Meg's Pastry Studio - 2016 2nd Q Orders

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Wow wow wow. Half a year gone past just like that!

Once again the past three months have been busy busy busy for me. And I actually closed my kitchen for the entire month of June due to travel and family matters. Apologies to all my friends and customers that I couldn't take your orders.

Anyways, I have more or less settled down, and I think I should be able to bake again, but still subject to availability as the schedule for second half of the year is quite fluid.

Here are the orders I managed to fulfill for April and May. Big thanks to those who gave me their support!



This is a sweet looking cake ordered by a lovely mum for a "cake smash photography" of her one year-old daughter. "Cake smash" seems to be quite popular these days as I've received a few inquiries and orders.

The mummy wanted a cake that's light and less sweet and pretty looking as well. The sponge layer cake with chantilly cream frosting fitted the requirements but as it was an outdoor photo shoot, using buttercream for overall frosting would be more suitable (buttercream can last longer in room temperature than chantilly cream) and hence rosettes buttercream decor (using less sweet swiss meringue buttercream) was perfect for this cake. Glad that the photography turned out well :)


This was ordered by my Sec school friend who has been so supportive of my cakes and ordered quite a few cakes from me already. It was for Mother's Day celebration and I was pleased to hear that all the mums enjoyed the cake (and that it was less sweet and light on the palate).

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like strawberries.


Haven't received cupcake orders for a long time! This was ordered by another mummy who is also very supportive and had ordered a few cakes from me the past year. She wished to have 50 cupcakes for her daughter's birthday celebration and these were the flavours selected.

The chocolate cupcakes were made using Valrhona cocoa powder, overall tender and not too sweet and went well with the swiss meringue chocolate buttercream made using Amedei milk chocolate. Then topped with some silver candy dragees and Valrhona crunchy chocolate pearls. For the chocolate lover.

The carrot and walnut cupcakes were rich in flavour and super moist and I love to eat it with cream cheese frosting. This is a more intense cake, my personal favourite.

The Hokkaido chiffon cupcakes were in turn very light and fluffy, so I paired them with chantilly cream and topped off with a little flower marshmallow.


Strawberry Jelly Hearts Cheesecake, ordered by another Sec school classmate, for her daughter's birthday party. This was the cake I made for my son's birthday celebration in school this year and certainly very well-received among children and adults alike, as the cake has different textures and flavours to it.

In fact, my classmate ordered two cakes, as it was a party and she wanted to try two different types/flavours of cake. Mango cake is another popular cake among Singaporeans. This was made using a 3-layer sponge cake and frosted with mango (blended with) chantilly cream frosting.


Ordered by the first mummy who has the cake smash photography. This time was for the actual birthday celebration for her gal. She selected this design that I made before, and for the rosettes decor, we went for three shades of pale pink, pink and lilac.

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like lychees.


Another cake order for cake smash photography by another mummy. We had discussed at length about different designs and suitability and finally she decided to go for this basic rosette design. Glad that her photography session turned out well too!

Looking forward to the next quarter and hopefully able to squeeze in more orders or explore some new flavours :)

Yuzu Marmalade Yogurt Cake

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Apologies for the long absence! Was super busy with family matters, and also took a 9-day holiday to Australia recently =D I reckon I'm still going to be very busy with family commitments for the next couple of months, and baking/cooking has unfortunately taken a backseat during this period. Nevertheless, I realised I still have a few blog posts in draft mode collecting dust! Probably it's a good idea to sneak in some free time and finish up the posts :p

Ok, and so this is the final installation of my yuzu recipe exploration since I brought some back from Kyoto in February :) Had made Yuzu Marmalade, Yuzu Curd, Yuzu Tart and finally Yuzu Marmalade Yogurt Cake because I needed to use up my yuzu marmalade before it turned bad! 


I'm not a big fan of dense cakes like butter cakes and prefer lighter ones like chiffon or sponge. But I have attempted Yuzu Chiffon Cake 3 years ago already; I reckon I ought to give butter cake a try, and probably yuzu and butter might make a good combination.

And so after researching on the internet for different types of suitable recipes, I finally concluded with this particular one that combines yuzu marmalade and yogurt. Greek yogurt is a stable in my fridge and I liked the idea of adding it to the batter, hopefully the cake can turn out more moist and tender (I hate dry and dense cakes).


