Thursday, 12 May 2016

Gateaux Chocolate Classique 经典巧克力蛋糕(中英加图对照食谱)

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This rich and moist chocolate gateau is so deliciously good that even the weight watchers would not resist it!  
味道浓郁柔和的巧克力蛋糕,人人都喜爱!




Wednesday, 27 April 2016

Upcoming Guest Blogger Workshop - Hands-On Nutella Ogura Cake for Mother's day!

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Due to demand for this Nutella Ogura Cake class, I'm invited by Bakers Brew Studio as a guest blogger chef to conduct this class again next Saturday. This class has been very well received (10 April and 30 April classes all fully booked) as the Ogura cake has a light, moist and fluffy texture, great on it's own and does not require any frosting at all! It is a low sugar, low fat and low gluten cake but does not compromise on the taste at all. In fact, you will love it at first bite and 'pine' for it again and again after eating it!

Here are some photos which my students have taken during a private baking session two weeks ago and shared it with me as well as the feedbacks given by some of the participants:

Thursday, 21 April 2016

Wholemeal Garlic Foccacia 全麦葱香佛卡夏 (中英加图对照食谱)

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In a mood to make some bread and decided on foccacia, instead of the usual olive, tomato and rosemary, I have added minced garlic and parmesan cheese powder.  I have also added wholemeal flour to make this Italian flat bread more wholesome and healthy. It turned out super fragrant and nice! 😋  In fact while it was baking, the roasted garlic aroma filled the whole house! 

心血来潮想做面包,就用直接法做了这佛卡夏。这次不像平常放橄榄,番茄和迷迭香,反而放了大蒜和帕梅森起司粉更加美味!😋 烘焙时,香气充满了整个屋子也!太喜欢了!

At the same time, I want to share my joy with you especially if you are new to my blog. In the latest bimonthly and bilingual "食尚品味 Gourmet Living Magazine" April/May 2016 issue, it features 8 pages of 'Baking Tatiai' where you can read about my interview as well as my three new healthy recipes. You can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets like NTUC and Cold Storage from 18 April 2016 onwards. For my international readers, you may email: enquiries@gourmetimp.com to place your order and have it delivered to you.

同时,我也要与大家分享我的喜乐。《食尚品味》的4/5月最新双语双月刊,里头有8页烘焙太太的访问与最新三道健康食谱。新加坡的读者在4月18日起就可以在各大书局如‘大众’与‘高岛屋’,一些报摊,加油站和超市买得到。住在国外的读者们如果有兴趣买的话,可以电邮:enquiries@gourmetimp.com订购杂志,邮寄到您家。
     



Friday, 15 April 2016

Baking Taitai featured in Gourmet Living & Magazine Giveaway 烘焙太太访问与作品刊登在《食尚品味》和杂志赠送

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I am happy to announce that Baking Taitai is featured in the latest bimonthly and bilingual "Gourmet Living Magazine". In this April/May 2016 issue, you will find a write up of my interview as well as three new healthy recipes. 

《食尚品味》的4/5月最新双语双月刊已经’出炉‘了!这期里头有烘焙太太的访问与最新的三道健康食谱。



1st recipe 
Pecan Magdalena  
西班牙胡桃小蛋糕


2nd recipe
Low-Fat Almond Butter Cake
低脂杏仁奶油蛋糕



3rd recipe
Matcha Macadamia Nuts Cookie
抹茶夏威夷果小西饼


Gourmet Living is a bimonthly bilingual food magazine dedicated to food reviews, recipes and the finer things in life. It features restaurant reviews, recipe spreads, food culture write-ups, reviews on popular travel destinations worldwide, and celebrated chef profiles in which the chefs reveal their cooking secrets and share their favourite recipes. 

食尚品味是一份在新加坡有10年历史的双语(华语/英语)的双月刊杂志。主要是分享美食食谱,嘉宾美食推荐,亲手制作,私房菜,旅游时尚等等,多数的单元都离不开美食。

Thanks to the fabulous team at Gourmet Living for giving me this opportunity as well as creating a wonderful memory for me. I would like to thank Jesslyn especially for taking such great pictures of myself and my bakes. I am so grateful and blessed!

