Egg Tart again

Got an invitation for tea @ 3.30pm this afternoon and hubby suggested to have me to work on my egg puff - firstly to improve my skill and to have his friend to try out my egg puff ( call it egg puff since I use puff pastry for the base).

For the first try the one problem I faced is the temperature and timing for the egg puff to be soft inside and crispy. So had put two egg puff to try and the texture was quite different. But now I know how to control the temperature but still learning on how to made it nice and fluffy as the egg filling drop once I take it out from the oven for cooling. I guess maybe I had put it in the oven for too long.. But good try I should say..

Cornflakes Cookies

Today I woke up very early.. at around 5.10am coz Jay Ee wan to play ha ha.. then went back to sleep and woke up almost around 11.30am. After having my brunch and since we are not going out till 3pm so decide to try out the cornflakes cookies recipe which I got from Bake 4 Fun.

The cornflakes cookies is really very simple to made. But I think I had put too much of the cornflakes coz i bought the one with more than the 325g packing as with hari raya around the corner the cornflakes are also coming in bigger packing and i didn't crush it enough into smaller pieces. So it was a bit hard to form the dough into small balls.

The cookies was a bit burned coz i put it for 30 min. I think next time round will lower the temperature to 150 degree C and maybe put it for 25 min only. I think coz of the different type of oven used so it's always better to check you oven and test the cookies accordingly.

Overall, the cookies turn out to be quite nice - suit my taste - crunchy and not sweet. Thanks to Bake 4 Fun, I have found the right cornflakes cookies recipe. will definitely bake it for the coming CNY.


Ingredients:
300g Self-raising flour
1 Egg
240g Butter
180g Fine Sugar
1tsp Vanilla Essence
1 big box of cornflakes (325g)
Cherry for decoration (optional)
Methods:
Mix butter, sugar, egg till sugar melts.
Add vanilla essence
Add flour slowly (bit by bit)
Add in crushed cornflakes.
Make it round and place a bit of cherry in the middle.
Bake in 160deg C for 30-40 minutes or till golden brown.

Polo Bun

Had been thinking of trying the made Polo Bun one day after having seem the recipe at the Famous Cuisine Magazine. It seem quite simple and Brunei dun have nice Polo Bun. So since am not working yesterday so decide to made it as will need some time for the dough to double in size.

However, when i mix the dough it was not as smooth looking as what had been shown in the book so start to feel a bit uneasy as hubby was putting a lot of expectation on the Polo Bun. After adding in the butter, it look more unlike the picture shown as it was very oily. Since it was quite difficult to mix with the philip hand held mixer I decided that maybe I better put my hand to work and start to mix the dough with my hand.

After it double in size have to divide it into small dough and wait for another 10 min. Then the next challenge came on how to put the butter filling on top. Maybe it was my first time to made bread, I was also finding it hard to made the small dough into nice round ball. But after a while it was ok. But hubby say since we are trying it out no need to bake all first so I just baked 9 pieces of the dough.

As was busy with my two sons, so when i put in the 1st batch of the dough I forgot to put glaze it with egg. And when it was done, it didn't look like the Polo Bun as there was no crack on the top and it look quite hard. Was already disappointed with the look already. But when hubby try it he say it was nice.. then only i also try it and find that eventhough it look hard but was soft inside and the topping was nice.

So start to put the 2nd batch to bake, but since I just left the dough to double in size and did not put the topping, it was harder to put the topping. So i put quite a thick layer of the topping and this time i remember to glaze it with an egg.. And wa..la.. it look and taste nicer.. coz the first batch i didn't put enough of the topping therefore there was not much of the topping to crack and with no egg glaze it didn't shine nicely.

It was a really good learning for me. ha ha.. So next time will put a thicker layer of the topping and remember to glaze it with an egg.

Egg Tart

Egg tart is one of my husband favourite food. Whenever he go Kota Kinabalu he will sure try to buy some nice egg tart from there. He claimed that the egg tart from one of the stall in Centrepoint is the best egg tart he ever had with a crispy crust and the watery of the egg custard.


