tag:blogger.com,1999:blog-84066299635834167532024-02-20T08:48:08.897+08:00Food MaestroFoodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-8406629963583416753.post-47383569743645814452014-10-23T00:02:00.000+08:002014-10-23T00:10:42.543+08:00Pulled Pork Burger with homemade buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8soWUl82NHQ8XeDXvW5KVZv5CX4EHG5vL5TXpfMtpIV7zl38RwCSIeQybAfex6cvoWlQGZlHL3hbR3lEPeRf7Nh6Cc1_3o_DCnB1BaPtvklvNdlzjKXPqA-7aK7weXoPy0I3VTaRB1UU/s1600/Pulled+Pork+Burger.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8soWUl82NHQ8XeDXvW5KVZv5CX4EHG5vL5TXpfMtpIV7zl38RwCSIeQybAfex6cvoWlQGZlHL3hbR3lEPeRf7Nh6Cc1_3o_DCnB1BaPtvklvNdlzjKXPqA-7aK7weXoPy0I3VTaRB1UU/s1600/Pulled+Pork+Burger.png" height="426" width="640" /></a></div>
<span style="background-color: white; color: #222222; font-size: 13px; line-height: 19.5px;"><span style="font-family: Arial, Helvetica, sans-serif;">I love using the slow cooker to cook my meals. My faithful cooker has been with me for a long time. I used to dump ingredients in the morning before I go to work way before when I used to work long hours and come back to a completely cooked meal when I reached home. Or you can put in the ingredients at night before you sleep and hey presto,you will wake up to a nice smelling kitchen in the morning, a meal fully cooked. </span></span><br />
<span style="background-color: white; color: #222222; font-size: 13px; line-height: 19.5px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 13px; line-height: 19.5px;">The whole point of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. For this easy pulled pork recipe, just coat the pork shoulder with a dark brown sugar, paprika, cinnamon, minced garlic, then cook it on a bed of chopped onions covered with a can of stewed tomatoes, Worcestershire sauce and BBQ sauce. When you come back six to eight hours later, you’ll have juicy pork that’s ready to be shredded and served </span><span style="background-color: white; color: #222222; font-size: 13px; line-height: 19.5px;">alongside coleslaw, french fries or chips.</span><span style="background-color: white; color: #222222; font-size: 13px; line-height: 19.5px;"> This no-fuss, versatile recipe makes enough to feed quite a few and the leftovers, should you have any freeze well.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: blue; font-size: 13px; line-height: 19.5px;">Pulled Pork</span></span></h2>
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<span style="background-color: white; color: blue; font-size: 13px; line-height: 19.5px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 kg of pork shoulder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 big onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp chopped garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp chilli powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cajun seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp yellow mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tbsp Worcestershire sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can of stewed tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of BBQ sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 ml of chicken stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Method</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Spray the slow cooker with a thin layer of oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lay the chopped onions at the bottom of the cooker.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Wipe the pork dry with paper towel after washing.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Put in a bowl, salt, black pepper, garlic, cajun seasoning, cinnamon, paprika, chilli powder, mix it all up.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rub the mixture on the pork all over.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Next pat the pork with the brown sugar and press on it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the seasoned pork into the cooker.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour BBQ sauce, stewed tomatoes, yellow mustard, Worcestershire sauce, vinegar and chicken stock on the pork.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turn the slow cooker on high and if possible turn it down to low after a couple of hours when boiling.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If not, just leave it on high all the way for about 6 to 8 hours. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It is optional if you would like to continue to cook it in the oven at 180 C for an hour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take out the meat out to be shredded without putting it into the oven if you think the meat is a good enough texture for you. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can thicken the sauce with cornflour over the fire if need be. Season with more salt if necessary.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix the shredded meat with the thickened sauce before serving on a nice bun.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can add lettuce, tomatoes and even cucumbers to the pulled pork and bun.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Note: If you find that you do not have certain dry or spice ingredients, and do not want to buy them for adding so little in, you can omit, but the taste of this meal will not be so robust and tasty. But you cannot omit the wet ingredients. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J7HsvlO6_aaAuq3YzKk5l9YpNzEQ-kuOgW9qxWcfLyP76oyp-vmjUD26dGjwa4M3mOrZCK1CdCMHWqNYmdOyLusXfzGbN-3bIljR6lgVfsvv8we4noFphreWvkrFL-oqZEB7RyCKuCs/s1600/Hamburger+Bun+5C+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J7HsvlO6_aaAuq3YzKk5l9YpNzEQ-kuOgW9qxWcfLyP76oyp-vmjUD26dGjwa4M3mOrZCK1CdCMHWqNYmdOyLusXfzGbN-3bIljR6lgVfsvv8we4noFphreWvkrFL-oqZEB7RyCKuCs/s1600/Hamburger+Bun+5C+4.png" height="418" width="640" /></a></div>
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<h2 style="background-color: #ececec; box-sizing: border-box; color: #222222; font-size: 1.2em; font-weight: bold; line-height: 1.22em; margin: 2em 0px 1em; padding: 0px;">
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-47229063331330907102014-10-19T14:17:00.000+08:002014-10-19T14:17:05.464+08:00Chocolate, Peanut Butter & Cinnamon French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtl3A7gv8fufzEwujbTbfD_I4mglmfWpGSIb1LcNK2IWEyEk8AS1cc2g1AI_2IFdWz8ikVZ29XytmjE7dY1N7R6gi0PE-RDRWeGTFGtJ4KD9G2kd3YO1D7XSWT3V-Dh0c7SSkNBJhS3t4/s1600/image2+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtl3A7gv8fufzEwujbTbfD_I4mglmfWpGSIb1LcNK2IWEyEk8AS1cc2g1AI_2IFdWz8ikVZ29XytmjE7dY1N7R6gi0PE-RDRWeGTFGtJ4KD9G2kd3YO1D7XSWT3V-Dh0c7SSkNBJhS3t4/s1600/image2+(1).JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I will make this particular French Toast for my family once in a while whenever I bake Brioche bread. This French Toast goes very well with Brioche bread but of course you can use normal white bread. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I ate this French Toast with filling as one of the dishes served at a food luncheon party by Australian celebrity chef Curtis Stone organized by a bank at a hotel. It was very delicious. The toast was served with a fruit sauce. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is my very own recipe and you can twitch it and fill it with anything you want or feel like it. It is very simple to make and can be a hearty breakfast on a nice Sunday morning.</span></div>
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<h4 style="clear: both; text-align: left;">
<span style="background-color: white; color: #444444; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Peanut Butter and Cinnamon French Toast. </span></span></h4>
<div style="background-color: white; color: #444444; line-height: 21.2999992370605px;">
<div class="ecxcol-sm-5 ecxinstructions_responsive" style="box-sizing: border-box; line-height: 21.2999992370605px; min-height: 1px; padding: 0px 10px; width: 308.328125px;">
<h2 style="color: rgba(0, 0, 0, 0.701961); font-weight: normal; line-height: 31.9500007629395px; margin: 0px 0px 10px; padding: 0px;">
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<div style="color: rgba(0, 0, 0, 0.701961); font-weight: normal; line-height: 31.9500007629395px; margin: 0px 0px 10px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); line-height: 24.1399993896484px;"><span style="font-family: Arial, Helvetica, sans-serif;">Serves 2</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0); line-height: 24.1399993896484px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span><br />
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 to 5 eggs</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 thick slices brioche bread or normal white bread</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. butter</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sugar</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. ground cinnamon</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Peanut Butter spread</span></span></li>
</ul>
<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup of meltable chocolate chips, couverture type, (you can use Nutella if you want)</span></span></li>
</ul>
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<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxingredient" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; padding: 6px 0px 4px;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Honey/Golden Syrup (optional)</span></span></li>
</ul>
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<ul class="ecxingredients" style="color: rgba(0, 0, 0, 0.701961); line-height: 21.2999992370605px; list-style: none; margin: 0px 0px 20px 1em; padding: 0px;">
<li class="ecxinstruction" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; max-width: 600px; padding: 0px;"><div style="line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></span></div>
<div style="line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Using a fork, beat the eggs in a baking dish to blend.</span></span></div>
<div style="line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Apply peanut butter on one side of the brioche/bread, divide and put the chocolate chips/Nutella on the peanut butter. </span></div>
</li>
<li class="ecxinstruction" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; max-width: 600px; padding: 0px;"><div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sandwich with another piece of bread on top.</span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;">Place the brioche sandwiches </span><span style="background-color: rgba(255, 255, 255, 0); line-height: 21.2999992370605px;">in the egg mixture. Let stand for 5 minutes or until the eggs are absorbed, turning the brioche to let it absorb the egg mixture.</span></span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); font-weight: bold; line-height: 21.2999992370605px;"><span style="font-weight: normal; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Melt some butter on a flat frying pan over medium heat.</span></span></span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); font-weight: bold; line-height: 21.2999992370605px;"><span style="font-weight: normal; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the brioche slices on the pan and cook for about 2 minutes per side or until golden brown on the outside and heated through, melting the chocolate chips inside.</span></span></span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); font-weight: bold; line-height: 21.2999992370605px;"><span style="font-weight: normal; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, stir the sugar and cinnamon on a large plate or pie dish.</span></span></span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); font-weight: bold; line-height: 21.2999992370605px;"><span style="font-weight: normal; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.</span></span></span></div>
</li>
<li class="ecxinstruction" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; max-width: 600px; padding: 0px;"><div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Repeat for the other sandwich.</span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0); font-weight: bold; line-height: 21.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: normal; line-height: 21.2999992370605px;"></span></span></span></div>
<div style="font-size: 15px; line-height: 21.2999992370605px; margin-bottom: 1.35em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle a little honey or golden syrup in a thin stream on the French Toast if desired. </span></div>
</li>
<li class="ecxinstruction" style="line-height: 21.2999992370605px; margin: 0px 0px 3px; max-width: 600px; padding: 0px;"><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</li>
</ul>
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-89144670506972135322014-08-23T12:14:00.000+08:002014-08-24T00:15:41.327+08:00Cempedak Crumble Mini Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b9OpphDZkeDw2prMHPFlaHAphQL5U5GS22NdB6LPtUZQWLpXcFGVNMHDFFFYoEi7cgWYN546way2qPrL8YX_5WJyodEk_HtEmu8-icvVaDrJGfX-Ogdr9FbX3y1lRVruZteDCzhE7DM/s1600/IMG_1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8b9OpphDZkeDw2prMHPFlaHAphQL5U5GS22NdB6LPtUZQWLpXcFGVNMHDFFFYoEi7cgWYN546way2qPrL8YX_5WJyodEk_HtEmu8-icvVaDrJGfX-Ogdr9FbX3y1lRVruZteDCzhE7DM/s1600/IMG_1690.JPG" height="416" width="640" /></a></div>
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It is cempedak season again. Besides durian, this is another highly popular fruit in this part of the world. Pronounced "chem-pe-dak", which is the same genus as jackfruit. It is native to Southeast Asia. The thin and leathery skin of the fruit is greenish, yellowish to brownish in color, and patterned with hexagons. The fleshy, edible arils surround the large, seeds in a thick layer. It is yellowish-white to orange in color, sweet and fragrant, soft, slippery and slimy on the tongue and a bit fibrous. The taste of the fruit is similar to the related jackfruit with a hint of durian. The seeds are flattened spheres or elongated, about 2–3 cm in length.<br />
<br />
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I had excess cempedak after making ice cream with it, so I usually freeze it up. So I took on the challenge to make my own version of this Cempedak Crumble Tart. I believe you cannot find this in the shops. I am quite proud of myself for this creation. Give it a try if you have an itch to bake something and if you are running out of ideas on what to bake, like me. <br />
<br />
Do eat it up fast, these tarts cannot be kept for more than 3 days.<br />
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<span style="color: blue;">Cempedak
Crumble Tart (individual mini tarts)<br />
</span>Makes about 15 mini tarts using disposable aluminium mini foil cups.</div>
<br />
Ingredients for filling <br />
<br />
300g cempedak without seeds<br />
150g whipping cream<br />
2 to 3 tbsp sugar (option to add more if you like it sweeter)<br />
<br />
Put cempedak and sugar in the blender and purée, add a tiny tad of water if it
helps in the blending. <br />
Put whipping cream in a stand mixing bowl and whip to become whipped cream. <br />
Use a spatula and mix the sweetened cempedak purée and whipped cream together
until well mixed. <br />
Spoon it into a large piping bag and put it into the fridge to harden into
piping consistency. <br />
<br />
Ingredients for sweet tart dough<br />
<br />
160g butter (softened)<br />
90g icing sugar<br />
25g ground almond<br />
1/4 tsp salt<br />
1/2 tsp vanilla extract<br />
1 large egg<br />
250g plain flour (sifted)<br />
<br />
For making the sweet tart dough, put the softened butter in a mixer bowl, put
on the paddle and mix till light and fluffy. <br />
Add icing sugar, almonds, salt, vanilla extract and egg and mix on low speed.
