Page 22 - NA_4_1_2011

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20 Pastry & Baking
North America
ZEN
Asian Fusion
Publisher’s Note:
Pang Kok Keong is the
executive pastry chef at Canelé Pâtisserie
Chocolaterie in Singapore. A two time winner of
Pastry Chef of theYear at the annualWorld Gourmet
Summit Awards along with SingaporeTeam Captain
for the 2005 Coupe du Monde de la Pâtiserie, Pang
is one of Asia Pacific’s leading chefs and always looks
to infuse local flavors and ingredients into his cutting
edge creations.
Originating in China and dating back to the Tang Dynasty, matcha is a
powdered green tea primarily used in Japan’s formal tea ceremony.
Also used for every day drinking, matcha is fast becoming a widely used
ingredient in countless recipes. Here, I’ve incorporated matcha with
traditional white lotus paste and salted macadamia nuts that are common
fillings in moon cakes, but rarely found as ingredients in standard cakes.
The white lotus paste is blended with red bean paste to add an interesting
dimension to the salted macadamia nuts whose subtle crunch is welcomed
without overpowering the delicate matcha flavor.
Equipment and Utensils
Electrical Mixer
Pots
Sieve /Strainer
Containers
Mixing Bowls
Rubber Spatula
Piping Bag
Piping Tube
Trays
Silicon Paper
“C”
White 260g
Sugar 110g
Flour 200g (sieved)
Filling
Lotus Past 500g
Cooked Red Bean 210g
Cooked Red Bean
Red Bean 300g
Water as needed
Sugar 60g
Orange Skin
3
/
4
no.
Cinnamon Stick
1
/
2
no.
Photography by Allan Tan
Green Tea Moulleux
“A”
Ground Almond Flour 295g
Icing Sugar 465g
Green Tea Powder 20g (sieved)
Butter 462g
“B”
Yolk 170g
Egg 100g
Milk 70g
Gloves
Whisk
Knifes
Spoons
Measuring Jug
Baking Tray
Induction Hob
Rolling Pins or Sheeter
Baking Tins
Green tea moulleux with red bean lotus paste
and salted macadamia nuts.
1. In a container, soak dried red bean overnight.
2. The next day, transfer red beans into a heavy based
pot and bring to boil and simmer for approximately
3 hours adding water as needed.
3. Once the beans are soft and squash easily with the
back of the spoon, add orange zest, cinnamon stick
and sugar. Simmer for another 30 minutes. Remove
from heat and transfer this mixture into a container.
Let it cool completely.
4. The texture should resemble a paste without
excessive water.