Tag Archives: butter

Week 152: Mexican buns

This is technically my last bake of 2016 and first bake of 2017, within the span of 7 days. A good friend of mine, who is back for holidays from Kiwi-land wanted to learn to make these from my dad, … Continue reading

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Week 144: Dominique’s Kouign Amann (DKA)

Kouign-Amann is one of the most decadent viennoiserie I have ever tasted. Couple that with Dominique Ansel’s pastry magic, you have something short of pastry miracle. Ever since tasting this at his bakery last year, I have been working up … Continue reading

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Week 100: Mexican buns

These buns hold a special place in my heart, as they apparently spurred my father to start baking his own bread. That has got to mean something, eh?

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Week 82: Mexican buns

I don’t know why it took me this long to give these Mexican buns a try. I have been a fan of Mexican buns for the longest time. I even remember standing in line for an hour, waiting to get … Continue reading

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Week 42: Butter croissant

After many, many failed attempts at making my own puff pastry, and unimaginable amount of wasted butter, I finally decided I should get professional help. And recalling the pleasant experience in the macaron class at Palate Sensations cooking school, I … Continue reading

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Week 35: Croissant

So I found out, the secret to a successful batch of croissants, is a marble rolling pin!

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Week 12: Croissant (2nd attempt)

Sometimes, I cursed my persistence. When it comes to croissants, persistence can be really expensive. Anyway, I came across this interesting recipe, where, on top of the ingredients and instructions, the writer also included her entire croissant making experience, together … Continue reading

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Week 11: Viennese tartlets

This recipe did not seem that interesting when I first saw it, but these tartlets were delicious! The photo just did not do it justice. In fact, looking at the photo alone, I really had no interest in baking them. … Continue reading

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Week 8: Melt-in-your-mouth butter cookies

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Week 2: Butter Marbled Cake

I must be quite mad, to attempt to start baking this at 11 p.m. on a work night, so I could give it to my good friend who was flying back to France the next day.

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