Thursday, April 25, 2013

Chocolate Danish Pastry With Custard


More bread coming up this week. I made this danish pastry two days after the sausage bread. I'm not sure about my family but I am definitely craving for more luxury breads.:o) Though more works needed, still worth it ! Actually, this recipe is best to keep the dough refrigerated overnight before throwing them into the oven.but I can't wait any longer. So bake them on the same day. hehe....

So, here's what I did.
Ingredients for dough :
(A)
1/2 cup warm water
1/2 cup warm milk
3-1/2 tspn   yeast
1 tspn  sugar
1/2 cup  all purpose flour
(combine & mix well, set aside to rest for 30 mins)

(B)
2 cups  bread flour
1-1/2 cup  all purpose flour
3/4 cup  sugar
1 tspn salt
2 medium eggs
3 TB  cold butter, chopped

Method :
(1) combine all ingredients (B) into a big mixing bowl, except butter.
(2) stir in mixture (A) and stir to form a soft dough, add in butter and knead till smooth. (do not add in extra flour, rub hands with oil if possible to prevent sticky dough)
(3) once it's done, set aside to rest for an hour or till double in size.
(4) when ready, punch dough to release air and knead till smooth.
(5) now, wrap dough with plastic sheet and keep refrigerated for 30 mins.

Ingredients for chocolate butter :
250gm  butter, soften (sorry, it's 250gm instead of 400gm)
5 TB  cocoa powder
1 TB  dark cocoa powder
(mix cocoa powder & soft butter till well combined. Keep mixture to a medium size plastic bag. Then keep refrigerated overnight or till set)

Ingredients for custard cream :
200ml  milk
2 eggs
2 TB  sugar
2 TB all purpose flour
1 tspn  Singing Dog Vanilla paste
20gm  butter
(combined everything into a saucepan and cook over low heat till thickened. Set aside to cool once it's done)

*1/2 cup  blueberry sauce/jam
*egg glazing (1 beaten egg)

TO ASSEMBLE :
Refer here for folding method
Finally, roll dough flat to a 24x15" size sheet and divide into 18 portions. Then again keep refrigerated for another 30 mins.
Now, withdraw dough from fridge then slightly flatten each dough by rolling pin. Brush dough with egg glaze at all corners then fold them over facing inside. Brush egg glazing over the dough and let them rest for 30 mins.
Finally, place custard & blueberry sauce on top and bake at preheated oven 200'C for about 18-20 mins or till nicely brown & crispy. Best to dust the top with icing sugar before serving.

Tips : always keep dough refrigerated after each folding. this will helps to slow down the proving process.

These chocolate danish pastry are so fluffy & soft the inside and crispy on outer layer. It turned out more like bread than a pastry.  I remember the last time I made them, the layering is perfect. So, can't skip the step if you're expecting a nice appearance. :o)

Here's the perfect homemade danish pastry I ever made.
*
I'm sending this to Yeastspotting @ Wild Yeast.

Monday, April 22, 2013

Cheesy Sausage Pesto Bun

Yeap...it has been ages since I last made some bread. Bread making always my favourite activity during my free time. And my family simply enjoy savoury bread the most. I remember the first time when I started baking with pesto was my homemade pesto & cottage cheese pizza. My kids became addicted to pesto eversince then. My boy even using the pesto on his toasted bread. ;o) So, thought of making the pesto bread with their favourite chicken sausage the other day.  No doubt, it was really good.

So, here's what I did.
Ingredients :
Starter Dough
200gm  all purpose flour
1 tspn  yeast
100ml  warm water

Main Dough
300gm all purpose flour
4 TB  sugar
1 tspn  salt
1 large egg
80ml  water
60ml  sesame, basil & cilantro pesto
40gm  cold butter, chopped

*10 chicken sausage
*1 cup grated cheddar cheese
*1 TB  black peppercorn, crushed
egg glazing

Method :
(1) combine starter dough ingredient to form a dough, let to rest for an hour or till double in size.
(2) now, combine main dough ingredients together with starter dough (break into pieces) to form soft & sticky dough and again let to rest for 1-1/2 hour or till double in size.
(3) punch dough to release air and knead till smooth, then divide into 10 equal portions.
(4) roll each dough into long string and wrap around the sausage.
(5) place to greased baking tray & let to rest for 30 mins.
(6) brush on egg glazing and top with cheese & black pepper.
(7) bake at preheated oven 185'C for about 18-20 mins or till brown.

