Yogurt Fruity Tart

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
80g butter
45g icing sugar
2 egg
200g plain yogurt
75g ground almond

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and yoghurt until well combined.
3. Fold in ground almond until well combined.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Spoon filling into tarts about half filled.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.
6. Decorate with any fruits of your choice.

Orange Angel Roll

Recipe

Ingredients
65g orange juice
40g veg. oil
1/4tsp salt
75g cake flour
160g egg white
70g caster sugar
1/4tsp cream of tartar
adequate orange peel

adequate butter cream
1/2tsp orange paste/emulco

Steps:
1. Preheat oven to 175C.
2. In a lined and greased 9" x 12" tray scatter the orange peel around, set aside.
3. With a hand whisk, mix orange juice, oil, salt and sifted flour together till a smooth batter.
4. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
5. Gradually add in sugar and whisk till soft peaks form.
6. Fold in 1/4 of the meringue into the flour mixture until combined.
7. Then fold in the rest of the meringue in two portions lightly until well combined.
8. Pour batter into prepared tray and smooth surface.
9. Place tray into preheated oven and bake for 20mins.
10.Remove cake from tray and cool it on a wire rack with the skin facing down.

Assemble the cake:
1. Mix orange paste and butter cream together.
2. Carefully transfer cake onto a greaseproof paper with the skin facing up.
3. Spread orange butter cream evenly on sponge.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Rest the roll in the fridge to stabilize it shape.
6. Remove, slice and serve.

Coffee Almond Tartlette

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Recipe

Ingredients
Sweet pastry:
140g butter (cut into cubes and chill)
70g icing sugar
40g egg
1/2tsp vanilla paste
250g plain flour
35g ground almond
1/4tsp salt

Filling:
120g butter
80g icing sugar
100g ground almond
60g cake flour (sift)
2 egg
1tsp vanilla paste

Topping:
40g butter
40g icing sugar
45g plain flour (sift)
30g egg
1/2tbsp instant coffee powder (dissolved in 1tsp hot water)
1/2tsp coffee paste (optional)

Steps:
Sweet pastry:
1. Use a food processor, blend flour and butter till it resembles breadcrumbs.
2. Add in icing sugar, salt and ground almond and blend till well combined.
3. Add in beaten egg and vanilla paste and blend till it form soft dough.
4. Wrap the dough up and let it rest in the fridge for 30mins.
5. Press some dough into tart mould.
6. With a knife, trim away excess dough at the edges.
7. Arrange it in a container, cover and let it rest in the fridge for another 30mins.
(You can prepare the pastry a day ahead.)

Filling:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg and vanilla paste until well combined.
3. Fold in flour and ground almond until well combined.
4. Spoon batter into piping bag and set aside.

Topping:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour, coffee and coffee paste until well combined.
4. Spoon batter into piping bag and set aside.

Assemble tart:
1. Preheat oven to 175C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pipe filling into tarts about 70% filled and pipe coffee batter on it.
4. Bake in a preheated oven for 20-25mins.
5. Remove tarts from oven and cool them on a wire rack.

Dinner Roll

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
40g caster sugar
1/4tsp salt
85g milk
30g egg
25g butter

Steps:
1. Mix warm water, yeast, 1tsp bread flour and 1tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients(step no.2).
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it prove for 50mins.
7. Knock down proved dough, hand knead on a lightly floured surface for a while.
8. Divide dough into 10 equal portions about 46g each, shape each dough into round ball and rest for another 10mins.
9. Shape each ball into cone shape.
10.Use a rolling pin, flatten the cone shaped dough and roll it out.
11.With the wider side of the flatten dough facing you, roll it up.
12.Arrange it on a greased tray.
13.Cover and leave it to prove for 45mins until it doubled in size.
14.Preheat oven to 190C.
15.Brush surface with egg wash.
16.Bake in a preheated oven for 10mins until buns is brown.
17.Remove bread from tray and cool it on a wire rack.

Osmanthus Wolfberry Jelly

Recipe

Ingredients
1 1/2tsp agar-agar powder
22g gelatin powder
70g sugar
600g water
1 1/2tbsp osmanthus syrup

8g wolfberry (soak in 2tbsp water for 5mins, discard water)

Steps:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in some water and mix well.
3. Pour in balance water, boil over medium fire till mixture dissolved.
4. Off fire add in osmanthus syrup and soaked wolfberry, mix well. (If you find that there are too much osmanthus flower in the jelly solution, scoop it away.)
5. Pour jelly solution into mould and set it aside to cool.
6. Once it cold, chill it in the fridge to set.

