I also followed the latest trend to make a popular Korean buttercream flowers cake for my elder sister's 50th Birthday. I didn't attend any buttercream flower class but instead i learnt by myself through many videos shared in Youtube.
What is Korean buttercream flowers? according to this Chinese website, Korean
buttercream flowers are derived from the basic Wilton buttercream flower and re-created by
Korean housewives. As most of them have no time to take the time consuming Wilton
buttercream courses, hence they just used the basic buttercream flowers technique
and improved the colour variations and made changes on the nozzles, and created their own version of buttercream flowers.
After made my elder sister's Birthday cake, i have left with many egg yolks as i made a buttercream flowers cake using Swiss Meringue buttercream which use many egg white. So it was a perfect time to bake a cake Lapis ( layers cake) which i hardly bake one since it requires many egg yolks.
The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.
After baked the very buttery and soft butter bread rolls, immediately i was thinking to use the same recipe to bake into this type of cute olive shape of Japanese sandwich bread buns. And this plain sandwich bun is versatile, you can just fill it with any of your preference filling. You can enjoy this bun during breakfast or serve during lunch.
To make my favourite's croissant is a challenging bread making in our hot weather here. But make normal bread rolls to look like croissant is not that difficult, furthermore it still taste buttery and the bread texture is soft and good, perfect to serve for breakfast.
I always see my friend Jane made Huat Kueh (steamed rice cake) using Tapai (fermented rice) , was thinking to make but every time also can't make it happen because the Tapai need few days to fermented. So to make this Huat Kueh using tapai, you need to plan at least 1 week ahead. And this Huat Kueh also has QQ texture and winery aroma like that one i made with Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.