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CREAM PUFFS by Javier Tan, Bakeomaniac

Recipe Ingredients (for Choux Pastry) Makes 16 - 18

1/2 Cup or 100 g of All-Purpose / Plain Flour

1 Tablespoon or 15 g of Granulated Sugar

1/3 Cup or 75 g of Unsalted Butter

1/4 Tablespoon Table Salt

2/3 Cup or 160 ml of Water 36 g Whole Egg Powder + 120 ml Water

Extra Heavy Cream / Egg for Brushing, if needed

Recipe Ingredients (for Filling)

1/2 Cup or 120 ml Whipping Cream

2 Teaspoons Green Tea Powder (for Dessert Making)

3 Tablespoons or 20 g Powdered / Icing Sugar

Recipe Steps (for Egg Powders)

  1. In a small saucepan, combine the unsalted butter, salt, sugar, and butter. Using medium-high heat, boil the mixture while stirring to ensure the butter is fully melted.

  2. Remove the saucepan from the heat and mix in the flour using a wooden spoon or rubber spatula. You will form a ball of pastry that does not stick to the sides of the pan and is lightly shiny.

  3. Leave the pastry out to cool for about 5 - 10 mins or until lukewarm to touch. You can use a fan to accelerate the process.

  4. Then, mix in almost all the 3 eggs in two portions while leaving about 10 g for brushing later. Stir and mix well to incorporate the eggs. The consistency of the batter will be like that of a thick paste that you can spread.

  5. Transfer to a piping bag. Alternatively, use two spoons to portion the pastry.

  6. Pre-heat oven to 200° C and line your trays with parchment paper.

  7. In the meanwhile, distribute the choux pastry (I used about a tablespoon size of batter) evenly, with 2 - 3 cm gap between each pastry. Then, brush the choux pastry with the remaining egg.

  8. Bake at 200° C for 10 minutes. At the 10-minute mark, reduce the temperature to 180° C and continue baking for about 20 - 24 minutes or until nicely golden brown.

  9. Once done, remove and let cool before filling it with cream (either insert your nozzle into the pastry, or slice them into two halves and fill!)

Notes: The shells are best served on the day itself as they will be crisp. If not using immediately, store the shells in an airtight container in the refrigerator for 2 - 3 days. They remain nice and rich for up to 4 days in the refrigerator.

Recipe Instructions (For Green Tea Whipping Cream)

  1. In a cold bowl, mix the sugar, cold whipping cream and green tea powder together.

  2. Beat at medium high speed until stiff peaks are formed. Do not overmix.

Other frosting options include buttercream, Swiss meringue buttercream and cream cheese frosting.

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ANGEL FOOD CAKE by Javier Tan, Bakeomaniac

Recipe Ingredients

32 g Egg White Powder (Hi-Whip) + 224 g Water (Equivalent to 8 Egg Whites)

1 Cup or 120 g of Cake Flour / All-Purpose Flour

3/4 Cup + 2 Tablespoons or 170 g of Sugar (Can be reduced to 140 g if you wish)

2 Teaspoons or 10 ml of Vanilla Extract (or 3 Teaspoons of Vanilla Essence)

1/4 Teaspoon of Cream of Tartar (Optional)

Recipe Instructions

  1. Let the egg white powder and water sit for an hour before using.

  2. Pre-heat oven to 180° C and prepare the tube pan (strongly recommended) or bundt pan. Do not grease the pan.

  3. Beat the egg white with water until foamy, then whisk in the cream of tartar.

  4. Continue whipping at medium-high speed until the egg white is opaque and no longer bubbly. Add in 80 g of sugar at this stage.

