L.A.C.H. est. 090909

5 Course Dinner: Mushroom Truffle Soup with Olives Garlic Foccacia, Pork Salami Italian Pizza, Smoked Salmon Italian Pizza, Valrhona Chocolate Souffle with Gelato and Raspberry Coulis

2012-01-22T00:37:00.000-08:00

Pizzas

2012-01-16T20:32:00.001-08:00

The inspiration to make pizza came after having a roast chicken that's too much to finish at one go, and decided to use the roasted meat to top a pizza.

I use a mixture of high and medium protein flour with olive oil, salt and bit sugar (sugar is essential for yeast fermentation) Dough is mixed till clean-up stage only as pizza dough should not over-developed. I wrap and left it overnight in the chiller 4 deg to let the gluten relax and ferment slowly. Next day, dough achieved a slight fermented flavour and is easy to roll out thinly. Let dough rise at ambient for 2 hours. De-gas and roll out to 10 inch diameter. I use Italian Pondomoro Tomato paste, mozarella and swiss cheese (if you like its smell), add olives, capsicum, onions, anything u like on top. As i dont have stone oven at 400 deg, I baked on pizza tray for 12 to 14 mins at 250 deg. Occassionally check bottom to ensure dough is baked well and browning.

Mushroom soup with truffles salt, Tony Roma's styled BBQ Baby back ribs for Christmas Party

2012-01-16T20:26:00.000-08:00

Beautiful and Tasty Fruit Tarts!!!

2012-01-16T20:21:00.001-08:00

Added more fruits such as blackberries and blueberries over the entire custard filling

I'm back! Merry Christmas @ 2011

2011-12-11T00:11:00.000-08:00

Wishing all my viewers and blog fans a Merry Christmas!

Below is fruit flan made using Japanese flour - a mixture of high and low protein wheat flour. Reason that I mix the flour is because I'm using 100% President butter, I need the dough to have good handling during rolling out.

The crust is very fragrant due to the butter - its the most expensive unsalted butter. For novice, not all butter taste the same. If you use cheaper butter, u need a mix of margarine so that you can roll out. Check your room temperature too. Below 25 is best.

The fruits are pricey this time - Korean Strawberry at $16.00 and Blackberries at $8.90.

I just ate the tart - Very good - and there's room for improvement for the design

It have been a long while since I last bake any interesting creations. Last couple of months have been really busy with my new offshore desk and most importantly of all - 2 biggest events of my life - buying and renovating my new house with my wife and our wedding - and our honeymoon.

On Christmas day, we have friends coming over to our house for Christmas Party, and yes - you guess it! I'll be making something. Italian thin crust pizza and challenging myself to produce a Macaroon Christmas Tree - stay tuned!

Valrhona Raspberry White Chocolate Praline ! New Creation !

2011-05-30T10:21:00.000-07:00

Sandwiched with Caraibe 56% Dark Chocolate, and Cocoa Powder.
Raspberry Puree from Ravifruit

World Famous Magnolia Bakery in Los Angeles

2011-05-16T23:44:00.000-07:00

Cream Cheese Carrot cupcake with Pecan. This is good.
Chocolate cupcake with frosting. This is too sweet for me.
Hummingbird cupcake. This is good too, without the frosting.

I prefer balanced taste but Americans prefer very sweet stuff.

Premium Vanilla Ice Cream

2011-05-07T06:14:00.001-07:00

Infuse the vanilla pod into milk.
Whisk sugar and yolk
Bring Milk and Cream to boiling to pasturise
Tamper with sugar and yolk mix
Bring to 83 deg celcius for 5 mins
Cool immediately
Leave overnight for infusion of vanilla flavour
Pour into aluminium tin if possible.
Churn in ice cream maker or simply freeze the mixture, manual churning
There you go, fantastic vanilla ice cream made in hot Singapore weather!

Ingredients:
Caster Sugar, Full Cream Milk, 56% Cream, Egg Yolks, Vanilla Pod, Vanilla Essence

Green Tea Dacquiose

2011-01-10T05:18:00.000-08:00

Dacquioses are dainty little French cakes that have a light crumb but give a full, rounded mouthful without the heaviness. This unusual pairing, the slight bitterness of green tea perfectly complements, and offsets the sweet, toasty nuttiness of the dacquoise.

recipe from keiko ishida

Viennese Butter Cookies

2011-01-09T07:09:00.000-08:00

Use Lupak Butter and President Milk

Happy New Year 2011 ! Raspberry Macarons & Vanilla & Valrhona Caraibe Truffles & Macarons!

2011-01-01T22:32:00.000-08:00

Pate de Fruit Framboise Epicee

2010-12-13T05:24:00.000-08:00

Raspberry Fruit Jelly with 100% Raspberry Puree

Chocolate Pralines Training at L'cole Valrhona, Tokyo

2010-11-12T22:12:00.000-08:00

Celebrity French Pastry Chefs (left) Vincent Bourdin, (right) David Fabrice

Using Philedephia Cheese

2010-10-30T17:54:00.000-07:00

Hokkaido Cheesecake and Cheese CupCake

2010-10-24T08:19:00.000-07:00

This is one of the best tasting Hokkaido Cheesecake. Made with air flown Hokkaido dairy ingredents and baking techniques, its very tasty and soft.

Pistachio Macaroons with Pistachio White Chocolate filling

2010-10-03T05:46:00.000-07:00

Macarons with French Sea-Salted Caramel, Pistachio Macaron with White Chocolate Pistachio Ganache

2010-09-25T10:06:00.000-07:00

Gold Leaf Champagne Snow Skin with White Lotus Paste & Yolk

2010-09-19T08:59:00.000-07:00

Mooncakes! White Lotus / Green tea with Single Yolk

2010-09-02T07:29:00.000-07:00

Snowskin White Lotus with Single Yolk

2010-08-29T09:37:00.000-07:00

Japanese UFO bun with Almond Sugar Crust

2010-08-28T20:55:00.000-07:00

Inspired by the new recipes discovered from Sydney, Lemon Macarons and Chocolate Macarons

2010-08-17T09:13:00.000-07:00

With peanut butter filling, Nice.

From Sydney, macarons, waffles, koalas

2010-08-15T09:35:00.000-07:00

Cranberry Financiers - Gold Bars

2010-07-25T22:58:00.000-07:00

These are called Financiers, in France as they looks like Gold Bars. Very popular as it symbolizes good luck and wealth.

These financiers need to have all 4 walls that are well baked till it all turns golden brown. Keep them in chiller overnight and the taste will be enhanced.

Financiers!

2010-07-21T22:43:00.000-07:00

Here's my remixed recipe for financiers

60g Beurre Noisette (Flechard French Unsalted Butter)
40g Plain / Cake Flour
40g Toasted Grounded Almond powder
110g Caster Sugar or Vanilla Sugar (Home made)
10g Trimoline ( Contact me if you want this)
110g Egg White
2g Vanilla Extract 1/2 Teaspoon / Bean
1g Salt (French Sea Salt)
1g Baking Powder
1g Cream of Tartar

Bake at 180 for 20 mins in a silicon mold.

Boil the 90g unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter's surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned deep brown. Remove from heat and immediately pour through a strainer. Let cool to room temperature. You will need 60g of beurre noisette. Use the leftover beurre noisette to butter the molds, using a pastry brush. Smell the beurre noisette, it should have a perfect butter aroma.

In a large bowl whisk together the flour, almond flour (ground almonds), vanilla sugar and salt. Whip up the egg whites with the cream of tartar and trimoline till soft peak. Sprinkle the dry mix and fold into the foamed egg whites. Then add vanilla essence, and the beurre noisette. During folding, be gentle and spead the whites without damaging the aircells. Chill for 2 hours to let the starch cells absorb moisture and firm up the batter for piping. Brush the molds with butter on all corners. Fill each mold almost to half the depth and sprinkle berries or nuts as required. Turn the mold after 10 mins. The Financiers will turn light brown on top after 10 mins. To check baked or not, stick a wooden pick into the centre of the financiers while its still in the oven and see any bits of batter sticking on when u pull it out. Keep the whole tray in the oven at all times. If its looks clean, the financiers is ready. Remove from oven and let cool on a wire rack. The financier will deflated and shrink about 20% from what you observed in the oven. These can be eaten the same day or the next day.

Consumers' review: Very nice fragrance of almonds, butter and great bite feel. Sticky and moist.

Please leave your comments after trying!

Very De-licious Caramelised Liege Waffles!

2010-06-30T10:11:00.000-07:00

This should be the first traditional Liege waffle that is made in Singapore. Now you can try this great tasting 18th century snack from Belgium, without having to travel abroad. Try it. 1 is not enough, 2 is just nice, save some for others.

Your tastebuds should react this way... first bite, taste unfamiliar, you ponder, look inside the waffle, knows this is something new. You look at it, and then second and third bite, and before u know it, fourth bite, its gone. There is the experience of the crunchy pearl sugars and makes this different from the other waffles you normally see. The aftertaste is buttery and caramel... this liege waffle is one of life's great indulgence - caramelised sugar glistening on the most delicious buttery-sweet treasure beneath. This tasty waffle is made using an expensive authentic Belgium-made waffle irons.

This waffle is different from those that you normally see with kaya, peanut. these are batter based waffle mix. For those that come with ice-creams, thats egg white based batter. This liege waffle is a dough based waffle. you would see similar shaped products from other bakeries in Singapore or also the 4 piece packs from cold storage and carrefour imported from Thailand and Australia. The later containing high level of vegetable fat, preservatives, artifical flavouring and coloring added.

Mine is All Natural, No Preservative, Pure Butter, Imported Sugars, Yeasted, Fermented, French Sea Salt, Soft Sponge, REAL Vanilla Extract, plus some secret ingredients. Shelf life is only 3 days because there are no preservatives.

Ready to welcome waffle fans here and around the region - China, Indonesia, Malaysia, Thailand, Oman and Asia!

You can contact me at Lloydang@gmail.com

Copy the links below to see waffles around the world...

Belgium - http://www.vitalgaufre.eu/en
Belgium - http://www.belgaufra.com/index_uk.php
United States - http://vendr.tv/video/wafels-and-dinges/
United States - http://www.mybonte.com/cafe.php?go=bontewaffle
United States - http://www.theliegewafflefactory.com/
United States - http://authenticwaffle.com/
Japan - http://www.manneken.co.jp/
Japan - http://www.mr-waffle.com/menu.html
Ireland - http://www.superwaffle.com/
Thailand - http://www.thewafflesupply.com/main.html
Korea - http://www.followmefoodie.com/2010/05/didiers-gaufres/

Genuine reviews from Max and friends, 2 July 10

Liege Waffles

1)Tastes Great!
2)From a Japanese – Very nice. Not too sweet.
3)From a Singaporean – I don’t have a sweet tooth – so the balance is just right
4)Max - The waffles are great, for Madeleines – the Orange Chocolate is better than the Lemon ones. I don’t eat much chocolate – so I was happy that the chocolate Madeleines do not have too much rich chocolate in them.

Madaleines

Ø Most of them prefer the chocolate to the yellow ones as it is softer and moist.

My friends were discussing on the option of serving the waffles with glaced fruits – like a stuffing or sandwich waffle – worth a try and we think it will really be good. Kiwi, Strawberry, mango, black grapes…..

Max

Belgian Waffles

2010-06-12T02:48:00.000-07:00

Cranberry Brioche

2010-06-12T02:41:00.000-07:00

Wedding Cakes, Sugarcrafts, Decorative Bread

2010-06-08T08:15:00.000-07:00

Celebrative Cakes made using sugar

2010-06-06T01:12:00.000-07:00

Celebrative Decor Cake, all sugar

2010-06-02T16:30:00.000-07:00

Champagne Roses, Cherry Blossoms

2010-05-31T06:03:00.000-07:00

Lemon Madeleines, Chocolate & Orange Madeleines

2010-05-30T02:29:00.000-07:00

Recipe from Le Cordon Bleu

Sugarcrafts, made of icing sugar, royal icing, buttercream

2010-05-27T10:05:00.000-07:00

Sugarcraft

2010-05-26T07:40:00.000-07:00

Bakery Science and Chemistry in Dough system

2010-05-21T21:34:00.000-07:00

Wholemeal, Low Fat, Egg-less, Butter Muffins. Croissant and Bun development. Sesame Bagels.

Gelatos & Ice Cream: Japanese Rouge Melon, Jap Pink Peach, Madagascar Vanilla, Hazelnut, Ice Cake, Vanilla Pod Souffle, Dragon Fruit Sorbet

2010-05-16T08:16:00.000-07:00

This Sorbet palette is dedicated to you. Meringue Bombe with Peach mousse filling, Royal Milk Tea Pana Cotta

2010-05-12T06:34:00.000-07:00

Souffle, Pistachio Creme Brulee, Champagne Pana Cotta

2010-05-07T21:48:00.000-07:00

Gaufres Cart and Butter Gaufres with Caramelised Pearl Sugar

2010-05-06T08:12:00.001-07:00

Belgian Gaufres for sale. 140 Yen each or Eur 1.00 each. Minimum Order 10 pieces. 50gm.

Sugar A from Belgium
Sugar B from France
Butter from Japan
Salt from France
Flour from Australia
Eggs from Malaysia
And other ingredients...

Carefully crafted Gaufre Masterpiece. Eat to believe

Everyone loves a waffle with its distinctive flavour
The unique waffle pattern simply attracts attention
So aromatic that you can smell it from afar.

My Belgian waffles, stay moist and soft without any use of artificial enzymes or conditioners up to 3 days. Suitable for freezing.
To microwave, set high heat for 30 secs.
To toast, set oven at 150 degrees for 8 minutes.

Flavours includes Butter, Maple, Dark or White Chocolate coated. Chestnut and strawberry currently under development.

Pralines 2. Making of Pralines

2010-05-05T08:43:00.000-07:00

Pralines : Roche with Wafer & Almond Nibs, Roasted Hazelnut, Roasted Almond Caramel.

2010-05-03T07:55:00.000-07:00

Mocha Cheese Cake, Green Tea Mousse cake. Nicer than previous ones.

2010-04-29T10:37:00.000-07:00

Fantastic Green Tea Mousse cake, Awesome Roche Dark - White Choco Mousse loaded with Hazelnuts

2010-04-28T07:21:00.000-07:00

Irresistable Mocha Cold Cream Cheese Cake, Butter Cream Slice

2010-04-28T07:13:00.000-07:00

Classical Cakes: Sacher Torten Almond Choco cake and Opera Almond Coffee Choco cake

2010-04-28T07:08:00.000-07:00

Valrhona used by World's Greatest Chefs contains 34% to 85% cocoa!

2010-04-22T17:59:00.000-07:00

Fabulously Nice Chocolate Hazelnut Truffle Mousse cake, Black Forest cake

2010-04-22T09:40:00.000-07:00

Waffles of the day, Original & Green Tea

2010-04-19T03:49:00.000-07:00

Japanese Pancakes with Canadian Pure Maple Syrup and German Pork Sausage

2010-04-17T00:05:00.000-07:00

Creme Caramel, Napolean with Kiwi Coulis, Mushroom white cream Vol-au-vent, Creme Caramel

2010-04-16T23:59:00.000-07:00

6 Star Chicken Potatoe Pie

2010-04-15T08:03:00.000-07:00

Chicken Filling:
Butter, Garlic, Onions, Diced Chicken Thigh, Boiled Potatoes, Chicken Stock, Herbs, Ground Pepper, Salt.

