19 September 2014
3 years ago i made these and i wasn't happy with it so this is a revisit of my all-time favorite marshmallow recipe. this time i added much more matcha powder and you can probably see from the hue that the matcha flavor is pretty potent. i also added more gelatin so its firm enough to cut without having to dust with starch/powdered sugar. will experiment with other flavors soon, very exciting. i bought a couple of berry powders and will try out the raspberry one to see if it works.
11 July 2014
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
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
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
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.