Afternoon Tea

Macau 1 day tour

2011-01-06T05:33:00.026+08:00

Lovely Rocks hotel

Cosy victorian style interior

Was very impressed by the tourist crowd at the Main Lobby

Juicy Roast Goose have never let us down

This buns is being over-rated

Rose House- Taipei

2011-01-05T09:00:00.005+08:00

KICHIJOJI FAMOUS SPOTS

2011-01-04T16:00:00.001+08:00

House specialty: french toast dessert

Satou Croquette

梦色蛋糕师

2010-08-12T12:05:00.000+08:00

Peranakan Tour @ Melaka

2010-08-10T14:39:00.003+08:00

Otak Otak -Chicken Rice ball - Tender & juicy chicken- Thick & concentrate Chendol kachang

Nyonya Kebaya top

Nyonya beaded shoes at very reasonable price

Hand-sewn Beaded shoes Top,Custom made available

Freshest Belacan (Shrimp paste)

Preserved Kumqat honey

ORANGE TEA CAKE (欢迎进入Grace 西点红茶时间Trial #1))

2010-07-26T09:37:00.007+08:00

MY WHITE HOLIDAY @HOKKAIDO

2010-02-26T17:21:00.009+08:00

NISEKO

NOOK ANNUPURI SKI RESORT,NISEKO

OTARU CANAL

Milk Custard Bun (奶酥面包)

2009-10-26T11:22:00.004+08:00

Vanilla Chiffon Cake w/Honeycomb Crunch Toffee

2009-07-31T12:11:00.000+08:00

Chiffon cakes tends to be many homebakers favourites choice with its unlimited variations . You name it, they have it from fruits ,vegetable ,wine, spices & the list get longer.

My personal favourites chiffon are Orange & Pandan flavour so far, but I do like to explore as many flavours as I could, thus will be embark on a Chiffon project from now on,wish I could at least try out one flavour each week in order to keep up with the practise of getting the right constistency of the meringue- the first key to achieve a perfect chiffon.

This is the 2nd Chiffon I have baked this week, knew that this creation orginated from Starbucks HK & then gradually became one of the chain bakery house cakes, what a clever idea to add honeycomb crunch toffee as topping, but I would advise to add on the sliced cake itself instead of the topping cos the toffee crunch will soften & melt when is place on a moist surface. (Will try to post recipe for toffee crunch this wkend)

Classic Black Forest Gateau,Happy Birthday to Me

2009-07-22T08:13:00.001+08:00

I have been desperately craving for a Real Classic Black forest cake recently.what I mean classic? its got to be full of kirsch soak Genoise, layers of rich Valhorna chocolate mousse, "Fabri" syrup soak black cherries embeded on whipped cream, topped with lots of pipe whipp cream with stem cherries , this is what I pronounced as Classic Black Forest.

Are you willing to pay for S$7.50 for a slice of store bought black forest cake mainly filled with fresh whipped cream, NO ! I DON'T

Do you bake your own Birthday cake ? Now I do , my first homebake birthday cake, don't ask me why, just the frst own bake .

Happy Birthday to Me ! To all the July Birthday Girs/Boys, This is the cake for you.

Blueberry Sour Cream Ice Cream (Eggless)

2009-07-20T20:19:00.000+08:00

I like to do my grocery shopping at the hyper mart on Sunday early morning, for the reason that we get the freshest supply & great bargain & I bet their price for veggie is cheaper than any of the wet market could offer. besides you could avoid the big crowd that flows in in the mid day.

Grab some imported bluberries, strawberries at a great value lately ,these fruits are really versatile, you could puree & freeze them if not in use yet. Just on time for me to churn out his fantastic Yummy Blueberry ice cream with sour cream added taken from this blog, not only the taste, but the gorgeous violet colours are always tickering your taste bud.

She Knows Bagel

2009-05-19T10:01:00.004+08:00

To my Surprised, Bagel has never in my "To do List" ever since I've started baking bread. "Bland,hard" was my first unpleasant experience with a store bought bagel from a supermarket .

Until when she keep posting her various Bagel bakes, I was drooling over the round,cute puffy look bagel made by her. With the basic dough, it can turned into many others flavour, sweet or savoury, ie chocolate,coffee,pumpkin, mixed veggie etc. It seems that cream chees spread goes well with it , will try a cream cheese spread on next attempt.

Will keep playing with others different flavour

Oreo biscuits added

A day in Kamakura (镰仓散步)

2009-05-07T09:12:00.005+08:00

Soba shop , Neat pathway,Peaceful Ambience in the bustle city

Seasonal Sakura snacks on shelfs

Interesting Toy Live band

Anyone whom read these books, the author's shop located just 10 mins walking distance from Kamakura station.

