan.  Also to have the cake get baked thoroughly, I found, was quite challenging.  To my surprise, this recipe came out quite moist, but it wasn’t without the help of the applesauce and canola oil that can do the job right.  The creaminess of the cream cheese filling complimented the cake very well, and with the chunks of apples, it was a good texture.  Love it!

Apple Creamcheese

Ingredients for Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
2 tbsp. cake & pastry flour
1 tsp.vanilla extract

Ingredients for Cake:
1 cup finely chopped pecans
3 cups cake & pastry flour
1 cup sugar
1 cup packed light brown sugar
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp.vanilla extract
3 cups peeled and finely chopped Gala apples (approx. 2 apples)

Preheat oven to 350°F.  Grease a 12 cup bundt pan.

Filling:  Work the cream cheese, butter and sugar in a medium bowl with a wooden spoon or with a mixer.  Mix until it is completely emulsify.  Add the egg, flour and vanilla and continue mixing until incorporated. Set aside.

Cake:  Place the pecans in a food processor and pulse a few times to coarsely chop the pecans.  Toast on a baking sheet in the oven for 8-10 minutes, or just until fragrant.

In a large bowl, sift together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice together.  Add the eggs, oil, applesauce and vanilla and mix just until combined  (mix gently with a rubber spatula and DO NOT OVERWORK).  Fold in the toasted pecans and chopped apples until distributed throughout the batter.

Spoon about 1/2 of the cake batter into the prepared bundt pan. Top evenly with the cream cheese filling, leaving a small border around the edge of the pan, about an inch (it was tricky, but just do the best you can).   Top the filling with the remaining cake batter.

Bake for 60-75 minutes, or cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).

Apple Cream Cheese Bundt Cake

Coconut Buns/Cocktail Buns

I’ve always wondered why they called these cocktail buns, when nothing about it, looks like a cocktail.  So, inquiring minds went on a Google search.  Apparently in the 1950’s, in Hong Kong, there was a bakery that couldn’t resist the wastefulness of disposing unsold but perfectly edible buns.  So they grounded up these day old buns, added a little sugar and coconut and just wrapped it with a fresh bread dough.  It’s name was from comparing to the bartender’s exotic mixture of alcoholic liquors, formulating a “cocktail”.  Which in Chinese, it was literally translated to a “chicken-tail bun”.  Fast forward to the more modern life, we just make them with a buttery filling mixed with coconut, to make it just as tasty.

Ingredients for water roux:
 1/3 cup bread flour
1 cup milk

In a small bowl, mix the bread flour and milk until there are no lumps.  I poured it through a sieve and into the saucepan over medium heat.  The mixture will gradually thicken. Once you notice some “lines” appearing in the mixture for every stir you make with the spoon, it’s done. Remove from heat.

Transfer the roux to a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent a hard film from formed on the mixture.  Let cool. The roux can be used immediately once it cools down to room temperature.

Ingredients for buns:
2/3 cup milk, warmed
1 egg, whisked
2/3 cup water roux
1 tsp salt
1/3 cup sugar
2 tsp whole milk powder
3 cup bread flour
2 1/4 tsp active dry yeast or 22 grams of fresh yeast
1 1/2 tbsp butter, melted

Ingredients for filling:
3/4 cup butter, softened at room temperature
2/3 cup sugar
1/2 cup cake flour
4 tbsp milk powder
1 cup unsweetened fine shredded coconut

Ingredients for topping:
1/3 cup cake flour
3 tbsp butter
1/4 cup sugar
1 egg, whisked (with a splash of milk, optional)
Sesame seeds
Egg wash

In a medium bowl, dissolve yeast in warm milk to activate. Set aside.  If you’re using fresh yeast, combine it with the dry ingredients.

In a large bowl, whisk together flour, sugar, salt, and milk powder (and fresh yeast).  OR once the yeast is active and bubbly, add egg and tangzhong and stir to combine.

