Tried something new the other day which I saw from a Taiwanese FB. The aim is to achieve a clean, patterned, crack top and the look would be so pleasant that there will be no need to overturn the cake when serving. The steps are simple and can be used on any chiffon, but a…
Author: Siowyin
Vampire Soup Recipe
Took this recipe from my kid’s Geronimo book, and lo and behold, it was totally legit. More than that, it was delicious, the kids wiped out the whole pot in no time, when none of them likes tomato itself. Makes you wonder what you have been drinking as tomato soup all this time. The roasting…
Pineapple Tarts
Been so excited the whole weekend with making my very first pineapple tarts. Am happy with how they turned out, learn lots, and also overcame some fears. Before we start, the pastry is not melt-in-the-mouth, it is old school and has a bite to it. It handles very well, pre-baked and after bake. No problem…
Pineapple Jam/ Filling
Start with choosing a just ripe pineapple and do 2 at a go. Doing 1 is just now worth the effort and you can only make maybe 30 tarts. Don’t remove the core because it will add to the fibrous texture. Don’t remove the juice either, it’s full of flavour, so just patiently boil to…
Melt in the mouth Butter Cookie
If you want a melt in the mouth texture, and still want a rich buttery taste, then please try this recipe from Jeannie Tay. I love it lots, and have tried it both just out of the oven and cooled down. It retains the fine texture except the butter aroma is even more distinct when…
Butter Sponge Cake
I like to bake this every now and then. It has all the lightness and fluffiness of a sponge, and yet so rich tasting just like a pound cake. For a 3 egg recipe, it packs in almost half a block of butter, so don’t be deceived by it’s ‘lightness’. Recipe (adapted from Enne Ty,…
Soft Wholemeal Multigrain Bread (sponge dough method 中种)
A very healthy recipe that will take a longer time, but totally worth it. You will get a softer texture that even the kids will not mind consuming the whole meal and multi-grains. The bread was soft for 2 days and didn’t survive a third day for me to assess. The original recipe was meant…
Chunky Peanut Butter Chiffon
When I read about this recipe in a book at the library, I quickly rounded up the kids and made our way home (grabbed a packet of cake flour otw). We are peanut butter fans and always have some at home. The author who is Japanese is big on making moist chiffons, as opposed to…
Shaping Buns
Buns are gratifying to make. They are technically less demanding than full loaves, no need for the perfect window pane, and every step is shorten as they can proof and bake faster. Adding fillings make them the perfect snack too. Here are some ways to shape the buns. The main dough is using Champion Toast,…
5 Braids Yoghurt Walnut Loaf Bread
Had fun doing this braided bread. I used Paul’s Yoghurt, which is more firm and less liquids. Recipe is adapted from the expert Jeannie Tay. Recipe 300g bread flour 100g yoghurt (no sugar) 20g sugar 1 egg 50g milk 3g yeast 3g salt 30g unsalted butter 50g toasted and roughly chopped walnuts Method Combine milk,…
Olady Bakes 