| Front cover |
| Back cover |
almond cookies with nut topping
Rich, crumbly, packed full with almond flavour and topped with a fragrant
crunchy nut.
Rich, crumbly, packed full with almond flavour and topped with a fragrant
crunchy nut.
lusciously moist lychee muffins
Light, moist and fragrant muffins that are baked to a gorgeous dome.
Light, moist and fragrant muffins that are baked to a gorgeous dome.
soft sponge cakes in paper
Moist, ultra-soft and light-as-air cakes that are baked to a beautiful
yellow and topped with a brown crust.
Moist, ultra-soft and light-as-air cakes that are baked to a beautiful
yellow and topped with a brown crust.
soft pandan (screwpine flavour) sponge cakes in paper
A delicious variation of the sponge cake, this pandan version is made with
coconut milk and pandan flavour.
A delicious variation of the sponge cake, this pandan version is made with
coconut milk and pandan flavour.
pandan (screwpine flavour) rolls with kaya (coconut egg jam) filling
Sweet, soft and simply delightful pandan swiss rolls made with coconut milk
and pandan flavour.
Sweet, soft and simply delightful pandan swiss rolls made with coconut milk
and pandan flavour.
rich sugee (semolina) cake
Fragrant, moist and studded with crunchy chopped almonds. See sample recipe
below.
Fragrant, moist and studded with crunchy chopped almonds. See sample recipe
below.
melt in the mouth peanut cookies
Sweet and full of peanut flavour, these simply crumble in the mouth!
Sweet and full of peanut flavour, these simply crumble in the mouth!
fragrant pineapple tarts
Buttery and sweet tarts that melt in the mouth.
Buttery and sweet tarts that melt in the mouth.
flaky pastries with sweet winter melon filling (lau po bing)
Soft and delicate filling encased in flaky and light pastries.
Soft and delicate filling encased in flaky and light pastries.
flaky layered egg tarts (dan tat)
Rich egg custard in golden brown flaky tarts. Bite into one and see
the layers of pastry!
Rich egg custard in golden brown flaky tarts. Bite into one and see
the layers of pastry!
tambun biscuits / tau sar piah (biscuits with green bean filling) - a
famous Penang snack
An exquisite blend of sweet and savoury flavours in flaky soft biscuits.
famous Penang snack
An exquisite blend of sweet and savoury flavours in flaky soft biscuits.
spicy fish cakes in banana leaves (otak-otak)
Aromatic fish cakes made with fish meat, spices and coconut milk.
Aromatic fish cakes made with fish meat, spices and coconut milk.
spicy tom yam flavoured prawns on a skewer
Succulent and spicy prawns in tom yam flavour.
Succulent and spicy prawns in tom yam flavour.
baked prawns in chilli sauce
Fragrant and spicy prawns that are incredibly easy to make.
Fragrant and spicy prawns that are incredibly easy to make.
savoury claypot rice with chicken
Great-tasting rice flavoured with dark soya sauce, garlic and
ginger.
Great-tasting rice flavoured with dark soya sauce, garlic and
ginger.
dark soya sauce chicken wings
Moist and tender, these chicken wings go very well with rice or
noodles.
Moist and tender, these chicken wings go very well with rice or
noodles.
tasty tandoori chicken
This chicken dish is tender, moist and superbly fragrant.
This chicken dish is tender, moist and superbly fragrant.
rich sugee (semolina) cake (sample recipe taken from the 'Delicious
Asian Baked Treats' boostprints cookbook)
Ingredients:
220g unsalted butter, diced and softened slightly at room temperature
120g caster sugar
3 tablespoons milk or water
100g semolina (sugee) flour
3 whole eggs and 2 egg yolks
120g caster sugar
2 teaspoons vanilla essence
80g plain flour (all-purpose flour)
1 teaspoon baking powder
¼ teaspoon salt
120g ground almonds
50g finely chopped almonds (almond nibs)
Method:
• Cream butter and 120g sugar in a mixer for about one minute at medium
high speed. With the mixer still on, add milk gradually, followed by the
semolina flour. Mix till combined. Switch off the mixer and let the mixture
stand for an hour. This allows the semolina to absorb moisture.
• Preheat oven to 180°C. Use cooking oil or melted butter to lightly grease
the bottom and sides of a round cake tin measuring 7 inches (17.5cm) in
diameter. Line the bottom of the tin with greaseproof paper.
