While cleaning, I discovered the 10-piece set of pineapple cake moulds I had procured last year while in a fervent frenzy to create the Fenglisu of my dreams.
It was with much self-gratitude that I reviewed the one-year-old post, for it detailed the exact steps undertaken to achieve the depicted results, along with conclusions/suggestions for subsequent trials. Given the vast number of kitchen experiment attempted on a weekly basis, recalling these specifics often proves difficult; the ordeal is even more challenging to align with my often-impromptu occurrences of inspiration.
It was with much self-gratitude that I reviewed the one-year-old post, for it detailed the exact steps undertaken to achieve the depicted results, along with conclusions/suggestions for subsequent trials. Given the vast number of kitchen experiment attempted on a weekly basis, recalling these specifics often proves difficult; the ordeal is even more challenging to align with my often-impromptu occurrences of inspiration.
Noting down previous dilemmas, I adhered to my previous recommendations, minus the inclusion of cream of tartar.
The recipe was executed as follows:
Filling
500 g frozen pineapple chunks
35 g lemon juice
50 g granulated sugar *
60 g maltose *
17 g unsalted butter
* added more to compensate for accidental boost of acidity, but not sure about quantity
Yield: 280 g, portioned into 15 pcs
500 g frozen pineapple chunks
35 g lemon juice
50 g granulated sugar *
60 g maltose *
17 g unsalted butter
* added more to compensate for accidental boost of acidity, but not sure about quantity
Yield: 280 g, portioned into 15 pcs
Directions
1) Cook pineapple chunks, lemon juice, and sugar over stovetop, stirring occasionally to prevent burning of sugar.
2) Once minimal liquid remains, blend using an immersion blender. Alternatively, cool slightly then transfer to a heat-proof blender. Pulverize until no large chunks remain.
3) Add maltose and cook until thickened.
4) Sieve the mixture and discard the liquid. Incorporate the butter and portion accordingly.
5) Chill the portioned mounds until ready to use. My version yielded 280 g, which was then portioned out to 15 rough spheres weighing in at approximately 19 g each.
Notes:
- Butter was added to the mixture before straining, but i recommend reversing these steps to maximize the silkiness of added fat.
- Glutinous rice flour can be added to the filling as a stabilizer/insurance, as with my previous attempt. However, this step was omitted as I had wished to test whether the stovetop method alone would draw out moisture sufficiently. I can confirm adequacy of the stovetop method, as the filling was perfect after baking, though glutinous rice flour could be added to assist with forming uniform spheres for wrapping and keeping moisture at bay.
- The filling was absolutely perfect, though I had added too much lemon juice (35 g instead of 10 g), thus later compensated with more maltose and sugar. This resulted in a sweet, thready filling with tart undertones.
In conclusion, I will not be altering the filling formation protocol in future attempts beyond straining before adding butter.
Pastry
100 g butter, softened
30 g granulated sugar
1/4 tsp salt
1 egg yolk
25 g milk powder
100 g cake flour
20 g cornstarch
Yield: 290 g, portioned into 15 pcs
Directions
1) Cream softened butter with sugar and salt. Add in egg yolk and mix to incorporate.
2) Add in milk powder, cake flour, and cornstarch. Blend to combine.
3) Chill 2 hours before portioning accordingly.*
4) Roll into equal-sized rounds, dusting the work surface such that the dough does not adhere.
5) Set aside until ready to wrap filling. My version yielded 290 g, which was then portioned out to 15 mounds.
Notes:
To summarize, the pastry was extremely challenging to work with and required a greater proportion of fat (butter) to dry ingredients (flour, milk powder, and cornstarch) to prevent tearing. (Alas, amusingly, the individual cakes did not bear signs of shoddy patched pastry after baking.) Proposed for consideration in further attempts are:
100 g butter, softened
30 g granulated sugar
1/4 tsp salt
1 egg yolk
25 g milk powder
100 g cake flour
20 g cornstarch
Yield: 290 g, portioned into 15 pcs
Directions
1) Cream softened butter with sugar and salt. Add in egg yolk and mix to incorporate.
