Gougeres

Learn this from the ¬In Love with French Pastisserie 1 Workshop ¬ (Global Cultures Series) organised by OnePA).










Ingredients (40 - 50 pieces)

125 ml water
125 ml milk
120 gm unsalted butter, cut into tablespoons
1 tsp of coarse salt
250 gm all-purpose flour
4 large eggs (about 60 gm/egg)
250 gm shredded Gruyere cheese, plus more for sprinkling
1 tsp freshly ground pepper
1 tsp freshly grated nutmeg

Method

1. Preheat the oven to 200° c.
2. Line 2 baking sheets with parchment paper.
3. In a medium saucepan, combine the water, milk, butter and salt and bring it to about to boil.
4. Remove from stove, add the flour and stir it in with a wooden spoon until a smooth dough forms.
5. Stir over low heat until it dries out (not stick to the pan) and pulls away from the pan, about 2 minutes.
6. Scrape the dough into a bowl.
7. Let cool fro 1 minute.
8. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
9. Add the cheese and pepper and nutmeg.
10. Transfer the dough to a pastry bag fitted with a 1/2 inch round tip and pipe tablespoon size mounds onto the baking sheets, 2 inches apart.
11. On a bowl, beat a whole egg for brushing.
12. Brush the egg wash on, sprinkle with cheese.
13. Bake for 10 min and turn the tray and continue for another 5 min or until puffed and golden brown.
14. Serve hot, or let cool and refrigerate or freeze.
15. Reheat in a 175° c oven until piping hot and serve immediately.

You can stuff in cream, tuna or other seafood spread. It taste nice when eaten without any spread too.

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first, keep beating, and it will come together nicely.

Think the Gougeres baked by the trainer taste crispier. Gonna to do a few more rounds.

Hello Kitty Piglet (猪仔饼)

Look impressive !

Unfortunately , it smudge after the bake. I think must be the egg wash.

Ingredients (12 pcs)

200 gm HK flour
130 gm sugar syrup (Golden Syrup)
5 tbsp corn oil or peanut oil

1/2 tsp alkaline water

Method:

1. Sieve the flour, and make a well in the centre.
2. Pour in syrup, oil and alkaline water, knead gently into a dough or use a blender to mix the dough. Leave aside (10 mins with cling wrap or plastic sheet).
3. Divide dough into 12 pieces and shape into round shape.
4. Dust the mould with some flour and press the dough into the mould to form the shape.
5. Remove dough by knocking the two sides against a table top (put layers of table cloth under the mould to support before the knocking).
6. Place shaped dough on baking tray.
7. Repeat steps 4 to 6 until you have finish working on the 12 pcs of shaped dough.
   Bake in a preheated oven at 180° C for about 25 mins (high rack or more to upper heat).
8. Remove from oven and placed on tray to cool down.
9. Brush with super glaze (furnishing effect-optional).

Korean Mochi Bread with Black Sesame (韓國QQ麻糬麵包)

Korean Bakery Homemade Sesame Glutinous Bread Mix

I was at the cookery section and found this baking cookbook on Mochi Bread at the library. Didn't know that mochi can mixed with bread and create a New Era for the bread history, what a brilliant thought.

It has a website skybake.com with lots of recipe for mochi bread. Oh, not only mochi bread but a width range of bread, pastries & cake recipes.


With this Mochi Bread in mind, I starts on my ride in search of a good recipe in fulfilling my dream of baking the mochi bread. In the next few days, I spent times in looking at the various blog site and get to know the type of premix mochi flour available. Taiwan premix mochi flour from BakerKing brand and Korean Bakery Homemade Sesame Glutinous Bread Mix.

Blogger Site that I have visited to collate these information:-


1) Aunty Yochana - Auntyyochana.blogspot.com

2) Do what I like - Wlteef.blogspot.com

3) All That Matters - allthatmatters2rei.blogspot.com

4) Bakerking - Bakerking.com
The premix flour is called Xiao Xue Q Fen (小雪Q粉). Found this brand "BakerKing" at Kwong Cheong Thye at Lorong 27, Geylang (Singapore). But "Xiao Xue Q Fen" which is the flour that I'm soughing for is not available, what a pity!



