Tuesday, July 29, 2014

Potato Ham & Sausage Pie

We had an overwhelming lunch with my folks at Din Tai Fung on Sunday.
By the time we headed off, it was 4.30pm and we were still feeling very full.


I was thinking, since everyone was feeling full, why don't I make a pie and we could have a light dinner. Well...not too sure exactly if this was a light meal as it consisted of potatoes...lol... :P


My kids, on the other hand, were feeling hungry. And I was hoping that they would fancy this pie.


I was wrong, this pie wasn't their cup of tea but oh well,  they had been nice to me by having a slice each...hahahah!!!


I had coarsely mashed the potatoes, put some ham and sausages, topped with some mozzarella and cheddar cheese. Perhaps I could have been more generous with the ham & sausages so that my girls would definitely eat them.


So perhaps, you will be more glad to join me in this pie???


♡ Potato Ham & Sausage Pie ♡
Adapted from Easy Bake! 女生都喜欢的超可爱甜点一烘 by 梁家榕



Ingredients
(good for 20-cm pie pan)

Crust
65g cold butter, diced
130g plain flour
1 egg yolk
30-40 ml cold water

Fillings
(up to individual preference)
90g coarsely mashed potatoes
5 mini chicken sausages, chopped
5 pieces of ham. diced
15g mozzarella cheese
15g cheddar cheese
2 eggs
100g whipping cream
salt & pepper to taste



Method:

1.  In a mixing bowl, put in the sieved flour. Place the cold butter into the flour. Using your finger tips, rub the cold butter until resemble bread crumble. Add in the egg yolk, mix, and gradually add the water (30ml) and knead it into a soft dough. Wrap the dough in the refrigerator and allow it to rest for 30 mins.

2. Roll the dough into a circular shape, big enough to cover your pie pan. Place the rolled dough over your pan and gently fit it nicely onto the pan. Prick the dough, using a fork. 

3. Bake the crust at 170C for about 10 minutes. Remove the half baked crust, allow it to cool slightly and place your ingredients onto the pie and continue to bake for another 30-35 minutes or until your pie turns golden brown in color.

Filling:
Whisk the eggs together with the whipping cream, and pour it over after placing the ingredients onto the pie.



Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Jasline from Foodie Baker at this post.
 


This post will also be linked to Cook-Your-Book #14 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Friday, July 25, 2014

Earl Grey Tea Bread

Let's go on a Earl Grey Tea marathon...

I had tried various food on baking with Earl Grey Tea, cookies, cakes, chiffon cake, pancake mix, but not on bread yet.

I saw this recipe on a Tea Bread, and I thought why not let's try it with Earl Grey Tea. Since I liked the taste of these Earl Grey, let me see how it would fare with bread.


I had gotten a lovely bread color of these mini buns, and the smell of the Earl Grey Tea was very aromatic while the bread was baking in the oven... I was very excited...


Look at the lovely texture of the bread, plus the Earl Grey Tea made the mini buns a little minty in flavor, very refreshing. But perhaps to some people who do not fancy Earl Grey Tea, you might feel that this is an overly infused tea bread.





Earl Grey Tea Bread






Ingredients

175g earl grey tea, cooled
1 earl grey tea bag, tea residue
20g sugar
4g salt
250g bread flour
3g yeast
15g butter


Method:

1. Gently mix the earl grey tea, tea residue, sugar and salt in the mixing bowl.
2. Add in the bread flour and yeast and using the dough hook, knead the mixture into a dough. Add in the butter, continue to knead for about 5-7 minutes, to get a smooth & pliable dough. Allow the dough to rest for about 45-60 minutes.
3. Punch out the excess air from the dough and divide the dough into equal portions.
4. Make them into round balls and allow the dough to rest for another 30-45 minutes.
5. Bake the dough in a preheated oven of about 170C for about 15-20 minutes. Remove from the pan and allow the bread to cool completely on the cooling rack.

Note:
My final bread dough weighs about 465g
You can make them into loaves or your desired bread shape
Different oven varies different temperature. Kindly adjust the temperature accordingly to your oven


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, July 24, 2014

♡ TWG French Earl Grey Chiffon Cake ♡

Earl Grey never failed to tempt me in any bakes so far. 

This time, I had received an unexpected gift from my colleague, a TWG French Earl Grey Tea Leaves.
These tea had a very fresh, sweet & minty aroma. I was mesmerized by the aroma...

So since this colleague of mine enjoyed my bakes, I had decided to make him a chiffon cake, using this tea.


This time round, I was a little more carefully. 

