It suddenly came to me I could make some Osmanthus Jelly Coconut Pudding 桂花椰汁糕 for this summery week, serving them cold is just prefect! Osmanthus Jelly Coconut Pudding 桂花椰汁糕 Ingredients For the Coconut Pudding 200ml coconut milk 70ml double cream 90g caster sugar 400ml hot water 20g gelatin powder For the Osmanthus Jelly 20g gelatin powder… Read More
My sister has brought me quite a lot of green tea chocolate when she visited, we wanted to make good use to it by using them to make rich green tea flavour cakes, something gooey like fondant would be best, so I decided to make these rich green tea chocolate brownies. We all love it… Read More
Another simple recipe to use up the egg yolks when the egg whites are saved up for making macarons 😛 Recipe adapted from allrecipes Creme Brûlée Make 5-6 servings Ingredients 6 egg yolks75 g white sugar, divided3 ml vanilla extract590 ml heavy cream25 g brown sugar Method 1. Preheat oven to 300 degrees F (150… Read More
My colleagues from work make very nice professional Italian bread, they bring me some to try every now and then, I am so impressed because they taste so much softer and fresher than those you buy from bakery shops. I thought it shouldnt be too difficult to make like those baking programs on tv, I… Read More
My sister and I like carrot cakes, she said carrot cupcake would be the first thing she would like to have during her visit in London, no doubt I would make her some as they are so easy to make anyway 😛 Recipe adapted from BBCGoodFood Carrot Cupcakes Ingredients 300g plain flour2 tsp cinnamon1 tsp… Read More
I like picking the freshest fruits from markets to make my cakes/patisseries, strawberries have been in season in Britain, I have this recipe in mind I always wanted to try to make good use of the strawberries. Recipe modified and adapted from Tony Wong French Fraisier Génoise (Sponge Cake) Ingredients 4 eggs 120g caster sugar… Read More
I have been trying different macarons from different pâtisserie shops, I think you will also agree with me once you try Pierre Hermé’s, his renowned macarons are simply top-notch! and definitley his pâtisseries too! I would love to make macarons that taste as nice as his :-d Recipe adapted from Macarons by Pierre Hermé Pierre Hermé… Read More
Strawberries, raspberries, blueberries and blackberries are all in season, with the Jubilee atmosphere everywhere, I made this simple roll cake to join in the theme 😉 Strawberry Soufflé Roll Cake Ingredients: For the Sponge Cake 3 egg 65g caster sugar 2 tablespoon milk 45g plain flour butter to grease 10g of dried crushed strawberries (optional,… Read More