Tuesday, May 26, 2026

Chocolate Crescent Rolls With Almond Pudding

By    May 26, 2026 // No comments


These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.
Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 
Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour
- 4 g instant yeast
- 25 g sugar
- 3 g salt
- 1 large egg
- 25 ml oil
- 60 ml milk, room temperature
- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk
- 25 g cornstarch
- 30 g sugar
- 1 egg
- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.
- Mix on low speed until the ingredients come together.
- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.
- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.
- Shape into a ball and place in a lightly oiled bowl.
- Cover and let rise until doubled, about 1½–2 hours.
2. Make the Custard
- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.
- Cook over low heat, stirring constantly, until thickened.
- Transfer to a bowl and cover with plastic wrap touching the surface.
- Cool completely before using.
3. Shape the Buns
- Divide the dough into 6 portions.
- Roll each piece into a triangle.
- Spread or pipe some filling near the wide end.
- Roll up from the wide end toward the tip, like a croissant.
- Curve slightly into a crescent shape if desired.
- Cover loosely and let rise until puffy, about 30–45 minutes.
4. Bake
- Preheat the oven to 180–190°C.
- Brush with milk or egg wash.
- Add some almond flakes on top.
- Bake for 18–25 minutes, until lightly golden.
5. Cool
- Let cool slightly before serving.
- Best eaten warm when the chocolate filling is soft.

Japanese-style Soufflé Cheesecake

By    May 26, 2026 // No comments

Soft, light, and beautifully jiggly, this Japanese-style soufflé cheesecake is the perfect balance between airy sponge cake and creamy cheesecake. With its delicate texture and gentle sweetness, every bite melts in your mouth. A simple yet elegant dessert that’s perfect for tea time, celebrations, or whenever you crave something light and comforting.



Ingredients

- 120g cream cheese
- 30g unsalted butter
- 70 ml milk
- 25g cake flour
- 10g cornstarch
- 3 medium eggs, separated
- 50g sugar 

Instructions

1. Prepare the pan and oven
- Line the bottom and sides of the cake pan with parchment paper.
- If using a loose-bottom pan, wrap the outside very well with aluminum foil to prevent water leaking in.
- Place a large baking tray in the oven and fill it with hot water so it will reach about halfway up the cake pan later.
- Preheat oven to 150°C.
- Water bath helps prevent cracks and keeps the cake soft and even.
2. Separate the eggs
- Separate yolks in one bowl, whites in a completely clean, grease-free bowl.
- No yolk in the whites, or the meringue may not whip properly.
3. Melt cream cheese mixture
- In a saucepan over low heat, add cream cheese, butter and milk.
- Stir slowly until completely smooth. Do NOT boil.
- Once smooth, remove from heat. The mixture should feel warm, not hot.
4. Add dry ingredients
- Sift in flour and cornstarch.
- Whisk gently until smooth and lump-free.
5. Add egg yolks
- Add egg yolks, mix well. The batter should now be smooth, glossy, and slightly thick.
- Set aside.
6. Make the meringue
- Start whipping egg whites on low speed.
- When foamy, gradually add sugar in 3–4 additions.
- Increase speed slowly and continue whipping until soft peaks stage. Do NOT overwhip.
7. Fold gently
- Add 1/3 of the meringue into the cream cheese batter.
- Mix gently to loosen the batter.
- Then add the remaining meringue in 2 more additions.
- Use a spatula and fold carefully from bottom to top.
- Do not stir aggressively or you’ll lose the air. The final batter should be light, fluffy, and smooth.
8. Pour into pan
- Pour batter into prepared pan.
- Tap the pan gently 1–2 times to remove large air bubbles.
- Do not over-tap.
9. Bake
- Place cake pan into the hot water bath.
- Bake for 30 minutes at 180°C.
- Turn the heat to 160°C and bake another 20 minutes.
- When you touch the surface, and it bounces back, it's cooked.
- Let it cool in the oven.
10. Remove from oven.
- Gently flip onto a plate, then flip back upright onto another plate.
- Best served slightly warm. This is when it’s most jiggly and fluffy.
- Store leftovers in fridge for 2–3 days.

Pumpkin Mantou Steamed Buns

By    May 26, 2026 // No comments

Soft, fluffy pumpkin mantou made with real pumpkin puree. These naturally golden steamed buns are lightly sweet, pillowy, and full of cozy autumn flavor. Simple, wholesome, and perfect for breakfast, snacks, or a comforting side dish to any meal.




