Beanie Kitchen Diary

Pineapple Tarts II

2011-01-23T21:59:00.000+08:00

Without glaze.
Due to the lighting, these tarts look abit 'pale', but in actual fact, they are nicely 'tanned'.

Over here, the tarts has a 'bruised' look after glazing them with egg wash. (O_O)||||

The pineapple tart in the pink papercup is unglaze. (odd ball out! 5g dough)

Pineapple Tarts - Anncoo Journal

Here is the recipe

180g Plain flour
20g Corn flour
40g Icing sugar
1 Egg yolk (lightly beaten with 1 tbsp ice water, 1/2 tsp vanilla extract plus a drop of egg yellow coloring)
150g Cold butter
1/2 tsp Salt

500g Pineapple Jam (store bought) ~ roll into a small ball about 8g each

Method:

• In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.

• Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.

• Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins.

• Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.

• Return tarts to oven and bake for another 10 mins or pastry until golden brown. (else the jam will be too dry)

• Cool tarts on wire rack and store in an airtight container.

My notes: Bake at 180C for 25mins or till tarts are slightly browned at the top. Do not glaze the tarts. The tarts look nicer without the glaze. Dough weighs 12g and pineapple jam 8g.(Tangerine style)

Texture: This recipe yields more butter than the previous recipe, hence, it is more crumbly and the butter fragrance is more prominent.

Pineapple Tarts I

2011-01-23T21:20:00.000+08:00

Pineapple Tarts-little teochew

Recipe for Pastry
(adapted mainly from Delicious Asian Food)
- 400g plain flour*
- 50g corn flour
- 1/4 (heaped) tsp salt
- 280g cold, unsalted butter (do not allow it to soften)
- 3 egg yolks, beaten
- 3 tbsp cold water (or iced water)
- 6 tbsp icing sugar**
- 1/2 tsp cognac or pure vanilla extract
- For glaze, mix 1 egg yolk + 1 tbsp water* Note that the original recipe called for 450g plain flour. I changed it to 400g plain flour + 50g corn flour to make the dough more "melty".

** The recipe called for 4 tsp castor sugar. I used 6 tbsp icing sugar in its stead. I read somewhere that icing sugar helps soft pastry dough keep their shape during baking.

1. Sift the flours and icing sugar.

2. Using the pointed ends of a fork, rub the butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Basically, just scrape / flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat. If you want to rub the butter into the flour using your hands, make sure you use only your fingertips.

3. Beat together egg yolks, cold water and cognac (or vanilla extract). Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for about 10mins, covered.

4. Roll out to desired thickness (mine was about 8mm thick). Cut out dough using cutter. Arrange neatly onto baking tray, with at least 1.5cm apart. Since this is a very buttery, oily pastry, it would be good to use a small portion at a time. Keep the rest covered in the fridge, otherwise it will ooze oil.

5. Once you have arranged the tart shells on your tray, glaze them (the entire surface, not just the rims).

6. Place the pre-rolled pineapple jam balls onto the centre of each tart shell.

7. Bake at 160 degrees celsius for 20 minutes, turning the tray halfway through baking. According to the original recipe, when placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker. I did not have a problem with this because I used a very sticky, dry jam.

More notes from The Little Teochew:
~ This recipe yields about 96 tarts.

~ I tried baking 2 batches - one using cognac, the other using pure vanilla extract. They were both equally aromatic. So, no real need to use cognac. But do use a good quality vanilla extract.

~ I decided to be hardworking and glazed all the tarts. The egg wash helped make the pastry "studier" during baking. This pastry has a tendency to puff and expand a little. Also, glazing makes the colour a little more golden, a little more festive. ;)
~ Always pre-roll your pineapple jam before making the pastry.

My notes: Bake at 180C for 20mins do a 2nd glaze and back into the oven for another 5-7mins. Dough weighs 12g each and 8g for the pineapple jam. (Tangerine style)

Texture: Pastry just nice for me, not to crumbly.

Matcha Swiss Roll

2011-01-02T14:23:00.000+08:00

Recipe: Happy Flour

Texture: Soft and yummy with nice green tea fragrance ;)

Remarks: Abit worried that the swiss roll will crack cos it's a common mishap, but, fortunately it turn out well (^o^)// yeh! so happy!

Happy Flour's recipe calls for red beans which I have omitted cos too lazy to cook them, besides, I was afraid everything will go to waste if the swiss roll cracked (this my 1st attempt baking swiss roll)

Note: 1. whipped cream was too little not spread out evenly.
2. green tea powder wasn't totally dissolved, hence, there were tiny 'dots' on the roll.