Here are all the ingredients used in this recipe, namely a mixture of all purpose flour, cake flour, baking powder, salt, unsalted butter, caster sugar, greek yogurt, yuzu marmalade, eggs, yuzu oil and yuzu zest. The yuzu oil and zest are optional if not available. I bought them in Tokyo.

Actually attempted the recipe 2 times. The first time, there was too much batter for my loaf pan and ended up filling 2 more paper cases. The second attempt, I adjusted the recipe making it just the right amount of batter for the pan.



Yuzu Yogurt Marmalade Cake
(Recipe 1 - makes one loaf and two cupcakes | Recipe 2 - makes one loaf)

Ingredients
  • Recipe 1                                    > Recipe 2
  • 155g all purpose flour                > 130g all purpose flour
  • 35g cake flour                           -
  • 1 & 1/2 tsp baking powder        > 1 tsp baking powder
  • 3/4g salt                                    > 1/2 tsp salt
  • 170g unsalted butter                  > 120g unsalted butter
  • 150g caster sugar                      > 100g caster sugar
  • 3 eggs                                       > 2 eggs
  • 150g yuzu marmalade                > 100g yuzu marmalade
  • 150g Greek yogurt                    > 100g Greek yogurt
  • 2 tsp yuzu zest                           > 1 & 1/4 tsp yuzu zest
  • 1/2 tsp yuzu oil                          > 1/3 tsp yuzu oil

Steps
  1. Preheat oven to 175C, top bottom heat. Grease and flour a 9" by 5" loaf pan.
  2. Sift the flour, baking powder and salt into a bowl. Set aside.
  3. Mix yuzu marmalade, greek yogurt, yuzu zest and yuzu oil together. Set aside.
  4. In a stand mixer, beat unsalted butter with caster sugar till pale and fluffy, about 4-5 mins.
  5. Add eggs, one at a time till just incorporated.
  6. Add flour mixture into batter in 3 additions, alternating with yuzu yogurt mixture in 2 additions. Mix till just blended.
  7. Pour batter into prepared cake pan. Bake at 175C for 50 mins, until surface of cake is golden brown and a toothpick inserted into the centre emerges clean.
  8. Remove cake pan from oven and let it cool on wire rack for 10 mins. Turn the cake out of the pan and let cool completely before slicing.
** The cake is nice to eat on its own, but for a more luxurious presentation, I mixed about 2 tbsp of greek yogurt and 70g yuzu marmalade, cooked in a heavy sauce pan until slightly thickened and drizzle the sauce over the cake.

I totally loved how the cake turned out! Rich and moist, slightly dense but still tender enough for my palate. Most important, the aroma of the yuzu marmalade was really tantalising! Hmmmm.... yummy yummy yummy! 


Ate both cupcakes, kept a few slices of the loaf for myself and gifted the rest away.


Second attempt, with adjusted recipe to fill one loaf pan.

For this second attempt, the cake turned out a tad too moist though. Or probably I didn't mix the dry and wet ingredients thoroughly, you can see the bottom of the cake a bit too wet.

But still, they were totally delish! Once again, kept a few slices for myself and gifted the remaining loaf to a dear friend.

I think the next time I try recipe 2 again, I may have to reduce the amount of wet ingredients and/or increase dry ingredients. Nonetheless, the recipe is certainly a keeper. Even though I may not have any more homemade yuzu marmalade, I could experiment with Korean Citron Tea next time :)

Banana Chocolate Chip Muffin

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Recently I have this cravings for chocolate. Must be the lack of endorphins from the lack of exercise! Arghhhh! So I thought about baking something with chocolate, something quick, easy and no frills because I was super busy with some family matters.

Initially it was just chocolate chip muffins as I have an opened pack of Valrhona solid baking pearls sitting in the fridge. Then I saw a bunch of over-ripened bananas staring at me from the kitchen counter. Oops, I bought this huge bunch of bananas (small finger variety type) from Malaysia and managed to eat only a few.

So Banana Chocolate Chip Muffins it is! Referred to a few recipes online and found one hosted on Martha Stewart's website to my liking as I have all the ingredients on hand.



Muffins are easy to make, in the sense that it's usually a bunch of dry ingredients, a bunch of wet ingredients, then mix both together. The only tricky bit is not to over-mix the batter, which results in a tough and dry muffin texture.