Pie Base: Savoury Short Crust Pastry
Pie Top: Puff Pastry

Difficulty Level: High.
Taste: 6 Star Quality.

Crispy Buttery Flavourful Crust with tasty gravy and chunks of meat with potatoes. The aroma and flavour is fantastic. This is definately one of the best pie eaten ever! Guaranteed, or your $$ back!

Creme Caramel with Tahitian Vanilla Pod, Fresh Green Apple Pie

2010-04-14T07:57:00.000-07:00

Apple Strudel with Patisserie Cream, Napolean Slice

2010-04-13T06:56:00.000-07:00

Vanilla Cream Bavarian Cake, Bread Pudding

2010-04-12T16:40:00.000-07:00

Belgian Liege Waffles using Belgian recipe & waffle iron (left), Japanese made Waffle Mix (right)

2010-04-11T08:22:00.000-07:00

Tasty, crisp and costly waffles, using professional baker's methodology, using finest ingredients, controlled mixing, proofing and baking processes. Other flavours available soon, eg Green Tea, Maple, Chocolate, White Chocolate, Coffee, etc.

Ingredients include Flour, Butter, Water, Milk, Salt, Sugar, Yeast, etc.

More Danish designs, look good, taste good too!

2010-04-07T08:37:00.000-07:00

Danish and Croissant

2010-04-06T08:08:00.000-07:00

Mango Macarons! Mango Strawberry Fruit Flan, New York Cheesecake, Mango Swiss Roll.

2010-04-04T08:44:00.000-07:00

By Chef Lloyd and Apprentice Kelly :)

Macarons Success! Sweet treat for sweet-toothed fans!

2010-04-02T19:31:00.000-07:00

More Flavours to come...

French Apple Strudels, Chocolate & Custard Fruit Broches, Eccles Cakes and Wafer, Palmier, French Green Apple Tarts, Tuna Puffs

2010-03-31T07:58:00.000-07:00

Fruit Flan Tarts with Sweet & Fragrant Strawberries & Blueberries

2010-03-27T10:10:00.000-07:00

Choux Pastries Cream Puffs

2010-03-27T10:04:00.000-07:00

Basic Macarons

2010-03-23T08:54:00.000-07:00

Wafers and Viennese

2010-03-20T00:12:00.000-07:00

Macarons, Coconut Macarons, Cookies

2010-03-17T09:21:00.000-07:00

Viennese Cookies

2010-03-17T09:14:00.000-07:00

Quiche Lorraine, Quiche Florentine, Apple Strusel, Apple Crumble, Apple Pie

2010-03-12T07:08:00.000-08:00

Lemon Meringue Tart, Almond Pie, Lemon Citron Tart

2010-03-10T06:28:00.000-08:00

Fruit Tarts, Durian Custard, Apple Crumble, Apple Pie, Coconut Tart, Apple Crumble

2010-03-09T07:03:00.000-08:00

Scones with Raisin, Cheese & Herbs, Shortbread

2010-03-08T05:24:00.000-08:00

American Muffins, Banana & Coconut, Vanilla, Chocolate Chip, Double Chocolate (not in pic), Cheese, Walnut Crumble

2010-03-03T06:25:00.000-08:00

Cakes Buffet ! Sugar Art !

2010-03-01T07:11:00.000-08:00

Japanese Cheesecake (This is really good but very difficult to manufacture) Brownies

2010-02-25T07:44:00.000-08:00

Chocolate Mud Cake with real Chocolate, Pear Cake, Fruit Cake

2010-02-24T06:26:00.000-08:00

Carrot Cake, Miniature Carrot, Banana, Banana Cake

2010-02-24T06:19:00.000-08:00

Cup Cakes Frenzy, Madelines

2010-02-22T06:24:00.000-08:00

Cheesecake, Butter Cake & Chiffon

2010-02-20T23:30:00.000-08:00

Swiss Rolls, Butter Sponge Cake

2010-02-18T06:42:00.000-08:00

Kanenabe & Powder Snow

2010-02-14T15:19:00.000-08:00

Teriyaki Burger and snow blizzard

2010-02-13T02:13:00.000-08:00

Taking a break from baking and gone snowboarding.

2010-02-12T04:04:00.000-08:00

Didn't have time to eat my muffins and ciabatta as I had to catch a early flight, so they are air-flown with me to Hokkaido - Russia for outdoor winter freeze testing and re-toasted at the cafe. They taste good and an instant hit with the locals. Made in Singapore.

Good Morning My Friends, from Hokkaido 7am, its snowing powdery flakes!

2010-02-11T13:56:00.000-08:00

waffles in hokkaido

2010-02-11T05:54:00.000-08:00

Ciabatta, English Muffins, Wholemeal Biga, American Muffins, Panatone

2010-02-09T08:06:00.000-08:00

Everything Italian, Pizza, Panini, Focaccia, Lavosh, Honey Wheat Loaf

2010-02-08T07:44:00.000-08:00

Tortilla Chicken Wrap, Pita Gyros

2010-02-07T01:08:00.000-08:00

Handmade HandBurger, Stollen Fruits and Nuts Bread, B Waffles .

2010-02-06T09:02:00.000-08:00

Lach Speciality Waffles, Bagels Development, Fruits and Walnuts Loaf, Cross buns with spices,

2010-02-04T07:17:00.000-08:00

Tortilla wraps, Bagels, Pita

2010-02-03T06:56:00.000-08:00

Cafe Bread Production 2

2010-02-02T05:47:00.001-08:00

Cafe Breads Production 1

2010-02-01T04:49:00.000-08:00

Assorted Donuts: Dark Chocolate, White Chocolate, Almond Flakes, Almond bits, Peanuts, Cinnamon sugar

Chelsea Buns with Jam and Raisins

(From top left) Hot Dog Roll, Tuna Onion Mayo, Sardines, Kaya, Tuna again

My hand made Hot dog roll on the left

Making good donuts

2010-01-29T08:17:00.000-08:00

I compare these product to Krispy Kreme in Tokyo and KL, J.Co, etc, these doughnuts are as good! The crumb is good, resilent, chewy, soft, flavourful, and importantly, quite healthy. Fried in ZERO cholesterol oil, no artificial antioxidants, and high in polyunsaturated fatty acids.

What are polyunsaturated fatty acids?

Polyunsaturated fatty acids contain more than one double bond. Examples of foods high in polyunsaturated fats include vegetable oils, corn, sunflower, and soy.

What are essential fatty acids?

Essential fatty acids are polyunsaturated fatty acids that the human body needs for metabolic functioning but cannot produce, and therefore has to be acquired from food.

Donuts, Bons Bons and sweet buns

2010-01-28T07:38:00.001-08:00

Cinnamon roll with raisins and Brioche

2010-01-27T06:31:00.002-08:00

Bread of the day, White Rye Levain Sourdough, decorated with Oats, flour shower

2010-01-26T05:56:00.000-08:00

Multigrain Gourmet bread, very nice, complicated recipe. Difficult to produce.

2010-01-25T06:23:00.000-08:00

More varieties

2010-01-25T06:16:00.000-08:00

First Assessment on Bread Production

2010-01-25T06:11:00.000-08:00

Baguette topped with Sauteed Mushrooms and Mozarella

2010-01-20T05:45:00.000-08:00