Blend well after scraping the sides.<br />
Add the sifted flour in a few additions, do not add all at once.<br />
Switch off the machine as soon as dough comes together. Do not over mix. Divide
the dough into two portions. Roll each portion into a ball and wrap with food
plastic wrap and chill in the fridge for at least 4 hours preferably. You can
store the rest in the freezer if you are not using it. This can be stored for
up to a month.<br />
Heat the oven to 180 C, when you are ready to make the tart, cut out a freezer
bag or a big clean plastic bag, and put the dough in between to roll out. Cut
according to size of the mini tart cups.<br />
Press gently onto the tray and poke holes all over with a fork so that it
allows air to go around when baking.<br />
For individual small tart shells, we do not need to use beans for weighing them
down.<br />
Bake for 15 minutes at 180 C till golden brown for the small tarts.<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-SG; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-SG; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Cool the tart shells on a rack and prepare the filling.<br /><span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-SG; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-SG; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Leave some dough for the crumble, roughly take small pinches of dough and scatter on the baking tray, bake at 180 C for 5 to 7 min or until golden brown. set it aside to cool.<br />
<span style="mso-spacerun: yes;"> </span><br />
Cool the tart shells on a rack and prepare the filling.<br />
<span style="mso-spacerun: yes;"> </span><br />
To assemble the mini tarts</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-SG; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-SG; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Take the piping bag of cempedak fillings out of the fridge. as soon as it is of piping consisitency, we can fill the mini tart cups. </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-SG; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-SG; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Pipe the fillings into the tart cups in a spiral manner, ending it to a tip. put the prepared crumble all over the filling, making sure it sticks to the filling. There you go, enjoy!<br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-69267831686501263872014-07-13T17:02:00.001+08:002014-07-13T17:02:37.489+08:00Fresh Milk Loaf, super soft.<div class="separator" style="clear: both; text-align: center;">
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My family got tired of eating bread from the bread maker, so I have to urgently think of new ideas of what to bake before they even mention buying a loaf of Gradenia bread. I really do not want them to eat bread with full of artifical commercial chemicals in in. <br />
<br />
Well, just in time, I saw some bloggers sharing the Hokkaido Milk Bread recipe and in Youtube as well. But lazy as can be, both recipes were the hand kneaded kind, am I going to hand knead? No way definitely. I do not plan to dump the ingredients into the bread machine because it will come out the same shape and my family members are bound to complain again. So, I have to dump the ingredients into the mixer with a dough hook of course. <br />
<br />
The mixer can well knead the bread dough till the 'window pane stage', no problem. Well, I am really glad I am born into the convenience of machines era. What am I going to do without my gadgets? I simply love all my gadgets, as long as they can help me reduce my workload, I will continue to use them. <br />
<br />
I sort of combined the two recipes I found and adapted from there. I reduced the sugar level because I don't really like my bread so sweet. I also skipped quite a few steps being the lazy me. It turned out fluffy and soft. I used my new bread mould that I just bought to give me that 'Gardenia' look. I like the cube like look of the bread mould, it reminds me of my Montessori Pink Tower, which is exactly a 10 cm CUBE. <br />
<br />
I will not call it Hokkaido Milk Bread because I just used ordinary fresh milk, not Hokkaido Milk to bake this bread. I am not about to go all the way to Meidiya Supermarket to buy just a packet of exorbitant priced milk to bake some bread. <br />
<br />
This bread is very good and tasty and I can eat it plain. Or better yet, I spread the bread with my favourite Echire butter. <br />
<br />
Recipe was adapted from <a href="http://mymindpatch.blogspot.sg/2014/01/hand-kneaded-hokkaido-milk-loaf.html">http://mymindpatch.blogspot.sg/2014/01/hand-kneaded-hokkaido-milk-loaf.html</a> & <a href="http://www.youtube.com/watch?v=PCzyeyJ6ApQ">http://www.youtube.com/watch?v=PCzyeyJ6ApQ</a><br />
<br />
Using 2 of 10 cm x 10 cm x 10cm bread mould or pullman tin with cover, 200 C oven, 30 minutes.<br />
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<h3>
Fresh Milk Loaf</h3>
Ingredients<br />
<br />
260g bread flour<br />
20g cake flour<br />
1/2 tsp salt<br />
1 tsp sugar<br />
1 tsp honey<br />
1 tsp condensed milk<br />
1 tsp yeast<br />
Half a beaten egg<br />
120 ml fresh milk<br />
60 ml cream<br />
<br />
30g softened butter<br />
<br />
1. Put all the ingredients except the butter into the mixer with a dough hook and mix it well at low speed and increase to medium speed when all the dry ingredients have come together.<br />
<br />
2. It will appear to be a very wet dough at first. But do not be tempted to add in more bread flour. <br />
Be patient, kneading bread dough takes time. <br />
<br />
3. It will come together and eventually be a nice smooth dough. Please stand nearby the mixer when you are kneading bread dough to make sure the machine does not move over the edge of the counter. <br />
<br />
4. Touch the dough to test that it is no longer sticky, now you can incorporate the butter in. <br />
<br />
5. Let the dough hook slap the butter around. Knead till the 'window pane' or 'membrane' stage. It is ready when the dough reaches this stage. It means when you grab a little of the dough between your fingers and stretch it till it is almost trnslucent and it does not tear easily. It does take time to reach this stage.<br />
<br />
6. Oil a big clean bowl and store the dough in it, cover with cling wrap and let it proof till double in size for about an hour or so. <br />
<br />
7. After it has doubled in size, transfer the dough onto the counter or worktop and punch out all the air. <br />
8. Weigh the dough and divide the dough into two equal portions.<br />
<br />
9. Tug the ends of the dough into two round balls.<br />
<br />
10. Put it back into the big bowl, cover with the cling wrap to rest for just 15 minutes.<br />
<br />
11. After that, take out one portion, roll it out flat with a rolling pin into a rectangle. <br />
<br />
12. Now fold the two of 'length sides' in to meet in the middle, resulting into a narrower rectangle. <br />
<br />
13. Use the rolling pin, roll it flat again, now becoming a longer rectangular strip.<br />
<br />
14. At this stage, roll up the dough with your hands into a rounded roll just like a swiss roll.<br />
<br />
Please go to <a href="http://www.youtube.com/watch?v=PCzyeyJ6ApQ">http://www.youtube.com/watch?v=PCzyeyJ6ApQ</a> for demo.<br />
<br />
15. Put the rolled up dough into the bread mould. Do likewise with the other portion.<br />
If you have a 20 cm x10 cm x 10 cm mould, put the rolled up dough side by side.<br />
<br />
16. Cover with cling wrap, put it aside to proof till dough is about 80% to 85% full almost reaching the top of the mould. (leaving about 1 cm of the rim). It takes about an hour or so. You can speed things up by putting the pullman tins in the microwave oven with a glass of hot water beside them to heat up the environment.<br />
<br />
17. 15 minutes before, heat up the oven to 200C.<br />
<br />
18. When it has proven enough, cover the tins or moulds with the lid and bake for approximately 30 to 35 minutes.<br />
<br />
19. Take out the bread from the mould immediately when it is baked and cool it on a rack. <br />
<br />
20. Only cut the bread when it is completely cooled.<br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-10512702325126810982014-07-02T22:19:00.000+08:002014-07-02T22:23:07.695+08:00Cheesecake with Dragonfruit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvJ-x5m0bjtaxOnSosUcoFqLAw9FnDOng6HjaCgYQZyKBVJ_nf2AhRKO0eAajWeMdZG3W5EM-UVZB8ovatnvgUwswYB13oN9O9XYyrNxzdhrVyryZdRRNkgKoIIBDAS25BrtvcW45CeU/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvJ-x5m0bjtaxOnSosUcoFqLAw9FnDOng6HjaCgYQZyKBVJ_nf2AhRKO0eAajWeMdZG3W5EM-UVZB8ovatnvgUwswYB13oN9O9XYyrNxzdhrVyryZdRRNkgKoIIBDAS25BrtvcW45CeU/s1600/2.png" height="426" width="640" /></a></div>
I honestly like the colour of the dragonfruit very much, I mean the red fleshed one not the white one. The taste of the red dragonfruit is also much more superior than the white one hence the price difference as well. I find that the white one has an after taste which I dislike but not the red one. The red one costs much more too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP_tnB6JyaHA1gQr81jbx3B1H-ADrVly_BhYci4s5EGEKAcGND0BS2Kmb4Yu-QDnzuc2W4FfB0Zm3fAUzUGil4uXEPHJ6HlvFmRBH0GLV_UGzANC5BBgP_kV0q1oWslbBsPo-IAUUuc0/s1600/IMG_7658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP_tnB6JyaHA1gQr81jbx3B1H-ADrVly_BhYci4s5EGEKAcGND0BS2Kmb4Yu-QDnzuc2W4FfB0Zm3fAUzUGil4uXEPHJ6HlvFmRBH0GLV_UGzANC5BBgP_kV0q1oWslbBsPo-IAUUuc0/s1600/IMG_7658.JPG" height="640" width="480" /></a></div>
Some Malaysian exporters justified the higher cost to its benefits. I read somewhere that eating red-fleshed dragonfruit was reported to increase bone density, prevent colon cancer and ease constipation. This can explained why red dragonfruits cost more as compared to the white fragonfruit . It was also reported that the red flesh variety is believed to be rich in antioxidants and has an exceptionally high content of soluble fiber. It is considered a good source of vitamin C and its vitamin C is more easily absorbed than vitamin C from a pill supplement. Some bloggers swear that it helps to lower blood glucose levels in type 2 diabetes. <br />
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Well. I bought 3 that day, ate one and decided to make a pretty cheesecake with the other two remaining ones. I love the pink colour it yields. It has just a hint of taste of the dragonfruits, mainly still dominated by the cream cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcMtnCLLI4wO3zUitoJkX2p16fqi9Hz5m7qT4cjXUf_f5fQDpMIu1vyj6VZneEAuOPaL0uNixtaD4QQnVhPp2TAMlDBdJHEo7hF6n67_Zbk0U659ubPEJSJIEJh578kXlpjp_4TvvJsw/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcMtnCLLI4wO3zUitoJkX2p16fqi9Hz5m7qT4cjXUf_f5fQDpMIu1vyj6VZneEAuOPaL0uNixtaD4QQnVhPp2TAMlDBdJHEo7hF6n67_Zbk0U659ubPEJSJIEJh578kXlpjp_4TvvJsw/s1600/3.png" height="426" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16pt;">Dragon Fruit Cheesecake </span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16pt;"><o:p><span style="text-decoration: none;"><span style="font-size: small;"></span></span></o:p></span></u></b>Using 8 inch loose bottom cake pan</div>
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<span style="color: black;">Ingredients A :<o:p></o:p></span></div>
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<span style="color: black;">Biscuits (Digestive) 120g, crushed into crumbs<br />
Butter (melted) 80g<o:p></o:p></span></div>
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<span style="color: black;">Ingredients B :<o:p></o:p></span></div>
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<span style="color: black;">Dragon Fruits 2 (Chopped)<br />
Milk 100g</span></div>
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<span style="color: black;">Ingredients C :<o:p></o:p></span></div>
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<span style="color: black;">Sugar 100g<br />
Cream Cheese 500g<br />
Whipping Cream 300g<o:p></o:p></span></div>
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<span style="color: black;"><o:p> </o:p></span><span style="color: black;">Ingredients D :<o:p></o:p></span></div>
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<span style="color: black;">Gelatin 2 tbsp<br />
Water 60g<o:p></o:p></span></div>
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<span style="color: black;"><o:p> </o:p></span><span style="color: black;">Method:<o:p></o:p></span></div>
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<span style="color: black;">1. Mix the biscuits crumbs and butter well and press
evenly onto base of cake pan. Freeze it for 10 mins and use as the base.<br />
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<span style="color: black;"></span><br />
<span style="color: black;">2. Put chopped dragonfruits in a pot. Cook dragonfruits till hot until it is paste like. Then add 100g milk. Stir
well. Let the mixture cool.<br />
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<span style="color: black;"></span><br />
<span style="color: black;">3. In a mixer, beat the cream cheese and sugar until fluffy and add in the whipping cream.<br />
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<span style="color: black;"></span><br />
<span style="color: black;">4. Mix the cooked dragonfruits with the cheese batter in a bowl and mix well.
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<span style="color: black;">5. Mix the gelatin and water and double boil until it is dissolved and add into the cheesecake mixture</span><span style="color: black;">. Mix well.
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<span style="color: black;">6. Pour the mixture into the cake pan with the prepared base and c</span><span style="color: black;">hill for at least 4 hours in the fridge and serve.</span></div>
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Today is my last day of my precious June holidays. I have indeed enjoyed my Greece trip with my darling daughter. Waking up late, shopping and so on. Three and a half weeks passed light lightning and tomorrow I have to go back to work for the preparation of school reopening. <br />
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My hands are itching to bake before I get busy again. I did not manage to bake much this holiday. I have a long line up for many recipes and many ingredients waiting for me. Too much things to do but not enough time. That is my usual complain. Even I have time, I do procastinate and spend more time ploughing for recipes than baking or cooking. <br />
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Anyway, my last chance today, and I want to do it for my staff. My faithful teachers who are also ending their holidays and going back to work. I have chosen to bake sausage buns for their breakfast, hopefully to bring back smiles on their faces. <br />
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<h3>
Sausage Buns</h3>
(makes around twenty buns)<br />
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Recipe adapted from Happy Home Baking</div>
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300g bread flour</div>
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300g cake/top flour</div>
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11g instant yeast</div>
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100g sugar</div>
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1 tsp salt</div>
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</div>
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250ml fresh milk</div>
<div>
2 egg<br />
*Tangzhong 3 tbsp </div>
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100g butter<br />
20 sausages<br />
A little melted butter for brushing on the buns</div>
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Method:</div>
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</div>
<div>
<div>
Put all the dry ingredients (1st 5items) in a stand mixer using the dough hook. Mix well.</div>
<div>
<br />
Add in the milk, eggs and tangzhong. Mix at medium speed for a good 5 minutes at least.</div>
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</div>
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Now add in the butter, and mix until it is no longer sticky. </div>
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Testing now and then for the window pane stage. <br />
<br />
Take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is good. When it has reached that stage, transfer to an oiled bowl and cover with plastic wrap to let it double to twice the size. In tropical Singapore, it takes about one hour.</div>
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If doing by hand. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough. Place the dough on a lightly floured work surface. Knead the dough until the dough is elastic, smooth and non sticky. it will take approximately 25 to 30 minutes by hand. </div>
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When it has doubled, take out the dough and punch it out. Let the dough rest for another 15mins.</div>
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Make sure the sausages are dry and not wet.<br />
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Divide the dough into 60g portions. <br />
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Flour the countertop and roll each portion into long round strips with your floured palms. Then roll<br />
the dough tightly round the sausages without leaving any gaps and seal the edges by gently pressing it down. Gently roll the rolled sausages between he palms to bring it to a rounder shape.<br />
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Arrange the buns in a greased, lined or silpat pan. Cover with a tea towel or wrap. Rest them for about another 15 to 20 minutes at the max. I don't suggest you rest it longer because if it grows very fat and big, the strips will come apart and will not be pretty.</div>
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I did not brush with an egg wash, I prefer to brush with melted butter after baking because it gives a softer crust.<br />
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Bake in an 190C oven for about 15mins until golden brown. Brush melted butter on the buns. <br />
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*Tangzhong recipe<br />
50gm/ 1/3 cup bread flour
<br />
250ml/ 1cup water (could be replaced by milk, or half water and half milk)
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Method:
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Mix flour in water well without any lumps. Cook over medium-low heat,
stirring all the time.<br />
The mixture becomes thick. Once you notice some “lines” appear
in the mixture, it is done. The
tangzhong is ready. Remove from heat. You can store it in the fridge if you are not using immediately and can last a few days.
