Wednesday, 20 June 2018

Video tutorial for French Method of making macarons

I have finally decided to do a full video tutorial for making macarons!

It took me a few hours of processing 14 separate videos and photos to create this 5 minute tutorial 😅. This is precisely why I am not keen on making video tutorials often.

French method is covered as most homebakers will find this easier than Swiss or Italian methods.

The focus of this tutorial is on the basic techniques that newbies may find difficult, especially the part for folding the batter and testing consistency. Please be patient as the book (Creative Baking: Macaron Basics) will only be physically in stores in Singapore by end September. For UK, it will be around January/February 2019 and US about April/May 2019. Full recipe and baking conditions can be found in the book.

I hope you find this tutorial helpful!

With love,
Phay Shing
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Monday, 18 June 2018

Chocolate with Custard Baked Mooncake

I have decided to teach traditional baked mooncake for Culinary Arts Ministry class at church this August but with a twist :)

Chocolate mooncake skin with custard filling and salted egg yolk!

My taste testers all said this is really delicious as you get a good balance of chocolate, custard and savoury salted egg yolk flavours all in one bite.

Recipe for salted egg yolk for mooncake
(Recipe is adapted from here.)
Ingredients (for 12 mini mooncakes*):
6 salted egg yolks
A small bowl of rose wine (or vodka)
1tbs cooking oil
1tsp sesame oil

*Mini mooncakes are 50g each. If you are making regular sized mooncakes of 100g each, there is no need to halve the salted egg yolks as each mooncake will have a full yolk.

1. Preheat oven to 160℃. Set oven rack to middle position.

2. Cut each salted egg yolk into half and reshape into balls. Each half yolk ball weighs about 6-7g.

3. Dip each ball into rose wine for 30-40 seconds and set aside on baking tray lined with aluminium foil.

4. Mix sesame and cooking oil together in a small bowl. Lightly coat each ball with a brush or use your finger.

5. Bake for 5-10min until cooked but not dry. It may be hard to gauge this but watch the colour carefully. Once it starts to lighten a bit in appearance. Take it out of the oven. Mine took about 7 minutes. Cool completely before use.

Pat the excess oil and moisture off with paper towels. You may prepare this ahead of time and store in airtight container for a few days.

I used store bought custard flavoured lotus paste mooncake filling from Phoon Huat. You may make your own custard filling from scratch. Internet has lots of recipes so you may just pick your favourite :)

This filling compliments the chocolate mooncake skin very well. Together with salted egg yolk, you get a very well balanced and rich tasting treat.

For the mini mooncakes that I am making, I use the ratio of 30g filling and 20g dough. Since each salted egg yolk half is about 6-7g, I portion about 23-24g of custard filling for each mooncake. Wrap each salted egg yolk ball with the custard filling. You may do this while the dough is resting.

I adapted from Ann Low's recipe for the mooncake skin and it can be found here.

Chocolate mooncake skin recipe
Ingredients (makes about 12 mini mooncakes of 50g each):
113g plain flour
18g cocoa powder
85g golden syrup
25g peanut oil
1/2 tsp alkaline water

1. Sift together cocoa powder and plain flour. In another mixing bowl, mix together golden syrup, peanut oil and alkaline water.

2. Add the flour mixture to the liquid mix. Mix the two together to form a dough. Cling wrap and let it rest for 30 min. Portion out the filling and wrap the salted egg yolks with it while waiting for the dough to rest.

3. Towards end of resting time, preheat the oven to 165℃. Portion out 20g of dough for each mooncake.

4. Carefully wrap each filling ball with dough. Pinch seal and roll the ball between your hands to smooth out any creases or cracks. The dough is rather easy to handle without the need for extra dusting with flour.

5. Place the ball into a mooncake plunger and press out the shape onto baking tray lined with parchment paper.

6. Bake for 10min, then cool for 10min on baking tray. Bake for another 10 min at 165℃ and cool completely before storing. There is no need egg wash but best to spray water on the surface before baking to prevent the skin from cracking.

Freshly baked!

Do wait for 3 days for the mooncake to 回油 (literally translated as "return oil") to enjoy it at its best texture although you may consume it freshly baked. The skin is more biscuity when freshly baked but becomes soft with storage.

Store the cooled mooncakes in airtight container in a cool and dry place. It can keep for a month in airtight condition.

