i enjoy baking chiffon cake on weekends, most especially sundays. i don’t know why.. but it had somewhat become a routine for me… ❣◕ ‿ ◕❣ Recipe adapted from Vivian Pang…
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after a day of beautiful weather, the pollution is back (again)… it’s really quite depressing to wake up to a gloomy day.. like everyday .·´¯(>▂<)´¯·. some people think we live…
i think i caught the dim sum fever… (●♡∀♡) no idea how it happened, but i really enjoy spending hours in the kitchen making these little snacks.. (ღ˘⌣˘ღ) Recipe from a Fuijian…
what do you do when the city has been plagued with days of smog? for me, i just stay at home, and hug my IQ air.. oh yes, i bake…
Recipe adapted from Bake for Happy Kids Ingredients (makes 10 buns) Salted Egg Custard Filling with custard powder: Makes 12 portions of filling 3 salted duck eggs, fully cooked, shelled…
recently, an ex-colleague of mine (also singaporean) ~ who’s now residing in shanghai ~ hand made and couriered soon kuey (笋粿）to me in beijing… (＾▽＾)／ after eating it (literally after eating…
i’m a little backwards with baking chiffon cakes… just as the world had probably baked a few variations of such cooked dough chiffon cake, this is sadly my second …….
this is a mouthful bake…. just the name alone.. phoa… but this bread by itself is a PHOA! ┏((＝￣(ｴ)￣=))┛ so soft.. just like cloud… i didn’t tear the bun properly for…
everytime i bake ogura cake, i never fail to ask myself the same questions i did per the previous time (i baked an ogura cake) ~ which rack to bake?…
i woke up wanting to bake a chiffon cake but didn’t know what flavour… and then i remembered Anna baking this japanese dark pearl chocolate chiffon cake just before new year eve……
and now i no longer need to carry these little “東京ばな奈” snacks back from tokyo…. because it really is so simple to make ’em (〜￣▽￣)〜 Recipe adapted from Create Eat Happy 🙂…
i cannot remember baking so many cookies in a span of few days (*≧▽≦) but the Bake Along theme of Chinese New Year Cookies really got me going… (/•ิ_•ิ)/ … when…