Salami & Cheese Pizza

My first time making pizza dough. I just picked a recipe from one of the library recipe books that I borrowed. It was rather simple to make. I made extra dough and stored it in the freezer so that it can be easily defrosted for whenever we feel like having pizza again. The pizza base was a little thicker than what we like but it was still delicious with all the salami and cheese. I ate more than I should. Ha Ha.

Spreading tomato paste on the dough.

Layering with salami and cheese.

Into the oven it goes.

Salami and Cheese Pizza. 

Love the slightly burnt bits.

The second time we had the pizza, we were a little bit more creative, we had mixture of egg plants and also anchovies. I loved the egg plants. Yum!

Banana and caramel cupcakes

This is another recipe that I got from the Bourke Street Bakery recipe book. Instead of making a big cake, I made small cupcakes because it saves me some baking time and it is cute. I reduced the sugar in the recipe but it was still rather sweet because of the caramel topping. The texture was very moist and it stayed moist even after a couple of days. This recipe is a keeper! I am really liking this book now, but I do have to say that there are some confusing bits and I tend to change the recipe a little. But still, it is a great book. 

Banana and caramel cupcakes

Added some hazelnuts as garnish.

Just a simple banana and caramel cupcake topped with some toasted hazelnuts. Sometimes it is nice to keep things simple. 

Week 18 - Puff Puff and away!!

A fun day with lots of pastry work. There were puffs, choux and tarts. We made 2 types of tarts with the sweetcrust pastry. One was raspberry frangipane tarts and the other was lemon brûlée tarts.

Frangipane is a paste that is made of almond meal, butter, sugar, flour and eggs. It is usually combined with fruits, we used raspberries. I tried to put in as many as I could. 

Ha Ha. The frangipane was filled into the raw tart case, topped with fruits and then baked.

Raspberry frangipane tart

We made 6 lemon brûlée tarts but these ones were a little different in that we had to blind bake the tart cases before filling in the lemon filling and rebake them until they set. Then we covered the top with sugar and blow torched them. That was the fun part. I think I did 5 and Susy did only 1. She has more experience with that so she gave me the chance to practise. Thanks Susy.

Lemon brûlée tarts & Raspberry frangipane tarts

 We had a big batch of puff pastry that we made the earlier week and this week we did the fun part , which was shaping and baking them. We got to use the laminating machine to flatten the pastry but I forgot to take a photo of it. Then we made palmiers which looks like a heart shape and a big band were we filled with fresh fruits.

Palmiers

Did anyone noticed that my partner's name was "Sugar"?Hahaha..... I think I must have been too excited about shaping the pastry that I wrote Sugar instead of Susy. Sorry Susy! Well at least it is a sweet name.

Chen & Sugar's palmiers

We made 2 bands but only filled one up with creme patisserie and topped with strawberries, kiwi and grapes. Then glazed it with apricot jam.

Unfilled pastry bands.

Palmiers ready to be eaten.

For our summative on Week 20, we will be required to make choux paste so we practised a batch and our trainer showed us a fancy way of serving the choux. It is a beautiful swan. I have never seen a choux shaped like this before. It was filled with chantilly cream and the wings were dusted with icing sugar. It was almost too pretty to be eaten. 

Swan choux

Pastry band filled with fresh fruits

Glazed frangipane tarts and lemon brûlée tart.

I took the rest of the choux home and assembled my swans the next day and had them for afternoon tea. The pretty swans were pretty delicious! Pun intended. 

Love Swans.

Chocolate Mousse Trifle

We made a big batch of chocolate mousse in school that day and I took the extra home. I also had some frozen coffee sponge cake in the freezer so I combined them and made trifles. Each trifle had 2 layers of chocolate ganache, sponge cake soaked with coffee syrup, chocolate mousse, fresh strawberries and fresh whipped cream. 

This first glass of trifle is topped with home grown strawberry! Yes, just the one strawberry is home grown. It was Pei's precious strawberry that she had nurtured.

The rest were topped with my chocolate decorations. One is a butterfly and another is chocolate cigars. Oh! these photos were taken by my Personal Professional Photographer, Pei. (4Ps!)

