Monday, April 21, 2014

•Peach Almond Tarte•Rice Cooker Tart•

It is really interesting to use a rice cooker to bake cakes. And even so, I also found out that I can even make tarte now.

How amazing are these rice cookers?


This tarte turned out as excellent as those we would have gotten from the oven.


It had also given this tarte a very soft texture as it should.


This is my new book I had bought from the Popular Bookshop in Johor Bahru.

It has plenty of nice recipes as my previous Rice Cooker Book, except that this one has tarte recipes and using waffle mix to make these recipes.


This is the waffle mix dough for the tarte base.

1. Roll out into a round shape, slightly bigger than your rice cooker base.
2. Place the rolled dough into the rice cooker and pinch a little dough to the side of the pot, about 2-cm high.
3. Select "CAKE" and cook for about 10-15 minutes.
4. Remove from the cooker and let it cool completely.


Right...
So here is my cooked Peach Almond Tarte...dusted with icing sugar and sprinkled with toasted almond flakes.


Say, how do you like this tarte?


Ready to have a slice of this Peach Almond Tarte???


Recipe as adapted from 电子锅派塔蛋糕 by 饭田顺子

Peach Almond Tarte

**Recipe is meant for a 5-cup rice cooker. If you are a 10-cup rice cooker like mine, you should double up the recipe.

 Tart Ingredients
100g waffle mix
20g caster sugar
30g cold butter, cut into cubes
2 tbsp milk

Method
1. Put all the dry ingredients in a bowl, put in the cold butter, and using your fingers tips to rub the butter to get crumb-like texture.
2. Add in the milk and stir to get a dough.
3. Wrap the dough in a cling wrap and freeze it for about 20 minutes.
4. Once ready, rolled out the dough into a slightly bigger round shape to fit into the cooker pot. (see my pictures above)

Filling Ingredients
30g butter, soften
30g caster sugar
30g egg
25g almond powder
5g waffle mix
1 tsp rum
1/2 tsp vanilla essence

3 peaches, halved
some toasted almond flakes
icing sugar for dusting

Method
1. Put the butter in a bowl, cream it. Pour in the sugar until well combined.
2. Add in the rest of the ingredients and mix until well blended.
3. Put the filling into the cooled tarte base, place the peach on top of the filling, and select "CAKE" and cook the tarte, roughly about 40 minutes for the 1st cycle. (I had cooked for another 15 minutes on the 2nd cycle)
4. Once cooked, remove the pot from the cooker and let it cool completely before removing the tarte from the pot.
5. Dust the tarte with the icing sugar and sprinkle with toasted almonds. Serve warm.

Sunday, April 20, 2014

Totally Chocolate Chocolate Chips Cookies•A Totally Sinful Treat

A totally sinful treat to end the long weekend.


A Totally Chocolate Chocolate Chips Cookies.


This explains why it is a totally sinful treat.

I had used 3 types of chocolate chips. Plus the fact that I didn't put the stated amount of chocolate chips, this cookie batter is plainly filled with chocolate chips.


Though it hadn't rise as Nigella's cookies, they were well received by my girls.

Mimi had came home and helped herself with these freshly baked cookies, and even wanted to have a 2nd fairly big cookie.


Recipe as adapted from Nigella Express
•Totally Chocolate Chocolate Chips Cookies•Page 190•
(Yields about 12 cookies)

•Ingredients•
125g dark chocolate, minimum 70% cocoa solids
150g flour, sieved (I used plain flour)
30g cocoa powder, sieved
1 tsp baking soda
1/2 tsp salt
125g soft butter
75g light brown sugar
50g white sugar
1 tsp vanilla extract
1 egg, cold from the fridge
350g semi sweet chocolate morsels or dark chocolate chips
(I used 250g mixed chocolate chips)

•Method•
1. Preheat oven to 170°C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

2. Put flour, cocoa, baking soda and salt into a bowl.

3. Cream butter and sugars in another bowl. Add melted chocolate and mix together.

4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chocolate chops.

5. Scoop out 12 equal-sized moulds - an ice-cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6-cm apart. Do not flatten them.

6. Cook for 18 minutes, testing with a cake tester to to make sure it comes out semi clean and not wet with cake batter. If you pierce a chocolate chip, try again.

7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

☆Notes☆
-My cookies didn't really rise and puff up nicely as Nigella's. Perhaps I should try using self-raising flour next time.
-Oven heat varies on your individual oven. I used 150°C heat for mine.
-This cookie batter is meant for a big cookie-size. Do not bake them in small size as cookies will be burnt easily and not as puffed up.
-I baked about 18 6-cm round cookies.
-Cookie batter can be frozen(freeze them as individual balls) and thawed at a later date.
 
 

This post is linked to Cook like a Star, ALL Stars Anniversary organized by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Mich from Piece of Cake.

Friday, April 18, 2014

☆Happy Easter☆Hot Cross Buns☆

Happy Easter Day!!!
 
Finally a decent looking hot cross buns I have gotten today.
 
 
Look at how pretty they turn out this time?


 
I had added raisins and orange zest into the dough, more spice, to enhance the Hot Cross Buns. And used another "cross" paste.
 

 
The before and after baking, and after glazed look.
 

 
My little helper's hands. More than eager to help me to glaze the buns.
 


 
So, what do you think of my Hot Cross Buns today?
 


 
We can't wait.... and tried our 1st bun...
 
Yum Yum Yum...!!!


 
Ingredients:
 (For 12 buns from about 78-80g)

500g flour bread flour

75g caster sugar
 5g of dry yeast
a pinch of salt
2 teaspoon of cinnamon powder
1/4 teaspoon nutmeg
1/4 tsp ground spice
 250g warm fresh milk
1 medium egg at room temperature
1/2 tsp vanilla paste
1 orange zest
60g butter, melted and cooled 
75g sultanas

For the glaze:
apricot jam for polishing
(you can use any jam)

Method:
1. Using my electric mix, pour all the dry ingredients (except the raisins & orange zest). Add in the warmed milk and lightly beaten egg, mix till you get a smooth and elastic dough. Slowly add in the melted butter, continue kneading till you get a smooth & glossy and elastic dough. Add in the raisins and the orange peel at the last bit of kneading.
=>Takes me about 10-15mins to knead the dough.
=>you should be able to get a transparent veil when you pull the ready dough

2. Place the dough in a greased bowl and cover the bowl with cling wrap. Allow it to proof to double, roughly about 1 hour.

3. After the 1st proofing, deflate the dough to release any extra air inside the dough. Weigh the dough and divide them into 12 equal round balls.

4. Arrange the 12 balls on a 20x30-cm baking tray, lined with baking paper. Space the dough evenly and cover them with the cling wrap. Allow the round doughs to go on the 2nd proofing for about 30 minutes.

5. Bake the buns in a preheated oven of 180C for about 20 minutes, or until the buns are golden brown on the surface.

6. Once ready, remove the buns and glazed them immediately with the apricot glaze.

7. Serve the buns warm with a generous helping of butter or cream cheese.. Yummy!

For the cross:
50g cake flour 
5 tbsp water

While the doughs are on the 2nd proofing, prepare the cross batter.

Mixing the flour, and adding the water gradually till you get a smooth and thick paste. Pour the batter into a piping bag with an opening of 3mm.
 
This recipe is modified based on the previous ☆My Not-So-Hot-Cross-Buns☆ .