Wednesday, May 30, 2012

Eggless Green Tea Wassant Loaf

You're probably thinking......"aren't Kristy had enough of this....wassant bread?" No, I'm not gonna stop unless I experiment every inch of it. haha...... Just kidding ! Actually, I would very much love to own an Eggless version of this bread. Hopefully, some of my vegetarian readers will too have the chance to give this a good try. So, talk no further. Let's go to the recipe.

Ingredients for Bread Dough :
Starter Dough :
300gm   all purpose flour
1-1/2 tspn   yeast
1 tbsp   sugar
250ml   water
(combine to form a soft dough, set aside to rest for an hour or till double in size)

Main Dough :
300gm  bread flour
2 tbsp  sugar
140ml  milk
1 tspn  salt
60gm  butter

Method :
(1) combine main dough ingredients together with the starter dough in a big mixing bowl once it's ready, stir well to form a soft dough.
(2) set aside to rest for an hour or till double in size.
(3) press or punch proved dough to release air, then knead till smooth.
(4) place dough to slightly floured working table and roll out flat about the size bigger than the green tea paste.
(5) place green tea paste to the center then cover with dough and seal well.
(6) roll dough flat into rectangle shape, and fold into 3 from the longer side.
(7) again roll flat again and repeat the folding for another 2 more rounds.
(8) finally, roll into 11x13" size and divide into 2 portions.
(9) by using a pizza cutter, cut the center of each dough about 2/3 of the length and leave 1/3 of dough hanging there.
(10) make a twist to each stripes of dough then place them to a 4.5x4.5x10" greased  baking tray, set aside to rest for 40-60mins or till double in size.
(11) finally, bake at preheated oven 180-185'C for about 45-50mins.
(12) once it's done, set aside to cool for 10 mins before removing the loaf from tray.

Ingredients for Eggless Green Tea Paste :
(A)
120ml  milk
3 tbsp   sugar
50gm  all purpose flour
20gm   rice flour
1 tbsp  green tea powder (or any flavour as desired)

(B)
150gm   white chocolate, chopped & melted

 Method :  Please refer here.

The dough is actually very soft & also a bit sticky. So, must handle with care. You can omit the twisting method I used on the dough and recreate your own. Bread making is such a fun thing to do, so don't stress yourself out. Just enjoy the fun....as long as you're happy with it.

And the best part of bread making is still the ending part....Oh yes, the finish product ! haha..... Some may turned out perfect and some may not. Whatever the outcome, just take it and you'll make it better the next time. Just like the journey of our lives. Nothing is perfect ! We can just try our best to make it better and enjoy every moment of it. Hope you guys will have fun too.
*
I'm sending this to Wild Yeast @ Yeastspotting.

Homemade Chocolate & Green Tea Paste For Wassant Bread

After posting several related recipes by using these amazing paste. Finally, here comes the homemade recipes as promised. These homemade paste is very easy to prepare with just few ingredients. I bet I won't see smoke coming out from your head. haha...... So, here we go.

Ingredients for Chocolate Paste :
(A)
2 egg white
100gm  sugar
50gm  flour
10gm  corn flour
2 tbsp  milk

(B)
150gm  chocolate, chopped & melted
or ~
50gm  cocoa powder
120ml  water
(mix well ~ but by using this mixture need to keep into freezer for a quick set up after cooked)

Method :
(1) combine ingredients (A) and mix well.
(2) then mix ingredients (A) into (B) and stir to combine.
(3) simmer mixture over low flame till became thickened and turned into thick paste.
(4) once it's done, leave to cool before transferring to plastic bag.
(5) keep chilled for an hour till mixture set and ready to use.

Ingredients for Green Tea Paste :
(A)
2 egg white
100gm  sugar
60gm  flour
10gm  corn flour
1 tbsp  green tea powder
2 tbsp  milk

(B)
150gm   white chocolate, chopped & melted

Method : Refer to the above.

The mixture will look a bit runny....like thick lava but it will set very quickly after cooled. You can even use it one hour after refrigerated. But I prefer to prepare this a day before. NO RUSH ! Just take your time & enjoy. Coming up next will be the Eggless version. So, stay tune !

Monday, May 28, 2012

Kouign-Amann @ Breton Butter Cake

My first lesson about Kouign-Amann. What is it ? Kouign-Amann is also called Breton Butter Cake. It is yet another fabulous baked goods originated from France. Basically, it is a yeasted bread dough roll like puff pastry or Danish dough for the multi-layers effect, then top with butter and loads of sugar for baking to produce such a crunchy layer of crust after sugar caramelized. But I had mine without the yeast which tasted more to a pastry and very crunchy & crispy too.