Ingredients (Yield: 7 buns)

- 150 g pumpkin puree
- 3 g instant yeast
- 250 g low-gluten flour
- 40 g sugar
- 15 g oil
- 3 g salt

Instructions

1. Make the Dough
- In a mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Add the pumpkin puree and oil.
- Mix until a dough forms, then knead for about 8 minutes, until smooth and elastic. The dough should feel soft but not sticky.
- Cover the dough and let it rise in a warm place for 1–1½ hours, or until doubled in size.
2. Shape the Mantou
- Transfer the dough to a lightly floured surface.
- Roll the dough into a thin rectangle.
- Roll it up tightly into a log shape.
- Using a serrated knife, cut the log into 7 equal pieces.
- Roll into a ball and place each piece on a small square of parchment paper.
- Cover and proof in a warm place for about 30 minutes.
Tip: Avoid over-proofing, as it can cause the mantou to wrinkle after steaming.
3. Steam the Mantou
- Bring water in a steamer to a boil.
- Place the mantou in the steamer and steam over medium heat for 15 minutes.
- Turn off the heat and let the mantou rest in the covered steamer for 5–10 minutes before opening the lid.

Texture & Storage Tips
- Pumpkin moisture levels can vary, so adjust the dough with a little extra flour or water if needed.
- Store cooled mantou in an airtight container for up to 2 days, or freeze for up to 1 month.
- Re-steam before serving for the best texture.

Matcha Baked Buns with Custard and Crumble

By    May 26, 2026 // No comments

Soft and fluffy matcha buns baked to perfection, filled with smooth matcha pudding and topped with a delicate matcha crumble. Every bite is a harmony of earthy green tea flavor, creamy custard, and a lightly crisp topping. These bakery-style buns are perfect for matcha lovers looking for a cozy, slightly indulgent treat with tea or coffee.


Ingredients:

Dough:

- 200 g bread flour
- 4 g instant yeast
- 25 g sugar
- 3 g salt
- 1 large egg
- 25 ml oil
- 60 ml milk, room temperature
- 15 g matcha powder 

For the Filling:

- 200ml milk
- 25g corn starch
- 30g sugar
- 1 egg
- 5-10 g matcha powder

Crumble:

- 30 g butter, cold
- 25 g sugar
- 45 g flour
- 5g matcha powder (optional, for matcha crumble)

Instructions

1. Make the Crumble
- In a small bowl, combine the flour, sugar, and matcha powder.
- Add the cold butter, cut into small cubes.
- Rub the mixture between your fingertips (or use a fork or pastry cutter) until coarse crumbs form.
- Refrigerate while preparing the dough.
2. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, matcha powder, yeast, sugar, salt, egg, oil, and milk.
- Mix on low speed until the ingredients come together.
- Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic.
- If the dough feels too sticky, add a little flour, 1 tablespoon at a time.
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.
3. Prepare the Custard Filling
- Whisk or blend together all the filling ingredients.
- Cook over low heat, stirring constantly, until thickened.
- Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.
- Let cool completely before using.
4. Shape the Buns
- Transfer the dough to a lightly floured surface.
- Divide the dough into 6 equal portions.
- Roll each portion into a circle.
- Place a portion of the custard filling in the center, then wrap the dough around it and seal well to form a ball.
- Place the buns seam-side down on a lined baking tray and flatten them slightly.
- Repeat with the remaining dough and filling.
- Cover loosely and let rise until puffy, about 30 minutes.
5. Bake
- Preheat the oven to 190°C.
- Brush each bun with milk or egg wash.
- Sprinkle the crumble evenly over the tops.
- Bake for 25–30 minutes, until lightly golden.
- If the buns brown too quickly, loosely cover with foil during the last part of baking.
6. Cool
- Let the buns cool completely before serving.
- Store in the refrigerator for 2–3 days or freeze well wrapped.
- Reheat before serving for the best texture.

Matcha Baozi with Custard Filling

By    May 26, 2026 // No comments

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.



