This super auspicious cookies during Chinese New Year in majority part of Asia especially in Singapore, Malaysia and Indonesia. Taiwanese have similar cookies although the dough is shaped into square. In fact, these cookies also popular among Muslim in Malaysia, Indonesia and Singapore where they bake these cookies during Ramadan.
It seems like the idea that pineapples bring good luck is shared within different beliefs in Asia.
It happened to me to find a recipe from Eastern Europe and try to adapt it into Asian ingredients and turned out to be very nice too. A blend between Europe and Asia. A pineapple tarts that are not sweet as no sugar contents except the sprinkled icing powder on top. It is a little bit hard as the dough is eggless and sugarless.
Sorbet is a frozen desert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur). Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet refers to a fizzy powder, and only the term sorbet would be used. Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavourful product. Sorbet is served as a non-fat or low-fat alternative to ice cream. In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are let unstirred. Granita is also often sharded with a fork to give an even crunchier texture when served.
It was challenging to make this desert as I refrain to use any chemical additives and thus I remove stabilisers and preservatives in the recipe and I do not use sorbetières. As orange juice sold in the market might have been heated and thus lost most of nutrients, I squeeze real oranges and adjust the sugar content (Baume degree) manually with organic sugar. Sure these ice cream is safe for kids.
Brioche with candied fruits, hazelnuts and crème frangipane filling. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by and egg wash applied after proofing. Brioche is usually eaten for Sunday’s breakfast but sometimes it is treated as cakes as well. In France, there are many traditional cakes made using Brioche dough.
This is made using indirect method, in which the ingredients are combined and the dough is prepared in more than a single phase. Unlike straight/direct dough method, the indirect method uses the poolish, the biga, or the crescente. A poolish is often imprecisely referred to as a sponge in the US. It is made of a mix of water, flour, and yeast, and is normally used as a starter. The poolish is a substantial cultivation of yeasts and acids which is very firm to the touch, cool, and made active by dose of yeast (1%). The rest time of the poolish is commonly from 16 to 18 hours although I rested them for only 25 minutes.
The crème frangipane is made by mixing crème pâtissière and crème d’amande. The scent of vanilla beans and the almost combination were just perfectly made in heaven.
This is also made in the last day of my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan.
Pâte sucrée with crème d’amande, crème pâtissière and fruits.