The chilled tangzhong should return to room temperature before adding into bread mixture.<br />
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-13216386995513064452014-06-21T16:48:00.002+08:002014-06-21T17:24:57.094+08:00Cherry Jam (Homemade)<div class="separator" style="clear: both; text-align: center;">
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<h2>
Cherry Jam (Homemade from Fresh Cherries)</h2>
This is my first blog in the June holidays. I am thrilled as I came back from my vacation in Sunny Greece. We went to Athens, Santorini and Naxos. It was a good trip, we planned it all ourselves, free & easy and managed to see one of the loveliest and beautiful, postcard worthy islands in the world. Santorini should be one of the places you must go before you die. <br />
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As it was in early June, Summer has just started not long. But the weather was HOT, we came back three shades darker (tan). Fruits were aplenty on the roadside stalls and the cherries and strawberries were calling out to me. As you know, cherries in Singapore are SO very expensive. It can go up to S$16 to S$20 a kilogram here in our supermarkets. <br />
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The roadside stalls in Athens were selling them for like 4 Euros (S$6.80) a kilogram. We were eating it for snacks every other day. But when we got to the Central Market in Monastiraki, Athens, they were selling it for 1 Euro per kilogram!!! What? S$1.70 for a whole kilogram? That is ridiculous I thought. Singapore is over charging us for everything! I made a plan to go to the market on the day we fly off just to get some cherries to bring home. So true enough, we flew home with 3 whole kilograms of fresh cherries, very happy and satisfied. Other cheap items to buy are saffron and olive oil of course. <br />
<br />
Fresh cherries are delicate and on transit, even hand carried, there will be some slightly bruised ones that will not be exactly very pretty to look at but completely edible. What do I do with those bruised ones? Make jam of course! Who would buy cherries from our supermarkets to make your own jam in Singapore? Come on, you and I will never. But in this case, cherries came dirt cheap and I would take the opportunity to make a fresh cherry jam. Further more, I could either use the Thermomix machine or bread machine to make the jam without stirring. Very simple and the end result is a nice, delicious Mason jar of GREEK cherry jam !<br />
<h2>
</h2>
<h2>
<span style="color: black;">Fresh Greek Cherry Jam</span></h2>
Makes 1 Mason Jar of jam<br />
Ingredients:<br />
<br />
500g of fresh cherries, pitted but skin intact<br />
200g sugar<br />
Lemon zest from 1/2 a lemon<br />
Juice from 1/2 a lemon<br />
1/2 tsp of Nielson Massey rose water (optional)<br />
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Method:<br />
<br />
Wash, remove the stalks and pits of the cherries, drain the water and pat dry.<br />
Put cherries, sugar, zest and lemon juice in a non-metallic bowl and mix everything together. <br />
Let it macerate for 1 hour in the fridge.<br />
In a small or medium pot, bring the mixture to a simmer over medium heat. Stir the mixture now and then. <br />
Bring the the mixture to a boil and carefully skim the scum away from the mixture. Turn to low heat and make sure jam does not burn)<br />
Stir gently until the jam is set. (approx half hour to 45 min )<br />
Test for sweetness, if you want it sweeter, add a few tsp of sugar.<br />
You can test by putting a small saucer in the freezer, make sure it is completely chilled and drop a teaspoonful of jam onto the cold plate and put it back into the freezer for 2 minutes. If the jam wrinkles, it means it is set, if not, cook for another 5 minutes. <br />
Make sure you turn off the fire when you are testing, if not your whole pot might burn.<br />
Store the cooled jam in a sterilised jar.<br />
<br />
Take note that I never use pectin to make my homemade jam. Be it Strawberry. blueberry or kumquat jam.<br />
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ALTERNATIVELY<br />
<span style="color: blue;"></span><br />
<span style="color: blue;">By Thermomix </span><br />
<span style="color: blue;">Method</span><br />
<br />
Put all the ingredients and cook for 45 to 60 minutes at 100C, speed 1, with the Thermomix basket on the mixing bowl lid instead of the cup to allow steam to escape. <br />
The last 5 to 10 minutes, I like to turn the heat to Varoma, speed 2.<br />
<br />
<span style="color: blue;">Bread Machine</span><br />
<span style="color: blue;">Method</span><br />
<br />
Put all the ingredients in the baking pan, press the JAM key.<br />
It will take about 1 hour 20 min in my Zojirushi Home Baker Mini.<br />
<br />
Enjoy with any kind of bread, homemade is the best of course!<br />
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This is one of the many orange trees in the middle of Syntagma Square, Athens, right in the middle of the city, opposite the Parliament House. <br />
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Rose Water (optional)<br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-54645867271678549982014-05-14T18:37:00.000+08:002014-05-14T18:49:54.641+08:00Meyer Lemon Tart (2)<div class="separator" style="clear: both; text-align: center;">
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I simply cannot resist buying Meyer lemons when I see them on the shelves in the supermarket. Likewise I will not be able to not buy the Yuzus when I see them in the Japanese supermarkets during the seasons. I admit I definitely have a penchant for citrus fruits and I will try to make them into desserts of all kinds since I cannot eat certain ones straight. But these are actually sweet enough to eat. Meyer lemons are readily available for a bigger part of the year nowadays compared to one to two years ago where I thought I have to go to Australia to try tasting one when I heard so much about it through the net.</div>
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They are not as tart as a normal lemon and the fragrance is heavenly to me. It is a cross between a true lemon and a mandarin. The colour of the peel has a tinge of orange in it, just beautiful to me. It can also be kept for quite a few weeks without spoiling. </div>
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I even tried to plant the seeds but so far I have not gotten any success of course. Well, no harm in trying anything right? Popularity of the fruit climbed further when Martha Steward statrted to feature them in her recipes through her shows. She is one person who is crazy over all sorts of citrus fruits as well. Of course she has the luxury of having a huge greenhouse and her team of staff to experiment with them. </div>
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</div>
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Well, for Singaporeans who cannot find Meyer Lemons, don't despair, you can always make a 1:1 substitution of the juice and zest of various lemons. Meyer lemons are much sweeter and less acidic than normal lemons, so you might want to minus the sugar level in some recipes or vice versa.</div>
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</div>
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When I can get hold of Meyer lemons, I always end up with a lemon tart some how. Don't ask me why. You can also find another recipe in my older post. <a href="http://foodmaestro.blogspot.com/2014/01/meyer-lemon-tart_5.html">http://foodmaestro.blogspot.com/2014/01/meyer-lemon-tart_5.html</a></div>
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<span style="color: blue;"><strong></strong></span> </div>
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<span style="color: blue;"><strong>Meyer Lemon Tart</strong></span></div>
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<em>adapted from Rick Stein in Delicious Magazine</em></div>
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<em>25cm round tart pan or 35cm x 12 cm x 2.5cm longish tart pan</em></div>
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<em></em> </div>
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<span style="color: blue;"><strong>Pastry</strong></span></div>
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<span style="color: black;">200g plain flour</span></div>
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50g ground almond</div>
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25g icing sugar</div>
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A pinch of salt</div>
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150g chilled unsalted butter - cubed then put it back into the fridge</div>
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1 egg yolk</div>
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1 egg white</div>
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1 1/2 tbsp ice water</div>
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</div>
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<span style="color: blue;"><strong>Filling</strong></span></div>
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<span style="color: black;">4 to 5 Meyer lemons to yield 150 ml juice and all the zest (finely grated)</span></div>
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6 eggs - beaten lightly</div>
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180g sugar</div>
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150 ml cream</div>
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Icing sugar to dust (optional)</div>
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</div>
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To make the pastry:</div>
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1. Sift the flour.</div>
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2. Put sifted flour, ground almond, icing sugar and salt into the food processor. If you don't have a </div>
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machine, you can do it manually, it just takes some effort. </div>
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3. Pulse it 2 to 3 times to mix it up.</div>
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4. Now add the chilled butter to the mixture and briefly pulse (please use pulse function) till it </div>
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resembles fine bread crumbs. Use your finger tips if you don't have a machine.</div>
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5. Add the egg yolk and the ice water and pulse again until the pastry just comes together. </div>
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6. Remove and gently knead a few times so it forms a smooth round.</div>
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7. Roll the dough out between 2 sheets of big plastic bags (cut sides) big enough to fit </div>
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your tart pan. </div>
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8. Poke holes in the dough all over and then store the tart pan in the fridge for 30 minutes. </div>
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9. Preheat the oven to 200C or 180C with fan.</div>
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10. When you are ready to bake the pastry, line the tart pan with baking paper, fill with beans or </div>
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raw rice and blind bake on a metal baking sheet for 12-15 minutes until the sides are a bit golden </div>
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brown. Take it out of the oven, brush with the egg white (to seal the pastry) and put it back into </div>
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the oven for 2 minutes.</div>
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11. Take the baking sheet with the tart pan on it out and lower the oven to 140C.</div>
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</div>
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To make the filling:</div>
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1. Lightly beat the eggs and sugar together but do not create foam. </div>
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2. Mix in the lemon juice, beaten eggs and cream.</div>
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3. Mix well.</div>
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4. Sieve the mixture into a jug with a spout.</div>
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5. Add in all the zest and give it a good stir.</div>
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6. Put the baking sheet with the tart pan back into the oven, partly pull out the oven shelf and pour the </div>
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filling from the jug into the tart pan to almost the brim.</div>
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7. Very carefully slide the oven shelf back in and bake for 40 to 50 minutes (140C) until just set. The</div>
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mixture should still be a bit wobbly in the centre but will continue to firm up after it comes out of </div>
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the oven. </div>
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8. Remove and leave to cool but do not refrigerate just yet.</div>
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9. When cooled, dust with icing sugar before serving if you wish.</div>
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10. Best served on the day it is made.</div>
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-973029720069485932014-05-08T20:56:00.002+08:002014-05-08T21:04:14.387+08:00Ma Lai Go, Hong Kong style steamed sponge cake<div class="separator" style="clear: both; text-align: center;">
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Whenever I go to Hong Kong, I will never fail to go to Tim Ho wan for my dim sum fix. They have to my opinion the best Cha Siew Polo bun and Ma Lai Go. I cannot comment on the Singapore branches as I have never been there. <br />
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So, I have done some research and the traditional Ma Lai Go has to be fermented for at least 2 to 3 days. Tim Ho Wan ferment theirs for two whole days. <br />
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Although the cake is brown in colour, it has no brown sugar in its ingredients, just normal sugar. When you ferment the batter, it will turn brown while steaming. I find it interesting, although a little yeast was used, there are no taste of the yeast at all in the steamed cake. <br />
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It is fluffy, soft and spongy at the same time. I like the result of the cake with the streaky holes! It is like the 'Pak Tong Go' I used to eat when I was a child. You need patience to make this cake if you want it this way because of the fermentation. I figure you can steam the cake on the same day with just a little waiting but I suppose it will have a different effect. Well, more experiments on the way!<br />
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My good friend found this recipe in her written book of recipes from some newspaper cuttings and jotted it down.<br />
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Recipe adapted from Ms Amy Beh<br />
Steamer with cover<br />
8 inch container<br />
45 minutes of steaming<br />
<span style="color: blue;"></span><br />
<span style="color: blue;">Starter</span><br />
<span style="color: blue;">160g Hong Kong flour or any low protein flour like cake flour</span><br />
<span style="color: blue;">35g sugar</span><br />
<span style="color: blue;">1 tsp instant yeast</span><br />
<span style="color: blue;">75ml slightly warm water</span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;">180g sugar (can add more if you want it sweeter)</span><br />
<span style="color: blue;">35g bread flour</span><br />
<span style="color: blue;">35g custard powder</span><br />
<span style="color: blue;">20g milk powder</span><br />
<span style="color: blue;">5 eggs</span><br />
<span style="color: blue;">50g melted butter</span><br />
<span style="color: blue;">100g canola oil/any tasteless vegetable oil</span><br />
<span style="color: blue;">1 1/2 tsp baking powder</span><br />
<span style="color: blue;">1/2 tsp bicarbonate of soda</span><br />
<span style="color: blue;">2 tsp alkaline water (optional)</span><br />
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1. First, start the fermentation process by mixing all the ingredients for the starter in a bowl and cover with cling wrap and put it aside.<br />
2. Let it ferment for at least 12 hours without touching it. Mine was fermented for 36 hours. The longer you ferment, the darker will be the colour. The texture and the colour will also depend on how long you ferment it. <br />
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3. When you are ready to prepare your cake, sift bread flour, custard powder and milk powder together in a bowl.<br />
4. Place the fermented starter in your mixing bowl and mix it with a beater attachment at low speed. <br />
5. Gradually add the sugar and beat it for a couple of minutes.<br />
6. Now, add in the flour mixture gradually, still at low speed for another couple of minutes until combined.<br />
7. At this moment, change to the whisk attachment in your mixer and add the eggs one at a time at low speed.<br />
8. Turn the speed on medium high and whisk it for 10 minutes more. <br />
9. Scrape down the sides of the bowl half way. Now you will notice that the batter will turn smooth without lumps.<br />
10. At low speed, add in the melted butter and the oil. Mix well.<br />
11. At this juncture, you can either put the batter in a bowl and ferment again in the fridge for 12 hours (I fermented mine for 24 hours) or you can proceed to add on the last of the ingredients and steam it.<br />
12. You can also just ferment it for 2 hours and proceed with the rest of the ingredients. this depends on how impatient you are.<br />
13. When you are ready to steam the cake, or rather fermentation is up, prepare the steamer with a cover and make sure there is enough boiling water. <br />
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14. For the pan, I used an 8 inch cake ring and a steaming rack and put baking paper in the cake ring with a single big piece of paper with an overhang for ease of removing the cake later.<br />
15. If you have an 8 inch bamboo steamer, it is all the better and ideal.<br />
16. I suppose you can use a normal round cake pan to steam as well, just make sure you line the pan with a whole piece of baking paper as well for lifting the cake up.<br />
