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Baking Taitai's Pineapple Tarts CNY baking workshop (1) with Baker's Brew Studio on 31 January 2016

January 31, 2016, 9:09 pm
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Last evening, I conducted my first guest blogger workshop with Baker's Brew Studio and the participants had a great hands-on session baking the Melt-In-The-Mouth Pineapple Tart in fun shapes - Monkey, Piggy, Rose and Pineapple. Actually we did more than these designs as there were request for dog, porcupine, cat etc. Wow! I was being 'challenged' to come up with something that I have not tried before! On the spot, I came up with the impromptu designs, glad I passed the 'test'...LOL!!! 


This is one my impromptu design

Happy to know that everyone had fun and enjoyed the class. Here's sharing some photos taken during the workshop. 


Step-by-Step demostration

Hands-on!














Thanks to Jin & Serene of Baker's Brew Studio who have invited me as a guest blogger to conduct the above workshop and also the staffs of Baker's Brew Studio who have been great assistants to me and my dear hubby for capturing pictures of these special moments during the workshop. Not forgetting to thank Marie of Blue Jacket Flour who has generously sponsored the flour for the workshop.  

If you have missed the above workshop, you can still join us this Saturday for a fun baking session! See you soon! 



Date: 6 February 2015 (Saturday)
Time: 3.30pm - 6.30pm 
Price: $98 
Click here for more details.


 Click 'HERE' if you are interested to view Baking Taitai's previous workshop photos.  


© Copyright 2016 www.bakingtaitai.com

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Baking Taitai's Pineapple Tarts CNY baking workshop (2) with Baker's Brew Studio on 6 February 2016

February 6, 2016, 7:45 am
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This evening, I conducted my second guest blogger workshop with Baker's Brew Studio and the participants had a great hands-on session baking the Melt-In-The-Mouth Pineapple Tart in fun shapes! Happy that everyone has enjoyed the lesson and are excited to bring home their own creations to share with their loved ones and friends. 


Here are some photos taken during the workshop:

Going through the recipe and demo before hands-on.  


The participants learnt the rub-in method and got their hands-on doing it.  




How do you like my porcupine? ;p

I love taking photos with my students






We've reached the final step before sending the tarts into the oven!




All packed and ready to go home and share their creations with their loved ones! :) 

Thank you Baker's Brew Studio again for inviting me as a guest blogger to conduct the above workshop. Thanks to Serene, Sherry and Eunice of Baker's Brew Studio who have been great assistants to me, my dear hubby for capturing pictures of these special moments and Marie of Blue Jacket Flour who has sponsored the flour for the workshop.  




Click 'HERE' if you are interested to view Baking Taitai's previous workshop photos.  


© Copyright 2016 www.bakingtaitai.com
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Bak Kwa Cookies 肉干曲奇 （中英加图对照食谱）

February 12, 2016, 12:33 am
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Today is the fifth day of the Chinese New Year. In two days time, it will mark the seventh day of the first month on the Lunar calendar, traditionally known as 'Renri' (人日)which means the common man's birthday and everyone grows one year older. Coincidentally, 14 February is also the western Valentine's Day. 

I have made some heart-shaped bak kwa (pork jerky) cookies specially for my dear hubby. Bak Kwa is a traditional and popular Chinese New Year snack food in Singapore and Malaysia to welcome the prosperity of the coming year and are often bought as lavish gifts for friends and family. Due to a super busy schedule, I do not have the time to prepare my own Homemade Bak Kwa this year. I have used store-bought ones for this recipe and the savoury cookies turned out to be flavorful and tasty. Do give it a try when you have the time. Here's wishing everyone an advance 'Happy Birthday' and 'Happy Valentine's Day'! 