Confiture shop by Romi Unie (五十岚路美)

My favourite fabrics store

Quilt In Progress

2009-05-06T15:00:00.000+08:00

When Chiemi announced to me that her 2nd child will be due on May , the words just slipped out from my mouth that I will sew a baby quilt for her newborn, thereafter till last 2 months, I was told that is a baby girl. the making of quilt started then.

Pink or pastel colour will always be my prior choice, since not much time left to her due date, have to make it simple ,hope this simple but hand sewn with love baby quilt will keep her little princess warm.

A final touch on the binding to completion , it will be ready to send to Tokyo to welcome the little one in the next few days.

HONEYCOMB CAKE

2009-05-06T09:13:00.001+08:00

I would rather called this honeycomb "kueh" than "cake" ,cos the texture is "kueh" like (Chinese/Nonya steamed pastry) . This is the cake that we'll usually focus on the texture inside make sure it formed a honeycomb like texture for about 3/4 portion height.

Have been seeing these cakes around for awhile ,with a few recipe on hands with slightly different methods ,wasn't sure which one to try untill lately chance upon this clip
Is really not that complicated as what I've thought .

The crucial part is during preparing the caramel, be aware not the over-cooked the sugar cos it'll burnt with seconds delayed. Also be sure to add in boiling water into the cooked caramel.

If you could feel the soft & "springy" touch by hand after baked as first check , next is to slice & check if those honeycomb formed.

Recipe Source

Tokyo Sweets

2009-05-05T11:00:00.001+08:00

Japan Celebrity Patisser 辻口博啓 owned pastry shop Mont Saint Claire is a must-go place for desserts
seeker .His other shop located in the same district selling mainly rolls cakes are also well known by locals & tourists, I've witnessed that the Q even formed before the shops open.

After a 10 mins stroll in a drizzling rainy morning from hotel, a slice of warm apple pie did make my day .

This little cup of Hot chocolate is heavenly send in the cold winter , thick, smooth,Hm....

Some of the signature pastry from "Mont.St Claire"-Jiyougaoka

Perfect ingredients combination of his pastry, the display will tantalize your tastebud & to my surprised overaul are not at the sweet side.

Baguette (Natural Grape Levain+Maison Kaiser flour)

2009-05-04T09:55:00.008+08:00

I've always wanted to make country rustic bread using Natural Grape Levain(葡萄种天然酵母) instead of commercial yeast cos its enhances the bread texture as well as aroma which commercial yeast can't. To start from scratch,from the grape starter to Biga, it stretch into 2 weeks for pre-fement .

Plain Baguette

The 1st bread to try out after all these preparation is Baguette, bake both plain & chocolate flavour Baguette on Sunday.

Process: 1st floor time : 90 mins - 2nd proofing (mine took extra 30 mins): 40 mins - final proofing: 60mins

Bake at 250 deg c for 20 mins (steam require)

Remarks: slashing - failed (slashed portion did not stretch during oven spring )

Recipe source

Chocolate Baguette Characteristic of natural levain bread, uneven big hollow

ZOPF (Swiss Braided bread)

2009-04-19T22:36:00.003+08:00

Noticed my weak point when it comes to bread shaping, I've chosen breads that require shaping in my recent bakes, tried milk (dinner) roll (pict not taken), and this is my 2nd shaping bread this week -Zopf

It does get confused when first started, thanks to blogger Angela for her step by step guide .
Practice makes perfect, will try out the 6 braided shaping in the next recipe.

Final proofing /ready for baking

Bon Appetit !

English Crusty Bread (Nissin Super King Flour +LV1 Levain)

2009-04-02T10:01:00.008+08:00

It took a total 4.5 hours (1st -2 hrs , follow by 1 hr,then 30 mins & another 60 mins before send in to oven)proofing time for this crusty bread , the thin crust on top is its characteristic. You could still hear the "cracking" sound after taken out from the oven, what a nice " bread melody" at 1 am pass midnight.

With the long hours fermentation/proofing, the texture is chewy,moist,all you could taste is the aroma of the wheat,have it plain or go with its best companion -Marmalade.

Duration : Started :6.30pm Completion: 1.15am

Baking time Require: Total 40 mins

Initial Temp setting: 240 deg c (Bottom fire) for 15 mins, remaining 200 deg c (top/bottom fan).

