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This is an overdue post and I finally found time to share this cake recipe. 

Last October, my dear friend Bee encouraged me to bake this Matcha Castella (also known as Kasutera) cake using the home brewed sweet glutinous rice wine that she has given me as the cake will be more flavorful. Indeed, the cake turned out so delicious that everyone commented that it tastes exactly like the ones I brought home from Korea some time back. I had bought two boxes of Green Tea Castella Cake from the Paris Baguette bakery at Seoul-Incheon International airport before boarding the plane home. We love the taste of the cake and I am so glad that I can replicate and bake it at home now. I tried baking the cake again using store bought Japanese mirin and the taste is just as good!


This sweet dessert wine is love at first taste, it is a cross between Sake and Makgeolli and I love drinking it! 

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This is my 2018 first recipe blog post and I would like to share with you this healthy Organic Masarang Arenga Forest Sugar which I was introduced to recently. It has so many health benefits that I decided to use it for my baking. I have experimented baking this cake successfully and it is now my new love ingredient. 

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In my two earlier blog posts, I've shared about these two renown bakeries which I highly recommend you should include in your itinerary if you are planning a holiday in Taiwan. Click on the images or text if you have not read about it. 


Click HERE to read about 'Wu Pao Chun Bakery 吴宝春麥方店 in Taipei' 


Click HERE to read about 'Dora Bakery多拉烘焙小舖 in Taoyuan'

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After sharing about my visit to Wu Pao Chun's bakery 吴宝春麥方店 in Taipei in my previous post, here's sharing another highly recommended bakery which you should try to visit when in Taiwan. During my Taipei trip last month, I've planned a day to Taoyuan specially to visit Chef Ian Wu (吴宗谚师傅) and his renowned Dora Bakery as well as to visit 'Cross-Country 台湾全国食材广场 - the biggest baking ingredient and baking tool supplier in Taoyuan'  which you will read about in my next post. 
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This is my first post in 2018. I haven't got time to blog earlier as shortly after the new year starts, I flew off to Taipei with my teenage girl for a vacation. I had planned this holiday to reward my girl for studying hard on her own without any tuition for her 'O' level examinations last year. Besides rewarding her efforts, the getaway was for her to relax before the 'O' level results was released in mid-January. We had a great time in Taipei visiting cafes and bakeries. Do visit Baking_Taitai's Instagram for more sharing about my Taipei trip. :) 
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(L - cheese flavor, R - pork floss flavor)
(左 -芝士口味,右 -肉松口味)

This Taiwanese Traditional Sponge Cake has been on my to-bake list for a long time. I had experimented and baked it in three flavors - original, cheese and pork floss flavor. My family's favorite is the pork floss flavor as we find it the most delicious as compared to the other two. 

I've wanted to do a blog recipe post on this earlier but my beloved grandmother passed away on 8 October 2017 and I was in deep deep grief being very close to her. Those who have followed me on Baking Taitai's Facebook Page and Instagram would have known about it. I've baked two of her favorite cakes in memory of her as what better way to remember our loved ones through their favorite food. 





Top - Gula Melaka Yoga Cotton Cake (Click HERE for recipe)

Bottom - Healthy Chiffon Pandan Cake (Click HERE for recipe)




My first experiment on this traditional sponge cake was the original flavor. I like the soft, moist, light and fluffy texture. 

For my second experiment, I did both cheese and pork floss flavors. It's a 2-in-1 cake, half cheese and half pork floss. The pork floss is a winner and won all our hearts being the tastiest! For the cheese flavor, you have to eat the cake while hot when the layers of cheddar cheese is melting soft. Otherwise, after the cake has cooled down and cheese hardened, it won't taste as nice. 

Here's sharing my tried and tested recipe with you, do give it a try and let me know which flavor you like best! 


