This was about last year, almost a year ago. Feel like it was just yesterday I made this lemon curd log cake. That was a tiring, exhasuted, overwhelming days. Praise God, everything is in control and I am still a good piece of mine.
November 14, 2017
December 26, 2015
October 14, 2015
After a few attempt on making croissant. I was tempted to try out others flavoured Danish pastry and the first pastry came to my mind is cinnamon roll which are always looks mouth watering display in any artisan bakery shop. Cinnamon roll is one of the top selection pastry on my diet. Yes, they are fattening so we try not to have it too much but when we eat, we must eat the best and number 1 pastry to worth the calorie that we gain. What an excuse? but that's my rules of diet when come to enjoying food.
Using the same recipe of croissant, I came out with my first Danish Cinnamon roll. This time it's even better as after few times of practising on the pastry making, I have much confidence as well as things seems to goes smoother during the process.
This cinnamon roll unlike the cinnamon buns or rolls that I was making previously. Those were made from bread flour and didn't contain so much fat which more on bread texture. Whereas Danish pastry cinnamon roll is very buttery, soft, flaky and a little chewy.
This cinnamon roll is something that can be shared with everyone. It's as good as those stall bought or even better. It smell wonderful when they are almost done from the oven. I couldn't resist and ate two in one go when they had still a little warm on the cooling rack.
Danish pastry are always best to eat while they are freshly made especially this cinnamon roll. The first batch I made yield 16 pieces. Then, the second time I made, I bake 8 pieces and keep the other 8 pieces unbaked. I kept them in the freezer until I need them again. Simply defrost them at room temperature and let them proof and rise again. There, I got freshly baked cinnamon roll again.
Till here, I will make this repeatedly to feed my guinea pigs on every weekly cell group gathering and before that, one will goes to my mouth first hahaha...
Refer dough recipe as croissant
For the cinnamon mixture. Mix 60g brown sugar with 2 tabkespoon ground cincinnamon.
Egg wash: Mix 2 egg yolk and 1 egg whites
80g raisin, sultanas
some almond or pecan or walnuts (optional)
Roll out a ready made pastry into 24 x 10 inches. Brush some water on the surface then sprinkle the cinnamon mixture all over the pastry evenly. Place raisin or sultanas or any nuts. Roll up the pastry and seal tighthly.
Cut them into 16 equal portions and place on a baking pan attached with baking paper. Brush the egg glaze and let them proof for 2 hours at room temeprature.
Brush egg glaze again and bake at 200C preheated oven for 20 minites. Best serve freshly made.
October 9, 2015
My very first attempt on Danish pastry, Croissant. So fulfilling and joyful after all.
Here is my very first attempt on Croissant. It wasn't easy as the process very time consuming as well as the weather really give me a big challenge. I was like running a marathon with the hot weather to roll out and fold in the pastry to avoid the butter melted in very short time.
It's ready to be baked in the oven and I was so exciting for the result.
After all, I must say it is truly worth the effort and so fulfilling at the end result.
I love to eat croissant, and crazily miss the Delifrance Croissant Sandwich. Of course I could get it easily from the cafe but making it on my own is full of enjoyment through the process. I know that there are so much room to be improved and from this experience I should be able to do better for my next Danish Pastry. Practice make perfect!
The layers of soft crumbs is so buttery yet the flaky crust is so delicious and that really make me smile and I knew that I've got there.
I've got a very good tutorial from a video clip of YouTube. I studied and watched over and over again for many times before I get started. This lady Stephanie Javorski of Joyofbaking.com has given very clear description on the video that had help me get this successful result just at my first attempt. I don't think I can give such a good and very detail yet precise description of the process, so do visit her video clip for full description and remember all the tips that she is giving to make sure everything go smooth during the process.
The following recipe and some note is only for my future reference to remind myself some tips like measurement and things that I might forget on my next attempt.
Lastly, I am so happy that I finally able to make my own croissant. It taste so good and so satisfied after all.
The result told me that it worth the effort for the long process
Recipe (makes 11 croissant):
For the dough:
475g plain flour
65g caster sugar
6g instant yeast
25g unsalted butter
225g unsalted butter
For the glaze:
2 large egg yolk + 1 large whole egg
- Mix the dough ingredients together except butter in a bread maker or electric mixer attached with dough hook. Add in butter when the mixture come together. Knead the dough until smooth.
- Proof the dough for one hour at room temperature covered with cling wrap.
- Prepare the butter sheet shown below and refrigerate until hard and ready to use.
Cut the 225g butter into 12 equal portion. Place on a baking sheet drawn measurement line with 10 inches x 7 inches (25cm x 18cm)
- After an hour proofing, bring the dough to a floured surface. Roll out into 14 x 10 inch (35 x 25 cm) rectangle. Sprinkle some flour on the top and cover with cling wrap. Refrigerate for at least 6 hours or overnight.
