Golden Puff Pastry with Peanut ♡花生油角♡

I bought one of the cookbook recipe, and for this month, they have some Chinese New Year Goodies, and this Golden Puff Pastry with Peanut is one of them.

I took half of the recipe to try out. It was rather simplified in fact.

Mixing all the ingredients and kneading it into a dough, and resting it for 10 mins before we roll it out.

I remembered when I was rather young, my Aunty used to make these Peanut Puff Pastry and it was delicious. And we were having fun making these puffs. Initially when I tried to make the folds, I couldn't get the rhythm, seems pretty clumsy with it.. but subsequently with the following puffs, I managed to get the folds done up nicely.

Hehehehe.... I like mine stuffed with lots of peanuts. I know those selling outside are filled with miserable amount of peanuts, so since these are homemade... so why not...??? :-D
I had used those ready-made peanut powder from the supermarket for my convenience.

Hubby & Nat loved these Puff Pastry very much... Nat had 4 at one go...

Here is the recipe for some of you whom might be keen and is a "Kok Zai" fan:-D

(using half of the ingredients, and a 5-cm round mould, yeilds about 25-30 puffs)

Ingredients:

300g plain flour

70g shortening

1/2 tsp salt

160ml water

Method:

1. Combine flour, shortening & salt, mix well. Add in water, knead to form a dough. Rest dough for about 10 mins.

2. Cover dough with cellophane paper (cling wrap) up and down, roll into thin skin, and cut skin into round shape using a mould.

3. Spoon in a little peanut filling on the skin and form into a mini puff.

4. Deep-Fry puffs in a hot oil over low heat until cooked through and golden brown. Dish out, drain well. Serve.

Peanut Fillings

150g toasted peanuts

80g sugar

Method:

Blend peanut in a food processor till fine, dish out and combine it with caster sugar, mix well.

Green Tea Red Bean Tarts

Doesn't this green tea red bean tarts look appealing to you??

I love the smell of the green tea, and it really gives me a very refreshing feeling...

Of course, the green tea cheese toppings are awesome as well...!!

Green Tea Red Bean Tarts

The picture below shows the steps to make the tarts.

Some of my tarts were burnt cos I did not check on them.. :-p

The below picture shows the tart being piped with green tea cheese fillings... yummy!!

And the final looks!!!

Recipe adapted from Alex Goh

(with slight modifications)

Chocolate Pastry

A) 125g butter, 80g icing sugar

B) 1/2 egg, 1/2 tsp vanilla essence

C) 220g plain flour, 30g cocoa powder

Method:

Mix A till fluffy, add B & mix well. Add C last. Knead to form a dough.

Almond filling

A) 50g butter, 30g icing sugar

B) 1 egg

C) 50g ground almond, 15g self raising flour, 5g green tea powder

D) 200g red bean, cooked

Green Tea Cheese Toppings

E) 250g cream cheese, 70g icing sugar, 10g green tea powder

F) 150g topping whipped cream

Method:

1. Cook the red bean until soft. Remove and leave to cool.

2. Roll chocolate pastry into tart moulds.

3. Almond fillings: Mix A until fluffy. Add B & mix well. Add C and mix well. Pipe almond fillings into tarts & bake in a preheated oven at 180-200 degC for about 20-25 mins. Leave to cool.

4. Green tea cheese toppings: Mix E till fluffy. Add F and mix well.

5. Place red bean onto tarts. Pipe few circles of green tea cheese filling on it. sprinkle some green tea powder and decorate as desired.

I personally feel that the green tea cheese filling, half of the portion as stated is more than enough. I did the full portion and I still have half of the cream fillings... So I guess i have to make muffins with that one... hehehehe....

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sinks!"

Make a guess... What tart am I?

Looks like egg tarts....???

Nope, they are absolutely not!!!

Make a guess... :-D

Did you make a correct guess?

This is a lemon tart!!

Hubby said this is a egg tart isn't it?? I told him it's a lemon tart, but he commented that there wasn't any lemon smell.

I told him I did not want to put too much lemon juice in fear that it might be too sour...

I personally think that the taste is just alright. :-D

For the pastry, click here.

