My 3rd attempt learning to bake Buns

This is my 3rd time signing up with BakinCalf for baking buns ~ BUNdle of JOY is the name of baking workshop. Truly, I experience the joy of making and watching the dough proving, rolling and shaping it into round balls; and follow up with toppings. Thereafter, tasting the freshly baked buns makes me feel a little achievement of baking them.

Scones with custard cream really taste good

TABLE 66 ~ Modern European Cuisine

I have not been updating my blog for almost a month. Well, I will be doing it now and sharing my lunch at Table 66. It was a birthday celebration for my colleagues.

Table 66 is located at 66 Tras Street and it is a shophouse. The restaurant is cosy with a simple and modern contemporary interior design. There were 9 of us being allocated to a dining room with nice lighting and was separated from the open area outside so that we could have some privacy.

The restaurant serves lunch and dinner. We decided to have the 3-course set lunch @$32++ with a choice of 1 starter, 1 main course and 1 dessert. For set dinner, it costs $66++.

Here were the dishes that we ordered ^.~

There are 4 choices of starter ~ I chose soup of the day
~ Sweet Potato & Carrot Soup. I felt that it tasted like pumpkin soup :)
I love my soup to be creamy. The soup was smooth and yummy.
The bacon bits tasted delicious too.

Oh I must comment the buns that we had ~ onion and olive
(sorry, no photos as I was enjoyed eating them ~ hehe ^0^)
~ the buns were served warm, the texture was soft and so0O delicious!

This was another starter which most of my colleagues ordered.
Tuna Ala Nicoise
~ tataki of bluefin tuna, nicoise salad, avocado slices, olives white wine vinaigrette

This was my main course ~ Confit of Duck Leg

~ sous vide crispy duck leg, sauteed broccolini with capers and pinenuts, sweet tamarind jus

~ This may be one of their signature dish as it was tasty.
The skin was crispy and not very fatty. The meat was moist.
However, the sauteed broccolini should cook a little longer as it tasted a little hard.
Overall, I still liked this flavorful dish ^.~

Well, I don't take beef so this was my colleague's main course.
This piece of beef was well done.
My colleague said the meat was juicy and tasted well with their mustard sauce (not in photo)

Last but not least, my hearty dessert order was the Warm Apple Crumble.
This was differently cooked and presented. I usually had a pie instead of the crumble crisps. The apples were nicely cooked which tasted a little sourish with hint of cinnamon which I liked it. The vanilla ice cream was delicious.


It was a delightful lunch till we exceeded our 1-hour lunch break ~ Oo0ps ^0^

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Now, side track a bit ~I am looking forward to my vacation break in about 2 weeks' time. Yipee!
Guess I won't be updating any posts till I return from my trip.

See ya!

Baking Day

Lately, I have interest in baking and my friend, Li has offered her place for me to bake. Well, she can bake very well and can guide me along :) For 2 consecutive weeks, we had baked 10 chiffon cakes and more than 60 pieces of cookies. What a great attempt and effort! Luckily, Li assisted and helped me along the way ~ especially all the washing was done by her..haha! Thanks Li ^0^ Here are the photos taken during our baking process.

Here are the ingredients for our chiffon cakes ~ The oranges and lemons for our Golden Citrus Chiffon Cakes are missing in the photos as we keep in the refrigerator.

These stuff are for our cookies.

Phew! This egg separator is really a helpful tool as it makes
less messy job for separating the eggs.

Just a note to all, the eggs must be fresh or else the yolk
just leaks in together with the egg white.

Ta ta! Finally we have the egg white and yolks separated ^0^

We are preparing the mocha coffee mixture for our chiffon cake. However, we do not really like this packet of mocha coffee powder that we bought. There's creamer in it so the cake is not very fragrant. We recommend to use Robert Timms Granulated Coffee / UCC / Nescafe.

Here I put the corn oil to the mocha coffee mixture. The cake which we baked
using corn oil does not taste as good as the one using vegetable oil.

Next putting the egg yolks into the mixture bowl.

Electric Hand Mixer to beat the egg white till it's fluffy and stiff

I must get the correct texture and my hand is tiring :(

Mixing the mocha coffee mixture with the flour.

After that, mix it with the foamy egg white mixture (meringue)

The mixture is all done up and we can now carefully pour into the cake molds.

Hehe! a cracked cake ~ that is the bottom of the cake..we will just slice it off.

Letting the cake cool down...can't wait to see the texture @.@

TA-TA ~~ That's our mocha coffee chiffon cake ^.~

I am so anxious to taste my cake ^0^

Same baking steps for this Golden Citrus Chiffon Cake ~
except the ingredient changed to oranges and lemons.

A zesty flavor chiffon cake :)

This one for my parents ~ they love it :P

Black Sesame Chiffon Cake ~ Not very fragrant as we do not have time to ground the black sesame seeds into fine powder form. Or else, I guess it will turn out tastier.

Cocoa White Chocolate Chips Chiffon Cake
~ my colleagues like this ^.^

My 1st time baking cookies ~
Organic Wheatgerm Cranberry Blueberry White Chocolate Chips Cookies.

These healthy cookies turn out very big pieces and yummy too :)
Texture ~ Crispy outside and Soft inside.

These nicer cookies made by Li as the other batches of the cookies that
we earlier baked were badly done but they are still EDIBLE ^0^
~ I would not post the bad cookies shapes here :P

Well well, anyone interested to order for our chiffon cakes now ~ hehe!