My First Artisan Bread

I really like the smell of freshly baked bread in the morning, have you been to Artisan breads shop when it just opened in the morning ort the small bakeries in every village, Pan De Manila perhaps? The aroma is so enticing, warm and homely. I like the smell of breads with starters more. I know it's sour, sometimes malty like beer, but once you understand the process, or the reason why it smells like that, you learned to love it. Well, I don't know with you :) But for me, I love the strong acidic aroma of freshly baked breads, it's like the sound track of the Sound Of Music to me :)

Way back in Baking school, we had this subject called "Artisan Breads". Artisan meaning made by hands, yes, meaning kneaded by hands, but also with a machine specially for huge bread productions. Traditionally baked in brick ovens, carefully fermented and usually infused with "babies".

Multi Grain Rye & Black Rice Bread

was trying to make a batard with a # scoring. but my scoring was so ugly, looks like a scarred face to me.

I like calling Fermeentees' "babies", because you feed them everyday, watch them grow day by day. Just like newly borns :) My first Artisan Bread project is to re-make, actually to copy, a bread I ate during a cafe visit (Mary Grace.) I just love their Sourdough bread paired with their pastas that I craved for it for weeks. I decided to make my own hoping to get the same texture of crusty, moist and aromatic bread. Yep, Good luck to me! I'm not really good at making breads, so what more of making my own recipe :D

Multi Grain Rye & Wild Rice Bread; made with Rolled Oats, Wheat Flour & Rye Flour  :)))) mission accomplissssssss... My 1st artisan bread r&d. 


Multi Grain Rye & Black Rice Bread

Rye flour           500g
Bread Flour      500g

  Yeast                   20g

   Salt                      20g

Warm Water   700g
Wild Rice          25g

Rolled Oats       25g


To make this recipe:

1. In a boiling water, pre-cook the Wild Rice to al dente, strain and drain.

2. Sift Rye flour, Bread Flour and yeast together.

3. Dilute salt in warm water

4. Start making the dough by mixing the flours and water, add oats and rice before passing window pane.

5. Continue kneading until the dough passes window pane test.

6. Ferment for 2 hours

7. Degass the dough and Divide  into desired weight (250g)

8. Round each piece and pan (with floured tray)

9. Complete fermentation for 1 hour 

10. Score the top with a paring knife or clean blade

11. Spray the oven surface with water, Bake at 375F for about 30 mins

12. Cool down before slicing, and eat as you please <3

guilty kitchen clogs <3

Trunks, Buds and Fleur De Lys

It's been a while :) Been busy at work :D.. that I only had the time to update today. On my Pastry Chef perspective I would just like to say that It's not everyday that we are able to make really perfect, nice products. Maybe because a science like Baking & Pastry is much more of an art. It got to be therapeutic and stress relieving, most of the cakes or pastries not done by such finesse usually flops, ends rough or bumpy. While pieces done with passion, fascination and happy thoughts, believe it or not, ends really pretty.

from this white four layer  fondant cake...

It was a lazy Friday afternoon yesterday, lazy because it was a rainy weekend coming, plus I finished early with my production, instead of going home earlier I decided to help in Chef Mhai's special fondant project. The concept is to make a four layer fondant cake for Engr. Cecille's wedding, with branches, greens and "blossoming' details.

to hand painted branches..

busy like buzzing bees..

I find this photo funny :) it's like someone is insisting to take photos while the girls are busy (Kuya Moi)

to carefully piped leaves and buds..

spot Mang Joery! <3

:DDDDDDD

 pretending that we are busy in this photo! haha! kidding aside :)

busy-busihan kezzz. tsar!

to this! <3

tadahhhhhh! tadahhh! tadaahhh! taddahh!  taddaaaahh! We were like crazy girls after we finished this cake. We were just really happy and proud of each other. Really happy :) Really fulfilling :)

closer look to the details.. looks like grand mother's porcelain vases with hand detail imprints. The colors are so lovely and fresh.. feels like spring had just began

top-most layer

I would like to dedicate this entry to Chef Mhai, Thank you for letting me assist you in this project. It's not everyday that we are able to make as beautiful edible art as this, Thank you because I know you will not forget this cake, and I promise you to re-make this cake when it's your turn to walk down the aisle :) 

Oreo Stuffed Chocolate Chip Cookies!

