a millygram of sugar

chronicling an oven affair

Friday 28 December 2012

swiss meringue buttercream

Been so busy baking for our charity project I haven't had time to update this space! I actually have loads of recipes lined up, waiting to be tested, but until I find the time to carry out my ambitious plans, we'll just have to make do with this basic Swiss Meringue Buttercream (SMBC) recipe.

2 factors I like about SMBC are its stability and its versatility. I've tried the standard buttercream before but it was just too unstable in our sweltering heat. SMBC tends to hold up a bit better, which is a blessing when you've got a staggering number of cupcakes to frost and deliver. Plus, it's so easy to flavour! You can add in chocolate, fruit purees or salted caramel like I did--the possibilities are endless, really.

The thing to take note while making SMBC is that during the mixing stage, the mixture goes through different phases. It starts out looking watery and 'soupy', then it turns into a curdled-looking mess (that got me panicky the first time I made it), and eventually it morphs into a thick, luscious, smooth buttercream. Despite having made the stuff many times in the past month, witnessing this transition never fails to amaze me.

Other important things I've learnt:

1. ALWAYS use fresh eggs. In addition to giving you peace of mind (and GI tract), fresh eggs are easier to separate.

2. When making the meringue, some recipes indicate heating the egg white-sugar mixture to a temperature of 140-150˚F. While I've tried 140˚F before and escaped unscathed, the recommended minimum cooking temperature for eggs is actually 160˚F (or ~71˚C) so you might want to go with that instead.

Basic Swiss Meringue Buttercream -- makes enough to frost ~30 cupcakes
Ingredients
4 egg whites
120g caster sugar
168g unsalted butter, softened

Directions

Pour egg whites and sugar into a clean, heatproof bowl
Heat egg white + sugar over a saucepan of simmering water, whisking constantly, until the mixture reaches 71˚C. I use a digital probe thermometer to check.
Transfer to mixing bowl fitted with whisk attachment
Whisk until stiff peaks form and meringue cools to room temperature
Switch to paddle attachment and add in the butter
Mix until thick, smooth buttercream is formed
Add flavouring as desired (for chocolate buttercream, I add about 100g melted good quality dark chocolate)
Frost cupcakes/cakes!

Monday 10 December 2012

berry tart

When I visited the UK a few months back, I was delighted to find strawberries and blueberries going for about £1 a punnet. It was my first purchase upon touching down on English soil and they tasted absolutely amazing after starving for 14h on the plane. Sadly, the berries we get here in Singapore are not only hideously expensive but are often horribly sour/tasteless. I try to avoid buying them unless they're on sale at the supermarket.

I was planning to make a mixed berry tart with strawberries, blueberries, blackberries and raspberries but the eye-popping price tags on the berries made me decide on a 2-berry tart instead. Might have gone with a plain blueberry (my favourite berry!) tart if weren't for the irresistible lure of the strawberries' vibrant hue. Just seeing all the bright colours in this post makes me so happy.

The blueberries were surprisingly sweet and the strawberries weren't too bad either. Sadly, I think I'd overworked my pastry this time round so it was a bit tough intially. But a night in the fridge helped it to soak up a bit of moisture from the crème pâtissière and it was just right when we ate it the next day. As you can see from the photos, I went a bit overboard with the crème pâtissière on the larger tart but it was soooo good I couldn't resist flooding the tart with it. Can you tell it's my favourite thing at the moment?

I got the recipe for the pâte sucrée from Michel Roux's Pastry: Savoury of Sweet. I strongly encourage you to get the book if you haven't already done so. It's well worth the money! (Not that you have to fork out all that much for it anyway.)

For the filling I used a mixture of whipped cream and crème pâtissière. I did some guesstimation when it came to proportions so I can't give you the exact measurements but it's approximately a 1:1 ratio in weight.

Sorry for the sketchy recipe this time round! That's the problem with leaving it too late to blog a recipe (and failing to record it down in the first place)--you forget everything! I'll be sure to update this post the next time the berries go on sale at the supermarket.

Saturday 24 November 2012

profiterole part 2: filling up on crème pâtissière

Finally got down to making some crème pâtissière last weekend so we are good to go with this post!

