Black Forest Cake! Ehm…. No… I made it into a macaron!

Freshly and Lovingly Baked on : 31st May 2014

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The girls and I were enjoying our dessert after dinner at one of Singapore’s nostalgic residential areas. We will blabbering and gossiping carelessly as usual. Gf #1 ordered a black forest cake. And that is when all the ridiculous and outlandish suggestions started to emerged. It all started with this cake because of how this cafe served its black forest cake.

We basically have to pour the cherry syrup onto the cake before eating. So We were toying with ideas of turning it into a macaron and how we joke that each macaron will have a small tube of cherry sauce. Its like how a Japanese Bento set will be. There is always a small tube of soy sauce accompanying. So when its time to be devour, the syrup will then be poured over the macaron. I think its so cumbersome to eat such a macaron! They decided that I should do it and so I make it my weekend bake idea! So today’s bake idea is credited to these girlfriends. My role involves conceptualizing the bake, what recipes to use, how to assemble and how to transform this cake into macarons.

As always, I am not posting the recipe now since it is also a conceptualizing period and process. If you are interested, you can always post me a comment and I can share the initial recipe. 😉

The basic component of black forest cake is chocolate cake, cherry syrup, canned cherries and lots of whipped cream.

I can incorporate most of this components in the filling of the macaron. Basicslly, i started with baking a nice chocolate cake. Once it is cooled down, I sliced it 3 mm thin and lay these onto a square pan.

The syrup to be poured over is a messy mess. The gist of the idea is to prevent the messy syrup from flowing all over. So what I did is to solidify this syrup by turning it into a konnyaku. I cooked down freshly pitted cherries and turn the syrup into konnyaku. While it is still hot, I pour it over the cake to create a layer of jellies on the cake. This achieved the cherries syrup flavoring of the black forest cake.

Then I purreed the cooked cherries earlier and added some corn starch. Cool it down and use it as adhesive between the macarons and fillings. This also give another dimension of flavors and texture.

I then bake the macarons and tinting it red to give the red colour of a cherry.

I hope the girls like this interpretation of their Black Forest cake!

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Wholesome Goodness….. Imitating Breadtalk’s Sweet Potatoes Bread!

This is a reblog post largely because I am slowly adding recipes to my past bakes and those which I only posted pictures here. There are so many past bakes whose recipes I cannot remember. So I am taking it a step at a time to recollect. Here is a bake which I really like. It is low in fat and superbly yummilicious!

I prepped the sweet potatoes first. While I cannot exactly remember the quantities, it is probably better to overdo it then under. You can always eat it as a snack if you have some leftover. I probably prepped 2 small size ones. I scrubbed it real clean and boiled it in water. I basically use a fork to test if its cooked through. Once done, I cubed it and set aside. Next, I worked on the dough.

Ingredients :

150g Bread Flour
90g Wholemeal Flour
25g Granulated Sugar
4g Salt
4g Instant Yeast
150g Full Fat Milk

Directions :

Mix dry ingredients in a mixer bowl before pouring in the milk. Mix well and then knead it for 8 to 10 minutes or until it pass the window pane test. Let it proof till it double in size in a warm place. Punch it down and divide the dough into 60g each dough. I rounded it up into a ball before flattening it into a disc and pulling the end of each side longer. I scooped some sweet potatoes onto the centre of the dough and pinched the end tight. If you like, you can sprinkled some black sesame seeds like what Breadtalk did theirs.

I let it proof until it double in size before baking it in a 180 degree oven for 20/25 minutes.

IWANNABAKETHISTODAY

Freshly and Lovingly Baked on : 8th Dec 2013

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Wholesome, Fat free and packed with antioxidant. What else can one ask for when it comes to food? This little bun has all three qualities. This bread is inspired by Breadtalk’s sweet potatoes bread. For those who are patrons of Breadtalk will notice a small bun with cube sweet potatoes as one of their mysterious items. Its elusive. When you want it, it is not available. Sometimes, I am just so fed up searching for it. As I went there purposely to get a piece of it for my mom who is the one raving about it, I cannot find it.

Today, I have decided to emulate the taste. What resulted changed my mom’s impression and we will never need to ever search for it ever again. Goodbye Breadtalk, Hello me? Whatever it is, enjoy the piece.
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Testing recipe and practicing period. Saffron macarons with bhutanese lime buttercream!

Freshly and Lovingly Baked on : 24th May 2014

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I actually want to stop baking this weekend. It has became like an obsession and my health seems to deteriorate from lack of rest. What prompted this bake was the bag of Bhutanese limes which I have bought during the trip. I do not want to waste this beautiful bag of organic fruits. So I get down to it. I bought alot of saffron during my trip there as well. I thought the flavor combination will work.

There is no recipe for this bake because I am still testing it. This is not my best macarons bake but let me still share this. I meant to gift a friend with this as well given that he has always been supportive despite the distance. A friendship which I treasure.