Ingredients

For the Filling:

- 200ml milk
- 30g corn starch
- 40g sugar
- 1 egg

For the Dough:

- 240g cake flour
- 10 g matcha powder
- 4g instant dry yeast  
- 10g sugar  
- 10g cooking oil 
- 125g lukewarm water

Instructions

1. Prepare the Custard:
- Mix or blend all the custard ingredients.
- Cook over low heat until thickened. Stir constantly as it's prone to burning.
- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.
2. Prepare the Dough:
- Add all the dough ingredients to the mixer bowl.
- Knead on low speed for 8–10 minutes until smooth.
- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.
3. Assemble the Buns:
- Divide the pudding into 9 equal portions.
- Once the dough has risen, deflate it gently.
- Roll the dough into a rope and cut it into 9 equal pieces.
- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.
- Place one portion of pudding in the center of each disc.
- Bring the edges together and seal completely to enclose the filling.
4. Proof the Buns:
- Place the buns on parchment-lined steamer trays or plates, leaving space between them.
- Let them rest for 30 minutes until they become light and puffy.
5. Steam the Buns:
- Boil water in a wok or pot.
- Place the steamer trays or plate over the boiling water.
- Steam over medium-high heat for 10 minutes.
- Serve immediately.
6. Storage and Reheating:
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

Mantou with Scallions - Easy Steamed Buns

By    May 26, 2026 // No comments

Soft, fluffy, and lightly sweet steamed mantou filled with fresh scallions. These scallion mantou are a simple yet irresistible twist on classic Chinese steamed buns, with a pillowy texture and fragrant green onion flavor in every bite. Perfect for breakfast, snacks, or as a side dish to your favorite savory meals.



Ingredients (Makes 7 Buns):

- 300 g all-purpose flour or bread flour
- 3 g salt
- 15 g sugar
- 6 g instant yeast
- 180 g warm water

- 20 ml sesame oil
- 100 g scallions, chopped
- white pepper, salt (to taste)

Instructions

1. Combine flour, salt, sugar, and instant yeast in a large mixing bowl.
2. Pour in warm water and mix until a dough forms.
3. Knead by hand or with a dough hook for 7–10 minutes until smooth and soft.
4. Cover and let the dough rest for 1 hour until doubled in size.
5. Place dough on a floured surface and roll into a large rectangle.
6. Brush with sesame oil, sprinkle salt and white pepper evenly.
7. Spread chopped scallions over the dough and press them down to stick.
8. Roll the dough tightly into a log and pinch the edges to seal.
9. Cut the log into 7 even pieces.
10. Place buns on a plate lined with parchment, cover with cloth, and rest 30 minutes.
11. Boil water in a steaming pot and place buns on a steaming rack.
12. Cover with lid and steam for 12–15 minutes.
13. Turn off heat, keep lid closed, and let buns rest covered for 10 minutes to prevent collapsing.
14. Serve the mantou warm. Leftovers can be frozen and reheated anytime.

Scallions Shao Bing (Taiwanese Baked Bread)

By    May 26, 2026 // No comments

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!


Ingredients

Dough

- 300 g all-purpose flour
- 3 g instant yeast (use 4 g if the weather is cool)
- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped
- 2.5 g salt (about ½ tsp, adjust to taste)
- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  
- 50 g cooking oil 

Wash

- 10g honey
- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough
- Place the flour in a mixing bowl and sprinkle the yeast over the top.
- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.
- Knead until you get a soft, smooth dough.
- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.
2. Make the Oil Paste
- Put the flour for the oil paste into a heat-safe bowl.
- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.
- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.
- Let it cool slightly before using.
3. Roll and Assemble
- Preheat the oven to 245°C.
- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.
- Spread about two-thirds of the oil paste over the center section of the dough.
- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.
- Fold the bottom part of the dough upward to cover the filling.
- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.
- Fold the top part of the dough downward to cover everything.
- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.
4. Add the Wash and Topping
- Mix some honey with water until smooth.
- Brush the mixture evenly over the top of the dough.
- Generously sprinkle sesame seeds over the surface.
5. Cut and Bake
- Using a serrated knife, cut the dough into 6 equal pieces.
- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.
- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions
- Serve hot and fresh from the oven.
- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips
- Using a kitchen scale gives the most accurate results.
- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.
- Adjust the sweetness of the wash depending on your preference.

Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

By    May 26, 2026 // No comments

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.


