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.

Mini chicken and mushroom quiche

Till today I have no idea what to bake for my daughters birthday this coming Sunday . My first plan was to bake a rainbow cake but she refuse and said she don't like it. Adussssss.....mana lah yg mummy nak dapat idea apa nak buat ni.....helpppp!!!!
Having all 3, cough, flu and sore throat, no joke! Been suffering for 2 days but today a little bit better than yesterday. I've baked mini chicken mushroom quiche. Actually the recipe is from Chef Wan from his book Simply Sedap but I changed it according to my liking.

Here is the recipe:

Chicken filling
2tbsp olive or normal cooking oil
1 onion, peeled and finely sliced
1 carrot, chopped into small dice
2tbsp chicken stock
A little bit of button mushroom , slice it
200gm chicken breast, diced

Heat the oil and sauté the onion until golden. Add the chicken , carrot and mushroom and also chicken stock. Stir fry for 2minutes. Cool.

Custard ingredient
3eggs
1cup milk
1/2 cup whipping cream or all purpose cream
Salt
1 tbsp chopped parsley or coriander

Whisk the egg till light. Add the milk, cream and salt and continue whisking till fluffy. Add the coriander or parsley leaves.

Ingredient for dough

500gm all purpose flour
250gm cold butter( I use Tatura salted)
A tsp of lemon juice or vinegar water
Water ( I use milk)

Cut the cold butter into small cube. Add flour and rub it into butter till it resembles breadcrumbs. Add vinegar. Add milk bit by bit to form a dough. Cover in plastic wrap and chill in fridge for 40min or so.
Roll out a dough into a quiche pan, since I plan to make mini quiche, I just use my muffin pan. Grease it and roll it . Make a few hole with the fork and bake it in the oven for 15 min at 180c.if you're using quiche pan after you roll it into the pan , put aluminum foil filled with beans or rice on top of the dough, this is to prevent it from inflating. Bake for 20 minutes at 180c.
Remove the dough from oven once ready. Pour in chicken filling, sprinkle cheese and pour in custard, bake again for at least 25 min.

Ensaymada

Saturday
7.30am
Mood: lazy

Today's breakfast I've prepared Ensaymada for the family. What is it? Well, kind of Filipino sweet bread, that's what I read from Wikipedia and originated from Spain.

The Ensaïmada (Catalan pronunciation: [ənsə.iˈmaðə], pl. ensaïmades; Spanish: ensaimada) is a pastry product from Majorca, Spain & Peru. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines, which has been continuously made and eaten for a very long time. The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The name comes from the Catalan word saïm (pronounced: [səˈim]), which means 'pork lard' (from Latin sagimen, meaning 'fat').

Sedap juga roti pastry ni, very buttery. I used Tatura butter je tapi memang sedap. Recipe taken from Bisousatoi , thanks Rima , I tak reti nak link dengan page dia sebenarnya so kat bawah ni Ada resepinya! I buat half of the recipe coz its only the 5 of us and perutnya kecik2 belaka!!! Kuang kuang kuang......!!!!!!

Or you can try recipe from Tina De Guzman from her page Pinay in Texas cooking corner: Ensaymada

Ingredients:
500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt

For filling
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated

Method
1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - I buat agak2 je
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see YouTube for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot. Share and Enjoy!

Chicken and Mushroom Quiche

During the weekend, lunch time i have to prepare something special for Mr Hubby. He would prefer kalau western food jadi pilihan

Chicken Pie for lunch.....anyone?

Tengah sibuk memikirkan apa yang nak di masak untuk lunch tetiba