Ingredients For the pastry Bread flour - 500 grams/1 lb 1 ounce Vegetable shortening - 120 grams/4 ounce Salt - 1 teaspoon Butter - 25 grams/1 ounce Cold water - 175 ml/6 fl oz Egg 1 beaten with a little salt for glazing For the filling Good-quality beef skirt, rump steak or braising steak - 350 grams/12 oz Waxy potatoes - 350 grams/12 oz Swede - 200 grams/7 oz Onions - 175 grams/6 oz Salt and freshly ground black pepper knob of butter or margarine Method for Dough
In a bowl, add flour, salt ,vegetable shortening and butter. Mix with your hands until flour turns to bread crumb texture. Slowly add the cold water and mix until it starts to form a dough. Toss the dough on to a clean surface and knead until forms a firm dough. It will take around 5 - 6 mins of kneading for everything to come together. Wrap the dough in plastic wrap and chill for at least 30 mins. Method for filling Peel and dice swede, potatoes and onion. Cut beef skirt into small pieces. Mix everything in bowl, season the filling with salt and pepper according to your taste. Filling is ready. Preheat the oven to 325 F/ 150 C. Assembling Take the dough out of refrigerator, unwrap and divide into four equal portions. Take one portion make a small disc with your hands. Using a rolling pin, roll each ball into a disc roughly 25 cm/ 10 inch wide roughly. Place one quarter of the filling on one side of the disc, leave the other side empty. Put a knob of butter on top of the filling. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. Note If your pasties aren't browning, increase the oven temperature by 10 C/25 F for the last 10 minutes of cooking time. You can make this with any kind of filling considering it's not very wet mix. If the filling is very wet it will lead to soggy pastry at the bottom.
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Ingredients 1. Melted butter for greasing 2. Egg yolk - 2 eggs 3. Granulated sugar - 6 tablespoon plus extra to coat ramekins 4. Milk - 110 ml/4 fl oz 4. Cornflour - 1 tablespoon 5. Plain Flour - 1 tablespoon 6. Double cream - 90 ml/3 & 1/4 fl oz 7. Lemon Juice of 2 lemons 8. Lemon zest of 2 lemons 9. Egg whites - 4 eggs 10. Icing sugar for dusting Method
Preheat oven to 180 C/350 F. Brush the ramekins with melted butter and coat with granulated sugar. Chill the ramekins until ready to use. In a bowl, add sugar and egg yolks. Mix until thicken and pale yellow. In another bowl add cream, cornflour and plain flour. Whisk together. Warm milk in a large saucepan and slowly pour into flour cream mixture. Keep whisking while adding the milk. Pour the mixture back to the saucepan and cook until thickens. Keep whisking while cooking. When it starts to thicken, remove from heat and add lemon juice and zest. Mix well. Now add the egg yolk and sugar mixture into a saucepan and whisk. Put the saucepan back to stove and cook until it starts to boil. (It's important to boil the mixture as it contains cornflour else the batter can taste grainy) Take off the heat and cool to room temperature. In a clean dry bowl, whisk egg whites to stiff peaks. When the mixture cools to room temperature, fold in the egg whites. Take out the ramekins from refrigerator, fill the ramekins to brim with pudding. Run the thumb around the inside of the ramekins. Bake for 14 - 15 mins for big ramekins and 6- 8 mins for small ramekins at 180 C/ 350 F. Bake until souffle rises and turns golden color on top. Dust with icing sugar and serve immediately. Ingredients 1. White bread flour - 500g/1lb 1oz 2. Soft butter - 40g/1½oz 3. Dry yeast - 12g/2 sachets 4. Salt - 2 teaspoons 5. Warm water - 300ml/10¾fl oz 6. Olive or Sunflower oil - a little Method
In a bowl, add flour, salt, yeast, and butter. Mix until everything is evenly distributed. Add water little at a time and keep mixing until everything starts coming together. Place the dough on to a work surface, add little oil in your hand and start kneading. Knead the dough until smooth and stretchy about 5 - 6 mins. Place the dough in a greased bowl and ferment until double, about 45 mins to 1 hour. After 1 hour, deflate the dough and knead for about until smooth. Shape the dough into a round loaf shape and rest for another 45 mins to 1 hour until double. Preheat the oven to 220C /425F. Place an old, empty tray into the bottom of the oven. Once proofed, dust the dough with flour and using sharp knife make shallow cuts (about 1 cm/½in deep) across the top of the loaf to create a diamond pattern. Place the loaf into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust. Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden and tap it gently underneath – it should sound hollow. (thermometer stuck in the middle shows 195 F or above) Turn onto a wire rack to cool. Ingredients 1. Strong white flour/Bread flour - 500 grams/1 lb 1oz (450 grams plus 50 grams for dusting) (plus a little extra for rolling out) 2. Softened butter - 80 grams/3oz 3. Caster sugar - 80 gram/3oz 4. Eggs - 2 5. Baking powder - 5 teaspoon 6. Milk - 250 ml/8½fl oz 7. Egg 1 plus a pinch off salt for glazing Method
Preheat oven to 220 C/425 F. In a bowl, add flour, sugar, baking powder and butter. Rub the butter into flour, until it reaches breadcrumb texture. Combine egg and milk, add half of the mixture into flour and mix gently with the spoon to combine. Then add the remaining milk little at a time and bring everything together to form a soft but little wet dough Sprinkle a generous amount of flour on the work surface. Tip the soft dough out onto the work surface. Sprinkle a good amount of flour on top of the dough, and fold until it reaches smooth dough. Max of 9 - 10 folding. Do not over knead. Roll the dough from center to top and from center to bottom. Cut the dough using round cutter. Place each piece on a greased tray. Egg wash the scones only on the top and not on the sides. Bake at 425 F/220 C for 15 mins or until top turns golden brown. Yield - 6 inch cake Ingredients 1. Flour - 42 grams 2. Corn flour - 1/2 tablespoon 3. Baking Powder - 3/4 teaspoon 4. Egg white - 2 eggs 5. Lime juice - 1/2 tablespoon 6. Egg yolk - 2 eggs 7. Powder sugar - 80 grams 8. Water - 1/2 tablespoon 9. Pineapple essence - 1/2 teaspoon Cool whip frosting Cool whip is a non dairy cream which is already whipped. It is very easily available in any grocery shops in US. If its not available in your area use any dairy/ non dairy cream available and whip it to stiff peaks and fold into pudding. 1. Instant vanilla pudding - 3.5 oz (1 packet) / 100 grams 2. Milk - 1 cup 3. Cool whip (non dairy whipped cream) - 8 oz/ 225 grams (full fat original not flavored) 4. Pineapple essence - 1/4 teaspoon Pineapple chunk - 8 oz can (drain and reserve the liquid to make syrup) Method
Preheat the oven to 350 F. In a bowl, sieve flour, baking powder, corn flour together and set aside. In another clean dry bowl, whip egg white and lime juice to stiff peak. In a separate bowl, whip egg yolk, powder sugar and water to light and fluffy. Alternatively add the flour mixture and egg white to yolk mixture. Fold in slowly to avoid deflating. (fold in 3 batches using spatula) Divide the batter equally into two 6 inch pan greased pan. Tap both pans to release any air bubbles. Bake at 350 F for 16 to 18 mins. Cool the cake pans over a wire rack for about 10 mins. Run a knife through the side of the pan and remove the cake from pan. Cool completely. Wrap the cakes in plastic wrap and freeze. This will help in cutting the cakes without crumbling. (you can avoid this if you are not cutting the cakes or using right away) Take out the cake from freeze and trim off all the brown parts and cut each cake into 2 layers and set aside. Cool whip frosting In a medium bowl, add instant pudding and milk. Whisk until completely combined and thicken. Now fold in the cool whipped cream into the pudding. Refrigerate until ready to use. Pineapple Syrup Drain the liquid from the can pineapple. Take about 1/8 cup liquid and add 1/8 cup sugar. Cook in a saucepan just until sugar is melted. No need to boil. Add few drops of pineapple essence.(optional) Assembling 1. Cake 4 layers 2. Cool whip frosting. 3. Pineapple syrup 4. Chopped pineapple Place the first layer cake on cake board. Soak the cake with pineapple syrup. Put an even layer of frosting using spatula. Place chopped pineapples and add little more frosting, spread evenly. Repeat with other layers. Then apply the crumb coat frosting. Refrigerate until set about 30 mins to 1 hour depending on your refrigerator. Take out from the fridge and apply the final coat icing and decorate according to your preference. |
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