I think some commercial bakeries add chemicals/cake emulsifiers like Ovalette or Emulco to make muffins/cakes softer and smoother, but this is certainly a no-no for me. Hence the folding technique is important; use a spatula, bring to bottom of mixing bowl, scoop the ingredients and fold gently. Repeat a few times till ingredients are just mixed. It's okay to have specks of flour mixture remaining.


I love how the muffins turned out. It's wholesome comfort food, moist and tender, with intense flavour of dark chocolate and lovely notes of banana. I love baking using Valrhona solid baking pearls because the spherical shapes are mostly retained :) Used to buy them from Shermay's Cooking School, unfortunately it's closed down already. If anyone knows where to get it, please let me know!


Banana Chocolate Chip Muffins
(makes 15 muffins)

Ingredients
  • 125g all purpose flour
  • 125g wholemeal flour
  • 2 1/4 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground cinnamon (optional)
  • 260g over-ripen bananas (small variety, 11 pcs)
  • 150g light brown sugar
  • 115g unsalted butter, melted
  • 1 large egg
  • 65g fresh milk
  • 156g chocolate chips (I use Valrhona solid baking pearls)

Steps
  1. Preheat oven to 175C on fan mode. Prepare 15 silicone cupcake cases, or sturdy paper baking cases or well-greased/lined muffin pans.
  2. Sift AP flour, wholemeal flour, baking powder, salt and ground cinnamon into a large mixing bowl. Set aside.
  3. Mashed the bananas in another large mixing bowl, add light brown sugar, melted butter, egg and fresh milk. Stir till well-blended.
  4. Add the wet ingredients (3) into dry ingredients (2), FOLD gently till half incorporated. It's ok to see some flour mixture remaining.
  5. Add chocolate baking pearls into batter, FOLD gently till just incorporated. It's ok to see specks flour mixture remaining.
  6. Using an ice-cream scoop or spoon, fill batter into prepared cases, about 3/4 full.
  7. Bake at 175C on fan mode for 20 mins.
  8. Remove from oven and cool the muffins on cooling rack. Best eaten warm.
  9. The muffins can be kept in ziplock bags and store in freezer for up to 1 month. To serve, thaw at room temperature for 10-15 mins, then heat in air-fryer or oven at 120C for 5-8 mins.


While I liked the muffins, the kiddo detected the ground cinnamon added and didn't want more after eating only one piece. He hates cinnamon! Personally I enjoy the tinge of cinnamon, I thought it goes really well with bananas and chocolate. Oh well. I guess next time to omit the cinnamon. So I ate some and froze the remaining. Whenever I have cravings, I can have one or two without the hassle of baking from scratch (that is until my supply runs out!).

Ham, Mushroom, Corn & Edamame Muffin

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When I saw Peng's Kitchen as well as Domestic Goddess Wannabe series of postings on Impossibly Easy Savoury Mini-Pies, I knew immediately that I wanted to try baking too!

They require very little effort to put together and yet so versatile; many ingredients could be mix-and-match, and they could serve as breakfast, snack or even a quick lunch. I'm already thinking of making these savoury muffins for the little rascal's recess bento box (when he goes to Primary School next year) from time to time.



I call them muffins, rather than mini-pies because I'm more used to the notion that pies are those made using sweet tart pastry or puff pastry. Anyways, it doesn't matter, so long as they are nice to look at, good to eat :)


Instead of making Bisquick mix from scratch (Domestic Goddess Diana Gale shared recipe in the posts as well, which is actually very easy), the lazy mama in me decided to buy ready-mix, the most common brand being Betty Crocker.


As for ingredients, I was doing my monthly fridge-clearance, so just used whatever ingredients that needed to be cleared, and topped up the rest. Which is why the amount used in the ingredients seemed odd.


Ham, Mushroom, Corn and Edamame Muffin
(makes 18 muffins)

