Chocolate Chips Muffins

(Make 24 muffins)

Ingredients

250g unsalted butter, room temperature

180g caster sugar

5 eggs, room temperature

500g self raising flour

2 tsp baking powder

250ml milk, room temperature

Chocolate chips (I used Nestle Milk Choc Chips)

Methods

1. Preheat oven to 180C. Line muffin trays with paper cases.

2. Beat butter and sugar till light and fluffy. Add eggs gradually and mixed well.

3. Fold in flour and baking powder (in 3 additions) and milk (in 2 additions) and mix gently. (Note: too much mixing will make the mixture tough) Add in chocolate chips.

4. Pipe mixture into prepare muffin trays. If desired, decorate with almond flakes, chocolate chips or raisins.

5. Alternatively, pipe mixture into one-third of the muffin cup, add 1 tsp of blueberry fillings as centre filling and pipe more mixture to fill about 80% of the cups.

6. Bake for 15-20mins till golden brown or skewer comes out clean.

Ngoh Hiong 五香

Ingredients:
350g Ground pork 碎猪肉
100g Prawn, clean and cut to small pieces 虾切粒
1/2 Onion, chopped 大葱切粒
5 Water chestnut, mashed and chopped 马蹄 切碎
2 stalks Coriander leaves and spring onion, cut finely 元西叶+葱

Seasoning
2 tbsp Egg white, lightly beaten 蛋白
1/2 tbsp Oyster sauce 耗油
1 tbsp Light soy sauce 酱油
1 tsp Salt 盐
1 tsp Chinese five spice powder 5香粉
a dash of white pepper 白胡椒粉
2 tbsp Cornstarch/tapioca flour 粟粉
1 tbsp water 水

4 pcs Beancurd skin (unsalted) 腐皮

Method:
1 Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)。 将所有材料混合。放一小时后放进冰箱腌制一晚。
2 Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water. 用湿布将腐皮四周抹湿一边软化，加入适量肉馅，卷包并用粟粉水在边缘涂上，然后粘上。
Deep fry in hot oil over medium heat till golden brown and serve immediately. 可以中火炸至金黄色即可上碟。

Hokkaido Cup Cakes (recipe)

Ingredients

3 egg whites

3 egg yolks

50g caster sugar (20g for whites and 30g for yolks)

1 tsp cream of tartar

**you may reduce the sugar portion according to your sweetness level

35g corn oil

60ml milk (room temp)

70g self raising flour

Filling

200ml thickened cream / whipping cream

Icing sugar 

Method:

1. Using an electric hand mixer, beat whites with high speed. Gradually add in sugar and cream of tartar, continue to beat till stiff peak. Set aside.

2. Beat yolks and sugar till pale yellow. Add in oil, milk and mixed well. Sift in flour and combined well with a spatula. 

**Can add in drops of vanilla essence or any flavor as wish

3. Fold in whites into yolks batter, gently using a spatula and combined well.

4. Divide batter evenly into cupcake mould and bake at 170C for 20-25mins till golden brown or skewer comes out clean.

**Temperature may differ for different oven. Try not to open the oven door as it may cause the cake to sink.

5. Let oven door slightly ajar and allow the cupcakes to cool down about 5mins before taking out from the oven. 

6. Beat cream with high speed. Add icing sugar according to your level of sweetness and continue beating till stiff peak. Make a tiny hole n the cupcake and pipe the cream into it. Decorate as per desired. Chill before consumption.

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