Salmon & Mushroom Quiche

Pie Dough

Ingredients:
130g all purpose flour (can also use pastry or cookie flour)
20g shortening
70g cold butter - diced
Cold water as needed
A pinch of salt

Instructions:

1. Preheat the oven to 180C.
2. Sift flour into a mixing bowl and add salt. Rub the fats into the flour until it resembles coarse breadcrumbs. Add a tablespoon of water to the mixture and gently knead until a soft dough ball forms. Cover with a plastic wrap and refrigerate for 10 minutes.
3. On a lightly floured surface, roll out the dough into a circle with a diameter of 10 inches. Line an 8 inch tart pan with the pastry. Press down into corners and sides. Trim the edges and prick the pastry base using a fork.
4. Blind bake for about 10 minutes.

Salmon Filling

Ingredients:
1 yellow onion - finely sliced
1 tbsp butter
2 eggs
150ml cream
1/2 cup grated cheese - more if you like
About 50g salmon fillet - thinly sliced
Salt and pepper to taste

Instructions:

1. Preheat the oven to 180C.
2. Melt butter on a frying pan over medium heat. Add the onion and cook until caramelized (translucent and a bit brown) while constantly stirring.  Remove from the heat, transfer the onion into a clean bowl and set aside.
3. Using the same frying pan over medium heat, add the mushrooms and cook until the moisture slightly dried out. Set aside.
4. Whisk eggs and cream in a medium bowl. Lightly season with salt and pepper. 
5. Spread the onion and mushroom onto the cooled pastry case. Scatter the salmon slices on top and sprinkle with grated cheese. Gently pour the cream over the filling.
6. Bake for 20 minutes until golden brown and the filling set.

Fruit Tartlets

Sugar Pastry

Ingredients:
100gm icing sugar
100gm butter, at room temperature
 1 egg
1/4 tsp vanilla
250gm all purpose flour

Instructions:

• In a bowl of a  stand mixer, beat the butter and sugar until light in color and fluffy.  Beat in the egg and vanilla. Add the flour mixture and beat on low speed until combined. Take the dough out and form a ball. Wrap the dough with a plastic wrap and refrigerate for 20 minutes.
• Roll the dough onto a lightly floured surface. Using a medium round cutter, cut the pastry and press them into tart shells.
• Bake at 190C until golden brown.
• Let them cool completely before piping the vanilla cream.

Vanilla Pastry Cream

Ingredients:
350 ml milk
70gm white sugar
4 yolks
40gm cornstarch
35gm butter
1 tsp vanilla

Instructions:

• Combine 300gm milk and sugar in a pan and bring them to a boil over medium heat. Remove from heat. 
• In a separate bowl, whisk the remaining milk, yolks and cornstarch until smooth. Temper the egg mixture by slowly beating about quarter of the hot milk in a thin stream. 
• Pour the egg mixture into the hot milk and return them over the heat and bring them to a boil, constantly whisking.
• When it starts to thicken, remove from the heat. Stir in the vanilla and butter until completely blended in.
• Transfer to a clean bowl and cover with plastic wrap to avoid the cream from forming a crust.
• Cool in refrigerator.

Assembly:
Pipe the cream into the shells and arrange the fruit of your choice such as strawberries, peaches, kiwis, cherries or grapes. 

Classic Genoise

Another basic recipe that I learned from the chef is Classic Genoise. A genoise is an Italian sponge cake which is using whole eggs, unlike American sponge cake where yolks and egg whites are beaten separately. What we did in the class was preparing a genoise for the Strawberry Shortcake layers. As it is very hard to get a nice and sweet strawberry in the supermarket now, I thought I could use these recipe for my Lemon Mascarpone Layer Cake. I guessed the Strawberry Shortcake needs to wait until end of the year or early next year when it is easier to get good strawberries...wow! that's a long wait...errr...let's see. At the meantime, here is the recipe for a Classic Genoise.

