Previous attempt here: https://bakexcitations.wordpress.com/2018/11/29/pandan-chiffon-cake-1st-attempt-success/ This time, I had a proper chiffon cake tin, and I followed the recipe closely. The only major change was the baking temperature. Knowing that it will puff up so much (and collapse on itself later), I reduced the temperature by 10ºC to 160ºC. It was a success! Below is the... Read More| bakexcitations!
I have always wondered why burger buns are often called brioche burger buns, as most burger buns that I have tried tasted nothing of ‘brioche’. This video of brioche burger buns came up on my feed one day and they looked good, so I decided to try it to find out what the ‘brioche’ part... Read More| bakexcitations!
I have been thinking of the ways I can add natural colouring to baked goods, and this time, spinach for green baos! (Bao = steamed bun in Mandarin) Spinach by itself can be quite pungent sometimes, so I was worried if the flavour could transfer to the baos. I began looking for spinach bread/buns recipes... Read More| bakexcitations!
Recipe from YouTube – Tinrry+ Michael Lim’s recipe (blog post here) did not do me much favour, so I tried another YouTuber’s recipe. This one turned out much better! I scaled the recipe down to 2 eggs to fit a 8″ x 10″ x 1″ tray. I also reconstituted ‘milk’ with pandan fragrant coconut milk... Read More| bakexcitations!
Recipe from YouTube – Michael Lim. Didn’t have a rectangular pan, so used a 8inch x 8inch square pan. Recipe halved (3 eggs). The Swiss roll was quite thick, so 2 eggs will actually be enough for this pan size. I followed most of the recipe, except: Used 5/6 of the amount of sugar Baked... Read More| bakexcitations!
I love tarts, but am sick of tarts with custardy fillings, so when I realised French apple tarts are filled with apple compote / sauce instead, I was set for it. What’s better, apple compote is easier to make than custard! No eggs involved. To bring some French finesse to the tart, I got a... Read More| bakexcitations!
It was love at first bite when I had the Swedish Almond Cake at my local IKEA. Such a simple looking cake, but tasted surprisingly amazing!! Full of almond goodness. When I got back I went looking for the recipe straightaway. Unfortunately it’s not very popular in Asia or English speaking countries, so most of... Read More| bakexcitations!
Always wondered how salted egg yolk chiffon cake would taste like, so I made one to find out! Recipe adapted from Domestic Goddess Wannabe. * Salted Egg Yolk Chiffon Cake -Makes a 6-inch tube pan cake Yolk mixture: 6 salted egg yolks 23ml oil 53ml milk... Read More| bakexcitations!
Pandan + Coconut = The killer combo. I tried two variations of pandan kaya, one with only pandan and coconut milk [left hand side], another one with some caramel (burnt sugar). * Pandan Kaya – adapted from Nyonya Cooking 1 egg 50g coconut milk 27g sugar 1 blade of pandan leaf blended with some water Blend... Read More| bakexcitations!
Pineapple tarts are one the Chinese New Year cookies I look forward to having every new year. That melt-in-your-mouth buttery pastry and pineapple jam filling is just the best combo ever. I wanted …| bakexcitations!
Making macarons always involves either the Italian method or the French method. Hardly ever heard of anyone using the Swiss method, so I got curious. True enough, there are only a handful of Google…| bakexcitations!
