Puff Lagi

OK Kali ni plak cuba buat pastry yg seakan lipat Origami. Macam2 boleh buat dgn kulit pastry nih asal kena rajin skit ya! Zai sertakan gambar cara melipat. Harap pada kawan2 yg mencuba tu boleh faham.
Bakar puff pada suhu 180'C selama 20 ~ 20min. Baru d bubuh inti kastard @ jem.
Inti Kastard:

2 cawan susu segar
1 sudu tepung kastard
1 sudu besar@makan gula castor
1/2 sudu besar@makan mentega
beberapa titik esen vanila

Masakkan 3 bhn pertama d atas, kacau rata supaya x bergentel dgn api yg perlahan Masak hingga pekat & berkilat. Masukkan mentega & esen vanila.

Tekan sedikit bhgn tengah puff & letak inti. Bubuh sebarang buah yg d potong dadu@ kecil.

Selamat Mencuba

Kelas & Tempahan : ZAI 0192169313

Tuna Puff

Baru2 ni naik syok plak buat pelbagai puff bila MamaFAMI duk introduce Kawan Pastry.
Buat inti puff tu lebih kurang inti karipap aje. Act cara lipat pastry tu utk apple crunch @ apple strudel. Tapi kita yg bega kan dia kan! hantam aje la....

CHOCOLATE DE COCOA TART

Klu tengok rupa memang mengerikan tapi rasa "walla"
5 bintang

Ingredients:

Pastry Tarts

Filling:

220gm Chocolate (Chopped)
55gm sugar
170gm fresh milk
21gm corn flour
100gm fresh cream non daily (unwhipped)
3gm agar2 powder
5gm cocoa powder.

Cook together until it boils.

Making Mousse
100gm Chocolate (Chopped)& melted
60gm Fresh nilk
1gm butter
250gm Fresh cream non daily (whipped)

Cook together fresh milk, butter. Add in fresh cream.
Beat until smooth. Add in melted choc.

Press it filling onto tart mould. Pipe & cover tart with mousse.

Tarts

Kanan: Almond Tart
Middle: Egg Tart
Kiri: Choc. Walnut Tart

Almond Tarts & Egg Tarts

Pastry Doh:
400gm Plain Flour
150gm Icing sugar
200gm Butter
1 no egg (B)

Almond Tarts Filling:
150gm Plain flour
250gm Groun Almond
250gm Almond nibs - topping
250gm Salt butter
150gm sugar
4 no egg (B)
Melted Choc. (optional)

Combine butter & sugar into mixer. Beat until creamy. Slowly add in egg one by one.
Put plain flour and ground almond into mixture well mix. Piping the almond paste
into the tart, then put some almond nib on top. Bake at 180C 15 ~ 20 min.

Egg Tarts Filling:
500ml egg (5bj)
500ml water
150gm sugar
5gm custard powder

combine the water & sugar to boiling. Set a side for cool
Put in egg into the syrup stir well then put in custard powder stir well
Use the sift to sift the mixture.
Baking temp 200C until cook ( 5 ~ 10min).

Chocolate Walnut tart
300gm plain flour
80g icing sugar
200gm butter
20gm fresh milk

Filling
200gm walnut
50gm choc chip
50g sugar
2 nos egg
UHT cream (Anchor)

Combine butter & sugar into mixer, still well. Add in egg, fresh milk and flour.
Stir until a soft dough. Rest 30min.
Devide the dough 40gm and press into 2inch tart into 2 inch tart mould evenly then bake for 10minutes

(Filiing)
Combine the sugar and egg blend slowly till the sugar dissolve.
Add in UHT cream stir well. Fold in walnut and choc. into the tart base. Then pour the UHT cream mixture according level. Bake at 180C for 25 - 30minutes.

Chocolate Devil Cheese Tart

Bunyi aje mengerikan tapi taste walla....

Pastry: Boleh guna mana resepi pastry
agak2 boleh balut 8in dia. flan ya

Filling
150gm cream cheese
100gm melted cooking choc.
100gm choc. chip
30gm double cream
30gm custor sugar
3nos egg (zai boh 1 aje)
30gm corn flour
40gm sultanas (tak buboh)

Beat cream cheese & sugar unti smooth
Add egg one by one
Add the melted choc. & choc. chip
Lastly add i corn flour, double cream & sultanas.
Pour filling into dough and decorate with melted white choc.
Bake at 170C for 35min.

Nota: zai bake pastry yg dah dicucuk sedikit dengan garpu utk elakkan
pastry mengembang. Bakar dlm 15min. Sejukkan.....sebelum masukkan filling.

Kaya Puff

400gm superfine flour
100gm margarine
50gm sugar
3gm salt
200gm water

Combine flour, sugar, salt, margarine and water. Blend mixture into a soft
dough. Rest 10 min.
Devide the dough into 60gm and roll roud shape.

Soil Filling
300gm superfine flour
200gm shortening

Combine flour & shortening blend until like a dough, devide into 30gm.
Cover the soil filling inbetween of the puff dough.

Roll out flat & long shape and roll it back. Rest 5 to 10min.
Final roll out flat again and roll it back. Then devide into 2 portion.
Roll it flat apply kaya & pleat edge. Then egg wash in egg yolk.

Baking time ~ 20min
baking temp ~ 180C.

Quiche Lorraine (Chicken)

Base
400 Flour
220 Butter
5 gm salt
150gm water

Combine the flour, butter, salt and water into a bowl, stir in slow speed
until mixture into a soft dough. Rest the dough in chiller for 20 min.
Roll the dough into pie tray and par bake.

Filling
UHT Cream
Fresh Milk
Egg
salt
pepper
Chicken
Onion chopped
Charddar cheese

Combine UHT Cream, milk, egg salt & pepper into a sauce pan.
Whisk the mixture until well blend.
Also can add in onion, chicken, vege (spinach) & Cheese

Baking time: 25 ~ 30 min
Baking Temp 180C.

Chicken Pie

Ingredients:
500gm Plain Flour
10g salt
50g butter
200ml water
250gm
Pastry margarine

Combine the flour and butter into bowl; combine the salt into water until melt.
Using the slow speed stir until like the dough, keep rest a side
Baking temp 180'C 30-40 min.

Filling
Chicken meat
Onion
Mix vege
Mushroon
Garlic
Black Pepper
Salt
UHT Cream (Anchor)