Friday, 29 January 2021

Snow White's Colour Changing Skirt Chiffon Cake

 Do you like Snow white's colour changing glitter skirt? ๐Ÿ’›๐Ÿ’–


Watch the video here to see the transformation!


Inspired by Tik tok foodie.beats's sprinkles video, this is my full chiffon cake version!๐Ÿฅฐ

I personally like the pink skirt more!๐Ÿ’• How about you?๐Ÿ˜€

Hope this cake made you smile! =)

With lots of love, Susanne


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Thursday, 28 January 2021

McDull Lychee Choux Pastries

This is a way overdue post! I forgot I made these choux pastries end of 2019! 

Besides making McDull macarons for a request, I made some Choux pastries as well ๐Ÿ˜Š

McDull in apple and watermelon suits! 

I filled the pastries with lychee pastry cream that is lightened with non-dairy whipped cream. Recipe can be found here. The detailed recipe for choux pastry batter and craquelin can be found here. I made these pastries at the same time as the Pokemon ones, that's why the same filling is used.

I must admit that this set is rather challenging in terms of maintaining the puffiness and colour of the baked pastry cases at the same time. Originally I planned for McDull in pineapple suit as well but the colour contrast between the resulting light brown and yellow is poor so I decided to drop it.

Piped batter with the various coloured and patterned craquelin



Freshly baked choux pastry cases. 

I piped the snouts and limbs of McDull separately and baked for a shorter time.

Royal icing was used to decorate the pastry cases as well as to join the parts together.

You may refer to my Deco Choux Pastries book for more Choux pastry ideas and techniques!

With love,
Phay Shing

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Tuesday, 26 January 2021

Why are macarons difficult to make?

I am finally launching my new Youtube channel! This has been about 5 months in the making with long periods of musing over content or long breaks when I was too busy to work on Youtube stuff due to classes, bakes for sale or family. I have been wanting to share what I know about this topic of why macarons are difficult to make for the longest time! 

Meet the hosts of my new channel! 


I love cats so naturally the hosts are kitties. My new channel is named "Baking with Phay" because most of my followers are from the west and somehow the name "Phay" stuck with me when people address me although my name is Phay Shing. 



My younger kid composed and played the opening jingle for the video, which will appear on all my subsequent videos. The focus of this channel will not be on recipe sharing with full length demonstration on how to create specific bakes. There are plenty of those out there. What I want to focus on in this channel is techniques. Genre of bake will be varied but will be mostly on macarons and choux pastry with the occassional random other bakes. I prefer to keep my direction and options open. 

What compelled me to start this channel is from my own baking experience as a homebaker and from teaching at various baking studios. I want to share what I feel new bakers would need to know when they are first starting out, stuff I wish I knew when I first started. Postings may not be regular as I still have a lot to handle at home and at baking classes. 

Here's a sneak peek at the answer to the question "Why are macarons difficult to make?" 



Without further ado, here's the video on my new YouTube channel! 


I hope you found it helpful! 


With love, 

Phay Shing

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Sunday, 24 January 2021

Valentine's Day Cute Ox Surprise Chiffon Cake

 


What is the most moo-ving surprise you have received for Valentine's day?๐Ÿ’–๐Ÿ’–

Hope my surprise hearts ombre chiffon cake moo-ved you to smile! ๐Ÿฅฐ



And here is the Valentine's Ombre hearts chiffon cake! I made ombre layers both at the sides and the top of the chiffon cake! See my previous ombre hearts creations here.


Hope the cute cake made you smile lots!

With lots of love,
Susanne


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Wednesday, 20 January 2021

Year of the Ox Macarons

This was something that was in my mind that I couldn't put away until I have made it because of the compulsion it evokes. I was just musing over how people all over the world would love to receive some blessings during this pandemic chaos, at a time when the Year of the Rat draws to a close and the Year of the Ox is about to be ushered in. This was what I made! 

I pictured Little Brother Rat offering Big Brother Ox an early new year greeting by offering up teeny mandarin oranges in his tiny paws, wishing/hoping that Big Brother Ox would bring many blessings to everyone. And Big Bro carries a gold ingot on his back with the chinese character "blessings" on it, all fired up to bring blessings to everyone. 


A closer look at them! 

I used the Swiss meringue method to make the macarons. You may refer to this post for the recipe. 

Here is a picture of the piped batter. After baking it, I realised I would do better by baking Little Brother Rat as a separate macaron shell since there are just too many layers of batter with long waiting time if I did the Ox and Rat together as one macaron shell. Since I had some leftover batter, I redid the rats as seperate pieces from the Ox and they turned out much better. 

Piped batter! 

I decorated the baked shells with royal icing and black edible marker. 

I filled the macarons with dark chocolate ganache and mandarin orange yuzu curd. You may refer to this recipe for dark chocolate ganache. I will share the recipe for the curd in this blog post. 

Recipe for mandarin orange yuzu curd 

Ingredients:

45g unsalted butter

40g caster sugar

1 egg

1 egg yolk

65g fresh mandarin orange juice 

15g yuzu juice concentrate (without sugar added)

1 tbs mandarin orange zest (about 8-10g)

A pinch of salt


Steps:

1. Using electric mixer, beat butter, sugar and salt until light and fluffy.

2. Add egg and egg yolk a little at a time, beating well after each addition. 

3. Add orange juice and yuzu juice and mix until combined. Don’t worry if it starts to curdle.

4. Pour contents into a saucepan and cook over low heat, stirring continuously with a spatula.

5. Once the curd is able to coat the back of the wooden spoon, remove from heat.

6. Fold in orange zest. 

7. Press a cling wrap over surface of curd and let it cool before storing in fridge for up to a week and freezer for up to two months.


Here is a close up view of the filling. Pipe a ring of dark chocolate ganache before filling the middle with curd and sandwiching the top shell on. If you don't want the macaron shells to turn soggy too soon due to the high liquid content in the curd, you may coat the base of the top and bottom macaron shells with a thin layer of ganache first, which was what I did.



It was my intention to bring some blessings or at leaat put a smile on people's faces with this creation. I hope it did! 

With love, 

Phay Shing


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Sunday, 17 January 2021

Melt-in-the-mouth Ox Pineapple Tarts (easy tip to make pink noses)


Would you bear to eat these pineapple cow tarts?๐Ÿฅฐ๐Ÿ˜›

Watch the video! I share a new way to make the noses pink! ๐Ÿฎ๐Ÿฝ I first shared this method to make my Valentine's day pineapple tarts many years back.



'Melt-in-the-mouth' Ox Pineapple Tarts (portion is enough to make 42 ox tarts)

420 grams Pineapple Jam 
227g unsalted butter, cut into chunks, soften at room temperature (2 sticks butter)
60g icing sugar
2 egg yolks, lightly beaten
1 tsp vanilla extract
350g plain flour
47g corn flour
1/2 tsp salt
cold water (few drops if needed)

1. Roll pineapple jam into 10g balls.

2. Using a kitchen mixer with paddle attachment or food processor, mix together plain flour, corn flour, icing sugar and salt. Mix or pulse for a few seconds.

3. Add cold butter cubes and beat on low speed or pulse in a food processor until mixture has the texture of coarse meal. You can also use your fingertips. This is called the rubbing-in method.

4. Add in egg yolks and vanilla extract beat until a dough is form. If your dough is too dry, add a few drops of cold water. Do not overbeat.

5. Remove dough from mixing bowl and shape into a ball. Wrap the dough with cling wrap and chill in the fridge for about 30mins.

6. Divide the dough into 16g balls (42 pieces). Leave the remaining dough for making the ears, horns and hands.

8. Preheat oven to 160°C. Dust the work surface with corn flour.

9. To each 16g dough ball, flatten each dough into a small disc using a rolling pin and wrap with a pineapple jam. Roll the dough with filling into a ball. Use a curved tip and chopsticks to make the eyes and ears. Pinch 2 ears, 2 horns and 2 hands from the remaining dough and stick on.

