tag:blogger.com,1999:blog-54999850123607238932026-10-08T19:37:48.839+08:00KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-5499985012360723893.post-36163773058606216552018-12-14T19:31:00.004+08:002020-11-02T22:14:56.646+08:00

You don't need a baking stone or pizza oven to make great pizzas at home. You just need an oven that has rapid heating mode, plus the black baking pan that comes with the oven. You have these two things? Good. Use them, plus my recipe, and homemade pizzas are a piece of cake. Tips for awesome homemade pizzas: 1. Use bread flour Bread flour is flour that has a high level of protein. The one I

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-69730378457591788602018-07-26T20:00:00.001+08:002020-08-22T02:13:26.481+08:00

Wanna make a killer breakfast? A pile of soft, luscious scrambled eggs on thick toast is pretty impressive. Add instant glam with a bunch of tomatoes on the vine. Throw in a couple of mushrooms while you're at it. Homemade breakfast doesn't have to look homemade. It can look like it's made by Gordon Ramsay. How? With Gordon Ramsay's recipe. The F chef's scrambled eggs video on YouTube has

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-79221376517371061372018-02-08T20:36:00.001+08:002020-08-22T02:11:19.749+08:00

Hot spring eggs (onsen tamago) are Japanese soft-boiled eggs. Japanese like to make them in hot springs, hence the namesake. When you break a hot spring egg, a solid egg falls out of the shell. You might think it's hard-boiled but it's very soft, and the yolk in the middle is still liquid. Hot spring eggs may be eaten as a topping on rice. Or with some soba sauce and a sprinkle of spring

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-3567457610209559642016-11-25T14:18:00.000+08:002020-08-22T02:07:27.590+08:00

Panna cotta, at its most basic, is just milk and cream jelly. The jelly may be served as it is, but that'd be quite boring. How to liven up plain panna cotta? Make it heart-shaped. Make it in bright colours. Looking good is half the battle won. Tasting good is the other half. Raspberries work like a charm in panna cotta. They brighten the blandness of milk and cream with a tart fruitiness.

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-34136498695212403132016-08-23T19:01:00.001+08:002020-08-22T02:17:41.806+08:00

奥利奥芝士蛋糕不需要烤箱，而且做法简单，只要跟着配方就一定成功。 🌹 温馨提示： 1. 吉利丁是什么？ 吉利丁＝gelatine＝明膠＝鱼膠。 2. Bloom number 是什么？ 吉利丁片、粉都有一个Bloom number。号码越低，吉利丁的凝固力越弱，味道越腥，透明度越低。 3. 可以用吉利丁粉代替吉利丁片吗？ 可以。分量得看吉利丁粉的Bloom number 而定。代替3片吉利丁的分量如下： Bloom 125-155: 9.9 g Bloom 160-180: 7.5 g Bloom 190-225: 6.0 g Bloom 235-265: 5.1 g 4. 吉利丁粉怎么软化？ 吉利丁粉放碗里，然后加点室温水让吉利丁粉完全湿透即可。粉和水的比利是 1:3 (以茶匙算) 或 1:2 (以重量算)。吉利丁粉湿透后就可以照食谱隔水加热。 5. 吉利丁

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-66814055863775270662016-08-18T18:59:00.004+08:002025-01-16T02:25:56.542+08:00

There're only 4 ingredients in my no-bake cheesecake filling: yogurt, cream cheese, icing sugar, and gelatine. There's no cream in the recipe. Why not? Because cream cheese plus cream is too heavy for the hot, humid weather in Singapore. Instead of cream, I use natural yogurt. It's creamy but it has less than 10% of the fat in cream. Natural yogurt is quite sour. A fair bit of sugar is

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-45496137975415753632016-06-14T15:01:00.000+08:002020-08-22T02:18:26.539+08:00

Forget cooking Cantonese porridge the traditional way. That takes way too long. On the stove, simmering raw rice in lots of water or stock till it breaks down and forms a smooth, thick gruel takes 2-3 hours. In a slow cooker, the process is an overnight job. Some people mix the rice, after it's washed, with a bit of mashed century egg. The alkali in the egg is supposed to make the rice break&

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-42801565806252303992016-05-03T16:06:00.002+08:002025-01-16T01:08:11.457+08:00

Making good crepes is about getting the right amount of gluten in the batter. Too much gluten makes crepes rubbery. Too little makes crepes tear easily. Gluten comes from flour proteins, which come from flour. The amount of flour in the batter is crucial. So is the type of flour, because some flours have more protein than others. The amount of oil and egg yolk in the batter is important too.