17. Now, add in the alkaline water (lye water) if using. <br />
18. Sift in the baking powder and bicarbonate of soda and mix until just combined. <br />
19. Pour the batter into whichever prepared container you are using to steam the cake, cover and steam at high heat for 45 minutes. <br />
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20. Do not be tempted to open the cover for the first 30 minutes. <br />
21. After 30 minutes, you can check whether there is enough water in the steamer. Replenish with hot water to continue steaming if necessary.<br />
22. Let the cake cool on a rack for at least 5 to 10 minutes before removing it from the pan.<br />
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Eat it fresh and warm.<br />
Store the rest in the fridge and you can heat it in the microwave for 10 seconds whenever you need a piece!<br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com3tag:blogger.com,1999:blog-8406629963583416753.post-47514428849396648402014-05-04T21:58:00.000+08:002014-05-04T21:58:54.294+08:00Sourdough Bread<div class="separator" style="clear: both; text-align: center;">
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This post is long due, I have made countless sourdough bread and my bottle of sourdough is already two years old. I have been feeding the dough weekly only because I am too lazy and I do not make sourdough bread all the time. I literally have to discard some dough whenever I feed it. <br />
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Sourdough bread is bread which is fermented with wild yeast in the air instead of commercial yeast. Wild yeast is everywhere - in the air, in the flour and on the surface of some fruits. Commercial yeast has replaced wild yeast because it is easier to mass produced and easier for bakeries to use and store and most importantly it proofs our bread quickly. In contrast, wild yeast works much more slowly to proof breads.<br />
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So you ask, why do people bother then? Well, for one, I LOVE the flavour and texture that sourdough that is made with wild yeast gives as compared to bread made with commercial yeast. I admit Singaporeans simply love the soft pillowy bread that is sold in every local bakery. We are so used to soft, sweet and easy to chew bread. We are lazy, are we? <br />
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But I love to chew my bread, once in a while. When I am not rushing to work, we will have sourdough bread with dinner and have nice conversation with my family or friends. I also like to dip my sourdough bread in olive oil, balsamic vinegar, some herbs or simply just smear some good butter on it. If you ask me, I will have very soft tangzhong bread in the morning when I have to rush to work but textured sourdough bread in the evening especially in the weekends. A nice balance I would say.<br />
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How about a beginner sourdough bread? It is a bread that does not take a whole day to ferment or rise. It takes just about two hours for the first rise and then about an hour for the second rise. As compared to the seven to eight hours for the purist sourdough bread. This bread uses the bubbly sourdough starter along with the commercial yeast to speed things up as you are getting used to working with sourdough. <br />
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Don't worry, this bread does not taste sour as you expected it to be. It is subtle and yet still soft on the inside. The strong sour flavour are only developed over a long, slow fermentation ofr a fully sourdough bread. Since we are on a speedy note, we will not get it so sour. Your bread will taste a little more sour if you have not been feeding your starter for more than two weeks at a stretch or if you use a mature starter. If the starter is fairly new, the taste will be mild. <br />
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Would you like a change in taste and texture of your bread? Then, make your own. Starting from the starter. Get it at <a href="http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337">http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337</a><br />
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Simple Sourdough Bread Recipe<br />
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Ingredients:<br />
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3 cups bread flour<br />
2 tsp Kosher salt (or 1 tsp table salt)<br />
1 1/2 tsp instant yeast<br />
1 cup water<br />
1 cup sourdough starter<br />
<br />
Method:<br />
<br />
Put flour, salt, yeast and water in a mixer with a dough hook.<br />
Make a rough dough.<br />
Add the sourdough starter and knead till smooth and dough leaves bowl. <br />
It is a fairly wet and sticky dough.<br />
Either flour your hands well or put a little oil on your hands to take the dough out onto a oiled big bowl and cover with cling wrap. Let it rise to double its size, about two to three hours. <br />
Before the time is up, flour a proofing basket/brotform/banneton well.<br />
If you don't have this, try a bowl! Oil the bowl, flour it very well. <br />
Dump the dough onto the proofing basket, cover with cling wrap again.<br />
The dough should rise to the desired size by an hour or so.<br />
Turn the dough out onto a lined pan.<br />
Better still, if you have a pizza stone, it will be perfect. <br />
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Bake it in a preheated 220 C oven for 15 minutes with a pan of steaming hot water at the bottom of the oven.<br />
After 15 minutes, turn the oven down to 180 C to bake for another 15 to 20 minutes. If you want your bread to be a bit more brown, bake it for another 5 minutes or so.<br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-25050773652603915362014-04-05T18:13:00.001+08:002014-04-05T18:15:51.092+08:00Black Glutinous Rice Flour with Palm Sugar Chiffon Cake <div class="separator" style="clear: both; text-align: center;">
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<h2>
Black Glutinous Rice Flour with Palm Sugar Chiffon Cake </h2>
You can also call it Pulut Hitam with Gula Melaka chiffon cake. This chiffon cake has a mixture of flavours that is very unique. I like this cake very much. It is a pity that we cannot get hold of black glutinous rice flour easily in Singapore. I only know of one place in Singapore that you can get this flour after I did my research on the net. Before that, it was only in Malaysia or Indonesia that you can get hold of this flour. <br />
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I read all about the cake using the black glutinous rice flour but I was so eager to bake it but there was no flour to be found in Singapore. All you get in Singapore is the normal white glutinous flour selling in the shops. I wonder why it is not so popular in Singapore. Is there no market for this kind of flour? I was so desperate that I wanted to buy some black glutinous rice and bring it to Little India for the spice grinders to grind it for me. Or I can also bring it to the Chinese Medical shops for them to grind it for me, as they can grind all sorts of brown rice and hard medicinal herbs to fine powders for babies to consume. But I was going on a trip to Malaysia soon and therefore I waited patiently for the day to come so I can buy some black glutinous rice flour from KL. <br />
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At last, I got my hands on them after looking for three supermarkets in KL. It was still a difficult feat for me. The flour became a very precious possession in my bag. But now, I know you can get it in Singapore but I still have to drive a distance to get it. Nevertheless, I made this cake and it was gorgeous, whether it tasted gritty or not, I don't care. <br />
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Pulot Hitam with Gula Melaka chiffon Cake </h3>
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Recipe adapted from Herbs & Spices</div>
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Using 25 cm/9 inch chiffon tube pan</div>
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180 C oven</div>
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Ingredients</div>
<br />
<span style="color: blue;">5 egg yolks</span><br />
<span style="color: blue;">120 ml coconut cream/milk</span><br />
<span style="color: blue;">125 g palm sugar/gula melaka</span><br />
<span style="color: blue;">80 ml canola oil or any tasteless vegetable oil</span><br />
<span style="color: blue;">150 g black glutinous rice flour</span><br />
<span style="color: blue;">1/2 tsp baking powder</span><br />
<span style="color: blue;">1/2 tsp bicarbonate of soda</span><br />
<span style="color: blue;">1 tsp vanilla extract</span><br />
<span style="color: blue;">5 egg whites</span><br />
<span style="color: blue;">75 g fine sugar</span><br />
<span style="color: blue;">1 tsp salt</span><br />
<span style="color: blue;">1/4 tsp cream of tartar</span><br />
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Method<br />
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Preheat oven to 180 C.<br />
Sift together black glutinous rice flour with baking powder and bicarbonate of soda. Set aside.<br />
In a mixer, beat together egg yolks with palm sugar/ gula melaka and vanilla extract, until sugar is dissolved for about 5-7 minutes. <br />
Stir in coconut milk and oil to the egg yolks.<br />
Next, add black glutinous rice flour to the egg yolk mixture in the lowest setting of the mixer until it is all well mixed. Set aside.<br />
In another clean bowl, put the white eggs and beat using medium speed a little while until bubbles form. Add sugar gradually in a stream to egg whites and beat it together until frothy. Add cream of tartar and beat until it is of stiff peak. But take care not to over beat. Set aside<br />
Take the bowl out of the machine, using a spatula, add 1/3 of the egg white mixture and fold gently to egg yolks mixture. <br />
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Now, fold in the rest of the egg whites gently until combined. Do not over mix at this stage. <br />
Pour the batter into 25 cm chiffon tube pan. Bang the pan a few times on the counter top to break the air bubbles in the batter so that you do not have huge gaping holes in the cake.<br />
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Bake for about 50 to 55 minutes. Some ovens might need a longer period in baking.<br />
Invert tube pan to cool completely on a rack. <br />
It is better to over bake than to under bake in chiffon cakes if you don't want your cake to fall out of your pan when you invert it on a rack to cool.<br />
When it is completely cooled, use a knife and go round the cake pan to remove it.<br />
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com1tag:blogger.com,1999:blog-8406629963583416753.post-35991931043537329102014-03-24T00:13:00.000+08:002014-03-28T18:11:14.626+08:00Kaiser Buns<div class="separator" style="clear: both; text-align: center;">
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Kaiser buns or rolls are indeed very nice bread rolls if you like European bread. I have always loved the shape of these bread and especially the dark golden hue on them. I was looking for recipes to make a burger bun for my pulled pork and I suddenly remembered these buns that I saw in the bakeries in Europe. I used to make the softest ever bread for my burgers but not for pulled pork because it has sauce on them and I need substantial harder bread definitely. These Kaiser buns have a good crispy crust and it does not fall apart and lose its shape once any sauce touches it. It gives bite and yet it is not heavy and is actually quite light. It is perfect for my pulled pork burger. I think I would bake these buns for my hamburgers too. I will just leave it whole and round without the knots.<br />
These buns taste great and it is also easy to make. It is probably not the original recipe for Kaiser buns but hey, I don't care, I like it. <br />
<br />
This recipe makes about 8 to 9 buns<br />
<span style="color: blue;">Ingredients:</span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;">380g bread flour (3 cups)</span><br />
<span style="color: blue;">120g whole wheat flour (1 cup) You can substitute it using wholemeal flour</span><br />
<span style="color: blue;">1 tsp instant yeast</span><br />
<span style="color: blue;">18g sugar (1 tbsp)</span><br />
<span style="color: blue;">1 tsp salt</span><br />
<span style="color: blue;">250 ml warm water (1 cup)</span><br />
<span style="color: blue;">15 ml butter, melted</span><br />
<span style="color: blue;">1 large egg, beaten</span><br />
<span style="color: blue;">Another egg for egg wash</span><br />
<span style="color: blue;">Sesame seeds for topping the buns</span><br />
<br />
<span style="color: black;">Method:</span><br />
<br />
Put all the bread flour, whole wheat flour, salt, sugar and yeast in the mixer using the dough hook. Mix well.<br />
Now put the beaten egg, butter and warm water and mix until all the dough come together. if it looks dry, add another tablespoon of water. Do not pour in too much, be patient and it should form into a dough. <br />
Continue to mix at medium low speed until a smooth dough is formed.<br />
You can now turn out the dough into a smooth work surface and knead it for about 2 to 3 minutes till it is very smooth.<br />
If you don't have a mixer, you can do all this by hand as well.You just have to knead it for a good 10 to 12 minutes.<br />
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After kneading, form a ball and tug in the ends below and place it in a greased big bowl and cover it with a plastic food wrap and leave it in a warm place.to double the size. This should take between 1 to 2 hours depending on which part of the world you are. In my hot and humid country.it took just slightly more than an hour.<br />
Once the dough has risen nice and big, knock out the air in it and bring it out of the bowl and cut the dough into 9 equal pieces in my place as one piece will weigh about 98g. <br />
Cover the rest of the dough with a piece of kitchen towel when you are working each individual bun. For each individual bun, roll it into a long rope then tie it into a knot and one end tug under the bun and the other end pull it over the top and tog the end in securely. <br />
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Place on a baking sheet lined with baking paper or a silpat. <br />
Again cover all the knotted buns with a towel or plastic food wrap loosely for 1 hour or so.<br />
Before the hour is up, heat the oven to 220C. Get ready a roasting pan for putting it at the bottom of the oven. <br />
For the egg wash, beat an egg in small bowl. (I do not mix with water for this egg wash)<br />
Boil water for pouring it into the roasting pan for steaming the oven.<br />
When you are happy with the size of the buns, brush the egg wash very gently all over the buns including the sides.<br />
Sprinkle some sesames seeds on the buns if you like.<br />
Put the baking sheet with the risen buns in the middle rack of the oven.<br />
Pour the boiling hot water into the roasting pan.<br />
Bake buns for 20 to 25 minutes depending how brown you want the buns to be. <br />
It should be nice, crispy and deep golden brown.<br />
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-39439070229701493282014-03-16T23:07:00.000+08:002014-03-16T23:07:15.065+08:00Pecan Pie with Chocolate<div class="separator" style="clear: both; text-align: center;">
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It is not Thanksgiving I know, but my pecan nuts have been sitting there for quite a while and I have been pushing it aside to make this pecan pie. I have been wanting to make this pie for the longest time. The cost of the pecans in Singapore is just too high. But recently I managed to find much cheaper pecans and I grabbed a big packet. <br />
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Today is the day to make this pie because I have sweet tart dough in the freezer. I love to eat tarts and pies but the thought of making the dough will stop me in its path. Now, I will make a batch of sweet tart dough and store it in the freezer and I can whip it out whenever I feel like making a tart or a pie. <br />
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I was imagining how sweet this pecan pie will be looking at the ingredients from the net and my cookbooks and I shudder at the thought of biting into ultra sweet fillings. So I chanced upon a website that adds chocolate to the pie. It sounds good but I would cut of some of the sweetness, I thought. So here it is, my long awaiting attempt at Pecan Pie with Chocolate.<br />
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<span style="color: blue;">Sweet Tart Dough</span> <br />
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<span style="font-family: Times, Times New Roman, serif;">Ingredients</span><br />
<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="color: #333333; line-height: 22.87px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">(You can Make this 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking)</span></span></div>
<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<div style="color: #333333; line-height: 20px;">
