Pukis

Just finished making Ceres and Cheesy PUKISES. Checked on the fridge still have a bit of Cheeses. 󾌲Ding..ding.. why don't I use it for Pukis.. just on the pics󾌸.. he..he.. not enough cheeses..󾌩󾌩󾌩

CAKE TAPE / BOLU TAPE

Hemmm.. I love "Tape Singkong" .... Ingat khan Note-ku yg kemarin tentang "Tapai Singkong".. 1 kgs tape.. buanyaak boh..so bikin bolu tape deh...and cupcakes ... dah lama juga neh gak makan bolu tape... cari2 resep and buka2 contekan.. akhirnya ketemu juga.. Yiiiippppeeee...

Bolu tape ini enak.. lembut and so moist... Resep asli "Majalah Sedap" ...

CAKE TAPE DENGAN BUAH KERING ~~ by Resep Sedap Pemula

Bahan :

180 gram margarin

160 gram gula pasir halus

4 butir telur

175 gram tepung terigu protein sedang

15 gram susu bubuk

1/2 sendok teh baking powder

200 gram tape singkong

100 ml susu cair

150 gram buah kering (*** aku gak pake***)

Cara Membuat :

1. Kocok margarin & gula pasir halus hingga lembut. Masukkan telur satu persatu sambil dikocok.
2. Masukkan tepung terigu, Susu Bubuk, and baking powder sambil diayak and diaduk rata.
3. Aduk tape and susu lalu tuang ke dalam adonan.
4. Tambahkan buah kering, aduk rata.
5. Tuang adonan ke dalam loyang loaf.
6. Oven 40 menit dengan suhu 180 derajat celsius...

Cobain sendiri dech.. Gampang and enak loch.. luv it...

Enjoy and be blessed...

Melon Pudding

The recipe of this melon pudding I got from Rita Ritsell..Thanks Rita ...^_^...

The original recipe is Chocolate Pudding.. Since I don't have some ingredients to make Chocolate Pudding.. so I thought..hemm.. why don't I try to make pudding from this recipe with all ingredients which ones I have.. Melon... I love melon too.. so Let's try and see what will happen..

and the result was so delicious.. and cute...

Melon Pudding

what do u think? isn't it cute?? he..he...

Here is the recipe.. try it by yourself.. it's so gut.. :)) .. btw some of ingredients you need to buy @ Indonesian's grocery shop.. Some of Chinese shop sell them too.. so just looking.. may you get lucky.. he..he..

I try to translate it to you.. 'cos she sent it in Indonesian..he..he..

Chocolate Pudding

Ingredients :

1 pc Swallow Jelly,
1 pc Nutrijel - Chocolate Flavour,
250 ml + 2 tbsp sugar
500 ml Fresh Milk (You can swap it around.. 750ml Milk .. 500ml Water)
750 ml Water
50-100 gr dark cooking Chocolate (If you use 70% dark cooking Chocolate..50gr is enough)
1 tsp Coffee powder (optional)

2 egg yolks (lightly beaten with a bit of milk and sugar .. just take them from the top)

Method:

1. Cook all ingredients except yolk mixture.. stir it with whisker.. so it's easier.. :)



2. When almost boiling.. turn off the stove and stir in the yolk mixture.... just keep stir it with whisker... til boiling..



3. then put in the mold...

Dah..da....Done...

btw if you need more pics about the jelly package.. pls let me know.. I try my best.. he..he..



Enjoy and be blessed ...^_^...


and ini resepnya pake Indo.. asli tulisannya "Rita"

Coklat Pudding

1 bks agar2
1 bungkus nutrijel rasa coklat beli di indo grocer tuh, bukan nutrisari,
bungkusnya kayak agar warnanya biru ma coklat
250 ml + 2 tbs sugar (aku takar pakek cangkir takaran biar cepet)
500 ml susu segar (pura, kadang di balik, susu 750 air 500 ml)
750 ml air
50-100 gr dark cooking coklat tergantung adnya coklat apa, klo pas punya 70%
coklat ya 50 gr sazah
1 tsp nescafe klo mau
2 kuning telur kocok dengan sedikit susu dan gula (ambil dari yg diatas tuh)

masaknya semua dicampur dipanci, kecuali telur,
masak sambil diaduk pakek whisker

klo sudah keliatan mo mendidih, matikan kompor masukkan kocokan telur
aduk aduk, didihkan lagi, sambil terus diaduk pakek wisker sampe mendidih
angkat cetak sudah hehe..

