[GPGT] Homebaking Experiments (Image heavy)

[hotsnowi]

Haven't been updating abt my bakes. Here's a summary wat some of the bakes I did fr Jan till Apr.

January - Pineapple Tarts

Can order pineapple tarts from you now? Or closed order already?

 

[desiresale]

Can order pineapple tarts from you now? Or closed order already?

My CNY 2024 pineapple tarts pre-order already closed on 28 Oct. Ended within 8hrs of launch

 

[desiresale]

Wishing all supporters of this thread a Merry Christmas!

 

[desiresale]

Havent been updating this thread much.

A record of this yr's creation for the recent Mid-Autumn Festival

1st up is the 𝐃𝐮𝐫𝐢𝐚𝐧 𝐒𝐧𝐨𝐰𝐬𝐤𝐢𝐧 𝐌𝐨𝐨𝐧𝐜𝐚𝐤𝐞 榴莲冰皮月饼

The fillings are 100% pure durian flesh. No additional sugar or cream added.

The snowskin is made with 4 diff types of flour and with min amt of diabetic friendly "Trehalose" sugar

I used to make Durian Snowskin Mooncake for dad to gift his close friends. It's been many years since I last made them.

This is a mooncake that I dread to make at home. A lot of prep works need to be done. The durian flesh need to be remove and mashed. Then make into balls and freeze them hard.

My kitchen is not air-conditioned and is warm. Hence, the durian balls melt fast. So each time, can only take 1-2 balls out from the freezer and quickly wrap them with the snowskin.

Becoz the durian filling is moist, the snowskin cannot be too thin. If the skin is too thin, the filling will flow out and the pattern imprint will be faint.

𝐎𝐬𝐦𝐚𝐧𝐭𝐡𝐮𝐬 𝐋𝐲𝐜𝐡𝐞𝐞 𝐌𝐚𝐫𝐭𝐢𝐧𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞

Today's creation.

The snowskin are infused with Osmanthus Lychee Tie Guanyin tea, and paired with reduced sweetness osmanthus oolong paste and Lychee Martini chocolate truffle.

So tired.... now in fridge. Later still need to pack and seal

 

[desiresale]

This yr's Mid-Autumn Festival is later so got time to experiment new mooncake creations.

This is my newest creation for this yr's 中秋节.

𝗦𝗮𝗯𝗹𝗲 𝗕𝗿𝗲𝘁𝗼𝗻 𝘅 𝗬𝗼𝗹𝗸 𝗣𝗮𝘀𝘁𝗿𝘆 盐之花布列塔尼蛋黄酥

【𝗦𝗮𝗯𝗹𝗲 𝗕𝗿𝗲𝘁𝗼𝗻 𝘅 𝗬𝗼𝗹𝗸 𝗣𝗮𝘀𝘁𝗿𝘆】is a perfect marriage between classic french and traditional Taiwanese pastry.

The crust draws inspiration from the classic French Sablé Breton pastry. Made with premium French gourmet butter, the crust has a rich buttery flavor with a tender and crumbly texture.

While inside is the traditional chinese combination of Alishan Oolong tea paste and salted egg yolk, achieving a well balanced sweet savory flavor, with fragrant tea aroma

Instead of the usual sesame seeds, Fleur de Sel is sprinkled on top of the pastry, adding a magical touch to the pastry.

The crack lines is also a distinct feature of this lovely creation.

【盐之花布列塔尼蛋黄酥】是经典法式与传统台式糕点的完美结合。

外皮灵感源自经典的法式 "布列塔尼酥饼" (Sablé Breton)，采用顶级法国精品奶油制作，散发浓郁奶香，口感酥松细致

内馅则是传统的中式阿里山乌龙茶香馅与咸蛋黄的搭配。茶韵清香，甜而不腻，甜中带咸，风味平衡。

不同于常见的芝麻点缀，表层撒上了 Fleur de Sel（法国海盐之花），为这款点心增添了一抹神奇的味觉亮点。

饼皮的裂痕也让这款蛋黄酥有了些许的自然美感。