Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed. 


Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time. 

I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!



Egg Benedict

Ingredients
Poached egg
  • 2 eggs
  • 1 tbsp vinegar
  • 5 cups water
Hollandaise Sauce
  • 40g butter
  • 2 egg yolks
  • 1/2 tbsp lemon juice
  • 2 tbsp water
  • Salt, to taste
Cooking Directions
Poached Egg
  1. In a pot, fill in 1.5 inches of water (here I use 5 cups), bring to boil and reduce heat to gentle simmer.
  2. Add vinegar.
  3. Crack egg into small dish / sauce plate, gently pour egg into water.
  4. Cook for 3 minutes (medium heat, water not boiling)
  5. Remove egg with slotted spoon, let the water drip out.
Hollandaise Sauce
  1. Melt butter,  let it cool to warm (not hot).
  2. Combine the rest of the ingredients together. 
  3. Using gentle heat, heat up the sauce while whisking until the sauce thicken.
  4. Add butter slowly while whisking until well combined. Remove from stove top.
  5. Drizzle over the poached egg and sprinkle some black pepper for garnish.
Tips: 
1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.
2. If the sauce get overheat and curdle, you can try to add some water, tablespoon by tablespoon while whisking to salvage the sauce.

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本尼迪克特蛋
主料
蛋
  • 鸡蛋2个
  • 1 汤匙醋
  • 5杯水
荷兰酱
  • 40克牛油
  • 2个蛋黄
  • 1/2汤匙柠檬汁
  • 2汤匙水
  • 适量盐
做法
蛋
  1. 在一个锅里， 放入1.5英寸高的水，煮沸，然后转成中火（水不要沸腾）。
  2. 加入醋。
  3. 把蛋打入小碟/酱碟，然后轻轻倒入水里。
  4. 煮3分钟（中火）
  5. 用漏勺取出鸡蛋，让水淌出来。
荷兰酱
  1. 融化牛油，然后让它稍微降温。
  2. 混合其他的食材。用文火，把酱汁加热，要不停搅拌，直到酱汁开始变稠。
  3. 加入牛油，一边加入一边搅打。直到混合均匀。
  4. 把酱汁淋在蛋上，撒些黑胡椒。
温馨提示：
1.不要直接把鸡蛋打入水中，否则蛋可能会散开。
2.如果酱汁过热和凝固，您可以尝试加入额外的水，一汤匙一汤匙加入，一边加入一边搅。


Mc Donald used to sell Sausage McMuffin at $2, with a coffee/tea inclusive during the breakfast hours. Although it does not really have a super-delicious kind of appearance to be admired at, it was actually one of my favourite! It is not so easy to find muffin bread in Singapore, some premium Cold Storage carry it so every time I hit that supermarket I would simply buy a few packets of them and freeze them! Of course, until... I made my own. 

 Homemade sausage patties free of preservative, paired with homemade muffin bread. No more Sausage McMuffin for me!

 Tips: The patties shrink during the cooking process, so try shape it slightly bigger!

 Sausage Patties

Ingredients
  • 500g minced beef
  • 2 garlic, chopped
  • 40g onion, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp fennel
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
Cooking Directions
  1. Mix together all the ingredients.
  2. Divide into 8 and shape into round.
  3. Flatten the patties and lightly dimple the middle so that the patties will remain flat (and not puff up in the middle) when being pan-fried.
  4. Pan fry patties for around 7 minutes ( depend on the thickness) each side. (If using oven, bake the patties at 200C for 15 minutes, then flip the patties and bake for another 8 minutes)
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香肠肉饼
材料
  • 500克牛肉碎
  • 2粒蒜头, 剁碎
  • 40克洋葱， 剁碎
  • 1/2茶匙干百里香
  • 1/2茶匙茴香
  • 1/2茶匙干罗勒
  • 1/2茶匙干牛至
  • 1茶匙盐

做法
  1. 混合所有材料。
  2. 分为8份，撮圆，压扁
  3. 肉饼中间，轻轻压下，这样肉饼在煎的时候会保持平面，中间不会凸起。
  4. 取锅煎肉饼，每一边大约煎7分钟（时间长短取决于肉饼厚度）。


Pumpkin is such a gem! It is a nutrient dense food, full of vitamins and minerals yet low in calories. Having rich in beta-carotene, fiber, potassium, and vitamin C, it offers protection against heart disease, cancer, promote fertility, boost immunity, and even protects our eyes!

 Given the extensive list of nutritional benefits, pumpkin should be made a regular part of our diet. However, does it bother you that everytime after a pumpkin is cut, there comes the recipe hunting activity - gather as many recipes as possible so that you could finish it off before those fuzzy mold find their way into it? Well here is just another addition to your recipe list.

If you had not tried a hee pan before, let me describe to you the texture of this treat. It is a little bread-like, but soft and chewy with the addition of glutinous rice flour. It stays chewy and soft after cool, perfect for a afternoon snack or even as a picnic dish! A store-bought one is usually tinted with food coloring. I bet this naturally-tinted-with-beta-carotene hee pan will surely be much more appetizing and nutritious, agree?

