Flaky Pastry Egg Custard

Ingredients
Outer dough
160g medium protein flour (plain flour)
12g milk powder
13g sugar
40g butter
25g egg
80g water

Inner dough
150g low protein flour (cake flour)
150g shortening
80g butter

Custard filling
33g water
45g evaporated milk
13g sugar
240g egg
5g vanilla essence
few drops of colorings (optional)

Directions
Dough

• prepare outer and inner dough same as here
• place inner dough and outer dough separately into clingwrap, shape into squares
• keep inner dough into freezer till stiff and outer door in chiller section
• once ready, roll outer dough to be bigger than inner dough (guide by placing inner dough 45° angle onto outer dough
• fold the edges of the outer dough to wrap the inner dough making sure that it is fully covered
• clingwrap again and chill for another 20mins
• roll out combined dough to 1.5mm thick and fold 1/3 of it on top towards the centre and another 1/3 to overlap (single turn)
• repeat procese centres 2 times and refrigerate each time for 20min
• roll out dough into rectangle, this time fold 1/4 of both sides towards the centre (book fold)
• chill for another 30min and while waiting, prepare the egg custard

Egg custard

• mix all ingredients together into a pot and heat the mixture till just rolling boil to make sure all sugar have dissolved
• strain the mixture to remove lumps and transfer into a pouring container

Assembly

• roll dough out about 3-4mm thick sheet (make sure the working surface and rolling pin is floured well... only turn once after roll and roll firmly and evenly to prevent dough to become elastic)
• cut with a round cutter (size should be double size of tart cases)
• place dough into tart cases and press the dough into circular motion to bring the edges slightly above tart cases (DO NOT press the edges/top of dough edge so that it can show flaky layers once baked)
• only when ready to bake, fill the egg tart dough until approximately 80% full
• bake for 18min in a pre-heated oven at 200°C until egg set (can see the egg rises but not burnt... it means it is ready to remove from oven)

Foodnote: This is very yummy. The custard is not very sweet. Portion need to adjust as in class we get 8 tarts but the egg custard is good for 4 portions. Also there are still some dough leftovers. Best to not squash the leftovers. Slowly, stacked onto each layers and try to roll out again to make more tarts or for storage to make on other days.

Char Siew Puff

Ingredients for pastry here.

Fillings
Bbq Chicken
3kg chicken meat (breast)
7 tbsp soya sauce
7 tbsp sugar
7 tbsp honey
7 tbsp oyster sauce
7 tbsp water
1 tbsp five spice
1 tbsp white pepper
7 tsp dark sauce
7 tsp vinegar

Char siew sauce
900g water
80g sugar
30g soya sauce
30g dark sauce
10g white pepper
16g sesame oil
100g oil
90g modified starch
16g sesame oil
100g oil

Directions to cook char siew chicken here.

Assembly

• roll the pastry dough into squarish shape
• fill about a tablespoon of char siew chicken
• fold parallel sides edges to cover the fillings
• fold the side edges inwards to seal then turn it over 
• press down the short edges with fork and arrange on a baking tray
• right before baking, brush the top with egg yolk lightly especially the forked edges
• sprinkle white sesame and bake at 200°C for about 20min or till golden brown

Foodnote: This is another baked dim sum that I like. So savoury and nice. 

Bánh Mi / Vietnamese Baguette

Ingredients
500g bread flour
5g bread improver
7g dry instant yeast
Vit C - a pinch
8g salt
6g sugar
30g butter (melted)
1 egg extra large
265ml water

Directions

• in a mixing bowl, add in bread flour, bread improver, salt, sugar, yeast and vitamin C
• whisk the ingredients together then add in the melted butter and whisk to combine
• finally add in the water and egg
• using the dough hook attachment, mix on KA2 for 2min till all ingredients come together
• increase to KA6 for 10min... it should be soft and elastic
• grease a large bowl and using a greased hand transfer the dough over the bowl... rounding it first
• spray or brush butter on top of the dough, cover the bowl with clingwrap and leave it to proof for about 30min or till the dough double in size
• grease the working surface and dump out the dough smooth surface down
• divide the dough into 6 portions
• so shape the bahn mi, always keep the smooth surface at the bottom
• refer here at the 10min to shape each dough
• once all are shaped, spray again with grease and cover with a towel to rest for 1 hour
• in the meantime, pre-heat oven to 200°C 
• once the bread have proofed, spray the surface with water
• score each bread from top to bottom at 45° angle and spray with water again
• bake for 20 min with a tray of hot water at the bottom
• 2 min into baking, open the oven and spray more water on the bread
• remove the water tray after 10min
• once baked, immediately brush the bread with melted butter

Foodnote: Have always wanted to make a good bahn mi. Have tried once before and it wasn't successful ggrrr. This time I tried the recipe from here. The crust is thin and crispy and the inside is super soft and fluffy. Can be eaten as sandwich or dip in butter or dip in gravy... so yummy!! I might want to omit the vit C and the improver next time. Just have to proof the dough longer for the gluten to form.

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.

