Archive for the ‘1.1 – Pastries’ Category
Updated post on 1/12/2016
Prepared some truffles and decide to upload new pictures. Today I have used almond marzipan icing wrap with a macadamia nut. On the outer surface, mostly pecan nuts and macadamia nuts.
If you are interested in
I have prepared these chocolates for my kids to bring back to hometown and gave to relatives as hand gifts. Not long after they arrived, my relative called and “ordered” another few more boxes of these macadamia chocolates. She is
UPDATED POST ON 13-1-2018
I have decided to bake another lapis horlicks using back recipe 1 and I think i have improved tremendously after making many lapis. There is no fault in recipe 1 except the handling are not experienced
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Updated post on 9-10-2016
Updated a new recipe to make the pancake easier to roll and more tasty. As long as you do not over pan fry it and not overly thick, you should be able to roll it beautifully.
UPDATED POST 11-11-2016 I have decided to prepare this fruit cake since I have not prepare one for the last two years. I have half the recipe and I am happy with the cake texture and aroma. The only regret
UPDATED POST ON 21-10-2014
No doubt this is one of my favourite cookies.. I seldom prepared as it is quite high calorific and if not because friend have requested to show her helper how to prepare this, I
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INTRODUCTION
In my humble opinion, baking cheesecake is no easy matter. In fact, it is quite a delicate bake with lots of preparations and protections required but the result is worth the effort. Last weekend, I have decided to bake
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INTRODUCTION
This is my third post of Kueh Neng Ko or Chinese Steamed Sponge Cake. Chinese Steamed Sponge Cake and Sarawak Laksa had always been my two top posts since I set up this blog. In fact, since
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INTRODUCTION
Christmas is approaching, less than 1.5 months away. It is time to start prepare Christmas cuisines. I have a post on Christmas Boiled Fruit Cake in early October 2013 and I believed that is the right time to get
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Updated post on 14-8-2016
Upload of new picture and a video on shaping these soft buns. The attractiveness of these buns is because it is soft due to the high hydration ratio of more than 80%. Previously, there are readers
