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