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-15145320021165811202015-06-30T14:55:00.005+08:002025-01-16T01:11:26.861+08:00

TIPS FOR MAKING MACARONS:1) Which almond flour?I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only the one labeled "SUPERFINE" is good for macarons. Almond flour that's not "macaron grade" is too coarse. Can you grind it to make it superfine? If you have a super duper grinder that's leagues ahead of what most people have at home, yes. 2) How to make French

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-73691851739177694242015-02-03T15:59:00.004+08:002020-08-22T02:20:26.219+08:00

Baking matcha sheet cake is different from vanilla and chocolate sheet cake. When I bake matcha sheet cake, I block the oven's bottom heat around two-thirds of the way. Why? To keep the inside of the cake moist whilst allowing the crust to dry out sufficiently. Without blocking the bottom heat, the crust would be sticky when the inside is just right. And if the bottom heat is blocked too

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-39307659840548678022014-10-29T14:59:00.001+08:002021-01-26T14:22:44.547+08:00

Tang mian is roux, made by cooking flour in bubbling hot butter. Tang mian cake has the fluffiness of chiffon cake and the butteriness of butter cake. It has the best of two cake worlds but that's not all. It is smooth, smoother than chiffon or butter cake could ever be. Mixing bubbling hot butter with flour intensifies the butter aroma significantly. If butter were just melted and added to

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-21774061787778254072014-09-30T14:59:00.000+08:002020-08-22T02:21:03.989+08:00

Chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. Cocoa powder makes sheet cake less stretchable, so you have to be careful not to overbake the cake. Even slight overbaking makes the cake crack when you roll it. Cocoa powder also makes the crust sticky, so you have to be careful not to underbake the cake. The more underbaked the crust is, the stickier it is.

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-8879011848561365382014-07-31T22:39:00.001+08:002020-08-22T02:22:29.007+08:00

Magic custard cake is made with a batter that magically forms 3 layers as it bakes. The top layer is fluffy sponge cake. The bottom is a layer of starch which eats like kueh. What's in the middle? Smooth, milky custard. My last recipe, pandan kaya cake, is a combination of cake and kueh. Magic custard cake gives you not only cake and kueh but custard as well. And you don't have to make the

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-9601039119754219972014-06-25T14:54:00.002+08:002025-01-16T01:08:33.576+08:00

The cake part of pandan kaya cake is quite straightforward. It's a sponge cake made with the separated egg method. If you follow the recipe and you know how to whisk egg whites to firm peak stage, your cake will be fluffy, moist and fragrant. If you don't know what the hell firm peak stage is and you need instructions on how to follow instructions, please refer to my posts, Cake

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-49559207958319254302014-05-09T15:06:00.000+08:002020-08-22T02:23:11.804+08:00

Most recipes for banana cake use about 1 part banana to 1 part flour. That's way too little bananas. My cake has 175 g bananas to 70 g flour, so the ratio is 2.5:1. With so much bananas, it literally bursts with banana flavour. When banana cake has a lot of bananas, it becomes dense and wet. IOW, it turns into banana bread. That's a good thing if you like heavy and squat banana bread but I

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-37608066942521559182014-04-22T14:42:00.000+08:002020-08-22T02:29:03.762+08:00

Black is mysterious. Black is sophisticated. Black is . . . sexy. What makes my cake black? It's bamboo charcoal that's been pulverized into a very, very fine powder. You can see what my charcoal cake looks like but you can't taste it. Let me taste it for you. Chomp, chomp, chomp . . . . Hey, charcoal cake tastes like regular cake! It's just like vanilla cake except for the colour. Chomp,

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-36542494359786918082014-03-12T11:58:00.001+08:002020-08-22T02:29:22.218+08:00

