Roomboter Banketstaaf is a traditional Dutch Christmastime treat. Flaky, buttery pastry made from scratch envelopes a delicious, creamy almond filling.
We recently hosted bakery owners Andy and Jackie King at our Baking Education Center here in Norwich, VT, where they taught a delightful class in laminated dough, the multi-layered, buttery dough used for croissants and other wonderful pastries. Prior to the Kings’ appearance at the education center, we asked Andy if he’d like to write …
Mamine posne krofne
Salted Caramel St Honore made up of puff pastry, choux pastry, creme chantilly and salted caramel.
Just like the previous years, weeks before the mid-autumn festival, my children started reminding me to make them their favourite snowskin mooncakes. Over the weekend, besides rushing out two batches of snowskin mooncakes to satisfy their cravings, I tried making some flaky yam mooncakes. It's the first time I tried my hands at making these teochew style yam mooncakes. I followed the step by step instructions from my favourite Chinese blogger, Carol 自在生活, although the mooncakes I made do not look great, they taste really good! The yam filling which I made from scratch is very fragrant and flavourful...not overly sweet and I like the hint of buttery and milky flavour. The matcha flavoured pastry crust is not distinct at all but it certainly helps to made these flaky mooncakes look more appealing to the eyes :) I also tried some with ready made red bead paste as fillings. The red bean paste which I bought from kwong cheong thye never disappoints me. It is not too sweet and the texture is very smooth. It is worth the effort to make a special trip each year to this shop to get my mooncake ingredients. Here's wishing you a Happy Mid-Autumn Festival! 花好月圆，福满金秋，中秋节快乐！ Matcha Green Tea Flaky Yam Mooncakes 抹茶芋头酥 Ingredients: (makes 12) yam filling: 450g yam (peeled) 70g caster sugar 25g unsalted butter 15g milk powder (omit if not available) water dough: 200g plain flour 15g icing sugar 70g shortening 100g water oil dough: 155g plain flour 5g matcha powder 80g shortening Method: yam filling: Cut yam into chunks and steam for 15 to 20mins or until soft. Mash finely with a fork while hot. Add in caster sugar, unsalted butter and milk powder(if using), mix well. If desired, add extra sugar and adjust sweetness according to taste. Leave to cool. Divide into 45g portions and shape into rounds and set aside. water dough: Sieve together flour and icing sugar into a mixing bowl. Rub in shortening with fingertips until the mixture becomes crumbly. Add in the water and mix and knead for about 5 mins to form a soft dough. Cover with cling wrap and leave the dough to rest for 40mins. oil dough: Sieve plain flour and matcha powder into a mixing bowl. Add shortening and mix with hand to form a soft dough. Do not over knead. (Note: Cover oil dough with cling wrap and keep in fridge till ready to use.) to assemble: Divide oil dough into 6 portions (about 40g each), shape into rounds. Divide water dough into 6 portions (about 65g each), shape into rounds. Flatten water dough and roll to form a disc (about 10cm diameter). With the smooth surface facing out, wrap one portion of the oil dough pinch and seal the seam. Shape into round ball. Repeat with the rest. For each wrapped dough, flatten and roll out into a thin, longish oval shape. From the shorter end, roll up swiss roll style. Place seam side down and cover with a damp cloth, leave to rest for 10mins. (Refer to the first video demo posted here.) When ready, repeat the Step 3. Place seam side down and cover with a damp cloth, leave to rest for 20mins. (Refer to the second video demo posted here.) When ready, cut each rolled up dough into two equal portions. Flatten each dough and roll to form a disc (about 10cm diameter). Wrap one portion of the yam filling, pinch and seal the seam and shape into a round. (Refer to the third video demo posted here.) Place seam side down on a baking tray lined with parchment paper. Repeat with the rest. Bake in preheated oven at 170degC in the middle rack for about 25mins. Leave to cool on cooling rack. Store in air tight container in room temperature up to two days. Reheat in oven till warm before serving as the crust tends to harden upon cooling. Reheating will make the crust flaky and crisp. Recipe source: adapted from Carol 自在生活
To dokładnie taki sernik, jaki pamiętam z dzieciństwa! Piekła go zawsze moja babcia, której od zeszłego roku niestety nie ma już z nami. Był pyszny - wilgotny, wysoki i mocno serowy. Nie wyobrażałam sobie bez niego świąt. W tym roku postanowiłyśmy z mamą go powtórzyć. Ostatnio trochę nam nie wychodził, zawsze coś było nie tak - podejrzewam, że mogła to być wina wiaderkowych twarogów i naszego starego piekarnika. Jednakże nowy piekarnik poradził sobie z nim znakomicie! Serniczek wyszedł dokładnie taki, jak go pamiętam z czasów, kiedy piekła go babcia. Od dziś na stałe wraca do naszego świątecznego menu, bo lepszego po prostu nie ma. :-) Składniki: 1,5 kg twarogu półtłustego (należy go zmielić albo kupić trzykrotnie zmielony) kostka masła 400 g cukru pudru 10 jaj łyżka kaszy manny cały aromat pomarańczowy garść rodzynek Rodzynki zalać wrzątkiem. Masło utrzeć z cukrem pudrem. Żółtka oddzielić od białek, dodać do masy maślanej i utrzeć. Powoli dodawać twaróg i miksować na małych obrotach. Na końcu dodać kaszę manną i aromat pomarańczowy. Białka ubić na sztywną pianę i łopatką wymieszać z masą serową. Piekarnik nastawić na 175 stopni. Dno tortownicy o średnicy 28 cm wyłożyć papierem do pieczenia, wylać masę, a wierzch sernika posypać hojnie rodzynkami. Piec przez 1,5 h.