Ingredients
  • 1/2 pc white onion, finely chopped
  • 90g assorted mushroom (white, swiss brown, portobello), diced
  • 115g chicken ham cubes
  • 100g sweet corn
  • 45g edamame
  • 1 cup Bisquick (I use Betty Crockers)
  • 1 cup fresh milk
  • 4 eggs
  • 200g shredded cheddar cheese (1 packet)
  • Dried parsley, fresh parsley (optional, for garnish)
Steps
  1. Preheat oven to 180C, fan mode.
  2. Prepare 18 pieces of silicone muffin/cupcake casing (or well-greased muffin/cupcake baking pans). Set aside.
  3. In a frying pan, heat about 1 tbsp of cooking oil, add finely chopped onion and saute till translucent.
  4. Next, add diced mushroom and saute till soft, follow by chicken ham cubes, sweet corn and edamame. Add some sea salt and pepper to taste (I didn't add since chicken ham and cheese to be added later are both salty already). Saute for 3-4 mins, transfer to bowl and set aside.
  5. In a separate mixing bowl, whisk Bisquick with milk and eggs till well-blended.
  6. Add 1 tbsp of Bisquick mixture into each casing, follow by 1-2 tsp of sauteed ingredients. Next add 1-2 tbsp of shredded cheddar cheese and finally add 1-2 tbsp of Bisquick mixture (till almost to brim of the casings). Sprinkle some dried parsley or herbs if desired.
  7. Bake the muffins at 180C, fan mode for about 20-25 mins, until the top of muffins are golden brown and toothpick inserted into the centre comes out clean.
  8. Best served warm.
  9. The muffins can be stored in airtight box or ziplock freezer bags and store in freezer. To re-heat, thaw the frozen muffins at room temperature for 15 mins, then heat in air-fryer or oven at 120C for about 10-12 mins.

I love how the muffins turned out, so yummy, satisfying and wholesome! The crust was crispy, while the filling was so full of flavour from the different ingredients used, especially cheese! What's not to like when cheese is added right?


And it so happened, the ingredients I used were a myriad of colours, making them look more appetising :D

I chomped two immediately, saved two for the hubby and rascal to try and freeze the rest. They love it too!

During those days when I'm lazy/tired and don't feel like cooking lunch, or just wanted a light and quick bite, I simply pop a couple into the air-fryer, heat up and viola. To make it even more flavourful, some mayonnaise or cheesy sauce could be added to the top of the muffin.

This recipe is certainly a keeper and next time I will explore more flavours and different ingredients.

Hokkaido Bake Cheese Tart II

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The hottest news over the long Labour Day weekend seemed to be the opening of the famous Hokkaido Bake Cheese Tart at Ion Orchard! The fuss and buzz over these popular cheese custard tarts filled the social media and news, with people reportedly queuing 2-3hrs to buy some!

I'm certainly a big fan of the Bake Cheese Tart, having tried it in Tokyo last September (queued 30mins for it). It was so good, with crunchy tart pastry and creamy gooey cheese custard filling. Missed it very much and after coming back, had experimented and successfully baked the tarts which I say probably about 60-70% close to original.

My first post on the cheese tart is apparently quite popular and I realised it comes out top 5 in search engines when I search for "bake cheese tart recipe". Woohoo!

And even better news, the editor of the newly launched Michelin Guide Singapore website (guide.michelin.sg) actually emailed me asking if I'm keen to share my recipe on the website! Wow! Well, since I'm already sharing the recipe on the internet, I thought, why not :) And yep, my recipe is currently hosted at this link: https://guide.michelin.sg/baked-cheese-tarts


I digress.


Now, over the weekend, all the buzz made me crave for some tarts but I certainly ain't going to queue for them at this point (no time!), so decided to make another batch on Sunday. Will wait till the craze period is over, then go buy some (must support Japan, my favourite country).

And today, decided to make another batch because I gifted most of them on Sunday :)

So, gonna share two more recipes in this blog post; they are variations from the first. No detail step-by-step photos, just a few WIP photos. Please refer to my first post for details.


Bake Cheese Tart (Variation 1)

Using the same recipe as base, I made some minor adjustments to the tart pastry and cheese custard filling. Because previous recipe, the tart pastry quantity wasn't enough for all the cheese custard filling, and also this time I ran out of certain ingredients.

Tart Pastry
- Increase ingredients by 20% (actually still not enough, left enough filling for another tart case)

Cheese Custard Filling
- Ran out of icing sugar, so replace with caster sugar.
- Not enough parmesan cheese powder, top up with more mascarpone cheese and butter.


Instead of baking all of them in uniform size, made a few of them petite size. Super love the petite ones as I can eat them in one or two bites, or simply pop the whole tart in the mouth and get high on creamy gooey cheese custard!

3 sizes here. Using 7cm fluted cutter/4cm base tart case, 6cm fluted cutter/3.5cm base tart case, 5cm round cutter/2cm base tart case.


The cheese custard should be of "pipe-able" consistency (was just a tad over-cooked this time, should be slightly more flowy).

