Chiffon cake is my favorite dessert. I've tried different flavors of chiffon and this has been added into my best flavor list recently. As this chiffon was not served for any special vocation, so I left it plain without any dressing to experience the natural flavor. I kept it in a fridge after it had cooled down from the oven for reserving a better texture.
We're totally refreshed by the little mango and shredded coconut with chilly sponge in the very hot and humid weekend.
Recipe for 17cm chiffon tin:
110g egg whites/55g caster sugar/5g corn flour
50g egg yolks/36g water36g/vegetable oil/55g plain flour/10g caster sugar/50g mango juice/25g dried mango (chopped)/24g shredded coconut
- Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.
- Add in the cornflour and whip until just combine.
- Mix egg yolks, oil, water, mango juice, flour and caster sugar in another mixing bowl until everything combine.
- Then mix in chopped dried mango.
- Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.
- Add shredded coconut and mix until just combined.
- Pour into the baking tin and bake 35 minutes at 160'C.
- Turn the cake upside down for cooling before unmold it.
- Chill in a fridge for better refreshing texture.
The dough rise very well and filled up the pullman tin within 60 minutes (not sure it's due to the warm weather). I was quite happy that the loaf was almost a perfect square.
Lastly, we are so pleased to have a wonderful breakfast.
This is a wholemeal bread recipe given by a guru I knew recently. As he knows I'm very keen about wholemeal bread, therefore he shares this recipe with me. This bread contains nearly 25% wholemeal flour which is more than the 
The original recipe was written it is optional to add some sunflower seeds and pumpkin seeds. I found that it is a good idea to add something in the bread so that it makes a little bit different from the previous bread I've made. Furthermore, added those seeds, nut or dried fruits could increase some 
When I cut out a slice, I found those little dried cherries looks quite pretty attaching the bread. If I will make this bread again, some dried apricot, dried mango, or other dried fruits and nuts will be adding in as well. I loves the wholemeal smell with every bite of dried fruits and seeds that I don't even need to spread jam or peanut butter on it. If you are a fan of wholemeal bread, why not give it a try!
I was so pleased to have my friends with me weeks ago and shared this cheesecake together with them. I drizzled over some chocolate glaze before serving to make it much chocolaty.
This bread has no different from "
I got this idea from my idol chef "
I divided it into three equal portions and rolled out the dough. Some marble effects would start to appear during this stage.
Rolled it up again then place in a grease baking tin and proof for 60 minutes.
Somehow, I found the color was not sharp enough. I might have put too little cocoa and matcha powder. But it's too late, therefore I left it to proof in the oven.
The dough rise very well and it was almost a square toast.
It wasn't too bad when I cut a slice out. Each slice had its own characteristic and it's as soft as the previous basic bread.
I could slightly smell the cocoa and tea flavor but just couldn't taste it.
After all, it could still be served with jam or peanut butter!
I told him my bread making failure then he was so generous and gave me a live demo straight away in my kitchen. He easily picked up a recipe book from my bookshelves and took a basic bread recipe to start his demonstration.
He left us during the second proofing by leaving the rest of the instruction and promised that the bread will be very nice and soft. That's true!
This is the bread that been baked 40 minutes at 190'C. Later on, I was advised to increase my oven temperature to 210'C to achieve a golden brown color but it was too late as the bread had been cool down for a while. Anyway, that is pretty much optional.
I was very impressed when I've produced this square bread. It was very soft and tender with no yeasty flavor. The texture had no different compared with those Gardenia bread.
The only different is the bread did not contain any preservatives or bread improver. It's just the right homemade bread I have been looking for.
We finished eating the whole loaf in 4 days. The bread is still quite soft in the 3rd day, hence I kept the leftover bread in the fridge.
We toasted the bread with some "Anchor Salted Butter" in day 4, the smell and texture was fantastic!
Since we had finished the whole loaf, I would like to try to make one on my own. Hopefully it turns out the right bread as the demo one. I was very happy with my first result. This bread is almost in square shape. The texture and smell was exactly the same as the previous one.
All thanks to WL! 
Recipe instructed by the guru: 
I came across many scones recipes, this is the best for me. The crumbly and crispy texture with the freshly bakery smell had given me the finest satisfaction in the morning. 
Flatten the dough with your floured hands to form a 2.5 cm thick round shape or any pattern you like as it very much depends on any cutters you use to give a fancy scones or just use a floured knife to cut it into any shape. I cut it into 8 triangle portions from a round dough. I found the triangle shape is just nice to feed into my mouth and another reason is I am lazy to take out the cutter in the morning. Lots of the English scones I have seen was in round shape with lace edges, It is very pretty as kind of traditional outlook. So. No matter what cutter you use, just cut it straight away and do not twist it just to give a prettier look and prevent the dough sticking too much. Push the dough out from the cutter and place it on the baking tray with baking parchment. Put it in the middle of the oven and set the time to 12 minutes or bake until golden brown. Now, prepare yourself a cup of coffee and you would smell the rich scones very soon.
Eat it when it is warm as nothing can be better than the freshly baked pastry for the morning. Cut it into half and enjoy it with butter, jam, peanut butter, soft cheese or like the English, eat with clotted cream. Keep the leftover scones in a fridge for 3 days or 2 weeks in a freezer. Reheat it in a microwave or oven to get a warm texture. 
This little toaster had no temperature control system and the size was just enough to place two pieces of bread. So, I bought a tin (this tin normally used for take away food) which the size was just enough to fit in the toaster.
Finally, I had this banana cake baked within 30 minutes and the cake was cooked very well. From this experience, I learned how to control temperature in baking cakes. So, whenever I baked banana cake, it reminded me the first ever experience I have.
This Rye bread did not contains many of the rye flour and it is quite easy to made by using the straight dough method. I put all the ingredients in the mixing bowl and leave it to knead with the dough hook for 30 minutes. It is still a little bit of stickiness but I just let it proof for 40 minutes. I did not roll the dough very nicely and was very careless did not grease well inside the loaf tin that is why the side of this bread look quite ugly. What a good lesson! I let it proof at the room temperature for another 1 hour before bake in the oven. 
One thing that I like this bread is, the dough has no yeasty flavor because the smell of the rye is quite strong although it only contains little amount of rye flour. Furthermore, it is easy to made. This bread is very tender and soft, I have to cut it very carefully so that the crumbs stay beautifully before serving on a plate. I like to spread with my homemade peanut butter and blackcurrant jam as I found the flavor is just so match. 
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