Cooked the Creme Patissere. Look how smooth and nice it looked!
Cooked fuji apples with butter and ground cinnamon.
Piping Creme Patissere into the tart shells.
My Apple Crumble Tartlets.
The ingredients are cooked before putting them into the tart dough.
To feed a hungry family of 6, I need to bake so many different sizes!!
These are "personal" Quiches for my children, topped with tomato & parmesan cheese.
This is a 9" pan size Quiche, mainly for the adults.
Cross section of a quarter of the 9" Quiche. Looks yummy yah?
Here is the recipe to share, extracted from "Pastry Cook".
Pastry Crust:
200g plain (all purpose) flour
1/2 tsp salt
90g butter, unsalted
60ml chilled water
1. Sift the flour and salt into a small bowl.
2. Rub or cut in the btter until the mixture resembles fine breadcrumbs.
3. Add 45ml of the water and mix to a firm dough, adding more water if required.
4. Knead until smooth, wrap in a clear film (plastic wrap) and chill for 20mins.
5. Roll out the dough on a clean, lightly floured work surface and use to line a 9inche loose-based flan tin (quiche pan).
6. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by about 1cm to allow for a little shrinkage during cooking. Prick the pastry base all over with a fork.
7. Preheat the oven to 200C.
8. Bake the pastry for 15-20mins.
As for my fillings, I use 5-6 eggs and add about 80g of whipping cream and 50g of milk. Mix them together and pour them to your fillings.
As indicated above, I cook onions, back bacons, canned button mushrooms, broccoli and sausages before putting them into the cooked pastry crust. Topped them with shredded cheddar cheese.
Finally, pour in the egg and cream mixture slowly over the filling.
Bake them in the oven at 180C for 35-40mins or until the filling has just set.
After mixing the dough, cling wrapped and proof for about 15minutes. I need to proof for about 1 hour as it was quite hot today.
Weigh your dough and shape it, then leave to proof again. This time, I proof it in the oven instead.
After 25mins, I rolled it out like swiss roll and placed my cut bak kwa onto it and roll it up.
These are my rolled bread dough with bak kwas.
These are proofed in the oven for about three hours. See how big they have "grown"!
Baking in the oven. Transforming the dough into REAL breads!
These are my blackist breads.
Although it looked blackist, but the taste was really good! It's sweet!
See the cross section of my bread, it has bak kwa pieces inside. Sweet sweet, yum yum!
Using a sponge cake mix, I baked a vanilla cake.
This is Italian Meringue.
Heating up Passion Fruit puree with gelatin.
Folding in Italian Meringue into the Passion Fruit Puree.
This is the Passion Fruit Mousse.
Assembling the cake. Adding the mousse after each sponge cake layer.
This is the final addition. Ready to be frozen.
This is the Passion Fruit Mousse Cake for my brother-in-law, Jon.
This is the cross-section of the Passion Fruit Mousse Cake.
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