Saturday, August 25, 2012

Fluffy Yeasted Peach Tart

What happened today is I managed to spare out a little time to enjoy myself in my very own kitchen and ended up making something sweet and simple. While my boy loves asking me questions whenever I'm busying in the kitchen.....such like "mom, what are you doing? are you making something good? I'm craving for something classy & fabulous! Can you make me something really really delicious?...and go on & on & on...." Phew.... he is such a picky eater and he is quite particular with his food as well. However, I'm glad he went speechless after having a few of them. :o) At least, I managed to keep his mouth shut for a while. haha....

So, here's what I did.
Ingredients for yeasted dough :
400gm  bread flour
2 tbsp  sugar
2 tspn  yeast
1 egg
200ml  lukewarm water
1 tspn  salt
40 gm butter, chopped

*egg yolk for glazing & 1 tin canned peaches (8pcs)

Method :
(1) combine flour, sugar & yeast into a big mixing bowl then add in egg & water, mix to form a soft dough.
(2) next, add in butter & salt and knead dough till smooth.
(3) set aside to rest for an hour or till double in size.
(4) now, punch dough to release air and knead to smooth.
(5) then place dough to a slightly floured working table and divide dough into 8 portions or any sizes as desired.
(6) shape into ball each and let to rest on the table for 5-10 mins.
(7) slightly flatten each when ready, then place them to trays.
(8) now, flatten the center with a glass or whatever if possible as long as the size is smaller than the dough. (just like making the kolaches)
(9) put some custard to the center of the flattened dough and then top with halved peach.
(10) again let to rest for about 15-20 mins and finally brush with egg glaze onto yeasted dough.
(11) next, bake at preheated oven 185-190'C for about 15-20 mins or till brown.
(12) leave to cool before drizzle on frosting.

Ingredients for custard :
200ml  milk
2 egg yolk
2-1/2 tbsp  sugar
1/4 tspn homemade vanilla extract
1 tbsp  butter

Method :
(1) combine milk, egg yolk and sugar into a saucepan and then heat with medium fire till the mixture became thicken.
(2) next off the heat and stir in vanilla extract & butter till everything well mixed.

Ingredients for Sugar glazing :
1 cup  icing sugar
1-1/2 tbsp  milk (it's best to add in bit by bit)
2 drops  vanilla extract
(combine all ingredients & mix well then place it to piping bag and ready to use.)

The size of these babies just perfect to serve each individually. That is what I like about it. My kids enjoyed every bit of them. While I lucky enough managed to have one out of eight of them. haha.... Enjoy !
I'm sending this to Wild Yeast @ Yeastspotting.

Wednesday, August 22, 2012

Bamboo Shoot In Thick Coconut Gravy @ Masak Lemak

Bamboo shoot is commonly eaten by the Chinese since decades. According to many elderly, they love cooking it with pork belly cause the fat from the meat is able to flavoured up the dish beautifully. Since my family don't like taking pork, I tried something else on it.

A friend brought me a few fresh bamboo shoots 2 weeks ago. I actually have no idea how to duel with them!  Yes, it's my first attempt dueling with fresh bamboo shoots. haha.... I followed whatever he told me to. First, split the shoots into two (horizontally) and then put everything into a big pot. Fill pot with water by covering the shoots completely, then bring it to boil till water turned yellowish colour. Off the heat, leave to cool completely before slicing them. Then replace it with clean water & keep refrigerated. It can be stored for weeks. Tips : always slice bamboo shoot vertically to prevent from eating the chewy shreds.

Ingredients :
1/2 kg   bamboo shoots, sliced
1 cup  thick coconut milk
2 cups  water
1-1/2 tbsp turmeric powder
3 lemongrass, cut into 3" length each,
1 turmeric leaf, thinly sliced
1 large onion, sliced
salt to taste

Pounded Ingredients :
2 inches  ginger
5 gloves garlic
5 shallots
10-15 bird eye chilies (depends on spiciness as desired)

Method :
(1) heat oil and stir in lemongrass till fragrant, then add in pounded ingredients & turmeric powder and saute till fragrant.
(2) now, add in bamboo shoots and stir to mix well.
(3) next, add in coconut milk & water and bring it to boil.
(4) then lower the heat and let bamboo shoots simmer till tender for about 15-20 mins. At the same time gravy will became thicken, if possible add in more water.
(5) finally, add in turmeric leaf, onion & salt (5 mins before off the heat).