再过两天就是农历正月初七，是人日也恰巧是西方情人节。我做了些心形肉干曲奇送给老公。这咸味的手做饼干又美味又可口，有空大家也试一试吧！在此先预祝大家人日快乐，情人节快乐！ 


CLICK HERE FOR RECIPE 点击这里看食谱 »
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Banana Blueberry Yogurt Pound Cake 香蕉蓝莓优格磅蛋糕 （中英加图对照食谱）

February 26, 2016, 12:49 am
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I haven't bake a pound cake for quite some time and decided to try a new flavour. Since I've got honey greek yogurt, bananas and blueberries at home, I decided to combine these ingredients to bake a healthy one, at the same time try out my new Mastrad Savarin Cake pan. This cake turns out moist even though butter is cut substantially. This is due to the generous amount of Greek-style yogurt and mashed bananas which are healthy substitutes for fat in this recipe. 

好久没烤磅蛋糕了，也想尝试新口味， 就做了这健康的香蕉蓝莓优格磅蛋糕。这食谱用了大量的希腊式优格和香蕉，所以即使奶油的份量减了许多，蛋糕的质感依然湿润。 
CLICK HERE FOR RECIPE 点击这里看食谱 »
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Peanut Butter Cookie Dough Cheescake 花生酱曲奇面团芝士蛋糕 （中英加图对照食谱）

March 11, 2016, 2:01 am
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Do you love eating peanut butter, cookies or cheesecake? I love it all and by combining these into one cake can satisfy my cravings all in one go, isn't it wonderful? It's a delicious baked cheesecake that you should try! Have a blessed weekend!   
　
花生酱, 曲奇和芝士蛋糕我都爱！把这三样结合成一个蛋糕，一次过满足我的渴望，最适合不过了！这蛋糕的口感丰富美味，你一定要试哦！祝大家周末愉快！

CLICK HERE FOR RECIPE 点击这里看食谱 »
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Upcoming Hands-On Nutella Ogura Cake Baking Workshop with Baking Taitai

March 18, 2016, 2:27 am
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Baker's Brew Studio is expanding and their outlet at Upper Thomson will be ready in end March. I am happy to be invited again to be their guest instructor and am excited and looking forward to teach in the new studio. I will be teaching the Nutella Ogura Cake this time and keeping the class small at 10 persons so that each participant will receive more individualized attention.   

Ogura cakes (相思蛋糕) are light, moist and fluffy and great on it's own which do not require any frosting at all. It is a low sugar, low fat and low gluten cake but does not compromise on taste at all. In fact, you will love it at first bite and 'pine' for it again and again after trying it! Perhaps that's how it got it's chinese name “相思” which means 'pinning for you'? ;p

In this workshop, you will get a hands-on baking this cottony, soft, light and fluffy chocolatey cake. Tips, techniques and troubleshooting will be discussed throughout the class to ensure a successful bake. At the end of the lesson, you will bring home a 6 inch Nutella Ogura Cake to share with your loved ones. 


Date: 10 April 2016 (Sunday)
Time: 3pm - 7pm 
No.246H Upper Thomson Road
Singapore 574370


Price: $108 


Click 'here' for more details and to register for the class.


See you soon!




© Copyright 2016 www.bakingtaitai.com
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Tangzhong Wholemeal Buns- Easter Ducklings 汤种全麦小餐包- 小鸭造型 （中英加图对照食谱）

March 23, 2016, 2:31 am
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Wishing all my readers a blessed Easter! 祝大家复活节快乐！


I was in a creative mood and inspired to create some chick buns but it ended up looking more like ducklings instead...lol! It's amusing looking at the batch of ducklings after it has 'hatched' out of the 'incubator'. I was just thinking that it is too cute to be eaten when my little boy came over, took one and bite off the 'duckling head' and commented, "Hmm...yummy!" I had a good laugh! 