2) Add in milk powder, cake flour, and cornstarch. Blend to combine.
3) Chill 2 hours before portioning accordingly.*
4) Roll into equal-sized rounds, dusting the work surface such that the dough does not adhere.
5) Set aside until ready to wrap filling. My version yielded 290 g, which was then portioned out to 15 mounds.
Notes:
- Less chill time: The dough definitely did not need 2 hours of chill time, especially since egg yolk was used in place of whole egg (less moisture). Even 1 hour (or none at all) would have been fine, and would have further preserved workability. The hydration rate of flour may have been quicker due to the cooler indoor temperatures of North America during the winter as opposed to the generally humid conditions of Asia.
- More butter: The dough was far too dry and crumbly with the inclusions of milk powder and egg yolk. Perhaps the formula required more butter and/or less milk powder. The prescribed 25 g could likely have been reduced to 10 g, or even eliminated altogether, for there was minimal difference in flavour. This version was crumbly at its edges and cracked/tore with nearly every touch of the rolling pin!
- More pastry, less filling: Generally speaking, the pineapple cake required more pastry to wrap the filling. The recommended ratio of pastry-to-filling was 18 g to 12 g, which rendered it difficult to achieve a fully-encased pastry without breakage. In spite of these wrapping issues, both attempts baked to golden uniformity, even with maltose escaping - and crystallizing - on the moulds.
- Volume: Adding cream of tartar is suggested to assist in achieving volume without unwanted denseness.
- No change to sugar: 30 g of sugar definitely assisted with achieving glorious bronze visuals, for even the friable specks of pastry were nicely tinted
To summarize, the pastry was extremely challenging to work with and required a greater proportion of fat (butter) to dry ingredients (flour, milk powder, and cornstarch) to prevent tearing. (Alas, amusingly, the individual cakes did not bear signs of shoddy patched pastry after baking.) Proposed for consideration in further attempts are:
- An increase in butter (113 g?)
- A reduction in milk powder (0-10 g)
- Addition of cream of tartar (0.125 to 0.25 tsp)
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Baking Notes
- A baking temperature of 350 F was used instead of the specified 330 F. The higher temperature was far more suitable for this style of pastry as rarely does anyone enjoy a pasty appearance. Each piece was baked for 10 minutes on one side, checked for doneness, then flipped and baked for another 5 minutes.
- Tongs not used as they only hindered the process. Heatproof gloves were used instead for efficiency.
- As expected, any exposed areas of filling caused the sugars within to escape, bubble over, and adhere to the moulds upon cooling. Thankfully, the units were still relatively easy to remove once cooled partially; while the casing was extremely tender and friable, most managed to retain the signature fenglisu shape.
Sampling Notes
On the first day of assembly, the pineapple cakes were extremely tender; the pastry was buttery and exceptionally crumbly. Consumption on the following (second) day was advised, for the specimens tend to dry out slightly overnight, making for the perfect bite of sweet-tart-flakiness.
- A baking temperature of 350 F was used instead of the specified 330 F. The higher temperature was far more suitable for this style of pastry as rarely does anyone enjoy a pasty appearance. Each piece was baked for 10 minutes on one side, checked for doneness, then flipped and baked for another 5 minutes.
- Tongs not used as they only hindered the process. Heatproof gloves were used instead for efficiency.
- As expected, any exposed areas of filling caused the sugars within to escape, bubble over, and adhere to the moulds upon cooling. Thankfully, the units were still relatively easy to remove once cooled partially; while the casing was extremely tender and friable, most managed to retain the signature fenglisu shape.
Sampling Notes
On the first day of assembly, the pineapple cakes were extremely tender; the pastry was buttery and exceptionally crumbly. Consumption on the following (second) day was advised, for the specimens tend to dry out slightly overnight, making for the perfect bite of sweet-tart-flakiness.
