Hello all. :)

From now onwards, I will only be posting photos of food and pastry products  which I experiment, and not their recipes. However, if you are interested in their recipes, feel free to email me at melindatml@hotmail.com. 

Many of you have been asking if I take orders. For the time being, I am not taking any orders, since I'm in the process of doing my internship and my schedule is way hectic. Nevertheless, I will definitely update the next time I do. 

Enjoy ! 

Macaron feet

Sugar-free Chocolate Chip Scones with Strawberry Jam and Zesty Orange-Infused Clotted Cream

Wow, that was one looooooooooooong title!

These little tea-time snacks are great for diabetics as they can be made without sugar. Plus, the effortlessness of baking them makes it therapeutic to unwind after a long day at work. Make these a day in advance and chill them in the fridge overnight to enjoy them for breakfast. They are best eaten warm, so just pop them in the microwave for 30 seconds and they are ready to go! 

Traditionally, scones should be soft and crumbly, and definitely not dry or hard.

Serve them with strawberry jam (which can be homemade to alter sugar content) and clotted cream. I personally like to have them with English Breakfast tea or Yorkshire tea. 

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This batch was made specially for my older sister since she's back for her holidays and they're her favourite. Oh, and by the way, she's the queen of tea.

Sugar Free Chocolate Chip Scones 
Makes 10 small scones
Ingredients
- 160g pastry flour
- 1/4 tsp salt
- 2 tsp baking powder
- 60g butter, cut into small cubes
- 100g chocolate chips
- 1 egg
- 1/2 tsp vanilla extract
- 2 tbsp buttermilk

Egg Wash Glaze
- 1 egg
- 2 tbsp milk
Whisk together.

Steps
1. Preheat oven to 180°C.
2. Combine and sift all dry ingredients (flour, salt & baking powder) together in a large mixing bowl.
3. Combine and whisk all wet ingredients (egg, vanilla extract & buttermilk) in a separate bowl.
4. Using your fingers, rub the butter into the dry ingredients until it becomes crumbly. Add in chocolate chips and mix to spread them evenly.
5. Make a well in the middle and pour in the wet ingredients.
6. This step is very crucial if you want good results. 
    Mix everything until it is just combined. DO NOT OVERMIX.
7. To shape them : Roll the dough out to about 2cm thick. Cut them into desired shapes (I used a 3cm-diameter round cookie cutter).
8. Coat lightly with egg wash using a pastry brush (I left out this step, hence the light-coloured scones).
9. Bake them for about 20 minutes, depending on the side of each scone.
10. Rest them on the tray for 5 minutes then transfer to a wire rack to prevent them from turning soggy.

Orange-Infused Clotted Cream
Ingredients
- zest from 1 orange
- juice from 1/2 an orange
- 200ml clotted cream

Combine all the ingredients. Keep refrigerated.

Homemade Strawberry Jam
Here's a step-by-step video to make your life a little easier. Just alter the amount of sugar to your own desire. 
Let's start jamming!


Enjoy !

Owl cupcakes.

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Vanilla cupcakes with buttercream frosting.

Red Velvet

Hi guys!

So I've been getting quite a number of requests for this recipe (clearly, Red Velvet is just to die for). 

I have posted a Red Velvet Cupcakes recipe post back in 2011, but this is another version of it. Results are pretty much similar; moist and light, so it is entirely up to your convenience. 

This recipe was done as an experiment by Chef Karam (my pastry chef) Yu Pinn (my classmate) and I, so sources are unclear. Nevertheless, I will definitely post up the link once it has come to my knowledge.

Red Velvet
Ingredients
- 2 cups soft flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let it sit for about 5-10 minutes)
- 2 tsp vanilla extract
- 4 tbsp red food colouring
- 1 tsp white distilled vinegar
- 1/2 cup plain hot coffee

Preheat oven to 325°F (160°C).
Line cake mould with baking paper or butter.

1. Whisk together flour, baking soda, baking powder, salt and cocoa powder. Set aside.
2. Combine the sugar and vegetable oil.
3. Mix in the eggs, buttermilk, vanilla extract red food colouring, vinegar and hot coffee.
4. Make a well in the middle of the dry ingredients, pour in the wet ingredients a little at a time, mixing well after each addition, just until incorporated. (The mixture will be quite runny)
5. Pour into cake mould and bake for 30-40 minutes, or until a toothpick comes out clean.

Cream Cheese Frosting
Ingredients
250g cream cheese

5 tbsp unsalted butter, room temperature

2 tsp vanilla extract (I like to add in vanilla pods to give it a rustic look)

2 cups confectioners’ sugar, sifted

Combine the cream cheese and butter in the bowl of an electric mixer. 

Beat on medium-high speed until well combined and smooth. Mix in the vanilla extract (vanilla pods). 

Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. 

Store cupcakes in the refrigerator, remove an hour before they will be served so the frosting can soften back up.

Photos of the cake will be up soon.

Red Velvet Cupcakes from my previous Red Velvet post.

Enjoy !