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.

Classic Puff Pastry

Does it 243 or 2187 layers ? I don't count.. :) But it's so much flaky and buttery in this. As the recipe, that brought by Mae and Rachma for the 9th KBB challenge, is meant to be puff pastry, the croissant was a bit dry than usual croissant made with yeast. But boy... I heart this flaky croissants.

Well.. I bought 4 packet of danish butter on my grocery shopping on December 2008, and planned to strengthen my upper-arms muscle ^__^ to make homemade croissant, it was just plan, as I did make cookies instead... cookies...cookies and left for traveling. And in the end of December KBB gave us this challenge, what a nice coincident.

This recipe is ridiculously easy for how elegant it looks when it comes out of the oven. Even though it took me times to understand as the recipe mixed up in English and Indonesia ^__~. This is so much different from pastry recipe I used to work with.

As soon I started touching the flour and butter, things were sorting out. Tell the truth I didn't employed much of my muscle to do this, as after making the flour mixture and butter mixture I left for cuppa, and back again do some works and left again on the fridge for "the Australian Open" another folding until 4 turn and left on fridge and started again the next morning, finished the 6th turn then shaped and whacked (soo.. Jamie Oliver hah !) in the oven for about 45 minutes starting with 210°C and down to 180°C and after 30 minute I turned down to 150°C, it all depends to your oven though.



KBB#9 – Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour)

1 pound (4 sticks) unsalted butter,½ stick chilled the rest at room temperature

1 – 2 tsp salt(1 for sweet, 2 for savory)

1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)

Dough:
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in
another bowl.

Take the half stick of chilled butter, cut it into small pieces and
drop it into the flour. With two knives, a pastry blender or your
fingertips, cut or rub the butter into the flour until it resembles
cornmeal.

Add the salt (and optional lemon juice) to the water and add this to
the flour. Mix gently with a fork until you have a rough dough that
pulls away from the sides of the bowl. If you need to add more water,
do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it
is smooth and the gluten has been somewhat developed, about 2-3
minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter
Take the remainder of the butter and the reserved flour and mix the
two together until they're well blended and smooth. You can do this
with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly
floured piece of waxed paper. Cover it with second sheet of waxed
paper and refrigerate it for at least 30 minutes. By mixing the butter
with flour, you stabilize it somewhat so it won't decide to 'flow'.

Rolling-Folding
Remove the dough from the refrigerator and put it on a lightly floured
surface. Gently roll it into a square about 12 inches on a side. You
don't have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so
that the corners of the butter square point toward the sides of the
dough square. Fold the corners of the dough over the butter until they
meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by
hand into a rectangular shape. Rolling the dough into a larger
rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough
up to the centre and the top third over and turn the dough package ¼
turn to the right so it looks like a book ready to be opened. If the
dough is still nice and cold and still relaxed, do another rolling and
turning the same way. (If it begins feel too soft or wants to resist
being rolled, cover it, put it on a small baking sheet and refrigerate
it for 15 minutes).

If you've successfully rolled it out and folded it twice, you've
completed 2 turns. Classic puff pastry gets six. Continue
refrigerating it after each 2 turns (or more often if necessary) until
all 6 turns are completed.


Chill
When all 6 turns are done, put the dough in the refrigerator for at
least an hour (and preferable overnight) before shaping.

Shaping
After being thoroughly chilled, the dough can be shaped into
croissants, patty shells, twists, straws, etc. Scraps can be chilled
and rerolled.


Freezing
Like other pastry doughs, you can freeze puff pasty in a non-self
defrosting freezer for up to a year if it's well wrapped. It can also
be frozen at any time during rolling, folding, turning process.
Defrost it thoroughly before you use it, just to make sure it does not
get too soft.

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.

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...

Fruit Danish Pastry

Danish Pastry ini termasuk makanan favorite keluarga, breakfast,teatime anytime… Ini pastry masih adek ma puff pastry , cara pembuatannya sama hanya saja bahan Danish menggunakan yeast, meskipun hasilnya nanti tidak terlalu mengembang kayak roti. Ciri khas dari Danish pastry yang khuaaaass sekale tuh aroma butternya hhmmmm… trus flaky en criiisppp……..

Danish Pastry

Original recipe taken from Australian Good Taste Magazine

Bahan:
1 sdt fermipan
1 sdm gula caster
125 ml susu hangat
225 gr tepung terigu
½ sdt garam
1 butir telur
110 gr unsalted butter, lembutkan, atau biarkan disuhu ruang

Cara:
1. Campur ragi dengan 1 sdt gula dalam mangkuk kecil, tambahkan susu hangat, sampai ragi bercampur, cuekin disuhu ruang yang hangat.
2. Taruh tepung, telur, garam dan sisa gula dalam mangkuk, buat sumur mini, maksute lubang ditengah gitu lho tambahkan telur, aduk.
3. Masukkan adonan ragi yg sudah berbusa (gak terlalu mengembang karena cuman sedikit raginya), aduk lagii

4. Dengan menggunakan pisau yang ujungnya bulat, campur adonan pakek gerakan cutting motion. Klo dah tercampur, taburkan tepung di meja dapur pakek gaya Jamie Oliver, pindah adonan keatas tepung, gunakan tepung extra. Gulung deh adonan pakek tangan sambil nyanyi Unchained Melody.

5. Gulung adonan dengan menggunakan rolling pin yg sudah dibedakin pakek tepung, buat persegi empat kira-kira 20x 30 cm, kira-kira 5 mm tebelnya.
6. Beri butter dua pertiga bagian dengan menyisakan 1 cm dipinggirnya.

7. Lipat bagian yg tidak diberi butter, ketengah, kayak digambar.

8. Berikut lipat ketengah bagian yg ada olesan butter,

9. Gulung dengan posisi lipatan dekat dengan badan kita, kebayangkan ?? buat persegi empat lagi 15 x 30 cm lipat lagi, olesi lagi dengan butter seperti step 6, 7 dan 8, kemudian bungkus dengan plastic, masukkan kedalam kulkas selama 15 menit, istirahat dulu ahhh…. Ngopi…ngopi….

10. Waks… mulai lagi, gulung lagi seperti step 6,7 dan 8 ulangi sampai dua kali lagi. Istirahatkan lagi di kulkas. Bisa ditinggal dulu kan buat masak-masak hehehe…


Spiced Fruit Danish
Bahan :
50 gr butter lembutkan
70 gr gula palm
2 sdt cinnamon bubuk
1 danish pastry
100 gr kismis (mixed dried fruit)
1 butir telur

Icing:
150 gr gula halus
1 tbs air panas

Cara:
1. Oles loyang dengan minyak, kocok butter, gula, cinnamon sampai tercampur rata
2. Taburi meja dengan tepung, giling pastry menjadi persegi panjang 25 x 30 cm, olesin seluruhnya dengan butter, sprinkle dengan kismis atau fruit mixed.
3. Dengan menggunakan pisau pizza, klo gak ada juga gak ada yg protes, potong pastry, Aku bikinnya gak gede-gede jadi aku bagi 2 trus bagi 4, bagi lagi jadi 16 potong .
4. Trus diroll, klo sudah di tekan biar melebar gitu, biarkan disuhu yg hangat, sampai ngembang , oles dg telur sebelum dimasukin ke oven yang sudah dipanasin sebelumnya. Suhu panas (185-200deg)sebentar aza 10-15 menit.
5. Sementara untuk membuat icing, campur gula dan air sampai rata. Masukkan di icing bag gunting ujungnya hias diatas roti setelah roti matang tentunyiaaaa…..