New changes coming up.

First of all I apologise for the sudden stop of updates. I am too busy juggling work and school ever since April. So I am planning to make some changes to this blog. 

I will be taking down all my recipes and will only be posting images of things I've made. The reason why I'm doing this is that it is much faster because I don't have to edit and type the recipe and steps out and what not, it's just too time consuming and I really don't have the time now. 

So here's how it's going to work. I'll post some pictures of what I've made and if anyone wants the recipe just send your request to lpr.request@gmail.com. I will check this account every alternate day and reply to your emails. You can also send your request of things that you want me to try baking and I will share my experience and opinion with you. 

All recipes will be taken down in 2 days!

Thanks for all your support! I'll be back soon!
JIA.

Bake and Shake: Pavlova with Rose Cream & Strawberry Compote

Recently I've got a request from a friend for some Pavlova. Pavlova is made from a meringue base and the difference between a Pavlova and a Meringue is that there's corn flour added to it to create that crispy shell with a centre that's similar to a marshmallow.

The Pavlova made with this recipe is not too sweet and the flavour is balanced with the slightly acidic strawberry compote. If you don't like the flavour of rose, you can just do a vanilla cream by replacing rose water with vanilla essence. 

Please send your recipe request to lpr.request@gmail.com

Creme Caramel

Creme caramel is steam custard with caramel sauce on top and it is really simple to make, you don't need to have an oven to make this pudding.

When the creme caramel is cooked, remove from water and store in fridge for up to 2hours before serving. To remove creme caramel from mould, tilt the mould a little and insert a knife to the side, remove the knife and tap it lightly a few times on the table. Turn over on a plate and it should come off without any difficulties. 

Please send your recipe request to lpr.request@gmail.com

Salted Caramel

I love salted caramel, it's the best filling for macaron. (Haha, a personal preference) I can go into a shop that sells macarons with all kind of fillings and be so spoiled for choices but I'll never ever give that salted caramel one a miss. If you have never tried a salted caramel macaron, you have to get one right now! And after you've tried, there's no turning back!

*CAUTION: Care should be taken when making caramel. They are extremely hot and will stick on skin when spilled or splattered causing serious burns! Wear long sleeve clothes if possible when mixing the cream in because it tends to splatter.

Please send your recipe request to lpr.request@gmail.com

Bake and Shake: Meat Pie

Just a few weeks back, my friend wanted to learn how to make some meat pie so I've decided to teach her how. 
This meat pie puff pastry uses the same puff pastry as the one I used for my chicken pie, you can get the recipe here.

You can use any kind of meat and stock you want. But beef would be the best choice for this pie. 

Please send your recipe request to lpr.request@gmail.com

Hello Kitty Macarons (French Meringue Method)

I remember my friend once mentioned to me that the Hello Kitty trend is suddenly coming back, everyone is crazy over it and everything is made Hello Kitty. So I've decided to try making some Hello Kitty macarons. I know mine turned out rough on the surface because I didn't have my sieve with me so I couldn't sieve the almond and icing sugar. If you want to have smooth shells, sieve your almond and icing sugar mixture twice.

This macaron is done with a french meringue method.

I also made some round one with different expressions.

Please send your recipe request to lpr.request@gmail.com

Fruit Tart

I had this huge craving for strawberry fruit tart sometime ago, I think it was because of the hot weather and so I've decided to make one.

I made the pastry cream the day before and the sweet short pastry in the morning so that the pastry is cool enough for me to put the cream and strawberries.

You can get the recipe for the pastry cream here and the recipe for the sweet short pastry here.

Please send your recipe request to lpr.request@gmail.com

Sweet Short Pastry

I know it's close to almost a month since I last posted anything. I was busy with assessments and just right after assessment week Dad and Mum came over to spend time with me.

So I'll be sharing a Sweet Short Pastry recipe that I learn in school. This recipe can be used for making cookies and also for sweet tarts.

I always keep my scraps and make them into cookies (as shown in the picture). If you have enough scraps you can make small individual tarts instead.

