Wholemeal Durian Cheese Tart


Durian Cheese Tarts!

With all the cheese tarts craze going on now, i was thinking i have to bake some soon! Having tried most of the baked cheese tarts out there, i must say they are really good but it’s always the case where if the fillings are really good, the tart shells are just meh and vice versa.

Of course the need to add durian into whatever possible since my family loves them and the fact that i’m baking for the family, i would usually try to incorporate some healthier options since i’m feeding the seniors in the family!


Wholemeal Tart


  • 174g Plain Flour
  • 52g Wholemeal Flour
  • 124g Butter
  • 38g Sugar
  • 32g Eggs


  1. Mix plain flour, wholemeal flour and caster sugar together
  2. Rub in cold, cub butter till it resembles coarse bread crumbs
  3. Add in eggs and bring the dough together
  4. Rest dough in the freezer for 30 minutes before working on it
  5. Take dough out from freezer and weigh into 35g dough, press into tart mould
  6. Bake in 200c preheated oven for 12-15 minutes
  7. Set aside


Cheese Tart Filling


  • 125g Cream Cheese
  • 70g Mascarpone Cheese
  • 70g Whipping Cream
  • 30g Milk
  • 50g Sugar
  • 10g Lemon Juice
  • 10g Egg Yolks
  • 5g Corn Flour


  • 120g Durian Puree


  1. Whisk cream cheese and mascarpone cheese till smooth
  2. Add in whipping cream, milk, sugar and lemon juice
  3. Whisk till homogeneous and cook over bain marie till it becomes smooth
  4. Incorporate sifted corn flour and egg yolks and whisk till thick
  5. Set aside and bring to room temperature




  1. Lay some durian puree at the base of the ready baked tart shells
  2. Fill up the rest of the shell with the cheese filling
  3. Put tarts in the freezer for 30 minutes till not wobbly
  4. Egg wash top of cheese filling with egg yolk
  5. Bake at 200c for 10 minutes for lava cheese and 15 minutes if you prefer something a little firmer


Durian cheese tart

i’m using the tart mould from PushPan, brought in by the people behind kitchenary! Discount code below for those who are interested! Awesome mould as there is no worries about the tarts sticking to the bottom of the pan! For this, all you need to do is to push it up with ease! Perfect for lazy people like me!

Use discount code “MBC015” at http://www.kitchenary.com.sg for a 20% off all products till 31st July 2016

From 1st August, discount code will remain for a 15% off



Love the “burnt” top on the tarts! You can only get this if you chill the fillings then apply a layer of egg wash on it


i opted for something not too oozy as that’s how the family likes it. i have noted down the time for you all to reference in the recipe above

FullSizeRender_4it’s apparent i have more durian than cheese!

Enjoy Baking

Classic French Baguette

GS9A1224 2

Classic French Baguette

Finally back to blogging. These few month’s been really crazy at work and the sheer amount of work, classes and demos to conduct is just overwhelming!

Without further a do, let’s talk about french baguette! i’m one person who loves artisan bread! Crusty and slightly chewy is what i am looking for. As much as i love doing both breads and pastries, i tend to fall back to baking bread to destress! it’s much more relaxing to me as compared to pastries and not forgetting the sheer amount of washing to be done!

This baguette recipe is a really simple one and it’s one of my favourite because it’s so simple and fuss free! As long as it’s fuss free, that’s awesome to me!




  • 50g Artisan Plain Flour
  • 50g Water
  • 0.5g Yeast

Main Dough

  • 500g Artisan Plain Flour
  • 150g Water
  • 100g Poolish
  • 5g Salt
  • 1g Instant Yeast




  1. Mix flour, water and yeast till well combined
  2. Leave it at room temperature for 2 hours and transfer to chiller to rest overnight for a minimum of 8 hours


Main Dough

  1. Mix all ingredients together at a low speed for 5 minutes (Speed 4 on the Kitchenaid) and another 4 minutes on a medium speed (Speed 6 on the Kitchenaid)
  2. Check for window, and continue kneading if windowpane test is not achieved
  3. Pour dough in an oiled container and rest for 45 minutes
  4. Do a stretch and fold on the dough and let it rest for a further 30-45 minutes
  5. Cut and preshape dough into 150g portion and rest for 15 minutes
  6. Shape baguette dough and proof at room temperature for 45 minutes or till dough is ready
  7. Preheat oven to 230C
  8. Score baguette dough and bake for 16-18 minutes
  9. **Spray some water in the oven to create steam
  10. Let baguette cool before slicing



Love the holey moley crumbs of the baguette!


Single scoring instead of the usual five scoring when laziness gets the better of you!😀

i hope you all enjoy the recipe and drop me a comment should you have any enquiries!

Happy Baking!

Ingot Pineapple Tarts & CNY 2016 $500 Ang Pow Giveaway!


