CNY Special: Old & New Favourites Workshop

Woah, I have been so busy with work lately that I haven't had the time nor energy to clean the house, cook for hubby or bake for Chinese New Year :( Guess I can only take a breather after CNY where one of my big project ends. Really wish I could have time to bake pineapple tarts and goodies which I fondly named as my Lunar New Year Four Treasures last year.

So glad that I don't have to work this weekend and finally find some 'me-time'! Attended my first baking workshop for 2009 - CNY Special: Old & New Favourites by Guest Pastry Chef Daniel Tay, CEO Bakerzin, at Shermay's Cooking School.

The 5 demo recipes are:
  • Kaya
  • Pineapple Tarts
  • Zesty Lemon Pound Cake (from Daniel Tay's recipe book 'just desserts') - Good friend WH loves this and I baked it for him last year based on the recipe. I think he'll be glad that this time I learnt it from the master himself.
  • Cream Cheese Cupcakes
  • Pistachio Cranberry Cookies
Ingredients for home-made kaya are fairly simple and easy to prepare. The catch is stirring the kaya CONTINUOUSLY for 45 mins to an hour over low induction heat or slow cooker, otherwise the kaya burns very easily.
The texture of home-made kaya is slightly rough, and looks humble but wholesome. I love the richness and fragrance of the coconut milk with touch of pandan juice. Smells heavenly, I think I can get a high on sniffing this one. LOL.

The pineapple tarts I made last year were taken from Chef Chris Tan's recipe book "Shiok!". I think those who tried the tarts liked them. But I am definitely keen to learn new techniques and recipes.
Chef Daniel Tay uses commercial pineapple filling which I find a tad too sweet and minced for my liking. I guess I still prefer the home-made pineapple filling, which took 2hrs to cook, tedious process unfortunately.
But I LOVE his pastry! The tart literally melts in the mouth and quite light in taste. Probably I could combine the techniques of both recipes.
Pistachio & Dried Cranberry Cookies. This cookie has bits of green and red, apt for Chinese New Year and very easy to make. Love the crunch and doesn't taste too sweet.

Everybody lurves Cream Cheese Cake and this one's better with Oreo biscuits as base (and fold in if wish to) and cream cheese mousse :d~~~

Best served chilled, and let the creamy cake melt in the mouth. I think adding some zesty preserved strawberry or berry is a nice twist.
The zesty lemon pound cake with cream cheese glaze is GOOD! Contrary to usual pound cakes, this one is light and not too dense. The lemony taste is not too heavy on the palate either. Chef Daniel Tay used to sell this in his Bakerzin cafes but not anymore. Gonna bake this for WH one of these days.
Our take-home box of goodies - cream cheese cupcake, lemon pound cake, pistachio & cranberry cookies and freshly made kaya (not in picture).

I miss baking! So many recipes, which one shall I start with? Really in a dilemma whether to rest or bake...

2 comments:

Tangy Townie said...

Hi there!
wanted to say hi for some time but din do it :p I'm WH's colleague and he may have shared with you that I follow your blog. and Yes, we lurve the zesty lemon pound cake and we are suffering from withdrawal symptoms since Bakerzin stop making them!

daydreamer said...

Hi! Yes, WH told me about you :) Glad you enjoy my blog :D
I asked Chef Daniel Tay to bring back the lemon pound cake but he was hesitant. One recipe can yield 3 loaves. Will bake for WH one of these days and ask him to share with you :)

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