Are you looking for a delightful treat but don’t want to spend hours in the kitchen? These nutella croissants are rididculously quick and easy and
Sponzorisani post Potreban materijal: 200ml kefira 2 kašike maslinovog ulja 1 kašičica morske soli 1 kašičica sode bikarbone 4 kašike raženog brašna 4 kašike heljdinog brašna 2 kašike semenki suncokreta (ili nekih drugih, po želji) 2 kašike ovsenih pahuljica Priprema: U činiji pomešati sve suve sastojke. Posebno sjediniti mokre sastojke, pa sipati u suve i […]
pyszne, słodkie malinowe przekładańce hindb?rsnitter, przepis na tradycyjne duńskie przysmaki
Two years ago, I told myself (and the rest of the world in a previous blog post) that I was going to try to make girdle bread soon. Today, I finally got down to
Kiflice - štapići sa susamom
Do you remember a couple of moths ago when I announced that I had spent the day filming to be on a local TV show? Well that TV show was Everyday Gourmet with Justine Schofield. I had the most amazi…
I'm so thrilled to introduce you to a new columnist on decor8! French stylist and author Emilie Griottes is such an inspiration to me and now, she'll bring beauty and great ideas once a month through her new column on decor8 (we don't have a name for it yet, but when we met in Paris soon I'll let
“Trees that are slow to grow bear the best fruit.” Molière November has been quite a moody month so far, with torrential rain and strong winds. There’s a certain melancholy saying goodbye to …
A popular breakfast pastry I tried in Florence that I recreated at home.
Hi Everyone! Even though we are still experiencing a nasty heat wave with hot and humid weather here in Maryland, I'm determined to ignore it and continue on with my fall-inspired baking, hoping that fall will get the message and arrive already! Pastries are one of my absolute favorite things, whether they are fruit filled
We recently hosted bakery owners Andy and Jackie King at our Baking Education Center here in Norwich, VT, where they taught a delightful class in laminated dough, the multi-layered, buttery dough used for croissants and other wonderful pastries. Prior to the Kings’ appearance at the education center, we asked Andy if he’d like to write …
Još jedan specijalitet od mesa nezaobilazan na mnogim novogodišnjim trpezama. Marinirano svinjsko pečenje je ukusno, slano, mekano, i, već kreće voda na usta. SASTOJCI 1 kg svinjski but u komadu 1 kom
Pita 3 u 1
These savory chewy Brazilian cheese breads, also known as Pao De Qeuijo, are so easy to make and very addicting!
Stasty Rosey Apple, Custard & Jam Tarts
[Previous Project Wedding Cake episodes: An Introduction] So [wipes hands on the filthiest apron you have ever seen] where did we leave off? Oh right! You see, I am making a wedding cake. And despi…
Kokos torta
These cute eggs in a nest are made with fresh, easy ingredients healthy for kids and adults alike!
A box grater makes quick work of shredding cheese or vegetables, but did you know you can break it out for your next baking project too? A stick of frozen butter can be quickly grated into fluffy shreds, and here are two reasons why you should use this technique next time you bake with butter. I always have a few boxes of butter around since I buy it at the club store and butter freezes well.
The only homemade pizza dough recipe you'll ever need!
Stari recept koji se čuva od zaborava. Mantija predstavlja vrstu pite sa mesom. Fantastičnog je ukusa i da bi se napravila potrebno je malo više truda ali se itekako isplati. Sastojci: 500 ml mlake v
Walking through the streets of Paris, past famous monuments and cult patisserie shops, it’s hard not to notice the lines filling up with tourists. The Japanese, in particular, have become huge fans of French sweets in recent years. The influence between the two cultures is far from one-sided, however.
Oh I don't feel bad telling you this... I don't. In just 2 days, I will be packing my bikinis, loading up the sunscreens and dragging my waxed legs across the Pacific to the realm where no toxic fume blackens my lungs and shameless line-cutter haunts my... #bread #breakfast #clarifiedbutter
A popular breakfast pastry I tried in Florence that I recreated at home.
Ein Kuchen für jede Jahreszeit und jede Gelegenheit: gestürzter Käsekuchen. Einfach und schnell gemacht. Cremig und auf jeder Kaffeetafel ein muss. Der schmeckt garantiert jedem.
Volim kolače sa ovim prhkim koricama kao kod madjarice. U ovoj kombinaciji su još med, griz i džem od jagoda. Predivno. Kore: 180 gr šećera 600 gr brašna 4 kašike meda 1 kašičica sode bikarbone 1 jaj
Princes krofne
There's a fine-line between passion and compulsion, and I fear I'm starting to exhibit stalker-like tendencies. Seriously. Since my first encounter with passion fruit a few months back, I've been buying puree and concentrate and syrup and whatever other iteration of the fruit I can find. Not to mention the tote-full of fresh passion fruit
