Oven Temperature

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.

Friday, 1 May 2015

Non-bake Blackcurrant Yogurt Cheesecake & Cupcakes 免烤黑加仑优格乳酪蛋糕 (中英食谱教程)


This month I will be sharing mainly cakes and desserts using yogurt as one of the ingredients as I am hosting the Little Thumbs Up baking/cooking event (Yogurt theme) organized by Zoe and Doreen. I would like to start off by sharing this non-bake blackcurrant yogurt cheesecake which my family loves. I have used the following recipe to make one 5 inch round cake and 12 mini cupcakes. The 5 inch round cake was made for my dear granny's helper's birthday and the 12 mini cupcakes were made for our visiting guests from Australia. With the same amount of ingredients, you can also make one 9 inch round cake. This is a light and refreshing cheesecake which you will not hesitate to go for a second helping!  

这个月因为主持“小拇指说好 -优格之旅 ”活动, 我将会经常与大家分享用优格食材的食谱。首先就让我推荐这免烤黑加仑优格乳酪蛋糕 ,吃起来不仅清爽又美味,值得一试!

Thursday, 30 April 2015

Little Thumbs Up Event May 2015: YOGURT 小拇指说好:优格之旅


I am so excited....for the month of May I will be the host for 'Little Thumbs Up' event and the theme is YOGURT. I would like to thank my blogger friends, Zoe and Doreen, for giving me this opportunity to host my first LTU baking/cooking activity. 

Why did I choose YOGURT? Simply because I love Yogurt especially the Greek-Style ones and it is also one the most commonly used ingredients in my bakes. You may click HERE to view all my past recipes using yogurt or you can click the photos below to view some of my favourite ones.    

 2 Ingredients Pizza Dough
2 Ingredients Pizza Dough 
Peach Cheese Tarts 

The benefits of YOGURT are plentiful. Just look at the benefits it offers...I like the last! :)  

Source from Internet

五月份小拇指 :优格之旅
欢迎大家一起来分享您家的 YOGURT 作品和食谱

To join this event, simply bake or cook any recipe using YOGURT. The recipes that you used can be from cookbooks, magazines or websites. 

Please note of the following 以下有几点须注意:

1. Your submission must be one posted in May 2015 and not from any old posts.  

2. Please mention the following: 
"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

3. Feel free to display the Little Thumbs Up Badge in your post.

4. You may start linking on 1 May 2015 and last date of submission is 31 May 2015. 

Wednesday, 29 April 2015

Vanilla Bean French Macarons & Giveaway 香草豆荚法式马卡龙与赠品活动 (中英食谱教程)


As mentioned last Friday, besides receiving a box of Mastrad cupcake pops kit to make these almond cupcake pops below,
Click Here to view Almond Cupcake Pops recipe

 I have also received a box of Mastrad macaron kit to try out. 

Using this kit, I have made a batch of French method Macarons and I am so glad that it is successful on my first attempt! Though it is not very tall, it is close to the ideal macaron which should have a perfect circle with solid smooth bases, have a ruffled “skirt” or “feet” along the edges where it has risen in the oven, taste slightly chewy and yet crunchy! 

Friday, 24 April 2015

Quick & Easy Almond Cupcake pops & Giveaway 简易杏仁蛋糕棒棒糖与赠品活动 (中英食谱教程)


I have always thought that making cake pops are messy and very time-consuming as it involves the process of baking a cake first, mashing it up and forming into small balls. And to use your bare hands to shape the cake crumble individually into a ball is indeed daunting and seems to take forever! 

Well, I have changed my thoughts about this cake pop making after Mastrad Asia Pacific approached me recently and introduced me to their Cupcake pops kit. I am amazed at how easily cake pop can be done with the baking kits provided. Here is a box of Mastrad Cupcake pops kit which I have received to try out. 

Mastrad F44960 Cupcake Pops Kit
It contains: 
- A flexible, nonstick 100% silicone mould with 24 baking cups and a lid.
- 24 reusable sticks.
- A mini pastry bag with 3 pastry tips for filling the baking cups with precision and decorating your cupcake pops.
- A Cupcake Pops booklet with tips and recipes to inspire your creative side.

