Thursday 29 August 2024

Apple Earl Grey Apple Macarons

Happy Teacher's Day to all teachers! Thank you for your hard work! I didn't have time to make a teacher's day special bake so this unplanned bake came at the right time! This unplanned bake happened because I had leftover batter from an epic project that was sitting in the piping bag for 4 hours. Presenting my apple macarons filled with apple Earl Grey ganache and apple jam filling! The ganache is dairy-free and temperature stable in tropical Singapore's non-airconditioned room temperatures.


I used my default Swiss meringue method recipe where the egg whites are split into whipped and unwhipped portions to give a smoother finish on the surface. Really pleased that despite leaving out the batter for long, the macaron shells are still full, smooth and have even feet!

Even the stems and leaves were made from leftover batter too and of a different color. The stems were made from leftover grey batter with cocoa powder and cornstarch added. I added the cornstarch to thicken the batter some more to give the stems a little texture. The leaves were made from leftover beige batter coloured with green gel colouring.


The apple jam is actually what I use for making zephyrs (agar-based marshmallows). Since this bake was unplanned, I just used the same apple jam for filling the macarons as I am preparing for a marshmallow bake soon.



Proper technique and attention to detail during the process is so important and that's what I teach in my classes. It's not simply about following a recipe as we all work with different equipment and conditions.

See my reel for the filling recipe and video tutorial of the process:

https://www.instagram.com/reel/C_Nl4M-S_cA/?igsh=cWsxbWNrMXRvbmty


with love,

Phay Shing

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Sunday 25 August 2024

Bunny & Elephant Lychee Mixed Berry Rose Choux Pastries

 I had a request for some cute animal choux pastries with bunnies as a must. Here's what I came up with!


If the bunnies look familiar, that's because the requestor saw the choux pastry bunnies I made beginning of last year and wanted something similar. I adapted the choux pastry filling from this cake and it's always been a hit. I used less cornflour in the diplomat cream, agar as the gelling agent and a mix of berries for the choux pastry version.

Here's a peek at the cross-section view of the frozen filling of lychee rose diplomat cream, strawberry raspberry jam and lychee rose agar!


Why freeze them? Because they taste wonderful this way! I prefer eating them like ice-cream creampuffs. Refreshing on a hot day! This flavour combination is really popular for creampuffs and I can understand why! 

Here are some pictures of the process...


Freshly baked choux buns!


In the process of filling up the pastry. Doesn't the lychee rose agar jelly look inviting?

Here's a reel of the process:

https://www.instagram.com/reel/C-oXhQASzmy/?igsh=MWhrOHlkMGN3ZmJlaw==


with love,

Phay Shing

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Saturday 24 August 2024

Capybara Snowskin Mooncakes

 


Capybara Snowskin Mooncakes! 🦫₍ᐢ-(ェ)-ᐢ₎ Too cute to eat?🥰 
Made with RedMan lotus paste and premium ingredients from @phoonhuat !💕 

Video tutorial reel here: https://www.instagram.com/p/C--SOQ8y8yg/ 

With lots of love, 

Susanne 


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Sunday 18 August 2024

Healthier Old School Butter Cake

 I am planning to make old school butter cakes for my dad's and uncle's birthdays this year but with a healthier twist! Before I make the actual birthday cakes, I decided to to some trial bakes so here's a picture of my second attempt!


In case you are wondering, is the taste compromised? Answer is a no according to my taste testers of various ages!

**This is not a sponsored post. I bought the ingredients because I wanted to.**

How did I make it healthier? 
By choosing a recipe that begins with less sugar and using Alchemy Fibre as well. Alchemy Fibre is a blend of inulin and edible gum. It's a prebiotic soluble fibre blend that has well documented positive effects on cholesterol and blood sugar levels. 

How is this butter cake healthier?
✅ Contains 32% less sugar than Mrs SK Ng's butter cake recipe
✅ Contains prebiotic soluble fibres which are good for gut health 
✅ Fibres reduce bad cholesterol effects of butter
✅ Fibres reduce overall GI of the cake too!
✅ No sugar replacements so suitable for those sensitive to sugar alcohols 

I chose to adapt from Wen's Delight and she in turn took Cooking Crave's recipe as the reference. Why didn't I use the famous Mrs SK Ng's recipe as a reference then? Because it contains 20% more sugar and a higher proportion of sugar goes into the creaming of butter than the meringue. This will mean a less stable meringue and chances of the meringue collapsing or breaking down during the folding stage are higher, especially with such high fat content in the egg yolk batter.