I'm thinking that if I can't get the pre-mix mochi flour, maybe I can try using the Japanese mochi flour to bake the mochi bread. I proceed to try my luck @
Anna's Culinary (Coyaku Food Products Pte Ltd)
Blk 47, Sims Place
#01-173, S 380047,
tel 67470069
one of the place recommended to buy the Japanese mochi flour. Having too much confidence on the location, I didn't pay much attention to the address mentioned at the website.


To my dismay, I can't find Anna's Culinary.
Isn't it next to
Phoon Huat at Geylang Lor 23,
1 Sims Lane #01-10，
S 387355,
Tel 68467825 ??
I called up "Art of Eating" who asked me to check if is at the right side of the road next to Phoon Huat.
No, is neither there too.
Sob, Sob, that goes my dream of getting the Japanese Mochi Flour!


Back in the office, I get hold of the tel # and called Anna's Culinary. Omg, it has moved to the HDB block behind Phoon Huat. Across the road., opposite the Hawker Center.

I made my way there after I knock-off from work.
Did I get the flour ?

Yes, No, they don't sell the premix flour
Hold on, what now ??

The Japanese Mochi flour is available
cost S$10 for a packet (230gm). I grab one packet of it for another type of Japaneses mochi bread recipe.

I reached home later in the evening and continue to do research on the flour. That's another place that recommended by the blogger on where to buy this Korean Bakery Homemade Sesame Glutinous Bread Mix (Seoul Mart at Parkway Parade - SG). Gosh, is out of the way for me.

The next morning, I talk to Art of Eating of my intention to drop by Seoul Mart at Parkway Parade. She asked me to try the nearby accessible Korean Mart around the CBD area. Searching through the Internet and is very lucky to find the list of Korean Mart available in Singapore posted by solelyseoul.blogspot.com .

Ki Ki Too Too, which one ?

Okay, decide on this -->

S-Mart Korea Shopping Mall
34 Craig Road #02-10
Chinatown Plaza
Singapore 089673
Tel 62247753, 6224 7097
Online Website : Koreasmart.com

It must be a auspicious day for me, my three lunch kaki's is willing to accompany me to S-Mart. Guess what, I found the Sesame Glutinous Bread Mix (cost S$8.00/box) there. The person attending to us is very helpful. Did the baking instruction translation for me too. Really very please with my good luck today and the supports from my lunch kaki.


The Premix Mochi Flour hunt finally come to the end.


Here come the baking experience....


1 box come in two individual pack of 250 gm premix flour



Before bake


The end product look like English Rock Bun






Chewy inside





Ingredients

250 gm Bakery Homemade Sesame Glutinous Bread Mix
1 egg
70 ml water or milk (if use milk ignore the milk powder)
2 tbsp of milk powder


Method

1. In a mixing bowl, pour in the water or milk.
2. Add milk powder. Stir well (skip step 2 if you use milk).
3. Add in the egg. Stir well.
4. Fold in the flour progressively in one direction until all flour are used up.
5. Knead into a dough. You may dust a bit of bread flour or plain flour to your palm if dough is too sticky.
6. Divide dough into 25 gm each and shape them into round balls.
7. Place the shaped round balls on a lined tray. Dough yield 12 balls.
8. Preheat oven at 180 temperature.
9. Bake for 5 min then spray with some water.
10. Bake for the next 5 min then spray with some water.
11. Lower the temperature to 160. Bake for another 10 min and spray with some water.
12. Turn the baking tray around and bake for the last 10 min till brown.
13. Remove from Oven.

Hints : Best eaten when hot. Preheat or put in toaster to heat the mochi bread when you want to consume. Mochi bread turned hard when cold. But once preheat or toast, the texture is chewy soft inside and crispy outside.