<span style="color: blue; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">285g butter (softened)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">180g icing sugar</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">100g ground almond</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp salt</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp vanilla extract</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">2 large eggs</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">490g plain flour (sifted)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">For making the sweet tart dough, put the softened butter in a mixer bowl, put on the paddle and mix till light and fluffy. </span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Add icing sugar, almonds, salt, vanilla extract and eggs and mix on low speed. Blend well after scraping the sides.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Add the sifted flour in a few additions, do not add all at once.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Switch off the machine as soon as dough comes together. Do not over mix.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Divide the dough into two or three portions. Roll each portion into a ball and wrap with food plastic wrap and chill in the fridge for at least 4 hours preferably. You can store the rest in the freezer if you are not using it. This can be stored for up to a month.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"></span> </div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">Filling</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;"></span></span> </div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Ingredients</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;"></span></span> </div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">3 large eggs (60g each)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">240g corn syrup (3/4 cup)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">80g brown sugar</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">20g fine sugar</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">1 tsp pure vanilla extract</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">125g semi sweet chocolate (55% )</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;">160g Pecans to arrange on top (1 1/2 cups or might need more)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: blue;"></span></span> </div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Assembling the Pecan Pie (23 cm or 8 inch tart tray)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;"></span></span> </div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Get the sweet tart dough out of the freezer or fridge.</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Turn on the oven to 180C</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">To make the tart, cut out a freezer bag or a big clean plastic bag, and put the dough in between to roll out. (no table to clean and you do not need to wash the rolling pin too, how good is that?) </span><div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Cut the dough according to size of the tart tray. (8 inch or 23 cm)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Press gently onto the tray and poke holes all over with a fork.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Put it back into the fridge for 20 minutes.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">We do not need to precook the dough for this recipe.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">In the mean time, we can make the filling.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Boil some water in a small saucepan,</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">In a medium metal bowl, melt the chocolate in a bain marie or double boil, making sure not to let the </span><span style="color: black;">bottom of the bowl touch the boiling water. Stir the chocolate till it melts. Set aside.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: black;">In a large mixing bowl, crack the 3 eggs into it, add the corn syrup, brown sugar, fine sugar, vanilla extract, and pour in the melted chocolate.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: black;">Beat well with a whisk till all the sugar is dissolved and well mixed.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;">Take the tart tray out of the fridge, and pour in the egg mixture slowly.</span></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: black;"></span></span></span><span style="color: black;">Carefully arrange the pecan nuts onto the mixture. Don't worry, the nuts will definitely float on top.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: black;">Put the tart tray on a baking sheet so that if it spills, it will not dirty the oven and at the same time it is easier to transport the filled tart tray to the oven this way.</span></div>
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<div style="color: #333333; line-height: 20px;">
<span style="color: black;">Bake for 30 to 40 minutes. Insert a toothpick to check for doneness. </span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: black;">Cool the pie on a metal rfack for at least a couple of hours before serving.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: black;">The pie will look puffed up at first but it will subside as it cools.</span></div>
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-25625321636771805612014-01-05T17:11:00.000+08:002014-01-05T17:13:13.294+08:00Meyer Lemon Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">I have finally found Meyer lemons. I always wanted to taste one and yes, I like it. It is sweet and a little sour. I have been reading other baking blogs and envying others from other countries who can get Meyer lemons readily or even grow their own Meyer lemons trees. Singapore is a tropical country which gets so hot, you could hardly grow anything.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Recently I chanced upon an upmarket new supermarket that were selling these Meyer lemons. Imagine my delight! They were exorbitant but I could not help grabbing a packet of 5 lemons inside. They were like almost S$10 for 5 small lemons. I just had to buy it as I have not tried tasting any Meyer lemons before. Then a day later, I saw the same kind of lemons at NTUC Finest selling at S6.95 ! I just have to average the price by buying another packet!</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Meyer lemon <span style="background-color: white; line-height: 19.1875px;">i</span><span style="background-color: white; line-height: 19.1875px;">s a </span><span style="color: black;"><span style="background-color: white; line-height: 19.1875px;">citrus</span><span style="background-color: white; line-height: 19.1875px;"> fruit native to </span><span style="background-color: white; line-height: 19.1875px;">China</span><span style="background-color: white; line-height: 19.1875px;"> thought to be a cross between a true </span><span style="background-color: white; line-height: 19.1875px;">lemon</span><span style="background-color: white; line-height: 19.1875px;"> and either a </span><span style="background-color: white; line-height: 19.1875px;">mandarin</span><span style="background-color: white; line-height: 19.1875px;"> or common </span><span style="background-color: white; line-height: 19.1875px;">orange</span><span style="background-color: white; line-height: 19.1875px;">. </span></span><span style="background-color: white; line-height: 19.1875px;">The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common lemon varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Since I love lemon curd, the first thing i did was to make it with the Meyer lemons. Lemon curd is so easy to make and it tasted great with no sour taste to it at all. It is much kinder to the palette and I actually can use less sugar to make the curd. Really tasty and delicious.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">I used the curd to make a tart, it turned out beautifully and it tasted lemony but without the sour tone.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">The recipe is adapted from <span style="background-color: white; color: #4d4a42; line-height: 18px;"> </span><span style="background-color: white; color: #4d4a42; line-height: 18px;">a</span><span style="background-color: white; color: #4d4a42; line-height: 18px;">mericanfood.about.com </span><span class="author" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="cursor: pointer; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration: none;">which uses egg yolks instead of whole eggs. I happened to have a lot of egg yolks after making financiers. The sweet tart dough recipe is from Pierre Herme.</span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="author" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="color: blue; cursor: pointer; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration: none;"><br /></span></span>
<span class="author" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="color: blue; cursor: pointer; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration: none;">Meyer Lemon Curd</span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 18px; text-decoration: inherit;"><br /></span>
<span style="background-color: white; color: #333333; line-height: 18px; text-decoration: inherit;">Ingredients:</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;"><br /></span>
<span style="background-color: white; color: #333333; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;">6 egg yolks</span></span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;">1 cup sugar</span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;">1/3 cup fresh lemon juice </span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;">2 tbsp grated lemon zest</span><br />
<span style="background-color: white; color: #333333; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-weight: inherit; line-height: 18px; text-decoration: inherit;">1/2 cup cold unsalted butter (125g butter), cut into cubes</span><br />
<h3 id="rP" style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Preparation:</span></h3>
<span style="font-family: Times, Times New Roman, serif;"><span class="author" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="cursor: pointer; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px;"></span></span><br /></span>
<div class="instructions" style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<ol style="font-style: inherit; font-weight: inherit; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li style="font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.</span></li>
<li style="font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.</span></li>
<li style="font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">Whisk in the butter, one slice at a time until it is all well mixed. </span><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-weight: inherit; text-decoration: inherit;">Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.</span></li>
</ol>
<span style="font-family: Times, Times New Roman, serif;">Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.</span></div>
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<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="color: blue; font-family: Times, Times New Roman, serif;">Sweet Tart Dough</span></div>
<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="font-family: Times, Times New Roman, serif;">Ingredients</span></div>
<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="color: #333333; line-height: 22.875px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">(You can Make this 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking)</span></span></div>
<div class="instructions" style="background-color: white; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<div style="color: #333333; line-height: 20px;">
<span style="color: blue; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">285g butter (softened)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">180g icing sugar</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">100g ground almond</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp salt</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp vanilla extract</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">2 large eggs</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;">490g plain flour (sifted)</span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="color: blue;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">For making the sweet tart dough, put the softened butter in a mixer bowl, put on the paddle and mix till light and fluffy. </span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Add icing sugar, almonds, salt, vanilla extract and eggs and mix on low speed. Blend well after scraping the sides.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Add the sifted flour in a few additions, do not add all at once.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Switch off the machine as soon as dough comes together. Do not over mix.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Divide the dough into two or three portions. Roll each portion into a ball and wrap with food plastic wrap and chill in the fridge for at least 4 hours preferably. You can store the rest in the freezer if you are not using it. This can be stored for up to a month.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Heat the oven to 180 C, when you are ready to make the tart, cut out a freezer bag or a big clean plastic bag, and put the dough in between to roll out. (no table to clean and you do not need to wash the rolling pin too, how good is that?) </span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Cut the dough according to size of the tray. (8 inch)</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Press gently onto the tray and poke holes all over with a fork so that it allows air to go around when baking.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">For a big tart, put beans on alluminium foil before baking at 180 C for 18 to 20 minutes, remove the beans and bake for another 5 minutes till golden brown.</span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="color: #333333; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Cool the tart shells on a rack. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">To assemble the <span style="color: blue;">Meyer Lemon Tart </span>(8 inch round)</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">When the tart shell is cooled, spread the prepared lemon curd (room temperature) onto the shell. you can shave some green lime zest on it. </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Cut and serve.</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Alternatively, you can bake the assembled lemon tart in a 170 C oven for 15 to 20 minutes till the tart is just a tad wobbly and a tad golden brown.</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Enjoy!</span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span class="author" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="cursor: pointer; font-family: Times, Times New Roman, serif; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; text-decoration: none;"><br /></span></span>Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-35633887857012133982013-07-20T23:16:00.000+08:002013-07-20T23:21:42.184+08:00Cronuts Homemade<div class="separator" style="clear: both; text-align: center;">
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<br />
CRONUTS<br />
<br />
What is a Cronut? It is described by many as a half croissant, half doughnut, this pastry hybrid by Chef Dominique Ansel from Dominique Ansel Bakery in New York's Soho neighbourhood, is taking the world by storm. After its launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date. I just read he invented something new again, like a custard ice cream in marshmellow. <br />
<br />
He took two months to perfect the Cronuts recipe. Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. It is made with a laminated dough which has been likened to a croissant, the Cronut is first proofed and then fried in grapeseed oil at a specific temperature which he of course did not reveal. Once cooked, each Cronut<em><strong> </strong></em>is flavoured in three ways. It is rolled in sugar, filled with cream and topped with glaze. Once fried, these things have a short shelf life. As the hours wear on without eating it, the exterior crispness suffers whilst the centres soften. It will still be tasty, but not as tasty as they could have been if consumed close to making. They should not be stored inside the fridge. <br />
<br />
People queue up for hours for it and there are scalpers that sell up to $100 a pop. As I won't be going to New york anytime soon, I tried making some myself just for fun and curiosity. Croissant dough is difficult to make and after reading that it is actually laminated dough, I thought of a short cut method. I used puff pastry and add butter to it. I didn't need to proof the dough at all. It still tasted fantastic to me. It was fluffy and crispy at the same time. A different kind of feeling in the mouth from croissant or a donut. <br />
<br />
<span style="color: blue;">CRONUT Recipe:</span><br />
<br />
2 sheets of square puff pastry, frozen (I used Pampas, please do not thaw)<br />
80g cold unsalted butter<br />
Grapeseed oil or Canola oil for deep frying<br />
Fine or castor sugar for coating<br />
Pastry cream<br />
Glaze<br />
<br />
Method:<br />
<br />
Cut out 2 medium sized freezer bags (plastic bags, cut out one of the sides and the bottom)<br />
Lay out one piece of puff pastry straight out of the freezer onto one side of the freezer bag.<br />
Cut thin slices of chilled butter (about 40g) and lay them on one half of the puff pastry.<br />
Fold the pastry into half.<br />
Flip the other side of the freezer bag over and cover the pastry.<br />
Roll the pastry thinner lengthwise. (the rolling pin will not be dirty as it is rolling on the freezer bag and you don't need to use extra flour on the pastry. <br />
Fold the pastry into thirds.<br />
Roll again into a bigger rectangle.<br />
Now fold again into a smaller square.<br />
Now it is about 2 cm thick.<br />
Put the pastry in the fridge to firm it out.<br />
Repeat with the another sheet using the other 40g of butter.<br />
<br />
<span style="color: blue;">CREME PATISSERIE (Pastry Cream)</span><br />
<span class="accent">Adapted from All Recipes</span><br />
<span class="accent"></span><br />
<span class="accent">Ingredients</span><br />
<div class="ingredient">
<span class="name"></span> </div>
<div class="ingredient">
<span class="name">500ml milk</span></div>
<div class="ingredient">
<span class="name">100g sugar</span></div>
<div class="ingredient">
<span class="name">1 vanilla bean or 2 tsp of vanilla extract</span></div>
<div class="ingredient">
<span class="name">5 egg yolks</span></div>
<div class="ingredient">
<span class="name">4 tbsp plain flour</span></div>
<div class="ingredient">
<span class="name">60g unsalted butter</span></div>
<div class="ingredient">
<span class="name">1 pinch salt</span></div>
<div class="ingredient">
</div>
<div class="ingredient">
Method:</div>
<section class="recipeDirections"><br />
Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat. (If using vanilla extract, add it only later)</section><section class="recipeDirections"><div class="directionsSteps">
Combine the egg yolks and the remaining sugar in a bowl and whisk until light in colour. Add in the flour and the salt, mix to combine.</div>
</section><section class="recipeDirections"><div class="directionsSteps">
When the milk just begins to boil, remove from heat and remove vanilla bean. </div>
<div class="directionsSteps">
Very slowly dribble the hot milk into the yolk mixture, stirring all the time. </div>
<div class="directionsSteps">
When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. </div>
<div class="directionsSteps">
Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. </div>
<div class="directionsSteps">
Bring the mixture to the boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.</div>
