We talked about the Eurasian Sugee cake earlier this week, so I decide to share a recipe with you guys. I read through a great many recipes on the internet, and stumbled upon https://www.shiokmanrecipes.com/ Eddie is Singaporean and has an informative YouTube channel and blog. Take a look at his amazing creations. And here is …
Gluten is a collection of proteins (the long amino-acid chains gliadins and glutenins) that make bread rise and give the characteristic chewy texture to baked goods. These proteins are vital to the binding and the rising of baked goods made with wheat based flours. (Read All about flours here). Gluten develops with the addition of …
There are a ton of flours out there—all-purpose, bread, cake, pastry, whole wheat, semolina, self raising. And we’re just talking about wheat based flours right now. They’re all slightly different with slightly different functions. Here are the most common types, what they’re all about, and when you should or shouldn’t use them. All-Purpose or Plain …
I could not tantalize you guys with not one, but two cakes, and not share a recipe now, could I? So here it is- Tunnel of Fudge Cake. Ingredients: ½ cup boiling water 50 g any chocolate, chopped 2 tsps zest of an orange 1 cup vegetable oil (canola or sunflower) 1 cup granulated sugar …
Marie Antoinette was a genius! She was a smart, sassy woman who knew that people should not be denied cake. Yellow cake, white cake, fruit cake, coffee cake, cheesecake, angel cake, chiffon cake, red velvet cake or even Devil’s food cake– take your pick. It’s cake that makes the world go round. While I look …
We are a family that loves all things sweet. While others experiment with cuisines of other countries, I explore the desserts. I’m endlessly fascinated with the history of food. How ingredients travelled with conquering armies and sea-faring explorers. How sailors carried lemons to ward off scurvy and merchants brought with them nutmeg and mace and …
I love my 1-2-3-4 cake. It tastes and smells divine. It does not crumble easily. It remains moist for days. Plus the recipe is easy to remember. Easy as 1-2-3. But I recently tried this recipe from Mel’s Kitchen Cafe and was blown away. It is delicious! It is tender and tasty. It freezes beautifully …