Ingredients:

3 eggs
80g caster sugar
80g cake flour
20g cornflour
20g melted butter

Instructions:

1. Preheat the oven to 180C. Grease two 6-inch round baking pan and line their bases with a parchment paper.
2. Prepare a double boiler. In a bowl of a stand mixer, combine and whisk the eggs and the sugar. Put the bowl on the double boiler, continue whisking until the mixture is slightly warm and foamy. Remove from the heat. Put the bowl in the stand mixer fitted with a whisk attachment. Whisk the eggs mixture to a ribbon stage.
3. Sift the flour onto the eggs, add in the melted butter and fold carefully until just incorporated. It might be a little bit lumpy bit it is okay. You do not want to over-mix the batter or it might deflate.
4. Spoon the mixture evenly into the pans. 
5. Bake for 10-12 minutes until golden brown.

Note: 

A genoise can substitute lady fingers in making a tiramisu. It also can be used to make a roulade or swiss roll.

Macarons

I made 4 attempts over 2 years to bake macarons before I decided to call it a day and swore that I need to learn the techniques from the expert. Even before these attempts, I did a lot of research, I spent hours reading the tips and the dos and don'ts of macaron making...but still, I ended up with a bunch (a lot) of failed macaron shells in the bin. When I was reading the tips from well known bloggers, it seems so easy and I thought I fully understand them but when I was in the kitchen doing the exact same process and procedures...everything went WRONG!! So after the fourth unsuccessful attempt, I quit and told myself that I need to watch and learn from the guru.

In my first class in Taylor's last month, Chef Karam taught us how to make macarons but not just any macarons...they are Laduree's macarons. Yes, I heard about Laduree but not as much as I heard about Pierre Herme. From what I gather from the www, Pierre Herme is claimed to be THE best macaron but since I haven't tasted it, I'm at no position to judge it. But I'm sure they taste great.

Being trained at Laduree during his younger days, of course my chef claimed that his Laduree's version is the best. What a good macaron looks like? The top of the shell is shiny, it has ruffled straight feet and when you break it into 2 with your fingers...the shells didn't break into pieces. When you bite it, it is chewy and not crunchy like you are eating a biscuit. All in all, a good macaron is a perfect shell with nice ruffled feet and chewy texture.

The moment I bite into the chef's Laduree macaron, it was like falling in love for the first time...I was on cloud nine...the nutty taste of the shell which I love so much is very prominent and it wasn't as sweet as all the macarons that I have tasted previously. Now that I have learned to make them and understand the macaron as a whole, I am beginning to appreciate what macarons are all about. Macarons are about challenging yourself, perseverance, humble but confident and strive for perfection. YES! It is challenging and I'm still perfecting my macarons.

Ingredients: (digital scale is a must, don't convert into cups!)

125g ground almond

125g confectioners' sugar
45g egg whites
125g caster sugar
45g egg whites
Coloring gel

Instructions:

1. In a medium bowl, mix together ground almond and confectioners' sugar with the first egg whites and coloring. Using a wooden or silicone spatula, stir until it becomes a paste.
2. In a small deep saucepan, put the sugar and add a little bit of water until it just wet. Cover the pan with an aluminum foil. Prick a fee holes on the foil using your sugar thermometer. Suspend the thermometer in the pan and boil the sugar until it reaches 118C. 
3. In a mixing bowl of a stand mixer fitted with whisk attachment, on medium speed whisk the second egg whites until foamy. Once the sugar reaches 118C, remove from the heat and straight away pour it into the foamy egg whites in a slow steady stream from the sides of the bowl. Whisk until firm peaks form and the meringue looks smooth and shiny.
4. Fold the meringue into the ground almond mixture and pipe onto a sheet on the baking tray. Rap the tray a few times and leave them to dry for 30 minutes to an hour.
5. Bake at 150C for about 8-10 minutes depending on your oven.
6. Cool completely before applying your choice of filling.

