Biscoff Speculoos Cake

Today is my son 9th birthday.  He is growing too fast almost as tall and big as me. Took this opportunity to bake a biscoff speculoos cake.  I baked two type of cakes, sponge and another from original recipe to compare the cakes. We all agree the sponge cake is softer and more preferred as it will still stay soft even after refrigerate.

Recipe inspired from livforcake. I made an 8 inch cake so used 6 egg sponge recipe which gives 2 layers plus also baked original livforcake recipe which gives another layer cake. Sponge cake recipe from jeannietay vanilla chocolate sponge. Just reduce sugar and omit chocolate powder. I steam bake cakes for 40-45 mins instead of water bath.

Homemade Boba Tea

Made boba with kids today. I really miss drinking boba tea! So excited to finally drinking this brown sugar boba...so good!😋

Recipe for boba from👉 Cookingtree

Happy Mother's Day

Today I made a lychee rose cake to celebrate Mother's Day with my family. Happy Mother's Day to all moms!

Mixed Nuts Mooncakes

Last Mid-Autumn Festival I made a few different varieties mooncakes.  I was too busy making other mooncakes last minute, I didn't have time to try the mixed nuts one. So this was on my to do list for a few months now and I finally baked some lady night! The suggestion is to wait 2-3 days for skin to soften first.  I don't think I have the patience to wait that long so I cutted one up to eat for breakfast....lol😆 The taste is better than store bought so I'm sastify. 😋

 

I used 👉nofrillsrecipes recipe with some adjustments since I didn't have everything on the list. Also my dough was super hard so I needed to add more syrup, oil and lye water. I think if you use recipe then depending on the thickness of your golden syrup you might need to reduce the flour. Then after adding all the extra liquid my dough became super soft. So then I needed to add more flour to balance it out. Lucky in the end everything turns out fine. With adding all the extra ingredients I have enough dough for all the fillings. 

I didn't have pork floss so added in one chinese suasage, candied orange, candied lime and candied ginger to replace candied tangerine. First steam chinese sausage for 5 minutes then pan fry a little to crisp up the skin a bit before dicing. I also reduced fried glutinous rice to 100g. I used 1 tbsp XO since no brandy and add in 2 more tbsp water. Sugar also reduced to 30g. 

The mold is 100g so I measured fillings to 70g and dough to be 35g. 30g dough is too thin so 35g is perfect. Can even go 40g if like eating dough.

I lightly mist the cakes before baking st 355F for 15 minutes.  Then take cakes out to cool for 15-30 minutes.  Eggwash (1/2 egg+ 1 tsp milk) strained then lightly brush on top of cakes. Bake in 375F for 12 minutes.