For the Earl Grey Cake:1 cup milk 1 1/2 tablespoons loose Earl Grey Tea, 2 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cup granulated sugar 3/4 teaspoon finely ground Earl Grey Tea, 12 tablespoons unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 whole eggs 1 egg yolk

1. Preheat oven to 350 degrees (~175 degrees celcius).  Prepare three cake pans (I used 7inch). Butter (I used nonstick spray) the pan and line with baking paper. Set aside.
2. Place the milk in a saucepan and gently bring to a slight boil and add in the 1 1/2 tablespoons tea.  Let simmer for about 10 minutes.  Remove from the heat and continue to steep for an additional 5-10 minutes then strain.  Set infused milk aside.
3.  In another bowl, gently whisk the eggs and yolk together.  Set aside.
4.  Sift together the dry ingridients into the bowl. Cream butter, and sugar and add in the dry ingridients followed by vanilla, and infused milk with the mixer on low until the dry ingredients are well combines
5.  Turn the mixer to medium.  In two additions, add in the egg mixture, mixing for about 20 seconds before the next addition.  Stop the mixer and scrape down the bowl.  Do not over mix.
6.  Evenly distribute batter between the three cake pans.  Bake for about 22-24 minutes, or until done and a toothpick inserted in the center of the cakes comes out clean.  Cool on a wire rack 10-15 minutes before removing cakes from their pans.

 Recipe adapted from The Cake Blog 

Almost-Cinnabon Cinnamon Rolls
Dough
1 (7g) package active dry yeast
1 cup warm milk
1/2 cup sugar
1/3 cup soften butter
1 tsp salt
2 eggs
4 cups flour

1. Dissolve the yeast into warm milk, let it sit till its foamy
2. In a bowl, add sugar, butter, salt, eggs and flour and mix well
3. Pour the milk/yeast mixture into the bowl and mix till incorporated ( I always prefer to use my hand, but you can also use a mixer with dough hook)
4. Place dough into an oiled bowl, cover and let rise (about 1 hour or till the dough have doubled in size) - I usually make the dough before bed and let it rise in room temperature (under heater/ or in warmed oven in winter

Filling
1 cup packed brown sugar
3 tbsp cinnamon (I used more, I love cinnamon!)
1/3 cup soften butter

1. Mix the three ingredients well in a bowl
2. Flour your work surface, and roll (or I pressed it out) dough into a rectangular shape about 16 x 12 inches
3. Preheat oven 350F/175C, and line a 9 x 13 tray with parchment paper
4. Spread the filling onto the surface of the rolled dough. Alternatively, you can spread butter first, followed by brown sugar and cinnamon.
5. Slowly, from the long edge, roll the dough down. Cut it into a dozen pieces
6. Place the rolls onto the prepared pan. Cover with a damp cloth and let it rise for another 30 minutes/ double in size
7. Bake for 20 minutes or until lightly golden brown

Cream Cheese Frosting
6 tbsp butter
1 1/2 cups icing sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, mix all the ingredients together till fluffy
Spread generously when the rolls are done

The recipe is definitely a winner. I think its the closest to the real Cinnabon, and it is so soooo good, especially served with hot coffee.

1. I substituted pork fat with olive oil, and potato starch with corn starch
2. Omit the shaoxing wine and put more soy sauce and sesame oil
3. Add some enoki mushrooms and glass noodles

I did, however made it too big, and I was so ful after 4 shomai. But it was delicious, taste almost like my favorite one from Toh Yuen.


Following my earlier success, I decided to try again, this time Prawn and Shallot Wontons. For the filling, I basically used similar recipe as before, but I made a few changed to it.

Prawn and Shallot Wontons

Method:

Sesame Soy Dipping Sauce

Ingredients:

Method:

Using the same recipe as the Prawn and Shallot, I made another batch of Har Gow using the gyoza wrappers I had: with mushrooms. I added a handful of white mushroom to the mix. I freeze these Prawn and Mushroom Har Gow and use it in my soups. Which is way better than buying frozen ones from the store!

I have been meaning to create a new flavor for my cake collection, and have been indecisive on what to pair coconut flavor with. I've done coconut and lemon curd, and that worked out amazing, but I was in search for something new. During my walks/ surfing for inspiration, I often see that coconut flavors are mostly paired up with cherry, but one day my sister suggested to go with passionfruit.




My second problem was (and it always have been a big deal when I am creating a new flavor mixture) what frosting would go best with it. Seeing how I lately am quite taken by white chocolate ganache - I went with that.


My signature cakes are tall and have tall decos - so I also went with white chocolate shards. I will omit that part from the recipe but here's a link of how-to-make-chocolate-shards

I have to say I was really happy with the cake. It taste like my favorite coconut milkshake. The flavor combination is amazing, and the cake itself is so creamy and moist. Definitely one of my favorites!

