Friday, 16 September 2016
I have some leftover salted eggs from making mooncakes and decided to use it for making salted egg yolk cookies. I experimented and came up with this 4 ingredients cookie dough, an easy and fuss free recipe which does not require the use of any electric mixer or chilling of dough before use. My super critical hubby sang praises after eating it and commented that it's the nicest salted egg yolk cookies he has ever eaten! These cookies are so addictive that you can't stop eating at one!
This is a second salted egg yolk recipe which I tried shortly after experimenting with my own 4 ingredients salted egg yolk cookie recipe which is easy and fuss-free as there is no need to use electric mixer or chill the dough before use. The method here is slightly different, I have used pure salted egg yolk powder instead of cooked salted egg yolks. The pure salted egg yolk powder is really convenient to use as there is no need to wash away the thick layer of salted charcoal paste surrounding the egg shell, neither is egg separation, cooking/steaming and mashing of cooked egg yolks required.
In my humble opinion, this cookie tastes just as nice as the one using cooked salted egg yolks and it has a crunchier texture which my son likes. If you have the time to try both recipes, do let me know your preference. :)
Friday, 9 September 2016
|Book Cover Page - Marshall Cavendish Publication|
Good news! I am happy to announce that my new recipes will be featured in this new 'Tasted and Approved!' cookbook which will be available at Singapore major bookstores soon. It will also be available in Malaysia and countries around the region as well as Amazon online. An e-Book is also in the pipeline. :)
Friday, 26 August 2016
I have 2 boxes of Ferroro Rocher chocolates at home which I have kept aside to use for my baking. The chocolate itself, consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts.
I have modified this recipe from my 'Super Moist Low-Fat Butter Cake' which is super well received by my readers. Everyone who has baked the low-fat version butter cake gave two thumbs up as the cake texture is light, fragrant and moist. Best of all, it only uses half the amount of butter as compared to the usual butter cake!
I have baked this Ferrero Rocher low-fat butter cake for my church cellgroup gathering recently and it was well received! The feedback given was the cake texture is light, moist, fragrant and not greasy at all. You will surely crave for a second helping after you have tasted one. I simply like the hazel nutty taste in each mouthful, so yummy and special!
I highly recommend you to try this cake and hope you will love it as much as I do!
Friday, 12 August 2016
Durian is in season now and I have made these awfully delicious Mao Shan Wang (MSW) durian puddings. It is really quick and easy to make as preparation only takes 15 minutes! Highly and strongly recommend you to try it!
Friday, 22 July 2016
How time flies, tomorrow will be my blog's 3rd anniversary! Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule.
I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! It is an amazing and perfect pan that I think every baker should have!
Friday, 8 July 2016
|My 8-year-old boy has arranged the pot of flowers in the background, isn't it nice?|
Matcha and Azuki red beans are great combinations. Marry the two ingredients and ta-da...I have the perfect roll cake for a great afternoon tea time treat!
Monday, 27 June 2016
Finally, the kids are back to school today after a month of school holidays! I've not been blogging for the past weeks as the June school holidays have kept me really busy. With the kids around, I hardly have time for myself and also I'm involved in a new project and am so EXCITED about it! (it's a secret now but I'll tell you when the time is right, ok? ;p)
Today I'm sharing one of my three recipes which was published in the 'Gourmet Living Magazine' April/May 2016 issue.
Wednesday, 1 June 2016
My hubby is a great fan of Chendol. Thus I have experimented and created this non-bake Chendol cheesecake to celebrate our 16th wedding anniversary last Friday. Glad it is well received!
I have done up this post for those who wish to try out my new creation - Non-bake Cendol Cheesecake but can't find cendol selling at their local supermarkets.
This is a homemade sweet red beans which you can use in many desserts as a fillings or toppings. Homemade sweet red beans as compared to canned ones are not so sweet and not so mushy.
Thursday, 12 May 2016
This rich and moist chocolate gateau is so deliciously good that even the weight watchers would not resist it!
Wednesday, 27 April 2016
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
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!
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: email@example.com to place your order and have it delivered to you.
Friday, 15 April 2016
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.
Friday, 1 April 2016
|Softest, fluffiest, tastiest wholemeal buns I have ever made & eaten!|
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
|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
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
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!
Friday, 26 February 2016
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.