ingredients (makes 9) dough 200g bread flour 20g sugar 4g salt 20g butter 4g instant dry yeast 10g egg 95ml milk (+/- 10ml) 30ml water 100g butter kit kat, 9 individual wafers finishing 1 tbsp egg + 1 tbsp water 食材(可做 9个) 面团 面包粉 200克 糖 20克 盐 4克 黄油 20克 即溶干酵母 4克 蛋液 10克 牛奶 95毫升(+/- 10毫升) 水 30毫升 黄油 100克 kit kat,9 条[…]

1 Comment

everyone in my family loves tau sar piah.. so when Zoe posted the penang style version, i knew i had to try baking it yes.. you have to try this.. it’s awesomely heavenly (whatever that means) as Zoe’s post is extremely detailed, i shall leave you to hop over to her Penang style Tau Sar Piah post to check out the ingredients and directions for preparing this[…]


how much better can it get then to get the recipe off the very person who invented it? chef dominique ansel! the richness and flakiness of a croissant coupled with the fluffiness of a donut i really do not know how else to describe this.. probably one of my top bakes that i love the most as the cronut has been patented, i will not[…]


i have been wanting to make this apple pie and no matter how i source, there is one recipe (i.e. this) that many people have tried i’d read many “failed” attempts on this recipe’s tart shell.. e.g. butter melts too easily (SUPER TRUE), dough isn’t enough to make the (5-6) servings (TRUE), dough tears easily (VERY TRUE) etc indeed, the dough isn’t easy to handle.[…]


as zoe rightly put it, this “cheat” version (which omits the lamination process) yields pretty much a croissant.. except that it doesn’t have that desired flaky interior regardless, it truly makes baking croissants much easier.. i gave these away to the migrant community.. and the feedback was “marvellous”! do give it a go.. please refer to this link for traditional croissant recipe 事先说明。。因这食谱不使用传统可颂制作方式 所以做出来的效果木有您所渴望一口咬下去有那脆脆的口感 但,大致上,这简易版的牛角包还真是另人回味。。 我将牛角包送给了打工子弟们当早点。。大家都大赞“好吃”呀! 试试哈! 想制作传统可颂,请参考此mini croissant[…]


when Kenneth posted his teochew traditional mooncake, i knew immediately i had to try his flaky pastry recipe on my tau sar piah (craving craving).. indeed, this pastry is so flaky it simply “exfoliates” the moment you touch it… 当Kenneth 上了他潮汕朥饼食谱后,我知道这饼皮非试不可。。况且。。偶近期超想吃豆沙饼 的确,这饼皮是酥得无法形容。。一碰就会碎, you know? (◞ꈍ∇ꈍ)◞⋆**✚⃞ Recipe adapted from Guai Shu Shu Ingredients (makes 6 pastries) Water pastry 100g all purpose flour/plain flour 50g shortening or[…]


we all know what the wife cake is.. but have you ever heard of husband cake? not me.. i was just googling for fun to see if there was such a thing and gosh, to my surprise, yes!  ヾ(@⌒ー⌒@)ノ the difference between the wife and husband cake, is that the wife cake is sweet, but the husband cake’s filling is savoury.. everyone love this and this pastry[…]

No Comments

.. and this is another snack i had on my to-bake since Faeez posted it… it was wordlessly gorgeous i had to bake it… but as she also mentioned, it was the longest post she’d ever written! and this! i have to give it to her.. the instructions and picture tutorial are very detailed… (´▽`ʃƪ) so to this end, i will have to direct you to her post[…]


… and we are at the last day of the chinese new year… time really flies doesn’t it? and oh yes oh yes.. it is valentine’s day.. so here’s the very last festive greetings to you… still wishing you 年年有余。。。and 愿祝有情人终成眷属哈。。 (。♥‿♥。) Ingredients Water dough 500g flour 80g lard 260g water Oil dough 500g flour 300g lard 150g filling (as desired) Egg wash Directions – prepare[…]

Victoria Bakes – Baking into the Ether