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: firstname.lastname@example.org 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.
|2nd recipe |
Low-Fat Almond Butter Cake
Matcha Macadamia Nuts Cookie
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.
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!
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. When 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.
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: email@example.com to place your order and have it delivered to you.
© Copyright 2016 www.bakingtaitai.com
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.
Friday, 12 February 2016
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
|Going through the recipe and demo before hands-on.|
Here are some photos taken during the workshop:
Monday, 1 February 2016
|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
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
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
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
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
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
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
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.
Friday, 13 November 2015
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.
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
My teenage girl has a love for anything oats, so I made this quick, simple and healthy oat milk pudding for her and she loves it as much as the Matcha healthy milk pudding which I have made for her previously. You can click 'here' for the recipe if you would like to try it too. :)