Not only fashion trends always changing every year, but also the world of pastry. If last year Indonesia was hit by the plague cake colors and bubble tea, this year some pastry chef pastry predicted trend in the country will experience flashbacks.
Chern Chee Yap, Executive Chef and General Manager Bakerzin Jakarta, said that the pastry that was once known to be present again now with the new presentation. “So, pound cake and dry cake will expand again in the next year,” writes Chef Yap via e-mail that is sent to detikfood (27.12.12).
Pound cake is a type of cake is slightly dense texture due to the composition of the flour, butter, eggs, and sugar 1:1:1:1. This traditional cake usually use or oblong loaf pan or Bundt (hole in the middle). Pound cake is a cake that does not use a typical English blend, just the outside, sprinkled with powdered sugar.
In addition, Chef Yap also predicted eclairs (long eclairs with icing on it) with a colorful variety of flavors and savory macaron flavors will become a trend. And he had a discussion with assistant general manager of Bakerzin dessert that will consumers demand this year. According to him, the trend constructed dessert will be present in 2013.
For example, Chef Yap describes ‘dark cherry jam with fresh cream or chocolate cream mixed with brownies’. “Actually, the combination of these ingredients will taste like black forest. However, make the cake taste more full sensation in the tongue and have more value for consumers,” said Chef Yap. He also argues that the trend will be a little mousse cake passed. “Indonesian guests do not really like,” he said.
Chef Ann from Gourmet World also agree with Chef Yap. He considers that the trend this year will lead to back to basic and natural.
“More visible street food, fine dining is somewhat secondary. Molecular Not (gastronomy) again sought. All completely simple, natural, and healthy,” he said when met at the Gourmet World detikfood the show ‘Life Is Short, Eat Dessert First’, Wednesday (01/09/13).
This trend has been seen since the trend of red velvet cake and rainbow ago. Some cake shop has been using natural dyes. In addition, he also saw that the cupcake and home-based business is being widely cultivated in Indonesia.
A matter of taste, according to Chef Ann, Indonesian people more oriented to Japan for about pastry. Actually, Japan has also inspired French pastry, but the Japanese people can adjust to local tastes. Compared to a very sweet French pastry, pastry Japan not too sweet. However, the shape is still beautiful.
“I hope Indonesia can also be so. We have mecca, but for inspiration only. Flavor of its own and we have to use local ingredients. So we are not stuck with the imported materials are hard to find and expensive,” he said.