I am happy and pleased at how easily and convenient cake pops can be made now as all you need is to prepare the cake batter, pour it into the decor pastry bag provided, pipe into the cupcake mould and bake it. Voila! Your cake pops are ready in 15 minutes! Easy peasy ya? 

Here's sharing the recipe which I have adapted and modified from the booklet. If you are keen to try out this cupcake pop kit, scroll all the way down to take part in the Giveaway and you may be the lucky one to win a set!   

Tuesday, 21 April 2015

Quick & Easy Mini Chicken Pot Pie 简易迷你鸡肉锅饼 (中英食谱教程)


These quick and easy mini chicken pot pies which uses the frozen puff pastry is not only tasty but makes a great snack anytime. You can actually freeze it for up to a month after baked , just warm up before consume. I had two last night to fix my 'hunger pang' just before going to bed. Somehow, these days I can't go to bed with an empty stomach (err..actually not quite empty as I still take my daily dose of dark chocolates before bedtime) and I will be snacking on bread, cakes and cookies etc. My dear hubby is so jealous of me as he commented that no matter how much I eat, regardless of timing, I don't seems to put on weight whereas he has to control his diet, exercise lots but hardly loose any weight! ;p 

这迷你鸡肉锅饼 ,使用了冷冻酥皮不仅容易做也很美味。烘好的锅饼冷却后可以放进冰箱冻结长达一个月。想吃时,拿出来烘热就可以享用了。最近不知怎么的,晚上临睡前会有饥饿的感觉,昨晚就热了两个鸡肉锅饼,吃下了才睡得着!其实我一向来的习惯是每晚都要吃黑巧克力,但最近黑巧克力好像没法“安抚”我睡,总是要找些面包,饼干,小吃的。老公超羡慕也很嫉妒我不管怎么吃,都不会发胖,反而他得控制饮食,多多运动,但还是减不了重! :p 

Friday, 17 April 2015

Zebra Yoga Cotton Cake 斑马瑜伽棉花蛋糕(中英食谱教程)


Last Friday, I posted my first attempt of the Yoga Cotton Cake, the response was so good and many people are interested to bake this soft, moist and flexible cake. In fact, I have received more than one thousand Facebook private messages and questions regarding this cake. It was certainly not easy going through every single messages and I must admit that I 'see till I blur blur'...haha! My apologies if I have missed out any of your questions and seek your understanding. 


Here is my first attempt.

Wednesday, 15 April 2015

Easy Non-bake Mango Tofu Cheesecake 简易免烤芒果豆腐芝士蛋糕 (中英食谱)


My family loves to eat any type of cheesecake, be it the Classic cheesecake or the Japanese light cotton cheesecake, we love them all! This simple non-bake cheesecake does not require an oven to bake as it is done by chilling the cake mixture in the fridge for more than four hours to allow it to set.


Friday, 10 April 2015

Yoga Cotton Cake 瑜伽棉花蛋糕(中英食谱教程)


My dear granny is 91 years old and she loves to eat cakes. As she is on a soft diet, I have to bake cakes which yields soft and moist texture like the Super Moist Almond Butter Cake, , Easy Blueberry Honey Cupcakes, Super Soft Fluffy Banana CupcakesJapanese Cotton CheesecakeMagic Custard Cake etc. so that she still gets to enjoy the healthy homemade cakes I bake specially for her. 


These cakes recipes can be found in this blog.

I tried to bake this condensed milk cotton cake recipe adapted from Little Blue's Kitchen, but with modification of the ingredients and the cake turned out not only light, soft and fluffy and even flexible too! Hence, I have decided to call this cake - "Yoga Cotton Cake". I am very pleased and excited with my first attempt. I find the texture more delicate than chiffon cake, softer than sponge cake and it even tastes like the Japanese Cotton Cheesecake after chilled! It is so delicious that my grandmother and my 2 kids kept bugging me to bake this again.... ;)

前天用了蓝色小厨家的炼乳棉花蛋糕食谱,做了些修改,烤出来的蛋糕,不仅柔软,蓬松,还很有弹性呢!因此决定把这蛋糕改名为 “瑜伽棉花蛋糕”。第一次尝试真的很满意,我认为这蛋糕的质感比戚风蛋糕还要细腻,比海绵蛋糕还要柔软,冷藏后的口味就像日本芝士蛋糕一样! 蛋糕实在太好吃了,外婆和两个孩子不停地缠着我再烤一个.... 