Make a well in the middle of your dry ingredients. Slowly pour the wet ingredients into the well of the dry ingredients, incorporating with a spatula or wooden spoon. Dough will be sticky at first DO NOT ADD MORE FLOUR.  Once it is completely combined, add the melted butter. Knead on a clean surface, until dough becomes smooth and soft, yet pliable (approximately 8 – 10 minutes).  It should no longer be sticking to the surface that you were kneading on.

Grease the dough and cover with cling wrap or a linen towel and set aside in a warm area until doubled in size (approximately 40 minutes).  While dough is proofing, make filling and topping.

Combine the butter and sugar well. Sift in in milk powder, cake flour, and coconut. Mix to combine.  Then form filling mixture into a long tube. Divide into 12 equal portions. Have it rest in the fridge while you continue with making the topping.

Mix the softened butter with sugar well. Sift in the cake flour and combine well.  Transfer into a small piping bag.

Transfer proofed dough to a clean floured surface. Gently deflate and divide the dough into 12 equal portions. Form into ball shapes. Cover with cling wrap and let rest for 15 minutes.

Press out each portion of the dough into an oval shape. Place a portion of filling in the middle of the oval lengthwise. Fold the bottom third up over the filling, then fold the top third down over the other layers (like a letter). Pinch seam closed. Turn bun over and tuck the ends underneath, pinching to seal.

Transfer bun to a parchment lined baking tray with seam facing down. Repeat this step with the remaining dough portions and fillings. Cover with a plastic wrap and let them proof for about 45 to 60 minutes, or until doubled in size.

Preheat oven to 350°F.

Lightly brush whisked egg on the surface of each dough. Snip off a small corner or the piping bag of the filling and without a tip, pipe two lines of topping and sprinkle some sesame seeds. Baked for about 15 minutes, or until golden brown. About 5 minutes before finished, remove from oven and brush tops carefully with sugar glaze, if desired. Return to oven. Remove from the oven and brush on a second coat of sugar glaze. Let cool on a wire rack. Enjoy!

Coconut Buns

Pizza Dough

This is the first savory recipe that I have posted on my blog.  I am not a cooking kind of person, just a baking kind of person, so there isn’t very much savory recipe that I am that interested to try.  Then again, pizza…..who wouldn’t like pizza?  So here it is.


2 1/4 tsp active dry yeast or 16 grams fresh yeast
2 tsps sugar
1 1/4 cups warm water
3 2/3 cups bread flour
1 tsp. salt
2 tbsps extra virgin olive oil & 1 tbsp. (for baking)
1 teaspoon garlic powder

If you are using instant yeast, combine the yeast, sugar, and warm water in a small bowl. Stir to dissolve the yeast and set aside for 5 minutes.

If you are using fresh yeast, combine in a medium bowl, 1 cup of the flour, salt, sugar and the fresh yeast.  Stir together the warm water and olive oil.  Make a small well in the dry ingredients and mix together with a whisk until the mixture is smooth and lump free. Sift the remaining flour on a clean surface and pour the dough mixture onto the flour and knead. The kneading can stop, when the dough comes together and begins to pull away from the surface. It may take some time for the dough to come together.  I found that the dough was a little dry when I was kneading, but remember not to add any more water.  Once the dough becomes smooth, then it is ready for proofing.

Shape dough into a boule and lightly coat the bowl with olive oil.  Place the dough into the greased bowl and cover with a damp towel and place the dough in a warm place to rise until doubled in size, about 1 hour.

Gently turn the dough onto a lightly floured surface. Divide the dough into 4 equal portions. Shape each portion into a ball, cover and let rest for 5 minutes.

Combine the remaining 1 tbsp. of olive oil and garlic powder.  Roll the dough out into a 6 inch circle and place it onto a prepared pan.  Top with your desired topping and bake for 20-25 minutes, until the bottom of the crust is hard and crispy.

Pizza Slice

Blueberry Swirl Rolls with Lemon Glaze

I was actually looking at all of the pictures that I posted on my instagram account and realized that it’s mostly chocolate, coffee and lemon.  With a freezer full of blueberries, I decided to try this recipe out.