Steam : Required
Recipe Source

Milk Toast (SAF LV1 Levain+ Nissin Super Camelia flour)

2009-03-17T14:00:00.001+08:00

From this blog, I've learned a lot about various types of high quality flour,yeasts which produces a totally different taste on bread whether is simple plain toast or country rustic bread.

Been upset by lacking of choice we could source in local specialty store/supermarket owing to the market demand, I first experienced it with fresh yeast hunting, so far could get it from a German grocery store along bukit timah .Isn't it a hassle to travel all the way from east side just to get that little block of yeast ? Understand that Cold storage used to carry them but is moving very slow thus they disappeared from shelves for this reason.

I have to go thru the hassle of getting this Lv1 Levain from a specialty store in Taipei , ordered the various types of Nissin brand bread flour from this site but I must said that the effort is worth
than anything after tasting the baked bread using all these ingredients.

This recipe is using "sponge" method, it took a little longer on 1st & final fermentation/proofing.
I can be proud to shout out that the bread texture & aroma is as good as the toast I bought from "Sun Moulin"

Baker's Paradise -Kappabashi 合羽橋道具街

2009-02-12T23:00:00.005+08:00

If you happen to be in Tokyo hunting for baking stuffs, you can't afford to miss this spot-Kappabashi near Asakusa area. Worry that you will lost control & overstuff your shopping bag? the local courier Yamato is there to solve your transporting problem. What's more, some vendors provide local delivery service, no more excuse, let's start explore till you see what I've got

The food inside this store are for your eyes only, they looks yummy but inedible

My favourite store, they have a great selection of Le Crueset cookware & many unique gadgets

Very creative window display,guess what's in store

Huge selection of Japanese Pottery, where's my truck?

PS: Price here compare with downtown is definitely a bargain.

To be continued......

See here for more info

Tokyo Trip Jan 09 - Baking lesson

2009-02-11T22:28:00.010+08:00

My dream came true,I got to attend a single baking lesson during my recent trip to Tokyo.

Before my departure, been searching on-line for baking class, found this chained cooking studio offer 1st timer a trail lesson for only Yen 500 for a single lesson (including ingredients & you get to bring back a loaf of 3 finished bread plus a bonus homemade jam )

Look at the cakes couses they have for different stage , How I wish I could stay there & attend everyone of them.

This is the brochure of the trial lesson which I have attend.

The chocolate layer bread which we saw on e-pan website , after final-proofing ,before sending to the oven

Finishing bread, next to it is the addition jam which they suggested goes well with this bread, rasberry & clementine, made it while the bread is still in the oven.

Thanks to my Japanese friend Ms Eri for her help & joined me there as interpreter. Is absolutely a fantastic learning experience .

Rustic Bread ( Natural grape levain)

2008-12-27T12:16:00.002+08:00

Framboisier

2008-12-15T17:11:00.003+08:00

Apple Crumble Tart

2008-10-21T09:00:00.000+08:00

I've heard about crumble related tarts, pies which claimed to be most hassle-free bakes of all but they didn't draw my attention at all, until lately I've tasted this applie crumble tart, baked by a friend from our sewing group, Hmm.

Like the soft caramel apple filling , the crispy crust & the crumble top ,perfect match!

Egg Tarts

2008-10-20T11:56:00.003+08:00

This has been our family's all time "tim sum" favourite, the traditional chinese restaurant in the 70's serve was flaky skin pastry utilizing mainly lard . Though some of the restaurant here still serving the flaky skin type, but the taste is un-competible since it has been replace by crisco for a more healthy choice.

I planned to bake this using traditional flaky skin recipe which i found on web, but has last minute changed my mind as the fats required on oil dough for both crisco & butter are too heavy . Alternatively , go for the crust pastry skin which is equally good after all we are after the egg custard.

Little Devil

2008-10-06T11:15:00.007+08:00

I have to confessed that I baked this totally out of "Curiousity" ! Beforehand, I make it a point that I will bake it only if I have left with extra egg whites to waste (if it didn't turned out)+ the day that I'm in a perfectly good mood prepared for failure, so yesterday was the day that matches these critiria.

Ok, got the "feet", I'm almost there, But........... SWEET! , that's all I could comment about this little devil, I prefer to look at it than to eat it.

Here I come again ! Pan De Mie

2008-09-18T23:40:00.004+08:00

Took a short break from bread making and "sunk" into festive bakes (mooncakes) lately.There are always a few recipe which i have tried earlier without much satisfaction with the end result, thus my mind keep calling me for the 2nd attempt ,after reviewing my mistakes, Yes, now I'm so ready to embark on with much care taken from mixing to final proving so as to achieve a better finishing.

