11 July 2014

Strawberry Chiffon Cupcakes シフォン・カップケーキ

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recently, i've been making chiffon-based cakes really often. i don't just make the actual chiffon per se, i realized they're actually pretty good made into roll cake, sheet cake base for entremets/verrines or even into cupcakes. they yield much better results (soft even upon refrigeration) and simpler to make compared to a dry hard genoise. genoise requires warming the eggs and sugar to body temp and then whisked until ribbon stage which i think is too much work.

30 May 2014

Sweets & Desserts 2014

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the first half of 2014 went by in a blur. i felt that i haven't been baking much but looking back, i actually made tons of stuff. some of them were uploaded on flickr and forgotten but most of the time, i didn't bother using my DSLR so i just took some shots with my phone and uploaded them on instagram. here are some of the stuff i made + orders i took as well.


i had a couple of orders for japanese-inspired macarons. this is my first year making sakura ones and according to my customers, they were pretty well received. i guess the saltiness of the sakura flowers and leaves offset the sweetness of the macarons. i also experimented with jasmine flavored macarons. jasmine tea is dirt cheap so i had no qualms in dumping a whole lot of leaves in the cream. yay to pronounced jasmine flavor!

06 May 2014

Matcha Marble Bread 抹茶マーブルパン

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i've neglected my blog for so long, sorry about that. i just haven't had much time on hand. macaron orders aside, i'm also working on something (which i will reveal later here!). meanwhile, i made few days ago. having made croissants and had considerably successful results, i'm now more confident in laminating dough so i thought i wanted to give this a try. my first attempt at marbled bread looked horrible and to think of it, it was pretty embarrassing. i thought this attempt was way better, in terms of height, swirl pattern and texture. the only problem was letting my mind wander off and i actually made 4 bookturns instead of 3 so the swirls weren't that distinctive.

24 March 2014

Yuzu Chiffon Cake ゆずシフォンケーキ

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what an awesome sunday it was! i recently got to know a new friend via instagram - shirley of littlemissbento which i'm pretty sure many of you have heard of her. she's an amazing bento artist and instructor and her kyarabens (character bentos) are simply too stunning and perfect for words! i was even more surprised (elated, actually) that we're both residing in the same country, my only regret was not knowing her earlier! after leaving comments and liking each other's photos on instagram for a month or so, we took our conversation to whatsapp and hit off immediately! we both agreed to meet up to bake, which is the first for me actually. so far i haven't met someone up for the first time just to bake. all my baking buddies and i were acquainted for awhile before we decided to bake together. but it was perfectly alright for me and i was really excited about it! while i think shirley is a good baker as well (her tarts, bread and wagashi among other things are amazing), she wasn't too confident about whisking egg whites so i told her i will troubleshoot with her together so we decided on a yuzu chiffon cake. i'm definitely not an expert but i make macarons like all the time, so egg whites isn't much of a problem for me. i was only praying that i wouldn't make a fool of myself and end up with an uglyass cake lol.

09 March 2014

Croissants クロワッサン

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the first time i made croissants was two years ago. i took a random recipe off a blog and it turned out very badly - leaking butter, layers not distinctive, blisters on the surface after baking. i wasn't sure if it were due to my lack of skill or what but after that i was pretty scarred i felt i just wasn't cut out to make laminated dough of any sort. i've been getting my fix from paul and maison kayser and recently, JOHAN, a japanese bakery inside isetan. since japanese recipes all worked out for me somehow and never once had i failed from it, i decided to try out once more. japanese are damn good at making artisan breads by the way, their standard is on par with the european counterparts, if not better.

 

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