What if you don't have access to Alchemy Fibre? 
You may just replace with inulin, which you may get from health supplies stores. In Singapore, Alchemy Fibre is easily available at supermarkets like NTUC and Sheng Shiong. Feel free to replace with sugar too.

Why did I think of using Alchemy Fibre? 
Besides the health benefits, I have found that it is a meringue thickener and stabilizer so I substitute part of the sugar when making the meringue. You may see my experiment from this reel that cakes leavened by meringues like chiffon cake can be made using Alchemy fibre and without sugar at all!

Can you replace even more sugar with Alchemy Fibre than the recipe in this post?
You can definitely try although personally I wouldn't substitute much more than what I share here because I find that the fibres cause a tendency for the chiffon cakes to crack at the tops during baking and the change in texture from the familiar old school butter cakes may become noticeable. There's also such a thing as too much of a good thing because overconsumption of soluble fibres may cause bloating too. If you don't mind the change in texture for an even healthier cake and are only having a little cake in each sitting (to avoid side effects of ingesting too much soluble fibres), go ahead and make the substitution 😊

Healthier Old School Butter Cake
125g Golden Churn butter*
34g caster sugar 
6g Alchemy fibre*
Pinch of salt 
2 egg yolks
15g milk
1/2 tsp vanilla extract 
100g cake or plain flour or a combination* 
1/2 tsp baking powder

2 egg whites 
1/4 tsp cream of tartar or 1/2 tsp lemon juice
34g caster sugar
6g Alchemy fibre*

* Golden Churn is the preferred choice of butter for most bakers. It tastes great & you don't have to worry about waiting for it to come to the right room temperature (narrow window sweet spot of 18-20C with other regular butter that needs refrigeration)  before using because it comes in a can at room temperature!
* Alchemy Fibre is a mix of inulin & edible gum. If you can't get this product, you may substitute with inulin or sugar
* Flour choice depends on preference of firm or more tender bite. Cake flour for more tender bite, plain flour for better structure stability/firmer 

Steps:
1. Preheat oven to 170C, oven rack set to second lowest position or lower third of the oven. Line a 6" round or square pan at the base and grease the sides.

2. Cream butter, sugar, salt and fibre until pale & fluffy.

3. Sift together flour & baking powder. Add 2 tbs to step 2. Mix well with electric mixer. Adding flour at this early stage helps to prevent batter from splitting when the wet ingredients are added.

4. Add egg yolk one at a time. Mix well with electric mixer.

5. Add 2 tbs of sifted flour mix. Mix well with spatula or electric mixer on low speed.

6. Add milk & vanilla. Mix well with electric mixer. 

7. Gradually add flour 1 tbs at a time. Mix well with electric mixer on low speed or spatula after each addition until no trace of flour is seen. Set aside.

8. Whisk sugar & alchemy fibre together in a small bowl just before making meringue. Make meringue by beating egg whites with cream of tartar/ lemon juice & sugar mix to firm peaks.

9. Fold meringue into egg yolk batter in three additions, taking care not do deflate the meringue.

10. Pour into prepared pan. Bake for 45min at 170C or until done. Adjust baking conditions according to your oven so watch the brownness during baking. Reduce temperature or tent your cake with foil if it browns too fast.

11. Invert onto wire rack to cool.

See my reel for the video tutorial of making this cake:



Enjoy it while freshly baked and warm! Storage in the fridge will make the cake firmer and some people like my dad loves it this way. But if you prefer soft fluffy cake, steam or microwave with steam created from a separate bowl of hot water to reheat until moist and soft again.



with love,
Phay Shing
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Sunday 11 August 2024

Shiba Fall Fatcarons

 Are you ready for Fall? Here are some Fall macarons that I am super excited about! 


Here's a peek at the cross-section view!


If you are not familiar with Fatcarons, they are simply macarons with a really thick layer of filling. These adorable shiba fatcarons came about because I asked myself " Why does macaron fillings have to be piped?? Can't it be shaped by hand?" 

