Since I've been gone...

..not for the first time. Please pardon my long absence. Activities just got more and I just simply didn't have the time, energy and mood for taking and editing photos, much less updating the blog.

I very much wish I had the time and enthusiasm I once had in updating this blog. Don't get me wrong! It doesn't mean I'm gonna lock this blog away in the safe forever but the updates will just come at a much slower rate. As the lack of time has affected my blog updates, so has it affected my baking schedule. Much as I wish to be baking away like a mad woman and updating this blog with tons of pictures and recipes, that's gotta wait.

On a happier note, let me catch up on what I've missed for the period of time I've been gone..

First of all, a big thank you to everyone who came to NUS to support Sweet Couture. My siblings, D and I had a fantastic time selling our goodies to you people and we hope you enjoyed eating them as much as we enjoyed selling them =D Of everything I made, I loved the macaron the most. Experimenting with earl grey and chocolate macarons was somehow quite a breakthrough for me. And, I'm glad it worked out perfect.

Being a chocoholic myself, I couldn't resist putting The Chocoholic cupcake on the menu and it was just as well-received. Needless to say, the cookies were the first ones to be sold out and it was nice knowing that people actually came back the following day to buy MORE! =)

While I thought I needed a break from baking madness, I cam across pictures of cupcake bouquets by chance. They looked SO captivating and I told myself I HAD to make one. Wouldn't it a perfect gift for mother's day? How sweet isn't it?

I caught the flower cupcake making bug that I decided to open a "class" for my friends and invited them over for a session of cupcake flower making!

Check out the variety of flowers we made during our baking session. I love making cupcake bouquets! They're simple to make and to top it up, simple to eat as well! No fuss over having to cut up the cake!! =p

If you havent got an idea what to get for your mother for this Mothers' Day, why make a cupcake bouquet and impress her with edible flowers?

I had meant to post these pictures up a long time back but I got lazy and tired and the pictures were just stored away in my laptop, waiting to be uploaded. Now that I am back from a really GREAT break/holiday, I thought to myself that I shouldn't procrastinate further.

At the boarding gates at the Singpore Budget Terminal. Just before we left for sunny Phuket!

D and I and a bunch of friends took the weekend off and had a really GRRREAT time in sunny Phuket! It was a nice break from work and all other things and now I'm pretty much recharged to be back baking and taking photos and uploading them, I hope. The fantastic shots my friend took with his DSLR captured really nice memories of the trip.

So, I shall let the photos do most of the talking.

Beach fun @ Patong Beach!

 

Street Food

What's visiting Phuket, Thailand without having a taste at their street food. Superb grilled chicken, with just the right doneness. YUMS!

 

Singha

Not forgetting a taste of their local produced, Singha Beer. I'm not a fan of alcohol nor do I even don't mind drinking. But Singha beer has sucessfully made it to my list of permitted alcohol beverages. =D

 

Preparing ourselves for snorkelling!

 

Lush Sea Anaemone

 

Sunset @ Bangla Street. One of the most happening streets in Phuket.

 

Fried rice.

 

Mixed Vegetables sauteed with garlic

The fried rice and mixed vegetables were something familiar, but the great company and a day of fun at the beach made the food seemed especially nice! =)

Clear tom yum soup.

Having tried Thai food in Singapore, I dare say that the Thai food standards in Singapore is as close as it could get as the authentic ones in Phuket.

 

The SUPERB fish

The fish was REALLY good. Nicely done with fantastic-tasting sauce. They even separate the meat out so that you don't even have to remove the bones! One of the advantages of having a friend who's a chef travelling with you is that he can ensure the freshness of the seafood. Especially so when you get to choose your own seafood in Phuket!

 

Fresh seafood

 

Beakfast @ Bodega

Museli @ Bodega

In case you were wondering, Bodega is the place we stayed in during our time in Phuket. An extremely affordable place with SUPER friendly staff. A very very nice place. Plus, it's close to the beach!

Eve of Songkran

To end of the wonderful trip, we managed to catch a glimpse of the Thai New Year, Songkran just before we left. And yes, we got drenched while walking along Bangla Street and went home in the plane with wet clothes!

If' you've persisted reading to the end of this post, I applaud you and thank you for reading this long long post. As with every blogger's wish, I hope to be back more regularly, posting more bakes and recipes!

Bake Sale!!!!

I believe the poster is pretty self-explanatory. Apologies for the last minute notice!

If you'd like to try out the goodies I bake, come on down to The Forum @ NUS on the 22nd or 23rd March 2010.

Sweet Couture Fans are entitled to a 10% discount so Be a Fan today! =D

See you there!!