Finally got down to finalizing the recipe for this melt in the mouth pineapple tarts! Awesome texture




  • 500g Salted Butter
  • 100g Sugar
  • 3 Egg Yolks
  • 1 Egg White
  • 1 tsp Vanilla Extract
  • 700g Plain Flour
  • 100g Milk Powder
  • Pinch of Salt
  • 1 kg Pineapple Paste


Egg Wash

  • 1 egg + 1 egg yolk
  • Dash of Oil



  1. Cream butter and sugar till light and fluffy
  2. Add in egg yolks and whites gradually, followed by vanilla extract
  3. Gradually add in sifted plain flour, milk powder and salt
  4. Chill dough in chiller for 30 mins before working on it
  5. Roll pineapple paste into 8-10g ball while waiting for the dough to chill
  6. Mould tarts into preferred shape and bake at 180c preheated oven for 18-20 minutes



Love how these ingots looks!


These shiny babies are ready for the oven! i’m too lazy to egg wash the whole tart though.



Made these filling a little lesser as that’s the way my dad loves it! that’s 8g each of dough and filling!

To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!


So join us in ushering the new year and maybe you will be the lucky winner this year!

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants.

To enter, please complete the Rafflecopter below:

a Rafflecopter giveaway


This giveaway is brought to you by:


Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Happy Baking!

Salted Egg Cookies


Here we go! Salted Egg Cookies

The lunar new year is approaching real soon and i’m sure lots of home bakers are busy baking a storm in their kitchen. Honestly for me, i’m not fan of all these goodies. My job is to feed the family and friends after i’m done taking pictures for the blog. i just don’t have the habit of sitting down and munching on snacks but when i came across this recipe that i chance upon, i was more than ready to give it a try.

My family loves salted eggs! i on the other hand don’t fancy it at all! Such irony but i went ahead to bake it for them to try. i wasn’t expecting much, but the family proved me otherwise! The whole batch was wipe up in just 30 minutes! i had a piece to try, but that didn’t stop there.

it was such a melt in the mouth texture, with that nice salty aroma from the salted yolks! Awesome pairing! i stand corrected on my earlier expectation of this cookie! This is definitely a must bake and with such easy steps and recipes, i’m sure i’m going to make these all the time and not just for the lunar new year!


Adapted from : Messywitchen

Yields 120 cookies depending on cutter size


  • 250g Plain Flour
  • 20g Corn Flour
  • 1g Baking Powder
  • 1g Baking Soda
  • 20g Milk Powder


  • 8 Salted Egg Yolks (Steamed)


  • 170g Unsalted Butter
  • 4g Salt
  • 80g Caster Sugar


Egg Wash

  • 1 Egg Yolk
  • 1 Whole Egg
  • Dash of oil
  • Pinch of Salt



  • Black and White Sesame Seeds



  1. Steam salted egg yolk, set aside to cool and roughly chop
  2. Preheat oven to 170C
  3. Cream butter, sugar and salt together till fluffy
  4. Add in all the sifted dry ingredients gradually
  5. Incorporate chopped egg yolks
  6. Roll to 5mm thickness and cut with desired cutter
  7. Brush with egg wash and top with sesame seeds
  8. Bake for 20 minutes



Topping with sesame seeds just to enhance the appearance.

Remember; we feast with our eyes! or camera :X


Melt in the mouth texture with a nice crunch from the sesame seeds! it’s almost a crime not to eat it man!

i hope you enjoy this recipe as much as i do

Happy Baking

Charcoal Pineapple Tart



Alright! Back to the pineapple tarts recipe that i have issued last year. i changed it away a while ago and i have so many people emailing me regarding the old recipe, so here am i reposting the previous recipe. So for those who are interested in that recipe, there you go.

Just imagine a gold nugget encased on black gold, Perfect Match! You could totally do the regular version without the charcoal powder,  i will include the notes on the regular pineapple tarts dough in the recipe.



  • 380g Plain Flour
  • 15g Charcoal Powder
  • 50g Corn Flour
  • 10g Milk Powder
  • 47g Icing Sugar
  • 320g Cold, Salted Butter, Cubed
  • 3 Egg Yolks
  • 45g Iced Water
  • 1 Vanilla Bean Pod (Split pod into half and scrap vanilla beans)


  • 1 kg Premium Pineapple Paste (Rolled into 10-15g Balls)
  • ** if you are doing the open face like what i’m doing here, add 120g of unsalted butter and beat it up together with the pineapple jam that you got. This will ensure your jam doesn’t come out of the oven dry and caramalised 


**Note: Use 400g Plain Flour if you want to do a regular dough



  1. In a large mixing bowl, sift flour, charcoal powder, milk powder and icing sugar together
  2. Whisk egg yolks, iced water and vanilla beans together, set aside
  3. Rub in cold cubed butter into the flour till it resembles fine bread crumbs
  4. Add wet ingredients from Step 2 into flour and butter mixture
  5. Gently coax all the ingredients into a large dough
  6. Divide dough into 2-3 portions and chill in the chiller till ready to use
  7. While dough is chilling, roll pineapple jam into 10-15g portions
  8. Once dough is chilled, proceed to assemble the tarts
  9. Preheat oven to 180c once you have completed half a tray of tarts
  10. Bake for 15-18 minutes
  11. Cool before packing



i did this batch using a heart shaped embossed cutter! Ain’t this cute?


i left the egg wash out as i wanted a black crust to contrast with the pineapple jam!

i also loved how the pineapple jam turned out. That 120g of butter whacked into the jam really made a whole lot of difference! No more sticky and gummy feeling with that pineapple jam!

