Monday, October 27, 2014

▪Potato Curry Puffs▪

When I eat a curry puff, I would peel off the surrounding crusts and eat only the center part with the potato fillings. I simply love curry puffs with lotsa fillings and lesser crust is preferred.

Am I the only weird one who do this???

In order to have these curry puffs made edible for the kids, I had added abit more sugar than required...but the fact was that I had overlooked and put in the wrong amount of sugar, which made them edible for them.

So it did went from a disastrous to a blessing in disguise... hahaha...

Putting the dough skin and filling could be a challenge...

The dough skin cannot be too thick, else the crust will be too thick, or if not, if the dough skin is too thin, it could break easily while you were wrapping up the fillings.

The kids were having some fun, trying to fold in the edges of the curry puffs.

And to my surprise, these curry puffs tasted even better on the next day... ^_*

▪Potato Curry Puffs▪


250g plain flour
50g shortening
1/2 egg
90ml ice cold water

200g potato, diced
1/2 onion, chopped into small pieces
2 tbsp curry powder
1 tbsp sugar (lesser if you prefer more spicy)
water to boil potato
some salt


1. Put the filling ingredients into a pot and cook them over medium heat, until the potato is tender. Remove and leave to cool.
2. Mix the dough ingredients in a clean mixing bowl, knead into a smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
3. Roll the dough and flatten it into thin slice with a rolling pin. Cut into a round shape, with your desired round size. Add in the filling and wrap up, pinching the side to seal up.
4. Heat up the oil and deep fry the curry puff until golden brown. Dish and drain.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Sunday, October 26, 2014

Japanese Sweet Potato Chiffon Cake

I simply fell in love with the Japanese Purple Sweet Potatoes... loving its purple colour on my bread. But on the other hand, it did not gave a nice lilac colour to my chiffon cake.

Nevertheless, this Japanese Sweet Potato Chiffon Cake tasted very well...

So soft and fluffy, and a little mild sweet potato that lingered in my taste bud.

And well, at least this is one chiffon cake the kids did enjoyed too ^_^

Japanese Sweet Potato Chiffon Cake
Adapted from 自己作人配方威风蛋糕 by


4 egg yolks
50cc canola oil
30cc lukewarm milk
70g mashed purple sweet potato
70g plain flour

4 egg whites
65g sugar


1. Whisk egg yolks and oil in a mixing bowl. Add in the milk & mashed sweet potato. Add in the sieved flour and combine well.
2. In another clean mixing bowl, whisk the egg whites until frothy, gradually add in the sugar and beat until stiff peaks.
3. Take 1/3 of the egg white meringue and mix with the egg yolk batter. Combine well. Pour the mixture back into the rest of the egg white meringue and mix until well blended.
4. Pour the batter into a 17-inch chiffon tube pan and bake in a preheated oven of 180C for about 25-30 minutes.

I have baked mine in a 16-inch chiffon tube pan & 2 x 3-inch chiffon tube pan.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, October 24, 2014

Braised Egg Tofu with Prawns & Assorted Vegetables

▪ Braised Egg Tofu with Prawns & Assorted Vegetables ▪


2 packs of egg tofu, cut into 2-cm thick
8 sweet peas
some mushrooms
some carrots, cut into thin slices
some cauliflower, cut into small pieces
10 prawns, shelled

Oil for frying egg tofu

some minced garlic


1 tbsp light soy sauce
1 tbsp oyster sauce
pinch of salt & pepper to taste
75ml water

1 tbsp corn flour, mixed with some water, for thickening


1. Deep fry the egg tofu until golden brown. Dish and drain. Set aside.

2. Heat up 1 tbsp of oil in the pan, saute the minced garlic until aromatic. Add in the mushrooms, carrot, cauliflower and stir fry until fragrant.
3. Add in the seasoning and bring it to boil. Simmer over low heat for about 5 minutes.
4. Add in the sweet peas, prawns and egg tofu until well cooked.
5. Add in the corn flour water to thicken up the suace. Dish up and serve.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, October 23, 2014

☆Sugee Cookies 苏芝奶酥饼☆

When I was young, I used to buy a Sugee cookie whenever I passed by a "mama" stall. These sugee cookies were delicious. I loved the crunchiness and the taste of them.

This was my first time baking these cookies and I had baked them in 3 different ways and duration to see which cookie fitted well in my taste bud.

The big round one were rolled into a ball and flatten. The cookies came out very crispy but somehow lack of the Sugee cookies from the "mama" stall.

The small ones were rolled into a ball and place onto the baking tray without flattening. 2 different colors as one was baked slightly longer than the other. This time round, these small cookies did had the similar ones from the "mama" stall. Except that my cookies were probably 1 or 2 times smaller in sizes.

Regardless of any shapes and sizes, these Sugee Cookies were absolutely delicious, and I was glad that the girls liked them as well.

Perhaps next time I will try to make them bigger like the ones that were sold in the "mama" stall. :P

Instead of using ghee, I had used salted butter to bake these cookies.

☆Sugee Cookies 苏芝奶酥饼
(Recipe as adapted from 巧思妙点 )

Ingredients 材料

200g salted butter 
120g icing sugar, sifted 
200g plain flour 
1/2 tsp baking soda 
150g sugee flour 

1/2 茶匙苏打粉


1. Beat the butter & sugar until light and fluffy.
2. Add in the sieved flour, baking soda and sugee flour and mix into a dough.
3. Scoop a full teaspoon of the dough and roll into a round ball. Place on the lined baking tray.
4. Bake in a preheated oven of 160 for about 12-15 minutes. Remove and allow the cookies to cool completely before storing.

4,放入预热烤箱, 以160℃烤约12-15分钟。既可取出待冷收入罐中。

Do link back to MiMi Bakery House if you have used any information as published in this blog.