A Wonderfalls Trip “Be like water making its way through cracks. Do not be assertive, but adjust to the object, and you shall find a way around or through it. If nothing within you stays rigid, outward things will disclose themselves. Be water, my friend. “– Bruce Lee […]
Scratch those chiffon cake advice in my earlier blogs. I have been making chiffon cakes wrong all these while. Here’s why. Chiffon cake is made of 2 parts: the batter which gives it body, texture and flavour and the meringue which provides structure and makes it rise. […]
Butter cakes are my comfort food and the Earl Grey version has become a firm favourite with both family and friends. Here’s a tried-and-tested recipe, adapted from The Mini Chef. Ingredients 230g unsalted butter 160g caster sugar 160g cake flour 50g heavy cream (bring to room temperature)15g full […]
Having experimented with various milk bread recipes, I’ve settled on a favourite one. It is fuss-free, wonderful when eaten on its own and can be used as a base to pair with my favourite fillings. Here’s the recipe, adapted from The Flavour Bender’s Japanese Milk Bread Recipe. The […]
Before I wrote Making Croissants in the Tropics, I had made many many croissants. Have no doubt that my insights were standing on a mountain of duds I’ve inadvertently baked along the way. How ‘well’ did this novice screw up? Let me count the ways. #1 – Hard […]
the last word 