Bread – Tangzhong style
Thanks to Donal’s Asian Baking show, I got to know about Japanese milk bread and tangzhong (a water roux made with flour, …
Butterfly pea tea
Finally got to try the butterfly pea tea at Infinitea. It is a tea that’s made with dried Clitoria (butterfly pea) flowers. …
Eclair and Choux Pastry
Eclair in French means “this cake is so good that it is eaten in a flash”. The origins of choux pastry date back …
Food Art Experiments – Rothko
Been toying with the idea of translating works of art into desserts inspired by Caitlin Freeman’s Mondrian cake at SFMoMA Started with Rothko’s work …
Yet another layered cake
Made yet another layered chocolate cake with orange chocolate ganache
Reluctant experiments with White Chocolate
I’m not a fan of white chocolate, but have been exploring flavor combinations that might make it more ‘desirable’ by combining it …
Mini ice cream cubes and more ice cream
Experimenting with making truffle sized ice cream bites and some quick ice creams Strawberry yogurt ice cream cubes coated in dark chocolate …
Sweet find in Salem
This sweet called makkmal poori is a specialty in Salem. The dough is rolled out, cooked and filled with stuffing made out of …
Homemade cookies, chocolates and more sweets
Stamp cookies: Made these cookies using the block print stamps Into the oven…. And out of the oven… Grape and chocolate jelly …
Sweet (& savory) finds in California and Vegas
True Food Kitchen, Palo Alto, California: Lavender lemon ice tea in sparkling water Flourless chocolate cake, vanilla bean ice cream, caramel with …