Baking Lesson 2

Basic Scones with Raisin and Cranberry

Ingredients
Unsalted butter - 75gm
Caster sugar - 55gm
UHT milk - 120gm or 120ml
Egg - 90gm or 1 1/2 egg
Bread flour - 250gm
Plain flour - 60gm
Vanilla flavour - 1/2 tsp
Nutmeg powder - 1/8 tsp
Baking powder - 18gm or 1 3/4 tbsp
Full cream milk powder - 25gm

Filling
Cranberry - 30gm
Raisin - 30gm

** Various combination of fillings can be added into but total combination should not exceed more than 60gm. E.g. Mixed fruit, Dried Apricot, Black currant, Sultana.

1. Mix butter, sugar and vanilla flavour together.
2. Add in the egg and mix well.
3. Add in the milk and mix well.
4. Add in flour (unsieve), nutmeg powder, baking powder, milk powder and mix well.
5. Add in cranberry and raisin.
6. Take out dough to rest for at least 15mins or maximum 1hr to allow it to raise. Make sure air can mix with the dough while left to rest.
7. Roll it to 2 cm thick and use a cutter to cut out round shapes. For the balance mixture, mix it with the fresh dough in the middle and roll and cut again.
8. Put the cut out dough on tray and brush with egg wash and bake at 180 degree for 12-15mins.




Basic Scones

Muffins

Ingredients
Unsalted butter - 125gm
Evaporated milk - 100gm
Egg - 90gm or 1 1/2 egg
Plain flour - 180gm
Baking powder - 15gm or 1 1/2 tbsp
Vanilla flavour - 1/2 tsp
Caster sugar - 100gm

Filling
Chocolate chip - 20gm cocoa powder + 50gm cocoa chip
Blueberry (syrup) - 50 - 60gm
Blueberry (frozen) - 60 - 70gm (drain off the liquid)
Dried fruits e.g. orange, apricot, mixed fruits - 60 - 70gm
Banana (medium size) - 1 1/2 stick, mash it. (need ripe banana to enhance fragrance)
Apple green (fresh) - 1pc (Peel skin, cut to dices of 1/2cm by 1/2cm and marinate with cinnamon powder)
Apple green (syrup) - 1/2 tsp
Oreo - 6pcs (1pc break into 4pcs, do not pound)
Carrot (fresh) - 1/2 stick, grate and mix with shred cheddar cheese
Corn flakes - 1 handful
Wholemeal - 2-3 tbsp
Peach (fresh) - 2 1/2 slices (dice it)
Peach (syrup) - 1/2 tsp
Other fruits - 1pc (must be dice small)

** Total combination of flavour should be more than 100gm.

1. Mix butter, sugar and vanilla well
2. Add in milk very slowly and mix well to make sure milk and butter will be mix well.
3. Add in egg a little at a time and mix well.
4. Fold in the floor and backing powder and mix well.
5. take out keep in a container and store in the fridge for 1hr. Alternatively, leave dough outside for 1/2 hr or overnight in the chiller or 2-3 weeks in the freezer. Just thaw frozen dough before use.
6. Add in required flavours as per "filling", scoop mixture into muffin cup and bake at 175 degree for 25mins. Use fan-mode so that muffin will rise nicely.




Special concoction : Raspberry + Chocolate muffin


My Raspberry and Chocolate Muffins

Baking Lesson 1

And so I went to my first baking lesson @ Phoon Huat. Had a swell of fun today and I think I did quite a good job for an amateur first-timer. *wink*

Swiss apple flan with almond crust

Ingredients
Unsalted Butter - 125gm
Egg - 1/2
Plain Flour - 150gm
Almond Ground - 30gm
Vanilla Flavour - 1/4 tsp
Fine Sugar - 64gm

Filling
Almond Ground - 40gm
Green apples - 2 1/2
Egg yolk - 3
Caster sugar - 50gm
Whipping cream - 125gm
UHT Milk - 125gm
Vanilla Stick - 1/4pcs

1. First mix Butter, Vanilla flavour and sugar evenly.
2. Add egg into it and mix again.
3. Add in 150gm flor and 30gm of Almond Ground and mix again.
4. Keep the dough in the fridge for 30 minutes.
5. Take out the dough and roll it to 1/2 cm thick and put on the mould.
6. Put about 40gm of Almond Ground and grate about 1 apple into it.
7. Slice 1 1/2 apple into thin slices and arrange in circle nicely on it.
8. Cut 1/4 vanilla stick and remove the seeds, then boil the milk and cream with the vanilla stick.
9. Mix well the Egg yolk and sugar.
10. Pour in the ready milk and cream into the egg mixture and mix well.
11. Pour in filling and bake at 170 degree for 30 mins.
12. After bake brush with apricot glaze in ratio 1:1 with water on it.

Ballerina's Apple Pie


Moi's Apple Pie

Butter roll with milk cheese filling

Ingredients
Bread Flour - 200gm
Egg yolk - 2
Fine Sugar - 20gm
Salt - 4gm
UHT milk - 34ml
Unsalted butter - 12gm
water - 70ml
Yeast - 5gm

Filling
Unsalted butter - 100gm
Cream cheese - 300gm
Fine sugar - 80gm
Evaporated milk - 100ml
MIlk powder - 200gm
Egg - 2

1. Put all ingredients into the mixing bowl except butter and salt. Salt will "kill" the yeast and butter will make the dough too soft.
2. Mix to a dough and add in the salt and butter into it and mix to a soft dough
3. Take out and rest for 30 minutes outside. Use a cling film to cover the dough but do not wrap up the dough.
4. Divide the dough to 60gm each and shape it round and rest for another 10mins.
5. Prepare the fillings, put all the ingredients in a bowl and mix to a smooth texture.
6. Flatten the dough and wrap in the cheese filling and shape it round.
7. Put the dough into the casing and let it proof to double the size (leave it in the open air for about 30 - 45mins)
8. Brush with egg wash and sprinkle almond slice on it.
9. Bake at 190 degree for 15mins or until golden color.


Butter roll with Milk cheese fillng



Tuna Puffs

Ingredients
Puff pastry sheet, 1 sheet can cut out 9 puffs
Tuna filling (Ayam brand can tuna)
Egg yolk

1. Cut up 1 sheet into 9pcs
2. Brush egg wash 2 sides in L shape on the sheet.
3. Put in the filling. Fold the square sheet into half into a triangle.
4. Rest for 10mins to allow the egg wash to dry up before putting into the oven for 20mins at 180 degree or until golden brown.


Tuna Puffs

Phoon Huat & Co. Pte. Ltd.
http://www.phoonhuat.com/