KBB#9: Classic Puff Pastry (Pate Feuilletee)

It's a new year and also a new challenge from KBB... Classic Puff Pastry... hemm... it must be quite a litte hard this time challenge... I never made my own Puff Pastry... usually I bought it... it's so easy and not too expensive..he..he..

But the time is coming, I need to make my own Puff Pastry... Before I got this challenge from KBB, I had a desire to learn and try to make The Puff Pastry... and I never did it..he..he... quite lazy... too many jobs to do it... hard job ...he..he..

I read some of the KBB members' emails.... quite scary ...^_^... some of them were failed ... oh..oh... what to do..what to do... Will I fail too?

Thanks GOD, There is Mbak Emma Isti who helped us a lot on this challenge... She shared her knowledge and answered our questions... Thanks Mbak ...^_^...

====

Since I didn't know what will happen with my puff pastry... so I decided to try to make it with 1/2 of original recipe from King Arthur Flour 200th Anniversary Cookbook.

====

I followed Mbak Emma's directions as below: .... ooppss sorry... the directions are on Indonesians

Dough :
resep asli dipakai 3½cup tepung (1/2 cup maizena + 3 cup tepung) atau 3½cup tepung diambil dari 4 cup tepung campuran ( 3 ½ cup tepugn + ½ cup maizena ).
½ resep adonan : 1¾c tepung ( campuran) + 28 gr butter dingin

1. 3½c tepung + ½ stick butter dingin + garam = aduk jadi satu.

2. tambahkan air dingin (1¼c) dan 1 sdm air lemon, ke dalam tepung. penambahan air sebaiknya sedikit demi sedikit, mungkin bisa dicoba ½ cup dulu, baru tambahkan ½ cup lagi kalau memang diperlukan sebanyak itu, atau bisa dikurangi. ini tergantung kondisi tepung, jadi 1¼c air belum tentu dipakai semuannya.

3. Aduk hingga adonan sudah tidak lengket lagi dan bisa dibulatkan (tidak perlu kalis benar)

4. istirahatkan adonan dan dinginkan

Butter block :
1 resep : 3½ stick + ½ c tepung
½ resep : 199 gr butter + 28 tepung

1. campur butter dan tepung, aduk hingga rata, bentuk sesuai ukuran yang diminta dinginkan.

2. cara lainnya, butter yang dingin di tekan2/dipipihkan dengan rolling pin, dan taburi tepung aduk rata dan bentuk segi empat sesuai ukuran. atau bisa lihat cara membuat butter block di youtoube

Melipat dan menggilas :
1. Sebelum di rolled, dough yang telah didinginkan di keluarkan dulu udaranya. dengan cara di tekan/diuleni sebentar.

2. Rolled dough sesuai dengan ukuran butter block.

3. pastikan konsistensi butterblock cukup elastis sebelum dibungkus dengan dough sehingga mudah di rolled. butterblock keras menyebabkan adonan bocor, butterblock lembek, akan licin saat di gilas dan adonan bisa robek.

4. rolled sesuai petunjuk dan istirahatkan setelah selesai proses rolling dan selesaikan sebanyak turn yang diminta.

5. supaya tidak lupa/ada turn yang terlewatkan, sebaiknya tiap turn ditandai . (bisa lihat di video jg)

Pembentukan dan pemanggangan :
1. gunakan pisau tajam untuk memotong dough dan kondisi dough sebaiknya dingin.

2. panaskan oven 205 (oven gas) kalau pakai api atas bawah, 220 api kalau api bawah saja.

