Tuesday, October 18, 2016

Pineapple Strudel 凤梨果餡卷

I received a huge pineapple from a friend two months ago but we only managed to finish half of it. So, have no idea what to do with the leftover. It would be a waste if I didn't put it in good use. Finally, I decided to cook the pineapple and kept it frozen for other uses. And after two months later, here it is...... the pineapple strudel !  I am actually out of pastry margarine the other day when making the pastry dough. So, without any delay I decided to replace the pastry margarine by using the Chinese pastry shortening recipe instead. I tried not to use butter for the laminating process this round.  Unexpectedly, the crust turns out really really good ! It was extremely thin & crispy. It is a joyous experience.

Ingredients for pastry dough :
Dough A
390gm  all purpose flour
1-1/2 tspn  salt
90gm  cold butter, chopped
210ml  cold water

Dough B
225gm  all purpose flour
125gm   shortening

* for glazing : one egg yolk mixed with 1 tspn milk

Method :
(1)  for dough A : mix together flour & salt then add in butter and rub till well cooperated. Finally, stir in water till soft dough is formed and knead till smooth. Set aside to rest for 30 minutes.
(2) for dough B :  mix ingredients together to form a soft dough and round it.

(3) now, wrap dough B into dough A then nicely sealed. Place dough to slightly floured working table and roll it out flat into thin rectangle shape about the size of 12x30".  Then refer here for the further laminating process.
(4) When the laminating is done, divide dough into two portions. Keep one portion refrigerated for other uses. Now, roll the remaining dough into thin 12x24"rectangle sheet and place it to a greased baking tray.
(5) then add in pineapple fillings and spread evenly to half of the pastry as picture shown below.

Ingredients for pineapple fillings :
1 kg  pineapple, cored & diced
1 tspn  cinnamon powder
1/2 tspn   nutmeg powder
3 TB  brown sugar (or to your taste)
1/2 cup  raisins
80gm  butter

*for thickening :  50ml  water mixed with 1-1/2 tspn cornflour

Method :
(1) preheat frying pan with butter, over medium heat.
(2) once its ready, place in all ingredients except thickening and simmer till pineapple turned soft.
(3) at this stage, you will have plenty of juices; and now, add in thickening to thicken the juices into lava gravy. Then leave to cool completely before used. Best to prepare one day before and keep refrigerated overnight.

(6) next, fold pastry to wrap around the fillings and by sealing the pastry meeting point neatly facing underneath, brush on egg glazing over the top pastry.  By using a fork, dock the pastry top for making holes.

(7)  finally, bake at preheated oven 185-190'C for about 40-50 minutes or till golden brown.
(8)  Leave to cool for 15 minutes and garnish with icing sugar before serving.

So, pineapple strudel anyone ????? It would be perfect with a vanilla ice-cream on top. Slurpppp.....

Sunday, October 16, 2016

Ensaimada de Mallorca @ The Spanish Pastry #WBD 西班牙酥皮特点

World Bread Day 2016 (October 16)

Happy World Bread Day, everyone ! I have actually missed out a couple of events for the past few years on this special day. I am so glad I finally be able to make it up this year. Hopefully, my post will link up successfully.  This year I have chosen this ensaimada @ Spanish pastry for my 2016 WBD entry. I actually discovered this beautiful pastry bread on Australia Gourmet Traveller. It was love at first sight ! haha...... As a bread lover, not a chance I will missed out something gorgeous like this. Thank you Zorra for having this 2016 WBD event. I am blessed to be a part of this. Ensaimada is a very simple sweet bread which normally comes with sugar topping and with soft & fluffy buttery texture. Its quite popular among the European countries.

Ensaimada has a very unique laminating process which gives the bread light & fluffy texture.

Ingredients for dough :
300gm  all purpose flour
200gm  bread flour/high protein flour
2 tspn  yeast
180gm  sugar
200ml   warm milk
2 eggs & 1 egg yolk, not beaten
1 tspn  vanilla essence
a pinch of salt

*200gm+100gm  butter, softened at room temperature
*1 cup  vanilla sugar

Method :
(1) combine flour, sugar, yeast & salt into a mixing bowl, mixed well.
(2) next, stir in egg, milk and vanilla to form a soft dough then set aside to rest for an hour or till double in size. Keep dough covered.
(3) when ready, punch dough to release excess air and then knead till smooth.
(4) place smooth dough to slightly flour working table then roll out flat to a 50cm square, dusting with extra flour as you go. Spread 200gm soft butter over flat dough, then roll into a cylinder shape.

(5) re-roll dough to a rough 15x65cm rectangle shape, again brush soft butter over dough then roll into a narrow cylinder (as picture shown above).

(6)  now, loosely coil cylinder dough on a large baking tray lined with greased baking paper then set aside to rest for an hour. However, the temperature here is quite warm, so I had mine rest for only 20 minutes.

(7) finally, sprinkle vanilla sugar over dough then bake at preheated oven 180'C for about 20-25 minutes or till really brown & crispy.