And didn't watch the tarts in oven closely last 2 mins, some tops were slightly burnt.

Bake Cheese Tart (Variation 1)
* makes 14 tarts, using 7cm fluted cutter/4cm base tart case, 6cm fluted cutter/3.5cm base tart case, 5cm round cutter/2cm base tart case
Ingredients

(A) Tart pastry
  • 120g cake flour
  • 25g icing sugar
  • 60g salted butter, cut into cubes, cold
  • 1 XL egg yolk (about 28-30g yolk)
  • 3/4 tsp fresh milk
(B) Cheese custard
  • 150g cream cheese
  • 60g mascarpone cheese
  • 40g salted butter
  • 100g fresh milk
  • 30g caster sugar
  • 12g corn starch, depending on consistency desired
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • up to 1/4 tsp sea salt (optional)
  • 1 egg yolk + milk mixture for brushing on top of custard
Steps
  1. Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes.
  2. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
  3. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture.
  4. The mixture will come together and thereafter, use hands to form the mixture into a dough.
  5. Add fresh milk, the dough will become very soft and pliable.
  6. Knead the dough gently into a ball. Place on a piece of clingwrap.
  7. Wrap the dough and place in fridge to rest for about 1 hour.
  8. While waiting, prepare the cheese custard. Add cream cheese, mascarpone cheese, fresh milk, caster sugar and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
  9. Once the mixture has melted, add sifted corn starch. Mix till well-blended, the mixture will thicken slowly.
  10. Add full egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.
  11. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely.
  12. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use the various size cutters to stamp the dough.
  13. Use a metal scrapper (dust with flour) to lift up the cut dough.
  14. Place the cut dough over the various size tart case and gently press it downwards.
  15. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases.
  16. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use.
  17. Preheat oven to 230C fan mode.
  18. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk.
  19. Bake the tarts at 230C fan mode, for 6-7 mins.
  20. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Bake Cheese Tart (Variation 2)

The tart pastry that I used seems to be on the softer side, more delicate texture. While it's crispy fresh from the oven, it turned soft after half a day (pop into oven for a few mins and it'll turn slightly crispy again). The real Hokkaido Bake Cheese Tart actually yields a slightly more crunchy tart pastry, so this time I decided to change to another recipe, a Sweet Tart Pastry which I used for my Yuzu Curd Tart.

Tart Pastry
- Change to Sweet Tart Pastry

Cheese Custard Filling
- Use an assortment of cheeses, 2 types of cream cheese, cheddar slice, parmesan slice.

Baking of cheese tart
- Instead of fan mode, bake the cheese tart using top and bottom heat, and for longer time.


Love how this batch of Bake Cheese Tart turns out! The tart pastry is certainly more crunchy, and the cheese combination is more full-bodied, tasted great!! The custard is still slightly overcooked; although custard is creamy and gooey, prefer it to be a tad more flowy. Oh well, it's really trial and error.


All the dairy products I used for this batch, Hokkaido fresh milk, Philadelphia cream cheese, kiri cream cheese, Hokkaido cheddar slice and parmesan slice (bought them from Taiwan last Dec and totally forgot about them, about to expire!!) and President salted butter.


I must share about this Sweet Tart Pastry! It is a nightmare to work with because of higher butter and icing sugar content. The only way I could do, was to work fast and dust constantly, in fact, every roll I dust, flip over also dust. Just keep dusting otherwise it's so sticky and soft that it's impossible to stamp and mold.

Also, the pastry will expand a little when baking, I forgot to put baking weights for the first 5 tarts :( And because the dough was so difficult to manage, I had a hard time shaping and also didn't place the pie weights more carefully, the tarts turned out a bit ugly, more rustic-looking.

I do like this tart pastry as it's more crunchy. Will search for a more manageable pastry, or handle the dough more carefully next time.


To test the difference in oven modes, baked the cheese tart at 230C using top/bottom heat (instead of fan mode) for 10-12 mins (instead of 6-7 mins). The tarts looked perfect at the 11th min, but I delayed till 12 mins (don't ask, was distracted by something), and some parts got too browned -_- So once again it's a must to watch the tarts closely towards last few mins!!

