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Archive for the ‘baking’ Category


This combination of pistachio and rose is common in Middle East. First bite to it reminds me of Turkish Delight, but definitely I like shortbread cookies better than the sticky super sweet Turkish Delight chews.

Recipe adapted from Rachel Yau’s Seasons at Rachel’s Kitchen.

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I always hope to get a smooth cake top like the sponge cake guru Jeannie Tay’s cake.  My cakes usually cracked at the top no matter how careful I prepared the meringue / adjusted temperature according to my naughty oven.  The latest failure is a super funny one… and I baked this cake in the same week of Halloween too, make it super spooky.

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Recipe Source: Chocolate Sponge cake (cooked dough method) | Jeannietay’s Blog

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I made this Pokeball Log cookies last year for my son’s birthday.  Then I continued to try a couple more other simple designs of log cookies using this beloved wooden box.

After 1 year, my son’s favorite is still Pokemon, which means another chance for me to improve on the cookies.  Last year cookies were more pink and brown, so I need color to be more bold.  This year I’m adding more food coloring (sorry kids) and it’s the right color I wanted finally !!    I used Dorie Greenspan’s cookie recipe this time instead.. and man.. it spreads after baking.  My cookies top and bottoms all stick to each other.  I won’t compensate next time by increasing baking temperature as I want 300 degrees only to maintain the color of the cookies rather than golden brown if baked at higher temperature.  So next time if I’m using this same recipe, I would definitely space the cookies at least 3 cm apart !!   Nevertheless, the cookies taste great and most importantly, the 6 yo kids probably didn’t notice those wrong color cookie crumbs at the border before they popped them in mouth.

Here I present, the cute PokeSquare cookies (again) :     COOL is the first word when my kids saw them in the kitchen.

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Panda Bread


“My Name is Panda, how do you do?

I live in China, I eat bamboo

I love to eat honey, up in the tree.

I have no color, just black and white. ”

This is my daughter’s favorite song.  Even though she doesn’t like to eat my bread normally, I know she cannot resist my attempted panda loaf.

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First two slices quite successful

 

I failed badly the first attempt. Second attempt better because I calculated more carefully (but still cannot trust the portion size of each dough in original recipe because simply multiplication from her pan size to my longer pan size had last time yield a very dense bread which doesn’t make sense), but I used the wrong recipe. It’s super soft, which means it doesn’t stay the defined straight sides after baking and ends up the top collapsed in the middle and I got a green pikachu 😦

Nevertheless, I’m looking forward to my third attempt in near future with using a more stable loaf recipe and hopefully I get more slices of good looking panda.

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And the rest of them so evil looking

 

 

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Two years ago I made Sheep German Cookies to celebrate year of Ram.  So this year seeing people posting the cute chicken pictures, I have to join the fun.  The recipe I saw people sharing is the same one that I used 2 years ago.  So I guess base is the same, just people’s creativity gets better.

I had to bake these at my friend’s house as I had a dinner party to attend and my dough is getting so dry that I find it’s harder and harder to stick embellishments on when time passes.  So I don’t want to leave dough for another 4 extra hrs.  It’s a small intimate party so I was still busy rolling and sticking stuff onto the dough while my ears are still listening to my friends’ chatting.  After the car ride back home, the baked roosters were like out of the coop and flying everywhere.  I love this picture the most:

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adapted from:  http://rasamalaysia.com/melting-moments-cookies/2/

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I got a big slice of turkey breast to take home from the new year’s eve party.  I was going to just make turkey pot pie, which is simpler with only a top crust to put over the turkey meat mixture.

I always wanted to try making Hong Kong style chicken pie at home.  The crust is melt-in-your-mouth type of texture and sweeter than just a traditional pie.  I like it better than the western flaky pie as it’s is crunchy and crispy yet melt in the mouth.  Buying it from bakery has been my only option, but I think the filling is always quite little with relatively thick crust.  Making my own can control the thickness of the crust and the contents of the meat mixture (I use mushroom / edamame / corn, which is nicer than just frozen vegetable mix).

My first trial is quite a success (I think, haha).  Taste is comparable to those bought from bakery, thanks to this good recipe by Chef Chu’s Kitchen (a PDF in chinese).  I modified the recipe by reducing sugar by 25% and change from just white sugar to icing sugar to make it more melt-in-your-mouth, and cut some cream / salt and then add more vegetables to make it tiny bit more nutritious.  I elaborated more on the procedures too, since I know my friends W and M from the new year’s eve party were drooling when I showed them how I made used of the leftover turkey =)

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More filling with thinner crust than bakery, yet there are still a good portion of crunchy, melt in your mouth crust for each pie.

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I fell in love in doing log cookies in my wooden log box.  It’s simple to design.  Putting different doughs together and chilling till hard, then cutting to bake.  Because the colored doughs already produce a design when sliced, decorative icing normally is not needed so the whole cookie is not as sweet as those icing sugar cookies, yet it can be as cute.  Santa shirt cookies are easy.  Just put the red dough first, a black belt, red dough again to finish.  Then draw the buckle and buttons with white icing.  Super cute!

This time I’m using Doreen Greenspan vanilla cookie dough as the base.  It’s quite crunchy and great for rolling.  I rolled the remainder of the red dough to make stars + mickey mouse shape to make more Christmas cookies!  They are super nice to give as gifts.

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