Peach Almond Tart

The main observation that I learned from the pastry class was always digitally measure the flour, the sugar, other dry ingredients, butter and eggs. An accurate measurement is crucial for some delicate pastries or confectioneries so digital scale is a must in one's kitchen. For milk and cream, use measuring cups. Water and vanilla extract...just trust your instinct! :)

Ingredients:

Shortcrust Pastry
200g all purpose flour
100g cold butter, cut into 1 inch cubes
30g caster sugar
1 egg

Almond Filling
70g butter, at room temperature
75g caster sugar
80g ground almond
1 egg
1 tbsp all purpose flour
1/4 tsp vanilla extract
Zest from half lemon
1 peach, sliced



Instructions:

Shortcrust Pastry

1. In a large mixing bowl, sift flour and add sugar. Rub the butter into flour mixture until crumbly and resembles a coarse breadcrumbs. 
2. Add in the egg and knead until it forms a soft dough that doesn't stick to the bowl.  If it is too dry, add a tablespoon of cold water at a time to soften it. 
3. Form the dough into a ball, put it onto a plastic wrap, using your palm flatten it a bit, wrap and let it rest in the refrigerator for 20 minutes.

Almond Filling

1. While your pastry is in the chiller, prepare the almond filling.
2. In a mixing bowl of a stand mixer, cream butter and sugar until pale. Add in the egg and vanilla and beat for a minute. 
3. Using a silicone spatula, fold in the almond, flour and zest until incorporated. Set aside.

Assembly:

1. Preheat the oven to 180C.
2. On a lightly floured surface, roll out the dough into a circle with a diameter of 8 inches. 
3. Line an 6 inch tart pan with the pastry. Press down into corners and sides. Trim the edges or crimp it if you want. 
4. Using a fork, prick the pastry base a few times and blind bake for 10 minutes.
5. Remove the pastry from the oven and allow to cool until you can touch the tart pan with your bare hands.
6. Spread the almond filling and garnish with some peach slices.
7. Bake for 20-25 minutes until golden brown.

Variation:

You can also use apples and pears instead of peaches.

Chocolate Madeleines

Ingredients:
1/3 cup (60g) all purpose flour
1/4 cup (20g) Dutch processed cocoa powder
2 large eggs
1/2 cup (125g) sugar
1/4 tsp salt
1 tsp vanilla extract
6 tbsp (90g) unsalted butter, melted and cooled
Confectioners' sugar for dusting

Instructions:

1. Preheat oven to 190C. Using a pastry brush, heavily brush a 12 standard madeleine pan with room temperature butter. Dust the pan with flour. Turn the pan upside down, tap it gently to discard the excess flour.
2. In a medium bowl sift together the flour and cocoa powder. Set aside.
3. In a bowl of a  stand mixer, combine the eggs, sugar and salt. Beat until light in color and fluffy (about 3 minutes).  Beat in the vanilla. Sprinkle the flour mixture and beat on low speed until combined. 
4. Using a rubber or silicone spatula, fold in half of the melted butter until just incorporated. Add the remaining butter and mix until well combined.
5. Spoon the batter into the prepared pan evenly.
6. Bake until the tops spring back when lightly touched, about 10-12 minutes.
7. Remove the pan from the oven, invert it over a wire rack and rap the pan on the rack to release the madeleines. Let cool for 10 minutes and dust the shell patterned sides with confectioners' sugar just before serving.

Orange Chiffon Cake

Ingredients:
6 large eggs plus one additional egg white - separated, cover and bring to room temperature
2 1/4 cups sifted cake flour
1 1/4 cups caster sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
3/4 cups freshly squeezed orange juice (about 2 large oranges)
Orange zest - grated from 2 oranges
1 tsp vanilla essence
3/4 tsp cream of tartar
3 tbsp caster sugar

Instructions:

1. Preheat the oven to 150 degrees Celsius and prepared one 25cm 2-pc ungreased tube pan.
2. Combine and beat flour, sugar, baking powder and salt using your handheld electric mixer or a whisk. Make a well in the center of the dry mixture and add the yolks, oil, juice, zest and vanilla essence. Beat/whisk until no patches of flour visible, about 1 minute. Set aside.
3. In a separate mixing bowl with a whisk attachment, beat the egg whites until foamy and add the cream of tartar. Beat until soft peaks form. Add 3 tbsp caster sugar and beat until stiff peaks form.
4. Using a silicone spatula, gently fold in one spoonful of the egg white into the yolk batter and carefully blend them together. Then fold in the remaining egg white mixture into the batter and blend.
5. Pour batter into the ungreased tube pan and bake for 60 minutes or until a cake tester inserted into the center of the cake comes out clean.
6. Immediately after removing the cake from the oven, turn the pan upside down and place it on a flat surface for cooling process. Let the cake cool for about 1- 2 hours before removing it from the pan.

