Category Archives: Baking tips

I promise to show which crimper I’m using to make the above tarts. I personally find the plastic one better than the metal ones as it’s not as stiff so it’s easier to control the pressure when you crimp on … Continue reading →

While I can’t share the Pineapple Tarts recipe, I hope to share some experience on making them here : Butter – I personally prefer to use Lurpak Danish butter for the mellow fragrant and taste otherwise SCS is fine too. … Continue reading →

Some general rules about melting chocolate : – Take your time. Dark chocolate can withstand high temperature than milk or white chocolate, but it’s always best to heat chocolate gently. – Chopping chocolate before melting means the heat will be … Continue reading →

Found some helpful videos on : Creative Cookie Icing Forming a Cookie Log Folding batter Separate Eggs Whipping Egg White Rolling Dough

Cookies usually call for one or two type of leavening, either baking soda or baking powder, which react with liquids to form a gas, causing the cookies to rise. Baking powder and baking soda are not interchangeable. Baking Soda Is … Continue reading →

Cookies made with Butter – Spread more during baking – Are more crisp – Have a buttery flavour Cookies made with margarine – Spread more during baking – Are slightly less crisp than cookies made with butter – Have a … Continue reading →