Monthly Archives: June 2016

Week 132: Old-fashioned chocolate fudge cake

Some people come into your life and leave an impression so deep that no amount of cake can ever repay the debt you feel you owe them. When I started baking, I wanted a KitchenAid mixer so very badly. Long … Continue reading

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Week 132: Chocolate praline tartlets

A good friend was in town for work and she offered to stay over for a day to give me some photography tips (and a lens!). We knew each other since we were born and it was great to catch … Continue reading

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Week 131: Le dôme pour Vincent

The problem with creating your own entremet is having to name them, and I am really bad at giving names. So I guess I shall just name my bakes in honour of the people I am baking them for.

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Week 131: Macaron à la Fleur de Sel

Salted caramel is my favourite flavour, after chocolate and I have been on the lookout for a good salted caramel macaron recipe for the longest time. I have flipped past Pierre Hermé’s version so many times but never considered trying … Continue reading

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Week 131: Macaron Imagine

My book shelves are full, but after I skimmed through Pierre Hermé’s new Macaron book, I knew I just have to buy it. (It’s now sitting on my ironing board.)

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Week 130: Chocolate pecan cookies

Cookies are not really my thing. I mean, I appreciate a good cookie as much as the next person. But when it comes to baking, it’s just not high on my to-do list.

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Week 130: $5K starter dough bread

This bread recipe has an interesting name, but I am not so certain of how the name came about other than that the inventor spent $5K to get the recipe.It involves using half the dough as a starter, presumably to … Continue reading

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Week 129: Plain sourdough loaf

Prior to having my own sourdough starter, I always thought keeping one is a tedious task, having to keep it fed on a strict schedule and all. “Pangzhi” is one of the most low-maintenance living thing ever!

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Week 129: Madeleine Mathilda

Few things exhilarate a baker like watching your baked goods transform from the raw batter to its cooked form in the oven – like oven spring for a loaf of bread, macaron “feet” formation, choux puffing, the list goes on.

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Week 129: Tarte de surprise

Whenever I tasted something incredibly delicious, I always wished that I could somehow taste it again for the first time. Because there is nothing quite like that surprise you get when you taste something so unexpectedly scrumptious. Sadly, that is … Continue reading

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