Ultimate Omnoms | Procrastibaking through baking science

Baking Science

Cotton soft sponge cake (tang mian/cooked dough method)

This is my absolute favourite sponge cake to eat. Made using the tang mian method, it has a moist, light cottony texture.
Recipe

Bubble Tea Cake

Luckily you can retain your baking self esteem and not go through the same experiments to find the answer. Give the recipe a go yourself...
Casual

Cheese on Toast

The toastie was something of a reward economy system at my intermediate school. These $1 toastie buns – buttered and crunchy on top, was heaped...
Casual

Mizu Bread

This school holidays I exercised my teacher privileges to visit Mizu Bread, only open on Tue-Thu from 11am to 1pm. While it’s a common sight to...
Baking Science

Baking tip: Soft peaks vs stiff peaks

Recipes are fantastic. But without prior knowledge, you can only follow a recipe with compliance and hold your breath until the cake is out of...
Baking Science

Baking science: Egg whites, what’s the big deal?

Egg whites are a funny thing. They can make your cakes soft and angelic, or dry and brittle. Unlike other ingredients in baking like baking...
Recipe

Anzac biscuits

This year may possibly be the year I get my act together and attend a dawn service on Anzac Day. Growing up, Anzac Day has...
Recipe

Pandan Cake

I love experimenting with different cakes but my preference always comes back to a lighter cake crumb. Growing up in Hong Kong, the typical birthday...

Baking Science

Cotton soft sponge cake (tang mian/cooked dough method)

December 24th, 2019 | by Ultimate OmNoms

This is my absolute favourite sponge cake to eat. Made using the tang mian method, it has a moist, light cottony texture.

Recipe

Bubble Tea Cake

November 19th, 2019 | by Ultimate OmNoms

Luckily you can retain your baking self esteem and not go through the same experiments to find the answer. Give...

Casual

Cheese on Toast

July 18th, 2019 | by Ultimate OmNoms

The toastie was something of a reward economy system at my intermediate school. These $1 toastie buns – buttered and...

Casual

Mizu Bread

July 17th, 2019 | by Ultimate OmNoms

This school holidays I exercised my teacher privileges to visit Mizu Bread, only open on Tue-Thu from 11am to 1pm. While...

Baking Science

Baking tip: Soft peaks vs stiff peaks

June 24th, 2018 | by Ultimate OmNoms

Recipes are fantastic. But without prior knowledge, you can only follow a recipe with compliance and hold your breath until...

Baking Science

Baking science: Egg whites, what’s the big deal?

April 30th, 2018 | by Ultimate OmNoms

Egg whites are a funny thing. They can make your cakes soft and angelic, or dry and brittle. Unlike other...

Recipe

Anzac biscuits

April 19th, 2018 | by Ultimate OmNoms

This year may possibly be the year I get my act together and attend a dawn service on Anzac Day....

Recipe

Pandan Cake

April 9th, 2018 | by Ultimate OmNoms

I love experimenting with different cakes but my preference always comes back to a lighter cake crumb. Growing up in...

Baking Science

Baking science: Whipping cream

March 28th, 2018 | by Ultimate OmNoms

Welcome to the Kitchen Conundrum series, where we make ourselves vulnerable to the dismay of baking mishaps, and explore ways...

Casual

Pasta & Cuore

March 13th, 2018 | by Ultimate OmNoms

Pasta & Cuore (Italian for heart) is most likely a place you’ve walked past in Mt Eden and slotted in...

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Recent Posts
- Cotton soft sponge cake (tang mian/cooked dough method) December 24th | by Ultimate OmNoms
- Bubble Tea Cake November 19th | by Ultimate OmNoms
- Cheese on Toast July 18th | by Ultimate OmNoms
- Mizu Bread July 17th | by Ultimate OmNoms
- Baking tip: Soft peaks vs stiff peaks June 24th | by Ultimate OmNoms