Chocolate Banana Marble Bread

Ingredients:
3 medium very ripe bananas, at room temperature
1/4 cup buttermilk, at room temperature
2 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup unsifted unsweetened good cocoa powder
3 tablespoon boiling water, plus more if needed
180gm unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature, lightly beaten

Instructions:

1. Preheat oven to 175C. Lightly spray the 9 x 5 inch loaf pan with vegetable oil and line with a parchment paper that extends 1 inch beyond the long edge of both side s of the pan.
2. Peel the bananas and mash them with a fork or using a food processor. Mash or process to a smooth puree. Measure 1 cup of the puree and transfer it to a medium bowl. Add the buttermilk and vanilla and whisk until blended. Set aside.
3. Sift the cake flour, baking soda and baking powder into a medium bowl. Whisk to blend well and set aside.
4. Place the cocoa powder in the small bowl. Pour the boiling water over the cocoa powder and stir until smooth. If it is too thick, add a little water. Set aside.
5. Combine the butter and sugar in the bowl of a stand mixer. Beat on medium high until the butter is very light and white in colour, about 4-5 minutes. Scrape down the bowl with a silicone spatula.
6. On medium speed, gradually add the beaten eggs, 1 tablespoon at a time. About halfway through, turn the mixer off and scrape down the bowl. Continue adding the rest of the eggs. Scrape the bowl again.
7. On low speed, add one third of the flour mixture. Add half of the banana mixture. Repeat with the flour-banana-flour. Scrape down the bowl and finish blending the batter by hand using a silicone spatula.
8. Transfer half of the batter to a clean medium bowl. Add the cocoa paste and blend well.
9. Drop alternating spoonfuls of dark and light batters into the prepared pan, then marbleize by using a spoon or knife.
10. Bake the cake for 55-60 minutes or until a cake tester inserted into the center of the cake comes out clean.
11. Transfer the cake to a wire rack and let it cool completely in the pan. When cool, remove from the pan, peel off the parchment paper and cut slices with a serrated knife.

Note:

To ensure that the cake has an intense burst of banana flavor, be sure to use bananas that are very ripe and soft, with plenty of black spots speckling their skins.

Mini sausage buns

The temperature in the country has been dropping since a couple of weeks ago. It is cooler in the morning and at night. So we decided to have a picnic in one of the recreational area here on Sunday morning. Made these mini sausage buns on Saturday night for the breakfast picnic.

Ingredients

120 ml warm milk
100 ml warm water
4 tbsp sugar
2 tsp dry yeast
340gm bread flour
60 gm plain flour
1 large egg
60 gm unsalted butter, melted
1/4 tsp salt
16 mini/cocktail sausages

1 egg yolk
1 tbsp milk
Grated cheese


Instructions 

1. In a large mixing bowl of a stand mixer, combine warm milk, water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the egg, butter, flour and salt. Place the bowl on the mixer with a dough hook. Knead on low speed for 8-10 minutes and until the dough does not sticking to the sides of the bowl. Add a tablespoon of extra flour at a time if it does.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap or kitchen towel and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into 16 weighing about 50 gm each. Shape each into a rope about 5-6 inches in length.  Wrap the rope around the sausages, slightly pinch and tuck both ends underneath.
5. Transfer the bun on a baking tray lined with parchment paper or a silicone mat.Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 20 minutes. 
6. Preheat the oven to 175C.
7. On a small bowl, lightly whisk the egg yolk and milk. Brush the loaf with the glaze, sprinkle some grated cheese on top and bake for 15 minutes or until golden.
8. Transfer to a wire rack to cool. Cover with a kitchen towel.

Variation
Instead of sausages, you can also shape the dough into a round braided or long braided bun, glaze and sprinkle some cheese and sugar for some beautiful Cheese Braided Buns.

Enjoy these lots with a cup of tea or coffee under a tree on a freshly cut green grass in a beautiful garden.

