** Welcome to my culinary adventure which is full of excitement and surprises with every experiment done in my humble kitchen. **
** 欢迎您来到烘焙太太的家,让我与您分享在厨房的试验和惊喜**

Friday, 12 February 2016

Bak Kwa Cookies 肉干曲奇 (中英加图对照食谱)


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'! 


Saturday, 6 February 2016

Baking Taitai's Pineapple Tarts CNY baking workshop (2) with Baker's Brew Studio on 6 February 2016


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:

Going through the recipe and demo before hands-on.  

The participants learnt the rub-in method and got their hands-on doing it.  

How do you like my porcupine? ;p

I love taking photos with my students

We've reached the final step before sending the tarts into the oven!

All packed and ready to go home and share their creations with their loved ones! :) 

Thank you Baker's Brew Studio again for inviting me as a guest blogger to conduct the above workshop. Thanks to Serene, Sherry and Eunice of Baker's Brew Studio who have been great assistants to me, my dear hubby for capturing pictures of these special moments and Marie of Blue Jacket Flour who has sponsored the flour for the workshop.  

Click 'HERE' if you are interested to view Baking Taitai's previous workshop photos.  

© Copyright 2016 www.bakingtaitai.com

Monday, 1 February 2016

Baking Taitai's Pineapple Tarts CNY baking workshop (1) with Baker's Brew Studio on 31 January 2016


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. 

Step-by-Step demostration


Thanks to Jin & Serene of Baker's Brew Studio who have invited me as a guest blogger to conduct the above workshop and also the staffs of Baker's Brew Studio who have been great assistants to me and my dear hubby for capturing pictures of these special moments during the workshop. Not forgetting to thank Marie of Blue Jacket Flour who has generously sponsored the flour for the workshop.  

If you have missed the above workshop, you can still join us this Saturday for a fun baking session! See you soon! 

Date: 6 February 2015 (Saturday)
Time: 3.30pm - 6.30pm 
Price: $98 
Click here for more details.

 Click 'HERE' if you are interested to view Baking Taitai's previous workshop photos.  

© Copyright 2016 www.bakingtaitai.com

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)


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! 


Tuesday, 19 January 2016

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


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

Monday, 18 January 2016

Upcoming Hands-on Pineapple Tarts Baking Workshops with Baking Taitai


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! 

The two workshop dates available are: 

Date: 31 January 2015 (Sunday)
Time: 4pm - 7pm 
Price: $98 
Click here for more details.


Date: 6 February 2015 (Saturday)
Time: 3.30pm - 6.30pm 
Price: $98 
Click here for more details.

See you soon! 

© Copyright 2016 www.bakingtaitai.com

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)


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. 


Friday, 8 January 2016

Chocolate Eclairs 耶克蕾亚泡芙 (中英加图对照食谱)


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)


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!


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)


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. I have used the Malagos dark chocolate given by Amy of Chocolate Chip Sisters. In my previous post, I have shared a Marbled Cream Cheese Brownie recipe using the 65% Malagos dark chocolate and you can find the recipe 'here'. 

This round I have used the Malagos Unsweetened Dark Chocolate combined with charcoal powder (charcoal is well known for its detoxification benefits) to create this Charcoal Chocolate Chiffon Cake. It turns out a rich and decadent cake which you will definitely love if you are a great chocolate lover like me! 

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)


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!


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!


Monday, 9 November 2015

Healthy Oat Milk Pudding & Giveaway 健康燕麦牛奶布丁与赠品活动 (中英加图对照食谱)


My teenage girl has a love for anything oats and she loves to drink Magnolia oat milk since young. Thus, you will always find packs of Magnolia oat milk in our shopping cart when we do our weekly grocery shopping at the supermarket. 

When I was approached weeks ago to work out recipes for Magnolia oat milk and Magnolia Omega-3 milk (which I will share in the next post), I readily agreed. 

In this post, I am sharing an oat milk pudding recipe which I have worked out using the Magnolia Lo-Fat Hi-Cal Oat Milk made with fresh milk and nutritious oat, with less than half the fat but 67% more calcium than regular milk. This is a quick and simple healthy dessert which is great for anytime.  

If you have not tried Magnolia oat milk before, why not take part in the Giveaway below to win yourself a Magnolia goodie bag which consists of 2 packs of one litre Magnolia oat milk, a tote bag, a mug and a plush cow? 

Friday, 6 November 2015

Marbled Cream Cheese Brownie 大理石乳酪布朗尼(中英加图对照食谱)


Amy of Chocolate Chip Sisters has sent me these 2 packs of Malagos Chocolate last week. 

I have decided to use the 65% dark chocolate to make this marbled cream cheese brownie. It is so moreish that you will fall in LOVE with this dessert at the first bite! It is also baked in my favourite Mastrad silicone 12 heart-shaped muffin pan. I LOVE this pan as it is so easy to unmould and every piece came out so lovely that you can't help falling in LOVE with it!   

