I cook things

[auntyfatsoh]

Black sesame chiffon cake with black sesame and vanilla cream and black sesame crumble

[auntyfatsoh]

I used to die a little on the inside when people asked me to put my food up for sale because I was terrified of not being good enough. I told myself that one day I would be good enough and that I had to practise until I was perfect before I could sell anything to anyone.

But I'm starting to realise that the best (and fastest) way to improve would be to just forget my pride and expose myself to a lot of criticism.

[auntyfatsoh]

Raspberry Cheesecake Mousse Oreo-based Tart

[auntyfatsoh]

Riding on the boba tea obsession in my country (and in the world, really) to make boba milk tea snowskin mooncakes

[auntyfatsoh]

My MSW mooncake orders were really well-received! So humbled (;

[auntyfatsoh]

I've been experimenting with snowskin mooncakes. The filling is easy enough to do but I'm concerned that the snowskin will harden in the fridge

[auntyfatsoh]

When does it stop becoming someone else's recipe? How many changes do you have to make before it's really considered your own?

[auntyfatsoh]

Crab Bee Hoon Soup

One of my favourite go-to comfort dishes. Homemade chicken broth and sole powder really gives this dish extra fragrance and punch!

[auntyfatsoh]

A very wobbly and moist two-toned matcha basque cheesecake. When I decide I'm going to bake something, my mind goes into hyper focus and I cannot think about anything else other than how I can make the vision in my head come to life (that said, my bakes/ pictures hardly ever turn out as I imagine).

So I was horrified when I went to my usual baking supplies shop and found out that they had run out of 6 inch pans (everyone's baking because they are stuck at home due to Covid-19). I called 5 other baking supplies shop and none of them had any more 6 inch pans in stock. I eventually found a seller online and cabbed down immediately to seize the last available 6-inch pan in Singapore. As soon as I reached home, I set about to making this cheesecake. After an excruciating hour of waiting for this to cool down, I sliced it open. Only when I saw the gorgeous cross section did I find peace.

Should I have waited 1 week for sellers to restock instead of causing myself unnecessary distress? Yes. Could I have waited? No. And I regret nothing!

[auntyfatsoh]

It's not the most beautiful rainbow crepe around but I will try and try again. On a very happy note, my friend ordered 40 brownies from me today and I am over the moon. It's the first time someone's paying for my food and I did not expect to feel so happy! But I am also terrified!

I panic when people ask to try my food because I don't want them to think that my food looks better than it actually tastes. I recently found out that this horrible fear of being overrated/ a let down is called Imposters Syndrome and I'm trying to fight this fear by forcing myself out of my comfort zone - giving free food to people and asking them for honest feedback so that I can improve.

People have been telling me to sell my bakes as a side thing but I don't feel good enough on most days - which is why I feel disproportionately upset/ disappointed when people tell me that they want my food & back out when I offer it to them (because they have to come down to my place to get it) and which is also why I feel so darn happy about my first sale! Wish me luck!

[auntyfatsoh]

I call these blackies -- since the brown ones are called brownies, and the blond ones are called blondies. This recipe is the fudgey recipe from Buttermilk Pantry on YouTube. I made these in 2 flavours - topped with sea salt and stuffed with speculoos. Yum

[auntyfatsoh]

Black Sesame Charcoal Crepe Cake

This was my own recipe. I made this for Fathers’ Day. It is the most manly-looking cake I could think of. My family loved it so I hope you do too!

Black Crepes:

1. In a mixing bowl, add 4 large eggs and beat them. 

2. Sift in 185g of cake flour and 12g of charcoal powder. Mix to combine

3. Add in 55g of white sugar (I used caster), 2g of salt and 70g of melted butter.

4. Add in 500g of room temperature milk (in 3 additions to prevent lumps from forming). Mix well after each addition.

5. Sieve twice to ensure that it is lump free. 

6. Rest crepe batter for 30 minutes before making about 20(?) crepes. 

Black sesame cream:

1. To another mixing bowl, add 500g very cold whipping cream. Whip until a good amount of bubbles form, then add in 5g of charcoal powder, 55g of sugar and 185g of unsweetened sesame paste. 

2. Using a stand/ hand mixer, continue whipping until you get medium peaks. 

Assemble:

1. Keep layering crepe/ cream until one of them runs out. Dust with a sprinkling of black sesame powder.

2. Chill completely, preferably overnight. Enjoy!

[auntyfatsoh]

“Sponge” Cake

This recipe is from Emma Fontanella’s Youtube channel, Emma’s Goodies. This was a really, really fun recipe to make. The "sponge” is lemon flavoured and was really delicious although no one’s really focusing on the flavour here. It’s crumbly and moist and just lemony enough. The “soap” is simply a very underwhipped meringue. 

[auntyfatsoh]

Tahini Chocolate Chip Cookie Bar

This is Edd Kimber's tahini chocolate chip cookie bar from his newly published book "One Tin Bakes". I swapped out light brown sugar for dark brown sugar because I didn’t have the former. It still turned out pretty decent I think! 

[auntyfatsoh]

Turtle Brownies

This is Edd Kimber's turtle brownie recipe from his newly published book "One Tin Bakes". I added salted pretzels to the recipe because salty/ sweet combinations make me really happy