This recipe doesn’t ask to proof them before rolling, but to do it after.  I felt that these rolls are quite airy.  I’m not too sure if I proofed it too much, or the fact that there was no proofing needed before I roll the blueberries into the dough.  Also, I wanted to explore this, because I wanted to try a different method than the cinnamon recipe to see if this is any better.  So if you have tried my cinnamon bun recipe, this is interchangeable.  Just hold the filling and replace it with the blueberry filling.

Blueberry Rolls

Ingredients for rolls:
2 and 1/2 cups bread flour
3 tbsp.sugar
1 tsp. salt
2 1/4 tsp. instant yeast or 16 grams fresh yeast
1/2 cup water
1/4 cup milk
2 1/2 tbsp.unsalted butter
1 egg, at room temperature

Ingredients for filling:
2 cups frozen blueberries (or more if desired)
1/4 cup sugar
1 tsp. cornstarch

Ingredients for lemon glaze:
Juice of 1 large lemon
1 cup powdered sugar
2 tbsp. milk

Filling:  Make the filling first, as it need time to rest.  Combine the frozen (must be frozen NOT fresh and NOT thawed)  Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss the mixture and let it stand, while preparing the rolls.

Rolls:  In a large bowl, sift together 2 1/4 cup of flour , sugar and salt.  Add the yeast and mix evenly dispersed. Set aside.

In a microwave proof bowl, combine water, milk, and butter together and heat in the microwave until the butter is melted and the mixture is hot to touch.  Stir the butter mixture into the flour mixture. Add the egg and then the remaining 1/4 cup flour to make a soft dough.  Knead the dough on a clean lightly floured surface until the dough is smooth and elasticity texture.  It might take a little bit of time to get to that stage.  Place in a lightly greased bowl and let rest for about 10 minutes.

After 10 minutes, roll the dough out on a lightly floured surface in a 14×8 inch rectangle. Pour the rested blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 12 even pieces and place in a lightly greased 9X13 inch rectangular pan. Loosely cover the rolls with a wet cloth and allow to rise for 2 hours.

After the rolls have doubled in size, preheat the oven to 350°F.  Bake for 25-30 minutes until lightly browned.

Lemon Glaze:  Mix all of the ingredients together. If you prefer a thicker glaze, add more powdered sugar.  Right before serving, top your blueberry rolls with glaze.

Blueberry Roll with Lemon Glaze


Super Moist Chocolate Muffins

Muffins and cupcakes are definitely not my strength when it comes to baking.  However, it seems like it’s getting to be popular trend again.  I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch.  I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.

2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 tsp. vanilla

Preheat oven to 350°F.

Prepare 12 muffin liners in the muffin tin.

In a small bowl, pour in the milk and vinegar.  Let it sit, while preparing the remaining ingredients.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, vanilla and milk mixture.  Beat for 2 minutes, until well combined.  At this point, the batter may be quite runny.

Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

Chocolate Muffins

Cinnamon Buns

Like pie crusts, I have always felt very intimidated with trying recipes with yeast.  It has always been a very long process of the whole kneading and proofing, and if the end result isn’t even remotely reasonable, that would be very discouraging.  However, stepping outside the comfort zone gives me the opportunity to grow, so here we go.

Ingredients for cinnamon buns:
20 grams fresh yeast (if using instant yeast, use 1 package and dissolve in 2 tbsp of warm water)
1 cup warm milk
1/4 cup sugar
1 egg
2 cups bread flour
1/4 tsp. salt
1/4 cup melted butter
1 1/2 cups bread flour (in addition to previous)