Had been telling my husband that I'll try and made it but had never attempted on this little project ha ha.. It all started with my sister-in-law who had been trying to made egg tart in preparation for puasa. She was thinking of selling this egg tart during the puasa period as usually there are a lots of stall to sell food during this period. The egg tart they did tasted quite nice and so I asked for the recipe.


SO I used the reciped shared by my sister-in-law but changed the crust to puff pastry as that's what my husband required. To cut short the process, I just used the store bought puff pastry. The first batch turn out quite good but the 2nd batch I made some of the egg custard flooded the pastry and therefore the egg tart didn't turn out fluffy like the rest. Also I think either I overbaked or the temperature of the oven was too high so the custard strink in size once it cool down.


It was a good try though, never knew that making a egg tart was so hard ha ha.. Hubby enjoyed his breakfast on thursday morning ha ha.. Asked me to try and made it again..

Curry puff

Suddenly have this idea in my mind to prepare curry puff for wednesday morning breakfast. Yes eventhough have to be at work at 8.30 sharp but with a little preparation a day ahead it was much easier.

Since I have recently bought some ready made puff pastry - introduced by my sister-in-law, thought I will just need to prepare the ingredient a day ahead. I'm not a good cook and dun really know how to made the curry puff ingredient so just asked my mother-in-law's maid to help cook the ingredient. I actually got a lot of these filling recipe but sometime the serving is so big and I get a lots of left over which I usually forget and left to waste. So this time I just ask her to use 2 potato and 1 chicken breast for the filling. Instead of my trying to made the ingredient, I was thinking since she know how to cook better made her an expert first then ask her to teach me.. smart and easy ya...

Anyway I also woke up early on wednesday as Ee was up early and wanna to play. It was my first time to use this type of store bought puff pastry so was trying to figure out which are the easiest way to made it - coz the one I bought is a small square size puff pastry which come in 10 pieces per pack. So I had to roll it out into a rectangle shape then put in the ingredient.. it looked a big like a apple puff pastry..

Well overall, it taste nice but if the puff pastry was more fluffy it would be better. I guess maybe i had rolled it flat therefore it's not so fluffy at all ha ha.. mayb i should try to do a triangle shape one next time.. Hubby was happy and ate quite a few pieces.

Orange Chiffon Cake

Had been quite sometimes since I spend some time in the kitchen to do my own things. Having two small baby at home really occupied a lot of my times. Of course, I love the times spend with them ha ha..

So today when I reach home around 5 plus, I decided to bake a simple orange chiffon cakes which I have never tried before. Plan to have it for tomorrow's breakfast as well to brush up my chiffon making skill coz they say once you stop then you'll forget all the technique in making a good cakes as the more experienced you are then the better the cake you made..

The Chiffon cake is a conversion from the pandan chiffon cake that I had made before. The texture is still nice and soft but I think I had put on a little too much sugar. I should have reduced if the orange juice added was sweet. But overall it's still a good soft yummy cake.

Ingredient:

(A)

5 egg yolks

80g Sugar

(B)

100g Orange Juice

1 tsp Orange Paste

50g Corn Oil

(C)

75g Plain Flour

35g Corn Flour

1/2 tsp Baking Powder

(D)

5 egg whites

60g Sugar

1/4tsp Cream of Tartar

Method : 23cm Chiffon Mould

Preheat oven at 170 degree C

Part A:

1. Whisk (A) till the egg yolks turn creamy pale

2. Add in (B) to step 1 and mix well

3. Then fold in (C) and mix well

Part B:

1. Whisk (D) at max speed until stiff

2. Add in 1/3 meringue into Part A mixture and mix well

3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth

4. Pour into a clean & grease free 23 mould and bake for 50 min or till cooked.

5. Invert cooked cake to cool. Remove from mould once cake is completely cool

Happy trying..