Friday, September 19, 2014

Carrot Muffins with Oat Streusel

I am never a muffin fans, but these muffins really blew my mind! Light, moist and fluffy, this is not your regular bakery muffin! Yes, the streusel requires extra time to make, but it's a MUST! Trust me, you got to try one yourself!

Aside from the flavour and texture, I especially love the fact that you have to refrigerate the batter overnight. For us busy mama, it's all about planning and preparation in order to have freshly baked goods in the morning. This is almost like care free breakfast. All I need to do is scoop the batter into muffin cups and pop into the oven. Then do my casual morning business while the muffins are baking!

This recipe is adapted from the Bouchon Bakery Cookbook, I slightly lowered the sugar and fat content and adjust the measurement for 1 egg instead of 1.5 eggs :)

Carrot Muffins with Oat Streusel

Serving: 15 muffins


  • 110g      All purpose flour
  • 2g         Baking soda
  • 1g          Baking powder
  • 1g          Ground cinnamon
  • 1g          Kosher salt
  • 100g     Granulated sugar
  • 75g        Coconut oil
  • 1            Egg, large
  • 150g     Shredded Carrot
  • 1 tsp     Vanilla paste

  • 30g       All purpose flour
  • 20g       Old-fashion oats
  • 20g       Wheat germ
  • 10g        Light brown sugar
  • 6g         Granulated sugar
  • 1g          Ground cinnamon
  • 0.5g      Grated nutmeg
  • 25g     Cold butter


To make the streusel:
  1. Whisk the all-purpose flour, almond flour, sugar, and salt together in a medium bowl.
  2. Add the butter and toss to coat with the dry ingredients, then cut it into them using a pastry cutter until the mixture resembles coarse meal.
  3. Transfer to an airtight container and refrigerate for at least 2 hours before using. The streusel can be made ahead – refrigerate for up to 2 days, or freeze for up to 1 month.
To make the muffins:
  1. Place flour to a medium bowl. Sift baking powder, baking soda, and cinnamon.  Add salt into the bowl and whisk to combine.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until it has a mayonnaise-like consistency. Mix in the sugar on medium-low speed until the butter-sugar mixture is fluffy.  Mix in the eggs and vanilla until just incorporated. Add add the dry ingredients in 2 additions, mixing in low speed or by hand.  Stir in carrots.
  3. Cover the bowl and refrigerate at least overnight, or up to 36 hours.
  4. When you’re ready to bake, preheat oven to 425 F. Line muffin pan with paper liners. Take the muffin batter from the refrigerator and allow to sit at room temperature for about 10 minutes so it’ll soften slightly.  Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4 full. Top each muffin with about 2 tablespoons of the streusel.
  5. Transfer the muffins to the oven, and immediately lower the oven temperature to 325 F. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool completely.
Store in an airtight container at room temperature for 2-3 days.

Sunday, September 14, 2014

Protein Packed Chocolate Chip Oatmeal Cookies

For all moms-to-be who need a sweet protein fix!
First attempt on using protein powder in baking to accommodate high protein diet due to SGA. These cookies came out better than expected! Unlike most protein powder cookies which look dry, these cookies came to my standard of a good homemade cookies with crispy crust and chewy texture inside.

Protein Packed Chocolate Chip Oatmeal Cookies

Servings: 20


  • 65g        All purpose flour
  • 100g      Whole wheat flour
  • 35g        Ground rolled oats
  • 2g          Baking soda
  • 2g          Kosher salt
  • 90g        Dark brown sugar
  • 17g        Maltose
  • 40g        Granulated sugar
  • 89g        Dark chocolate chips
  • 95g        Unsalted butter
  • 44g        Coconut oil
  • 1            Large egg
  • 1 tsp      Chia seed
  • 1 tbsp    Water
  • 1 scoop  Whey protein powder
  • 80g        Old fashion oatmeal


  1. Combine all flours, ground oatmeal, baking soda and salt; combine dark brown sugar and granulated sugar and maltose in a small bowl; soap chia seeds in water, set aside.
  2. Place butter in the bowl of a stand mixer fitted with paddle attachment. Cream butter until it is the consistency of mayonnaise and holds a peak when paddle is lifted. Add molasses mixture and mix for 3 – 4 minutes, until fluffy. 
  3. Add eggs and chia seeds mixture on low speed for 15 – 30 seconds, until just combined.
  4. Add dry ingredients in 2 additions, mixing on low speed or by hand. Add chocolates and oatmeal, mix to combine.
  5. Refrigerate the dough for at least 30 minutes.
  6. Using an ice cream scoop, divide dough into 32 balls, around the size of golf balls. Bring the dough to room temperature before baking.
  7. Preheat oven to 325F, bake until golden brown, about 15 minutes. Remove the baking sheet from oven and let the cookies sits on baking sheet for 10 minutes before transferring to wire rack.