Of course you can use a number of things to shape it and sandwich between macaron shells. But I want it to taste good with macaron shells so things like fondant, modelling chocolate, marzipan or marshmallows are out for me because they contain too much sugar to be paired with macaron shells.

This mystery shapeable filling is low in sugar, low in fat, doesn't melt at tropical temperatures or in you hands but melts in your mouth. It has a texture similar to Orh Nee or Mont Blanc. It is so shapeable that tiny details like the eyes, eyebrows and "X" on the butt are made of the filling! It's fairly neutral tasting and made from a key ingredient that is cheap and easily available. These shibas are hojicha and vanilla flavoured with a strawberry raspberry ganache surprise in the middle.

So the question is, what is the filling??

Join me for the studio class or online class to find out! All studio class participants will have access to online class content at no extra charge.

Studio class:

https://www.bakersgym.com/service-page/shiba-fall-fatcarons?referral=service_list_widget

Online class:

https://www.bakersgym.com/product-page/online-classes-shiba-fall-fatcarons-ready-by-14-oct


with love,

Phay Shing 

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Friday 9 August 2024

Cute Animals Snowskin Mooncakes (for BASIC event)


I am excited to be teaching how to make these cute snowskin mooncakes at my church's Basic family day tomorrow! It's going to be fun blessed time of family bonding! Here is the recipe for your reference =) 


Animals Snowskin Mooncake Recipe (by Susanne Ng) 
Makes 8 60g-mooncake animals (for 4 pax – 1 group) 

Ingredients: 
75g Kou fien, sifted 
10g Wheat starch 
40g Icing Sugar, sifted 
25g Shortening 
45g Cold water 
45g Cold ice cream soda 
240g Lotus paste 
Chocolate emulco (1/4 tsp x2) 
Pink food colouring (1/2 drop) 
Extra 5g shortening for greasing  

Equipment you may need: 
1 plastic table cloth 
1 spatula 
1 knife 
4 pairs of gloves 
4 disposable containers 

1. Roll lotus paste into a log. Divide equally in 8 (~30g each). Roll into balls. 

2. Mix sifted kou fien, wheat starch and icing sugar together till uniform using spatula. 

3. Add in shortening and quickly mix using gloves until the mixture resembles bread  crumbs.

4. Pour in the cold water and soda and knead the dough until it becomes soft and smooth.  Pinch out 2 small balls (1-cm) and divide the dough into two. 

Plain dough: knead and cover (rest 10 mins). 
Brown dough: add ¼ tsp chocolate emulco. Knead and rest. 
Dark brown dough: add ¼ chocolate emulco to 1-cm ball. Knead in. 
Pink dough: add pink food colouring to 1-cm ball. Knead in. 

5. To the plain and brown dough (after 10 mins), pinch out a 2-cm ball (for ears/hands). 
Roll into log and divide dough into 4 (~28g). 

6. Flatten the prepared dough into a 7-cm circle. Put the filling and pinch to seal. Roll the ball smooth. Assemble your own animal by adding eyes, nose, ears, and paws. 

7. Store the cakes in an airtight container and refrigerate for about 1-2 hrs for the mooncake to become firm before consuming. Best consumed within a few days. Enjoy! =) 

Lots of love, 

Susanne 








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Sunday 4 August 2024

Miffy Vanilla & Lavender Marshmallows (using meringue powder)

 After coming up with the recipe of using egg white powder to make marshmallows, of course I have to try using meringue powder to make marshmallows. Here's what I made!


The Miffy marshmallows come in two flavours. Vanilla and lavender vanilla. 

Here are some pictures of the piped marshmallows.



I made a total of 44 Miffys! So it really tested my patience 😆. If you are interested to see the marshmallows made from egg white powder, you may refer to this post.

I shared how you can use meringue powder instead of fresh egg whites, as well as a comprehensive comparison between fresh egg whites, egg white powder and meringue powder in marshmallow making in this reel:


You may see the squish and piping tutorial in this reel:



Please refer to my book Deco Marshmallows for the details of the basic recipe and various delicious marshmallow flavours!


with love,

Phay Shing

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