No Knead Country Bread

Have a lot to say about this one (skip rant and go straight to Recipe) – I don’t have natural starter, no Dutch oven, or banneton, nor time to wield at my convenience! But my whole family loves artisan breads (and all breads for the matter). I’ve tried some recipes involving days of fermentation until…

Steam Moist Chocolate Cake (almost Awfully)

Tasters say it’s almost like Awfully Chocolate, wow! A lot of good stuff went into this cake – varlhona, callebaut and lindor. The steamed cake body is soft and moist and I was almost afraid to handle it. The same recipe with adaptations has been on many blogs, I based it mostly from Jeannie. Suffice…

Orange Yoghurt Butter Cupcakes

These unremarkable looking little cupcakes made me so happy. It’s soft, moist, full of butter flavor but no dense oil patches anywhere. Best of all it’s a one bowl recipe with whole eggs, really ho jiak! Recipe (makes 8) 125g butter (prefer tin golden churn) 110g caster sugar 2 eggs 25g orange juice 25g non…

Pandan Swissroll

A really forgiving recipe, with little chance of cracking. Recipe (adapted from Enne Ty) 4 yolks 15g sugar 60g coconut milk 1/2 tsp pandan paste 35g cooking oil 75g cake flour sifted 4 egg whites 50g sugar Method 1. Line a 11″ by 11″ baking tray. Preheat oven to 190 deg C. 2. Beat yolks…

Pork Floss Cotton Cake (cooked dough)

This messy hair cake is ultra soft and ultra yummy, being both sweet and savory. The cake is made using cooked dough method with no raising agents. Recipe (7″ loose bottom tin) 60g oil 65g cake flour sifted Pinch of salt 75g cold milk 4 egg yolks 4 egg whites 65g caster sugar 6g corn…

Swiss Meringue Butter Cream

Here’s a first attempt that I’m really so pleased with. SMBC is really tasty, very stable to work with and spreads on real smooth. I referenced Nasi Lemak lover’s and Wendy Inkk’s steps, but made slight adjustments to the recipe due to what I had on hand. It’s really not as daunting as I initially…

Butt Butt Buns

Just the shaping, ok, jokes aside, these butt butt buns are made using all milk and very soft and delicious. Really suitable for kiddies. I made them in plain, lemon curd and double chocolate versions. For the double chocolate ones, I used callebaut chips and varlhona cocoa powder. They were the first to be wiped…

Lemon Tart (II)

Goes to show how much I love lemon tarts, when I have a (II) for a recipe. Just wanted to make the tart shell recipe even simpler (only 3 ingredients!), and also wanted to avoid measuring eggs, so I modified the old one. The texture of the shell is crumbly and buttery inside, and crusty…

Nutella Tarts

The Nutella is baked to set, so you can easily stack them up in containers. The Nutella will hold its shape. The tricky part is in the right temperature to bake the Nutella, too low it won’t set even after 30 min, too high and it will crack and melt. Recipe (method adapted from Nur…

Double Chocolate Cake (Gateau de Savoie du Chocolat)

Wow, this cake is really something. The texture is so light like chiffon (only 25g flour), yet the taste is so intense and moist, it’s like eating soft crumbly chocolate itself. The cake is even more moist and rich the next day. The cake rose very high on the strength of the meringue alone, with…