Chinese New Year Chronicles: Part III - better late than never

Okayyy, blogger just played a prank on me and the carefully composed blog post at the expense of my beauty sleep rest had just disappeared. just like that. Bummer! I've given up on re-loading the pictures that took forever to load and my brain cells which were all half-dead half-asleep while waiting.

But lucky you! I just couldn't bring myself to miss out on this post since it is also going to be my first baking video debut. yea yea, no biggie, especially since youtube has TONS of them. But no! it's special to me and I obviously hope it'd be of some help to you, you and you!

I know I know, its wayyy past CNY but hey! that doesn't mean I can't blog about CNY related stuff anymore isn't it? Well, as the saying goes, it's better late than never.

As you can tell, I've been having a serious procrastinating problem. And now, it is even affecting how much I bake. I got the kueh lapis done up just on the eve of chinese new year and D came over and helped me with the first half. Thanks to him, I've finally managed to take my our very first baking video.

Although it is just a very short video showing how to layer the kueh lapis, I thought it might come along handy for those who are trying it out for the first time. Well, at least I appreciated having videos to watch when I was figuring out the recipe the first time round. Five rounds of failed attempts was no fun at all.

A little introduction on this cake, some call it a thousand layered cake because of the multiple layers you see in there and mind you, each layer is grilled one by one which explains it being pricey if you were to buy it off the shelf. The process is not only laborious, but pretty tiring and tough in some sense. You practically have to sit and guard your oven the layers and make sure they don't burn.

If I'm not wrong, this cake is traditionally of Indonesian origin and there is some apparent debate as to who holds the real roots to the invention of this wonderful rich, sinful cake. Word has it that the lapis spice (which is a combination of spices like cinnammon, cardamon, etc etc) were obviously, asia origin (in this case, from Indonesia) and that the "cake" was actually of Dutch descent. As the story goes, Indonesia was once colonised by the Dutch and that the Dutch that settled there probably missed they way of live back in Holland and wanted to re-live the moments of sipping tea and eating cakes in the afternoon. So, poor Indonesians probably didn't really made any cakes in their lives (maybe other than kuehs) and someone possibly decided to marry the spices (Indonesian origin) and cakes (Dutch style) together and wala! you get LAPIS LEGIT. Hmm I don't even know if I got the malay terms right. But that's not the point.

The point is, this cake is special, at least to me, not because it is a festive goodie, but rather the knowledge of ingredients that go into this cake made me realise I should only make it when the festive occasion calls for it. Not only is it high in fat/butter but the amount of egg yolks that goes into it is jus scary. twenty-five yolks. Imagine the amount of cholesterol and fat that's going into your system, you'd probably have to exercise more than a lifetime to run away (pun intended) from the clingy heart disesases and wrestle with obesity.

Nonethelss, everything could be eaten. Because the key lies in moderation. Therefore, I will not hesitate to urge you to try out this recipe although I highly recommend coming up with a list of friends whom you could divide and give the cakes away to. Surely you don't wish to consume 25 egg yolks and 500g of butter, do you?

Lest you're getting impatient, I'm moving on to the recipe, NOW! This time with pictures and a short video to accompany! =D

Kueh Lapis (makes one 8" x 8" x 2.5" lapis cake)

Ingredients:

A:

25 egg yolks

100g sugar

B:

5 egg whites + a pinch of cream of tartar

100g sugar

C:
500 gm butter (Golden Churn)
1 tin condensed milk
1 tsp vanilla essence
2 tbsp golden syrup
1 ½ tbsp brandy or rum
1 ½ tbsp mixed spices

D:
170 gm plain flour

Method:
1. Sieve Flour (Group D) and set aside.
2. Cream butter with condensed milk, vanilla essence, golden syrup, brandy & mixed spices (Group C) till well mixed and set aside.

Group C Ingredients ALL IN!

Creamy mess

3. Beat egg yolks with sugar (Group A) on high for about 10 mins until thick and creamy (i.e. ribbon stage).

The sinful indulgence - 25 Yolks

With 100g of caster sugar

Beat it baby!

See how it tuned pale?

Ribbon Stage

A slow thick ribbon falls on itself when the beaters are lifted and does not dissappear right away.

4. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour.

All ready to mix.

Fold in gently (not TOO gentle) but you don't wish to deflate all that air you beat into the eggs earlier on.

