Born & Bred Bakes

13/08/2021

Chunky apple stew filling in this number makes a hearty pie. You are the apple of my pie.

TGIF it’s Friyay :)

07/08/2021

Lychee Rose Danish

This dainty ensemble is made of Rose flavoured creme pat and lots of lychee atop a flaky croissant base. The rose flavoured scent goes so well with the juicy fragrant lychees. It’s definitely a match made in heaven.

18/07/2021

Bolo Buns

First time giving this Cha Chan Teng usual suspect a go after getting inspired by my visit to Champion. I was intrigued to find out why so there are so many posts about their famous buns and went down to try. True enough, it’s top is really crumbly and fragrant with a fluffy interior.

I think my experiment definitely pales in comparison in terms of the crumbliness but is still edible. Still need more trial and error in perfecting the recipe along the way.

16/07/2021

And the obsession over croix continues. I think of all the different types of bakes other than sourdough loaves, croissants give me the most amount of personal satisfaction when it comes out right of the oven. It’s like that boyfriend who gives you the hardest time but you still love the most. Haha. The irony of life.

TGIF! Happy Friyay folks

29/06/2021

Ispahan Double Fromage Cake

I was first introduced to Ispahan thanks to who makes the best Ispahan jam and hands me a bottle every lychee season. The moment I first had it, it was love at first taste!

Ispahan is an ingenious creation made by the maestro, Pierre Herme. Combining raspberries, fresh lychees and roses makes this an exquisite and sophisticated flavour profile.

I thought it would be good to experiment having it infused into a Double Fromage Cake. It worked! The slight acidity from the raspberry helps cut into the creaminess of baked cream cheese and mascarpone mousse to make it less jelak. And the aromas from roses and lychee perfumes this ultra light Japanese cake and takes it to the next level. But I think I would double the the purée layer for extra raspberry flavour and a more distinct separation between the cheese layers.

This creation took around 10 hours in total over two days to complete but gone in 30 mins. Note to self: make two cakes to make it worthwhile next time.

17/06/2021

Chempedak Sugee Cake

A classic Eurasian cake that packs a punch from the aroma of Chempedak. Oooohhhh smells like Chempedak heaven each time I open the box to get me self a slice. Each bite is fluffy and buttery balanced with the nuttiness from the almond bits and sugee. Now on to the next slice!

17/06/2021

Chempedak Sugee Cake

A classic Eurasian cake that packs a punch from the aroma of Chempedak. Oooohhhh smells like Chempedak heaven each time I open the box to get me self a slice. Each bite is fluffy and buttery balanced with the nuttiness from the almond bits and sugee. Now on to the next slice!

13/06/2021

It was round 2 of Pasta class at Asian Culinary Institute. A really hectic day having to prepare 3 types of yummilicious pasta: Mushroom Ravioli with cream sauce, Farfalle Aglio Olio and Pesto Gnocchi. But I must say it’s totally worth the effort because nothing beats the texture of freshly made pasta... Deliciozo!

27/05/2021

Maillard reaction in action !

25/05/2021

23/05/2021

Literally Ondeh Ondeh Cake

Using pure Pandan juice in each element of this cake takes the aromatic oomph to another level. 3 soft chiffon layered with Gula Melaka shredded coconut and coated with Pandan Italian meringue buttercream. Finally, decorated with handmade ondeh ondeh balls filled with juicy Gula Melaka.