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The week, as with the past three weeks before it, would reveal itself to comprise of errands and absence from the office. A Monday evening visit to Loblaws reminded me that it was, indeed, winter after all.
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My former carpooling partner, the recent recipient of a title promotion, would pull through once again, offering assistance for bin selection at Costco to facilitate my cleanup endeavours.
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There, I'd also complete a subsequent round of groceries, complete with two bags of jumbo-sized Chocolate Churro Turtle Chips and potato salad that would later be mixed with gritty chunks of discount Red Delicious. Blanched almond slivers were also discovered at a shockingly low price.
Following the painless trip through the warehouse giant's Heartland outpost of the, we'd head towards Gyu-Kaku. The objective had been to redeem soon-to-expire points accumulated from previous dining excursions.
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I had my eyes exclusively set on the Beef Sukiyaki Bibimbap, only to be dismayed at its dwindling portion of meat strips. That said, the stone pot had been delivered with sufficient heat this time, allowing for the formation of crispy rice bits on the underside.
The same heat retention remarks could not be extended towards our grill, which fluctuated between meek to nonexistent to scorching, then back to low. As a consequence, the Assorted Vegetables were rigid on one side and coal-coated on the other.
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View the full album HERE !
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Premium Kalbi Short Rib was redeemed on the basis of being the priciest pick at $16.45. It was served alongside a "premium dipping sauce" by the name of Umakara, which could be used to marinate the beef before grilling or use as a condiment after cooking.
Premium Sirloin and Miso Butter Salmon were appended to the order list. The former revealed scrumptious similarities to Filet Mignon, and was the most delectable pick of all Gyu-Kaku meats sampled to date. The latter, after residing on the inconsistent grill for far too long, began sputtering intensely when its foil packet was torn open, splashing both of us with droplets of hot oil. Neither notes of miso nor butter could be perceived; the single Shishito pepper included within the packet is also not for the faint of heart - be warned!
Premium Sirloin and Miso Butter Salmon were appended to the order list. The former revealed scrumptious similarities to Filet Mignon, and was the most delectable pick of all Gyu-Kaku meats sampled to date. The latter, after residing on the inconsistent grill for far too long, began sputtering intensely when its foil packet was torn open, splashing both of us with droplets of hot oil. Neither notes of miso nor butter could be perceived; the single Shishito pepper included within the packet is also not for the faint of heart - be warned!
The meal was then concluded with a duo of S'Mores.
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Cooking continued into the work week, prompting me to supplement the remaining ingredient inventory with resourcefulness and creativity. Following 130 minutes of nonstop kitchen activity emerged: Blanched Choy Sum, Boiled Gyoza (from the freezer), Soy Glazed Drumsticks, and Caramelized Onion Ragu - as well as a perfectly pristine kitchen from strategic dishwashing throughout the process.
Previously procured were a pouch of yellow onions, which were immediately put to use in making caramelized onions. Truthfully, the slivers weren't sautéed to the point of proper caramelization, for twenty minutes was only sufficient in attaining partial threadiness. That said, enough complexity had been conjured to proceed to the next step. Sautéed simultaneously was a teaspoon's worth of minced garlic for an aroma boost.
Previously procured were a pouch of yellow onions, which were immediately put to use in making caramelized onions. Truthfully, the slivers weren't sautéed to the point of proper caramelization, for twenty minutes was only sufficient in attaining partial threadiness. That said, enough complexity had been conjured to proceed to the next step. Sautéed simultaneously was a teaspoon's worth of minced garlic for an aroma boost.
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Pork butt shoulder was pulverized into ground meat for easy incorporation into the caramelized onions. To capitalize the existing profile of European flavours (and compensate for using oil instead of salted butter), I had intended the addition of white wine, though realized that our household was devoid of such a component. Mirin was used as substitute for its innately sweet properties. Chicken stock was swapped in the customary choice of beef for French Onion Soup, purely on the basis of availability and convenience of the can. Finally, a splash of Balsamic vinegar, acquired from Eataly, contributed the necessary acidity without resorting to the cleaning agent-like white vinegar or Asian cuisine-characterizing rice wine vinegar. At least six roughly chopped Roma tomatoes were added for tangy umami, then simmered until thickened. A squeeze of ketchup rectified the colour profile from tawny to vibrant.