I did not want to infuse my chiffon cake with too much earl grey tea. Using these TWG Earl Grey Tea, I had used 2 teaspoon of tea leaves to brew the tea and I had used the normal earl grey tea bag, half a bag of the tea residue to be added inside the chiffon cake.


I was amazed with these tea as they had the blue little flowers in them as well.


This French Earl Grey Chiffon was absolutely divine. 

We loved it so much!!!

With its mild earl grey fragrant, so soft & moist, and my girls liked them in the mini chiffon size.




♡ TWG French Earl Grey Chiffon Cake ♡
Inspired from Okashi by Keiko Ishida





Ingredients
(good for 20-cm chiffon tube pan)

80g top flour
5 egg yolks
20g sugar
70g earl grey tea (brewed)
60g canola oil
1/2 bag of earl grey tea residue

5 egg whites
10g corn flour
90g sugar


Method:

1. In a mixing bowl, combine the egg yolks and sugar, mix well. Add in the earl grey tea & oil and blend together. Add in the sieved flour and mix until you get a smooth batter. Set aside.
2. In another clean mixing bowl, beat the egg whites until foamy, add in the corn flour and gradually add in the sugar. Beat until stiff peaks.
3. Add 1/3 of the egg meringue to the egg yolk batter, fold in gently, then add the remaining meringue and fold to blend completely.
4. Pour the batter into an ungreased 20-cm chiffon tube pan and gently knock the pan a few times.
5. Bake in a preheated oven of 160C for about 40-50 minutes. Remove from the oven and invert the pan oven. Cool the cake completely before removing it from the pan.


Note: 
This chiffon cake recipe is NOT suitable for rice cooker chiffon.
I have made a 7-egg chiffon recipe and bake into 1 x 17-cm pan, 5 x 3-cm pan and 1 x 15-cm paper mould.

Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post will also be linked to Cook-Your-Book #14 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Wednesday, July 23, 2014

Chocolate Macaroons ▪ It's now my FAVORITE!!!

I remembered my first attempt on strawberry macaroons was quite a disastrous one, and that was 3 years back. Plus the fact that they were OVERLY sweet for me...
So ever since then, I thought I could or would never ever make macaroons again as they ain't my favorite.

Browsing through one of my recipe books, I came across this macaroon recipe, I bookmarked it and thought, perhaps I could give it a try some time again...


And I did...

This time round, I was slightly more well prepared...

I drew circles on my baking paper so that I get even circular macaroons. 

Hey Hey Hey, I got A little ambitious, I wanted to try make a teddy bear shaped macaroon too... Oops!!! My teddy bears' ears were cracked, so I didn't show you my teddy bear macaroons... :(


Look, how pretty these macaroons were.

But I think I was a little stingy with the circular macaroons of 3-cm. It would be better if the macaroons were slightly bigger of a size of 3.5-cm big.



Nat was licking the chocolate cream while waiting for the cream to thicken up. She just couldn't wait to lay her hands on these macaroons. And once she did, she ate one after another. She told me not to bring any for my colleagues because she loved these macaroons.

These macaroons were just nice, they were not overly sweet and the texture was pretty alright. Of course, I couldn't compared mine with those stores sold, but based on these macaroons I had on hand, I would give a thumbs up to them.

Now I am being to start to love macaroons, and perhaps, a new macaroon book would be added to my library soon. :-D



So join me in my new sweet journey to Macaroons in my baking list...


Chocolate Macaroons
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙






Ingredients
(good for 14-15 macaroons)

58g egg whites(abt 2 egg whites)
30g sugar

65g almond powder
5g cocoa powder
81g icing sugar

Chocolate Cream Filling
50g dark chocolate
40g whipping cream
15g unsalted butter



Method:

1. Using a hand mixer, whisk the egg white until frothy. Gradually add in the sugar and continue to whisk until stiff peaks.
2. Add in the sieved almond powder, cocoa powder and icing sugar into the egg white meringue, using a spatula, fold in the mixture and combine well.
3. Put the batter into a piping bag and piped it onto the baking tray lined with baking paper.

4. Allow the piped batter to rest at room temperature, 30-40 minutes, before baking them. The batter should not stick on your finger when you gently touch the surface.
5. Bake in a preheated oven of 150C for about 10-15 minutes.
6. Remove from the oven and allow the shells to cool completely before piping the cream filling onto them.
7. Serve chill.

Note: 
I have drew 3-cm round shape on my baking paper before piping the batter.


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post will also be linked to Cook-Your-Book #14 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg