Preparation time - 1 to 2 hours Cooking time - 1 to 2 hours Serves - Makes 12 buns Ingredients For the dough 1. Strong white flour/ Bread flour - 500 grams/ 1 lb 2 oz 2. Caster sugar/Small granulated sugar - 50 grams/ 1¾ oz 3. Unsalted butter, softened - 40 grams/ 1½ oz 4. Eggs - 3 5. Instant yeast - 2 packets 7 grams/ ¼ oz sachets 6. Salt - 2 teaspoon 7. Warm milk - 150 ml/ 5 fl oz 8. Water - 140 ml/ 4½ fl oz For the icing 1. Icing sugar - 200 grams/ 7 oz 2. Cold water - 5 teaspoon For the filling 1. Whipping cream - 200 ml/ 7 fl oz 2. Strawberry jam - 100 grams/ 4 oz 3. Icing sugar, for dusting optional Method
In a bowl, add flour, sugar, yeast, salt, eggs, milk, butter and add water slowly to form a dough and knead in the bowl for four minutes. Place the dough on floured work surface and knead for about 10 mins until the dough is smooth and elastic. Return the dough to greased bowl and rest for 1 hour or until the dough double in size. Punch the dough to release gas in the dough. Weight the dough and divide the dough into 12 pieces, each approximately 70 grams/ 2½ oz, then roll into balls and shape into fingers about 13 cm/5 inch long. While shaping, since the dough is elastic. resting and then rolling will help to reach 13 cm/5 inch long. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 to 60 minutes. They should just touch each other when they’ve risen. Preheat the oven to 220 C/ 425 F .Bake in the oven for 10 minutes then set them aside to cool. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.
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Preparation time - 30 mins to 1 hour Cooking time - 10 to 30 mins Serves - 8 Ingredients 1. Dark chocolate chips - 175 grams/ 6 oz 2. Eggs, separated - 6 3. Caster sugar - 175 grams/ 6 oz 4. Cocoa powder - 2 tablespoon 5. Double/Heavy cream - 300 ml/ 10 fl oz 6. Icing sugar, to dust Method
Melt the chocolate in microwave for 1 min by mixing after 30 second or using double boil method. Keep it aside to cool. In a medium bowl, whip the egg whites to stiff peaks and set aside. Another bowl combine egg yolk and sugar. Whisk with the same mixer (no need to wash) whisk until it turns pale yellow, thick and creamy. Mixture leaves a thick ribbon-like trail when the beaters are lifted. It takes about 3- 4 mins to reach that stage. Mix in the melted and cooled chocolate, until well combined. Fold in the egg white in batches of 3 to the chocolate yolk mixture. The batch batch can be mixed fast. remaining 2 batch should be mixed carefully trying not to deflate batter. Lightly grease a 33 cm x 23 cm/ 13 x 9 inch Swiss roll tin then line the base and sides of the tin with a large sheet of grease proof paper, pushing it into the corners. Pour the batter into the prepared pan and spread evenly. Bake in a preheated oven at 180 C/350 F for 20 to 25 mins. Until risen and the top feels firm and slightly crisp. Cool the roulade over wire rack. Meanwhile for filling, whip the chilled heavy cream until it starts to hold its shape. keep the filling refrigerated until ready to use. When the roulade is completely cooled. Lay a large piece of grease proof paper on the work surface and dust it lightly with icing sugar or cocoa powder. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the whipped heavy over the roulade, leaving 2 cm from all way around edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge.This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is quite normal and all part of its charm. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar. Preparation time - 30 mins to 1 hour Cooking time - 30 mins to 1 hour Serves - Makes 6 pies Ingredients For the hot water crust pastry 1. All purpose flour - 200 grams/ 7 oz 2. Bread flour - 40 grams/ 1½ oz 3. Unsalted butter - 50 grams/ 1¾ oz, cut into cubes 4. Water - 100 ml/ 3 ½fl oz 5. Salt - 1 teaspon 6. Lard/ vegetable shortening - 60 grams/ 2¼ oz For the filling 1. Quail's eggs - 6, boiled 2. Onion - 1 onion small, very finely chopped 3. Pork loin - 350 grams/ 12 oz, finely chopped 4. Unsmoked Bacon - 100 grams/ 3½oz , finely chopped 5. Parsley - small bunch, finely chopped 6. Salt and freshly ground black pepper 7. Egg - 1, beaten with pinch of salt for egg wash For Jelly 1. Chicken stock powder/cube - 1 cube/packet (optional) 2. Boiling water - 150 ml/ 5 fl oz (optional) 3. Gelatine powder/ leaves - 1 3/4 teaspoon plus 2 tablespoon water to bloom or 2 leaves gelatine soaked in water (optional) Method
Preheat the oven to 200°C/400°F. To make the pastry, add both flour and butter in a bowl. Rub the butter into the flour until the mixture reassembles breadcrumbs texture. In a saucepan, add water, salt, and lard. Boil until the lard is completely melted. Pour the lard and water over the flour mixture and stir to form a dough. Transfer the dough on to a clean work surface and knead to a smooth ball. Tip - If the dough is too soft to knead, let it cool for few minutes and then knead. Lard in the dough will make it tough as it cools. Roll the pastry out to a thickness of about 3 mm/ ⅛ inch. Cut out six 15 cm/6 inch circles and use each circle to line a hole in the muffin tin. Cut six 10 cm/ 4 inch circles for the lids and set them aside. Tip - You can reuse the scrap pieces. Line the muffin holes with six 15 cm/6 inch circles. Press along the sides so the pastry take the muffin hole shape to hold enough filling. Put a small hole on six 10 cm/ 4 inch circles for the lids using piping tip. Set them aside until we make the filling. For Filling Cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. In bowl, add finely chopped pork, bacon, parsley, and season then with salt and pepper. Mix everything until well combined. Assembling Spoon a little of the mixture into each lined pie case, place a quail's egg in the center and spoon over a little more filling. Brush the edge of each pie case with a little egg wash, place the lids on top and crimp the edges together to seal completely. Egg wash the lid tops to get nice shiny crust. Bake in the oven for 40 minutes. Until the top turns golden brown. Cool them for 10 mins Making the jelly Dissolve the stock cube in the boiling water. Switch of the flame and add bloomed gelatin, mix until gelatine is completely dissolved. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight. Preparation time - less than 30 mins Cooking time - 30 mins to 1 hour Serves - Makes 16 brandy snaps Ingredients 1. Butter - 55 grams/ 2 oz 2. Raw Sugar/ Light brown sugar - 55 grams/2 oz 3. Honey - 55 grams/ 2 oz 4. All purpose flour/ maida - 50 grams/ 1¾ oz 5. Ginger powder - ½ teaspoon 6. Lemon Juice - ½ teaspoon Method
Preheat the oven to 180°C/ 350°F. Line two baking trays with baking parchment. In sauce pan, add butter, sugar and honey. Cook at medium low flame until the butter is melted and the sugar is completed dissolved. This takes about 10 to 15 mins. Don’t let the mixture boil as it may crystallize. Remove from heat and cool for about 2 - 3 mins. Once cooled, sieve in flour and ginger powder. Pour in the lemon juice and stir well to mix thoroughly. Drop about 1 teaspoon of batter each with 4 inch apart from each drop, as it will spread out when baked. Half sheet pan can make about 4- 5 cookies. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden color. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Cool for about 1 min or just until it starts coming out of the pan without breaking and soft even to roll. While the cookie is still warm start rolling using a greased knife sharpener/wooden spoon. After rolling leave it on the cooling rack to set. If the cookie turns hard before shaping. Put the tray back to the oven for about 1 min, it will become soft enough to shape once warm. Repeat the same for the remaining batter. When the cookies are cooled enough fill with whipped cream and enjoy. |
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