Durian Puffs

Sunday, 16 August 2015

It has been an emotional week, and I am trying to pace my work, and not overwork myself too much. There was one day (after the combo of 8 inch cake + 40 cupcakes and 6 inch cake + 50 cupcakes lol) where I just slept through one afternoon and was not able to pick the little one up from the childcare.

Probably getting old. Haha!!

Wanted to make some cream puffs yesterday since I accidentally carted out 2 packets of 1L whipping cream. Nearly fainted when the items came lol.. However, the hubby prefers pure durian pulp filling for the puffs :) Which actually is nicer la! Haha!

Dusted some icing sugar, which sort of dissolved after taking out from the refrigerator.
I think the snow powder might be a better choice. But I am not too sure about the ingredients for snow powder. I sort of prefer ingredients with less addivities :)

This recipe is from Eugenie Kitchen. And I love to watch her videos. I wish she could have more videos in making these pastries! Hehehe..

This is not an overly sweet pastry. I could taste some salt in the puffs as well. The slight buttery taste goes very well with the durian filling.

I might add this item (vanilla cream puffs instead of durian) into my menu!

Durian Puffs (Recipe Adapted from Eugenie Kitchen)
Makes 24 puffs

- 57g unsalted butter
- 120ml water
- 1 tsp salt
- 75g plain flour
- 1 tsp castor sugar
- 2 eggs

1. Add butter, sugar, salt and water in a pan.

2. Melt butter completely on medium heat. Bring to a boil.

3. Meanwhile sift flour. Set aside.

4. As soon as mixture in (2) starts to boil, get the pan out of heat.

5. Add the flour all at once. Stir till combined with a wooden spoon.

6. Once combined, put the pan back to heat. Cook till it forms a ball. There should be a layer forming at the bottom of pan when the dough is ready.

7. Take the pan out of heat. Let cool for 5 mins.

8. Crack eggs into a small bowl. Beat the eggs for about one minute. Add in to the dough a litle by little. Blend well after each addition.

9. Keep blending the mixture till thick and shiny. The batter should drop down slowly when you lift up the wooden spoon.

10. Pipe onto baking tray. Bake at preheated oven, 200C for 20 - 25 mins, until the puffs swell up and are golden brown.

11. Let the puffs cool completely.

1. Slice the puff shells halfway horizontally using a serrated knife.

2. Remove durian flesh from seeds. Mash slightly with a fork.

3.  Using a teaspoon, scoop the durian flesh into the puffs. Chill in fridge.

4.  Let come to room temperature slightly and dust with icing sugar before serving.

How to Color Buttercream Frosting

Tuesday, 4 August 2015

So, my love is buttercream frosting! :p

I was on a strict diet when I was a teenager, fighting with self-esteem issues, linking being "thin" to being pretty and popular (opps). Back then I don't take frosting at all, and actually found them quite yucky.

Which can also be true. I recently went on a date with the hubby, and we went to this kinda popular rainbow cake cafe. I was disappointed with the taste of the buttercream. It tasted bland with some bitter and plastic aftertaste.

I usually make swiss meringue buttercream - which is so fluffy and silky on your palate. I hardly detect any greasiness in my mouth (usually on my hands lol). When you make sure you heat the egg whites to 70C, it will be stable and really safe for consumption.

Sometimes I add food coloring into the buttercream frosting, depending on clients' requirements. However I try to limit these colors, so I usually do much pastel colors.

Tips in Coloring Buttercream:

1.  Gel Colors
Gel colors are more intense than liquid colors, and they don't really change the consistency of the buttercream, because you use less of it, compared to liquids.

You can also mix in a few colors to get the shade you want. I have more Wilton colors in my storage, however, I find Americolor work better.

2.  Clean Toothpick
Make sure each time you want to add colors from the tube, use a clean toothpick to get the color out. For Americolor, it's generally quite easy to add colors by drops from the bottle.

3.  No Air Bubbles
Before adding coloring, I usually beat the frosting in my mixer, using the paddle attachment. It makes the buttercream smoother, beating out the air bubbles.

4.  Spatula
You can add color in your mixer using the paddle attachment. Or easier, place your buttercream in bowls, add color, and mix using your spatula.

5.  Do It In Advance
If you are very particular about the shades of your buttercream, color it a few hours ahead, because the colors will intensify. Most bakers also recommend to color the buttercream overnight, so that the colors can "set".

Have fun!! :)

Soba Salad

Monday, 3 August 2015

Yesterday the hubby brought the little one out to church service and to family dinner. I stayed home because I was slightly under the weather. (Or probably I got the germs from the little one from her previous flu haha)

Had been wanting to have soba for a little while, and was glad to have come across this easy recipe on Just One Cookbook.

