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.
食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。


Wednesday, 1 April 2015

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

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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

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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 超湿润杏仁牛油蛋糕(中英食谱)

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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! 

喜欢吃牛油蛋糕吗?老实说我并不太喜欢,但这次做的杏仁牛油蛋糕却令我无法抗拒!可能加了杏仁粉,烤出来不仅香,质感也很湿润。我吃了一片,忍不住又再拿了一片,一口气吃了三片蛋糕喔!这蛋糕食谱值得一试,决对不会让您失望的。还有记得一定要用优质的牛油,做出来的成品才会更美味哦!

Wednesday, 25 March 2015

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

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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)

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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

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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

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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.  

http://bakingtaitai.blogspot.sg/2015/02/cheesy-pineapple-tarts-goat-shaped.html













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)
BLUE JACKET PLAIN/ ALL PURPOSE FLOUR 水手牌超級粉心粉(中筋麵粉)( 1KG RETAIL PACK)

★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)

BLUE JACKET CAKE FLOUR 水手牌超級蛋糕粉(低筋麵粉) (1 KG RETAIL PACK)

★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)

BLUE JACKET BREAD FLOUR 水手牌特級強力粉(高筋麵粉) (1 KG RETAIL PACK)

★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)
BLUE JACKET BAGUETTE FLOUR 水手牌法國麵包專用粉 (1 KG RETAIL PACK)

★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

Friday, 13 March 2015

Homemade Leopard Print Tokyo Banana- 自制豹纹东京香蕉蛋糕(中英食谱)

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The first time I heard of Tokyo Banana was before I went for my vacation in Osaka in 2013, my nephew Darren had asked me to buy it if I see it in Osaka. Unfortunately, I could not find it in Osaka, not even at the Kansai International Airport.

Tokyo Banana (東京ばな奈) is a Japanese souvenir sweet of Tokyo, a banana shaped sweet full of banana custard wrapped in a fluffy sponge. It is considered a top souvenir and must buy when one visits Tokyo. 


I happened to see a homemade version of the Tokyo banana at a chinese blog recently and decided to give it a try. Please pardon my not so nice drawing of the leopard print on my first attempt. Nonetheless, the taste is good and not too sweet like the original version. The kids love it and we finished the 9 pieces all in one go! 

Friday, 6 March 2015

Highly recommended Super Soft Fluffy Banana Cupcakes 强力推荐超柔软蓬松香蕉小蛋糕 (中英食谱)

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The week did not start well for me, I woke up with a viral fever on Monday morning with weak limbs and achy body, I felt lousy as all I could do was sleep and sleep and sleep almost the whole day for the past few days! How miserable!!! Felt better this morning and decided to bake my family's favourite banana cake but in cupcake form. We simply love the ultra soft and fluffy texture! Chill it in the fridge and it is so moist and fluffy, taste even better! Those who have tried it love it just as much as we do and I hope you like it too!

病了好几天,今天感觉好一点就做了家人最爱吃的超柔软又蓬松的香蕉蛋糕。强力推荐给大家,希望你们也一样喜欢!


Friday, 27 February 2015

Melt-In-Mouth Oreo Chocolate Chip German Cookies​ ​ 入口即化奥利奥巧克力豆德国酥饼 (中英食谱教程)

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How's your Lunar New Year so far?  I have a great time spent with family visiting relatives and close friends during the first 4 days of Chinese New Year (CNY). We had a long weekend to celebrate this year as the first and second day of the Lunar New Year fell on Thursday (19 Feb) and Friday (20 Feb). It was great catching up with one another over sumptuous meals and CNY goodies. 

The CNY lasts for 15 days and we've got another week before it ends but my homebaked goodies are already running low in stock. (Click here to check out my CNY recipes) Today, I created another flavour of the melt-in-the-mouth German cookies since my family just can't get enough of it. Here's sharing another great flavour which you MUST try, I guarantee you will love it just as much as my other sweet and savoury ones!  

