It has been amazing to learn some new techniques and Ideas during my intensive training in Kuala Lumpur, Malaysia taught by Chef Angelo Van Torn, Chief Baker and Executive Pastry Chef in Academy of Pastry Arts Philippines and Malaysia. I myself is born and raised from the Philippines but I haven’t had the chance to bake and taste some of these pastries from the past. There has been exciting “fusion’ bakes some of them.
(Top) Squid Ink and Mushroom Danish Pastry – It is basically a puff pastry and you add Squid ink on it and a little bit of a black food coloring to make the squid more obvious. For the filling is a simple Creamy mushroom. This pastry is almost like a Volauvents (vou-a-vents) but has a little bit of Rock in it! You rock!!
(Top) Truffle Nori Brioche – This bread is so simple yet it taste amazing. From Basic brioche bun and filled it with shredded Nori.
(Top) Coffin Bread – A night market specialty of Tainan and Taipei since the 1940s, coffin bread consists of a thick slab of white bread that’s hollowed out and toasted or fried to make a crunchy little box. Inside the “coffin” goes a creamy stew of chicken, seafood, tripe, or mushroom, which is then topped with a lid of more toasty bread. To the Western palate, it recalls both pot pie and the chowder-filled bread bowls of Fisherman’s Wharf and (gasp) Panera Bread. And it happens to beat them all, especially when made with homemade bread.
(Top) Nori and Chicken floss Bread – This bread is very popular in Asia especially in Singapore. It is a basic Brioche bun and top with Chicken or Pork floss. It sounds boring but people go crazy about this bread .
(Top) Japanese Melon Bread – Also known as Melon Pan or Melon bun, It is a type of sweet bun from Japan, that is also popular in Taiwan, China and Latin America. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon. Melon pan is quite similar to pineapple bun, pan dulce and conchas. They all share some sort of cookie crust topping. But more importantly, they’re all delicious snacks. The cookie crust is everything! It provides the perfect texture to complement the soft bread. The topping is crunchy, sweet, and makes me want to eat more and more!
Here is a recipe I found in the internet : http://www.thelittleepicurean.com/2015/05/japanese-melon-pan.html
(Top) Brioche with Pad Thai – A simple Brioche bun with the famous Pad Thaifrom Thailand.
(Top) Taiwan Cheese Tart – These cheese tarts will delight your taste buds with a creamy, rich flavour that melts in the mouth, complemented by an excellent crust that accentuates every yummy bite. Similar to Macau Po Egg Tart, a famous Portuguese style egg tart pastry from Macau. These egg tarts come from the original Portuguese Pastéis de Nata recipe and are quite similar.
(Top) The most amazing Salted egg Croissant – At first I was really very skeptical by the sound of salted egg in the croissant. I thought is this one of those As an experiments again that has been trying hard to have their own recipe. But I tell you whoever have invented this recipe I love you forever! You are genius! I love to eat this straight from the oven when Salted Egg is gooey and warm like that! This Pastry is very popular in Singapore and in Hongkong and been also introduced to the Philippines.