Fillings

3 eggs

70ml UHT whipping cream

90ml fresh milk

95g caster sugar

70g lemon juice

1 tsp grated lemon

Method

Mix all fillings & pour into baked tarts.

Bake in a preheated oven at 180degC for 15-20mins.

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sinks!"

Peach Pie

Pies Again!!!!

Well, perhaps this Peach Pie is slightly different from the normal Peach Pie???

I'm not so sure... You try and let me know if you like it...:-D

Peach Pie

This is the peach pie before baking.





This is the baked peach pie.

(might be a little burnt cos I have overbaked it...:-p)

Straight away after I took the pictures of the pie, I can't wait to try it!!!

Hmmm, not too bad... with the almond powder, and I powdered the desiccated coconut as well, with some lemon juice...

Overall, it makes this peach pie a little special, perhaps, from the normal peach pie...

For the tart pastry, click here.

Filling

1 egg

45g sugar

12g almond powder

15g dessicated coconut (I grind it till powder form)

lemon juice (as desired)

15g butter, melted

Peach slices

Method

Mix all the ingredients untill well combined.

Fill the baked pastry with the filling, decorated with the peach slices.

Bake in a preheated oven at 180degC for about 20-30mins or until golden brown.

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sinks!"

Banana Almond Tarts

Pardon me.... It's tarts again.... :-p

This time it is:

Banana Almond Tarts

Well, my hubby prefers this banana almond tarts compared to the banana caramel one...

These tarts are indeed delicious, with the grounded almond nuts and the taste of the bananas...

For Sweet Tart Pastry Recipe, click HERE .

For the fillings:

A) 90g butter, 40g brown sugar

B) 2 eggs, 1/2 tsp vanilla essence

C) 35g self raising flour, 60g ground almond

D) 2 banana(sliced), 50g almond nib

Method:

Mix A till fluffy, add B & C, and mix well till well combined.

Pour some fillings into the tarts, arrange banana slices on it & spread evenly. Sprinkle almond nibs on top.

Bake in a preheated oven at 180 degC for 30-40 mins or till golden brown.

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sinks!"

My Yummy Chicken Pie - Simple but yet tasty!!

I did not ever thought that I can make a chicken pie... hahahaha...

Well, basically, as you all know, I had just started my baking journey this April... So far so good, and all the recipes I tried works wonders as they are...

My Yummy Chicken Pie

These chicken pies consist only of chicken, potatoes & onions. Sounds boring isn't it...? After it was being baked, I thought, I should have added some carrot, so that the colors will be even better... But my thoughts came in way too late... hehehehe.....

I would say this chicken is definitel very different from the usual ones. As the ones we will buy is with the crust on top. But mine is just filled with lots of ingredients and coated with parmesan and cheddar cheese.

I hope you will like the pie as much as I did. I had given some pies to my friend, and she said it was tasty!!! Even her mum said my pie was great!!!

So have fun trying out this chicken pie:)

Short Crust Pastry: 2oog plain flour, 110g butter, 1/4tsp salt, 2 1/2tbsp water

Method: Mix the flour, butter & salt till crumbly. Add in water, mix to form a dough. Refrigerate for 30 mins before use.

Bake in a preheated oven at 175degC for about 20-25mins.

Fillings:

A)25g cooking oil, 50g diced onions

B) 200g diced chicken, 1 egg, 100g fresh milk

C) 50g parmesan, 60g cheddar cheese

D) 2 eggs, 200ml UHT whipping milk, 70g fresh milk, pinch of salt & some pepper

Method:

Fry A until fragrant and light yellow. Add in B, fry till chicken turns white. Remove & set aside.

Leave to cool & place it into the baked pastry.

Pour in D.

Bake in a preheated oven for 180-200 degC for 25-30mins or until golden brown.

"I am submitting this to ASPIRING BAKER #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Pear & Frangipane Pie

Pies again....

This one is Pear & Frangipane Pie.

This pie is definetely a keeper!!!

It might not seem as appetising as it is, but it is really tasty.

With the grounded almond nuts, it makes it even more wonderful!!!

The recipe is good for a 20cm tart mould.

But I use a 18cm tart mould and 2x10cm tart mould.