I've been keeping this vanilla sugar for years and it still looking good though. haha....

The look of my freshly baked bread, straight from the oven of My Little Space !

OMG, this bread is really really yummy ! The texture is amazingly soft & fluffy..... the buttery aroma is simply irresistible. My kids are asking for more. Thanks to Gourmet Traveller for sharing such wonderful recipe.

Thursday, October 6, 2016

Stir Fried Qing Long 干净利落的炒青龙菜

Qing long 青龙 is actually the name of a vegetable. I only came across this vegetable when I was having lunch with a bunch of friends some time ago. The restaurant waiter introduced us this special dish. Qing long is the species came between the garlic chives or Chinese leek but it tastes not as strong though. You may refer here for the detail story for this particular veggie.  I was so excited when I found it at the supermarket yesterday. So, lets check out how I prepare this special vegetable.

Ingredients :
150gm   bean sprouts, discharged the root
1 large oyster mushroom, sliced to bite size
150gm  qing long veggie, washed & cut into 1-1/2" length
5 gloves  garlic, skinned & sliced into bite size
salt & pepper to taste
1/2 tspn  vegetable granules
* thickening :  1 cup water mixed with 1 tspn  cornflour

Method :
(1) preheat wok or frying pan with 3 tablespoon cooking oil, then saute garlic till slightly brown over medium heat.
(2) stir in mushroom and continue saute for another 2 minutes over medium heat, then add in thickening and bring it to boil till slightly thicken.
(3) now, add in the remain ingredients and cook over high heat for one minute. At this stage, the gravy became less watery. Then quickly off the heat and transfer to serve plate.

I love how this dish is served. Not too dry nor too wet ! And the green ones still looking fresh and nice. I also like the combination between bean sprouts and mushroom, and the smell of the green in between is simply gorgeous & flavourful. Hope you guys will going to have a fabulous time for the coming weekend ! Enjoy.

Sunday, October 2, 2016

Schaumrollen @ The Austrian Pastry Cone 奧地利酥饼捲

I actually prepare this recipe without a plan. It was just out of the blue after I bump into a word called schaumrollen and for further searching, I found it and here it is ! I bring the WORD into LIFE. The picture already says it all.... isn't it ! Schaumrollen is one of the many famous Austrian pastry and its normally shape into a roller foam and filled with sweet cream. Actually, my pastry margarine was out of stock during the preparation. I was quite disappointed at first, but then I convinced myself to convert the recipe by using the Chinese pastry shortening instead of pastry margarine or butter. The result is absolutely out standing. It also reminds me of Danish Roll from Lavender Bakery.  So, here's what I did.

Ingredients for pastry dough :
Dough A
390gm  all purpose flour
1-1/2 tspn  salt
90gm  cold butter, chopped
210ml  cold water

Dough B
220gm  all purpose flour
125gm   shortening
1 tspn  vanilla essence

* For glazing : 1 egg yolk + 1 tspn milk
*1/2 cup icing sugar for dusting

Method :
(1)  for dough A : mix together flour & salt then add in butter and rub till well cooperated. Finally, stir in water till soft dough is formed and knead till smooth. Set aside to rest for 30 minutes.
(2) for dough B :  mix ingredients together to form a soft dough and round it.
(3) now, wrap dough B into dough A then nicely sealed, Place dough to slightly floured working table then flatten it into 12x30" rectangle sheet.
(4) for further laminating process, kindly refer here for folding method. You don't need to keep chill every now and then when you're using pastry margarine or pastry shortening for laminating, unlike butter which melts really fast.
(5) finally, divide pastry dough into half and keep one half into refrigerator for other recipe. I only use half portion for this recipe.
(6) again, roll it flat into 12x20" sheet and cut the shorter side into 1" length stripe.
(7) slightly pull to prolong the dough stripes then roll it over to the stainless steel cone gadget till everything completed.

(8) now, brush on egg glazing and bake at preheated oven 180-185'C for about 15 minutes or till golden brown.

(9) once its done, leave to cool for 10 minutes before removing the gadget. For storage, you may keep baked pastry cone into air-tight jar and keep chill.

The pastry tastes as good as the freshly baked ones even after a few days old.

Ingredients for meringue cream :
2 egg whites + 1 :TB  icing sugar
50 ml   water
150gm  sugar

Method :
(1)  whisk egg white together with icing sugar till light & foaming. Set aside.
(2)  add together water and the remaining sugar and bring it to boil till sugar totally dissolved and turns into thick syrup.
(3) immediately, add hot syrup little by little into meringue by beating it slowly till well cooperated.
(4) place meringue cream into piping bag and its ready to fill into pastry cone for serving.

First attempt trying out the special meringue cream. I am totally out of words after pairing it with the pastry cone. The crust turns out really crispy and the cream is simply irresistible. My boy is loving it as much as I do. Thumbs up ! Hope you guys will love it too. Enjoy & have a great week ahead everyone.
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