Cream Puff

Dah lama tak update my humble blog ni, today baru Ada kelapangan sikit. I noticed that every year at this time around, haze mesti melanda , betul tak? Don't know what is going on with human being nowadays, money is more important than health.

Well, enough said. I'm making cream puff this week for my lil' ones at home since they can't go out to school. They love it very much, and I keep some for my daughter's lovely piano teacher.😃

Here's the recipe

Source Joy of Baking 

Ingredients:

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.
To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

Makes 12 cream puff

I saja je put chocolate ganache, tak letak pun tak pe.
To make Profiteroles, just put chocolate ganache on top or you can make chcolate sauce and pour over the cream puff.

Chocolate Macaron

Macaron! Tell me who doesn't love the little cookies?My oh my.......first time I looked at it, I knew it that one day I'll try my best to bake it.

Wahhhh..... Dah berjaya juga buat cookie ni. This little French cookie that is tough to make it! This one I try the recipe from Rima. Memang sedap!  But after a few failure akhirnya berjaya juga aku buat macaron! Hehehehehe.......

Siapa yang tak pernah fail buat macaron? Mesti Ada yang sama experience nya macam I! First attempt semua Masuk tong sampah! After that, tak buat dah until lately I went to KG class, baru Lah dapat buat, now I'm still learning using Italian meringue method. 

Well this is the recipe for chocolate macaron.

Source Rima

Ingredients

50g egg whites (aged for 1 or 2 days)

25g granulated sugar

100g icing sugar

50g ground almonds

5g cocoa powder

Method

Grind almonds and icing sugar till fine. Sift together with cocoa powder.

Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.

Fold in almond mixture in batches until well blended.

Transfer batter into piping bag and pipe on baking sheet lined with parchment paper (i rested them for 15-30 mins or until skin "dried).

Baked at preheated oven at 160deg for 5 mins and peel the cookies fm parchment paper.

Cool completely on wire rack.

I used chocolate ganache to sandwich my macaron

Roti Naik Pahang with Cranberries

Nama roti ni pun dah buat I smile to myself. Apa taknya , roti naik! Naik ke mana tu? Perut agaknya .......wakakakakaka ! Anyway dah lama I buat only lately Ada masa nak update blog, a bit busy since Mak was admitted to hospital plus school holidays..... Yada yada bla bla........hehehe

Back to myself yg suka bakes ni, I made this simple bread for my little kiddos for their breakfast before going to school.

Here is the recipe

Source Tok Mak fb 

Mamafami

Ingredients :

1 egg
2 tablespoons condensed milk
Water (weigh egg + condensed milk + water to make 300ml)
3/4 cup sugar
500 g flour
1 tablespoon milk powder
2 teaspoons instant dried yeast (I used Mauripan)
2 tablespoons butter
1 teaspoon shortening ( I use Crisco brand-all veg)

Topping :
A bit of butter

Bread maker method :

1. Into the breadmaker pan, pour in the water, egg and condensed milk. Add sugar.

2. Top it with flour, milk powder and instant dried yeast.

3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine and shortening. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.

4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.

5. Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.

6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown.

7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

I used Mr KA, put everything in and lastly add butter, leave it to prove. And follow step 5 till end.

Well, happy baking people!!!

Now I'm busy making Lapis Prune , so yummy and delicious!!! Will update the recipe soon!!!