真的很感谢《食尚品味》的团体让我有机会在杂志上亮相与分享,并给我一个珍藏的美好回忆!特别要感谢的是记者丽爱把我和烘焙作品拍摄的如此靓丽。

To thank my online friends and readers for supporting Baking Taitai all these while, I am giving away this magazine to 5 readers internationally. In order to win this magazine, please fill in the giveaway tool below with your name and email address. Double your chances of winning if you COMMENT in the comment box found in this blog recipe post (NOT in the Giveaway form) why you like Baking Taitai's blog so that I can strive to improve. W
hen the giveaway closes next Monday 18 April 2016, I will email the 5 lucky winners so that I can send the magazine out to them. 

为了感谢一直支持我的各地网友与读者们,我将送出5份《食尚品味》双月刊给幸运的获奖者,
各地的读者们都可以参加。请在以下的表格填写您的名字与电邮地址参加赠品活动。如果在这帖子的评论格子以几个文字告示我为什么您喜欢“烘焙太太” 好让我有更大的进步空间,您将有更多机会赢取这本杂志。赠品活动在下星期一4月18日结束后,Giveaway应用程序将会随机选出五位获奖者。获奖者会收到我的电邮通知,我再把杂志邮寄过去。 

If you did not join or win the giveaway, those residing in Singapore can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets from 18 April 2016 onwards. For my international readers, you may email: enquiries@gourmetimp.com to place your order and have it delivered to you.

没参加赠品活动或赢到的读者们,双月刊每份售卖新币$4.80, 新加坡的读者在下星期一(4月18日)就可以在各大书局如‘大众’与‘高岛屋’,一些报摊,加油站和超市买得到了。住在国外的读者们如果有兴趣买的话,可以电邮:enquiries@gourmetimp.com订购杂志,邮寄到您家。







© Copyright 2016 www.bakingtaitai.com

Friday, 1 April 2016

Wholemeal Butter Buns 全麦奶油餐包 (中英加图对照食谱)

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Softest, fluffiest, tastiest wholemeal buns I have ever made & eaten!
最柔软蓬松好吃的全麦面包 !

It's spring time and flowers are blooming everywhere. For the first time, here in hot sunny tropical Singapore, we actually got to see the cherry blossoms flown in from Japan at Gardens by the Bay's Flower Dome. Prior to this, I only saw cherry blossoms when I visited Japan and Korea during spring time.  

I was excited and visited the Blossom Beats (sakura floral display) last week with my buddies, Emily and Elean, and we were awed by the many varieties of cherry blossoms as seen in the photo below. 



Wednesday, 23 March 2016

Tangzhong Wholemeal Buns- Easter Ducklings 汤种全麦小餐包- 小鸭造型 (中英加图对照食谱)

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Wishing all my readers a blessed Easter! 祝大家复活节快乐!


I was in a creative mood and inspired to create some chick buns but it ended up looking more like ducklings instead...lol! It's amusing looking at the batch of ducklings after it has 'hatched' out of the 'incubator'. I was just thinking that it is too cute to be eaten when my little boy came over, took one and bite off the 'duckling head' and commented, "Hmm...yummy!" I had a good laugh! 

心血来潮想创造有趣的造型面包,原本打算做小鸡造型的, 做出来却比较像小鸭。。。呵呵!看着这些‘孵化’的小鸭子们逗得我好开心,心想这么可爱怎么舍得吃呢?这时,我家的小朋友走了过来,拿起一个,把整个"鸭头"咬掉,说:“好好食噢!” 笑到我。。。


Friday, 18 March 2016

Upcoming Guest Blogger Workshop - Hands-On Nutella Ogura Cake

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Baker's Brew Studio is expanding and their outlet at Upper Thomson will be ready in end March. I am happy to be invited again to be their guest instructor and am excited and looking forward to teach in the new studio. I will be teaching the Nutella Ogura Cake this time and keeping the class small at 8 persons so that each participant will receive more individualized attention.   