心血来潮想创造有趣的造型面包，原本打算做小鸡造型的, 做出来却比较像小鸭。。。呵呵！看着这些‘孵化’的小鸭子们逗得我好开心，心想这么可爱怎么舍得吃呢？这时，我家的小朋友走了过来，拿起一个，把整个"鸭头"咬掉，说：“好好食噢！” 笑到我。。。


CLICK HERE FOR RECIPE 点击这里看食谱 »
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Wholemeal Butter Buns 全麦奶油餐包 （中英加图对照食谱）

March 31, 2016, 10:49 pm
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Softest, fluffiest, tastiest wholemeal buns I have ever made & eaten!
最柔软蓬松好吃的全麦面包 !

It's spring time and flowers are blooming everywhere. For the first time, here in hot sunny tropical Singapore, we actually got to see the cherry blossoms flown in from Japan at Gardens by the Bay's Flower Dome. Prior to this, I only saw cherry blossoms when I visited Japan and Korea during spring time.  

I was excited and visited the Blossom Beats (sakura floral display) last week with my buddies, Emily and Elean, and we were awed by the many varieties of cherry blossoms as seen in the photo below. 



CLICK HERE FOR RECIPE 点击这里看食谱 »
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Baking Taitai featured in Gourmet Living & Magazine Giveaway 烘焙太太访问与作品刊登在《食尚品味》和杂志赠送

April 14, 2016, 10:03 pm
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I am happy to announce that Baking Taitai is featured in the latest bimonthly and bilingual "Gourmet Living Magazine". In this April/May 2016 issue, you will find a write up of my interview as well as three new healthy recipes. 

《食尚品味》的4/5月最新双语双月刊已经’出炉‘了！这期里头有烘焙太太的访问与最新的三道健康食谱。



1st recipe 
Pecan Magdalena  
西班牙胡桃小蛋糕


2nd recipe
Low-Fat Almond Butter Cake
低脂杏仁奶油蛋糕



3rd recipe
Matcha Macadamia Nuts Cookie
抹茶夏威夷果小西饼


Gourmet Living is a bimonthly bilingual food magazine dedicated to food reviews, recipes and the finer things in life. It features restaurant reviews, recipe spreads, food culture write-ups, reviews on popular travel destinations worldwide, and celebrated chef profiles in which the chefs reveal their cooking secrets and share their favourite recipes. 

食尚品味是一份在新加坡有10年历史的双语（华语/英语）的双月刊杂志。主要是分享美食食谱，嘉宾美食推荐，亲手制作，私房菜，旅游时尚等等，多数的单元都离不开美食。

Thanks to the fabulous editorial team at Gourmet Living for giving me this opportunity as well as creating a wonderful memory for me. I would like to thank Jesslyn especially for taking such great pictures of myself and my bakes. I am so grateful and blessed!

真的很感谢《食尚品味》的编辑们让我有机会在杂志上亮相与分享，并给我一个珍藏的美好回忆！特别要感谢的是主编丽爱把我和烘焙作品拍摄的如此靓丽。

To thank my online friends and readers for supporting Baking Taitai all these while, I am giving away this magazine to 5 readers internationally. In order to win this magazine, please fill in the giveaway tool below with your name and email address. Double your chances of winning if you COMMENT in the comment box found in this blog recipe post (NOT in the Giveaway form) why you like Baking Taitai's blog so that I can strive to improve. When the giveaway closesnext Monday 18 April 2016, I will email the 5 lucky winners so that I can send the magazine out to them. 

为了感谢一直支持我的各地网友与读者们，我将送出5份《食尚品味》双月刊给幸运的获奖者，各地的读者们都可以参加。请在以下的表格填写您的名字与电邮地址参加赠品活动。如果在这帖子的评论格子以几个文字告示我为什么您喜欢“烘焙太太” 好让我有更大的进步空间，您将有更多机会赢取这本杂志。赠品活动在下星期一4月18日结束后，Giveaway应用程序将会随机选出五位获奖者。获奖者会收到我的电邮通知，我再把杂志邮寄过去。　

If you did not join or win the giveaway, those residing in Singapore can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets from 18 April 2016 onwards. For my international readers, you may email: enquiries@gourmetimp.com to place your order and have it deliver to your doorstep.

