Friday, 17 February 2012

Food :)

Posted by Sweeter side of life at 01:45:00 8 comments Links to this post
HI :)

I know I's been long since my last post :) Decided to upload some pictures of food i made recently.. My major project is finally over!! I can at least breathe now ^^

I still have two papers though! After which, i will be heading to NUS to further my studies in food science and technology :) Enough said, here are the pictures :D

Pumpkin Soup !

Cantonese Style Yong Tau Foo

Gingerbreadman :]

Homemade Burger! (Parmesan Herb Bun)

Saturday, 10 December 2011

Random bakes

Posted by Sweeter side of life at 01:21:00 1 comments Links to this post

Sea salt caramel swiss meringue with chocolate sponge sandwiched with hazelnut nut chocolate cream

Double chocolate hazelnut cupcake

Oreo cheesecake

Wholemeal bread

Neglected this blog for way too long! Really busy with my final year project of formulating a low glycemic index scone and bread but i did bake these few months :)

Thursday, 15 September 2011

Bakes in August

Posted by Sweeter side of life at 16:13:00 3 comments Links to this post

1. Lemon chiffon sandwiched with coconut infused lemon cream toppped with toasted coconut

2. Chewy Chocolate Chip Cookie

3. Cake pops

4. Meringue

5. Mini lemon cream Tart (wanted to submit to Asipring Bakers for August but had no time to post. haha)

Tuesday, 16 August 2011

Dark Chocolate cake

Posted by Sweeter side of life at 19:27:00 0 comments Links to this post

Hello :D Made a "slice" of birthday cake for my church friend Leonard today. It is actually made from a basic chocolate sponge and dark chocolate frosting, dusted with cocoa powder for decorations :)

Sunday, 14 August 2011

Marble cheese cake

Posted by Sweeter side of life at 22:52:00 1 comments Links to this post

Hi everybody!!

i am back in Singapore! There is so much beauty in Singapore that i love :) The people, food, toilet, transport. I love Singapore <3 Anyway, back to the cake! I went to Fairprice and saw SCS cream cheese in a tub selling at $3.95, much cheaper than Philadelphia's cream cheese which costs $5.80 :/ It gave me an inspiration to make cheese cake, also, i wanted to test out the quality of the cream cheese.

The verdict? It didn't fail me :) It was smooth and creamy~

I was experimenting with different flavours, rum and raisin; dark chocolate with rum ; dark chocolate with cinnamon; vanilla with fresh berries. Personally i like the dark chocolate with cinnamon. Cinnamon are usually paired with apples, who knew chocolate could complement cinnamon ;D? Here is the recipe! (With modifications)

The base was made from scratch because i want a change from the usual digestive biscuit base. The amount of sweet pastry dough is more than sufficient for the amount of cream cheese filling, you can freeze the dough if there are leftovers :)

Recipe - Makes a 21cm diameter cheese cake ( Use a spring form pan/removable base pan)


Sweet Pastry Base
125g Salted Butter, softened to room temperature
50g Sugar
1 Egg
240g plain flour, sifted


*Preheat oven to 180C

1. Beat butter with sugar till white and creamy.
2. Beat in egg till full incorporated.
3. Add in sifted flour, mix till a crumbly dough is formed.
4. Knead dough to achieve a uniform dough with no dry flour.
5. Wrap with cling wrap and put in freezer for 10 minutes.*
6. Roll out dough to 1/2cm, about the size of pan. ( i simply flatten the dough directly in the pan manually)
7. Use a fork to pierce holes into the dough base in pan.
8. Blind bake the base for 18-21 minutes / till golden brown
9. Cool and set aside for use later.

Cheese filling

400g cream cheese, softened
200g full fat plain unsweetened yogurt/sour cream
220g whipping cream (dairy)
160g sugar
240g egg
40g cake flour, sifted


*Preheat oven to 170C

1. Beat cream cheese till creamy and smooth.
2. Add in yoghurt and mix well. (Try not to beat excessively as it can create too much air cells)
3. Add in sugar gradually, beating to incorporate into batter.
4. Beat in eggs one at a time.
5. Mix in whipping cream till a smooth, fluid batter is achieved.
6. Whisk in flour into the batter.
7. Add in 2 tsp of vanilla essence into the batter.