 Pumpkin Hee Pan
makes 8

Ingredients
  • 100g plain flour
  • 100g glutinous rice flour
  • 60g sugar
  • 60g water
  • 2.5g yeast
  • 100g pumpkin, steamed and mashed
  • 12g Oil
Cooking Directions
  1. Mix all the ingredients together and knead until smooth.
  2. Divide the dough into 8, shaped round and lightly flatten with palm.
  3. Leave the dough to proof for one hour or almost double in size.
  4. Steam over medium heat for 12 minutes.
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金瓜喜板
做8个
材料
  • 100克面粉
  • 100克糯米粉
  • 60克糖
  • 60克水
  • 2.5克酵母
  • 100克南瓜，蒸熟压成泥
  • 12克油

做法
  1. 把所有的材料一起，揉成团。
  2. 将面团分成8份，磋圆后稍微压扁。
  3. 让面团发酵一小时。
  4. 用中火蒸煮12分钟。

Having a terrible craving for chocolate, I decided to make my favorite donut - Choc Pudding filled donut. The chocolate was overflowing, and every bite guarantees a mouthful of chocolate. It was so good... Well, as much as I adore it, have all food in moderation is my motto. So, instead of frying all 8 donuts, I saved some dough and top them with Hokkaido Dome topping.


These toppings are delightful. It is so simple to prepare yet they gave the leftover dough a 'new life' again. I love to put toppings on bread because it helps to retain moisture in the bread during the baking process, and of course, it add flavours and we love them too!

Potato Bun with Hokkaido Dome
Makes 8
Ingredients

Dough
  • 200g bread flour
  • 15g milk powder
  • 3/4 tsp instant yeast
  • 25g sugar
  • 90g potato, thinly sliced , steamed for 15 minutes and mashed
  • 41g water
  • 24g egg
  • 35g butter
  • a pinch salt
Topping
  • 62g cake flour
  • 56g butter
  • 62g icing sugar
  • 74g egg
Cooking Directions
  1. Mix all the dough ingredients and knead until smooth.
  2. Let the dough proof for 1.5 hours or until double in size.
  3. Mix together the ingredients for topping, set aside.
  4. Divide the dough into 8 and shape round.
  5. Let the dough proof for another 1 hour or until double in size.
  6. Pipe the topping on top of the bread 15 minutes before baking.
  7. Bake in preheated oven at 190C for 15 minutes.
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做8个
材料

面团
  • 200克面粉
  • 15克奶粉
  • 3/4小匙即食酵母粉
  • 25克糖
  • 90克马铃薯，切成薄片，蒸15分钟，捣碎
  • 41克水
  • 24克蛋，打散
  • 35克黄油（牛油）
  • 少许盐
外陷
  • 62克低粉
  • 56克牛油
  • 62克糖粉
  • 74克蛋
做法
  1. 混合所有面团成分和揉至光滑。
  2. 让面团发酵1.5小时或直到两倍大。
  3. 混合外陷材料，备用。
  4. 将面团分成8份。
  5. 让面团发酵1小时，或者直到两倍大小。
  6. 在烘烤15分钟前，在面包上挤上外陷。
  7. 在预热烘箱中烤以190℃烤15分钟。

Hokkaido Cupcake With Cream Cheese Frosting

If you had ever tried the Hokkaido cupcake, I am sure you will be impressed by its soft, delicate and springy texture. Unlike muffin, this cupcake, made using the chiffon method, produce very light textured cake that won't fill up your tummy so easily. You might unknowingly eaten too much of it even before you realise it!

Usually, Hokkaido cupcake is paired with custard cream, injected right into the middle of cupcake until it overflowed slightly to the top, and then top with fresh fruit of vibrant color rendering a pleasant appearance. Combining Hokkaido cupcake with cream cheese is rather new. In fact, I had a slight concern that the weight of cream cheese may crush the soft cake but it turned up amazingly beautiful and delicious!



Hokkaido Cupcake with Cream Cheese Frosting
Makes 8 cupcakes

Ingredients

Cupcake
A
  • 2 egg white 
  • 30g sugar
B
  • 2 egg yolks
  • 13g sugar
C
  • 17g fresh milk
  • 25g cake flour
  • 17g vegetable oil
Frosting
  • 100g butter
  • 100g cream cheese
  • 80g icing sugar
Cooking Directions
  1. Beat egg white until frothy, add in 30g sugar in 3 stages and beat until stiff.
  2. In another bowl, lightly beat egg yolks with 13g sugar until bubbly. Add in fresh milk, sift in cake flour and add in vegetable oil. Mix well.
  3. Take some meringue and mix into the egg yolk mixture until well combined, then pour all the egg yolk mixture into the meringue and fold well.
  4. Bake in preheated oven at 130C for 20 minutes, thereafter increase the heat to 150C and bake for another 20 minutes.
  5. Mix together the ingredients for frosting.
  6. Decorate the cake with cream cheese frosting.
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北海道蛋糕与奶油芝士糖霜
做8个杯子蛋糕
材料

杯子蛋糕
A

  • 2个蛋清
  • 30克糖

B

  • 2个蛋黄
  • 13克糖

C

  • 17克牛奶
  • 25克蛋糕粉
  • 17克植物油

奶油芝士糖霜

  • 100克牛油
  • 100克奶油奶酪
  • 80克糖粉

做法

  1. 打蛋清，直到粗泡，30克糖分3个阶段加入，并打到硬性。
  2. 在另一个碗里，搅打蛋黄和13克糖，直到起泡。加入鲜奶，过筛的蛋糕粉，并添加植物油。拌匀。
  3. 取一些蛋白霜倒入蛋黄混合，直到拌匀，再把所有的蛋黄倒入 蛋白霜，以切拌方式拌匀。
  4. 在已预热烘箱中以130℃烘烤行20分钟，然后加热至150℃烤20分钟。
  5. 将奶油芝士糖霜的材料混合在一起，装饰蛋糕。
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