GRANNY's apple Pie

Apple pie for my dearly MS. XAVIAR~

Recently, she was planning to slim down. I hope she doesnt slim down, she looks nice and cute now!!

This receipe was taken from one of my receipe book which the author is graduated from Le Cordon Blue，paris(One of my dream school!!)

I really hope that my mother will allow me to fulfill my pastry chef dream. She advised me to get a university degree first.Arh.....

So should i study culinary management or food science and nutrition?????Confusing....or just pastry.... 

RECIPE: apple pie

INGREDIENTS:

SKIN OF THE PIE:

puff pastry

sponge cake thin layer  (optional, to let the pie crust be more crispy)

THE FILLING:

apple(remove the skin ,diced into cubes)          3

unsalted butter                                                      30g

sugar                                                                       45g

water                                                                      1/4 cup

cinnamon                                                                optional

raisin( soaked in rum)                                          optional 

                     

egg(beaten)

peach jam

METHOD:

1. Preheat oven to190 degrees celcius. Melt the butter in a saucepan. Add water and sugar, and bring to a boil. Reduce temperature and let simmer about 15 minutes.Add in cinnamon and rum raisin , let aside.
2. Flatten the puff pastry into the pan by pressing firmly on bottom and side (do not over stretch).. Fill with a thin layer of sponge layer (optional) and pour in the apple filling. Cover with a lattice work of puff oastry. Brush the egg liquid over the puff pastry to give a shinning appearance after baked.
3. Bake 50 minutes in the oven. Cook the Peach jam with some water until boil and slightly thick. Brush the cooked jam on top the surface of the pie to give shinny and mouth watering appearance.

AN APPLE A DAY KEEP THE DOCTOR AWAY!!!!!

I bit the pie just to try the taste, but...................i finished the whole pie.

This pie really delicious!!!!!

mom's favorite POTATO tart

yoohoo~~ Is TART again!!!

My mom really felt proud of her tart i could see in the way she say ~haha

"These tart are my friends' favorite!! Everyone crave for it whenever i baked for them!!"she said to me.

This tart really didn't disappoint me as i thought its taste might be unacceptable.

A salty but not sweet TART?!? And it doesn't looks like my favorite Shepherd Pie...

Anyway~I don't mind~ As long as it's tasty!!!!!!

Ingredients

TART SHELL

butter 250g

icing sugar 125g

1/2 egg

flour 500g

1. Cream the butter, sugar till fluffy and white ( about 7 to 10 minutes in high speed).

2.Add in eggs and beat again.

3. Fold in flour and make them into a paste.

4. Press the paste fitly into the mould.

  

INGREDIENTS

make about 15 tarts

butter                       120g

caster sugar              115g

potato(mashed)        250g

eggs                         3

plain flour                 110g

baking powder         1 teaspoon

salt                           1/4 teaspoon

vanilla essence          few drops

tarts shell                  about 15

1. Sieve the flour, baking powder and add in salt.

2. Cream the butter, sugar, mashed potato till white and creamy (about 12-15 minutes).

3. Beat in eggs (one at a time).

4. Fold in the flour mixture with wooden spoon or mixer.

5. scoop or pipe the mixture in to the tarts shell.

6. Bake them at 170 Celsius degree for 25 to 30 minutes, then off the top heat and use only the bottom heat bake for 15 to 20 minutes.

Is really tasty~~
I scooped a chocolate ice cream on top the tart, like the way of brownie with ice cream~
A nice try!!!! I sell them and a quite big amount of cutie custard tart with three flavor (chocolate, strawberry, vanilla)during my school anniversary fair as my class was running an ice cream cafe~~
What a pity that i'm busy with my band show and i didn't shoot those who bought and felt satisfying with my tarts!!!!
Van sold some mouth watering dark chocolate muffin too!!! Hers are really delicious!!!!

here are some photo of part of my ice cream cafe ( although the stage was not that pretty, but it was built by all of my classmate!!is really a great job!!!)

I was the second girl from the left( a guitarist).

Here's the pic VAN & I were in!!!!

I'm the one who carrying "REDDIE" (red elect. guitar) and  VAN was standing at the right side~~

and the girl between us was really funny with her sitting posture.

I didn't shoot the bar of our cafe, is really cool and nice!!

Anyone wants Scramble Egg?

I was back from Shanghai this summer holiday.

Kinda cool trip to go there and explore lots of food and nice place.
My daddy really can EAT. He seems like craving for delicate all over Shanghai since he started working in there few years ago.
The best thing was , i can go over there every holiday. Hoping that my father could work in Paris as that was the place i really want to go, a food Paradise??[but...impossible]

As this is the eggs' week, I have chosen a delicate-Scramble EGG, which i have it in Singapore Changi Airport.