Chocolate flavored batter


100g dark/semi sweet chocolate
30g cocoa powder, sifted
20g sugar
10g salted butter

8. To make chocolate batter, melt 100g of dark chocolate using microwave/ double boil method.
9. Microwave chocolate in burst of 10 seconds, checking after every internal as it can burn easily. (Stop when the chocolate has partially melted, can use the remaining heat from the bowl to melt the chocolate)
10. Add in cocoa powder, sugar and butter to the melted chocolate, stir to combine.
11. Stir chocolate mixture into 300g - 400g of batter.

Cinnamon flavored batter
12. Simply add 1 tsp of cinnamon powder to every 200g of original cream cheese batter

Rum and raisin batter

40g raisins
Enough rum to cover raisins

13. Simply soak raisins in rum for at least an hour.
14. Mix rum and raisins into 300g batter( more batter for a milder flavor)

15. Pour the original batter into the pan.*
16. Dollop in blobs of other flavored batter. Make beautiful swirls with a chop stick.
17. Bake for 45-55 minutes.
18. Cool cake in oven with door ajar. (rapid cooling results in ugly cracks)
19. Chill overnight before serving :D

Tuesday, 7 June 2011

Local steam buns and Ice porridge

Posted by Sweeter side of life at 16:16:00 3 comments Links to this post

Hi :) posting something on local eats from china again. Steam buns are extremely common in China, people here eats steamed buns more than bread. In addition, they very extremely cheap here, about singapore 20 cents for 3 buns!! I hope i am not making you feel awful about homemade steamed buns, homemade ones are much better than mass produced buns even though they are still handmade :)

There are a wide array of choices to choose from, ranging from mini pork buns to lotus root buns, tofu, etc.. The ones showed in the pictures are cabbage, black fungus and tofu :)

I can say the locals here are very creative with the fillings here, however the tofu was a little bit too salty, perhaps could be due to their taste for heavily seasoned food.

I think all the fillings were pre-fried and cooked before steaming. I think i will try a few more other interesting buns very soon! The black sesame bun and carrot bun seems pretty good too..

Let me introduce to you ice porridge冰粥, please dont think that way, its not frozen porridge!

It is actually a summer treat, made from shaved ice, sweetened red, green beans, plum/hawthorn puree, cocktail fruits, fresh watermelon and honey dew. Sometimes there is jelly, dried tomatoes, raisins, prunes as well. Its so refreshing :D! Sells at about S$1. How do you find this treat? It might be very sellable in Singapore :) I love it!

I need to post this picture of the local watermelons here.. can you see how thin the skin is?? It's really worth every bit of your money, no refuse!

Saturday, 4 June 2011

Wet Market in China and Charcoal bread

Posted by Sweeter side of life at 20:19:00 1 comments Links to this post

Hi, today i went to the wet market in the neighbourhood where i stay to get ingredients to make dumplings. No, not 粽子 but 饺子. Both are called dumpling right? 粽子would be too tedious to make and so it was 饺子 :) The skin was bought from the market, they sell by weight and we bought 2.5kg of skin! Then we miscalculate and there was insufficient filling so we ended up slicing the skin made a noodle soup out of it.

Look at the amount of jiaozi we made! Well 11 people were eating, so its not that much actually :)

This is a picture of a stall selling pork, everything here is not chilled, the meat are all laid on the table and i heard that you cant really choose. The moment you pick up the piece of meat, it means you are buying it. I saw pig heads infront of the stall, pretty scary actually. After purchasing the minced meat, we went to buy cabbage. You see that huge wintermelon? The vegetables here are all upsized. See the tomato and red pepper? Yeap :)

The tofu here are freshly made too and some of them are flavoured with 'five spice' (五香). It is actually the brownish beancurd you see in the picture. The next picture shows the machine where the tofu is made.

There was also a stall that sells preserved vegetables. There is an assortment of preserved vegetables, garlic, long beans, bamboo shoots..etc, the list is endless.. As compared to singapore's sweet/salty preserved vegetables, this is 小巫见大巫.

After eating the jiaozi, i went to metro, a place where there are imported goods. Remember i said that in the area where i stay,pretty much everything is locally made, China itself is capable of providing for itself. Okay back to the supermarket, i saw this black bun, i had to buy it :D

It actually contains edible charcoal powder. Very interesting eat, but i am pretty sure Singapore might already have it now.

Have you eaten any black buns before??

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