Now i somehow realised that I could sense & "feel" the dough if it has done right , It is solid & full of "body" ,i knew that I'm going to make it this time, not perfectly well but I'm closed to "origin".

I've learned that A perfect pullman toast should form a white semi-rounded ream surrounding the top edge , not the square top which i last did, that was over-profing, meaning to say, it has to be send to the oven when it reach 70~80% height.

Mooncakes

2008-09-08T12:48:00.006+08:00

Time really flies, it seems just like yesterday when I started my first mooncakes bake last year after got hold of the "mooncake" recipe book published by Y3K. I focus more on snow skin with custard filling & champagne truffles last year since i was just a beginner , had a small trial on traditional baked towards the end of my baking schedule, it was not that tough as i first thought.
This year, to give a little twist, I started the baked version first, since it require at lease 3 days for the pastry to "stabalize", I personally feel the most details part is the glazing , you really need a good quality brush to tackle this "critical" task as it affect the appearance of your moonies.
One recipe I will not missed is the flaky skin yam paste , I enjoyed most on preparing the pastry dough, but since the yam paste won't keep long, I will have to bake them in a few batches before giving away.

HongKong style Polo bun

2008-08-22T21:48:00.001+08:00

This is our all time favourite bun whenever we had our Sunday "Tim sum" brunch . particularly sandwich with a slice of butter ,Heaven!

This batch which I baked last night turned out to be the best recipe among the previous few with direct method. I always belived with recipe using "slow ferment dough" method, as its produce a softest texture bread without failed. I adapted this recipe quite awhile & overlook it's method suits me well until days back when I had a chance to browse through my entire downloaded hardcopy.

What's more can i say? the taste is authentic , this will definitely list in my favourite recipe card .

Raisin Toast

2008-07-15T12:58:00.006+08:00

The breads list in my to do list has been piling up as i was restrict by the limited time left for baking on week days, I will leave those recipe with longer fermentation on weekend so i will have a good control ,oh my! when can i begin with my natural levain bread, for sure once master the techniques utilizing natural levain,

will replace this with the usual fresh/instant yeast. heard that the aroma & texture is even better with natural levain.

One of my bread book collection "名店面包大公开", intended to pick up french rustic bread from the author ,japanese Boulangerie 野上智宽. Admiring bloggers in HK & Taiwan have good supply source of imported french bread flour , the best I could find from local supply is "Gold medal" flour from USA. Thus, was

desperate to Pick up a few packs of french bread flour from my previous trips to Japan & taiwan.

Back to the book, this raisin toast appear to be the least ferment time require (except for the "biga") what's more raisin bread has always been my all time favourite. had used less raisin than the recipe called for which is the only regret this time.

My favourite spread to go with : Marmalade + butter

Plain White Toast (17 Hrs Low temp fermentation)

2008-07-08T09:52:00.001+08:00

Though is just a plain white toast, I was very thrilled by the "stretch" round top resulted from the oven spring when the bread just came out from the oven, I reckon I might have achieved the perfect stage of window pane while mixing dough.

Besides, the texture, it is exceptionally soft & spongy, the fermentation dough which i used has been left in the fridge for more than 3 days , could this be the reason as it has given the dough a much "mature" fermentation ? certainly I did check on the dough before adding to the main dough mixture to ensure it did not turn sourish, the aroma of the wheat ease my worries.

This is just like a victory to me as i have overcome the problem of achieving the perfect "stretch mark" for round top loaf which is similiar to achieved squre top on pullman bread tin.

Curry Toast (17 Hrs fermentation)

2008-07-01T09:00:00.000+08:00

Still remember the curry buns stuffed with potatoes which was available in some indian owned grocery store or push cart bread seller used to carry ? For some sentimental reasons, I will crave for these buns & start hunting around but sad to know is rarely available now.

Now, with this recipe, I can have my curry bun/toast anytime as I wish. Shall I have a pot of curry chicken tonight ?

A Simple & Relaxing afternoon tea @home

2008-06-30T09:47:00.000+08:00

Phy, my best friend whom I known for ages since Secondary school , invited her with another pal of

us, Jess,to my place this afternoon for tea as a birthday celebration since June is their birthday month. They have requested for Creaｍpuff/waffles, well ,their wish is my command, I can handle that .

The spread I've prepared for them besides their request, have added raisin scones with cream,jam, egg sanwich on self-baked coffee toast & nevertheless a birthday cake (caramel cream pear cake)

for the birthday gals.

