Joey Foo – Joey's Bake Shoppe

Pandan Coconut Fluffy Waffles

Joey Foo — Wed, 25 Jan 2023 22:04:50 +0000

Makes ard 4 normal size waffles

Ingredients

1 egg
170g coconut milk
2 tablespoons melted unsalted butter
1/4 teaspoon pandan paste
28g rice flour
70g plain flour
4 tablespoons caster sugar
1 teaspoons baking powder
Pinch of salt

1. Preheat waffle maker/pan. In a small bowl, beat egg with a fork or whisk. Add coconut milk, melted butter and pandan paste to the bowl. Mix well.

2. In a separate bowl, mix the flours, caster sugar, baking powder, sugar and salt. Stir to combine. Incorporate the wet ingredients into the dry ingredients, folding until incorporated and smooth. If you have lumps still visible, u can sieve mixture.

3. Pour mixture into heated waffle maker/pan as per ur waffle maker instructions or when u see no steam coming out, open to check doneness.

Shortcut Eggless Butterless Scones

Joey Foo — Mon, 27 Jun 2022 20:40:03 +0000

Ingredients

125g Cake Flour
125g Plain Flour
35g Caster Sugar
2g Salt
6g Baking Powder
100g Dried Cranberries(cut into smaller PCs)
250g Whipping Cream(this recipe can clear your whipping cream)
*Optional 1 Egg Yolk for egg wash or can use fresh milk

Method

1. In a bowl, sift cake and plain flour with baking powder together, add in caster sugar, salt and dried cranberries, mix evenly.

2. Pour in cold whipping cream, using a spatula to combine together. You can wear a food glove and use your hands to form a dough, don’t need to knead.

3. Flour your table top or silicone mat, place the dough on top, then flour dough surface and roll flat to at least 2cm thickness. Using a round cookie cutter, cut out and place onto a lined baking pan. Egg wash with egg yolk or fresh milk.

4. Bake in a preheated oven @ 180 degrees for 20 mins or until golden brown. Serve warm with jam/cream or eat it on its own. Once cooled can keep in an airtight container for 3 days.
*Every oven temperature is different, you need to trial and error the time needed to bake. I’m using Unox Fan mode(my oven no top and bottom heat)

My Melody Rabbit Pineapple Tarts

Joey Foo — Sat, 12 Feb 2022 03:19:28 +0000

Ingredients

450g top flour
250g unsalted butter room temperature
60g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees(Unox 140). Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Wrap pineapple paste with dough and shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15(Unox 12) mins. I’m using my Unox Arianna can place on all racks. Cool completely before storing in airtight containers.

2022 Tiger Hello Kitty Pineapple Tarts

Joey Foo — Wed, 02 Feb 2022 00:45:43 +0000

Ingredients

450g top flour
250g unsalted butter room temperature
60g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees(Unox 140). Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15(Unox 12) mins. I’m using my Unox Arianna can place on all racks. Cool completely before storing in airtight containers.

New Failproof Crunchy Butter Cookies Recipe(Non-Stick)

Joey Foo — Thu, 09 Dec 2021 09:56:10 +0000

Ingredients

225g Plain Flour(sifted)
115g Unsalted Butter(room temp)
75g Caster Sugar(can reduce another 10g if making icing cookies)
38g egg(just beat in a bowl and weigh out)
Pinch of salt
1 Teaspoon Vanilla Extract

Method:

1. Preheat oven @ 160 degrees.
In a bowl, using hand mixer/stand mixer beat the soften unsalted butter with caster sugar & salt till light yellow and fluffy.

2. Pour in beaten egg and mix till combined. Add in vanilla extract.

3. Mix in the sifted plain flour. Use a spatula to combine the ingredients together to form a dough.

4. Roll your dough into a silicone mat/baking paper, cut out shapes desired. Place on baking tray.

5. Bake 12-15 mins in preheated oven.
If u have fan forced oven, use fan mode.
For Rowenta Oven I use bottom heat fan mode, Unox only have fan mode. Can also use top and bottom heat but place ur tray at the centre of the oven.
Cool completely before storing in airtight container/sealer bag.
To make royal icing to decorate cookies see my Failproof Royal Icing Recipe.

*Different Ovens got different temperature, u need bake a few pcs to test ur oven heat. Different trays, baking paper, silicone mat, Teflon sheet also makes a difference to ur bakes, so try to know ur oven.

Failproof Royal Icing

Joey Foo — Fri, 03 Dec 2021 03:05:55 +0000

Ingredients

10g Egg White Powder
20g Water/Lemon Juice(Room Temp)
120g Icing Sugar (with corn flour)
5g Corn Syrup(I use light corn syrup)
5-15ml water(see consistency needed)
Gel Food Colors (I use Chefmaster)

Method:

1. In a bowl, add in egg white powder, 40g icing sugar and water. Using a hand mixer, mix together at high speed till mixture becomes white.

2. Scrape down the sides of the bowl and add in the remaining icing sugar. Mix together using high speed till thick and stiff peaks form. Add in corn syrup and beat till combined.

3. The amount of water added depends on the consistency you need.
For piping outline consistency, add 5-10ml water(can start adding 5ml first and adjust accordingly).
The royal icing should fall off your spatula and triangular pointed tip will form and hold its shape. You can set some aside in a piping bag.

4. For flooding consistency icing, add another 5ml water, this time the royal icing will fall slowly in a continuous flow off your spatula. The fallen off icing will merge back in 5 seconds. You can add the colors drop by drop to get the desired tone.

5. Start by piping outline of the cookie/sections needed, then using the flooding icing to fill in, smoothen by using a pointed stick/toothpick or cookie needle. Let dry first if filling in details or features.
Can blow dry under fan. After the icing are done, I use oven fan(u need to have 40-50 degrees)for 15-20mins so cookies remain crunchy. If your oven don’t have low temperature, you can preheat your oven @ 150 degrees, switch off and placed your icing cookies inside for 15 mins.

*Pls take note that different egg white powder got different texture, if u see is lumpy, sift before using. Some icing sugar uses pure sugar, so remember to get those with corn flour/corn starch. Remember water or gel color will affect consistency so slowly add in to icing for required consistency.

Rainbow Ermine Buttercream(Less Sweet)

Joey Foo — Mon, 25 Oct 2021 03:14:54 +0000

Ingredients:

38g Plain Flour
195ml Milk(I use Meiji Fresh Milk)
250g Unsalted Butter
35g Caster Sugar
1 Teaspoon Vanilla Extract
6 Gel Colors (Chefmaster/Americolor)
Optional Flavors:
Matcha Powder/Cocoa Powder/Flavor Essence/Fruit Powder

1. Prepare the roux/flour paste. In a pan/pot, add in the sifted plain flour and milk, stir till flour is dissolved and cook over low heat. Keep stirring and switch off heat when you don’t see any liquid, the mixture will become a thick paste texture. You can prepare ahead and chill in fridge(not freezer), cover with cling wrap. The paste needs to be cold.

2. In a mixing bowl, beat the cold unsalted butter(I cut into cubes for easy mixing) with caster sugar till pale and fluffy.

3. Add in half of the chilled roux, beat till combined and mix in the remaining half. The mixture will become a smooth buttercream.

4. I weigh the buttercream, total is around 480g, each color uses 80g. You can just use one bowl to mix the colors, starting from yellow, orange, red, green, blue, purple. Fill each color into piping bags.

5. Pipe the 6 colors onto a piece of cling wrap. Twist both ends. Slot into a big piping bag and cut a hole(cut together the piping bag+cling wrap end). Using another large piping bag, put in your preferred piping tip, put in the buttercream bag and start piping.

*The buttercream is light and fluffy, melts in mouth but stable at room temperature, sweetness/flavors can be adjusted to your own preferences. Freeze up to 3 months.

Shortcut Eggless Vanilla Ice Cream

Joey Foo — Tue, 19 Oct 2021 12:36:16 +0000

Ingredients:

70g Plain Yogurt(I use Marigold Low Fat)
10g Caster Sugar
15g Condensed Milk
190g Whipping Cream
1 Teaspoon Vanilla Extract(not essence)

Optional
2g Matcha Powder/2g cocoa powder/any food powder/dried fruits/1 Teaspoon rum+raisins/peppermint extract+chocolate chips/Oreo cookies

Method:

1. In a bowl beat the cold whipping cream with caster sugar and condensed milk till stiff peaks, pls stop when lines form without disappearing, don’t over beat will become butter.

2. Add in plain yogurt, vanilla extract and mix till combined. U can add in ur optional ingredients at this point.

3. Freeze overnight to set in freezer.

Rainbow Flaky Thousand Layers Mooncakes

Joey Foo — Thu, 23 Sep 2021 03:00:40 +0000

Ingredients
(Makes 8 Pieces 85g Mooncakes):

Water Dough
120g Plain Flour
32g Unsalted Butter(can use lard)
12g Caster Sugar
52g Water

Oil Dough
80g Top Flour(Cake Flour also can)
45g Unsalted Butter
4 Desired Gel Food Colors

Filling
8 Pieces Salted Yolk(steam with sesame oil if using raw ones)
Any Mooncake Paste
Optional Pork/Chicken Floss/Sesame Seeds
Total weight for one ball of filling
40g-45g

Method:

1. Put all the water dough ingredients into a stand mixer(I hand kneaded) and knead till a smooth dough is formed. Divide into 8 equal portions and roll into balls. Set aside, use cling wrap to cover to prevent drying out.

2. In another bowl, mix in oil dough ingredients to form a dough(except for colors). You can hand knead no need mixer.
Divide into 4 portions, each portion add in a small amount of gel color (use a toothpick so won’t over add, lighter will look nicer)
Once color evenly combined, each color to divide into 8 small balls, set aside under cling wrap.

