Nian gao or Chinese steamed sticky rice cake with sweet potato and yam then deep dry is one of the most popular snack during or after CNY in old days. When i was young, my mother always prepared this snack for us. My mother only used the simple plain flour batter. But this time i am sharing this recipe using many type of flours to create a crispy crust of Nian Gao. I tried this recipe as it just happened that i have all these flours on hand.
Thursday, May 19, 2016
Wednesday, April 27, 2016
What is Korean buttercream flowers? according to this Chinese website, Korean buttercream flowers are derived from the basic Wilton buttercream flower and re-created by Korean housewives. As most of them have no time to take the time consuming Wilton buttercream courses, hence they just used the basic buttercream flowers technique and improved the colour variations and made changes on the nozzles, and created their own version of buttercream flowers.
Thursday, April 21, 2016
Wednesday, April 20, 2016
Thursday, April 14, 2016
Tuesday, April 12, 2016
The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.
Sunday, April 3, 2016
After baked the very buttery and soft butter bread rolls, immediately i was thinking to use the same recipe to bake into this type of cute olive shape of Japanese sandwich bread buns. And this plain sandwich bun is versatile, you can just fill it with any of your preference filling. You can enjoy this bun during breakfast or serve during lunch.
Saturday, April 2, 2016
Wednesday, March 30, 2016
Monday, March 28, 2016
Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.