So, here's what  I did.
Ingredients for Dough :
(A)
250gm all purpose flour
1 tbsp  sugar
a pinch of salt
50gm  butter

(B)
130ml  cold water (add in 1 tspn  vinegar)

(C)
200gm   butter or pastry margerine
(roll into 6x6" & keep chilled)

For Topping :
80gm  cold butter, chopped or sliced
2/3 cup  sugar

Method :
(1) combine ingredients (A) into a big bowl and rub butter till well combine with flour mixture.
(2) then stir ingredients (B) into (A) and mix to form a soft dough, set aside to rest for 30 mins.
(3) once it's ready, roll dough out slightly bigger than butter (C).
(4) place (C) onto rolled dough and sealed nicely.
(5) next, roll dough out flat roughly to a 11x14" rectangle shape then fold into 3.
(6) roll out flat again into rectangle shape and repeat the folding for another 2 or 3 more time.
(7) keep pastry chilled for an hour after the completion of folding.
(8) flatten the chilled pastry and shape into round shape by hand pressing.
(9) then top with chopped butter and sugar.
(10) finally, bake at preheated oven 210'C for about 20-25 mins or till sugar caramelized.

Emmmm..... Not so nicely brown ! But the sugar seems perfectly caramelized already, so just let it be.

Yet the pastry cake is so crunchy and crispy as expected. Very very delicious ! I bet you wanna give this a try as well. On the other hand, I have found a 5 Stars Kouign-Amann cake recipe here and hope you will like it too. Have fun!
*
I'm sending this to Wild Yeast @ Yeastspotting.

Saturday, May 26, 2012

Chocolate Wassant @ 'Da Li Shi' Bun

I first came across this chocolate wassant bread was 3 years ago but till today I still not knowing where this bread is originated. Some said it's from Japan ! Not many bread shops selling it here though. It looks pretty much like a croissant but it is NOT! This is a very low yeasted bread and yet very soft and delicious. I've found some readymade chocolate paste at the store some time ago and wait no more to give it ago......FINALLY !

So, here's the recipe.
Ingredients :
Starter Dough :
225gm   all purpose flour
1 tspn    yeast
100ml    water
(combine all ingredients to form a soft dough and let to rest for an hour or till double in size)

Main Dough :
225gm  all purpose flour
100gm  sugar
1 egg
60ml   water
70gm  butter
1 tspn  salt

*500gm   homemade chocolate paste, flatten into 6" square
(will try to post a homemade ones)

Method :
(1) once the starter dough is ready, tear into pieces and add into main ingredients.
(2) combine all ingredients and mix to form a soft dough then let to rest for an hour or till double in size.
(3) place dough to a slightly floured working table and knead till smooth, the dough should be very soft, so must handle with care.
(4) then roll out flat slightly bigger than the chocolate paste.
(5) place in chocolate paste and wrap dough over the paste till totally sealed.
(6) again roll wrapped dough into 9x13" size and fold into 3 and roll flat again, like making a pastry dough.
(7) repeat one more time and finally roll into 12x16", then cut into triangle shape (size as desired).
(8) roll each up like a swiss roll then place them to baking tray, again let to rest for 30-40 mins.
(9) brush on egg glaze then bake at preheated oven 180-185'C for about 20 mins or till brown.

I made the shape looking much like a croissant where you don't need to. It looks nice even if shorter.

This is such a mouthwatering product where ever it came from.....surely irresistible. I bet you won't want to miss this out. Enjoy & have fun !
*
I'm sending this to Wild Yeast @ Yeastspotting.

Thursday, May 24, 2012

British Top 10 ~ Lemon Drizzle

Guess What? The grand opening of once in a four years time event is coming up soon. Yeap, it's the 2012 Olympic game and this round is in London. That's why I've been busy posting some interesting English tea cake for the past couple of weeks. hehe...... And here's another one, Lemon drizzle ! Lemon drizzle is quite a common cake throughout the world but in Great Britain, it is considered as one of the top10 cakes other than the following.