Sweet Potato Pie

This morning, I baked this delicious Sweet Potato pie. Hehehe...unfortunately, it was not nicely baked. I left my pie baking in the oven while I rushed my boy to school for his National Day Celebration. When I checked on the pie, ooooh... the top cracked and it's slightly burnt on the crust. Aiyaya, should be I forgotten to shift the baking rack lower. Luckily, this didn't affect the taste and texture of the pie. Overall the pie taste great. :)

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!


Recipe

Ingredients
Sweet pastry:
65g unsalted butter
35g brown sugar
20g egg
95g plain flour
30g rice flour
1/4tsp salt

Filling:
400g sweet potato (skinned and diced)
80g demerara sugar/ caster sugar (adjust sugar amount according to the sweetness of the sweet potato)
1/4tsp salt
1 egg
120g milk
30g butter
1/2tsp vanilla paste
1/8tsp ground cinnamon

Steps:
Sweet pastry:
1. Sift plain flour, rice flour and salt together, set aside.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour into Step 3 and mix to form soft dough.
5. Wrap the dough and let it rest in the fridge for 30mins.
6. Place dough on a piece of cling wrap and place a piece of grease proof paper over it.
7. Roll out dough to about the diameter of an 8inches pie tin.
8. Remove grease proof paper and slowly place dough into pie tin.
9. Gently press it into the tin, remove cling wrap.
10.Roll the rolling pin over the top of the tin to trim off excess dough.
11.Wrap it up and rest in the fridge for 30mins. (You can prepare the pastry a day ahead.)

Filling:
1. Microwave sweet potato till soft about 8mins.
2. Blend sweet potato till puree.
3. Add in sugar, salt, vanilla paste, ground cinnamon, egg and butter and blend till well combined.
4. Slowly pour in milk and blend till well combined.

Assemble tart:
1. Preheat oven to 180C.
2. Remove tarts from fridge and thaw for 10mins.
3. Pour sweet potato filling into prepared pie dough.
4. Bake in preheated oven for 25-30mins or until surface is browned.
5. Remove pie from oven and cool it on a wire rack.

Hazelnut Financiers

Recipe from here.

Belgian Waffle

You can get pearl sugar from Bakery mart(Sun Lik) or buy a package of sugar cubes and crash it into smaller pieces.

Last weekend, I did some searching on the internet for Belgian waffle recipe. After some reading I realized that there are two types of Belgian waffle, namely Brussels Waffle (bigger in size, less sweet and serve with topping) and Liege Waffle (smaller in size either circle or oval, dense and sweeter). You can refer here for more information.

From the above two waffles which I mentioned, I decided to try Liege waffle but after looking though the recipe I began to hesitate. It too...oily and too...sweet. So as usual, I mortify the recipe and created a recipe which is suitable for my family taste bud. The recipe turn out very well. :) My family gave a thumbs up and my elder boy commented that it tasted like the Belgian waffle we used to buy from 'Four Leaves' cake shop. However I don't think it perfect as I don't own a good waffle maker which has a deep indentation on waffle.

Recipe

Ingredients (yield about 9 waffles)
150g bread flour
75g self-rising flour
1/2tsp salt
1tbsp sugar
1tsp instant dry yeast
1 egg
1/2tsp vanilla paste
95g butter (melted)
125ml water/milk/sparkling mineral water (You can used soda water or ice-cream soda.)
55g pearl sugar (You may add more to give the waffle a nice caramelize colour.)

1/4tsp ground cinnamon
2tsp icing sugar

Steps:
1. Mix yeast and water together, cover and set aside for 5-10mins.
2. Sift bread flour, self-rising flour and salt together into cake mixer bowl.
3. Add in sugar and mix well.
4. Mix egg and vanilla paste into the yeast solution.
5. Pour liquid into the dry ingredients.
6. Attach 'K' beater to the mixer, beat the mixture till it well blended.
7. Slowly pour in the melted butter and beat for another 5mins until it form a sticky dough.
8. Cover and set aside to prove for an hour till dough double in size.
9. Use a metal spoon knock down the dough.
10.Add in Pearl sugar and mix well.
11.Cover and let it rest for another 10mins.
12.Preheat waffle maker and lightly greased.
13.Scoop two dough and drop it onto the waffle plate, keep both dough apart.
14.Close the lid and cook until golden brown. (Follow manufacturer's instructions)
15.Mix icing sugar and ground cinnamon together.
16.Dusting waffles with cinnamon icing powder and serve.