Happy Birth Day Oreo! Oreo is celebrating his 100th year this month, at the same time I was curious and very ecstatic to try this new recipe, an Oreo Stuffed Chocolate Chip Cookie! Sounds fun right? In my mind it already tastes awesome :D I would also like to share this recipe for my friend, Kuya Reigner :)

Mini Oreos. Regular Stuffed Oreos. Double Stuffed Oreos

Aside from the classic Twist.Lick.and Dunk, which oreo recipe is your favorite? Me I looooove Wicked Oreos from Flaming Wings,served with Vanilla Ice Cream. I also looooooooove Chef Anne's version of home made Wicked Oreo. Then there's Oreo McFlurry and Dairy Queen's Oreo Blizzard. I'm not much into Oreo Cheesecake but I really really really love Warmed Oreo on Ice Cream.

The Oreo Trivia:

"Over its lifetime, the brand has undergone several makeovers and flavor incarnations around the world, including a Strawberry Creme Oreo, sold in Indonesia and Malaysia, a Green Tea Oreo in China and Japan, and a Chocolate and Dulce de leche Oreo sold in Chile and Argentina." -Yahoo! News

I kinda like the Peanut Butter Oreo (Double Delight) and the Blueberry Ice Cream Oreo, I haven't tried Strawberry Oreo though. :) I remember eating Oreos during school trips then you get black crumbs between your teeth. wahahaha. really cute :)

Oreo Stuffed Chocolate Chip Cookies

225g Butter

1c sugar

1c light brown sugar

2pcs eggs

3 1/2c All Purpose Flour

1 tsp baking soda

1/2 tsp salt

1c Callebaut Dark Chocolate Callets

2 packs Double Stuffed Oreos

1. Cream butter and sugars together
2. Add eggs gradually
3. fold in sifted dry ingredients
4. fold in chocolate chips
5. scoop 2 pieces cookie dough, sandwich Oreo in between
6. bake at 350F until golden brown

nom nom nom <3

Tarte Tatin Sourdough Bread Pudding

Tarte Tatin is a French upside -down tart composed of caramelized apples arranged decoratively and puff pastry that is baked in a saute pan and inverted before serving.

My creativeness lead to me to developing my own Tarte Tatin with a little twist.. using a Sourdough bread instead of puff pastry. I love pairing Sourdough and Multi-grain breads with caramel. For me, the nutty and gritty texture and sour flavor of the bread goes well with the sweetness of amber caramel.

Tarte Tatin  Sourdough Bread Pudding

2pcs  Granny Smith Apples, cored and sliced

as needed Butter

60g sugar

100ml Heavy Cream

1 whole Sourdough Rye Bread

500ml Fresh Milk

125g Egg yolks

185g Sugar

To re-create this dish, simply saute the apples in butter, set aside.Using the same pan, caramelize the sugar and finish with cream.Toss in apples and cook until tender but not soggy. Meanwhile, slice the bread into cubes. Warm milk and sugar together, temper in egg yolks and continue cooking until the mixture is light nappe in consistency. Soak the breads in the mixture. Prepare the mold by arranging the apples decoratively and pouring right amount of caramel. Then pour in the bread and milk mixture. Bake over bain-marie at 350F for about 30 mins.

Best served warm with a scoop of Vanilla Ice Cream :) Nom nom nom :) 

Orange & Black Sessame Cupcakes

Orange & Black Sessame Cupcakes

300g All Purpose Flour

1/2 tsp Salt

8g Baking Powder

2pcs Orange, zest

370g Butter

300g Sugar

300g Eggs

90ml Milk

30g Black Sessame Seeds

Macaron-athon

French Desserts are my weakness, talking about L'opera, Souffle, Mousse, Charlotte..Pate a Choux, Cannele makes my mouth water. French Macarons, I'm dead. There's something, really something about this cute pastry that makes me attached to it. Yes it's cute, yes the colors are so girly.. the flavors are flexible and fun to play with. The sweetness is consistent, but paired with the right bitterness or right tang is exceptional.

I was asked by Chef Trisha to call for a 100 pieces Macaron order for a special event. 100 pieces is a good avenue to practice, to try, to avoid rejects, to play new flavors and to kill my frustrations so I said "Yes". wahahaha! Crazy!

I was overwhelmed with the idea of killing my frustrations; I made Macarons before, made Plated Desserts with Macarons and always win.. but I never had the Macaron ego ever! Because I feel bad for lots of rejects. The process is very tedious and delicate. As each pieces is delicate, one mistake can waste a batch of almonds and sugar mixture. That is why each Macaron costs from 45 to 75 pesos each. 