Ingredients

The Dough:

- 200 g bread flour
- 4 g instant yeast
- 40 g sugar
- 70 ml warm milk
- 1 Egg yolk (save the white for the filling)
- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 
- warm water or orange juice (for soaking)
- 200 g cream cheese (room temperature)
- Remaining eggeWhite
- 30 g powdered sugar

Crumble:

- 30g butter 
- 25g sugar
- 50g flour  

Instructions

1. Prep the Raisins:
- Place the raisins in a small bowl and cover with warm water or juice. 
- Let them soak for 15 minutes. 
- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.
2. Make the Crumble
- In a small bowl, combine flour and sugar and cold butter cubes.
- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.
- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).
3. Prepare the Dough:
- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 
- Knead for about 10 minutes until the dough is smooth and elastic. 
- Cover and let rise in a warm spot for 60 minutes (it should double in size).
4. Prepare the Filling:
- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.
5. Shape and Twist:
- Roll the risen dough into a rectangle (roughly 20 x 30 cm).
- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.
- Sprinkle the plumped raisins generously over the cheese.
- Roll the dough tightly starting from the long side to create a log.
Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.
6. The Cut:
- Using a very sharp knife, cut the log in half lengthwise. 
- Turn the two strips so the open layers of cheese and raisins are facing up. 
- Twist the two strands over each other, keeping the "open" side visible.
7. Final Proof:
- Place the twist into a greased loaf tin or onto a parchment-lined tray. 
- Cover and let rise for 45–60 minutes. It should look puffy and "alive."
8. Bake:
- Preheat your oven to 175°C. 
- Brush the top of the dough (not the cheese) with a little milk. 
- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.
9. Finishing:
- Let it cool for at least 20 minutes before slicing. 
- The cream cheese needs time to "set," or it will be messy when cut. 
- Drizzle with icing or a simple honey glaze if you want an extra shine.

Wuzetka - Polish Chocolate Cream Cake

By    May 26, 2026 // No comments

If you love a dessert that balances rich cocoa with light-as-air cream, meet the Wuzetka — Warsaw’s most famous culinary icon.
Born in the late 1940s, this nostalgic pastry was named after a major post-war highway project (the W-Z Route) and quickly became a symbol of the city's rebirth and cafe culture.

It’s the ultimate balance of textures. Unlike heavy buttercream desserts, the fresh cream keeps it surprisingly light, while the bitter cocoa prevents it from being overly sweet.
It’s a bite of Polish history that pairs perfectly with a hot cup of black coffee.




Pan size: 25 × 16 cm
Servings: 12 pieces

Ingredients

Chocolate Sponge Cake

- 3–4 eggs (about 190–200 g total)
- 120 g fine sugar
- 70 g cake flour
- 40 g unsweetened cocoa powder
- 8 g baking powder

Whipped Cream Filling

- 550 ml heavy cream (36%, very cold)
- 40 g powdered sugar
- 8 g gelatin
- 40 ml cold water (for soaking gelatin)

Chocolate Ganache (Topping)

- 140 g dark chocolate (about 60%)
- 60 ml heavy cream (30%)

Additional

- 150 ml strong black tea, cooled
- 150g tart jam (black currant or plum)

Instructions

1. Make the Sponge Cake
- Preheat the oven to 170°C.
- In a large bowl, beat the eggs with sugar until the mixture becomes very light, fluffy, and thick.
- Sift in the cake flour, cocoa powder, and baking powder. 
- Gently fold everything together until smooth and fully combined.
- Pour the batter into a lined 25 × 16 cm pan.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Once cooled, slice the sponge cake horizontally into 2 layers.
2. Prepare the Cream
- Soak the gelatin in cold water and let it bloom for about 5–10 minutes.
- Heat gently until fully dissolved (do not boil).
- In a cold bowl, beat the heavy cream with powdered sugar until it reaches soft peaks.
- Mix a few tablespoons of whipped cream with the melted gelatin first to temper it.
- Gently fold the gelatin mixture back into the remaining whipped cream until smooth.
3. Assemble the Cake
- Place the first sponge layer back into the pan.
- Soak it evenly with half of the cooled black tea.
- Spread the jam evenly over the cake.
- Spread about 3/4 of the whipped cream filling over the sponge.
- Place the second sponge layer on top and gently press down.
- Soak the top layer with the remaining black tea.
- Refrigerate while preparing the ganache.
4. Make the Chocolate Ganache
- Heat the heavy cream until hot but not boiling.
- Add the chopped dark chocolate and let it sit for a minute.
- Stir until smooth and glossy.
- Pour the ganache over the top of the cake and spread evenly.
- Chill for about 30 minutes until the chocolate sets.
5. Decorate
- Use the remaining whipped cream to pipe rosettes on top of the cake.
- Chill for a few more hours before slicing.

