Pineapple Tart

OK, please don't laugh at me yea! I know it's not a right time to make pineapple tarts at this time of year. But, I'm craving for it very much recently. To fulfill my desirable, I've got to find a way to make it although I don't know how. I always admire those can make very yummy pineapple tarts. This recipe was given by a friend who sell many cookies in the CNY. She made very good pineapple tart and she is kind enough to share the recipe with me.
Finally I could make something for coming CNY, although it's still too far away :P That's give me plenty of time to practice. This recipe is just right to my taste. I like the pastry which is melt in the mouth but not fragile when I hold it with my fingers. The homemade pineapple fillings just suit to my taste which is not too dry or too wet.


After the first attempts, I realized that the reason of pineapple tarts are always expensive than other cookies because it's very time consuming. But the good things for homemade pineapple jam could be made earlier and store in the fridge until I've the mood of making it. My family members all like pineapple tarts, it's good to learn and make some for them.

Recipes given by Huey

For the pastry:
250g butter
30g icing sugar
1 egg yolk + 1/2 egg whites
360g plain flour
2 tbsp custard powder



Pineapple Jam Filling:
2 pineapples, grated
160g sugar (depends on the sweetness of pineapple)
2 cloves
3cm cinnamon stick
1 tbsp lime juice
1 egg, beaten for glazing

1. Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
2. Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes.
3. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg.
4. Bake at 180C till golden brown. Leave to cool before storing.

Craving Corner | HT | 7:58 PM No comments Read More

Honey Buns & Rosemary Walnut Cookies

First of all, I would like to apologise that I've made some mistake on my previous post on the soft bun sandwiches and cheesy bread strips. I simply forgot to include the 45 grams of unsalted butter at the recipes. Please accept my apology.

My hands feel very itchy when I'm away from home as I miss touching on those utensils and ingredients. Without any recipe books with me and my mind was running out of idea, I try to find out some interesting recipes from others blogger. First, I tried this Honey Buns recipe from HHB which the result came out really soft and fluffy. I must say, using her recipe will never fail. I was inspired by MH that had just tried out this recipe recently. It remind me I need to try out this recipe when the last time read HHB's blog. My family like this honey bun very much as it's really soft and the smell of honey taste really good. I've no chances to took more pictures as it's finished in no time.

Here is another recipe that I tried from Piggy's Cooking Journal. I must say it's really yummy as I like its smell and crunchiness! The smell of the rosemary is fantastic with the walnut gives extra crunch of texture. All thanks to all the great blogger sharing the excellent recipes!

Bread Corner, Craving Corner | HT | 7:49 PM No comments Read More

Coffee Bread

Water roux dough again :P My first attempt on coffee bread making. This is a bread that rich in coffee flavour and super soft. It's nice to serve during tea time when it's freshly bake from the oven. I hardly resist the smell of coffee and I ate a whole loaf of it for my afternoon tea.
It's not as soft as the freshly bake on the second day but here is my tips of making it soft again. Preheat your oven to 120C for 10 minutes, turn it off then place the whole loaf of bread into the oven and close the door. Let it warm in the oven for five minutes. Took it out from the oven and enjoy the taste of freshly made soft bread. Enjoy!

Recipe for two loaf of 19cm x 8cm x4.5cm:

190g bread flour
44g caster sugar
2g salt
4g yeast
20g lightly beaten eggs
50g milk
12g instant coffee
60 water roux dough (refer to water roux formula)
20g unsalted butter
some nibbed almond or flake almond

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Combine all the buns ingredients except butter for kneading until smooth dough. Add butter and continue the kneading process until smooth and elastic. The dough is ready when it's no longer sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
   
2. Divide the dough into even size of 12 portions and let it rest for 10 minutes. Shape the doughs into a ball shape and place on a loaf tray and let the dough proof for 40 minutes.


3. Egg wash the dough and sprinkle some almond flakes and bake at 180C preheated oven for 15 minutes, enjoy!

Bread Corner | HT | 7:32 PM No comments Read More

Nutella Chocolate Tart

This is something similar to my previous attempts on Tarte au Chocolat. The only different is the topping change to shredded chocolate instead of hazelnut. Craving for rich and smoothie chocolate dessert? Here you go...

Recipe from BBC Olive magazine:

Make 4 x 10cm tartlets
For the pastry:
220g plain flour
110g unsalted butter
20g sugar powder

pinch of salt
2 egg yolk + 2 tbsp cold water
For the fillings:
275g hazelnut paste (or Nutella)
125g 70% dark chocolate, plus a block for brushing the pastry
300ml double cream
450ml milk
3 eggs, lightly beaten
some chocolate shavings or toasted nuts for topping

Making the tart pastry:

1. Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.


2. Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.


3. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.


4. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.


5. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
   
6. Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes it it won't colour any further. Turn the oven down to 160'C.

Making the filling:

1. Put the hazelnut paste and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid.
   Whisk in the eggs.


2. At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture. Putting the tart together
   Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it i still warm so the chocolate soaks in and fills any little cracks.


3. Put the tart back on the oven shelf and pour in the filling right up to the top. Cook for 40 minutes the tart should still be very wobbly but not liquid. Once its completely cool down, it'll set. Top with shredded chocolate.

Cakes Corner | HT | 11:39 PM No comments Read More

Cheesy Bread Strips

I'm crazy making water roux bread recently as the satisfaction of finest result is great! All the recipes from this book 65C度汤种面包 are quite straight forward. This recipe has no much different from my previous attempts. It's just slightly different in shaping the dough.

I like to buy those cheesy bread strips whenever I pass by a bakery shop, (I've no idea how to name it, sorry! Please correct me if I'm wrong) it's one of my favorite bread. It's great that I can make it myself. Again, this recipe wasn't disappointed me.

Recipe for the 9 buns (approximately 60g for each dough):

195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter / some pizza cheese or mix of shredded mozzarella cheese, shredded cheddar cheese and Parmesan cheese

Recipe for the water dough "water roux":

Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
4. Egg wash the dough and sprinkle with some cheese and bake at 180C for 15 minutes. Enjoy!

Bread Corner | HT | 5:32 PM No comments Read More

Matcha Ice Cream

Can't wait to share this recipe here as it's real yummy after my first attempt. This recipe from "The Perfect Scoop" is a winner! I feel that the key ingredients for this recipe is using a quality green tea powder or named it matcha powder.


This matcha powder will always in my pantry no matter for making cakes or ice cream, stock on-hand is a must! I've tried few recipes from The Perfect Scoop, there are all excellent. If you could make a good custard, it's not a problem making a rich, creamy and smooth ice cream. Just to need some patient on cooking the custard at a little low heat from the stove and you're nearly there. Making it into something extra, give a big scoop of matcha ice cream top on a piece of green tea lotus swiss roll is a bonus!

Recipe of The Perfect Scoop:

250ml whole milk
150g sugar (I used 100g only)
Pinch of salt
500ml heavy cream
4 teaspoons matcha
6 large egg yolks

Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Craving Corner | HT | 3:34 PM No comments Read More

Soft Sandwich Buns

After a first attempt on water roux recipe of milk crisp buns, here is my second attempt on this sandwich buns.

I've been using a hotdog bun recipe for my sandwiches and thought it's the softest bun recipe I could use. However, this new recipe really make me fall in love with it because its softness really surprise me and stay fresh for few days.

It's fun looking at the doughs baking in the oven while it's inflating. I like its chubby look.

Sandwich could be my everyday meal, no matter is breakfast, lunch, dinner or snack. Baby spinach, tomato, ham and cheese is the best sandwich ingredients for me.

These soft buns could use for making different kind of sandwiches, like egg mayonnaise, tuna, curry chicken..... you name it! I'll definitely put this at my dining menu.

Recipe for the 9 buns (approximately 60g for each dough): 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Methods:

1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
   
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly.
   
3. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place on a baking tray and let the dough proof for 40 minutes.


4. Bake at 180C for 15 minutes. Sandwich the buns with your favorites ingredients, enjoy!

Bread Corner | HT | 6:00 PM No comments Read More