Wednesday, August 24, 2011

key01-yaaMushroom Chicken Tart


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The baking class for the week is TART!
Everything went pretty well.
Here is the Mushroom chicken tart recipe, enjoy!

Tools:
Stainless steels bowl
Scale
Rolling pin
Pie mold
Plastic wrap
Knife, Cutting board
Pan

Tart dough recipe

Chicken mushroom tart fillings:
Chicken breast 1.5- 2
Mushrooms 2 cups
Onion 1/2
Eggs 3
Seasoned salt 1 tsp
Herbs 1/4 tsp
Oil 2 Tsp
Salt 1 tsp

How to:
1)Slice and Season the chicken breast with seasoned salt and herbs
2)Chop up mushrooms and onion
3)Pan fry the chicken, mushrooms and onion on high heat, let cool
4)Beat the eggs, add salt and the pre-cooked toppings, pour slowly into the pie shell
5)Bake 180’c (375’f) 15- 20mins


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key01-yaaCreamcheese fruit tart

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For this recipe, you will need,

Tools:
Stainless steels bowl
Egg mixer
Piping bag and tips
Scale
Rolling pin
Pie mold
Plastic wrap
Fork


Ingredients:
1) All purpose flour 180g, Butter 100g, Icing Sugar 45g, Milk powder 25g, Egg 1
2) Cream cheese 200g, Whipping cream 200ml, Sugar 70g, Fresh fruit

How to:

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1)Cut the cold butter into small cubes, using the hand to mix it into flour, icing sugar and milk powder

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2)Add 1 egg, to form the dough. Do not over work the dough

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3)Wrap the dough in plastic wrap, let it rest 20mins

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4)Roll the dough flat and fit it in the pie mold, use a fork to put holes on the pie shell
5)Bake 160’c (350’f) 25mins, let cool

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6)Whip up the cream and sugar together, add room temperature cream cheese cubes, mix well
7)Fill the pie with cream cheese mixture and decorate with fresh fruits

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Tuesday, August 16, 2011

key01-yaaAmerican Buttercream

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I use buttercream for many of my cake, cupcake and even macarons!

What is Buttercream?
Buttercream (also known as butter cream, butter icing or mock cream) is a type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard. Colorings and flavorings are often added, such as cocoa powder or vanilla extract. Buttercreams are a popular topping for cupcakes, sponge cakes, butter cakes and other desserts.

American Buttercream Filling:
Icing sugar 1 cups (sifted)
Salted butter 25g (room temperature)
Vegetable shortening 50g
Vanilla extract 1/2 tsp
Food coloring a drop
Water 1 Tsp

1- Cut butter into small cubes, add shortening, whisk with a egg beater or hot plate
2- Add half of the icing sugar, continue mixing, when they are well combined, add the rest of it. Mix on low speed, scrap the bottom, make sure everything is mixed
3- When your butter cream is nice and fluffy, on high speed add vanilla, food coloring and water
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key01-yaaBasic French Macarons

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Almond + Sugar.
Sooo sweet, sooo good.
I have to say I love my homemade macarons.

Making sure you read this - French Macarons with "Pied" to prevent any trouble while baking.

Basic French Macarons Recipe:
Egg white 65g
White sugar 25g
Almond powder 50g
Fine icing sugar 90g
Food coloring powder/gel a pinch/a drop

1-Sieve almond powder with icing sugar, twice. Set aside.
2-Whip up the egg white in a clean stainless steels or copper bowl, gradually sprinkle white sugar. Do not over whip the whites. Whip untill the egg white can form a peak without falling down.
3-Gently fold 1/4 of the almond icing mixture and the food coloring into the whites. Repeat the process for the rest of mixture.
4-Pipe the mixture with a 1cm round tip. Each about 3cm on parchment paper.
5-Leave the macarons tray in room temperature for about 30-45mins to dry. You may touch the surface, if the mixture does not stick on your finger, which means they are ready to bake.
6-Pre heat the oven to 350'F. Turn it down to 275'F before putting the macarons in the oven. Bake 15mins.
7-Let cool on the tray before removing the shells.


There are many type of fillings for Macarons.
A simple one is American buttercream.
Follow the links for the recipe.

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key01-yaaFrench Macaroons with "Pied"

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Macaroons is a pain for home kitchen.
I have tried many times, failed many times.
Finally, I made the perfect macaroons with "pied".

If you did the same, you need to read this.
I would like to share a few must-know from my experience.
To prevent failing it again.
I recommend to read Not so Humble Pie's article on macaroons 101 first.
However, I wasn't using the same recipe.
I know you want it! Keep reading!

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What is "Pied"?
It is a very elegant bottom layer of a macaroon.
Looks like the lace from French a under garment.
Possible reasons for not getting the pied on your macaroons:
1)The Baking time is too short.
2)The temperature is too low.

What are the must-know in French macaroons baking?
1- Measure the ingredients very carefully
2- Room temperature egg whites
3- Using a very clean, stainless steels or copper bowl for mixing
4- I used a small egg beater for small portion
5- Gentle in folding the whites, over work will lose the air in the whites
6- Sieve almond powder and icing sugar together, twice
7- Use powder or gel coloring only (very important!)
8- Bake on parchment sheet
9- Allow the piped macaroons to dry for about 30-45 mins (depends on the weather, may take longer in a rainy day)
; dry means when you touch the macaroons, nothing stick on your finger 10- Pre heat the oven to 350'F, Bake at 275'F (the number is based on mine, it may varies from different home oven)
11- If your oven is not conventional, bake on the upper and 2nd upper rack
12- Allow them to cool down before removing from the parchment paper


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key01-yaaSimplest Birthday Cake

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I asked my dear friend Becky, "What kind of cake do you want for this year birthday?"
"I had the best ones already, I want a simple cake.", She said.
This year, we are back to the basic.
I made her a fruit layered whip cream cake.
Nothing fancy.
I was surprising everyone loved it soooo much.
Happy Birthday Becky.
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key01-yaa10 Mins Pickled Cucumber

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Harvested so many cucumbers from my garden just now!
I decided to do a quick pickle refreshing dish for the late summer.

Recipe
1 Cucumber, thinly sliced
pinch of salt
3 Tsp white vinegar
2 Tsp white sugar

1)Sprinkle a pinch of salt on the sliced cucumber in a bowl
2)After 3 mins, discard the extra cucumber juice
3)Add vinegar and sugar, mix well and cover with a plastic wrap
4)Refrigerate for at least 5 mins, serve cold.
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Tuesday, August 2, 2011

key01-yaaMuffins baking class


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Muffins baking class
Chocolate muffins and Banana muffins
Please email for inquiry
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