The combination, while unconventional and seemingly straightforward, yielded spectacular flavour and texture. This rendition balanced acidity, sweetness, and savouriness, stripping the standard ragu of its often satiating qualities. Short-grain rice, as well as a handful of choy sum, showcased its unique depth beautifully.
The combination, while unconventional and seemingly straightforward, yielded spectacular flavour and texture. This rendition balanced acidity, sweetness, and savouriness, stripping the standard ragu of its often satiating qualities. Short-grain rice, as well as a handful of choy sum, showcased its unique depth beautifully.
Soy Glazed Drumsticks were inspired by SK's Soy-Glazed Chicken, yet leaned towards savoury rather than sticky with the omission of brown sugar and sauce-to-syrup reduction. The drumsticks were tossed in a mixture of dark soy sauce, Shaoxing wine, sesame oil, sugar, and a dash of rice wine vinegar. They were then arranged on a baking sheet lined with greased aluminum foil with the remaining sauce drizzled on top.
Once the oven had reached at least 400 F, the drumsticks were slid within and allowed to cook for 30 minutes. Flipping them was not necessary, given that there was adequate space between for heat circulation.
After verifying that the juices ran clear, a soy-honey glaze was brushed on top each drumstick, skin side up, and sprinkled with toasted sesame seeds. The tray would then be returned to the oven for 3-5 minutes at 375 F for a stunning, caramelized shimmer. Enclosed within would be impeccably tender flesh without a streak of bloodiness.
After verifying that the juices ran clear, a soy-honey glaze was brushed on top each drumstick, skin side up, and sprinkled with toasted sesame seeds. The tray would then be returned to the oven for 3-5 minutes at 375 F for a stunning, caramelized shimmer. Enclosed within would be impeccably tender flesh without a streak of bloodiness.
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Just when I least expected it, my car refused response to its fob. The doors would not budge. The lights would not flicker. Most alarming of all: the engine refused to start, and a batter icon appeared on the dashboard. Battery issues were encountered for the first time in my driving lifetime, prompting some degree of the panic.
Anxieties were unnecessarily heighted by the screeching of a perpetually solution-less member of the household. Meanwhile, I began to Google solutions and update coworkers on the unexpected incident. My in-office presence would be delayed once again. CAA membership would also finally be purchased, though services would not be provided until after the 48-hour mark for new members.
Anxieties were unnecessarily heighted by the screeching of a perpetually solution-less member of the household. Meanwhile, I began to Google solutions and update coworkers on the unexpected incident. My in-office presence would be delayed once again. CAA membership would also finally be purchased, though services would not be provided until after the 48-hour mark for new members.
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I was saved once again by the presently most reliable existence in my life, who came to my rescue shortly after a long day of work to troubleshoot in horrifically frigid temperatures that left my hands with cold burn, aka frostbite. When the first attempt failed, I was promised a subsequent return the following day with a different device.
Successful was the second booster device. In order to continue the charging process, I was advised to drive the vehicle for at least twenty minutes. Reluctant to aimlessly drive in circles, I proposed doing groceries, only to realize that Btrust was soon to close and just fifteen minutes away.
"We might as well go to North York!" I had said. In consideration of grocery needs though, an alternative was proposed, "Should I just go to Scarborough and do groceries? It's definitely more than thirty minutes."
"Forty minutes."
"Ok, let's go." And I routed onto the highway.
Successful was the second booster device. In order to continue the charging process, I was advised to drive the vehicle for at least twenty minutes. Reluctant to aimlessly drive in circles, I proposed doing groceries, only to realize that Btrust was soon to close and just fifteen minutes away.
