Sam's Cakes & Bakes Goes Dot Com

Sam's Cakes & Bakes Goes Dot Com

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The Next Phase of Sam's - Coming to you this November

The Next Phase of Sam's - Coming to you this November

Do check back here on 1st November 2007. The Next Phase of Sam's - Coming Soon...

Sam's Light & Moist Christmas Fruit Cake

Sam's Light & Moist Christmas Fruit Cake
Fruit cakes are often associated with hard, dry texture and overly sweet. Sam's improved version of his Christmas Fruit Cake is light, soft and moist. It is also healthier too! With oil used instead of butter, loads of fruit and nuts, packed in a beautiful gift box, Sam's Light Christmas Fruit Cake makes a great gift this christmas!

World Bread Day 2007 - Roundup

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Sam's Cakes on The New Paper

Sam's on The New Paper

DOUGHBOYS ON THE RISE
More young men are putting on the apron and hopping on the gravy train

By Esther Au Yong
October 20, 2007

THEY whip up delicious hotel-standard cakes, cook for private dinner parties and even make their own chocolate truffles.

They are not your typical housewife, but young, hot-blooded men.

All are under 25, with the youngest only 16.

Whlie others their age may be spending their weekends playing computer games or soccer, these guys are getting busy in the kitchen.

Many have turned their hobby into a lucrative business - either online or through word-of-mouth.

Such as Mr Mike Lau, who runs Creme Confections online.

He specialises in cheesecakes and chocolate cakes.

RUNS IN THE FAMILY

Mr Lau said: 'For me, cooking runs in the family. My mum used to run a food stall and now, she's semi-retired.

'So it was quite natural for me to go into a food-related business - baking.'

Mr Lau, 22, has a diploma in culinary skills from The Singapore International Hotel and Tourism College (Shatec) and has apprenticed at Justin Quek's La Petit Village and Emmanuel Stroobant's Saint Pierre.

'I started cooking and baking for friends and family when I was 15.

'It went on from there and early this year, my friends suggested that I start a small online business.'

Now, Mr Lau bakes about 20 cakes a week - each costs between $35 and $50.

He declined to reveal his profits, but said that he is confident that 'if I set up shop and sell cakes full time, I will have the orders to sustain it'.

His family has offered to help him financially and a cousin even volunteered to help with deliveries.

While Mr Lau is lucky to have support from his family, Mr JuliusChen, who sells chocolate truffles under the brand Julius Truffles, had a harder time convincing his.

The 22-year-old NUS sociology student said: 'I think they were worried that it would affect my studies or that I wasn't going to gain anything from this hobby.

'But they're okay with it now, especially since orders have been coming in.'

Now, he earns about $800 on good months, and $200 on slower months.

The bulk of his business comes from friends and family.

But is baking befitting of a man?

Of course, they say.

Mr Samuel Chan of Sam's Cakes and Bakes said: 'Look at celebrity chefs like Emmanuel Stroobant and Jamie Oliver. Actually, people believe that guys who can cook are more romantic.'

Besides baking carrot cupcakes, fruit cakes and cheesecakes, the 22-year-old Singapore Poly food technology student also conducts workshops to teach creative bread-making techniques.

The guys say satisfaction comes from watching their friends enjoy their masterpieces.

Said Mr Lau: 'A lot of the time, people don't believe I made the cakes that I bring to parties. they say I bought them.

'But when they eat a slice, they keep quiet and just keep eating.'

And often, it's also about networking and getting a headstart in the business world.

Said Mr Chen: 'Through this experience, I've come to know a lot of people, from students to professionals, and even, some high-society people. Chocolate, in a way, brought us together.

'And now, even if I stop selling chocolates and start selling something else, I'm confident my friends and customers will still support me because of the relationship that we have. They also know the quality and standard of my products.'

He has also formed a network with fellow male bakers.

He said: 'When I first started my online catalogue last year, I didn't know many of them. But now, I know at least 20 other young men who cook or bake.'

Mr Chen has even collaborated with some of them and added them to his website, forming an online community.

But not all have made a business out of their hobby.

For some, food remains just a passion.

For teenagers Jonathan and Sean Gwee, dabbling in cooking is an enjoyment that has helped them bond.

Said Jonathan, 18, a first-year medical student at NUS: 'I do other things like play games and all that too, but cooking is my passion.

'I enjoy experimenting with flavours and watching them interact.'

His brother Sean believes much can be improved in the local dining scene.

Said the 16-year-old who is sitting for his O-Levels this year: 'I would like to change the misconception that fine dining is all about being high class or that it's only for the rich, but really, it's an exciting alternative that's worth it.

'I hope more people will be more adventurous.'

Singaporeans who have tried these young men's creations say they are surprised at these homegrown talents.

Said Ms Amelia Koh, 35, a sales manager who has tried Mr Chan's cakes: 'I was very surprised when I found out that he's so young!