3. Take one piece of the water dough ball, flatten, place 4 different colored balls into the centre, wrap and seal the seams.
The sealed portion is facing down onto the plate, repeat for the remaining, remember to put under cling wrap.

4. See the photos in my Facebook for the detailed rolling steps: https://m.facebook.com/story.php?story_fbid=10159441768211597&id=697781596
Take out the first two balls, using a rolling pin and silicone mat to flatten each piece(don’t need to be too thin at this point) into long rectangles.
Overlap one piece over the other piece(alternating colors, don’t overlap the same colors together)

5. Roll to combine the two pieces together.
From the longest length side, roll up tightly to form a long roll and flatten with rolling pin.
This time roll up from the shorter side.
Repeat with the remaining, total will have 4 rolls. Cut each roll into half and u will get 8 pieces.

6. The cut side will be place downwards, u can flatten with ur palm evenly into a circle.(needs to be bigger than the filling to wrap easily)
The part which u flatten is where u place your ball of filling into the centre, seal the seams.
U can press in sesame seeds at the seam part, will have a fragrant and crunchy base.

7. Bake in a Preheated Oven @ 170 Degrees for 30 mins.
I use my Rowenta 7868 Top and Bottom Heat only at bottom rack.
Different ovens temperature might differ, u can cover the top heat with a baking pan to prevent browning towards the last ten mins to retain the rainbow colors!

New Macarons Recipe(Hand Mixer Oven Dry)

Joey Foo — Wed, 15 Sep 2021 01:29:12 +0000

(Hand Mixer Macronage & Drying In Oven)
Makes 18 Shells

Ingredients:
A

32g Ground Almonds(if u don’t have Super Fine Ground Almonds from Phoon Huat need to blend till fine)
28g Icing Sugar(Sunflower brand no corn starch from Sheng Siong)
*Optional Earl Grey Tea Bag
(I use 1/2 teaspoon)

B
26g Egg White(room temp)
25g Caster Sugar
Gel Colors (don’t use liquid ones)

1.Sieve (A) Super Fine Ground Almond, Icing Sugar & Earl Grey Tea Powder together and set aside.

2. In another bowl, beat (B) Egg Whites until foamy then add in half of the Caster Sugar with mixer on medium speed(KitchenAid Level 6), once soft peaks form. Rotating your bowl around when mixing ensures thorough mixing of the Caster Sugar.

Pour in the rest of the Caster Sugar and beat(KitchenAid Level 7) till medium stiff peaks(the peaks on the beaters have a slight curve when u slowly lift out of the mixture but mixture won’t slide off the bowl when upside down)

Add in a drop of gel food color and continue mixing till shorter stiff peaks are formed in the beaters when u lift up of the mixture.(My post have the photos)

3. Pour in half of Sifted A into Bowl B.
Switch on hand mixer on low speed (KitchenAid Level 3) to incorporate the dry ingredients.

Lower to slowest speed(KitchenAid Level 1) and add in the remaining.

During this time, pls ensure mixing slowly around the bowl. I mix around 10 times then stop to check consistency. Continue to mix on low speed for a few times if still lumpy then check again.

The batter should be shiny, not lumpy but yet not watery. Batter is ready when you use a spatula to slowly drop the mixture into 3 ribbon folds without breaking and falls back into mixture ard 20 secs.

Don’t need to lift your spatula too high up.
If you are unsure or your mixer speed is too fast even at lowest speed, use a spatula to hand fold instead.

Folding is not anyhow mix or anyhow press, Google to see correct method. You won’t want to deflate your mixture.

4. Add batter into piping bag with round tip(0.5-1cm). Then pipe small circles on baking paper, you can print out macaron stencil and place below your baking paper, pipe at 90 degrees from the centre, stop pressing when about to reach the border of the circle.

Even if your piping skill is not good, just bang the baking pan onto counter top u will get smooth surface and round circles. If u see bubbles, use a toothpick to poke.

5. Dry macarons in a preheated oven using Fan Mode @ 90 degrees for 3-4 mins. Increase temperature to 120 degrees still on Fan Mode to bake for 15 mins. Leave in switch off oven for another 2 mins with oven door ajar.
*Note that these temperatures I tried for my Rowenta Oven.

For Unox I dry in preheated oven @ 110 degrees for 3 mins door slightly ajar, increased to 130 degrees to bake for another 19-20 mins when using a silicone mat. Leave in switch off oven for another 2 mins with oven door ajar.

For baking paper or Teflon sheet, baking time will be shorter.
***If your oven temperature is not stable or don’t have fan mode, dry under a fan for 30 mins. U can see the shells are matte and when u touch is not sticky. Some ppl use hair dryer to dry on humid/rainy days.

6. You can take out one macaron to see if its done, if still stick on the paper, leave in oven to bake for another few mins. Leave to cool den peel off from baking paper.

Store in airtight container @ room temperature if doing filling the next day or freeze if not intending to fill them with frosting soon.