Ingredients for filling:
1/2 cup butter softened (spreadable)
1/3 cup sugar
2-3 tablespoons ground cinnamon
Ingredients for frosting:
4 tbsp. butter, softened
8 ounces cream cheese softened (I used the spreadable tub)
2 cups powdered sugar
1/4 cup milk
1 tsp. cinnamon
Cinnamon Buns:  In a large bowl, sift together the 2 cups flour, sugar and salt.  Make a small well in the flour mixture.  Add the yeast.  Then the warm milk.  Slowly stir in the egg and the melted butter.
Sift the remaining 1 1/2 cups of flour on a clean surface and work the dough mixture into the flour.  The mixture will be VERY sticky.  ***DO NOT ADD FLOUR***  Knead the dough until it does not stick to the clean surface and become smooth.  Work the dough into a boule (making sure that there is tension on the surface).  Cover the bowl with a damp paper towel.  Then let the dough complete first round of proofing for 1 1/2 hours, best temperature at about 28°C.
Turn the proofed dough onto a clean and well floured surface (Be sure that it is well floured, or the dough will stick to the surface).  Roll the dough out with a rolling pin into a rectangular shape measuring approximately 12″ x 18″ and 1/4″ thick.
Filling:  Combine the sugar and cinnamon in a small bowl.  Mix well.  Smear the softened butter all over the dough surface, making sure that it covers the entire surface.  Sprinkle the sugar and cinnamon mixture over the smeared butter, making sure to cover the dough evenly.
Cin filling
Start on the long edge of the rectangle, roll the dough up.  Using a dough cutter and cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.
Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.  Cover the baking dish and refrigerate overnight.  (If you want to bake on the same day, let the baking dish rest on the kitchen counter and rest and room temperature for about 2 hours)
The following day, remove the baking dish from the fridge and let it sit in a warm spot in your kitchen for one hour.  Preheat your oven to 350°F.
Place the baking dish on the center rack of your oven, and bake for 24-27 minutes. The tops will be golden brown.
Frosting:  Cream the softened butter and cream cheese in a medium bowl until smooth and then add powdered sugar and whisk again on low speed. When all of the powdered sugar is mixed in, add milk and cinnamon. Whisk on medium high speed for about a minute.  Smear on top of warm cinnamon buns.

Chinese Pineapple Buns

This is the the traditional Chinese Pineapple Bun, also known as the bolo bao.  It seems to be a very popular item in Chinese style cafes, and served with a slice of butter in the middle.  For those of you that have tried this, have you ever wondered why they call this a pineapple bun, when there is no trace of pineapple in it, whatsoever?  I have.  After an extensive google search, the reason why they call this a pineapple bun, is because the top crust becomes checkered top when it bakes, which resembles the image of a pineapple.  I decided to give it a try with the limited knowledge of baking with yeast.  I was pleasantly surprised that the outcome was better than I expected.

Ingredients for water roux (also known as the tangzhong roux):
1/3 cup bread flour
1 cup milk

Ingredients for topping:
2/3 cup sugar
1/2 cup butter
4 egg yolks
1 tsp. baking soda
1/4 cup milk
2 cup cake flour
4 tsp. baking powder

Ingredients for buns:
2 cups bread flour
2/3 cup sugar
1/2 tbsp. salt
1 tbsp. milk powder (no skim milk powder)
22 grams fresh yeast (if using instant dry yeast, 1 package)
1 1/2 whisked egg (use the other half for egg wash)
1/4 cup whipping cream
1/4 cup milk
3/4 cup water roux
1/4 cup  butter, melted
Additional flour for working surface

Egg wash:  1/2 egg + 1 tbsp. milk

Water roux:  First off, the water roux will need to be made, as it needs time to cool.  Mix the flour with the milk, making sure that there are no lumps (I poured it through a strainer, into the pot).  Cook over medium-low heat.  Stir constantly with a wooden spoon, to prevent burning and sticking to the pot.

The mixture will become thicker and thicker.  Once you have reached to a pudding or a cake filling consistency, it’s done.  Remove from the heat.

Transfer into a clean bowl.  Cover with a saran wrap, sticking to the surface of the roux, to prevent a film layer from developing.  Let it cool.  Should cool to be at about room temperature.

Topping:  Cream the butter and sugar until light and fluffy.  Add the egg yolks, baking soda and milk.  Mix well.

Sift the flour and baking powder into the butter mixture and mix by hand until it’s smooth and not sticky.  ***Be careful not to overwork the dough***

Wrap it in plastic wrap and refrigerate for about 2 hours.

Buns:  In a large bowl, combine bread flour, sugar, salt and milk powder.