<div class="directionsSteps">
Remove from heat and add the butter. (If you are using vanilla extract, add in now) </div>
<div class="directionsSteps">
Strain if you wish for a smoother cream. </div>
<div class="directionsSteps">
Place into a bowl and cover directly with cling film to stop a skin from forming on the cream. </div>
<div class="directionsSteps">
Chill and use within a few days.</div>
</section><section class="recipeDirections"><div class="directionsFootnotes">
</div>
</section><span style="color: blue;">GLAZE</span><br />
Adapted from All Recipes<br />
<br />
Ingredients<section class="recipeDirections">
<div class="directionsSteps">
120g icing sugar</div>
<div class="directionsSteps">
2 tsp milk</div>
<div class="directionsSteps">
1 tsp melted butter</div>
<div class="directionsSteps">
1 tsp vanilla extract</div>
<div class="directionsSteps">
pinch of salt</div>
<div class="directionsSteps">
</div>
<div class="directionsSteps">
Method</div>
<div class="directionsSteps">
</div>
<div class="directionsSteps">
<span class="plaincharacterwrap break">Melt the butter and add to rest of ingredients. Mix until creamy and thick.</span></div>
<div class="directionsSteps">
<span class="plaincharacterwrap break"></span> </div>
<div class="directionsSteps">
<span style="color: blue;">COOKNG & ASSEMBLY</span></div>
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Take out the pastry from the fridge. </div>
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Use a donut cutter to stamp out donut rounds, it will yield about 4 rounds to 5 rounds, plus the middle portion which you take it out and the sides after you have lifted the rounds. (I did not leave any wasted)</div>
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Repeat for the second piece of pastry.</div>
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Heat up the oil in a pan and fry the pastry till golden brown.</div>
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Drain the fried pastry.</div>
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Let it cool for a while and dip the pastry into the sugar to coat it all round. </div>
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Put the creme patisserie into a piping bag with a nozzle and push the tip of the nozzle to pipe the cream into the pastries from the sides. </div>
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Spoon the glaze onto the top of the pastries. </div>
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Enjoy while it is still warm and crispy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NiRSBi3jAFSlNfDxUKF7rbEd2PgQh0UyCZTGZJ9YeZ_GDPg6X-r6axeYdgD7x8LaSViTeHD32XvwwITobAb3Zr5A5K5_m1xRirTcvDt5C0w9cl1CepkxYOiizGvkAcDH0mRTiaqp5xk/s1600/IMG_4081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NiRSBi3jAFSlNfDxUKF7rbEd2PgQh0UyCZTGZJ9YeZ_GDPg6X-r6axeYdgD7x8LaSViTeHD32XvwwITobAb3Zr5A5K5_m1xRirTcvDt5C0w9cl1CepkxYOiizGvkAcDH0mRTiaqp5xk/s640/IMG_4081.JPG" width="640" /></a></div>
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PS: My experimental cronuts are not high and the layers are not as profound as the one you see from Dominique Ansel Bakery of course. I reckon if you want it much higher with many layers, do stack two sheets of puff pastry together and it will definitely need more butter needless to say. That means even higher calories! I leave it up to you. Mine is good enough for me. </div>
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-60222139331433733192013-03-22T19:01:00.000+08:002013-03-22T19:05:31.160+08:00Seafood Crispy Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgt_fdqu1lYmdUHSIZXxLTJ1-ox0SoXgUI_hDeJ1YCTL2GFJ0yioKmb3p-vXuO6ekgP151gZ7W1tUbX7i3yPps2gi3zp3-U1vnFUGgI723tRcH4qOEPCIF2grFCJR7NvP1UEeth7LSY8/s1600/IMG_3505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgt_fdqu1lYmdUHSIZXxLTJ1-ox0SoXgUI_hDeJ1YCTL2GFJ0yioKmb3p-vXuO6ekgP151gZ7W1tUbX7i3yPps2gi3zp3-U1vnFUGgI723tRcH4qOEPCIF2grFCJR7NvP1UEeth7LSY8/s640/IMG_3505.JPG" width="640" /></a></div>
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I first ate this in a restaurant long ago and I really liked it very much. I remember it was very tasty and I could not stop eating it. It certainly has full of ingredients in the tofu. I had to bring some food to my friend's house one day and she requested for a tofu dish. I thought of this particular tasty tofu dish and I did not hesitate to look for the recipe on the net. I did find a few versions but just had to adapt and add on my own ingredients to the recipe.<br />
<br />
Mine turned out just the way I wanted it.<br />
This recipe is adapted from WendyinKK<br />
<h3>
<span style="color: red;"><br /></span></h3>
<h3>
<span style="color: red;">Seafood Crispy Tofu</span></h3>
<div>
I<span style="color: blue;">ngredients:</span></div>
<div>
<span style="color: blue;"><br /></span></div>
<div>
<span style="color: blue;">6 tubes of egg tofu</span></div>
<div>
<span style="color: blue;">1 block of white soft tofu (choose the one for steaming)</span></div>
<div>
<span style="color: blue;">200g fish paste (fish that is blended to a pulp)</span></div>
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<span style="color: blue;">6 pieces of prawns, chopped and mashed</span></div>
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<span style="color: blue;">2 eggs</span></div>
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<span style="color: blue;">Half a grated carrot</span></div>
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<span style="color: blue;">6 water chestnuts, chopped or diced</span></div>
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<span style="color: blue;">2 tbsp of finely sliced spring onions</span></div>
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<span style="color: blue;">2 tbsp of finely sliced coriander</span></div>
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<span style="color: blue;">1 1/2 tbsp of corn flour</span></div>
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<span style="color: blue;">Salt and pepper to taste</span></div>
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<span style="color: blue;">1 packet of potato flour for frying</span></div>
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<span style="color: blue;">Oil for deep frying</span></div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
Get ready a heat proof metal tray or cake pan which is at least 2 inches deep.</div>
<div>
Line it with heat resisitent plastic wrap for easy removal.</div>
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Put water in the steamer to boil.</div>
<div>
Unwrap all the tofu and put it in a mixer.</div>
<div>
Add in fish paste, prawns, carrots, water chestnuts, spring onion and coriander.</div>
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Turn the mixer on to low speed.</div>
<div>
Mix thoroughly till well blended. </div>
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Add the eggs and mix well again. </div>
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Put in salt and pepper to taste and mix again.</div>
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Put the mixture into the lined pan.</div>
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Steam on medium heat for around 20 minutes. Checking it after 10 minutes.</div>
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As soon as it is hardened, test it with a skewer, if it comes out clean, it is done. Do not over steam the tofu.</div>
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Let the steamed tofu be totally cooled before removing it from the pan.</div>
<div>
When the tofu is cooled, lift up the plastic wrap from the pan and onto the chopping board.</div>
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Cut the tofu into rectangular pieces.</div>
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Heat a pan of oil for deep frying.</div>
<div>
Dip the pieces of tofu in the potato flour and coat it well.</div>
<div>
Fry the pieces of tofu till golden brown.</div>
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Arrange the pieces nicely and serve warm.</div>
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It is nice to serve it with Thai chilli sauce and sweetened golden orange 'oil'. (gek you)</div>
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com2tag:blogger.com,1999:blog-8406629963583416753.post-87755057237764197662013-03-20T13:07:00.001+08:002013-03-20T21:51:51.824+08:00Frangipane Tart with Blueberries<div class="separator" style="clear: both; text-align: center;">
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<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; margin-bottom: 0.5em; margin-top: 0.4em;">
Frangipane is a filling made from or flavoured like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. It is normally made of butter, sugar, eggs and ground almonds. </div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; margin-bottom: 0.5em; margin-top: 0.4em;">
I like anything with almonds in it and you can add fresh fruits, can fruits or jam and it is good to go.</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; margin-bottom: 0.5em; margin-top: 0.4em;">
This particular sweet tart dough is a little sweet, very crispy and has also ground almond in it. It is a little different from ordinary sweet tart dough and worth making a batch to keep in the freezer and take it out whenever you need it. The filling is enough for 6 to 7 individual tarts and the tart dough needs pre baking but do not need to weigh it down with baking beans if you poke enough holes in them.</div>
<div style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; margin-bottom: 0.5em; margin-top: 0.4em;">
This recipe is adapted from Jamie Oliver 30 minute meals and Pierre Herme's Desserts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bhO0xdCD4fJbgSwdQQDpM4m_2q_QdVqE-q5284N2Zx_TN16-_OMUJqlIVMb1eQ_cprhlYyp4_fCh9bjktgycDCvJ4D6kuJoJiAIvWYi1wxFINrWiIOxqK4QWjTjz1Wk8a4NBK8lqJv8/s1600/IMG_3550.JPG" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bhO0xdCD4fJbgSwdQQDpM4m_2q_QdVqE-q5284N2Zx_TN16-_OMUJqlIVMb1eQ_cprhlYyp4_fCh9bjktgycDCvJ4D6kuJoJiAIvWYi1wxFINrWiIOxqK4QWjTjz1Wk8a4NBK8lqJv8/s400/IMG_3550.JPG" width="400" /></a> </div>
<h3>
<span style="color: red;">Frangipane</span><span style="background-color: transparent; color: red;"> Tart with Blueberries Recipe</span></h3>
<div>
<span style="color: blue;">Ingredients for Sweet Tart Dough (enough to line two 9 inch tarts or 12 individual tarts)</span></div>
<div>
<span style="color: blue;">285g butter (softened)</span></div>
<div>
<span style="color: blue;">188g icing sugar</span></div>
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<span style="color: blue;">50g ground almond</span></div>
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<span style="color: blue;">1/2 tsp salt</span></div>
<div>
<span style="color: blue;">1/2 tsp vanilla extract</span></div>
<div>
<span style="color: blue;">2 large eggs</span></div>
<div>
<span style="color: blue;">500g plain flour (sifted)</span></div>
<div>
<span style="color: blue;"><br />
</span></div>
<div>
For making the sweet tart dough, put the softened butter in a mixer bowl, put on the paddle and mix till light and fluffy. </div>
<div>
Add icing sugar, almonds, salt, vanilla extract and eggs and mix on low speed. Blend well after scraping the sides.</div>
<div>
Add the sifted flour in a few additions, do not add all at once.</div>
<div>
Switch off the machine as soon as dough comes together. Do not over mix.</div>
<div>
Divide the dough into two or three portions. Roll each portion into a ball and wrap with food plastic wrap and chill in the fridge for at least 4 hours preferably. You can store the rest in the freezer if you are not using it. This can be stored for up to a month.</div>
<div>
Heat the oven to 180 C, when you are ready to make the tart, cut out a freezer bag or a big clean plastic bag, and put the dough in between to roll out. Cut according to size of the tray. </div>
<div>
Press gently onto the tray and poke holes all over with a fork so that it allows air to go around when baking.</div>
<div>
For a big tart, put beans on alluminium foil before baking at 180 C for 18 to 20 minutes, remove the beans and bake for another 5 minutes till golden brown.</div>
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For individual small tart shells, we do not need to use beans for weighing them down.</div>
<div>
Bake for 15 to 20 minutes at 180 C till golden brown for the small tarts.</div>
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<br /></div>
<div>
Cool the tart shells on a rack and prepare the filling.</div>
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<br /></div>
<div>
<span style="color: blue;">Ingredients for the Filling:</span></div>
<div>
<span style="color: blue;">1/2 punnet to 1 punnet of fresh blueberries</span></div>
<div>
<span style="color: blue;">100g butter (softened)</span></div>
<div>
<span style="color: blue;">100g ground almond</span></div>
<div>
<span style="color: blue;">100g sugar</span></div>
<div>
<span style="color: blue;">1 egg</span></div>
<div>
<span style="color: blue;">Zest of 1 orange</span></div>
<div>
<span style="color: blue;">1 tsp of vanilla extract</span></div>
<div>
<span style="color: blue;"><br />
</span></div>
<div>
Heat the oven to 180 C.</div>
<div>
Put butter, almond, sugar, zest, vanilla extract and the egg into a mixing bowl. Use a silicon spatula and mix the ingredients together to a paste. It is that simple. </div>
<div>
Fill the individual tart shell first with a big spoonful of filling, put about 10 of the blueberries in them, then top the tart with the another spoonful or two of the filling. You do not need to smoothen the filling as it will spread out on its own during baking.</div>
<div>
For a big tart, put in half of the filling into the tart shell, spread the blueberries onto the filling and add in the remaining filling. </div>
<div>
Bake at 180 C oven till golden brown, around 30 minutes. Checking after 20 minutes of baking.</div>
<div>
Cool the tarts on wire racks. Remove tart from metal tart trays and serve warm. You can serve them with Vanilla ice cream if desired.</div>
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-83633104983698290522012-12-14T00:19:00.001+08:002012-12-14T00:21:50.877+08:00Madeleine Classic<div class="separator" style="clear: both; text-align: center;">
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This is one of the bakes that I will quickly whip up if I am given a very short notice of friends coming for tea. Madeleines are very easy to prepare and taste very delicious. It is also classy and light. It takes just a short while to bake in the oven. We can put it into the oven to bake once our guests are seated. For less than ten minutes in the oven, our guests will have nice freshly baked madeleines. <br />
<br />
The madeleine is a traditional small sponge cake from Commercy and Liverdun, in northeastern France. Madelenes have a distinctive shell-like or scallop shape acquired from being baked in pans with shell-shaped depressions. <br />
<div style="background-color: white; border: currentColor; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br />
The story
in the 18th century goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of
Lorraine, who loved them so much that he then gave some to his daughter, Marie,
the wife of Louis XV. Their popularity grew from that point on and enjoyed round the globe.</div>
A genoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Some traditional recipes include very finely ground almonds. A variation uses lemon zest, for a pronounced lemony taste.<br />
<br />
Traditional madeleines have a big bump on their backs. If you chill your batter, all the bigger the hump will be. But if you have no time to chill, bake it straight away and it will still taste the same, only with a smaller hump or bump.<br />
<br />
<span style="color: red; font-size: large;">Classic Madeleine</span><br />
<span style="color: black;">Makes about 24</span><br />
<span style="color: black;"></span><br />
<span style="color: black;">Ingredients</span><br />
<br />
95g (3/4 cup) plain flour<br />
1/2 tsp double acting baking powder<br />
2 large eggs<br />
100g (1/2 cup) sugar<br />
Grated zest of 1 lemon<br />
2 tsp vanilla extract<br />
120g (5 tbsp unsalted) butter, melted & cooled <br />
Icing sugar for dusting<br />
<br />
Method<br />
<br />
Sift the flour and baking powder.<br />
In a stand mixer, beat the eggs and sugar until light and fluffy. (Of course you can do it by hand)<br />
Beat in lemon zest and vanilla extract.<br />
Fold in the sifted flour mixture by hand.<br />
Add in the melted butter. Mix until the butter is incorporated.<br />
Cover with plastic wrap, pressing against the surface of the batter and chill for 3 hours in the fridge.(This is optional if you have the time plus if you want a big bump on the back of your madeleines)<br />
If not, you can bake it without chilling it.<br />
The special technique for baking madeleines and for getting a big bump on their backs is to combine hot and cold. <br />
Center a rack in the oven and put a baking sheet (hot) on the rack and preheat the oven to 200 C (400 F).<br />
Spray the special madeleine pan with cooking spray or butter and dust with flour. <br />
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Fill pan with 3/4 full of chilled batter.<br />
Bake the madeleines for 8 minutes on the very hot baking sheet or until the madeleines are golden and the tops spring back when touched.<br />
Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry the madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool for a while.<br />
Dust with icing sugar and serve shell side up with tea or coffee.<br />
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<span style="color: red;"></span><br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com2tag:blogger.com,1999:blog-8406629963583416753.post-82047413406194519192012-11-26T22:27:00.003+08:002012-11-26T22:39:35.362+08:00Passion Fruit Soufflé <div class="separator" style="clear: both; text-align: center;">
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A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The main ingredients are mainly eggs. You can whip up this dessert in less than half an hour and it is such a light dessert with few calories. </div>
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The only set back is that you have to serve the souffle immediately straight from the oven. Soufflés are not supposed to be made in advance because when it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall or collapse after 5 or 10 minutes. </div>
