Kumquat Madeleine and home made Kumquat Jam for the Chinese New Year

Freshly and Lovingly baked : 20th Feb 2015



Ahhh… it feels good to be able to sleep till 9ish in the morning. Such a luxury to be able to sleep till you wake up naturally.

Another day of visiting and I wanted to make something rather Chinese New Yearish for the 2nd day of the Lunar New Year! A few China relatives are coming for dinner too so I think I can make a tiny something for dessert!

Kumquat madeleine is another item on my to bake list. The time was not right to bake during the year but it certainly seem really apt today!




80g All Purpose Flour
43g Almond Flour
75g Granulated Sugar
80g Cooled Melted Unsalted Butter
1.5 Tsp Baking Powder
60g Kumquat Puree
3 Small Eggs
Thinly sliced Kumquat


Slice up the kumquats before pureeing and set aside. Melt the butter, boiled and browned the butter. Leave it to cool down before using.

Sift the flour, baking powder together before adding the sugar into the mixture.

After which, whisk the eggs till its foamy and thick. Fold in the flour mixture before adding in the kumquat puree. Finally add in the melted butter in batches and ensure it is incorporated perfectly.

Leave it to chill in the fridge for 1 hr before using. I was lazy and in a hurry so I did not do this step. I understand that it is important to create the “hump”. Maybe thats the reason why my madeleine has no hump? 😉

Grease the madeleine pan and then scooped the batter into it. I placed a slice of fresh kumquat onto each before scooping the batter onto it.

Bake it in a preheated oven of 210 degree for 10 minutes. Let it cool down completely once it is out of the oven.

While waiting so, I worked on the Kumquat Jam:

8 Kumquats
1/4 Cup Water
1/2 Cup Granulated Sugar
1 Tbsp Cointreau

Slice up the kumquats and add 1/4 cup of water and bring the mixture to boil in a non stick pan. Let is boil until the kumquat is soft before adding in the sugar. Let it boil. It will foam up so watch it closely to ensure it does not overflow. Stir the mixture occasionally. If you are able to cut thru the kumquat using your spoon, the jam would have been done. It would have thickened up nicely.

Lift it off the fire and stir in the cointreau.

While it is still warm, brush the liquid onto the madeleines and position slices of kumquat onto it.

Once it cooled, the jam will be too thick to brush onto the madeleine.

Homemade kumquat Jam!



Serve and enjoy! Hope the relatives will like them!


Macarons. Testing recipe.

Freshly and Lovingly Baked on : 19th Feb 2015



What did I do on the first day of Chinese New Year? Yes, baking. There is a need of a dessert to complete the tea with the girls today. I do have some rum and raisin buttercream leftover from previous bake. So that left only the macaron shells to bake. I have been baking macarons using the same old recipe and same old method for a while. This time round, I have decided to try a new one and see how this new way of baking can be different?



35g Almond Flour
30g Granulated Sugar
30g Aged Egg White
53g Icing Sugar


Preheat the oven to 140 degree.

I aged the egg white for a night in the fridge. Before using it, I left it to return to room temperature.

While waiting, I sifted the almond flour and icing sugar together. Once the egg white has returned to room temperature, we can start whipping it. Whip the egg white at high speed for 30 sec before adding the granulated sugar. Continue to whip it at high speed till stiff peak is formed.

Fold in the flour/sugar mixture in 2 batches until you form the correct macaronage. In this case, I divide it into 2 portion before adding the desired colourings.

Once the macarons are piped, bake them in the oven for 6 minutes at 140 degree before lowering the temperature to 110 degree. Continue baking them for another 15 minutes. Once that is done, take them out and let it cool completely before piping in desired fillings.


The colour remains vibrant and did not brown at the low temperature. I did not get many hollow macarons as well. The macarons are not that sweet too. Hence for those who resisted macarons due to the sweetness will like these.

6 minutes into the baking process: The feets are already formed!


The shells turned out good!


Hear me roarrrrr!!! “Tiger Bread” or does it look like mouse instead? ;(

Freshly and Lovingly Baked on : 15th Feb 2015



Dutch Crunch roll is an interesting bake with a topping that creates the tiger skin pattern. I am unsure why it is also called tiger bread because the resulting pattern does not seem to look like a tiger but giraffe. This bake is on my to bake list for 2 yrs. I hesitated because I have not find a way to make it interesting or utilise the concept of tiger bread. Most of the tiger bread I saw was round in shapes. In addition, the amount of yeast for the topping does put me off totally. Since I have not made this before, I will not attempt to suit the recipe to my needs but to be a good girl and follow the recipe.

I wanted to create a tiger bread literally by shaping it into a cute tiger. I am hoping the resulting crack on the toppings will look like a tiger. However, after I saw the final baked product, I am actually unsure what it is. It looks more like a porcupine or mouse. Whatever it is, I have attempted. The Dowager came today and she exclaimed ” OH WHAT A CUTE MOUSE!” when she first saw it. I went -_-“””…………. I replied, “please, it is a tiger!”



The bread roll which I have use is a Japanese Milk bread instead of the usual white bread roll which is the base for Dutch Crunch Roll. The below recipe will make about 9 “tigers”. 😉

Japanese Milk Bread

310g Bread Flour
90g Cake Flour
30g Unsalted Butter
5g Instant Yeast
5g Salt
25g Fine Sugar
50g Organic Honey
230g Milk


Mix all ingredients into the mixer bowl. Knead for 10 minutes before adding in the butter. Continue kneading until it passed the window pane test.

Let it proof until double in size before shaping. For this bake, I have actually left it in the fridge overnight before using. So its a real slow rise for the dough.


3/4Cup Organic Brown Rice Flour
1 Tbsp instant yeast
1/2 cup Warm water
1 Tbsp Granulated Sugar
1 Tbsp Canola Oil
1/4 Tsp Salt


Once the dough has doubled in size, punched it down gently and divide it up into 60g dough each. Shape it into a long shape and placed it onto the baking tray. Roll out the 2g dough each for the ears and 2g dough for the face patch. Pitch a little for the nose. Do remember to space the dough out to ensure ample space for the dough to do a second round of rising for about 20 minutes.

While waiting, prepare the toppings by whisking all the ingredients together. The texture should be a thick paste where you can spread. If it is not, add in more rice flour. Let it rest for 15 minutes before using.

Once the second proofing is done, spread the toppings onto the dough. Because I am trying to make it into a cute tiger, I did not spread the topping onto the entire dough but 3/4 of it. Do spread it generously.

The final product before sending in to bake.


Bake them in a preheated oven of 180 degree for about 18 minutes.

The baking progress:

3 minutes into the baking


10 mins into the baking


Almost done!


The successful of this bake which I think will be the “tiger skin Texture” which characterised the Dutch Crunch bread. I think it can be better but I am happy for the first attempt