Tag: homemade

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Smoked Salmon Eggs Benedict by Hubby

This lovely dish was hubby’s creation a while ago and absolutely yummylicious with extra appreciation for he made the sauce from scratch as well as my favourite homemade roasted potato wedges; and actually spent quite some time researching on Youtube! 😀

smoked salmon egg benedict

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Jasmine – Rose CP Soap and Green Tea – Blossoms CP Soap

I have received my silicone soap log mold last week and I have made two batches of floral note CP soaps since 🙂

The first batch I made was this Jasmine and Rose CP soap, still using almost same composition of oil as my honey-oat milk cp soap. Instead of oat milk, I just used water to dilute my lye in this batch and I added jasmine and rose oils for fragrances. the combination is lovely, my husband claimed it reminds him of Balinese spa 😀 Again, in this batch I don’t use any colorant, so this is the natural color of all the ingredients together.

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Choux Cream Puffs aka Kue Soes

This is another well-known Indonesian (or Asian) cake. Creamy vanilla rum custard with light choux pastry shell, lovely combination!

Some tips and tricks that I can share:

  • Make sure to pre-heat the oven to the required temperature before baking
  • Do not open your oven door when baking the choux pastry shells, otherwise they will not puff up
  • You’ll notice tiny bubbles around the choux pastry shells when they are baking, do not take out the pastry shells until almost all or all of those tiny bubbles are gone
  • Do not over mix the flour and egg (maximum three minutes of mixing), they just need to be incorporated well, otherwise the batter will be too runny and cannot hold its shape. I believe this doesn’t affect the taste at all, only appearance.

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Pandan Chiffon Cake

Another great cake with pandan flavouring! This cake is so soft, fluffy and light, I promised you really cannot stop at just one serving. Because it is really airy and light, it often deflated once it is out of oven. Few tips to avoid this situation are: do not use a non-stick baking pan and do not oil/butter the side of baking pan, only oil the base and stick a baking paper sheet just on the base. By doing this, it allows the cake to stick to the side when baking and once it is out of oven, carefully  flip over the baking pan with the cake still in it and let it cool in that position, hence the gravitational pull can help the cake to stay tall and not deflated. And this is why the reason not to use non-stick baking pan or to oil the side of the baking pan, because we don’t want the cake to fall out while it is cooling down 🙂

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