(1)  French Francy            (6)  Battenburg
(2)  Fat Rascal                   (7)  Eccles Cake
(3)  Victoria Sponge           (8)  Jaffa Cake
(4)  Lemon Drizzle              (9)  Chelsea Bun
(5)  Bakewell Tart              (10)  Welsh Cake

So, have you tried any of these cakes so far? Yeap, those are the British top 10 that you shouldn't missed out. I will definitely give other recipes a try.

This is the silicon mould I bought a year ago. I'm totally attracted to the shape once I saw it. This mould is so easy to use & to clean too. I'm glad I finally own one now. :o) So, let's go to the recipe.

Ingredients :
113gm    butter, softened
120gm    sugar
2 eggs
150gm   all purpose flour
1 tbsp   corn flour
1 tspn  baking powder
50ml   milk, soaked with 1 tbsp poppy seeds (optional)
1 tspn  vanilla extract/essence
1 tbsp lemon juice
1 tspn  lemon zest

Ingredients for frosting :
3/4 cup   icing/powder sugar
2 tspn   lemon juice
(combine all ingredients and mix well)

Method :
(1) combine dry ingredients into a bowl & mix well.
(2) beat butter & sugar till creamy, then add in eggs & vanilla and mix to combine.
(3) now, alternately stir in the dry ingredients & milk till well mixed.
(4) then add in lemon juice & zest and stir well.
(5) finally bake at preheated oven at 180-185'C for about 20-25 mins, for small cup size. And for 8-9" tray bake at 175'C for about 50-60 mins.
(6) once it's done, leave cool for 5 mins before remove from tray then drizzle on the frosting once it's completely cooled.

It looks like a complete sunshine! This is a very simple cake and yet tasty good. Probably, the best tea cake to enjoy during the game show is ON. I can't wait to watch my favourite games....gymnastic, water ballet & ballroom dancing. So, what are yours????

Monday, May 21, 2012

The English Classic ~ Eccles Cake

Here's another English classic tea cake called Eccles Cake. It is a very interesting flavour of cake which look more like a Chinese pastry to me. Basically, Eccles cake is made of flaky shortcrust pastry and filled with currants & spices. Some may even use pastry puff for the crust....while I.....tried something else for the crust. Something even crunchier. So, here's the recipe.

Ingredients for Pastry :
Dough (A)
150gm  flour
1 tbsp  sugar
1 egg, beaten
3 tbsp  cold water (adjustable)

Dough (B)
130gm  flour
50ml     cooking oil

For Fillings :
3/4 cup  raisins / dried currants
1/2 cup  candied nutmeg
2 tbsp   butter
1 tspn  cinnamon powder
some lemon rinds
(stir everything to combine)
* egg glaze

Method :
(1) mix ingredients (A) & ingredients (B) separately till form a soft dough and set aside to rest for an hour.
(2) then wrap dough (B) into dough (A) and seal well.
(3) roll dough flat and then fold into two, and roll flat again like making the pastry puff. Repeat for one more round and then done.
(4) finally roll flat and divide into 12 portions.
(5) fill each dough with raisins mixture, sealed and then place it to baking tray.
(6) brush with egg glaze & make a few cuts on top of the pastry, then bake at preheated oven 200'C for about 20-25 mins or till brown & crispy.


Honestly, this is a very very tasty English pastry cake. The whole combination is absolutely beautiful. I even added in some candied nutmeg which is such a knock out. Hope you guys will love it too. Enjoy!

Saturday, May 19, 2012

Sweet Corn Omelette Cous Cous Salad

My younger brother is now in Brazil on his company's trip. Any idea what are the best things you can get from there? I have already asked him to look out for some spices !!!! Brazil actually reminds me of so many fabulous South America cuisines and also reminds me of my favourite TV commercial called 'Yo Soy Betty La Fea' ! While waiting patiently for the arrival of my spices (if he gets them !), I am trying something new here. My first attempt making a cous cous dish out of this tiny grains. Maybe it's not new to most of you but this is definitely my first time. I never know cous cous  is so easy to handle and prepare. This tiny grains will be ready in just 15-20 minutes in boiling water. Cous cous is actually came from semolina. It's a very nutritious food and it's also a good substitution for white rice.

Ingredients :
1 cup  cous cous (instant)
3 cups  boiling water
4 eggs, beaten
1 cup  sweet corn
1  onion, diced
1/2 tspn  crashed black peppercorn
salt & pepper to taste
1 tomato,  diced
1 green pear, diced
handful of cilantro, finely chopped
* parmesan cheese powder

Method :
(1) soak cous cous into boiling for about 20 mins, then drain & set aside.
(2) combine beaten egg, corn, black peppercorn and salt & pepper together.
(3) preheat a frying pan with just enough oil, saute onion till fragrant and then pour in egg mixture and let to cook till brown.
(4) once it's ready, off the heat then stir in drained cous cous, tomato, pear & cilantro and mix well.
(5) serve with parmesan cheese.