Taiwanese Traditional Sponge Cake - Cheese / Pork Floss 
台湾古早味蛋糕 - 芝士 / 肉松 


“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”

编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"


Ingredients 食材:( 8" removable square pan 8寸四方活底模 )

Basic Cake 基本蛋糕:
145g Blue Jacket unbleached cake flour 低筋面粉
30g Parmesan cheese powder 芝士粉
120g rice bran oil 米糠油
8 egg yolks 蛋黄
1/4 salt 盐
120g fresh milk 鲜奶

8 egg white 蛋白  
100g caster sugar 细砂糖

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

注:不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。



Cheese flavor 芝士口味:
8 sliced cheddar cheese 芝士片
Parmesan cheese powder 少许芝士粉 (sprinkle on surface 撒在蛋糕表面)



Pork floss flavor 肉松口味:

200g pork floss 肉松
white sesame seeds 白芝麻 (sprinkle on surface 撒在蛋糕表面)
diced spring onion 切碎青葱 (sprinkle on surface 撒在蛋糕表面)



* I did half cheese flavor and half pork floss flavor,我做一半芝士口味,一半肉松口味。)


Preparations 准备:
1. Grease the inner sides and bottom of the baking mould before laying a piece of baking paper on the base.
1. 烤模内涂一层油,模底铺上烤纸。





2. Mix the flour and Parmesan cheese powder well together, set aside. 
2. 面粉与芝士粉混合均匀,备用。



Methods 做法 :

1. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the flour mixture, stir quickly and mix well. Set aside the cooked dough.

1. 将油倒入小锅里用小火加热至出现纹路后熄火,倒入面粉混合物以快速搅拌均匀成为烫面糊,备用。



2. Mix the egg yolks, salt and milk well together before adding the cooked dough done earlier and mix till well combined.

2. 蛋黄,盐和鲜奶搅拌均匀后,加入之前做的烫面糊,搅拌均匀。



3. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time.

3. 打发蛋白至中性发泡,细砂糖分三次加入。




4. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next.

4. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。




5. Pour 1/3 of cake batter into the cake mould, place sliced cheddar cheese or pork floss on it before pouring another 1/3 cake batter in, Place another layer of sliced cheddar cheese or pork floss before pouring in the remaining 1/3 cake batter. (I did half cheese and half pork floss)

5. 先倒1/3的蛋糕糊入四方模,排上芝士片或肉松后再倒入1/3的蛋糕糊。排上另一层芝士片或肉松,再把剩下的1/3蛋糕糊倒入。(我做一半芝士,一半肉松)




6. Sprinkle Parmesan cheese powder or Pork floss, white sesame seeds and diced spring onions on the surface depending on which flavor you are baking. 

6. 根据做的口味,在蛋糕表面撒上芝士粉或肉松,白芝麻与切碎青葱。




7. Put into preheated oven, using water bath to bake at 150 degrees Celcius top/bottom heat for 20 minutes then reduce temperature to 130 degrees Celcius and continue baking for another 45 minutes.  (Please adjust temperature and timing according to your own oven.

7. 放入预热烤箱,用水浴法以150摄氏度上下火烤约20分钟,再把温度调低到130摄氏度继续烤45分钟。(自家烤炉自己拿捏好温度与烘焙时间。)




8. After baking is done, leave oven door ajar, remove cake from oven after 5 minutes. Remove cake from mould and cut cake into neat slices.
8. 烤好后,烤炉门开一点,待约5分钟再把蛋糕取出。蛋糕脱模,就可以切了。





My family's favorite! 

Can you spot the two layers of cheddar cheese? 







Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.


© Copyright 2017 www.bakingtaitai.com

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After I tried Kee Wah's (Hong Kong bakery) mini Eu Yan Sang red bean paste mooncake with mandarin peel, I fell in love with it immediately! I tried to replicate it few days ago and am quite happy with my new experiment! 

最近吃过香港奇华饼家的余仁生陈皮红豆沙月饼就喜欢上它了!前几天在家里摸索做了出来,对自己的新实验还蛮满意的!
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I just returned from my Hong Kong holidays few days ago and was busy unpacking my luggage, doing loads of laundry and cleaning up the house. In the midst of doing all these chores, I made this simple non-bake Matcha marbled cheesecake to celebrate my girl's 16th birthday, am glad she loves it! 

During my Hong Kong trip, I visited my two favourite baking supplier shops along Shanghai Street. If you are a baking enthusiast like me, you will surely love these two shops too! 

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Time flies, my blog will be celebrating its 4th anniversary this Sunday! I have baked this Vanilla Hanjuku Cheesecake to celebrate and it's a great choice as this cake is really yummy! 

时间过得好快,烘焙太太的部落格这星期天就四周年了!为了庆祝,做了这日式半熟的芝士蛋糕,实在太好吃了! 

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This Charcoal Matcha Chantilly Roll Cake is inspired by my visit to the O'sulloc cafe when I was in Seoul last month. You can click 'HERE' to follow Baking Taitai's Instagram if you are interested to see my Korea travel diary photos. :) 

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