Besides cooking Korean food, I love making dessert! I used to make many different kinds of desserts but my husband started to complained that his waistline was expanding, so I only indulge now and then.
I had a dinner party over the weekend and decided to try a new recipe from one of my favourite dessert cookbook “Bourke Street Bakery“. The bakery is a tiny shop in Surry Hills, Sydney that has become very famous. They now have queues of people down the road waiting in line to buy their cakes and bread.
Attempting to make sweet short crust pastry in this Singapore weather was a big challenge as the dough just kept melting as I rolling it out but I managed to pull it all together at the end. As soon as it started to fall apart, I put the dough back in the fridge. I kept doing this several times. It took much longer than normal, but the pastry turned out perfect.
Have a great week!