Matcha is the soul of matcha cake. If you want to make good matcha cake, you have to use good quality matcha. Matcha powder has three enemies: heat, light and oxygen. The colour and flavour deteriorate very quickly unless the tea is kept in the cold, in the dark, away from oxygen. Good matcha is sold in an airtight and lightproof metal container, and it comes with an oxygen absorber. It

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-41290210460201254452014-01-30T16:03:00.000+08:002020-08-22T02:29:40.871+08:00

Tips for making orange sponge cupcakes: 🍊 Mix the flour with the eggs first, before adding orange zest to the batter. It protects the eggs from the acid in the orange peel. If you add the zest before or with the flour, the batter will become thin and bubbly. The bubbles won't magically disappear in the oven, so your cakes will be full off big holes. 🍊 After adding orange zest and juice,

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-55439914419805744292014-01-08T12:45:00.000+08:002020-08-22T02:30:05.012+08:00

My advice for cake newbies can be summarised in three words: follow the recipe.  Experienced bakers may change anything they like because they know what works or probably works. Beginners, OTOH, can't tell if a seemingly insignificant detail is actually a critical part of the recipe. If you're one of these, I hope this post shows you why you may want to do everything the recipe says, and

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-69008425489034185992013-12-31T23:26:00.015+08:002022-11-04T14:27:49.121+08:00

This post goes hand in hand with Cake Dos & Don'ts. I hope these 2 posts help shorten cake newbies' learning curve. a) Why doesn't your cake rise?  » Short answer: Because you don't follow the recipe. Long answer: Egg whites are overwhisked and inextensible. Whisked egg whites, kept waiting too long, deteriorate and become inextensible. Eggs/yolks are underwhisked. Don't have

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-81612400403696391192013-12-18T10:15:00.001+08:002025-01-16T01:15:37.733+08:00

Strawberries and cream are great any day of the year, not just for Christmas. How to make strawberry SantasStep-by-step guide Strawberry Santas are cute, delicious, and easy to make. Strawberry SantasBy KT | Updated: 2020-06-01 Prep time: 15 minutes | Cook time: 20 minutes Servings: 2 | Calories per serving: 184 keywords: 草莓圣诞老人的做法, strawberry recipes, christmas recipes, easy desserts,

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-43744307094730907282013-12-09T18:43:00.000+08:002020-08-22T02:32:06.152+08:00

Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à trois made in heaven, because each party brings out the best in the other two. The red and white cake is very popular in Japan, especially for Christmas. I guess having the same colour scheme as Santa Claus wins a lot of votes during the Yuletide season.

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-31588694978805497302013-11-14T17:48:00.002+08:002025-01-16T01:08:51.229+08:00

Traditionally, Castella cake is baked in a topless and bottomless wooden frame. With 4 sides insulated with wood, the batter is heated mainly from the top and bottom. This allows the cake to create its signature brown, flat and wrinkle-free crust. I don't have a wooden mould, so I improvise. I put the pan holding the batter in a bigger pan, and there's corrugated cardboard tucked between the

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-2086746210766647142013-10-12T09:29:00.000+08:002020-08-22T02:33:03.922+08:00

My very soft and fluffy chocolate cake is made with cocoa powder that's mixed with hot oil. The scalding helps bring out the chocolate flavour. Of course, I use high quality cocoa powder or there wouldn't be any flavour to bring out. When the oil and cocoa combo is not too hot and not too cold, I add a little bit of milk. This is when the seizing happens, i.e. the small cocoa particles absorb

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.comtag:blogger.com,1999:blog-5499985012360723893.post-5111150800720540912013-09-26T11:28:00.000+08:002020-08-22T02:33:20.480+08:00

I like my pandan sponge cupcakes very much. Made with pandan juice and coconut oil, the little cakes are very fragrant and the green colour is totally natural. The crumb is soft and fluffy, and it's still moist the next day. If you're new to the whole egg method for making sponge cakes, please refer to my post on vanilla sponge cupcakes for tips on how to mix the batter without deflating

KThttp://www.blogger.com/profile/10582419389633247775noreply@blogger.com