- To laminate the dough, remove the dough and butter from the refrigerator. Bring the dough to a floured surface. Tear off the baking paper from the butter and place at the center of the dough. Fold two side of the dough into center and seal all the edges tightly.
- Roll out the dough into 22 x 8 inch (55 x 20 cm) rectangle vertically with even thickness. Flour the work surface and dough when working out the dough. Make the first fold of the dough by folding lengthwise into thirds.
- If the butter started to melt, place into the refrigerator for an hour. Or, do the second fold by rolling out into to 22 x 8 inches (55 x 20 cm) rectangle vertically with even thickness. Make the second fold of the dough by folding lengthwise into thirds. Refrigerate for one hour.
- Take the chill dough out from the refrigerator. Again, roll out into to 22 x 8 inches (55 x 20 cm) rectangle vertically with even thickness. Make the third fold of the dough by folding lengthwise into thirds. Chill the dough for one hour.
- Remove the chill dough from the refrigerator and roll the dough into a 16 x 9 inch (40 x 23 cm) rectangle vertically with even thickness. Cover with cling wrap and refrigerate for 30 to 60 minutes. The dough can be left in the fridge or freezer and ready to be used.
- Make a croissant template with cardboard paper shown below.
Prepare a croissant template on a cardboard with
9.5 cm across the base and about 9 inches (23 cm) high.
- Take out the chill dough from the refrigerator and roll out into 24 x 9 inch (61 x 23 cm) rectangle.
- With the triangle template attach on the dough as a guideline. Cut out a triangle dough with knife.
- Lengthen the dough by rolling out with a rolling pin. Cut a small slit in the center of the wide end of your dough. Starting at the wide end, roll the dough into a crescent shape. Place on a baking sheet seal side down and repeat with the remaining triangles.
- Glaze the dough with egg wash and cover with a cling wrap. Proof the dough for 2 hours and preheated the oven to 200C.
- After 2 hours, glaze the dough with egg wash again and bake the dough for 20 minutes or until golden brown. (if using two tray, rotate the tray within 10 minutes)
My little note:
- Proof the dough for 1 hour.
- Butter sheet size 10 inches x 7 inches (25cm x 18cm)
- Roll out the dough into 14 x 10 inch (35 x 25 cm)
- Chill dough 6 hours or overnight.
- After laminate dough and butter, roll out the dough 22 x 8 inch (55 x 20 cm) , chill for 1 hour
- Second fold, 22 x 8 inches (55 x 20 cm)chill for 1 hour
- Third fold, 22 x 8 inches (55 x 20 cm) chill for 1 hour
- Roll out into 16 x 9 inch (40 x 23 cm)
- Refrigerated for 30 - 60 minutes or overnight (ready to use)
- For croissant size, roll out to make 11 pieces. 24 x 9 inch (61 x 23 cm)
September 10, 2015
Not sure what motivate me to make mooncake this year. After flaky spiral mooncake then Shanghai mooncake follow by traditional baked mooncake then now snowskin mooncake.
I don't really eat them after made but I am blessed to have a group of guinea pig on every Thursday cell fellowship. No matter good or bad the food that I have experimented, they got to swallow them all.
I have tried two different snowskin mooncake recipes and this is the second one I like and should say it is successful as it has a soft skin even after stay in the fridge for few days. Just return the mooncake to room temperature for 5 minutes and we got to a nice soft mooncake to enjoy.
This good recipe must be from a trustable and humble blogger Happy Home Baking. Please go to her blog for better recipe description.
Recipe source from HHB
Makes 6 mini snowskin mooncake
37g cooked glutinous rice flour
25g icing sugar
45ml cold water
180g white lotus or black sesame lotus or tiramisu lotus (portion and roll into balls with 30g each)
* for matcha flavour - Replace cold water with hot water + 1/2 teaspoon matcha powder then chill for about 30 minutes or until very cold.
* for coffee flavour - Replace cold water with hot water + 1/2 teaspoon granulated coffee then chill for about 30 minutes or until very cold
* for vanilla flavour - mix cold water with 1/4 teaspoon with vanilla bean paste then add into the flour mixture.
* for red tea flavour - soak 1 red tea teabag with 70ml hot water then measure out 45 ml red tea and chill in the fridge until cold.
Shift the cooked glutinous rice flour with icing sugar until well combine. Rub in the shortening with finger tips until the mixture turn crumbly. Add in the cold water and lightly knead to form a smooth dough. Divide into 6 portions with 20g each.
Place a piece of cling wrap on the working surface, place a dough on the cling wrap and fold in the cling wrap then use a rolling pin to roll out the dough to a flat disc about 7 cm diameter. Tear off the cling wrap and place the dough on hand and wrap in the lotus filling. Roll into a ball shape then coated with some cooked glutinous rice flour. Place the dough into the mould and press to form pattern. Unmould and place in an airtight container then chill in the fridge. Before serve, place at room temperature for for 5 minutes and enjoy.