With love,
Phay Shing
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Friday, 15 June 2018

Spongebob Surprise in Pineapple Chiffon Cake

I am really honored and thankful for the opportunity to film with Food Network! <3

It was the most challenging chiffon cake I have made to date, a Surprise Spongebob face in a Pineapple!

The request was given by Food Network. I didn't think I was able to make it initially. Really thank God so much for providing!! <3 

As it's my first time trying out the concept, I almost had a heart attack when we sliced into the cake! =D I didn't have enough time to try out the cake beforehand as one cake took 2.5 days to make!

Video tutorial can be found here from Food Network FB. They had wanted to commemorate Spongebob Squarepants musical at the Tony awards!

Hope it made you smile too!! =)

With lots of love,


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Thursday, 14 June 2018

Bear Family, Hedgehogs and Heart Macarons

There may be many things that we chase after but are we valuing people around us more than things?

Father's Day is just round the corner and I think to many dads out there, family is still more important than career (I can't say this for all dads), and there is simple, satisfying joy in savouring a great cup of coffee (or tea, or Milo)

Bear family with a couple of

This seemingly random request has been sitting as draft for a couple of months and I finally found an opportunity to post it 😆. It looks like a happy bear family with a couple of hedgehogs as pets!

I used the reduced-sugar French method recipe and made them along with the Chibi Pokemon macaron cake toppers. I filled the macarons with dark chocolate ganache that is suitable for Singapore's hot weather.

Please pardon the poor lighting as I didn't have good sunlight that day to take photos.

Checkout the awesome feet!

Blessed Father's Day to all the dads!

With love,
Phay Shing

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Monday, 11 June 2018

Gold and Pink Minnie Themed Cookiepops

Now that I am busy with bakes for my Creative Baking: Macaron Basics photoshoot, I can finally slowly clear my backlog of blog posts that have been collecting dust as drafts 😂. Quite a few of the backlog posts are cookie bakes because these usually take a backseat compared to other more exciting bakes. Nonetheless, I would like to present the full scope of what I do when possible. I don't just bake macarons and cakes all the time 😅. The reason why all my junior chef classes are cookie classes (so far) is because they taste great! I have direct feedback from both parents and kids who attend my classes.

I made this Minnie Mouse themed cookiepops at the end of last year for a little girl's first birthday.

These are made using my all-time favourite brown sugar cookie recipe. Both cookie and royal icing recipe can be found here.

Just to share a couple of pictures...

Freshly baked cookie pops!

Do note that for cookie pops, I use wooden sticks as they are safe to go into the oven. I also cut out two 4mm thick cookie dough cutouts for each cookie pop and sandwich the stick between the two cutouts before baking.

All wrapped up and ready to party!

With love,
Phay Shing

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Sunday, 10 June 2018

We Bare Bears Chiffon Cakes

Aww love We Bare Bears so much!! 1, 2, 3.. which is your favorite?? <3

This is my 2nd attempt at a We Bare Bears creation! The previous was a stacked version. Here, I made them standing up, similar to my recent Ufufy creations!

I'm actually on holiday, so pardon my short post =p. Hope they made you smile! Enjoy your holidays too!! <3

With lots of love,

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Wednesday, 6 June 2018

Chibi Pokemon Dark Chocolate Macaron Pops

My friend wanted to surprise her daughter with an edible Pokemon birthday gift so I made these chibi Pokemon macaron cake toppers!

Shaymin, Pikachu, Meowth and Dedenne!

Her daughter only likes anything with chocolate so I filled the macarons with dark chocolate ganache.

As I was making a small batch macarons, I decided to use my reduced sugar French method recipe to make these. I prefer the Italian method when making larger batches.

Here are the piped shells!

I made these concurrently with some other random macarons. Will post them in the future :)

Filling the macaron cake toppers with dark chocolate ganache

My friend got her daughter a chocolate cake (of course) and topped it off with these adorable and yummy cake toppers. Thank God that it was really well received!

With love,
Phay Shing

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Sunday, 3 June 2018

Stitch Chiffon Cake

Stitch Chiffon Cake! It was so fun making it!

My recipe with pictures can be found on Disney family here. Very thankful for the opportunity!

Hope you will find the recipe helpful =).

Happy holidays!

With lots of love,

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