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A soufflé is made from two basic components; a flavoured base and egg whites beaten to a soft peak meringue. The base provides the flavour and the whites provide the "lift". <br />
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To begin, for practice, this passion fruit soufflé is easy to make and taste really good. <br />
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<br />
<strong><span style="color: red;"><span style="font-size: large;">Passion Fruit Soufflés</span> </span></strong><br />
<br />
<span style="color: blue;">Adapted from Neil Perry</span><br />
<span style="color: blue;">Ingredients</span><br />
<span style="color: blue;">
</span><br />
<span style="color: blue;"><span itemprop="ingredients" nodeindex="2">3 egg
yolks</span> </span><span style="color: blue;">
</span><br />
<div nodeindex="2" sizcache="127" sizset="1">
<span style="color: blue;"><span itemprop="ingredients" nodeindex="2">37 g + 37g
Sugar</span> </span></div>
<div nodeindex="2" sizcache="127" sizset="1">
<span style="color: blue;"><span itemprop="ingredients" nodeindex="2">45 ml strained
Passion Fruit Juice</span> </span><span style="color: blue;">
</span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span itemprop="ingredients" nodeindex="2">3 egg
whites</span> </span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span itemprop="ingredients" nodeindex="2">Salt</span> </span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"></span> </div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;">Method</span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"></span> </div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span nodeindex="2">You can use a mixer or hand whisk for this recipe.</span></span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span nodeindex="2">Set the oven at 190 C.</span></span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span nodeindex="2">In a bowl, or you can use a mixer, cream the egg yolks with the first 37g sugar, until pale and the s</span></span><span style="color: blue;"><span nodeindex="2">ugar has dissolved.</span></span></div>
<div nodeindex="4" sizcache="127" sizset="3">
<span style="color: blue;"><span nodeindex="2">Add the passionfruit juice, mix and set aside.</span> </span></div>
<span style="color: blue;"><span nodeindex="2">In a separate clean bowl or clean mixer bowl, whisk the egg whites with a tiny pinch of salt.</span> </span><br />
<span style="color: blue;"><span nodeindex="2">When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly </span></span><span style="color: blue;"><span nodeindex="2">after.</span></span><br />
<div nodeindex="4" sizcache="127" sizset="0">
<span style="color: blue;"><span nodeindex="2">Whisk to firm peaks but be careful not to overbeat them.</span> </span></div>
<div nodeindex="6" sizcache="127" sizset="0">
<span style="color: blue;"><span nodeindex="2">Fold 1/3 of the whites into the yolks then carefully fold through the remaining.</span> </span></div>
<div nodeindex="7" sizcache="127" sizset="0">
<span style="color: blue;"><span nodeindex="2">Spoon the mixture into a buttered and sugared soufflé mould or ramekin</span></span></div>
<div nodeindex="8" sizcache="127" sizset="0">
<span style="color: blue;"><span nodeindex="2">Bake at 190C for 12 minutes.</span> </span></div>
<div nodeindex="9" sizcache="127" sizset="0">
<span style="color: blue;"><span nodeindex="2">Serve immediately with ice cream.</span></span> <span style="color: blue;">(optional)</span><br />
<span style="color: blue;">Makes about 8 to 9 small ramekins of </span><span style="color: blue;">soufflé.</span></div>
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-35625824708614713542012-11-13T15:26:00.000+08:002012-11-24T22:38:35.478+08:00PROFITEROLES: Choux pastry with Vanilla Bean ice cream topped with warm Valrhona chocolate sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6Lj5Gu7fPTxJrmLceCtPS5wG-ExGYtvhTwEs7TgsGLO1hV4xQtY1cAcRSze-SaxArdgqsdv2UvMG5jjxWHVBXkOOg497TnLOvmXrcnO9VxtYeixS7XRIJvYPAiDdaV83BfP_sNUiD8s/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6Lj5Gu7fPTxJrmLceCtPS5wG-ExGYtvhTwEs7TgsGLO1hV4xQtY1cAcRSze-SaxArdgqsdv2UvMG5jjxWHVBXkOOg497TnLOvmXrcnO9VxtYeixS7XRIJvYPAiDdaV83BfP_sNUiD8s/s640/IMG_2744.JPG" width="640" /></a></div>
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I have been asked to make this for the longest time but I kept pushing it back as I was too lazy. I like to make everything from scratch and for this particular dessert means I have to make three items. Namely; Vanilla bean ice cream, choux pastry and chocolate sauce and not forgetting to toast the sliced almonds. That was the very reason I kept procrastinating. <br />
<br />
After having lunch at Le Bistrot Du Sommelier with a friend, I was inspired to make this for my family. Their profiteroles are out of this world and I had to make this at home for my love ones. <br />
<br />
These choux pastry are soft and light, sandwiched with the homemade cold Vanilla bean ice cream, topped with warm Valrhona thick chocolate sauce, sprinkle with some toasted almonds and icing sugar will definitely bring you straight to almost heaven!<br />
<br />
Everyone was happy of course.<br />
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<span style="color: red;">PROFITEROLES</span><br />
<span style="color: red;"></span><br />
<span style="color: blue;">Choux Pastry - 30 to 40 choux</span><br />
<span style="color: black;">Ingredients</span><br />
<span style="color: black;"></span><br />
150 ml water<br />
125 ml milk<br />
100 g unsalted butter<br />
150g self raising flour<br />
1 tsp salt<br />
2 tsp sugar<br />
5 eggs<br />
<br />
Method<br />
Preheat oven at 180 C with fan. (350 F)<br />
<span nodeindex="2">Sift the flour and salt
into a bowl. </span><br />
<span nodeindex="2">Place the milk, water and sugar into a pan and set over a
low heat. </span><br />
<span nodeindex="2">Once the sugar and salt has dissolved add the butter. </span><br />
<span nodeindex="2">As soon as the butter
has melted, turn the fire up to bring to a rolling boil. </span><br />
<span nodeindex="2">Turn down the fire to low heat then tip in all the flour and
beat vigorously with a wooden spoon. As soon as the mixture starts to come away
from the side of the pan and looks dry, stop beating and tip the mixture into the stand mixer.</span><br />
<span nodeindex="2">On medium low speed, beat the mixture and let the steam escape.</span><br />
<span nodeindex="2"><span nodeindex="2">Gradually beat in the
eggs, one at a time, mixing well between each addition, until you have a
smooth paste and is well incorporated. </span></span><br />
<span nodeindex="2"><span nodeindex="2">At the end finish with high speed for a minute.</span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Line a baking sheet with greaseproof paper or silpat. </span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Spoon the choux
pastry into a piping bag with a cut tip. (I did not use a piping nozzle, you can use if you want)</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Now pipe 4 to 5 cm rounds (1 1/2 inches)
onto the baking sheet, spaced it well apart. Level the peaked tops with the tip of
a wet finger then bake for 180 C (350 F) for 15 minutes.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Turn up the temperature to 200 C ( 390 F) and continue to bake for another 5 to 7 minutes till golden brown. Cool on wire rack.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"></span></span></span><br />
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<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"></span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"><span style="color: blue;">Warm Valrhona Chocolate Sauce</span></span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Ingredients</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"></span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">250 g Valrhona chocolate (55%) or any good dark chocolate - chopped if it is a big piece</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">150 g full cream milk</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"></span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Method:</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Boil the milk to a rolling boil. Turn the heat off</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Immediately, add the chocolate pieces and stir till melted.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Keep warm, put the pot of sauce on a another pot of very hot water. (no fire please, bain marie) </span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Alternatively, microwave to warm up the sauce for a 10 seconds shot each time on medium high heat. </span></span></span><br />
<br />
<span style="color: blue;">Vanilla Bean Ice Cream</span><br />
<span style="color: black;">You have to make this one day ahead.</span><br />
<span style="color: black;">Alternatively, you can buy good ice cream. I suggest Haagen Dazs if you have to buy.</span><br />
<br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">To assemble PROFITEROLES</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Cut the choux pastries into half.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Put two bottom pastries onto a dessert plate, fill one scoop of Vanilla ice cream (homemade or store bought, mine is homemade with 2 vanilla pods) onto each pastry.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Cover with the top pastries and spoon warm chocolate sauce onto the pastries generously.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Put a few toasted almonds onto the chocolate sauce and lastly sprinkle icing sugar on to the top of the pastries and serve immediately.</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2">Enjoy!</span></span></span><br />
<span nodeindex="2"><span nodeindex="2"><span nodeindex="2"></span></span></span><br />
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<br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com10tag:blogger.com,1999:blog-8406629963583416753.post-55414539610582608962012-10-26T20:26:00.000+08:002012-10-26T20:42:29.125+08:00Caramel Macadamia Nut Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are one of the best tasting cookies I have ever baked! You can taste the caramel goodness and the sweetness is just right. The Macadamia nuts are crunchy and go very well with the caramel taste. At first the recipe looks like it is going to taste extremely sweet because it uses both light muscovado sugar and golden syrup. But hey! It is really just nice, believe me. <br />
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My daughter was at home, so she wanted all the fancy shaped cut outs. Or else I would just use plain old round cookie cutters. <br />
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They are considered luxe cookies and it is a real treat. I imagine I have a large glass cookie jar and fill it up to the brim. Let me warn you, it is really hard to just stop at one! Be prepared.<br />
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<span style="color: red; font-size: large;">Caramel Macadamia Nut Cookies</span><br />
<span style="color: blue;">Yields 35 to 40 large cookies</span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;"><strong>Ingredients</strong></span><br />
<span style="color: blue;">120 g unsalted butter, softened</span><br />
<span style="color: blue;"><span style="color: blue;">150 g light Muscovado sugar</span><br />
<span style="color: blue;">160g golden syrup </span></span><br />
<span style="color: blue;">220g plain flour</span><br />
<span style="color: blue;">1 tbsp bicarbonate of soda </span><br />
<span style="color: blue;">1 tsp baking powder</span><br />
<span style="color: blue;">1/2 tsp salt</span><br />
<span style="color: blue;">150g ground almonds</span><br />
<span style="color: blue;">80g Macadamia nuts, chopped </span><br />
<span style="color: blue;"></span><br />
<span style="color: blue;">Sift the flour, bicarbonate of soda, baking powder and salt together.</span><br />
<span style="color: blue;">Put butter and sugar in a stand mixer and cream till soft.</span><br />
<span style="color: blue;">Add the golden syrup, beat the mixture until well combined.</span><br />
<span style="color: blue;">Now add the ground almonds, beat well.</span><br />
<span style="color: blue;">At a low speed, add the flour mixture to the creamed mixture, mixing until just combined.</span><br />
<span style="color: blue;">Fold in the nuts by hand till evenly distributed.</span><br />
<span style="color: blue;">Roll the dough in parts between cut out plastic sheets/bags to about 1/2 to 3/4 cm thick and p</span><span style="color: blue;">ut the dough in the fridge to chill for an hour, for ease of handling.</span><br />
<span style="color: blue;">You might need to divide the dough into a few bags/sheets</span><br />
<span style="color: blue;">Switch on oven to 180 C with fan mode.</span><br />
<span style="color: blue;">Working with one sheet of dough at a time, (the rest of the dough remains in the fridge) remove the top piece of plastic, stamp out the dough using cookie cutter of about 5 to 6 cm in diameter. </span><br />
<span style="color: blue;">Put on a lined baking sheet or tray, better yet use silpat if you have one.</span><br />
<span style="color: blue;">Bake in batches for 10 to 12 minutes until golden. Cool on wire racks.</span><br />
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. Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com2tag:blogger.com,1999:blog-8406629963583416753.post-38169752122890960092012-10-14T12:33:00.000+08:002012-10-14T12:42:26.923+08:00Cupcake with Durian Mousse Frosting<div class="separator" style="clear: both; text-align: center;">
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It was my mom's Birthday, I was cracking my head on what kind of birthday cake to bake for her. Her favourite kind of cake is fruit based. She simply loves fruits. My whole family loves Durian and bingo, it shall be durian then!<br />
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I made it into cupcakes so that we did not need any plates and cutleries and therefore no washing up!<br />
I was searching for recipes and adapted my cupcakes from two websites. (Joyofbaking & Munch Ministry) Put them in pretty cupcake liners, and added some fondant flowers to pretty them up. <br />
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Happy Birthday Mummy!<br />
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<h2>
<span style="color: red;">Durian Mousse Cupcake</span> </h2>
<strong><span style="color: blue;">Vanilla Cupcake Recipe</span></strong><br />
Adapted from <a href="http://m.joyofbaking.com/cupcakes/VanillaCupcakes.html" target="_blank">http://m.joyofbaking.com/cupcakes/VanillaCupcakes.html</a><br />
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<span style="color: blue;"><strong>Durian Mousse Frosting Recipe</strong></span><br />
<span style="color: black;">Adapted from <a href="http://munchministry.com/recipe/durian-mousse-cake/" target="_blank">http://munchministry.com/recipe/durian-mousse-cake/</a></span><br />
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Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-19423479409081646822012-10-07T12:37:00.003+08:002012-10-07T12:42:03.703+08:00Black Sesame and Bamboo Charcoal Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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The last round I made this cake, it tasted great but looks wise, it wasn't great. It turned out looking grey and dull, my friends commented it looked mouldy even. Of course it wasn't mouldy but the look turned him off and he refused to eat it. <br />
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I looked in the net and most of the black sesame cakes all look greyish and not black. Does it mean, I need to put colouring in the chiffon cake? No way! I like it black but I don't want to put in colouring. I would like a natural looking black cake without colouring. Just like the pandan chiffon cake with pure pandan juice that turns it green without colouring.<br />
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So I improvised and experimented and added in some bamboo charcoal powder. Yes! It looked much better this time round. It was black instead of grey and still has a strong sesame flavour. It was a hit with my family.<br />
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<span style="color: red;"><strong>Black Sesame & Bamboo Charcoal Chiffon Cake</strong></span><br />
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<strong><span style="color: blue;">Using a 23 cm Chiffon cake tube pan</span></strong><br />
<strong><span style="color: blue;">Ingredients</span></strong><br />
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<strong><span style="color: red;">Cake batter</span></strong><br />
<span style="color: blue;">100g Plain Flour/Top Flour </span><br />
<span style="color: blue;">7 Egg yolks</span><br />
<span style="color: blue;">30g Brown sugar</span><br />
<span style="color: blue;">40g Black Sesame powder or paste</span><br />
<span style="color: blue;">85g Water</span><br />
<span style="color: blue;">60g Canola Oil</span><br />
<span style="color: blue;">30g Black Sesame seeds (you can use white sesame seeds)</span><br />
<span style="color: blue;">14g Bamboo Charcoal powder</span><br />
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<span style="color: red;"><strong>Meringue</strong></span><br />
<span style="color: blue;">7 Egg whites</span><br />
<span style="color: blue;">125g Castor sugar</span><br />
<span style="color: blue;">14g Corn flour</span><br />
<span style="color: blue;">1/4 tsp Cream of tartar</span><br />
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<strong><span style="color: red;">Method</span></strong><br />
<span style="color: blue;">Preheat oven to 160 C.</span><br />
<span style="color: blue;">Sift the flour.</span><br />
<span style="color: blue;">Put egg yolks, brown sugar, black sesame powder/paste and bamboo charcoal powder in the mixing bowl and mix well until sugar is dissolved.</span><br />
<span style="color: blue;">Add water and canola oil and mix well, making sure it is well blended.</span><br />
<span style="color: blue;">Add flour and mix till batter turns sticky, then fold in sesame seeds. Put aside.</span><br />
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<span style="color: blue;"><strong>Making the Meringue</strong></span><br />
<span style="color: blue;">Using the mixer with the whisk attachment, put the egg whites in the bowl and beat it until it is foamy.</span><br />
<span style="color: blue;">Add the cream of tartar, half of the castor sugar and half of the corn flour and continue to beat for a few minutes. </span><br />