I love this...my kids love this......NOT their dad ! Well, have I ever mentioned he is a 'kampung boy'! haha..... Shhhhh....... Poor man, he's going to miss so many good & delicious food that I'm making. Honestly, don't even think of changing his mind !  I wonder what would happened one day if the world has run out of rice !!!! Can you imagine that ?

Wednesday, May 16, 2012

Eggless La Conchas ~ The Mexican Sweet Bun


I think most local foodies are quite familiar with the Asian style Mexican bread which coated with a sweet thin crust. Something quite similar to Melon pan bread as well. The only different is the local sweet crust is soft and moist and so is Melon pan. Conchas is the traditional Mexican bun which has a harden & crispy outer crust looking like a shell and it's one of Mexico's most favourite sweet rolls. Conchas also called as Pan De Dulce which meaning sweet bread in English.

However, I have mine in Eggless version.
Ingredients for Dough :
400gm  bread flour
50gm  rye flour
4 tbsp  sugar
2 tpsn  yeast
1/2 cup   yogurt
170ml   water
60gm   butter
1 tspn   salt

*12 pcs cheddar cheese/1cup shredded cheddar cheese
*some sugar

Method :
(1) combine both flour, sugar, yeast, yogurt and water, stir to form a soft dough.
(2) then add in butter and salt and knead till well mixed.
(3) set aside to rest for an hour or till double in size.
(4) punch dough to release air and place dough to working table and knead till smooth.
(5) divide dough into 10 portions, wrap in cheddar cheese with a sprinkle of sugar, sealed then place it to baking tray to rest for 15 mins.
(6) at the same time, roll out the cold top crust into round shape in between a plastic sheet then place it to the dough.
(7) finally, bake at preheated oven 200'C for about 18-20 mins or till brown.

Ingredients for Conchas Crust :
200gm  margarine
180gm  sugar
200gm  all purpose flour
50gm   almond meal
2 tpsn  Imported green powder
2 tbsp  black sesame powder

Method :
(1) cream margarine and sugar till fluffy and then fold in flour till combined.
(2) divide into 2 portions, add almond meal & green tea powder to one portion and stir to combine.
(3)  add black sesame powder to the remaining portion till combine.
(4) wrap each portion with a plastic wrap and keep chilled for about 30 mins.

Other than eggless version, I also add in some cheddar cheese & sugar for the fillings to give it an extra touch of flavour. Honestly, my kids not such a green tea person but they love this. Have to thank a blogger friend for sending me the high quality imported green tea powder. It smells so much different from the one I normally bought. Really fragrant & tempting. Hope you guys will love this too! Enjoy.
*
I'm sending this to Wild Yeast @ Yeastspotting.

Monday, May 14, 2012

Kuih Dodol From Scratch

It's been a busy & exhausting weekend. I traveled back to hubby's home to celebrate Mother's Day with his family. Hubby is the youngest in his family and 8 other elder siblings were back too with their kids & grandkids. Oh yeah, just imagine the situation. It was sounded like a wet market. hahaha....  How about the kitchen....the preparation of food for the whole family ? No problem......everyone still ended with a happy & smiling face.

OH now.....did I just mention DODOL earlier ??? And why it doesn't even look like one at all ? haha..... This is not a real dodol but just a kuih tastes like dodol which I made from scratch. The real dodol is a traditional Malay sweet delicacy and it is widely produced especially during RAYA celebration. Dodol is made of coconut milk, palm sugar and rice flour. And it needs to be cook for long hours till everything thickened to became an elastic sticky paste. Herewith, I have enclosed a video clip that you might interested in.(Click here to watch the traditional way of Dodol making).

And here's the recipe from scratch.
Ingredients :
(A)
180gm   tapioca flour
50gm   sago flour
340ml   coconut milk
1/4 tspn  salt

(B)
100ml    water
100gm   sugar

(C)
100ml  water
120gm   palm sugar

Method :
(1) combine ingredients (A), mix well and set aside.
(2) cook ingredients (B) & (C) separately till sugar dissolved.
(3) now, divide ingredients (A) into two portions, stir ingredient (B) into one portion and then ingredient (C) to the other half.
(4) finally, steam the first few layers for about 3 minutes each and then the final layer for about 7 minutes.
(5) once it's done, leave to cool completely before keeping it refrigerated. It's best to serve chilled.