Green Tea Swiss Roll

Ingredients
3 eggs
60g caster sugar
1/4tsp salt
65g cake flour
1/4tsp baking powder
1tsp green tea powder
1tbsp hot milk
35g veg. oil
few drops of green food colouring (omitted)
150g whipping cream (whipped)
100g cooked red bean (boil with water and sugar until soften)

Steps:
1. Preheat oven to 200C. (190C for my micro/conv oven)
2. Dissolve green tea powder with hot milk, add in few drops of green food colouring and leave it aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy.
4. Shift the cake flour and baking powder into the cake batter in 3 portions and fold in.
5. Mix milk mixture and oil together and fold in lightly into the batter until well combined.
7. Spread batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing up.
2. Spread whipped cream on the cake and sprinkle with cooked red bean.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Matcha Chiffon (Green Tea Chiffon)

2010-12-21T18:03:00.000+08:00

Recipe: 福田淳子(Junko Fukuda)

Texture: Light and spongy with mild green tea fragrance.
Remarks: Bake this with a 6" chiffon pan and got some left overs for cupcakes ^^

Green Tea Chiffon Cake(make 1 17cm chiffon cake)

Ingredients:

3 egg yolks (large)

80g sugar (1/3 sugar for yolks and balance for the whites)
50ml salad oil

60ml water

80g cake flour

10g green tea powder

4 egg whites (large)

Preheat over at 180 deg cel for about 15mins (every oven is different so adjust accordingly, mine is set at 170 deg cel)

Method:

1.Sift flour and green tea powder, set aside.

2.With a hand whisk, combine egg yolks, 1/3 sugar, oil and water.

3. Add in the sifted cake flour and green tea powder into egg yolk mixture. Mix till it is lump free.

4.In a separate clean bowl, whisk egg whites till frothy. Add in sugar gradually and beat on high speed till stiff peak formed.

5.Fold in 1/3 egg whites mixture into egg yolk batter and mix evenly. Pour batter into balance egg whites mixture and mix till combined.

6.Pour into a ungreased 17cm chiffon pan, tap cake pan on hard surface to release trapped air bubbles.

7.Bake in preheated oven at 180 deg cel for 35mins. Invert cake pan immediately onto cooling rack to cool completely before unmoulding.

Yuja Cha Chiffon

2010-12-21T15:53:00.000+08:00

Recipe: HHB

Texture: Cottony and airy with a tinge of honey citron tea fragrance. I reduce the ingredients and bake this chiffon in a 6" chiffon pan =)

Ingredient A:(makes one 18cm cake)

3 egg yolks
20g caster sugar
50g yuzu syrup/jam (mashed the rinds)
50ml hot water
40ml vegetable oil
70g plain flour (cake flour)
1/2 teaspoon baking powder

Ingredient B:
3 egg whites (original recipe calls for 4 egg whites)
50g caster sugar
8g corn flour (not indicated in HHB's recipe)

Method:

1.Dissolve yuzu syrup with the hot water. Leave to cool.

2.Sieve flour, baking powder together, set aside.

3.Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

4.Place egg yolks in a mixing bowl, add in sugar, and with a manual whisk, whisk till the mixture becomes very sticky and turn pale.

5.Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the Yuzu mixture. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.

6.In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy.
Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.

7.Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

8.Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

9.Bake in pre-heated oven at 170 degC for 30 ~ 35mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

10.Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Black Forest Cake

2010-12-10T15:15:00.000+08:00

Recipe for sponge cake: 美食之家 FoodHouse8's Channel
Fillings: Non-dairy whipping cream, can dark pitted cherry

Texture: Soft, moist and spongy.

Remarks: Cake texture would be better if using the egg separation method.

Tofu Cheesecake (non-bake)

2010-12-01T01:19:00.000+08:00

Recipe: 西點go烘-豆腐乳酪凍蛋糕

Texture: This light cheesecake was abit grainy with a tinge of lemon fragrance.

Remarks: Next round will use silken tofu instead of the chinese tofu (softer than those sold in wet market)

2nd attempt using silken tofu: Texture was smoother than the lst attempt, but it is 'weepy'! Not sure if its due to the usage of silken tofu or I didn't drained it for a longer period of time.

Note: The grainy texture in the lst attempt was due to the fact that the gelatine wasn't totally dissovled.

Japanese Cotton Cheesecake (2nd attempt)

2010-11-23T22:34:00.000+08:00

Remarks: This time round I extended the baking duration to 1hr (additional 10mins might be better cos the sides are still abit pale).

Texture: Moist and soft unlike the first round which is abit mushy

Homemade Bean Curd (Taufu Fah)

2010-11-20T14:08:00.000+08:00

Recipe: Nibbleddish

Remarks: Considering its homemade Taufu Fah, texture and taste wise is not too bad =) quite similar to those selling at the market.

Ingredients (I reduce the ingredients by half)

300gm soya bean-soaked over night atleast 5 hours

12 cups water
1 tsp Gluco Delta Lactone(GDL)
1/2 cup boiling water
45gm cornflour

For sugar syrup:

1 1/4 cup water

2 cup sugar
3 slices ginger
3 pandanus leaves

boil till sugar dissolved

Method:

1. Divide soya beans into 2 portions, Grind 1st portion with

6 cups water and 2nd portion with another 6 cups water till

fine.

2. Strain in a muslin cloth or very fine sieve into a non stick

cooking pot.

3. Let it boil , Scoop out excess bubble. while boiling prepare

the cornflour mixture by adding GDL to 1/2 cup boiling

water and cornflour. Pour into a rice-cooker pot.

4. When the soya bean milk boils, pour into the rice-cooker

at a height of 2 ft.

5. At this point , don't not stir the mixture. Just scoop out

excess bubble quickly on top.

6.Cover with a towel and then with the lit.

7.Leave for 1 hour before scoop out with a flat metal spoon

into a bowl and add 4 tbsp sugar syrup. Serve hot.serving

make for 6.

Note:

To make soya bean milk, use the remaining husk to 6 cups

water and grind till fine. Sieve with a muslin cloth into a pot

and let boil. Add a piece of pandan leaf if desire. Add 1/4

cup sugar . Serve hot or cold.

Gluco Delta Lactone(GDL) is a kind of hardening agent .

Chiffon Cheesecake

2010-11-17T15:05:00.000+08:00

Recipe : Alex Goh

Texture: Soft and fluffy with mild cheese taste.

Strawberry Mousse Cake

2010-11-14T22:52:00.000+08:00

Texture: Soft, moist and spongy. Definitely a keeper ^^

Sponge Cake Recipe: Table for 2

Sponge Cake: (U may substitute this with sponge mix. Bake according to manufacturer's instructions)

[ ] I reduce the quantity to fit my 7’’cake pan]

5 eggs [3 eggs]
150 sugar [115 sugar ]

100gm flour [77g]
25gm cornstarch [19g]
1/2 tsp baking powder [3/8 tsp]
50ml milk + 1 tsp vanilla extract [38ml + ½ tsp vanilla extract]
50gm butter, melted [38g]

Beat eggs and sugar over hot water until mixture is thick, and pale for about 5 mins on high until Ribbon stage. The bubbles should be very very fine. Sift flour, cornstarch and baking powder together. Fold in flour mixture in 3 additions, alternating with milk.
Lastly, put some batter into the melted butter, and combine. Put the buttered batter back into the main batter and fold to combine. Pour batter into a 8 or 9 inch round pan (bottom lined). Bake in a preheated oven of 170/180C for 30-35 minutes. Overturn cake for 2 mins after removal from oven and turn it upright again. Loosen sides from pan and remove from pan for total cooling. Slice cake into 2 layers and freeze until it's time to add filling.

Strawberry mousse (Recipe from Table for 2)
200gm strawberries (hulled weight)
60gm sugar
2 tsp gelatin (I find the mousse too solid for this cone thing, I’d recommend 1 .5 tsp instead. 2tsp will be fine for cake)
200ml whipping cream

1. Put gelatin into a bowl big enough to put the strawberry puree later. Moisten gelatin with 1 tbsp water or more. Make sure all the gelatin granules are moistened.
2. Puree strawberries and cook with sugar until it comes to a boil. Pour over gelatin. Stir well, make sure all the gelatin at the base of the bowl are stirred.
3. Leave strawberry mixture to cool down totally to room temperature.
4. Whip cream to soft peaks.

Remarks: Should have divided the cake into 3 layers and add more mousse.

Chocolate Chips Sour Cream Marble Cake

2010-11-11T23:04:00.000+08:00

Recipe: Bakericious

Texture: soft with chocolate fragrant. On 2nd day, the cake texture abit hard and dry. Read somewhere that cold and hard butter will result in a heavy and hard cake. It should be at room temperature 20 to 25°C (68 to 77°F).

Remarks: Cake wasn't 'marbled' properly.

Top view.

Remarks: Tent the cake right from the beginning and remove 10mins before time up.

Result: Top unbaked, so prolong baking time at 170C without the tent for another 25 mins. The top cracked due to either oven temperature too high or overmixing.

