Timeout for baking and a madeleine recipe

I have been baking cakes for friends for about a year now and looking back, I’m glad to be given the opportunity to do so.

I’m thankful to friends who trust in me enough to ask for celebration cakes from me. Truly, it has been a humbling and enriching experience.

The last two weeks have been really hectic and I’ve reached the point of exhaustion. Sometimes I wish my cakes could taste a little better and that I could be more adventurous in terms of flavour. Alas, I have no time to experiment with recipes. There are household chores to do, meals to prepare, lessons to teach the little one, classes to teach and the list goes on. So to be honest, what has begun as a love for me -baking – has turned out to be a chore in recent times. I have to stop. To take a break from baking for others and go back to baking for leisure, for my family. The husband has complained that he doesn’t get to eat any of the baked goods nowadays. ;p

With these final cakes for the season, I will have to bid farewell for a while to baking cakes for friends so that I can resume my home-based culinary lessons which I have started since the days in Boston.

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Vanilla sponge cake with chocolate ganache

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Vanilla sponge cake with IMBC, topped with edible image and meringue border

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Vanilla sponge cake with IMBC, topped with edible image

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A simple yuzu sponge cake with IMBC for a 1YO boy

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 I will still make figurines during this period since I need to continue to hone my skills in that area. But more importantly, I want to take time to improve on my baking skills and continue to learn the science of it.

For a start, here’s a recipe for madeleines – scallop-shaped cakes that epitomise classic French patisserie. They are easy to make and are best eaten fresh from the oven. All you need is a stiff metal whisk. Simple?

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(Adapted from Perfecting Patisserie by Dr Tim Kinnaird)
Ingredients:

3 eggs
120g caster sugar
50ml milk
175g all purpose flour/unbleached flour for a healthier version 😉
1 1/2tsp baking powder
200g melted butter

(yields 22 big ones)

1. Preheat the oven to 230C. If you are using a metal madeleine tray, lightly butter and flour the tray. I use both silicon madeleine tray and the metal one.

2. Beat the eggs in a large bowl and whisk in the sugar and milk until well combined. Whisk in the flour and baking powder until the batter is smooth, but don’t over-work the mixture as this will develop gluten in the flour and toughen the madeleines. Whisk in the melted butter.

3. Fill each scallop-shaped mould of the tray to half or at most 2/3 full.

4. Bake for 8 minutes in the oven or until golden brown. You may want to turn the tray 180 degrees halfway through the baking.

For variation, I added yuzu concentrate to a batch (I took out one portion) and green tea to another batch before baking.

Enjoy! 😉

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Language Power 蓝格子, 跑啊!

I read linguistics in school and after understanding more about brain development with regard to language, resolved from then on that I would want to raise bilingual child(ren) if when I have a family. Thus, in our household, the husband speaks in English and I would communicate with Faith in Mandarin .

Early childhood is the easiest time to learn multiple languages. Babies are born with billions of neurons (brain cells). They spend the first few years of life building trillions of synapses (connections) between those cells. For language especially, these first few years are the most “sensitive period” in their lives when they are primed to learn language. At 6 months, human babies are able to differentiate between any sounds that human beings make. But as children age, they begin to “prune” some of the synapses they’ve built. Connections that are important get reinforced, but things which they aren’t using in everyday life may get cut.

It is my desire that Faith grows up being an effective bilingual. While it is relatively easy communicating in simple Mandarin with her when she was an infant, I found it increasingly difficult to do so now as I would need more vocabulary in my daily conversation. What’s making it more complicated is the fact that I am also teaching her using English and I’m not sure if I am on the right track anymore.

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So, when a friend told me about this talk called ‘Language Power’ (蓝格子, 跑啊!), my interest was piqued. In the talk show, the speaker, Eeva Chang, would touch on the following (and here, I attempt to translate a few of them):

1。我会让你看见你是否有语言力量
(The participants will discover if they have language power)
2。你会体会到, 你的孩子或自己是否用了最好的方式与语言相处
(The participants will experience if they or their children are using the best method in language development)
3。我们会一起明白, 在新加坡学习语文真的如此痛苦吗
(The participants will understand if it is really that difficult to learn a language in Singapore)
4。你有机会听见自己 是如何在”运用”着自己的声音能量和语文能量。
5。你的家庭语言和学校语言到了几年级开始分道扬镳?
6。我们的社会是个语言视觉化的社会吗?
7。为什么语言视觉化可以让人的理解度大大提升?
8。新加坡的小学生最直白的心里话, 在那天会告诉你。
9。语言是遗传还是学习来的?
10。你知道,我们一直在违反语言学习的黄金定律吗?

The above are questions that I have been asking myself too and I thought it would be beneficial to hear her thoughts on them. If you don’t already know Eeva Chang, here is some information about her.

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After her university graduation, EEva was awarded the Golden Bell Award (Taiwanese Broadcasting Award’s highest accolade). She then left Taiwan to come to Singapore to fulfil her dreams. She has not left since.

The multi-talented EEva was also a winner at the ASEAN Literary Prose Awards and was also named the Best Producer at the Shanghai International Television Broadcasting Awards show. She was a Programme manager at 100.3FM as well as a presenter and programme producer at FM 95.8 and Rediffusion. I listened to her when I was a young kid and probably learnt Mandarin through that means.

On the education front, EEva was a professional trainer at MOE’s teachers training programme for 8 years. She started her own school EDUPLUS about 20 years ago and has since helped countless students in building their strong foundation in the Chinese language.

This event is the culmination of her years of experience as a Broadcaster and Educator.

Interested?

When: 20 Sept 2014, 3-5pm
Where: Resort World Theatre, Sentosa
Tickets: You may purchase your tickets from Sistic or call Rediffusion at 62888 3321 to save on the booking fee!

You can also look out for more information on her facebook page.