VICBAKES

Yield: 6 cookies (~70g per cookie) Ingredients 6 Tbsp Unsalted Butter, melted and slightly cooled 6 Tbsp Light Brown Sugar** 3 Tbsp White Sugar** ** If you only have dark brown sugar, use a ratio of 6 tbsp white sugar and 3 tbsp dark brown sugar instead 65-70g Banana, very ripened and mashed up 1 tsp Vanilla Extract or Paste 120g All Purpose Flour 1/2 tsp Baking Soda 1/4 tsp Salt Sprinkle of Cinnamon and Nutmeg or Pumpkin Pie Spice (Optional) 1/4 cup Chocolate Chips or Choppe

Yield: 2 pax portion Ingredients 180g Pasta of choice - Linguine, Fettucine 400g Chicken Fillet Seasoning (Salt, Pepper) 2 Tbsp butter 3 cloves of Garlic, sliced 8 Button Mushrooms Olive Oil 200ml Heavy Cream 50ml Red White/Balsamic Vinegar Instructions Marinate chicken fillet with salt and pepper Melt butter in a pan, add and cook chicken until both sides are golden brown (Note: covering the pan with a lid or baking paper during cooking helps the chicken to cook evenly) Tran

Yield: 2 pax portion Ingredients 375g-400g Beef Chuck Roll 1 medium Onion, sliced 6 Tbsp Soy Sauce 6 Tbsp Mirin 4.5 Tbsp Sake 4.5 Tbsp Sugar 300ml Water 2 Egg, poached/soft boiled Instructions Slice onions To make sauce, mix soy sauce, mirin, sake, sugar and water and bring to a boil. Adjust to taste accordingly Once the sauce starts boiling, add the onions When the onions have softened, add the beef Let it simmer until some of the liquid cooks off and the flavour reaches you

Yield: 2 pax portion Ingredients 400g Chicken Thigh, cut into bite size pieces Seasoning (Sake (1 tsp), Salt, Pepper) 1/2 medium Onion, sliced thickly 100ml Water 1 Tbsp White Dashi Powder (I use 1 packet 8g Hondashi Powder) 4 Tbsp Mirin 2 tsp Sugar 1/2 tsp Vinegar (Optional) 4 eggs, beaten roughly Instructions Cut chicken tight into bite sized pieces and marinate in sake, salt and pepper to remove chicken odour and enhance flavour Slice onion into thick strips To make the sa

Yield: 2 pax portion Ingredients 2 pc Salmon (roughly 150-250g per piece) 1 packet Mushroom (Shimeji, can also try Enoki or King Oyster), pulled apart or cut up 1/2 medium Onion, sliced Spinach Seasonings (Salt, Pepper) 1 tsp Miso 3-4 tsp Mayonnaise Spring Onion, sliced Butter Cheese (Cottage cheese, Mozarella) 2 Aluminium foil packets, folded Instructions Oil both aluminium foil packets Place onions, mushroom and spinach within packets Season slightly Season raw salmon and p

Yield: 2 pax portion Ingredients 180g Pasta of choice 2 Tbsp Butter 1 Tbsp Olive Oil 5 Shallots, thinly sliced Seasonings (Salt, Pepper, Paprika, Italian seasoning, Roasted Onion seasoning (1 tsp each)) 5 cloves of Garlic, minced 1 Tbsp Chili Crisp (Laoganma) 1 Tbsp Soy Sauce 3/4 cup Heavy Cream Instructions Slice shallots nice and thin, and mince garlic cloves up Heat butter and olive oil in a skillet, then sauté the sliced shallots for 8-10 min till soft and starting to tur

Yield: 2 pax portion Ingredients 400g Chicken Seasonings (Salt, Pepper, Paprika, Italian Seasoning, Chopped Garlic (2 cloves)) 180g Pasta of choice 1/4 cup Extra Virgin Olive Oil 4 cloves of Garlic, sliced Hot Pepper Flakes or 1 Fresh Red Chili, sliced 2 Tbsp Pine Nuts Instructions Marinate chicken with seasonings Heat up some olive oil on a skillet and cook the chicken till done. Set aside Bring a large pot of salted water to a boil, and add the pasta, cook according to pack

Yield: 2 pax portion Ingredients 180g Pasta of choice - Linguine, Fettucine etc 2 cups Fresh Basil Leaves 3 Tbsp Pine nuts 2 small cloves of Garlic 1 tsp Grated Lemon Zest 1 Tbsp Lemon Juice 1/2 cup Extra Virgin Olive Oil 1/4 cup of Grated Parmesan Seasoning (Salt, Pepper, Italian Seasoning) Chicken Cherry Tomatoes Burrata Instructions In a food processor, blend up basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper Start grinding everything up and slowly ad

Yield: 2 pax portion Ingredients 180g Pasta of choice - Linguine, Fettucine etc 250g Cherry Tomato (ideally a little more ~350g), sliced into halves 3 cloves of Garlic 1/2 medium Onion Pine Nuts 50g butter Seasonings (Salt, Pepper, Sugar, Onion Granules, etc) Chopped Parsley Chopped Basil Chicken Burrata Instructions Slice cherry tomatoes in half, and dice the garlic and onion In a large pan, saute the garlic, onion and pine nuts in the butter for 5 minutes over medium-low he