Ok, so you've got the perfect choux buns, but what's the point if you haven't got some luscious filling to stuff it with? There are many options when it comes to stuffing a profiterole. You can use run-of-the-mill whipped cream, ice cream, chantilly cream, or crème pâtissière (aka pastry cream). You can even opt to branch out into flavours aside from the traditional vanilla. The last time I made choux pastry, we had an appalling amount of durians waiting to be used so I made a batch of durian puffs. My elf says we no longer need to buy them from Goodwood Park Hotel. (But that's for another post, perhaps when the durians come flooding in again.)

I find a combination of chantilly cream and crème pâtissière works best for my profiteroles. Crème pâtissière can be a little bit heavy so combining the two results in a more desirable consistency. The resulting mixture was so good we piled it on top a bunch of strawberries and polished off the punnet. (Better than the strawberries & cream at Wimbledon, in my opinion.)

There are various methods to filling a profiterole, depending on the type of filling you choose. If you're going with a stiffer filling like ice cream, you can section the choux bun transverely (like a hamburger bun), pipe or scoop the filling onto the bottom half, and then top it with the choux lid. If your filling is of a thinner consistency, you can use my method which is to pour the cream into a squeeze bottle, poke a hole in the bottom of the choux bun and slowly squeeze the filling in. Be careful, though. The pastry is rather delicate so using too much force or overfilling can result in unwanted extrusion at the other end. (Like a badly done root canal. Sorry I couldn't resist.)

Recipes adapted from Michel Roux's Pastry: Savoury & Sweet

Crème pâtissière -- makes ~370g
Ingredients
3 egg yolks
60g caster sugar
20g plain flour
250ml milk
1 vanilla pod, split longitudinally

Directions

Whisk egg yolks and ⅓ of the sugar together in a bowl to a light ribbon consistency
Whisk in the flour
Pour the milk into a saucepan and add the vanilla pod (and the seeds scraped out from the pod)
Heat the vanilla-milk until it comes to a boil, then pour the milk into the egg yolk mixture, stirring as you go.
Transfer the mixture back into the saucepan and bring it to a boil over a medium heat, stirring continuously with a whisk until mixture starts to thicken.
Pour into a bowl and place a clingwrap film on the surface of the mixture to prevent a skin from forming
Leave to cool to room temperature then chill in the fridge for ~1h

Chantilly Cream -- makes ~250g
Ingredients
200ml whipping cream, chilled
10g icing sugar
pinch of vanilla powder or ½ tsp vanilla extract

Directions

Pour the chilled whipping cream, icing sugar and vanilla into a mixing bowl fitted with a whisk attachment and whisk until soft peaks form.

**Assembly

Gently fold the crème pâtissière into the chantilly cream with a spatula until combined.
Fill a squeeze bottle (or piping bag with small round nozzle) with the cream mixture
Poke a hole in the base of the choux puff with a toothpick/skewer
Fill puff with desired amount of cream
Coat the top of the choux puffs with ganache (optional)

Friday 26 October 2012

lemon & maple syrup cupcakes

A thick chunk of salted butter, a generous drizzle of maple syrup, and a splash of lemon juice--that's how I like to dress my pancakes. I was pondering what flavour combination to attempt for my next cupcake and thought of this.

Next step was trying to figure out how to incorporate it into a cupcake. Lemon and maple syrup frosting on a butter cupcake base would have been the obvious choice. But I had been wanting to try out Glory's Perfect Vanilla Cupcake recipe for the longest time so I chose to omit the butter component and play up the lemon and maple syrup parts more.

So vanilla cupcake + lemon and maple syrup frosting then? I wasn't entirely satisfied with that. I wanted something less...predictable. And so we threw in a surprise lemon curd centre!

Final product: vanilla cupcake with a lemon curd centre, topped with a lemon-maple syrup cream cheese frosting, served with a drizzle of maple syrup.

Lemon & Maple Syrup Cupcakes

(yields ~ 16 cupcakes)

Vanilla Cupcake Recipe

(from Glorious Treats' Perfect Vanilla Cupcake)

Ingredients

1¼ cup cake flour

1¼ tsp baking powder

½ tsp baking soda

½ tsp salt

2 eggs

¾ cup sugar

1½ tsp pure vanilla extract

½ cup vegetable oil

½ cup buttermilk

Directions

Preheat oven to 175 deg Celsius
In a bowl, add cake flour, baking powder, baking soda and salt. Stir the dry ingredients together and set aside
In a mixing bowl, beat eggs for ~10-20s. Add in the sugar and continue to beat for 30s on medium speed.
Add in vanilla extract and oil and beat again.
Add in half the dry ingredient mixture and mix together on low speed
Add half of the buttermilk, then rest of the flour, followed by rest of the buttermilk, mixing well in between each addition
Line muffin pan with cupcake liners and pour batter into liners until ~⅔ full
Bake in oven for ~15min or until toothpick inserted in centre comes out clean.

