Danish Pastries

Ingredients

200g plain flour

3g salt

16g caster sugar

1g crusty bread improver

16g butter

3g low sugar yeast

20g eggs

92g chilled water

100g roll in pastry butter sheet

Directions

Prepare pastry butter sheet

• wrap butter in parchment paper to form a square shape approximately 15cm
• roll the butter flat to fill the square shape and put in chiller

Prepare dough

• in a mixing bowl, combine all dry ingredients together
• using low speed, add in the water, egg and butter
• stop when dough is formed (cleaning up stage) 

Pastry assemby (French wrap)

• 
  on a generously floured working area, roll dough out to form a squarish shape double the size of butter
• take out the butter sheet and place it in the middle of the dough (45° rotate) so that there are triangle dough flap to fold over the butter
• seal the dough edges over the butter, wrap in clingwrap and keep in chiller for minimum 10min or more
• 1st quad (2 x 4 = 8 layers): generously flour working surface and place dough. Flour surface of dough so that it don't stick to working surface or rolling pin. Roll out dough from the centre outwards to 20cm width and about 50cm length (about 0.3 - 0.5mm thickness). Before folding, dust away excess flour from dough. Fold in about 2-3 fingers in (short side) and fold the other wide in to meet the folded edge. Fold the dough again to form a small rectangle (earlier folded side in and making sure smooth side is always facing up. Cover with clingwrap and keep in fridge again to relax the dough
• 2nd quad (8 x 4 = 32 layers): repeat folding process and chill in fridge for mininum 10min
• 3rd quad (32 x 4 = 128 layers): repeat folding process and chill in fridge for minimum 10min
• 4th quad (32 x 4 = 512 layers): repeat folding process and chill in fridge for minimum 10min till ready to use
• roll out dough to have surface area of 20cm x 24 cm at 0.3 - 0.5mm
• using ruler to guide, mark to form sizes required and start shaping
• place pastry on parchment paper, spray with water and proof for 45min
• brush the pastry with egg wash and bake at 210°C for 7min and 180°C for 13min

Custard Claws

• cut 11cm x 11cm pastry
• place custard in the middle, brush edges with water/egg and press to seal
• make small cut at the top for steam to escape and cut ends to create "claw" like design
• egg wash and topped with almond flakes for decorations before baking

Apple Squares

• cut 11cm x 11cm pastry
• fold edges to the centre and press down to maintain shape
• egg wash before baking
• after baking, fill with custard and topped with apple fillings

Pain Au Chocolate

• cut 10cm x 14cm pastry (short edge depends on length size of chocolate bar)
• place 1 baking chocolate bar on one edge, roll over the dough, place another bar of chocolate and roll again
• brush water at the end of edges to seal
• egg wash before baking
• garnish with apricot gel or snow powder

Victoria

• cut 11cm x 11cm pastry
• fold across and align... make a cut (0.5mm along open side leaving a about 6mm uncut
• open the pastry and criss cross the cut strips and seal down with egg wash
• using a fork, make holes in the middle so that it won't puffed up
• egg wash sides before baking
• after baking, fill with custard and topped with peach or other fruits
• glaze with neutral mirror gel and snow powder for better presentation

Sugar Cinnamon Palmiers (from leftovers)

• arrange leftovers to keep layers and roll flat to form a rectangular shape
• brush with eggs and generously put course sugar and cinnamon
• roll from both sides to the middle
• cut into 8mm thickness and bake till golden brown

Cinnamon Twist (from leftovers)

• arrange leftovers to keep layers and roll flat to form a rectangular shape
• brush with butter and spread course sugar and cinnamon powder
• cut into 1-2cm strips
• take 2 strips together and twist to create the shape
• bake till golden brown

Cinnamon Rolls

• roll down to 4mm thickness
• cut out size 25mm
• spread with jam and raisins
• roll up and place in baking tin
• after baking, drizzle with sugar glaze

Danish Purses

• roll dough to less than 5mm thickness
• cut 11cm x 11cm pastry
• place custard/chocolate fillings in center
• fold 2 opposites corners over the middle and press down to seal
• after baking, drizzle with snow powder

Fruits & Custards Swirls

• cut 15cm x 15cm square
• spread custard dough and sprinkle desired fruits (eg. mix fruits, sultana or raisins)
• roll up dough and seal end with water or egg wash
• cut into pieces and rest on cut side
• egg wash the pastry and after baking, drizzle with fondant glaze or sprinkle with snow powder

Sultana Danish

• cut into 15cm x 15cm pastry and rest dough
• sprinkle with jam and sprinkle with raisins
• roll into a spiral and cut about 1cm
• after baking, drizzle with sugar glaze or dust with snow powder

Instant Custard Filling

100g full cream milk/water

35g instant custard powder

• using a mixer, whisk at low speed till combine
• mix at medium speed for about 5min till thicken and ready to use

