you know how i enjoy painting on everything right? and when i feel like baking a swiss roll but am too lazy to paint, i just decorate it with melted…
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i hardly make any savoury pastries at home, mainly because sweetness is a preferred taste… but this i had wanted to make for a while… just lazy to fry the…
during my recent trip in fukuoka, we ordered イカ (ika i.e. squid) sashimi during all our dinners… they were really fresh.. except that… they are so fresh that everytime they are…
and my 哈日continues with the sumo wrestler… hmmmm… what is the phrase for 哈日 in English? (?・・)σ this time, i am making flat buns, using the water roux method Dough recipe adapted…
i know this (chocolate marbled loaf) is an over baked (or in some people’s terms ~ repeat telecast) post in my blog but i always have fun baking this because…
suddenly felt like painting the “Guxxi” logo onto my swiss roll.. unfortunately, the design did not come out well. i had to be very careful not to paint the designs…
i guess these will be my final batch of mooncakes for this year… i started off with the traditional mooncakes, followed by the snowskin, and am closing the mid autumn…
ok… first thing first… these are not buns BUNS per se…. they are actually choux pastries…. so if you were looking for a bread recipe, “sorli” for disappointing…. i’d been…
i think the last time i made these was 2010… way before i started blogging. i recall enjoying these alot ((☞ﾟ∀ﾟ)☞ so much so that i ate a tray of them…
i have been wanting to make this again since i last made it in 2010… however (as frustrating as it can be), i really couldn’t find winter melon candy… so…
following my last successful mango light cheesecake, i had been wanting to bake the original japanese cheesecake… the only thing stopping me was cream cheese. Yes, believe it or not,…
i’m always intrigued by how delicate the mochi-s in Japan look…. they are all sooo cute though i find them a tad too sweet at times.. but still, they are…