'But I enjoyed his cakes and most importantly, the good service from him. I'm glad more young men like him are following their dream.'

Cakes & Chocolates

Cakes & Chocolates

Volcs from Julius Truffles, Rich Blueberry Cheesecake from Sam's Cakes & Bakes.

The journey of Sam's Cakes & Bakes was never an easy one to start with. From an online catalogue to a bakejournal with gallery, from an online bakeshop to an online educational bake journal. I still remember all the difficulties throughout these times. All these changes have got to do with the people that I have met and networked throughout the past 4 years.

In cyberspace, many virtual relationships are formed. Be it friendship or business partnerships. A lot of trust is involved as physically both parties do not know each other at all. I never believed that virtual relationships can last, let alone virtual business partnerships relationships.

Not until Julius of Julius Truffles came along. What started out as an invitation to conduct chocolate courses for me turned out to be an unexplainable friendship being forged. I remember the first time we chatted was through Friendster about how we were both doing a cooking hobby business, and how we had always dreamt of opening our own place one day. Upon seeing my then geocities website, Julius offered to revamp it for me onto blogspot, inclusive of all the graphic designs. Why did he help me? I did not even know him physically.

On further conversing with him, I started to see that there were similarities in the way we dealt with our passion. The passion for creating food.

Today, what you see in the pictures are how we have both progress over the years, showcasing our products as compared to the past, when it was all about perfecting the right recipe. We have moved far ahead of our time, and suddenly I feel that yes, this is what it really means to be passionate.

World Bread Day 2007

World Bread Day 2007

Note: The Gingko Nut Bun is on the left side.

Thanks to Zorra of Kochtopf for her invitation to participate in World Bread Day 2007. This year, I have decided to share with you a recipe that I taught recently at a Baking Demostration. Gingko Nuts have been used widely in Asian cuisine. Some of these include: Japanese Chawanmushi (Steamed Egg), Teochew Au Nee (Yam Paste Dessert).

In the past, the fresh Gingko Nuts have to be first smashed open to remove the hard outer shell covering. Sometimes, there is a bitter centre to be removed. After which, the Gingko Nuts are boiled either in water or a sugar syrup to soften it. These days, vacuum packed and canned Gingko Nuts are readily available and this has reduce a lot of preparation time.

Happy World Bread Day! If Gingko Nuts are not available in your country, you can replace it with any other nuts available.

Gingko Nut Buns (Makes 7 Buns)
Bread Ingredients:
135 g Bread Flour
50 g Plain Flour
8 g Milk Powder
35 g Sugar
1/4 tsp Salt
6 g Yeast
70 g Water
1/2 No Egg
25 g Butter
100 g Sliced Gingko Nuts
28 Nos Whole Gingko Nuts

Egg Glaze:
1 No Egg
1 Tbsp Water

Method:
1. Place all the ingredients in bowl except butter. Knead till the side of the bowl is clean.
2. Add in butter and knead till well developed. Add in the Sliced Gingko Nuts.
3. Round the dough and rest for 30 minutes.
4. After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 21 X 20 g pieces. Roll the dough out and wrap one whole Gingko Nut. Place 3 of the dough together in a baking cup on a baking pan.
5. Proof bread till double in bulk, approximately 1 hour.
6. Preheat the oven to 200C. Brush the surface lightly with Egg Glaze.
7. Bake at 200C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a glossy finish.

Recipe By Samuel Chan
October 2007
http://www.samscakes.blogspot.com/

Apple Day Roundup

Apple Day Roundup

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Apple Day - Sam's The Big Apple

Apple Day - Sam's The Big Apple

Thanks to Zorra of Kochtopf for her kind invitation to participate in this blog event on 28th September 2007, Apple Day.

Coincidentally, just over a week ago, I was coming up with a design for my apple muffins and as a fan of Granny's Smith green apples, I have decided to make my muffins look like apples. Baked in an apple designed cup, it further enhances the apple muffin. At Sam's, it is known as "The Big Apple".

When using apples in baking, it is good to use a mixture of red and green apples. The red apples (such as Royal Gala) will provide natural sweetness and the green apples (such as Granny's Smith) will give a crunch and tartness to the baked product. In addition, when the apples are being peeled, they should be tossed in lemon juice to prevent any enzymatic browning from occuring. Some books will tell you to use salt solution. In my opinion, the salt solution will leave some slight salty aftertaste in the apples which may be unpleasant in the baked product.

Apples are very versatile fruits. They can be eaten on its own, tossed with other greens to form a salad, cooked with cinnamon and cloves and used as pie fillings, and baked into muffins, pies and cakes.

Remember, an apple a day, keeps the doctor away!

