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

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。 

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'! 

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！ 

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

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:

Guest Blogger 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. 

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! 

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！

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. 
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。

Upcoming Guest Blogger Workshop - Hands-on Pineapple Tarts

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! 

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. 

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。

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. 

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!

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！

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. 

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! :) 

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!

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！

Healthy Oat Milk Pudding 健康燕麦牛奶布丁（中英加图对照食谱）

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. :) 

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

These marbled cream cheese brownie are 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!   

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. 

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. :) 

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

-Wordless Wednesday- 

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! 

抹茶口味的冰淇淋是我最爱的雪糕。之前做了也在部落格分享过，试过的读者们都赞好吃。这次想省略鸡蛋，试验了好几次，终于满意这自创无蛋版的食谱，强力推荐给大家！如果你像我一样喜爱抹茶口味的甜品，肯定会喜欢的！　

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. 

Gem Candy Cookies宝石糖果曲奇（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! 

这个月是本地学校的考期，我做了这些宝石糖果曲奇来鼓励孩子们，他们好喜欢！我用了这套Mastrad多功能饼干模具，切出有趣的形状，并在空中加了糖果，看起来好像宝石，是不是很漂亮？大家可以在即将到来的圣诞，尝试做这些曲奇，送给亲朋好友，一定会受欢迎的！ 

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!   

几个月前第一次做相思蛋糕，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！