Little Joy Factory

How much a slice of cheesecake cost in Singapore nowadays? $6-$8. Quite steep to me,  which gives me a good excuse to watch the calories.  However,  as a fan of cheesecakes, I can't help baking at home occassionally.  I have tried different flavor of cheesecakes at home, e.g blueberry cheesecake , chocolate cheesecake , Oreo cheesecake and peach cream cheese cobbler . By far the most popular one is still peach cheesecake with digestive biscuit streusel. 

Steamed milk pudding is a popular Chinese dessert , which is famous for its silky smooth texture and nutritional effect for complexion. Serve warm or cold, it's a sweet treat to impress your family and friends!  I used to drive all the way to a famous dessert house at Temple Street,  just to have a bowl of this "beauty" dessert.  Until one day, I decided to make my own milk pudding at home, which is much more economical. The recipe is very simple (see my earlier post ). It only consists of 3 ingredients: milk, egg and sugar. However, getting it done to perfection is not as easy as it seems. I know everyone is busy, and we all like to follow recipes and succeed at our first attempts.  So, let me share with you some tips on how to make a perfect milk pudding at your first attempt.  It's Thanksgiving week now, there are so much to be thankful for.  As a food blogger, this is my way of saying thank y...

Peach Brioche Bun is one of the creations I made when exploring the classic Brioche. As you might know, Brioche is an enriched French bread that comes up often in bread pudding and french toast. It has high egg and butter content, which gives it very soft, golden crumb and rich, tender texture. The method used to make Brioche is quite new to me. It starts with a yeast mixture by adding yeast into half cup of water and half cup of flour. Wait until this loose paste has risen, then add all the rest of the ingredients and knead into a dough. This is equivalent to three times proofing, whereas other bread I made normally requires only two times. Since it took time for the dough to proof,  I had plenty of time to think how to "design" a  lovely Brioche bun.