Ingredients:

Pastry: 175g plain flour, 25g icing sugar, 100g chilled butter, 1 egg yolk, 2 tsp cold water

Frangipane: 50g butter, 50g caster sugar, 50g ground almonds, 1 egg, 15g self raising flour, 3 small pears

Method:

Frangipane: Beat butter & sugar until light & fluffy, add in a tbsp of ground almond & mix till combined.

Add in the beaten egg gradually and mix well.

Add in the remaining ground almond and mix til well-combined.

Add in the sifted flour and gently stir the mixture until well-combined.

Pour the mixture on the baked crust and arrange the sliced pear onto the mixture.

Bake the tart at 180-200 degC for about 30-35mins or until it turns golden brown.

Put glaze over the tart.

Best to serve warm.

"I am submitting this to ASPIRING BAKER #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Chocolate Chip Almond Pie cum Tarts

Here, my pie & tarts again...

hehehehe...(please don't get bored with me.....)

Sometimes I feel so restricted as there are some food that either hubby or the kids dun eat...

And I realised MiMi dun really like cakes or tarts..., she prefers pandan chiffon, mini bread, but most of all, sausages...

So what tarts shall I try... I wanted to do chocolate cheese tarts, bt hubby & Nic dun like. They prefer plain chocolate tarts. So there, the Chocolate Chip Almond Pie & Tarts we have for today. hehehehe.....

Chocolate Chip Almond Tarts

Chocolate Chip Almond Pie







The tarts/pie didn't look so appetising as they seems...

But to my surprise, they did taste wonderful!!! How should I say...? It's like a chocolate cake texture, but yet it is inside a tart/pie...



With the balance pastry dough I had left from the fruit tarts, I was able to make a 20cm pie & 6 small tarts... (and I still have some pastry dough left, but my fillings wasn't enough...;-p)



Chocolate Chip Almond Tarts

Chocolate Chip Almond Pie

Sweet Tart Pastry

(A) 250g butter, 110g icing sugar

(B) 1 egg, 1/2tsp vanilla essence

(C) 450g flour

Method

Mix A until fluffy, add B & mix well. Add C and mix well.

Baked tarts at 175 degC for 15-20mins.

Fillings

(A) 120g butter, 90g brown sugar

(B) 3 eggs, 1/2 tsp vanilla essence

(C) 50g self raising flour, 1 1/2 tbsp cocoa powder

Method

Mix A until fluffy, add B. Add C and mix until well combined.

Spread the filling onto the pie/tart evenly, arrange the almond onto of the pie/tart.

Bake at 180 degC for about 30-35 mins or until golden brown.

"I am submitting this to ASPIRING BAKER #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Fresh Fruit Tarts

Fruit Tarts had always been a to-do-list as well, but it just never happened until today...

I have always fancied buying the mini fruit tarts from Delifrance for my gals but the tarts were rather expensive, and of course, it is not a frequent delicacy for them...

Well, not after today...

Our very own Fresh Fruits Tarts

Nic helped with the decorating of her own fruit tarts and ate 2 of them, while Daddy & Nat had 2 each as well...

This is the cream filling for the tarts, but Daddy & myself felt that the filling could be abit thicker & creamier, & the tarts will be simply fantastic!!!
Our assorted fruits.
The baked tarts. The below pictures are the tarts i made. Those that Nic made had been eaten up by them...hehehe...



I had wanted to make just half the portion of the pastry. I had half all the portion of the ingredients except for the egg... End up I have to make the other half without the egg...Now I have the extra half, still in my fridge... Perhaps I can use it for tomorrow's tart session again.. Hope the pastry dough is still usable...hehehehe

Sweet Tart Pastry

(A) 250g butter, 110g icing sugar

(B) 1 egg, 1/2tsp vanilla essence

(C) 450g flour

Method

Mix A until fluffy, add B & mix well. Add C and mix well.

Baked tarts at 175 degC for 15-20mins.

Fillings

(A)120g instant custard powder

(B) 300ml fresh milk

(C) 50g whipped topping cream

(D) fresh fruits

(E) decor gel

Method

Mix A & B. Add in C & mix well.

Pipe in fillings, arrange fruits on it.

Rub a layer of decor gel.

(for the decor gel, i replaced it by using marmalade jam.)

"I am submitting this to ASPIRING BAKER #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"