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。


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 and Tovolo Singapore online store. 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. 



© 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! 



© Copyright 2015 bakingtaitai.blogspot.sg

Friday, 23 January 2015

Melt-In-Mouth Pork Floss Seaweed German Cookies 入口即化肉松海苔德国酥饼 (中英食谱教程)

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The German Melt-In-The-Mouth cookie needs no introduction as most of us would have heard of it or tried it. In my earlier post, you would have read that I have done it in vanilla, cocoa, matcha and beetroot flavour using all natural ingredients and no artificial colourings here

德国酥饼对很多人来说并不陌生。这入口即化的牛油饼干不但很好吃也很容易做。之前尝试过原味,可可,抹茶和甜菜根口味的(按食谱)都很喜欢。

Thursday, 15 January 2015

Smooth and Creamy Vanilla Custard 柔顺又滑腻的香草卡士达奶油 (中英食谱教程)

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Here's a nice, smooth and creamy vanilla custard which I have made 2 days ago and would like to share it with you. It is also my first time using vanilla bean. Yes, no kidding, I have only used vanilla extract and vanilla paste in my bakes so far. 

Monday, 12 January 2015

BakingTaitai's Upcoming Baking Workshop - "Melt-In-The-Mouth" Pineapple Tarts (CNY Special)

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I am pleased to announce my first baking workshop for 2015. You'll learn to bake the "Melt-In-The-Mouth" Pineapple Tarts for the coming Lunar New Year in three beautiful designs - Roses, Pineapples and the most adorable Piggies. So, come and join me for a fun afternoon of hands-on baking and bring home your very own creations plus a free gift of a serrated crimper tool specially designed for making the Rose shaped pineapple tarts!


 Date: 24 January 2015 (Saturday)
Time: 1pm - 4pm 
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! 




© Copyright 2015 bakingtaitai.blogspot.sg

Friday, 2 January 2015

Easy Jam Doughnut Muffin 简易果酱甜甜圈松饼 (中英食谱教程)

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A blessed and Happy New Year 2015 to all my readers and followers, have a great year ahead and thanks for being part of my baking journey in 2014! 

Today is the first day of a new school term. I am so glad that my kids are back to school after a 6-week break. I got my peaceful morning back whereby I can go about my daily chores without any disturbances. ;)

Here's sharing a delicious Jam doughnut muffin recipe which I had bookmarked when I saw it at the Bake Along event organised by my blogger friends, JoyceLena and Zoe last November. I had wanted to join in the bake-along event but was too busy to do so. 

I finally got to try it last week and it was all gone within minutes! Yes, it is so yummilicious that you can't stop at one and before you knew it, it's finished and I had no chance to take a photo to show you how it looks inside. Trust me, you would love this simple recipe, try it this weekend!  

Monday, 22 December 2014

Friday, 19 December 2014

Rich Chocolate Cake (Highly Recommended) 强力推荐浓郁巧克力蛋糕 (中英食谱教程)

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I just returned from my vacation in Australia. It was a wonderful time spend with my family. 

Shortly back from my trip, Tovolo sent me these interesting and functional tools, some are from the 2015 range and are not available in our local market yet. I am so happy and excited with my new kitchen toys! You will see some of it in action in today's tutorial photos. 

Friday, 28 November 2014

Blueberry Whipping Cream Pound Cake & X'mas Giveaway 蓝梅鲜奶油磅蛋糕与圣诞佳节赠品活动 (中英食谱教程)

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When I saw this Whipping Cream Pound Cake recipe at Fion's blog, I immediately bookmarked it. I had an opened pack of whipping cream, about a quarter left after making our family's favourite Homemade Matcha Ice-Cream. As whipping cream has to be used up within 3 days after opening, this recipe comes in really handy. I baked a blueberry pound cake using the left over whipping cream and really love the smooth and moist texture of the cake! After uploading this post, I will be off to the airport with my family for our vacation in Down Under, will be back blogging again in two weeks time! 