Homemade Dark Chocolate Peanut Butter Ice-Cream 自制黑巧克力花生酱雪糕 (中英食谱教程)

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Pardon my photo taking as it is really not easy to capture nice ice-cream shots in our hot humid weather in Singapore!  

Ever since I have an ice-cream maker at home, I have been making ice-cream almost fornightly. Thanks to my dear friend Victoria who gave me the Cuisineart Ice-cream maker last year. I enjoy experimenting new ice-cream flavours but my family's favourite is still the Matcha ice-cream which you can find the recipe here

Besides Matcha flavour, we love dark chocolate (see the benefits below) ice-cream too especially the premium dark chococolate 'Hei' (黑) ice-cream from Awfully Chocolate. I am still experimenting and hope that I will achieve close to the 'Hei' (黑) chocolate ice-cream one day...hei hei! ;p Meanwhile, let me share this new creation that I tried yesterday which satisfied my craving for dark chocolate and peanut butter at the same time! 

Saturday, 14 February 2015

Racoon cut-out Cookies - Valentine's Special 浣熊造型饼干- 情人节特定 (中英食谱教程)

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Two weeks ago, my blogger friend, Fion invited me to join in the fun of posting Valentine's cookie together with a few other bloggers on Valentine's Day. Here's sharing these Racoon cookies which I have baked specially for my dear hubby. The racoon holds a special meaning for me as the first gift I received from my other half during our first date was a stuff toy racoon. (you'll see it on the left in the photo below) Hope these racoon cookies will bring him fond memories of our courtship days.  

Wednesday, 11 February 2015

Cheesy Pineapple Tarts - Goat shaped 芝士黄梨酥- 山羊造型 (中英食谱教程)

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Just one more week to the Lunar New Year and we will be welcoming the Goat Year. I have seen many bakers baking the lovable sheep cookies but I wanted to do something different. So, I put on my thinking cap and ponder on how to transform my round pineapple tarts into a goat shape. Finally, I work out something this afternoon and here's sharing with you my new creation of a goat pineapple tart. Hope you like it! 

我们即将迎接羊年的来临,心想做些羊造型的年饼。在网上看到很多网友都做了可爱绵羊造型的酥饼,但我想与众不同。想了好几天,今天下午终于让我想出怎么做出山羊的造型了,就迫不急特地烘焙了这些山羊凤梨酥。在这跟你分享我的独家创作, 希望你会喜欢。也祝大家在羊年洋洋得意,新春飞扬,喜气洋洋,扬眉吐气,青春洋溢,羊年行大运。

Tuesday, 10 February 2015

Wholemeal Cranberry Cream Cheese Non-Knead Buns 蔓越梅奶油奶酪全麦免揉面包 (中英食谱视频教程)

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Good news! The Tovolo Stainless Steel 12"Dough Whisk has arrived in Singapore.  Few weeks ago, when I did a video tutorial using the dough whisk to make the Moist & Smooth Cranberry Yogurt Muffins, some readers have asked me where they can buy this in Singapore. You can now find it at all Robinsons, Metro Centrepoint, Takashimaya, www.tovolo.com.sg and www.hipvan.com. I have done up another video tutorial, this time showing you how to use the dough whisk to make these delicious and healthy 'Wholemeal Cranberry Cream Cheese Non-Knead Buns'. 


Saturday, 7 February 2015

Baking Taitai's Melt-In-The-Mouth Pineapple Tarts CNY baking workshop (2) with LGW

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This afternoon, 12 lovely ladies joined me for a fun afternoon of baking the Melt-In-The-Mouth Pineapple Tart in three different shapes - Rose, Pineapple and Piggy. In fact, more than three shapes as some of them were really creative and there were shapes like kitty, angry bird, elephant, gold fish, ingot etc. 

Here's sharing some photos taken during the workshop. 



Demo 

Full hands-on 


We've got talents...such a creative class!!! 

While eveyone's working on the dough, I went around feeding them with the baked tarts..





Yay, all done and ready to pack home! 



Did you spot an odd one? ;p
Another great session! 

