You know you can never go wrong with cheesecake and caramelised white chocolate. Especially when the recipe is from one of the winner of my favourite baking show. These tarts looked so elegant as they are I did not feel the need to anything more than a small pinch of fleur de sel to each... Continue Reading →

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Restarting my sourdough breakfast in the office which means restarting my regular sourdough weekends. I think I have worked out a good schedule for proofing my dough. But still much learning required in the shaping department. Maybe it’s time to revert to a classic dough without any fillings and see if I can better work... Continue Reading →

Many of my friends in Europe celebrate the summer months. Warm, sunny days, vacations, best time of the year. But here in Singapore, we celebrate the end of the crazy hot mid-year months. And these bright, lemon tarts are my favourite way to celebrate. I always called them my version of a lemon meringue tart,... Continue Reading →

Ouch. One big hole is bad, bad, bad. And maybe err on the side of underproof. But, my last loaf was severely over proof and I think I prefer it under. Still, this makes for a decent loaf. Just a slight tinge of sour with nice, crispy crust. It will do. Starter feed: 20g starter... Continue Reading →

While I don't think there was anything wrong with last week's chocolate tarts, somehow, it just didn't hit the spot. So I decided to give it another try, this time with my square tart rings (aren't rings round??). And I have to say, I do like this rendition a lot more. Firstly, I absolutely loved... Continue Reading →

My last tiramisu was a bit of a disaster - mostly because it didn't taste like a tiramisu at all! So this one I wanted to go back to basic, and go with a classic tiramisu recipe. Unfortunately, I couldn't find a recipe from an actual Italian grandma, so I went for the next best... Continue Reading →

Apparently I have not tried making chocolate tart shells using my micro perforated tart rings. So, looks like my feed is going to get bombarded with pictures of chocolate tarts for the coming weeks. For this tart, I decided to go full-on chocolate, trying out different chocolate components with different textures. Since there is no... Continue Reading →

Someone once asked me how I number the weeks on my IG feed. So, here's a little secret. Due to the long hours I keep at work (when I am not working, I am usually abroad or sick), the only time I can afford to spend baking would be the weekend. So the week numbers... Continue Reading →

This loaf was unfortunately over proved and too sour. Starter feed: 20g starter + 50g bread flour + 50g water; 0910 21st Jul Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 1135 Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 1501 1st fold: 1550 2nd... Continue Reading →

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