The sauce is the highlight! It's a nice mix of sweet and savoury on the soba. I skipped the garnish because I wasn't a fan of cilantro and I couldn't find any sesame seeds lol.

Soba Salad - Recipe from Just One Cookbook
- Soba noodles (About 6-9 oz)
- 1/2 cup Chopped spring onions
-1/4 cup Chopped Cilantro
- 3 tbsp sesame seeds

- 1 tbsp canola oil (I've used extra light olive oil)
- 3 tbsp sesame oil
- 1/2 tsp crushed red peppers
- 3 tbsp honey
- 3 tbsp soy sauce

1.  Combine ingredients for dressing in a small bowl. Heat it over a bigger bowl of hot water. Stir to combine. (Nami-san's method is to combine canola oil, sesame oil and red peppers in microwave before adding soy sauce and honey)

2.  Bring water to boil. Cook the soba noodles according to instructions (slightly around 10 mins). Drain the soba noodles and dunk the noodles into a large bowl of iced water.

3.  Drain the noodles well and transfer to a bowl.

4.  Toss soba together with dressing and garnish. Remove noodles to serving bowl or plate. Serve chilled or at room temperature.

The #SgEatWithUs Carnival

Sunday, 2 August 2015

I am sure for most of us, home-cooked food are always the best! Now that I have a family, I still remember fondly what my nanny cooked for me when I was a child - and I really wanted to replicate some of those dishes for my little one!

And this coming long weekend is a great idea for a family outing for FOOD! :p

#SgEatWithUs is a grounds-up movement that sees home-cooked food as a key ingredient in bringing communities together. This is also inline with our coming National Day celebration as #SgEatWithUs believe in extending family bonds with different communities to build a stronger and united Singapore.

Picture from #SgEatWithUs
Cynthia from The Baking Biatch demonstrating Mango Tofu Cheesecake,
available at the Carnival for just $4!

Picture from #SgEatWithUs
Participants trying out Lemon Grass Satay following the demo.

As part of the Jubilee Celebration, there will be a carnival to showcase 12 home-cooked recipes, 12 home chefs as well as 12 heartwarming stories behind these recipes! You will be looking to sample 12 home-cooked dishes with food coupons purchase.

So, bring your kiddos along with you, group of friends or your partner, to participate in fringe activities like cooking demos, local musicians performances and more!

Dates: 7, 8, 9 August 2015
Venue: Marina Bay Waterfront Promenade (Next to MBS Convention Centre)

For more information, drop by the #SgEatWithUs website here.

Some Cake Updates

Wednesday, 29 July 2015

Time seems to pass so fast for me (you too?! heh)!

I have not been updating the blog because I was so busy for the past few weeks. And trying to take care of the baby, during the few times she had been unwell.

I wonder how some full time working mum bloggers do this thang! (I can't haha)

So just some pictures of the cakes I had been busy with - I really had no idea about the preparation that goes into a simple fondant cake, before I started this :p

Chocolate Cake and Oreo Malt Chocolate Cupcakes
Picture from Cherry: Sweet Memoirs

Chocolate Cake - Rich butter-based chocolate cake with dark chocolate ganache

Mocha Mousse Cake - Coffee flavored chocolate butter-based cake, frosted with mocha whipped cream, decorated with Pepero chocolate sticks, crunchy chocolate bits and strawberries.

 A sweet fondant bow cake for a 2-year-old birthday celebration! I love the over-sized bow!

And then I made a cake for my friend yesterday, for her birthday celebration! It was supposed to be a surprise, so I contacted her boyfriend, who eventually did all the work to organise a mini party for her.

I wanted to pipe on the cute minion face, however I ran out of time (the little one had fever through the weekend, till Monday). So had to make do with paper cake toppers, but I thought they looked really cute too!

Vanilla Milk Cake - Butter-based sweet vanilla cake with swiss meringue buttercream,
sandwiched with refreshing bits of lychee & strawberries. 

I was actually losing confidence over these cakes, after realising not everyone likes the taste of butter-based cakes - which I do!

Most of us grow up with bakery cakes - those dreamy, fluffy and soft chiffon cake bases. However, to do all the nice frosting, I prefer to use buttercream. And this SMBC is really silky and fluffy and sweet - great for people who has the sweet tooth for desserts (like me lol)!

So... My friend told me that she really likes the cake, together with her family members, made me regain my faith in butter based cakes!

Well, everyone has got their own preference, don't we? :)
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