Week 8 : Cream Caramel and Danish Dough

Hi guys, this is Chellry for week 8 :)

This week we made cream caramel and danish dough

Firstly, I will tell you how to make cream caramel :)

1. Prepare Caramelized Sugar

- Put water and sugar in a pot

- Wipe the side from time to time with pastry brush to preven crystallization

- Stop cooking when caramel become light brown and put caramelize sugar in line mould

2. Prepare sweet egg custard mixture

- Combine vanilla and milk put in warm stove

- Put egg and sugar in mixing bowl. Cream until creamy white

- Pour warm milk into the mixture. Strain.

3. Bake cream caramel

- Pour mixture in prepared mould

- Bake in hot water bath at 180'C for about 35 to 45 minutes

5. Dress and serve

Now prepare for the danish dough :)

1. Prepare Danish Dough

- Combine strong and plain flour with yeast,sugar,salt,milk powder, and shortening

- Mix evenly until mixture resembles coarse meal

- Add egg and water

- Knead until elastic and smooth

- Form into a ball and put in mixing bowl

- Cover and chill dough for 10 minutes

After 10 minutes.....

- Make a cross in the dough using knife

- Roll to flatten (rectangle shape)

- Roll danish dough into rectangle

- Place the butter in the middle

- Roll and fold into half turn for 4 times

- Cover with plastic wrap and put in chiller for 10 minutes 

You need to do the laminating Danish Dough for 3 times :

1.

- Roll the dough with the wooden rolling pin
- Put little bit of flour so the dough not stick on the working station
- Follow the step above
- Cover with plastic wrap and put in chiller for 10 minutes

2.

- Roll the dough with the wooden rolling pin
- Put little bit of flour so the dough not stick on the working station
- Follow the step above
- Cover with plastic wrap and put in chiller for 10 minutes

3. 

- Roll the dough with the wooden rolling pin like the step before
- Cover the dough with plastic wrap
- Give the date when you make the dough
- Put in the freezer for 1 week :)

Week 7 : Crepes

In love with crepes? Well today is your lucky day because I'm going to show you on how to make 3 different types of crepes

1. Crepes Normandes (Filled pancakes with apple stewed)

2. Crepes Forrees (Filled pancakes with pastry cream)

3. Aumoniere De Crepe Creme Anglaise (Filled pancake with Chantilly cream serve with Custard sauce)

Let's get to work shall we!

1)Pancake Batter

• sieve flour and combine with dry ingredients into a big bowl

• make a well at the center and add eggs

• add in milk gradually,stir until smooth
• add in melted butter

• strain and rest in the chiller for 5-10 minutes

2)Apple Stew (Crepes Normandes)

• peel apples, remove core and seeds
• rub apples with lemon to prevent discoloration
• cut into cubes
• put in sugar,cinnamon and water ( just to cover apples)
• stew slowly until soft
• mash and cook until dry

3)Pastry Cream (Crepes Forrees)

• boil milk and vanilla essence

• cream yolk and sugar until light
• add in corn flour and mix well

• add in milk gradually while stirring

• put the mixture back on stove until it is thick

4)Chopped Fruits (Crepes Forrees)

• chop apple and strawberry roughly

Additional : Mix a little bit of Chantily in your Pastry Cream to get a better taste

5)Leek to Tie (Aumoniere De Crepe Creme Anglaise)

• blanch the leek by adding sugar to water and boil
• take one leek and cut it vertically
• it will look like a one long ribbon

6)Chantily (Aumoniere De Crepe Creme Anglaise)

• combine cream and vanilla essence
• whisk until thick
• add in icing sugar to finish
• make sure the chantily is stiff

7)Creme Anglaise (Aumoniere De Crepe Creme Anglaise)

• boil milk with vanilla essence
• cream egg yolk and sugar till light

• stir in double boiler until it coat at the back of the spoon(nape)

*make sure the mixture doesn't drip after you slice your finger at the back of the spoon

• strain and rest until required

8)Cook the Pancake

•  add butter on the skillet
• make sure the batter is a complete circle
• don't over cook the pancake

9)Add Fillings, Garnish and Serve

Crepes Normandes (Filled pancakes with apple stewed)

• spread filling
• fold it into half and another half, you will get a triangle shape
• add vanilla ice cream on top for garnish

Crepes Forrees (Filled pancakes with pastry cream)

• spread filling
• fold 1/3 and roll until the end
• cut both end of crepe before serving

Aumoniere De Crepe Creme Anglaise (Filled pancake with Chantilly cream serve with Custard sauce)

• put filling in the middle 
• make into aumoniere
• tie with blanched leek
• serve with creme anglaise
• garnish with strawberries

ENJOY!!!

Week 6: Soft Rolls

Heyoo, it's Tasya :) 

This week we made soft rolls.

The ingredients

First, combine everything into a bowl; except milk and egg.

When it is well combined, add milk and an egg; Mix well.

Put it on a clean, floured surface and knead until smooth.

Put it in a greased bowl and cover in cling wrap.

Allow it to double in size for 1 hour.

While waiting for it to double in size, let's move on to the fillings.

Mexican Topping

Cream the butter, icing sugar and vanilla essence in a large bowl.

Then add in eggs; Mix well. 

Then add in flour and coffee powder.

Next,

Custard Filling

First, cream sugar and egg yolk until it is pale in colour.

Then, add in custard powder and vanilla essence; Mix well.

Warm up some milk and add the mixture into it.

Stir on a low heat until the mixture thickens.

Remove from the heat and add in butter.

Cream Cheese Filling

Cream icing sugar and cream cheese until smooth.

After 1 hour, get the dough out of the bowl and it should be double its original size.

Portioning

Portion the dough to 40g each and you'll be able to make about 20 or so soft rolls.

Shape and Fill

Flatten the dough to remove air bubbles.

Add the filling of your choice.

Wrap it up in the dough and pinch to seal.

Roll the dough into balls.

Put the balls on a tray lined with parchment paper.

 Leave it in a warm area to rise again.

Glazing

Glaze the risen dough with egg wash.

Sprinkle with sesame seeds, cheddar cheese or almond flakes if desired.

Pipe the Mexican topping on top of the glazed buns.

Top it with almonds or sesame seeds too.

Bake it in the oven for 20 minutes at 200℃.

Mexican topping with cream cheese filling

Almond flakes with custard filling

 

Sesame seeds with red bean filling

      

Enjoy :)