• Beat eggs and egg yolks in a mixer till frothy. Add 120g sugar gradually
and beat at medium high speed for a full five minutes till pale-coloured. Stir
in essence.
• Sift flour, baking powder and salt. Add ground and chopped almonds. Mix
well.
Asian Baked Treats' boostprints cookbook)
Ingredients:
220g unsalted butter, diced and softened slightly at room temperature
120g caster sugar
3 tablespoons milk or water
100g semolina (sugee) flour
3 whole eggs and 2 egg yolks
120g caster sugar
2 teaspoons vanilla essence
80g plain flour (all-purpose flour)
1 teaspoon baking powder
¼ teaspoon salt
120g ground almonds
50g finely chopped almonds (almond nibs)
Method:
• Cream butter and 120g sugar in a mixer for about one minute at medium
high speed. With the mixer still on, add milk gradually, followed by the
semolina flour. Mix till combined. Switch off the mixer and let the mixture
stand for an hour. This allows the semolina to absorb moisture.
• Preheat oven to 180°C. Use cooking oil or melted butter to lightly grease
the bottom and sides of a round cake tin measuring 7 inches (17.5cm) in
diameter. Line the bottom of the tin with greaseproof paper.
• Beat eggs and egg yolks in a mixer till frothy. Add 120g sugar gradually
and beat at medium high speed for a full five minutes till pale-coloured. Stir
in essence.
• Sift flour, baking powder and salt. Add ground and chopped almonds. Mix
well.
• Add half the egg mixture to the butter mixture. Fold gently till almost
combined. Then add half the flour mixture to the butter mixture and fold.
Add remaining egg mixture and flour mixture alternately. Fold till all
ingredients are combined. Do not overmix.
• Pour mixture into cake tin and smoothen the surface with a spatula.
• Bake for 45 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 35 minutes, cover the top of the cake with aluminium
foil, then bake for another 10 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean. Allow the cake to cool for 10 minutes
at room temperature before removing it from the tin. Run a knife round the
side of the cake and overturn it onto a wire rack to cool.
recipe notes (www.boostprints.com)
• Milk adds richness and flavour to this cake. If not available, replace with
water but expect a slight loss in flavour.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture,
which helps the cake rise during baking.
• It is not necessary to toast the almonds before use in this recipe.
• Chopped almonds add flavour and some crunch to this cake. Do not omit.
• Buy ready ground almonds and chopped almonds to save time and effort.
• Plain flour gives the cake structure and should not be entirely replaced
with semolina flour.
• When folding the flour and egg mixture into the butter mixture, do not
overmix as this will result in a heavy and dense cake.
• Sifting icing sugar over a baked cake does wonders to its appearance. Or
spread whipped cream and sprinkle toasted chopped or sliced nuts. Refer
to cake decorating books for more ideas.
combined. Then add half the flour mixture to the butter mixture and fold.
Add remaining egg mixture and flour mixture alternately. Fold till all
ingredients are combined. Do not overmix.
• Pour mixture into cake tin and smoothen the surface with a spatula.
• Bake for 45 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 35 minutes, cover the top of the cake with aluminium
foil, then bake for another 10 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean. Allow the cake to cool for 10 minutes
at room temperature before removing it from the tin. Run a knife round the
side of the cake and overturn it onto a wire rack to cool.
recipe notes (www.boostprints.com)
• Milk adds richness and flavour to this cake. If not available, replace with
water but expect a slight loss in flavour.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture,
which helps the cake rise during baking.
• It is not necessary to toast the almonds before use in this recipe.
• Chopped almonds add flavour and some crunch to this cake. Do not omit.
• Buy ready ground almonds and chopped almonds to save time and effort.
• Plain flour gives the cake structure and should not be entirely replaced
with semolina flour.
• When folding the flour and egg mixture into the butter mixture, do not
overmix as this will result in a heavy and dense cake.
• Sifting icing sugar over a baked cake does wonders to its appearance. Or
spread whipped cream and sprinkle toasted chopped or sliced nuts. Refer
to cake decorating books for more ideas.
All ingredients used in this book contain no lard/pork and no trans fat. |
Recipes and pictures in this book
Click here to see other Boostprints titles and cakeboxes.
| Delicious Asian Baked Treats |
| Oi Lin |
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All Boostprints cookbooks contain:
- tried and tested recipes
- detailed notes and cooking tips to help bakers understand the methods and ingredients
used. Perfect for beginner bakers.