  5. Beat at high speed until stiff peak is achieved. After which, beat in the vanilla.

  6. Fold in the sifted flour, caster sugar and salt in three equal portions. Do not overmix.

  7. Transfer the batter onto the ungreased pan and bake for 29 - 36 minutes in the middle rack until golden brown.

  8. Once done, remove the cake pan from the oven and turn the pan over onto another baking tray.

  9. Rest the inverted cake pan in the warm oven (turned off) and leave the door slightly open for an hour to stabilize.

  10. After an hour, remove the cake from the pan. It will be slightly trickier with a bundt cake pan.

  11. Serve and enjoy.

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CHOCOLATE MADELEINES by Javier Tan, Bakeomaniac

Recipe Ingredients

1/3 Cup or 80g Unsalted Butter, Melted

(Set aside 10g for greasing pan)

1/4 Cup or 60g Dark Chocolate

1/3 Cup or 70g of Granulated White Sugar

8g Egg White Powder (dissolved in 56g water)

10g Egg Yolk Powder (dissolved in 12g water)

1/2 Teaspoon or 2g Baking Powder

1/4 Teaspoon or 1.4g Salt

1 Teaspoon or 5ml Vanilla Essence

3/4 Cup or 70g Plain Flour

2 Tablespoons or 15g Cocoa Powder

Pinch of Cream of Tartar (Optional)

Chocolate, Melted to Coat (Optional)

Recipe Instructions

1. Add water to the two egg powders in different bowls and let them sit for 30 minutes

2. Melt unsalted butter and set aside 10g for greasing later. Stir in the dark chocolate to the remaining 70g of unsalted butter until melted and well combined.

3. Whisk egg white mixture and sugar together until soft peaks form. Add cream of tartar here if desired.

4. Beat at high speed for about 4-5 minutes until it is light and frothy, and have attained soft peaks.

5. Once done, add in the egg yolk mixture, vanilla and salt, and beat until well incorporated.

6. In a separate bowl, sift the plain flour, cocoa powder and baking powder together.

7. Fold in the mixed dry ingredients into the egg mixture.

8. Fold in a big portion of the melted butter chocolate mixture until a single consistency is achieved. Do not over over-fold or batter will deflate.

9. Cling wrap the bowl and refrigerate it for approximately 30 minutes.

10. Preheat the oven to 180° C and grease the madeleine pan with the melted butter.

11. Place 1-1½ Tablespoon (17-23g) of batter into each madeleine case. Fill to ¾ full so it will not overflow.

12. Bake for about 13-15 minutes or until lightly browned and have shrunk away from the edge of the case. Save the remaining batter in the refrigerator if you are not baking all at one go. Baking time will be slightly shorter if using less batter, so watch carefully after the 10-minute mark!

13. Serve and enjoy! I store mine in airtight containers / bags within 10 - 15 minutes of baking to lock in the moisture of these cakes.

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Crust Pastry


260 g     Unsalted butter (softened)

30 g       Caster sugar

½ tbsp   Salt

18 g       USA Whole Egg Powder

53 g       Water

360 g     Plain Flour

60 g       Milk powder

*tbsp = tablespoon

Assembly Sequence

Nian Gao (Traditional Chinese New Year Cake)

Weight of dough    19 g

Weight of Nian Gao  7-8 g

Weight of Pineapple Paste  5 g

Hae Bee Hiam (Spicy Dried Shrimp)

Weight of dough    19 g

Weight of Hae Bee Hiam  About ½ tbsp

Weight of Pineapple Paste  10 g


1. Line a baking tray with baking paper and prepare the moulds

2. In a stand mixer bowl, weigh and cream the butter, sugar and salt using a paddle attachment till pale and fluffy

3. Mix the USA Whole Egg Powder and water in a bowl and gradually add to incorporate completely with the butter mixture

4. Weigh and sieve the plain flour and milk powder in a large bowl

5. Add the dry ingredients and paddle until a smooth dough is formed

6. Wrap the dough in a clingwrap and refrigerate for 30 mins

7. Portion the dough and wrap the pineapple paste and fillings

8. Shape the tarts in the mould

9. Bake in a preheated oven at 180 C for 17-20 mins until the desired colour is achieved

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association