Monday, May 18, 2015

TBB: Double Chocolate Oriolos


These are very delicious. Not too sweet, chocolatey, sandy-crumbly and melts in mouth. Perfect! 




Dough is mixed in food processor.


I did not have to knead the dough, it was already done in just a few pulses. I think cos our weather here is hot and the butter melts very fast. Been super hot weather for the past few weeks. 


Place in fridge and after roll in balls and flattened with sugar coated glass bottom.  This glass is a free gift from Magnolia Fresh Milk. 





All baked! Delicious! 


Oh..I forgot to add I made 2 batches.  I turned 1 batch of these cookies into Bourbon Pecan Balls - will be in the next post....whenever Marie schedule it. :) (ps..the Bourbon Pecan Balls  so addictive! ;) you might want to turn these wafer cookies into Bourbon Pecan Balls now) 






Monday, May 11, 2015

TBB Catchup Week: Dattelkonfekkt Take 2


Dattelkonfekkt - Take 2.  I made these again. Don't ask me why. They turned out better with some changes. However, I still can't pronounce the name or spell it correctly. I had to cut & paste each time I type this name.  I cut & paste from my earlier post..lol! 


The earlier ones I made with somewhat more moist dates. I figured maybe if I used drier dates would be better. I can't find pitted dates, so I used Chinese red dates. My husband bought 2 different types for me, the seedless & the ones with seed. So when the seedless ones didn't measure up to 250g, I topped up with the ones with seeds and had to remove the seeds. 


When the food processor was churning the dates & almond mixture , I could hear loud crackling noises. Oh no!! There must be some seeds in the supposedly 'seedless' red dates!!! Pfft!!!?!? Too  late to do anything now..except to grind it finer...  Cannot trust fully next time when they say it is seedless! Actually I did try some and the ones I ate were seedless.


To keep the meringue stable in our humid climate, I heat up the sugar and egg white by bain-marie method, until all sugar disappeared.
I ran out of sugar and only used 180g instead of 200g.


Mix the date/almond mixture with meringue. 
This time, I can feel the mixture is drier and not as wet as before. 
Almost hard to pipe it out.


I had to use a lot of my strength to pipe out the very sticky batter onto the wafer disc. 


Then I baked in very low oven at 100c for 2 hours like I would with meringue. This time they didn't collapse when out of the oven.




When cooled down, they turned hard and crispy.. a bit too hard. But the next day, the cookies became slightly softer and chewier inside - Perfect to me now. I like the texture and flavor. Maybe because I like red dates. Also red dates are not as sweet. I am quite addicted to these cookies now and keep eating them.  They should be perfect except that there are some partially grinded seeds present and have to eat with caution in case I break my teeth. 

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It was long weekend, so I made our local dessert as well call Ondeh Ondeh. Made with sweet potatoes & glutinous rice flour, with Gula Melaka aka Palm sugar inside, coated with freshly grated coconut. When you bite into the chewy balls, the Gula Melaka oozes out. So yummy!  Gluten free and vegan too. :D Actually come to think of it, a lot of our local desserts are gluten free. 







Wednesday, May 6, 2015

BB: Touch of Grace Biscuits


I made half recipe as I wasn't sure if anyone would want to eat it. Good thing it was public holiday on May 1st and I could make it in the morning in time for breakfast. My daughter and helper ate up all. They liked it very much. 

Rub the shortening into the flour


Mix the cream/yogurt with the flour mixture


Use a scoop to scoop into flour 


Into a 6" pan & bake


Melt some butter..


Brush butter when it's out from oven


When it was hot from oven, it was very wet and doughy.
After it cooled down, it was just right.
Pretty good biscuits and easy to put together.




Monday, May 4, 2015

TBB: BlueRhu Pie


I finally got my Rose's Pie plate! Yay! :)  I really like the design and I had no problem releasing the pie from the plate. Some people commented saying that they had difficulty, I didn't have any. You can see from the pictures below that the crust on the sides automatically lift off by itself when cooked. 