没参加赠品活动或赢到的读者们，双月刊每份售卖新币$4.80， 新加坡的读者在下星期一（4月18日）就可以在各大书局如‘大众’与‘高岛屋’，一些报摊，加油站和超市买得到了。住在国外的读者们如果有兴趣买的话，可以电邮：enquiries@gourmetimp.com订购杂志，邮寄到您家。







© Copyright 2016 www.bakingtaitai.com
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Wholemeal Garlic Foccacia 全麦葱香佛卡夏 （中英加图对照食谱）

April 20, 2016, 3:51 pm
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In a mood to make some bread and decided on foccacia, instead of the usual olive, tomato and rosemary, I have added minced garlic and parmesan cheese powder.  I have also added wholemeal flour to make this Italian flat bread more wholesome and healthy. It turned out super fragrant and nice! 😋  In fact while it was baking, the roasted garlic aroma filled the whole house! 

心血来潮想做面包，就用直接法做了这佛卡夏。这次不像平常放橄榄，番茄和迷迭香，反而放了大蒜和帕梅森起司粉更加美味！😋 烘焙时，香气充满了整个屋子也！太喜欢了！

At the same time, I want to share my joy with you especially if you are new to my blog. In the latest bimonthly and bilingual "食尚品味 Gourmet Living Magazine" April/May 2016 issue, it features 8 pages of 'Baking Tatiai' where you can read about my interview as well as my three new healthy recipes. You can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets like NTUC and Cold Storage from 18 April 2016 onwards. For my international readers, you may email: enquiries@gourmetimp.com to place your order and have it delivered to you.

同时，我也要与大家分享我的喜乐。《食尚品味》的4/5月最新双语双月刊，里头有8页烘焙太太的访问与最新三道健康食谱。新加坡的读者在4月18日起就可以在各大书局如‘大众’与‘高岛屋’，一些报摊，加油站和超市买得到。住在国外的读者们如果有兴趣买的话，可以电邮：enquiries@gourmetimp.com订购杂志，邮寄到您家。
     



CLICK HERE FOR RECIPE 点击这里看食谱 »
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Upcoming Guest Blogger Workshop - Hands-On Nutella Ogura Cake for Mother's day!

April 27, 2016, 6:55 am
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Due to demand for this Nutella Ogura Cake class, I'm invited by Bakers Brew Studio as a guest blogger chef to conduct this class again next Saturday. This class has been very well received (10 April and 30 April classes all fully booked)as the Ogura cake has a light, moist and fluffy texture, great on it's own and does not require any frosting at all! It is a low sugar, low fat and low gluten cake but does not compromise on the taste at all. In fact, you will love it at first bite and 'pine' for it again and again after eating it!

Here are some photos which my students have taken during a private baking session two weeks ago and shared it with me as well as the feedbacks given by some of the participants:
CLICK HERE FOR RECIPE 点击这里看食谱 »
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Gateaux Chocolate Classique 经典巧克力蛋糕（中英加图对照食谱）

May 12, 2016, 1:23 am
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Homemade Sweet Red Beans 自制蜜红豆粒 （中英加图对照食谱）

June 1, 2016, 7:25 am
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Homemade Cendol 自制煎蕊 （中英加图对照食谱）

June 1, 2016, 7:26 am
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Non-Bake Cendol Cheesecake 免烤煎蕊芝士蛋糕 （中英加图对照食谱）

June 1, 2016, 7:27 am
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My hubby is a great fan of Chendol. Thus I have experimented and created this non-bake Chendol cheesecake to celebrate our 16th wedding anniversary last Friday. Glad it is well received! 