We had a very relaxing afternoon catching up each others latest happening in life, works and what's more giving them my birthday (coming next month) wish list, that is, each of them will sew me a dress, yes I prefer handmade gift .

As for them, I've made up this tote bag with the lovely Atsuko 's design fabrics with the matching handles,so

glad both of them like it so much.

Banana Bread

2008-06-19T11:01:00.002+08:00

It seems that whenever we have left with over riped bananas , this will be follow up -Banana bread,

ThoughI personally not fond in adding Bananas, coconuts etc in my bakes, but this bread will be an exeption since

its process is easy that could be done within 30 mins , what's more toasted walnuts will be its perfect match .

Oops! What am I doing, just when the ready batter being sent to the oven, I realised that the honey that was supposed to add in is still sitting on my kitchen scale !!

Pain De Mie

2008-06-18T09:48:00.000+08:00

Like his bread making style & recipe that never call for sort of improver , got his book months back then chance into his blog, like his way of "interpreting" bread making skill , he called himself "王残忍", him, a professional boulangerie & authors of bread making/baking books, 王传仁老大

Though is a plain loaf, the aroma of wheat and chewy texture adds a characteristic to this bread owing to its extra minutes fermentation, Yummy !

Summer Berries Charlotte

2008-06-16T00:12:00.000+08:00

My second attempt Birthday cake for another member in our sewing group ,Yvonne Mccormick from England. I thought I could save some time by utilizing store bought sponge finger, guess I will have to start from scratch next round cos the taste of the ready made sponge finger is rather disappointed and the gap in between does affect the whole appearance.

Hokkaido Milk Loaf (中种法)

2008-06-11T10:44:00.000+08:00

I would have to say this is the best shape loaf which I have achieved so far, the oven spring effect resulted such a gorgeous wave. I'm so used to make loaf with pullman tin covered. Once again thanks to this taiwan blogger for her generous sharing & tips given in her blog.

Believed that this is the most popular recipe among HK/Taiwan bloggers, it has several version, ie direct method or slow fermentation , again , slow fermentation has always been my favourite method , is definitely worth spending 3 hrs for the fermentation to achieve such soft texture, the only thing I will reduce on my next attempt will be the sugar as I personally felt is too sweet for a toast.

Wholemeal Toast (低温冷藏中种法)

2008-06-03T12:22:00.000+08:00

Low temp fermentation method has became my only method used when making toast ,due to its superb texture and convenient (though I have to split dough mixing twice) and I must emphasis again that it last for at least 4 days without adding bread improver.

I adapted this recipe from her ,she is not only sharing recipe but also share some techniques ,advise in her blog, thanks to such generous blogger like her .

"Kaluo" Pudding Sweet Toast

2008-05-28T09:36:00.000+08:00

Got a packet of "Kaluo" Pudding mix during my recent trip to Taipei, Ever read from some Taiwanese blogger adding this to their toast recipe, was very tempted to try out, the result as described , soft, aroma, but to the sweet side, will reduce sugar on next attempt .

17 Hrs Coffee Toast

2008-05-07T12:11:00.000+08:00

After several trials of different breadmaking methods ie direct, cooked dough, old dough etc, this 17hrs low temp proving method which originated from a Japan bakery has became my basic toast recipe. What I usually do is to prepare starter dough the night before (less than 30 mins by bread machine dough cycle), leave it in the fridge , came back from work the next day, the dough is ready to add into the basic dough, it just require 35 mins for 1st prove aft incoporate with all other ingredients before proceed for shaping .

It's definitely worth trying out for its wonderful texture ,so glad that we don't even need to add any bread improver (which I usually omit) and it still kept well in our room temp for at least 4 days.

The Aroma from the instant coffee added will keeps you awake for the whole morning !

Recipe source : Hompy

1st Birthday Cake Bake for My daughter

2008-05-06T02:29:00.000+08:00

Though this is my second Birthday cake this month, but is the first birthday cake bake by myself for my daughter's 6th birthday, Owing to my poor photographic skill, pic didnt' turn out well due to lack of flash light, got to work hard on that !
Didn't have anything in mind on dressing up the cake, just wanted a 2 tier cakes for her - in pink, so as it go along,
I came out with this ,something familiar that appears on "Strawberry short cake" series .

1st Post -Rasberry Chocolate Mousse cake

2008-05-06T01:44:00.000+08:00

5th May 2008, a special day to remember

My 1st post ever,
My 1st attempt on mousse cake after inspired by the stunning photo by a HK blogger
My 1st Birthday cake for a friend in our sewing group