3. panggang 15 menit dengan suhu tinggi, kemudian lanjutkan pemanggangan dengan suhu yang lebih rendah (180 ) derajat hinggak coklat kekuningan.

Beberapa yang menyebabkan adonan kurang sempurna mengembang :
1. fat yang dipakai. Sebaiknya pakai fat yang berkisar 80 -100 %, butter kandungan fatnya antara 80-82 %. di Indo ada butter yang memang khusus untuk pastry kalo nggak salah kandungan fatnya 89 % (premium corman sheet) tapi tidak dilempar ke pasaran..khusus untuk bakery dan hotel aja. pastry margarine 80 -81 % fat, shortening 100 % fat Shortening, pastrymargarine, menghasilkan volume /pengembangan yang lebih tinggi di banding butter, ini berhubungan dengan melting point ketiganya. butter melting pointnya paling rendah, jadi pengembangan yang dihasilkan lebih rendah dari shortening dan pastry margarine.

2. suhu oven tidak boleh terlalu panas atau kurang panas. suhu oven saat baking, harus tepat sekitar 205-220 untuk proses pengembangan, 180 proses pematangan/pengeringan.

3. Adonan harus dingin/setengah keras saat dipotong dan gunakan pisau yang cukup tajam untuk menghindari lapisan tertarik atau tertekan dengan pisau tumpul, sehingga layer sudah tertutup sebelum di panggang.

4. adonan digiling terlalu tipis, 0.4-0.6 cm atau lebih tebal

5. kelebihan turn sehingga layer yang terbentuk terlalu banyak dan saling menempel, untuk puff pastry maksimum 6 turn. bisa 4 turn dengan double fold atau 3 double fold dan 1 single fold.

kalau masih agak bingung, silahkan lihat youtoube-nya, mungkin ini bisa membantu.

http://www.youtube.com/watch?v=Yg-zXn_YpLI&feature=related (Danish dough, English fold method)
http://www.atlatl.com.mx/youtube/viewvideo.php?id=x9sE0cisM58
http://www.atlatl.com.mx/youtube/viewvideo.php?id=U3EDgQtWDxM (dough n butter block)
http://www.youtube.com/watch?v=RxCE963K-FY&NR=1 (making butter block), shape croissant
http://www.youtube.com/watch?v=iHZR2EsA5e0&feature=related (shape croissant)
http://www.youtube.com/watch?v=WgY9Z7dFbm8&feature=related
http://www.youtube.com/watch?v=gPkr2XNnn8A&feature=related (cutting croissant shape)
http://www.atlatl.com.mx/youtube/viewvideo.php?id=U3EDgQtWDxM (knowledge about puff pastry)

====

It took me all day..he..he..'cos I left it in the fridge longer than it should be... when I had a little bit free times from my girls then I did my homework... that's why It took me all day... I filled my puff pastry with Custard Cream... I bought the Custard powder and just followed the direction on the box..he..he.. tried to save my times ...^_^...

THE LAST RESULT WAS.... SUCCESS (can you see the layers)... HORAY ... NOT FAIL ...HORAY..HORAY... and EVERYONES LOVE IT... THEY WERE AMAZED...ME TOO ..he.he..

====

KBB#9 – Classic Puff Pastry (Pate Feuilletee)
----------------------------------------------------
Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour/tepung terigu (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour-atau dengan menggunakan 3 ½ cup tepung terigu dicampur dengan ½ cup tepung maizena)

1 pound (4 sticks) unsalted butter/mentega tawar, ½ stick chilled/dinginkan, the rest at room temperature/sisanya di suhu ruangan
1 – 2 tsp salt/garam (1 for sweet, 2 for savory/1 untuk yang manis, 2 untuk asin)

1 ¼ cups cold water/air dingin (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour/atau ganti dengan 1 sdM sari jeruk lemon jika diinginkan untuk lebih melunakkan gluten di tepung)

*Dough:
---------
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.

