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Archive for February, 2016

Egg tarts


I followed Christine’s recipe for egg tarts a few times before.  The taste is never satisfactory as I could never got the golden crunchy crust and it feels really sweet.  Then I saw this girl also followed Christine’s recipe, but hers’ look exactly like the crunch texture that I wanted.  She included more detailed baking time intervals and oven temperature details  that was not explicit from Christine’s recipe.  I adapted her recipe more to fit my oven and my taste.

Adapted from :  http://www.joycemiaka.com/2015/11/blog-post_25.html

Anyways, I’m happy that I can finally make acceptable egg tarts at home!

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After so many trials that I lost count of how many Japanese cheesecakes I made in the past few years, I finally realize the recipes I used before was perfectly fine.  It’s my own oven that I never understand and I have to lower the temperature by 20 degrees F and put a baking sheet on a rack above the cake to block top heat.  No wonder it cracked every single time even the batter looked fine.. my oven is simply too hot even I had an oven temperature already and followed the recipe temperature, I still need to lower it further. Anyways, I can rest from making more cheesecakes and challenge something else now.

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The cake would have been perfect if I learned a more proper way to depan the cake instead of leaving it onto the cooling wire for that 10 seconds .. zebra monkey!

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X’mas Baking


I just realized I was too busy sharing my recent bakings into those Facebook groups, and totally forgot I had a blog to record.  Here are some highlights from my x’mas baking in 2015.

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First batch of cookies: too lazy and was drawing on the Rich Tea Bisuits

 

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The beauty of this type of buns (排包) is you just tear apart without needing to cut with knife.  Don’t expect the ultra soft texture like the newer Hokkaido milk toast as
排包 was typically sold in Hong Kong bakeries back in the 50-60’s.  It must have its charm for its survival till now.  This recipe is still soft inside and super yummy.  Raisins add-ons / coffee flavor are common if you prefer a twist to this recipe.

 

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