2015 - P.Osh

We’ve had these Christmas Goodies available for order since early November, and we finally get a chance to put it online. Truth is, we have been swamped with corporate orders and wanted to make sure we could be steady before allowing more orders. So here we are, this is the flyer that has been distributed at our outlets for the last month:

Just a few words:
Brownie Party – Maybe we have hit the sweet spot with this one. Our good old honest Chewy Brownie–lots of it–with two delicious fillings to choose from. Excitement you can trust–are we selling cars now? =P  And, a wonderful dark chocolate coating on the sides just helps to keep the brownie moist for longer–something we could all do with especially when enjoying brownies over a few days of celebration!

Fruit Cup-Cake – Smaller sized packing makes it great for gifting, but also for eating without the hassle of how to keep the remainder if it were a larger fruit cake. The fruit cake itself is good as ever, and the new non-alcoholic drizzle is super-awesome. This “cup-cake” is simply flying this year; you could try to order, but we might be sold out already.

Alright, enjoy the holidays, and Happy Christmas from all of us at P.Osh! =)

We are super, super, pumped to finally introduce our very own loyalty programme! But at the same time, we are somewhat sheepish… because we are kinda LATE! Honestly, countless fans have been imploring us for a discount/loyalty/rewards/just-gimme-something card for the past few years. Oops. That’s long… But enough moping already, we have heard you, and here we are now!

Because our ardent supporters have waited this long, we can only hope to make it better by offering unbelievable  rewards for our hardcore P.Osh fans. The P.Osh loyalty card is something mind-blowingly good. You would almost need to read the details twice to ensure you aren’t dreaming. But anyway, there are just two simple main points, which we will briefly explain:

1. One FREE brownie per day for the validity period.
Yes, come every day, and get a free brownie Every. Single. Day. Premium Brownie, Chewy Brownie, or any Chewy Brownie with standard toppings. Don’t bother to whip out your calculator (but you are going to anyway, heh); it’s gonna be oh-so-worth-it. Especially for that “lifetime” one. Real P.Osh fans will likely dive in for that “lifetime” membership, and we know brownie monsters will go crazy, especially when there’s a cap of only 200 of those memberships. =) Oh yes, you can also buy someone a lifetime’s supply of brownies for their birthday–if it makes them happy!

2. Storewide 20% off retail prices, no minimum spend requirement.
Customised brownies, brownies with toppings for events, cheese cakes, cookies, milkshakes, food, everything but the kitchen sink (and the cash register!) for a cool 20% off regular prices. We aren’t joking, and we know that you Customised Brownies birthday cake lovers and frozen cheese cake fanatics are simply gonna love this. If you have been buying our stuff for years, start saving money right now!

The programme is called “The P.Osh Society”, and members will be issued a digital card that can be conveniently “carried” around in their smartphones. Since the card is non-transferable, a form of identification will be needed whenever the digital card is used.

These are the two membership options with special introductory prices till 31 October 2015:
2-year membership for $88.00 (limited to 500 memberships)
Lifetime membership for $200.00 (limited to 200 memberships)

Hurry, don’t wait, especially when you’ve already waited this long! =)

Click HERE to purchase a membership; whilst stocks last!

Click HERE to view complete Terms and Conditions.

If you do a Google search, you would realise that there are more than 2 million pages claiming to have the best buttercream frosting recipe! But right here, right now, we are going to give you the true, real, undisputed, undeniable, absolute best one. =P  But truth be told, how was this magnificent frost spell bequeathed to us? It was an order from a master–well, actually it was an order from a customer. =)  They were going to use our brownies in small cute jars–inter-layered with pretty sprinklies and butttttercream frosting–as some fun food activity.

So off to the workshop we went… And we are going to share our yummy secrets with you! If you bake at home–cupcakes, sponge cakes, layered cakes, rolled cakes, brownies (but you really should just get them from this place called P.Osh…), cookies–try this out and let us know how it goes!

First, some basics. We use a mixture of butter and margarine because margarine is more stable in warmer temperatures, and our sunny Singapore isn’t the coolest of places (temperature-wise!). Using purely butter may cause the buttercream to be overly soft or even oily and wet when the temperature goes up, causing it to be very difficult to use and maintain. Yet, we can’t totally remove butter as we need it to provide that good richness and creaminess that you can’t find anywhere else. You may play with the ratio of Butter to Margarine based on where your final product is going to be hanging out: indoor air-conditioned or outdoor shade, etc. There is the last resort of using some shortening in the fat mix when the product is going to be in really warm temperature, because shortening is exceptionally stable at room temperature–it would even not melt in your mouth (body temperature), so just imagine what happens when it goes into your body. And that is terrible for us; run far away from shortening if you had the choice.

Sugar content must strictly be Powdered. Powdered Sugar “stabilises” the fat so that it is able to easily accommodate air beaten in, resulting in a soft and fluffy frosting. It also provides a structure for your frosting when it is used. The sugar on the outer surface of the product also crystallises when exposed to air, forming a nice slight crust. More sugar makes the frosting more stable; but be careful, too much sugar makes your frosting go grainy and tough, making it difficult to spread or pipe.

Vanilla Essence gives flavour and balances the richness of the fat and the sweetness of the sugar. Milk gives it another dimension of richness. Milk and Vanilla Essence also add moisture to your frosting so that it is smooth and creamy, which makes it easy to use. You may play with these wet and dry ingredients (sugar) to make the exact texture that you require.

Vanilla Buttercream Frosting (enough to top about 10 standard cupcakes)
40 g Butter
60 g Margarine
300 g Powdered Sugar (or Icing Sugar)
10 ml Vanilla Essence (or 2 tsp)
10 ml Milk

Chocolate Buttercream Frosting (enough to top about 10 standard cupcakes)
40 g Butter
60 g Margarine
200 g Powdered Sugar (or Icing Sugar)
100 g Cocoa Powder
10 ml Vanilla Essence (or 2 tsp)
10 ml Milk

Directions
1. In a large bowl, add Butter, Margarine, Powdered Sugar, and Cocoa Powder (if making Chocolate Frosting) and combine with a spoon or electric mixer. Go slow at this time because you do not want a sugar or chocolate cloud floating around your home!

2. Once combined, increase speed of mixer (or hand… haha!) to medium to mix thoroughly. Scrape the base of the bowl to ensure consistency in the resulting mixture.

3. Add Vanilla Essence and Milk and mix with electric mixer at high setting (at this point, if you are using your hand, you may wish to purchase an electric mixer). This final mixing at high speed incorporates air into the frosting; do not over-beat the mixture, stop after 10 seconds.

4. Taste and feel for texture. For taste, add more of preferred ingredients if needed, keeping in mind proportions according to the basics mentioned above. For texture, you want to make sure that the frosting is smooth and spreadable. If too dry, mix in Milk a few drops at a time. If too wet, mix in a little bit of Powdered Sugar.

Use what you need, and remember to keep your excess frosting in airtight bags so that it does not lose moisture, which will cause it to harden on the outside and become grainy when the sugars crystallise. The frosting can be kept in the refrigerator for several days. When required for use, simply take out of the refrigerator and allow to warm up to room temperature. Never heat the frosting directly; if you need it warmed up quick, prepare a bowl of warm water and immerse the bag in it.

Happy Frosting, and till the next time,
Be good.