Macarons, French Meringue Method (法式马卡龙)

Tuesday, 30 June 2015

Here are 12 FAQ to help you make macarons:

1) Which almond flour?
I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only the one labeled "SUPERFINE" is good for macarons.

Almond flour that's not "macaron grade" is too coarse. Can you grind it to make it superfine? If you have a super duper grinder that's leagues ahead of what most people have at home, yes.

Edith Chong Pei See: A Thief?

Tuesday, 12 May 2015

Some readers share my recipes on their blogs, such as here, here and here. The bloggers in these examples rewrite the instructions, in their own words. I am flattered and happy that they share my recipes with their readers.

Sadly, not all bloggers are honest. Some people just copy and paste from my blog.

Copying word for word, or almost word for word, is an infringement of copyright, even when the original author is credited. If it weren't, we can all upload best selling books and make loads of money, right?

Matcha Swiss Roll

Tuesday, 3 February 2015

Knock, knock!

Who's there?


Matcha who?

Much ado about Swiss rolls.

This is another Swiss roll post, the third on this blog. 

Marble Butter Sponge Cake (Tang Mian Method)

Wednesday, 29 October 2014

Tàng, 烫: scald.

Miàn, 面: flour.

Tang mian is roux, made by cooking flour in bubbling hot butter.

Tang mian cake has the fluffiness of chiffon cake and the butteriness of butter cake. It has the best of two cake worlds but that's not all. It is smooth, smoother than chiffon or butter cake could ever be.

Some people call tang mian "cooked dough" instead of "roux". And the cake is sometimes called "黄金蛋糕" or "golden sponge cake". Hey, a rose by any other name . . . .

Chocolate Swiss Roll

Tuesday, 30 September 2014

If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Making chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. If you want a straightforward recipe, go for vanilla roll. That's almost idiot-proof (not that idiots are the lowest common denominator).

Cocoa powder makes the cake less stretchable, so you have to be careful not to overbake the cake. Even slight overbaking makes the cake crack when you roll it.

Swiss Roll (瑞士蛋糕卷)

Monday, 1 September 2014

There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Good Swiss roll starts with, of course, a sheet cake that's fluffy. You know what's wrong with a lot of Swiss roll recipes? They have way too much flour.

A cake that's 1-2 cm tall should have very little flour because it doesn't need much structural support. If it has as much flour as a cake that's 5-7 cm tall, it would be dense and hard.