Tuesday, 7 April 2015

Vegetarian Cheese Pancake 蔬菜乳酪煎饼(中英食谱教程)


My kids never have any problem with eating vegetables since young. In fact, they love all sorts of vegetables in any form be it stir-fried, poached, steamed or salad. I recalled when my boy was a year old and had just started taking solid food, whenever he saw green vegetable in our food, he would say,"Green please, green please!" We would then pick out the greens and put into his mouth and he would be chewing away happily, rather unusual isn't it? I am more than happy that they love to eat vegetables and they always get a generous portion during meal time.  If your kids do not like vegetables then you can get them to eat their greens by 'hiding' it in the food just like this simple vegetarian cheese pancake which I had prepared for our breakfast last weekend. You can prepare the batter the night before and seal it with cling wrap and refrigerate it. The next morning mix the batter with the shredded vegetables and cheese before pan-frying it. Your healthy breakfast will be ready in less than 30 minutes! Or you can have this healthy snack anytime you fancy... 

Saturday, 4 April 2015

Chocolate Hot Cross Buns 巧克力热十字面包 (中英食谱教程)


Have not been baking bread using the oven for quite some time (been relying on my breadmaker to churn out loaves on alternate days though) and I wanted to bake a batch of chocolate chips hot cross buns for Good Friday. However, it turned out to be chocolate hot cross buns instead! As I have added cold Hershey's chocolate chips (left half a pack and was kept in fridge), it must have melted during the kneading process in the breadmaker. Despite this, the buns turned out to be so soft and delicious and my girl commented that it tasted like Petite Provence chocolate wassants! 

好久没用烤箱烤面包了,(不过每隔一天还是会用面包机来做面包的),昨天的受难日正想烤一批巧克力豆热十字面包来吃。谁知道竟然烤出巧克力十字面包来!应该是用了从冰箱拿出来的Hershey's 巧克力豆(剩下半包所以保存在冰箱里),在面包机搓揉阶段时融化了,变成巧克力面团。即使这样,面包做出来很柔软又好吃!女儿说,吃起来味道很像Petite Provence 面包店卖的巧克力小面包呢!

Wednesday, 1 April 2015

Homemade Tau Suan (Mung Bean Dessert) - caramelised method 自制豆爽-焦糖法(中英食谱)


Tau Suan (mung bean dessert) has always been my favourite hot dessert since young. My childhood and teenage years were spent in Orchard road area where I used to stay. I recalled following my maternal grandmother to the Cuppage food market where she would do her marketing and there after we would head to the food centre above for our breakfast. Knowing that I love to eat Tau Suan, my dear granny never fails to get me a bowl and even buy extra you tiao (dough fritters) for me to eat with. Occasionally, we would travel further to Tiong Bahru to do marketing and there was this particular dessert stall which serves really good Tau Suan as the mung beans used were bigger than usual and the taste was simply fantastic! However, these stalls have long gone but the memory stays in me.....  

豆爽是一种传统热甜品,自小就很爱吃。还记得小时候,住在乌节路一带,年幼的我时常跟着外婆到卡佩芝巴杀去买菜,之后都会到二楼的熟食中心吃早餐。外婆知道我喜欢吃豆爽,时常会买给我吃,还加多油条呢! 我也记得偶尔她会带我到中巴鲁巴杀去,那儿的豆爽我最爱了,因为摊主用的绿豆绊超大粒的,吃起来口感很棒!随着时间的流逝,这些我曾经喜爱的豆爽摊都已不存在了,剩下的只有回忆。。。

Saturday, 28 March 2015

Baking Taitai's Magic Custard Cake & German Cookies workshop with LGW on 28 March 2015

10 lovely ladies joined me for a fun afternoon of baking (L-R) : Kum Chee, Trina, Florence, Hwee Lee, Callie, Karen, Yu'E, Ivy, Serene and Verly

This afternoon, I hosted my guest chef blogger Magic Custard Cake (MCC) and German Butter Cookies workshop upon invitation again by LessonsGoWhere due to popular demand. As usual, I have baked the magic custard cake (this time Gula Melaka flavour) for my participants to sample to have an appreciation of the finished product before they attempt to bake one. 

