Saturday, February 20, 2016

Hungarian Fairy Cake { Tündérsüti }


Hungarian Fairy Cake { Tündérsüti }
recipe via Tundi Konyha

Ingredients

For the dough
200gm Plain flour
80gm Powdered or Confectioner's sugar
100gm Butter, room temperature
2 Egg yolks
1 tsp Baking powder
1 pkt vanilla sugar
pinch of salt

For the filling
1 packet "puncs" / strawberry pudding powder
200ml Cold Milk
4 Tbsp sugar
180gm Sour cream, room temperature (normally 20% fat, but I only had 12%)
2 Egg whits
Rum extract, to taste
small drop of red food colouring

Powdered sugar for dusting

Method
1) Pre-heat oven to 180°. Prep cake tin (17.5x23.5cm) by greasing and flouring it. Set aside.

2) Make the dough by mixing  mixing flour, powdered sugar, baking powder and pinch of salt. Then add in butter by gently pinch butter into flour mixture until crumbly. Create a well in the centre of the bowl, pour in the egg yolks and gently knead into becoming a soft dough.

3) Divide dough into 6:4 portions. Roll out the bigger dough to the size of the bottom of baking dish. Place in the baking dish. Place the baking dish in the fridge to let the dough rest. The smaller portion of dough, wrap in cling film and let it rest in the fridge too.

4) While the dough is resting, prepare the filling. In a sauce pan , pour in cold milk, then slowly mix in the pudding powder and powdered sugar. Cook the pudding on stove top until thickens.

5) When pudding has thickens, carefully mix in the sour cream. This process will easily split the mixture. What I did was, take a little of the hot pudding, and add into the sour cream and then pour the whole sour cream mixture into the  hot pudding and quickly whisk it to avoid splitting. Then put in the rum and red food colouring, mix well. Set aside

6) In a bowl, beat egg whites until stiff. The slowly fold into pudding mixture.

7) Take out the baking dish from the fridge, pour the filling over the dough base. Finally roll out the smaller portion dough, cut into strips and lay a criss cross pattern on top (see pic from recipe link above).

8) Bake in the oven for 30-35 mins. until pudding is firm nad pastry is golden brown.

Wednesday, February 03, 2016

Chinese New Year Baking : Almond London Cookies

Chinese New Year is once again around the corner (February 8th)! For this year, I thought aside from the staple pineapple tart, I should try my hand at another favourite cookies for the festival. When I saw a recipe for Almond London Cookies during my blog surfing, I knew I want to make these. These did not originate from London and I have no idea why this cookies exists in Malaysia. The cookie is basically a toasted almond wrapped with short cookie dough, bake lightly, then dipped into melted chocolate and finish off with a sprinkle of chopped/nibbed almonds.

For step-by-step tutorial, please go to Nasi Lemak Lover.


Almond London Cookies
Source : Nasi Lemak Lover (linked above)


150g whole almonds

30g nibbed almonds




170g butter (salted)

60g icing sugar, sifted

20g egg yolk (used 1 yolk)

300g cake flour (used plain flour)


300g chocolate

Method

  1. Toast whole almonds in oven at 180°c for 13-15mins, and toast nibbed almonds at 180°c for 1-2mins. Set aside to let it cool completely before use.
  2. Cream butter and icing sugar till light and pale.
  3. Add in egg yolk, beat well to combine.
  4. Add in cake flour, mix until it come together to form soft dought. Do not over work it.
  5. To weight dough 6g each, wrap up a whole almond, and shape into oval shape.
  6. Bake cookies at 160°c (fan forced) for 15mins or until golden brown, set aside to cool completely.
  7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
  8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.

Saturday, February 20, 2016

Hungarian Fairy Cake { Tündérsüti }


Hungarian Fairy Cake { Tündérsüti }
recipe via Tundi Konyha

Ingredients

For the dough
200gm Plain flour
80gm Powdered or Confectioner's sugar
100gm Butter, room temperature
2 Egg yolks
1 tsp Baking powder
1 pkt vanilla sugar
pinch of salt

For the filling
1 packet "puncs" / strawberry pudding powder
200ml Cold Milk
4 Tbsp sugar
180gm Sour cream, room temperature (normally 20% fat, but I only had 12%)
2 Egg whits
Rum extract, to taste
small drop of red food colouring

Powdered sugar for dusting

Method
1) Pre-heat oven to 180°. Prep cake tin (17.5x23.5cm) by greasing and flouring it. Set aside.

2) Make the dough by mixing  mixing flour, powdered sugar, baking powder and pinch of salt. Then add in butter by gently pinch butter into flour mixture until crumbly. Create a well in the centre of the bowl, pour in the egg yolks and gently knead into becoming a soft dough.

3) Divide dough into 6:4 portions. Roll out the bigger dough to the size of the bottom of baking dish. Place in the baking dish. Place the baking dish in the fridge to let the dough rest. The smaller portion of dough, wrap in cling film and let it rest in the fridge too.

4) While the dough is resting, prepare the filling. In a sauce pan , pour in cold milk, then slowly mix in the pudding powder and powdered sugar. Cook the pudding on stove top until thickens.

5) When pudding has thickens, carefully mix in the sour cream. This process will easily split the mixture. What I did was, take a little of the hot pudding, and add into the sour cream and then pour the whole sour cream mixture into the  hot pudding and quickly whisk it to avoid splitting. Then put in the rum and red food colouring, mix well. Set aside

6) In a bowl, beat egg whites until stiff. The slowly fold into pudding mixture.

7) Take out the baking dish from the fridge, pour the filling over the dough base. Finally roll out the smaller portion dough, cut into strips and lay a criss cross pattern on top (see pic from recipe link above).

8) Bake in the oven for 30-35 mins. until pudding is firm nad pastry is golden brown.

Wednesday, February 03, 2016

Chinese New Year Baking : Almond London Cookies

Chinese New Year is once again around the corner (February 8th)! For this year, I thought aside from the staple pineapple tart, I should try my hand at another favourite cookies for the festival. When I saw a recipe for Almond London Cookies during my blog surfing, I knew I want to make these. These did not originate from London and I have no idea why this cookies exists in Malaysia. The cookie is basically a toasted almond wrapped with short cookie dough, bake lightly, then dipped into melted chocolate and finish off with a sprinkle of chopped/nibbed almonds.

For step-by-step tutorial, please go to Nasi Lemak Lover.


Almond London Cookies
Source : Nasi Lemak Lover (linked above)


150g whole almonds

30g nibbed almonds




170g butter (salted)

60g icing sugar, sifted

20g egg yolk (used 1 yolk)

300g cake flour (used plain flour)


300g chocolate

Method

  1. Toast whole almonds in oven at 180°c for 13-15mins, and toast nibbed almonds at 180°c for 1-2mins. Set aside to let it cool completely before use.
  2. Cream butter and icing sugar till light and pale.
  3. Add in egg yolk, beat well to combine.
  4. Add in cake flour, mix until it come together to form soft dought. Do not over work it.
  5. To weight dough 6g each, wrap up a whole almond, and shape into oval shape.
  6. Bake cookies at 160°c (fan forced) for 15mins or until golden brown, set aside to cool completely.
  7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
  8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.