I've never tasted Rhubarb so I am very keen to taste it.
I hunt high and low for rhubarb and managed to find 2 stores that had stock.
I made order for one store but saw another store had theirs in early so I bought it. So expensive at $12 for 3 stalks! Anyway, since I was eager to try, I paid for it anyway.  
My daughter said we have tasted Rhubarb before in Australia.. I can't remember though..(sign of me getting old....)

Many thanks to Catherine who taught me to remove the stringy part of the rhubarb like celery. Otherwise, I won't know how or what to do.  


I removed quite a lot because there was lots of stringy parts..no more red left! 


Next, macerate and then cook the BluRhu filling. 


Oh..the pastry..I figured, there is no need to take photos again because it's basically the same pastry we have been making. So I rolled the pastry onto my new pie plate. :) Wrapped it and let it relax in the fridge.


After fill with filling and roll another pastry above. 
I didn't want to do lattice design again..so I tried a different method..and
made a rose in the centre since I'm using Rose pie plate too. :) 
 Cover with foil around the sides. And bake for 30mins. 


Baked and out of oven. 
I think next time I should sugar the bottom crust before the rose on top..to make it look prettier. 


Couldn't wait to taste!  
So delicious! 
I love rhubarb! Taste so soft. Slightly tart but not as tart as cranberries.
It's so soft and translucent just like aloe vera to me! 
Usually I like more crust, but this time, I wished I had double the filing!


See the translucent rhubarb...hard to tell/see. 


Another slice the next day. The rhubarb on the tip..:)  



My family loves it. 
Esp. my husband, he kept saying it's very good for many times while eating! 
Even the next day, he said the same thing too.  LOL!

At least I found out I like rhubarb! :D

I packed some for my daughter to bring to her work place. Her colleagues are young people who work till 11pm almost every night and they can afford more calories..lol! They liked the pie. Only one didn't and said it tasted like vegetable..(I guess must be the rhubarb she was referring to..lol!). 

My helper helped me eat up the rest of the pie. She's not picky and often she says all my bakes are yummy except when you notice that she's not eating them..means they are not good..LOL!..like the Dattelkonfekt.  I'm glad to have a helper who can eat and not worry about getting fat. And she eats a lot of rice too. She says she has no energy if she doesn't eat rice. LOL! I think not just her.. most of us Asians are like that.. we must have our rice. :) 





Monday, April 27, 2015

TBB: Lemon Jammies


What can I say? 

These not just look good but they taste very good too.  Especially the Lemon Neoclassic Buttercream - so light and lemony.  Pairs perfectly with the lemon butter cookies.  

You can see I tried other pairings, like nutella and strawberry jam.  But nothing beats the lemon buttercream!! 

My husband said it taste better than store bought (Marks & 
Spencer) cookies, such big compliment!  

Not sure if lemon curd would top it but I doubt it would..I still think the lemon buttercream is the best!  My favorite cookie so far from The Baking Bible... 


Enough raving about these cookies..
here are the step by step photos..(I missed out taking some photos!)

After digging my cupboard, I found this! Never been used..so now is the time! 


As you can see I forgot to take photos of how I made the cookie dough..but here it is, all rested well 1 day in the fridge. 


Rolled and cut.. 
I had more cookies that the recipe said because I think my rounds were smaller. I placed the trays in the fridge for 5 mins to hardened the cookies up a bit before I bake them.. for 12-15mins. Smells really good when they are in the oven.. lovely lemony fragrant..


Time to make buttercream! 


And again..I missed out the steps..but in between, I boiled the sugar & cornsyrup..which is very sticky but it boils faster than sugar & water though.  And add the butter...and lemon juice etc. 

Here it is, Lemon Neoclassic Buttercream..




I sandwich with nutella and lemon buttercream. 
And later with strawberry jam.  

My helper was very concerned that I opened a new bottle of nutella and strawberry jam just for these few cookies. 

My helper: M'dm, you open so many bottles, who is going to finish eating them?  
Me:   Errr.. You?  Cos' you are the only one who eats breakfast & tea-break at home..
My helper: Ha?  Ok M'dm.. I will finish them slowly.. 
Me: lol!  




At first I was worried about that the cookies with buttercream won't last more than a day (as mentioned), but I placed the sandwich cookies in the fridge and they turned out great even after a day. 