Here's sharing some photos taken during the workshop.  

Demo session before the participants get a full hands-on baking. 

Yay, the Magic Custard Cake has 3 distinctive layers!  

Making of German Melt-In-Mouth Cookies

Update: Yu'E one of my participants just cut her magic custard cake at home and emailed me this photo, look at the 3 distinctive layers she has achieved. Well Done!!! 
Photo credit: Xu Yu'E 

Click here to view photos of previous guest blogger baking workshops with LGW. 

Thanks to E-Fei of LessonsGoWhere and Lena of the The Baking Loft who have been great assistants to me and my dear hubby for capturing pictures of these special moments during the workshop. Also like to thank Brandt who has sponsored the recipe books - 'Simple Pleasures from the Kitchen' which I had given each participant a copy to bring home, Blue Jacket Flour for sponsoring the flour for my baking workshop and giving every participant a FREE pack of 1 kg Blue Jacket Flour to bring home to try and not forgetting Tovolo Singapore for sponsoring the baking tools.

© Copyright 2015 bakingtaitai.blogspot.sg

Friday, 27 March 2015

Super Moist Almond Butter Cake 超湿润杏仁奶油蛋糕(中英食谱)


Do you love butter cakes? I don't quite always like it, but somehow I just can't resist this almond butter cake which is so fragrant and really moist in texture with the addition of almond meal. (finely grounded almond) It is so delicious that I went for a second and THIRD helping...rather unusual for one who is not a fan of butter cake! Do give this cake a try as it will not disappoint you and be sure to use premium butter for a superior taste! 


Wednesday, 25 March 2015

Homemade Mango Sago Pomelo 自制杨枝甘露(中英食谱)


I have a pomelo sitting on my kitchen counter top since Chinese New Year. So, when my hubby bought some Thai honey bee mangoes last weekend, I quickly used both fruits to make one of my favourite dessert - Mango Sago Pomelo. It is a popular Hong Kong dessert which can be made easily at home. Just follow the simple steps below and you can enjoy it in no time. It is so delicious and refreshing that one bowl is simply not enough! ;p   

Friday, 20 March 2015

Easy Blueberry Honey Cupcakes 简易蓝莓蜂蜜小蛋糕(中英食谱)


This week is our local school break, I am usually busier with the kids around and I can't try recipes which take up too much time. I saw this simple honey cupcake recipe while browsing through a Chinese recipe book by 君之 and decided to give it a try with my 7-year-old boy. It's been a while since he bakes together with mummy, our last bake bonding session was when we baked the Number cookies using the Tovolo number cookie cutters last November. This recipe is rather easy, he could do almost all the steps except the whisking of the eggs using the electric mixer which I gave him a hand. We have also added blueberries to the batter for a fruity taste. He was really happy and proud to bake these delicious and soft honey cupcakes. 

Thursday, 19 March 2015

Upcoming Blogger Chef Workshop on Magic Custard Cake & German Cookies with LessonsGoWhere


I am pleased to announce my upcoming baking workshop on the Magic Custard Cake and German Melt-in-the-mouth cookies. Yes, this workshop is back due to popular demand after having conducted 3 sessions last year. Click here to view photos of my past baking workshops. 

Do come and join me for a fun afternoon of hands-on baking a delicious magical cake which is done with just one batter and you get three different layers and textures of cake as well as baking some German melt-in-the-mouth cookies to bring home to loved ones. 

Baking Taitai is endorsing for Blue Jacket Flour in Singapore which will sponsor the flour to be used in the workshop. Each participant will also get to bring home one kg pack of this premium flour to try. 

