Thursday, May 19, 2016

Crispy Deep Fried Niangao with Sweet potato and Yam 酥脆番薯芋头炸年糕

Sandwich Nian gao or Chinese steamed sticky rice cake with sweet potato and yam then deep dry is one of the most popular snack during or after CNY in old days. When i was young, my mother always prepared this snack for us. My mother only used the simple plain flour batter. But this time i am sharing this recipe using many type of flours to create a crispy crust of Nian Gao. I tried this recipe as it just happened that i have all these flours on hand.

Wednesday, April 27, 2016

Korean Buttercream Flowers Cake 韩式奶油裱花蛋糕

I also followed the latest trend to make a popular Korean buttercream flowers cake for my elder sister's 50th Birthday. I didn't attend any buttercream flower class but instead i learnt by myself through many videos shared in Youtube.
What is Korean buttercream flowers? according to this Chinese website, Korean buttercream flowers are derived from the basic Wilton buttercream flower and re-created by Korean housewives. As most of them have no time to take the time consuming Wilton buttercream courses, hence they just used the basic buttercream flowers technique and improved the colour variations and made changes on the nozzles, and created their own version of buttercream flowers.

Thursday, April 21, 2016

Carrot Bread Loaf 红萝卜面包

I got this idea of baking this carrot bread loaf after i spotted a similar bread selling at a bakery shop near my place.

Wednesday, April 20, 2016

Prune Lapis Legit 干梅子千层蛋糕

After made my elder sister's Birthday cake, i have left with many egg yolks as i made a buttercream flowers cake using Swiss Meringue buttercream which use many egg white. So it was a perfect time to bake a cake Lapis ( layers cake) which i hardly bake one since it requires many egg yolks.

Thursday, April 14, 2016

Nestum Prawns 麦片虾

This dish is buttery, sweet and savory, and crunchy from the Nestum cereal and fried garlic, who can resist this dish, especially kids love it!

Tuesday, April 12, 2016

Chiffon Loaf Cake 长条戚风蛋糕

The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.

Sunday, April 3, 2016

Japanese sandwich bread buns 日式三明治面包卷

After baked the very buttery and soft butter bread rolls, immediately i was thinking to use the same recipe to bake into this type of cute olive shape of Japanese sandwich bread buns. And this plain sandwich bun is versatile, you can just fill it with any of your preference filling. You can enjoy this bun during breakfast or serve during lunch.

Saturday, April 2, 2016

Steamed Fish with Preserved Radish 菜脯蒸鱼

This is a simple Chinese home cooking dish, steamed fish topped with aromatic salty and sweet preserved radish (Hokkien we called as Chai Poh ), can have extra bowl of rice!

Wednesday, March 30, 2016

Butter bread rolls 咸奶油面包卷

To make my favourite's croissant is a challenging bread making in our hot weather here. But make normal bread rolls to look like croissant is not that difficult, furthermore it still taste buttery and the bread texture is soft and good, perfect to serve for breakfast.

Monday, March 28, 2016

Huat Kueh (Tapai Steamed rice cupcakes) 答拜米发糕

I always see my friend Jane made Huat Kueh (steamed rice cake) using Tapai (fermented rice) , was thinking to make but every time also can't make it happen because the Tapai need few days to fermented. So to make this Huat Kueh using tapai, you need to plan at least 1 week ahead. And this Huat Kueh also has QQ texture and winery aroma like that one i made with Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.

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