Olady Bakes

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. There are now also 2 recipes for the tart shell. Both are buttery and handles well, just different methods in making. Tart 1 is crunchier. Personally, I prefer Tart 2 for the almond aroma and crumblier texture. Recipe…

Double Chocolate Cake (Gateau de Savoie du Chocolat)

Wow, this cake is really something. The texture is so light and airy 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…

Black Sesame Cookies

Super easy and delicious. Not too sweet and bursting with black sesame flavor. Recipe (makes about 28 cookies) 90g plain flour 90g Black sesame powder 1/4 tsp salt ( can go up to 1/2 tsp to make this a savory cookie) 40g icing sugar 45g cooking oil Method 1. Add all dry ingredients in a…

Melt in the mouth Pineapple Tart

Love this easy yummy recipe. Very soft crumbly and buttery texture. After many many trials, I realised double egg-washed closer to the end of baking is best. Covers any tiny cracks that may have formed, and gives a lovely golden hue. Recipe (adapted from Nasilemaklover, makes 50) 50 balls of pineapple paste, 8g each 175g…

Easy Chawanmushi

Really sooooooo easy, you won’t believe it. Leaving out optional ingredients, you only need 2 things – eggs and stock. Yet the result is silky soft egg pudding. So, let’s get cracking, eggs! Recipe (for 3 portions) 2 eggs (about 60-65g with shell) 200 ml stock ( I used Swanson) Additional ingredients like mushrooms, crab…

Strawberry Shortcake

This strawberry shortcake is made for my dear daughter’s birthday. It is made with Millac Gold (a blend of dairy and non-dairy) whipping cream. I thought quite some time whether to use dairy whipping cream, given the health concerns on using non-dairy product. However, with my very limited frosting skills and snail’s pace of frosting,…

奶香牛角面包 Horn Milk Buns

No need first proof and no need window pane for this popular bun from Taiwan. The texture is meant to be more heavy and not the usual Asian soft breads, try if you like a bun with more bite. Recipe (adapted from Fuchang Huang, makes 7) 250g plain flour 45g sugar (12g for savory version)…

Shio Pan 盐可颂

This bun is crusty on the outside with a soft buttery centre. The bottom is toasted with butter and oh so crispy. The sprinkle of salt adds to the savory touch. Very yummy. Recipe (adapted from here, for 6) Poolish starter 50g bread flour 50g water 1/8 tsp or Pinch of yeast Pinch of salt…