Timbanglah tepung di dalam mangkuk mixer. Ambil ½ cup dan sisihkan di dalam mangkuk lainnya.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Gunakan ½ batang mentega yang didinginkan tadi, potong2 kecil2 dan masukkan ke dalam tepung. Menggunakan dua buah pisau, blender (dengan fungsi pastry) atau menggunakan jari-jari anda, potong atau remas-remas mentega ke dalam tepung hingga menyerupai remah-remah roti atau cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.

Tambahkan garam (dan sari jeruk nipis, jika pakai) ke dalam air dan masukkan campuran ini ke dalam tepung terigu. Aduk perlahan memakai garpu hingga adonannya tercampur rata dan tidak melekat di sisi2 mangkuk. Jika masih memerlukan air, tambahkanlah sesendok makan setiap kali penambahan hingga adonan tercampur rata.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Letakkan adonan ke atas permukaan/meja yang sudah ditaburi tepung, dan uleni hingga lembut dan gluten-nya sudah terbentuk, sekitar 2-3 menit. Bungkus dengan plastik dan biarkan dingin di kulkas selama 30 menit.


*Butter
---------
Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Ambil sisa mentega dan tepung yang disisihkan tadi, campur keduanya hingga tercampur rata dan lembut. Anda bisa mencampur kedua bahan ini dengan menggunakan mixer, FP atau sendok, tangan.


Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

Campur adonan ini sambil ditepuk-tepuk dan dijadikan segiempat dengan ukuran 8 inci di atas waxed paper yang sudah ditepungi. Tutup dengan selembar waxed paper lagi dan dinginkan di kulkas kurleb 30 menit. Dengan mencampur tepung dan mentega, anda menstabilkan adonan supaya tidak meleleh.


Rolling-Folding
----------------
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.

Keluarkan adonan dari kulkas dan letakkan di atas permukaan/meja yang sudah ditepungi. Gilas perlahan ke samping hingga membentuk segiempat kurleb 12 inci. Tidak perlu terlalu obsesif menjadikan adonan berbentuk segiempat tapi setidaknya sudah hampir menyerupai segiempat.

Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Letakkan balok mentega/tepung tadi di tengah2 adonan yang sudah berbentuk segiempat, sehingga sudut-sudut balok menunjuk ke sisi-sisi adonan tadi. Lipat sudut adonan ke atas balok mentega/tepung sehingga setiap sudut adonan bertemu di satu titik di tengah2nya. Lekatkan sisi-sisi adonan ini satu sama lainnya.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.

Balikkan adonan segiempat ini dan tepuk2 perlahan menggunakan rolling pin atau tangan membentuk persegi panjang. Gilas adonan hingga membentuk persegi panjang yang lebih lebar dengan ukuran 20 inci ukuran panjang dan 10 inci ukuran lebar.

When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).

Jika adonan sudah pada ukuran yang benar, lipat sepertiga adonan bagian bawah ke tengah-tengah adonan, begitu juga sepertiga adonan bagian atas lipat ke arah tengah adonan, kemudian lipat lagi ¼ adonan ke arah kanan, sehingga kelihatan seperti sebuah buku yang siap dibuka. Jika adonan masih bagus dan dingin serta masih relaks, gilas sekali lagi dan lipat seperti tadi. (Jika masih terlalu lunak dan tidak dapat digilas lagi, bungkus/tutup, letakkan ke atas loyang dan dinginkan di kulkas selama 15 menit, sebelum digilas dan dilipat seperti tadi).

If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

Jika anda sudah sukses menggilas dan melipatnya dua kali, berarti anda sudah menyelesaikan 2 turns. Classic puff pastry turn 6 kali. Lanjutkan mendinginkan adonan selama 2 kali turning (atau lebih jika diperlukan—misalnya jika adonan terlalu lembek) hingga 6 turns sudah diselesaikan.


*Chill
--------
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.

Jika sudah selesai 6 kali turning, letakkan adonan di kulkas dan dinginkan selama sekurang2nya 1 jam hingga semalaman sebelum dibentuk.