Japanese Cotton Cheesecake

2010-11-11T22:43:00.000+08:00

Recipe: Alex Goh

Texture: soft and mushy

Remarks: Underbake, the sides of the cake was not browned, hence, the texture of the cake was abit 'mushy' and it is difficult to make a clean slice.

Lift off the side parchement paper without taking out the cake. Luckily, the side of the pan was well greased so that the parchment paper adhere to pan, else, the cake will turn out with crumbled side.

Note: No need to line the side of the cake pan for cheesecake as it will shrink away once it is cooled.

Génoise

2010-11-06T13:00:00.000+08:00

Recipe: Okashi

Texture: Very soft and breaks easily.
Remarks: Turn this into Blueberry Shortcake instead of Strawberry Shortcake. First time frosting a cake. Didn't do a very good job, as I get bits of cake on the cream =( but quite an experience and fun too =P

Mango Yogurt Chiffon Cake

2010-11-05T00:11:00.000+08:00

Recipe: Anncoo Journal

Texture: Although soft, it is abit on the damp side. Nice mango fragrance.

Remarks: Over-mix as certain part of the chiffon is abit on the dense side.

Black Sesame Chiffon Cake

2010-11-05T00:03:00.000+08:00

Recipe: Okashi

Texture: Soft and fluffy. Sesame fragrance almost non-existence. >_<!!!
Remarks: Will give it another try using the recipe from 好吃戚風蛋糕輕鬆上手 by 福田淳子

Almond Bean Chiffon Cake

2010-11-04T23:50:00.000+08:00

Recipe: Esjoie

Texture: Soft and fluffy with nutty feel. Mild almond fragrance.
Remarks: Perhaps almonds from Chinese Medical Shop will give a stronger fragrance.

Sliced Cheese Cake

2010-10-04T23:11:00.000+08:00

Recipe from: Blessed Homemaker

Texture: soft and moist, but a bit mushy to taste

Remarks: Bake together with a cup of luke warm water in the oven, instead of the usual water-bath as I don't have a tray big enough to contain this 8" cake pan.

Weird crack on the cake surface. Look like cookie monster's mouth XD

Note: Grease the side of the pan and make sure that the parchment paper adhere well, else the side will have uneven surface. Alternative is to omit lining the side of the pan.

Side view

Orange Chiffon Cake

2010-10-04T22:58:00.000+08:00

Recipe from : Chiffon is Done by Kelvin Chai

Texture: soft and fluffy

Remarks: Need to tent the chiffon as all of them tends to burn on the left =(

Top and side view

Banana Chiffon Cake

2010-09-23T23:29:00.000+08:00

Bake on: 23 Sept 2010

Recipe: Kelvin Chai-Chiffon is Done

Texture: Very soft, fluffy and moist

Remarks: Should have used a knife to unmold the top of the cake. XD

Banana Chiffon Cake

Ingredients:

Egg Yolk Batter

6 egg yolks

1/4 tsp salt

60ml corn oil

170g banana puree

1/2 tsp banana essense (optional)

50g caster sugar

few drops yellow colouring (optional)

110g plain flour

1/4 tsp bicarbonate of soda

Egg White Foam

6 egg whites

1/2 tsp cream of tartar

100g caster sugar

Method:

To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence, sugar and coloring in a mixing bowl. Fold in flour and bicarbonate of soda until forms batter.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
Gently fold beaten egg white foam into egg yolk batter until blended.
Pour batter into ungreased 9inch (22cm) tube pan. Bake in preheated oven at 170C for 30-40 mins or until cooked.
Remove from oven, invert cake onto table until completely cooled.

Pandan Chiffon Cake

2010-09-20T13:20:00.000+08:00

Bake on: 20 Sept 2010

Recipe: Wen's Delight

Texture: Soft and fluffy

Remarks: Bake at 170C for 40mins. Next round will bake for 45-50mins cause the center of the cake is abit damp. Did not tent the cake properly, one side of it is darker. The cake seems to have a :( face due to cooling on 3 cans.

Top View

Close up view of chiffon texture.

Lemon Butter Cake

2010-09-16T18:53:00.000+08:00

Bake on: 16 Sept 2010

Recipe: Bakericious

Texture: Soft and moist. Cos of the lemon glaze there's a touch of crispiness on the cake crust =D

Close up of cake texture.

Looks kinda dense, but, it's soft =)

Milk Loaf

2010-09-13T20:52:00.000+08:00

(Top)

Bake on: 13 Sept 2010

Recipe: My Home Kitchen

Texture: Soft except for certain parts =(

Remarks: Think it's under bake and the dough size are not uniformly rolled.

(Side)

(Close up)

The outcast!!!! Rolled and baked in a metal bowl.

Pullman's tin is too small to accommodate all the dough.