Tuesday, 3 November 2015

Charcoal Cheese Bread 竹炭起司面包(中英加图对照食谱)


This is my first time baking bread with charcoal powder. I first saw charcoal bread in Taiwan's bakery shops many years ago. Activated charcoal is well known for its detoxification benefits, In fact it is an ancient way to cleanse the system as it is the most absorbent material to get rid of toxins and impurities from the body. Bamboo charcoal has become a popular ingredient in cooking and baking. Besides bread, you can find charcoal snowskin mooncakes, charcoal pastry, charcoal ice-cream etc. Charcoal is almost tasteless and it is good to use as a natural colouring too. 

Friday, 30 October 2015

French Classic & Matcha Madeleines 法式经典与抹茶马德莲蛋糕 (中英加图对照食谱)


The Madeleine is a traditional small cake from France. It is actually a very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. There was a saying that this french pastry was created in the 19th century by a lady pastry cook, Madeleine Paulmier hence it was named after her. 

I made these lovely french cakes together with my 8-year-old boy two days ago. He came home in high spirit as he is the only one in class who scored full marks for his Mathematics examination paper which he took on Monday. Mathematics is his favourite subject, thus he is overjoyed! We decided to make some madeleines. I did the cake batter for the classic Madeleine while he watched. When I am done, he did the cake batter for Matcha madeleines all by himself! We had to put the batter into the fridge overnight, this is necessary so that the bumps or humps will develop during baking. 

We have an enjoyable time baking, bonding together and eating these tasty french cakes. Do give this simple recipe a try and wishing you a lovely and blessed weekend. :) 

Wednesday, 28 October 2015

Healthy Honey & Oatmeal Bread 蜂蜜燕麦片面包 (中英加图对照食谱)


-Wordless Wednesday- 

Wednesday, 21 October 2015

Matcha Ice-Cream- eggless version 抹茶冰淇淋- 无蛋版(中英加图对照食谱)


Matcha ice-cream has always been my favourite ice-cream. Many readers have tried my blog's earlier Homemade Matcha green tea ice-cream recipe and given good feedback. As it requires more steps, involving the cooking of the egg mixture to 85 degree Celsius, I decided to work out a recipe without using any eggs. After several experiments, finally I am satisfied with this eggless version. It tastes just as good! 


I often get enquiries regarding the Tovolo Glide-A-Scoop ice-cream tub which 
I used to contain my homemade ice-cream. This tub can store up to 1.5 quarts of homemade ice cream/gelato/sorbet. It's non-slip base steadies the container while you effortlessly scoop along the slender tub and it's slim design fits into any tightly packed freezer door too. Good news! It is now available in Singapore and exclusively online at www.tovolo.com.sg

Friday, 16 October 2015

Gem Candy Cookies & Giveaway 宝石糖果曲奇与赠品活动(中英加图对照食谱


This month is our local school exam period, I have made these Gem Candy Cookies to cheer my kids and they love it! I have used this set of Mastrad Cookie Cutters to cut out the fun shapes and fill the center with candies, don't they look like gems, pretty isn't it? You can made these for the coming Christmas and it will surely made a lovely gift for your loved ones and friends! 


Mastrad Asia Pacific has generously offered to sponsor some premium french baking tools for my readers residing in Hong Kong, Malaysia, Singapore and Taiwan. Please scroll down to take part in the giveaways and read the terms and conditions carefully. There will be a total of 12 winners and the prizes will be sent to your home, isn't that wonderful? So hurry and take part now! :)

Mastrad Asia Pacific将慷慨赞助一些高档的法国烘焙工具给支持我的部落格,居住在香港,马来西亚,新加坡和台湾的读者。请往下去参加赠品活动,并仔细阅读条件。一共有12位获奖者,奖品将寄到您的家。还不赶快去参加?:)

Thursday, 8 October 2015

Nutella Ogura Cake 巧克力榛子酱相思蛋糕 (中英加图对照食谱)


My first attempt of baking an ogura cake - Ogura Colour De Quad cake was few months back and I like the way it turned out with four different colours using all natural colourings like blue pea flower, beet root powder and matcha powder. This time I decided to try Nutella flavour as I was craving for a chocolate cake. It turned out to be soft, super moist and chocolatey. I am giving myself two thumbs up for this cake as it is super delicious and I highly recommend you to try it!   

几个月第一次做相思蛋糕,用了全天然色素(紫蝶豆花,甜菜根和抹茶)做了四色相思。 这次用了巧克力榛子酱做了这超柔软,超湿润,超好吃的巧克力榛子酱相思蛋糕,强力推荐给您!

Tuesday, 6 October 2015

Camouflage Breadmaker Loaf 迷彩面包机吐司 (中英加图对照食谱)


Bake this soft and fluffy all natural camouflage loaf to cheer my little one up as he has been suffering from frequent nose bleeding due to block nose caused by the haze. Wishing the haze to go away soon as I miss the sun, blue sky and fresh air!!! 

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