One thing I really learned as well is that I should not attempt any coloured piping at night. The lighting and all is not helping me create a nice colour profile. But well, since it is also a practice round, I will gladly accept the ‘failure’.

In this bake, I basically made candied Bhutanese lime slices to be sandwich between the macarons. It has a bitter undertaste and the flavor works well! The Saffron was incorporated into the macarons. As with my Bubur Hitam macarons, once I am done experimenting, I will post the recipe. If you like to know, feel free to drop me a comment!

This icing piping attempted today is meant to have a spring feel. I called it the Blossoms of Spring.

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Japanese Cream Bread with Streusel. Oishii!

Freshly and Lovingly Baked on :

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Macarons were what I could think of recently. I am fast approaching diminishing marginal utility. In this case, I am running into a wall on macarons making and that is not going to be good. So! I am back to what I do best. That is… Bread making. Okie, I should not assume I did that best. I should said I am back to comfort zone.

As I sat down after a night of shopping with my girlfriends on the sofa, I am dreaming about USDJPY and is lamenting when it would ever break the 101.10 level. Anyway, I knew deep in my heart what I would like to bake. So I get onto it.

First, I did up the dough the night before and let it proof slowly in the fridge overnight. And as usual, you do not have to do what I did. You can let it rise until its doubled in room temperature after the kneading process.

Ingredients :

265g Bread Flour
60g Cake Flour
12g Milk Powder
30g Granulated Sugar
5g salt
4g Instant Yeast
165g Water
30g Egg
30g Unsalted Butter

Directions :

Incorporate all ingredients except the buter into the mixer bowl and knead it for 5 to 8 minutes. Add in the butter after the dough pass the window pane test. Ensure that the butter is fully mixed in.

Cover the bowl with a clingwrap and leave it in the fridge to proof overnight.

The next day, I started off with the custard cream.

Ingredients :

10g Cake Flour
10g Cornstarch
40g Granulated Sugar
2 Egg Yolks
200g Milk
10g Butter
1/4 Tsp Pure Vanilla Extract

Directions:

Sift the flours and set aside. Cream egg yolks n sugar together before adding the sifted flours. Whisk well to combine before adding the milk slowly. Mix well after each addition. Transfer this batter into a pan and heat it up using low heat. Keep stirring. After it thickened, lift it away from heat and add in the butter quickly. Whisk to combine well. Cover with a clingwrap and let it cool. The clingwrap has to touch the custard. Once cool, add the extract and stir vigorously until its smooth. Transfer mixture into a piping bag.

While waiting for custard to cool, I proceeded to make the streusel.

Ingredients :

10g Unsalted Butter
15g Bread Flour
10g Sugar

Directions:

Mix the flour and sugar togther and then rub the cold butter into the sugar/flour mixture. Leave the streusel in the fridge while you start with your risen dough.

Assembly :

Take out the risen dough and divide it out into 7 portion of about 70g each. It is a rather sticky dough so do prepare some flour on hand to coat your hand. Round up the individual dough and flatten it into round disc. Position it into desired molds. Use the fork to make a few holes at the bottom. Then pipe in the cream. Let it proof again until double in size. Glaze it with some milk before sprinkling the streusel onto it.

Bake these in a preheated oven of 180 degree for 13 to 15 minutes.

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The texture

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Bubur Pulut Hitam Macarons ( Black Glutinous rice Macarons)

Freshly and Lovingly Experimented on : 18th/19th May 2014

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It sounded rather unbelievable isnt? I cannot believe why I even attempted this. A fusion between Asian and French sound super enticing as I lied on my bed thinking of my next bake. Yes, I dreamt abt it. Just like how I used to dream about currency. Two top loves of my life. My mind cannot accomodate much more.

Anyhow, I wonder if its possible to make macarons with glutinous rice. I thought about it. Its tough because nuts and rice are two very different animals. One is high in fats while the other one is hardly  fatty at all. Nevetheless, I  thrived on satisfying the curiousity.

I attempted 3 times using black glutinous rice. First 2 trays are ruined because of the temperature. One cracked almost as soon as I placed the tray into the oven but showed even feets after it completed the bake. The other cracked and showed uneven feet by splitting one side up 10 minutes into it.

The lighter one is the first tray attempt while the darker one has not have the chance to bake through since I took it out after seeing the uneven split.

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The top one is the my first tray attempt. Decent feets but it cracked on top.

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The cross section seem decent for a macarons.

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The last attempt seek to address both issues. I realised the temperature use to bake rice based macarons have to be lower in temperature. It cracked real easily. The last attempt seems decent enough to post. But I will not share the recipe this round since I have another few attempts to go by tweaking the recipe a bit. If you are keen, you can stay tune as I will just add it on once I am done experimenting. Otherwise, I hope you enjoy the pictures.

Th fillings are delicious. I tweaked and downsize a traditional bubur hitam recipe since I need it thicker for the filling to stay within the macarons.

Final 3rd attempt:

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A bite: I cannot resist!

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Stay tune for improved version!