Please send your recipe request to lpr.request@gmail.com
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Creme Patissiere (Pastry Cream)

Creme Patissiere or some of you may know it as pastry cream is a mixture of cooked milk, egg and sugar thickened with starch. It can be use to fill pies, cakes, cream puffs, eclairs and etc. It is so simple to make and also very versatile, you can add flavour by adding lemon juice, lemon zest, chocolate, coffee, puree, vanilla and much more.

I decided to make a citrus creme patissiere to go with my strawberry fruit tart. This recipe is just enough to fill up to 1/3 of the height of a 9" tart pan. If you want to have more pastry cream, 2x of this recipe would be enough.

I like to prepare my pastry cream the day before using it so that I won't have so many things to do. But make sure that when storing your pastry cream it should be properly covered (it's always 2 layers of plastic wrap for me!) and never store it for more than 4 days. 

When using the next day, bring it to room temperature and give it a good mix to soften it before using.

Please send your recipe request to lpr.request@gmail.com

Cotton Cheese Cake

I'm back in Melbourne, moved into a new apartment and was surviving on my friend's pocket wifi for the past one month until our internet connection was finally set up. Just when everything's settled and I was all ready to start baking at home, I fell sick. Thus explains why there was such a long delay. This cheesecake uses the waterbath method and has a light and spongy texture.

(Click image to enlarge)

(The cake will look like this after 35mins of baking and then it will drop back to the height when the mixture was poured in)

If you are craving for cheesecake, try the Japanese version because it uses so much lesser cream cheese and sugar as compared to a New York Cheesecake. Enjoy!

Please send your recipe request to lpr.request@gmail.com

Chocolate Rum Balls

It isn't always easy when it comes to buying presents for special occasions like birthdays, anniversaries and for the holiday seasons. So why not, this time round, make something? Something that looks nice and yummy! Chocolate Rum Balls are one of the easiest gift to make and whoever that is going to receive it will be really happy. You can make them a week in advance and store them in the fridge. (The flavour of the rum will actually taste better with age.)

Please send your recipe request to lpr.request@gmail.com

Chocolate Log Cake

Two more books to add on to my collection. Out of  all the cook books I have, I am most satisfied with these two. If anyone of you would like to buy cook books, I would suggest you to get Rose Levy's book. The recipes and methods are stated so clearly, and you wouldn't go wrong if you follow them. 

These two books arrived just right before Christmas and I just have to test the recipe out. Thus I've decided to make a Chocolate Log Cake for a Christams event with my friends. My friends  requested for something that is made of chocolate with a chocolate frosting but yet less sinful and I managed to find one from the book.

I've decided to frost the cake with chocolate ganache. I halved the ganache recipe because I only wanted a thin layer of ganache since the cake is very light. So if the frosting is too heavy, the cake will fall and lose it's shape. After frosting, place the cake back into the fridge for at least 30 minutes to set the ganache and to firm up the cake before putting on the decorations.

I only spread on a thin layer of whipped cream since my friends called for a less sinful one, but if you want that looks rounder, add in more whipped cream.

There are so many other ways of filling up and frosting this cake. You can just dust some icing sugar on the top and slice them up and serve as a chocolate fruit cake roll.

Please send your recipe request to lpr.request@gmail.com

Bake and Shake: Sultanas Scones

Happy New Year! Happy 2012! I wish all of you the best of health and prosperity!

Sorry that it took me quite a while to get this posted. I was too busy preparing for Christmas and New Year. Now that I am stuck at home recuperating from a minor surgery on my right foot I finally find time to post this up.

A few weeks back, I had a scone 'masterclass' and I taught my Aunt, cousin and grandma how to make scones. And I used the recipe that I was taught in school.

Scones are really simple to make, the only thing to be careful is not to overwork your dough or else you will have a very hard and dry scone.  You can use lemon zest instead of orange zest or only put zest and not sultanas and vice versa. Or you can just make plain scones! Play around with this recipe to make some yummy scones. 

How to enjoy: Cut scones into half and spread on your choice of jam and a cup of your favourite tea! Yums!

Please send your recipe request to lpr.request@gmail.com