Pai Mini Epal

Classic Pie Dough
(yields one 9" deep pan pie or 10 small pies)

375g all-purpose flour
50g sugar
1.1/2 tsp salt
283 very cold butter, cut into small cubes*
76g vegetable shortening*                          
2-3 tbsp ice water

*(Can replace both ingredients with Buttercup, but must be both together.)

1. Mix flour, sugar and salt in mixing bowl.
2. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don't overdo. Aim for peas size mix.
3. Pulsing on and off, gradually add about 3 tbsp of ice water, then use long pulses to get water into flour that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out onto a work surface.
4. Roll the dough out on a floured surface or between sheets of wax paper or plastic wrap. Remember to keep surfaces floured.
5. Using a round cutter, cut slightly bigger than the size of pan. Butter pan. Press dough in. Cut a slightly smaller dough for the top.

Apple Filling

8 large apples, peeled and diced
150g sugar
1 lemon zest
2 tbsp flour
1/4 tsp salt
1 tsp cinnamon powder

Combine all the above and rest mix for about 5 minutes until apples start to juice.

Assembly
Sprinkle crumbs of digestive biscuit evenly over the bottom of the crust and heap crust with apple mix and juice and pat it with bits of cold water. Cover with top piece of pie dough. Make slits to let heat out and decorate as desired. Neaten the edges with fork. Refrigerate for 20 mins to rest and form up.

Brush with egg yolk and bake for 35-40 mins, 170 degrees F until golden brown.

Krim Paf Jerawat Batu

Japanese Cream Puff 
(yields 50-60 pcs)

A. Puff top

85g flour
50g sugar
Pinch of salt
65g butter, very cold, sliced
1/2 egg yolk (grade A)

Mix all ingredients (except yolk) in bowl and rub butter with fingers until dough is crumbly. Stir in yolk until it forms a clump. Roll the dough onto a plastic (8"x12") and keep refrigerated at least 15 mins before use.

* Double this recipe will yield a 9"crust for sweet pies. Bake for 40mins at 140 degrees F. Leave cool. Brush inside with melted chocolate and fill with Vanilla Pastry Cream and top with fruits.

B. Vanilla Pastry Cream

2 cups milk (Dutch Lady Full Cream)
100g sugar (50g in bowl and 50g in saucepan)
pinch of salt
4 yolks (grade A eggs)
45g cornstarch
vanilla extract
vanilla bean (optional)

In saucepan, combine milk, 50g sugar, salt (and vanilla bean) and cook over medium heat until it bubbles. In bowl, whisk 50g sugar, cornstarch and yolk until smooth.

When the milk has bubbled, take one cup hot milk and pour slowly into egg mixture and whisk vigorously. Then transfer egg mixture into milk mixture in saucepan and cook until it thickens, Remove from heat and add vanilla. Wrap cream with plastic sheet and let it cool. (Can prepare ahead and refrigerate). When about to use, whip 1/2 cup whipping cream until hard peak, and mix the two creams together.

C.Choux Pastry (Puffs)

113g butter
228g water
1 tsp sugar
1/2 tsp salt
175g all-purpose flour
4 large eggs

In a saucepan, combine butter, sugar, salt and water. Bring to a boil and remove from heat. Add flour and stir well. Return saucepan from heat and cook mixture until it pulls away from the sides and a film forms at the bottom of the pan. Transfer mixture to a standing mixer and beat for 1 minute (to take out the heat). Add eggs one by one and stop one minute after the last egg in. Mixture should be thick.

Pipe batter onto tray. 

Cut A into small rectangles and place it on top of piped C.

Bake at 180 degrees F for 30 mins. When cool,pipe in the filling and dust lightly with powdered sugar.

Scone aka Rock Bun

Scones disebut Skon ("On" dia macam Belon bukan Sukun). Rock Bun ialah nama yang cikgu-cikgu Home Science panggil kuih ni pada tahun 70an dulu. Resipi akan menghasilkan 12 ketul scones.

Bahan-bahan

1 biji telur gred A
155g cream (Anchor UHT Whipping Cream)
250g tepung serbaguna
2 camca besar gula halus
1 camca besar baking powder
1/4 sudu teh garam
70g mentega sejuk, dipotong dadu
Optional: 3/4 cawan kismis

Langkah-langkah

Panaskan ketuhar 170 darjah F.
Pukul telur dan cream.
Dalam mangkuk besar, kacau tepung, gula, baking powder dan garam. Masukkan mentega dan gaulkan dengan tangan sehingga menjadi bentuk pebbles.

Tuangkan campuran telur dan krim ke adunan tepung dan gaulkan menggunakan garfu. Jangan terlebih adun nanti keras. Masukkan kismis sekiranya suka.

Bahagi dua adunan, dan leperkan untuk terap atau potong wedges.

Sapukan bahagian atas scones dengan cream. Bakar 20-22minit sehingga perang. Hidangkan terus panas-panas dan makan bersama jem, whipped cream atau mentega.

Kekedut itu menawan

31 hb Januari hari tu Embak pergi baking class. First time ever. Suspense gak pergi ke tempat tak kenal sesiapa. Bayaran RM380 dapat belajar empat resipi. Sebenarnya yang buat sign up kelas ni ialah nak tahu rahsia buat brownies kedut. Selama ni buat brownies dah banyak kali dan dah banyak resipi, tapi tak pernah kedut. Maka posting kali ni dan 3 yang mendatang adalah resipi dari kelas tersebut. Resipi ini diarkib di sini sebab takut terhilang nota yang dapat hari tu.

MT Fudgy Chocoholic Brownies 

Ingredients:

127g salted butter

255g dark chocolate buttons* (if using compound chocolate, use Beryl's) - *bukan chocolate chips. Chocolate button saiznya sebesar duit syiling 50 sen

45g good quality cocoa powder

150g all-purpose flour

Scant of 1/2 tsp baking powder

1/2 tsp salt

300g brown sugar (original recipe 330g sugar)

3 grade A eggs

Vanilla extract

Optional: 

1/2 cup walnuts

1/2 cup Maltesers

Steps:

Double boil butter, chocolate and cocoa powder until melt. Set aside. (no need to cool)

Whisk together flour, baking powder and salt in a separate bowl.

Mix sugar, eggs and vanilla using stand mixer and beat for 4 minutes. Add chocolate mixture and beat until combined. Then add flour mixture and mix well.

Add optional ingredients.

Pour batter in 10 x 10 inch square pan and bake for 30 mins, 170 degrees C.

Can sell for RM80-RM85.

For 8 x 8 inch pan:

85g butter

170g chocolate buttons

30g cocoa powder

100g flour
 Scant of 1/3 tsp baking powder

1/4 tsp salt 

200g brown sugar (originally 220g sugar)

2 grade A eggs

Vanilla extract