If you're craving for some dodol and don't want to go through such long hours cooking method, then this recipe should sounds good to you. It smells great and tastes exactly like dodol. Actually, there is a microwave version of dodol making , click here & here for further info. Hope you guys will love it too. Enjoy!
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday.

Friday, May 11, 2012

Jaffa Cake

Anyone heard of this Jaffa cake before? Well, it is pretty much new to me too. The actual jaffa cake is supposed to be something smaller, looking like biscuits. Not as huge as mine one, of coz! haha.... Jaffa cake is one of many popular snack in United Kingdom other than welsh cake. It is made of genoise sponge base, top with chewy jello and then cover with rich & delicious chocolaty coating. Isn't it interesting!

Ingredients :
Genoise sponge
6 eggs, separated
120gm  sugar
100gm  all purpose flour
10gm   corn flour

Method :
(1) beat egg white & sugar till peak form, then add in egg yolk one at a time till combined.
(2) now, fold in both flour till well mixed.
(3) pour batter to a greased 10" tray and bake at preheated oven 160'C for about 40-45mins or till skewer comes out clean.
(4) then cool cake on wire rack before using.

Konnyaku Jelly (2 x 10" tray)
900ml  water
10gm   konnyaku powder (1 pkt)
200gm  sugar
1/2 cup  marmalade jam
1/2 tspn   citric acid (powder form)

Method :
(1) combine sugar, citric acid & konnyaku powder and mix well then bring water to boil.
(2) add sugar mixture to boiling water and stir well, then add in marmalade jam and simmer till dissolved.
(3) finally, pour hot jelly to two 10" tray and leave to cool completely.

Chocolate Coating
250gm  semi sweet chocolate, chopped
200ml  heavy cream
1/2 tbsp  instant coffee powder
(dissolved coffee powder into heavy cream and then simmer till hot; off the heat, stir in chocolate till completely melted & well mixed, keep refrigerated for about an hour after cooled)

TO ASSEMBLE :
(1) top sponge with konnyaku jello and then cover with chocolate coating, and spread nicely.
(2) then keep chilled till chocolate coating is set.

I decided to use konnyaku jello for the chewy jelly layer which is so much easier and hassle free. I have thought of agar-agar but isn't suitable cause agar-agar will normally turned a bit watery after sometime. Or you may use store bought jello or gelatine or whatever suit you. So, have fun!

Wednesday, May 9, 2012

Flaky Crusted Charcoal Tuna Bun

Frankly, I haven't been shopping at the city for ages. Gosh, you have no idea how much I missed those aromatic smell from the pastry shops. Without thinking long, I started rolling up some pastry puff dough sheets and have used one of them on my buns. What a coincidence that I have 3 cans of leftover tuna spread from hubby's previous trip. Guess, it would be perfect for some savory buns. Anyone try the ready mixed tuna spread before? It's quite delicious and hassle free to use at anytime anywhere.

So, here's what I did.
Ingredients :
Starter Dough
125gm   all purpose flour
1/2 tspn  yeast
90ml   water
(combine everything together and leave to ferment overnight)

Main Dough
400gm   bread flour
1-1/2 tspn  Bamboo charcoal powder
100gm   sugar
2 tspn  yeast
160ml  water
1 egg
Starter dough
60gm  butter
1 tspn  salt

#2 canned tuna spread (Ayam brand)
# 1 homemade pastry puff recipe (cut into 4x4" /pce)
    or 1 pkt ready readymade pastry puff (Kawan brand)
#  1 egg yolk for glazing

Method :
(1) combine all the main ingredients till form a soft dough but remember only add in butter & salt after dough is formed. To prevent salt from killing the yeast.
(2) then set aside to rest for an hour or till double in size.
(3) once it's ready, punch dough to release air and knead till smooth then divide into 10 portions.
(4) flatten each to fill in tuna spread, sealed & then place it to baking tray.
(5) top the nicely cut pastry puff to bun dough and let them rest for 20mins, then brush on egg glazing & add sesame seeds.
(6) finally, bake at preheated oven 200'C for about 20-25 mins or till brown.


