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.

Banoffee Pies

I'm trying to fit my self as a queen here, as Banoffe Pie is to be said a favorite at Buckingham Palace. And you too...fit your self ^____^

For those of you not in the know, banoffee pie is English dessert which have a dreamy combo of toffee (boiled condensed milk or dulce de leche), crumbly base, bananas and cream.

maximum impact!! The driped down toffee filling

Of course you already know what this entry for: KBB challenge. It reached challenge number 5 this month, hosted by so kindly Vin Wong. Thanks Vin !

I made the whole recipe this time, not half not quarter... And I bit paranoid here, I did reduce the sweetness on the pastry, I will not do this next time, since I also reduced sweetened condensed milk to 250 ml and included all brown sugar. I believe that brown sugar gives more caramel flavor in this recipe.

There was accident though ^___^ while making pastry I've forgotten not to include the yolks, with rush I put pastry mixture on frezzer bag, added the yolk and mixed by pressing with my fingers tips. Lucky me the pastry turned all right. Phiuhhh....

Banoffee Pies

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Pastry
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

Filling

75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.

Profiteroles

I'm now in the condition that eating soft food is good for my digestion. And here is one of my choice, profiteroles, or known as 'Puff Pastry' or 'Kue Sus' in my original country. The key to success in making this dessert is on ingredients it self and the oven temperature. If you sure your oven can't boost into high temperature, forget it. Better fry it to make other kind of choux pastry/ pâte à choux dessert.

Here is an article, taken from hertzmann.com:

Cooking the pâte à choux — whether by baking, boiling, or frying — is performed as specified in individual recipes.

• formed into small balls with a couple of spoons and deep-fried as fritters as in beignets soufflés.
• baked the small balls become profiteroles, which can be filled with pastry cream or savory one.
• Or cut the profiteroles open, and use them as pastry shells as in œufs pochés Bodin
• can be flavored with cheese to make pâte à chouxgougères, sometimes called chouquettes.
• boiled and served with a sauce you have gnocchi à la parisienne.
• mixed with some potato puree and fried, the result is the classic garnish pommes dauphine.
• baked into rectangular shapes and filled with pastry cream, becomes classic éclairs.
• baked into round shapes, filled with pastry cream, and stacked, it becomes religieuse.
• baked in a ring shape and filled with praline-flavored pastry cream, becomes the famous desert Paris-Brest

Thanks to Irma for recipe, the quantity just enough for us and share with my friends. I blended the dough with the eggs using electric mixer until form soft peak when touched, it will be smooth and shiny. And baked at 200 c or 180 c fan force, well it depends on your oven anyway.

Choux pastry:
250ml water
150 gr butter
1 tsp salt
150 gr plain flour
5 eggs

Combine water, butter and salt in a large saucepan over medium heat and bring to the simmer. Remove from heat, add flour and cook stirring with a wooden spoon until mixture is smooth and pulls away from sides of pan and dough forms a ball. Return pan to stove and cook stirring over low heat for 1-2 minutes or until warmed through. Remove from heat, cool slightly and beat in eggs, one at a time (I used electric mixer) . Mixing well after each addition. Spoon batter into a piping bag fitted with a 1.25cm nozzle. Pipe batter into 2.5cm-wide and 2cm-high mounds onto prepared baking trays.

In the preheated oven set at 200c. Bake for 20-35 minutes in batches or until firm and sound hollow when tapped. Transfer puffs to wire racks, and cool completely. Using the tip of a sharp knife, make a small hole of each puff.

Resep Sus
250 ml air
150 gram margarin
1/2 sendok teh garam
150 gram tepung terigu
5 butir telur

Cara Membuat Sus :
1. Rebus air, margarin, dan garam hingga mendidih.
2. Masukkan tepung terigu lalu aduk hingga kalis, angkat lalu dinginkan.
3. Setelah dingin, masukkan telur satu per satu sambil terus dikocok dengan mixer hingga kental dan rata.
4. Semprotkan adonan ke atas loyang.
5. Panggang hingga mengembang dan kuning kecokelatan. Angkat,dinginkan.
6. Belah sus, masukkan isi lalu hidangkan.

For the filling, as for me, I like to use light cream, but some time sour cream called for, substituted half of cream in recipe. Here is my recipe for pastry cream

Pastry Cream
1 cup milk
300 ml light/single cream
100 gr sugar
50 gr cornstarch
2 large egg yolks
1/2 tsp vanilla powder or 1 tsp pure vanilla extract

Place milk, sugar and cornstarch in pan over medium heat, mixed well with whisker. Add cream stir to blend, bring to the boil, whisking constantly, add beaten egg yolk, keep whisking, make sure to reach all of the corners of the pan when you stir and let the pastry cream boil for 30-60 seconds, at which point it will have thickened and the whisk will leave tracks as you stir. Take the pan off the heat. Pipe into baked puff pastry to fill.

