Cream Puff

Cream Puff

Ingredients for Puff shell:

Milk 200g

Butter 80g

Flour 140g

Eggs 200g

Sugar 2 tsp.

Salt 1/2 tsp.

Ingredients for Custard Cream:

Milk 500g

Butter 30g

Sugar 100g

Egg yolk 100g

Flour 40g

Vanilla essence 1tsp.

Ingredients for whipped cream(optional):

Heavy cream/fresh cream

Sugar 1 tbsp.

Vanilla essence 1 tsp.

Procedure for Puff Shell

1. Beat the eggs well.Set aside.

2. Sieve the flour.

3. Put milk, sugar, salt and butter in a pan. Bring the mixture to a boil.

4. Add the sieved flour and stir it fast. Keep mixing until the paste forms like a ball of dough.

5. Put the hot dough into a bowl and add the eggs a little at a time. Keep mixing until the eggs completely blend with the dough.The paste is ready when you have a smooth batter.Set aside. 

6. Pre-heat oven to 200 degree celcius.

7. Put the paste into a pastry bag with round piping tip and pipe out round mounds of dough with 4 cm diameter into the baking sheet.

8. Spray the puff shells with water before baking.

9. Bake for 30 minutes.

10. Lower the heat to 170 degree celcius when the puff shells turns brown,and continue baking for another 15to20 minutes.

Procedure for Custard Cream

1. Mix egg yolk and 3/4 of sugar in a bowl until smooth.

2. Add flour and mix again. Set aside.

3. Meanwhile, put milk,1/4sugar, and butter in a pan and bring it to a boil. 

4. Pour half of the hot milk into the egg/flour mixture. Stir and return the mixture into the pan and mix it with the rest of the milk. 

5. Add vanilla essence.

6. Keep stirring until the mixture comes to a boil and thickens.You know it is done when you spot big bubbles of air.in custard cream.

7. Pour the custard cream in a baking pan to cool down quickly.

Procedure for Whipped Cream

1. Put heavy cream in a bowl. Mix it using an electric mixer. Add sugar and vanilla essence when it is frothy.Keep mixing until it reach into a soft peak stage.

Preparation:

1. Cut the top 1/3 of each puff shell and fill it with custard cream.

2. Add the whipped cream on top of custard cream. 

3. Put the top shell back and powder with icing sugar.

Bibingkang Malagkit

Bibingkang Malagkit (Glutinous rice cake)

 Ingredients: 

- glutinous rice(malagkit) 480g

- brown sugar 260g

- coconut milk 800ml

- water 540ml

- salt 1/2 tsp.

For toppings:

- brown sugar 130g

- coconut cream 400ml

-vegetable oil/coconut oil

Cooking Procedure:

1. First, make sure that the glutinous rice were washed well. Then pour the water into the glutinous rice and cook it in a rice cooker like an ordinary rice. 

2. While waiting for the glutinous rice to cook, put the non stick pan in heat and pour the coconut milk adding with the brown sugar and salt in a medium heat. Let them boil and stir it from time to time to avoid sticking it into  the pan. Reduce  heat and wait until the texture thickens. This process can range from 25 to 30 minutes, or even more.

2. Transfer the cooked rice into the coconut sauce and continously stir it. Cook  for 20 or more minutes or until all the sauce absorbed by the glutinous rice.The texture should be very sticky.

3. Meanwhile, spray some oil in baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.

4. Make the topping by heating a sauce pan and combining 400ml coconut cream and remaining brown sugar.Let boil and simmer while stirring once in a while until the texture thickens.

5. Preheat oven to  200degrees celcius.

6. Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm. If you want to have a darker toppings, broil it for another 10 to 15 minutes.

7. Remove from the oven and let cool.

Brioche

Brioche

Ingredients:

All purpose flour 160 g (5.6 oz.)

Bread flour 240 g (8.5 oz.)

Milk 40 g (1.4 oz.)

Dry yeast 10 g (0.35 oz.)

Egg 240 g (8.5 oz.)

Sugar 55 g (1.9 oz.)

Salt 8 g (0.28 oz.)

Butter 240 g (8.5 oz.)

Egg yolk (for brushing)

Procedure:

Yeast sponge

1. Warm the milk in the microwave for a short moment. Then, mix it with the yeast and set aside for a few minutes. Mix the bread flour and (all purpose) flour in a large bowl.