Happy Baking and don’t hesitate to drop me an email if you have any questions!

Moving On ~ Recapping 2015

2015 has been really kind to me in many ways! Although we are already in the new year, i thought it was a pretty good idea to do a quick recap just like how i did every year. *in case my memory starts to fail in the coming years*

This is the year that i had lots of teaching opportunities, demo engagements, demo classes with Kitchenaid (Mayer), and many other opportunities to meet chefs from all over the world. It was an extremely rewarding year in terms of my career and i have so much more to learn but i hope to be able to engage and learn more in this year. i feel that it’s really important in this industry to keep learning, unlearn and relearn. The entire process is really rewarding and how much we can learn even just by watching how master bakers get it done.


Hosting Chef Peter Yuen (Viennoiserie World Champion)

Recap 2015

I have heard so much about him, admired his work over Facebook but it was a whole different dimension just to meet him in person. He got me all excited about laminated dough and has allowed me to embarked in a whole new career of teaching croissants and viennoiserie (something which i really enjoy)


Graduation Ceremony – University Of London

Recap 20154

Finally got done and over with the graduation ceremony of my business degree! Never thought i would be doing what i’m doing and i’m really grateful for the support by my family esp my dad who was really encouraging when i spoke to him about my career choice.

Finally the last thing i did my grandpa proud of and he has always wanted me to wear that mortar board. Although we didn’t managed to do the studio shot, i’m glad you were present for the ceremony and at least i have a picture taken with you in that graduation gown. i knew you were really excited about the day and i could see you beaming the entire time!

(He passed away on the 8th Nov 2015). i miss you grandpa ;(


Demo and Classes with Kitchenaid 

Publicity 2015

Got lots of opportunities working with Kitchenaid! i did a number of demo classes for them, did their shopping malls demonstration  as well as those in their showrooms. Love the interaction with different people especially those who were eager to learn and i’m more than wiling to share!

Looking forward to more collaboration opportunities!



Recap 20151

Giving back to the society has always been really important to me. When i was contacted to be part of this project, i was more than ready to lend a helping hand.

i’m really thankful for all the support by my friends. They managed to preorder and snap up everything i had for sales! *Really blessed to have such friends around*


Works of 2015


Recap 20153

Recap 20152

Recap 20156

Recap 20158

These are a portion of the work i have done for the year. So much more to learn and improve! i’m ready for the challenges in 2016. Will be heading to Taiwan in March to meet some bakers as well as Wu Bao Chun.


Let’s go 2016! i’m preparing to get some lunar new year goodies recipe up.

Although there will be no celebration in the home this year, but work still goes on and i hope those recipes will be able to help and bring joy to other families.


Till then,

Happy Baking!

Roasted Berry Yogurt Popsicles


What not to love about roasted berries and yogurt?

These are so so good and do you know, roasting the berries brings out the natural sweetness and juices of the berries! i love how fuss free these popsicles are!

You could totally choose to omit roasting the berries but i love how the juices from the berries marries the tanginess of the yogurt! Also, this is a great way to get rid of left over berries lying in your fridge! i always love to buy my berries in multiple punnets, but am always left with a little of each here and there , so this is an absolute life saver for me! No more throwing away berries and they preserve much longer in the popsicles!


Yields 6 Popsicles


  • 450g Honey Greek Yogurt
  • 1 Cup of Blueberries
  • 1 Cup of Strawberries
  • Juice from 1 Lemon


  1. Preheat oven to 180C
  2. Hull and chop strawberries into small chunks and squeeze juice of half a lemon over it
  3. Put blueberries in another baking pan and squeeze the remaining lemon juice
  4. Stir and coat all the fruits evenly with lemon juice
  5. Roast berries for 20 mins
  6. Cool berries and lightly swirl berries into the yogurt
  7. Transfer to freezer and freeze overnight
  8. To unfold, run mould under running water for 5 seconds


Loving the Citrus Reamer! So easy to get the juices without the mess!


Love the swirls of the juices that intertwine between the yogurt!


You could totally use any kind of berries you have at home! Even fruits like kiwis, peaches works extremely well too!


Perfect treat for the hot & humid day and at the same time, getting the kids their daily intake of fruits too!

GS9A3016Love the mould from Tovolo! Instantly beautify the popsicles