Wednesday, 22 February 2017

My Melody Macarons with Mango Ganache (New filling recipe!)

I love bakes that challenge me within reason. This is one of them :)


My friend requested for some full-bodied My Melody macarons that are to be given away as gifts. She wanted some filled with dark chocolate ganache and some with mango flavoured filling. While the dark chocolate filling is a no-brainer, the mango one is a challenge in hot and humid Singapore. I am happy to say that my experiment with making a mango flavoured filling that is full of fresh fruit puree but stable at Singapore's hot room temperature is a success! And this is the new recipe that I would like to share in this blog post.

I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.

Just to share some pictures of the piping process...




Freshly baked shells!

I created the flowers on My Melody using royal icing. The templates for the macaron shells come in handy for this too. Be sure to let the icing dry thoroughly before attempting to remove them from the baking paper.


Decoration was done using a combination of royal icing and black edible marker.


Checkout the feet!

I googled for a mango white chocolate ganache recipe suitable for macarons and found this, which I used as my reference. I found the proportion of puree used a little low and I was wondering if cream could be omitted totally without risking the whole mixture separating/chocolate seizing. The ganache needs to be firm and omitting the cream allows more puree to be added without making the ganache too soft.

I bought some Thai mangoes and made a puree by blending one mango with 1tsp of lemon juice. The lemon juice is added to prevent browning. I sieved the puree to ensure that it is smooth.

Mango puree

Recipe for whipped mango white chocolate ganache
Ingredients (fills about 16-20 macarons):
55g white chocolate, chopped
10g vegetable shortening
10g unsalted butter
1/8 tsp fine sea salt
25g mango puree
1/4 tsp mango flavouring

Steps:
1. Place white chocolate, vegetable shortening and butter in a microwave-safe bowl. Heat at medium power for 20 seconds. Mix well with a spatula. Repeat until mixture is smooth. Add salt and mix well.

2. Freeze the bowl for 2 minutes and mix well with spatula. Repeat freezing and mixing. As the mixture thickens, start to beat it with the spatula. You will notice that the texture will lighten up and become creamy.

3. Add a teaspoon of puree and whip the mixture with the spatula until well combined. Repeat until all the puree has been added. Add mango flavouring and mix well. The texture should be like buttercream



4. Transfer whipped mango ganache into piping bag and pipe onto the shells. Store assembled macarons in the fridge in an airtight container for at least 24h before serving.


I filled some shells with dark chocolate ganache.


I am really excited about discovering this new filling as it opens up new options for flavours that are suitable for macarons which need to withstand longer storage away from the fridge in hot and humid Singapore.

With love,
Phay Shing

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Sunday, 19 February 2017

Tokidoki 'Donutella' Chiffon Cake (Reduced egg yolk vanilla recipe)



I finally got to make Donutella from Tokidoki for my friend! 

The creation is made entirely from chiffon cake, including the donuts! This chiffon cake is naturally colored, so this is a reduced egg yolk recipe for whiter cake, and using a new natural yellow coloring find from Bake king for the yellow. My review for this new natural coloring is that the yellow colour is pretty strong and I’m happy with it. 


The recipe is also a cross between chiffon and ogura for more moist and finer crumbs. And I’ll share it for your reference, if you want a whiter and more ogura-like, fine chiffon cake. I also used steam baking to control the oven temperature and for moister finer cake.

Vanilla chiffon cake 2-tone with reduced egg yolk (8-inch/9-inch chiffon pan)
1 egg
2 egg yolks
40g castor sugar
78g vegetable/corn oil
85g water
120g Prima cake flour
10g vanilla extract
Natural yellow coloring

8 egg whites
90g sugar
½ tsp cream of tartar

1. Preheat oven to 160°C. 
*Prepare a tray of water under the lowest rack - I usually use steam baking to control oven temperature and for more moist cake, but it can be optional.

2. Whisk egg yolk and whole egg with sugar until light, fluffy and well-mixed.

3. Add in oil and mix well. Then add water and vanilla extract and whisk till well-combined.

4 Whisk in sifted cake flour and mix till well-combined.

5. Divide the batter into two. To one portion, add few drops of the natural yellow coloring (above). Leave the other plain.

6. Prepare meringue:

a. Using an electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form.

7. Divide the meringue into two. Gently fold in meringue gently into each egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

8. Spoon yellow batter into the base. Make waves by depositing mounds. Fill with plain batter till 2-cm from brim. Gently tap on counter top to remove air bubbles. You may find picture tutorial of waves in my first chiffon book ‘Creative baking: Chiffon Cakes’.

9. Bake at 160°C for 15 min, 150°C for 10 min, then 140°C for 30+ min, or until skewer inserted into centre of cake comes out clean.

10. Invert pan to cool on a wire rack completely.

11. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

The Toki doki was fun to make! Yes donuts! I used my Neopolitan chiffon donut recipe from ‘Deco Chiffon Cakes’ (my second chiffon book) for the ears. 

The face and body were from joining two bowl cakes from baking chiffon cake in glass bowls. I prepiped the pink hair on using chiffon batter. Something to note is that what you piped will be inverted when the cake is flipped over. I conveniently forgot about that and had a good laugh when my first face was inverted =p. The arm and feet are from mini swissrolls. I glued everything on using melted marshmallows, using toothpicks for the ears.

Thankful cake was well-received! This is one of my favorite creations as I love cute things! Have a blessed week ahead!

With lots of love,
Susanne


Creative baking: Chiffon Cakes (1st chiffon book)




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Thursday, 16 February 2017

PJ Masks Brown Sugar Cookies

Sometimes I am a little hesitant to post seemingly simple looking bakes like this. But not to do so would not be representative of the repertoire I make. Presenting my PJ masks brown sugar cookies!


I have always used the same brown sugar cookie and royal icing recipes because the feedback is always awesome. Cookies are about the simplest type of bakes compared to chiffon cakes or macarons because they have a bigger margin for error don't need electric mixers. Checkout this post for the detailed recipe for the cookie and icing.

As usual, I made my own templates for cutting out the cookie dough and for decorating the cookies. Please refer to this post on how to make and use the homemade templates.

Cutting out the cookie dough using a homemade template

Icing the cookies!

Although the designs look simple, to ice them perfectly is not as easy as it looks because geometric shapes are less forgiving to errors made in precision. Overall I am satisfied that they look neat enough on the whole :p.

With love,
Phay Shing
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Monday, 13 February 2017

Pink Ombre Hearts Chiffon Cake Pop Valentine's Bouquet


This post is to wish everyone a happy, blessed Valentine's day with your loved ones! Life is short, do cherish our loved ones and every moment with them.. <3

I've already shared the recipe for the Pink ombre hearts pops in my previous post Pink Ombre Stripes Heart Chiffon Cake & Cake pops. Picture tutorials for the diagonal stripes can be further found in Deco Chiffon Cakes book.


I placed 5 hearts cake pops into a bouquet to say "someone loves you more than you can imagine". I learnt that different number of roses mean different things =D.

Happy Valentine's day!!!

With lots of love,
Susanne


Updates:
I opened back up a new class for the "Field of flowers" wavy chiffon due to oversubscription. Now left one last slot. If you are interested in wavy patterns, do sign up before it's gone.


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Famous Landmarks Lavender Earl Grey & Dark Chocolate Macarons

A friend gave me a list of famous landmarks that she would like as macarons, giving me a flexible timeline and whatever landmark I am able to accommodate. This is the kind of request I like 😀! Challenges me but I am given the time and space to exercise my creativity. I decided to go for monochrome effect. Here's my version of seven of them!


I managed to make Eiffel Tower, Sydney Opera House, Merlion, Big Ben, Temple of Heaven, Taj Mahal and Leaning Tower of Pisa! I must admit that making these together with two other requests was a challenge. Plus, I had to deal with 3D hemispherical shells with the leftover batter. I was exhausted by the end of the day. The amount of details on some of these landmarks had to be either painstakingly piped on with macaron batter or drawn in carefully with edible marker post-baking. Thank God that I managed to pull it off and they are at least recognisable!


I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too. If you are making a batch of these, divide the mass and meringue into ratio of 1:2 for grey:white batter.

Just to share some photos of the process...

Piping the shells. Lots of pulling of batter using toothpick!

Freshly baked shells!

It took me about 3 hours to finish decorating all of them, including eye breaks from focusing on the intricate details. Thankfully Eiffel Tower and Temple of Heaven didn't need post baking work!

I filled one set with Earl grey lavendar white chocolate ganache* and another set with dark chocolate ganache.



*I used the recipe in the link for Earl grey ganache but added 1/2 tsp of dried powder lavender flowers for every 1 tbs of Earl grey powder used.

With love,
Phay Shing

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Sunday, 12 February 2017

Pink Ombre Patterned Hearts Chiffon Cake (Strawberry-Vanilla)


This Pink Ombre Hearts Chiffon Cake is a Valentine’s day cake with multiple flavours and hearts patterned into the chiffon cake! This is the Pink Ombre version of my 6-flavour Rainbow hearts chiffon cake from my first cookbook, Creative baking: Chiffon Cakes. Instead of 6-flavours and rainbow colours, here I have 2-flavours and their combo: vanilla and strawberry.




You can see the video tutorial below for how I patterned the chiffon cake with multiple flavours/colours.


I used the same recipe from Pink Ombre Stripes Heart Chiffon Cake I posted last week for this cake, but divided the batter into 3 colours/flavours instead of 4. Click on the link for the recipe.

May you have a blessed Valentine’s day with your loved ones!

With lots of love,
Susanne


Creative baking: Deco Chiffon Cakes: focuses on 3D patterns on both the base and sides of the cake, eg. 3D flowers, moomoo etc. and characters


Creative baking: Chiffon Cakesfocuses on rainbow and two-tone chiffon cakes



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Tuesday, 7 February 2017

Ombre Pink Heart Macarons (Video tutorial and other tips included!)

This is an impromptu bake that I decided to do in the midst of preparing 120 macarons for this weekend's Culinary Arts event where I will be teaching how to make Matcha Azuki bean macarons. Since Valentine's Day is around the corner, I thought why not make some simple heart shaped ones too!


Although my preferred choice of method is the Italian method, I decided to make these using the French method, which I will be teaching this weekend. Many of you may find it simpler to use the French method too since there's no messing around with boiling syrups and candy thermometer. I am including a video tutorial in the blog post on how to pipe the perfect heart-shaped macaron. You may have seen a few other video tutorials on YouTube. The way I pipe is different from what you have seen elsewhere so do take a look at how I pipe :). I will also share with you how to create the sweet ombre shade in a deceptively easy way.

Do take a look at this post for the basics of macarons made using the French method. If you would like a reduced sugar recipe, please refer to this post.

Recipe for macaron shells
Ingredients (makes about 12-14 hearts, 24-28 shells):
40g egg whites (aged in fridge for a few days*, brought to room temperature before using)
36g caster sugar
1/8 tsp cream of tartar (optional)
43g superfine almond powder
57g icing sugar
1/16 tsp fine sea salt
1/2 tsp white powder food colouring (optional)

*In order to age egg whites, place the egg whites in a clean bowl in the fridge. Cover the bowl with a paper towel to allow excess water in the egg whites to evaporate. Loosely cover the paper towel with cling wrap. This is to prevent anything in the fridge from entering the egg whites.

Steps:
1. Prepare tray with heart template and baking paper over it. You may print out on an A4 sheet. I was lazy to print so I used my heart cookie cutter to trace out the hearts.

2. Sift together almond, icing sugar, salt and white powder.

3. In a clean metal bowl, beat egg whites with cream of tartar until foamy using an electric mixer. Gradually add caster sugar while beating the egg whites on medium speed until stiff peaks form. Scrape down the meringue from the sides of the bowl and beat the meringue for several seconds more or until the meringue is really glossy and stiff. Repeat the scraping down the sides of the bowl and beating again if necessary.

4. Scatter about a third of the dry ingredients into the meringue and fold in gently with a spatula. Repeat until all the dry ingredients have been added in. Test the consistency of the batter. You may refer to this video tutorial to have a better idea of the correct consistency. Continue folding the batter until you get a slow moving lava-like consistency.

5. Transfer batter into piping bag fitted with a Wilton #10 or 12 tip. Pipe away! Have a look at the video tutorial that I made below on how to pipe:


6. Bang the tray on the table to release trapped air bubbles. Dry in aircon room or under a fan until the surface is dry to touch. About 1-2h depending on humidity.


7. Bake in preheated oven at 160°C (top and bottom heat only, fan off) at lowest rack. Turn the temperature down to 140°C once the tray is in. After 10 minutes of baking, reduce temperature to 110°C and continue baking for another 8 minutes or until the feet do not appear wet. Cool completely before peeling the baking paper away from the shells.

Freshly baked shells!

Checkout the feet!

Prepare some peach or pink colored lustre dust. Use a soft brush to apply some dust on a corner of the heart. Please refer to this site on some tips for how this is done :). I learnt this trick from there too!



Looking sweet!

For better colour contrast, I filled these shells with dark chocolate ganache. Store in airtight container in fridge for at least 24h before serving.


I hope that showing how manageable this bake is will convince you to try your hand at making macarons :). I had a phobia of making these a few years ago because of its reputation of being the hardest thing to bake well. Don't be too discouraged if yours don't turn out well the first time round. Practice makes perfect! Let me just highlight some points to ensure higher rate of success for French method:

1. Always store almond meal in fridge.
2. Buy superfine almond meal.
3. Age your egg whites.
4. Ensure that the meringue is really stiff.
5. It is safer to underfold than overfold your batter.
6. Never send the shells into the oven if you are not able to run a finger across the tops of the shells without feeling any stickiness.
7. Always start baking at a higher temperature then lower towards the end.
8. Use the lowest or second lowest oven rack to bake.
9. Always use an oven thermometer.

With love,
Phay Shing

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Sunday, 5 February 2017

Pink Ombre Stripes Heart Chiffon Cake & Cake pops (Vanilla-Strawberry)


I made this Pink Ombre Stripes Heart Chiffon Cake for my dear friend who wanted to give her fiancée an early Valentine’s day surprise, as they are getting married next week on Valentine’s day! I am so happy for them! I hope that this Valentine’s day gift will be a very special memory for them. 

The two hearts interlocking design was also specially designed for the love birds. The chiffon cake is dual-flavoured, starting from vanilla (cream-colour) and ending with strawberry on the other end (pink-red). I used the tube hole to hide some sweets in the cake for a hidden surprise!



Thank God the cake was very well-received!


I’ve previously made a Rainbow tiedye hearts chiffon cake (rainbow version of cake), and it's now in my second chiffon cookbook, Deco Chiffon Cakes.



I used a heart chiffon tube pan I got from TSB (The Story Begins). It's so pretty isn't it? The chiffon cake pan I used is 17-cm heart Cakeland pan. It can also be found on rakuten.



Pink Ombre Tiedye Heart Vanilla/Strawberry Chiffon Cake/Cake pops
5 egg yolks
33g sugar
66g vegetable oil
71g water
10g vanilla extract
100g Prima cake flour, sifted
Strawberry paste/emulco
PME natural red food coloring

Meringue
7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking. *Optional but helps to increase moisture for ogura-like texture.

2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.

3. Add in sieved flour and whisk till no trace of flour found. Divide the batter into 4 parts. Leave the first portion plain. To the red portion, add ½ tsp strawberry paste. To the other two pink portions, I added a dip of strawberry paste and used drops of red food coloring to adjust the shade of pink to in between cream and red.

*I used PME natural red coloring but you can also use wilton and other types of food coloring.


4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

5. Divide the meringue into 4. Gently but quickly fold in the meringue into the 4 colours batter. You need to work very fast for the meringue not to deflate.

6. Scoop the cream batter using a small teaspoon into bottom right of the base of the chiffon tin. Then repeat with light pink, dark pink, and red batters respectively, diagonally across the tin, to the opposite top left of the base. Repeat another 3 times above the layer till batter is 2 cm from the top of the tin. Gently tap the tin on the counter lightly to remove air bubbles (but do not overdo it).

7. Bake the chiffon cake for 15 min at 160°C and then 140°C for 30 min.

8. Invert the chiffon cake once removed from oven.

9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).


I had leftover batter which I used to make 3-4 smaller heart chiffon pops similarly using a silicone hearts mould. Baking time as follows: 10 min at 160°C and then 140°C for 10 min. *Silicone needs lower temperature as it browns more easily than the tins.


Step-by-step picture tutorials of how to pattern the batter diagonally in can be found in Deco Chiffon Cakes.


Have a sweet week ahead! Happy Valentines’ day in advance!

With lots of love,
Susanne
(@susanne.decochiffon)

Link to:
Creative baking: Chiffon Cakes


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Friday, 3 February 2017

Salted Egg Yolk Custard 3D Rooster, Ladybug & Watermelon Macarons

I just finished an extremely busy episode of macaron mania, completing three different requests concurrently in a single planned bake. I had some leftover batter of various colours and decided to play around with 3D hemispherical macaron shells again. And this was what I came up with! Roosters, a ladybug and a watermelon!


Guess what's the filling inside?

Runny salted egg yolk custard! Yums!

My last recent experiment with 3D shells by making ondeh-ondeh macarons and a cute turtle was so successful that I was game to try it again! I mentioned in that blog post that I was keen to try other trendy runny/lava fillings. I made runny salted egg yolk custard fillings before some time last year and the feedback was that it's really yummy so I thought why not make it again. The difference is, instead of using buttercream as the barrier layer between the shells and runny custard, I used whipped white chocolate ganache as the base.

I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.

Piping on a hemispherical surface is a little tricky as the batter flows down the sides of the silicone cakepop mould due to gravity. The watermelon was the trickiest and it was my first attempt at piping tapered alternating stripes on a curved surface. Use a toothpick to pull the batter where necessary. Please refer to my first 3D macaron shell post for some notes on creating these odd shaped shells where I will highlight some difficulties you may face and how to overcome them.

For this experiment, I just piped hemispheres and a corresponding plain circle shell for each macaron...And decide what to make out of them after the bake. By this time I was exhausted from piping and baking the whole day already!

I reused the Pokeball template that I was using for one of the requests.

Other than the watermelon, I was not wondering what to turn each coloured macaron into. Since it's still the Chinese New Year period, I thought why not make more roosters. And so I started to decorate the yellow and white shells with stiff royal icing...

Add more icing sugar to the royal icing recipe until you get the right piping consistency where the icing is able to hold a stiff peak.

Here's a peek at the under side of a hemispherical shell. As you can see, it's quite a challenge to get the batter to flow evenly down the sides of the hemisphere.


I can't help but smile when I see these cute, cheerful creatures!


I tweaked the runny salted egg yolk recipe from the original post to make it slightly less runny here as it would be messy to eat. It's more like a thick lava consistency here. Keep in mind that the consistency of the custard should be the desired one at refrigerated temperatures.

I chose to use ganache instead of buttercream as it is easier to make and it stays firmer longer at room temperature in hot Singapore. I adapted the ganache from the low sugar version used in my ondeh-ondeh macarons.

The recipe for the salted egg yolk ganache and custard is just nice for 7 such hemispherical shells.

Begin by preparing the salted egg yolk puree. Steam 2 salted egg yolks for 9 minutes and mash while hot. Add 15g (1 tbs) of milk and mix well. Press the mixture through a sieve to remove the lumps. Divide the puree into two equal portions (about 24g each). Do add more salted egg yolks (and increase the milk correspondingly) if you would like a stronger flavour. I ran out of salted eggs at home at this point in time and didn't want to waste food for an experiment.

Recipe for lava salted egg yolk custard
Ingredients:
30g fresh milk (slightly warm)*
6g instant custard powder
1/4 tsp vanilla extract
1/16 tsp fine sea salt
24g salted egg yolk puree (or 1 egg yolk mashed with 7-8g milk. Use 2 salted egg yolks mashed with 15g milk for stronger flavour)

*Add 2-3g more milk if you want a runnier custard, less if you want it firmer.

Steps:
1. Dissolve salt in warm milk. Add custard powder and stir for a couple of minutes until smooth and slightly thickened. Add vanilla and mix well.

2. Add salted egg yolk puree in a few batches and mix well after each addition.

3. Refrigerate the custard with cling wrap touching the surface. Proceed to make the ganache.

Recipe for salted egg yolk ganache
Ingredients:
42g white chocolate, chopped
21g unsalted butter
21g vegetable shortening
26g heavy cream
1/16 tsp fine sea salt
1/2 tsp vanilla extract
24g salted egg yolk puree (use more for a stronger flavour, up to double the amount here)

Steps:
1. Place white chocolate, butter and vegetable shortening in a microwave-safe bowl. Heat for 20 seconds at medium power. Stir with a spatula. Repeat until mixture is smooth.

2. Place cream in a small saucepan. Heat until it starts to bubble. Pour the cream into the white chocolate mixture. Stir in one direction until smooth.

3. Add salt and vanilla and mix well. Freeze for 2 minutes and mix well with spatula. Repeat freezing and beating the mixture with spatula (or electric mixer at low speed for larger quantities) until mixture is smooth and creamy and able to hold a stiff peak. Don't worry if the mixture appears to separate in the beginning. It will come together in the end.

3. Add salted egg yolk puree in a few batches and mix well.

See the salted egg yolk bits?

Assembly
1. Transfer the custard and ganache into separate piping bags. Place the hemispherical shells in cakepop mould that was used to pipe the batter on.

2. Pipe ganache into hemispherical shell such that it coats the entire inner surface (first picture below).

3. Add the lava custard. (Second picture)

4. Pipe a layer of ganache to completely seal the runny custard. (Third picture)

5. Refrigerate for a few minutes to firm up the ganache. Pipe some ganache on the bottom shell. Sandwich the top and bottom shells together.

6. Refrigerate for at least 24h before serving. Do be patient as the macarons seriously taste better after maturing.


My kids love the 流沙 version of macarons! Something you get only in steamed buns which I have made on a number of occassions for my little ones before I was swamped with baking requests. Here's a peek at the yummy lava insides!


Pardon the pale colour as the camera didn't pick up the actual colour well. The taste is definitely unmistakably salted egg yolk custard!

Hubby had his cute portion too!

Nicer picture showing texture of the lava salted egg yolk custard

If you are a fan of anything lava salted egg yolk custard, do give this a try ;).

With lots of love,
Phay Shing


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