Blueberry Tart


This recipe yields six 4 inch blueberry tarts.



  • 1/2 cup and 2 tbsp of all purpose flour
  • 2 tbsp of sugar
  • pinch of salt
  • 4 tbsp of cold unsalted butter


  1. Preheat oven to 375 degrees. Mix flour, sugar, salt, and butter in a large bowl until large moist crumbs form.
  2. Spoon dough into individual 4 inch tart pans. Press the dough into the tart pan and up the sides until firmly packed. Try not to make it too thick as it does rise up a little.
  3. Freeze the dough for about 10 minutes.
  4. Prick the bottom of the dough with a fork all over.
  5. Bake for 10-12 minutes.




  • 3 cups of fresh blueberries, rinsed and dried
  • 2 tbsp of corn starch
  • 2 tsp of finely grated lemon zest
  • 2 tbsp of fresh lemon juice
  • 1/3 cup of sugar
  • pinch of salt


  1. Bring 1/4 cup of water and 1 cup of blueberries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until blueberries break down slightly (3-4 minutes).
  2. In a small bowl, mix corn starch with 2 tbsp of water. Stir into the blueberry mixture.
  3. Add lemon zest and juice, sugar, and salt to the blueberry mixture. Bring it to a boil, and then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken.
  4. Remove from heat and stir in remaining blueberries. Immediately pour hot blueberry mixture into cooled tart shell.


Recipe based on:


Mango Mousse


I had some left over whipping cream and a lot of frozen mango in my fridge, so I made mango mousse! I simplified the recipe by a lot, and didn’t add any sugar because the frozen mango I used were very ripe and sweet. If the mango you use are fresh mango and aren’t very sweet, you might want to add about 3 tbsp of sugar.


  • 3/4 cup of whipping cream
  • 1 tsp of gelatin powder
  • 1 tbsp of water
  • 1/2 cup of mango puree
  • 1/4 cup of diced mango


  1. Whip the whipping cream until medium peak. Be careful not to over whip. 20170418_172051_副本
  2. Bloom the gelatin with cold water.
  3. Mix the gelatin into the mango puree.20170418_172310_副本
  4. Fold the whipping cream into the mango mixture in thirds. 20170418_172846_副本
  5. Pour mango mousse into individual cups, layer with mango pieces. 20170418_174612_副本
  6. Refrigerate for at least 3 to 4 hours. 20170418_174619_副本


Recipe Based On:

Banana Bread


There were these 3 bananas sitting there becoming a bit too ripe, so I let them become black and tried making banana bread for the first time!


  • 3 very ripe bananas, peeled
  • 1/3 cup of melted butter
  • 1 tsp of baking soda
  • pinch of salt
  • 3/4 cup of sugar
  • 1 egg
  • 1 tsp of vanilla extract
  • 1 1/2 cup of all purpose flour


  1. Preheat oven to 350 F and butter a 4×8 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. 20170412_151731_副本
  3. Stir the melted butter into the mashed bananas. 20170412_151916_副本
  4. Mix in the baking soda and salt.20170412_152410_副本
  5. Stir in sugar, beaten egg, and vanilla extract. 20170412_152941_副本
  6. Mix in the flour. 20170412_153350_副本
  7. Pour the batter into the prepared loaf pan. 20170412_153635_副本
  8. Bake for 50 minutes to an hour, or until a toothpick inserted into the center comes out clean. 20170412_163858_副本20170412_163902_副本



Recipe Based On:


Chiffon Cupcakes


For this mother’s day, I tried piping roses for the first time using whipped cream! They didn’t turn out all that great but they do look like roses at least. I took a 9 inch chiffon cake recipe and halved all the ingredients, in total this made 8 cupcakes. The cake turned out to be a bit dry in my opinion, but together with the whipped cream it balanced everything out and tasted great!



  • 1/2 cup and 1 tbsp of cake flour
  • 1/4 cup of sugar
  • 1 tsp and 1/8 tsp of baking powder
  • pinch of salt
  • 2 egg yolks
  • 45ml of orange juice
  • 45ml of vegetable oil
  • 2 egg whites
  • 2 tbsp of sugar
  • 1/4 tsp of cream of tartar

Whipped Cream

  • 1 cup of whipping cream
  • 1/2 cup of icing sugar
  • food coloring


  1. Preheat oven to 325 F. Line a muffin pan with 8 muffin cups.
  2. Sift cake flour in a bowl and add 1/4 cup of sugar, baking powder, and salt. Set aside. 20170514_134557_副本
  3. In another bowl, whisk egg whites until frothy. Add in cream of tartar. Slowly add the remaining 2 tbsp of sugar. 20170514_135351_副本
  4. Beat the egg whites until stiff peaks have formed. 20170514_135922_副本
  5. Make a well in the flour mixture, add egg yolk, orange juice and vegetable oil in the well. Mix together the egg yolk, orange juice and oil. 20170514_135129_副本
  6. Mix the flour mixture and the egg yolk mixture together for about 2-3 minutes with an electric mixture until light and fluffy. 20170514_140340_副本
  7. Gently fold the egg whites into the egg yolk batter. 20170514_140749_副本
  8. Pour batter into the prepared muffin pan.20170514_142059_副本
  9. Bake for about 25 minutes or until when a toothpick is inserted and comes out clean. 20170514_153647_副本
  10. Beat whipping cream until frothy. Add icing sugar gradually while beating. Whip until light and thick enough to pipe on cooled cupcakes.