Ogura cakes (相思蛋糕) are light, moist and fluffy and great on it's own which do not require any frosting at all. It is a low sugar, low fat and low gluten cake but does not compromise on taste at all. In fact, you will love it at first bite and 'pine' for it again and again after trying it! Perhaps that's how it got it's chinese name “相思” which means 'pinning for you'? ;p

In this workshop, you will get a hands-on baking this cottony, soft, light and fluffy chocolatey cake. Tips, techniques and troubleshooting will be discussed throughout the class to ensure a successful bake. Class is also kept small at 8 persons only to enhance learning as well as receive more individual attention. At the end of the lesson, you will bring home a 6 inch Nutella Ogura Cake to share with your loved ones. 


Friday, 11 March 2016

Peanut Butter Cookie Dough Cheescake 花生酱曲奇面团芝士蛋糕 (中英加图对照食谱)

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Do you love eating peanut butter, cookies or cheesecake? I love it all and by combining these into one cake can satisfy my cravings all in one go, isn't it wonderful? It's a delicious baked cheesecake that you should try! Have a blessed weekend!   
 
花生酱, 曲奇和芝士蛋糕我都爱!把这三样结合成一个蛋糕,一次过满足我的渴望,最适合不过了!这蛋糕的口感丰富美味,你一定要试哦!祝大家周末愉快!

Friday, 26 February 2016

Banana Blueberry Yogurt Pound Cake 香蕉蓝莓优格磅蛋糕 (中英加图对照食谱)

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I haven't bake a pound cake for quite some time and decided to try a new flavour. Since I've got honey greek yogurt, bananas and blueberries at home, I decided to combine these ingredients to bake a healthy one, at the same time try out my new Mastrad Savarin Cake pan. This cake turns out moist even though butter is cut substantially. This is due to the generous amount of Greek-style yogurt and mashed bananas which are healthy substitutes for fat in this recipe. 

好久没烤磅蛋糕了,也想尝试新口味, 就做了这健康的香蕉蓝莓优格磅蛋糕。这食谱用了大量的希腊式优格和香蕉,所以即使奶油的份量减了许多,蛋糕的质感依然湿润。 

Friday, 12 February 2016

Bak Kwa Cookies 肉干曲奇 (中英加图对照食谱)

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Today is the fifth day of the Chinese New Year. In two days time, it will mark the seventh day of the first month on the Lunar calendar, traditionally known as 'Renri' (人日)which means the common man's birthday and everyone grows one year older. Coincidentally, 14 February is also the western Valentine's Day. 

I have made some heart-shaped bak kwa (pork jerky) cookies specially for my dear hubby. Bak Kwa is a traditional and popular Chinese New Year snack food in Singapore and Malaysia to welcome the prosperity of the coming year and are often bought as lavish gifts for friends and family. Due to a super busy schedule, I do not have the time to prepare my own Homemade Bak Kwa this year. I have used store-bought ones for this recipe and the savoury cookies turned out to be flavorful and tasty. Do give it a try when you have the time. Here's wishing everyone an advance 'Happy Birthday' and 'Happy Valentine's Day'! 

再过两天就是农历正月初七,是人日也恰巧是西方情人节。我做了些心形肉干曲奇送给老公。这咸味的手做饼干又美味又可口,有空大家也试一试吧!在此先预祝大家人日快乐,情人节快乐! 


Saturday, 6 February 2016

Guest Blogger CNY baking workshop (2) with Baker's Brew Studio on 6 February 2016

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Going through the recipe and demo before hands-on.  
This evening, I conducted my second guest blogger workshop with Baker's Brew Studio and the participants had a great hands-on session baking the Melt-In-The-Mouth Pineapple Tart in fun shapes! Happy that everyone has enjoyed the lesson and are excited to bring home their own creations to share with their loved ones and friends. 


Here are some photos taken during the workshop:


Monday, 1 February 2016

Guest Blogger CNY baking workshop (1) with Baker's Brew Studio on 31 January 2016

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Last evening, I conducted my first guest blogger workshop with Baker's Brew Studio and the participants had a great hands-on session baking the Melt-In-The-Mouth Pineapple Tart in fun shapes - Monkey, Piggy, Rose and Pineapple. Actually we did more than these designs as there were request for dog, porcupine, cat etc. Wow! I was being 'challenged' to come up with something that I have not tried before! On the spot, I came up with the impromptu designs, glad I passed the 'test'...LOL!!! 


This is one my impromptu design


Happy to know that everyone had fun and enjoyed the class. Here's sharing some photos taken during the workshop. 

Friday, 22 January 2016

Super Moist Low-Fat Butter Cake 超湿润低脂奶油蛋糕 (中英加图对照食谱)

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I used to think Mrs NgSK's butter cake is the best and nicest butter cake I have ever made until I tried this butter cake recipe which uses about half the amount of butter and yet so moist, fragrant and light! 

这奶油蛋糕食谱用的奶油比平时做的少了一半,吃起来不会油腻,又香又湿润。一个八寸大蛋糕才用125克奶油呢!


Tuesday, 19 January 2016

Monkey-design pineapple tarts tutorial 猴子造型凤梨酥教程

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An inspiration came today and I played with some pastry dough and came up with this monkey-design pineapple tarts which is appropriate as we approach the year of the Monkey in about 3 weeks time
今天灵感一来,做了猴子造型凤梨酥来迎接猴年,希望大家会喜欢。

Monday, 18 January 2016

Upcoming Guest Blogger Workshop - Hands-on Pineapple Tarts

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Thanks to Baker's Brew Studio that I have the opportunity to teach again as they have invited me to be their guest instructor to conduct the Melt-In-The-Mouth Pineapple tarts classes for the coming Chinese New Year. This well loved recipe is exclusive to my workshop and those who have attended my previous classes have all given positive feedbacks and good reviews about it. You may like to click 'HERE' to read more and take a look at the past workshop photos.  

In the workshop, you will get to learn to make the pineapple tarts in three beautiful designs - Roses, Pineapples and the most adorable Piggies. (Updated on 19 Jan 2016 - Will include my latest creation  - Monkeys ) So, come and join me for a fun afternoon of hands-on baking and bring home your very own creations to share with your loved ones! 

Friday, 15 January 2016

Healthy Wholemeal Cranberry Almond Cookies 健康全麦蔓越梅杏仁酥 (中英加图对照食谱)

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The Lunar/Chinese New Year (CNY) is less than a month away. Have you started making CNY goodies? Most traditional Lunar New Year goodies are packed with sugar and fat, with little nutritional value at all. Thus, I am determined to come up with a healthier cookie recipe this year. I have tweaked and modified greatly an almond cookies recipe found on 孟老师's cookie recipe book. 

农历新年快到了,您开始做年饼与零食了吗?多数传统的年饼与零食热量和脂肪含量高,几乎没什么营养价值可言。所以,我就把在孟老师手工饼干食谱书上,看到的杏仁酥食谱,大大地改良成健康,营养丰富的全麦蔓越莓杏仁酥。



Friday, 8 January 2016

Chocolate Eclairs 耶克蕾亚泡芙 (中英加图对照食谱)

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A happy and blessed 2016 New Year to all my readers! 

Sharing my first bake of the year - my first attempt to bake Chocolate Eclairs. Eclair is a french word meaning lightning, rumor has it that it came about because a pastry chef would joke that this cake is so good that it is gobbled up as fast as lightning! It is a hollow, log-shaped shell of choux pastry that is filled with vanilla, chocolate, or coffee flavored pastry cream. The top of the pastry is usually dipped into a vanilla, chocolate, or coffee flavored glaze or fondant. 