My little children

I started my Macaron-athon with a warm up; prepare the trays, bowls, mixer, and spatula. I also drew circles on parchment papers to set as a stencil. I have to make 100 pieces with 1.2 inches in diameter, so I used a 1.2 inches round cookie cutter to patter each parchment.

The day before, I weighed all my ingredients except for the egg whites. You may separate the egg whites from the yolks but keep the egg whites at room temperature.

My beautiful children

French Macaron
1200g Powdered Sugar
600g Almond Powder
520g Egg Whites
720g Sugar
40ml essence
1 tsp food color

Blueberry Cheesecake

Lemon&Earl Grey Ganache

Dark Chocolate&Pistachio

Raspberries&Cream

Today I discovered/testify for the following;

1. The recipes may be doubled, unlike what I used to believe in. I have tried several times before to quantify the recipe and failed, but today I was according to Chef Anne "Matapang" and "Victorious" :)
2. The speed may go up to number 8 or 10 in the Kitchen Aid. I actually find my number 6 rule too slow for the process
3. The smoothness will depend on the quality of the Almond flour
4. If you are running for consistent sizes, draw circles on a parchment paper with your desired size. Use a pencil and mark "this side down".. use a good brand (Glad) so it will slide easily after baking. Silpat will do, but master your sizes first as you cant draw on Silpat.
5. Bake at 325F for 10 mins. be consistent and be on time.
6. Let the macarons rest well.. otherwise the shells will crack up or slide.
7. Cool down before removing from parchment
8. Make sure to cut the Pastry bag with straight edge, with or without a Piping tip.
9. You may use a Piping tip, just use the right size.. not the Wilton 1,2, or 3. number 4 and above will do.

boxing up..

aren't they so lovely?

Reserved for Nani <3

Wagashi Experience

Wagashi is the Japanese term for Traditional Japanese confectionery, artisanal as it is most of the time made only by hands, it is truely the Japanese abundant culture and traditions interpreted through the art of Wagashi. Each piece is carefully crafted from sugar, adzuki paste, flour and glutinouse rice flour.

In courtesy of the Japan Foundation and in cooperation with CCA Podium and The Podium Mall, three Japanese Pastry Chefs (specialized in Wagashi) were sent to the Philippines to present their wonderful art and techniques on a demo for free. The exclusive demonsration with hands on was held at CCA Podium, while another batch was held at The Atrium of The Podium Mall for public viewing.

Will you believe? Each piece costs about 10,000 pesos each! Made from the cherry tree the molds are available only at Kyoto. This set was handed down by their master/sensei from generation to generation,really priceless!

What amazes me is not only their skills but their value for their traditions, they opt to use years old wooden tools and molds that has been passed on generation to generation. Each piece of Wagashi tells a story, can be really expensive but imagine a rich experience that comes with it.

The Wagashi requires a very expensive type of Sugar, about 1,500 Pesos per kilo. The sugar is whiter than regular table sugar, and resembles Iodized Salt.

When already dried, can be as hard a cement and Pastillage!

Beautiful in Photos, more beautiful in person

Each piece costs about 250 Pesos, the Pink one is the hardest to make as you can notice the pattern is inverted. According to the Chefs, a licensure examination is needed in Japan for a person to professionally work as a Wagashi Chef, it requires great skills, discipline and years of experience.

DORAEMON'S FAVORITE!!!!!!!!! For everyones' information It's not Hopia, it's Dorayaki!

These were also hand made.. amazing!

No, it's not a bark.. yes it is, but it is hundred percent Wagashi! amazing!

The girls on hands on

Time to eat! nom nom!

We patiently wait for the demo to finish as the Chefs said "We prepared something for everyone to take home" and everybody went like "Awwwwwww!" so sweet!

Tastes really good! I ate these at Hong Kong, I had a nostalgia!

I'm sorry, I was the person to finish these. I suck on mochi you know :) My favorite!

Looks like from Lotte or Meiji, but no! these were freshly baked

The Japanese Chefs were very strict with sanitation. A factor that makes each Wagashi expensive, since it is hand made it cannot be stored too long for a week. Wagashi tools varies, "depending on the size of your hands" as they say, anything that has good grip for you may be used. Anything from chop sticks, tree bark or wood that has been sharpen. Each tool is unique from Chefs to Chefs, each set tells a story, and yes, each design as well is unique. Very Very clever.

Thank you to Japan Foundation and The three Chefs!(sorry the names were in Japanes characters but will give credit again soon!) Visit the Philippines again soon! Sayonara!