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Monday, October 29, 2007



Ingredients :
3 cups flour
1/2 teaspoon salt
3 tablespoons sugar
1 egg yolk
3/4 cup lukewarm water
3/4 cup lukewarm milk
1 teaspoon instant dried yeast
250 g butter ~ divided into 3 portions

Method :
1. Sift flour, add sugar, salt, egg yolk and instant dried yeast into a mixer. On the mixer and pour lukewarm water and lukewarm milk, bit by bit. Knead till a soft and elastic dough is formed. Cover and leave in a warm place for 2 - 3 hours to allow the dough to rise. (I didn't have to wait that long because the dough rise very fast. Maybe the yeast that I used is very good, masyaAllah). Punch down the dough and divide into 4 portions. If you prefer your croissants to be big, then divide to less number of portions. I made half the recipe so I divided into 2 portions.
2. Knead lightly and roll out into a rectangle.
3. Dot or grate 1/3 of the butter over the top 2/3 of the pastry, leaving a border.
4. Fold the bottom third of the pastry over the middle third and...
5. ...the top third over that. Press the edges together. Turn the dough around (clockwise) and then roll out to the original size. Repeat this folding and rolling process twice more with teh remaining butter, then once without any butter. Chill for 30 minutes before each rolling.
6. Roll each portion into a large rectangle.
7. Cut into 4 triangles.
8. Make a slit at both sides of the triangle.
9. Roll up each, starting from one corner to the opposite corner with both hands.
10. Seal the point of the triangle with a little beaten egg yolk.
11. Curve each croissants into a crescent shape.
12. Arrange on a baking tray.
13. Brush with beaten egg yolk. Leave to rise in a warm place for 15 - 20 minutes. Preheat the oven to 200 C. Bake the croissants for 5 minutes then reduce heat to 180 C and bake for a further 15 - 20 minutes.

Wednesday, October 10, 2007

Eid Mubarak

Mama Carries (Majalah Saji)

Source : SAJI Magazine, October 2006

Ingredients :

250 g butter
350 g flour
100 g icing sugar
150 g corn flour
1 teaspoon vanilla essence

Topping :

125 g icing sugar
1/2 egg white
1/2 tablespoon corn flour
Chocolate emulco

Method :

1. Cream butter and icing sugar. Add in vanilla essence and continue stirring.
2. Add in corn flour and enough flour till a soft dough is formed.
3. Roll to 1/2 cm thick and cut using cookie cutter of your choice. Arrange the cookies on a tray lined with greaseproof paper.
4. Spread the topping. For better result, use your finger to do the job.
5. Dip a toothpick into chocolate emulco and sketch on top of the topping.
6. Bake in a pre-heated oven at 150 C for 17 - 20 minutes.
7. Topping : Mix all ingredients to form a smooth paste.

Suji Cookies (Chef Devagi)


Ingredients :

250g ghee
1 teaspoon vanilla essence
500g plain flour
2 teaspoons bicarbonate soda (using this will give the cracking effect)
170g icing sugar
3/4 teaspoon fine salt

Method :

1. Melt ghee over low heat or use the microwave oven for about 10-15secs and leave it to cool
2. Add vanilla essence to cooled ghee
3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl
4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
5. Preheat the oven to 180°C.
6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray and bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.

Monday, October 8, 2007

Nyonya Pineapple Tarts

Source : Mr Alex Goh


1 kg pineapple
300 g sugar
pinch of salt
6 cm cinnamon stick


220 g butter
80 g icing sugar

1 egg
1/2 teaspoon vanilla essence

350 g flour
2 tablespoons milk powder

Method :

Peel pineapple then cut into cubes, place it into the blender to blend it till fine. Pour it into the wok. Add in the remaining ingredients and cook till it thickens. Set aside to cool.

Cream (A) lightly and add in (B) and cream till smooth. Then add in the sieved (C) and mix till well blended.

Shaping the tarts
1. Shape the pineapple filling into 1.5 cm small balls.
2. Roll out the pastry between plastic sheets to 5 mm thick, cut it with round cutter.
3. Place cut pastry on the greased pan and place a small ball of pinapple filling on the centre.
4. Roll out a small piece of pastry into a thin strip and place it on top of the pinapple filling to make a cross.
5. Brush with egg wash and bake at 180 C for 15 - 20 minutes.

Note :

1. I used the readymade pineapple jam.
2. When shaping, I used my pressed tart mould.
3. The cookies is slightly crunchy but lovely.

Trip to Bukit Tinggi

Thursday, October 4, 2007

Rose Tart

(Makes 40)

Ingredients :

3/4 cup icing sugar
1 cup margarine
1 cup maziena (corn flour)
1 egg yolk
enough flour (I used 1 3/4 cups flour)
Jam for filling
Paper cups

Method :

1. Beat icing sugar and margarine till light and creamy.
2. Add in egg yolk and continue beating.
3. Add corn flour and mix well.
4. Add in flour, a bit at a time till a soft dough is formed.
5. Roll about 3/4 cm (I rolled about 1/2 cm thick) thick and cut using a round cutter.
6. Spread a bit of jam on top and fold into 2.
7. With two folded pieces, join them together to form a flower shape.
8. Put in small papercups and bake till golden brown. (sorry, forgot to see the time!)

Tuesday, October 2, 2007

2nd OCTOBER.....