5. Beat egg whites with a pinch of cream of tartar and sugar (Group B) till stiff and fold in the mixture. [Beat egg whites with pinch of cream of tartar till frothy on medium speed (speed 3 on kMix) for 1 min. Add in 1/3 of sugar, continue beating for 1-2 mins. Add in the second 1/3 and continue beating 1-2 min. Add in the rest of the sugar and beat for 1-2 min. ]

My assistant for the day ever

okay okay, I just wanted to show off my shiny red mixer.

Now this is what you wanna achieve. Stiff peaks. (NOT dry though) be careful there!

6. Preheat oven to 180 degree C. (baking mode: top + bottom heat) Grease and line an 8″ square tin and preheat tin [Just preheat for a few mins to make the tin hot, making it easier to spread the batter]. Grease bottom and line base only.

7. For first layer, spread 3 - 3 ½ tbsps of mixture in tin and bake in oven at lower middle/ lower rack at 180 degree C for 10-15 mins. Or until lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned] Use a satay stick, prick holes (if there are air bubbles) into the lapis and gently press the lapis with a lapis press to ensure the layer is even.

8. Switch oven to grill mode. (i.e. top grill only)For subsequent layers, grill each layer at lower middle/lower rack for about 3 mins. Or till lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned. The darker the surface, the darker the layers will be later. The brown surface is what defines each layer.] After removing from the oven, use a satay stick, prick holes into the lapis (if there are air bubbles) and gently press the lapis with a lapis press to ensure the layer is even. Repeat this for each layer.

Make sure the oven is on GRILL for the second layer onwards.

Here's a really short demo on how to bake a layer. The video starts of with a previously cooked layer and that's the kinda brown you wanna get before moving on to the next.

9. When top most layer is completed, switch oven back to baking mode (i.e. top + bottom heat), cover with a metal tray or a piece of foil and bake at middle rack at 180 degree C for a further 5 min. It will take longer if the sides are still wet.

10. When the cake is done, turn cake out onto a metal grid. The lapis with 'fall' out on it's own. Let it cool on the cooling rack completely before cutting. If cooling rack markings are not wanted on lapis surface, flip it right side up after cake has 'fallen' out and let cool completely before cutting.

adapted from Rose's Kitchen

Related Post: Kueh Lapis a.k.a thousand layered cake (千层糕)

I hope this small little post with guided pictures and a short short video urges you, (yes! you) to give this a shot. =)

Chinese New Year Chronicles: Part II

If there's Part I, there ought to be at least a Part II right?

So, here it is, pineapple tarts, nastar style. I was really excited to try out this new style of pineapple tarts. And I must say, I'm pretty happy with the way things turned out, especially since it is my maiden attempt.

For some reason, it seems like many people are attempting this style of pineapple tarts this new year which really made me geared up to try these little rolls.

Some time last year, I came across a biscuit pump and I just had to buy it. I told myself I would I want to get the biscuit pump, so when the time comes, I'd have no excuse not to try. Right? Wrong. I nearly gave up the chance of opening my brand new biscuit pump especially since after a full week of pineapple tart making. 

What made me press on (pun intended) was the remaining balls of pineapple filling and that I was tasked to bake at least one bottle of tarts for ourselves. 

 

 I was reluctant to search for a new recipe and so I decided to modify my previous pastry recipe to hopefully, make it work for the nastar type. Since I knew that the pastry had to be soft enough to be piped out, yet firm enough to retain its shape and pattern during the baking process, I simply added more yolk to the pastry dough.

Although the tarts turned out acceptable, it wasn't as good as I was expecting it to be. The pastry had a little melt down and the patterns were not as visible =( However, my mum's friend loved it and said it was simply "melt-in-the-mouth".

With the amout of hard work involved, it is no wonder why these type of pienapple tarts are a tad pricey. The laborious action of having to pipe the dough, roll it up and cutting off the excess is jus simply time-consuming. My mum took a liking to how pretty each one looked when lined up on the baking tray and asked why didn't I sell these instead. Well, I guess it is pretty obvious, because of the amount of time spend laboring over each and every single tart, this is an absolute no-no for large scale productions, in a home kitchen.

Without further ado, here goes the recipe! With step-by-step pictures which I hope will inspire some to try this out. Next CNY perhaps? =p

Pineapple Tarts - Nastar Style

makes ~150 or more

Ingredients:

A:

360g Unsalted Butter, cold and cubed

B:

480g Plain Flour, sifted

100g Icing Sugar, sifted

2 Tbsp Custard Powder

4 Tbsp Milk Powder

1/2 tsp Salt

*mix well*

C:

3 Egg yolks

1-1/2 tsp Pure Vanilla Extract

*mix well*

Method:

1. Rub A into B until the mixture resembles bread crumbs.

2. Add in C until a soft dough forms.

3. Using a biscuit pump, attached with the desired pattern, fill the pump with pastry dough. do not attempt to fill it to the brim as you will encounter difficulty pumping the dough out. Fill it just 1/2 full.