The texture of the bread is really soft. That's the result by using starter dough /pre-ferment dough and gelatized dough too will give you a very moist & fluffy buns. The bread is so so aromatic. Even my  kitchen smell like pesto. lol. Guess what! The breads are all gone before I managed to take down another few more shots by the next morning. Yeap....they just love it. They had them for supper the same night, then breakfast the next morning and they also took them to school for lunch. :o)
*
I'm sending this to Yeastspotting @ Wild Yeast.

Thursday, April 18, 2013

Tomato & Ricotta Salsa Bruchetta


The weather has been really hot for the past few weeks, even if its rain some times. I hardly take any heavy meal these days. Sometimes, I even ended up a day by only taking a few slices of bread & crackers but drinking loads of water & Chinese tea & green tea. However, thought of making myself some salsa with ricotta cheese today. It's been ages since I last had them. I really enjoy it especially on toasted breads.....Just imagine having them in front of my TV with my favourite Korean drama series under this kind of crazy weather. I am actually aftering this Korean drama lately, [The Moon That Embraces  The Sun]. Exciting & beautiful story !

So, here's what I did.
Ingredients :
1 large onion, diced
2 tomatoes, diced
1/2 Japanese cucumber, diced
1/2 cup  cilantro, chopped
1/3 cup  roasted sunflower seeds/pumpkin seeds
1 cup  homemade ricotta cheese
a dash of black pepper corn, crushed
2 TB  lemon juice
1 TB  lime juice
a dash salt

Method :
Combine everything together and mix well. Serve onto french bread or as side dish as desired.

Ahhhh.... here's my lovely bread ! I think I'm going to have coffee to go with this today. haha... Coffee fits better, right? Hope you guys are going to have a chill day.

Monday, April 15, 2013

Dutch Apple Cake


Guess what ! A couple of weeks back I received an email from Amy @ uTry.it telling me that I'm one of the lucky winner of the Singing Dog products giveaway. I am totally thrilled to receive such good news early on that morning. This is the second time I've  won something from a giveaway so far. :o) And finally received the package two weeks later. I was told  to keep an eye on it cause some of the packages from Singing Dog Vanilla got rejected by the Malaysian customs department. Not sure why ! Oh yeah, I am super lucky indeed. haha...... I received a bottle of vanilla bean paste and vanilla blackberry sage tea (come with a bag) from Singing Dog Vanilla. I've been eyeing on this vanilla bean paste since a long time ago. OH FINALLY....finally...finally !!! I can't wait to try it out right away. I am definitely looking for something simple & quick to make and have chosen this Dutch Apple Cake.  Dutch apple cake is something look like an apple pie but it's actually a cake. Some recipe may omit the baking powder.


The natural aroma of the paste smell really awesome which is quite similar to my homemade vanilla extract but unlike those vanilla essence. You can too check out Singing Dog Vanilla.for some of their products

Ingredients :
150gm   butter
3/4 cup  sugar
4 eggs
a pinch of salt
1-1/2 tspn Singing Dog vanilla paste
2 cups  all purpose flour
1/8 tspn  baking powder (optional)

Ingredients for apple filling :
3 apples, skinned & diced
3 TB brown sugar
1 tspn cinnamon powder
(combine all & mix well, set aside for 10 mins)

Method :
(1) beat together butter, salt, vanilla paste, sugar & eggs till fluffy.
(2) stir in flour & baking powder and mix well, the mixture should look like paste form.
(3) divide into 2 portions and spread half of each portion to a 4x8x2.5" greased tray..
(4) next, place on the apple mixture and cover the top with the remaining dough.
(5) finally, bake at preheated oven 175'C for about 40 mins or till brown.
(6) leave to cool for 5 mins before slicing.