Lemon Curd

(adapted from Valli Little's recipe on taste.com.au)

(Note: There will be quite a bit left after filling the cupcakes. You can use the rest on pancakes, toast, biscuits, as a tart filling, in crepes and so on.)

Ingredients

1 egg + 1 egg yolk

82g caster sugar

40g unsalted butter

zest and juice of 1 lemon

Directions

In a saucepan, whisk together the egg, egg yolk and sugar until smooth.
Place pan over a low heat
Add the butter, lemon juice and lemon zest, whisking continuously until mixture thickens
Remove from heat, pour into a jar and leave to cool

Lemon-Maple Syrup Cream Cheese Frosting

(adapted from Lemon Cream Cheese Frosting recipe on allrecipes.com)

Ingredients

150g cream cheese, softened

40g unsalted butter

20ml lemon juice

1 tsp lemon zest

¾ tsp vanilla extract

1 tbsp maple syrup

¾ cup confectioner's sugar (this is subjective, you can add more/less depending on your preferred level of sweetness)

Directions

In a mixing bowl, beat cream cheese, butter, lemon juice, lemon zest, maple syrup and vanilla together until smooth and fluffy
Add the sugar gradually, tasting in between additions until desired level of sweetness is attained.

*Assembly

Use a sharp paring knife to core out the centre of the cupcake, taking care to leave a little bit of cake at the base.
Cut the core in half (in a transverse direction), leaving the upper segment as a lid and discarding the other segment (or you can eat it!)
Add a tsp of lemon curd into the hole you just made and fit back the upper part of the cupcake core (or the lid) to close the hole
Pipe frosting as desired
Drizzle maple syrup over the frosted cupcake before serving

Tuesday 16 October 2012

olive herb bread

I haven't really had time to do my weekly baking lately, what with Saturday duties and wedding preparations getting in the way, so Profiterole Part II is still work in progress! Thankfully I've got a few unblogged recipes to fill the gap in the meantime.

First up is a bread recipe! Have I mentioned how much I prefer baking bread to anything else? It's so much quicker and cleaner! As opposed to desserts where you have to wash your mixing bowl multiple times (depending on how many components you have), not to mention the frosting paraphernalia like nozzles and couplers which are such a pain to clean (thank goodness for interdental brushes!) And everything is just so greasy that I find myself constantly depleting the detergent supply. Bread, on the other hand, is a single component so you only have to use the mixing bowl once (or not at all if you knead by hand) and the flour soaks up all the butter/oil so it's much less greasy.

Anyway, having been so thoroughly satisfied with the Japanese Milk Bread using the tangzhong method, I decided to use it as a base for my herb bread. I was a bit worried initially because my dough didn't seem to want to rise. Had to wait much longer before expansion became evident. Perhaps it was because I did this on a cold, rainy day and my little yeast friends were feeling a bit lethargic? Whatever the case, they eventually rose to the occasion (hurhurhur) and a beautiful tasty loaf was born.

Creamy scrambled eggs piled on top of slice of this makes for a perfect weekend breakfast, in my opinion. Or you could eat it plain, which was how we phagocytosed half the loaf after it came out of the oven.

Olive Herb Bread
(base Hokkaido Milk Loaf recipe obtained from Christine's Recipe)

Ingredients

270g + 25g bread flour

43g caster sugar

4g salt

4.5g full cream milk powder

5.5g instant dried yeast

125ml water

1 egg, beaten (and 1 more egg for the eggwash)

30g whipping cream

27g milk

25g salted butter, melted and cooled to room temperature

¼ cup chopped black olives

1 tsp dried oregano

1 ½ tsp garlic powder

Directions

In a saucepan dissolve 25g bread flour in 125ml water
Cook in medium-low heat, stirring constantly with whisk, until mixture starts to thicken and forms streaks when stirred.
Pour thickened mixture (or tangzhong) into bowl
Place clingwrap film over tangzhong (film should be sticking to tangzhong to prevent surface from drying up) and leave to cool to room temperature
In a mixing bowl add 270g bread flour, sugar, salt, milk powder, oregano, garlic powder and yeast
Add in egg, whipped cream, milk and 92g of tangzhong
Mix using dough hook attachment on speed 2
When ingredients start to come together, add melted butter and chopped black olives (picture 1)
Continue to mix until dough is smooth and elastic (about 20min)
Leave to proof for about 40min or until dough doubles in volume (picture 3)
Transfer dough to a clean, floured surface and punch it down
Divide dough into portions weighing about 70g
Roll it out into a flattened circle and fold (as in picture 4)
With seal upwards, roll into a cylinder (as in picture 5)
Place in a bread pan and leave to rise (picture 6)
Preheat oven to 180 deg Celsius
Brush tops of risen dough with eggwash
Bake for 30min or until golden brown