Friday, May 22, 2026

Cherry Custard Crumble Cake – Sweet Layers of Pastry, Cream, and Fruit

By    May 22, 2026 // No comments

This Cherry Custard Crumble Cake is a delightful layered dessert combining buttery shortcrust pastry, silky custard, and a glossy cherry topping. The base and top are made from a soft, crumbly dough that bakes into a delicate golden crust, while the creamy custard layer adds richness and smoothness. Sweet-tart cherries provide a fruity contrast, creating a balanced and visually appealing dessert.

Perfect for afternoon tea, family gatherings, or a festive treat, this cake is approachable yet impressive. Grated dough gives it a rustic, homemade feel, and the combination of custard and cherries makes every bite satisfying. Serve fully cooled and dusted with powdered sugar for an elegant finish.

Tips:
- Use warm custard, not hot, to prevent the pastry from becoming soggy.
- Adjust sugar in the cherry layer depending on tartness.
- Vanilla in the custard enhances flavor and aroma.


Ingredients:

Dough:

- 120 g cake flour
- 3 g baking powder
- 20 g  sugar
- 60 g cold butter, cubed
- 1 egg yolk 

Custard:

- 1 egg 
- 30 g sugar
- 280 ml milk
- 20 g cornstarch
-  optional: vanilla extract or vanilla sugar

Cherry Layer:

- 150-200 g fresh cherries, pitted
- 40 g sugar (to taste)
- 10 g cornstarch 
- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry
- In a bowl, mix flourr, baking powder and  sugar.
- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.
- Add egg yolks and quickly knead just until a dough forms.
- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.
2. Cook the Cherry Layer
- Place cherries and sugar in a saucepan.
- Heat over medium heat until the cherries release juice and begin to simmer.
- Mix cornstarch with water or lemon juice until smooth.
- Add to the cherries while stirring constantly.
- Cook for 1–2 minutes, just until lightly thickened.
- Remove from heat and let cool slightly.
- The cherries should be glossy and spoonable, not jam-like.
3. Make the Custard
- Mix the milk with sugar, egg and corn starch. 
- Pour the mixture into the pot, cook stirring constantly.
- Cook until very thick, pudding-like.
- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).
- Use the custard warm, not hot.
4. Assemble the Cake 
- Line the pan with baking paper.
- Grate the dough on a coarse grater.
- Add about 60% of the grated dough into the pan.
- Press lightly to form an even base.
- Spread the warm custard evenly over the raw dough.
- Spoon the cooked cherry layer on top of the custard.
- Sprinkle the remaining 40% of the dough evenly over the top.
5.Bake
- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.
- Cool completely in the pan.
6. Serve
- Dust with powdered sugar before slicing.

Notes
- This cake slices best fully cooled.
- If cherries are very sour, increase sugar slightly in the cherry layer.
- Add vanilla to the pudding for an extra flavour.

Friday, May 15, 2026

Taiwanese-Style Sweet Corn Soup

By    May 15, 2026 // 2 comments

This Taiwanese-style sweet corn soup is thick, glossy, and gently sweet—just like the comforting soups served in night markets and family restaurants. Made with a combination of whole corn kernels and creamed corn, it has a naturally rich texture, while finely diced potato (or sweet potato) adds body and a subtle sweetness that kids especially love.

You can also add shredded crab sticks or ham pieces, making the soup light yet satisfying, and a touch of white pepper give it that unmistakable Taiwanese aroma. Thickened with a simple cornstarch slurry, the soup should be smooth and spoon-coating, with corn suspended evenly throughout.
It’s quick to prepare, budget-friendly, and perfect as a starter, light meal, or after-school comfort food—especially on cooler days or when you want something warm and soothing without heavy spices.


