Mango Swiss Roll

I love swiss roll cos' they are so light and you can come out with so many variations. Haven't been making them for quite a long time.....so I thought I'll do a refresher course as I have some lovely mango in hand.

Salted Egg Lava Pau

I've tried out this recipe twice and it wasn't successful, I've finally got it right. The fillings does look like lava oozing out from the soft pau. Very fragrant and taste lovely although I  find it abit too sweet for my taste bud, will try to reduce the sweetness on my next attempt. Still room for improvement on the shaping

Rustic No-Knead Bead

This is truly a very easy bread to make, what you require is "Patience".  The proofing time is about 15 hrs to 18 hrs. but with our local temperature we probably don't need that long.    It's really amazing that without any kneading, just a few fold here and there,  it could yield such a lovely bread.  Wonderful aroma and the texture is so spongy even after two days. To crisp it up just leave in the oven for 30mins or so.

Hong Kong Bun

Spiral Yam Mooncake

Tried out this mooncake again this year. Though I find it easier to handle the pastry this time around, I'm still not very pleased with the result. It may lack in looks but the taste is good.

So, hoping that by deep frying (which I've not done it before) the layers of pastries will be more visible, I give it a try.  I can't really say it's as good as I've seen from other blogger but one thing I've found out the good thing about deep frying.....is that it stays crispy till the next day.

With the balance of fillings (coconut, pandan lotus and lotus paste) I wrap them up with Parallel-Layering pastry.

Mooncakes

Green Tea Ping Pei Red Bean Paste Mooncake

Last year I did not try out the Ping Pei Mooncake so, I give it a try this year.  It's not alot of work involved as I have discovered and it turn out pretty well.

As always the case, the one sold in the shop are extremely sweet for my liking I make it a point to reduce the sugar in this recipe.

Hokkaido Milk Loaf

Made this when I was in the UK at my sister's place   a week ago. I hand kneaded the dough successfully for the first time as she doesn't have a mixer.  It rises beautifully.

Lovely bread, very happy with the end result.

The texture was so amazingly soft that needs gentle handling to unmould it from the tin. It stay soft even after two days.

Sawdust Cheesecake

"Sawdust" What a name! That's because of the toppings of crushed digestive biscuits that resemble sawdust.

The creamy light texture of the cheese and the light sponge cake base with the slightly crunchy biscuits makes this a delightful dessert.

Perfect Loaf & Luncheon Meat Bun