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Friday, August 28, 2015

Smoked haddock pie

Silpat makes the job so much easier !

This pie is a result of a large haul of seafood from Snorre. I ended up with more pie filling than intended, which was a good thing. The excess creamed egg and pie dough became a muffin-cupcake-deep dish quiche. It was so good, I almost inhaled it. 

10 inch pie pan ( floured and greased )

pie filling :
3 eggs
200ml cooking cream

100g smoked haddock, cut to bite size
2 rashers of bacon, pan seared and cut
1 medium potato, cooked and cubed

pie shell :
125 g of plain flour
70g butter, softened
½ tsp sugar
¼ tsp sea salt
½ egg yolk

( ½ egg yolk for glazing )


Method :

1.       To make the pie shell :
2.       In a food processor, blitz pie shell contents.
3.       The flour should look sandy but is able to hold together when pinched.
4.       Flatten the dough between 2 silpats.
5.       Transfer the dough to the pan. Trim edges.
6.       Chill for 1 hour.
7.       Bake at 180 C for 20 minutes with a layer of baking beads.
8.       Remove the beads. Glaze the pie with remaining egg.
9.       Bake at 180C for 5 minutes.
10.   Remove the baked pie shell from the oven.
11.   Arrange haddock, bacon, potato on the pie.
12.   Lightly beat eggs and cream. Season with pepper and salt.
13.   Pour the egg into the pie gently.
14.   Bake at 180C for 20 mintues or until the pie is tan.

Serve at room temperature.


Friday, August 14, 2015

Rotimum bun



I am a copycat Rotimum bun. Other than my name, I do not look anything like my famous cousins in the store. You can call me a concept bun.

My creator did such a terrible job and now I have the most serious eczema on my head. But like what people say, don’t judge a bun by its cover or photo. I have a juicy coconut filling which my creator says is very good.

You can say I have a multi complex being a copycat and that. What do you say ? Am I a bun or a roti ?

Makes 9 medium sized buns

Ingredients:

Buns :
½  cup  milk
2.5 fl oz whipping cream
1 medium egg 
½  tsp salt
3 Tbsp sugar
2 Tbsp milk powder
2 (rice) cups bread flour
1.5 tsp instant yeast

Coconut filling :
1 cup grated coconut
1 tsp salt
4 Tbsp red sugar

Topping :
50g butter
40g icing sugar
38g beaten eggs
1 teaspoon granulated coffee dissolved with 1 teaspoon water
25 g plain flour

Method :

To make the filling, combine the ingredients for the filling in a microwavable jug and cook for 2 minutes.

Stir to combine and leave to cool. Make out 9 portions.

To make the buns, combine all the ingredients for the bun and knead for 15 minutes.

Let it rise for 1 hour.

Make out 9 buns of equal portions.

Flatten the buns and spoon the coconut fillings.

Leave it rise again, 20 minutes.

To add the topping, cream the butter and icing sugar.

Mix to combine the rest of the ingredients.

Pipe the topping on the risen bun.

Bake the buns in a preheated oven of 210C for 12 minutes.

Cool well on a rack before storing.





Wednesday, August 12, 2015

Walnut and chocolate cookies

Almost famous cookie with my finger prints. Can't be more home baked than this.

It is countdown to the kid leaving home. Suddenly I feel the urgency that she should have memories of the taste of home. 4 more weeks and not a day more – it is time to get out the baking tray and bake the biggest batch of cookies for her to remember home by.

And thus this big batch of crunchy cookies. It is just plain old home baked but she pronounced it ‘ very good ‘. That alone, is enough for me.

Ingredients :

160g unsalted butter, room temperature and softened
170g white sugar 
1 egg, 50g
350g plain flour, sieved
½ tsp baking soda, sieved
½ tsp sea salt flakes
¾ cup chocolate chips
1 cup chopped walnuts

Method :

1.           Whisk butter until it is broken up. Add sugar and whisk until pale and light.
2.           Whisk in the egg until well combined, about 10 minutes.
3.           In 3 batches, combine flour to the butter mixture until  the mixture is just combined.
4.           Fold  in chocolate chips followed by walnuts.
5.           Line a tray with parchment. Preheat the oven to 160C with racks.
6.           Measure out ½ Tsp of cookie dough and press down with your fingers to about 5 mm thick.
7.           Alternatively, roll the dough to a thick rope, pinch off a knob of dough, compress to form a small cookie.
8.           Bake the cookie in the preheated oven at 160C for 20 minutes.
9.           Cookies should turn out evenly tanned.
10.       Remove immediately from the oven and cool the cookies on a rack.
11.       When cool enough to handle, remove the cookies from the parchment and cool on the cookie rack.
12.       Store in an airtight container only when the cookies are completely cooled.



Monday, July 20, 2015

Chocolate genoise cake



Embolden by the previous success of the genoise cake, I am taking calculated risks trying out ratios and portions for frosting and chocolate coatings. It is not exactly rocket science but the act of creating something out of stuff that does not resemble the end product is satisfying. I would have loved it that it turns out more professional looking but still, I can’t say that I am not pleased with the way things turn out.

Ingredients :
A)
70 g plain flour, sieved
30 g cocoa powder
1/8 tsp salt

B)
4 eggs
100 g fine  sugar
50g melted butter, cooled

C )
Chocolate Filling :
100 ml   whipping cream + ½  Tbsp sugar
1 cup sour cherries

D)
1 cup whipped cream, heated but not to the point of boiling
100 g dark chocolate , broken for easy melting
¼ cup of chopped nuts

Method :

·      In container A, combine flour, cocoa and salt. Sieve and set aside.

·      Preheat the oven to 180C with a baking rack. Line a 9 inch spring form pan and grease the sides. 

·      In mixing bowl or container B, combine eggs and sugar.

·      Over a hot water bath, whisk eggs and sugar until it is thick and creamy, 5 minutes.

·      Remove from the water bath. Continue to whisk for another 5 minutes until volume triples.

·      Sift the sift over the egg foam in 4 batches, folding the flour into the egg in between each sieve.

·      Scoop ¼ of the batter into the container with the melted butter. Whisk manually until it is well combined.

·      Re-introduce the butter-batter back to the main mixing bowl in 3 batches by gently folding in the butter mixture with a spatula.

·      Transfer the batter to the pan. Bake in the preheated oven at 180C for 25-30 min until a skewer pierced in the center of the cake comes out clean.

·      Cool and remove the cake. Cool completely. Halve the cake.

·      To fill and frost the cake, whisk ½  tbsp of fine sugar and whipping cream until the mixture thickens and forms ridges.

·      Spread  the frosting on the cut surface of the bottom halve of the cake. Arrange the sour cherries evenly.

·      Bring the top halve of the cake onto the filled bottom halve.  Chill while making the chocolate spread.

·      In container D, heat the cream until it is hot but not boiling.

·      Pour over the broken up chocolate and nuts.

·      Stir until the chocolate melts.

·      Pour over the top of the cake and let the excess drip over the sides.

·      Assembly and storage :

·      Lift the assembled cake to a cake base with 2 offset spatulas.

·      Chill well before serving.

Credits : Adapted from
joyofbaking