Jdan. Presents
Discover my other side of passion: baking and pastry artistry. The same concepts of visualizing and problem-solving are implemented here, on top of baking and decorating.
- Matcha milk bread dough
- 85% hydration, enriched with butter, sugar, yeast
Making enriched dough is very hands-on and rewarding (although sometimes a mixer is helpful).
I especially cherish this type of dough because I can incorporate many ingredients like Matcha to develop different versions of pillowy, delicious, soft bread.
When working with flour by hand, you get to feel the formation of gluten and how the dough texture changes over time as you work it, which I think is an impeccable skill to have; also, it’s a full-on workout, so it’s a win!
- Matcha milk bread rolls after proofing
- It can be cooked by bake or steam
- Serve warm with condensed milk
May I please have Bread?
The first time I made bread (like old-maiden bread) was such a big flop that I’d never seen it coming. At the time, I needed to understand how gluten develops, how yeast behaves, what ratios, etc.
It was pretty challenging at first, but once I got the hang of all the techniques, it became so exciting to master it every time and try something new when I was at it, too.
This dessert is very satisfying to make and even more exciting to eat! The cake layer is moist and buttery, while the topping layer provides sweetness and that oomph from butter, combined with corn starch, which creates a slight chewiness to the topping; Ah, just fantastic! That being said, the cake is very high in calories, and it would be something I make for myself twice a year.
1.
Make the yeasted cake batter:
Using butter, flour, yeast, sugar, egg yolks and eggs, beat with a stand mixer until the dough becomes very elastic, about 10 minutes. Spread dough in a buttered pan.
2.
Make the topping:
Cover the pan with film, and place in the fridge to chill. Meanwhile, whisk together whipping cream, corn syrup and vanilla extract until a light and fluffy texture forms.
3.
Top the cake:
Transfer the topping into a piping bag, and pipe a snake across the pan. Use an offset spatula to distribute the topping evenly, ensuring all the dough is covered in a layer of topping.
4.
Bake and cool:
Bake the loaf at 350°C for 30-40 minutes, or until the surface is golden brown and the cake tester comes out dry without any crumb remaining.
Let cool completely before serving.
Butter…
Just so much
butter
Let’s face it: inflation is real, and prices of everything have gone up tremendously, which makes it harder to buy good ingredients.
I use the cheapest butter to make most of my dessert projects. And most of the time, it turns out perfectly fine!
However, when it comes to any pastry that contains mainly butter, it’s time to dust your piggy bank and splurge yourself into a nice block of the finest butter you can find.
- All-butter spelt croissants
- Butter milk dough, enriched with sugar and yeast
Let them eat cake!
Sometimes, I like to add things like flower petals, fruits, and whatever is in season. For more casual occasions, a Fruit Tart is the way to go. Usually, I make fruit tart with an almond crust that I learned from Claire Stafford’s “Dessert Person” and go wild with the unlimited option for a tart topping.
Raspberry Chiffon birthday cake
Happy birthday to you! If you requested this pink cake, then you have good taste. Soft chiffon cake with vanilla bean makes the center of the cake, while raspberry syrup and frosting boost berry freshness. It’s a lovely idea for any birthday in April.
Cranberries tart with
salted raspberry cream
I used the tart I made for my aunt’s birthday, which was great!
The filling of this tart is, well… quite tart! But the tartness comes a long way with the sweetness from sugar when making the cranberry curd. Smoothed out with salted raspberry whipped cream, a perfect palette cleanser!
New York-style Summer Cheesecake
A creamy yet light cheesecake infused with citrus rinds and vanilla bean, baked in a graham cracker and Majul dates crust. Topped with raspberry reduction, summer berries, pansies, and thyme.
It’s a celebration of the season; the cheesecake reminds you that summer is present and life is better because it is summer.
Durian and Rose cake with white chocolate
Don’t let the purple shades of this cake fool you. You will find soft chiffon cake layered with durian puree and silky cream when you cut yourself a slice.
Rose petals play a role in decorating and give the cake a hint of rose fragrance, perfectly complimenting the durian flavor.
Sweet enough is a gateway book into the first step of baking and the whole sha-bang of it all. The recipes are simple, effortless, but still can make you feel proud of yourself for trying something new like baking.
The books that makes it possible
While baking is fun, I cannot teach myself all the skills required to make most desserts, so I got help from professional pastry chefs like Clair Staffs and Alison Roman.
Sweet Enough is a gateway book into the first step of baking and the whole sha-bang of it all. The recipes are simple and effortless, but they can still make you proud of yourself for trying something new like baking.
Dessert Person is an attitude a baker or pastry chef would have towards sweet treats.
Dessert person is an attitude that a baker or pastry chef would have towards sweet treats.