Coconut and Passion Fruit Cake 

Ingredients

Coconut Cake 

150ml coconut milk

1 tsp vanilla extract

1/2 tsp coconut extract (optional)

200g caster sugar

170g softened butter

2 large eggs

200g plain flour

1 3/4 tsp baking powder

1. Heat oven to 180C/350F. Warm the coconut milk on stove till boils and set aside to cool. Add vanilla extract and coconut extract to cooled coconut milk
2. Sift flour and baking powder
3. In a mixing bowl cream butter and sugar till pale and fluffy, add eggs one at a time. 
4. In two addition, add in the dry ingredients and alternate it with the coconut milk mixture. Beat on medium speed till combined.
5. Line baking pan with parchment paper (either two 8 inch/ 9 inch pan or three 7 inch pan) and grease side with butter/ nonstick spray. Bake for 20-25 mins or when the skewer inserted comes out clean. Let cake layer cool

Passionfruit Curd 

180 ml (3/4 cup) fresh passion fruit pulp (about 6-7 fruit)
155g caster sugar
4 egg yolks
125g chiled butter, chopped 

Combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens. Transfer to a sterilized jar and place in fridge for 1 hour to chill. 

White Chocolate Ganache 

250g white chocolate  

250g heavy cream

Place white chocolate in a bowl (if using chocolate bars break into small pieces). In a saucepan, bring to boil the heavy cream, then pour into the bowl with white chocolate. Mix till all white chocolate melted. Refrigerate to set. When set, take out and using an electric mixer, beat till fluffy. 

Assembling
For every layer, put a layer of ganache and two tablespoon passion fruit curd. Top layer drizzle for decoration. Chill before serving. Goes great with tea or better with milk!

Karpatka, is a traditional Polish cream dessert. It is composed of choux pastry slices and filled with a light and creamy layer of vanilla custard cream.







I have the habit of going through Pintrest for inspiration to create a new cake flavor. During one of my sleepless night I stumbled upon this dessert: called the Karpatka (Polish's version of vanilla slice). I remembered how Jakub keeps telling me about this famous dessert and how its his all-time favorite.

There was some over ripe pears laying around, as I prefer the crunchy pears, I decided to make a tatin out of them. Went through a few recipes and I settled for Jamie's Pear Tart Tatin recipe - with a few twist.

Pear Tart Tatin 

125 g half caster sugar, half brown sugar 

40 g cold butter, chopped 

1/2 tsp ground cinnamon 

3 large pears, peeled, cored and cut into wedges 

frozen puff pastry sheet 

1. Preheat the oven to 200C. Meanwhile put a frying pan with an oven proof handle on medium heat. Caramelize the sugar till it turn into a beautiful caramel color and after that add the butter and cinnamon into the caramelized sugar - stir to combine.
2. Place the pear, and turn down the heat, and cook for 5-10 minutes - pear tender, yet still keep its shape. Remove from heat and cool slightly. Take the thawed pastry sheet and place it on top the caramelized pears and tuck it in around the pear and down into the pan
3. Bake ~ 30-40 minutes or till the puff pastry is puffed and turned golden brown. Remove from the oven and cool. Run down the spatula around the edge and placed a plate underneath and flipped the tart over. Served with your favorite ice cream

Mixed Berries Gallettes

Ingredients:

Favorite Pie Crust -  via Martha Stewart

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 113g cold unsalted butter, cut into pieces

• 2 tablespoons ice water, plus 2 more, if needed

1. In a dry bowl, mix dry ingredients and add the cubed butter (cold from fridge). 
2. Using the rubbing in technique: Softly rub the butter and the flour together with your fingertips. Raise your hands above the surface so they are not warming the rest of the mixture – the idea is to keep the butter cool, not allowing it to soften.
3. Keep rubbing in until the mixture looks like breadcrumbs, shake bowl to bring lumps to surface. Keep rubbing till done
4. Add ice water a little at a time, the idea is to form a dough that’s crumbly, but sticks when pressed with finger. Flatten into disc. Wrap dough in cling-wrap and refrigerate till firm (at least 1 hr)

Mixed Berries Pie Filling

3 cups mixed berries ( I used strawberries, raspberries, blackberries, blueberry) 

2 tbsp cornstarch

1/4 cup granulated sugar

juice of half a lemon

In a bowl, add lemon juice to the mixed berries, then add the rest of the ingredients and mix well till all berries is coated. Set aside

Preparing the Gallettes:

1. Heat oven to 190C/ 375F. Prepare a baking tray by lining it with parchment paper 
2. Flour work surface, and take our pie dough. Divide dough into 8 and roll each into a 6 inch round (doesnt have to be perfect)
3. Place each rolled dough onto baking tray
4. Using a 1/4 cup, measure, divide berries evenly and mound it in center of dough. Fold egdes over center, leaving an opening in center. Gently push fold to seal. Refrigerate/ free till firm (about 30 mins)
5. To make egg wash, whisk together the egg and one tablespoon of water until combined. Before putting galettes in oven, brush edges with egg wash and sprinkle with sugar.
6. Bake about 30-35 minutes, until the crust are golden brown or till crust is golden and filling bubbling. Cool pie. Serve with freshly whipped cream
7. For quicker alternatives, use frozen shortcrust pastry sheets (approximately 2 sheets - each sheet cut into four)