Mango & Macadamia Nut Loaf

 

I have been baking and referring to a couple of recipes by the Dean Brettschneider. So far, the 4 recipes I tried were - 5 Spice Chocolate & Almond Macarons, Farmhouse Carrot Cake with Natural Yoghurt, Chocolate Chip Hot Cross Buns and this Mango & Macadamia Nut Loaf. The outcome? All turned out well and looked exactly like the pictures in his books! Can you believe it? They tasted awesome too!

 

 

The cakes were very moist, nicely densed and flavoured. In all of the above cakes and buns, 5 spice powder and mixed spices, amongst other spices, were required. But I must confess I added half the quantity as suggested. I reckoned the spices would overpower and affect the entire cake experience. Well, I am glad I did but really, if you are one of those who does not mind the aroma of spices or tasting more than a hint of spices in the cakes or buns, then by all means go ahead and follow the amount suggested.

 

 

To date, I have only referred to two of his books, The Global Baker and New World Baking. For the clueless ones, Dean has set up his bakery in Singapore under the banner of Bake & Cook. Although he hails from New Zealand, he does come down often to the City and I do hope to meet him one day. He has replied to an email I sent him with regard to his recipe on the 5 Spice Chocolate and Almond Macarons and I am certain he will answer all queries in future.

 

I have provided the link to his website where you are able to get a few recipes: http://www.nzbaker.co.nz/. Go try them out!



Mac-Oreos

 

I guess oreos cookies are every one's favourite. They are certainly my family's fav cookies as they are always in stock in our pantry.

Saw these beautiful coal-like macarons at a popular bistro and was spurred to try making them.

 
I was glad I bought the right powder - bamboo charcoal powder - to give these beauties that glossy jet black. A little expensive though but gained satisfaction when the colors turned out as I had wanted (see my post on My Macarons - A Grey Issue dated 14 May 2011). Guess I had come a long, long way as far as my macs are concerned.

Only grouse is that I was too generous with the oreos cookies and thus the buttercream turned out thick and chunky. Well, can we ever get enough?

Mozart and Mont Blanc in Japan

I had wanted to blog about my recent solo trip to Japan, covering 6 cities within 10 days. Used to go there at least once a year (for the past 4 years) with my family. But this blog is a food blog that details my journey as a self-professed amateur baker. So to make it relevant for this blog, I will post the cakes I tried in Okayama and Kyoto.

The one above was bought from a cake store, Mozart, along a quiet stretch of street in Okayama, Japan. I had decided to walk from the main train station to the Okayama Castle, (about 2 kilometres only) and that is when I noticed the quaint 'French' store.



I popped in and was impressed by the range of cakes available. Picked one with a tiny macaron on it and up to today, I do not know what it is called in English.

 As I sat at the nearby Korakuen garden, I took in the scenic view along the river. The grand castle is at the background and the cute statue of a naked child holding up a peach stood in front of me. Seems that the people of Okayama believe that the child was born from a peach and it has come to be associated with the city. I met an old Japanese couple and with her smattering English, the lady told me I made a smart move to buy a cake from Okayama's famous cake store, Mozart. Boy, was that music to my ears.

 

Next stop, Kyoto. Saw this French bakery in one of the subway malls. Mont Blac! Always wanted to try it and taste the smoothness of the chestnut cream.

 

Verdict: Good. But again, that was my first taste of a Mont Blanc.

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Brownies as promised

 

 

In my previous post, like many weeks ago, I mentioned that after my newly renovated kitchen is done, one of  the many things I would like to bake is brownies. It was about 2 years ago that I posted a blog on my brownies using the recipe from Bill's Basic by Bill Granger. I have decided to do them again.

 

A very simple and straightforward recipe, like any brownies recipes. I only left out the chopped chocolates as suggested. Instead, I added 1/2 tsp of Orange essence to lend that tinge of orange flavour and a hint of citrus in this recipe.

Tasted just as good as my previous attempts. Love the harden top - sweet, soft and crusty. Guess one big let down is my photography. I don't seem to be able to take good, sharp shots of these dark brownies. Any tips? By the way, if you need the recipe, drop me a line.



Baking Break

 

 

Guess I have to get it off my chest. I am too eager to start on my baking frenzy again. Need that patience. I have decided to collapse three kitchens - one wet, one dry and an outdoor - to just two. Reno works started like a month ago and now is the last lap. Waiting for the cabinets and my island. Yes, finally having an island to work on !

 

I have already lined up a couple of bakes which include my Chocolate Brownies (new recipe), all time favourite Green Tea Chiffon (by all time favourite I mean to just me, myself and I) and my iced lemon cookies. Bought those cookie cutters from William Sonoma but never got to use them. And hey, the long term holidays are approaching. What good timing.





Taste of Chocolate - Macarons

 

It is rather late for me to say that these chocolate macarons were my Valentine's gift to my wife. I made them only after 14th February. I made them a week later and I am now posting this blog. How late can one be. But it is the thought that counts.

Well, 'thoughts' as it remains. After making them, I did not present her the macarons but simply left them in the refrigerator - own time own target - help yourself to them, so to speak. Isn't it terrible? Dying romance, one would say? At least it is not dead!

No, I have to qualify. It was mutual and I mean me and my wife understood the situation back then on the14th. Let's hope history will not repeat itself. By the way, for those keen in learning to make macarons, I suggest you surf the net. You'll get lots of recipes and advice. The thing is - keep working on it. I am doing just that.

Sugee Cake

I have been thinking of what to bake this Chinese New Year. Macarons came to mind. What if I made macarons with mandarin orange buttercream fillings? Would that not be appropriate for New Year, albeit a touch of French? But I had wanted something to represent gold; celebration; something I have not done before...a sugee cake!

I trawled the net while ignoring the few recipes that were printed in the books I had. I came across a recipe from a blog post in http://www.thelittleteochew.com/2010/01/sugee-cake.html. Looks easy, sounds easy and so little fuss. I gave it a shot.

I followed the recipe closely and I took up the tips of using less sugar (well not much, 240g) and replaced the buttercream essence with rum - 2 tbsp and let it soak, baby!

Pretty pleased with the final product. Moist and butter-ry. I guess the evaporated milk helps to make it more moist. Feedback from family members was that while it tasted great, there were not enough of the semolina. So totally agree. Point taken and I may increase the amount of semolina or perhaps go for a different brand the next time. No matter. I am glad I attempted making a sugee cake. So thanks, Ju, for the recipe.