Cupcake Recipe Based On:

Whipped Frosting Recipe Based On:

Chocolate Mille Crepe


After watching a video on youtube, I tried making a mille crepe for the first time. I am actually not sure if it turned out right because I’ve never had this cake before. I used a 18cm frying pan for this mille crepe. The recipe made about 16 crepes, but because it was the first time I made crepes, I broke 6 of them, and so I only used 10 crepes for the cake.



  • 120g of cake flour
  • 20g of cocoa powder
  • 45g of sugar
  • pinch of salt
  • 2 eggs
  • 325g of milk
  • 25g of butter
  • oil for frying pan

Whipped Cream Filling

  • 300ml of whipping cream
  • 40g of sugar


  1. Combine cake flour, cocoa powder, sugar, and salt in a large bowl.
  2. Make a well and add eggs, mix everything together using an egg beater.
  3. Mix the milk into the batter in three parts.
  4. Melt the butter and add it to the batter.
  5. Sift the batter to get rid of any chunks. Refrigerate for an hour.20170327_200801_副本
  6. Using a low heat setting on the stove, preheat the frying pan. Brush a thin layer of oil on to the frying pan.
  7. Using a ladle, pour batter on to the frying pan. Try to make sure the amount of batter is roughly the same for each crepe so they turn out to have the same thickness.20170327_203645_副本
  8. Fry crepes for about 20 seconds, flip it over onto a plate and flatten it out.
  9. Repeat the process of adding oil and frying the crepe for about 16 crepes, layer the crepes neatly on a plate, cover and refrigerate for an hour. 20170327_204442_副本
  10. Add sugar to whipping cream and beat until markings form on to the top but the whipped cream still flows. 20170328_160805_副本
  11. Combine the crepe and whipped cream together by layering a piece of crepe at the bottom. Add whipped cream on top, using a spatula to smooth out the whipped cream, and then add a piece of crepe on top and repeat.
  12. Refrigerate the mille crepe for at least 3 hours. Sift cocoa powder on top for decoration.


Recipe Based On:【曼食慢语】抹茶千层蛋糕/

Meringue Cookies


I made some Crème Brûlée for Valentine’s Day and now I am stuck with a bunch of egg whites. So I made some Meringue Cookies with them! First time making these, sadly they didn’t turn out to be very pretty because the surface cracked.


  • 4 egg whites
  • 1 cup of sugar
  • pinch of tartar
  • 1 tsp of vanilla extract
  • food coloring


  1. Line cookie sheet with parchment paper, preheat oven to 175 F.
  2. Place sugar, egg white, tartar, and vanilla in a large bowl.20170214_155122_%e5%89%af%e6%9c%ac
  3. Slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. 20170214_160730_%e5%89%af%e6%9c%ac
  4. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.20170214_162824_%e5%89%af%e6%9c%ac
  5. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe 1/2 inch to 3/4 inch wide cookies, making sure to set them one inch apart from one another. 20170214_165345_%e5%89%af%e6%9c%ac
  6. Bake at 175 F for one and a half hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.


Recipe Based On:

Creme Brulee


This Valentine’s Day I made Crème Brûlée for my dear hubby. I’ve always wanted to make this and I bought a torch for this a really really long time ago. This is actually very easy to make, but the extra egg whites was always something that stopped me from making it. I also made the caramel top a bit too thick, and not burnt enough.


  • 6 egg yolks
  • 2 cups of whipping cream
  • 1/3 cup of sugar
  • 1 tsp of vanilla extract
  • boiling water
  • 8 tsp of sugar (for caramel)


  1. Preheat over to 350 F.
  2. In a small bowl, beat egg yolks with a wire whisk.
  3. In a large bowl, stir whipping cream, 1/3 cup of sugar, and the vanilla until well mixed. 20170214_122717_%e5%89%af%e6%9c%ac
  4. Add egg yolks, beat with wire whisk until evenly colored and well blended. 20170214_123050_%e5%89%af%e6%9c%ac
  5. In an 8 inch pan, place 4 6-oz ramekins. Pour cream mixture evenly into ramekins. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins. 20170214_123844_%e5%89%af%e6%9c%ac
  6. Carefully place pan with ramekins into the oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).20170214_131653_%e5%89%af%e6%9c%ac
  7. Using tongs or grasping tops of ramekins with pot holders, carefully transfer ramekins to cooling racks. Cool to room temperature, about 2 hours. Cover tightly with plastic wraps, refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  8. Uncover ramekins, gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tsp of sugar over each chilled custard. Gently remove the excess sugar from the custard.20170216_150136_%e5%89%af%e6%9c%ac
  9. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.20170216_150410_%e5%89%af%e6%9c%ac



Recipe Based On: