Pandas made of egg whites!

Freshly and Lovingly created on 18th Aug 2016

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I have been messing around the tiny kitchen with ideas. I love preparing my food whenever possible and dressing them up.

A girlfriend and I have a health food challenge. We will take turns to name ingredients to be use in the challenge and then we will incorporate those into the dishes that we each going to prepare. This week ingredients in question are eggs and mushrooms. I am thinking that cannot be too difficult. Well, the truth is, I am not a chef and hence it did took me a while to came up with a concept.

She loves pandas. I have been to her place. Giant Panda picture and cute panda ornaments. I thought maybe making edible pandas with eggs might make her happy. So I use my baking experience with egg whites and came up with this.

Basically since this is going to be a savoury dish, I add a little salt to the egg whites I am going to whip up. Its as simple as using a handheld whip and whip the egg whites plus salt into stiff peak.

Before I do so, I get all my other stuffs ready since everything have to happen in lightning speed. The eyes, arms and ears etc required a darker colour. So since this is also a mushroom challenge, I did grind up some fragrant porcini mushrooms and get ready some charcoal powder. That charcoal powder was initially prepare as a reserve ingredient(Just in case the ground porcini mushrooms do not give me the colour that I wanted).

After whipping up the egg whites, I took 3 tbsp of it into a separate bowl. In that bowl, I add in the ground porcini mushrooms. Indeed, it did not give me the colour that I wanted. So I added charcoal powder until it give me a good enough black colour which I needed. I also get ready piping bags with piping tips.

Once the egg whites are ready, I scooped the whites into a big piping bag and started piping big round dollop of it. That will give me the body of the pandas. Then I use the smaller piping bag with a smaller tip and add in the ears, eyes, arms and legs. The last piping goes to the nose using the whites.

Panda 4While piping, I already heat up my oven to 185 degree. Once your pandas are piped, bake it for 6 to 8 mins. When it started to brown, you can take it out of the oven.

 

Let cool and serve!

In this project, I have cooked some tri-colour quinoa and season them with ground porcini mushrooms. That will serve as the “dirt” on which the pandas can rest on. I have some coriander as well to garnish as the Panda’s food!

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Macarons with Pandan White Chocolate Ganache!

Freshly and Lovingly Baked : 7th Mar 2015

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Recently, I attended a Lo Hei session organised by fellow bakers in Singapore. During the session. one very experienced baker demonstrated the making of macarons. I was very inspired and have been controlling the itch to bake during the weekdays. Actually, my weekdays were dedicated to the currency market. I am not able to focus on anything else then. It has been a tough week since I am not exactly that happy how the market has transpired. The worse situation is that you actually did see it coming yet chose not to follow that analysis. I beat myself up a lot this week and decided that I need to take the mind off the market over the weekend.

This weekend is consumed by envysg.com. We are very honoured to have Miss Jamie Chua trying out the products from our very website. In fact, I do get quite a fair bit of baking needs from my own site largely because we are marketing it. In support of our vendors, I have decided to use their products in my bake.

The bake today is definitely macarons since I have been wanting to bake this after seeing Mr Stevie Leong in action the other day. I have personalised it with envysg.com logo.

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I actually also localised it by using a pandan flavour white chocolate ganache. I was in a hurry and hence not able to make a proper pandan flavour ganache using fresh pandan leaves. It is a lazy gal recipe using essence instead. So if you have a really good pandan white chocolate ganache recipe to share, please let me have it! So here goes:

The macarons

Ingredients:

100g Icing Sugar
27g Fine Sugar
1/8 Tsp Salt
55g Organic Almond Meal
50g Egg White

Directions:

Add the salt into the egg white and whip it till its foamy. Add in the fine sugar all at one go and whip it high speed till stiff peak. Sift the almond meal and icing sugar together. Add in 2 batches into the stiff whipped egg whites. Fold in the dry ingredients and do not be gentle about it. You are suppose to deflate it. Once the macaronage is ready, I basically took out 2 tablespoon of the macaronage and set aside. To this small amount of macaronage, I added the kelly green colour into it and mix well.

Once both macaronage are ready,put them into piping bags. I basically pipe about 3 cm circle of the white macaronage onto the baking tray before piping the logo of envy onto it.

I baked it in the following manner:
Preheat the oven to 140 degree. Once the macarons are piped, put the tray into the preheated oven. Let it bake for 6 minutes. The feet will start to form.

Just in:

Just in

Macarons after baking for 3 mins.

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Macarons after baking for 6 mins

6 minutes

Then reduced the temp to 110 degree and bake for 5 minutes.
I reduced the temperature further down to 100 degree because the macarons seem to be browning. I let these bake at 100 degree for another 20 minutes!

A result I am happy with!

Macarons shells

White Chocolate Gananche

Ingredients:
50g Whipping cream
115g White Chocolate Chips
1 Tsp Pandan essence

Direction:

Heat up the whipping cream till boiling point and then pour the whole thing into the white chocolate chips. Let it sit for 1 minutes before stirring it to mix it well. Once done, add in the pandan essence and a little green colouring.

Let it rest in the fridge for 30 minutes before using it to pipe onto the macarons!

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Banana Banana Banana and you thought its minion? No.. its a delicious banana bread. And I literally mean that. Include shaping instructions!

Freshly and Lovingly Baked on : 19th Oct 2014

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Some friends whatsapp me after my centipede post expressing concerns that I have turned “dark”. They asked why am I baking such “dark” piece of work. I am amused. While I intended to bake a dragonfly in my next attempt, I have decided to give it a premature death before I am being labelled “dark” indefinitely. I shall take a break from those “dark” bake until I am unable to suppress that itch. So today’s bake will revert to being “cute” I hope. 😉

As I am also thinking of baking for breakfast tomorrow, I thought something sustainable and healthy should do the trick. Nothing beats bread for breakfast and I went to buy some tiny bananas for this bake. I am trying to shape this bake into a bunch of banana. But the first attempt was not very well done. I think I know where I have gone wrong with it. When you are slicing up the dough, ensure that your pizza slicer has been coated with some flour. This will ensure that the slice part remains separate rather than fused together. I made too few slices. It was sliced 2 times instead of 3. There should be 4 bananas in a bunch rather than just 3. The extra slice could make a difference! Anyway, mine looked sucky.

While it looked sucky, it won on taste. This bake is very yummy. While it does not taste like banana, the addition of it did give it a heightened level of sweetness and aroma. I am in love with it and believed that it is a recipe that I will use over and over again!

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Ingredients:

130g Bread Flour
125g Cake Flour
70g Mashed Banana
1 egg
Milk + the egg = 120g
4g Instant Yeast
4g Salt
20g Unsalted Butter
1.5 Tbsp Granulated Sugar

Directions:

Mixed the flours, yeast, sugar together before adding in the salt. Stir the mashed banana into the milk and egg. Pour this into the flour mixture and ensured its well mixed. Then add in the butter and knead till it is smooth and elastic. Test the gluten. Once it has passed the window pane test, you can leave it to proof until double in size.

Once the 1st proofing is done, punch it down to deflate the dough. Divide it out into dough size of 115g each. Round it up and flatten it. Use a pizza cutter and gave it a few slices without severing the dough. Shape as per picture.

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Once done, let it proof for the second time for about 30 minutes. Before baking, give it a brush of milk. Then bake it in a preheated oven of 170 degree for 13 minutes.

All time favourite Luncheon Meat Bread using 17 hrs starter dough method. 午餐肉包.

Freshly and Lovingly Baked on : 20th July 2014

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Luncheon Meat … its a meat that is yummy to the max for me. However, since I started to eat clean about 6 to 7 years ago, I have never wanted to touch that anymore. Anything processed or unhealthy is off my limits. I wanted to eat fresh and good organic food to feed this temple of mine. Its my body and its my responsibility to upkeep it.

Why luncheon meat buns today? Its not something that I would have bake it for my own consumption but I figured if its make someone happy, I can bake it for them. These cans of meats are delicacy to many. I am feeling the heat to sink my teeth into this as well but I am restraining really hard. In normal days, I would have make my own luncheon meat. But since this is given to me by colleague to make the bun for them, I shall use it instead. 😉

Ingredients:

Starter dough
230g Bread Flour
130g Water
6g Milk Powder
2g Instant Yeast
3g Salt

Main dough
35g Unsalted Butter
105g Bread Flour
3g Salt
35g Sugar
25g Honey
25g Milk
42g Egg
1g Instant Yeast
5g Milk Powder

Additional ingredients:
Luncheon Meats

– I cubed it and give it a dry fry while waiting for my dough to proof.

Directions

Prepare the starter dough the day before by simply mixing all ingredients together and knead it till combined. Round up the dough and placed it in a fresh bowl, covered with cling wrap and then let it rest in the refrigerator for 17 hours.

How it looks like before refrigeration and after resting for 17 hours in the fridge.

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The next day, mixed all ingredient except the butter together. Slowly add in the starter dough by tearing it piece by piece and kneading it in. Knead till everything till smooth before adding in the butter. Continue kneading till it passed the window pane test.

Let it proof for another 30 minutes. Once that is achieved, knead the dough to eliminate all air pockets. Divide it out into 7 doughs of 75G each. Let it rest for another 30 minutes. Then knead each dough to flatten it and wrap in the fried luncheon meat. Use the remaining dough to make the ears and nose. I used 1 g dough for the each ear and 3g dough for the nose. Let it proof for another 30 minutes. Give it an light milk wash and bake it in a preheated oven of 175 degree for 15 to 17 minutes.

The Texture

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Cinnamon Buns ( A Japanese version with details on shaping the buns)

Reblogging this with recipe and shaping details! Enjoy!

IWANNABAKETHISTODAY

Freshly and Lovingly baked on : 11th August 2013.

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This cinnamon bun recipe was taken from a japanese recipe book. As u know, i am highly talented ( *ahem*) … I can… Read japanese… Okie I am kidding. I am certainly no James Bond. But I can somehow figured out the necessary ingredients and used the techniques I acquired through baking breads to come up with this.

I must say the smell of cinnamon in the house is simply intoxicating. That day, I walked with a bounce in my steps as I headed to work.

Ingredients :

300g Bread flour
4g Instant Yeast
45g Melted Unsalted Butter
70g Granulate Sugar
35g Egg
170g Milk

1.5 Tbsp Cinnamon Powder
20g Granulated Sugar
20g Unsalted Butter

Directions

First melt the butter and set it aside. Warm up the milk till it feel warm to touch.

Whisked egg, yeast and sugar till…

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