Thanks to Jackie 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. Not forgetting 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 and Tovolo Singapore for sponsoring the baking tools. 

Click here to check out upcoming workshop. 


Happy to receive positive feedbacks from my participants. :) 




© Copyright 2015 bakingtaitai.blogspot.sg

Friday, 6 February 2015

Pineapple Prosperity Bak Kwa - win USD160 Cash! 凤梨(旺来)肉干 - 赢取美金160元! (中英食谱教程)

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Three weeks ago, my good friend Lois whatsapp me and told me that I am on news...what? on news? She asked me to quickly get a copy of WanBao newspaper that Saturday night as Baking Taitai was mentioned about her homemade bak kwa in a Chinese New Year Bak Kwa article. What a pleasant surprise! 

三个星期前的周六晚,好友Lois写短讯给我,告诉我,我上新闻了!叫我赶快去买份晚报看一看。原来‘Baking Taitai' 的自制肉干在一篇农历新年肉干的报道上有被提到,真的是一个意外惊喜!

Monday, 2 February 2015

Chocolate Cheesecake - Highly Recommended! 巧克力乳酪蛋糕 (中英食谱教程)

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This cake was made specially for my dear hubby's birthday last Thursday. He is one who does not like cream on cake and I recalled baking him a Molten Lava Cake last year. This year I have used two of his favourite food (mine as well), Dark Chocolate and Cream Cheese for his birthday cake and he loves it! This cheesecake is highly recommended and you can make it for the coming Valentine's Day or after meal dessert for reunion dinner!

这是上星期四做给老公的生日蛋糕,有他最喜欢的黑巧克力和奶油奶酪,他非常喜欢还赞好吃呢! 这强力推荐的巧克力芝士蛋糕,在来临的情人节或年除夕做饭后甜品吧!

Friday, 30 January 2015

Quick 30 minutes Fried Tom Yum Spaghetti 快速30分钟冬荫功炒意粉 (中英食谱教程)

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Last week, I was busy preparing the tutorial workshop notes for my baking class last Saturday and ran late in preparing dinner. As I have to whip it up in a short time, I did this quick and easy Fried Tom Yum Spaghetti in a mere 30 minutes! My kids love it so much (yes my kids can take spicy food) that they requested me to cook it again the next day, thus I was able to do this tutorial and share my personal recipe with you. 

上星期为了周六的烘焙课忙得不可开交。还好手头上有些快速食谱可以在很短的时间就把晚餐搞定,在这就让我与你分享这私房菜食谱。 

Monday, 26 January 2015

Baking Taitai's Melt-In-The-Mouth Pineapple Tarts CNY baking workshop (1) with LGW

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11 lovely ladies (L to R) Angel, Dawn, Elaine, Hwee Lee, Hammie, Gina, Mrs Naga, Desiree, Serene, Jacqueline & Jadyn joined me for an afternoon of fun bake-along session on 24 January 2015 at The Baking Loft


Last Saturday, I conducted my first guest blogger workshop of the year with LessonsGoWhere and the participants had fun with hands-on baking the Melt-In-The-Mouth Pineapple Tart in three shapes - Rose, Pineapple and Piggy. Happy to know that everyone has enjoyed the class. Here's sharing some photos taken during the workshop. 

Demo Session

Using rubbing-in technique to make the tart dough
Dividing the dough and fillings...




Say Cheese...


Thumbs Up! 

It's great meeting you ladies!  

Thanks to Jackie 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. Not forgetting 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 and Tovolo Singapore for sponsoring the baking tools. 


Due to demand, the class will re-run again.   
Date: 7 Feb 2015 (Saturday)
Time: 1pm - 4.30pm 
Venue: The Baking Loft (above Clarke Quay MRT)
Price: $88 
(Enjoy 10% discount if it is your first lesson booked with LessonsGoWhere)

 Click here to sign up for the class now and see you soon! 


Happy to receive positive feedbacks from my participants. 



© Copyright 2015 bakingtaitai.blogspot.sg
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