Kueh Bolu

Kueh bolu

- when just baked, the outer skin is too crispy

-When left for a few hours, becum a bit soggy

>>> should use a larger mould so that the sponge part is more prominent

Roll cake with custard and cream

Used Chotto-san 's recipe

- a bit underbaked (12 min should be 13-14min)

custard cream was good though.

Matcha Tiramisu Mousse cake

whole egg beaten for around 8min, 15g butter, some milk

-Sponge has to be soaked more with matcha syrup

-Sponge can be made more moist

-Use thinner sponge

Citron Madeleine

Set in fridge for 2 hour before baking

Crispy on the outside and fluffy inside. Not a bad 1st try.

Green tea azuki roll with maron cream

DAmn it. everyting was perfectly set up....A perfect roll cake was on the way...butttt... I mistaken the baking time !!!!

Recipe from ふわふわロールケーキ

4 egg whites

5 egg yolks

70g sugar

40g butter

40g soft flour

2 g matcha powder

100g azuki

1. Add in a handful of sugar into yolks. beat till creamy.

2. add the rest of sugar to whites at one go. beat till soft peak forms

3. add azuki into (1). Mix with beater

4. add (3) into (2). Mix till uniform wif beater

5. add powdered stuff into (4) and fold with spatula til uniform

6. add butter that has been melted on a water bath into (5)

7. Bake at 392F at 12 min !!!!

both the sides are overbaked..Had to slice a way one of the crispier side if not the roll will tear apart when rolled.

Rose lemon macaron

Thanks to the aunties , we succeeded in making these big pink and purple rose lemon macarons

Followed Bakerella recipe

110g almond powder

200g powdered sugar

2 tbsp granulated sugar

90g aged egg white

18 min 280F

very thin surface, chewy texture but there is a hollow in the shell

Black sesame macaron

Recipe from Cuoca. No hollow at all in the shell(Finally!!!) chewy texture but surface is a bit too dry and thick

2.5 g egg white powder(2tsp)

17g sugar

50g egg

50g almond

90g powdered sugar

Baked at 325 F for 3 min --->250 F for 6 min

-door open

-tray placed at the very bottom

Black sesame white chocolate ganache is too flowy. Boil more

Strawberry Mousse Cake

Bulge on the surface of the sponge.

-Underbeaten or not mixed properly

Fluffy but not fluffy enough

Mousse is too sour and a bit too jelly-like. Add less gelatin and lemon juice

Chocolate eclairs

Used half of Kyung's recipe for choux to get 7 fat eclairs.

- accidentally baked them without white washing them wif egg white and also forgotten to use fork to form eclair stripes on the surface

- Baked at 400F for 15 min

- Open the oven door to let steam out

- Baked at 300f for another 20 min. Opening the oven door every 5 min

.....Keiko suggested that the dough was not evaporated enough! or too much egg was added

Eclairs turned out really huge and brown. Surface is a bit hard though the inside is soft.

A bit too salty

Piped in chocolate custard

---> plain custard + chocolate ganache (add boiling cream to dark chocolate)

--> chocolate custard a bit too sweet. but slightly flowy texture was really suitable for the choux which is a bit salty

Dip the top part of the choux into the leftover chocolate ganache. chocolate ganache is a bit too thick forming uneven surface for the eclair

Next time:

- For ganache ( 25g heavy cream and 19 g dark curveture)

----> can also add in butter after the dark curvature has been mixed into it

- Pipe eclair like writing chinese word 一

- Reduce amt of salt on the choux dough

Macaron..overnight countertop egg white

Used Pierre Hermes technique from Kyung's book - "Pierre Hermes Macarons".

- Egg white left overnight at countertop
- Used food processor to grind chopped blanched almond.

- After processing for ard 2 min, almond becums really wet. Heat up the ground almond that clumps up in the oven at lowest temp setting

- Italian Meringue method --> beat till soft peak

- added coffee powder + water into the

- Attempted macaronage but not sure if it's the right method...ahaha

-Baked first batch for 12 min at 330c.

Result:

= Flat, crunch macaron

= brown at the edges

= Hollow in in the shells

2nd try:

= baked at ~165C

= chewy shell

= shell surface still crunch

= hollow still present

Chocolate ganache filling.

- Boiled cream poured onto dark chocolate.

After leaving it in the fridge, the macarons became crunchy...AGAIN!!

Probable solution...Try next time

1) 1 day prior: Weigh almond meal, spread it out on a cookie sheet and roast it in the oven for 10 minutes at 150C. Allow the almond meal to cool.

2) 3 g of dehydrated egg whites a few drops of lemon juice and the tiniest pinch of salt for the meringue.

3) shiny and firm italian meringue ( prevent hollow shells)

4) Add the other portion of egg white to almond mix. Then add coloring

Swan choux

Macaron....mini packages of trouble!!!

Finally!! after all the midterms and project I got to bake again. Coming back from San Francisco, having tasted so many good macarons, I am totally addicted to them. So I decided to try my hands on making macarons myself......ann arbor dun have them.

1st try using Keiko's recipe

What happened:

- Macaron tastes super uber sweet, chewy

-pop corn flavors (OMGGG!)

-many of the macarons shells crack

nx up: Tsuji recipe (using italian meringue)

a few hours after it cooled down , it agave a good chewy texture inside. though the macaron is flat. Ther's also a hollow part under the shell

nx up: using keiko's recipe again. This time french meringue is whipped for shorter time- less stiff. Allow shell to stand for 30 min b4 baking.

- macaron with nice surface, legs.

- BUT very crispy, very hollow