4. Pipe out a strip of dough approximately 10-12cm long. It's better to have it longer than shorter, as the excess could always be cut away.

5. Roll 1 level teaspoon of pineapple filling into a small sausage. approximately the width of the piped dough. And place the filling on one end of the piped dough.

6. Starting from the end with the filling, roll up the dough swiss roll style.

7. Cut away the excess dough with a knife. The excess dough can be gathered and used again and again until all the dough has been used up.

8. Place it on a baking tray. Pre-heat the oven to 190C and bake for 12 min.

9. Remove the baked tarts from the oven and allow it to cool on the baking tray. Store it only when they have cooled completely.

Enjoy!!

恭喜恭喜!!

Here's wishing everyone a very Blessed Lunar New Year! Happy 2010 everyone!

恭祝大家新年蒙恩！恭喜恭喜！希望大家在这虎年里顺顺利利，心想事成！

Chinese New Year Chronicles: Part I

FINALLY! After some 70 pineapples, 13 blocks of unsalted butter, 4 packets of plain flour, some custard powder and milk powder, D and I finally managed to finish the daunting task of baking close to 1000 pineapple tarts, tangerine style.

I intended to and was supposed to open the new year goodies for sale officially. However, the 3 orders that came along the way proved impossible to take on anymore additional orders. You see, I had previously baked a batch for D to bring to office as a sample, for his colleagues to taste test. I don't know if it was good or bad, but news travelled quite far and some colleagues whom never tasted it actually daringly place an order. So, there was a total of 13 tubs of pineapple tarts, 48 tarts in each tub.

Additionally, the sight of us making pineapple tarts day in day out, night in night out probably tempted my mum to actually order 10 small tubs (24 tarts each) and 2 tubs. Yes, my mum actually did order it from me. She actually paid me.

Baking non-stop for a week after work was no easy task. Especially since, yours truly, needs sleep the most. I ended up sleeping at 1plus, 2 in the morning for almost the whole of January and I'm truly hoping for some good rest during this CNY break!

I tried using ready made paste for the taste-test batch, but the ready made filling only proved too dry and a serious lack of real pineapple taste. Oh! and did I mentione, it was a tad too sweet. Sweet + no pineapple tang = no-go.

I nearly fainted at the thought of having to slave over the hot stove cooking pineapple filling enough for 1000 pineapple tarts! That was just insane. BUT,thank God for microwave invention. I vaguely recalled coming across SeaDragon's blog which showed a way to microwave pineapple filling. And boy! I immediately jumped at doing so! *click here*

I only used his guide for the first time I was doing it, but after getting used to the microwave, I changed the timing and learnt how to judge the doneness and knowing how much longer to cook it for.

As a rough guide, to be on the safe side, microwave your grate/blended pineapples on HIGH for 10 min first, take it out and give it a stir. Pop it back in for another 10 min and thereafter only go at 5min intervals. The doneness of the pineapple filling depends on how moist/dry you like your filling to be. Of course, the moister it is, the shorter the shelf life. The drier is it, well you know, the less tasty it is. But whatever it is, homemade filling is definitely better especially since you could control the amount of sugar!

For me, I added ~45-55g of sugar per pineapple depending on sweet or sour the pineapple began with. Oh! and be sure to drain the pineapple of the juice, this helps ALOT in speeding up the cooking process. OF course, you could leave the juice ALL in, but it'd just take a much longer time to cook, a much long time for the juice to evaporate and dry up the paste.

I have modified the recipe I used for last year's pineapple tarts and found that the addition of milk powder gave the tarts an exceptional fragrance and the addition of custard powder gave the pastry a nice yellow colour. I'm not sure if it contributed to the pastry's texture, but they sure were melt-in-the-mouth. YUMS!

So, without further a-do, here's my version of pineapple tarts - tangerine style for this year! =) Enjoy!

Pineapple Tarts - Tangerine Style

Makes approx. 60 tarts

Ingredients:

A:

180g Unsalted butter, cold and cubed

B:

240g Plain Flour, sifted

100g Icing Sugar, sifted

1 Tbsp Custard Powder

2 Tbsp Milk Powder

1/4 tsp Salt

*Mix well*

C:

1 Egg yolk

1/4 tsp Pure Vanilla Extract

*mix well*

Egg Glaze:

1 egg yolk + some water to dilute

Method:

1. Rub A into B until the mixture resembles breadcrumbs.

2. Add in C and mix until a soft dough forms.

3. Measure out leveled 1/2 tablespoonefuls of dough and roll them into balls and set aside.

4. Measure out 1 leveled teaspoon of pineapple filling, rolled into balls and set aside.

5. Pre-heat the oven to 190C.

6. Flatten the prepared dough and wrap the pineapple filling in. Place the completed tart into small paper cases (or directly onto baking tray).

