[andthebearsbake] Love Letters

Love letters has been one of the Bear's favourite Chinese New Year snacks. #everythingalsolike This year, my mum decided that I should do it the traditional way. We then went hunting for the letter love mould and stove. Getting the stove was a challenge. Went to quite a number of old cookware stores but was put off by uncles saying that we should just buy the ready made love letters instead. 'Too much work! ' 'Nowadays where have people still use charcoal to make love letter? ', were the response they gave. But we were quite determined to make the love letters the traditional way and I started asking my friends to keep a look out for me. And yes, one of my bestie actually managed to find the stove and bought it for me! #lovehertobits 

[andthebearsbake] Pandan Chiffon Cake

As you might have known, the Big Bear hearts Chiffon Cakes to the moon and back. The Big Bear has been working hard to get the egg yolk batter right by herself. And says the Big Bear "Mummy, when I grow up, I will be able to bake cakes by myself like you right?' 

Whisking the egg yolks and sugar. 

Adding the wet ingredients, oil.

And milk. 

Sifting the flour. 

And mixing the batter like a boss. 

Breakfast all ready!  

Pandan Chiffon Cake

Recipe adapted from Loving Creation for You – Baby Rooster Orange Chiffon Cake

Makes: 7” chiffon cake

Ingredients

Chiffon cake:

3 egg yolks

30 g sugar

30 g vegetable oil

50 g milk

80 g cake flour
3/4 tsp pandan paste
1/4 tsp vanilla essence 

4 egg whites

40g sugar

Method

Chiffon Cake:

Preheat oven to 180°C.

Whisk egg yolks and sugar till pale yellow.

Stir in oil, milk, pandan paste and vanilla essence. 

Sieved in flour and whisk till well combined.

Using an electrical mixer, beat egg whites till foamy.

Add half of the sugar and beat till soft peak.

Add the remaining sugar and beat till firm peak.

Fold in meringue gently into the remaining batter using a whisk 1/3 at a time.

Pour in the batter into the chiffon tin.

Gently tap the tin on table to remove air bubbles.

Bake the cake for 15 min at 180°C and 15 min at 170°C.

Invert immediately and let the cake cool completely before unmoulding by hand.

With Hugs & Kisses, Mummy Bear

[andthebearsbake] Pineapple Tarts

Everybody loves pineapple tarts! During Chinese New Year, this one of the must have items in our house. Home made pineapple jam are the best! As I am typing this all the pineapple tarts have either been given away or eaten up. #nomnom I particularly love this recipe as the dough is easy to handle.

[andthebearsbake] Rooster Yakult Chiffon Cake

It's the year of the Rooster! And when I saw the blog post from Loving Creation for You - Baby Rooster Orange Chiffon Cake, I knew I just have to make this cake even though we just made a chiffon cake 3 days back. And the Bears are always excited when they know that I am baking! As it was an impromptu baking session and I have run out of orange juice, I have substitute the orange juice with Yakult.