当我在Fion的部落格看到这鲜奶油磅蛋糕的食谱时,就马上记下来了。因为冰箱里还有剩下四份之一的动物鲜奶油等着我来消费。我用这食谱烤了蓝莓磅蛋糕,质感好滑顺,蛮喜欢的!上载这帖子后,我将与家人赶去机场搭飞机,开始我的度假旅程,两星期后再回来。

Thursday, 27 November 2014

Baking Taitai's 6th upcoming workshop - CHRISTMAS SPECIAL with lucky draw

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I am pleased to announce my third and final Christmas Logcake workshop with LessonsGoWhere. In this Christmas Special workshop, you will not only learn to transform a soft and fluffy matcha chiffon cake into a snowy log, you will also get to bake this all time favourite German melt-in-the-mouth cookies in Matcha and Beetroot flavour. These green and red cookies made using all natural ingredients are so delicious and tasty that it will very well be your gift item for family and friends this Christmas! 

On top of that, a lucky draw will be held during the class. 2 lucky participants will each walk away with either a Gingerbread boy turner ($33) or a Gingerbread boy spatula ($29) to get you further on your baking journey.

So, come and join me for some fun baking, see you there! 

 Date: 13 December 2014 (Saturday)
Time: 1pm - 5pm 

 Click here to sign up for the class at LessonsGoWhere.


Click on the following if you would like to see more pictures of previously conducted classes.





© Copyright 2014 bakingtaitai.blogspot.sg

Tuesday, 25 November 2014

Baking Taitai's 5th guest blogger workshop - X'mas Log Cake

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4 lovely ladies (L to R) Shook Mun, Esther, Pei Xuan and Ai Ling joined me for an afternoon of fun bake-along session on 22 November 2014


Glad to conduct my 5th guest blogger workshop last Saturday where the participants get a hands-on baking Baking Taitai's creation of a delicious, soft and fluffy Matcha chiffon swiss roll with cookies and cream fillings. After which it was transformed into a Christmas snowy log cake.  I am really happy to know that the participants have enjoyed the class by reading the feedbacks given below. :)  


Friday, 21 November 2014

French Almond Cake & X'mas Giveaway 法式杏仁蛋糕与圣诞佳节赠品活动 (中英食谱教程)(中英食谱教程)

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Last Saturday, I baked this French Almond cake as a present for a good friend son's birthday. I have chosen this non-cream cake knowing that her 5 year-old does not fancy cakes with cream. I started with the intention to bake one 8 inch cake which this recipe calls for. It turned out to be quite a short cake as it didn't rise much during baking. Looking at the nicely baked but flat cake, I deem it not presentable to give away as gift. I quickly measured out the ingredients from the same recipe and baked it in a 6 inch round pan. The second bake gave a better height and together with the first bake, I turned it into a 2 tier cake which I am rather pleased with. 

上星期六,烤了这法国杏仁蛋糕给好朋友的5岁小儿子作为生日礼物。这小朋友不喜欢有奶油的蛋糕,所以我选择做了这款香香又弥漫着浓浓杏仁味的蛋糕送给他。原本打算照着食谱做一个8寸的蛋糕,但烤出来的蛋糕蛮矮的,觉得不体面。我赶快用同样的食谱烘了另一个蛋糕。第二次用的是6寸圆形烤模,烤出来的高度刚刚好。我把两个蛋糕叠起来后,还真满意呢!

Friday, 14 November 2014

Cookie Cutter Recipe & Christmas Giveaway 造型压模饼干与圣诞佳节赠品活动 (中英食谱教程)

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Yesterday was the last day of school term for my little boy. When he came home, he was kind of sad as he would not be going back to the holding school where the Primary 1 and 2 students are attending this year due to the school construction of an indoor sports hall and classroom blocks at the main school campus. I know he would miss the Chess corner most as that's where he and his good friends would play chess (moving giant Chess pieces which are slightly shorter than the children but light weight) every morning before lessons starts. 

Tuesday, 11 November 2014

Quick & Easy Plain Brownies 简易巧克力布朗尼 (中英食谱教程)

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Few weeks ago, when I attended my Bible Study Fellowship (BSF) lunch gathering, my group leader Sharon brought a batch of brownies baked by her 12 year-old daughter. After I tried it, I fell in love with this plain old brownie and requested for the recipe. Sharon is kind to share this recipe which her daughter has gotten when she was in kindergarten. It is her girl's favourite brownie recipe and she often bakes it for occasions and give away as gifts. 