Apple Filling

63g tinned apples (cubed)

10g sugar

4g instant modified starch

• mix the apples with sugar and let it sit a while so that water will seeped through from the apples
• add in the modified starch and mix until mixture is clear
• adjust with water if necessary

Glaze Garnish

70g apricot gel

30g water

• combine both ingredients in a saucepan and bring to a boil
• use brush to apply on the pastry
• use while still hot and reheat if mixture thickens

Fondant Glaze

100g icing sugar

2 tbsp milk

1/2 tsp vanilla extract

• in a bowl place sugar and slowly stir in milk and vanilla a little at a time until a smooth pourable consistency glaze is formed

Foodnote: I didn't really do the last 4 danish pastries. Will I be doing danish pastries at home? Eerrrr hhhmmmmm.... yeah maybe one day.

Croissant & Cheese Puff

Ingredients

150g plain flour

38g bread flour

4g salt

10g sugar

2g crusty bread improver

4g pastry butter

4g instant low sugar yeast

20g egg

101g chilled water

100g roll in pastry butter sheet

Directions

Prepare pastry butter sheet

• wrap butter in parchment paper to form a square shape approximately 15cm
• roll the butter flat to fill the square shape and put in chiller

Prepare dough

• in a mixing bowl, combine all dry ingredients together
• using low speed, add in the water, egg and butter
• stop when dough is formed (cleaning up stage) 

Croissant Assemby

• 
  on a generously floured working area, roll dough out to form a squarish shape double the size of butter
• take out the butter sheet and place it in the middle of the dough (45° rotate) so that there are triangle dough flap to fold over the butter
• seal the dough edges over the butter, wrap in clingwrap and keep in chiller for minimum 10min or more
• 
  1st quad (2 x 4 = 8 layers): generously flour working surface and place dough. Flour surface of dough so that it don't stick to working surface or rolling pin. Roll out dough from the centre outwards to 20cm width and about 50cm length (about 0.3 - 0.5mm thickness). Before folding, dust away excess flour from dough. Fold in about 2-3 fingers in (short side) and fold the other wide in to meet the folded edge. Fold the dough again to form a small rectangle (earlier folded side in and making sure smooth side is always facing up. Cover with clingwrap and keep in fridge again to relax the dough for minimum 10min
• 2nd quad (8 x 4 = 32 layers): repeat folding process and chill in fridge for minimum 10min
• 3rd quad (32 x 4 = 128 layers): repeat folding process and chill in fridge for minimum 10min
• roll out dough to have surface area of 20cm x 24 cm at 0.3 - 0.5mm
• using ruler to guide, mark the 20cm width and 24cm length
• at the top, mark point at 4cm, 12cm and 20cm and at the bottom mark at 8cm, 16cm and 24cm
• mark to form triangular shapes from the marking and cut 5 pieces of triangles... place on parchment paper
• stretch the dough and roll to form croissants
• place shaped croissant on parchment paper, spray with water and proof for 45min
• brush the croissant with egg wash and bake at 210°C for 7min and 180°C for 13min

Cheese Puff (from balance dough)

• cut balance dough into small size 1cm x 1cm
• fill in 5 aluminium cups and top with shredded mozarella or cheddar cheese
• bake at 210°C for 10min

Foodnote: Sometimes you just do something that is against your interest? I attended this class even though I am not much of a fan of pastries hehe. But I just like attending classes and learning new things. Didn't enjoy the class much and the croissants don't really impresses me much. Next time will try recipes from youtube and hope will get a more satisfying croissants.

Chinese Flaky Pastry

Ingredients
Outer Pastry
280g plain flour
100g shortening or butter
1g salt
150ml water
50g castor sugar
a drop of pink coloring (optional)

Inner Pastry
200g low protein flour (cake flour)
100g shortening or butter

Directions
outer dough

• in a bowl rub in plain flour, shortening and salt with fingers till crumbly
• in another bowl mix water, castor sugar and coloring till sugar dissolve
• add 60% of water mixture to the flour mixture
• mix well till dough is formed and add another 20% of water followed by another 20%
• dough will be sticky.... transfer to work surface and rum/knead till elastic dough is formed and everything comes together
• rest the dough in a bowl covered with clingwrap for 20min
• after 20min, divide into 24 equal parts (24g each) and round into balls

inner dough

• mix the flour and shortening till a soft dough is formed
• divide into 24 equal parts (12g each) and round each into balls

pastry preparation

• flatten the outer dough and place the inner dough in the centre and wrap/seal into balls
• roll each dough into long strip with thinner along the top and bottom
• roll from the bottom upwards to form like a cigarette shape and finish the rest
• take each dough again, flowly just roll slighly only and roll to form a snail like roll
• complete the rest and put aside
• this is now ready for various types of flaky pastries