Vla sus

1 cup /250 ml susu segar
300 ml light/single cream
80-100 gr gula
50 gr maizena
2 large egg yolks
1/2 tsp vanilla essence ato crystal

Di dalam panci masukkan susu, gula dan maizena aduk sampe rata, masak diatas api sedang. Aduk dengan whisker sampe rata, masukkan cream, aduk lagi baru masukkan kocokan kuning telur , tetap di aduk sampai ke pojokan panci, biar gak ada yang tertinggal, biarkan mendidih sampe 60 detik. masukkan vanilla. Setelah mengental dan matang angkat dari api. Dinginkan dan siap di semprot ke dalam puff pastry

Tasty Chicken Pie

Kami sekeluarga penggemar berat chicken pie, musim dingin ..musim panas … gak ada musimnya deh … all year round hehhe

Kadang sampe kuwalahan klo anak-anak dah nungguin di depan oven, sambil nyalain lampunya. Mom,is the pie ready yet? ….yaahh.. kan baru dimasukin oven…

Aku pakek cetakan diameter 9.5 cm, tinggi 2.5cm dengan pinggiran 0.5 cm satu resep ini bisa jadi 12 pie. Kadang juga pakek cetakan muffin ,karena satu loyang muffin standart bisa bikin 12 pie kecil, sisa adonan aku pakek buat ukuran 9.5 cm dapet 4 biji.

Yang pakek cetakan muffin ini jadinya lucu dan imut deh cocok buat bekal makan siang anak atau juga praktis buat piknik. Saus pilihan kami selalu tomato ketchup dengan tambahan saus cabe pedas buat aku en hubby.

Pie ini bisa disimpan di freezer lho… Klo mo ngangetin lagi simpan dulu di kulkas bagian bawah semalaman besoknya baru deh di oven lagi. Klo keburu masukin microwave dulu sebelom di oven. Perasaan tambah enak deh.. kulitnya lebih crunchy en gurih. Nyummm…

Tasty Chicken Pie
Bahan isi :
2 sdm olive oil atau 2 sdm butter untuk menumis
1 buah bawang Bombay ukuran sedang, rajang3 siung bawang putih geprak rajang kecil-kecil
1 batang seledri ,rajang
3 buah kentang ukuran medium potong dadu
3 buah wortel potong dadu
½ cup jagung pipil
500 gr dada ayam yang sudah direbus dan dipotong dadu (jangan dibuang air rebusannya)
1 cup/250 ml susu segar
1 cup/250 ml air rebusan ayam (Kaldu)
¾ cup tepung terigu1 batang daun bawang/ spring onion
½ sdt merica
½ pala bubuk
½ sdt oregano
1 cube maggi blok atau royco (optional)
2 sdt garam (sesuai selera)
1 sdt gula pasir

Cara :Panaskan butter, masukkan Bombay, bawang putih sampai layu. Masukkan ayam, wortel, kentang,seledri , jagung, daun bawang, air kaldu dan susu.

Masukan seluruh sisa bumbu, masak sampe sayuran matang.
Kemudian masukan tepung terigu aduk sampe rata, aduk terus sampe tepung matang (maksudnya warnanya putihnya jadi transparan gitu) atau mengental (gak lama kok), angkat, dinginkan…

Bahan Kulit :
500 gr tepung terigu
250 gr butter dingin potong dadu
1 btr telur
3 sdm/ 60 ml air es (1sdm = 20 ml, Australian conversion)1 sdt garam
3-4 lbr puff pastry siap pakai (tergantung diameter cetakan pie-nya)
1 butir telur untuk olesan

Cara :
Campur tepung terigu dengan garam tambahkan butter dingin, aduk rata dengan pisau pastry atau bisa juga dengan jari tangan, jangan pakek telapak tangan yaa… bisa mateng duluan tuh.

Tambahkan telur dan air uleni adonan sampai seluruh bahan tercampur rata dan kalis.

Bisa juga dikerjakan dengan food processor dengan kecepatan rendah.

Penyelesaian:
Tipiskan bahan kulit ratakan dalam cetakan pie kecil yang sudah di olesin minyak atau mentega. Masukkan bahan isi. Potong puff pastry sesuai dengan lebar permukaan atas pie. Olesi putih telur sebelum ditempelkan. Tusuk permukaan pie dengan garpu, olesin dengan kocokan kuning telur.

Oven selama kurang lebih 40 menit-50 menit atau sampai kulit atas bawah kuning kecoklatan. Enjoy…

Churros

Churros juga dikenal dengan Spanish donat, emang aslinya dari Spanish sono, di Melbourne kita suka beli di Victoria Market klo abis belanja perut lagi keroncongan biasanya kita mampir ke gerobak yang letaknya di pinggir jalan, palagi klo pas lagi winter. Sip deh anget-anget...

Tapi seudah bisa bikin sendiri kagak ada enaknya deh yang ada di pasar itu heheh... enakan bikinan sendiri.

Adonannya mirip banget ma choux pastry atawa kue sus. Nyetaknya pakek spuit bintang . Makannya bisa di celup ke coklat dipping atau dikasih gula halus kayak donat umumnya. Cepet and simple bikinnya, makannya juga cepet hiahaha.. Resep aku dapet dari sitenya Betty Crocker, tapi sebagai member NCC gak afdol rasanya klo gak modif resep, jadi resepnya cuman aku ubah dengan ngurangin 1 butir telor. Dari percobaan pertama pakek 3 telur, emang sih rasanya lebih enak tapi texturenya terlalu cair. Jadi pas disemprot dari icing bag gak ada bentuknya, cuman panjang aza. Lagian telur dua cukup lha buat kita, bukan sok genit ah... tapi kan masih banyak percobaan laennya yang end up di perut kami.



Churros
source Betty crocker
These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut. Have a fiesta after you whip up a batch!

Vegetable oil
1 cup water
1/2 cup butter or margarine
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
3 eggs (sayah pakek duah sazah)
Powdered sugar or cinnamon-granulated sugar mixture

1 . Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2 . Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm

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…..