10. Place the tarts on baking tray lined with parchment paper. Gently brush the noses with pink egg wash (1 egg mixed with 1 drop of pink food colouring).

11. Bake in preheated oven at 160°C for 25 mins. Leave to cool on baking tray completely before storing in air-tight containers. 

Enjoy!
With lots of love,
Susanne

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Thursday, 14 January 2021

Jawa and Tusken Raider Dark Chocolate and Earl Grey Macarons

I was asked to make some macarons for a Star Wars fan club event that was supposed to happen back in May last year but it got postponed until end November due to the pandemic. The drawings for a rather chibi version of Jawa and Tusken raiders were given to me so it was very helpful when I had to make a total of 66 character macarons like these! 


I used the Swiss meringue method to make these macarons. The shells alone I chose to split over 2 days to bake as I still have my hands full with family. 

Here are some photos of the piped batter... 

Piped Jawas! 

Piped Tusken raiders! 

I decorated the shells with edible marker and royal icing.  It took me 2 days to complete decorating the shells. 

See the awesome feet! 

See the awesome feet on these too! 

I filled the macarons with dark chocolate ganache and Earl Grey ganache


Here is another peek at the assembled macarons! 




With love, 

Phay Shing

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Saturday, 9 January 2021

Macaron Teacup Bouquet (Online class)

 This was a last minute decision but I am glad we made it! I am supposed to teach the Chinese New Year themed macaron teacups with an auspicious Chinese character "ๅ‰" on it in a week's time. But because the class looks set to be small and there was interest in an online class for macaron teacups, we decided to do a video of the physical class to create an online class.

Most of my followers on Instagram and people from the macaron Facebook group aren't Chinese so I thought something that is more Valentine's Day themed might be more suitable. So it was a last minute decision to include a bonus design for transforming the red macaron teacups into one suitable for Valentine's Day.

Instead of giving your loved one a bouquet of flowers, why not give edible bouquets in macaron teacups instead!


As a friend rightly pointed out, this is suitable for Mother's Day as well! I decided to keep this bonus design simple with simple hearts as teacup decorations, and simple rosettes and leaves piped using buttercream. If you have a mini Russian tip for piping roses, those will work great too! 

In this class, I will demo how to decorate the teacups with hearts, and pipe the buttercream bouquet, in addition to showing how to make the Chinese New Year teacups below. 


If you are interested in this online class, please contact Sharon at whatsapp +65 96882777.  Alternatively, click on this link for more details of this class. There is no closing date for registering for the online class but please do so soon if you would like to learn how to make these before Valentine's Day. 


With love, 

Phay Shing


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Friday, 8 January 2021

Ox Family Chiffon Cakes (Chinese New Year)

 

Happy "niu" year!๐Ÿ’–

The ็‰› family is getting ready!!๐Ÿฎ๐Ÿ‘จ‍๐Ÿ‘ฉ‍๐Ÿ‘ง‍๐Ÿ‘ฆ๐Ÿ˜›

What are your plans for the moo-vellous new year?๐Ÿฅฐ๐Ÿ’–


These are made similar to my Chiffon Cake Piggy Family I made for Chinese New Year two years back. Hope this cute creation made you smile!

With lots of love,
Susanne



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Monday, 4 January 2021

Fortune Cat Mandarin Orange Choux Pastry Class

What better way to welcome the new year than with something cheerful, auspicious and delicious! Presenting my version of "ๆ‹›็ฆ็Œซ" filled with mandarin orange diplomat cream! 




You will learn the basics of choux au craquelin, how to assemble and decorate this cat design, and how to make mandarin orange diplomat cream. 



The class is full but you can still contact Sharon for this class as we are opening up another one in early May. Fortune cat, while very much Chinese New Year themed, is still relevant throughout the year. Please contact Sharon at +65 96882777 over whatsapp if you are interested. 

With love, 

Phay Shing


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