Steamed Condensed Milk Cake

Ingredients
3 eggs (separate yolk and whites)
300g or 1 cup condense milk
50g or 1/4 cup soften/melted butter (omit salt if using salted)
5g or 1 tsp vanilla
125g or 1 cup plain or cake flour
25g or 3 tbsp cornstarch
10g or 2 tsp baking powder
3g or 1/2 tsp salt

Directions

• in a bowl, whisk egg yolks and condense milk followed by vanilla and butter and whisk till smooth
• add flour, corn starch, baking powder and salt and just mix till fully combined
• in a separate bowl whisk egg whites till soft peak
• fold in the batter in batches
• fill in a pan that have been lined with parchment paper and cover with aluminium foil
• steam for 45 minutes till skewer comes clean
• can also be baked at 170°C for 25-30 minutes

Foodnote: I actually love this... because I love condense milk hehe. I sometimes ate condense milk with prata lalalalala. Definitely not going to be the last I make this. Yummy... 

No Knead Fast Sandwich Bread

Ingredients
5 cups bread flour
1/4 cup sugar
1 tsp salt
1 1/2 tsp yeast
2 1/2 cups warm milk
4 tbsp melted butter
1 egg + 1 tbsp water for egg wash

Directions

• in a large bowl, add bread flour, sugar, salt and yeast and mix together till fully combined
• make a well at the centre of the bowl and add melted butter and milk
• using a spatula or wooden spoon, mix together all ingredients until everything comes together
• the dough will be soft and sticky
• cover the bowl and let the dough rest for 5min
• after 5min just mix the dough again for a while and let it rest for another 45min to 1hr
• in the meantime, brush the loaf pan with butter
• after the dough have risen, punch it down to remove trapped air
• transfer on a working surface with generous floured surface
• divide the dough into 2 equal portions
• gently shaped the dough to form a loaf to fit the pan
• put into the pan making sure it fits all corners
• cover with wet towel and let it rest for another 50min
• gently brush the top with egg wash before baking so that it will be shiny after baking
• bake in a pre-heated oven at 170°C for 20-25min

Foodnote: Saw this recipe and it looks so easy so I have to try it. The bread is heavy unlike The Killer Toast and it is more dense although it is still soft. It actually reminds me of... steamed cake. Since I am trying this recipe, I only make half of the portion. Ok lah... at least I have bread to eat for tomorrow hehe.

Ghee Bread Loaf

Ingredients
350g bread flour
30g caster sugar
5g salt
1 egg (~55g)
170ml fresh milk
5g instant yeast
30g ghee
ghee as needed

Directions

• add flour, sugar and salt in a mixer bowl... use a whisk to mix
• add egg, milk and yeast
• with a hook attachment, mix on low till dough comes together
• finally add ghee and knead at speed 2 for 10-15min
• transfer to working surface, knead a bit, round dough and proof for 60 minutes or double the size at room temperature
• in the meantime, prepare 2 baking pan and brush it with ghee
• after an hour, transfer the dough on a working surface and divide it into 2
• take one dough at a time, fold a few times, and round it
• let the dough rest covered in clingwrap for 15min
• roll the dough flat into rectangular shape (length to fit the length of pan
• brush with ghee and roll the dough
• using a sharp knife cut about 3/4 way to make 12 rolls (don't cut through)
• place it in a baking pan and shift the roll alternately... left & right side
• proof for another 60min
• before baking brush the top with lightly with fresh milk
• bake in a pre-heated oven at 160°C for 15 to 20min

Foodnote: I found this recipe and decided to try it to eat it with tetel beef soup! The recipe is quite straight forward and the dough is very very easy to manage. I can see myself doing a variation to this dough next time... like replacing the ghee with butter. Brushing the flat dough with butter+spring onion or garlic. Even make it into cinnamon rolls. The bread is soft and really yummy. Will definitely make it again!

Lontong Medan

Ingredients
400g rice (best to use beras cina or beras hancur... if not then normal jasmine rice will do)
550g water (usual amount to cook rice)
1 tsp salt

3 pandan leaves
banana leaves

Directions

• clean banana leaves and run it over stove fire to soften the leaves. Put aside
• cook the rice with water and 1 knotted pandan leaves in a pot or rice cooker
• after 20min after boiling, keep stirring and breaking the rice as much as possible till all the water is absorbed by the rice
• remove from stove and leave the rice to cool to room temperature
• once cooled, scoop about 2 cups of rice to a working surface, squeeze rice to shape into cylindrical shape... put aside and prepare the rest of the rice
• take one banana leaf shiny side up, place the rice on it and roll over (make sure the banana leaf is big enough that it can roll 3x round the lontong... or use 2 layer, small layer inside and bigger outer layer)
• fasten the edges securely with toothpick
• place the lontongs in a pot large enough that water can cover it
• add the balance pandan leaves in the water
• boil for 2-3hours making sure that you check and top up with boiling water every 30min
• cool the lontong by standing it vertically as this will help the lontong last longer

Foodnote: I have always wondered why the lontong made in Indonesia are so evenly shaped, soft and nice. So I try this method that I found here and it is so awesome and easier. Can also see here on how to secure the edges nicely. No more lontong bursting out and I can easily make small quantities.