August 24, 2010
August 4, 2010
July 9, 2010
June 16, 2010
May 28, 2010
April 12, 2010
Pâte à Choux / Choux Pastry (milk version)
Update October 11, 2016: Just finished watching an episode of Paul Hollywood City Bakes on SBS Food Network, and finally found the answer as to why the need to add milk in making choux pastry! According to Paul, the addition of milk makes a softer choux pastry; use water only if making choux to construct something such as the croquembouche tower as this gives a firmer choux bun.
February 20, 2010
February 16, 2010
February 10, 2010
February 5, 2010
Biskut Sarang Semut / Ant Nest Biscuits
Just a note to all the Chinese readers here who use my links to Chinese blogs and websites in the sidebar, I’m moving them to my newly refurbished Kopitiam and will soon delete them here in Corner Café as the sidebar links are getting too long. Therefore in the future, all the links here in the sidebar will only go to English websites only. Happy reading 🙂
Corner Café 