Friday, 7 November 2014

Peanut Butter & Chocolate Chip Cookies 花生酱巧克力豆饼干 (中英食谱教程)

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When Amy of CHOCOLATE-CHIP-SISTERS.COM approached me few days ago to try out their range of premium chocolates in my bakes, I was more than happy to do so. Being a dark chocolate lover, I must have my daily dose of dark chocolate as it keeps me happy and healthy. Besides that, the Malagos Chocolates which I have received are 100% pure and natural, NO gluten, Non-GMO, No preservatives or artificial colouring, No dairy and No nuts. It is also of single-origin made from ethically grown and processed beans that have been carefully graded (according to international standards), fermented and solar-dried. That gives it a distinct flavour as is expected of chocolates that come from a single kind which makes any bake or drink stands out. 

Wednesday, 5 November 2014

Baking Taitai's 4th blogger X'mas Log Cake workshop and upcoming 5th blogger workshop

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6 lovely ladies (L to R) Priscilla, Joane, Cecilia, Cheryl, Jolyn and Michelle joined me for an afternoon of fun bake-along session on 1 November 2014

Last Saturday, I conducted my 4th guest blogger workshop with LessonsGoWhere and the participants had fun baking a delicious, soft and fluffy chiffon swiss roll and transforming into a Christmas snowy log cake.  Here's sharing some photos taken during the workshop. 

Friday, 31 October 2014

Baking Taitai's 50 mins Amazing Pumpkin Bread 烘焙太太的50分钟神奇南瓜面包 (中英食谱)

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This is my last pumpkin post of the month. In support of the LTU October pumpkin event, I have the opportunity to try out these pumpkin recipes - Pumpkin Tofu Cheesecake Jar, Pumpkin Ondeh Ondeh and Pumpkin Hokkaido Chiffon cupcakes for the past few weeks. Today I am going to share with you my latest successful experiment of this 50 minutes Amazing pumpkin buns. About half a year ago, when I discovered the 40 minutes bun recipe, I thought it was really amazing as you can churn bread out in such a short time. However, this 40 minutes bread recipe uses too much yeast and those who have tried find the texture to be dense and sticky by the next day. My experiment 2 days ago proved to be a champion over the 40 mins bread recipe as I have used the super food pumpkin to recreate a new quick bread recipe which uses much less yeast and is healthier too. This quick bread recipe takes all in all less than an hour to churn out homemade bread compared to normal bread making which requires more than 3 hours, amazing isn't it? 

这是本月的最后一个南瓜食谱。为了支持‘小拇指说好’的十月南瓜活动,我有机会尝试了这些南瓜食谱 - 南瓜豆腐芝士蛋糕瓶南瓜椰丝球南瓜北海道戚风小蛋糕。今天,我要与大家分享最近试验成功的50分钟神奇南瓜面包。大约半年前,我第一次尝试了40分钟面包食谱就觉得非常神奇了,因为在这么短的时间就可以把面包做出来。不过,这40分钟面包用的酵母也实在太多了,让许多人无法接受。而且面包放到隔天,咬下去还会粘牙呢!前两天的成功试验跟40分钟面包食谱比起来健康许多!除了用南瓜,酵母也大大的减少,面包的质感也有进步,不会粘牙。大家快来试一试吧! 

Friday, 24 October 2014

Pumpkin Hokkaido Chiffon Cupcake 南瓜北海道戚风杯子蛋糕(中英食谱视频教程)

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I am sure the Hokkaido chiffon cupcakes are not unfamiliar with many. My first attempt of these light cotton small chiffon cakes with a cream centre was a couple of years ago. I remembered making them for a family gathering and it was well received. This is my second attempt and I am making them in pumpkin flavour. This is made specially for my little boy who has just passed his ABRSM Grade 2 violin exam with a Merit result. You know, the night before the exam, he was so fearful and cried as it was his first violin exam. I took almost an hour to calm him down and assured him that everything would be fine. Moreover, mummy here would be accompanying him into the examination room to play the piano accompaniments for the three tested pieces. Thank God that he did not back out of the violin exam the next day and we played a good duet for the examiner. Well done boy!  

Monday, 20 October 2014

Upcoming Blogger Chef Workshop on Christmas Log Cake with LessonsGoWhere

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I am pleased to announce my upcoming baking workshop on the Christmas Log Cake. Do come and join me for a fun afternoon of hands-on baking a Matcha Chiffon Cake with homemade Cookies and Cream fillings and transforming it into a Snowy Log!  

 Date: 1 November 2014 (Saturday)
Time: 1pm - 3.30pm 

 Click here to sign up for the class at LessonsGoWhere.




© Copyright 2014 bakingtaitai.blogspot.sg
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