It is blueberry season. As I walked into the store one night, boxes of blueberries were lined up neatly in front, welcoming me and beckoning as if they were asking me to take them home. The price too, was much more reasonable than usual. Unable to resist the temptation, I bought two large boxes – one box to eat freely, and the other to make a blueberry tart. Continue reading “French-Style Blueberry Tart【法式藍莓撻】”
April passed by like a whirlwind. Work was so busy and stressful that I felt constricted to the point of suffocation. But I still made time to be in the kitchen despite the hectic schedule. Baking gives my mind respite, as it brings me to a mental place where the only thing that needed my attention was the amalgamation of butter and sugar in the stand mixer. The high pitched whirring of the mixer evokes a sense of calmness and concentration that gives my mind peace, giving my brain a chance to recuperate and myself to unravel from the stresses of the day. During this time, it was sweets that dominated my kitchen, and the outcomes were a flurry of cookies, biscottis, and even ice cream. Continue reading “My Grandmother’s Hakkah Tea Cake【客家茶粿】”
The last time I made a fruit tart, it was for my parents’ dinner party. Eager to impress my family friends, I spent many hours over 3 days baking the perfect tart shell, meticulously cutting up the fruits, and making sure I whisked up the smoothest custard. Shockingly, I found that my efforts were disappointingly rejected when I went home and discovered the beautiful, colourful fruit tart had remained untouched in the fridge. Scarred by that memory and fearing the rejection again, I haven’t made a fruit tart since. Continue reading “Strawberry Fruit Tart (and Tart Shell from Scratch) 【草莓水果撻】”
My birthday cakes were Black Forest cakes for most of my childhood. Made by Chinese bakeries, the fillings were made with cherry-flavoured jellies and did not have any kirsch in order to make it family and child-friendly. But these alterations removed the spirit of the cake, making it a bit dull and lackluster. Continue reading “Black Forest Cake【黑森林蛋糕】”
A conversation with a colleague got us wondering how to make those large top, domed shape muffins we see in the delicious bakery counters. We both agree that the best part of the muffin is the muffin top. When eating a muffin, the most exciting moment is when you peel off the large, crunchy, muffin top to reveal its soft interior, and then taking a large bite out of its side.
Many years ago, the start of a new job gave me more free time to to explore my creative side. I have always loved baking, not only because I love to eat baked goods, it is also because the results could be used as gifts that no one could resist. Also, baked goods, unlike many other craft projects I did in the past, do not accumulate as clutter at home, thus allowing me endless room for infinite creations. Continue reading “Apple Pie and Pie Dough from Scratch【蘋果批】”
Last Friday, a girlfriend of mine came over for dinner. I love having people over for dinner, because it lets us to eat comfortably without the conversation-interrupting, albeit nice, service of a restaurant’s wait staff. Plus, we can talk for as long as we want over empty plates of finished meals without the pressure of the constant glare from the hungry guests waiting at the door.