HOUJICHA BROOKIES

Houjicha Brookies
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Houjicha Brookies

THE ACCIDENTAL BAKERS
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NIKO NEKO

The Accidental Bakers was co-founded by foodie friends Ee-Lyn Tan and Hazwan Yazit who was previously working in the public relations and head hunting sector. The duo started their baking adventures in 2011; part time after work and on weekends before venturing full time into baking since 2014. With strong backgrounds in PR, branding and marketing, The Accidental Bakers is a culmination of their passion for excellent desserts and having the opportunity to do what they love.

With no professional training, their foray into baking was by accident through trial and error with their best friend, the Internet. Their extensive menu reflects personal favourites, filled with flavour combinations that are close to their palates.

Besides the Brownies Bar, The Accidental Bakers who operate out of their central kitchen in Taman Sri Hartamas also provide services which include café supply, dessert tables, dessert catering, corporate gifting, holiday gift boxes as well as wedding cakes and wedding gift favours.

Their clients have included Melium Group, Citibank, Alliance Bank, Soul Society, Pestle & Mortar, British Council Malaysia, Michael Page, La Juiceria, Sepang International Circuit, Shu Uemura, Urban Decay, Standard Chartered Bank, iFlix, Bobbi Brown, La Mer, Lexis Hibiscus, Mercedes and many others. 

Hazwan of The Accidental Bakers

Instagram: theaccidentalbakers

Email: [email protected]

Interview with Hazwan of The Accidental Bakers

What inspired you to start baking? What motivates you to keep baking?

We are self taught hence the name The Accidental Bakers. When we first started baking back in 2011, there weren't as many options for cakes so we started baking cakes we wanted to eat. We used to share our baked goods with friends and family to great reviews and that was how our journey into baking started.

Today, we still find great joy in baking especially when people enjoy our creations. It's an indescribable feeling when customers tell us how much they loved eating our baked goods.

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What inspire you to start baking? What motivates you to keep baking?

We are self taught hence the name The Accidental Bakers. When we first started baking back in 2011, there weren’t as many options for cakes so we started baking cakes we wanted to eat. We used to share our baked goods with friends and family to great reviews and that was how our journey into baking started.

Today, we still find great joy in baking especially when people enjoy our creations. It’s an indescribable feeling when customers tell us how much they loved eating our baked goods.

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What is your signature creation and why do you like to make them?

Our signature creation is our brownies. We have over 12 flavours in our repertoire. By offering this many flavours, we are trying to show that diversity amidst something as humble as a brownie is possible.

It also offers our customers more options that brownies are not merely a square piece of chocolate cake. It is actually very versatile and is a great vehicle for toppings and flavour combinations. 

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Share with us how did you come out with the idea of your  Houjicha creation for this project?

We already had a matcha brownie on our menu so having the opportunity to use the YURI / Matcha in it was an interesting trial. We are always trying to think outside the box so developing Brookies (brownies + cookies) was a great way to incorporate the intense flavour of TSUBAKI / Houjicha and dark chocolate. New interpretations of brownies are always something we are striving to do.

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What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation?  (Handling, taste, texture etc.)

The roasted flavour of TSUBAKI / Houjicha was very strong in a good way so we wanted it to shine without being drowned by the dark chocolate brookie. A houjicha buttercream ended up being the perfect vehicle to carry the houjicha flavour while complementing the chewy dark chocolate cookie.

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Motivational message to inspire people out there to start baking.

Don’t be afraid to bake!

There is a lot of joy in mixing things together, putting it into the oven, pulling it out ad serving it to yourself and your friends and family.

Also always make sure you are happy when you are baking so your baked goods will come out happy as well!

Image

What is your signature creation and why do you like to make them?

Our signature creation is our brownies. We have over 12 flavours in our repertoire. By offering this many flavours, we are trying to show that diversity amidst something as humble as a brownie is possible.

It also offers our customers more options that brownies are not merely a square piece of chocolate cake. It is actually very versatile and is a great vehicle for toppings and flavour combinations. 

Share with us how did you come out with the idea of your Houjicha creation for this project?

We already had a matcha brownie on our menu so having the opportunity to use the YURI / Matcha in it was an interesting trial. We are always trying to think outside the box so developing Brookies (brownies + cookies) was a great way to incorporate the intense flavour of TSUBAKI / Houjicha and dark chocolate. New interpretations of brownies are always something we are striving to do.

Image
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What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation? (Handling, taste, texture etc.)

The roasted flavour was very strong in a good way so we wanted it to shine without being drowned by the dark chocolate brookie. A houjicha buttercream ended up being the perfect vehicle to carry the houjicha flavour while complementing the chewy dark chocolate cookie. 

.

Motivational message to inspire people out there to start baking.

Don't be afraid to bake!

There is a lot of joy in mixing things together, putting it into the oven, pulling it out ad serving it to yourself and your friends and family.

Also always make sure you are happy when you are baking so your baked goods will come out happy as well!

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Recipe

HOUJCIHA BROOKIES

by The Accidental Bakers

Brookies

Makes 8-10 brookies

Ingredients

½ cup flour
¼ cup cocoa powder
¼ tsp baking powder
½ tsp baking soda
⅓ cup white sugar
¼ cup unsalted butter
1 tsp vanilla essence
2 tbsp milk
½ cup chocolate chips

Houjicha Frosting

Ingredients

1 cup unsalted butter
1 cup icing sugar
2-3 tsp TSUBAKI / Houjicha powder (depending on your liking)

Method For Brookies

  1. In a bowl, sift together the flour, cocoa, baking powder and baking soda. Stir in the sugar and mix until combined.
  2. Add the butter, vanilla and milk.
  3. Add half of the chocolate chips and mix.
  4. Bring together to form smooth dough.
  5. Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them.
  6. Use smallest ice cream scoop and scoop 3 times to make even sized balls, and then place on the parchment paper.
  7. Bake for 10 minutes only and leave them on the tray for 10-15 minutes until fully cool and
    immediately transfer to an airtight container to store.

Method For Frosting

  1.  In a bowl, sift icing sugar.
  2. Mix softened butter in the mixing bowl until smooth.
  3. Add icing sugar scoop by scoop and mix until smooth.
  4. Add TSUBAKI / Houjicha powder teaspoon by teaspoon in the frosting and mix until smooth.
  5. Take one of the brookies and pipe the frosting on it and then sandwich it with another piece of
    brookies, it’s ready to eat.

SHOP TSUBAKI / HOUJICHA POWDER HERE

TSUBAKI / HOUJICHA POWDER

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

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

SHOP NOW