Honey Oat Bread - Revisited

Ingredients:

3 cups of bread flour, extra as needed

3/4 cup rolled oat

1 cup warm milk (not hot)

1/4 cup lukewarm water

1/2 tsp sugar

2 1/4 tsp instant yeast

1/4 cup honey

2 tbsp salted butter, softened
2 tbsp warm honey
2 tbsp rolled or instant oat

Instructions (by hand):

1. In a large bowl, combine 3 cups of the bread flour and oats and lightly whisk using a fork just until incorporated.
2. In a large mixing bowl of a stand mixer, combine warm milk, water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
3. Add the honey, butter and the flour mixture. Attach a dough hook attachment to the stand mixer and fit the bowl to the mixer. Beat for 8 minutes. (Note: If you are not using a stand mixer, knead by hand for 10 minutes).
4. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
5. Punch down the dough and turn it out onto a lightly floured surface. With floured hands, knead it for 2 minutes and roll it into a log shape, add more flour if needed.  
6. Place the dough into on a lightly greased or parchment-lined loaf pan, cover loosely with oiled plastic wrap or clean kitchen towel, and let rise for about an hour. 
7. About 15 minutes or so before baking, preheat the oven to 180C degrees  and bring 2 cups of water to a boil. 
8. Brush the dough with warm honey and sprinkle with 2 tbsp of oat.
9. Lower the temperature to 160C. Put 2 cups of the boiling water in an empty loaf pan, place it at the bottom rack of the oven and put the loaf in the oven.
10. Bake it for 40 to 45 minutes, until golden. Remove it from the oven.
11. Cool completely on a wire rack before slicing it with a serrated knife. 

Note: 
The oven temperature may varies. My oven is very hot at 160C...so study your oven :)

Sesame Swiss Braid

Ingredients:

For the bread
350g / 3 cups bread flour
1 tsp salt
8g dry yeast
2 tbsp warm water (not hot)
150ml / 2/3 cup sour cream ( I used the same amount of buttermilk), at room temperature
1 egg, lightly beaten, at room temperature
50g / 1/4 cup butter, softened

For the glaze
1 egg yolk
1 tbsp water
1 tsp sesame seeds

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the sour cream, egg, butter and the flour. Place the bowl on the mixer with a dough hook. Knead on low speed for 8-10 minutes and until the dough does not sticking to the sides of the bowl. Add a tablespoon of extra flour at a time if it does.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into half. Shape each into a long rope about 14 inches in length.  
5. On a baking sheet, place the 2 pieces of rope on top of each other to form a cross (X). Fold one top end over and place between the bottom ropes. Fold the other top end over so that the four ropes are pointing downward. Starting from the left, braid the first rope over the second, the third and over the fourth. Continue with the other ropes, and tuck the ends underneath.
6. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 40 minutes. 
7. Preheat the oven to 190C.
8. On a small bowl, lightly whisk the egg yolk and water. Brush the loaf with the glaze, sprinkle some sesame seeds on top and bake for 30 minutes or until golden.
9. Transfer to a wire rack to cool.

Petits Pains Au Lait (French round milk rolls)

Ingredients (12 rolls):

450g / 4 cups bread flour
2 tsp salt
1 tbsp caster sugar
1/4 cup butter, softened
7g / 1.5 tsp dry yeast
1 cup warm milk (not hot)

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm milk, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the butter and the flour. Attach a hook attachment to the stand mixer and fit the bowl to the mixer. Beat for 8 minutes.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces. Shape into balls and put them on a baking sheets with 1 inch space from one to another.
5. Using a sharp knife, cut a cross on top of each roll. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 20 minutes. 
6. Preheat the oven to 200C.
7. Brush the rolls with milk and bake for 20 minutes or until golden.
8. Transfer to a wire rack to cool.

German Chocolate Cake

Don't be intimidated with the huge amount of condensed milk used in making the cake's filling. I did actually, when I first saw this recipe...or any recipe that calls for condensed milk or toffee or dulce le leche because I can't take anything that is too sweet. But then, I thought I'd give it a try. And it turned out that the cake is not that sweet and the filling complements the cake which make it very delicious. The sweetness of the condensed milk is well balanced by the amount of yolks, nuts and coconuts in it. The structure of the cake is very good and I guessed the cake recipe can be used for making a birthday cake with a thick frosting or with fondant. The cake is still soft and easy to cut even after refrigerating it overnight.

