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.

It's Spicy Choc-Chip Buns

Hubby likes something spongy and light for his tea time, there will be two things, chiffon cake or bun. I saw this recipe on Donna Hay book. Who will doubt of Donna Hay ability to turn simple into special? This recipe is calling for 1 egg on 4 1/4 cup of flour, very low fat compare to Asian bun, they turned out soft and fluffy. Though, I have made some modifications to suit my taste. The original recipe is hot cross bun, I didn't fuss with the crosses, it was 10 pm and I need to bake it soon^____^.

I added bread improver, used bread flour, and of course what I want on this bun, Choc chips!

Hot Cross Buns

Adapted from ‘Modern Classics 2′ by Donna Hay.

• 1 tablespoon active dry yeast
• ½ cup caster sugar
• 1 ½ cups (375ml) lukewarm milk
• 4 ¼ cups plain flour, sifted (I used 3 cups bread flour, 1 1/4 plain flour)
  
• 2 ½ teaspoons mixed spice (bisa diganti spikuk dwehh)
  
• 2 ½ teaspoons ground cinnamon
• ¼ cup mixed candied peel, finely chopped (I omitted this)
  
  
• 50g butter, melted
• 1 egg
• 2 cups mixed dried fruit (I used sultanas, currants and choc chips not exactly 2 cup, what ever in hands)

For Crosses (I skipped this)

• ½ cup plain flour
• 1/3 cup water

For Glaze (Skipped this one too) swapped with egg wash instead

• ½ cup sugar
• ¼ cup water

Egg wash

• 1 yolk
• 1 tbs of milk

1. Place the yeast, two teaspoons of the sugar and milk in a jug or bowl and set aside for 5 minutes. The mixture will start to foam, indicating the yeast is active.
2. In a large bowl, combine the flour, spices, sultanas, mixed peel and remaining sugar. Add the butter, egg and milky yeast mixture. Mix using a butter knife until a sticky dough forms.
3. Knead the dough on a lightly floured surface for about 8 minutes, or until it feels elastic.
4. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size.
   
5. Divide the dough into 12 pieces and roll into balls.
6. Grease a 23cm (9 inch) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a tea towel and set aside for 30 minutes or until they rise.
7. Preheat the oven to 200°C (400°F). For the crosses, combine the flour and water and using a piping bag, pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch.
8. Prepare the glaze in the last 5 minutes of baking time. Place the sugar and water in a small saucepan over low heat until sugar is dissolved.Brush the warm glaze over the buns while they are hot.

We also having this buns for the good times in the park.

Banana Pancakes With Caramel-Banana Syrup

"How many more sleeps until school ?" that what my little kid keeps asking me every days, the whole holiday. Yeah we have 2 weeks break, after 2 months school time. School programs are in full swing and Nadia (my younger daughter; 5,6 yo) settled in extremely well. She is in prep school, and so excited about it all. She makes friends very quick even with her older sister's friends.

As we don't have plan for trip, kids quite busy at backyard. Cleaning backyard is such fun for them ^____^ , not to mention the dirts on their clothes, and even I found some small rocks on little one's hair before shampoo. Other activity is just simply play in local playground, they were showing off their new skills.

And now... 3 more sleeps before school, sweety.. ^____^

Their most favorite breakfast during holiday is this pancake, on school day I'd never make time to make this, as I always prepare their lunch box.

The syrup was simple to make and a great complement for this fluffy pancake. I didn't add up whole sugar on pancake, as with syrup it's just right .

Banana Pancakes With Caramel-Banana Syrup
original recipe from :Bon Appétit

Syrup:
2 bananas
1/4 cup melted butter
1/2 cup brown sugar
1/4 cup water

Cut bananas into 1/4-inch-thick rounds. Combine melted butter, brown sugar, and water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

Pancake:
1 large bananas, mashed
1/4 cup (1/2 stick) butter, melted
1/4 cup (packed) golden brown sugar, (I used 2 tbs icing sugar)
1 teaspoon vanilla extract (as Muslim I didn't use this)
2 cups self-rising flour
2 cups buttermilk (you can make your own buttermilk out of 2 cups milk and 2 tbs white vinegar, wait for 10 mnts, until it thickens )
2 large eggs

Additional melted butter

Whisk flour and sugar in large bowl. Mash banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in melted butter.

Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side.

Serve pancakes with caramel-banana syrup.

Task # 3, PIZZA

Another task from `KBB`- baking club, this month task is PIZZA, hosted by Irma Jade. For me I've been retired making pizza since we found our favorite pizza shop in town. We just love the bread and the topping, they are just complement each other perfectly.

Commitment is commitment. Gotta make pizza. Here's the steps I've done.

The baking process actually finished when the night came, and I could not take good shot. Picture doesn't do the justice. ^_~

The topping was salami and capsicum top up with mozzarella, Parmesan, and onion. I like the base recipe it's just right don't need to add another liquid or more flour. The problem for me is just the oven. With the electric oven take more time to make golden base. I regret one thing. The last time on my trip to the baking shop, I was intending to buy pizza stone. What a forgetful I was... I put priority to another things in this shop. Buying those good quality cocoa powder and other stuffs. And forgetting pizza stone...*smack my own forehead...*


Pizza base

Source: The Perfect Cookbook. David Herbert. Viking. Victoria Autralia. 2003

1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast
1 tsp sugar

2 ½ cups bread flour (high-grade flour, tepung cakra kembar)
salt
2 Tbs olive oil

Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.


Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.

Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size.

Preheat the oven to 210C (415F, Gas Mark 6-7).

Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.

Sweet Bun

As a matter of fact I baked bun quite often. Local bakeries are selling bun, somehow they taste better when you make them yourself.

I don't have bread machine, but my Kithenaid (dough hook) mixer always does the job. It comes fairly close to kneading the dough as well as a pair of hands. If you must use a mixer, use a heavy-duty model, as these heavy doughs may burn out the motor of a less powerful mixer.

This recipe's been with me for long time and been tested over and over. I always make starter first, even I use instant yeast. The good thing with this starter is you will know the yeast is in a good condition, you will notice it from the frothy appears on the top of the milk mixture. If it does not, discard and use a fresh package of yeast

I use bread improver as well, they can change the flavour and characteristics of the bread. Bread improver can be found in bread flour aisle in supermarket. It's not like chemical, some I found has natural product. You may check this ingredient shop too, they sell quite good quality ingredients, for chocolate and bread making.

Spray the rising bread with water before you apply the egg wash can result soft, shiny, and golden top. You can either stuff them with filling or just leave it as an empty bun shape. In this picture I shaped them using muffins pan. The filling choice is up to your liking, red bean paste, chocolate, cheese cream or cheddar cheese.

Sweet Bun
ingredients:
400 gr bread flour (high in protein flour)
100 gr cake flour
100 gr sugar
1 tsp bread improver
1 tsp fine salt
3 tbs (45 ml) sweet condensed milk
4 yolks
100 gr butter

starter:
250 ml lukewarm fresh milk
1 tbs sugar (take from 100 gr sugar from ingredients list above)
11 gr instant yeast

Methods:
make starter first by mix sugar in a lukewarm milk and add yeast, rest about 10 minute until it get frothy.

Place flours, sugar, salt and bread improver in a bowl and lightly mix. Add the rest of the ingredients including starter/milk mixture and knead for about 10-15 minutes until the dough gets smooth and shiny (you can use the kitchenaid or heavy duty food processor). The dough should be sticky and wet, leave the dough in the bowl and cover with plastic cling wrap, rest in a warm draught-free place for about an hour and a half (or until it doubles in size).

Punch down dough and place on a lightly floured surface. It is now ready to form into buns. To make same size buns, roll dough into sausage and cut into small dough and scale to 30-50 grm each. Stuff them with filling and shape into ball. Put buns 5 cm apart in the lightly oiled tin.
Let rise until doubled in size, 30 minutes to 1 hour.

Preheat oven to 170 degrees C. Beat egg yolk with milk and a bit of salt, brush over buns. Bake 20 minutes.

with cheddar filling

Very Moist Banana Bread

Saat baru keluar dari oven,

Keep your fingers away ! It's hot, darling

Cake ini favourite keluargaku, terutama aunty-ku. Baliau klo belanja pisang suka dilebih-lebihin akhirnya sisanya sudah kematengen banget, trus jadi ada alasan minta aku bikinin banana bread heheh...

Penambahan buah nanas salah satunya yang bikin cake ini jadi extra moist. Cucok banget klo mo dijadiin hummingbird cake tinggal nambahin cream cheese topping. Sayangnya aunty-ku gak suka topping-toppingan jadi aku bikinnya gak pakek topping. Jadi namanya tetep Very Moist Banana Bread

Bikinnya cepet banget cuman menuang bahan cair ke bahan kering aduk.. panggang.. Gak perlu pakek mixer hoii !!!

Seudah dingin,in a finger size, warnanya sedikit berubah

Very Moist Banana Bread

Bahan kering:
3 cup Tepung (ato pakek SRF, klo pakek SRF gak perlu pakek BP)
1 sdt baking powder
2 cup brown sugar

Bahan cair:
4 butir telur
1 1/2 cup minyak canola atau minyak sayur
150 gr nanas dicacah kecil kecil (aku pakek pineapple crushed yang di tin, sedikit kecampur air, it's OK)
2 cup pisang yang dihaluskan

Cara
Ayak tepung tambahkan gula, tambahkan bahan cair, aduk sampe rata.

Tuangkan kedalam 2 buah cetakan loaf, panggang 45 menit-60 menit. Done ! easy peasy hey !

Pancake Day

Sama seperti di milis resep pancake yang aku pakek dari majalah Santap cuman ini versi orang yang suka praktis aka pemalas macam aku, yang klo pagi ogah ambil timbangan mending pakek cup hueheheheh.... maklum nyawa blom genap....

Pancake

Bahan:
1 cup/ 250 ml buttermilk ( atau susu cair ditambah 1 sdm vinegar diamkan selama 10 menit sampai susu menggumpal)
2 sdm mentega cair
1 btr telur, kocok
1 cup tepung self raising (SRF) klo pakek tepung terigu tambahin 2 sdt baking powder
2 sdm gula halus
1/4 sdt garam

Dalam mangkuk masukkan tepung, gula halus dan garam.
masukkan telur, kocok dengan wisker tambahkan buttermilk kemudian mentega, aduk sampe rata diamkan sebentar sambil ambil wajan anti lengket. Masukkan 1 sendok sayur adonan klo wajannya dah panas, aku mah gak pakek olesan apa-apa buat wajannya.

Duhhh enaknya anget-anget.... makan pakek apa aza deh terserah selera...