Bake Cheese Tart (Variation 2)
* makes 12 tarts, using7cm fluted cutter/4cm base tart case (there's a bit of extra dough which I made a petite tart)
Ingredients

(A) Tart pastry
  • 125g cake flour
  • 50g icing sugar
  • 90g salted butter, cut into cubes, cold
  • 26g whole egg
(B) Cheese custard

  • 95g cream cheese (Philadelphia brand)
  • 35g cream cheese (kiri brand, 2 pieces)
  • 20g cheddar slice (Jap brand, 1 slice)
  • 20g parmesan slice (Jap brand, 1 slice)
  • 50g mascarpone cheese
  • 30g salted butter
  • 100g fresh milk (Hokkaido fresh milk)
  • 30g icing sugar
  • 12g corn starch
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 egg yolk + milk mixture for brushing on top of custard

Steps
  1. Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes.
  2. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
  3. Add egg to the mixture, use a scrapper to mix the egg into flour mixture, until a wet dough is formed.
  4. The dough is super soft and sticky. Use a scrapper to scrap the dough on a piece of clingwrap.
  5. Wrap the dough and place in fridge to rest for about 1 hour.
  6. While waiting, prepare the cheese custard. Add all the cheeses, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
  7. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.
  8. Add full egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste (I didn't add this time).
  9. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely.
  10. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use 7cm fluted cutter to stamp the dough.
  11. Use a metal scrapper (dust with flour) to lift up the cut dough.
  12. Place the cut dough over a 4cm base tart case and gently press it downwards.
  13. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Place a piece of baking paper over the dough and place pie weights into the dough/tart case.
  14. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use.
  15. Preheat oven to 230C top/bottom heating mode.
  16. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk & fresh milk mixture.
  17. Bake the tarts at 230C top/bottom mode, for 10-12 mins. Watch the tarts carefully towards last 2 mins.
  18. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.



Sorry for the super long-winded post, hope my sharing on the recipes and variations is useful. Personally I prefer this last recipe (variation 2) due to the crunchy tart pastry and full-bodied taste cheese custard filling. It's really up to individual, so free feel to explore with your own tart pastry and types of cheeses to suit your taste :)

Happy Tart Making!!

Hong Kong Mar 2016 - Kitchen/Bakeware/Zakka

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Continued from
Hong Kong March 2016 Introduction
Hong Kong March 2016 - Food Trail I Cha Chaan Teng
Hong Kong March 2016 - Food Trail II Roasted Goose, Noodles, Congee, Dim Sum
Hong Kong March 2016 - Day trip to Sai Kung
Hong Kong March 2016 - Food Trail III Dining at Sai Kung 
Hong Kong March 2016 - PMQ
Hong Kong March 2016 - Food Trail IV Teakha Tea Cafe
Hong Kong March 2016 - Streets and Sights


 Finally the last post of my Hong Kong trip! And this post is all about my favourite kitchen/bakeware and zakka shopping =D

Discovered this zakka shop called Lost & Found, a lifestyle concept shop selling all sorts of zakka merchandise, from small furniture to accessories to ornaments, stationery and of course kitchenware. I visited this branch at Olympian City 2 and another branch at The One, Kowloon.

Lost & Found Hong Kong
http://www.lostnfound.hk/


I believe every baking/cooking enthusiast would know about the famous Shanghai Street which housed a number of kitchenware/bakeware shops.

Shanghai Street is one long stretch of road, but most of the kitchen/bakeware shops are concentrated around two blocks. What I did was take the MTR to Yau Ma Tei Station, exit C, head west along Man Ling Lane. Once I hit the main road, it is Shanghai Street already. The two blocks between Man Ling Lane (along Shanghai Street and across the street) are the main shops to look for.

 

Chan Chi Kee Cutlery 陳枝記 (block to the left of Man Ling Lane) is a very big shop selling all sorts of kitchenware, bakeware, equipment etc, something like Sia Huat in SG but many more stuff cluttered around in the shop. Prices are very friendly and I found some of the bakeware/kitchenware I bought here were the lowest price among the few shops.

Chan Chi Kee Cutlery 陳枝記
http://www.chanchikee.com/

G/F 316-318 Shanghai Street, Kowloon

 

Kwong Wing Food Industry 光榮飲食 (next door to Chan Chi Kee) is another kitchenware shop which carries kitchenware, bakeware, equipment, machinery and electronic appliances. I found the prices of bakeware here higher than the other shops, and not as much selection as well, probably because it specialises more in equipment. Can actually skip this shop if no time.

Kwong Wing Food Industry 光榮飲食
http://www.kwongwing.com.hk
G/F 312-314 Shanghai Street, Kowloon


Man Kee Chopping Board 萬記砧板 (block to the right of Man Ling Lane) is an even larger scale shop than Chan Chi Kee, with a huge selection of kitchenware, bakeware, crockery, cutlery etc (not so much of equipment or machinery). They carry a good selection of moulds for traditional pastry making like mooncake as well. Prices here quite friendly too, comparable to that of Chan Chi Kee.

Man Kee Chopping Board 萬記砧板
http://www.mankee.hk
G/F 340-342 Shanghai Street, Kowloon


I Love Cake (one shop away from Man Kee) is more of a western bakeware shop, selling bakeware, accessories, packaging materials and ingredients. The shop is small, but well-stock with all the necessary things needed for baking. I love to pop in to check out any latest baking ingredient or cutesy bakeware that they sell. A bit like Phoon Huat but much smaller scale (but still very well-stocked).

I Love Cake
http://www.ilovecake.hk/
G/F 338 Shanghai Street, Kowloon


The shops opposite to Man Kee are worth a visit too. One of the shop specialises in wood products like wooden trays and serve which I was so tempted to buy. A few shops specialises in packaging items.

Walking further up north towards Mong Kok for about 3 mins, is another building which houses two bakeware shops. On Yip Building is located on the left side of Shanghai Street (in the direction of Mong Kok).


On Level 18 is Sweet Decorations, selling mainly cake decorating and baking supplies, a bit like Phoon Huat of Singapore. Although smaller scale, but very well-stocked.

Sweet Decorations
http://www.sweetdeco.hk/
18/F On Yip Commercial Building, 395 - 397 Shanghai Street


Twinsco 二德惠 is another baking supplies shop on level 1 of On Yip Building. They also have a cooking workshop on level 10. Also like Phoon Huat but more well-stocked.

Twinsco 二德惠
http://www.twinsco.com/
1/F On Yip Commercial Building, 395 - 397 Shanghai Street
 

Chanced upon this shop Noble Living at Sai Kung, selling kitchenware and serveware at very attractive prices. Pretty amazed to find a hidden gem in Sai Kung.

In fact, there's another local household-ware shop that I found lots of treasure as well (forgot to take photo of the shop).


Pantry Magic at Central Hong Kong. There used to be a branch in Singapore a few years back but it has since closed down. It's located near to Tai Ping Shan Street area, and since I was on my way to teakha I, decided to pop by to take a look. Definitely on the pricey side since the merchandise sold are of higher quality and imported from the US and Europe.

Pantry Magic
http://www.pantry-magic.com/hongkong/
G/F, 25 Lok Ku Rd, Central, Hong Kong

Here's sharing the loot I got this time!

Bought these from Chan Chi Kee at Shanghai Street. Two moulds for frying eggs and a broad-based spatula which I find super useful.


Assorted bakeware bought from Man Kee, Chan Chi Kee, Noble Living, Twinsco and Pantry Magic.
I'm totally into tarts these days and very pleased to find tart cases of different shapes and sizes, especially the petite ones. And I also found a tiny (ice-cream) 2.5cm scoop which is ideal for making tiny chocolate cookies (Yes I need my cookies to be in uniform size, previously I've been using a 3cm ice-cream scoop).


Assorted serveware bought from FrancFranc, Muji, Man Kee and a local household-ware shop in Sai Kung. Fell in love with the crockery and utensils used at the cafes/Cha Chaan Teng and decided to get a few :p

A special mention about FrancFranc. It's one of my favourite lifestyle concept shop from Japan. There used to be two branches in SG but they closed down few years ago :( Glad to see the shop at iSquare, Tsim Sha Tsui this time!


Random glassware from FrancFranc and Lost & Found. The plant in the glass jar is actually fake! LOL! Suitable for a plant-killer like me :p

Aren't the two glass containers cute? I'm good at this, buying stuff just because they look cute :p

Overall, I really enjoyed my zakka shopping in Hong Kong. Found the selection, variety and prices generally more attractive than that of SG (although still not as wide selection as compared to Japan). (really wish to complain about variety of kitchen/bakeware and baking supplies in SG, it sucks!).

And here, I conclude my 9-part posting on Hong Kong, just a little sharing on my personal experience, hope it's an enjoyable read :)