Pandan Chiffon Cake

shape & height looks alright.....but without skin

chiffon cake cut up

Texture of chiffon

Red-Bean Spiral Pastries

Spiral....spiral...don't see any distinct spiral.  The inside looks alright. An adaptation from Alex Goh's Irresistible Pastry. I filled it with Red Bean Paste and inserted a salted egg yolk.  Find it abit too sweet from the red bean paste. Must try it out again..... to get that thousand layers.

Bull's Eye Cheesecake

Finally, or I might say "at last", I got down to baking this cake. I bought all the ingredients ready quite some time ago but somehow, I got sidetracked into making something else. So, after checking on the date of my cream cheese and discovered that if I don't put them to use soon, I will have to discard them, which would be a big waste of money. The reason which I put off making this particular cake was because I assumed it would be quite a big mission (I mean, the many steps it involves), but to my surprise, as I go about it, it's really not that difficult at all. It took me within an hour to finish it minus the refridgerating overnight. Quite satisfied with the end result, very rich and velvety.

Chicken Char Siew Pau

Made another attempt on the pau.  Texture has improved tremendously from the last batch and so is my pleating of the pau. Made the fillings from left-over of honey roasted chicken and continue with the similar ingredients and method of char siew pau, turns out very well.