New YouTube video: banana muffin

Posted by vivien | Recipe | Sunday 9 May 2021 4:23 pm
20,464 Total Views

I have posted a video on how I make banana muffin.

YouTube link: https://youtu.be/UhDXYkdIa2U

Or search bakewithvivien in YouTube

Go watch it, thanks

banana-muffin


 

Recipe: Levain style chocolate chip cookie

Posted by vivien | Recipe | Monday 12 April 2021 11:01 pm
19,577 Total Views

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Above is 200g, size mentioned in original recipe, recipe from https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

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The recipe can make a 200g(which I baked for 11mins, I think can try bake for 12mins cos it is still very goey in middle bordering on being uncooked) but it is still very tasty, unexpectedly good, definitely need a remake. And I freeze 5 more pieces in 110g each

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Above I bake the smaller piece from frozen for 12mins and it is still very short and raw-ish, definitely will try maybe 15/mins for these frozen 110g ones. (Update: 15min is till very goey inside, can try 17min if bake from frozen)

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still very yum these bake from frozen


 

Recipe: Carrot Cake

Posted by vivien | Recipe | Saturday 10 April 2021 9:25 pm
2,457 Total Views

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For the above recipe which is 1.75 times the original portion, make up to slightly over 2.6kg 10 inch square cake, includes icing


 

Recipe: making salted egg

Posted by vivien | Recipe | Saturday 10 August 2019 4:42 pm
28,701 Total Views

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Here I am using chicken egg, which result is not good at all. I have tried using duck egg, and it is superb, egg yolk is nice sandy texture, with reddish old. I find putting in a dark cupboard for 23 days is enough. Don’t use chicken egg, mine after 23 days has mixed result, some just ok, some still like original chicken egg, i think it is due to duck egg being more porous, so chicken egg might take longer time to be salted etc…

Above, i fill one cup with cheap rice wine, can get from NSK, brand is “Fa Ta” gourmet cooking wine, around RM5 – 7 only. Soak each egg for around 3 minutes, then coat them in fine sea salt (must be fine one, as these are the most salty kind of salt :P) Put one cling wrap, then PUT MORE SALT AROUND the egg, before¬†wrapping them as tight as you can in cling wrap, then try one of the egg after 23 days.

Very easy, and no need to cook salt water, wait for them to cool down etc. Try it

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Recipe: Sweet Potato Balls

Posted by vivien | Recipe | Sunday 9 June 2019 7:53 pm
36,071 Total Views

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I love the famous sweet potato balls in Petaling street, after knowing they using white/yellow sweet potato, it is my to-do list

After my first try in 2012, this is my 2nd try to replicate the Petaling Street sweet potato balls, recipe improvised from Roti & Rice. My improvised ingredients are below:

450g sweet potato, weighed after cut into small cubes and steamed <looks white flesh when uncooked, but turn yellow once cooked kind of sweet potato>

100g rice flour

30g glutinuos rice flour

55g sugar

1 teaspoon baking powder

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The search for better sweet potato balls recipe continues…


 

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