"We might as well go to North York!" I had said. In consideration of grocery needs though, an alternative was proposed, "Should I just go to Scarborough and do groceries? It's definitely more than thirty minutes."
"Forty minutes."
"Ok, let's go." And I routed onto the highway.
The trip served three objectives:
As expected of Thursday evening post-rush hour, traffic was minimal and we arrived at Asia Food Mart just before 9 PM.
- Charging the car battery
- Fulfilling grocery needs
- Exploring a new 24-hour supermarket that had made waves on social media for its snack and beauty selection
As expected of Thursday evening post-rush hour, traffic was minimal and we arrived at Asia Food Mart just before 9 PM.
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At the front were Lunar New Year displays and imported produce from Asia, such as $19.99 strawberries from Korea and Japanese melons. The configuration of the store was peculiar in that produce was centralized in one section without categorizing between fruit, leafy greens (choy sum, bok choy), root vegetables, and allium (onions, garlic, shallots, etc.). Shrink-wrapped packages of zucchini and sectioned squash were arranged on low shelves. Fish and meats were stocked in their own section, either pre-sliced and packaged or from the tanks and butcher bar.
Prices were steeper than that of Btrust by at least 20-30%, yet neither compensated by quality nor variety. Located within the produce partitions were small mounds of sadness. The assortment available back home, especially as it pertained to potatoes, aromatics, and veggies, were not to be found. In place of my coveted Yukon Gold. I settled for a 10 lb bag of yellow potatoes instead.
Prices were steeper than that of Btrust by at least 20-30%, yet neither compensated by quality nor variety. Located within the produce partitions were small mounds of sadness. The assortment available back home, especially as it pertained to potatoes, aromatics, and veggies, were not to be found. In place of my coveted Yukon Gold. I settled for a 10 lb bag of yellow potatoes instead.
Asia Food Mart appeared to shift emphasis on imported snacks - at a premium price, of course. Freezer products for hotpot were also widely available. The baked goods section was average at our time of visit, and the hot food aisles shuttered with discounted xiao long baos and stir-fries perched on the counter.
That said, its hours of operation was a significant advantage. Offering pre-sliced (and usually boneless!) meat varieties without charging beyond the per pound price was another benefit.
That said, its hours of operation was a significant advantage. Offering pre-sliced (and usually boneless!) meat varieties without charging beyond the per pound price was another benefit.
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Of greatest interest to me was the beauty department. Three quarters of the space was stocked with cosmetic and skincare items from various Japanese, Korean, and even Taiwanese brands. The remainder had been allocated towards plushies and accessories, similar to the concept of kiokii and ...
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In spite of innisfree sightings at reasonable price points, the Jeju Orchid Eye Cream was not sighted. I proceeded with two boxes of My Beauty Diary sheet masks at $15.99 each instead. Payment procedures for the beauty department was separate from the general grocery queue, and even entailed a bonus plastic bag!
An $18.99 box of dragon-themed KitKat was set aside after learning of its costs. For mid-afternoon munching, I plucked a carton of Apollo and two packs of the meiji assorted chocolate boxes from the Japanese snack section. They were largely consistent with my childhood memories, with the exception the wretched, synthetic-smelling Banana Choco.
Coca-Cola-branded Max Coffee was also obtained for $2.99 plus tax. In spite of great anticipations, the formula was strictly average. With sweetened condensed milk listed as the first ingredient, the fluid proved cloying, watery, and, overall, mediocre.
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Bidding farewell to Asia Food Mart with a $90 bill and a quick glance at their one-dollar claw machines, we headed southbound towards Midland and Finch.
Having seen starsnpigs frequent outings at the establishment, I suggested Double Ming for dessert. My passenger of the evening had responded with some initial hesitance, but ultimately agreed.
Having seen starsnpigs frequent outings at the establishment, I suggested Double Ming for dessert. My passenger of the evening had responded with some initial hesitance, but ultimately agreed.