Yield: 6 scones Ingredients 250g Cake flour 10g Baking powder 25g Sugar 2g Salt 100g Cold unsalted butter 100g Cold milk 60g Melted chocolate 1 Egg yolk + 10g Milk Instructions Add baking powder, sugar, and salt to the cake flour and roughly mix together Add cold unsalted butter, and mix/cut with a scraper until butter forms small lumps in the mix When the butter is mixed with the flour and the size is small, add cold milk and lump them together. Move it to the workbench, p

Yield: 24 Madeleines Ingredients 116 g Egg Vanilla extract 90 g Sugar 40 g Yuzu jam Two pinches of Salt 100 g Cake flour 28 g Almond powder 4 g Baking powder 112 g Unsalted butter Instructions Mix Yuzu jam, sugar, salt and egg at room temperature until well incorporated Sift in cake flour, almond powder and baking powder and mix evenly. Add melted butter (50~60 C) and mix evenly Refrigerate for at least 30 minutes. (Up to 24 hours) Stir again with a spatula to make the dough

Yield: 4 buns Ingredients Soft Bread 110ml Milk 30g Sugar 4g Instant dry yeast 250g Bread flour 3g Salt 1 Egg 20g Unsalted butter Cream Cheese 200g Cream cheese 30g Sugar 50g Whipping Cream Garlic Butter Sauce 30g Unsalted butter 50g Garlic 30g Condensed milk 1 Egg 20g Honey 3g Parsley Instructions Soft Bread Add all ingredients except butter and knead for 5 minutes Add butter and knead for 15 minutes Let rise for 1 hour Deflate and divide into 4 equal pieces. Let rise for 30

Yield: 8" Square Cake Ingredients 4 Eggs 100g Sugar 30g Honey 6g Green tea powder (matcha powder) 100g Cake flour 30g Milk 1tsp Vanilla extract or rum Instructions Mix cake flour and green tea powder and sift flour ingredients 3 times. Let stand eggs and milk at room temperature before using for about 30min. Separate the eggs. In a bowl, add and beat the egg yolks, honey, vanilla extract and sugar until pale yellow. Beat the egg whites with sugar until soft peak. Fold in egg

Yield: 4 Rolls Ingredients Sauce 1 tbsp Caster sugar 1 tbsp Honey 3/4 tbsp Light soy sauce 1/2 tbsp Oyster sauce 1/4 tbsp White vinegar,...

Yield: 2 Loaves Ingredients Dough 530 g Plain Flour (plus extra for rolling out the dough) 100 g Caster Sugar 1 tbsp Instant Yeast 3 Eggs 60 g Whole Milk 60 g Water ¾ tsp Salt 150 g Unsalted, Butter, room temp or soft 300 g Nutella 100-200 g Chocolate Chips (depending on how chocolatey you want it!), chopped, ground to smaller bits Sugar syrup 100 g Sugar 80 g Water Instructions Dough Add flour, salt, sugar and yeast into the mixing bowl. Add eggs, whole ilk, water into the

Yield: 5 crepes (1 of which no whipping cream) Ingredients Crêpe 50g Bread flour 20 g Granulated sugar 2 Egg Milk 200 g (50 g + 150 g) 15g Unsalted butter, melted Whipped cream 50 g Mascarpone 150 g heavy Cream 30 g Granulated sugar Chocolate syrup 1/8 cup unsweetened cocoa powder 1/4 cup sugar Small pinch of kosher salt 1/8 cup cold water 3/8 tsp vanilla extract Instructions Chocolate syrup In a cold saucepan, whisk together the cocoa and the sugar until all lumps are

Yield: One 7" Round Cake Ingredients Genoise sponge base 6 Egg yolk 68 ml Milk 60 g Melted butter 6 Egg white 120 g Sugar 165 g Cake flour  ¾ ts Baking powder (find a better genoise sponge base recipe next time you're making this cake) Baked cheesecake layer 210g Cream cheese 60g Sugar 1.5 Egg 45g Whipping cream 6g Cake flour Gelatin-set cheesecake layer 1.5 Egg yolk 37.5ml Water 30g Sugar 90g Mascarpone Cheese 6g Leaf gelatine 210g Whipped cream Instructions Genoise spon

Yield: One 6" Round Cake Ingredients 430g cream cheese, room temperature 120g caster sugar 3 large eggs, room temp (approx 150g of eggs without shell) 270g whipping cream/heavy cream (35% min fat content) 20g cake flour 1 tsp vanilla extract 1 tsp lemon juice Instructions Preheat your oven to 240 °C. Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″. Beat sugar and cream cheese together on medium until smooth and you ca

Adapted from The Perfect Loaf 1st Trial (9th May to 10th May 2020) Half the recipe to make 1 loaf Used refrigerated starter instead of mature starter Followed timings exactly Stretch and fold 4 x Cool in oven with door open for 20 min Let rest 1 hour+ only before slicing Recipe Bread Flour - 80.0 baker's % Whole Wheat Flour - 15.1 baker's % Dark Rye Flour - 4.9% baker's % Water - 78.0 baker's % Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 19 g Bread

Yield: One 10" Chiffon Cake Ingredients 120 g Palm Sugar / Gula Melaka, chopped 180 g Fresh Coconut Milk 4 Pandan Leaves, knotted 6 Egg Yolks 60 g Vegetable Oil 180 g All Purpose Flour 1/2 tsp Salt 5 g Baking Powder 6 Egg Whites 78 g Brown Sugar 1 tsp Cream of Tartar Instructions Preheat oven to 150 °C. Place Gula Melaka, coconut milk and pandan leaves in a saucepan, heating till all the Gula Melaka has melted. Place cover over top and let cool for 10 min. In a separate bowl,