My baking journey began because I wanted to eat the soft sponge cakes you can get at Asian bakeries. Even before birthday cakes could easily cost $90, bakery cakes weren’t cheap for immigrant families like ours. The only way was…
Baking Science : Chewy or Crispy Cookies?
Everyone has their own preferences on how their cookie should be. Chewy or crispy? Living in New Zealand, one of our national treasures is the beloved Cookie Time cookie, and I’ve grown up microwaving such palm-sized creations for the perfect…
Baking Science: Tang Zhong Bread
The tang zhong (湯種) method is an intriguing way to make fluffy soft bread. Be it a humble loaf or an elaborate bakery twist, each bite is rich in milk and butter flavour. It’s a nostalgic journey into the Asian…
Baking Science: Whipping Cream
Welcome to the Kitchen Conundrum series, where we make ourselves vulnerable to the dismay of baking mishaps, and explore ways to save your dignity through kitchen science. If teaching didn’t choose me first through my genes, I would probably be…
Baking Science: Egg-free Baking
With the new era of allergy-filled children, eggs which are the basis of many delicious baked treats, are now crossed out with a big fat marker. I love eggs. Poached eggs, scrambled eggs…Eggs are especially important in baked goods like…
