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Houjicha Financier

MASAK - MASAK
B.I.G
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NIKO NEKO


"I’ve learn culinary arts at UiTM Penang and undergone industrial training. I had practiced the arts of culinary through rigid training . It has been physically and mentally strangling but I realized I am very passionate about cooking and I am excited to learn more .  I enjoy best when I’m working and interacting with customers as they open up opportunities and room for improvement. I also value the customers’ opinions .  I became an instructor for Masak-Masak and have loved it ever since."

Syaza Qistina

Masak-Masak Instructor cum R&D Executive

Website: big.com.my/masak-masak/



Interview with Chef Qistina of MASAK-MASAK B.I.G


The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.

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How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

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What do you think of TSUBAKI / Houjicha? How does TSUBAKI / Houjicha work with your pastries?

I loved how the roasty aroma of TSUBAKI / Houjicha is when I incorporate it in my desserts. I can smell it when it bakes and the flavour just explodes in my mouth!

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Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

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The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.


How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Image
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Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.


What do you think of TSUBAKI / Houjicha? How does TSUBAKI / Houjicha work with you pastries?

I loved how the roasty aroma of TSUBAKI / Houjicha is when I incorporate it in my desserts. I can smell it when it bakes and the flavor just explodes in my mouth!

Image
Image

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.



Recipe

Houjicha FINANCIER

by Masak-Masak, B.I.G



Prep Time: 10 minutes
Baking Time: 10 minutes
Yield: 8



Ingredients

170 g unsalted butter, melted
1 2/3 icing sugar, sifted
¼ tsp salt
6 nos egg white
1 cup almond meal
½ cup all-purpose flour
1 ½ tsp TSUBAKI / Houjicha Powder



Method To Assemble

  1. Preheat oven to 190˚C and butter the inside of financier mould or tart mould evenly.
  2. In a bowl, combine sifted icing sugar, salt, almond meal, all-purpose flour and TSUBAKI / Houjicha Powder. Add egg whites and whisk to combine. Slowly pour in melted butter in a steady stream while whisking the batter.
  3. Ladle the batter into prepared mould and bake 10 minutes.
  4. Remove from the oven and let it cool completely before removing from the mould.



SHOP TSUBAKI / HOUJICHA POWDER HERE



TSUBAKI / HOUJICHA POWDER


Start Baking Your Houjicha Financier Today With TSUBAKI / Houjicha Powder.


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Start Baking Your Houjicha Financier Today With TSUBAKI / Houjicha Powder.


SHOP NOW