2. Add the egg and yeast to the flour. Slowly mix the ingredients by hand.

3. When the ingredients start sticking together, continue kneading on the table.

Fix the dough with the right hand while stretching and pushing it forward with the left hand. After a few minutes, the yeast sponge will become smooth and elastic.

4. Form a ball and let the sponge proof in a covered bowl until it doubled in size.

This fermentation process may take between 30 minutes and 1.5 hours.

Dough

1. Add sugar, salt and (soft) butter to the yeast sponge and mash all ingredients together. Continue kneading on the table.

2. The movements are similar to the kneading for the yeast sponge. However, this dough is fluffier and softer. Use a dough scraper to clean the table from time to time.

3. Finally, place the dough back in the bowl, cover the dough, and set aside for 30-40 minutes at room temperature, i.e. between 20 and 25°C. Afterwards, put the bowl with the dough into the fridge for at least two hours.

4. In the meantime, let‘s prepare the brioche pans…On this pictures, I used a muffin  pan. Brush the pans with vegetable oil.

5. The dough is very fluffy. Push it on a floured table to release some of the air.

If the dough turned dry in the meantime, spray it with (just a little) water.

6. Divide the dough with the same measurement and form it into a ball depend on the size of your muffin pan.The dough will expand so make sure that you put an allowance or little space to rise.

6. Cover with a plastic bag and set aside in a warm place until the brioche doubled in size.

7.  After fermentation, brush with egg yolk. Take care NOT to brush the pan. Otherwise, it will be more difficult to remove the brioche from the pans.

Bake for 15-18 minutes in your pre-heated oven at 180°C (356°F).

8. After baking, let the brioche cool down. Then, remove on the pan.

Slice the brioche and enjoy it with butter and jam.

Rolled Ham

Rolled Ham

Ingredients:

bread flour 200g

cake flour 50g

dry yeast 5g

sugar 33g

salt 3g

beaten egg 50g

unsalted butter 25g

milk 95ml

thin slice circle ham 10pcs.

sliced onion 1/2 pc

mayonaise 100g

egg 1pc.

Water 1 tsp.

Note:

1.      Prepare all the equipments

2.      Measure all the ingredients properly.

3.  Make sure that you already wash your hands

First Procedure:

How to make the dough:

1.      Warm milk at 38 degree C.

2.      Dissolve dry yeast in milk, set aside.

3.      In a large bowl, mix all dry ingredients using the whisk to incorporate them well. Then add the butter followed with the milk –yeast mixture.

4.      Mix it all together using your hands until it forms into a ball.(If you have a Kitchen-aid mixer,you can use it with the hook attachment.)

5.      In a clean flat space, transfer the dough and start to mash using your hands tapping it on the surface every little while.Repeat the mash-tap strokes several times until the dough becomes smooth then form it into a ball shape.

6.      Put back the dough in a bowl then cover it with a plastic wrap. Leave it for 30-40 minutes in room temperature. Wait until the dough will be doubled in  size.

7.      After the first fermentation process, cut the dough into 10 pcs. with the same measurement on each piece. Form the dough into a ball then cover it with a warm wet clean cloth (not too much wet) and rest it again for another 20 minutes in room temperature.Wait until the dough rise again.

We now have a dough…

Second Procedure:

Filling the dough

1.      In a flat surface, using a rolling pin, flat each dough into a circle bigger than the ham. Put the ham on top of the dough. (Make sure to dry the ham first using a paper towel.)

2.      From the front, roll the dough with the ham until reachin’ the end corner. Then pinch it tightly to stick it together.

3.      You now have a rolled ham dough, now, attach both end corner by bending it slowly. Then pinch again to stick it together.

4.      Using a knife,cut the center part of the dough and open it gently. It will look like a number 8 shape when you open it.

5.      Then, put a parchment paper in your baking tray and transfer each dough, make sure to leave a little space from each side to avoid sticking from each other. Leave it again for another 20-30 minutes in a room temperature covering with a wet towel.

6.      After the second fermentation, spread the egg-water mixture on top of each dough.Then, put the onions and lastly mayonaise on top.

7.      Bake for about 10-15 minutes in 200 degree C or until the dough becomes golden brown.