German Chocolate Cake

Ingredients:
3/4 cup plus 2 tbsp sifted unsweetened cocoa powder
1/2 cup boiling water
1/2 cup canola oil
4 large eggs, separated at room temperature
2 egg whites, at room temperature
1 tsp vanilla extract
3/4 cup sifted cake flour
2/3 cup sifted bleached all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Instructions:

1. Prepare two 9x2 inch round cake pan, bottoms greased with butter and topped with round parchment papers.
2. Preheat the oven to 175C, 20 minutes before baking.
3. In a mixing bowl of a stand mixer, whisk the cocoa and boiling together until smooth. Cover with plastic wrap and bring to room temperature.
4. Add the oil and yolks to the same mixing bowl. Attach the mixer with a whisk beater and beat for 1-2 minutes until smooth and resembling a butter-cream. Scrape down the sides of the bowl and add the vanilla. Beat for a few seconds.
5. In a medium bowl, sift together the flours, baking soda, baking powder and salt. Add the sugar and whisk until combined. 
6. Add half of the flour mixture into the mixer and beat until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remaining flour and beat well for about 1-2 minutes. Scrape down the sides of the bowl.
7. On low speed, add the egg whites. Gradually raise the speed to medium high and beat for 2 minutes.
8. Scrape the batter into the prepared pans.
9. Bake for 30 minutes or until a cake tester inserted into the center of the cakes comes out clean.
10. While still hot, unmould the cakes and let cool on wire racks.

Classic German Chocolate Cake Filling

Ingredients:
1 cup pecan pieces, broken medium coarse
1 cup plus 3 tbsp sweetened condensed milk
3 large egg yolks
8 tbsp / 113g unsalted butter, cut into 4 pieces
1 tsp vanilla extract
1 3/4 coconut flakes

Instructions:

1. Spread the pecans evenly on a baking tray and bake for about 7 minutes at 175C. Set aside.
2. In a medium heavy bottomed saucepan, whisk together the condensed milk and yolks. Add the butter and put it over medium heat. Using a silicone spatula, constantly stir the mixture together until thickened enough to pool slightly on the surface before disappearing. Remove from heat. Add in the vanilla, pecans and coconuts and continue cooking for a minute.
3. Scrape the mixture into a large bowl. Cover with kitchen towel and allow to cool at room temperature.

Assemble the Cake

Set one cake layer on a cake plate or cake cardboard. Spread half of the filling onto the cake, about 1/4 inch thick. Place the second cake on top and press gently down on it. Frost the top layer with the remaining filling, spreading it right up to the edges.

Mushroom & Cheese Quiche

This weekend has been a quiche challenge weekend. The first quiche case that I made on Saturday was a bit hard and the base was a bit undercooked. But the filling was nice and yummy so the kids just eat the filling and discarded the undercooked crust.

The next day I tried it again and it was wonderful. The crust perfectly cooked, the filling of course so yummy and it is just another successful weekend baking.

Ingredients:
Crust
1 3/4 cups all purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, diced
1/4 cup cold iced water

Filling
3 tbsp unsalted butter 
1 large onion - diced
4-5 medium sized portabello mushrooms - sliced
6 medium sized white button mushrooms - sliced
1 small capsicum - diced

Salt & pepper to taste
90g shredded cheddar or edam cheese
3 eggs
300ml cream
A handful of chicken pepperoni slices - optional

Instructions:
Crust

1. In a medium mixing bowl, sift together the flour and salt. Add in the cold butter and rub it into the dry ingredients until it resembles coarse breadcrumbs. Add a tablespoon of cold water at a time and knead until it forms a soft dough. You may not need to use all the water. Form the dough into a ball and wrap it in a plastic wrap. Refrigerate for 20 minutes.
2. On a lightly floured surface, roll out the dough into a circle with a diameter of 10 inches. Line an 8 inch tart pan with the pastry. Press down into corners and sides. Trim the edges or crimp it if you want. Wrap it with a cling film and return it to the refrigerator and chill for another 15 minutes. You may want to start working on your filling at this point.
3. Preheat the oven to 200C at least for 15 minutes. Prick the pastry base. Line the pastry case with a parchment paper and fill the top with rice, beans or pie weight. Bake for 15 minutes. Remove the pie weight and paper and bake for another 5 minutes. Set aside to slightly cool.
4. Lower the oven temperature to 180C.