The restaurant is called TCC. Seems like I'm going there frequently. Their cakes are so attractive to me, I had  this-" Devil Chocolate" in the midnight about two in the morning. Oh mine, That's the reason I failed to lose my weight. I'm willing it for the sake of this cake.Haha . I love chocolate so so so much!!!

I had my breakfast again in TCC when i was back from china.I ordered something i really cant remember the name, is a kind of puff with asparagus.

Mouth watering breakfast , isnt't it~ 

VAN luv to say " mouth watering"

I shall share my trip and food in Shanghai later on.

CHINESE EGG TART蛋挞

Am i really crazy for egg tarts?? I have been making this for a few weeks!!

This recipe is given by my mummy~ Is kind a different from the previous portuguese egg tart i made， same do the name of tart~

RECIPE

INGREDIENTS A (THE TARTS):

skin a:

150g plain flour, sifted
20g custard powder , sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water

SKIN B:

90g plain flour, sifted
60g shortening

INGREDIENTS B (THE EGG FILLING):

3 eggs, beaten
120g of sugar add in
250ml hot water, sifted and cooled
1 tsp vanilla, 1 tsp white vinegar
little yellow colouring

METHOD:

Skin A: Mix and knead until smooth.Divide into 15 parts.
B: Mix and divide into 15 parts.

Wrap B with A. Roll into a long shape, roll up tightly like swiss roll. Roll into a round piece and line onto the egg tart mould.

Preheat oven to 180degree.

Mix and strain filling. Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 180 degree for about 15-20 minutes or until the filling is set.

something to remind, when rolling the skin, don't roll until too thin, prevent skin B from coming out.

Remove any of the tart from the oven when its filling is set to prevent the filling from puffing up as we are not making portuguese egg tarts=)

IT'S A CHINESE EGG TART!!!!

Simply Egg Pudding

Finish making your egg tarts and nothing to do with the remain egg filling??
 I got this idea of making it into a simply egg pudding when i was at the age of eleven, haha(Ops, the age of hunting for junk food). I bought this same egg pudding in  ShenZhen, China.
Seriously, I prefer eating the filling more that the outer pie tart.
 Now I'm making it for the first time and it taste same as I bought in China!!
 Good dessert for those prefer eating portuguese egg filing, haha.

RECIPE

(make about 10)

INGREDIENTS 

4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

METHOD:

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F. 

Fill the egg mixture about 80% full.

Bake them at 400F for about 15-20 minutes or until the filling turn brown.

Click here for the Portuguese Egg Tart recipe

Easy isn't it. 
Simply the BEST.

Pastéis de Nata

oh mine~ VAN has just made her portuguese egg tart!!

Okay, Pastéis de Nata is actually portuguese custard egg tarts, totally a delicious tarts for me!!  Haha, VAN and I were both baking with the same recipe. Seems like her tarts were nicer than me. Hah~ doesn't matter, as long as they are tasty!!!ISN'T IT

These tarts are really easy to do it.

I used different shape of tart mole. Isn't that cute?? A lovely flower, haha!!NICE TRY!!

Pastéis de Nata

RECIPE

(Makes 12 tarts)

INGREDIENTS A (the tarts):

puff pastry
(i bought it...i'll try make it next time by myself.)

INGREDIENTS B (the egg FILLING):

4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

METHOD:

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F. Butter the muffin pan.

Flatten the puff pastry into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

If you still left some egg filling, don't waste it!! Just make it into the egg pudding.

egg egg egg!!

okey,my first time writing a blog.
gosh!it's egg week!everyone's favorite~can i say tat..actually is my fav..haha,okey i think is not funny==
egg,egg comes first or chicken comes first?
me,joan,jasmin were cracking our brain thinking of wat to cook with egg,and i've come out with portugues egg tart!!haha
Today i woke up at 7:00am  and decited to make some water dripping PORTUGUES EGG TART!!yum yum...
Actually is not hard to do it,u just need 1/3 wheap cream,1/3milk,1/3 sugar,3 egg york for the fillings.
the tart skin u can just get it from the super market!haha
first apply the tart skin on the mole,oh! and remember to apply some butter on the mole before u put on the tart skin...next beat the filling's ingredient and remember don't beat it too hard latter the fi9lling won't be tat smooth when u eat it!last u just need to put it into the oven,180 celcius for 30min++....u just need to wait for it to be done...while waiting i like to read some magazine or watch some tv progaram so tat i won't think is bored haha 30min++ later the tart was done!!





Have a look!!

walah!!done this is how its' look like!




there's some more pics!

Enjoy the making of it <3

speacially made some for and <3

And likes the skin too be thick but not everyone likes it to be thick u can do it thick or thin as u like^^