Chrysanthemum Crisp

Fillings to make 8pcs

100g red bean paste

4 red glaced cherries (cut each into halves)
egg yolk glaze

Directions

• divide each red bean paste into 12g each and formed into balls
• roll pastry dough (from top... down) about 2mm thick, place a portion of red bean in the centre and seal
• place the sealed part facing down and flatten with a rolling pin again to about 15mm thick
• using a sharp knife, firstly cut 4 sections like petals... each section cut into 3 so that you get total 12 petals
• twist each petals 90° facing upwards
• using a spatula or scraper, transfer to baking tray
• brush with egg yolk and garnish with half cherry in the centre of the flower
• bake at 200°C for 15-20min or till golden brown

Winter Melon Crisp or Wife Bisuit

Fillings to make 8pcs

90g candy melon (chopped into small cubes)
24g instant custard
15g roasted white sesame seeds
3g roasted sesame seeds
40ml water
5ml oil

Directions

• combine candy melon, instant custard, black and white sesame seeds in a bowl
• add in the mixture of water and oil and mix well till all ingredients come together
• using a glove for easier handling, divide into 8 portions (20g each) and round into balls
• roll pastry dough and fill with candy melon filling
• place on baking tray with sealed side down
• using the base of your palm, flatten firmly to about 1cm thickness
• with a sharp knife, run/cut through the middle of the dough slightly
• brush with egg yolk and sprinkle with black sesame seeds
• bake at 200°C for 15-20min or till golden brown

Century Egg Puff

Fillings to make 8pcs

1 century egg (cut into 8pcs)

160g red bean or lotus paste

Directions

• divide each red bean paste into 10g each and formed into balls
• roll pastry dough about 2mm thick
• place the a century egg in the middle and 2 red bean/lotus paste by the side of the century egg
• fold the pastry skin upwards and seal the edges together (like curry puff)
• turn over so that the base will be the top to look like lemon
• brush with egg yolk and using a fork, run through the top to form lines
• bake at 200°C for 15-20min or till golden brown

Foodnote: I was looking forward to the opening of baking class again and am happy that finally the time comes. To observe social distancing, the class is very small and we bake individually. Love the chinese patries as I'm not usually a pastry person. Will definitely try to make at home to share with family.

Puff Pastry

Puff Pastry Base
Ingredients
Group A
400g plain flour
1/4 tsp salt
75g unsalted butter (cold)

Group B
175g cold water

Group C
250g pastry margarine (put in plastic bag and flattened evenly before putting in the fridge)

Directions

• in a big bowl, mix flour and salt and add butter... use fingertips and gently create crumbs
• transfer crumb mixture into mixing bowl with the hook attachment and turn speed 2 adding water and slowly add water slowly around the bowl
• after water is absorbed by flour, turn to speed 3 till dough reach "clean up stage" (dough leaves the side of the bowl and form a ball. Note that it won't have smooth texture)
• transfer dough into cutting mat and roll and squeeze with hands until you get a smooth and even texture
• roll out dough slightly bigger than the pastry margarine sheet (1cm excess)
• eg. if the size of margarine is 15x10cm... size of pastry should be 31x11cm so that pastry can be folded to cover the margarine
• fold in margarine and repeat 4 times. The process must be same eg. gatefold from the top down, bottom up and opening side on the right << considered one time (size is not important)
• rest the dough for 15min in the fridge before cutting and shaping
• roll rested dough into 20cm length and from there approximately divide out into 8 pieces
• shape accordingly with fillings and glaze exposed pastry with egg yolk
•  and bake at 180°C for 20mins using fan mode
• reduce to 170°C and bake for another 10min

Chicken Pie Filling
Ingredients
150g potato cubes
35g carrot cubes
1 chicken cube
(boil the above ingredients till potatoes and carrot are fully cooked)
20g butter or corn oil
1 tsp chopped garlic
1 chopped onion
300g chicken cube
50g button mushrooms cut small pieces
120g full cream milk
30g plain flour
1/4 tsp paprika (for color and taste)
1/4 tsp parsley flakes
1/4 tsp oregano
pinch of black/white pepper

Directions

• fry onion and garlic till fragrant
• add chicken and cook till chicken turn white
• add milk till bubbly and thick then add flour 
• add the rest of the ingredients and cook till creamy

Cream Cheese Filling
Ingredients
225g cream cheese
75g caster sugar
1/4 tsp lemon juice
1/4 tsp vanilla essence

Directions

• just mix all ingredients till fully combined... that's all

Foodnote: Another class that I attended. I am more so interested in making fruit tarts. The pastry turns out yummy. My niece ate almost all of it. I am so happy and love the class. Hope to attend more classes. Must find a time to practice all my bakes on weekend first.

1. Chicken Pie
2. Open Top Chicken Pie
3. Tuna Puff
4. Nutella Chocolate Chip
5. Apricot Custard Puff
6. Peach and Cream Cheese Diamond Puff
7. Strawberry Custard Pinwheel Puff