Steam Pumpkin Mantao by Ivy Cheang

(Yield ~12pcs)
Ingredients:
Plain flour 300g
Pumpkin (steam and mashed) 100g
Sugar 2½tbsp
Salt ½tsp
Sesame oil/ corn oil 3tbsp
Water 110-130ml *
Instant yeast 1½tsp
Black sesame ~ for topping

*I would recommend to put 110ml water first. If the dough too dry and can't form then only add on 1tsp each time until a soft and non sticky dough is formed. The amount of water needed is affected by the moist of pumpkin mash.

Steps: 
1) Put all ingredients into bread maker pan from wet ingredients to dry. Make a hole in the center of flour and put instant yeast inside.
2) Choose 'DOUGH' mode and knead for 20min or until a soft and non sticky dough form.
3) Cover the dough with wet towel and let it rest 20min. The dough will double in its size.
4) Divide the dough into 50g small ball and shape it to your prefer design.
5) Cover it with wet towel for 20min for second proofing. It will become 50% bigger in size.
6) Steam over high heat for 20min. Serve warm and enjoy

Orange Marmalade (Breadmaker) by Ivy Cheang

Ingredients :
Orange (peel, get rid seeds, cut into thin/small pieces ) 250g
Brown sugar / Fine sugar 180g (can reduce based on personal preference and orange sweetness)
Corn flour ½tbsp (optional, to give thicker texture )

Mode: Jam

p/s: The marmalade after first round of jam mode is still a bit watery. I run another round but for 20 minutes. You need to monitor closely for second round to get your prefer texture.

Chocolate Loaf (Breadmaker) by Ivy Cheang

Ingredients:
Egg (lightly beaten) 1 + water to 225ml
Fresh milk 100ml
Salt 1½tsp
Sugar 40g
Butter (soften) 25g
Bread flour 400g
Plain flour 50g (or can omit and use bread flour 450g)
Cocoa powder 1tbsp
Instant yeast 1¼tsp
Choco chip 100g (I omit)

Mode: Sweet
Size: 2lb (900gm)
Colour: Light

Mee Sua with Egg in Chicken Soup by Louis Ho

Recipe Link: http://www.noobcook.com/birthday-longevity-noodles/

Churros by Priscilla Ng

Ingredients:

1 tablespoon sugar (25g)
1/2 cup butter, unsalted (113g)
1 cup water (235ml)
1/4 teaspoon salt
1 cup flour (120g)
3 large eggs
Cinnamon and sugar to coat

Instructions:

1. Combine sugar, butter, water and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.

2. Remove from heat and let cool 10-15 minutes.

3. Add eggs, one at a time, mixing well between each.

4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Halloween Pao by Fiona Low

Ingredients:
300g pao flour
3g instant yeast
3g baking powder
40g sugar
160ml water
15g corn oil


Method:
Mix flour, sugar, yeast and baking powder together, Then only pour in the water and oil. Mix it.
Then knead for 10 mins.
Cover and proof for an hour then only divide the dough and use the cookies cutter to cut into any desired shape.
Steam for 12 mins.

Melted some chocolate to draw the eyes and buttons.

Kai Chai Paeng @ Little Chicken Biscuit by Shareen Kim

Recipe Link : http://www.nofrillsrecipes.com/2012/03/kai-chai-paeng-aka-little-chicken.html?m=1

Baked Pandan Leave Chicken by Kennis Lim Yoke Har

 Ingredients for marinate: 
1) minced garlic & shallots
2) oyster sauce
3) soy sauce
4) sesame oil
5) black & white pepper
6) sugar
7) turmeric powder
8) fish sauce

I use chicken thighs & mixed all the marinate ingredients and marinate chicken for 1hr (overnight is the best)

Wrap with pandan leaves and bake at 200C for 10mins and flip then bake another 10 mins.