 Date: 28 March 2015 (Saturday)
Time: 1pm - 4.30pm 
Venue: The Baking Loft (above Clarke Quay MRT)
Price: $110 
(Enjoy 10% discount if it is your first lesson booked with LessonsGoWhere)

 Click here to sign up for the class at LessonsGoWhere.

© Copyright 2015 bakingtaitai.blogspot.sg

Wednesday, 18 March 2015

Baking Taitai's Endorsment of Blue Jacket Flour in Singapore 烘焙太太代言新加坡售卖的优质台湾水手牌面粉


I was approached by Marie from Taiwan two months ago to try out the premium Blue Jacket Flour in my baking. As I had zero knowledge of this Taiwanese brand, I asked Marie what is so special and unique about this flour before trying it. I learnt that the Blue Jacket flour is made from top milling grades of hard red spring wheat (CWRS) from Canada, and its water absorption rate and stability are superior than many other brands in the market. In terms of quality, it is comparable with Japanese flour but at a more competitive price. 

So far, I have tried the Blue Jacket patent and cake flour in the following blog recipes (you can click on the images to see the recipe) and am happy that it always gives such favourable results and the bake has a more refine texture too. Also, cakes baked using the Blue Jacket cake flour are able to retain the moisture even after refrigerated.  


Thus, I am really happy to endorse the premium Blue Jacket Flour in Singapore. Besides that, Blue Jacket Flour will also sponsor the flour for my future baking workshops and every participant who attends Baking Taitai's workshop will be given a FREE pack of 1 kg Blue Jacket Flour to bring home to try as well. (Click here for upcoming baking workshop on 28 March'15)

Blue Jacket Flour is Halal Certified.

Introducing the four types of Blue Jacket Flour available in Singapore:  

$3.50/kg pack (retail price at Qoo10)

★Best for making various kinds of cakes, pastries, noodles, and other flour-based ""bun"", Chinese dough, waffle, pancakes and roti prata

★Milled from top grades of hard red spring wheat and soft wheat

★this all-purpose flour is great for use in a variety of daily cooking and baking applications

★Protein 10.8% min, moisture 14% max, wet gluten 30.0%-32.5%"

$3.70/kg pack (retail price at Qoo10)


★Ideal for making various cakes, and high sugar recipes

★Very fine flour texture, easy to produce cakes in light textured and high volume

★Its lower protein content ensures that the flour is soft and just right for more delicate baked treats, and low in gluten also gives your products a finer texture

★Protein 6.8% min, moisture 13.5% max, wet gluten 19.5%-20.5%"

$3.80/kg pack (retail price at Qoo10)


★Best for making yeast-based bread and toasts

★Made from top milling grades hard red spring wheat (CWRS) from Canada

★Easy to make bread in high volume with soft and light texture

★Protein 12% min, moisture 14% max, wet gluten 34.5%-36.5%"

$4/kg pack (retail price at Qoo10)

★Suitable for making baguettes,sourdoughs, and more

★Milled from top grades Canadian hard red spring wheat (CWRS)

★Easy to make baguettes with rich flavor, crusty texture outside and great holes on the inside

★Protein 11% min, moisture 14% max, wet gluten 30.0%-34.0%"

You may purchase the Blue Jacket Flour from the following retail stores: 

Kitchen Capers - West
Address: #01-40 One@Kentridge (NUH Medical Center), 1 Lower Kent Ridge Road Singapore 119082 (Next to Kent Ridge MRT Exit), Tel: +65-6734-0047
Opening hours: Mon-Sat (10am to 8pm) Closed on Sunday

Kitchen Capers - Central
Address: Blk 71 #01-531F Kallang Bahru, Singapore 330071, Tel: +65-6392-0159
Open Daily from 10am to 8pm except Monday 10am to 6pm

Grocer Tai's
20 Ah Hood Road, #01-12, Zongshan Mall, Singapore, Tel: 65-6334-2558
Open Daily from 10am to 10pm

OR buy from their online shop '17Baking' at Qoo10 http://www.qoo10.sg/shop/17Baking

For bulk purchase, visit their website at : http://www.bluejacketflour.com/

© Copyright 2015 bakingtaitai.blogspot.sg

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