Special Thanks to Halcyon Photography for the Photograph on Sam's The Big Apple.
http://www.halcyon.com.sg/

Sam's Healthy Carrot Cupcakes

Sam's Healthy Carrot Cupcakes

These mouthwatering Carrot Cupcakes has come a long way since I first made them slightly more than a year ago. Today, it has become a well-loved product of Sam's. It is not only nutritiously packed with lots of carrots (beta-carotene which is good for the eyes), sunflower oil is also used instead of butter (which has lower saturated fats) and it is high in calcium from the milk used.

When I first made these Carrot Cupcakes, there were various feedbacks. The "Ang Mo" Carrot Cake lovers find the texture of these cupcakes too soft as compared to the traditional one which is rougher and heavier. Those who love the "Singapore" Carrot Cake, often confused this with the savoury version found in your neighbourhood hawker stalls.

Even the way these Carrot Cupcakes looked has changed over the past year. From covering them with a layer of cream cheese frosting to decorating these Carrot Cupcakes with a handmade edible marzipan carrot.

Sam's Healthy Carrot Cupcakes... Have you tried them yet?

Special Thanks to Halcyon Photography for the Photograph on Sam's Carrot Cupcakes.

http://www.halcyon.com.sg/

Flowers & Cakes

Flowers & Cakes

Incorporating flowers as a decoration for cakes is not new. However, one must be very careful in the selection of the type of flowers used. The flowers should not produce any sap when cut. Also, these flowers should be properly treated to remove any residual pesticides.

In most cases, roses are used. For me, I personally prefer to use Margarita Pong Pong Flowers. When I use them as decorations on cakes, it gives a fresh look to "Flower Cakes". From the pictures above, you can see how versatile these flowers can be used on the cakes. From birthday cakes to wedding cakes... Flowers suits any occasions.

Giving Sam's Cakes & Bakes Website a Change...

Giving Sam's Cakes & Bakes Website a Change...

Top: New Website Template, Bottom: Old Website Template

Chocolate Tobbies

Chocolate Tobbies

Chocolate Cupcakes + Toblerone = Chocolate Tobbies.

This has been a hot favourite amongst my friends and relatives. Moist & Rich Chocolate Cupcakes with a Toblerone Centre, Chocolate coated and sprinkled with Chocolate Pearls and White Chocolate Chips... You have to try it for yourself.

Mooncakes for Mid-Autumn Festival 2007

Mooncakes for Mid-Autumn Festival 2007

Mid-Autumn Festival is round the corner... This year, it is on the 25th Sept 2007.

Singapore Celebrates 42 Years Of Independence

Singapore Celebrates 42 Years Of Independence

What better way to blog an entry for Singapore's National Day this year? National Day Muffins!!!! By coating my blueberry muffins with white chocolate and placing an edible Singapore Flag on each of the muffins. Happy Birthday, Singapore!

World Bread Day 2007 - 16 October 2007

World Bread Day 2007 - 16 October 2007

In 3 months time, it is World Bread Day again... Having participated in World Bread Day 2006, by sharing a recipe on the Eggless Pumpkin Buns. I shall put on my thinking cap again this year and think of what bread I should showcase this year...

Squeeze 'N' Spread Kaya

Squeeze 'N' Spread Kaya

What an interesting find! Squeeze 'N' Spread Kaya... Now we can forget about having to open up a glass or plastic jar containing the kaya / jam and finding a butter knife to dip into the jar to spread the kaya / jam onto our sliced bread.

With the increasing competitiveness of the food industry, more companies are looking into new way of packaging traditional foods to attract the consumers.

If you have any interesting finds like this, feel free to drop me an email at samscakes@gmail.com

Dragon Boat Festival (Duan Wu Jie)

Dragon Boat Festival (Duan Wu Jie)

The Dragon Boat Festival, Duan Wu Jie, Duan Yang meaning the "Upright Sun" or "Double Fifth", Fifth Month Festival (common name amongst the Chinese), a Chinese festivity tracing its origins to Southern China, falling on the fifth day of the fifth month around the Summer Solstice, involving boat races and rice dumplings. The festivity evolved from the practice of revering the River Dragon, to what later became a festival to commemorate Qu Yuan, a third century poet and political figure of the State of Chu.