Wednesday 3 October 2012

profiterole part I: conquering the pâte à choux

I had tried making choux pastry before and while it wasn't a complete disaster, it wasn't fantastic like I'd hoped. The puffs would come out of the oven golden brown and well, puffed-up, so to speak, and I'd be all happy. But a short while later, they--and therefore, I--would start to deflate.

In hopes of improving my culinary skills, I have been reading more pastry books to better my knowledge on the subject. An important lesson I learnt in university is that you need to know what you are doing in order to do it properly. (Otherwise you should get out of the ~~clinic~~ kitchen.) The problem with recipes from such books is that, more often than not, you get products that do not turn out as well as they appear in the drool-worthy accompanying photographs. Thankfully, this was not the case in Michel Roux's Pastry. I've always maintained that the French are the best when it comes to pastries and he's proven me right with his recipes. I tested out his choux paste recipe and it worked beautifully! The puffs inflated impressively and held their shape, and the texture was amazingly light and fluffy. It was so good you could happily eat it sans filling.

But of course, they taste even better stuffed with crème pâtissière and coated with chocolate so that's what I did.

I highly recommend getting his book. It's got all sorts of pastry recipes and, more importantly, pictures to guide you every step of the way. I can't wait to test out the croissant and brioche recipes! My goal for this year is to successfully make a croissant but it's really labour-intensive and time-consuming so I'll have to wait till I'm on leave to attempt it. For now, I'll leave you with the choux recipe.

Pâte à choux -- makes 40-50 choux buns
(adapted from Michel Roux's Pastry: Savoury & Sweet)

Ingredients
125ml milk
125ml water
100g unsalted butter, diced
½ tsp salt
1 tsp caster sugar
150g plain flour
4 eggs
eggwash (1 egg yolk mixed with 1 tbsp milk)

Directions

Combine milk, water, sugar, salt and butter in a saucepan and set over low heat (picture 1)
Bring to a boil and remove saucepan from heat
Add in flour and mix with a wooden spoon until smooth (picture 2)
Return pan to medium heat and stir continuously for 1min to dry out the paste
Transfer to a mixing bowl and fit on a paddle attachment
Add eggs, one at a time, beating well between each addition, until you get a smooth paste (picture 3)
(optional step) Using a pencil, draw staggered rows of circles (~2cm in diameter) on a baking paper, leaving about 1.5cm space between circles. (I used a nozzle for this as shown in picture 4.) Turn paper facedown on baking tray. The pencil markings should still be visible.
Preheat oven to 180 deg Celsius
Pour paste into a piping bag fitted with a 1cm plain nozzle and pipe small mounds of paste the size of the drawn circles (picture 5)
Brush choux with eggwash, flattening the pointed ends with the pastry brush (picture 6)
Bake in oven for ~20min or until tops are golden brown (picture 7)
Use a spatula or tongs to separate the choux buns from the baking paper immediately after removing from the oven. The excess eggwash will cause them to stick
Place on a wire rack and leave to cool

Once cooled you can then proceed to fill them up with chantilly cream or crème pâtissière. I used the latter for my profiteroles and will share the recipe once I've taken better photos. So stay tuned for profiterole part II: filling up on crème pâtissière

Sunday 23 September 2012

matcha & white chocolate cheesecake cups

Green tea-flavoured KitKats are one of my favourite snack foods (Kinder Bueno being my all-time favourite) even though I'm not really fond of green tea itself. I like my matcha in small doses as excessive bitterness is not exactly my cup of tea. (Hohoho!) Cheesecakes, too, I prefer in small doses. More often than not, they tend to be cloyingly sweet and rich, and I find myself giving up after the first 2 bites. Fortunately, this cheesecake manages to find the perfect balance of bitter and sweet.