In a medium bowl, combine egg, whipping cream, milk and water roux.

Sift the dry ingredients onto a clean surface.  Make a fair size well in the mixture and add the yeast, then the wet ingredients.  Carefully combine the mixture.  When the ingredients have come together, pour in the melted butter.  The mixture should feel very stick in the beginning (DO NOT ADD MORE FLOUR).  Continue kneading until smooth and elastic like.  Once the dough is no longer sticking to the surface while kneading, the first kneading process is complete.  Shape the dough into a boule (making sure that there is tension on the surface).  Place in a well greased bowl and let the dough complete the 1st round of proofing (about 40 minutes), best temperature at about 28°C.

Transfer the dough to a clean floured surface.  Deflate and divide into 12 equal portions.  Cover lightly with a damp paper towel and let it rest for 15 minutes at room temperature.

Flatten each portion of the dough to deflate and roll into a round shape, again with tension on the surface of the buns.  Place on cookie sheet for second round of proofing (about 40 minutes), best temperature at about 38°C.

Preheat oven to 350°F.

Carefully divide the topping into 12 portions and flatten each portion between the plastic wrap.  Place on top of the buns after the second proofing.  Brush whisked egg on surface.  Bake on middle rack for about 20-25 minutes.  Until golden brown on the surface.

Pineapple Buns

Skor Bar Chocolate Cake

Skor Cake 2

I really enjoy making this cake, as it always comes out super moist.  With a little garnish of one of my favorite chocolate bars, it makes it that much more interesting for my taste buds.

2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 cups buttermilk
2 tsp. vanilla
2 cups whipping cream & 1/2 cup sugar
2 Skor bar
1 cup caramel sauce

Preheat oven to 350°F.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, buttermilk and vanilla and beat for 2 minutes, until well combined. Bake in 8″ x 8″ square baking pan.

Bake for about 30-40 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

To assemble:  Use a rolling pin to smash Skor bar to small pieces (to a desired size to sprinkle).  Whip the whipping cream to stiff peak with half a cup of sugar.  Cut cake in half horizontally.

On the first layer, lather on have the whipping cream.  Sprinkle on Skor bar pieces and top with caramel sauce.  Repeat to top on the top layer.

Skor Cake

Skor Bar Chocolate Cake:  I doubled the recipe for this cake.

Mint Chocolate Chip Cheesecake Brownies

Just in time for St. Patrick’s Day!  I decided to try something out of my comfort zone.  I think this would be a selective crowd, as mint doesn’t seem like a thing that everyone likes.  I thought the taste was good, but the color was not as green as it should be .  After beating 6 drops of food coloring, it was a light green tint, which I thought was a nice green.  However, after baking, it wasn’t as green as it was with the raw batter.  If you decide to try this recipe, you may want to give the cheesecake batter a quick taste test to see if the mint was vibrant enough for your liking.
Cheesecake Brownie Uncut

Ingredients for brownie:
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract
3/4 cup cake flour
1/4 tsp.salt

Ingredients for cheesecake layer:
8 ounces cream cheese, softened (I used the spreadable kind)
1/4 cup sugar
1 egg yolk
3 tsp. pure peppermint extract
6 drops green food coloring
2/3 cup semi-sweet chocolate chips

Preheat oven to 350°F.  Prepare 11″ x 7″ baking pan with aluminum foil, covering the bottom and all sides.

Brownies:  Melt butter and semi-sweet chocolate on a double boiler, stirring constantly, until completely dissolved.  Let the mixture cool to room temperature.

Whisk sugar into cooled chocolate mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.

Cheesecake Batter:  Be sure that the cream cheese is soft.  Beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth. Then, stir in the chocolate chips.

Pour brownie batter into prepared pan, reserving 1/4 cup of batter.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.  Top the cream cheese mixture with the reserved 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern and evenly smooth out the batter.  Sprinkle additional chocolate chips on top of the batter.

Bake brownies for 30-35 minutes, or tester comes out clean.  Cool completely, before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Cheesecake Brownie