However, I realised that the buttercream remains soft even refrigerated and melts very quickly, esp. in our climate.  I wished it would be a bit harder, like you would eat an oreo cookie with that sort of harder icing - so that when you take a bite, the icing won't sort of flow out from the sides. Right now, they flow out from the sides, and feels messy. Maybe it's just me feeling this way. Nevertheless, they are delicious cookies. 

The ones filled with nutella are ok because nutella hardens in the fridge. Jam filled ones are also ok, but too sweet for my liking. 




Monday, April 20, 2015

TBB: The Polish Princess




I read this recipe a few times because it is 5 pages long and looks intimidating.  As I was reading it the 3rd time, it didn't look intimidating anymore and I can picture the entire process in my mind.  

I started making the pastry cream first at 7:30pm.  


I misread and somehow put all the ingredients together into the pan. I only realised my mistake later, but it is ok, I just needed to be more careful that I don't curdle the cream.  Since last minute decision to make this cake, I didn't buy vanilla pods, so I used vanilla bean paste - 1-1/2 tsp. 


Strained the pastry cream.


Pastry Cream looking great and thick. 
Covered top with cling wrap and placed it in a cool place with a fan blasting at it. 


Next, seep the tea bag in boiling water and add the lemon juice, sugar and later vodka.

While the pastry cream and syrup cooling. 
I got ready the walnuts by toasting and also soaking the raisins in hot water..(forgot to take photos)

Time to bake the cake.



Whipped the egg whites to stiff peak and add the yolks, flour, water.


Into the pan and baked for 25mins. 
While waiting..I watched TV..korean drama..lol! 



Unmold after 10mins of cooling. 
Doesn't look very tall to me.. I wondered if I did anything wrong?  
Maybe it is meant to be like that? 
All these thoughts going in my mind when I saw how thin my cake looked. 

Left the cake to cool and checked on my pastry cream. Still a little warm, so I placed the pastry cream in the fridge to expedite cooling.  In the mean time, while waiting for everything to cool down, I took a break to watch another Korean drama showing on a different channel. :P 


Cake is cooled down and so is pastry cream and syrup.
Toasted walnuts also cooled down and raisins all drained dried.

This is the fun part.. poking the cake all over..!  
Then brush 1/3 syrup.


Turn over the the spring form pan and add 2x ring of aluminium foil
Then poke the cake further with skewer..and brush remaining syrup. I got lazy and pour the syrup over the cake.. cos the brushing took forever.. 


Next, compose the pastry buttercream.  
Whipped the butter fluffy and add the pastry cream slowly. 


I used this chocolate...Lindt..quite good!


This is the raisin chocolate version.  
Very yummy. I like how fluffy it looked.
Like ice-cream!.. Taste like ice-cream too.. very yummy! 


Add the chocolate walnut buttercream later first and let it set in fridge for 1 hr.


After 1 hour later, add the raisin chocolate layer..and add the grated chocolate on top.


Cover with cake board ..which was possible for me since I had aluminium foil collar to hold it up.
And place in fridge overnight to rest for 8 hrs.  
Completed time was like 11:30pm... quite fast isn't it? :) 


Next morning, unmold the sides of spring form pan and peel of the foil. Very easy peasy!


Ta-Da!  
Wait..have to remove the base...


Then I flipped the cake over and remove the base and changed to a cake board. :)
No worries, cos the buttercream already hardened like rock overnight. 


Now it is time to cut the cake into 1/3. 
1/3 for my daughter's office, 1/3 for my office and 1/3 for home.

You can see the cake is taller in the centre..and somehow I didn't spread the cream evenly, some parts had more chocolate cream and some parts had more white layer. 


My cake in office lift. 
I wonder if my security colleagues wondering what I am doing in the lift..taking selfie or what? LOL!  


A slice of cake for breakfast! 



In the beginning I was worried how fattening the pastry cream was going to be with so much butter and all. But then I tasted it, I forgot about all that. It was so sinfully good! Hard not to just lick the cream and eat it own its own when assembling the cake.  

Everyone in office who tasted it liked it.  

Only my daughter didn't like the cake because it had too much cream, she prefers less cream and more cake.   However, she said all her colleagues who tried liked it, said the cake was delicious.





 

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