*Shaping
----------
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.

Setelah selesai didinginkan, adonan dapat dibentuk menjadi croissants, patty shells, twists, straws, dsb. Sisa2nya dapat didinginkan lagi dan digilas lagi.


*Freezing
-----------
Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.

Seperti adonan pastry lainnya, puff pastry dapati dibekukan hingga satu tahun jika pengemasannya bagus. Dapat juga dibekukan pada setiap proses manapun (pada proses penggilasan, pelipatan, dan turning). Defrost (biarkan dalam suhu ruangan) dulu sebelum digunakan, hanya saja harus dipastikan jika adonan tidak betul2 menjadi terlalu lunak.

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Finally finished...

Have reading...

Enjoy and be blessed ...^_^...

KBB#8: Bitter Chocolate Peppermint Biscuits

This month Challenge is Bitter Chocolate Peppermint Biscuits.... hemm.. yummy ... Choocccoolate .... Peppermint... I love both of them... They said these biscuits like Tim-Tam...Vanilla or Chocolate Biscuits covered by Chocolate... he..he... No idea about it... 'cos never buy them .... sorry ...^_^...

We are better try to make and compare them... it's much better than bla..bla...

DONE !!

They are "HEART" shapes 'cos I made them with "LOVE" ...^_^...

Sweety Black...It's black and Sweet...It's totally different shape..."HEART"... I don't think so that you ate a heart chocolate peppermint biscuit...cos they are not on MARKET... since they are not on the market why don't you try it by yourself ...^_^...


~~

Bitter Chocolate Peppermint Biscuits

Source: Donna Hay for Canvas, NZ Herald.

Ingredients :


185 g butter, softened

1 cup caster sugar

1 egg

2 cups plain flour

½ tsp baking powder

1 cup icing sugar

1 tsp peppermint flavouring

2 Tbs water

200g dark chocolate (70 per cent cocoa)

1 cup cream

METHOD:

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.


Gently knead the dough to bring together.

Roll the dough between two sheets of baking paper to 2mm thick.

Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper---> I cut them out with the heart cookie cutter

and bake for 5-6 minutes or until golden. Allow to cool on trays. -->I baked them with 150C for +/- 30 mins


Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.



Sandwich three biscuits biscuits together with peppermint icing.

Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..

hemm... it's so nice... I don't know about Tim-Tam Biscuits but my ones are yummy... FOR SURE !!! ...^_^... Doesn't matter the chocolate cover are cracking... don't care about the look.. the important thing is the TASTE... SO GOOD... SO REFRESHING!!

Try it by yourself ...and tell me what do u think ...^_^... for me it is too sweet ...^_^...

Happy Reading!

Enjoy and be blessed...

Food Photography Challenge # 7 : Catchy Colors - Chocolate Tuxedo Strawberries

This is my second entry to celebrate the 1st B'day KBB..

Let's have a party... it's not just you but my strawberries also love to have a party... HAPPY 1st B'DAY KBB...

Enjoy and be blessed ...^_^...

KBB#7 (1st Catchy B'day) : LAPIS PEPE

Hi Guys,

This month is THE 1st KBB B'day, they gave us 3 options for the challenges so we can choose one or two or three challenges which we want to join to celebrate 1st KBB B'day. It's up to us. Their challenges are COOKING, BAKING and PHOTOGRAPHY.

I just chose 2 challenges to join... BAKING and PHOTOGRAPHY... I think they are enough for me...

I had a lot of egg white after made a "Lapis Surabaya with Mocha Flavour" for my anniversary cake... Think..think..what should I do with them?... Okay let's me try to the Lapis Pepe recipe from "KUE LAPIS BOOK ~ SEDAP".... I thought if it's success..I can use it for "KBB 1st B'day Challenge"... Thanks God it's success....

Since I don't have the pan as requested, I made 2 recipes and used 8 inches square pan...

