Fruit Danish Pastry

I was completely out of the blog last year, not that I stopped baking, it's still there, stuck like my middle name. I baked new recipe as well as the one I tried before, like this Danish Pastry. There is nothing could beat the smell of cinnamon mingled with the scent of butter came in the morning breakfast. What could you say, glorious morning ...

Danish pastry is cross of bread and pastry, use only plain flour and overbake one will end up in dry danish, so please don't :). It has to be flaky crunch in the outside and soft inside.

I posted this recipe before in Bahasa. And this time in English.


Check also :
Chocolate Tiramisu
Cwi Mie Malang
Black Forest Dg Fruit Punch

DANISH PASTRY
Australian Good Taste

Makes enough for 12 danish
1 tsp(7 gr/1 sachet) dried yeast
1 tbs caster sugar
125ml (1/2 cup) warm milk
225 gr (1 1/2 cups) plain flour
Pinch of Salt
1 egg, lightly whisked
110 gr unsalted butter, chopped, softened slightly

Step 1: Combine the yeast and 1 tsp of sugar in small bowl. Gradually whisk in milk and stir until yeast dissolves. Set aside in a warm, drought-free place for 10 minutes or until mixture is frothy.

Step 2: Place flour, salt and remaining sugar in a bowl. Make a well in the centre and add milk mixture and egg. Use a round bladed knife to mix together using a cutting motion, then use your hands to mix until soft dough forms. turn onto a lightly floured surface and knead for 2 minutes or until smooth.

Step 3: Use a lightly floured rolling pin to roll 20 x 30 cm rectangle, about 5 mm thick. With short edge closest to you, dot butter evenly over the top two thirds of dough, leaving 1 cm border on three sides. Fold the end closest to you (without butter) over half of the buttered portion, then fold the opposite end over the top (the butter should now be enclosed). Turn the dough 90 ° clockwise and gently press the edge together.

Step 4: Use a lightly floured rolling pin to roll out dough to a 15 x 30 cm rectangle. Fold as before. Cover with plastic wrap and place in fridge for 15 minutes to rest.

Step 5: Remove from fridge and repeat rolling and folding process (step 3 and 4) 2 more times. Cover with plastic wrap and place in fridge for 30 minutes to rest.

SPICED FRUIT DANISH

Makes :12
60 gr butter, softened
70 g (1/3 cup, firmly packed) brown sugar
2 tsp ground cinnamon
1 quantity DANISH PASTRY (recipe above)
100 gr (1/2 cup) mixed dried fruit
1 egg, lightly beaten

Icing:
150g (1 cup) icing sugar mixture
1 tbs boiling water

1. Preheat oven to 200 °. Line a baking tray with non-stick baking paper. Use an electric beater to beat butter, sugar and cinnamon in a bowl until well combined.

2. On lightly floured surface, roll out pastry to a 25 x 30 cm rectangle, about 5 mm thick. Spread evenly with butter mixture and sprinkle with mixed fruit. Starting from long end, firmly roll pastry into a log. Trim the ends. Cut cross ways into 2 cm-thick slices and place on lined tray. Use the palm of your hand to flatten slices slightly. set a side in a warm, drought-free place for 15 minutes or until doubled in size. Brush with egg and bake in preheated oven for 10-12 minutes or until brown and cooked through. Remove from oven and transfer to a wire rack to cool.

3. Meanwhile, to make the icing, combine the icing sugar mixture and boiling water in a bowl and stir until smooth. Place icing in a plastic bag. Cut a small hole in the corner and drizzle the icing over the toop of spiced fruit Danish. Set aside for 5 minutes to set.

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Chocolate Tiramisu

This is the simplest tiramisu that I ever made, I had a chocolate cake before hand though, it called Brownie Kukus translated as steamed brownie, kinda cakey brownie, well, I must say it is more like a chocolate cake to me. Quite famous in Indonesian cakery.

The tiramisu cream was what the simple one in this cake. I was, sort of running out of time to make such impresive dessert, and there was mascarpone waiting on the fridge, search in the internet simple tiramisu recipe and stumbled with Gordon Ramsay's eggless, quick and easy tiramisu. Well, it's true, it's not like common tiramisu without egg. But .. hey the taste is not bad at all... I would say excellent.

Steamed Brownie
by : Sahak Pribadi

Ingredient A
100 gr Dark cooking Chocolate
150 gr Butter

Ingredient B
5 eggs
200 gr sugar
1 tbs elmusifier, (it's called TBM or SP you could find in any Indonesia groceries, or you can swap it with sweet condense milk)

Ingredient C
100 gr plain flour
20 gr corn flour
40 gr milk powder
40 gr cocoa powder
1 tsp salt
5 gr baking powder

Methods:
1. Prepare a large steamer with the lined square pan which can fit onto the steamer, add the water in the bottom part of the pan.( It's important to put a baking paper on the cake pan as you need to divide the mixture in to 2 batch to get this cake quickly done )
2. Over double boiling pot melt chocolate and butter, set aside to cool down
3. Mix "B ingredients" aprox. 7 minutes, using whisker add gradually chocolate mixture
4. Add C ingredients, gradually
5. Pour in 1/2 of the mixture, steam for about 30 minutes, after cooked through, remove from the pan and continue with the rest of the mixture.


Tiramisu Cream (inspired by Gordon Ramsay)

200 ml cream, cooled in the fridge
450 gr mascarpone cheese
25 gr icing sugar (or to taste)
1 cup coffee mixture (made from 1 cup boiling water + 2 tsp of instant coffee, only needed 2 tbs for this cream, reserve the rest to moist the cake) *remember my kids eat this cake, so i did not want this coffee's taste overpowered the cake :)*
cocoa powder

It's important to set a bowl and beater in the same temperature with cream, so beforehand leave them in the fridge, at least an hour.

Methods:
pour mascarpone in the medium bowl, soften using spatula, add 2 tbs of coffee mixture to mascarpone cheese

in the cooled bowl, pour cream and icing sugar mix until stiff, add mascarpone, mix

prepare chocolate cake, pour with the rest of coffee mixture, add cream in the first layer and using an icing bag squeeze to make a dot on top layer, and dust with cocoa powder, serve

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