This cake looks quite thin and slim. Sounds good for diet watching. haha.... I think it would looks quite pretty on a pie pan as well. Will double up the apples the next time I make this.

Vanilla, apple and cinnamon.....what else are you expecting for ! And I am serving them with frozen yogurt, strawberry & strawberry sauce. YUmmmmm...... No more BLUE Monday !

Thursday, April 4, 2013

Telur Sambal Hijau @ Green Sambal With Egg

I was introduced to this special home cooked dish about a week ago. Some calling this as Indon version sambal. I often take spicy food but never had I tried it this way. I mean cooking with beaten eggs !!! I immediately falling in love with it. I was so surprise with the outcome and quickly spoon some over to hubby's plate. He likes it too but not totally crazy about it. (cheeky guy!haha..... He said the fried anchovies are much too soft. That was because my dear friend cooking the fried anchovies and chili paste at the same time, where the juices produced by the paste is the main factor.  So, I've avoid cooking them both together and here's what I did.

Ingredients :
1 large onion, sliced
100gm  dried anchovies, washed
2 eggs, beaten
salt to taste

Ingredients for chili paste :
30 bird eye chili
5 shallot
5 cloves garlic
5 slices ginger
(grind everything together till slightly smooth)

Method :
(1) fry the anchovies till brown & crunchy, set aside.
(2) by using the same wok or pan, try to reduce some of the oil and then saute the large onion till fragrant.
(3) stir in the chili paste and cook over high heat till the mixture became nearly dry.
(4) now, add in salt & beaten eggs and let to cook for about 5 mins & stir constantly.Add in a bit cooking oil if the mixture is too dry.
(5) once it's ready, off the heat and stir in fried anchovies, mix well & serve.

Isn't it simple & easy to prepare ? I bet anyone who loves spicy food will definitely fall in love with this as well. Don't wait ! Just go and try them yourself. Enjoy !

Monday, April 1, 2013

Jaggery Sugar Kuih Talam

It's once a year 'Qing ming' festival again. This year it is fall on the 4th of April. Like every year we usually visit our ancestors grave yard a few days earlier, which most likely to be a weekend and the best is we are not working. Every year I will prepare loads of food to pay respect to our ancestors without failed. And this year I made this jaggery sugar kuih & also nasi lemak.

Ingredients for (A) :
70gm   rice flour
30gm   mung bean starch
80gm   tapioca flour
50gm   jaggery sugar
70gm   brown sugar
350ml   water

Ingredients (B):
70gm   rice flour
30gm   mung bean flour
70gm   tapioca flour
150ml  coconut milk
200ml  water
pinch of salt


Method :
(1) combine all ingredients (A) into a pot, mix well.
(2) now, cook over low heat till mixture slightly thickened.
(3) remove from heat then transfer mixture to a 7" greased tray.
(4) steam at preheated steamer for 15 mins.
(5) while steaming the (A) layer kuih, mix all the (B) ingredients into a pot and cook over low heat till thickened.
(6) spread ingredients (B) onto jaggery sugar layer kuih and again steam for another 20 mins.
(7) leave to cool completely before slicing. Best to use a plastic cutter for slicing.

Compare to the one made only with tapioca flour & hoen kwee flour, this kuih is much easier for cutting and the cooling time needed is quicker for about 2 hours.

Honestly, I personally prefer the one made with only tapioca flour & hoen kwee flour. Though it needs  longer cooling time, I'm willing to wait for it. The texture is chewy and springy. Absolutely irresistible ! Where this version is slightly soft but still many out there enjoy this type of dessert. However, I do enjoyed the taste & smell of the jaggery sugar. Hope you guys will love it too.
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