Do you think you can resist such a bread? Sometimes, it's good to be greedy too. Just because of my greediness for placing in the overloaded tuna spread. The bun looks even more interesting & irresistible. Not to mention about the crust.....guess, you should know how it tastes like! *wink* :o)
*
I'm sending this to Wild Yeast @ Yeastspotting.

Monday, May 7, 2012

Japanese Fish Curry On Pandan Coconut Rice

This is another favourites of my kids other than local curry dish. Japanese curry is simply delicious with such mild and spice up flavour. Pretty addictive too! I especially like it even without meat cause the sauce itself already something to die for. Other than that all the ingredients are pretty much easy to get from almost anywhere.I have no stress at all preparing this easy delicious dish at anytime.And am sure you are too!

So, here's what I did.
Ingredients : (serve 4)
Pandan coconut rice
2 cups   long grain basmati rice, rinsed
2 cups   water
1/2 cup pandan juice from the leaves
1/2 cup coconut milk
1 tbsp   butter (optional)
(place all ingredients into rice cooker to get them cooked)

Japanese Rish Curry
1/2 medium size dori fish fillet, sliced
2-1/2 cups   water
3 tbsp   curry powder
1 tspn   garam masala powder
2 carrots, cut in chunks
2 onion,  diced
1/2 cup  tomato sauce / puree
2 tpsn  worcestershire sauce
2 tomatoes, cubed
1 tpsn black peppercorn, crushed
some coriander, cut
salt to taste
*thickening : 1/2 cup water + 1tbsp flour

Method :
(1) preheat a non-stick pan with 1/2 cup of cooking oil.
(2) saute onion till fragrant and then add in carrot, curry powder, garam masala & tomato puree and simmer for a few seconds then add in water & bring it to boil.
(3) lower the heat and let it simmer till carrot turned tender, add in a little bit more water if needed.
(4) now, add in fish fillet, worcestershire sauce, black peppercorn, salt & thickening and let them simmer over low heat till cooked.
(5) finally, off the heat and stir in tomatoes & coriander leaves, mix well.

This recipe can be done within 60 mins and then serving it with rice or pasta. It's a perfect menu for gathering so that you'll have more time to prepare other finger food & sweet desserts. Sounds incredible, right! So, have fun.

Friday, May 4, 2012

Eggless Bakewell Tart

I've seen these kind of tarts very often but didn't know it is called as Bakewell Tart. Basically, this is an English confection and is formed with a flaky crust base, sweet fruit fillings and then top with almond frangipane. Yes, it's a very interesting pastry and really delicious too. It sounds like a lot of work but actually it isn't at all. For pastry crust, you can always get them prepared days earlier and for fillings, you can use homemade jam or anything you can easily get. And all you need for the topping is just a quick stir. What make it sound even more interesting was Eggless! Don't you love it too?

Ingredients :
Pastry crust  (for 16 mini crust)
226gm  butter
1 tspn  salt
2-3/4 cup all purpose flour
1/2 cup  ice water

Method :
(1) mix together salt & flour and then rub in butter till well combined.
(2) next, add in ice water bit by bit till everything hold together & form a dough.
(3) do not over mix or knead the dough, it's best to let it crumble a bit.
(4) then wrap with plastic sheet and keep refrigerated for 30-60 mins.


Eggless frangipane (for 8 mini tarts)
100gm   butter
80gm  sugar
100gm  flour
1 tspn  baking powder
80gm   almond meal
40gm   black sesame powder
1/2 tspn  vanilla essence
60ml   milk (add 2 tspn lime juice) / buttermilk
(cream butter & sugar till fluffy, stir in the remaining ingredients till well combined)

Fillings (for 8 mini tarts)
1 cup   canned pitted cherry
1 cup  cooked pear (with sugar & cinnamon)
(or anything as desired)

Method :
(1) withdraw dough from refrigerator and set aside to rest for 20-30mins then roll it out flat with thickness as desired. ( I only used 1/2 portion of dough)
(2) cut dough with cutter and place it to mould / cups / trays, cover each dough with a parchment paper and top with beans or marble balls then bake at preheated oven 200'C for about 20-25 mins.
(3) once it's done, remove parchment paper & beans/marble balls away and let the cooked pastry cool for a few minutes before placing in the fillings.
(4) after placing in fillings as desired, top it with frangipane mixture & spread nicely.
(5) finally bake at preheated oven at 185-190'C for about 10-15 mins or till brown.

The additional of black sesame powder is simply amazing. I definitely want more. Hope you guys will love it too! Enjoy & have a great weekend.
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