Monday, November 20, 2017

Brioche Croissant With Apricot Jam 布莉歐牛角面包

Another French classic baked ~ the brioche enriched with loads of egg & butter. Unlike the common laminating croissant, this is a light & airy bread like pastry which is highly recommended. to all bakers. I have repeated this recipe for many many times and my family & friends just love it so much. And I am still coming back without bored. I was thinking maybe you can include this into you coming X'mas breakfast or X'mas eve menu. Who knows !!! Please read on for more.

Ingredients for brioche dough :
280gm  bread flour
260gm   all purpose flour
1 TB  instant yeast
4 TB  sugar
1-1/2 tspn  salt
250ml  warm milk
3 egg yolk
1 whole egg
200gm  cold butter, chopped

*Fillings : one jar of apricot jam
* Egg glazing : 1 egg yolk mixed with 2 tspn milk

Method :
(1)  combine flour, sugar, salt & yeast into a big mixing bowl then mix well.
(2)  then stir in milk and eggs till soft dough is formed.
(3)  now, add in butter little by little till everything cooperated.
(4)  next, place soft dough to plastic bag and nicely sealed. Then keep refrigerated overnight.
(5)  divide chilled dough into 2 portions, round it and return it into to fridge for another 30 minutes.
(6)  now, take one out from the fridge and place it to  floured working table. You need extra flour for coating for this one. Then flatten dough into a big round disk between a plastic sheet.
(7)  next, cut dough into 12 portions as picture shown and place on the jam, then roll it up like a swiss roll from the larger edge to the sharp edge to form a croissant. Repeat the remaining chilled.

(8)  when done, leave rolled dough to rest for 20-30 minutes then brush on egg glazing.
(9)  finally, bake at preheated oven 180-190'C for 18-20 minutes or till golden brown. The bread became dry & dense when its overly baked.

Here is the best part ...... once the bread became cool enough, decorate all brioche with sugar dusting and serve

I can take half a dozen of these delicious brioche at one time. Yeap..... if you don't believe it !  Just try one shot ...... I bet you're going to addicted to it as well. >o< Want to challenge me !!! haha.....

Friday, November 17, 2017

Viennese Chocolate Sable Cookies 维也纳巧克力黄油曲奇

I am finally making one of the famous recipe from The Patisserie of Pierre Herme, Viennese chocolate sable the classic Austrian soft butter cookies. Pierre Herme is one of the best classic pastry kitchen in Europe. No doubt that this recipe is highly recommended by all bakers. ( Click here to read more of Pierre Herme Paris ) Once you enter the door of Pierre Herme, I'm sure you won't comes out with empty handed. I think I will most probably went broke just in one shopping and won't leave the shop untill I tried every single piece of desserts there. Holly molly ! haha..... 

Some recipe adding in three (3) egg white instead of two but I tried the two egg white and its fine to me. The shaping turns out really sharp at all edges.

(Recipe adapted from here)
Ingredients for cookie dough :
250gm   butter, softened at room temperature
100gm   icing sugar
1 tspn   vanilla essence
250gm   all purpose flour
30gm    cocoa powder
1/2 tspn  salt
2 large egg white

Method :
(1)  mix together flour, cocoa powder & salt till well cooperated.
(2)  cream butter, vanilla and sugar till fluffy & pale or almost double in volume.
(3)  now, fold in flour mixture beating in low speed till everything well combined.
(4)  whisk egg white till stiff or in soft peak then fold them into the batter.
(5)  spoon batter into pastry bag fitted with a large star nozzle and pipe the cookies onto baking tray lined with silicon sheet.
(6)  finally, bake at preheated oven 180'C for about 18-20 minutes or till the bottom dry & crispy.
(7)  once its done, cooled and then keep in airtight container.

No fail recipe ! I am a HAPPY HAPPY baker indeed. Since X'mas is just at the corner, you can start you little baking project with this recipe now. Hope you guys will love it too. Enjoy !

Tuesday, November 14, 2017

Yorkshire Pudding 約克郡布丁

I heard so much about yorkshire pudding and finally managed to put my mind set to go for it. Yorkshire is originated from England and it is something quite similar to popover, which is called the American yorkshire. However, I went through checking out the making of yorkshire on Gordon Ramsey page and also on The Spruce, and both are very informative which helps a lot in the making. Please read on for more.
Ingredients :
4 eggs
1 cup  full cream milk
1 cup  all purpose flour
1 tspn  vanilla essence/extract
a pinch of salt
* some cold butter diced

Method :
(1)  beat the egg together in a mixing bowl then shift in the flour & salt to make it a smooth batter.
(2)  next, whisk in the milk till combined, then transfer to a large measuring cup & set aside to rest for an hour.
(3)  when ready, preheat oven at 250'C and place diced butter to each muffin cups and put tray into oven for 15 minutes or till butter turns really hot which will help the rising.
(4) now carefully pour batter to hot muffin cups then put tray straight back to the oven and let to bake for 15 minutes or till risen & turns golden brown. Do not withdraw tray from oven, just slide out the tray and fill in the batter then push it back straight.

Look ! The batter will slowly rise and rise..... and rise and then finally turns brown.

Finally, here's how the first batch looks !  For me, this is still not perfect enough.

I am so glad at least I had my final two which turns out perfect in shape. The main factor is the tin & butter is hot enough at the same time, which the melted butter started sizzling.

Now, you can serve them with sweet & savory filling as desired. I love it sweet and I made some apple pie filling for this. Yummmm ..... just so addictive ! This is a simple recipe, yet need a good skill to keep the pudding to bloom in a perfect shape. I can do it, I am sure you can too !  Happy baking everyone & have fun.
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