Primitive worship of the river dragon was often practised during the Summer Solstice. The Dragon Boat Festival was tied to Qu Yuan's story only in the second century A. D. Qu Yuan was a councillor and a patriotic Chu Minister who lived in the third century B.C. In the midst of turmoil during the period of Warring States, Qu Yuan had warned his king, Lord Huai of the threat that the northern Qing posed toward the southern state of Chu. However, political intrigue led Lord Huai to banish Qu Yuan instead. The ministry was left in the hands of corrupt statesmen and Qu Yuan helplessly watched his motherland decline. Depressed, he began to pen beautiful, patriotic poetry such as Li Sao (an allegorical poem stating his political aspirations), Jiu Ge (or "Nine Songs") and Huai Sha (pointing to his eventual suicide), all of which gained Qu Yuan great renown. In 278 B. C., General Bai Qi led the Qing armies to occupy Ying and destroyed the Imperial palace. Several months later, on the fifth day of the fifth moon in 279 B.C. Qu Yuan, driven to despair, threw himself into the Mi-Luo River, giving his life to his country.Here the legend varies. Some suggest that fishermen at hand attempted to save their Minister. Having failed, they sought to appease his spirit by throwing out rice stuffed in bamboo stems into the river to prevent the fish from eating the body of their beloved Minister. Others say that the rice offerings had been snatched by a river dragon and the rice needed to be bundled in chinaberry leaves instead and tied with five different coloured silk threads in order to be effective. The triangular rice dumplings or zong zi thus became entwined with the festivities. Another version has the farmers rowing out in dragon boats in their attempt to save Qu Yuan. Thus the practise of the dragon boat races.

(Blue Text Source: http://infopedia.nlb.gov.sg/articles/SIP_67_2004-12-27.html)

Today is the actual Dragon Boat Festival Day, the fifth day of the fifth lunar month. Over the weekends, my mother, grandmother, aunties and uncles were helping to tie the rice dumplings (Bak Changs). Having grandparents from two different dialect groups (Cantonese and Teochew) allows me to see the difference in the type of rice dumplings made. Generally, the key difference between the two types of rice dumplings is that my Cantonese grandmother's rice dumplings are darker and the rice have been fried with lots of soya sauce, five spice powder and coriander powder. Her rice dumplings are very close to those available outside with sliced shitake mushrooms, minced pork, chestnuts, salted eggs, etc...

On the other hand, my Teochew grandmother's rice dumplings (as seen in this bake journal entry) are lighter in colour and one corner of the rice dumpling is red bean paste. According to my Teochew grandmother, this style of rice dumpling is very traditionally Teochew. When one savours the rice dumplings, one tends to eat from the salty end and ends off with a sweet red bean paste finish. Do note that there are red bean paste dumplings available outside, but they are generally plain glutinuous rice wrapped with red bean paste.

Another of my Teochew grandmother's specialty is her chilli rice dumplings. The minced pork is fried with her special chilli paste and then used as a filling. As compared to the first rice dumpling, this is much easier as there are only two fillings (plain glutinuous rice and chilli minced pork).

Left: Fillings for the traditional rice dumplings, Right: Chilli minced pork fillings for the chilli rice dumplings.

Left: Filling the bamboo leaves with glutinuous rice, Right: Tying the rice dumplings securely.

Left: More rice dumplings waiting to be cooked, Right: Rice dumplings cooking in hot boiling water.

Seedless Lychees???

Seedless Lychees???

My parents just bought these lychees back from Guangzhou, China and it was sitting in the fridge. Being the food technologist in the house, I decided to snap a photo of the two types of lychees and blog about it in my bake journal entry.

You would probably have seen seedless watermelons, seedless oranges, seedless grapes... I bet you have not seen seedless lychees! I must say that in Singapore, it is not impossible to see lychees with very small seed, in some cases, would be classified as "seedless". The lychees on the right of the picture is what a normal lychee should look like on the outside and inside. Generally, they are small, slightly rough skin and sweet and juicy on the inside with a seed in the centre.

As for the lychees on the right, I must say that they are mutants. Seedless! As to the overall taste of the fruit, it tasted very artificially sweet and the skin of the seedless lychees are smooth and thin.

All I can say, this is what the world is heading towards, convenience fruits... Soon, there maybe even seedless mangoes, seedless durians, seedless longans, seedless rambutans, etc...

Prawns...

Prawns...
You must be thinking, what is so unique about these prawns. They are just steamed prawns presented in a beautiful way hanging over a coconut shell. I must say, there is so much more that meets the eye.

Usually, when we eat steamed prawns, they are either overcooked, dry, not sweet, mashy or very bouncy (which is due to the alkaline solution that they have been soaked in).

This may look like a simple prawn dish presented in a unique way, but there is a lot to learn from it. Firstly, the prawns are boiled in the coconut water to retain and further enhanced the prawns sweetness. Secondly, they are put over the sides of the coconut shell. This coconut shell is placed over some solid fuel and lighted. The sweet fragrance of the prawns is evolved.

The gastronomy science behind cooking the prawns ends here, but there is still the savouring side. As we take one prawn out of the coconut shell, the outer shell is warm and does not scald our fingers which ease peeling of the prawns. Next, you will observed that the prawns are cooked to perfection in terms of colour and texture. As you placed it into your mouth, the prawn is naturally bouncy, free of the alkaline taste.

Definitely a dish to whip up for parties and it will surely be a conversational piece. You can wow your guest by telling them the gastronomical science of cooking and eating prawns.