Very Berry Cheese Tartlets

OKAIMONO

Add a little sweetness to your next party with our light, creamy Very Berry Cheese tartlets with a mixed berry cheesecake filling in a rich, crunchy Pâte Sablée or Pâte Sucrée tart crust and topped with your favourite fresh berries!  This one’s a definite show stopper!  VERY BERRY CHEESE TARTLETS This recipe uses the Non-Stick SILFORM Perforated Baking Mesh by Chef Koichi Izumi and does not require any blind baking. You may choose

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Beary Chocolate Bread by Bakeomaniac!

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  Beary Chocolate Bread! Create cute, chocolately and fluffy bread at home! These brown little cuties are a sure crowd pleaser! Developed by @Bakeomaniac the recipe uses the water roux method. The method developed by the Japanese that makes bread super light and fluffy!  Enjoy with milk or tea with your favourite condiments or simply on its own!  BEARY CHOCOLATE BREAD Recipe by Bakeomaniac.  This recipe uses the Kuma Bear Bread Tin but

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10 Easy Steps to Delectable Black Sesame Pebble Cookies by Bakeomaniac!

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Enjoy these delicious black sesame pebble cookies that resemble cute little pebbles! These cookies are just bursting with Black Sesame flavour and are buttery, crunchy and nutty all at once!  It definitely left us wanting more!   They’re easy to make and oh so yummy to eat! Bake it as a gift or simply for yourself as a tea-time snack!  BLACK SESAME PEBBLE COOKIES Recipe by Bakeomaniac.  This recipe uses the Langue de Chat

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Fresh Fruit Flower Naked Cake

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Bake this lovely fresh fruit flower naked cake especially if you love the pairing of soft, airy sponge cake with the lightness and fluffiness of whipped fresh cream and the sweetness from fresh fruits. Look no more. It’s literally a piece of cake!   Fresh Fruit Flower Naked Cake Makes 1 x 20 cm cake using the Sakura Chiffon Tin (3 layers)  or 1 x 6 inch round cake (4 layers) This recipe

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Soft Japanese Milk Bread using Water Roux Starter (Yudane Method)

OKAIMONO

Have a love for soft, fluffy Japanese Milk Bread?   Come try making it at home with the Yudane method!  The Yudane (湯種), or more commonly known as the Tang Zhong / Water Roux method originated from Japan and comprises of a starter dough by mixing flour to water in the ratio of 5:1 and then heating up the starch over low heat.  the heated roux helps to lock in moisture making the bread

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Easy Neko Cat Bread Recipe !

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Cute and simply adorable! This Neko Cat bread is bound to be a crowd-pleaser! Follow the simple recipe using the Neko Cat Bread Tin and the audience will be yours! *This Recipe uses the Neko Cat Bread Tin.  NEKO CAT BREAD RECIPE INGREDIENTS Bread Flour                    210g Instant Dry Yeast           5g Sugar                   

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Fail Proof Rabbit & Bear Madeleines – New Recipe

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These lovely Rabbit & Bear Madeleines are just too adorable to ignore! They’re easy to make and oh so yummy to eat! Bake it as a gift or simply for yourself as a tea-time snack!  This recipe uses the Rabbit & Bear Silicone Mould Makes 3 bears & 3 rabbits madeleines* INGREDIENTS 30g Confectioner’s Sugar 30g Cake Flour 30g French Butter (melted) 1/4 Tsp Baking Powder 1/2 Egg (medium size) 1 Tsp Milk

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How to Make Langue de Chat (Shiroii Koibito) Cookies

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Let’s make this popular snack that is a favourite among many!  Langue de chat (literally Cat’s Tongue in French) is a thin crisp cookie that’s baked until the edges brown a little and then chocolate is sandwiched between the cookies. They are best for eating right after baking. LANGUE DE CHAT (SHIROII KOIBITO) COOKIES This recipe uses the Langue de Chat Template Mat INGREDIENTS A: Egg Whites             

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Delicious Earl Grey Chiffon Cake

OKAIMONO

Have a love for soft, fluffy and spongy cakes?  Search no more, try our easy Earl Grey Chiffon Cake recipe that’s bound to set your heart a flutter!  With its moist fluffy sponge, subtle tea fragrance, and creamy whipped topping, this Earl Grey Chiffon Cake is bound to delight any cake lover. EARL GREY CHIFFON CAKE Makes 1 x 20cm chiffon cake This recipe uses the Sakura Chiffon Cake Tin. INGREDIENTS Earl Grey

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