Filling

1. On a medium saucepan over a medium heat, melt the butter and add in the onion. Cook the onion until translucent. Add the mushrooms and cook until the liquid reduced. Add in the capsicum, salt and pepper. Cook for another minute and remove from heat.
2. In a medium mixing bow, whisk together the eggs and cream.

Assembly

Pour the mushroom filling into the pastry case. Arrange the pepperoni on top and sprinkle with shredded cheese. Slowly add the egg and cream mixture into the filling.

Bake for 40 minutes or until the filling is set.

Tropical Carrot Cake

Combination of ingredients in this version of carrot cake that includes lots of shredded carrots, toasted shredded coconut and pineapple ensuring it stays supermoist even after a few days in the refrigerator. Other than that...it is just tasty and coconut lovers will definitely indulge this.

Ingredients:

Cake

2 cups all purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 tsp mixed spice or ground cinnamon

3 large eggs

1 1/2 cups sugar

1 cup canola or vegetable oil

1 tsp vanilla extract

3 cups shredded carrots (from 3-4 large carrots)

1 can crushed pineapple, drained

1 cup shredded coconut, lightly toasted

1/4 cup chopped walnuts

1/4 cup dried cranberry or any raisins of your choice

Cream Cheese Frosting

1 cup cream cheese, at room temperature

60g unsalted butter, at room temperature

1 tsp vanilla extract

1 cup icing sugar, sifted

Instruction:

Cake

1. Preheat oven to 180C and grease a 9 inch baking pan
2. In a medium bowl, sift together the flour, baking soda, salt and spice. 
3. In a large mixing bowl, whisk together eggs, sugar, oil and vanilla. Stir in the carrots, pineapple and coconut. Fold in the flour mixture just until incorporated. Stir in the nuts and raisins.
4. Spread the batter in the prepared pan.
5. Bake for 30 minutes or until a cake tester inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan on a wire rack for about 15 minutes then invert it onto the wire rack. Let it cool completely.

Cream Cheese Frosting

1. In a mixing bowl of a stand mixer fitted with a flat beater or a handheld mixer, beat the cream cheese, butter and vanilla until smooth and fluffy, about 2 minutes. Gradually add the sugar and continue beating until it is smooth and thoroughly combined.
2. Frost the cooled cake accordingly using an icing spatula.

Butterscotch Blondies

Ingredients:

1/2 cup unsalted butter
2 cups lightly packed brown sugar
1 cup whipping cream/heavy cream
2 tsp vanilla extract
1 tsp salt
2 cups plain/all purpose flour
1 tsp baking powder
2 large eggs
Confectioners' sugar - for dusting

Instructions:

1. In a saucepan, melt the butter over medium heat. Using a silicone spatula, stir the brown sugar until it starts bubbling, about 4 minutes. Reduce the heat to medium low, stir in the cream and let it bubble and start whisking until smooth and slightly thickened , about 10 minutes. Stir in the vanilla and salt. Let it cool to room temperature.
2. Preheat your oven to 180 degree Celsius. Grease a 9 inch baking tray with butter.
3. In a large mixing bowl, whisk together the flour and baking powder. Stir the butterscotch mixture into the dry ingredients, then whisk the eggs one at a time until it is well blended.
4. Spread the batter into the prepared pan and bake for 18 minutes.
5. Remove from the oven, let cool completely and indulge it with chocolate sauce, ice cream,or whipped cream and some berries! Or just dust some confectioners' sugar on top and enjoy.