孩子的爸好喜欢吃煎蕊(chendol)，我就摸索自创了这免烤煎蕊芝士蛋糕来庆祝上星期五的16结婚周年！好喜欢这美味又简易的蛋糕，因为不需要用到烤箱或电动搅拌器喔！


CLICK HERE TO READ MORE 点击这里阅读更多 »
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Low-Fat Almond Butter Cake 低脂杏仁奶油蛋糕 （中英加图对照食谱）

June 26, 2016, 10:50 pm
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Finally, the kids are back to school today after a month of school holidays! I've not been blogging for the past weeks as the June school holidays have kept me really busy. With the kids around, I hardly have time for myself and also I'm involved in a new project and am so EXCITED about it! (it's a secret now but I'll tell you when the time is right, ok? ;p)  

已将近一个月没在这儿与大家分享了。六月的学校假期，孩子们没上学，全职妈妈的我特别忙碌，几乎每天都安排一些活动与孩子们互动，没什么个人时间。同时，也参与了一个新项目而感到非常兴奋！ （暂时是个秘密，时机成熟会告诉大家的！）

Today I'm sharing one of my three recipes which was published in the'Gourmet Living Magazine' April/May 2016 issue.
今天要与大家分享在‘食尚品味’四/五月杂志刊登的其中之一食谱。

CLICK HERE TO READ MORE 点击这里阅读更多 »
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Matcha Marble Roll Cake 抹茶大理石蛋糕卷 （中英加图对照食谱）

July 7, 2016, 10:42 pm
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My 8-year-old boy has arranged the pot of flowers in the background, isn't it nice?
照片里的那盆花是八岁的儿子插的，看着它就感觉很幸福哟！ 



Matcha and Azuki red beans are great combinations. Marry the two ingredients and ta-da...I have the perfect roll cake for a great afternoon tea time treat! 

清香的抹茶配上甜蜜浓郁的红豆 。。。好喜欢这美妙的滋味！悠闲的下午，喝杯茶，吃着自己做的蛋糕卷，也是一种快乐与幸福！



CLICK HERE TO READ MORE 点击这里阅读更多 »
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Thai Milk Tea Cotton Cake 泰式奶茶棉花蛋糕 （中英加图对照食谱）

July 22, 2016, 1:22 am
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How time flies, tomorrow will be my blog's 3rd anniversary! Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule. 
时间过得好快，明天就是部落格的三周年了！在这要感谢一直以来支持我的忠厚读者们，谢谢你们给予的鼓励，使我在百忙中不忘来这里与大家分享我的烘焙心得。 

I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! It is an amazing and perfect pan that I think every baker should have! 
CLICK HERE TO READ MORE 点击这里阅读更多 »
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Durian Pudding- Highly Recommended! 榴莲布丁- 强推！ (中英加图对照食谱）

August 12, 2016, 5:17 am
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Durian is in season now and I have made these awfully delicious Mao Shan Wang (MSW) durian puddings. It is really quick and easy to make as preparation only takes 15 minutes! Highly and strongly recommend you to try it!

榴莲飘香的季节到了，买了些猫山王榴莲回来，做了一些榴莲布丁，超好吃的！做法简易又快速，只需15分钟就搞定了！强力推荐给大家!!! 




CLICK HERE TO READ MORE 点击这里阅读更多 »
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Ferrero Rocher Low-Fat Butter Cake 金沙低脂奶油蛋糕 （中英加图对照食谱）

August 26, 2016, 2:38 am
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I have 2 boxes of Ferroro Rocher chocolates at home which I have kept aside to use for my baking. The chocolate itself, consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. 

I have modified this recipe from my 'Super Moist Low-Fat Butter Cake' which is super well received by my readers. Everyone who has baked the low-fat version butter cake gave two thumbs up as the cake texture is light, fragrant and moist. Best of all, it only uses half the amount of butter as compared to the usual butter cake! 

I have baked this Ferrero Rocher low-fat butter cake for my church cellgroup gathering recently and it was well received! The feedback given was the cake texture is light, moist, fragrant and not greasy at all. You will surely crave for a second helping after you have tasted one. I simply like the hazel nutty taste in each mouthful, so yummy and special! 

I highly recommend you to try this cake and hope you will love it as much as I do!


CLICK HERE TO READ MORE 点击这里阅读更多 »
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