Siowyin

Pandan Chiffon/ Sponge Cake (cooked dough/ 烫面）

This lovely soft Pandan sponge cake is baked using a cooked dough method. The result is a soft cottony cake that would dupe you into eating piece after piece thinking it is just a light dessert. Look at the fine crumb. I saw the recipe from Jeannie Tay’s blog. The method is however, not…

Panic moment

Now here’s a bit of useless information. I was baking my favorite Mrs Ng SK butter cake. Just after putting the pan into the oven, it struck me all of a sudden that I had forgotten to add the milk! In a moment of blind panic, I quickly measured out the milk, took the batter out…

Hot Dog Buns (TangZhong/ Water Roux/ 汤种Method)

This is a really popular bread recipe since years ago, it promises fluffy soft breads for days and is not too difficult. I finally decided to give it a go, starting at 9pm the night before and finishing around midnight. It was served this morning with eggs and bacon and was a big hit. I’m…

(Coffee) Sweet Milk Buns

I loved the look of these buns when I first saw them. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture. Dough is rather wet and sticky so you need to flour hands and surfaces. Tastewise, they were…

Old School Potato Buns

I ate a lot of these growing up, usually filled with red bean paste, or shredded coconut. They are bland, soft, fluffy and are intended to go with any fillings, sweet or savoury. I never knew that actual potatoes were used in the making and is a key ingredient. When I read the recipe, I…

Lemon Chiffon Cake

Yes, lemon again. My whole family loves it, so I bake it. Try this recipe, it’s so light, it almost doesn’t feel like dessert. There’s no butter, no coconut cream and not too heavy on oil and sugar.

Orange Chiffon Cake

OCC is a ladies’ cake. In my family, it’s popular with me and my girl. The boys don’t mind it. Somehow the orangey tangy taste goes so well with the soft fluffy texture. It really gives an illusion of lightness.

Butter Cake (Mrs Ng SK)

I love eating butter and butter cakes. I think it’s because my Mom used to cut them into thick slices, poke each with a toothpick and serve them as snacks to us kids. This recipe is iconic and rightfully so. The smell when freshly baked is heavenly, and the texture is soft and spongy. Anyway,…

Chocolate Tarts

After my lemon tarts met with great success (with my kids, that is), whereby they did a clean sweep in a few hours for the 2 times I made it, I decided I could move on to another flavour, chocolate! By this time, I’ve gotten really tired of struggling with my 19 cm tart tin…