Corner Café

September 30, 2020

【WUMAI烘焙小教室】Taiwanese Yolk Mooncakes 蛋黃酥

Filed under: Basics,Pies, Tarts & other Pastries — SeaDragon @ 8:00 am
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This year’s Mid-Autumn Festival falls on October 1, 2020, which is tomorrow. So it is just the right time to make mooncakes at home. This is the easiest mooncakes to try at home, the classic Taiwanese mooncakes with red bean paste filling and a salted egg yolk inside, resembling the moon. Taiwanese mooncakes is different from the widely available Cantonese mooncakes which is much more difficult to make at home. Taiwanese mooncakes use the Chinese flaky pastry which I have written about before, but here you can see the actual demonstration of it.


August 28, 2020

【Slow TV】Macarons 馬卡龍

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am
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Two slow videos showing the making of Parisian macarons. It is very educational just to see and learn how they mix the batter for the macarons as that is the most crucial and important step in successfully making this sweet.


July 1, 2020

【Slow TV】Taiwanese Jiggly Sponge Cake 台灣古早味蛋糕

Filed under: Basics,Cakes & Cupcakes,Cooking Videos — SeaDragon @ 1:00 pm

In the past couple of years, something called Jiggly Cake has been making the rounds on social media. Actually it is not something new, someone has just come up with a catchy English name for the traditional sponge cake from Taiwan which in Chinese is 古早味蛋糕, meaning traditional flavoured cake. It is also known as Pillow Cake (枕頭蛋糕) because it is soft and fluffy! Now you might think that was it, but it has a history linking back to Japan and Portugal, because this cake is also known as Taiwanese Castella Cake.


April 5, 2020

Getting Creative with Eggs 創意蛋料理

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am

Too much time on your hand, being stuck indoor? Have a look at these videos, do something fun with egg dishes!


March 14, 2020

【廚娘香Q秀】Tangzhong Spring-Onion Buns 湯種蔥花麵包

Found this video from 2013 of Tangzhong (water-roux) bread making demonstration by the Taiwanese pastry chef, 陳郁芬, who wrote the cookbook, 65°C湯種麵包 (65°C Tangzhong Breads).


December 31, 2015

2015 in review

Filed under: Basics — SeaDragon @ 4:14 am

The stats helper monkeys prepared a 2015 annual report for this blog.

Here's an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 450,000 times in 2015. If it were an exhibit at the Louvre Museum, it would take about 19 days for that many people to see it.

Click here to see the complete report.

March 6, 2015

Crème Anglaise / Pouring Custard

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 3:00 pm
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June 13, 2014

Shortcrust Pastry (quick & easy version)

Filed under: Basics,Pies, Tarts & other Pastries — SeaDragon @ 9:00 pm
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September 24, 2012

Crème Diplomat

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 9:00 pm
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Creme Diplomat

April 20, 2012

Overnight Soft Bun Dough (16-hour poolish version) 16小時冷藏液種麵糰

Filed under: Basics,Breads & Quick Breads — SeaDragon @ 12:00 am
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Update April 20, 2012: Australia has won the Asian Pastry Cup 2012 held overnight in Singapore, with Malaysia coming in second and Singapore third. All 3 teams, plus first time entry and fourth place the New Zealand team, are now eligible to compete in Coupe du Monde de la Pâtisserie (World Pastry Cup) next year in January to be held in Lyon, France, together with Japan, Taiwan and South Korea who are automatic entries from Asia. Congratulations to all teams.


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