7. Bake in pre-heated oven for 6 min. Take out tray and brush on egg glaze and return to the oven for a further 6 min.

8. Allow the tarts to cool completely before storing.

forever twenty-one

I just had, not one, but two 21st birthday orders within just a week apart! To add on to the fun, this is my 100th post YAY! And of course, I hope my blog would remain as happening  as possible and just like the fashion label, forever twenty-one.

Many say that time seems to move twice the speed once you hit the age of twenty-one and I somehow got to agree with that. However, upon deeper reflection, I guess the magical fast forwarding of time doesn't happen when you hit the magic number 21, but rather, as you progress, responsibilities pile up and with that comes investment of time to maintain those responsibilities.

Just take for example, when we were young, all we had to fret was, studies, test and grades and probably how to prevent my classmate from stealing my notes or worse still, stealing my eraser or crossing over to my "territory" marked by an invisible line on our tables. Other than that, we lucky brats of this age practically had to worry nothing about food and clothing. Now that I've those who have crossed the 21 boundary, suddenly find themselves struggling to find an ideal job and managing their finanaces and increasing responsibilities. In a split second, the list of things to do gets longer and longer and you start finding that time is zooming by faster and faster.

And... I am reminded of how long ago was my 21st birthday whenever I come across someone else who has just turned 21.

Many thanks to my secondary school classmate, Eunice for introducing me to her friend, QY to order her 21st birthday cake from me =) It wasn't too difficult for me to conceive the idea of how the cake should look like because QY already had something in mind and even had a picture of how she wanted it to look. Of course decisions like sizes and colours and other minor details had to be made and THIS was what the final product was.

The cake was a simple vanilla butter cake sandwiched with yummy yummy nutella buttercream for the bottom two tiers and nice, tangy lemon buttercream for the top most layer! It was a pretty huge cake which was REALLY REALLY heavy. Cake sizes measured, 10" - 8" - 6". Each layer was a little more than 3" tall so you could just imagine how heavy the cake was with the fondant =XX

To complete the sweet pink, floral 'feel', I added a "tiara" and a fondant key since she was celebrating her 21st. Although I don't quite know the true significance of a key, but I do believe it's somehow symbolic of your key to the gates of adulthood.

And so, if you're wondering who's the next lucky one who's just turned 21, it's none other than Eunice's sister, Evon.

                 

Eunice saw my "chirstmas" cookies post and wanted those cute 3D cookies and in my opinion, I think those made perfect door gifts and not to mention, they are cute, even when plain!

These cookies are pretty huge so don't be fooled by the photo. Eunice actually asked how big a plate was needed to display the cookies so that the guests could jus take and eat them (like buffet style). I told her she'd need something that's at least 30" x 30" for 60 cookies.

Several days later, she increased the order to 70 cookies! 35 of pooh and 35 of mickey! Although no decoration needed to be done, assembling and packing the cookies were more time consuming and laborious than baking them! Not to mention, I had to bake extra because of my mighty strength I broke a few legs, necks and ears =X So I had to re-do almost 5-7 of mickey and pooh =(((

I had no idea how should I get the body stuck to the legs, so i used royal icing to "glue" them together. I guess the humidity in our Singapore air kinda softened the cookies a little and on hindsight, I think I should have placed a packet of oxygen absorber thingy in each packet. oh wells, lesson learnt! The cookies were a breeze to make, especially when I kinda memorised the ingredients after the 300 wedding cookies. BUT bending and rolling them out were a PAIN, literally and mentally. Especially if the ears broke off while transporting it from the table to the baking tray.

But nonetheless, I managed to get the cookies all packed, sealed. All tags cut and attached. DONE, before the scheduled pick-up time. PHEW! I think this is one of my rare orders that I need not rush and for once, I could breathe a sigh of relief and snap away while waiting for the cookies to be picked up! =DD

Like flowers which blossom and wilt and die, so do humans blossom, age and pass on. I guess it's not a matter of how long we maintain our youth or even "feel youthful" in our golden years. But rather, what have we accomplished in the days of our youth that is worth remembering. The period might be short-lived, but as long as it was spent meaningfully in an worthy, impactful manner, we could be, potentially, forever twenty-one.