Ingredients

- 15 ml oil
- 1/2 an onion
- 150 g sweet corn kernels
- 150 g creamed corn 
- 120 g potato or sweet potato, cut into small dice
- 60 g crab sticks, shredded
- 600 ml chicken stock or water

- 30 g cornstarch 
- 50 ml water or milk (for slurry)

- ½ tsp salt (to taste)
- ½–1 tsp sugar
- ¼ tsp white pepper
- ½ tsp sesame oil (optional)
- Spring onion, finely chopped, for garnish

Instructions

1. In a pot, melt the butter over medium heat. 
2. Add the diced onion and cook for 3–4 minutes, until soft and translucent (do not brown).
3. Add the diced potato or sweet potato. Stir for 1 minute to coat in butter.
4. Pour in the chicken stock or water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the potato is tender.
5. Stir in the sweet corn kernels and creamed corn. Simmer for 5 minutes.
6. Add the shredded crab sticks and cook for 1–2 minutes, just until heated through.
7. Add salt, sugar, and white pepper. Taste and adjust seasoning — it should be gently sweet and savory.
8. Mix cornstarch with water to make a slurry. Slowly pour into the soup while stirring continuously until thick and glossy.
9. Turn off the heat and stir in sesame oil, if using. Garnish with spring onion and serve hot.


Texture Tips (Taiwanese Style)
- Cut the potato small so it thickens the soup naturally.
- Sweet potato adds a gentle sweetness and extra creaminess, very popular with kids.
- The soup should be thick enough that corn stay suspended, not sink.

Friday, May 8, 2026

Black Forest Style Chocolate Cherry Cake

By    May 08, 2026 // No comments

This Black Forest–inspired chocolate cherry cake is everything you want in a homemade dessert—rich, soft chocolate sponge, juicy cherry filling, and a light, stabilized mascarpone cream that holds its shape beautifully.

The sponge is airy yet moist, made with cocoa and whipped eggs for that delicate texture. The cherry layer adds a perfect balance of sweetness and slight tartness, enhanced with a touch of cherry liqueur for depth of flavor. And the cream? Smooth, creamy, and stable enough for layering and decorating without being overly heavy.

This cake is perfect for celebrations, but also simple enough to make at home when you want something truly special. It actually tastes even better the next day, once all the layers have had time to set and the flavors come together.


Ingredients:

Chocolate Sponge Cake

- 3 large eggs
- 90 g brown sugar
- 60 g oil
- 80 g milk 
- 80 g cake flour
- 30 g cocoa powder
- 8 g baking powder

Cherry Filling:

- 300 g cherries (fresh or frozen, pitted)
- 50 g sugar
- 10 g corn starch
- 40 g water 
- 20 g cherry liquor

Stabilized Cream Filling:

- 350 g heavy whipping cream (very cold)
- 200 g mascarpone (cold)
- 70 g powdered sugar
- 6 g gelatin powder
-36 g cold water (for blooming)

Decoration

- Reserved cake crumbs (from trimming sponge)
- Fresh or jarred cherries

Instructions

1. Chocolate Sponge Cake
- Preheat oven to 160°C. Line a 6-inch pan.
- Beat eggs and sugar on high speed for 8–10 minutes, until pale, thick, and ribbon-like.
- Add in oil and milk.
- Sift together flour, cocoa powder and baking powder.
- Gently fold the ingredients into the batter.
- Bake 40–45 minutes, until a skewer comes out clean.
- Cool completely, then slice into 3 even layers.
2. Cherry Filling
- Cook cherries, sugar, and cherry liquor over medium heat until cherries release juice.
- Mix cornstarch with water, stir into cherries, and cook until thickened.
- Remove from heat and cool completely.
3. Stabilized Cream
- Bloom gelatin in cold water for 5–10 minutes.
- Gently melt gelatin and let it cool until lukewarm.
- Whip cream with powdered sugar to soft peaks.
- Add mascarpone and whip briefly on low speed until smooth.
- Stir the melted gelatin directly into a small portion of the cream mixture.
- Add this gelatin-cream mixture back into the main bowl.
- Whip gently until firm but smooth peaks form.
- Chill for 15-20 minutes.
4. Assemble
- Place first cake layer on a plate. Brush with cherry syrup / tea or other liquid of choice.
- Spread a thin layer of cream.
- Pipe a cream ring around the edge and fill the center with cherry filling.
- Repeat with the second layer.
- Add the third layer and soak lightly.
- Cover the top and sides with cream.
5. Decoration
- Crumble leftover cake and press crumbs onto the sides and top.
- Pipe rosettes around the edge of the cake.
- Decorate with cherries.
6. Chill
- Refrigerate at least 6 hours, preferably overnight.
- Best texture on day 2.

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