~~

LAPIS PEPE

Recipe from : SEDAP

Ingredients:

• 350 grams EGG WHITES
• 1/2 tsp SALT
• 1 tsp CREAM OF TAR TAR
• 160 grams SUGAR
• 100 mls COCONUT CREAM
• 35 grams VEGETABLE OIL
• 75 grams FLOURS
• 20 grams MILK POWDERS
• 1/2 tsp MOCHA PASTE
• 1/2 tsp SPEKUK POWDERS ....(I didn't use it)
• 1 tsp CINNAMON POWDERS FOR SPRINKLES ....(I mixed it all together on WHITE BATTER)

Method :

* With the whisk attachment, beat the egg whites, salt and Cream of Tar tar until soft peaks form. Gradually beat in sugar and beat until stiff peaks form.... (I moved the batter to the bigger bowl... it's not enough in the 1st mixing bowl ...he..he)

*Pour the coconut cream and oil in, bit by bit with the slow speed.

* Add the flours and milk powder into the batter. Do it with the sifter. Fold them until blended. (be careful not to deflate the batter).

*Divided 2 the batter. 1 part of the batter mix with Mocha paste and the other part mix with Spekuk Powder.

*Pour 100 grams the Spekuk Powder Batter on the greased Tin 24x10x7 cm. Bake for 5 mins with top fire. Sprinkle with sifter the Cinnamon Powder.

* Pour 75 grams the Mocha Batter on top it. Bake it again for 5 min with top fire.

* Do it one by one til the batter finish.

Tip: Mix the Coconut cream and oil together. Pour in together, so not too long on beating !!!

Done..............

Enjoy & be blessed ...^_^...

MANGO LASSI

MANGO LASSI
Recipe From : John Rahman

Ingredients :

• 500 gr Mango Pulp
• 370 gr Creamy Evaporated Milk
• 1 kg Plain Yoghurt
• 50 gr Sugar
• 50 gr Full Cream Milk
• 1 tsp Salt

Method:

• Put all together in the blender and blended....
• It's ready to drink .... (It's so easy... I love the easy one) ...^_^...

Enjoy & Be Blessed ...^_^...

KBB# 5: Banoffee Pies

It’s my 1st challenge from KBB, the Indonesian Baking Club. The host will send us the recipe with NO PICTURE, so we have a baking and creativity challenges. Isn’t it cool?




This time challenge is PASTRY ... hemmm I know nothing about pastry and never made it before... According to them: “To make pastry is quite unique. It should have a short processing on making time ‘cos if you have a long processing on making, OOO pastry becomes hard.”



When the time I like to make it, I thought that I can’t fulfil this challenge ‘cos I just injured my leg... But commitment is commitment... I should complete this challenge.



I didn’t really have any problem on processing time. On the 1st time, I rolled the pastry too thick, so I took off the pasty from tin and rolled it again til reached the thickness was quite thin.

The Caramel Filling was quite easy to make... and I didn’t use any chocolate curls or grated white chocolate ‘cos my hubby doesn’t like chocolate...

I asked my hubby to take it to his work place and share with his friends... The last report from his was it’s nice... all of his friends like it... HORAY....







Banoffee Pies
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.



Pastry



300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water




Method




Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers.



Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.


Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.



Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.) ~ sorry forgot to take the pic ...^_^...

Filling

75g butter, 50g brown sugar, 3 Tbsp milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls or grated white chocolate

Method

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly. ~ sorry forgot to take the pic ...^_^...

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill it for at least 2 hours.

Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and nozzle! You are allowed to use nuts if you'd like). Make 4-6.


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Enjoy and Be Blessed

MANGO VANILLA PUDDING

I love mango pudding.. Every times I go to Chinese Restaurant for Yum Cha, I need to eat it...

Now my 2nd pregnancy and I'm craving so much to eat pudding... that's why I made this pudding.. it's quite different from the Chinese Restaurant..

It's so smooth, nice and spongy... yum..yumm.. yummy... 'cos I added some

more ingredients in it..

I already got some order from my friend... ....It's good for a dessert... so

whenever you have a party

Happy Reading.

Enjoy and Be Blessed..