Nothing much to say about these trifles except that they were delicious and I had to stop myself from going for a second glass. I wonder how much calories I ate....actually I don't really want to know. Ha Ha. 

Life is short, Eat dessert first! 

Week 17 Danishes

We made chocolate mud cake which will be used for a wedding cake later on. We froze the cake once we cooled it. So I don't know the taste and texture yet.

Chocolate mud cake

All wrapped up to freeze.

 We also made mini vegetarian quiches. This was with shortcrust pastry and filled with onions and cheese. Then egg custard was poured into the tart cases and baked. Yum! 

Mini vegetarian quiches. 

More quiches.

 Our trainer did a demo on cheese straws made with puff pastry. We all practised how to twist it and this is what we got. Again yum!

Cheese Straws.

We did danishes with hazelnut filling. It is a laminated pastry like a puff pastry but it has yeast in the dough. It requires 3 single folds with 30minutes resting time in between. The texture is a little bread like. There can be many ways of folding danishes but today we are making Danish Corinthian style, which looks like this. Rolled up from both sides to meet in the middle and the cut like sushi. Then we proved the dough and baked it till golden brown. 

Cutting danishes like sushi.

Danish Corinthian before baking.

Danishes fresh from the oven.

 I was also given a chance to assemble an Apple Strudel which was leftover from the demo. The dough was really stretchy and easy to use as compared to the earlier recipe that we were shown. I also made another batch of hazelnut danishes which I cut a little thicker and left it in the oven to brown a little bit more. 

My Apple Strudel just out from the oven.

My danishes.

Next week there will be more pastry work,  I think it will be fun! and yummy! 

Mini Panini & Chorizo Onion Rolls

Found an interesting recipe in Bourke Street Bakery recipe book for Olive Oil dough. First make a small portion of fermented dough which was rested for a day and then added into the dough mixture to make the bread.  

From this basic olive oil dough, you can make a few types of buns in the book. So I decided to try to make half a recipe of panini and half of chorizo and caramelised onion rolls. Making bread takes a long time and a lot of patience. A lot of resting and kneading but like many bread maker will tell you, it can be therapeutic. For me, it is double bonus because I love eating bread. 

The chorizo and onion rolls came out really nice, except that some onions got a little burnt. It still didn't take us very long to finish it.

Final proof before baking.

Ready to eat Chorizo & Caramelised onion rolls.

The panini was interesting too. I read the recipe a few times and I am sure it says to cut it 4cm x 4cm. It looked rather small to me but I followed the recipe anyway, thinking that the final proof and the baking process will make it bigger. Well, it didn't really get much bigger. 

It was so cute to see them rising in the oven, they looked like little pillows. The texture was nice and soft and it stayed soft for a few days too. I think the fermented dough gave it a nice flavour. I had it for breakfast, lunch and dinner the next day. 

Mini Panini

That is my giant hand holding a small piece of panini. I guess it is good that it is small, then I can have seconds.

Panini with salmon and soup.

Blueberry Lemon Muffins

Back in Malaysia, it is difficult to get fresh blueberries and often if you do find them, they are quite costly. Anyway, not that they are very cheap here but I guess it is in season and it is easily available. I wanted to make something simple, speedy and delicious. The easiest thing that I know is muffin. Just mix the wet ingredients into the dry ingredients and into the oven it goes. 

After looking at a few recipes , I decided to combine Joy of baking's recipe and coffeemuffin's recipe together and hope for the best. 

Oozing blueberries.

These photos are taken by my sister. She has a better camera and better skill too. I guess the skill is more important. I normally just point and shoot. So thanks Pei for these great photos. 

Ready to glaze with lemon icing and zest.

I wanted the muffins to have more lemon flavour so I glazed it with lemon icing. And because I wanted to use icing on top, I reduced the sugar in the muffin. The muffins were actually nicer the next day when the icing soaked into the muffin making it moist and lemony. 

Having some fun with origami paper.

Not really sure how to make a muffin cup with origami paper but I was just having some fun with the beautiful origami papers that I bought from Daiso. 

Best enjoyed with a cup of coffee.