After going through the whole lot of hassle, I will grade it a worth while effort. Is definitely a nice treat for family gathering or party where you can pre-bake the bread before hand and serve it hot to your guests. The whole baking + preparation time is less than an hour.

Banana Butter Cake

I used "Ang Ba Jio" (a type of banana specially for cake baking) to bake this Banana Butter Cake. Cake turned up very soft and texture is just right with the natural banana fragrant. I adopt the recipe from "Hong Kitchen". Next time I will left it to ripe for a day or two before using it to bake banana cake.

Ingredients (7 x 7 square cake tin)

250 gm unsalted butter or salted butter (don't add anymore salt to the mashed banana if salted butter is used)

280 gm cake flour

180 gm castor sugar

3 eggs

1 tsp baking powder

1 tsp sodium bicarbonate

500 gm banana (4-5 nos of banana)

1 tsp salt

1 tbsp milk powder or 2 tbsp of milk

Method

1. Peel and mash banana fresh in a bowl.
2. Add salt and milk or milk powder in mashed banana fresh. Set aside. Don't over mashed the banana if you want to feel the banana bits.
3. Sieve and mix cake flour, baking powder and sodium bicarbonate together.
4. Beat butter and sugar till creamy and light.
5. Add egg to butter mixture, one at a time. Mixed well.
6. Add in 1/2 portion of flour mixture and fold in one direction.
7. Add on 1/2 portion of banana mixture.
8. Put in balance portion of flour mixture.
9. Add in balance portion of banana mixture. Mixed well.
10. Pre-heat oven at 180 temperature
11. Place cake tin for baking at 180 temperature for 5 min.
12. Turn to 160 temperature and bake for another 45 min.
13. Use a toothpick or chopstick to poke thou the cake to test if is ready. Toothpick should be free of sticky mixture when lift out. Continue for another 10 - 15 min if cake is still moist.
    

Souffle (法式蛋奶酥）

I have not forgotten the taste of the Souffle (法式疍奶酥) from Hokodate that both "大宝贝" and me missed the most. There's no on-line order available and it can only be keep in the fridge for one week。

I was very delight when I come across this recipe while browsing thru some magazine. Can't wait to have my hands on to see if it can satisfy my carving.



It turned out pretty close and "大宝贝" (Da Bao Bei) is very happy too.




Ingredients (serves 4 - 6 pax)

250g cream cheese (Philadelphia)
2 egg yolk
20g sugar (1 tbsp)
30g cornstarch (1 1/2 tbsp)
3 egg white
50g sugar (2 1/2 tbsp)
1 tsp lemon juice

Method

1. Wrap up the 18cm round cake mould with aluminium foil
2. Preheat oven to 150 c
3. Meringue : Beat cream cheese with mixer until fluffy and set aside. Beat separately the egg yolk and become white. The mix together with fluffy cream cheese, and add cornstarch to mix well.
4. Beat egg white with a pinch of sugar until fluffy and stop immediately. Add 50gm sugar (2 1/2 tbsp) and continue to beat until foaming and set aside. Then, combine half portion of foaming egg white and lemon juice with the mixture from step 3. Stir slowly to mix well (never stir too fast) and add the remaining portion of foaming egg white. Stir slowly to mix well and pour into the cake mould.
5. Pour warm water into the baking tray and put in the cake mould. Bake at 150 c for 45 mins until the surface become golden brown.
6. Set to cool completely. Cut into small pieces and serve.

Warm Chocolate Cake Pudding

Ingredient

A
150gm butter
150gm dark chocolate

B
3 egg yolks
2 whole eggs
60gm sugar
1/4 tsp vanilla essence

C
24gm flour

Garnishing
Vanilla or strawberry ice-cream

Method

1. Preheat oven at 180 c temperature.


2. Put butter and dark chocolate into a double-boiler and cook over low heat until melt. Stir well and set aside.


3. Beat ingredients B until fluffy and add melted chocolate, stir well and add ingredients C. Mix well and set aside.




4. Grease ramekins and sprinkle with flour. Turn it over to remove excess flour.


5. Scoop chocolate batter into ramekins and bake at 160 c temperature for about 8 mins and remove.

6. Transfer to a serving plate and serve together with ice cream.

Tips

Chocolate batter can be kept refrigerated for 3 days. Hence, you may prepare the batter earlier and only bake it right before serving. Select dark chocolate of 55% cocoa for better result. Over here I brought the dark chocolate from OG under the fondue section (Chocolate Line - 53% cocoa 150gm @ S$5.90/packet). Can make about 8 pieces of warm chocolate cake pudding. The inside texture will give you the chocolate melting effect once you slice through the cake.

Kueh Lapis

Ingredients

550gm salted butter (prefer white butter, less oil. Avoid SCS brand use french brand like
President, Lupak)

30 eggs yolk

300gm Icing Sugar

3 tbsp brandy (optional)

140gm condensed milk (dutch lady)

100gm egg white

50gm Icing sugar

150gm plain or cake flour

2 tsp lapis spices

Method

1. Place tracing paper at bottom of tin. Grease bottom tin so that baking paper station. Grease top tracing paper and sprinkle flour over it.
2. Preheat oven to 200 c
3. Cream cold butter till light and fluffy (about 10 mins at high speed). Watch up make sure no oil. (about 10 mins at medium speed).
4. Beat egg yolk and 300 gm icing sugar till creamy. Thick in texture / slight pale yellow.
5. Add in condensed milk and beat at medium speed (5 mins).
6. Fold butter into the mixture gently and continuous to beat at low speed for 3 mins (mixture hold together not liquid). Fold in flour with spices, then brandy.
7. Whisk egg white lightly with 50gm icing sugar (high speed till soft) not stiff.
8. Fold in egg white into mixture (light mixture- final mixture - not dilute).
9. Base - 4 tablespoon (Grill 2 or low function) 2 mins. First layer prick some holes with toothpick.
10. Second layer - 2 tbsp, don't pull too far apart. Short stoke to avoid marble.
11. Third layer - 2 tbsp and repeat step
12. Last layer thicker mixture 2 1/2 spoon (bake at 160 c) 10 - 15 mins.

Opening **

Guess what for today ??

Yes, Marble Cake !

Did some research from Internet and with the valuable advice from Yin and G', here it goes....

Marble cake recipe

Ingredients

Four eggs
250 grams butter
200 grams caster sugar
250 grams self-raising flour
2 tbsp milk powder
2 drops of vanilla essence.
3 tbsp cocoa powder

Method

1. Cream the sugar and butter with a mixer till white and fluffy.


2. Add in eggs. Fold in flour (use a wooden spoon and gently add in). One egg and one fold of flour until all eggs and flour are used up.


3. Add milk powder (for soft dropping consistency batter)


4. Add 1 - 2 drops of vanilla essence


5. Take 1/3 of the batter and put in the cocoa powder. Mix well.


6. On 8" x 8" cake tin, plop the first layer with vanilla cake mixture, next chocolate and vanilla alternately.


7. Swirl with a chopstick.


8. Preheat oven to max temperature for about 3 - 5 mins. Continue baking at 160º for about 45 mins.


9. Cool cake before cutting

Recipe : Marble cake (tips to avoid lousy cakes)

Making nice cakes involve precise measurements. One cannot skip or add extra ingredients. For The butter and sugar, it must be beaten fast and hard to avoid the butter from melting too much. The butter and sugar has to end up fluffy and white. To get the best result, use a electric cake mixer. Add in egg one by one, alternating with flour. I.e. One egg, fold (as in gentle motion with a wooden spoon), add flour, fold, one egg, fold, flour etc.

If the cake tin is too small and there is not enough place for the cake to rise it will create crack after baking.

Preheat the oven at max degrees and turning it to moderate is for better cake texture.

Pointer taken from Lilian of malaysiabest.net