I opted to divide the cheesecake into cups rather than bake it as a whole cake to facilitate portioning. I was pleased to discover that doing so enabled the cake to be baked more evenly (and quicker!) No more problems with centres that take forever to set!

Matcha & White Chocolate Cheesecake - makes 10 cups
(adapted from Evan's Kitchen Ramblings)

Ingredients
80g digestive biscuit crumbs
30g unsalted butter, melted
250g cream cheese, room temperature
80g + 1.5tsp caster sugar
50ml + 20ml whipping cream
1/2 large egg, beaten
1 tbsp cake flour
4 tsps matcha powder
100g white chocolate couverture

Directions

Mix together biscuit crumbs and melted butter and press onto base of soufflé cups
Preheat oven to 150 deg Celsius
Whisk together cream cheese and 80g sugar until creamy
Add in 50ml whipping cream, followed by egg and cake flour
Measure out 25g of batter and set aside
Add matcha powder and 1.5tsp of sugar into remaining batter and mix well
Pour mixture onto biscuit base
Heat 20ml whipping cream and pour over white chocolate
Mix chocolate mixture into 25g of cheesecake batter previously set aside
Add a dollop of chocolate-cheesecake mixture into each of the cups and swirl it with a toothpick
Bake for 30min until cakes are firm but the centres are slightly wobbly
Switch off oven and leave cupcakes to cool completely in oven
Refrigerate overnight (or at least 2-3h) before serving

Tuesday 11 September 2012

salted caramel mousse tart

There are certain combinations in life that are an absolute match made in heaven. In my opinion, none more so than salty-sweet combos. Peanut butter & chocolate, ice cream with fries (you either hate it or love it and I looove it!) and of course, the ever popular salted caramel or sea salt caramel. I have a lukewarm reaction towards caramel but add a dash of sea salt to it and I could probably finish an entire jarful of the stuff--which is not too smart, given my profession.

After reading up a little on pastry, I felt inspired to make some kind of tart and was trying to decide between banoffee or salted caramel for the filling. Opted for a salted caramel mousse in the end.

I had attempted to make my own crust with this same recipe previously and it turned out quite all right but for some reason, the second attempt turned out to be an utter disaster! I had such a difficult time transferring the rolled-out dough to the tart pan! It drove me nuts and I ended up injuring my hand. Thankfully, my trusty elf was around to calm me down and suggest I try again in the morning after a good night's rest.

So the next morning, I got up bright and early and tried again. You know how they always say you need a cool environment and really cold butter to make good pastry? Well I've learnt that it definitely helps to have a cool head as well, cuz tadah!

Lovingly and calmly made, with an injured dominant hand, I might add. Yes, never underestimate the power of a good night's rest (and an air-conditioned room.)

This being my first time using gelatin and making a mousse, I miscalculated the amount of gelatin required and the mousse turned out a little too runny. Perhaps it was a subconscious thing since I find the idea of using beef collagen in my dessert rather disturbing. I've amended the measurement in the recipe below.

Sweet Shortcrust Pastry

(recipe adapted from Jamie Oliver)

Ingredients

250g plain flour

25g icing sugar

125g salted butter, cold and grated

Zest of half a large lemon

1 egg, beaten

Splash of milk

Directions

Mix flour, sugar and grated butter to produce crumbs
Mix in lemon zest
Add eggs and milk into mixture and gently work it together until you have a ball of dough. (Don't overwork the dough. Use cold hands.)
Cover with clingwrap film and put in fridge to rest for at least 1h
Take dough out and roll onto baking paper until ~3-5mm thick and large enough to cover 8-inch tart pan (I use the kind with a removable base)
Transfer to tart pan (you can either wrap dough around your rolling pin and roll out over the pan, or just flip the baking paper with dough rolled out on it over the pan and peel the dough off, which is what I did) and gently adapt the dough to the pan as in the picture above. Remove any excess
Poke holes in crust with a fork
Cover with clingwrap and place in freezer for about 1h.
Preheat oven to 180 deg Celsius
Remove crust from freezer and bake blind (place aluminium foil over crust and fill with pastry weights or pulses) for 12min or until golden brown
Remove from oven and leave to cool

Salted Caramel Mousse

Ingredients

125g caster sugar

12.5ml water

75ml + 1 cup thickened cream

75mg salted butter

Sea salt flakes

2 tbsps water

1.5 tbsps powdered gelatin

Directions

Pour 2 tbsps of water into a ramekin, sprinkle with powdered gelatin and set aside
Put sugar and 12.5ml water into a saucepan and heat gently, stirring until sugar dissolves
Raise the heat and, without stirring, wait until sugar caramelises and turns amber or golden brown (watch sugar closely, as soon as it turns yellow prepare to remove from heat as it tends to burn quickly)
Remove from heat and pour in 75 ml thickened cream and whisk well (be careful! the cream will sizzle and spit when it comes in contact with the hot caramel)
Mix in butter
Add sea salt as desired
Put ramekin with gelatin in a small saucepan of simmering water and stir until gelatin completely dissolves and mixture is clear
Pour gelatin into hot caramel and leave to cool to room temperature
In a mixing bowl, whip 1 cup of thickened cream until soft but stiff peaks form
Gently fold cooled caramel-gelatin mixture into whipped cream
Pour mixture into baked crust and leave to set in fridge for 24h (or at least 8h)

*To decorate:

Pour a thin layer of ganache (1/3 of the amount listed here) over set mousse, tilting the tart such that ganache flows to cover entire surface

Top with fresh raspberries

Refrigerate for 1h before serving

Tuesday 4 September 2012

japanese milk bread sausage rolls

I never really knew what those soft bread buns sold in local bread shops were called. You know, the soft, fluffy, slightly sweet bread that can be found wrapped around a hotdog or topped with pork floss? I am an ardent fan of that particular kind of bread and was yearning to learn how to make it but it's quite difficult to find the recipe for something when you don't know what it's called. Thanks to the most amazing search engine that is Google, not only did I come to know of its name, I was also directed to a website that taught me how to successfully make it! (And to think all I did was type in "soft fluffy bread." Google is GREAT!)

Apparently it's referred to as a Hokkaido milk loaf or japanese milk bread and the secret to achieving such fluffiness is credited to a (not-so-)secret ingredient called tangzhong or water roux starter. Tangzhong is made by heating a mixture of flour and water to 65 deg Celsius to form a paste. It is said that this will cause the gluten in the mixture to "absorb the moisture and become leavened." The explanation seems rather sketchy to me. I shall endeavour to do more research on this.

(Apologies, the prettier rolls got eaten up before I could photograph them)

The recipes below are adapted from Yvonne Chen's book 65°C湯種麵包 as mentioned on Christine's Recipes

Tangzhong

Ingredients

50g bread flour

250ml water

Directions

In a saucepan, stir the flour and water together with a wooden spoon or whisk until no longer lumpy
Cook mixture over medium-low heat, stirring continuously until it starts to thicken and streaks appear when stirring.
Remove from heat and place clingwrap film over mixture such that the film is adherent to the surface
Leave to cool to room temperature

Japanese Milk Bread (as in Sausage Rolls)

Ingredients

540g bread flour

86g caster sugar

8g salt

9g full cream milk powder

11g instant dry yeast

2 eggs (or 86g of egg), whisked

59g whipping cream

54g milk

184g tangzhong

49g unsalted butter, melted

1 more whisked egg for surface coating

~12 chicken franks or your preferred sausages

Directions

Add flour, sugar, salt, milk powder and yeast into a mixing bowl
Add in eggs, whipping cream, milk and tangzhong
Using a dough hook attachment, mix until ingredients are just combined
Pour in melted butter
Continue to knead for ~30min until dough is elastic and smooth and no longer sticky
Leave to rise under a damp towel until doubled in size (in my hot, humid country, this takes about 20min)
Transfer dough to a clean floured surface and punch down
Preheat oven to 180 deg Celsius
Divide dough into portions weighing about 60g
Roll out each portion into a thin tube (make the ends thinner than the body) and wrap around sausage
Place on greased baking pan (ends of dough tube on the bottom), cover with clingwrap and leave to rise for another 20min
Brush tops with eggwash and bake for 30min or until golden brown

Designed by ScreenWritersArena

a millygram of sugar

Friday 28 December 2012

swiss meringue buttercream

Monday 10 December 2012

berry tart

Saturday 24 November 2012

profiterole part 2: filling up on crème pâtissière

Friday 26 October 2012

lemon & maple syrup cupcakes

Tuesday 16 October 2012

olive herb bread

Wednesday 3 October 2012

profiterole part I: conquering the pâte à choux

Sunday 23 September 2012

matcha & white chocolate cheesecake cups

Tuesday 11 September 2012

salted caramel mousse tart

Tuesday 4 September 2012

japanese milk bread sausage rolls

About

Labels

Blog Archive