Bakeries and Such (2).................. Let The Home Party Begin!!!

Our Favourite Cafes/ Bakeries in Singapore (Part 2):

Jenny Bakery Singapore

The famous butter cookie from Hong Kong. Jenny Bakery was found by Auntie Jenny in 2005. Because of the love she had for teddy bear collections, Jenny packed her cookies in a cute teddy bear biscuit tin. Jenny Bakery Singapore is operating via online Whatsapp delivery & Events only.

BookSG@JennyBakery.com

Jenny Bakery Shop Contact/Whatsapp/SMS: +65-92357320

Photo from www.jennybakery.com

Rich and Good Cake Shop

Rich and Good Cake Shop serves mouth-watering Swiss Rolls, cream cheese cakes, chiffon cakes and walnut cakes since1997.

Multiple flavours of swiss rolls are available, including mango, strawberry, chocolate, coffee, blurberry, kaya and yes, RED VELVET!

Find them at:
24 Kandahar Street
Singapore
Tel: 6908 4089


78 Airport Boulevard
Jewel, Changi Airport
#01-232
Singapore 819666


Long queues are commonly seen at their Jewel (Changi Airport) outlet.

Photo from Rich and Good Cake Facebook Page

Barcook Bakery

Barcook Bakery started in May 2008 with a small kitchen in Hong Lim Complex.
Today, they have eleven outlets, all of which are very close to the MRT stations.

Their products range from everyday buns, classic cakes, custom cakes, croissants, Europe bread and Danish pastries.

Photos from http://barcookbakery.com/

For order of custom cakes and enquiries, please visit any of the outlets or give them a call.

To check for their more than 10 outlets, click here.

Enjoué Bakery


What they serve:
Artisan Bread -made using a natural fermentation technique
Cakes and tarts
Pastries (viennoiseries)

Location:
29 International Business Park Road #01-2a & 2b Lobby A
Singapore 609923


To enquire, whatsapp 9191 6145
To Order, click here.

Good news! They nowprovide free island-wide deliver when minimum order of $40 is reached.

Photos from Enjoue Bakery Facebook Page

Cheesy Chive Scones

In the mood of making another batch of scones, so I decide to finish up the bowl of chopped chive, I added a lot of Parmesan Cheese to this batch, since my son is always mentioning about cheese scones.....

The recipe is the same as here... except that I replaced the raisins with Parmesan Cheese.

Rub the butter into the flour, then add the dry ingredients

Add the milk and egg

Mix lightly to combine

My dough was a bit wet and lumpy, as a result, the scones were more like cheese biscuits

Bake in a preheated oven for 25 min at 190 deg C.

The aroma from the cheese is simply tantalising!

Cheese and raisin scones

In the mood to bake something today.....hmmm.... the boy likes cheese scones... maybe we can make a few for casual lunch today. But the girl prefers raisin, so the solution was to make a batch of dough and divide into 2, one for cheese and the other for raisin!

Ingredients:3 Cups self raising flour1/3 Cup caster sugar1 Cup buttermilk (I used fresh milk and 1 table spoon of fruit vinegar)1/4 teaspoon table saltabout 80g cold unsalted butter1/2 teaspoon baking powder1 egg lightly beaten
Method:Use fingers to rub the cold butter into the dry ingredientsAdd the beaten egg followed by the buttermilkUse a butter knife to mix the wet ingredients with the dry ingredients using cutting method until the mixture becomes crumbly and a bit wet.Divide the mixture into 2, I mixed half with raisins, and the other half with Parmesan cheese.Turn the mixture onto a floured surface and gently pat the dough flat (about 2cm thick)My dough was really soft, even though I cut it with a round cutter, the shape did not stay very round. I baked my scones for about 15 to 20 min at 200 deg C. The final product resembled crumbly biscuits (see the photos). Nevertheless, the scones were fluffy, full of buttery smell and yummy with margarine or jam.My kids and mom loved it! 

Pumpkin Buns

I have steamed a big chunk of pumpkin and it was sitting in the fridge. After the morning run (GE Womens Run) and an afternoon nap, I felt that I must do a little something while the kids are busy studying (playing). So I jumped straight into action, and selected this recipe from Carol's website for my pumpkin buns. It was simple and easy to follow, and the resulting buns were simple fluffy and oh so yummy and soft, with the aroma of butter and pumpkin. I think the little ones including my niece would love it.