Sweet Buns II

2010-09-11T10:49:00.000+08:00

Bake on: 10 Sept 2010

Remarks: Sweet Bun using HHB recipe with 1/4 tsp bread improver

Texture: soft and fluffy. On the 2nd day those in the air tight container was abit harder than those cling wrap but all turned soft and fluffy after mirowaving them for 30sec =)
NB: Though they are not burnt, they sure look too suntan. Hm... think too much egg wash.

Close up view of texture

Sweet Buns

2010-09-06T21:19:00.000+08:00

Bake on: 6 Sept 2010

Remarks: A first timer in bun making =P

Texture: The bread is soft but not very soft and fluffy. It turns hard the next day >_<|||| need to microwave to make it soft.

NB: Next round will take the buns out of the oven once it is brown these buns are abit hard on the crust. The reason being overstayed in the oven LOL

Give these guys a bit of suntan lotion =D

Close up of the bun texture. Hm.. kinda dense.

Banana Sponge Cake

2010-09-03T00:34:00.000+08:00

Baked on: 2 Sept 2010 (Top)

Texture: super soft and super moist (Difficult to slice the cake)

Recipe: From My Kitchen Dessert

Remarks: Zu said that it might be underbake.

Zu's verdict: It looks like the cake is still wet since it comes out when you inverted the pan. Usually when I check my cake with a skewer, I will touch it to see if it feels sticky even if it comes out clean. You may want to bake it a bit longer but cover the top with foil to prevent over browning. I also check the sides of the cake. If it comes of the sides alittle bit, it means you can take it out.

(Base)

Close up view.

Zebra pattern =)

Some extra batter filled into empty egg shells. =)

Easy Fruitcake

2010-08-31T19:52:00.000+08:00

Bake on: 31 Aug 2010 (Top)

Recipe:Cook.Bake.Love

(Base)

Close up view

Texture: soft and moist but kinda abit on the soggy side

Fine Butter Cake

2010-08-27T17:18:00.000+08:00

Bake on: 27 Aug 2010 (Top)

Texture: fine and moist

Recipe: Cook.Bake.Love

(Base)

(Side)

Close view of cake texture

3rd attempt of butter cake. ^^

Remarks: a)1st & 2nd attempt failed due to the curdle mixture after adding the milk, thus, the kuih like streak.

b)Recipe calls for 180C temp. which I followed and result with a slightly burnt top. This time I adjust the temp to 170C resulting with a nice brown colour. =D

Coffee Butter Cake

2010-08-25T21:20:00.001+08:00

Bake on 23 Aug 2010 (top)

Texture: soft but abit on the dense side, fragrance of coffee is quite light.

Remarks: on next try will mix coffee granule and milk with a tsp of coffee emulco

Base

Side

Close up view of the texture

Overall =)

Pandan Butter Cake

2010-08-22T22:18:00.000+08:00

Wow! Ugly Green Eye Monster! (Top)
Recipe: Yochana's Cake Delight

With a subtle nice bottom XD (Base)

Bake on: 22 Aug 2010

Texture: Fragrant, dense but soft

Zzzz ... overmix again!!!

NB: To avoid your cake cracking, make sure your batter is a little less than half the height of your cake tin. Do not attempt to put all into one cake tin if the quantity is too much or you will end up with cracked surface, uncooked middle and very hard crusts or even burnt. Leave whatever quantity behind and make a baby cake. Or cupcakes. (Source: http://www.malaysiabest.net/2008/01/31/recipe-butter-cake/)

Sponge Bob Agar Agar

2010-08-19T16:20:00.000+08:00

Created on: 18 Aug 2010
Sponge Bob Agar Agar

Remarks: Zzzzz didn't do a good job on Bob's face. It's suspose to be a smiling face but alas Bob look more shock then smiling =( some of the orange circlets smudge too

Next time will add a thin layer of transparent agar agar before the yellow mixture.

Vanilla Sponge Cake 香草海綿蛋糕

2010-08-18T22:58:00.000+08:00

Bake on: 13 Aug 2010

XD oven a tat too hot causing a slight rise in the middle of the cake and burn at the top.

Overall: not too bad at least it didn't sink and its springy =)

Banana Cake

2010-08-18T22:50:00.000+08:00

Bake on : 11 August 2010
Look like one eye jack LOL!!!

Fudgey Cocoa Brownies

2010-08-18T22:33:00.000+08:00

Bake on: 14 Aug 2010
Remarks: 1st time baking brownies =P Not too sure if the texture etc are correct >o<!!!

Texture: Soft and moist with a crispy top
NB: Good feedback from G's colleagues. This recipe is a keeper^^.