Friday, February 14, 2014

Avocanana Bread (Toddler friendly, sugar and oil free)

My dear son has brought me to a whole new level in the baking world—baking without oil/butter and sugar! All my creative juice had went to cooking for him using real fruits as sugar substitution plus using all those fancy healthy ingredients such as chia seeds, flax seeds and quinoa.

I would never thought of using Avocado as butter substitute if it wasn’t baking for my dear son.  Now I know it’s possible! Quick bread is definitely one of the most forgiving kind of baked goods, you can pretty much throw in anything you want!

Avocanana Bread

Servings: 2 tiny loaves


  • 1 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3 banana, mashed
  • 1 avocado, mashed
  • 3 dates, mashed (optional)


  1. Preheat the oven to 160Celsius / 320F and grease the loaf pan.
  2. Place the avocado into the bowl of a food processor and process until smooth. Add the remaining ingredients, process until well combined. Pour the batter into the prepared loaf tin.
  3. Bake for 30 minutes or until the cake is cooked through in the middle and starts to come away from the sides of the tin. If the top of the cake is browning too quickly cover with foil.
  4. Cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

Saturday, November 14, 2009

Steamed goodies: swirly steamed rolls

Last weekend we went to two house warming parties, one in Seattle, one in Vancouver!

House warming gift? about some baked goodies!!? In a day, I made caramel walnut chocolate chip cookies, a bunch of steamed rolls and a fancy apple pie!

As a result my Saturday was like this: woke up, made the pie shell, went out for lunch, came home baked some cookies while waiting for the steamed rolls doughs to raise, made the apple pie filling and sent the pie to bake, steamed the rolls while waiting!

The steam rolls came out good! It's soft but still chewy! Plus, I finally figured it out how to make two different flavours at a time! Woohoo!

Swirly steamed rolls

Servings: 10


  • 200g         All purpose flour
  • 1/2 tsp      Dry active yeast
  • 100g          Water
  • 1/8 tsp      Kosher salt

  • 70g            Starter dough
  • 300g         All purpose flour
  • 30g            Granulated sugar
  • 180g          Water
  • 5g               Dry active yeast
  • 2 tbsp        Soymilk powder (optional)

  • 3 tbsp         Cocoa/black sesame powder
  • 1~1½ tsp   Water


To make the starter dough:
  1. Combine everything until the dough is smooth and not sticky. Let it rise in room temperature for 8 hours.
  2. The starter dough can be chilled in the refrigerator for 1~2 days or freeze for 1 month. I usually divide the start dough into 70g a piece (shape into a ball) and store in the freezer, pretty handy when you want to make a quick steam buns.
To make the steam rolls:
  1. Combine everything(except starter dough & oil) in a mixing bowl, mix until a dough is formed. Add in starter dough, mix until combined. Add in oil, mix until fully absorbed by the dough.
  2. Divide the dough into half. Add in the flavouring into one of the doughs. Shape the doughs into balls. Let rise for 20 minutes.
  3. Roll and fold both of the doughs at least 6 times. Roll out one last time, around 0.3cm thickness, let rest for 3 minutes. Place the flavoured dough sheet on top of the plain dough sheet. Roll them up, slightly stretch the dough a little bit longer and sliced into equal pieces(roughly less than 2").
  4. Let it rise for another 40 minutes or until doubled it size.
  5. Steam the rolls for 10-13 minutes over low-medium heat. Turn off the heat and do not open the cover, let it sits for another 2 minutes before taking the rolls out.

Saturday, January 31, 2009

Matcha cookies meteor shower!

I love matcha (Japanese green tea), and that's the reason why Kyoto is my favorite place in Japan. You will find green tea cake, green tea pudding, green tea parfait, green tea anything in this historic city!

Usually I am not a big fans of roll cookies, but this recipe really surprised me! The cookies are absolutely delicious. The matcha flavour surely plays an important role in these luscious cookies. (Oh, and I finally got a chance to play with the winter cookies cutters that I bought last year!) Photographing the stars are just fun! I had a joke about giving 5 stars rating to my hubby...haha!

Sablés au thé vert Matcha

2 dozen cookies
recipe revised from lovecool


  • 1/2 cup                    Confectioners sugar
  • 5 oz                         Unsalted butter, cut into cube
  • 1 3/4 cup (8.5 oz)    All-purpose flour 
  • 3                              Large egg yolks
  • 1.5 tbps                   Matcha (powdered green tea)
  • 1/2 cup                    Granulated sugar (for coating)


  1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
  2. Whisk the confectioner’s sugar and green tea together in a bowl.
  3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
  4. Add the flour and mix until well combined.
  5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
  6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
  7. Roll the dough out to ½” thickness.
  8. Cut the dough with a leaf cookie cutter.
  9. Toss each cut cookie in a bowl of granulated sugar to coat.
  10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.