<span style="color: blue;">Then add the remaining sugar and corn flour and beat till egg whites are smooth and </span><span style="color: blue;">glossy and with stiff peaks. Taking care not to over beat it. Checking it in every few strokes. </span><br />
<span style="color: blue;">Using a spatula, add one third of the meringue into the egg yolk mixture and fold in very lightly, then add in the rest of the meringue and fold to incorporate completely. Do not over mix as the sesame paste in the mixture will cause the air bubbles in the meringue to deflate, thus making it heavy.</span><br />
<span style="color: blue;">Pour batter into an ungreased chiffon cake tube pan. Bake for 50-60 minutes.</span><br />
<span style="color: blue;">When cake is done, remove from the oven and turn the pan over on a rack leaving it to cool completely.</span><br />
<span style="color: blue;">When it is cooled, turn it back up and using a knife, go round the pan to remove the cake from the pan.</span><br />
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Chiffon cake tube pan with legs. Turn it upside down like that when cooling the cake.</div>
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Stiff peaks, smooth and glossy.</div>
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<strong><span style="color: blue;"></span></strong><br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com1tag:blogger.com,1999:blog-8406629963583416753.post-57457546174211024432012-09-30T17:33:00.000+08:002012-09-30T17:41:16.220+08:00Plum Cake with Burnt Brown Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjldWb52gS6N7DJG2G1hU8twp9AD-rBjdN4Hn2FpvUxbwAPnVsfu76ZHkF0prfRDiYgydsHs5kDu0sfU2_zPjbNUPf78ZSJaI2vZDH0pb_pPEJQIWNBn0rSZrHgXQ2O0xk0T-7fGoJqjM/s1600/Plum+Cake+with+Brown+Butter+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjldWb52gS6N7DJG2G1hU8twp9AD-rBjdN4Hn2FpvUxbwAPnVsfu76ZHkF0prfRDiYgydsHs5kDu0sfU2_zPjbNUPf78ZSJaI2vZDH0pb_pPEJQIWNBn0rSZrHgXQ2O0xk0T-7fGoJqjM/s640/Plum+Cake+with+Brown+Butter+2.JPG" width="478" /></a></div>
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Plums were cheap in the supermarket yesterday. They were going for S$1.55 for 6. Grabbed some immediately and my thoughts went to Limoncino or rather Limoncello Plum Tart that I made quite some time ago for a friend. <br />
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Sunday is usually a bake day or a cook day for me. I planned to start the morning with Buttermilk Blueberry Pancakes, then set the dough to rise for a Sourdough Bread, bake a Limoncello Plum tart and then Roast Pork. All the ingredients were fine and in order except that I discovered that my remaining cream in the carton went sour! Oh no! I need cream in the Limoncello Plum Tart! I was too lazy to drive a few kilometres to the shops to get cream. I will not make do without the cream.<br />
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So I had to get on the net to see what I can make out of the plums. I came across <a href="http://dinnerwithjulie.com/2008/08/11/day-224-big-salad-with-grilled-raspberry-chicken-and-plum-browned-butter-pie-cake/" target="_blank">Dinner with Julie's </a>Brown Butter Bliss. It uses plums and I had all the ingredients and look very easy to whip up. It was a custardy batter quickly poured over plums and baked to a crusty gold. This recipe is very good for beginners, almost foolproof. In fact, you can use up any fruits for this recipe. I am glad I found it.<br />
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It is a pity that my Limoncello Plum Tart has to wait again. Well, the cake was nice, best serve warm with a dollop of vanilla ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvUSSZL-ebg1RI55M8HSqF4NqpVGD_BgLE_EolVqza7tmt67wdcXt-OVsqf2hPYyeFaNeKr8BMlmDvZYWbAl2ck9xStnTBcGtj4LeL7Gyd3evs1tMLibygq2nALWupt7p5KBakvDiX50/s1600/Plum+with+Spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvUSSZL-ebg1RI55M8HSqF4NqpVGD_BgLE_EolVqza7tmt67wdcXt-OVsqf2hPYyeFaNeKr8BMlmDvZYWbAl2ck9xStnTBcGtj4LeL7Gyd3evs1tMLibygq2nALWupt7p5KBakvDiX50/s640/Plum+with+Spices.JPG" width="640" /></a></div>
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<strong><span style="color: red; font-family: Arial, Helvetica, sans-serif;">Plum cake with Burnt Brown Butter</span></strong><br />
<em><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Adapted from Dinner With Julie</span></em><br />
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<strong><span style="color: blue; font-family: Arial;"></span></strong><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">6 plums, thickly sliced<br />168g (3/4 cup) + 2 Tbsp. sugar (or to taste, according to the sweetness of the fruit)<br />1/2 tsp. ground cinnamon </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1/2 tsp ground nutmeg</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">125g (1/2 cup) butter<br />2 large eggs<br />225g (1 cup) plain or all purpose flour, sifted</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 C (350°F) and grease and line an 20 cm (8 inch) cake pan. </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Toss the fruits in a bowl with about 2 Tbsp sugar, the ground cinnamon and the nutmeg then spread onto the cake pan. </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Melt the butter in a small saucepan and keep stirring it, swirling the pan occasionally, for about 5 minutes or until it turns golden. </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Pour the burnt butter into a the mixer. Turn it on medium speed.</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Mix the 3/4 cup of sugar into the butter, let the sugar dissolve in the mixture. </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">When the most of the sugar has dissolved and the mixture is cooler, add the eggs and mix thoroughly.</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Then add the flour at the lowest speed. Just mix until even.</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Pour the mixture over the fruits in the cake pan. </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Bake for 40-45 minutes, until golden and crusty, and the juices ooze from around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.</span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Serves 8.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jC-FgW1iqK-zFwm0so9NaguNtYwKG9mX-ZMoqnR_icJdrozWXqcRSxGFbnDgGwpNH5YNw7-sOHaWgw-rGZ76NWxrHMT_Dj3G-M9zen-5FGRogZxM0eDm4hsFpoQJ_Pi5n2hu_jFH_wA/s1600/Plum+Cake+with+Brown+Butter+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jC-FgW1iqK-zFwm0so9NaguNtYwKG9mX-ZMoqnR_icJdrozWXqcRSxGFbnDgGwpNH5YNw7-sOHaWgw-rGZ76NWxrHMT_Dj3G-M9zen-5FGRogZxM0eDm4hsFpoQJ_Pi5n2hu_jFH_wA/s640/Plum+Cake+with+Brown+Butter+1.JPG" width="478" /></a></div>
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While I am finishing up for this blog, I can smell the heavenly Roast Pork in the oven. Can't wait!<br />
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<em><span style="color: red;"></span></em><br />Foodie FLOhttp://www.blogger.com/profile/18291041794959247215noreply@blogger.com0tag:blogger.com,1999:blog-8406629963583416753.post-38428641516882611172012-09-25T18:16:00.001+08:002012-09-25T18:25:59.530+08:00Blue Velvet Cupcakes with Blueberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_nABNvLEl1HDeGyBw7Mv8mw_egBQqSgdNPGwytidt9bLUE9FjSzB3UAf7QBdG6vbeBzB9R5nDsx1Ww6XYUTrI0QUjxHmW5PVp7bEvGjmyKK_-zpkClRG2zHgskT85VdZHw9UL6HuErQ/s1600/IMG_2177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_nABNvLEl1HDeGyBw7Mv8mw_egBQqSgdNPGwytidt9bLUE9FjSzB3UAf7QBdG6vbeBzB9R5nDsx1Ww6XYUTrI0QUjxHmW5PVp7bEvGjmyKK_-zpkClRG2zHgskT85VdZHw9UL6HuErQ/s640/IMG_2177.JPG" width="640" /></a></div>
After the hassle and the acquiring of the new IPhone 5, I can at last do some writing and posting on this blog. Last week my good friend S mentioned that her daughter and her friends have never seen any Blue Velvet Cakes in Singapore and wonder how it would look and taste like. So to make them happy, I made some for them. <br />
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I followed the recipe for the Red Velvet Cupcake and added some fresh blueberries to the cupcakes. Everything else remains the same. It is not easy getting the right kind of colour for this Blue Velvet Cupcakes. Too little colouring, the batter will have a tinge of green, too much of it will turn it dark blue. I read somewhere that you need to add violet colour to it, so mine turned a bit too dark. I will not add any violet colouring the next round. <br />
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This recipe is straightforward and resulted in a really velvety and delicious tender sponge and the frosting is good with the correct level of sweetness. It is suitable for both adults and children. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsswBF7fxW2vCEaC7ZgInbSPQ5R6_e6nMQG5SBP-XHC722Aviiv7I2tT3tq0Xt82ignV4fHRTRwOQSNvjPiUuSHr6TQk_ak2NpxBcf2uhPdvGBMupebV5xLVeTuByD0yMPdhwyChNEBTE/s1600/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsswBF7fxW2vCEaC7ZgInbSPQ5R6_e6nMQG5SBP-XHC722Aviiv7I2tT3tq0Xt82ignV4fHRTRwOQSNvjPiUuSHr6TQk_ak2NpxBcf2uhPdvGBMupebV5xLVeTuByD0yMPdhwyChNEBTE/s640/IMG_2197.JPG" width="640" /></a></div>
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<td valign="top" width="251"><h2 align="left">
<b><span class="bod"><small><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: small;">Blue Velvet
Cupcakes with Blueberries</span></small></span></b></h2>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div align="left" class="ingredient">
<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span></span></span> <span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">60 g (<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1/4 cup) </span></span></span>unsalted butter</span></span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"> (room temperature)</span></span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span></div>
<div align="left" class="ingredient">
<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">150 g (<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">3/4 </span></span></span>cups) sugar</span></span></span></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1 egg</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla</span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
extract</span></span></span><span class="bod"><span class="value"></span></span><br />
<span class="bod"><span class="value"></span></span><br />
<span class="bod"><span class="value"><div align="left" class="ingredient">
<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">125 g (<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1 1/4 cups) cake flour, sifted</span></span></span></span></span></span></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span><div align="left" class="ingredient">
<span class="bod"><span class="value"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking powder</span></span></span></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span><div align="left" class="ingredient">
<span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1/4 tsp salt</span></span></span></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span><div align="left" class="ingredient">
<span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">10 g (1 tbsp) regular or Dutch-processed cocoa powder</span></span></span></div>
</span></span><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">120 ml (<span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1/2 cup) </span></span></span> buttermilk</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1 tbsp liquid blue food colouring</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1/2 tsp white vinegar</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1/2 tsp baking soda</span></span></span><br />
<div align="left" class="ingredient">
<span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">100g fresh blueberries</span></span></span></div>
<div align="left" class="ingredient">
<span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">2 tsp blue sanding sugar (optional)</span></span></span></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<b><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Cream Cheese
Frosting:</span></span></b></div>
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">227
g (<span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">8 oz) </span></span></span></span>cream cheese</span>, room temperature</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><span class="value">1/2 tsp vanilla extract</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">60 grams (<span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">1/2 cup)</span></span></span></span> icing (confectioners') sugar</span>,
sifted</span></span></span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;">
</span><span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">160 ml (<span class="bod"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: blue;"><span class="value">2/3 cup) </span></span></span></span>cold whipping cream</span> </span></span></span><br />
<div align="left" class="ingredient">
<span class="bod"><span style="color: blue; font-family: Arial;"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<span class="bod"></span> </div>
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</span><td height="1" width="619"><span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="color: red; font-family: Arial;"></span><br />
<span style="color: red; font-family: Arial;"><span style="color: black; font-family: Times New Roman;">
</span><span class="bod"><span style="color: blue; font-family: "Arial","sans-serif";">Preheat oven to 175 degrees C (350 degrees F) and line 12 muffin
tins with paper cupcake liners.</span></span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span></span><br />
<span style="color: red; font-family: Arial;"><span style="color: black; font-family: Times New Roman;">
</span></span><br />
<span style="color: red; font-family: Arial;"><div style="background: white;">
<span class="bod"><span style="color: blue; font-family: "Arial","sans-serif";">In a bowl, sift the flour, baking powder, salt and cocoa powder.</span></span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<span style="color: black; font-family: Times New Roman;">
</span><div style="background: white;">
<span class="bod"><span style="color: blue; font-family: "Arial","sans-serif";">Beat the butter for 2 minutes in an electric mixer until soft. Add
the sugar and beat until pale and fluffy. Add the egg and beat until
incorporated. Scrape down the bowl. Add the vanilla extract and beat until
combined.</span></span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<span style="color: black; font-family: Times New Roman;">
</span><div style="background: white;">
<span class="bod"><span style="color: blue; font-family: "Arial","sans-serif";">In a smaller bowl, whisk the buttermilk with the blue food colouring.
With the mixer on the smallest speed, alternately add the flour mixture and coloured buttermilk
to the butter mixture, in three additions, beginning and ending with the flour.</span></span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<span style="color: black; font-family: Times New Roman;">
</span><div style="background: white;">
<span class="bod"><span style="color: blue; font-family: "Arial","sans-serif";">In a small cup, combine the vinegar and baking soda. Allow the mixture
to fizz up and then quickly fold into the cake batter. </span></span></div>
<span style="color: black; font-family: Times New Roman;">
</span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span class="bod"><span style="color: blue; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Working quickly, divide the
batter evenly among the 12 muffin lined cups (about 2/3 full) and smoothen the top of the batter. Add in a few fresh blueberries on the top of the batter, push the fruits down. Bake in the preheated oven for approximately 20-</span></span><span class="cooktime"><span style="color: blue; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">25 minutes<span title="PT0H23M"></span></span><span class="bod"></span><span style="color: blue; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">, or until a
toothpick inserted in the center of the cupcakes comes out clean.</span></span><span style="color: black;"><o:p></o:p></span></div>
<span style="color: black; font-family: Times New Roman;">
</span><span style="color: blue;">Cool the cakes on a wire rack. Let cool
completely before frosting. Use a large 1M Wilton open star decorating tip to pipe the
frosting. Sprinkle blue sanding sugar to decorate.<o:p></o:p></span><span style="color: blue; font-family: Times New Roman;">
</span><div style="background: white;">
<span style="color: #0070c0; font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"><span style="color: blue;"><strong>Cream Cheese
Frosting</strong></span></span></div>
<div style="background: white;">
<span style="color: #0070c0; font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"><span style="color: blue;">In the bowl of your electric mixer, beat the
cream cheese until smooth. Add the vanilla and icing sugar and beat
until smooth. Using the whisk attachment, gradually add the cream and
whip until the frosting is thick enough to pipe. (stand by and make sure the cream is whipped) Add more sugar or cream as
needed to get the right consistency.</span></span></div>
<div style="background: white;">
<span style="color: blue;"><strong><span style="color: #0070c0; font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"></span></strong></span> </div>
<div style="background: white;">
<span style="color: blue;"><strong>Sanding Sugar</strong></span></div>
<div style="background: white;">
<span style="color: blue;"><o:p>Put the 2 tsp of sugar in a small bowl, add 1 or 2 tiny drops of blue colouring and stir until all the sugar changed colour. </o:p></span></div>
<span style="color: blue; font-family: Times New Roman;">
</span><div style="background: white;">
<strong><span style="color: #0070c0; font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"><span style="color: blue;">Makes 12 cupcakes.</span></span></strong></div>
<div style="background: white;">
<span style="color: blue;"><strong><span style="color: #0070c0; font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"></span></strong></span> </div>
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"></span> </div>
<div style="background: white;">
<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><strong>For Red Velvet Cupcakes, substitute and add in red food colouring instead of blue. Omit the blueberries.</strong></span></div>
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