Masak lemak is a very flavourful dish and it's often used in many cooking such like casava/tapioca leaves, young jackfruit and many kinds of green leaves. I'm sure you guys will enjoy it.
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Saturday, August 18, 2012

Sweet Plum Yoghurt Scones

Well, first of all, I would like to apologize to all my readers for being missing for almost a week time without a single note. Have been extremely busy with some personal stuffs and also just celebrated the Chinese Ghost Festival yesterday. As this year, I have no time to prepare food like I used to...for the prayer. I bought most of it. I only prepared  Hakka Yong Tofu, White cut chicken, agar-agar & steamed sago kuih. Hubby has invited a few friends over to help me finish off the food before heading off for his fishing trip. So finally, I have time of my own again. lol.haha..... And have made something out of my oven this morning. I am actually enjoying it now with a cup of coffee infront of my computer. Phewww.... super relaxing!

Ingredients :
1-3/4 cup  all purpose flour
3 tbsp  rice flour
1-1/2 tspn   baking powder
1-1/2 tspn   baking soda
1/2 tspn  salt
60gm  cold  butter, chopped
220ml  yogurt
1 cup  fresh sweet plum, diced

*extra yogurt & sugar for topping.

Method :
(1) combine all flour, baking powder, baking soda, sugar and salt into a big mixing, stir well.
(2) add in cold butter and rub till everything well mix.
(3) now, stir in yogurt & sweet plum to form a soft dough
(4) shape dough into a ball shape then cut into sizes as desired.
(5) brush top with yogurt and then sprinkle on sugar.
(6) finally, bake at preheated oven 200-210'C for about 20 mins or till brown.

Since all the Muslims around the world are going to celebrate Raya (Eid ul-Fitr) tomorrow, I am here to wish all 'SELAMAT HARI RAYA'. Enjoy & have a wonderful time.

Thursday, August 9, 2012

Mocha Sour Cream Cheese Cake (Non-Baked)

This is what I have been missing out for a very long time....chocolaty cheesecake. I often used cream cheese on my cheesecake but some other time I will use freshly made ricotta cheese. I found that ricotta cheese is quite easy to make at home, so there is no doubt that I'm using it quite often. Other than that this is actually my first attempt trying to use raw eggs on my non-baked cheesecake. I'm not sure about others but I found that it is pretty weird for not cooking the eggs ! hahaha..... However, luckily the cake doesn't smell like raw eggs at all; otherwise, there will be no one touching the cake. *sigh*

Ingredients :
For Crust
150gm  biscuit, finely crushed
50gm   roasted coconut shreds
100gm   butter, melted
(combine all ingredients and mix well then press it to a 9" spring foam tray and keep refrigerated for about an hour or till set)

For Filling
200gm  chocolate, melted
1 tbsp   instant coffee powder

500gm  homemade ricotta cheese
200ml   sour cream
2 egg yolk

2 egg white
2-1/2 tbsp  sugar

1 tbsp  gelatine soaked into 1/2 cup  water then melt over a pot of hot water.

Method :
(1) melt chocolate together with coffee powder over a pot of boiling water then set aside.
(2) beat ingredients (B) till smooth & creamy, then stir in mixture (A) & mix well, set aside.
(3) now, whisk egg white together with sugar till stiff.
(4) fold mixture (C) into mixture (A) & (B) till well combined and then stir in melted gelatine.
(5) finally, transfer mixture to cold crust and keep refrigerated overnight or till set.

For Mocha Ganache
250gm  chocolate, chopped
100ml   whipping cream
1 tbsp   instant coffee powder
(Bring cream & coffee powder to boil in a saucepan, add in chocolate, stir till melted. Then set aside to cool or spreadable. Finally ganache it to the cake. It's best to chill before serving..)

The flavour of mocha is so so very tempting. Good that I've been behaving well that day and waited patiently for the cake to set in the fridge. Yes, I've been good and I granted myself two slices of it after that. hahaha....... Enjoy everyone!

Sunday, August 5, 2012

Brown Sugar Date Roll

I finally have time to bake something today and hopefully be able to post it out by the end of the day. It's  fasting month and also meaning that Hari Raya will be coming soon. Dates are easily to be found almost everywhere during this time of the year. Date is the best energy boosting food source during Ramadhan (fasting month). And it's highly recommended to all Muslims. Last year, I made something (here) out of the dates and this year I have something else in mind. And here's what I did.

Ingredients :
1 cup  water
1 cup  date, chopped
60gm  butter
180gm  brown sugar

1 egg, beatened
2 cup  all purpose flour
1 tbsp  baking powder
1/2 tspn  baking soda

Method :
(1) place ingredients (A) in small saucepan, stir over heat till sugar dissolved, without boiling.
(2) then leave to cool completely.
(3) next, stir in ingredients (B) and mix to combine.
(4) spoon batter to two 3 x 4.5" roll tins, lined with parchment paper.
(5) finally bake at preheated oven 170-175'C for about 50-60 mins.
(6) stand rolls for 5 mins before removing and then turning onto wire rack to cool before slicing.

The texture of the roll is really moist. Not to mention about the flavour of brown sugar. It's absolutely beautiful. Hope you guys will like it too.
I'm sending this to wild yeast @ Yeastspotting.
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