Lemon Squares

Ingredients:

Crust
3/4 cup plain flour
1/4 cup confectionery/icing sugar
A pinch of salt
90gm cold unsalted butter, cut into 1/2 inch cubes

Filling
3 large whole eggs
3 large egg yolks
1 cup caster sugar
3/4 cup freshly squeezed lemon juice, strained (about 3-4 medium lemons)
90gm soft unsalted butter
1 tsp grated lemon zest

Instructions:

Crust

1. Preheat the oven to 180 degree Celsius and butter an 8 inch square baking pan.
2. In large mixing bowl, combine flour, icing sugar and salt, stir until blended. Fold in the butter and mix until it resembles coarse breadcrumbs.
3. Press the crumb mixture into the bottom of the prepared pan. Bake the crust for 15-17 minutes until slightly golden and the top feels firm when lightly touched. Set aside.

Filling

1. Set a saucepan filled with 1 inch water over a medium heat.
2. Off the heat, combine egg, yolks, lemon juice and sugar into a large heat resistant mixing bowl and whisk until the sugar dissolves. 
3. Reduce the heat to low, once the water comes to a gentle boil, set the mixing bowl over it, add the soft butter and stir constantly using a silicone spatula until the mixture begin to thicken, about 12 minutes.
4. The mixture should be thick enough to coat the back of a spoon and tt should register 160F or about 71C on the thermometer. Remove from the heat.
5. Using the spatula, immediately push the curd through a fine strainer into a medium glass bowl. Pour the lemon curd into the baked crust.
6. Bake until the center is just set, 13-17 minutes. Transfer to a wire rack and let cool for 20 minutes. Cover and refrigerate until well chilled at least 3 hours before cutting it into squares and serve.

Round Braided Brioche

I can never tired of breads...sometimes it is just the same bread all over again but I'm making it or trying it using a different element. This brioche recipe is the same recipe that I used for the past few years but I don't think I have ever put it on in this blog. Normally I will use a strong flour but today I am making it using unbleached plain wheatflour (10% -11% gluten) and mixed it with a small amount of strong white bread flour (13% gluten). The texture of this bread recipe using a strong bread flour is more chewy because of the high percentage of gluten inside it (see Challah) whereas if using an unbleached white plain flour, it produces a slightly flatter and denser texture as seen below. It is a bit crumbly, but not as crumbly as a cake. But the taste it still the same. So, if you want a slightly denser bread, you may want to add up to a 1/2 cup of strong flour on top of 500gm unbleached plain wheatflour. I think, the one using strong bread flour is a bit lighter...

Ingredients:

200ml warm milk

2 tsp active dry yeast

60gm sugar

90gm melted butter

2 eggs

500 gm strong bread flour, more if needed

1 tsp salt

Instructions:

1. Combine the warm milk & sugar in a mixing bowl of a stand mixer and sprinkle the yeast over the top. Lightly whisk to blend and let it stand for 5-10 minutes until foamy.
2. Add the egg, butter, 500gm flour and salt. Place the bowl on the mixer with a dough hook. Knead on low speed for 8-10 minutes. If using unbleached flour, you may want to add one tablespoon at a time and up to 1/2 cup of flour until the dough does not sticking to the sides of the bowl.
3. Remove the dough from the bowl. Form it into a ball, transfer it into a lightly oiled bowl and cover with lightly oiled plastic wrap. Let the dough rise in a warm place until double in size, about 1.5 hours. 
4. Turn the dough out onto a lightly floured surface and lightly knead, add more flour if needed. Divide dough into 4 equal pieces. With flattened hand, roll each piece back and forth, forming a 15 inch rope with tapered ends.
5. Line a baking sheet with parchment paper or a silicone mat and lay 2 ropes horizontally and 2 ropes vertically on the sheet crossing each other, just like lattice pastry. Weave or braid the ropes together accordingly into a round shape. Pinch together the four ends and tuck them under the bread.
6. Cover the braid loosely with oiled plastic wrap or clean kitchen towel and put in a warm place, let rise 40-50 minutes. Meanwhile, preheat oven to 180 degrees C a few minutes before baking.
7. Glaze the braid with beaten egg and bake in the preheated oven for about 15-20 minutes until golden.
8. Cool completely on a wire rack before slicing it with serrated knife.