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The traditional Chinese dessert parlour was set to close at 11 PM. We had entered just in time for the 10:30 PM last call, taking to a duo of Sweet Red Bean Paste (百合紅豆沙) and Sweet Sesame Rice Balls with Ginger Soup (芝麻湯圓-姜汁糖水底). The hot treats set us back $6.50 and $6.99 respectively.
It was with some surprise that a bowl of coconut milk-topped glutinous rice arrived within minutes of placing the order. I regarded the bowl inquisitively, for its visuals did not align with the Red Bean Soup with which I was acquainted.
"How is it?" I asked.
"It's good, but not hot. Like room temperature."
With a confused glance, I took to my own spoonful and recoiled in the revelation that it wasn't room temperature at all, but, rather, cold.
It was with some surprise that a bowl of coconut milk-topped glutinous rice arrived within minutes of placing the order. I regarded the bowl inquisitively, for its visuals did not align with the Red Bean Soup with which I was acquainted.
"How is it?" I asked.
"It's good, but not hot. Like room temperature."
With a confused glance, I took to my own spoonful and recoiled in the revelation that it wasn't room temperature at all, but, rather, cold.
Just as I was about to inform a member of staff, I was held back since the dessert was "still good". When the next bowl to appear was Black Sesame Soup, it was certain that something was off. The Mandarin-speaking lady who had taken my order had confirmed a ginger-infused base; Black Sesame Soup is never served with such a base.
The issue was brought to the attention of the male staff, who did not speak English very well. I relayed my concerns in shoddy Mandarin instead, which led to the removal of the Black Sesame Soup from our table and transfer to our neighbours.
Our orders would be rectified accordingly, and the half-eaten bowl of Coconut Milk with Black Glutinous Rice declared as being on the house: "這碗送你的".
The issue was brought to the attention of the male staff, who did not speak English very well. I relayed my concerns in shoddy Mandarin instead, which led to the removal of the Black Sesame Soup from our table and transfer to our neighbours.
Our orders would be rectified accordingly, and the half-eaten bowl of Coconut Milk with Black Glutinous Rice declared as being on the house: "這碗送你的".
I took the delay in order receipt as an opportunity to gaze upon my surroundings. The interior was fairly reminiscent of Tracy Dessert (album) at First Markham Place with its round tables and back-less stools. A Hong Kong news channel played on a TV in the corner. A single bathroom stall was observed at the back of the establishment, past cases of slab cane sugar. Said stall was later learned to be remarkably clean and adequately stocked with supplies.
Our original orders of red bean soup and black sesame glutinous rice balls would be served with less than twenty minutes until closing. The former was decidedly coarse and comparatively bland to the coconut milk-containing variation. The latter comprised of six glutinous rice balls with a thick casing, minimal sesame filling, and suppressed nuttiness in a potent bath of sweet ginger soup - so potent it conjured an immediate runny nose.
The desserts were tasty, though not nearly as memorable as the amicable service and speed.
Our original orders of red bean soup and black sesame glutinous rice balls would be served with less than twenty minutes until closing. The former was decidedly coarse and comparatively bland to the coconut milk-containing variation. The latter comprised of six glutinous rice balls with a thick casing, minimal sesame filling, and suppressed nuttiness in a potent bath of sweet ginger soup - so potent it conjured an immediate runny nose.
The desserts were tasty, though not nearly as memorable as the amicable service and speed.
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Cash payments induced a 10% discount; debit would be acceptable otherwise. Credit cards were not a viable source of settling the bill. Thankfully, I had retained a single sheet of physical currency from days of exploring Montréal.
We perused the plaza afterwards, observing a staggering number of hotpot and northern Chinese restaurants. It was also during this brief trek that I learned of the aesthetic differences between 4G and 5G white, "pencil-like" cellular towers - weeknight trivia that I'd never expect.
We perused the plaza afterwards, observing a staggering number of hotpot and northern Chinese restaurants. It was also during this brief trek that I learned of the aesthetic differences between 4G and 5G white, "pencil-like" cellular towers - weeknight trivia that I'd never expect.
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