Tuesday, September 28, 2010

Places I Love to be in London


                                    'Paul' a French bakery I love. They serves really good croissants.

                                                                       Oyster anyone?


                                                                 'Paul' at Tower Bridge.

                                                              The high light.......

They have really good Macaroon too.

Hungry? Have a quick bite.

Prices of things is the UK have gone up quite a bit.

London Eye

                                                     Who doesn't know him??

A lovely little cottage at the corner of St. James's Park. every passer by would sure to make a stop and have a good look of it. The little farm is growing with some veg and pretty flowers. How cosy it is.

                                                 Friendly little fella, Mr. Squirrel.....

The moment my little boy been waiting for..... Feeding the ducks and swan made him the happiest boy on earth. He couldn't forget every moment of it.

Making friends with the ducks.

                                                   Mr. Ducky asking for more bread.

Having it's sun tanning with his wings wide open.

Another new friend he made.

                                          Natural History Museum was a wonderful place for kids.

The Real Thing - Double Cream


Well well well, this is the right thing to do!!! This is the real thing about double cream. Enjoying the real thing is what most important to me. It's fresh, it's creamy, it's smooth, it's sooo...... DOUBLE CREAM!

People asked me how did I bring back the cream since no liquid allowed on board the plane... I took a risk packing the cream in my cargo bag , wrapped with layers of plastic bags and put it in a cooler bag with some ice packs! Well, it's was rather long story..... I bought quite a lot of other stuff and brought them back safely,  wish I could brought back more!! Really never had enough of London!

Beside the Japanese fresh cream, this should be the one I love the most. Or rather, I must say both Japanese and the Brits double cream have little differences. I said they are different in terms of texture, colour and taste. Japanese is kind of light and more refreshing. Also, when it's whipped, it's less solid compared to the Brit's. Colour wise, the Brit's has got more yellow tone than the Japanese. So when comes to decorating cakes like strawberry shortcake, the Japanese cream score better marks. Frankly, both are great. They are what I call the ' Real Thing' . That's why it make the scones taste so good with this double cream. I made some scones to go with the cream, and it was almost close to the ones I had while in London. (Though my scones texture are not quit near..) After I have finished this precious tub, I'm gonna miss it again.

Friday, September 24, 2010


Away in London for a short break does bring back a lot of memories.... One that I will never forget nor miss would be this World Best scones.  The first thing I did after checked in to the hotel, was rushed down to High Street Kensington's Marks & Spencer for this long for scones. I can't really find a word to describe how good it taste. And that taste always in my head even after so many years. It's so soft, rich , smooth and simply too good to say no.

Till now, there's is noway I could reach that fantastic texture making scones from my kitchen. How I wish I could 'Steal' the secret of making this irresistible scones. Well, I guess I am lucky enough to taste one everyday during my stay in London. That should make me miss it more after my return home. The combination of  rich double cream and smooth strawberry jam just make the perfect match for this wonderful pastry. I always mention to my friends who also love scones how great it tastes.... Wow, I'm craving for it again!!

Monday, September 13, 2010

Dotty Dot Matcha Roll Cake

Something light for tea time is always welcomed by many. Roll cakes are one of the most complete choice among other pastries and bread. Love this light and soft roll cake filled with Azuki and cream. My nephews finished two slices each at one go. How great to see them enjoyed the cake so well!

Made the roll cake with a little touch of decoration by dotting with Matcha polka dots. I find the dots are too big for what I was expected. Would love to make another one with my ideal size of dots for my next cake. What flavor should I do next?


Large Eggs    3
Sugar     60g
Top Flour  50g
Matcha Powder    1/4 tsp
Water    1/2 tsp


Double Cream   200ml
Sugar    10g
Azuki    30g


1. Line a 27x 27cm Swiss roll baking tray with parchment paper and set a side. Beat eggs and sugar over double boiled water till sugar melted.

2. Continue beating using electric mixer till batter reach ribbon stage.

4. Sift in flour and fold in well.

5. Mix Matcha powder and water in another bowl. Scoop about 15g of the batter to mix into the matcha mixture. Mix well, and put into a small piping bag and cut it with a very small cut, and dot the baking tray with small dots of matcha batter. Pour the plain batter over the dots and bake in preheated oven for 11 minutes at 200'c.

6. Remove the cake from baking tray right after it's out from the oven. Let the cake cool on wire rack.

7. Peel the parchment paper off and spread on whipped double cream and azuki. Roll the cake up and keep in the fridge for at least 15 minutes before serving.

Saturday, September 11, 2010


Playing with bread dough can be quite satisfying. Seeing the dough changes in every stage, and to the final result are just what I truly enjoy. Making this cute little Epi /  Wheat bread, has been all along in my list. They are many other ways to make this pretty little Epi......

Monday, September 6, 2010

Twinkle Matcha Star Bread

I almost forgotten about the star bread tin I bought couple years ago. Was thinking of making something fancifull out of the usual loaves. Matcha azuki bread came to my mind..... So thought of giving it a try! Hubby and my precious not quite keen with azuki, so I made another mini swirl loaf. Using the same Matcha Azuki loaf recipe I have made in the past. Recipe that I really like and can just eat it as it's own.

Saturday, September 4, 2010

Swirly Coffee Boy

I have made these Coffee buns before, and this time I created the top with swirl effects. I simply can't resist the butter filling that compliments the coffee toppping so well. Salty and sweet.... Mmmmm....


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