Thursday, 24 December 2015

Highly recommended Bailey's Chocolate and Coffee Roll Cake 强推百利巧克力咖啡蛋糕卷 (中英加图对照食谱)

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I'm back from a wonderful family winter vacations and having experienced freezing cold temperature at -9 degree Celsius as well as highly polluted air quality of PSI 500, am I glad to be home! My oven has rested well too for the past one month and it is all ready for moi to work it hard again...lol!

Here's sharing my new experiment and recipe of a roll cake which I have transformed into a Christmas log cake for my church Caregroup gathering last weekend. My friends who were my 'guinea pigs' gave thumbs up for it and they love the smooth, soft and bouncy cake texture. They told me that they have not tasted such nice roll cake texture before and they also love the chocolate and coffee cream fillings which is light and not too sweet. My hubby who hardly praises also commented that this is the best roll cake I have made so far!

As I was rushing to attend the gathering, I didn't have time to take out my DSLR camera to take some nice shots of the cake, only manage to snap one photo of the completed cake with my mobile phone.

I highly recommend you to give this cake a try and here's wishing everyone a Blessed and Joyous Christmas!

分享出国游玩回来的第一个作品,也是我做过最好吃的蛋糕卷,质感柔软又有弹性。把它装饰为木材蛋糕,拿去参加聚会,朋友们吃了都赞不绝口!强力推荐给大家!在此也祝大家有个愉快的圣诞!



Tuesday, 17 November 2015

Charcoal Chocolate Chiffon Cake 竹炭巧克力戚风蛋糕(中英加图对照食谱)

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My last post on the Cream Cheese Chiffon Cake was very well received. Many readers have baked it and feedback that they love the delicate, moist and melt-in-the-mouth texture. They even commented that it tastes like the Japanese cotton cheesecake after chilling it in the fridge. Some have called it a white beauty because of it's pale and smooth colour. Here's how it looks if you haven't seen it and you can find the recipe 'here'. 



Today I shall share another chiffon cake recipe which I have created based on my knowledge learnt from the last chiffon cake. 


After this post, my oven will take a break as I'll be going off for my holidays soon. See you again when I am back in mid-December!  

分享最新创作后,我家的烤箱可以暂时休息了,因为主人要去旅行游玩咯,十二月中旬再回来! :) 


Friday, 13 November 2015

Japanese Cream Cheese Chiffon Cake 日式奶油乳酪戚风蛋糕(中英加图对照食谱)

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This is one of the best chiffon cake that I have ever made as it's so delicate and smooth and literally melts in the mouth! Everyone who tries the cake, loves it's super smooth and moist texture. Hub and kids went for second and third helpings after eating a piece!

这是我吃过最好吃的戚风蛋糕,老公和孩子们吃了一片后还会想要再吃!蛋糕的质感好轻柔,又松软,入口即化!

Really love this recipe taught by a Japanese champion cake talent. In the past, I used to whip up the meringue till stiff peak stage when making chiffon cake, now I have learnt that the best meringue stage is firm peak stage and it's best for making chiffon cake. Firm peak stage is in between soft peak and stiff peak, thus you have to concentrate hard while beating the egg whites in order not to overbeat it.

好喜欢这日本蛋糕达人所教的配方喔! 以往我都是把蛋白霜打到硬性发泡,现在才学到必须把蛋白打成较湿的中性发泡蛋白霜。这是介于湿性发泡与硬性发泡之间的阶段,蛋白霜立起的圆锥状前端微微往下低垂,才是制作戚风蛋糕最理想的蛋白霜状态!所以打发蛋白霜时,一定要专心,不可以打发过头哦!

Another tip for achieving soft, delicate and moist chiffon cake is to use more egg white than egg yolk. Thus, it is better to separate the egg white and egg yolk first then measure out the weight according to the recipe. This recipe is a definite keeper and I am sure gonna bake this again soon!

要制作出轻柔,松软又入口即化的戚风蛋糕最重要的就是微妙的食材比例。所以蛋白和蛋黄是以克来计算的,请大家将蛋白和蛋黄分开后,再仔细称量正确的量。这食谱真的很棒,值得收藏!




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