- easy to follow recipe steps
All ingredients used in Boostprints cookbooks are easily available at supermarkets or Asian
grocery stores.
- tried and tested recipes
- detailed notes and cooking tips to help bakers understand the methods and ingredients
used. Perfect for beginner bakers.
- easy to follow recipe steps
All ingredients used in Boostprints cookbooks are easily available at supermarkets or Asian
grocery stores.
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Watch baking videos at
author's blog
www.pineapple-tarts.blo
gspot.com
author's blog
www.pineapple-tarts.blo
gspot.com
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| Delicious Asian Sweet Treats |
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Carrefour Suntec City Mall
level 1: baking needs section (opoosite Bengawan Solo)
Address: 3 Temasek Boulevard, 01-199, Singapore 038 983, Tel: 6333 6868
The Bake-It-Yourself Store
182, Bukit Timah Rd, Singapore 229 853. (near Newton Hawker Centre)
Tel: 6100 2253, Website: www.B-I-Y.com, Email: sales@B-I-Y.com
Sun Lik Trading Pte Ltd (sells baking ingredients and equipment)
33, Seah Street, Singapore 188389. (opposite Raffles Hotel and near Bras Basah Complex; the
store is located along the row of shops which houses Casa Bom Vento, Sin Swee Kee Chicken
Rice and Soup Restaurant)
Tel : 6338 0980, Fax : 6339 2685 Email: sunlik@pacific.net.sg
Gim Hin Lee Pte Ltd (sells baking ingredients and equipment)
Blk 10, Haig Rd, 01-363, Singapore 430 010. (near Lion City Hotel and Tanjong Katong
Shopping Complex)
Tel: 6742 8388. Email: gimhin@singnet.com.sg
Big Bookshop (Tampines)
Big Bookshop (Clementi)
Big Bookshop (Harbourfront)
Click here for the addresses of the above three stores.
Select Books Pte Ltd
19, Tanglin Rd, 03-15, Tanglin Shopping Centre, Singapore 247 909. (near Orchard Parade
Hotel) Tel: (65) 6732 1515. Email: info@selectbooks.com.sg, Website: www.selectbooks.com.sg
Online Purchase
Click here for more information.
level 1: baking needs section (opoosite Bengawan Solo)
Address: 3 Temasek Boulevard, 01-199, Singapore 038 983, Tel: 6333 6868
The Bake-It-Yourself Store
182, Bukit Timah Rd, Singapore 229 853. (near Newton Hawker Centre)
Tel: 6100 2253, Website: www.B-I-Y.com, Email: sales@B-I-Y.com
Sun Lik Trading Pte Ltd (sells baking ingredients and equipment)
33, Seah Street, Singapore 188389. (opposite Raffles Hotel and near Bras Basah Complex; the
store is located along the row of shops which houses Casa Bom Vento, Sin Swee Kee Chicken
Rice and Soup Restaurant)
Tel : 6338 0980, Fax : 6339 2685 Email: sunlik@pacific.net.sg
Gim Hin Lee Pte Ltd (sells baking ingredients and equipment)
Blk 10, Haig Rd, 01-363, Singapore 430 010. (near Lion City Hotel and Tanjong Katong
Shopping Complex)
Tel: 6742 8388. Email: gimhin@singnet.com.sg
Big Bookshop (Tampines)
Big Bookshop (Clementi)
Big Bookshop (Harbourfront)
Click here for the addresses of the above three stores.
Select Books Pte Ltd
19, Tanglin Rd, 03-15, Tanglin Shopping Centre, Singapore 247 909. (near Orchard Parade
Hotel) Tel: (65) 6732 1515. Email: info@selectbooks.com.sg, Website: www.selectbooks.com.sg
Online Purchase
Click here for more information.
Retail price of this cookbook is S$4.95 / US$ 3.70 and is available at the following:
Delicious Asian Baked Treats cookbook
Unauthorised use of photos and articles is not permitted.
Copyright 2006 - 2008 Boostprints Educational. All rights reserved.
Copyright 2006 - 2008 Boostprints Educational. All rights reserved.
| Gorgeous Cupcakes for the homebaker 在家轻松做优美杯型蛋糕 by Anna Chan |
A Boostprints cookbook
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Get a free Boostprints
cupcake box with every
purchase of the
'Gorgeous Cupcakes for
the homebaker' book.
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(or while stocks last).
This offer is available at
the retail stores listed
here and for online
purchases at this
website. Click here for
more information on
how to buy online.
